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Monday, June 27, 2016

Hearty beef and barley soup

Servings 9

This hearty barley soup is a favorite menu item in our house throughout the year. Everyone savors the flavor. —Elizabeth Kendall, Carolina Beach, North Carolina

1 pound beef top round steak, cut into 1/2-inch cubes   [500 g]
1 tablespoon canola oil  
3 cans (14-1/2 ounces each) beef broth   [406 ml]
2 cups water   [500 ml]
1/3 cup medium pearl barley   [75 g]
1 teaspoon salt  
1/8 teaspoon pepper  
1 cup chopped carrot  [150 g]
1/2 cup chopped celery   [56 g]
1/4 cup chopped onion  [40 g]
3 tablespoons minced fresh parsley  
1 cup frozen peas [84 g] 

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion and parsley; cover and simmer for 45 minutes or until meat and vegetables are tender. Stir in peas; heat through. Yield: 9 servings (2-1/4 quarts).


Yield: 9 servings

Herbed Salmon With Kale and Fennel Salad

This speedy yet elegant meal will impress even the most discerning dinner guest. If you can't find baby kale, you can easily substitute baby spinach.

By Irene Fong and The Canadian Living Test Kitchen
Source: Canadian Living Magazine: September 2014
Prep time 15 minutes
Total time 15 minutes
Portion size 4 servings


2 tbsp (30 mL) chopped fresh dill
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) olive oil
4 salmon fillets, about 450 g total
1/4 tsp each salt and pepper

Kale and Fennel Salad
2 tbsp (30 mL) extra-virgin olive oil
1 tbsp (15 mL) red wine vinegar
1 tsp (5 mL) liquid honey
Pinch each salt and pepper
4 cups (1 L) packed Baby Kale
1/2 bulb fennel, cored and thinly sliced
2/3 cup (150 mL) jarred mandarin orange segments in light syrup, drained


In small bowl, stir together dill, parsley and oil. Sprinkle salmon with salt and pepper; spread dill mixture over tops. Place on lightly greased foil-lined rimmed baking sheet. Bake in 425F (220C) oven until fish flakes easily when tested with fork, about 12 minutes.

Kale and Fennel Salad: Meanwhile, in bowl, whisk together oil, vinegar, honey, salt and pepper. Stir in kale, fennel and orange segments. Serve with salmon.

Nutritional Information per serving: about
cal 306 pro 21g total fat 19g sat. fat 3g 
carb 13g dietary fibre 2g sugar 8g chol 55mg 
sodium 234mg potassium 689mg   
calcium 8 iron 11 vit A 44 vit C 110 
folate 25

Coconut Cake with Buttercream Frosting

This coconut cake recipe is one of our readers' all-time favorites. The frosting is also popular for several other cupcake and cake flavors like carrot, spice and basic white. Garnish the cake plate with sugar-frosted cranberries and rosemary sprigs.

Yield: 16 servings (serving size: 1 slice)

Cooking spray
1 tablespoon cake flour
2 1/2 cups cake flour (about 10 ounces) [280 g]
2 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
6 tablespoons butter, softened
1/4 cup egg substitute
2 large eggs
3/4 cup light coconut milk
1/4 teaspoon coconut extract

1 cup sugar [200 g]
1/4 cup water [63 ml]
5 large egg whites
1/2 teaspoon cream of tartar
1/8 teaspoon salt
1/4 cup butter, softened [57 g]
1/4 teaspoon coconut extract (optional)
3 tablespoons toasted flaked sweetened coconut

Preheat oven to 350.

To prepare cake, coat 3 (8-inch) round cake pans with cooking spray; line bottoms of pans with wax paper. Lightly coat wax paper with cooking spray; dust pans with 1 tablespoon flour.

Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Place 2 cups sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed for 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Add flour mixture and coconut milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in 1/4 teaspoon extract.

Spoon batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350 for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks; remove from pans. Remove wax paper; discard. Cool cakes on wire racks.

To prepare frosting, combine 1 cup sugar and 1/4 cup water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250. Combine egg whites, cream of tartar, and 1/8 teaspoon salt in a large bowl; using clean, dry beaters, beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form, about 3 minutes. Reduce mixer speed to low; continue beating until egg white mixture cools (about 12 minutes).

Beat 1/4 cup butter until light and fluffy; stir in 1/4 teaspoon extract, if desired. Fold in 1 cup egg white mixture. Fold butter mixture into remaining egg white mixture, stirring until smooth.

Place 1 cake layer on a plate; spread with 1 cup frosting. Repeat twice with cake layers and 1 cup frosting, ending with cake layer; spread remaining frosting over top and sides of cake. Sprinkle with toasted coconut. Chill until set.


Fruity Red Smoothies

"This thick tangy drink combines the refreshing flavors of cranberries, raspberries and strawberries," says Beverly Coyde of Gasport, New York. "Once you start sipping it, you can't stop!"

2 Servings

3/4 cup cranberry juice  1 cup [125 g] frozen unsweetened raspberries
8 oz strawberry yogurt [224 g] 1 1/2 teaspoons sugar
1-1/2 cups frozen unsweetened strawberries [300 g]  

In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately

Tangy Macaroni Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2010
Prep time10 minutes Stand: 10 minutes
Cook time8 minutes Chill: 1 hour
Portion size12

4 cups (532 g) elbow macaroni
1 cup (112 g) diced celery
1/4 cup (60 mL) chopped pimento

1/2 cup (80 g) finely chopped shallots or green onions
1/4 cup (60 mL) white wine vinegar
3/4 tsp (4 mL) salt
2/3 cup (150 g) mayonnaise
1 tbsp (12 g) granulated sugar
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) pepper

Dressing: In large bowl, combine shallots, vinegar and salt; let stand for 10 minutes. Stir in mayonnaise, sugar, mustard and pepper.

Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Drain and rinse under cold water; drain well. Add to dressing.

Add celery and pimiento pepper; toss to coat evenly. Cover and refrigerate for 1 hour or for up to 24 hours.

Nutritional Information Per serving: about

cal 230 pro 5g total fat 10g sat. fat 2g
carb 29g fibre 2g chol 5mg sodium 325mg
potassium 90mg      

% RDI:

calcium 2 iron 11 vit A 3 vit C 10
folate 35

Sunday, June 26, 2016

Irish Cream Pots of Gold

Boozy custard is a treat in itself, but these artful Irish Cream Pots of Gold are even more luscious served in edible chocolate bowls and dressed with a sparkly topping. While They look clever, they're almost too easy to make when you follow the simple steps in our how-to photos. Find the link below.

By Amanda Barnier and The Test Kitchen
Source: Canadian Living: Web Exclusive
Prep time 30 minutes
Total time 5 hours
Portion size 6 servings


4 egg yolks
2 cups (500 mL) milk
1/3 cup (75 mL) granulated sugar
1/4 cup (60 mL) cornstarch
Pinch salt
1/2 cup (125 mL) Irish cream liqueur
280 g semisweet chocolate, (10 oz) chopped
1/2 cup (125 mL) whipping cream, (35%)
2 tbsp (30 mL) toffee bits
Edible gold leaf, optional


In large bowl, whisk together egg yolks, 1/4 cup of the milk, the sugar, cornstarch and salt.

In heavy saucepan, heat remaining milk over medium heat just until steaming and small bubbles form around edge; gradually whisk into yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 4 minutes. Remove from heat; whisk in liqueur until smooth.

Strain through fine sieve into clean bowl; place plastic wrap directly on surface. Refrigerate until well chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours. Whisk until smooth before serving.)

Meanwhile, in heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, stirring until smooth. Let cool to room temperature, about 45 minutes. (Chocolate will thicken slightly.)

Inflate six small balloons to make globes that are 3 inches (8 cm) diameter at widest point; tie knot in each to seal.

Scoop chocolate by scant 1 tbsp onto parchment paper–lined baking sheet to make six circles.

Working with one balloon at a time and holding knot, spoon chocolate around widest part and all around bottom of balloon, coating generously, to create bowl shape.

Gently press bowl, balloon side up, onto chocolate round to adhere. Repeat with remaining balloons, reserving any leftover chocolate. Refrigerate until chocolate is firm, about 30 minutes.

Using pin, pierce balloons at knot ends to release air; slowly and gently pull balloons away from chocolate. Discard balloons. Re-melt any reserved chocolate; spoon or brush on bases of bowls to fill any holes. Refrigerate until chilled, about 10 minutes. (Make-ahead: Cover loosely with plastic wrap and refrigerate for up to 24 hours.)

Whip cream until soft peaks form. Divide custard among chocolate bowls; top with whipped cream, toffee bits and gold leaf (if using).

Find the step-by-step instructions for making these cute Irish Cream Pots of Gold here.

Nutritional Information per serving: about
cal 499 pro 7g total fat 26g sat. fat 14g 
carb 58g dietary fibre 3g sugar 49g chol 163mg 
sodium 72mg potassium 259mg   
calcium 13 iron 14 vit A 19 folate 13

Italian Sliced Chicken and Pork Hoagie

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Cold and New

Total Time: 30 minutes
Prep: 5 minutes
Cook: 25 minutes
Yield: 4 servings
Level: Easy


1 pork tenderloin, trimmed
3 skinless, boneless chicken breasts (1 1/4 to 1 1/3 pounds) [625 g - 667 g]
EVOO, for drizzling
Montreal Grill Steak Seasoning
Salt and freshly ground pepper
1 cup drained giardiniera
Four 10-to-12-inch white Italian sub rolls
Sliced provolone
Chopped romaine lettuce
Sliced tomato
Thinly sliced red onion
Hoagie Dressing, recipe follows

Hoagie Dressing:

3 tablespoons red wine vinegar
1 tablespoon finely chopped fresh basil
1 tablespoon finely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh thyme
1 rounded teaspoon superfine sugar
1 large clove garlic, grated
1 shallot, minced or 3 tablespoons grated red onion
1/2 small Fresno chile pepper, finely chopped
Juice of 1/2 lemon
1/2 cup EVOO
1 rounded tablespoon Dijon mustard
Salt and freshly ground pepper


Preheat the oven to 500 degrees F.

Drizzle the pork tenderloin and the chicken breasts with EVOO and sprinkle with the seasoning blend, salt and pepper. Place the pork on a rack set over a rimmed baking sheet and roast in the oven for 10 to 12 minutes. Reduce the heat to 425 degrees F and roast until a thermometer inserted into the thickest part of the pork registers 145 to 155 degrees F, about 15 more minutes (do not open the oven while it's cooking). Transfer the pork to a cutting board and let rest 5 minutes, if desired. Then very thinly slice on an angle.

Meanwhile, heat a cast-iron skillet or griddle over medium-high heat. Add the chicken and cook, flipping occasionally, until firm but not tight and the juices run clear, 12 to 15 minutes. Transfer to a cutting board and let rest 5 minutes, if desired. Then thinly slice on an angle.

Pulse the giardiniera in a food processor until finely chopped.

Layer the chicken and pork on the rolls and top with the cheese, lettuce, tomato and red onion. Scatter the giardiniera relish over the top, then drizzle with the hoagie dressing.

Hoagie Dressing:

In a mixing bowl, combine the vinegar, herbs, sugar, garlic, shallot, chile pepper and lemon juice. Whisk in the EVOO in a slow stream. Add the mustard and season with salt and pepper, then whisk until emulsified.