In saucepan, bring sugar and 1 cup (250 mL) water to boil, stirring until dissolved. Reduce heat; simmer for 1 minute. Let cool. In food processor, pur?together mango, sugar syrup and lemon juice until smooth. Press through fine sieve into bowl. Pour into shallow metal pan; freeze for 3 to 4 hours or until almost firm.
Break into chunks. Transfer to food processor; pur?until smooth. Freeze in airtight container for 1 hour or until firm or for up to 1 week. (Or, freeze in ice-cream maker according to manufacturer's instructions.) Serve with Macerated Strawberries.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and almond extract. In separate bowl, whisk together flour, almonds, baking powder, baking soda and salt; stir into butter mixture, alternating with sour cream, making 2 additions of flour mixture and 1 of sour cream. Fold in chocolate.
Scrape into greased 10-cup Bundt pan, smoothing top. Bake in 325°F oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan for 10 minutes. Invert onto rack; let cool completely.
Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat chocolate and cream, stirring, until melted and smooth, about 5 minutes. Let cool until lukewarm and sauce slowly runs off back of spoon, about 15 minutes. Spoon over top of cake.
Garnish: Sprinkle with almonds. Let stand until glaze is set, about 15 minutes.
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
thinly sliced (light and dark green parts separated)
1 1/2 cup
such as shiitake or cremini
sodium-reduced soy sauce
or other Asian chili sauce
PER SERVING: about
Total fat14 g
Saturated fat2 g
Total carbohydrate65 g
In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.
Add mushrooms, carrot, garlic and ginger; cook, stirring, until softened, about 3 minutes.
Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour eggs into centre. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.
Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Portion size16 servings
Credits :Canadian Living Magazine: April 2016
graham cracker crumbs
pkg (each 250 g)
1 1/4 cup
per serving: about
Total fat31 g
Saturated fat17 g
Total carbohydrate40 g
Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.
Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.
Filling: While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.
Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours.
(Make-ahead: Cover and refrigerate for up to 2 days.)
Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.