Steamed Brown Bread
Makes 1 large loaf or 3 small loaves, depending upon the container used
Served warm, this slightly sweet bread is a delicious accompaniment to baked beans. It also goes well with wedges of Cheddar cheese.
Louisiana Ratatouille
Eggplant, tomato and okra stew is a classic Southern dish, which probably owes its origins to the famous Mediterranean mélange ratatouille, a mouthwatering combination of eggplant, tomatoes, onions, peppers and often mushrooms and zucchini. Hence the name of this tasty variation. The secret to a successful result, even on top of the stove, is not overcooking the okra, which should be added after the other ingredients have melded.
Lamb Korma with Spinach
A korma is an Indian dish of meat or vegetables braised in a minimal amount of liquid. This version, although very simple, is delicious and benefits from the addition of spinach and yogurt to enrich the sauce. Serve with fluffy rice, preferably basmati, a steamed vegetable and Indian bread.
Classic Beef Stew
If you are halving this recipe, be sure to use a small (2 to 3 quart) slow cooker.
An easy way to roast this quantity of garlic is to peel the cloves, remove the pith (the center part that often sprouts) then place the cloves on a piece of foil. Drizzle about 1⁄2 tsp (2 mL) olive oil over the garlic, then fold up the foil to make a tight packet. Bake in 400°F (200°C) oven for 20 minutes.
Short Ribs with Orange Gremolata
Serves 4 to 6
These delicious Italian-inspired ribs are classy enough for the most discriminating guest yet homey enough for a family dinner. Serve with creamy polenta and steamed broccoli spears or rapini for a scrumptious Italian-themed meal.
Easy Pot Roast with Rich Tomato Gravy
Serves 6 to 8
There’s no substitute for a simple old-fashioned pot roast — the kind my mother used to make. Its appetizing aromas, wafting through the house, are every bit as good as the meal itself. This easy-to-make version uses a can of tomato soup to create a rich sumptuous gravy. I’ve added a brown sugar and vinegar finish, which creates a subtle sweet-and-sour taste, but the gravy is delicious without this addition. Whichever version you prefer, serve this with plenty of mashed potatoes to soak up the sauce.
Large (minimum 5 quart) slow cookerContinue reading
Classic French Onion Soup
Serves 6
On a chilly day, there’s nothing more appetizing than a bowl of steaming hot onion soup bubbling away under a blanket of browned cheese. Normally, caramelizing the onions for this masterpiece is a laborious process that may involve an hour of almost constant stirring. Fortunately, your slow cooker can now do most of this tiresome work for you.Continue reading
Wrapped Brie with Caramelized Onions and Pepper Jelly
- 1 Tbsp. butter
- 1/2 sweet onion, thinly sliced
- salt and pepper to taste
- 1/4 cup sherry
- 2 Tbsp. chopped pecans
- 2 sheets phyllo pastry
- 2 Tbsp. butter, melted
- 7 oz. round of Brie cheese
- 3 Tbsp. red or green pepper jelly
- Preheat oven to 350 F. Melt butter in frying pan over medium heat. Add onions, salt and pepper; cook until onions are golden. Add sherry, bring to a boil, reduce heat and simmer until liquid is evaporated. Cool. Stir in pecans. Brush each phyllo sheet with melted butter, fold in half and place one on top of the other. Place on baking sheet, set Brie in center and top with pepper jelly. Gather phyllo up around sides of Brie to create a raised, ruffled edge. Spoon onions into middle, and brush sides of phyllo with remaining melted butter. Bake for 15 minutes. Serve warm with water biscuits. Serves 8.
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