Place roast on rack in roasting pan; roast in oven for about 2-1/2 hours or until meat thermometer registers 160°F (70°C) for medium. Transfer to cutting board; tent with foil and let stand for 10 minutes before carving.
Chipotle Pepper Sauce:
Meanwhile, skim off fat from juices in pan. Place pan over medium heat; pour in beef stock, stirring and scraping up brown bits. Transfer to food processor. Add red peppers, chipotle pepper, Worcestershire sauce, salt and pepper; pur?until smooth. Serve with beef.
We've achieved a faster weeknight-friendly version of this classic Sunday casserole by keeping the ingredients simple and baking the pasta at a high temperature for less time. Cost: $2.55 per serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2016
pkg (227 g)
Italian herb seasoning
hot pepper flakes
bottle (680 ml)
strained tomatoes (passata)
per each of 6 servings: about
Total fat19 g
Saturated fat6 g
Total carbohydrate60 g
In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.
Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving 1/2 cup of the cooking liquid, drain. Stir pasta, 3 tbsp of the basil, 2 tbsp of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.
Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.
Red lentils are a budget-friendly source of fibre and protein, and they cook from dried in no time. Serve with hot sauce for drizzling over top and warm naan for dipping into the soft egg yolk. Cost: $3 per serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2016
sweet potato (about 350 g)
peeled and diced
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, sweet potato and cauliflower, stirring often, until slightly softened, about 6 minutes. Add garlic, curry powder, ginger, coriander, cumin and turmeric; cook, stirring, until fragrant, about 1 minute.
Stir in broth and lentils; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until lentils and vegetables are tender and almost no liquid remains, about 10 minutes. Stir in salt and pepper.
Divide among 4 lightly greased 1-1/2-cup (375 mL) ovenproof bowls. Using spoon, form well in centres; crack 1 egg into each. Bake on rimmed baking sheet in 425°F (220°C) oven until egg whites are set yet yolks are still slightly runny, 10 to 12 minutes. Let stand for 2 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: The eggs will continue to cook as they stand, so remove them from the oven just before they reach desired doneness to avoid overcooked yolks.
Chorizo sausage adds spicy heat to this hearty winter soup. The fat left in the pan after cooking the meat infuses the cabbage with flavour. If you're not a fan of sweet potatoes, you can substitute with the yellow-fleshed variety.
Prep time15 minutes
Total time30 minutes
dry-cured chorizo sausage
(about 2 total), halved lengthwise and thinly sliced crosswise
Quarter head green
, thinly sliced (about 4 cups)
, peeled and cubed
, drained and rinsed
sodium-reduced chicken broth
Per each of 8 servings: about
Total fat18 g
Saturated fat7 g
Total carbohydrate26 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook sausages, stirring often, until crisp, about 5 minutes. Using slotted spoon, transfer to plate. Set aside.
In same pan, stir-fry cabbage and caraway seeds over medium-high heat until cabbage is tender-crisp, about 2 minutes. Scrape into small bowl. Set aside.
In same pan, bring sweet potatoes, beans, broth and 3 cups water to boil. Reduce heat to medium, partially cover and simmer until sweet potatoes are tender, 12 to 15 minutes.
Ladle 2 cups of the soup into blender and purée until smooth; return to pan. Stir in sausages, cabbage mixture and thyme; cook over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Amaretto-soaked ladyfingers, fluffy mascarpone cream, tangy lemon curd and sugared almonds—what's not to like about this layered dessert? Make it a day ahead, then top with the whipped cream and almonds just before serving.
Portion size20 servings
Credits :Canadian Living Magazine: April 2015
1 1/2 cup
sliced natural (skin-on)
(about 4 inches/10 cm long)
tub (475 g)
2 1/2 cups
whipping cream 35%
per each of 20 servings: about
Total fat37 g
Saturated fat20 g
Total carbohydrate44 g
Toss almonds with egg white to coat; stir in 1/4 cup of the granulated sugar until well combined. Spread on parchment paper–lined rimmed baking sheet. Bake in 350?F (180?C) oven, stirring once, until light golden, about 12 minutes. Let cool on sheet. (Make-ahead: Store in airtight container for up to 2 days.)
While almonds are baking, in large heatproof bowl, whisk together egg yolks, 1-1/2 cups of the granulated sugar, the lemon zest and lemon juice. Place bowl over saucepan of simmering water; cook, stirring, until thick enough to coat back of spoon, about 12 minutes. Remove from heat; stir in butter, 1 tbsp at a time. Strain through fine- mesh sieve into clean bowl. Place plastic wrap directly on surface. Refrigerate until curd is thick enough to mound firmly on spoon, about 1 hour. (Make- ahead: Refrigerate for up to 2 days.)
While lemon curd is chilling, in saucepan, cook remaining granulated sugar with 1/4 cup water over medium heat, stirring, until sugar is dissolved. Remove from heat; let cool completely. Stir in amaretto. Quickly dip both sides of ladyfingers in amaretto mixture; arrange in single layer in 13- x 9-inch (3 L) baking dish.
In large bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat 1-1/2 cups of the cream until stiff peaks form; fold into mascarpone mixture. Spoon mixture over ladyfingers, spreading to edges. Spread lemon curd evenly over top. Cover and refrigerate for 12 hours. (Make-ahead: Refrigerate for up to 24 hours. Let stand at room temperature for 10 minutes before continuing with recipe.)
In bowl, beat remaining cream until stiff peaks form. Spoon over lemon curd, leaving border of curd. Sprinkle with almonds.