This melt-in-your-mouth nut butter is the perfect jumping-off point for instant desserts. Spread over warm bread or inside cr?pes with sliced bananas—or enjoy by the spoonful! For a velvety texture, process the nuts until they're creamy and completely smooth—the time it takes to get there will depend on the power of your food processor.
Portion size1 serving
Credits :Canadian Living Magazine: November 2015
about 4 oz, melted
per tbsp: about
Total fat8 g
Saturated fat1 g
Total carbohydrate8 g
In food processor, grind hazelnuts, scraping down side occasionally, into smooth paste, about 5 minutes. Add icing sugar and salt; blend, scraping down side occasionally, until smooth. Add chocolate; blend, scraping down side occasionally, until combined. (Make-ahead: Refrigerate in airtight container for up to 2 weeks.)
Spread over warm bread or inside cr?pes—or enjoy by the spoonful!
Tip from The Test Kitchen: If you can't find skinned roasted hazelnuts, buy raw hazelnuts and roast them in a 350?F (180?C) oven until the skins crack, 8?to 10?minutes. Transfer them to a tea towel and rub off as much of the skins as possible.
We've transformed one of the most popular Indian dishes, a potato-and–cauliflower curry called aloo gobi, into easy-to-make individual cakes. Serve with a dollop of raita or plain yogurt.
Portion size4 servings
Credits :Canadian Living Magazine: February 2016
Aloo Gobi Cakes:
peeled and cut in 3/4-inch (2 cm) chunks
each ground coriander, curry powder and
salt and pepper
Curried Pork Tenderloin:
(about 450 g), trimmed
per serving: about
Total fat9 g
Saturated fat2 g
Total carbohydrate17 g
Aloo Gobi Cakes: In steamer basket set over saucepan of boiling water, steam potatoes, covered, for 5 minutes. Add cauliflower; steam until tender, about 5 minutes.
Meanwhile, in large nonstick skillet, heat half of the oil over medium-high heat; cook onion, stirring, until softened, about 4 minutes. Add garlic; cook, stirring, for 1 minute. Add cumin, coriander, curry powder, turmeric, salt and pepper; cook, stirring, until fragrant, about 2 minutes. Add potatoes and cauliflower; cook, stirring, for 1 minute.
In food processor, pulse together potato mixture, egg and lemon juice until in coarse crumbs.
In same skillet, heat remaining oil over medium heat. Working in batches, drop potato mixture by scant 1/3 cup, flattening to 1/2-inch (1 cm) thickness with spatula; cook, turning once, until crisp and golden, about 6 minutes. Remove to plate; keep warm.
Curried Pork Tenderloin: While potatoes are cooking, sprinkle pork with salt; rub curry paste all over pork.
In cast-iron or ovenproof skillet, heat oil over medium-high heat; cook pork, turning, until browned all over, about 5 minutes. Transfer to 425°F (220°C) oven; roast until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes. Transfer to cutting board; let rest for 3 minutes before slicing crosswise. Serve with cakes.
This less-saucy version of curried chicken features nutrient-packed broccoli and zucchini. The spicy curry elevates the go-to stir-fry ingredients to luscious new heights.
Prep time10 minutes
Total time15 minutes
Portion size4 servings
boneless skinless chicken thighs
, cut in 1-inch chunks
Thai Green Curry Paste
(recipe under Method)
, cut in half lengthwise and cut crosswise in 1/2-inch thick slices
(about 240 g), stemmed and cut in florets
Per serving: about
Total fat10 g
Saturated fat2 g
Total carbohydrate7 g
In large nonstick skillet or wok, heat oil over high heat; working in 2 batches, stir-fry chicken until browned, about 4 minutes per batch. Using slotted spoon, transfer to bowl; cover to keep warm.
In same pan, cook curry paste, 1/4 cup water, zucchini and broccoli, covered, over medium heat until vegetables are tender-crisp, 3 to 5 minutes. Return chicken to pan for last minute of cooking. Serve over rice, noodles or quinoa.
Tip from The Test Kitchen: Don't feel limited to zucchini and broccoli— use whatever veggies you have on hand. Peppers, kale, cauliflower and carrots all work beautifully in this dish.
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.