This is a one-dish meal that is elegant but simple. Bison is a low fat choice for meats and does not have a game-y taste.
Portion size8 servings
extra virgin olive oil
1 1/2 lb
mini red potato
Preheat oven to 400 F. Using a long sharp knife or an electric knife, cut the roast into one long strip approximately 1 inch thick. This is done by cutting the length of the roast and rolling the roast as you cut. The result will be a strip of meat approximately 24" to 30" long. Spread the goat cheese across the length of the meat. Cover the cheese with strips of bacon. Sprinkle the chopped garlic over the bacon. Season with black pepper. Roll up the meat taking care to make a tight rill with the ends tucked in. Using a butcher cord tie two loops of string and both the top and bottom and the sides of the roll making sure the ends of the rool are tucked in. Oil the bottom of a 5 litre roaster with the Extra Virgin Olive Oil. Place the roasr circumference side down so as to keep the cheese in the roll as it cooks. Pour stock over the roast. Add green onions. Cover and roast at 400 F for 30 minutes. Reduce heat to 350 F and continue to roast for 30 minutes. Turn roast and add carrots, parsnips and celery. Twenty minutes later add potatoes and mushrooms. Roast until potatoes are tender to the fork (approx. 20 minutes). Remove roast and tent with tin foil. Remove veggies and keep warm. Mix water and corn starch to make a slurry. Place roaster with broth on the stove top and bring to a slow boil - slowly add cornstrach slurry while constantly whisking until the gravy begins to thicken. Continue to whisk until the desired consistency of gravy has been attained. Slice roast. Serve with gravy over vegetables. Note: Creole mustard may be presented as a condiment.
This dish takes the rich flavours of beef Stroganoff and transforms them into an easy one-pan soup.
Prep time25 minutes
Total time25 minutes
lean ground beef
pkg (227 g)
, stemmed and sliced
pkg (900 mL)
sodium-reduced beef broth
1 1/2 cup
broad egg noodles
Per each of 6 servings: about
Total fat16 g
Saturated fat6 g
Total carbohydrate16 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; sauté carrots, onion, garlic and thyme until onion is softened, about 2 minutes. Add beef and mushrooms; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in mustard and Worcestershire sauce; cook until slightly thickened, about 1 minute. Add broth, noodles, salt and pepper; bring to boil. Reduce heat, cover and simmer until noodles are tender, about 6 minutes. Stir in peas and sour cream; cook until heated through, about 1 minute. Sprinkle with parsley.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist
Portion size12 servings
Credits :Canadian Living Magazine: January 2016
Chocolate Fudge Cake:
(about 6 1/2 oz), chopped
Milk Chocolate Glaze:
(about 2 oz), chopped
whipping cream 35%
per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate38 g
Chocolate Fudge Cake: Grease 8-inch (2 L) springform pan; line bottom and side with parchment paper. Set aside.
In small saucepan, melt chocolate with butter over medium-low heat until smooth, about 5 minutes. Let cool slightly.
In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Stir in chocolate mixture, flour, rum and vanilla until combined. Scrape into prepared pan, smoothing top.
Bake in 350°F (180°C) oven until top is cracked and cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan.
Invert cake from pan; peel off parchment paper. Transfer cake to cake plate.
Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, cream and butter, stirring, until smooth. Stir in rum. Let cool for 5 minutes.
Using offset palette knife, spread glaze over top of cake. Refrigerate until set, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Raspberry Coulis: While glaze is setting, in blender, purée together raspberries, sugar and 1 tbsp water. Strain raspberry mixture through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.
Stir lemon juice into raspberry mixture; cook over medium heat, stirring, until hot, about 2 minutes. Whisk cornstarch with 2 tsp water until smooth; stir into raspberry mixture. Bring to boil; boil, stirring, until slightly thickened, about 1 minute.
Transfer to bowl; cover with plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Serve with cake.
Rich, creamy and loaded with the delightful taste of chocolate, this airy, almost mousse-like icing is the perfect cover for The Ultimate Chocolate Cake in any of its forms.
Portion size3 servings
Credits :Canadian Living Magazine: February 2014
whipping cream 35%
2 1/2 cups
(4 oz) melted and cooled
per 1 tbsp: about
Total fat6 g
Saturated fat4 g
Total carbohydrate7 g
In large bowl, beat butter until light and fluffy; beat in cream and vanilla. Beat in icing sugar and salt until smooth; beat in chocolate, scraping down side of bowl occasionally, until fluffy and well combined, 2 minutes.