Trim off stem ends and scrub beets. Place on double thickness of foil and drizzle with water. Wrap foil over beets and seal package tightly.
Place on baking sheet and bake in 425°F (220°C) oven until tender, about 1 hour. Peel beets and quarter, if desired; place in ovenproof glass baking dish.
Drizzle with olive oil and sprinkle with dried basil, salt and pepper, turning to coat. (Make-ahead: Cover and refrigerate for up to 1 day. Reheat, covered, in 425°F (220°C) oven until heated through, about 20 minutes.
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
finely grated or pressed
lean ground beef
granulated sugar and sweet paprika
red kidney bean
drained and rinsed
per serving: about
Total fat20 g
Saturated fat7 g
Total carbohydrate19 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.
Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.
Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Change it up: Slow Cooker Western Chili
Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.
Ask your butcher to cut the chicken breasts in half horizontally, or simply do it yourself: With the knife blade parallel to the cutting board and your opposite hand on top of chicken, slice horizontally completely through the breast, keeping your knife parallel to the board to ensure an even cut.
halved lengthwise and sliced crosswise
2 1/2 cups
cut in bite-size pieces
1 1/2 cup
bottled strained tomatoes
red wine vinegar
grated parmesan cheese
fresh basil leaves
per serving: about
Total fat9 g
Saturated fat2 g
Total carbohydrate23 g
Sprinkle both sides of chicken with half each of the salt and pepper. In bowl, mix flour with 1⁄2 tsp of the oregano. In separate bowl, whisk egg white until frothy. Add bread crumbs to third bowl. Dredge both sides of chicken in flour mixture, shaking off excess. Dip in egg white, letting excess drip off. Press both sides in bread crumbs, shaking off excess.
Arrange in single layer in lightly greased 13- x 9-inch (3 L) baking dish. Bake in 425 F (220 C) oven until chicken is no longer pink inside, about 18 minutes.
Meanwhile, thinly slice half of the garlic; mince remaining garlic and set aside. In nonstick skillet, heat half of the oil over medium heat; cook sliced garlic and half of the hot pepper flakes, stirring, until fragrant, about 1 minute. Add zucchini, broccoli and remaining salt and pepper; cook, stirring occasionally, just until tender-crisp, about 7 minutes. Remove from heat; stir in lemon juice. Scrape into bowl; keep warm.
In same skillet, heat remaining oil over medium heat; cook onion, remaining oregano and hot pepper flakes, stirring occasionally, until onion is softened and golden, about 5 minutes. Stir in reserved minced garlic; cook until fragrant, about 30 seconds. Stir in strained tomatoes, vinegar and 2 tbsp water; cook until heated through, about 3 minutes.
Spoon tomato mixture over chicken. Sprinkle with Parmesan. Bake in 425 F (220°C) oven until cheese is melted, about 2 minutes. Top with basil. Serve with zucchini mixture.
Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
Prep time15 minutes
Total time25 minutes
smooth peanut butter
sodium-reduced soy sauce
unseasoned rice vinegar
Asian chili sauce (such as sriracha)
sodium-reduced chicken broth
rice stick noodles
(1/4 inch wide)
(21 to 25 count), peeled and deveined
sugar snap peas
salted roasted peanuts
Per each of 3 servings: about
Total fat17 g
Saturated fat3 g
Total carbohydrate90 g
In bowl, whisk together peanut butter, brown sugar, soy sauce, fish sauce, lime juice, vinegar and chili sauce until smooth; gradually whisk in broth until combined. Set aside.
Place noodles in large heatproof bowl; pour in enough boiling water to cover noodles. Let stand until noodles are pliable, about 15 minutes. Drain and rinse under cold water; drain again.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add shrimp; stir-fry until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir in broth mixture and noodles until coated. Remove from heat. Add snap peas; toss to combine. Sprinkle with peanuts. Serve with lime wedges.
You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
Portion size6 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat7 g
Saturated fat5 g
Total carbohydrate24 g
In blender or large spouted bowl with whisk, mix together eggs, milk, flour, sugar and salt until smooth.
Heat 10-inch (25 cm) cast-iron or ovenproof skillet over medium-high heat; add butter, swirling pan until melted. Pour in batter. Transfer to 475°F (240°C) oven; bake until puffed and browned, about 13 minutes. Using spatula, gently loosen pancake from pan.
Tip from The Test Kitchen: The Dutch baby pancake is traditionally served with fruit and other sweet toppings, but it also lends itself to savoury flavours.