Serves 6 to 8
This paella is the ultimate camping meal. It’s warm and filling, and the smell will have you salivating for that first bite. While you probably wouldn’t make this unless you were car camping, lightweight dried spices and bouillon cubes simplify the packing.
"This paella is the ultimate camping meal. It’s warm and filling, and the smell will have you salivating for that first bite."
In large bowl, add saffron and bouillon cubes to 6 cups (1.5 L) water and set aside while bouillon cubes dissolve.
In paella pan or large cast iron pan, heat oil and add sliced sausage. Cook for 5 minutes over medium flame, until golden. Add onion, red pepper, and garlic, and sauté for 5 minutes, until onion is translucent, rotating the pan occasionally for even cooking (throughout the recipe). Stir in rice and coat in oil for 1 minute. Add wine and stir for 1 minute, until almost evaporated. Add tomatoes, smoked paprika, dried parsley, and the 6 cups (1.5 L) broth and simmer, uncovered, for 12 minutes over a medium flame. If paella looks dry, move pan away from the heat a little and add 1 cup (250 mL) water. You want a crust to form on the bottom, but you don’t want it to burn.
Meanwhile, rinse and debeard mussels, discarding any that are ajar and don’t close when squeezed together at the tip. Reserve in large bowl, but not in water or the mussels will die.
Taste rice mixture before adding seafood, and add salt and pepper to taste, remembering that seafood will add sodium naturally. Stir peas into rice mixture, then add cleaned mussels and shrimp. Cook for 15 minutes more. Cover pan only if there’s a breeze or if your fire isn’t strong enough to make mussels open.
Let cool for 5 minutes, covering if not already covered. Garnish with parsley, if desired, and serve with lemon wedges.
To make this dish into a vegan paella, use vegetable stock. Eliminate sausage and seafood and increase the vegetable quotient with some of your favourite vegetables, such as asparagus, and add mushrooms for a hit of umami flavour.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!