Mussels are the perfect choice for a weeknight meal. They’re a terrific source of low-fat protein, they’re inexpensive, they cook up quickly, and as they cook, they automatically generate tasty juices to whichever sauce you’re making. Also, farmed mussels are pretty easy to clean.
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By Sara Moulton The Associated Press
A larger-than-usual crowd meeting up at your house for dinner? This Onion Beer Bread would add a lot to the menu. It’s delicious, of course, but it’s also very easy to whip up. Unlike more conventional breads, this one doesn’t involve yeast or require multiple risings. And except for the rosemary, you probably have all the ingredients in the house.
They say that everyone complains about the weather ‚Äî winter especially ‚Äî but no one ever does anything about it. Well, here’s something you can do that will make you feel much better. Cook up a big hot bowl of Italian soup for dinner, garnished with homemade ‚Äî and idiot-proof! ‚Äî dumplings.
If you’re tired of the same old vegetable side dishes, here’s a recipe that promotes the lowly red cabbage from side dish to protein partner. All you have to do is cook it up sweet and sour and ‚Äî voila! ‚Äî your side dish is now ready to walk down the aisle arm in arm with pork in any form: chops, smoked chops, roast, ham, Canadian bacon, kielbasa, Italian sausages.
With Valentine’s Day looming, here’s an elegant entree that any basic cook can execute with ease. I’m talking about duck breasts with a five-ingredient sauce, the making of which requires all of 15 minutes of hands-on time.
I’m not really sure why, but when sports fans assemble in front of their TVs to watch the Super Bowl, major sustenance seems to be required. The big game clearly inspires its viewers to go big.
Leftovers! Some folks love them, others happily scrape them into the trash. Me, I’m on the love team. Leftovers speak to me. I’d always rather start a meal with a fridge full of tasty bits of this and that than have to confront a blank canvas of raw ingredients. This recipe tackles one particular challenge: how to repurpose leftover cooked chops, steaks, or roasts.
Let’s say you’ve resolved to eat healthier in the New Year, but find yourself tripped up over and over again by your unconquerable yen for food that’s rich and delicious. And let’s also say that one of your favourite dishes is mashed potatoes.
The classic New Year’s libation is champagne, but what to eat is a matter of broader choice. This year why not make it a tapas party a feast of various little bites? And, if indeed that’s how you choose to roll, one of those dishes should be these crispy baked potatoes with a garlicky red pepper mayo sauce.
Want to serve a fancy roast for Christmas dinner without breaking the bank? Try a petite beef filet. Cut from the shoulder, long and thin, and weighing between 8-10 ounces, the petite filet looks like a mini tenderloin of beef one of the priciest and most popular of roasts. But it’s much less expensive and more flavourful than the tenderloin. And tender, too.