This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.
Prep time25 minutes
Total time25 minutes
lean ground beef
pkg (227 g)
, stemmed and sliced
pkg (900 mL)
sodium-reduced beef broth
1 1/2 cup
broad egg noodles
Per each of 6 servings: about
Total fat16 g
Saturated fat6 g
Total carbohydrate16 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
Rich, creamy and loaded with the delightful taste of chocolate, this airy, almost mousse-like icing is the perfect cover for The Ultimate Chocolate Cake in any of its forms.
Portion size3 servings
Credits :Canadian Living Magazine: February 2014
whipping cream 35%
2 1/2 cups
(4 oz) melted and cooled
per 1 tbsp: about
Total fat6 g
Saturated fat4 g
Total carbohydrate7 g
In large bowl, beat butter until light and fluffy; beat in cream and vanilla. Beat in icing sugar and salt until smooth; beat in chocolate, scraping down side of bowl occasionally, until fluffy and well combined, 2 minutes.
The key to this recipe is simple: Don't overcook the eggs or the shrimp, which, if overdone, can become rubbery in texture. The eggs are ready as soon as they're set, and the shrimp is cooked once its uniformly pink and opaque. Serve over steamed rice.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
salt and pepper
(21 to 25 count), peeled and deveined
, thinly sliced
sodium-reduced soy sauce
Per serving: about
Total fat13 g
Saturated fat2 g
Total carbohydrate12 g
In bowl, whisk together eggs, salt and pepper. In large nonstick skillet or wok, heat half of the sesame oil over medium- high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate.
Wipe pan clean. Heat vegetable oil over medium-high heat; cook ginger, stirring, until fragrant, about 30 seconds. Add shrimp, peas, corn and three-quarters of the green onions; cook, stirring occasionally, until shrimp is pink and opaque throughout and peas and corn are heated through, about 3 minutes.
Stir in eggs, soy sauce and remaining sesame oil. Scrape into serving bowl; sprinkle with remaining green onions.