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.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.
This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
2% plain Greek yogurt
extra-virgin olive oil
hot pepper flakes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
Enjoy these buns straight out of the oven for the ultimate comfort-food treat. Remove them from the baking dish while they're still hot, otherwise the sugar will cool and harden, making them difficult to release.
Portion size16 servings
Credits :Canadian Living Magazine: May 2015
1 1/4 cup
pkg (8 g)
active dry yeast
1 1/2 cup
per bun: about
Total fat16 g
Saturated fat9 g
Total carbohydrate46 g
Bring 1/2 cup of the butter to room temperature to soften; set aside.
In large bowl, dissolve 1 tsp of the granulated sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
While yeast is dissolving, in small heavy-bottomed saucepan, heat milk over medium heat until bubbles form around edge. Remove from heat; stir in 1/4 cup of the remaining butter, the remaining granulated sugar and salt until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg. Add 2 cups of the flour; stir until smooth and elastic, about 2 minutes. Gradually stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to greased bowl; turn dough to grease all over. Cover bowl with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
While dough is rising, melt remaining butter; pour into 13- x 9-inch (3 L) baking dish. Sprinkle with 1/2 cup of the brown sugar. Set aside.
On lightly floured work surface, roll out dough to 16- x 14-inch (40 x 35 cm) rectangle. Spread reserved softened butter over top of dough. Mix remaining brown sugar with cinnamon; sprinkle evenly over dough. Starting at 1 long side, tightly roll up; pinch seam to seal. Cut crosswise into 16 buns.
Arrange buns, cut sides up, in prepared baking dish. Cover dish with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 hour. (Make-ahead: Cover and refrigerate for up to 12 hours. Let stand at room temperature for 1 hour before baking.)
Bake in 375?F (190?C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in baking dish for 2 minutes; invert onto serving platter.