This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
This Asian inspired beef stew has a deep earthy flavour from the five-spice powder and a hint of orange and ginger. Boy choy can be quite sandy, so be sure to wash thoughly before chopping. Serve over brown rice.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
boneless beef pot roast
(top or bottom blade, or cross rib)
sodium-reduced soy sauce
sodium-reduced beef broth
chopped cored quartered
baby bok choy
(about 200 g)
fresh cilantro leaves
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate13 g
Trim any excess fat and sinew from beef; cut into 1-inch (2.5 cm) pieces.
In slow cooker, combine beef, onion, ginger, marmalade, soy sauce, brown sugar, five-spice powder, orange zest, garlic, salt and pepper; stir in broth and orange juice. Cover and cook on low for 8 hours.
Whisk cornstarch with 2 tbsp water; whisk into slow cooker. Stir in bok choy. Cover and cook on high until slightly thickened and bok choy is wilted, about 10 minutes. Stir in green onions and cilantro.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Serve these crunchy granola bowls filled with your favourite yogurt, fresh fruit and a drizzle of fragrant honey. Once cooled, these edible bowls are even sturdy enough to handle a scoop of ice cream, turning breakfast into dessert. This recipe is easily doubled to serve a crowd.
Portion size6 servings
Credits :Canadian Living Magazine: May 2016
1 3/4 cup
large-flake rolled oats
per serving: about
Total fat14 g
Saturated fat1 g
Total carbohydrate37 g
In small saucepan, cook brown sugar, oil and honey over medium-high heat, stirring frequently, until sugar dissolves, about 2 minutes. Stir in vanilla.
In food processor, pulse together oats, almonds, cinnamon, salt and brown sugar mixture until combined but still chunky, about 5 or 6 times. Press scant 1/2 cup into bottom and up side of each well of greased 6-count jumbo muffin pan.
Bake in 300°F (150°C) oven until golden, 25 to 30 minutes. Let cool in pan for 20 minutes. Gently twist granola bowls to loosen from pan; transfer to rack to cool completely. (Make-ahead: Store in airtight container for up to 5 days.)
Change it up: Toasted Almond Granola
Follow first paragraph as directed. In large bowl, toss brown sugar mixture together with remaining ingredients to coat. Spread onto parchment paper–lined rimmed baking sheet. Bake in 300°F (150°C) oven, stirring once, until golden, about 30 minutes.
Tip from The Test Kitchen: Moisten your hands if the granola mixture starts to stick to your fingers as you're pressing it into the muffin pan.