This Mother’s Day there are many of us who will not be spending the day with our Mothers. There are many varied reasons why we cannot be with our Mom’s however that will not stop me from celebrating this special day.
I know I am not alone:
- 66% of Canadians sometimes miss their Mother’s cooking
- 59 % of Canadians say the best recipe in the world is one that Mom used to make
- 70%of Canadians, just one taste of their mother’s cooking brings back happy memories form childhood
This weekend, I will be hosting our Mother’s Day dinner. I wanted to bring my friends and family the fabulous recipes and homegrown tastes my Mom created for me as child. I’ve decided to go with her pot roast and garlic mashed potatoes, when I called my Mom she directed me to the Knorr site. I know I can’t be with her but I know I will feel closer to her.
Have a wonderful Mother’s Day!
Garlic Mashed Potatoes
6 medium (6 ) allpurpose potatoes, peeled and cut into
chunks (about 1.5 kg)
1 pouch (1 ) Knorr® Recipe Savoury Herb with Garlic Soup
1/2 cup (125 mL) milk
1 Tbsp. (15 mL) Becel® Buttery Taste margarine
Cover potatoes with water in large saucepan. Bring to a boil over high
Reduce heat to low and simmer uncovered 20 minutes or until
potatoes are very tender; drain. While potatoes are cooking, combine
Knorr® Recipe Savoury Herb with Garlic Soup Mix and milk in a
small saucepan and bring just to a simmer; remove from heat.
Mash potatoes. Stir in milk mixture and Becel® Buttery Taste
Home Style Pot Roast
1 Tbsp. (15 mL) vegetable oil
2 1/2 lbs. (1.25 kgs) boneless beef chuck steak
3 medium onions, thinly sliced
2 cloves garlic, chopped
1 tsp. fresh thyme leaves, chopped
1/4 cup dry red wine [or water]
1 pot Knorr® Homestyle Stock Beef
1 1/3 cups water, divided
2 cups baby carrots
Preheat oven 350°F (180°C). Heat oil in large ovenproof saucepot
over mediumhigh heat and brown beef. Remove beef and set aside.
Reduce heat to medium and cook onions, stirring frequently, 8
minutes. Stir in garlic and thyme and cook 1 minute. Stir in wine,
Knorr® Homestyle Stock Beef and 250 mL water until Stock is
melted. Return beef to saucepot. Bake covered 2 hours. Stir in
carrots and bake an additional 30 minutes or until beef and carrots
are tender. Remove beef and carrots to serving platter and keep
To make gravy, combine 30 mL allpurpose flour with remaining 75
mL water in small bowl. Stir into sauce with wire whisk and bring to a
boil over high heat. Reduce heat to medium and cook, stirring
constantly, until thickened, about 5 minutes.