Assorted spices turn a whole chicken into a supper worth waiting for.
Portion size6 servings
(about 4 lb/2 kg)
<b>Per serving:</b> about
Total fat22 g
Total carbohydrate1 g
Combine oil, paprika, chili powder, pepper, cumin, coriander and cayenne; brush over chicken. Truss chicken and marinate in fridge for 1 to 8 hours.
Set chicken breast side up on greased rack in shallow roasting pan. Roast in 325°F (160°C) oven for about 35 minutes per lb (500 g) or until juices run clear when pierced with fork and internal temperature reaches 185°F (85°C). Transfer to platter; let stand for 10 minutes before carving.
Coconut lovers will rejoice in this twist on a classic. Toasting half of the coconut gives it a lovely golden colour and deepens the coconut flavour.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
unsweetened desiccated coconut
per cookie: about
Total fat5 g
Saturated fat4 g
Total carbohydrate6 g
In skillet, toast half of the coconut over medium-low heat, stirring often, until golden, 5 to 6 minutes. Transfer to plate; let cool completely.
In large bowl, beat together egg whites, sugar and cornstarch until foamy. Stir in toasted coconut and remaining coconut. Let stand until liquid is absorbed, about 5 minutes.
Shape by 1 tbsp into balls; arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 300?F (150?C) oven until bottoms are light golden, 20 to 25 minutes. Let cool on pans. (Make-ahead: Store in airtight container for up to 3 days.)
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.
Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.
Prep time20 minutes
Total time1 hour
deveined peeled large shrimp
(31 to 40 count), coarsely chopped
, thinly sliced
frozen phyllo puff pastry
Per piece: about
Total fat10 g
Saturated fat5 g
Total carbohydrate15 g
In large nonstick skillet or wok, heat sesame oil over medium-high heat; sauté coleslaw until tender-crisp, about 2 minutes. Add shrimp, garlic and ginger; sauté until shrimp are slightly pink and opaque, about 2 minutes.
Add green onions, cilantro and salt; sauté for 1 minute. Scrape into bowl; refrigerate until lukewarm, about 20 minutes. Drain, discarding any excess liquid.
Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.
Puff pastry is made by a time-consuming process of folding and rolling out dough brushed with butter. These layers expand during baking, giving it a "puff" effect that's light and flaky—the perfect base for appetizers and desserts.
frozen phyllo puff pastry
Thaw frozen phyllo pastry. In small microwaveable bowl, microwave butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and butter.
Halve layers lengthwise; cut crosswise into thirds to make 6 squares. Press 1 square into bottom and up side of each well of 6-count muffin pan, pointing overhang outward. Bake in 400°F oven until golden, about 6 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month; reheat in 350°F oven until crisp, about 3 minutes.)