Emily Richards

Mmm... mushrooms

This recipe is a dinnertime favourite at many tables. However, it is one for which some people use a can of soup. By making your own pan sauce, you help to reduce sodium and create flavour that is still big.Mushroom Gravy Chicken Ingredients:1 tsp (5 mL) Italian herb seasoning1/2 tsp (2 mL) dried...

Friday, January 27, 2012, 3:51 AM

Hakuna Frittata, rapini style

Ingredients:1 bunch rapini, trimmed2 tbsp (25 mL) olive oil2 cloves garlic, minced1/4 tsp (1 mL) hot pepper flakes6 eggs1/4 cup (50 mL) freshly grated Parmesan cheese1/4 tsp (1 mL) salt Pinch pepperPreparation:In pot of boiling water cook rapini for about 6 minutes or until tender but firm. Drain...

Tuesday, January 17, 2012, 2:55 AM

A taste that’s Golden

Save the champagne for the Oscars and serve up a little port for a fun evening get-together to celebrate the Golden Globe winners.The pairing of salty delicate crackers and sweet aged port will be a sophisticated match to enjoy while basking in the winners’ circle.Ingredients:• 3/4 cup (175 mL)...

Friday, January 13, 2012, 2:55 AM

Pasta perfection in a few simple steps

Using salsa as a base for sauces adds tons of flavour without a lot of effort. Look for fresh tortellini or small ravioli and choose your favourite filling of meat or cheese.Ingredients:1 tbsp (15 mL) extra virgin olive oil1 small onion, finely chopped2 cloves garlic, minced1 tsp (5 mL) dried...

Friday, January 6, 2012, 5:34 PM

Go nuts for the holidays

With less than one month until Christmas, the holiday season is in full swing. Having said that, we all know how stressful this time of the year can be, but there are ways to prepare.Each week, we’ll provide you with a great make-ahead recipe that you can make and share as a hostess gift or serve...

Wednesday, November 30, 2011, 3:00 AM

Put on your baker’s hat

The appeal of quick breads isn’t merely the ease, though you have to love any baked good that is no more complicated than mixing a bunch of things together, then baking.But it also is the adaptability and flexibility of these recipes that have earned them such a coveted place in the home kitchen....

Friday, November 18, 2011, 3:19 AM

Moist, decadent & gluten-free

Made with rich dark chocolate, a punch of espresso and rice flour, guests won’t believe these thick and rich brownies are gluten-free.Ingredients:500 ml (2 cups) good-quality dark chocolate, chopped125 ml (1/2 cup) butter30 ml (2 tbsp) instant espresso powder2 eggs250 ml (1 cup) packed brown...

Thursday, November 17, 2011, 2:19 AM

French Toast’s savoury side

Each bite of this Pizza Stuffed French Toast will give you the gooey taste of pizza in a sandwich. The egg and cheese mixture adds great flavour that kicks up a classic.Ingredients:10 slices (1/2 inch/1 cm thick) Italian loaf1/3 cup (80 mL) pizza sauce35 slices pepperoniHalf green pepper, thinly...

Wednesday, November 16, 2011, 2:32 AM

Give ham new identity

Ham fits well into fall entertaining as it is versatile and big enough to feed a crowd.This elegant version lets a bone-in ham cook in the slow cooker.To give it pizzazz, the recipe adds a splash of bourbon, rum or apple juice along with cinnamon, red pepper flakes and dried cherries.Ingredients:2....

Tuesday, November 15, 2011, 2:11 AM

Topping pizza with pears, prosciutto and cheese creates unique flavour

Pears on pizza? Here’s an unusual use for this favourite fall tender fruit — as a topping for a savoury pizza with prosciutto and Gorgonzola cheese.Pear and Prosciutto Pizza Ingredients:• 2 Bartlett or Bosc pears, cored and sliced 5 mm (1/4 inch) thick• Half a small red onion, cut into rounds• 15...

Friday, November 11, 2011, 12:36 AM

Bursting with harvest flavours

The problem with many veggie burgers is that they try too hard to be hamburgers.Sorry, but they’re not fooling anyone, least of all diehard carnivores.So why not embrace the idea of a veggie burger and make one that tastes and looks like what it is — a burger made from veggies and grains?That was...

Thursday, November 3, 2011, 12:17 AM

Time to carve up a few pumplins for your sweet tooth

Here’s a show-stopper dessert that uses delicious home-made caramel to add some pizzazz in flavour.Caramel Pumpkin Spice Mousse TartsIngredients:• 1 cup (250 ml) granulated sugar• 1/2 cup (125 ml) water• 1/2 cup (125 ml) hot whipping cream• 12 baked tart shells Pumpkin Spice Mousse:• 1/2 cup (125...

Wednesday, November 2, 2011, 1:48 AM

Tasty treats to make them scream — with sheer delight

The beauty of Halloween treats is that you don’t have to worry about making them pretty. In fact, the uglier they are, the better. And that was the inspiration for this baked treat.The Bog Bars start as a basic blondie-like bar studded with dried cherries. Then you smear melted chocolate over the...

Monday, October 31, 2011, 1:01 AM

The art of mashed potatoes

Sometimes, meat isn’t your only leftover. If you have a pot of leftover mashed potatoes, try these Mashed Potato Topped Jumbo Meatloaves.Ingredients:• 1 tbsp (15 mL) butter• 2 shallots, finely chopped• 3 cloves garlic, minced• Half yellow pepper, diced• 1 tsp (5 mL) dried oregano leaves• &...

Thursday, October 27, 2011, 12:32 AM

Devilishly delicious dip

Set the scary mood by serving your family and guests a dip that is dangerously delicious.Leave out the eye of newt and toe of frog and add a hint of cumin and a clove of garlic to the recipe for Grave Yard Goop.Buttering and baking the flour tortillas will make the dipping ‘tombstones’ sweet and...

Thursday, October 27, 2011, 12:32 AM

Shepherd’s Pie goes sweet

This twist on classic Shepherd’s Pie offers a colourful and tasty mealtime solution for eight to 10 hungry people. Sweet potatoes and cheddar cheese are used in the topping instead of the traditional mashed potatoes.You can also make two dinners for four and freeze the second pan for a last-minute...

Monday, October 24, 2011, 2:48 AM

Harvest time and the cooking is easy

With cherries and rhubarb, this compote comes together perfectly. Meanwhile, a little crust on the pork tenderloin gives it a golden brown colour and great texture. Serve this up as an appetizer, however it makes an easy dinner as well with your favourite pinot noir.Ingredients:1/4 cup (50 mL)...

Thursday, September 22, 2011, 12:59 AM

Crunchy Chicken Salad Waffle Wraps

I never back down from a challenge, so when Canadian Family magazine asked me to participate in the launch of its Food Awards, I?was game. The awards honour the top brands used in Canadian households, and will be announced in a special Winter Food Issue. In the meantime, readers can vote and...

Tuesday, May 3, 2011, 10:12 PM

Artichoke & Asparagus Salad

While the Easter dinner meat is an affair not meant to be rushed, doesn’t the side dishes can’t be made quickly. Here is an easy Artichoke and Asparagus Salad. It not only celebrates Easter but also the spring season.Ingredients:• 2 bunches fresh asparagus, trimmed• 1/4 cup (50 mL) olive oil• 2...

Thursday, April 21, 2011, 7:30 PM

An effortless yet elegant Easter dinner

Easter dinner isn’t meant to be a rushed affair. And neither should the meat you serve. But it doesn’t mean you have to work particularly hard at it. This flavourful, slowly roasted leg of lamb from Sarah Raven’s cookbook, Fresh From the Garden is simple but elegant.Ingredients:• 1 bottle (750 mL)...

Thursday, April 21, 2011, 7:30 PM