(each about 1-1/4 lb/625 g)
or 4 small fresh mackerel
cut in wedges
Per serving: about
Total fat29 g
Saturated fat6 g
Total carbohydrate1 g
On cutting board, holding each mackerel by head and starting at front fin with knife, slice along backbone from head to tail, then ease knife along rib bones to cavity to make 1 fillet on each side. Discard head and bones.
In small bowl, stir together onions, parsley, oil, paprika, salt and pepper; spread over fillets. Place, skin side down, on greased broiler pan; broil until fish flakes easily when tested, 4 to 6 minutes. Serve with lemon wedges.
Store a log of this oatmeal raisin dough in your freezer so you can enjoy freshly baked cookies at a moment's notice.
Portion size50 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/2 cup
1 1/2 cup
quick-cooking (not instant) rolled oats
per cookie: about
Total fat4 g
Saturated fat2 g
Total carbohydrate16 g
In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder, salt and baking soda; stir into butter mixture just until combined. Stir in raisins and oats.
Divide dough in half. Working with one-half at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 12-inch (30 cm) long log; twist ends of plastic wrap to seal. Refrigerate until firm, about 4 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Thaw overnight in refrigerator before continuing with recipe.)
Trim ends of logs; slice dough into 1/4-inch (5 mm) thick rounds, reshaping as needed. 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 lightly browned, about 12 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 3 days or freeze for up to 2 weeks.)
Change it up: Oatmeal Chocolate Slice-and-Bake Cookies
Substitute raisins with semisweet chocolate chips.
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.
This super-easy fudge is our go-to recipe for the busy holiday season. With a swirly peppermint embedded in each square, these sweet treats pair the immediate gratification of creamy fudge with the lasting effects of hard candy.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
such as Lindt, chopped
sweetened condensed milk
per piece: about
Total fat5 g
Saturated fat3 g
Total carbohydrate19 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with condensed milk, stirring, until melted and smooth, about 5 minutes. Remove from heat. Stir in vanilla and peppermint extract.
Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top. Nestle peppermint candies over top, making 6 rows of 6 candies. Refrigerate until firm, about 2 hours.
Lift out onto cutting board; using hot knife, cut between candies into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)