24-hour marinated flank steak

Chef Randy Feltis has a recipe for a simple, flavourful marinade that highlights the best flavours in an affordable cut of beef.
24-hour marinated flank steak
Ingredients:
1 flank steak, about 1 1/2pounds2 cloves garlic, crushed2 tbsp crushed ginger2 tbsp dijon mustard2 tbsp soy sauce2 tbsp Worcestershire sauce2 tbsp fresh squeezed lemon juice2 tbsp honey1 cup red wine1 tbsp fresh chopped thyme1/2 tsp freshly ground pepper plus more for sprinkling1/4 cup extra virgin olive  oilKosher salt to taste
Method: 
In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, Worcestershire sauce, mustard, garlic, honey, thyme, red wine, ginger and ground black pepper.
Place meat in a shallow glass dish. Pour marinade over the steak, turning meat to coat thoroughly. Cover, and refrigerate for 24 hours.
Preheat grill or cast iron pan for medium-high heat. Cook meat for 5 minutes per side, or to desired doneness.
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Courtesy Randy Feltis
www.oscarsrestaurant.ca
@OscarsBarrie

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DIY ice cream sundae bar

Self-serve frozen yogurt is all the rage these days, so why not create your own self-serve ice cream sundae bar for your next summer shindig? It’s an easy dessert option because there is very little prep required and it will please kids and adults alike!

Flavours: 

For a successful sundae bar, have a few different flavours of ice cream for your guests. You can’t go wrong with chocolate, vanilla and strawberry. Or to simplify things, pick up a couple tubs of neapolitan ice cream.

Tip: Be sure to keep ice cream in the freezer right until you serve it!

Toppings: 

Everyone knows that ice cream sundaes are all about the toppings! Think of the variety of toppings you can find at your local frozen yogurt spot and try to replicate some favourites. A few safe choices are cookie crumbles, brownie chunks, gummy candies, coconut, chocolate chips and of course, an assortment of colourful sprinkles. Have each topping in its own little bowl with a serving spoon to make it simple for guests to serve themselves.

Tip: Nuts makes another great topping, but be sure to check for allergies before you add them to your spread!

Sauces: 

An ice cream sundae isn’t complete without a chocolate fudge sauce! To round out the options, be sure to also have a caramel and strawberry sauce available. And don’t forget the whipped cream!

The cherry on top: 

Literally! For a finishing touch, have some maraschino cherries at the end of your sundae bar.

Any tips for creating an ice cream bar? Share with us in the comments!

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Four hot handbags for summer

Whether you’re running errands around town, or heading out on the town, a stylish bag will help pull your outfit together.

Chatelaine’s assistant fashion editor Tyler Franch takes us through four handbag styles that are both functional and on trend.

The cross-body: The cross-body bag is perfect for daytime. It’s big enough to carry everything you need, but also gives you the convenience of being hands-free. Look for a style that has front pockets, which will allow you to access things like your keys or your phone.

The clutch: A clutch is an ideal nighttime bag. And because it’s so small, it tends to be a less expensive purchase. While clutches used to be mainly in basic black, now you can find a myriad of styles and colours – everything from chartreuse, to indigo, to tangerine.

The top handle: A classic and very ladylike style, the top handle bag always looks polished. You could go for one that’s a take on a bowler bag, or a bold black-and-white checkered style. If you want a bag that looks more expensive than perhaps it is, look for well-built hardware.

The tote: The tote is another bag that most women simply can’t do without. It fits just about anything you might need for daytime (extra shoes, cosmetics, your lunch), and looks good to boot. This is our workhorse bag, and we love it to pieces!

Tyler found some beautiful handbags in his travels – watch the video to see his fab discoveries!

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Dinner S.O.S.: Orecchiette with turkey and broccoli

Are you struggling to get meals on the table for your family? Don’t sweat it! We’ve got a brand new web series, Dinner S.O.S., featuring our friends Ceri Marsh and Laura Keogh of Sweet Potato Chronicles. We’ll be solving your dinnertime dilemmas with time-saving ingredients, double-duty meals, and one-pot wonders. So breathe a sigh of relief, and come join us in the kitchen!

This, we’ve learned: kids love pasta! We love it because it’s so fast to cook. To up the health quotient in this dish, we’ve used whole wheat pasta, protein-rich ground turkey, and lots of broccoli. Watch Ceri Marsh demonstrate the recipe in the video below.

Orecchiette with turkey and broccoli

(Serves 4 with leftovers)

1 box (1 lb) orecchiette4 cups of broccoli florets (cut them quite small)3 Tbsps olive oil1 lb ground turkey4 cloves garlic, minced1 onion, chopped1 tsp fennel seeds1/2 tsp crushed dried chilis (optional)1 cup chicken stock1/2 cup grated Parmesan cheese

Method 

Put a big pot of salted water on to boil. Cook the pasta according to package instructions. Set a timer for 2 minutes before the pasta will be done – at that point you’re going to toss in your broccoli.

Warm your olive oil in a large skillet over medium heat. Add the turkey, garlic, onion, fennel seeds and chilis. Cook for about 5 minutes, until the meat is browned.

Drain the pasta and broccoli and then add them to the skillet. Toss everything together well. Add the stock and toss more. Serve in a big bowl with a good sprinkle of Parmesan on top.

How fast was that?

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Two more pasta dishes from Sweet Potato Chronicles:

Ginger pork noodles

Sundried tomato and spinach farfalle with walnuts

Photo by Maya Visnyei

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Kale and basil pesto

Dr. Joey Shulman has the ultimate healthy pesto for the summer!

Kale and basil pesto

Ingredients:

½  cup of olive oil¼ cup of chicken broth½ cup of light and fluffy grated parmesan (not packed)2 garlic cloves, peeled2 cups of basil leaves2 cups of kale, spine removed3 tablespoons of pinenuts½ teaspoon saltBlack pepperLemon juice

Method: 

Place all of the ingredients in blender

Blend until creamy and smooth.

Toss with whole grain pasta or use as dip with vegetables or whole grain crackers!

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Courtesy Dr. Joey Shulman
http://www.drjoey.com/
@drjoeyshulman

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Classic pork back ribs

Everyone loves the classic pork back ribs, and Claire Tansey has a perfect recipe.

Classic pork back ribs

Prep 15 min | Total 1 hour 15 min

Ingredients: 

2 kg pork back ribs1?1/2 cups good-quality barbecue rib sauce

Method:

Trim silverskin membrane and any excess fat off ribs. Slice each rib rack in half. Arrange ribs, meaty-side up, in a very large, wide pot. Add enough water to cover ribs. Bring to a boil. Then reduce heat to medium-low. Simmer, covered, turning ribs occasionally, until meat is fork-tender, about 45 min. Transfer ribs to a platter. Discard liquid.

Preheat barbecue to medium-low. Brush ribs with sauce. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well-glazed and heated through, 8 to 10 min. Transfer to a cutting board. Slice into 1-rib portions and serve.

Serves 4 | Per serving 874 calories, 57 g protein, 34 g carbs, 55 g fat, 1 g fibre, 1,317 mg sodium.

Baking Tip: To finish the ribs in the oven, arrange them, meaty-side up, in a large, shallow roasting pan. Generously baste with sauce, then bake, uncovered, in the centre of a preheated 350F oven for 30 min. Continue to brush with sauce every 10 min until ribs are glazed.

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Courtesy Claire Tansey
www.chatelaine.com
@chatelaine

Photo credit John Cullen

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Questions about the heat of the dog

Questions about the heat of the dog

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