Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.
This mild, sweet curry has all the comforting flavours of a curry without too much spice, making it a great choice for the entire family. Serve over steamed rice or with warmed naan bread.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
sodium-reduced chicken broth
smooth peanut butter
mild curry paste
peeled and cut in 1-inch (2.5 cm) chunks
boneless skinless chicken thighs
fresh cilantro leaves
per each of 8 servings: about
Total fat21 g
Saturated fat11 g
Total carbohydrate22 g
In slow cooker, whisk together coconut milk, broth, peanut butter, ginger, curry paste and garlic; stir in potatoes, onion, salt and pepper. Cover and cook on low until potatoes are tender, 7 to 8 hours.
Whisk cornstarch with 2 tbsp water; stir into slow cooker. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced and sauce is thickened, about 40 minutes. Stir in green onions, cilantro, lime zest and lime juice.
Adding fresh rapini and sausage to a Puttanesca-inspired sauce for lasagne is a perfect recipe to serve for heartier appetites at any kind of reunion. With only 20 minutes to prep you can make this the night before and pop it in the oven right before your guests arrive, leaving no fuss or muss the day of the party.
Prep time20 minutes
Cooking time40 minutes
Total time1 hour
Portion size4 servings
pkg. (340 g)
Catelli Express® Lasagne
of our choice (Italian and spicy are true favourites)
, thinly diced
(100 mL) whole black
In a non-stick skillet, sauté sausages for 2 minutes on each side, or until golden brown. Set aside and slice.
In same skillet, heat diced onions for 5 minutes. Add garlic clove and tomato sauce. Cook on low heat for about 10 minutes and add sliced sausage. Remove garlic clove.
Prepare rapini by separating leaves from their stalk; discard leaves. Cut and discard 1 cm off the foot of each stalk; set stalks aside.
Spread a thin layer of tomato sauce on the bottom of a large rectangular baking dish. Lay lasagne noodles on top of sauce, ensuring edges of noodles do not overlap. Ladle one-third of tomato sauce, black olives, rapini stalks and sausage over lasagne noodles.
Layer three times and finish by pouring remaining tomato sauce and black olives on top of noodles along with grated cheese.
Bake in the oven at 350° F for about 30 minutes.
Switch to "broil" for about 5-10 minutes before serving.
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
Portion size12 servings
Credits :Canadian Living Magazine: April 2014
1 1/4 cup
cream of tartar
1 1/2 cup
cold vegetable shortening or
per each of 12 servings: about
Total fat13 g
Saturated fat6 g
Total carbohydrate45 g
Pastry: In bowl, whisk flour with salt. Using pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup. Whisk to combine; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. If necessary, trim edge to leave 1-inch (2.5 cm) overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights or dried beans.
Bake on bottom rack in 400 F (200 C) oven for 15 minutes. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.
Lemon Filling: Meanwhile, in heavy-bottomed saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring to boil over medium-high heat, whisking constantly.
Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan. Cook over medium heat, whisking constantly, for 2 minutes. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted. Scrape into bowl; let cool for 30 minutes. Scrape into pie shell; smooth top.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff peaks form. Starting at edge and using spatula, spread some of the meringue around outer edge of filling, sealing meringue to crust. Pipe remaining meringue evenly over remaining filling. (Or, using spoon, spread meringue over remaining filling, making peaks with back of spoon.)
To Finish: Bake in 400 F (200 C) oven until meringue is golden, 5 to 6 minutes. Let cool in pan on rack until completely set, about 5 hours.