Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.
brussels sprouts, trimmed and thinly sliced
( about 2 1/2 cups)
prepared pizza dough
Per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate49 g
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tbsp. Set aside.
In large nonstick skillet over medium-high heat, cook sausage, breaking up with spoon, until crisp and golden, about 5 minutes. Reduce heat to medium. Stir in brussels sprouts and pinch pepper; cook, stirring, until brussels sprouts are tender-crisp, about 2 minutes. Scrape into bowl; stir in lemon zest.
On lightly floured work surface, roll out or press dough into 12-inch circle. Transfer to greased pizza pan. Prick all over with fork. Sprinkle with half of the mozzarella and ¼ tsp pepper. Bake on bottom rack of 500°F oven until crust is light golden and cheese is melted, about 5 minutes.
Top pizza with sausage mixture; sprinkle with remaining mozzarella. Bake until bottom of crust is golden and crisp, 8 to 10 minutes. Drizzle with lemon juice.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.
Portion size10 servings
Credits :Canadian Living Magazine: January 2016
pkg (14 g)
dried porcini mushroom
bone-in beef simmering
cut in 2 1/2-inch (6 cm) pieces
salt and pepper
dry white or
2 1/3 cups
sodium-reduced beef broth
fresh bread crumbs
grated Pecorino-Romano or
red wine vinegar
Fresh Pasta Dough
all-purpose flour (approx)
lightly packed torn
per each of 10 servings: about
Total fat22 g
Saturated fat8 g
Total carbohydrate23 g
Using spice grinder, grind porcini mushrooms until powdery. Set aside.
Sprinkle beef with half each of the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; cook beef, stirring, until browned all over, about 5 minutes. Using slotted spoon, remove beef to bowl. Set aside.
Drain all but 1 tbsp fat from Dutch oven; cook porcini mushrooms and garlic over medium-high heat, stirring, until fragrant, about 30 seconds. Add wine; cook, stirring, until absorbed, about 30 seconds. Add beef and 2 cups of the broth; bring to boil. Transfer to 325° (160°) oven and cook, covered, until beef is very tender, about 2 1/2 hours.
Using slotted spoon, remove beef to bowl. Skim fat from surface of juices in Dutch oven; set juices aside. (Make-ahead: Cover and refrigerate juices for up to 24 hours. Or freeze in airtight container for up to 3 weeks; thaw in refrigerator overnight before using.) Debone beef; discard bones.
In food processor, pulse together beef, bread crumbs, Pecorino-Romano, two-thirds of the parsley, the vinegar, thyme and remaining broth, salt and pepper until beef is shredded and begins to stick together. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, with pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with some of the flour. Feed dough through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until sixth-widest setting (about 1 mm) is reached.
In small bowl, whisk egg with 1 tsp water. Working with 1 sheet at a time, place dough on lightly floured work surface with 1 long end facing you; keep remainder covered with towel (to prevent drying out). Brush off excess flour from top. Drop beef mixture by rounded 1 tsp, 1 inch (2.5 cm) apart, onto bottom half of sheet, about 3/4 inch (2 cm) from long edge. Brush top half of sheet with some of the egg mixture; fold over bottom half, pressing around filling to pop any air bubbles and seal pasta.
Using sharp knife or wheel cutter, cut between filling to make squares, pressing to pop any air bubbles and pinching edges to reseal as necessary. Transfer ravioli to floured baking sheet. Let stand until beginning to dry, about 10 minutes. (Make-ahead: Freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Cook from frozen, adding 1 minute to cooking time.)
In large saucepan of boiling salted water, cook ravioli, stirring occasionally, until ravioli float to surface, 2 to 3 minutes. Reserving 3/4 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat remaining oil over medium-high heat; cook oyster mushrooms, stirring, until beginning to soften, about 2 minutes. Add ravioli, reserved juices and enough of the reserved cooking liquid to coat generously; cook, stirring, until slightly thickened, about 2 minutes. Sprinkle with remaining parsley.
Tip from The Test Kitchen: While rolling out the pasta, keep the remaining sheets covered to prevent them from drying out.