All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
finely grated or pressed
lean ground beef
granulated sugar and sweet paprika
red kidney bean
drained and rinsed
per serving: about
Total fat20 g
Saturated fat7 g
Total carbohydrate19 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.
Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.
Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Change it up: Slow Cooker Western Chili
Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.
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.
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.
A simple mustard vinaigrette is all you need to amp up the fresh flavour of salmon. Currants add a touch of sweetness to the Swiss chard, but you can also use dried cranberries for an extra pop of colour. Chard stems are denser than the leaves, so be sure to cook them for longer.
Portion size4 servings
Credits :Canadian Living Magazine: January 2015
(about 450 g)
hot pepper flakes
salt and pepper
skinless salmon fillets
(each about 150 g)
salt and pepper
per serving: about
Total fat22 g
Saturated fat4 g
Total carbohydrate9 g
Mustard Vinaigrette: In small bowl, whisk together oil, lemon juice, mustard, salt and pepper. Set aside.
Separate leaves from stems of Swiss chard; cut stems into 1/2-inch (1 cm) lengths and coarsely chop leaves. Set stems and leaves aside.
In large nonstick skillet, heat half of the oil over medium heat; cook garlic and hot pepper flakes, stirring often, until fragrant, about 1 minute. Add Swiss chard stems, currants, half each of the salt and pepper and 1/4 cup water. Cook, stirring occasionally, until stems are tender-crisp, about 6 minutes. Add Swiss chard leaves; cook, stirring, until wilted, about 3 minutes. Remove from heat; stir in lemon juice. Scrape into bowl; keep warm.
Sprinkle salmon with remaining salt and pepper. In same skillet, heat remaining oil over medium heat; cook salmon, turning once, until fish flakes easily when tested with fork, about 8 minutes. Serve with Swiss chard mixture and vinaigrette.