Roasting the cauliflower adds extra depth of flavour to this simple yet delicious soup. Don't be afraid to let the cauliflower turn a very deep golden colour (without burning it, of course)— the darker it is, the richer the roasted taste will be.
(white and light green parts only), halved lengthwise and sliced crosswise
organic vegetable broth
1 1/4 cup
extra-old Cheddar cheese
extra-old Cheddar cheese
per serving: about
Total fat20 g
Saturated fat9 g
Total carbohydrate27 g
Place cauliflower on rimmed baking sheet; drizzle with oil. Roast in 425 F (220 C) oven, turning occasionally, until very deep golden on all sides, about 45 minutes.
Meanwhile, in skillet, melt butter over medium heat; cook leeks and garlic, stirring, until leeks are softened, about 6 minutes.
In blender, in batches, pur?e cauliflower, leek mixture and broth until smooth; transfer to large saucepan. Stir in 1-1/2 cups water, pepper and salt; bring to boil. Reduce heat to medium-low; stir in Cheddar cheese and mustard. Simmer, stirring, until cheese is melted, about 2 minutes.
Cheddar Crostini: Mix Cheddar cheese with parsley. Spread mustard over baguette slices; top with cheese mixture. Bake on parchment paper–lined baking sheet in 425 F (220 C) oven until cheese is melted and bread is golden, about 8 minutes. Let stand for 2 minutes before serving with soup.
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.
Rice replaces bread in this hearty gluten-free stuffing. Slowly caramelized shallots add layers of flavour, while a sprinkling of crispy fried shallots delivers a satisfying crunch. The rice mixture is best made the day of, but if you'd like to do some prep work ahead of time, chop the veggies and caramelize the shallots the day before.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
dry white wine
2 1/4 cups
brown and wild rice blend
(such as Lundberg Wild Blend Rice)
3 1/2 cups
sodium-reduced chicken broth
salt and pepper
per serving: about
Total fat8 g
Saturated fat3 g
Total carbohydrate45 g
In large saucepan, heat oil over medium heat; cook celery, carrot, garlic, sage, thyme, pepper and salt, stirring, until softened, about 10 minutes. Increase heat to high; add wine. Cook, stirring, until no liquid remains, about 3 minutes. Stir in rice and broth. (Adjust amount of broth according to directions on package of rice.) Bring to boil; reduce heat, cover and simmer until no liquid remains, about 55 minutes. Fluff with fork.
Shallots: Meanwhile, set aside 3 of the shallots; halve remaining shallots lengthwise. In cast-iron or heavybottomed skillet, melt butter over medium heat; cook halved shallots, salt and pepper, stirring and adding 1 to 2 tbsp water every 5 to 10 minutes, until softened, golden brown and caramelized, about 40 minutes. (Makeahead: Let cool completely; cover and refrigerate for up to 24 hours.)
Meanwhile, slice reserved shallots into thin rings; toss with cornstarch, shaking off excess. In heavy-bottomed saucepan, heat 1/4-inch (5 mm) oil; working in batches, cook shallot rings until golden brown, about 1 minute. Using slotted spoon, transfer to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)
Stir caramelized shallots into rice mixture; scrape into 8-cup (2 L) casserole dish. Whisk egg with 2 tsp water; brush over mixture. Top with butter; cover with foil. Bake in 450 F (230 C) oven for 20 minutes; remove foil and cook until top is browned and crispy, about 15 minutes. Sprinkle with shallot rings.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)