This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
Enjoy these Australian squares just as they are, or dip them in a mug of hot cocoa for the ultimate treat. While they're traditionally made with sponge cake, our version uses easy-to-make chocolate pound cake instead, making them a sinfully indulgent dessert for chocolate lovers. To retain their moistness, store the squares in the fridge.
Portion size20 servings
Credits :Canadian Living: Holiday Baking 2014
2 1/2 cups
sweetened flaked coconut
Chocolate Pound Cake:
1 3/4 cup
per square: about
Total fat11 g
Saturated fat7 g
Total carbohydrate22 g
Chocolate Pound Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, stir together flour, baking soda and salt; sift in cocoa powder. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap in foil and freeze for up to 1 month.)
Using serrated knife, trim dome off cake. Halve cake lengthwise through centre to create 2 equal layers. Cut each layer in half lengthwise, then cut each layer crosswise into 5 pieces to yield a total of 20 cake squares.
In bowl, combine icing sugar, cocoa powder and butter; whisk in boiling water and vanilla until smooth. Using fork, dip each cake square in mixture, tapping on edge of bowl to remove excess. Dredge in flaked coconut, pressing to adhere; shake off excess. Refrigerate until set, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
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.