Start a large pot of water to boil and add the pasta (spaghetti, fettucini, etc.) at some point during the below process so it's all done at the same time. If you're unsure, cook the sauce and leave it on low to keep warm while you cook the pasta.
Heat the butter in a saucepan and cook the garlic and red pepper flakes a few minutes, until the garlic is softened.
In a small bowl whisk together the ricotta and milk, then add to the pan and stir until warmed. Mix in the parsley, shrimp, frozen peas and nutmeg. If the shrimp is raw, heat at a very low simmer until cooked through. If the shrimp is cooked, just heat through.
Pour sauce all over pasta and stir. Serve immediately, sprinkling generously with cheese.
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.
This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.
Portion size4 servings
Credits :Canadian Living Magazine: January 2012
(such as Vidalia), thinly sliced
drained and rinsed
fresh baby spinach
Per serving: about
Total fat6 g
Saturated fat1 g
Total carbohydrate52 g
In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.
Classic cheesecake is topped with a chunky sour cherry topping in this dessert favourite. The time it takes to bake on low heat helps keep the filling silky smooth. Cheesecake is easiest to cut when cold, so allow ample refrigerating time before serving.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
graham cracker crumbs
pkg (250 g each)
Sour Cherry Topping:
Per serving: about
Total fat26 g
Saturated fat15 g
Total carbohydrate39 g
In bowl, stir together graham cracker crumbs, 1/4 cup of the sugar and butter until moistened; press onto bottom of lightly greased 8- or 8-1/2-inch (2 or 2.25 L) springform pan.
Centre pan on large square of foil; press up to side of pan. Bake in 325ºF (160ºC) oven until set, 8 to 10 minutes. Let cool.
Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in remaining sugar until smooth and light, scraping down bowl twice, 3 minutes. On low speed, beat in eggs, 1 at a time, beating well after each and scraping down bowl often. Blend in lemon juice, vanilla and salt. Blend in sour cream. Pour over crust.
Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in 325ºF (160ºC) oven until shine disappears and edge is set yet centre still jiggles slightly, 1-1/4 to 1-1/2 hours.
Turn off oven. Run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Refrigerate until cold, at least four hours. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)
Sour Cherry Topping: In saucepan, combine cherries, sugar and 3 tbsp of the water; cook over medium heat, stirring frequently, until tender, about 15 minutes.
Stir cornstarch with remaining 1 tbsp water; whisk into cherry mixture and cook, stirring, until thickened, about 1 minute. Remove from heat; stir in lemon zest and juice. Let cool completely. (Make-ahead: Cover and refrigerate for up to 2 days.) Serve over cheesecake.
(about one-eighth pkg), softened
Per piece: about
Total fat6 g
Saturated fat3 g
Total carbohydrate7 g
Cinnamon Knots: In small bowl, mix sugar with cinnamon. On work surface, gently unroll pastry; brush pastry with butter. Sprinkle with sugar mixture. Cut lengthwise into ten 1-inch wide strips; halve crosswise to make 20 rectangles. Working with 1 rectangle at a time, bring short ends together; tie in loose knot.
Arrange, 1 inch apart, on parchment paper–lined rimless baking sheet. Bake in 400°F oven until light golden, about 15 minutes.
Cream Cheese Dip: While pastry is baking, in bowl, beat cream cheese with butter until fluffy; beat in icing sugar. Gradually beat in milk until smooth. Serve with Cinnamon Knots.