Tag Archives: tomatoes

bulgogi cabbage rolls being rolled

Tender Bulgogi Cabbage Rolls Smothered in Spicy Gochujang Tomato Sauce


This Menu Mashup brings you the flavours of Korean BBQ in the format of a classic cabbage roll. Beef and pork are combined with a bulgogi marinade of Asian pear, soy, garlic and sesame, then stuffed in a tender cabbage leaf and smothered in a spicy gochujang tomato sauce. Our Bulgogi Cabbage Rolls are the perfect cold day meal when you’re looking for comfort food with a big punch of flavour.

a plate of bulgogi cabbage rolls on a marble countertop

Bulgogi Cabbage Rolls

Prep Time: 20 minutes
Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 50 minutes
Yield: 4 servings

Ingredients
For the meat filling:
¼ cup soy sauce
2 ½ tbsp rice wine vinegar
2 Tbsp sesame oil
1 Tbsp water
3 green onions, thinly sliced, plus additional for garnish
½ Asian pear, grated
3 Tbsp brown sugar
2 Tbsp minced garlic
2 tsp sesame seeds
½ lb uncooked ground beef
½ lb uncooked ground pork
½ cup uncooked long grain rice

For the tomato sauce:
1 can (28oz) crushed tomatoes
2 Tbsp minced garlic
2 Tbsp grated ginger
2 Tbsp brown sugar
2 Tbsp gochujang
½ tsp salt
1 head napa cabbage

mise en place for bulgogi cabbage rolls

Directions
1. Bring a large pot of salted water to boil. Preheat the oven to 350°F.

Related: This Fiery Korean Gochujang Cauliflower Popcorn is Comfort Food at Its Finest

2. Meanwhile, in a medium mixing bowl, combine soy sauce, rice wine vinegar, sesame oil, water, green onions, Asian pear, brown sugar, garlic and sesame seeds. Add the ground beef, pork and rice. Mix until the ingredients are evenly distributed and set aside.

meat marinade for bulgogi cabbage rolls in a glass bowl

3. In a large mixing bowl, combine tomatoes, garlic, ginger, brown sugar, gochujang, and salt, then set aside.

4. Remove 8 large cabbage leaves from a head of napa cabbage. Cut the thick portion of the centre vein out from each leaf. Submerge 4 leaves into the pot of boiling water. Use tongs to shake any excess water off the leaves and place them flat on a plate for assembly. Repeat with remaining leaves.

5. Spread about 1 cup of the tomato sauce in the bottom of an 8-inch-square baking dish. Lay a cabbage leaf on a clean surface and spoon about ⅓ cup of the meat mixture on the centre. Fold the sides of the leaf over the meat and roll into a roll. Place in the baking dish, seam-side down, and repeat with remaining cabbage leaves.

a bulgogi cabbage roll being rolled

6. Pour remaining tomato sauce over the rolls and cover the dish with aluminum foil. Place in the oven to bake for 75-90 minutes, or until the meat is cooked through and the rice is tender.

Related: 3-Ingredient Kimchi Chicken Patties Your Kids Will Love

bulgogi cabbage rolled slathered with gochujang tomato sauce

7. Cool for 10 minutes before serving with an additional sprinkling of green onions.

a closeup of bulgogi cabbage rolls

Love Philip and Mystique’s Bulgogi Cabbage Rolls? Try their Cheesy Croque Madame Rolls next!

Food Network’s Rigatoni Pie is the OG TikTok Honeycomb Pasta (and Now We Want Both!)

You might’ve seen the honeycomb pasta hack that has gone viral on TikTok, in which Anna Rothfuss AKA @bananalovesyoutoo stuffs string cheese in rigatoni pasta, layering on sauce, ground meat and grated cheese for good measure. We daresay this popular quick meal evokes a Food Network Canada eye-catching favourite: our very own 20-minute, 10-ingredient Rigatoni Pie. While slightly more elevated in flavour (no string cheese here), this vegetarian version is equally melty and gooey and just as straight-forward to make for a quick weeknight meal — all with simple pantry ingredients you likely already have on hand.

rigatoni pie on white plate

Looking to save additional time? Instead of making your own tomato sauce, swap in four cups of store-bought marinara. For meat-lovers, you can mix things up too by adding cooked ground meat to the sauce (just note: you’ll need less of the sauce). This delicious budget-friendly comfort food will be a fan favourite at home, and the good news is the yield is high, so there will be plenty to go around.

Watch the how-to video here:


Rigatoni Pie Recipe

Prep Time: 20 minutes
Cook Time: 60 minutes
Rest Time: 10 minutes
Total Time: 1 hour, 30 minutes
Servings: 8

Ingredients:

6 Tbsp extra-virgin olive oil, divided
9 cloves garlic, minced
½ tsp crushed red pepper flakes
1 28-oz can whole peeled tomatoes in juice
1 15-oz can whole peeled tomatoes in juice
1 cup loosely-packed fresh basil leaves
Kosher salt and freshly ground pepper
1 lb(s) rigatoni
1 lb(s) part-skim mozzarella, grated
⅔ cup grated Parmesan cheese

Directions:

1. Heat 4 Tbsp of the olive oil with the garlic in a large saucepan over medium-low heat. Once it begins to sizzle, cook, stirring occasionally, until the garlic is soft and just beginning to brown, about 6 minutes. Stir in the red pepper flakes, then add the tomatoes and 1 ½ cups water. Increase the heat to high and bring the tomato sauce to a boil, crushing the tomatoes with the back of a wooden spoon. Lower the heat to maintain a simmer and cook, stirring occasionally, until reduced and thickened, about 15 minutes. Remove the pan from the heat, stir in the basil and season with salt and pepper. Let the sauce cool for 10 minutes then puree in a blender until smooth.

Related: This Feta Tomato Pasta Trending on TikTok is as Easy as 1-2-3

2. Preheat the oven to 375ºF. Grease a 9-inch springform pan with 1 Tbsp olive oil and bring a large pot of generously salted water to a boil. Cook the pasta until it is slightly less than al dente, about 8 minutes. Drain the pasta, spread in a single layer on a rimmed baking sheet and toss with the remaining 1 Tbsp olive oil.

3. Stand the rigatoni on their ends in the prepared pan until it is completely filled (you might not use all the pasta). Place the pan on a foil-lined baking sheet to catch drips. Pour the sauce over the noodles, spreading it with the back of a spoon (You might not use all the sauce.) Sprinkle the pasta with the mozzarella and Parmesan cheeses.

Related: I Tried Meghan Markle’s “Filthy, Sexy” Zucchini Pasta Sauce — Here’s How It Stacked Up

4. Cover the pan with foil, doming it slightly to avoid touching the cheese. Bake for 30 minutes. Uncover the pan and continue cooking until the top is golden brown and bubbly, about 30 minutes more. Let the pasta cool for 10 minutes, then carefully remove the sides of the pan, cut into wedges and serve.

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.

bowl of stew with sourdough toast

One Humble Can of Tomatoes, Six Different Meals to Remember

As the weather turns cooler and we spend more time cozied up indoors, we often turn to our pantry to see what simple recipe we can whip up for a weeknight dinner. From pureed to chopped to strained, tomatoes are something I always have on hand as they can be used in endless ways. Here are six recipes you can make with a humble can of tomatoes.

Shakshuka

Shakshuka is a tomato-based dish that consists of poaching eggs in a spicy sauce. You can make it in 30 minutes with just a few simple ingredients. Start by sautéing garlic, diced onion and sliced red bell pepper in olive oil. Add your chopped tomatoes, paprika, cumin and chili powder. Let simmer for 10 minutes before cracking in the eggs. Cover with lid and poach the eggs until the whites are cooked, but yolk is soft. Garnish with crumbled feta cheese and fresh parsley.
shakshuka in a cast iron pan

Sloppy Joes

Have a can of tomatoes and ground meat in the freezer? Grab yourself some fresh buns and make sloppy Joes! A childhood favourite of mine, sloppy Joes consist of simmering together ground meat — beef, pork, chicken or turkey — as well as tomato sauce, onion, garlic, brown sugar and Worcestershire sauce. You can sneak in a few extra veggies if you’d like too. Serve the mixture on a bun.

bun with sloppy Joe mixture on black plate

White Bean and Tomato Stew

This stew consists of simmering white beans in tomato sauce, along with chicken stock, garlic, onion, celery, thyme and red pepper flakes. It is loaded with flavour and can be served a number of ways: over steamed rice, on sourdough toast or with pasta simmered right into the stew. Serve with lots of freshly grated Parmesan cheese.

bowl of stew with toast

Pizza Sauce

One of the most popular uses for canned tomatoes is homemade pizza sauce. We make a lot of pizza at home — and I prefer homemade sauce to the store-bought option, as you can control the flavours. It is so easy to make and requires no heating. Just stir together the tomatoes, olive oil, garlic, oregano, salt and pepper. You’ll be wondering why you didn’t always make your own sauce.

two slices of square pizza on a black plate

Salsa

Almost as easy as pizza sauce, you can turn a can of tomatoes into fresh restaurant style salsa. To a food processor: add tomatoes, green pepper (optional), fresh cilantro, onion, jalapeno, lime juice, garlic, salt and pepper. Pulse until the salsa is as smooth or chunky as you prefer. Open a bag of tortilla chips and dip, dip, dip away!

grey plate with tortilla chips and bowl of homemade salsa

Chili

The perfect hearty meal on a brisk fall or snowy winter day is — hands down — chili! You can add pretty much anything you like, be it lots of vegetables or just beans, ground meat, tomatoes and spices (chili powder, paprika, cumin and coriander). I like to include onions, celery, carrots and red and green peppers in my classic chili recipe.

chili in a white bowl

Want to cook with more pantry staples? Here is one humble can of chickpeas, six different ways and one can of black beans, six ways.

How to Make Bruschetta in 15 Minutes (Plus the Best Bruschetta Bar for Nights Inside)

Nothing says staying indoors quite like a delightful seasonal spread bursting with fresh ingredients. We absolutely love to use the best of the season, and one summer and early fall favourite is tomatoes. Fresh, juicy and perfectly ripe at the end of summer, we’re always looking for ways to make them a star. Our new favourite is to assemble a quick and easy bruschetta bar when spending time inside with loved ones (because we’re desperate to switch things up these days!).  With a few simple ingredients, you can showcase the bright, herbaceous flavours of this beloved app and present an impressive spread in just a few minutes.

How to Make Bruschetta (And the Best Bruschetta Bar!)

bruschetta-bar-spread

Related: From Homemade Bread to Pickles, 20 Recipes to Master While Indoors

Prep Time: 15 minutes
Total Time: 15 minutes

Ingredients:
4 tomatoes, seeded and diced or 12 cocktail tomatoes, diced
1/2 cup Vidalia onion, minced
1 clove garlic, grated
3 Tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper
3/4 cup labneh or Greek yogurt
3/4 cup ricotta
3/4 cup hummus
1/2 cup chopped, toasted walnuts
1/2 cup chopped parsley
1/2 cup chopped basil
1/2 cup shaved Parmesan
1/4 cup toasted pine nuts
1 Tbsp za’atar
1 baguette, cut into 1/2-inch slices
Olive oil

bruschetta bar assembled

Related: Ranking Canadian Retailers Offering Grocery Delivery Right Now, by Price

Directions:
1. In a medium bowl combine tomatoes, onion, garlic, olive oil, salt and pepper.
2. Place labneh, ricotta, hummus, walnuts, parsley, basil, parmesan and pine nuts into small bowls and place on platter.
3. Sprinkle labneh with za’atar and drizzle with olive oil. Sprinkle ricotta with herbs, if desired.
4. Assemble all items on a platter and serve with plates for guests to assemble their appetizers.

Looking for more easy peasy recipes? Trust us: these snack plates are the easy dinner option you need this week!

Seasonal Produce Shines in Ina Garten’s Tomatoes and Burrata Recipe

Foodies looking for an easy lunch or light dinner recipe that plays with taste and texture can rely on the creamy wonders of burrata cheese. It’s soft shell can be pierced with a fork, revealing a buttery  centre that aligns with the sweet tomatoes and fresh basil on your plate. For the uninitiated, why not start with this simple and classic version  from The Barefoot Contessa.

Creamy burrata cheese, ripe mixed heirloom cherry tomatoes, fresh basil leaves and aged balsamic vinegar are perfectly paired with Ina Garten‘s crunchy homemade four-ingredient garlic toasts. It’s exactly the sort of bold and beautiful dish that’ll brighten your late-summer, early-fall dinner table. *Chef’s kiss*

Related: Ina Garten’s Greek Salad is a Classic for a Reason

Ina Garten’s Tomatoes and Burrata

Total Time: 30 minutes
Yields: 2 servings

Ingredients:

1 (8- to 10-ounce) ball of fresh burrata cheese
1 pint mixed heirloom cherry tomatoes or 8 to 10 (2-inch diameter) heirloom tomatoes
Good olive oil
Aged balsamic vinegar
Kosher salt and freshly ground black pepper
10 fresh basil leaves, julienned
Fleur de sel or sea salt
6 Garlic Toasts, recipe follows

For the Garlic Toasts:
1 baguette
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 garlic clove, halved lengthwise

Related: Any Hour is Cocktail Hour With Ina Garten’s Classic Cosmopolitan

Directions:

1.Cut the ball of cheese in half crosswise and place the halves, cut side down, on 2 salad plates. Cut each tomato in half through the stem end and distribute them around the burrata. Drizzle the tomatoes and burrata generously with olive oil and balsamic vinegar and sprinkle with kosher salt and pepper. Scatter the basil on the salads, sprinkle with fleur de sel, and serve with Garlic Toasts.

Related: Ina Garten’s 25 Easiest Weeknight Dinners

For the Garlic Toasts:
Yields: 20-25 toasts

1. Preheat the oven to 400 degrees F.

2. Slice the baguette diagonally into 1/4-inch-thick slices. Depending on the size of the baguette, you should get 20 to 25 slices.

3. Lay the slices in one layer on a baking sheet, brush each with olive oil, and sprinkle generously with salt and pepper. Bake the toasts for 15 to 20 minutes, until they are browned and crisp. As soon as they are cool enough to handle, rub one side of the toasts with the cut side of the garlic. Serve at room temperature.

Watch Barefoot Contessa: Back to Basics and stream all your favourite Food Network Canada shows through STACKTV with Amazon Prime Video Channels, or with the new Global TV app, live and on-demand when you sign-in with your cable subscription.

Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes is the Vegan Summer Recipe You Need

Grilling isn’t just for carnivores. And this grilled stuffed zucchini boats with roasted cherry tomatoes recipe proves it. It’s not only healthy, it’s a visually gorgeous dish that has a hearty, yet summery vibe. The recipe incorporates vibrant red cherry tomatoes, dark green zucchini and mineral-packed lentils and rice. We promise — this is certainly the summertime vegan recipe you need right now.

Grilled Stuffed Zucchini Boats With Roasted Cherry Tomatoes

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4

Ingredients:

Shallots
2 tsp extra-virgin olive oil
2 shallots, thinly sliced
Pinch of sea salt and pepper

Tomatoes
1 pint cherry tomatoes
2 tsp extra-virgin olive oil
¼ tsp sea salt
A few cracks of pepper

Mixture
¼ cup green lentils
½ cup brown rice
1 ½ cups water
4 Tbsp parsley, divided and roughly chopped
2 tsp lemon juice
Pinch of sea salt and pepper

Zucchini
4 zucchinis
3 tsp extra-virgin olive oil
½ tsp sea salt
A few cracks of pepper
¼ cup walnuts, chopped and toasted

Directions:

1. Preheat the oven to 375°F.

2. Thinly slice the shallots. Place a pan on the stove over medium-high heat. Add oil and once it’s hot, toss in the shallots, salt and pepper. Let them cook for 7-8 minutes until they get browned and crispy, then transfer them to a towel or paper towel.

3. Place the cherry tomatoes on a baking sheet lined with parchment paper, toss with oil, salt and pepper. Roast for 20 minutes until blistered and bubbling.

Related: Grilled Za’atar Carrots with Halloumi & Mint

4. While the cherry tomatoes are roasting, place the lentils, rice, water and a pinch of salt in a pot, bring to a boil, cover and simmer for 30 minutes.

5. Once cooked, toss the lentils and rice with 2 Tbsp of parsley, lemon juice, salt, pepper and ½ of the crispy shallots.

6. Turn your grill to medium heat or if you’re using a grill pan over the stove, wait until the zucchinis are prepped then turn to medium heat.

7. Slice the zucchinis in half lengthwise, then scoop out the seeds using a spoon to create a hollowed out well down the middle.

Related: 10 Veggie-Forward Grilled Skewers and Kebabs to Try This Summer

8. Rub the zucchini with olive oil, salt and pepper. Grill hollowed side down for 5-7 minutes, then flip and grill for another 5-7 minutes.

9. Stuff the zucchini with the lentils and rice mixture, topped with the roasted cherry tomatoes, crispy shallots, chopped parsley and walnuts.

Want more summertime recipes? These vegan sloppy Joe sliders and strawberry chia frozen yogurt pops will surely be a hit.

College Grocery List: The Only 5 Ingredients You Need to Make Multiple Meals

Headed to college this fall? Wondering how you’re going to feed yourself with a limited budget, equipment and facilities? Don’t worry, we’ve got you covered with this list of five ingredients you’ll want to keep on hand, so you’ll only be 30 or so minutes away from an ultra-tasty meal. You can stretch these ingredients into a multitude of simple dishes that’ll keep you well-fed and satisfied throughout the school year (no cafeteria required).

1. Spaghetti

A staple item in most households, spaghetti is something you’ll want to always have on hand because it’s so versatile. Worried about the dishes? Did you know that with many pasta dishes you can cook the spaghetti right in the sauce? Less cleanup is always a good thing!

● Make Cacio e Pepe, a classic dish where all the ingredients are cooked together in one pot, and the sauce reduces while the pasta cooks, no draining necessary. You don’t even need to wait for the water to boil!

● You can’t go wrong with Spaghetti and Meatballs, a dependable dinner staple that’ll fill you right up. Do yourself a favour and make a big batch of Meatballs and Sauce to keep in your freezer, so you’ve got a proper meal at your fingertips any time!

● Looking for something different? This Spaghetti and Meatball Bake lets you eat spaghetti and meatballs by the slice instead of the bowl! Each slab of this easy-to-prepare casserole has tiny meatballs and pockets of cheese. Change it up by using cooked sausage slices, or add extra veggies if you have them on hand.

● Got extra cooked spaghetti? No problem – this Genius 20-Minute Spaghetti Frittata is a great way to disguise leftovers as a completely new meal!

2. Eggs

If you’re going to keep one “fresh” food on hand, it has to be eggs. They’re so versatile: you can use them in breakfast, lunch and dinner recipes for an easy, tasty protein fix. Hard or soft-boil them, fry them or use them in these recipe suggestions – the possibilities are endless!

● A classic way to use eggs and all the “bits and pieces” in your fridge is in a Veggie-Filled Frittata. Not only are they simple to make, it’s a “one and done” dish that cooks up in less than 30 minutes. It also makes for tasty leftovers.

● Looking for something a little more substantial? Whip up a Quick Quiche. If you use store-bought pie crust, this meal could not be any easier. Once again, you can customize the filling according to which ingredients you have on hand. It’s excellent to make on the weekend for meals throughout the week, and pairs perfectly with a Simple Green Salad.

● Eggs are also a staple ingredient for brunch. Dishes like Eggs Benedict that you might enjoy in a restaurant are actually fairly simple to make at home. Got eggs? Got English muffins? You’re halfway there! Even that fancy sounding Hollandaise sauce is simple to make at home.

● Lastly, all students need a reliable on-the-go meal that can stand-in for breakfast, lunch or as a healthy between-class snack hack. These Prosciutto-Wrapped Egg Cups are here for you.

3. Canned Tomatoes

Canned tomatoes should be a staple in anyone’s pantry, but particularly in a college student’s, because of how versatile they are. A simple can of tomatoes can transform into any number of dishes. Bonus? If you have an immersion blender or mini blender, you can make your own tomato juice!

● Are you a fan of breakfast for lunch or dinner? Shakshuka should be a go-to meal of yours. Stewed veggies with poached eggs makes an excellent quick, healthy meal for one, but it’s easy to batch up if you’re cooking for a crowd! Use a Quick Ratatouille as a base for even more flavour. You can also make the Ratatouille on its own for a quick and easy meal to serve over rice, or with crusty bread to soak up the sauce.

● A foolproof way to transform a can of tomatoes is to make Tomato Soup (with grilled cheese, obviously). This tasty version features mini bacon grilled cheese sandwiches, taking things up a notch to create the ultimate comfort food pairing.

● Get inspired by the flavours of Middle Eastern cuisine and whip together a Moroccan Vegetable Couscous Dish in just 30 minutes. Canned tomatoes are used as the base, together with frozen squash and a can of chickpeas.

● Why let a can of tomatoes sit untouched on your shelf, when Skillet Chicken Parmesan could be in your future? Use crushed canned tomatoes, or tomato puree for the base for a quick, comforting dinner that certainly beats the cafeteria.

4. Frozen Mixed Vegetables

Trying to eat healthy on a college student’s budget isn’t always easy, especially when you factor in the cost of fresh fruits and vegetables. One way around this is to substitute frozen veggies where possible. Flash frozen when in season, they’re the next best thing compared to fresh, and also budget friendly. If you have these in your freezer, there are so many ways you can feed yourself!

● A classic way to use frozen vegetables is in a Quick Fried Rice. Add a splash of soy sauce for flavour and you’ve got yourself a healthy meal in a flash. Incorporate chicken, beef or tofu for extra protein if desired, or simply make a Plain Omelette and chop it into the rice and veggies for a restaurant favourite that’s easy to replicate at home.

● Looking to batch cook a recipe to enjoy throughout the week? If you’ve got frozen veggies on hand, you’ve got the makings of a tasty Vegetable Soup. Add cooked leftover turkey or chicken for a complete meal in a bowl!

● Hankering for some comfort food? Ramp up your Casserole game by adding a medley of frozen veggies into the mix. This drool-worthy recipe by Alton Brown is a creative (and easier) take on chicken pot pie.

● Grill your frozen vegetables, then add them to hearty Vegetarian Burritos. Serve with rice or salad on the side for a satisfying meal in a flash!

5. English Muffins

While you might not always have fresh bread on hand,  if you have a small freezer, store English muffins, which are the perfect base for so many great recipes! The obvious way to use these is toasted with butter and a sweet or savoury topping, but there are plenty of creative ways to fancy them up and make them all the more meal-worthy.

● We’ve already seen how muffins can be used for Eggs Benedict, but how about for a proper Breakfast Sandwich or even in place of a Burger Bun? They’re arguably the most versatile bread product there is, so keep an extra frozen pack in the fridge for when you’re in a meal pinch!

● Craving French Toast, but don’t have any bread on hand? Opt for English muffins instead, served alongside fresh fruit, eggs and bacon for a hearty meal that’ll keep you full and energized through all your morning classes.

● We’re a bit obsessed with these Easy English Muffin Pizzas (read: no need to worry about wasting precious time making the dough!), which can be assembled ahead and kept in the freezer for a satisfying anytime snack or meal. They’re perfect for those late-night study sessions.

● Other creative uses for English muffins include subbing them to make a sweet Bread Pudding, using them as the base for Tuna Melts, or even chopping them and drizzling with oil to make Crispy Croutons!

For more quick cooking tips and hacks, see these 35 budget-friendly recipes with canned beans, our best affordable chicken dinners and 25 cheap dinner ideas for two that won’t break the bank.

This Heirloom Tomato Galette is a Summer Show-Stopper

Sun-ripened tomatoes are my favourite thing about the late summer. They taste so fresh and sweet. I remember my grandma slicing up tomatoes from her garden, drizzling them generously with olive oil and sprinkling with sea salt, to serve to us as the perfect snack. Sometimes the simplest things in life are the best. Maybe it’s the Italian in me, but I can’t help but love every variety of tomato. This galette combines a rainbow of heirloom tomatoes, but regular red cherry tomatoes will do the trick.

Heirloom Tomato Galette

Prep Time: 25 minutes (prep pie dough ahead of time)
Cook Time: 45 minutes
Total Time: 70 minutes
Serves: 6 to 8

Ingredients:

Single Pie Dough
½ cups all-purpose flour, sifted
¼ tsp fine salt
⅓ cup unsalted butter, cold and cubed
3 Tbsp shortening, cold
¼ cup ice water

Galette
1 batch Single Pie Dough, chilled
⅓ cup basil pesto, homemade or store-bought
½ cup thinly sliced fresh mozzarella cheese
2 cups mixed heirloom cherry tomatoes, halved
2 Tbsp extra- virgin olive oil
Pinch of fine salt
Pinch of freshly ground pepper
1 egg, whisked, for egg wash
¼ cup freshly grated Parmesan cheese

Directions:

Single Pie Dough
1. In a large mixing bowl, stir together the flour and salt. Add the butter and shortening. Using your hands or a pastry cutter, work the butter and shortening until the mixture forms pea-sized crumbs. Add the water 1 Tbsp at a time, tossing until the dough begins to come together.
2. Turn the dough out onto a floured surface and shape into a disc. Wrap in plastic wrap and refrigerate for at least 2 hours. Use within 2 days or freeze for up to 2 weeks. Thaw in the fridge the day before using.

Galette
1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pie dough into a circle that is ¼ inch (5 mm) thick. Gently lift and transfer the dough to the prepared baking sheet.
3. Brush the dough with the pesto, leaving a 1-inch (2.5 cm) border. Layer the mozzarella over the pesto.
4. In a large mixing bowl toss together the tomatoes, oil, salt and pepper. Spread the tomatoes over the cheese. Gently fold the dough border over, pleating it as needed. Brush dough with the egg wash and sprinkle the edges with the Parmesan.
5. Bake for 45 to 50 minutes, until the crust is golden brown and the tomatoes burst. Serve immediately.

Recipe Excerpt:
Excerpted from Bake the Seasons: Sweet and Savoury Dishes to Enjoy Throughout The Year by Marcella DiLonardo. Copyright © 2019 Marcella DiLonardo. Photography by Marcella DiLonardo. Published by Penguin Canada®, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved. 

Greek-Style Baked Beans With Tomato Sauce and Feta

Dried beans are a hidden treasure. Well, I guess they’re not really hidden, but you should know that they’re like gold. They’re cheap, healthy, easy to make and have the longest shelf life ever. You can find so many kinds too — red kidney, beautiful borlotti AKA cranberry beans, orca beans, chickpeas… the list goes on and on. For this recipe, I was able to find dried Greek gigante beans. Naturally, they were begging for an herby tomato sauce full of dill and oregano. If you can’t find dried gigante beans, large white lima beans work just as well here. The sauce is simmered and added to the boiled beans, then covered in feta cheese and baked into a bubbly gorgeous casserole, which can be served as a side dish or appetizer with crusty bread. If there are any leftovers (I’d be surprised if there were), you can heat the beans up in a pan and serve with an egg for breakfast.

Greek_Style_Baked_Beans_and_Feta-6

Greek-Style Baked Beans With Tomato Sauce and Feta

Prep Time: 15 minutes
Soak Time: 12 hours
Cook Time: 1 hour
Total Time: 13 hours, 15 minutes
Servings: 4-6

Ingredients:

2 cups dried gigante beans (or large white lima beans)
1 bay leaf
2 Tbsp olive oil + some to finish
1 small yellow onion, finely diced
26 oz can or box strained tomato sauce
1 cup chopped dill
¼ cup chopped parsley
2 Tbsp chopped fresh oregano OR 1 Tbsp dried oregano
½ tsp salt
½ cup water
⅔ cup crumbled feta cheese
Chopped parsley, to garnish
Crusty bread, to serve

Directions:

1. Rinse the dried beans to remove any dirt or impurities, and then place them in a large bowl and cover with tons of water. Leave on the countertop overnight or at least 9 hours to rehydrate.

2. Drain the beans and transfer them to a large pot. Cover the beans with at least 3 inches of water and add in the bay leaf. Bring the water to a boil over high heat.

Greek_Style_Baked_Beans_and_Feta-5

3. Once the water is at a rolling boil, turn the heat down to medium-low and simmer for 15-20 minutes. Remember: the time will depend on the kind of bean and how long you’ve soaked them for. Check the doneness of the beans after 10 minutes. They should be soft, but not mushy. Drain the beans and rinse with cold water to stop cooking.

4. In a medium sauce-pot with lid, heat olive oil over medium heat. Add in the onions and saute until softened and slightly browned, about 6 to 7 minutes. Stir in the tomato sauce, dill, parsley, oregano, salt and water. Once the sauce is simmering lightly, turn down the heat to low and cover the pot with the lid. Simmer for 20 minutes, stirring occasionally. Taste for seasoning and adjust with salt.

Related: Healthy Mediterranean Recipes to Bookmark Right Now

5. Pre-heat the oven to 350°F. Transfer the cooked beans with bay leaf and herb tomato sauce into a casserole or baking dish and combine.

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6. Bake for 25 minutes until bubbly. Remove for the oven and add crumbled feta cheese on top. Return the dish to the oven and bake for an additional 10-15 minutes. The sauce will be bubbly and hot.

7. Let it rest for 5 minutes before serving. Drizzle with olive oil and garnish with chopped parsley. Serve with crusty bread on the side.

Greek_Style_Baked_Beans_and_Feta-10

Published November 2, 2015, Updated December 22, 2018

Annie Sibonney’s Comforting North African Shakshuka

Ever since we were little, my twin sister has always been willing to cook, and I’ve always been willing to eat. No one was surprised when Annie Sibonney became a chef (and Food Network host ), while I became a journalist who writes a lot about food. Though we pursued different interests and have even lived in separate countries over the years, sharing food together brings us back to our roots.

Growing up in a French Moroccan home, one of the most cherished food memories from our childhood is shakshuka, an impressive North African dish of eggs poached in a bubbling, fragrant stew of tomatoes and spices. This was the dish that got everyone out of bed in our house. It’s the kind of one-skillet meal that connects everyone around a table. It’s cutlery-optional. All you really need is a perfectly crusty loaf of bread for sopping up the sauce and the rich, runny egg yolks.

Shakshuka-ready-on-a-table

Photo by Claire Sibonney
Claire Sibonney

Shakshuka is wildly popular throughout the Middle East for breakfast or brunch but can stand on its own for any meal of the day. With its heady aromas of garlic, onion, paprika and cumin, it’s the kind of dish that gets people’s attention.

Eggs simmered in a spicy sauce is so simple and satisfying that it’s eaten in many iterations around the world—from Italian eggs in purgatory to huevos rancheros in Mexico and menemen in Turkey—all of these dishes involve a little magic as the resulting meal is so much more than the sum of its parts.

Some people add feta, olives, sweet bell peppers or even potatoes to shakshuka, but for purists it’s not necessary. Although a bowl of labneh—Lebanese strained yogurt—or olives on the side never hurt.

More than anything, it’s a dish that’s meant to be shared—the bigger and louder the gathering, the better. When it’s served, the shakshaka pan (Annie uses a cast-iron bottom of a traditional Moroccan tagine here) is placed in the centre of the table and the portion closest to you is yours. One of the only rules of sharing shakshuka: never dip your bread into someone else’s yolk, even if it’s your twin sister’s!

annie-sibonney-with-Shakshuka-ingredients

Photo by Claire Sibonney
Claire Sibonney

North African Shakshuka Recipe

Prep time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Makes: 4 servings

Ingredients:
1/4 cup olive oil, plus more for drizzling over the final dish
2 pounds ripe tomatoes, coarsely chopped (or 28 oz canned whole peeled tomatoes, crushed by hand)
1 medium onion, finely sliced
6 garlic cloves, chopped
1 small green chili pepper such as jalapeño or serrano, seeds removed and finely chopped
4 large eggs
1 ½ Tbsp sweet paprika
1 tsp hot paprika or substitute with ground ancho powder, optional
1 tsp ground cumin
1 tsp turmeric
1/2 cup water, plus more if necessary
salt and pepper to taste
1 handful of roughly chopped cilantro or parsley leaves, or a mix of both

Shakshuka-ingredients

Photo by Claire Sibonney
Claire Sibonney

Directions:
1. Heat a medium-sized heavy skillet, such as cast iron over medium heat. Add the olive oil and sauté the onions until they have softened but not browned. Add the garlic, chili pepper and spices and stir for 1 minute, just enough for the kitchen to smell wonderfully aromatic.
2. Add the chopped tomatoes, water and salt to taste and increase the heat to high for 1-2 minutes, stirring the mix so that the tomatoes start to break down into a sauce and comes to a bubbling simmer. Reduce heat to medium once more. Taste and adjust for seasoning.
3. The sauce should have a pungent flavour and a deep-red colour from the spices. Cook for an additional 15 minutes, stirring occasionally, being careful not to scorch the sauce. Add more water if necessary to maintain the consistency of a rustic pasta sauce.
4. With the back of a large spoon, make room for each egg in the pan by creating little wells in the sauce. Carefully crack the eggs one at a time into a small bowl, making sure to keep the yolks intact.
5. Gently tip in your eggs, one at a time into the sauce, making sure to leave enough space between them. Season each egg with a little more salt. Cook for 10-13 minutes longer at a gentle simmer, rotating the pan constantly (do not stir!) to poach the eggs evenly in the sauce. The shakshuka is ready when the egg whites are set and cooked but the yolks are still bright, golden and velvety. Sprinkle the chopped cilantro and parsley over the finished dish with a liberal drizzle of olive oil.
6. For an authentic family-style meal, serve the shakshuka in its pan at the centre of the table and don’t forget plenty of good quality crusty bread to soak up the tomato sauce and to dip into the decadent yolks.

claire-and-annie-sibonney-eating-Shakshuka

Photo by Masumi Sato

Looking for more fresh summer recipes? Try our 40 Fresh Tomato Recipes.

 

Orecchiette with Homemade Ricotta and Cherry Tomatoes

The first time I tried making ricotta from scratch I was about 300-years pregnant with my second child and in some weird hormone-induced frenzy, it drove me mad halfway into the night trying to make my own cheese.

A happy ending being the clincher to this story, I finally made it and it was truly spectacular. Despite a few hiccups the process was not that difficult. You only need four ingredients and at the end of the day, homemade ricotta is hands-down worth making yourself. It’s rich and creamy and has none of that grittiness that comes with buying it off the shelf.

So I ended up making it three times in one night the first time. I’ll tell you what I did wrong, so you can spare yourself some craziness.

homemade_ricotta

Things to Watch Out For When Making Homemade Ricotta

– Make sure your cheesecloth is folded enough so that your luscious ricotta curds don’t slip right through the holes, resulting in no cheese.
– Let your milk/cream mixture come very slowly, almost to a simmer. Rushing this part by cranking the heat will result in no cheese.
– Make sure you add enough lemon juice, especially when you’ve already tried making ricotta twice in one night. Not going out to get more lemons when you know you should will result in—you guessed it—no cheese.

Luckily my misadventures in cheese-making means you won’t (or shouldn’t, because…hello? No cheese!) make the same rookie mistakes I did, and that your ricotta-making experience will be a breeze.

Because once you’ve made your own, going back to the stuff in the tub won’t be the same. Trust me when I say you’ll be scrambling to find things to smear it on. I like it tossed with steaming hot, just-from-the-pot orrichette pasta, with spinach, halved cherry tomatoes, chopped shallots and a healthy whack of basil, like this:

orecchiette_finished

Homemade Ricotta Cheese

Ingredients:
2 cups heavy cream
2 cups whole milk
1/2 Tbsp kosher salt
3 Tbsp fresh squeezed lemon juice

Directions:
1. Set a large, fine mesh sieve over a deep bowl. Line the sieve with the two layers of cheesecloth.
2. Slowly bring milk, cream and salt to a simmer, stirring occasionally. This step can take as long as 20-25 minutes.
3. Turn off the heat and add lemon juice.
4. Allow the curds to separate from the whey. About 3 minutes.
5. Gently pour the mixture into the cheesecloth-lined sieve and let stand until all the liquid has passed through and your left with only the curds.
6. The longer you let it stand, the dryer the ricotta. I like it somewhere in the middle.

Orecchiette with Homemade Ricotta and Cherry Tomatoes

orecchiette_ingredients

Ingredients:
1 clove garlic
1 pint of cherry tomatoes, cut in half
1 small shallot, minced
2 cups baby spinach, roughly chopped
2 Tbsp quality olive oil
3-4 large basil leaves
1/2 cup, homemade ricotta
1 pound, orecchiette
Cracked black pepper and sea salt

Directions:
1. Cook orecchiette according to directions on the box.
2. Meanwhile, assemble garlic, shallot, tomatoes and spinach in a large bowl. Drizzle with olive oil and add cracked black pepper and sea salt. Set aside to marinate.
3. Drain pasta and pour over tomato/spinach mixture. Add ricotta to hot mixture and stir. Add a bit of the pasta water to loosen up the mixture if necessary.
4. Serve immediately.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Roasted Tomato Tart Two Ways

After what feels like an eternity, suddenly the trees are in bloom, gardens are being planted and now, the season’s first sun-ripened tomatoes are starting to roll in. Just like that, we’re heading into summer. Which begs the question. Can comfort food be fresh? The answer is a resounding heck, yeah.

The balsamic and burrata tart is like a pizza-fide version of my favourite antipasto plate, splashed with a hint of tart balsamic and nestled on a bed of buttery puff pastry. It’s basically akin to having a built-in bread bowl. But it’s the combination of creamy burrata, blistered toma-toes and the pop of fresh herbs that makes this dish something I’m going to dream about for weeks.

That’s not to say I don’t love the simplified tomato tart any less. These intense, blood-red tomatoes set atop a smattering of melted cheese turns into something extraordinary when you add the one-two punch of fresh basil and oregano.

Cook Time: 25 minutes
Prep Time: 10 minutes
Serves: 4

Burrata Tart with Arugula Salad

Balsamic, Burrata & Roasted Tomato Tarts
Inspired by Donna Hay

Ingredients:
2 sheets butter puff pastry, thawed
1 pint red & yellow tomatoes, left whole
4-6 ounces burrata cheese
1/2 mozzarella, shredded
3-4 slices thinly sliced prosciutto
1 clove garlic, minced or grated
4-6 sprigs of fresh oregano, leaves chopped
4 large fresh basil leaves, torn
1 Tbsp balsamic vinegar
1 Tbsp olive oil
Salt + pepper

Burrata Tomato Tart Bonnie Mo

Directions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Stack two pieces of puff pastry one on top of the other and press gently to adhere. Cut into a large circle.
3. Place on the prepared baking sheet, score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add tomatoes to the balsamic mix and toss.
5. Sprinkle puff pastry with mozzarella and arrange tomatoes. Add any remaining balsamic mix-ture left in the bowl.
6. Bake for 22-25 minutes or until cheese is bubbly and pastry is golden.
7. Let stand for 3-5 minutes and top with torn burrata and prosciutto. Garnish with fresh basil.

Cherry Tomato Tart on Puff Pastry

Cheesy Cherry Tomato Tarts

Ingredients:
1 sheet butter puff pastry
1 pint cherry tomatoes, halved
1 Tbsp chopped basil
1/2 Tbsp chopped oregano
1/3 cup shredded mozzarella cheese
1/3 cup grated Gruyere cheese
Olive oil, salt, pepper

Cherry Tomato Tart with Herbs & Cheese

Directions:
1. Thaw frozen puff pastry according to directions. Preheat the oven to 400°F.
2. Place chopped cherry tomatoes on a paper towel facing down to drain for about 30 minutes (this will keep them from being to wet and making the tart soggy). Toss in a bowl with olive oil, salt, pepper and the chopped herbs.
3. Unroll the thawed pastry and cover with plastic wrap. Roll out the pastry slightly. Transfer to a baking sheet and score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. Sprinkle puff pastry with cheese and top with the tomato mixture, facing the cut tomatoes up.
5. Bake for 18-20 minutes or until cheese is bubbly and pastry is golden.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.