Thanks to wholesome lentils and umami-rich mushrooms and soy sauce, even meat lovers will enjoy this vegetarian take on a traditionally meaty comfort-food classic. For faster prep, pulse together the mushrooms, onion and carrot in a food processor until they're finely chopped.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
about 700 g total
pkg (227 g)
1 1/2 teaspoon
drained and rinsed
per serving: about
Total fat9 g
Saturated fat4 g
Total carbohydrate57 g
In small bowl, whisk together broth, soy sauce, cornstarch and half each of the salt and pepper until smooth. Set aside.
Using fork, prick potatoes all over. Microwave on high, turning once, until fork-tender, 8 to 10 minutes. Set aside until cool enough to handle.
Meanwhile, in large skillet, heat oil over medium-high heat; cook mushrooms, onion, carrot and thyme, stirring occasionally, until softened and no liquid remains, 6 to 8 minutes. Stir in lentils; cook for 1 minute.
Stir in broth mixture; cook, whisking, until slightly thickened, about 2 minutes. Stir in 3 tbsp of the parsley. Scrape into 6-cup (1.5 L) casserole dish.
Peel potatoes. Using potato masher, mash together potatoes, milk, half of the butter and the remaining salt and pepper. Stir in remaining parsley and the mustard. Spoon over mushroom mixture, spreading to edge; dot with remaining butter. Broil on centre rack until top is golden, 3 to 5 minutes.
An airy, mousse-like filling brings a little sophistication to the perfect pairing of chocolate and peanut butter. Best: You need just three ingredients.
Portion size20 servings
Credits :Canadian Living Magazine: December 2015
smooth peanut butter
milk chocolate (about 11 oz)
per piece: about
Total fat7 g
Saturated fat3 g
Total carbohydrate11 g
Line 20 mini muffin tin cups with candy cups; set aside.
In bowl, stir peanut butter with icing sugar until smooth. Drop by 1 tsp onto parchment paper–lined baking sheet. Freeze until firm, about 15 minutes.
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Spoon 1 tsp into each candy cup; add 1 peanut butter ball to centre of each. Top each with 2 tsp chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Prep time25 minutes
Total time45 minutes
Portion size4 servings
beef flank marinating steak
chili garlic sauce
salt and pepper
, thinly sliced
shiitake mushrooms, stemmed and sliced
broccoli florets (about 6 cups)
sweet red pepper
, thinly sliced
Per serving: about
Total fat14 g
Saturated fat5 g
Total carbohydrate16 g
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
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.