Parmigiano Reggiano cheese
Cook penne according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook onions in butter for 8-10 minutes or until lightly browned. Add the thyme, basil and salt; cook for 1 minute longer. Add 1 cup cream, wine or broth and tomato paste; cook and stir until blended. Combine flour and remaining cream until smooth; gradually stir into onion mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup cheese. Drain penne; toss with sauce. Sprinkle with remaining cheese.
You'd never know the base of this rich, creamy sauce is actually cauliflower—and your family won't, either. Consider it a more nutrient-dense version of traditional mac and cheese.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
(about 500 g)
grated parmesan cheese
small shell pasta
cooked and chopped
Per serving: about
Total fat9 g
Saturated fat4 g
Total carbohydrate82 g
In large saucepan of boiling lightly salted water, cook cauliflower and garlic until tender, about 10 minutes. Reserving 1 cup of the cooking liquid, drain. Transfer cauliflower mixture to blender; pulse until coarsely chopped. Add Parmesan cheese, cream, mustard, salt, pepper and reserved cauliflower cooking liquid; puree until smooth.
Meanwhile, in large saucepan of boiling water, cook pasta according to package directions, adding peas during last 2 minutes. Reserving 1/2 cup of the cooking liquid, drain. Return to pot; stir in cauliflower mixture, lemon juice, bacon and enough of the reserved pasta cooking liquid to coat.
Change it up:
Baked Pasta Shells With Creamy Cauliflower Sauce Complete recipe as above. Transfer to lightly greased 12-cup (3 L) casserole dish. Sprinkle with 1/2 cup shredded mozzarella cheese. Bake in 425F (220C) oven until cheese is melted, 5 to 7 minutes; broil until cheese is bubbly and golden, about 3 minutes.
Cinnamon, cardamom and cloves lend a fragrant Massaman Thai curry its complex mild flavour. A mortar and pestle are traditionally used to make curry paste, but we've eased the process by using a food processor to blend the ingredients into a smooth base for the dish.
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
beef stewing cubes
cut in 1-inch (2.5 cm) chunks
(about 450 g) peeled and cut in 1-inch (2.5 cm) chunks
red finger chili pepper
thinly sliced (optional)
Massaman Curry Paste:
and ground cardamom
outer layers discarded and thinly sliced
peeled and thinly sliced
red finger chili pepper
per serving: about
Total fat18 g
Saturated fat12 g
Total carbohydrate16 g
Massaman Curry Paste: In dry small skillet, toast coriander seeds, cinnamon, cardamom and cloves over medium heat, shaking pan and stirring often, until fragrant, about 3 minutes.
In food processor, purée together coriander mixture, shallots, lemongrass, garlic, ginger, chili pepper, tomato paste, fish sauce, brown sugar, salt and 1/4 cup water, scraping down side, until thick paste forms, about 3 minutes. (Makeahead: Refrigerate in airtight container for up to 24 hours.)
In slow cooker, combine beef, potatoes, coconut milk and curry paste. Cover and cook on low until beef is tender, 7 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Sprinkle with chili pepper (if using).
Gooey goat cheese and rich, sweet balsamic vinegar…and bok choy? You bet. This super-fun twist on ingredients that are normally considered Italian just works. We dare you to try it and tell us we're wrong.
Portion size6 servings
Credits :Canadian Living Magazine: June 2016
per serving: about
Total fat7 g
Saturated fat2 g
Total carbohydrate15 g
In small saucepan, cook onion, maple syrup, vinegar, garlic and rosemary over medium-high heat until syrupy and reduced by half, about 12 minutes. Strain through fine-mesh sieve.
In large bowl, toss together bok choy, oil and salt. Place on greased grill or grill pan over medium-high heat; grill, turning occasionally, until grill-marked, about 5 minutes. Transfer to serving plate. Sprinkle with goat cheese. Drizzle with maple syrup mixture. Sprinkle with pumpkin seeds.
Creamy ricotta gives these lemony cookies a soft, cakey texture. To get the most defined crackled tops, be sure to generously coat the cookies with icing sugar before baking.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
extra-smooth ricotta cheese
each baking soda and
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat butter with 1 cup of the granulated sugar until fluffy; beat in egg, ricotta, lemon zest, lemon juice and vanilla, beating well after each addition. Using food colouring, tint to pale yellow, beating to combine. In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into sugar mixture just until combined.
Place remaining granulated sugar and the icing sugar in separate shallow bowls. Roll dough by heaping 1 tbsp into balls. Roll 1 ball in granulated sugar to coat; roll in icing sugar to coat. Repeat with remaining balls.
Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F (180°C) oven until bottoms are golden, 12 to 14 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in single layer in airtight container for up to 2 days. Or freeze in single layer on baking sheets until firm, about 1 hour; freeze in airtight container for up to 2 weeks. Thaw at room temperature for 20 minutes before serving.)
Tip from The Test Kitchen: Use a toothpick to add the food colouring one drop at a time, beating well after each addition.