This carbonara is made extra-creamy by goat cheese, which melts into the egg-based sauce. For the smoothest texture (and to avoid ending up with scrambled eggs!), remove the saucepan from the heat before stirring everything together. Once the egg mixture is combined, return the pan to the heat to thicken the sauce.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
stemmed and sliced
(chèvre), broken in small chunks
In large saucepan of boiling salted water, cook pasta according to package instructions, adding kale during last 2 minutes of cooking. Reserving 1/2 cup of the cooking liquid, drain. Return pasta mixture to pan. Set aside.
Whisk together eggs, Parmesan, goat cheese, sun-dried tomatoes and pepper; stir into pasta mixture until coated. Stir in reserved cooking liquid; cook over low heat, stirring, until sauce is thickened, about 1 minute.
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.
Rainbow trout is a perfect quick-cooking fish. When it's seared, the tender flesh—enhanced here by smoky, spicy chipotle chili powder—practically falls off the skin. Filled with colourful veggies, smoky lentils and a citrusy vinaigrette, this salad is a comforting meal served warm, and any leftovers make a light, refreshing lunch straight out of the fridge.
Portion size6 servings
Credits :Canadian Living Magazine: January 2014
dried green lentils
(about 2-1/4 cups)
halved and seeded
extra-virgin olive oil
(white and light green parts only), halved and sliced
halved lengthwise and sliced
chipotle chili powder
rainbow trout fillets
cut in half crosswise
sodium-reduced soy sauce
Per serving: about
Total fat14 g
Saturated fat3 g
Total carbohydrate51 g
In large saucepan, combine lentils with enough water to cover by 1 inch (2.5 cm); bring to boil. Reduce heat and simmer, stirring occasionally, until tender, about 15 minutes. Drain; transfer to bowl.
Meanwhile, broil orange peppers, cut side down, on foil-lined rimmed baking sheet until softened and charred, 12 to 15 minutes. Let cool enough to handle; peel and cut lengthwise into strips. Add to lentils.
In large nonstick skillet, heat 2 tsp of the oil over medium-high heat; cook leek, stirring often, until softened and light golden, about 4 minutes. Add zucchini; cook, stirring occasionally, until tender-crisp, about 3 minutes. Add to lentil mixture.
Add 1 tsp of the remaining oil to pan; sprinkle chili powder over fleshy side of fish. Cook, skin side up, until deep golden and crispy, about 4 minutes. Turn and cook until fish flakes easily when tested and skin is starting to crisp, about 5 minutes. Remove from pan; let cool slightly.
Meanwhile, whisk together remaining oil, cilantro, lime zest, lime juice, soy sauce and garlic. Pour over lentil mixture; toss to coat. Remove and discard fish skin; flake flesh with fork. Add to lentil mixture; gently toss to combine.
Make weeknight dinners fun (for adults and kids) with these veggie-packed, tomato sauce–topped mini meat loaves. Cooking your potatoes on the stove top with the help of a little steam gets dinner on the table more quickly. Steamed green beans make a nice veggie side dish.
Portion size4 servings
Credits :Canadian Living Magazine: March 2014
sweet red pepper
dried Italian herb seasoning
salt and pepper
lean ground turkey
quick-cooking (not instant)
bottled strained tomatoes
scrubbed and cut in 1/2-inch (1 cm) chunks
per serving: about
Total fat14 g
Saturated fat3 g
Total carbohydrate44 g
In small skillet, heat 1 tsp of the oil over medium heat; cook red pepper, garlic, half of the Italian seasoning, and a pinch each of the salt and pepper, stirring often, until red pepper is softened, about 4 minutes. Stir in spinach; cook until wilted and no liquid remains, about 2 minutes. Transfer to bowl; let cool slightly.
Mix turkey and oats into pepper mixture; roll into eight balls; place one each in wells of nonstick muffin pan.
Stir together strained tomatoes, vinegar and honey; spoon over meat loaves. Bake in 400 F (200 C) oven until instant-read thermometer inserted into several reads 165 F (74 C), about 12 minutes. Broil until sauce on top thickens, about 2 minutes.
Meanwhile, in nonstick skillet, heat remaining oil over medium-high heat; cook potatoes, and remaining Italian seasoning, salt and pepper, stirring, until potatoes are lightly browned, about 5 minutes. Add 1/2 cup water; reduce heat, cover and simmer until no liquid remains and potatoes are almost tender, about 5 minutes. Uncover and cook, stirring, until potatoes are tender, about 5 minutes. Serve with meat loaves.