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.
Whipping hot sugar into foamy egg whites yields the glossiest, stiffest meringues that hold their shape while baking and have a crisp but chewy texture.
Portion size8 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/2 cup
1 1/4 teaspoon
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate38 g
Spread sugar onto parchment paper–lined rimmed baking sheet. Bake in 400°F
(200°C) oven just until beginning to turn golden but not hard or melted, about 8 minutes.
In stand mixer with whisk attachment, beat egg whites until foamy. With stand
mixer on high, lift corners of parchment paper to gradually pour in hot sugar; continue beating on high until mixture has cooled and is stiff, glossy and very thick, about 10 minutes. Beat in vanilla.
Drop by generous 1/2 cup, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheet. Bake in 200°F (100°C) oven until crisp and no longer shiny, about 3 hours. Let cool in oven for 1 hour. Remove from oven; let cool completely.
(Make-ahead: Store in airtight container for up to 2 weeks.) Change it up: Giant Candy Cane Meringues Substitute vanilla with 3/4 tsp peppermint extract. Fold in 3 tbsp crushed candy cane pieces until combined. Arrange on baking sheet as directed. Sprinkle with 1 tbsp crushed candy cane pieces. Continue with recipe as directed.
Giant Chocolate Meringues Follow first 2 paragraphs as directed. Sift in 1 1/2 tbsp cocoa powder; fold
just until large cocoa streaks are still visible, about 2 to 3 times. Continue with recipe as directed.
For a summer-fresh twist on Dutch apple pie, swap the traditional filling with a tangy custard made of sour cream and seasonal blueberries. Plus, the no-fuss streusel topping is much easier to make than a classic rolled pastry.
Portion size10 servings
Credits :Canadian Living Magazine: August 2014
1 1/4 cup
per each of 10 servings: about
Total fat20 g
Saturated fat12 g
Total carbohydrate50 g
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Drizzle in ice water, tossing with fork to form ragged dough and adding up to 1 tsp more ice water if needed. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour. (Makeahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.)
Let pastry stand at room temperature for 5 minutes to soften slightly. On lightly floured work surface, roll out to 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. If necessary, trim to fit, leaving 1-inch (2.5 cm) overhang; fold under and flute edge. Chill until firm, about 30 minutes.
In bowl, whisk together sour cream, egg, sugar, flour, lemon zest, vanilla and salt until smooth; stir in blueberries. Scrape into pie shell. Bake on bottom rack of 425 F (220 C) oven for 15 minutes.
Streusel Topping: Meanwhile, in bowl, whisk together flour, brown sugar and cinnamon. Using fingers, rub in butter until mixture resembles coarse crumbs. Sprinkle evenly over pie.
Bake on bottom rack of 350°F (180°C) oven, covering crust with foil if browning too quickly, until filling is puffed and set but still jiggly, and pastry is deep golden brown, about 40 minutes.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.