This Mexican-inspired pasta salad will surely brighten any family reunion. Its colourful Mexican flavours, paired with fresh ingredients like cilantro, peppers, red onion and cherry tomatoes make it the perfect dish for serving large crowds.
Quick-cooking steak is a great dinner option when you're up against the clock. Creamy chickpeas make a satisfying substitute for traditional mashed potatoes and take a fraction of the time to cook.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
rib eye grilling steaks
each about 170 g
salt and pepper
Arugula Salad :
extra-virgin olive oil
salt and pepper
baby arugula leaves
Garlicky Chickpea Mash :
drained and rinsed
per serving: about
Total fat30 g
Saturated fat8 g
Total carbohydrate30 g
Sprinkle steaks with rosemary, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until steaks are medium-rare, about 8 minutes. Cover loosely; let stand for 4 minutes.
Garlicky Chickpea Mash: Meanwhile, in saucepan, heat oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Stir in chickpeas, 1/3 cup water and the pepper; cook until warmed through, about 2 minutes. Using potato masher, coarsely mash.
Arugula Salad: In bowl, whisk together oil, vinegar, honey, salt and pepper; stir in arugula and radishes. Serve with steak and chickpea mash.
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.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
Prep time15 minutes
Total time50 minutes
Portion size12 servings
each baking soda and
Per serving: about
Total fat2 g
Total carbohydrate33 g
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.