Moroccan-Style Couscous Stuffing


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

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Peppery Meatloaf with Couscous

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.

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Cuban-Style Hash with Fried Plantains

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.

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Tailgaters Favorite Stew


I can’t imagine anything more appealing on a blustery day than a big serving of this ambrosial stew. It’s great for potlucks and outdoor get-togethers because it’s easily transportable and there is nothing to add.

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Wheat Berry Minestrone with Leafy Greens


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.

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Cranberry-Orange Pecan Muffins


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.

Cranberry-Orange Pecan Muffins
Serves 12
  1. • 12-cup muffin tin, lightly greased
  2. 1 cup whole wheat flour 250 mL
  3. 1⁄2 cup whole barley flour 125 mL
  4. 1⁄2 cup unbleached all-purpose flour 125 mL
  5. 3⁄4 cup granulated sugar 175 mL
  6. 3⁄4 cup chopped pecans 175 mL
  7. 2 tsp baking powder 10 mL
  8. 1⁄2 tsp salt 2 mL
  9. 1⁄4 tsp baking soda 1 mL
  10. 1 egg
  11. 1⁄2 cup sour cream 125 mL
  12. 2 tsp finely grated orange zest 10 mL
  13. 1⁄2 cup freshly squeezed orange juice 125 mL
  14. 1⁄4 cup vegetable oil 50 mL
  15. 11⁄2 cups cranberries, coarsely chopped 375 mL
  1. Preheat oven to 375°F (190°C)
  2. 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.
  3. 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.
  4. 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.
  1. Tips
  2. 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.
  3. Use fresh or frozen cranberries, as you prefer.
  4. If using frozen, partially thaw them and blot in paper towel before adding to the
  5. batter.
Judith Finlayson

Goji Spiked Quince

Bowl of dried goji berries

Quinces are a fabulous winter fruit that are made for the slow cooker because they demand cooking. Raw, the quince is a tough, fibrous ball. Softened by slow cooking, it turns a beautiful shade of pink and melts in your mouth, releasing a panoply of complex flavors. Serve warm or at room temperature.

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Basmati Rice Pudding



The cardamom in this pudding provides an irresistible Indian flavor. I like to serveit at room temperature, but it also works warm or cold and I love having leftovers in the refrigerator for an afternoon snack. This makes a generous serving, so ifyou have enjoyed a substantial meal, you will likely want to reduce the quantity.

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