In nonstick skillet, heat oil over medium heat; add onions and cook, stirring occasionally, until softened, about 10 minutes. Reduce heat to medium-low and cook, stirring often, until evenly golden, about 30 minutes.
Meanwhile, in food processor or using knife, finely chop mushrooms. Add to pan along with garlic, parsley, salt and pepper. Increase heat to medium-high; sautee until no liquid remains, 8 to 10 minutes. Scrape into bowl; let cool.
Stir in sour cream, mayonnaise and half of the chives; transfer to serving bowl. (Make-ahead: Cover and refrigerate for up to 3 days.) Sprinkle with remaining chives.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
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.
Whipping hot sugar into foamy egg whites yields the glossiest, stiffest meringues that hold their shape while baking and have a crisp but chewy texture.
Portion size8 servings
Credits :Canadian Living: Holiday Baking 2015
1 1/2 cup
1 1/4 teaspoon
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate38 g
Spread sugar onto parchment paper–lined rimmed baking sheet. Bake in 400°F
(200°C) oven just until beginning to turn golden but not hard or melted, about 8 minutes.
In stand mixer with whisk attachment, beat egg whites until foamy. With stand
mixer on high, lift corners of parchment paper to gradually pour in hot sugar; continue beating on high until mixture has cooled and is stiff, glossy and very thick, about 10 minutes. Beat in vanilla.
Drop by generous 1/2 cup, 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheet. Bake in 200°F (100°C) oven until crisp and no longer shiny, about 3 hours. Let cool in oven for 1 hour. Remove from oven; let cool completely.
(Make-ahead: Store in airtight container for up to 2 weeks.) Change it up: Giant Candy Cane Meringues Substitute vanilla with 3/4 tsp peppermint extract. Fold in 3 tbsp crushed candy cane pieces until combined. Arrange on baking sheet as directed. Sprinkle with 1 tbsp crushed candy cane pieces. Continue with recipe as directed.
Giant Chocolate Meringues Follow first 2 paragraphs as directed. Sift in 1 1/2 tbsp cocoa powder; fold
just until large cocoa streaks are still visible, about 2 to 3 times. Continue with recipe as directed.
Place these pretty ice pops in a tall glass and top with sparkling water (or wine!) for an instant festive cocktail. Once the ice pop melts, you'll be left with a fruity cocktail flavoured with lime and rosemary.
Prep time15 minutes
Total time5 hours & 15 minutes
Portion size10 servings
2 1/2 cups
, thinly sliced in 10 half-moons
Per ice pop: about
Total carbohydrate9 g
In bowl, stir together pomegranate juice, orange zest and orange juice. Pour into 10 ice pop moulds. Divide pomegranate seeds among moulds. Insert 1 sprig of the rosemary and 1 slice of the lime into each. Freeze until firm, about 5 hours.