My mother-in-law made this for her family weekly and they loved it. I knew I was on to something good when my husband said mine was as good as his mothers.
Portion size8 servings
1 1/2 kg
lean ground beef
(or 2 cans)
Brown ground beef until well cooked. Add one tsp. of toasted onions, one tsp toasted garlic and sometimes I will add chili peppers if it is a cold winter day. Add one can of tomato soup, and I usually add one cup of ketchup at this time. I let that simmer slowly for about 10 minutes. I will then pour this into a 9 x 13 clay casserole dish and spread it out evenly. On top of this I will spread out the peas evenly. Now I will make the instant potatoes as told to on the box, and spread them out evenly on top of the peas and meat. I will put this in the oven on 350 and bake until the juice from the meat bubble up the sides of the casserole dish. Approx. one hour. This is also great for freezing and making when you are in a hurry.
Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
about 2kg, peeled, seeded and cut in 3/4-inch (2 cm) cubes
white and light green parts only
1 1/2 teaspoon
per each of 10 servings: about
Total fat12 g
Saturated fat7 g
Total carbohydrate21 g
In large bowl, toss together squash, oil and 1/4 tsp each of the salt and pepper; arrange in single layer on lightly greased foil-lined rimmed baking sheet. Roast on bottom rack of 450?F (230?C) oven, tossing once, until tender and edges are light golden, 20 to 25 minutes. Transfer to greased 8-cup (2 L) baking dish.
While squash is roasting, in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of the thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the Cheddar.
Pour leek mixture over squash. (Makeahead: Cover and refrigerate for up to
24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Sprinkle with remaining Cheddar and thyme. Cover and bake in 425?F (220?C) oven for 30 minutes; uncover and bake until top is browned, 10 to 15 minutes.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Enjoy the campfire taste of s'mores year-round—no roaring fire required! These three-ingredient, no-bake drop cookies are the ultimate holiday treat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
1 1/2 cup
per cookie: about
Total fat3 g
Saturated fat2 g
Total carbohydrate12 g
In heatproof bowl set over saucepan of gently simmering (not boiling) water, melt chocolate, stirring occasionally, until smooth. Remove from heat.
Stir in graham wafers and marshmallows. Drop by rounded 1 tbsp onto parchment
paper–lined baking sheets. Refrigerate until firm, about 30 minutes. (Makeahead: Refrigerate in airtight container for up to 1 week.)
Crispy herb-flecked skin? Check. Tender juicy meat? Check. Rich full-bodied gravy? It's got that, too. Our foolproof take on the classic Sunday supper is so good — and so easy — you might be tempted to make it on weeknights.
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pressed or finely grated
salt and pepper
dry white wine
sodium-reduced chicken broth
Roast Chicken :
salt and pepper
per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate4 g
Garlic Butter: In small bowl, stir together butter, garlic, thyme, rosemary, salt and pepper.
Roast Chicken: Sprinkle cavity of chicken with salt and pepper; fill with onion, thyme and rosemary. Rub chicken all over with Garlic Butter. Place, breast side up, on greased rack in roasting pan.
Roast in 375?F (190?C) oven for 45 minutes; baste and continue to roast, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185?F (85?C), about 30 more minutes. Discard contents of cavity. Using tongs, tip chicken to pour juices into pan. Remove chicken to platter; cover loosely with foil. Let rest for 20 minutes before carving.
Gravy: Meanwhile, tilt pan so juices collect at 1 end. Skim fat from surface, reserving 1 tbsp. In small bowl, stir together butter, flour and reserved fat; set aside. Place pan over medium heat; whisk in wine. Cook, whisking and scraping up browned bits, until reduced by half, about 1 minute.
Whisk in broth; bring to boil. Gradually whisk in butter mixture, 2 tsp at a time, until smooth. Cook, whisking constantly, until thickened, about 2 minutes. Strain through fine-mesh sieve; stir in pepper. If necessary, stir in enough boiling water to loosen and yield 1 cup gravy. Serve with chicken.