Enjoy this classic beef stew with your family during these cold Autumn evenings.  A cozy combination of seasonal vegetables, hearty beef, and some red wine!

Classic Beef Stew

Serves: 4

Ingredients

• ¼ cup all-purpose flour
• ¼ teaspoon freshly ground pepper
• 1 pound beef stewing meat, trimmed and cut into inch cubes
• 5 teaspoons vegetable oil
• 2 tablespoons red wine vinegar
• 1 cup red wine
• 3 ½ cups beef broth, homemade or low-sodium canned
• 2 bay leaves
• 1 medium onion, peeled and chopped
• 5 medium carrots, peeled and cut into 1/4-inch rounds
• 2 large baking potatoes, peeled and cut into 3/4-inch cubes
• 2 teaspoons salt

Directions

1. Combine the flour and pepper in a medium bowl. Add the beef and toss to coat well.
2. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time so you don’t overcrowd them. Cook, turning the pieces until beef is browned on all sides. Remove the beef from the pot.
3. In the same pot, add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
4. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
5. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
6. Add the onions and carrots and simmer, covered, for 10 minutes.
7. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
8. If stew is dry, add broth or water. Season with salt and pepper to taste.

Serve on its own or with your favourite rustic bread or rolls!

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Looking for a hearty, warm and creamy dish for dinner or as a side to your favourite protein? Try this delicious Green Pea Risotto!

Risotto is unlike other rice, so always make sure to use Arborio rice and stay by the pot, stirring while it simmers slowly.

Green Pea Risotto

Serves: 6

Ingredients

3 cups Reduced Sodium Chicken Broth

¼ cup unsalted butter, divided

3 cloves garlic, minced

2 shallots, minced

1 cup Arborio Rice

1 cup white wine

2 cups frozen Green Peas, thawed

1/2 cup finely grated Parmesan cheese, plus more for optional garnish

¼ cup finely chopped chives

½ tsp salt

½ tsp ground black pepper

Directions

Step 1 Heat broth in a saucepan on the stove, keep warm.

Step 2 In a low, wide saucepan, over medium heat, melt 2 tbsp of the butter. Stir in the garlic and shallots; sauté until fragrant and translucent but not browned, 2 to 3 min. Add the rice, stirring to coat, about 1 min. Add the white wine and bring to a gentle simmer until the wine is almost evaporated.

Step 3 Add about one-third of the reserved warm broth. Simmer gently, stirring often, until the broth is mostly absorbed. Stir in another third of the broth; cook until almost absorbed. While adding in broth a third time, check that the rice is cooked through, tender and al dente, but there is still some loose broth in the pan (if the broth has been fully absorbed, add a splash more).

Step 4 Stir in the green peas and remaining 2 tbsp butter. Cook until the peas are heated through, 2 to 3 min. Keep the mixture somewhat loose, as the broth is quickly absorbed while the rice stands.

Step 5 To finish, remove from heat, stir in the Parmesan cheese, chives, salt and pepper. Garnish with additional cheese, if desired.

Serve immediately on its own or with your favourite vegetables like grilled asparagus or your favourite protein, such as salmon, chicken, or tofu!

Wondering what to do with your leftover baked ham?! Try this delicious lentil soup with a twist!

Ingredients

• 2 cups red lentils

• 1 cup cooked pasta (small) or 1 cup diced, cooked potato

• 1 cup cooked ham, chopped/diced

• 2 carrots, diced

• 2 celery stalks, diced

• 1/2 onion, diced

• 2 Tbsp olive oil

• 2 cloves garlic, minced

• 1 tsp salt

• 1 tsp cumin

• 1 Tbsp dried parsley or finely chopped fresh

• Water

Directions

1. Pre-cook the pasta or potatoes ahead of time and set aside.

2. Wash and peel and cut the celery, carrots, and onion. Set aside.

3. Trim the fat and dice cooked ham Set aside.

4. Sift lentils, checking for dry peel, stones and other objects not to be found later in the soup. Wash and drain.

5. Heat oil in a large pot over medium-high heat.

6. Sauté the ham, onions, celery, and carrots in olive oil till slightly brown.

7. Add the lentils and stir until coated with the oil.

8. Add enough water to cover half the pot or just above the ingredients, adding salt. Let boil, checking to make sure water doesn’t dry out and soup doesn’t thicken.

9. When veggies and lentils are soft, add the Pasta or the Potatoes and stir in another cup of water.

10. Add the Parsley and spices and let it boil on medium heat.

11. Lower heat again and stir occasionally as starch from the pasta or potatoes will make it thicker and it will stick to the bottom. Add water when necessary.

There is no shortage of holiday recipes online, but this one caught our eye…and our taste buds!

Try this delicious treat with a Christmas staple – eggnog! It may be an acquired taste to some, but when combined with spiced rum, and fragrant cinnamon and nutmeg – you can’t go wrong! 

Eggnog Pudding

Serves: 8

For the full recipe, click here

 

Ingredients:

• 1 1/2 cup eggnog

• 1/4 cup spiced Rum (optional)

• 1 teaspoon cinnamon

• 1/2 teaspoon nutmeg

• 2 cups heavy whipping cream

• 1/2 cup powdered sugar

• 1 1/2 cups graham cracker crumbs

• 6 tablespoons unsalted butter, melted

Directions

1. Combine instant vanilla pudding mix with eggnog, rum, cinnamon and nutmeg. Whisk until powder dissolves. Refrigerate until pudding is firm, about 10 minutes.

2. Put the bowl and whisk in the freezer for 5-10 minutes to chill. Beat the heavy cream on medium-high speed for several minutes until soft peaks form.

3. Add powdered sugar and beat on medium-high until stiff peaks form. Refrigerate whipped cream until you are ready to use.

4. Take 2 cups of the whipped cream and fold into the prepared pudding, stir to combine. Put the mousse in a Ziploc bag and refrigerate until you are ready to use. Save remaining Whipped Cream to top the parfaits with.

5. Use a food processor to grind graham crackers into a fine crumb. Combine the graham crackers crumbs with melted butter and stir to combine.

6. To assemble, place 1-2 tablespoons of graham crackers in the bottom of the individual jars. Cut a small hole in the corner of the Ziploc bag and fill the jar with eggnog mousse. Top mousse with a dollop of the leftover whipped cream and sprinkle with nutmeg. Individual jars must stay refrigerated until ready to serve.