Tag Archives: make-ahead

The Easy Make-Ahead Chorizo Tempeh Breakfast Wraps You’ll Love

These oh-so delicious breakfast wraps are hearty and super filling. The tempeh is seasoned with chili powder, cumin and garlic to give it a spicy, smoky flavour similar to chorizo sausage. And for my on-the-go breakfast crew, the wraps are super easy to make ahead of time.

tempeh breakfast wraps on blue countertop

Chorizo Tempeh Breakfast Wraps

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 wraps

Ingredients:

1 ½ cups peeled and cubed sweet potato (about 1 small)
½ onion, sliced
2 Tbsp vegetable oil, divided
½ tsp salt
12 oz tempeh, roughly chopped
1 red bell pepper, sliced
1 Tbsp nutritional yeast
1 tsp chili powder
1 tsp ground cumin
¼ tsp garlic powder
2 cups coarsely chopped kale, ribs removed
4 flour tortillas
½ cup tomato salsa

Directions:

1. Preheat the oven to 400°F.

2. Place the sweet potato, onion, 1 Tbsp of oil and salt in a large bowl; toss to coat. Spread onto the prepared baking sheet in an even layer (reserve the bowl) and bake in the preheated oven for 10 minutes or until the onion is starting to brown.

3. Meanwhile, add the tempeh, bell pepper, remaining oil, nutritional yeast, chili powder, cumin and garlic powder to the reserved bowl; toss to coat. Add to the baking sheet and stir gently to combine. Bake for about 15 minutes, until the sweet potato is fork-tender and the tempeh is golden. Remove from the oven, add the kale and bake for 2 more minutes, until the kale is slightly wilted.

Related: Satisfying Vegan Breakfast Recipes You’ll Want Every Morning

4. Remove from the oven. Divide the mixture among the tortillas and top evenly with salsa. Roll each tortilla up from the bottom, like a burrito. Serve.

To freeze: let the filling cool completely. Assemble through step 4, but do not add salsa. Wrap tightly in plastic wrap and store in the freezer for up to 3 months. To reheat from frozen in the microwave: remove plastic, then wrap tortilla in a damp paper towel. Place on a plate and microwave on high for 2 to 3 minutes, until heated through. To reheat from frozen in the oven: preheat the oven to 375°F. Remove plastic and place tortilla on a baking sheet. Bake in the oven for 20 minutes or until heated through.

Cover of the cookbook 'Liv B's Easy Everyday'Courtesy of Liv B’s Easy Everyday by Olivia Biermann © 2021 www.robertrose.ca. Reprinted with permission. Available where books are sold. Image credit: Ashley Lima. Image credit for author picture: Greg Bellefontaine.

 

Liv B’s Easy Everyday, Amazon, $30.

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Vietnamese coffee creme brulee in white ramekins on countertop

This Easy Make-Ahead Vietnamese Coffee Creme Brulee is the Dessert You Need

Coffee + condensed milk + creme brulee — need we say more? This Baking Therapy dessert combines the sweet delicious flavours of Vietnamese coffee with the silky smooth creme brulee we all know and love. An easy make-ahead dessert you’ll make again and again!

Vietnamese coffee creme brulee in white ramekins on countertop

Vietnamese Coffee Creme Brulee

Prep Time: 20 minutes
Rest Time: 2 hours or overnight
Bake Time: 30 to 35 minutes
Total Rime: 2 hours, 55 minutes
Servings: 6

Ingredients:

1 cup heavy cream
1 cup half-and-half
¼ cup dark roast coffee, coarsely ground
4 large egg yolks
1 (300 ml) can sweetened condensed milk
Pinch salt
1 tsp vanilla
½ cup granulated sugar for tops

Vietnamese coffee creme brulee ingredients on kitchen countertop

Directions:

1. Preheat oven to 325°F. Place 6 (3 ½ oz) ramekins in a baking dish. Set aside.

2. In a heavy bottom saucepan on medium-high heat, heat the heavy cream, half-and-half and coarsely ground coffee. As soon as the mixture begins to simmer, remove from the heat. Steep for 15 minutes then strain through a fine sieve.

Vietnamese coffee creme brulee ingredients steeping in pot

3. In a large bowl, whisk the egg yolks and condensed milk until pale yellow in colour, about 5 minutes. Whisk in the salt and vanilla extract. Slowly add one ladle of the hot cream to the egg mixture, whisk to combine so the eggs don’t scramble. Continue adding and whisking until well incorporated. Pass through a fine sieve again to ensure a smooth mixture.

Related: Tropical Desserts That’ll Make You Forget It’s Still Winter

4. Ladle evenly into the 6 ramekins. Carefully fill the baking pan with about ½ inch of boiling water and bake for 30 to 35 minutes until the edges are set, but the centre is still jiggly. Remove and let cool completely on a wire rack. Chill in the fridge for 2 hours or overnight.

Vietnamese coffee creme brulee on cooling rack

5. When ready to serve, working with one creme brulee at a time, sprinkle about 1 Tbsp of sugar over the top. Using a kitchen blowtorch, melt the sugar until it gets golden and bubbly. Let sit for 1 minute so that it hardens. Enjoy immediately!

Like Sabrina’s Vietnamese coffee creme brulee? Try her matcha and raspberry mochi doughnuts or her 7-ingredient Basque cheesecake.

duck ragu on serving plate

This Pappardelle Duck Ragu is the Winter Comfort Food You Deserve

What is the most delicious comfort food you can make at home to fight the dropping temperature outside your cozy kitchen? This pappardelle duck ragu! With luxurious fall-apart duck legs, yummy pasta and plenty of veggies, this may be your go-to recipe all winter long. Also, this is a hearty make-ahead dish: it improves over time and lends a richness to the noodles that keep you wanting more.

duck ragu on serving plate

Pappardelle Duck Ragu

Prep Time: 5 minutes (but you can prep all your ingredients while the duck is browning)
Cook Time: 2 hours
Total Time: 2 hours
Servings: 4

Ingredients:

1 ½ tsp kosher salt, divided
2 duck legs, pat dried
1 Tbsp olive oil
1 onion, chopped
1 sweet bell pepper, chopped
1 celery rib, chopped
4 cloves garlic, minced
2 bay leaves
1 tsp cracked black pepper
3 Tbsp tomato paste
½ cup red wine
1 can (796 ml/28 oz) San Marzano tomatoes or plum tomatoes, chopped
1 cup chicken broth
400 g pappardelle pasta or other pasta
Grated Parmesan

duck ragu ingredients

Directions:

1. Sprinkle duck legs all over with 1 tsp of the salt. Heat the oil in a large Dutch oven over medium-low heat and arrange the duck, skin side down. Cook and render the fat for 10 to 12 minutes so the skin browns and crisps, flip and cook until browned on the other side. Transfer to a plate and drain all but 2 Tbsp fat from the pot.

Tip: The remaining rendered duck fat should be saved and refrigerated or frozen to make the most gloriously crispy potatoes or brushed on a whole chicken for a succulent roast chicken.

2. Add the onion and cook on medium, stirring for 5 minutes. Stir in bell pepper, celery, garlic, bay leaves, remaining ½ tsp salt and pepper; cook until translucent, about 5 minutes.

duck ragu cooking in pot

3. Push vegetables to one side and stir in tomato paste, cooking for 30 seconds. Stir in the wine and cook for 1 minute to allow alcohol to evaporate. Add the tomatoes and broth. Bring the mixture up to a simmer and return the duck legs (with any juices) to the pot.

4. Cook partially uncovered over low heat, making sure the sauce is simmering until the duck meat falls off the bone, about 1 ½ hours. Skim excess fat using a spoon if desired.

Related: Quick and Easy One-Pot Recipes

5. Remove duck legs and using two forks, shred the meat off bones, discarding the skin if unwanted. Stir shredded duck into the sauce.

Tip: Make the ragu up to 4 days ahead of time, refrigerate covered and warm in a pot over medium-low heat.

duck ragu cooking in pot

6. Cook pasta according to package instructions; drain and stir into duck ragout. To serve, sprinkle pasta with Parmesan.

Like Soo’s duck ragu? Try her pan-fried pork chops and Chinese stir-fried eggplant.

This Black Sesame Coconut Cream Pie Will Be Your New Favourite Make-Ahead Dessert

Cool off this summer with a large slice of black sesame coconut cream pie. It has an intense nutty flavour thanks to the black sesame, and is layered with a dreamy coconut filling before being topped off with lots and lots of whipped cream. Long story short: this pie will be your new favourite make-ahead dessert!

Black Sesame Coconut Cream Pie

Prep Time: 45 minutes
Rest Time: 4 hours
Bake Time: 25 to 28 minutes
Total Time: 5 hours, 10 minutes
Servings: 6 to 8 slices

Ingredients:

Pie Dough
1 ¼ cups all-purpose flour
1 tsp sugar
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
4-5 Tbsp ice cold water

Black Sesame Paste
½ cup black sesame seeds
3 Tbsp honey

Coconut Cream
1/3 cup cornstarch
½ cup granulated sugar
¼ tsp salt
1 cup canned coconut milk
1 ¼ cup half-and-half
4 large egg yolks
2 tsp vanilla extract
2 Tbsp unsalted butter
¾ cup sweetened shredded coconut

Topping
1 ½ cups heavy cream
4 Tbsp icing sugar

Directions:

1. In a large bowl, whisk together the flour, sugar and salt. Add the butter and rub between your fingers to break into small pea-sized pieces.

2. Create a well in the centre and add 4 Tbsp of ice cold water. With your hands, toss the flour until the dough starts to come together. If there are dry bits, add an additional tsp at a time. Form into a disc, wrap in plastic and chill for at least 1 hour.

Related: Which Pie Are You, According to Your Zodiac Sign?

3. Preheat oven to 400°F. Roll out the dough on a lightly floured surface into circle about 1 ½ -inch larger than your pie dish. Tuck the edges under itself and crimp the edges to create a scalloped edge.

4. Dock the crust all over with a fork to create vents, cover with a sheet of parchment and add your pie weights (you can use beans or rice). Bake for 25-28, removing the pie weights after 15 minutes. Set aside to cool completely.

5. Grind the black sesame seeds in a spice grinder or food processor until finely ground. Mix in the honey.

6. In a medium saucepan, whisk together the cornstarch, sugar and salt to break up any clumps. Add the coconut milk, half-and-half, eggs and whisk to combine. Heat over medium heat, stirring constantly, until the mixture bubbles and thickens, about 5 minutes.

7. Remove from heat, stir in vanilla and butter. Strain through a fine sieve and fold in the shredded coconut.

Related: Molly Yeh’s Chocolate Chip Cookie Cake is Your New Favourite Birthday Treat

8. Divide the coconut cream in half. To one-half add 3 Tbsp of black sesame paste and mix until well incorporated. Wrap with plastic directly on the surface to prevent a skin from forming. Chill in fridge for at least 2 hours.

9. Layer both halves of the coconut cream into the bottom of the cooled pie crust. Add the black sesame cream on top, cover with plastic and chill for another hour.

10. When ready to serve, whip the heavy cream and icing sugar together until firm peaks. Spoon or pipe on top of the pie, sprinkle with toasted coconut and enjoy!

Love Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

3 freezer bags of prepped fruits and vegetables

This Clever Trick Will Prevent Freezer Burn for Good (And Major Food Waste)

Your freezer is your friend in the fight against food waste. But have you ever opened the freezer to retrieve a carefully prepared meal or frozen item only to discover ice crystals blanketing the container? Or meat that looked a little too “off” in colour? If you’re nodding in agreement, you’ve encountered a simple case of freezer burn.

Many people don’t realize that they can burn frozen food. It sounds wrong, doesn’t it? How can something that’s frozen burn? Freezer burn is damage to frozen food caused by moisture in the food evaporating, leaving dry “pockets” of air and/or ice crystals. The good news is that, while the food won’t taste all that great, it is still edible. The better news is that freezer burn is totally preventable!

Related: Stop Wasting the Most Tossed-Out Food in Canada with These Recipes

The One Thing You Should Always Do to Prevent Freezer Burn

The most important thing you can do to prevent freezer burn is to reduce the food’s exposure to air: make sure you have an airtight, moisture-proof barrier between the food and the container it’s in. Simple tricks like wrapping foods in double layers of wax paper or aluminum foil before storing them in freezer-safe containers or bags will go a long way to making sure your food doesn’t go to waste.

Note that no food will last indefinitely without developing freezer burn, so another way to make sure you’re avoiding those pesky ice crystals from developing is to rotate the food in your freezer so you’re eating the oldest items first, which are the most at-risk of catching freezer burn.

Related: How to Freeze Fruit, Cheese, Leftovers and More

Top Tips for Avoiding Freezer Burn on Commonly Frozen Foods

1. If you’re serious about keeping frozen foods as fresh as possible, buy a vacuum sealer. This is a surefire way to make sure the packaging is completely airtight.

2. Buy too much bread? Slice loaves and store the slices in a large plastic freezer bag, making sure to remove as much air as possible. You’ll have fresh bread to toast for weeks to come! 

3. Found yourself with too much produce? It can be frozen, but most vegetables benefit from a quick blanch or steam prior to freezing. Once cooked, shock with cold water, then dry and freeze in airtight containers or freezer bags.

Related: Effortless Instant Pot Freezer Meals for Easy Weeknights

More Tips to Keep in Mind When Freezing Food

1. Never freeze hot food. Instead, allow it to come to room temperature before you freeze.

2. If you’re freezing liquid-heavy foods (think soups and stews), make sure you leave some room in the containers, as liquid expands when frozen. Place plastic wrap touching the liquid/food before you close the lid to avoiding potential freezer burn.

Related: The One Healthy Soup That Should Always Be in Your Freezer

3. Broth and stock are super useful things to have on hand, but how often does a recipe call for a small amount, leaving you with leftovers? Solution? Freeze it in ice-cube trays! As soon as it’s frozen, transfer to an airtight bag or container to ensure a constant supply that’s practical in size.

4. Do you have slightly past-their-prime produce lingering in your crisper? Put your freezer to work. Frozen fruit is perfect for smoothies, and frozen vegetables can be used in cooked dishes. No one will ever know they were anything other than fresh!

3 freezer bags of prepped fruits and vegetables

5. Many people don’t think to freeze butter, but if you have a few sticks about to expire, pop them into the freezer to keep it fresh for longer. Note that it’s best to use quickly once thawed, making it perfect for baking!

Related: Building a Zero-Waste Kitchen is Easier Than You Think. Here’s How to Make it Happen

6. Cookie dough is a perfect candidate for freezing, so you’ll never be far from a freshly-baked treat! Scoop dough and freeze directly on baking trays. Once frozen solid, place the dough in airtight bags, or wrap them tightly in plastic and just bake however many you need. The dough will last in the freezer for up to three months.

Related: Anna Olson Explains How to Properly Freeze Just About Everything

7. Portion items when you freeze them so you can easily select the right amount of food to thaw, avoiding unnecessary waste.

8. Label all foods with the date you froze them, and don’t forget to rotate items and use older foods up first.

Related: How to Prep Slow Cooker Freezer Meals for Busy Nights

While freezing items is a great way to avoid waste, there are some other foods that you should never freeze.

5 Foods That Never Belong in Your Freezer (And Why):

1. Open packages of coffee beans (and ground) will absorb freezer smells. Make sure it’s stored in an airtight container, not the bag you bought it in.

2. Cooked pasta, like spaghetti, will not hold its structure when frozen and thawed, it will turn to mush (baked pasta dishes like lasagna, however, are perfect candidates for freezing).

3. Raw potatoes turn black when frozen due to a chemical reaction, so make sure to quickly blanch chopped potatoes before you freeze them.

4. Melon will turn mushy when frozen and thawed due to its high water content, so while it’s fine to use frozen in drinks, for example, it won’t be any good for a fruit salad.

5. Raw eggs in their shell will explode when frozen. If you find yourself needing to freeze eggs, crack them and lightly beat them before freezing them in an ice cube tray or muffin tin. When completely frozen, you can put them in a freezer bag where they will keep for up to six months.

Want to make the most of your freezer? Watch this video on how to prep food for freezing.

Feature image courtesy of Getty Images. 

How to Make Vietnamese Bun Cha, The Rice Noodle Salad Your Lunch Bowl is Craving

This vibrant rice noodle salad boldly features Vietnamese-spiced pork patties, thin rice noodles, fresh vegetables and herbs, spring rolls and a salty-sweet sauce. It’s the lunch bowl you’ll be returning to again and again. The best part? You can meal prep all the components on the weekend, pack them up and enjoy throughout the week. You’ll be the envy of your co-workers!

Vietnamese Noodle Bowls (Bun Thit Nuong Cha Gio)

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 60 minutes
Serves: 4

Ingredients:

Pork Patties
1 lb ground pork (use regular or lean for the most flavour, not extra-lean)
2 cloves garlic, minced
4 green onions, thinly sliced
1 Tbsp minced ginger
1 Tbsp fish sauce
1 Tbsp lemongrass paste
1 Tbsp honey

Nuoc Cham Dressing
½ cup warm water
¼ cup honey
¼ cup freshly squeezed lime juice
¼ cup fish sauce
1 small red chili pepper, finely diced
1 clove garlic, minced

Noodle Bowl
Approx. 4 cups cooked rice noodles
4 large (or 8 small) cooked spring rolls, cut into small pieces
1 lettuce head (like Boston), with some leaves intact, some shredded
1 large red pepper, cut into matchsticks
1 large carrot, cut into matchsticks
1 large English cucumber, cut into matchsticks
approx. ½ cup chopped, unsalted peanuts
large bunch fresh cilantro, for garnish
large bunch fresh mint, for garnish
limes, quartered, for garnish

Directions:

Pork Patties
1. Place all ingredients in a large bowl and use your hands to mix to make sure ingredients are well combined.

2. Use a 3-tablespoon cookie scoop to make 16 patties, flattening them slightly with your hands.

3. Place patties on a plate, covered in the fridge, until ready to cook.

4. Pre-heat a non-stick frying pan (preferably one with griddle marks) over medium heat.

5. Cook patties until a meat thermometer inserted in the middle reads 160˚F.

6. If not using straight away, set patties aside to cool to room temperature before refrigerating.

Nuoc Cham Dressing
1. Whisk all ingredients in a small jug until combined. Some honey will produce a dressing that’s a little cloudy – that’s fine! Set aside until using (can be refrigerated).

Noodle Bowl Assembly 
1. Gently reheat pork patties and spring rolls in a slow oven or microwave.

2. Line the bowls with one large lettuce leaf each.

3. Add shredded lettuce, cooked noodles, vegetables, pork patties and spring rolls.

4. Sprinkle over peanuts, cilantro and mint.

5. Serve with the lime quarters and dressing on the side and allow people to season with these to taste.

Tip: You can prepare all ingredients in advance and simply assemble when you’re ready to eat. For an amazing desk lunch, pack separate containers with noodles, vegetables, dressing and pork patties/spring rolls, and simply assemble for a meal to remember.

Here, we reveal the healthiest meal-prep lunches that won’t get soggy, plus our best no-heat lunch ideas to avoid that dreaded office microwave line.

Make-Ahead Gory White Chocolate Truffles for Your Halloween Bash

Playfully gory, these adorable crafty treats are just a cake box away from impressing your Halloween enthusiasts, with just the right amount of fun and horror. Make these bite-sized desserts ahead and freeze them for up to one week. You have the choice of serving them cold with a crunchy coating, or at room temperature for a soft, cakey texture. That’s what we call frightful meets delightful!

Make-Ahead Gory White Chocolate Halloween Truffles

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour + 45 minutes (includes cooling, rolling, dipping, decorating and refrigeration times)
Servings: 48 cake pop truffles

Ingredients:

1 box yellow or white cake mix, prepared according to package directions in a 9-by-13-inch cake pan and cooled
3/4 cup prepared vanilla frosting (approx)
48 candied cherries (optional)
450g (16 oz) white chocolate, finely chopped
2 Tbsp coconut oil (optional)
1 tube red decorating gel
Red food colouring or paste (optional)
Mini royal icing decorative knives (optional)

Directions:

1. Divide the cake into six equal portions. Working with one portion, finely crumble cake into a large bowl (large bits will give you lumpy cake truffles). Repeat with remaining cake.

2. Add frosting and stir into cake using the back of a spoon until evenly combined. Don’t be tempted to add more frosting, it will be too soft to shape into balls.

3. Using a generous tablespoon for each, shape the cake batter into rounds and place on a baking sheet to give you 48 portions. Gently roll each to form balls. If using cherries, open the centre to add, then cover with cake, rolling to shape. Refrigerate until firm, about 30 minutes.

4. Melt chocolate in a microwave-safe bowl, stirring every 25-30 seconds, stir in coconut oil (if using). Line a baking sheet with parchment paper and set aside. Working with a fork, dip each cake ball into chocolate, tapping fork on edge of bowl to remove excess; transfer to prepared pan. Repeat with remaining cake balls (refrigerating cake if softening and reheating chocolate if firming up to evenly coat). Refrigerate truffles until chocolate is hardened, about 15 minutes.

Tip: The melted white chocolate will coat and firm up without the addition of coconut oil, but will not be as solid.

5. For the bloody decoration, gently squeeze decorating gel on top of truffle and spread using toothpick. For a deeper red colour, stir decorating gel with red food colouring to desired tint and decorate using toothpick. If using royal icing knives, poke top of truffle with tip of paring knife and gently wedge in cleaver.

For more fang-tastic desserts, make these easy chocolate witches’ cauldron cupcakes and get inspired by these 50 killer Halloween party recipes.

Conquer Brunch With This Make-Ahead Veggie Strata and Sourdough Bread

You can never go wrong when serving your guests a hearty, veggie-packed breakfast casserole topped with melted, gooey goat cheese. Stratas are usually reserved for birthdays, Mother’s Day or Easter brunches, simply because they easily feed a crowd and can be fully prepped ahead of time; so no fuss, no muss when entertaining guests. Make this the day before and pop it into the oven when it’s go-time. What makes this strata even more special is that it’s made with sourdough bread, an artisan-style loaf that is easy to digest and adds incredible texture and bite.

Make-Ahead Vegetable Strata With Sourdough Bread

Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour and 5 minutes
Servings: 6

Ingredients:

½ Tbsp extra virgin olive oil
1 small yellow onion, thinly sliced
3 garlic cloves, minced
1 ½ cups cherry tomatoes, halved
1 zucchini, sliced into thin circles
1 ½ cups chopped kale or baby kale
1 ½ tsp dried thyme or 1 tsp fresh thyme
½ tsp sea salt
Pinch of pepper
6 eggs
1 ½ cups dairy-free milk
4 cups sourdough loaf cut into 1 inch cubes
4-6 ounces goat cheese, crumbled

Directions:

1. Place a skillet on medium heat, coat the bottom with extra virgin olive oil and add the onions. Stir occasionally and allow them to cook for 3 minutes, then add the garlic and saute for another 2 minutes.
2. Add the cherry tomatoes and zucchini and let them cook for 5 minutes.
3. Add the kale, thyme, sea salt and pepper. Stir until the kale begins to wilt.
4. In a bowl, whisk together the eggs and dairy-free milk.
5. In a large casserole dish (9×13), coat the bottom with a little olive oil, spread ½ the bread on the bottom, top with ½ of the veggies, then layer the rest of the bread and veggies on top.

6. Pour the egg and milk mixture over and crumble the goat cheese on top, nestling some pieces underneath the bread cubes.
7. Cover with plastic wrap and place in the fridge until you’re ready to bake it. It can be left in the fridge for up to one day.
8. When you’re ready to bake, heat your oven to 350°F, place the uncovered strata in the oven for 45-50 minutes until it starts to bubble up and crisp.

This Make-Ahead Veggie Strata & Sourdough Bread

Still salivating? Here are 25 more crowd-pleasing brunch recipes and 15 sheet pan breakfast bakes that promise to please!

Thai Curry Chicken Pot Pie is Your New Favourite Winter Comfort Food

Thai green curry is wildly popular for a reason. It’s rich and delicious with just the right amount of spiciness. But here, instead of its classic rice pairing, we’ve created a comfort food mashup that marries palate-awakening Thai green curry with classic chicken pot pie. The result is anything but ordinary. Whether you whip this up as a vacation from all your holiday feasts or you bookmark this new dish for the new year, we promise you won’t be disappointed.

Recipe Notes:
– Spicy food fans can add fresh Thai chili to taste when blending the peas and herbs
– Make this recipe vegan by replacing the chicken with the same amount of extra-firm tofu, chicken broth with vegetable broth and all-butter puff pastry with a dairy-free version

Thai Curry Chicken Pot Pie Recipe

Prep Time: 35 minutes
Cooling Time: 2 hours
Cook Time: 55 minutes
Serves: 5 to 6

Ingredients:
Thai Green Curry:
3 boneless, skinless chicken breasts, cubed
2 sweet potatoes, peeled and cut into large pieces
2 cups chicken broth
1 (14 oz) can coconut milk
1 cup frozen peas, room temperature
½ cup loosely packed fresh mint
½ cup loosely packed fresh cilantro, plus more for serving
2 Tbsp coconut flour
2 Tbsp Thai green curry paste
1 Tbsp fresh ginger, grated
1 lime, zested and juiced (about 3 Tbsp of juice), plus more lime slices for serving
1½ Tbsp fish sauce
1 Tbsp toasted sesame oil
To taste, fine grain salt

Crust:
1 sheet all-butter puff pastry, rolled to 1/4-inch thickness
1 Tbsp milk of choice or beaten egg
1 tsp black or white sesame seeds
Pinch, flaky sea salt

Directions:
1. In a large pot, add chicken, sweet potatoes and broth. Bring to a simmer, cover and cook over very low heat until chicken is cooked through and sweet potatoes are tender, about 10 to 15 minutes. Do not boil or the chicken will be tough. The sweet potatoes may fall apart and become very tender; this is normal. Stir in coconut milk. Remove 1 cup of the liquid only and place in a medium bowl or blender.
2. To the medium bowl or blender, add peas, mint, cilantro, coconut flour, curry paste, ginger, lime zest and juice, fish sauce and sesame oil. Puree mixture with an immersion blender or blend on high in your blender until smooth and creamy. Stir pea mixture into chicken mixture, taste and adjust seasoning with salt if needed. Add to a medium cast-iron skillet or other deep oven-safe dish.

3. Cool mixture completely (this is important so that the mixture can thicken with the coconut flour and so the puff pastry won’t turn greasy and melt before it goes in the oven). Cooling will take about 2 hours. You can also cover and refrigerate for up to 3 days. Make sure the mixture is almost room temperature before baking. Alternatively, you can increase the bake time 5 to 10 minutes if the mixture is cold.

4. Preheat oven to 375ºF.
5. Once the curry base is cooled, fit the puff pastry on top, tucking under the sides to fit your pan or baking dish. Using a sharp paring knife, gently slice a few steam slits in the top. Brush pastry with milk or egg and sprinkle with sesame seeds and flaky salt.
6. Bake for 40 to 55 minutes, until mixture is bubbling and crust is browned and puffed. Garnish with additional cilantro and lime wedges.

Craving more curry? Here are 22 warm and comforting winter curries.

The Warming Gnocchi You Can Make Ahead of Time

By Cassandrea Gascoyne

Gnocchi has always been one of my favourite dishes. The first time my husband and I tried making it at home, it was on a winter night that was -30ºC, so now making and eating gnocchi always makes me feel warm and cozy. This recipe is a little different than traditional gnocchi in that it is made with a light tomato broth instead of a rich cream or cheese sauce.

When we were making the broth that cold winter night, the kitchen windows fogged up from the steam. The whole house smelled of tomatoes and garlic. The broth is light and complements the gnocchi well.

As we ate our heaping bowl of gnocchi and broth I can remember thinking this is the perfect winter dish! The best part is that the gnocchi and broth are freezable, so you can come home from work during a blizzard and know you can look forward to a warm bowl of comfort food that will be ready in just a few minutes.

Gnocchi in Tomato Broth, Courtesy of Cassandrea Gascoyne, chewsandbrews.ca, Spruce Grove, Alta.

This simple pasta dish is the perfect comfort food for dinner in the depth of winter.

 

888x600_gnocchi-in-tomato-broth

Prep time: 2 hours
Cook time: 1 hour
Yield: approximately 80 gnocchi and 2.5 cups (625 mL) broth

Ingredients
Gnocchi

4 russet potatoes
1 large egg, beaten
1 tsp (5 mL) salt
3/4 cup (175 mL) all-purpose flour
3/4 cup (175 mL) whole-wheat flour

Tomato Broth
2 Tbsp (30 mL) olive oil
2 medium carrots, chopped
2 medium stalks celery, chopped
1 large yellow onion, chopped
4 garlic cloves, peeled and smashed
1/2 cup (125 mL) white wine
2 cups (500 mL) chicken stock
12 oz (341 mL) jar Italian tomato purée
handful fresh basil (plus more for garnish)
salt
pepper
Parmesan cheese

Directions
Broth
1. Meanwhile, in large pot over medium heat, heat olive oil. Add carrots, celery, onion and garlic. Sauté until vegetables have softened and onions and garlic have started to brown.
2. Pour in wine and stir, scraping up browned bits. Cook until wine has reduced by half, about 10 minutes. Stir in chicken stock, tomato purée and basil; reduce heat and simmer for 45 minutes. Season with salt and pepper. Set aside.

Gnocchi
1. Bake potatoes in 400ºF (200ºC) oven for 1 hour or until easily pierced with a knife. Let cool.
2. Peel cooled potatoes and grate into large bowl. (Or use a potato ricer, instead of grating.)
3. Stir in beaten egg and salt. Add all-purpose and whole-wheat flours, 1/2 cup (125 mL) at a time, mixing until the mixture forms a soft dough that isn’t too sticky.
4. Turn dough out onto floured surface and knead for 3 to 4 minutes. Divide dough into quarters; roll each quarter into a long rope, about 3/4 inch (2 cm) in diameter. Cut rope into 3/4-inch (2 cm) pieces.
5. Place gnocchi on parchment paper–lined baking sheet. If desired, freeze gnocchi on tray, then transfer into a freezer bag.
6. To cook the gnocchi, drop into a large pot of boiling salted water. Cook the gnocchi about 2 minutes, or until they float. (If cooking from frozen, let them cook for 3 to 4 minutes.) Drain.
7. To serve, put 10 to 12 cooked gnocchi in each bowl and top with hot tomato broth. Garnish with fresh basil and grated Parmesan cheese.

Note:
-If you like a traditional-looking gnocchi, there are some neat tools you can use in Step 6 to add ridges, such as the Gnocchi Board or Gnocchi Stripper.
-A slice of garlic toast goes nicely as well, and can soak up any leftover broth at the end!

Chews and Brews
Cassandrea Gascoyne loves to cook and eat, and now has a passion for writing about and sharing everything she cooks and eats. She also enjoys wine, craft beers and good coffee. When she isn’t eating or drinking you can find her camping and hiking with her husband in the Canadian Rocky Mountains. Her kids have four legs and are fuzzy and are named Bob and Sam.