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.
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
Portion size4 servings
Credits :Canadian Living Magazine: April 2014
peeled and cut in 1-inch (2.5 cm) cubes
packed finely chopped
dry bread crumbs
Paprika Lemon Mayo:
extra-virgin olive oil
per serving: about
Total fat27 g
Saturated fat5 g
Total carbohydrate48 g
Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.
Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.
Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.
Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.
In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo.
The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.
Butter Pecans: In bowl, stir together pecans, brown sugar and butter; spread on parchment paper–lined rimmed baking sheet. Bake in 375?F (190?C) oven until browned and bubbly, about 10 minutes. Stir gently while still warm; set aside to cool. Break up any pieces that stick together.
Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Fold in pecans. Scrape into parchment paper– lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 35 minutes. Let cool completely in pan.
Brown Sugar Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and brown sugar until smooth. Spread over blondies; let stand at room temperature until set, about 30 minutes. Lift out onto cutting board; cut into squares. (Makeahead: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.)
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
skinless salmon fillets
(about 550 g total)
salt and pepper
grated clementine zest
(about 4 clementines)
finely chopped peeled
, peeled and segmented
Per serving: about
Total fat21 g
Saturated fat5 g
Total carbohydrate12 g
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.