Create endless variations on this creamy primavera-style pasta by stocking your freezer with a variety of frozen vegetables and shredded cheese blends.
Portion size4 servings
2% evaporated milk
dried Italian herb seasoning
frozen mixed vegetables
<b>Per serving (using Cheddar cheese):</b> about
Total fat23 g
Saturated fat13 g
Total carbohydrate75 g
In saucepan, bring evaporated milk, herb seasoning and salt to boil. Add cheese and mustard; reduce heat and stir for 2 minutes or until cheese is melted. Do not boil.
Meanwhile, in large pot of boiling salted water, cook pasta for 6 minutes. Add broccoli; cook for 2 minutes or until tender-crisp and pasta is tender but firm. Drain and return to pot. Add sauce and toss to coat. Serve immediately.
<b>Per serving (using Cheddar cheese):</b> about
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.
Every bite of these easy-to-make cookies will melt in your mouth. Go the traditional route and decorate with glacé cherries or use a piping bag and star tip to pipe the dough into pretty rosettes.
Portion size28 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/3 cup
pecan halves (optional)
per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate8 g
In large bowl, beat butter until smooth. Beat in icing sugar until very fluffy and pale yellow, about 3 minutes. Beat in vanilla. In separate bowl, whisk together flour, cornstarch and salt; stir into butter mixture in 3 additions to form soft dough.
Drop by 1 tbsp, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets. Or roll into balls and use fork tines to flatten and make indentations on the top of each cookie. Or fill piping bag fitted with star tip and pipe dough into rosettes. Top with cherry or pecan half, if desired.
Bake, 1 sheet at a time, in 350°F (180°C) oven until light golden, about 12 minutes.
Let cool completely on pans.
(Make-ahead: Store in airtight container for up to 24 hours.) Change it up: Double-Chocolate Whipped Shortbread Reduce flour to 1 1/4 cups. Whisk 1/4 cup cocoa powder into dry ingredients. Before scooping, stir 1 cup dark chocolate chips into dough. Continue with recipe as directed.
Cherry Almond Whipped Shortbread Substitute vanilla with 1/4 tsp almond extract. Before scooping, stir 1/2 cup chopped glacé cherries into dough. Continue with recipe as directed.
Tip from The Test Kitchen: Customize your cookies by decorating with nuts, melted chocolate, sprinkles or chocolate-covered sunflower seeds!
There's no shame in buying "cheater" ingredients to save time! Premade hummus brings this Middle-Eastern dish together and makes prep a cinch.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
very thinly sliced
cinnamon and cayenne pepper
small (6 inch/15 cm)
whole wheat pitas
each cut in 8 wedges
per serving: about
Total fat20 g
Saturated fat6 g
Total carbohydrate31 g
In bowl, whisk together vinegar, sugar and half of the salt; stir in red onion. Let stand for 25 minutes, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.) Drain.
Meanwhile, in nonstick skillet, heat half of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned and crisp, about 5 minutes. Drain, discarding fat; transfer to bowl.
In same skillet, heat remaining oil over medium heat. Add yellow onion; cook, stirring, until golden, about 5 minutes. Stir in garlic, chili powder, coriander, cumin, pepper, cinnamon, cayenne pepper and remaining salt; cook for 1 minute. Stir in lamb; cook until warmed, about 5 minutes. Stir in cilantro.
Meanwhile, arrange pitas in single layer on baking sheet. Bake in 400°F (200°C) oven until crisp and golden, 6 to 8 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Spread lamb mixture on platter; top with hummus and pickled onions. Serve with pitas.
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.)