This is one of my favourite comfort food dishes. It is so good that my friends now ask for it to be served at dinner parties!
8 Tbsp (120 mL) extra-virgin olive oil, divided, plus extra for oiling pan
1/2 cup (125 mL) whole wheat flour (or gluten-free option, such as rice flour)
2 cups (500 mL) low-sodium chicken stock or poaching liquid
1 1/2 cups (350 mL) skim milk
2 Tbsp (30 mL) sherry (optional)
1/4 tsp (1 mL) lemon juice
1/4 tsp (1 mL) ground black pepper
1/4 tsp (1 mL) grated nutmeg
1 1/2 lbs (750 g) cooked boneless, skinless chicken breasts (see recipe below for Poached Chicken Breasts)
1 medium onion, chopped
3 medium carrots, peeled and sliced 1/4 in (0.5 cm) thick
3 medium celery stalks, sliced 1/4 in (0.5 cm) thick
3/4 cup (180 mL) frozen peas (do not thaw)
3 Tbsp (45 mL) minced flat-leaf parsley
8 sheets phyllo pastry (available gluten free as well)
Preheat oven to 400 F (200 C). Lightly brush 13 x 9 in (33 x 23 cm) baking pan or other shallow baking dish with about 1 tsp (5 mL) extra-virgin olive oil and set aside.
Heat 4 Tbsp (60 mL) oil in large saucepan over medium-low heat. Add flour and whisk until smooth. Cook, whisking constantly, for 2 minutes. Add stock or poaching liquid and whisk until smooth. Whisk in milk. Increase heat to medium and bring mixture to simmer, whisking constantly. Remove pan from heat and whisk vigorously to break up any lumps. Stir in sherry (if using) and cook for 1 minute. Add lemon juice, pepper, and nutmeg; stir well and add cooked chicken. Set aside.
Heat 2 Tbsp (30 mL) oil in large sauté pan over medium-high heat. Add onion, carrot, and celery and cook, stirring often, until barely tender, about 5 minutes. Let cool slightly and add to chicken mixture along with peas and parsley. Stir well. Pour into prepared pan.
Keeping remaining phyllo covered with lightly dampened dish towel, place 1 sheet on work surface; brush lightly with remaining 2 Tbsp (30 mL) oil as needed. Scrunch gently with fingertips to form about 6 x 5 in (15 x 12 cm) oval; place on filling. Repeat with remaining phyllo to cover filling completely.
Bake until chicken is bubbly and topping is nicely browned, 25 to 35 minutes.
Each serving (using plain cooked chicken) contains: 358 calories; 27 g protein; 17 g total fat (3 g sat. fat, 0 g trans fat); 24 g carbohydrates (5 g sugars, 2 g fibre); 238 mg sodium
This is an ideal way to cook chicken to be used in salads, sandwiches, or sauced dishes.
8 chicken breast halves, skinned and boned
2 Tbsp (30 mL) dry white wine (optional)
1 onion, sliced
1 stalk celery, sliced
Combine all ingredients in large pot and add cold water, so that ingredients are covered by about 1 in (2.5 cm) water. Bring to a full boil and skim. Remove from heat, cover, and allow chicken to cool in broth—heat of liquid will finish cooking process (cooling time is about 1 1/2 hours). Strain poaching liquid and use when chicken stock or broth is needed. If not using chicken right away, refrigerate until ready to use.
Each serving contains: 139 calories; 27 g protein; 1 g total fat (0 g sat. fat, 0 g trans fat); 2 g carbohydrates (1 g sugars, 0 g fibre); 81 mg sodium
source: "Pot Pies", alive #361, November 2012
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.
Early summer potatoes, cooked and grilled, are just the ticket for this fabulous salad. Coupled with lentils, they’re a delicious add-on to any meal plan. This recipe offers an added bonus: it can be made in stages, so you’re not cooking all afternoon. Best beer? You can’t go wrong serving this dreamy salad with a simple and uncomplicated pale ale. Variety is the spice of potato-salad life Potato salad lends itself to any number of variations, and this recipe doesn’t disappoint. Try swapping out microgreens for baby spinach leaves. Another interesting slant: crisp up (optional) prosciutto on the grill before breaking into bite-sized pieces and scattering over the salad.