This Spanish approach to chicken and rice is a great one-dish meal, delicious enough to serve to guests. I love this version, which has quite a bit of liquid, because I enjoy spooning the luscious sauce over the chicken as I eat. If you prefer a drier version, reduce the quantity of chicken stock by 1 cup (250 mL) and/or omit the wine. A tossed green salad is all you need to add.
I love the robust flavors of this hearty salad. Beets, parsley and feta are the perfect balance for assertive buckwheat. It’s a great combination and a wonderful buffet dish.Continue reading
The addition of a flavorful whole grain, leeks and a hint of ginger is a particularly delicious spin on classic chicken and rice soup. I like to make the stock a day ahead so it can be refrigerated, which makes easy work of skimming off the fat. This makes a great light dinner accompanied by a tossed salad.Continue reading
These savory squares are very easy to make and deliciously different. They are great finished with a small dollop of sour cream and a sprinkling of chives, as the recipe calls for. If you’re looking for another flavor sensation, try topping each square with diced roasted red peppers, tossed in olive oil.
This deliciously different stuffing is wonderful with roast chicken or even whole boned fish. I like to use it to stuff a large capon, which I roast and serve as a splendid Sunday dinner. Vegans can use it as a stuffing for roasted bell peppers or eggplant
I love the range of mouthwatering tastes in this recipe, which combines old fashioned meat loaf with Mediterranean flavors such as red peppers, paprika, cumin and coriander. Serve this with baked potatoes in their skins and a tossed salad.
This take on picadillo, a classic Cuban dish, is a fabulous weeknight meal — it makes a large serving and you don’t
need to serve anything else. Make it the night before you intend to serve it because the flavors will improve.
Here’s an updated version of a great comfort food dish that maintains every bit of
flavor while transitioning to healthier status. Substituting bulgur for some of the
meat, using whole wheat rather than all-purpose flour to dredge the meatballs
Here’s a hearty meal-in-a-bowl that makes a delicious lunch or light supper any time of the year. Wheat berries combined with legumes and leafy greens, such as kale or Swiss chard, make a soup that is equally delicious and nutritious, containing a very high amount of dietary fiber, among other nutrients. I like to serve this soup for supper, accompanied by whole-grain bread and a simple green salad. Leftovers make an excellent second meal, a great snack or a superb welcome home for hungry travelers.
These muffins are so delicious it’s hard to believe they are also nutritious and convenient to boot. You can make the batter ahead of time and refrigerate overnight. Put them in the oven before you shower, and by the time you’re finished, your muffins will be ready to eat.
- • 12-cup muffin tin, lightly greased
- 1 cup whole wheat flour 250 mL
- 1⁄2 cup whole barley flour 125 mL
- 1⁄2 cup unbleached all-purpose flour 125 mL
- 3⁄4 cup granulated sugar 175 mL
- 3⁄4 cup chopped pecans 175 mL
- 2 tsp baking powder 10 mL
- 1⁄2 tsp salt 2 mL
- 1⁄4 tsp baking soda 1 mL
- 1 egg
- 1⁄2 cup sour cream 125 mL
- 2 tsp finely grated orange zest 10 mL
- 1⁄2 cup freshly squeezed orange juice 125 mL
- 1⁄4 cup vegetable oil 50 mL
- 11⁄2 cups cranberries, coarsely chopped 375 mL
- Preheat oven to 375°F (190°C)
- 1. In a large bowl, combine whole wheat, barley and all-purpose flours, sugar, pecans, baking powder, salt and baking soda. Mix well and make a well in the center.
- 2. In a separate bowl, beat egg. Add sour cream, orange zest, orange juice and oil and beat well. Pour into the well and mix with dry ingredients just until blended. Fold in cranberries. Divide batter evenly among prepared muffin cups.
- 3. Bake in preheated oven until the top springs back when lightly touched, about 25 minutes. Let cool on a wire rack for 5 minutes before removing from pan.
- If you’re making the batter ahead of time, don’t add the cranberries until you’re ready to bake. You can chop them, cover and refrigerate overnight. The batter will keep for two nights, so if you’re baking half, chop half the cranberries and do the remainder the following night.
- Use fresh or frozen cranberries, as you prefer.
- If using frozen, partially thaw them and blot in paper towel before adding to the