(2 lb/1 kg)
strip loin grilling steak
1/2 inch (1 cm) thick
(2 oz/60 g)
(2 oz/60 g)
In large bowl, whisk together minced garlic, 1 tbsp (15 mL) of the chopped sage, 2 tbsp (25 mL) olive oil, vinegar and 1/4 tsp (1 mL) each salt and pepper. Add steaks and turn to coat well. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 8 hours.)
Place steaks on greased grill over medium-high heat; close lid and cook, turning once, until medium-rare, about 10 minutes, or to desired doneness.
Transfer steaks to platter; sprinkle with crumbled blue cheese and remaining chopped sage. Tent with foil and let stand for 5 minutes.
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.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
A double dose of chocolate—creamy milk and decadent dark—makes these moist brownies unbelievably gooey and indulgent.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
per brownie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate14 g
In saucepan, heat together butter, milk chocolate and dark chocolate over medium-low heat, stirring, until melted and smooth. Let cool for 10 minutes. Whisk in sugar and vanilla. Whisk in eggs, 1 at a time. Stir in flour and salt. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, 25 to 28 minutes. Let cool completely in pan.
Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt milk chocolate. Spread over brownies; let stand for 10 minutes to cool slightly. Sprinkle with shaved dark chocolate. Lift out onto cutting board; cut into squares.