In saucepan of boiling salted water, cook broccoli just still crunchy-tender, 2 to 3 minutes. Drain and chill in ice water. Drain well and pat dry.
Dressing: In large bowl, whisk together oil, vinegar, garlic, mustard, basil, oregano, salt and pepper. Add broccoli, salami, chickpeas, red and green peppers, cucumber, tomatoes, mozzarella cheese and olives; toss well to coat.
Transfer to serving platter; sprinkle with feta and parsley. Serve with garlic baguette.
Cut baguette in half lengthwise; brush with 2 tbsp (25 mL) vegetable oil. Brown until golden, Rub each side with cut side of half a large clove of garlic.
Try an assertive Italian-style cheese, such as cubed Canadian Asiago, Provolone or Fruilano.
This hearty sauce is best served over a short pasta with lots of nooks and crannies it can tuck into and cling to. This ragu also makes a delicious lasagna filling when layered with sheets of fresh pasta and ricotta and mozzarella cheeses. Cost: $2.15/cup
Portion size6 servings
Credits :Canadian Living Magazine: February 2014
stewing beef cubes
sodium-reduced beef broth
bottled strained tomatoes
dry red wine
and dried Italian herb seasoning
salt and pepper
per 1 cup: about
Total fat15 g
Saturated fat7 g
Total carbohydrate12 g
In slow cooker, combine beef, bacon, onions, garlic, broth, strained tomatoes, wine, tomato paste, sugar, fennel seeds, Italian seasoning, salt, pepper and bay leaf.
Cover and cook on low until beef is tender, 7 to 8 hours. Discard bay leaf. Using potato masher, break up beef until coarsely shredded.
Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.
Velvety chocolate cream is nestled into crumbly shortbread cups in this new holiday classic. The cups puff up slightly when baked, but you'll still have plenty of room to spoon in the rich filling.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
whipping cream 35%
white chocolate chips
per cup: about
Total fat6 g
Saturated fat4 g
Total carbohydrate9 g
In stand mixer using paddle attachment, or in bowl with wooden spoon, beat together butter, icing sugar and vanilla until fluffy; stir in flour just until combined. Roll by 2 tsp into about 48 balls.
Add 1 ball to each cup of 2 lightly greased 24-cup mini muffin tins; press gently into bottoms and up sides. Refrigerate until firm, about 30 minutes.
Bake, 1 pan at a time, in 325?F (160?C) oven until edges are light golden, 18 to 20 minutes. Let cool completely in pans; run tip of knife around edges of cups to release from pan.
Meanwhile, in bowl set over saucepan of hot (not boiling) water, heat chocolate with cream, stirring, until smooth. Spoon about 1 tsp of the mixture into well of each cookie cup; place 1 chocolate chip in centre of each, pressing gently to adhere. Refrigerate until set, about 30 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
The secret to achieving a fluffy texture: Add a splash of milk to the dense batter. Serve the finished cake with jam, berries, chocolate sauce or lemon curd, or have it all by itself.
Portion size16 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
1 3/4 cup
per serving: about
Total fat13 g
Saturated fat8 g
Total carbohydrate26 g
In large bowl, beat butter with sugar until light, fluffy and pale yellow, about 5 minutes. Add 1 egg; beat for 2 minutes, scraping down side. Repeat with remaining eggs, adding 1 at a time. Beat in milk, vanilla and salt until combined (mixture may appear curdled).
Add half of the flour; stir gently just until combined. Repeat with remaining flour. Scrape into parchment paper–line 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 325°F (160°C) oven until top is golden and cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 20 minutes. Turn out onto rack; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store for up to 2 days.)
Change it up: Blueberry Lemon Buttery Pound Cake Set aside 1 tbsp of the flour before beginning. Add 2 tbsp finely grated lemon zest when beating in milk, vanilla and salt. Toss 1 1/2 cups fresh wild blueberries with reserved flour; fold into batter. Bake as directed.
Tip from The Test Kitchen: To keep crust from overbrowning, use a light-coloured loaf pan. Darker pans tend to impart a deeper colouring to buttery baked goods.
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.