Italian Stuffed Peppers

Ingredients

• 1 pound(s) ground beef
• 1 cup(s) uncooked white rice
• 8 ounce(s) mozzarella cheese, cut into 1/4-inch cubes
• 1 small onion, diced
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) pepper
• 1 teaspoon(s) minced fresh parsley
• 2 clove(s) garlic, minced
• 6 large red bell peppers, tops cut off and hollowed out
• 32 ounce(s) (can) crushed tomatoes
• 1 1/2 cup(s) beef broth
• 1/2 cup(s) grated Parmesan cheese

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Directions

1. Mix together first 8 ingredients in bowl. Spoon mixture into peppers, filling about 3/4 of the way. (Discard pepper tops.) Place stuffed peppers into 5-quart slow cooker. Pour crushed tomatoes over peppers, then pour beef broth around the sides.
2. Cover and cook on low for 6 to 8 hours. Top with Parmesan cheese before serving.

6 Servings

Creamy Chicken with Cheddar Biscuits

• FOR FILLING:
• 1 1/2 cups milk
• 2 tbsp chopped fresh thyme
• 1 tsp salt
• 4 skinless, boneless chicken breasts cut into bite-sized pieces, about 1 kg
• 1 tbsp vegetable oil
• 1 small sweet potato, peeled and cut into small cubes
• 1 celery stalk, thinly sliced
• 1/2 red pepper, chopped
• 1/2 onion, chopped
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 1/2 cup frozen peas

• FOR CRUST:

• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 2 tsp granulated sugar
• 3/4 tsp salt
• 3 tbsp cold unsalted butter, cubed
• 3/4 cup grated old cheddar
• 1 egg
• 1/4 cup milk

1. Preheat oven to 375F. Heat 1 1/2 cups milk with thyme and 1 tsp salt in a large frying pan over medium-high. When simmering, add chicken. Cook, stirring often, until firm, about 6 min. Transfer chicken to a platter. Pour liquid out of pan and set aside.
2. Return pan to burner. Add oil, then sweet potato, celery, pepper and onion. Stir often until vegetables begin to soften, 2 to 3 min. Transfer vegetables to same platter as chicken.
3. Add butter to same pan. Gradually whisk in 1/4 cup flour and cook 1 min. Gradually whisk in poaching liquid. Whisk until sauce is smooth and thickened, 2 to 3 min. Stir in peas, chicken and vegetable mixture. Season with pepper. Stir to combine. Transfer filling into an 8-in.-square baking dish and place on a rimmed baking sheet. Set aside.
4. Stir 1 1/4 cups flour with baking powder, sugar and 3/4 tsp salt in a large bowl. Using the back of a fork, mash in butter until crumbly. Stir in cheese. Whisk egg with 1/4 cup milk in a medium bowl. Pour egg mixture into flour and stir until just moistened. Turn out dough onto a floured counter and gently knead until it comes together. Shape into a log about 9 in. long and 2 1/2 in. wide. Slice into 9 rounds. Lay on top of the chicken mixture. Brush tops of dough with more milk.
5. Bake in centre of oven until biscuit tops are dark golden and filling is bubbly, about 25 min. Let stand 10 min before serving.

Classic Vanilla Crème Brûlée

1 vanilla bean

1 cup milk

1 cup 35% cream

Pinch salt

5 egg yolks

3 tablespoons granulated sugar

Topping:

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

Halve vanilla bean lengthwise. In saucepan, combine vanilla bean, milk, cream and salt; bring to boil over medium heat. Remove from heat; cover and let stand for 10 minutes. Discard vanilla bean.

In bowl, whisk egg yolks with sugar until pale and thickened., about 2 minutes. Stirring constantly with heatproof spatula add milk in slow, steady stream. Strain through fine-mesh sieve into clean bowl.

Divide egg mixture among six 6-ounce ramekins in shallow roasting pan. Pour in enough warm water to come halfway up sides of ramekins.

Bake in 350⁰F oven until skin forms on surface, edge is lightly set and custard is still slightly jiggly in the centre, 25 - 30 minutes.

Remove ramekins from pan; let cool on rack. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Topping:

Mix granulated sugar with brown sugar; sprinkle evenly over tops of custards. Place ramekins on baking sheet; broil, 6 inches from top oven element, watching carefully, until sugar is melted and caramel colour, 2 - 4 minutes. Let cool before serving.

Makes 6 Servings

Québécois-Style Pea Soup

1 lb unsmoked ham hock - or smoked, if necessary, but reduce salt to ¼ tsp

2 tbsp butter

2 carrots, diced

2 ribs celery, diced

1 onion, diced

2 cloves garlic, minced, if using

1¼ cups dried yellow split peas

2 bay leaves

1 tsp dried savory

¾ tsp salt

¼ tsp pepper

1 Trim off and discard skin from ham hock; set aside.

2 In large Dutch oven, melt butter over medium heat; cook carrots, celery, onion and garlic, if using, stirring occasionally, until softened and golden, about 15 minutes.

3 Stir in split peas, bay leaves, savory, salt and pepper; cook, stirring, for 2 minutes.

4 Stir in 8 cups water; add ham hock. Bring to boil; reduce heat, cover and simmer, stirring occasionally until peas are very soft and soup is thickened, 1½ - 2 hours.

5 Discard bay leaves. Transfer ham hock to plate; let cool enough to handle. Discarding bone and any fat, dice meat and return to soup; heat through.

4-6 Servings