This dish is a great way to highlight the subtle, sweet flavour of shrimp. Any extra-small canned or frozen shrimp you have on hand will do; large shrimp can also be used if they're coarsely chopped.
Portion size16 servings
Credits :Canadian Living Magazine: January 2015
sliced green onions
grated parmesan cheese
salt and pepper
cooked deveined peeled salad shrimp
per piece: about
Total fat3 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, whisk together eggs, green onions, Parmesan cheese, flour, baking powder, salt and pepper. Spoon scant 2 tbsp of the mixture into each of 16 greased nonstick muffin tin wells.Add 1 tbsp of the shrimp to centre of each well.
Bake in 350 F (180 C) oven until tip of knife inserted into centre of several comes out clean, about 15 minutes. Let cool in pan for 1 minute; transfer directly to rack to cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Reheat on baking sheet in 350 F/180 C oven for 10 minutes.)
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.
Amaretto-soaked ladyfingers, fluffy mascarpone cream, tangy lemon curd and sugared almonds—what's not to like about this layered dessert? Make it a day ahead, then top with the whipped cream and almonds just before serving.
Portion size20 servings
Credits :Canadian Living Magazine: April 2015
1 1/2 cup
sliced natural (skin-on)
(about 4 inches/10 cm long)
tub (475 g)
2 1/2 cups
whipping cream 35%
per each of 20 servings: about
Total fat37 g
Saturated fat20 g
Total carbohydrate44 g
Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined. Spread on parchment paper–lined rimmed baking sheet. Bake in 350?F (180?C) oven, stirring once, until light golden, about 12 minutes. Let cool on sheet. (Make-ahead: Store in airtight container for up to 2 days.)
While almonds are baking, in large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes. Remove from heat; stir in butter, 1 tbsp at a time. Strain through fine- mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour. (Make- ahead: Refrigerate for up to 2 days.)
While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water over medium heat, stirring, until sugar is dissolved. Remove from heat; let cool completely. Stir in amaretto. Quickly dip both sides of ladyfingers in amaretto mixture; arrange in single layer in 13- x 9-inch (3 L) baking dish.
In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture. Spoon mixture over ladyfingers, spreading to edges. Spread lemon curd evenly over top. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes before continuing with recipe.)
In bowl, beat remaining cream until stiff peaks form. Spoon over lemon curd, leaving border of curd. Sprinkle with almonds.
Brisket is a hearty main often favoured for Sunday dinners. Here, it's a fuss-free weeknight option—just throw the ingredients together in the morning and come home to fall-apart-tender meat. Serve with mashed potatoes and tender-crisp saut?ed green beans to round out the meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
brisket pot roast
per serving: about
Total fat24 g
Saturated fat9 g
Total carbohydrate28 g
Arrange onion in bottom of slow cooker; place beef on top. In bowl, whisk together cranberry sauce, chili sauce, ginger, Worcestershire sauce, onion powder, salt and pepper; pour over beef. Cover and cook on low until beef is tender, about 8 hours.
Carefully scrape any cranberry mixture off top of beef. Remove beef to cutting board; tent with foil. Let rest for 10 minutes before slicing.
While beef is resting, skim fat from juices in slow cooker. In small bowl, whisk cornstarch with 3 tbsp water; whisk into slow cooker. Cover and cook on high until thickened, about 10 minutes. Serve with beef.
Tip from The Test Kitchen: A double brisket is made up of both lean and fatty meats, so you can have your choice at the dinner table. If the brisket's too large for your slow cooker, you may need to cut it in half to fit.
The strong flavour of molasses stands up to lamb shanks, while braising mellows out the complex flavours. Serve with a side of couscous and an extra sprinkling of fresh thyme.
Prep time30 minutes
Total time2 hours
lamb shanks (about 1.7 kg total)
onions, thinly sliced
sprigs fresh thyme
Per each of 6 servings: about
Total fat9 g
Saturated fat3 g
Total carbohydrate19 g
Sprinkle lamb all over with 1/4 tsp of the salt and pinch of the pepper.
In large Dutch oven, heat 2 tsp of the oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate. Set aside.
In same pan, heat remaining oil over medium-high heat; cook onions, garlic and remaining salt and pepper, stirring, until softened, about 5 minutes. Stir in tomato paste and thyme; cook, stirring, until fragrant, about 1 minute.
Stir in vinegar, molasses, brown sugar and 1 1/3 cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1 1/2 hours. Transfer lamb to a plate; keep warm. Discard thyme.
Skim from surface of cooking liquid. Bring cooking liquid to simmer and cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes.