This soup is so simple, so easy to simmer up and so good.
Portion size4 servings
(white and light green parts only), chopped
<b>Per serving:</b> about
Total fat5 g
Total carbohydrate24 g
In large heavy saucepan, melt butter over medium-low heat. Add carrots, leeks, garlic, thyme, oregano and bay leaf; cover and cook, stirring occasionally, for about 8 minutes or until leeks are softened.
Add rice; cook, stirring, for 2 minutes. Pour in chicken stock; bring to boil.
Reduce heat, cover and simmer for about 30 minutes or until rice is tender, adding peas for last 5 minutes (if using). Discard bay leaf.
This honey of a dessert ditches highly processed corn syrup in favour of natural honey for a more rich, complex flavour. Serving the pie at room temperature guarantees the filling will be completely set.
Portion size12 servings
Credits :Canadian Living Magazine: January 2014
1 1/4 cup
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate43 g
Pastry: In large bowl, whisk together flour, sugar and salt. Using pastry blender or two knives, cut in butter until in coarse crumbs with a few larger pieces. Drizzle cold water over flour mixture, tossing with fork to form ragged dough and adding up to 1 tsp more cold water if necessary. Shape into disc; wrap in plastic wrap and refrigerate until chilled, about 1 hour.
Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 1 month.
Let pastry stand at room temperature until slightly softened, about 5 minutes. On lightly floured surface, roll out pastry into 12-inch (30 cm) circle; fit into 9-inch (23 cm) pie plate. Trim to leave 1-inch (2.5 cm) overhang; fold overhang under and flute edge. Prick bottom all over with fork. Refrigerate until firm, about 30 minutes.
In small saucepan, melt butter over medium heat; whisk in brown sugar until smooth. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.
Sprinkle pecans in pie shell; pour egg mixture over top. Bake on baking sheet on bottom rack in 350 F (180 C) oven until filling is set, 50 to 60 minutes. Let cool completely in pan on rack.
Tip from The Test Kitchen: Put the baking sheet in the oven during preheating—the hot pan underneath the pie plate helps the bottom crust cook to goldenbrown perfection.
Change it up - Honey Walnut Pie: Replace pecans with walnut halves.
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.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
This bark has a refreshing kick that's perfect for mint-chocolate lovers. Most bulk-food stores have crushed candy canes, but you can make your own by pulsing the candies in a food processor.
Portion size12 servings
Credits :Canadian Living Magazine: November 2015
pkg (300 g)
Pure Semi-Sweet Mint Chocolate Chips
pkg (225 g)
Pure Semi-Sweet Chocolate Chips
CHIPITS White Chocolate Chips
crushed candy canes or
per piece: about
Total fat18 g
Saturated fat11 g
Total carbohydrate44 g
Set aside 1/4 cup of the mint chocolate chips. In heatproof bowl set over saucepan of hot (not boiling) water, melt semisweet chocolate chips and remaining mint chocolate chips, stirring occasionally. Remove from heat.
In separate bowl over saucepan of hot (not boiling) water, melt white chocolate chips, stirring until smooth. Stir 2 tbsp of the candy canes into the white chocolate.
Scrape semisweet chocolate mixture onto foil-lined rimmed baking sheet. With rubber spatula, spread to 1/2-inch (1 cm) thickness. Dollop with white chocolate mixture; using tip of knife, swirl together to make marbled pattern. Sprinkle with remaining candy canes and reserved mint chocolate chips, pressing lightly to adhere. Refrigerate until firm, about 45 minutes. Cut into shards. (Make-ahead: Refrigerate in airtight container for up to 1 week.)