Everyday ground spices add oodles of flavour to simple ground beef. If spicy dishes are right up your alley, add a generous pinch of cayenne pepper along with the cumin and curry powder. Serve topped with a dollop of yogurt, if desired. Cost: $2.40/serving
Portion size4 servings
Credits :Canadian Living Magazine: February 2014
salt and pepper
Spiced Beef and Spinach:
lean ground beef
salt and pepper
per serving: about
Total fat25 g
Saturated fat7 g
Total carbohydrate44 g
In saucepan, heat oil over medium heat; cook ginger, stirring, until fragrant, about 30 seconds. Add onion, salt and pepper; cook, stirring occasionally, until onion is light golden, about 7 minutes. Stir in rice; cook, stirring, until lightly toasted, about 1 minute. Stir in 1-1/2 cups water; bring to boil.
Reduce heat, cover and simmer until no liquid remains and rice is tender, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Spiced Beef and Spinach: Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook beef, breaking up with spoon, for 2 minutes. Stir in garlic, cumin, curry powder, salt and pepper; reduce heat to medium and cook, stirring occasionally, until beef is no longer pink, about 5 minutes. Stir in spinach; cook, stirring, just until wilted, about 2 minutes. Stir in lemon juice. Stir rice into beef mixture until combined; sprinkle with almonds.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
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 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.