This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
2% plain Greek yogurt
extra-virgin olive oil
hot pepper flakes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
Chili pepper and fresh ginger give this hearty main a spicy kick. Serve the stew with a slice of crusty bread for dipping.
Portion size6 servings
Credits :Canadian Living Magazine: February 2016
Chicken and Kale Stew:
2 1/2 cups
cubed seeded peeled butternut
finely grated or pressed
(red or yellow), halved lengthwise and seeded
pkg (900 ml)
sodium-reduced chicken broth
each dried sage and dried
boneless skinless chicken breasts
frozen corn kernels
2% plain Greek yogurt
per serving: about
Total fat4 g
Saturated fat1 g
Total carbohydrate18 g
Chicken and Kale Stew: In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook squash and onion, stirring occasionally, until onion is beginning to brown, about 4 minutes. Add garlic, chili pepper and ginger; cook, stirring, for 1 minute.
Stir in broth, sage, thyme, pepper and salt; bring to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add chicken; simmer, stirring occasionally, for 5 minutes.
Using slotted spoon, remove chili pepper to cutting board; mince chili pepper. Reserve for Chili Yogurt.
Add kale and corn to Dutch oven; cook, stirring occasionally, until kale is wilted and chicken is no longer pink inside, about 2 minutes. Stir in lemon juice.
Whisk cornstarch with 2 tbsp water; stir into Dutch oven. Bring to boil; cook, stirring, until thickened, about 1 minute. Ladle stew into serving bowls.
Chili Yogurt: In small bowl, stir together yogurt, chives, lemon juice and reserved chili pepper; dollop over stew. Sprinkle with sunflower seeds.