extra virgin olive oil
or oil from tomatoes
cloves of garlic
(8 oz/ 250g)
In mini food processor, chop sun-dried tomatoes finely. Add basil leaves; whirl until finely chopped. Add olive oil and salt; whirl until blended and smooth; stir in garlic.
Place Brie on baking sheet. Top with tomato mixture. (Recipe can be prepared to this point, covered and refrigerated for up to 24 hours.) Bake in 350°F (180°C) oven for 5 to 10 minutes or until cheese melts slightly.
For a pasta sauce, whirl in 1/2 cup grated Grana Padano or Romano with olive oil.
You can thaw and peel the shrimp while the soup is cooking, but to quickly get dinner on the table after work, prep the shrimp the night before. That way, you'll be able to throw them into the slow cooker when you get home and then sit down to a warm, soothing meal in less than 15 minutes.
Portion size10 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced vegetable broth
Thai green curry paste
1 1/4 teaspoon
peeled and cut in 1/2-inch (1 cm) cubes
(21 to 25 count), peeled and deveined
frozen corn kernels
sliced (white and green parts separated)
per each of 10 servings: about
Total fat9 g
Saturated fat7 g
Total carbohydrate20 g
In slow cooker, whisk together broth, coconut milk, curry paste, ginger, garlic, salt and 2 cups water. Stir in sweet potatoes and onion; cover and cook on low until sweet potatoes are tender, about 8 hours.
Stir in shrimp and corn; cover and cook on high until shrimp are pink and opaque throughout, about 10 minutes. Stir in lime juice, fish sauce and white parts of green onions. Ladle into serving bowls; sprinkle with green parts of green onions.
Tip from The Test Kitchen: Look for Thai green curry paste in small glass containers in the Asian section of most grocery stores.
Our easiest-ever white bread requires absolutely no kneading. Simply fold the dough into a torpedo shape, let rise, then bake! Serve with our Slow Cooker Apple Butter (link to recipe, below).
Prep time35 minutes
Total time15 hours
Portion size24 servings
white bread flour
quick-rising instant dry yeast
2 1/2 cups
Per serving: about
Total fat1 g
Total carbohydrate21 g
In large bowl, whisk together 5 cups of the flour, the salt and yeast. Stir in warm water until well combined; cover with plastic wrap. Let rise in warm draft-free place until doubled in size, about 12 hours. (Make-ahead: Let rise for up to 18 hours.)
Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle with 1/4 cup of the remaining flour. Cover with tea towel. Let stand for 15 minutes.
Using floured hands, press dough into 1-inch thick circle. Fold dough, 1 1/2 inches from edge farthest from you, pressing with hands; repeat folding, pressing into torpedo shape. Pinch seams to seal.
Dust rimless baking sheet with cornmeal. Place dough, seam side down, on pan; cover with clean tea towel. Let rise until doubled in size, about 1 1/2 hours.
Using scissors, cut 3 slashes crosswise on surface of dough. Sprinkle with 1 tbsp of the remaining flour. Bake in 425°F oven for 10 minutes. Decrease heat to 375°F; bake until light golden and loaf sounds hollow when tapped, about 30 minutes. Serve warm or let cool on rack. (Make-ahead: Let cool completely; wrap in plastic wrap. Freeze in resealable freezer bag for up to 3 weeks; thaw in bag at room temperature. Reheat in 325°F oven until warm, about 5 minutes.)
Tip from The Test Kitchen: Your microwave is the ideal place to let the dough rise quickly. It's well insulated, so it can protect the yeast from any drafts during fermentation.
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 nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)