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Recipes

Salisbury steak with roasted-garlic mash

Today's Parent | posted Monday, Jan 12th, 2015

salisburysteak-featured

Preparation time: 15 minutes

Total time: 35 minutes

Makes: 6 adult servings

Salisbury steak with roasted-garlic mash

Ingredients:

  • 2 heads garlic, halved crosswise
  • 6 yellow potatoes, peeled and quartered
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 egg, beaten
  • 1 tbsp Worcestershire sauce
  • 3/4 tsp salt, divided
  • 1/2 cup store-bought dry bread crumbs
  • 1/2 cup finely chopped parsley, optional
  • 1 500-g pkg lean ground beef
  • 1/4 cup butter, divided
  • 2 tbsp all-purpose flour
  • 1 1/2 cups beef broth
  • 2/3 cup 35% cream

Method:

  • Preheat oven to 450F. Wrap both garlic halves in foil. Roast in centre of oven until cloves are tender, about 30 min.
  • Boil potatoes in a large saucepan. Reduce heat to medium and gently boil until tender, about 30 min.
  • Stir onion with minced garlic, egg, Worcestershire, 1/2 tsp salt, bread crumbs and parsley in a medium bowl. Crumble in meat. Using a fork or your hands, gently mix. Form into 6 oval-shaped steaks, each about 1/2-in. thick.
  • Melt 1 tbsp butter in a large non-stick frying pan over medium. When hot, add 3 steaks. Cook until lightly browned on each side, about 3 min per side. Remove to a large plate. Repeat with remaining steaks, then remove to plate. Stir in flour, then gradually add broth. Bring to a boil. Return steaks and any juices to pan. Reduce heat to medium-low, then simmer, covered, until steaks are cooked through, about 5 more min.
  • Drain potatoes and return to saucepan over low. Squeeze garlic from cloves into potatoes. Mash well with remaining 3 tbsp butter, 1/4 tsp salt and cream.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Savoury garlic mac and cheese

BT Toronto | posted Monday, Sep 16th, 2013

macandcheese-featured

Savoury garlic mac and cheese

Ingredients:

  • 4 cups scoobi doo pasta, uncooked
  • 4 slices bacon, cut into 1/2-inch pieces
  • 1 small onion, chopped
  • 1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme
  • 2 cups Kraft Double Cheddar Shredded Cheese, divided

Method:

  1. Cook pasta in large saucepan as directed on package, omitting salt.
  2. Meanwhile, cook and stir bacon in medium saucepan on medium heat until crisp. Drain fat. Add onions to same pan; cook 5 min. or until crisp-tender, stirring frequently. Add Cooking Creme and 1-1/2 cups shredded cheese; cook and stir on medium-low heat 2 min. or until heated through.
  3. Heat broiler. Drain pasta, reserving 1/3 cup cooking water. Gradually stir in reserved pasta water into sauce. Add pasta; mix lightly.
  4. Spoon into 13×9-inch baking dish sprayed with cooking spray; top with remaining shredded cheese. Broil, 6 inches from heat, 2 min. or until golden brown.

Cooking know-how:  Thoroughly drain cooked pasta because excess water clinging to the pasta will dilute any sauce that you add.

Courtesy Philadelphia Cream Cheese, www.phillycanada.com

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Quick and easy juicy garlic chicken with veggie stir fry

BT Toronto | posted Thursday, Sep 12th, 2013

chickennoodles

This recipe is quite versatile as you can make it less spicy for the kids or add some extra zing with chili sauce.  You can even make it a little more exotic by adding curry spices to the noodle dish.  The world is your oyster. The chicken’s garlic seasonings lend themselves well to whatever part of the culinary world you’d like to visit – in under an hour.

Quick and easy juicy garlic chicken with veggie stir fry

Serves 4

Preparation time: 10 minutes | Cooking time: 50 minutes

Ingredients:

  • 4 chicken breasts
  • 1 Tbsp canola oil
  • 1 package of Maggi So Juicy Garlic Seasoning
  • 12 button mushrooms, sliced
  • 1 small head of broccoli, cut into florets
  • 1 small onion, sliced thinly
  • 1 carrot, sliced thinly
  • 450g package of egg noodles
  • 1 Tbsp sesame oil (optional)
  • 1 lime, juiced
  • 2 green onions, finely sliced
  • 2 tsp sesame seeds (optional)

Method:

  1. Preheat the oven to 350°F (180°C) or 320°F (160°C) for convection oven and cook the chicken according to the pack instructions.
  2. Put a large pot of water on the stove for the egg noodles and allow it to come to a rolling boil.
  3. About 15 minutes before the end of the chicken cooking time, heat the canola oil in a large frying pan or wok and stir fry the mushrooms until golden. Add the broccoli, onion, and carrot, and continue to cook for about 5 minutes, over high heat.
  4. Cook the egg noodles according to the pack instructions. Once cooked through, drain and set aside.
  5. Remove the chicken from the oven, leave to cool for a minute then cut the bag open and gently tip the contents into a dish. Transfer the chicken breasts to a board and slice diagonally. Pour garlic juices from the dish over the vegetables.
  6. Add the cooked noodles to the pan with the vegetables and toss to combine.
  7. Season with the sesame oil (if using) and lime juice. Serve the stir fry with the sliced chicken, scattered with green onion and sesame seeds (if using).

Courtesy Christian Pritchard, www.ChrisCooking.com

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