In large bowl, whisk together all-purpose and whole wheat flours, milk powder, bran, wheat germ, sugar, baking powder and salt. With pastry blender or 2 knives, cut in shortening until mixture resembles fine crumbs. (Make-ahead: Refrigerate in airtight container for up to 1 month.)
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
Prep time15 minutes
Total time50 minutes
Portion size12 servings
each baking soda and
Per serving: about
Total fat2 g
Total carbohydrate33 g
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.
Irish red ale, named for the hue that results from adding roasted barley during brewing, lends a slightly sweet, toasted malt flavour to this update on traditional potato soup. Mature Irish Cheddar gives it a rich, sharp finish.
Prep time15 minutes
Total time35 minutes
Portion size8 servings
(white and light green parts only), thinly sliced
sprigs fresh thyme
, peeled and cubed
1 1/2 cup
Irish red ale (such as Kilkenny Irish Cream Ale or Rickard's Red Irish Style Ale)
Irish Cheddar cheese
hot pepper flakes
Per serving: abouy
Total fat15 g
Saturated fat8 g
Total carbohydrate19 g
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, garlic and thyme, stirring occasionally, until softened, 4 to 6 minutes. Stir in potatoes, broth and ale; bring to boil over medium-high heat.
Reduce heat, partially cover and simmer until potatoes are fork-tender, 15 to 18 minutes. Remove from heat; discard thyme. Working in batches, purée soup in blender until smooth. Return soup to pan over low heat. Gradually stir in Cheddar, a handful at a time, until melted. Divide among serving bowls; sprinkle with pepitas and hot pepper flakes, if using.
Traditional Irish Soda Bread recipe
Discover the secrets to traditional Irish soda bread with this easy recipe.
This breakfast-inspired sandwich goes well with a handful of cherry tomatoes. If your little one is adventurous, try adding chopped fresh chives to the egg. Pack the cucumbers separately to keep the bread from getting soggy.
Portion size1 serving
Credits :Canadian Living Magazine: September 2014
whole wheat bread
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate43 g
In bowl, use fork to mash egg together with mustard.
In skillet, cook bacon over medium heat, turning once, until crisp, about 5 minutes. Transfer to paper towel–lined plate to cool. Chop into 1-inch (2.5 cm) pieces.
Spread egg mixture over 1 slice of the bread; top with bacon and the remaining slice of bread. Add cucumber to sandwich just before serving.