This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.
Portion size10 servings
Credits :Canadian Living Magazine: December 2007
trimmed and halved
vacuum-packed or rinsed canned whole
broken into pieces
dry Marsala wine
Per each of 10 servings: about
Total fat4 g
Saturated fat2 g
Total carbohydrate16 g
In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes; drain. (Make-ahead: Chill in ice water; drain and pat dry. Refrigerate in airtight container for up to 24 hours.)
In Dutch oven, melt butter over medium-high heat; add brussels sprouts, chestnuts, Marsala, salt and pepper, tossing to coat. Boil until heated through and liquid is reduced by half, about 6 minutes.
No ugly sweater party is complete without these themed cookies! The gaudier the better, so let the kids' imaginations run wild with endless candy and colour combinations. Reserve some of the icing to use for decorating, and pipe stripes and patterns onto the sweaters, if desired.
Portion size16 servings
Credits :Canadian Living: Holiday Baking 2015
4 2/3 cups
decorating sugar (optional)
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate66 g
In large bowl, beat butter with granulated sugar until fluffy. Beat in egg, fancy molasses and cooking molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 5-inch (12 cm) gingerbread man cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 325°F (160°C) oven until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
While cookies are cooling, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes. Divide icing among 2 to 4 small bowls (you'll need 1 bowl for each colour of icing).
Using food colouring, tint each bowl of icing to desired shade. Working with 1 colour at a time, spoon icing into piping bag fitted with small plain tip; pipe outlines onto cookies to create sweater shapes. Let stand until dry, about 30 minutes.
Gradually add water, 1/4 tsp at a time, to remaining icings until mixtures are consistency of molasses. Working with 1 cookie at a time, spoon icings onto centres of outlines; using toothpick or skewer, spread to piped edges, popping any air bubbles. Decorate with candies and decorating sugar (if using). Let stand until dry, about 1 hour. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Tip from The Test Kitchen: Find assorted holiday-themed candies to adorn your sweater creations at your local bulk food store.
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
Portion size4 servings
Credits :Canadian Living Magazine: April 2014
peeled and cut in 1-inch (2.5 cm) cubes
packed finely chopped
dry bread crumbs
Paprika Lemon Mayo:
extra-virgin olive oil
per serving: about
Total fat27 g
Saturated fat5 g
Total carbohydrate48 g
Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.
Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.
Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.
Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.
In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo.
Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Prep time20 minutes
Total time1 hour & 45 minutes
Portion size8 servings
beef sirloin tip oven roast
(about 1 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate2 g
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.