In large shallow dish, stir together wine, vinegar, sesame and vegetable oils, garlic, ginger, pepper and thyme. Add steak, turning to coat; marinate, covered, in refrigerator for 8 hours or up to 24 hours.
Place on greased grill, 4 inches (10 cm) from medium-high heat. Grill, brushing with any remaining marinade and turning once, for 10 to 14 minutes or until browned on outside, but pink and juicy inside. Season with salt to taste. Let stand for 5 minutes before slicing thinly on the diagonal, across the grain.
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
Portion size12 servings
Credits :Canadian Living Magazine: March 2013
1 1/2 cup
1 3/4 teaspoon
Balkan-style plain yogurt
Per slice: about
Saturated fat1 g
Total carbohydrate34 g
In bowl, beat eggs with sugar until combined; whisk in oil and vanilla. Whisk together flour, orange zest, baking powder, baking soda and salt; stir into egg mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt. Stir in orange juice.
Spread in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Glaze: In small bowl, whisk sugar with orange juice; pour over loaf, spreading over top and letting drip down sides.
Flank steak is a great option for serving a large crowd because you cook it whole, meaning there's only one steak to turn on the grill, rather than several. Balsamic vinegar adds bold flavour to the marinade. For a subtler taste, opt for a light-to-medium-bodied red wine, such as Pinot Noir or Merlot, instead.
Portion size8 servings
Credits :Canadian Living Magazine: June 2015
balsamic vinegar or
dry red wine
finely grated or pressed
salt and pepper
beef flank marinating steak
per each of 8 servings: about
Total fat9 g
Saturated fat3 g
Total carbohydrate1 g
In small bowl, whisk together vinegar, mustard, 2 tbsp of the oil, the garlic and half each of the salt and pepper.
Using fork, prick steak all over on both sides. Place in large resealable plastic bag or shallow dish; pour in vinegar mixture, massaging or turning steak to coat. Seal bag or cover dish and refrigerate for 8 to 24 hours.
Remove steak from marinade; discard marinade. Pat steak dry and brush with remaining oil; sprinkle with remaining salt and pepper. Place on greased grill over medium-high heat. Grill, uncovered and turning at least twice, until instant-read thermometer inserted in centre reads 140°F (60°C), 10 to 12 minutes.
Remove to rack and let rest, uncovered, for 5 minutes or until instant-read thermometer inserted in centre reads 145°F (63°C). Slice across the grain.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.
Let the gentle simmer of your slow cooker do the work for you. Spend a few minutes prepping the ingredients before you head out for the day and be greeted in the evening by the warming aroma of this chunky, rich pasta sauce.
Portion size8 servings
Credits :Canadian Living Magazine: September 2014
mild Italian sausages
casings removed and broken in bite-size pieces
chopped in 3/4-inch (2 cm) pieces
pkg (227 g)
bottle (660 ml)
strained tomatoes (passata)
Italian herb seasoning
hot pepper flakes
salt and pepper
grated parmesan cheese
fresh basil leaf
per serving: about
Total fat14 g
Saturated fat5 g
Total carbohydrate79 g
In slow cooker, combine sausages, onion, eggplant, mushrooms and garlic; stir in strained tomatoes, tomato paste, vinegar, Italian seasoning, hot pepper flakes, salt and pepper. Cover and cook on low heat until sausage is cooked through and eggplant is tender, 6 to 8 hours.
Whisk flour with 1 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain. Spoon sauce over pasta; top with Parmesan cheese and basil.