Family-favourite roast beef is a Sunday-dinner staple. Add this recipe to your repertoire, and you’ll find yourself coming back to it time and time again.
Prep time20 minutes
Total time1 hour & 45 minutes
Portion size8 servings
beef sirloin tip oven roast
(about 1 kg)
, finely grated or pressed
dry red wine
sodium-reduced beef broth
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate2 g
Rub beef all over with oil, garlic, thyme, salt and half of the pepper. Place on greased rack in roasting pan. Roast in 450°F oven until beginning to brown, about 19 minutes. Reduce heat to 275°F and roast, basting occasionally, until instant-read thermometer inserted in centre reads 140°F for medium-rare, about 1 hour. Transfer to cutting board; tent with foil. Let rest for 15 minutes before thinly slicing across the grain.
While roast is resting, drain all but 2 tbsp fat from pan. Sprinkle in flour; cook over medium-high heat, stirring, until golden, about 3 minutes. Stir in wine, scraping up browned bits with wooden spoon. Whisk in broth and remaining pepper; bring to boil over medium heat. Cook, whisking occasionally, until thickened, about 5 minutes. Strain through fine-mesh sieve; stir in parsley, mustard and any accumulated juices from cutting board. Serve with beef.
This key ingredient in many Asian dishes is prized for its complex, spicy kick. To save prep time, skip the traditional mortar-and-pestle method and pulse the ingredients in a food processor to release their flavourful essential oils. The optional shrimp paste adds a delectable umami layer but can be omitted for a vegetarian version.
Prep time15 minutes
Total time30 minutes
2 1/2 tablespoons
whole green chilies
makrut lime leaves
, thinly sliced
, outer leaves discarded and chopped
chopped peeled galangal or
Per 1 tbsp: about
Saturated fat0 g
Total carbohydrate4 g
In dry skillet, toast coriander seeds, cumin seeds and peppercorns over medium heat, stirring occasionally, until fragrant, 3 to 4 minutes; let cool for 5 minutes. In food processor, pulse until finely chopped, about 1 minute. Add whole and seeded chilies, lime leaves, garlic, lemongrass, shallots and cilantro. Pulse, occasionally scraping down side, until finely chopped, 3 to 4 minutes. Add galangal, shrimp paste (if using) and salt; pulse until evenly mixed, about 1 minute. (Make-ahead: Refrigerate in glass jar for up to 1 week or portion into ice-cube trays and freeze for up to 6 months.)
A super-quick tomato sauce made using bottled passata does double duty in this restaurant favourite, acting as a sauce for both the chicken and pasta. Cost: $4.10/serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
Italian herb seasoning
bottle (660 ml)
sweet red pepper
salt and pepper
boneless skinless chicken breasts
per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate80 g
In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.
Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.
In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to foil-lined rimmed baking sheet.
Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes.
Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken.
Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.
and sodium-reduced soy sauce
(about 150 g), cut lengthwise in 1/2-inch (1 cm) thick wedges
per serving: about
Total fat21 g
Saturated fat11 g
Total carbohydrate17 g
In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.
Cover and cook on low until chicken is fall-apart tender, 6 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in bok choy; cover and cook on high until sauce is thickened and bok choy is tender, about 15 minutes. Discard lime leaves. Stir in lime juice and sprinkle with peanuts.