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Saturday, April 30, 2016

Spaghetti Squash with Herb Butter

By The Canadian Living Test Kitchen
198 people added this to their Recipe Box

This recipe makes 6 servings
Spaghetti squash, so named because its flesh comes apart in long strands when cooked, gets dressed up in an easy way for a satisfying side dish.

1 spaghetti squash , (3 lb/1.5 kg)
1/4 cup freshly grated Parmesan cheese
Herb Butter:
3 tbsp butter [42.6 g]
1 large clove garlic , minced
1/4 tsp salt
2 tbsp chopped fresh sage or fresh basil or fresh parsley
1/4 tsp pepper

Halve and seed squash. Place, cut side down, on lightly greased baking sheet; bake in 400°F (200°C) oven for about 1 hour or until flesh is easily pierced. (Alternatively, microwave, flesh side up and covered with plastic wrap, at High for 15 minutes or until easily pierced.) Using fork, gently scrape cooked strands from squash; transfer to large bowl.

Herb Butter: Meanwhile, in small saucepan, melt butter over medium-low heat; add garlic and salt. Cook for about 5 minutes or until garlic starts to turn golden. Remove from heat; stir in sage and pepper. Pour over squash; add cheese and toss.

Additional information :

Acorn Squash with Herb Butter: Substitute 2 acorn squash, halved and seeded. Bake for about 45 minutes or until tender; brush with Herb Butter. Sprinkle with cheese and return to 400°F (200°C) oven for 5 minutes.

Source : ©

Spaghetti With Amatriciana Sauce

Named for the Italian region of Amatrice, where it originates, this simple sauce is at the heart of classic Italian cooking – a few ingredients and delicious results. The recipe calls for guanciale, a salt-cured bacon made from pig's jowl or cheek. Pancetta or, in a pinch, regular bacon can be used instead.

By Rheanna Kish and The Test Kitchen
Source: Canadian Living Magazine: May 2013

Prep time 30 minutes
Total time 30 minutes
Portion size 4 to 6


4 tomatoes, (about 2 lb/900 g)
4 oz (113 g) thinly sliced guanciale or pancetta
2 cloves garlic, thinly sliced
1/4 tsp (1 mL) hot pepper flakes
6 fresh basil leaves, torn
12 oz (340 g) spaghetti
1/3 cup (75 mL) grated pecorino cheese


Score X in bottom of each tomato. Blanch in boiling water until skins begin to split, 20 to 30 seconds; cool in cold water. Peel off skins; seed and dice tomatoes. Set aside.

Cut guanciale into narrow strips. In large skillet, cook over medium heat until translucent and fat is rendered, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, for 1 minute.

Stir in tomatoes and three-quarters of the basil; simmer, stirring occasionally, for 10 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente. Drain, reserving 1 cup of the cooking liquid; return pasta to pot.

Stir tomato mixture into pasta and toss, adding enough of the reserved cooking liquid to coat; cook for 1 minute. Serve sprinkled with Pecorino cheese and remaining basil.

Nutritional Information Per each of 6 servings: about
cal 316 pro 14g total fat 8g sat. fat 3g 
carb 48g dietary fibre 4g sugar 4g chol 24mg 
sodium 524mg potassium 348mg   
% RDI:
calcium 3 iron 18 vit A 11 vit C 25 
folate 58

Spaghettini with Scallop Arrabbiata

By The Canadian Living Test Kitchen
125 people added this to their Recipe Box

This recipe makes 6 servings
Preparation time: 5 minutes
Cook time : 23 minutes

12 oz spaghettini
16 sea scallops , (about 14 oz/400 g)
1/2 tsp salt
2 tbsp extra-virgin olive oil
2 oz pancetta , coarsely chopped [56 g]
1 small onion, chopped
2 cloves garlic, minced
1/2 tsp hot pepper flakes
1/4 tsp pepper
1 can (19 oz/540 mL) whole tomatoes
2 tbsp chopped fresh parsley

In large pot of boiling salted water, cook pasta according to package directions; drain and return to pot.

Meanwhile, remove tough muscle from each scallop; sprinkle with 1/4 tsp (1 mL) of the salt. In skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook scallops, in batches, until golden, about 2 minutes. Remove and set aside.

In clean skillet, heat remaining oil over medium heat; cook pancetta until crisp, about 5 minutes.

Add onion, garlic, hot pepper flakes, pepper and remaining sa< cook, stirring occasionally, until onion is softened, about 5 minutes.

Mash tomatoes and add to pan; cook, stirring occasionally, until thickened, about 10 minutes.

Add parsley and scallops; cook until scallops are opaque, about 1 minute. Toss with pasta.

Source : Canadian Living Magazine: January 2010

Sparkling Tangerine Punch

By The Canadian Living Test Kitchen
48 people added this to their
Recipe Box

This recipe makes 12 servings

Mint and tangerines make this pleasingly refreshing. You'll find tangerine juice in the refrigerated section of the supermarket. Chill all juices and wine before pouring them into the bowl.

3 cups tangerine juice  [750 ml]
2 cups white grape juice  [500 ml]
1/4 cup lemon juice  [63 ml]
2 bottles (each 750 mL) sparkling white wine or ginger ale
2 tangerines , sliced or small oranges, sliced
1/4 cup mint leaves

In punch bowl, combine tangerine juice, white grape juice and lemon juice; stir in wine. Float tangerine slices and mint leaves on punch.

Source : Canadian Living Magazine: May 2006


Keywords : Drinks-alcohol; Drinks-non alcohol; Oranges; White wine;

Special Creamed Corn

WE rarely have the same main dish at Christmas each year, since I really enjoy trying new recipes. This corn, however, has a permanent place on our table. My whole family loves it, but my son, especially, would be so disappointed if I forgot to include this with our holiday meal. -Deb Hauptmann, Mohnton, Pennsylvania

6-8 Servings

Prep/Total Time: 20 min.

1/3 cup butter [76 g]
1/3 cup all-purpose flour [47 g]
1 cup heavy whipping cream [224 g]
1 cup milk [250 ml]
1/4 cup sugar [50 g]
1 teaspoon salt
Dash white pepper
5 cups frozen corn, thawed [1.24 kg]
1/4 cup grated Parmesan cheese [35 g]

In a saucepan, melt butter over medium heat. Stir in flour until
smooth. Gradually add cream, milk, sugar, salt and pepper. Bring to
a boil; boil and stir for 2 minutes. Add corn; heat through.
Transfer to an ungreased 1-1/2-qt. broiler-proof dish. Sprinkle with
Parmesan cheese. broil 5 in. from the heat for 3-5 minutes or until
lightly browned and bubbly. Yield: 6-8 servings.


Nutritional Facts: 1 serving (1 each) equals 333 calories, 21 g fat (13 g saturated fat), 67 mg cholesterol, 448 mg sodium, 34 g carbohydrate, 3 g fiber, 6 g protein.

Friday, April 29, 2016

Speedy Layered Chicken Enchilada Pie

from Old El Paso

6 servings Prep Time: 25 min ;
Start to Finish: 1 hr 10 min.

Enjoy a main-dish pie that stacks up in tasty layers.

1 (11.5-oz.) pkg. (8 tortillas) Old El Paso® Flour Tortillas for Burritos [322 g ]
2 cups cubed cooked chicken [300 g]
1/2 cup uncooked instant white rice [[112 g]
8 oz. (2 cups) shredded reduced-fat Monterey Jack cheese [224 g]
1 (15-oz.) can Progresso® Black Beans, drained, rinsed [420 g]
1 (19-oz.) can Old El Paso® Red Enchilada Sauce [532 g]
1 cup Green Giant® Frozen Shoe-peg White Corn, thawed
1 cup Old El Paso® Thick 'n Chunky Salsa
2 tablespoons thinly sliced green onions Reduced-fat sour cream, if desired
Chopped green onions, if desired

Preparation Directions:
1 . Heat oven to 350°F. Spray 9-inch round (2-quart) glass baking dish or casserole with nonstick cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch-wide strips. In large bowl, combine chicken, rice, 1 cup of the cheese, beans and 1 cup of the enchilada sauce; mix well.

2 . Layer 4 tortilla halves in bottom of sprayed baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn. Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

3 . Bake at 350°F. for 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and green onions. 6 servings

Spiced Apple Drops

Makes: 6 servings
 Yields: about 40 cookies
Prep: 30 mins
 Bake: 10 mins 375°F per batch

1/2 cup butter, softened [114 g]
2/3 cup granulated sugar [129 g]
2/3 cup packed brown sugar [145 g]
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 egg
1/4 cup apple juice or apple cider [63 ml]
2 cups all-purpose flour [280 g]
1 cup finely chopped, peeled apple [250 ml]
1 cup chopped walnuts [112 g]
1 recipe Apple Frosting
Ground nutmeg (optional)

1. Preheat oven to 375 degrees F. Lightly grease cookie sheets; set aside. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.

2. Add granulated sugar, brown sugar, cinnamon, baking soda, nutmeg, and cloves. Beat until combined, scraping sides of bowl occasionally. Beat in egg and apple juice until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, the apple, and walnuts.

3.Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Bake for 10 to 12 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to a wire rack; cool. Frost cookies with Apple Frosting. If desired, sprinkle with additional ground nutmeg.

From the Test Kitchen

To Store:

Layer unfrosted cookies between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.

Apple Frosting

4 cups sifted powdered sugar [460 g]
1/4 cup softened butter [57 g]
1 teaspoon vanilla
3 tablespoons apple juice

1.In a medium mixing bowl, beat powdered sugar, butter, vanilla, and enough apple juice to make a frosting of spreading consistency.

Nutrition Facts (Spiced Apple Drops) Per serving: 140 kcal cal.,
6 g fat
(2 g sat. fat, 2 g polyunsaturated fat, 1 g monounsatured fat),
14 mg chol.,
49 mg sodium,
22 g carb.,
1 g fiber,
16 g sugar,
1 g pro,
Percent Daily Values are based on a 2,000 calorie diet

Spiced Apple Pie

Serves: 1

1 ounce Spiced Rum [28 ml]
1/2 teaspoon honey
5 ounces Hot Apple Cider [140 ml]
couple dashes of cinnamon.

Pour all into your favorite mug, stir generously, then sprinkle the cinnamon on top for a final touch. Add an apple or cinnamon stick for a little extra flair.

Spiced Caramel Apples

MAKES: 10 servings
SERVING SIZE: 1/2 apple

1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
5 red-skinned cooking apples (such as Rome or Jonathan), cored, and halved
1/2 cup apple juice or apple cider [125 ml]
1 tablespoon lemon juice
2/3 cup sugar-free caramel ice cream topping [168 ml]
1/2 cup toasted, chopped pecans

1. In a small bowl combine cinnamon and cloves. Place 1/2 of the apple halves in a 3-1/2- to 4-quart slow cooker. Sprinkle evenly with some of the cinnamon mixture. Add remaining apples and sprinkle with remaining cinnamon mixture. Pour apple juice and lemon juice over apples. Stir to coat apples evenly.

2. Cover and cook on low-heat setting for 2-1/2 to 3 hours, stirring gently halfway through cooking time. Spoon apples and cooking liquid into individual serving dishes. Drizzle with caramel topping and sprinkle with pecans

Nutrition Facts Per Serving:
Servings Per Recipe: 10
Calories: 128
Protein(gm): 1
Carbohydrate(gm): 25
Fat, total(gm): 4
Monosaturated fat(gm): 2
Polyunsaturated fat(gm): 1
Dietary Fiber, total(gm): 2
Sugar, total(gm): 9
Vitamin A(IU): 49
Vitamin C(mg): 4
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 0
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 4
Sodium(mg): 33
Potassium(mg): 112
Calcium(DV %): 10
Iron(DV %): 0
Diabetic Exchanges
Fruit(d.e): 1
Other Carb(d.e): 1
Fat(d.e): 1

Spiced Pork Chops with Golden Onions

Allspice is not a blend of spices, as its name might suggest, but rather a single spice that tastes like a mix of cinnamon, cloves and nutmeg. Rubbed on pork chops, it makes an everyday dish special. Serve with creamy mashed potatoes. Cost: $3.55/serving

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: February 2014
Prep time 5 minutes
Total time 15 minutes
Portion size 2 servings

1/2 tsp (2 mL) each ground cumin, and ground allspice
Pinch each sweet paprika, salt and pepper
2 bone-in pork chops, (about 450 g total)
1 tbsp (15 mL) vegetable oil
1 onion, thinly sliced
2 tsp (10 mL) balsamic vinegar

Stir together cumin, allspice, paprika, salt and pepper; rub all over pork chops.

In nonstick skillet, heat oil over medium heat; cook pork chops, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Transfer to plate; tent with foil.

Add onion to pan; cook over medium heat, stirring often, until softened and golden, about 8 minutes. Stir in vinegar and any accumulated juices from pork chops. Serve with pork chops.

Change it up - Spiced Lamb Chops with Golden Onions :Replace pork chops with lamb chops; cook, turning once, until medium-rare, 5 to 7 minutes.

Nutritional Information per serving: about
cal 299 pro 35g total fat 14g sat. fat 2g 
carb 7g dietary fibre 1g sugar 3g chol 106mg 
sodium 96mg potassium 671mg   
calcium 5 iron 11 vit C 5 folate 3

Rosalie • 7 months ago

I have never bought pork chops before as in the past we've found them to be underwhelming. Well these were so good! And so easy! We paired them with garlic smashed sweet potatoes and sauteed broccoli rabe with onions and garlic and a bit of lemon. It was amazing. A quick and easy meal, full of flavor and nutrition!

Thursday, April 28, 2016

Spicy Ginger and Green Onion Noodle Salad With Grilled Chicken

Looking for a twist on chicken salad? This cold noodle version is made with an aromatic and slightly spicy dressing that adds Asian-inspired flavour.

By Irene Fong and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2014

Prep time 20 minutes
Total time 25 minutes
Portion size 4 servings

2 boneless skinless chicken breasts, (about 450 g total)
1/4 tsp (1 mL) each salt and pepper
225 g dried rice vermicelli, (about 1/8-inch/3mm wide)
3 tbsp (45 mL) vegetable oil
2 tbsp (30 mL) minced fresh ginger
4 cloves garlic, minced
8 green onions, thinly sliced
4 tsp (18 mL) lime juice
4 tsp (18 mL) sodium-reduced soy sauce
2 tsp (10 mL) liquid honey
1/2 tsp (2 mL) Asian chili sauce, (such as sriracha)
1 sweet red pepper, thinly sliced
1 large carrot, julienned
Half cucumbers, chopped

Sprinkle chicken with a pinch each of the salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 12 minutes. Cover loosely; let stand for 5 minutes before thinly slicing crosswise.

Meanwhile, in large bowl, add vermicelli and enough boiling water to cover. Let stand for 6 minutes; drain. Rinse with cold water; drain again.

Meanwhile, in small saucepan, heat oil over medium heat; cook ginger and garlic, stirring, until fragrant, about 2 minutes. Stir in green onions and remaining salt and pepper; cook until onions are softened, about 2 minutes. Remove from heat; stir in lime juice, soy sauce, honey and chili sauce.

In large bowl, toss ginger mixture with vermicelli, red pepper, carrot and cucumber. Top with chicken.

Nutritional Information Per serving: about
cal 478 pro 29g total fat 13g sat. fat 1g 
carb 60g dietary fibre 4g sugar 7g chol 66mg 
sodium 446mg postassium 648mg   
calcium 5 iron 12 vit A 51 vit C 75 
folate 21

Spicy Italian Meatballs

Makes: 24 servings Yields: 24 meatballs Prep: 25 mins Bake: 30 mins 350°F Cook: 4 hrs to 6 hrs (low) or 2 to 3 hours (high

1 egg, lightly beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion [40 g]
1/4 cup finely chopped bottled pepperoncini salad peppers
1 teaspoon Italian seasoning, crushed
1 clove garlic, minced
1 pound lean ground beef [500 g]
1 pound bulk Italian sausage [784 g]
1 28 ounce can crushed tomatoes
1/2 cup finely chopped onion (1 medium)
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper

1. Preheat oven to 350 degrees F. In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.

2. Meanwhile, in a 4- to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.

3. Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.

From the Test Kitchen

Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.

Nutrition Facts (Spicy Italian Meatballs) Per serving: 133 kcal cal.,
9 g fat
(3 g sat. fat,
1 g polyunsaturated fat,
4 g monounsatured fat),
36 mg chol.,
237 mg sodium,
5 g carb.,
1 g fiber,
1 g sugar,
7 g pro.
Percent Daily Values are based on a 2,000 calorie diet

Spicy Pork Noodle Stir-Fry

This one-dish meal comes together quickly, so be sure to have all of the prep finished before you start cooking. If you don't like spice, omit the chili garlic paste, or serve it as a condiment on the side. You can easily double this to make four servings.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: January 2013

Prep time 20 minutes
Total time 25 minutes
Portion size 2

4 oz (113 g) rice stick vermicelli, (about 1/8 inch/3 mm wide)
2 tbsp (30 mL) sodium-reduced soy sauce
2 tsp (10 mL) chili garlic paste, (such as sambal oelek)
1-1/2 tsp (7 mL) seasoned rice vinegar
1 tsp (5 mL) granulated sugar
1 tsp (5 mL) sesame oil
1 pinch salt
8 oz (227 g) lean ground pork
1 tsp (5 mL) vegetable oil
1 cup (250 mL) sliced shiitake mushrooms
1 cup (250 mL) coleslaw mix
1/2 cup (125 mL) snow peas, trimmed and thinly sliced
2 green onions, thinly sliced
2 cloves garlic, minced
3 tbsp (45 mL) chopped roasted unsalted peanuts

In large bowl, soak vermicelli in warm water until softened and separated, about 5 minutes. Drain and set aside.

Meanwhile, whisk together soy sauce, chili paste, vinegar, sugar, sesame oil, salt and 2/3 cup water; set aside.

In wok or large skillet over medium-high heat, cook pork, stirring occasionally and breaking up with back of wooden spoon, until browned, about 5 minutes. With slotted spoon, remove pork to plate. Drain and set aside.

Wipe wok clean and return to heat. Add vegetable oil and mushrooms; cook, stirring occasionally, until mushrooms begin to soften, about 2 minutes. Add coleslaw mix, snow peas, green onions and garlic; stir-fry for 2 minutes.

Stir in soy sauce mixture and noodles, tossing to combine; stir-fry until tender, about 3 minutes. Sprinkle with peanuts.

Nutritional Information Per serving: about
cal 588 pro 30g total fat 24g sat. fat 6g 
carb 63g dietary fibre 6g sugar 7g chol 67mg 
sodium 892mg potassium 617mg   
% RDI:
calcium 7 iron 20 vit A 12 vit C 28 
folate 20


December 3, 2014 A PureWow Original Recipe Makes 4 to 6 side-dish servings Start to Finish: 50 minutes


1½ pounds brussels sprouts [750 g]
½ cup extra-virgin olive oil
¼ cup rice-wine vinegar
¼ cup honey [95 g]
2 tablespoons Sriracha, or more to taste
Kosher salt and freshly ground black pepper


1. Preheat the oven to 400°F. Trim the base away from the brussels sprouts and discard. Cut the sprouts in half.

2. In a large bowl, whisk the olive oil with the vinegar, honey and Sriracha to combine. Add the brussels sprouts and toss until they are fully coated. Season with salt and pepper to taste.

3. Spread the brussels sprouts on a baking sheet, cut sides down. Pour any extra olive-oil mixture onto the pan and tilt the pan around to distribute it.

4. Roast until the sprouts are crispy on the outside and golden and caramelized on the cut sides, 20 to 30 minutes. Serve immediately.

Read more: Spicy Roasted Brussels Sprouts | Recipes - PureWow

Spicy salsa verde chicken

A bright, refreshing and spicy salsa verde chicken recipe for when you need dinner quick.

Author: Gina Matsoukas
Serves: 4

•1 cup basil leaves, packed
•1 cup cilantro, packed
•½ cup parsley, packed
•½ jalapeno pepper, chopped
•2 cloves garlic
•1 small shallot ,chopped
•zest of 1 lime
•juice of ½ lime
•3 tablespoons orange juice (fresh is best)
•salt and pepper
•1 lb. chicken breasts [500 g]
•extra virgin olive oil for grilling


1.Combine all ingredients except chicken in a blender.

2.Blend until puréed.

3.Combine chicken breasts with half the salsa mixture in a large bowl, toss to coat, cover and refrigerate for at least an hour, up to overnight.

4.Heat a stove top grill pan (or outdoor grill if it's not 8 degrees where you are) over medium heat and grease with extra virgin olive oil.

5.Place chicken breasts on grill pan and cook for about 5-7 minutes per side or until chicken is cooked through. This will depend on how thick your chicken is.

6.Once cooked through, remove from grill pan and spoon remaining salsa over the top of each chicken breast.

7.Serve with a lime wedge and garnish with cilantro.

Wednesday, April 27, 2016

Spicy Surprise Chocolate Chip Cookies

Prep: 10m

I found this recipe on a cleaning website (of all places). It was a contribution from "Shelly". The spicy surprise is a mildly fiery blend of cinnamon, ginger, and cayenne pepper!

1 1/2 cups all-purpose flour [210 g]
1/2 teaspoon ground ginger
1/2 cup granulated sugar [100 g]
2 teaspoons vanilla extract
1 cup unsalted butter [227 g]
1 teaspoon ground cinnamon
2 cups semi-sweet chocolate chips [315 g]
1/2 teaspoon cayenne pepper
1 cup whole-wheat flour [140 g]
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup firmly packed brown sugar [220 g]
1/2 teaspoon salt
2 large eggs

1.Preheat oven to 350 degrees.
2.In mixing bowl, combine butter, brown sugar, white sugar, eggs and vanilla.
3.Beat until smooth and light.
4.In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, and cayenne pepper.
5.Gradually mix into wet ingredients.
6.Beat until just combined.
7.Fold in chocolate chips until combined.
8.Scoop cookies into 2-inch balls and place on cookie sheets.
9.Bake until lightly golden, about 10 minutes.
10.Let cool slightly, then remove from cookie sheets and transfer to a wire rack to cool completely.

Spicy Wok-Charred Snow Peas

Time 15 minutes
Yield 4 to 6 servings

High-heat stir-fries are ideal for peas — either snow peas or the sugar snap variety. Assertive seasoning and the slight charring from the wok complement the peas’ sweetness wonderfully. The method works well for other spring vegetables, too, like asparagus or baby bok choy clusters. Use a wide cast -iron pan if you don’t have a wok. Take care to avoid overcooking; the peas should be a vibrant green color and firm to the bite.

Featured in: Peas, Emerging From The Deep Freeze.


2 tablespoons vegetable oil
6 to 8 small dried red chiles
1 pound snow peas, trimmed
1 bunch scallions, trimmed, chopped in 1-inch lengths
Salt and pepper
4 garlic cloves, minced
½ teaspoon grated ginger
½ teaspoon toasted sesame oil
3 tablespoons crushed roasted peanuts
2 tablespoons roughly chopped cilantro


1. Put vegetable oil in a wok over high heat. When oil looks wavy, add chiles and let sizzle for a few seconds.

2. Add snow peas and scallions and season well with salt and pepper. Cook vegetables over high heat, stirring constantly, until cooked through and lightly charred, 2 to 3 minutes. Peas should be bright green and crisp-tender.

3. Add garlic, ginger and sesame oil, toss well and cook 1 minute more. Transfer to a serving platter and sprinkle with peanuts and cilantro.

Spinach & Swiss Quiche

Makes: 6 servings
Prep 5 mins
Bake 325°F 20 mins
Bake 375°F 15 mins

1 refrigerated pie crust (from a 15-ounce package)
5 large eggs
3/4 cup milk [188 g]
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 of a 10-ounce package frozen chopped spinach, thawed and squeezed dry (1/2 cup) [140 g]
4 ounces Swiss cheese, shredded (1 cup) [112 g]

1. Heat oven to 375 degrees F. Fit pie crust into a 9-inch pie plate, crimping edge.

2. In a medium-size bowl, whisk together the eggs, milk, salt and pepper. Spread the spinach into the bottom of the prepared pie crust. Pour egg mixture evenly over spinach, then sprinkle with the cheese.

3. Transfer quiche to 375 degrees F oven and bake 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes, until puffed and crust is browned (cover with foil if browning too quickly). Let stand 5 minutes before slicing and serving.

Winter Greens & Gruyere Tart with Cornmeal-Millet Crust

Serves 6 to 8

For the crust:
1/2 cup fine cornmeal [64 g]
3/4 cup white-whole-wheat flour (or all whole-wheat flour)[105 g]
3/4 teaspoon kosher salt
6 tablespoons cold unsalted butter, cut into ¼ - inch cubes, plus more for pan [85.2 g]
3-4 tablespoons ice water
1/4 cup raw millet [51 g]

For the filling:
1/2 pound winter greens (like kale/mustard greens) - about 1 medium bunch, ribs and stems removed and torn into large pieces [250 g]
1 tablespoon extra-virgin olive oil
1/2 cup minced shallots (about 3 shallots)
2 cloves garlic, minced
1 cup whole milk [250 ml]
1/4 cup cr me fraîche (or full-fat sour cream)
1/2 cup grated Gruyere (about 2 ounces)[56 g]
3 eggs, beaten
2 teaspoons thyme
Generous pinch nutmeg
1 teaspoon kosher salt
1/8 teaspoon freshly-ground black pepper

Prepare the Crust:

Butter a 9 x 1 inch tart pan with a removable bottom (can also use a 10-inch if that's what you have). Using a food processor, pulse together the cornmeal, flour and salt. Add the cubes of butter and pulse until mixture resembles coarse meal (alternatively, you can use a pastry blender or your fingertips to work the butter into the dry ingredients). Add ice water and pulse until the dough starts to look like wet sand. Test to see if it's done by gently squeezing a small piece between your fingers: you're looking for it to hold together and not crumble away. If it seems too crumbly, add more water, 1 teaspoon at a time.

Turn the dough out into a large bowl and mix in the millet using a fork — you want to work quickly here so as not to "cream" or stir the dough too much. Press the dough evenly into the bottom and up the sides of the prepared pan. Chill in the refrigerator for at least one hour and up to one day.

Preheat the oven to 375°F. Place the prepared crust on a small baking sheet for easy transport to and from the oven. Bake the crust for 15 minutes to slightly dry out the top so that it won't get soggy when you add the wet quiche mixture.

Prepare the Filling:

Bring a large post of salted water to a boil and add the greens. Cook until just softened, about 2-3 minutes. Use a slotted spoon and transfer the greens to a large bowl of ice water to stop the cooking. Remove from the cool water and, using your hands, squeeze as much water from them as possible and lay the greens out on good work surface. They tends to clump into balls when squeezed, so spend a few moments separating it and "declumping" the greens.

In a small sauté pan over medium heat, warm the olive oil and sauté the shallots until translucent, 2-3 minutes. Add in the garlic and sauté for an additional minute. Remove from heat and set aside.

In a medium bowl, whisk together the milk, cr me fraîche, Gruyere, eggs, herbs, salt and pepper.

Set the tart pan with prepared crust onto a baking sheet for easy transport. Spoon the shallot mixture on top of the prepared crust, followed by the cooked greens (arrange them evenly). Pour the custard mixture on top of the whole thing. Bake for 40-45 minutes or until the top is golden brown and the filling is completely set. Let cool for 15-20 minutes, unmold the tart and serve warm or room temperature.

Per serving, based on 6 servings. (% daily value) 
Calories 351
Fat 21.1 g (32.4%)
Saturated 11.4 g (57%)
Trans 0.5 g
Carbs 33.3 g (11.1%)
Fiber 3.8 g (15.2%)
Sugars 4 g
Protein 9.2 g (18.3%)
Cholesterol 50 mg (16.7%)
Sodium 751.1 mg (31.3%)

Yogic Green Salad

This salad was inspired by my Kundalini Yoga teacher, the lovely Odette. In preparation for a special early morning practice recently, Odette encouraged us to try a 24 hour ‘green foods’ detox. As she was describing a suggested meal of peas and avocado, all I could think was ‘yum’. And here it is…

enough for 1
2 handfuls frozen or freshly podded peas
1 avocado
1 lime
1 handful pistachios (optional)

1. Heat a little extra virgin olive oil in a small pan on a medium high heat. Add peas and stir fry for a few minutes until they’re hot. If using frozen just pop them straight in the pan from the freezer.

2. Place warm peas in a bowl. Top with scoops of avocado and a splash of lime juice. Season with salt and pepper.

3. Serve with pistachios on top (if using).


different veg - use chopped asparagus, green beans, broccoli or podded broad beans.

more veg – serve with a handful of baby spinach, mint, flat leaf parsley or basil leaves.

carnivore - it won’t exactly be a yogic detox salad but feel free to fry some chopped bacon, sliced chorizo or chicken thigh fillets before cooking the peas.

nut-free – just skip the pistachios or serve with the herbs suggested above.

more substantial / carb lovers – again this will take it outside the realms of a ‘yogic’ salad but you could serve with crusty bread and butter or toss in some cooked quinoa, brown rice or other cooked grains.

Tuesday, April 26, 2016

White Fish Cakes With Lemon-Chili Mayo

Using a food processor ensures that these cakes come together in minutes – perfect for even your busiest weeknight. If you bake some crisp oven fries as a side dish, you may want to double the dip.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: November 2013

Prep time 20 minutes
Total time 20 minutes
Portion size 4 servings

1 rib celery, coarsely chopped
2 green onions, coarsely chopped
1/4 cup (60 mL) fresh parsley leaves
450 g white-fleshed fish fillets, (such as halibut) coarsely chopped
3/4 cup (175 mL) fresh bread crumbs, (about 1 slice bread)
1 egg
2 tsp (10 mL) Dijon mustard
1/4 tsp (1 mL) pepper
1 tbsp (15 mL) vegetable oil

Lemon-Chili Mayo:
1/3 cup (75 g) light mayonnaise
1-1/2 tsp (7 mL) lemon juice
1/4 tsp (1 mL) chili powder



In food processor, pulse together celery, green onions and parsley until finely chopped. Scrape into bowl. Add fish to food processor; pulse until fine but not puréed. Add to bowl; mix in bread crumbs, egg, mustard and pepper.

Divide into 8 portions; form into 1/2-inch (1 cm) thick patties. In nonstick skillet, heat oil over medium heat; cook fish cakes, turning once, until golden and firm to the touch, 8 to 10 minutes.

Lemon-Chili Mayo: Meanwhile, whisk together mayonnaise, lemon juice and chili powder. Serve with fish cakes.

Change it up - Cornmeal white Fish Cakes With Lemon-Chili Mayo: Coat fish cakes in 1/3 cup mediumor fine-ground cornmeal. Cook as directed.

Nutritional Information per serving: about
cal 268 pro 26g total fat 14g sat. fat 2g 
carb 7g dietary fibre 1g sugar 2g chol 89mg 
sodium 300mg potassium 619mg   
calcium 8 iron 14 vit A 13 vit C 10 
folate 17

White Texas Sheet Cake

by Cak


2 cups flour [280 g]
2 cups sugar [400 g]
1 tsp. salt
1 tsp. baking soda
1 cup butter or margarine [227 g]
1 cup water
2 eggs, beaten
1/2 cup sour cream [112 g]
1 tsp. almond extract

Preheat oven to 350. In large mixing bowl, mix and stir the flour, sugar, salt, and baking soda. Bring butter and water to boil in saucepan on stove. Add to dry ingredients and add beaten eggs, sour cream, and almond extract. Stir all until smooth; batter will be thin. Pour into a greased 15x10x1" pan (jelly roll pan) and bake for 20-22 minutes, until set and browned on top. Cool 20 minutes.

FROSTING Ingredients and Directions Prepare by melting 1/2 cup butter and 1/4 cup milk in saucepan over medium heat. Bring to a boil. Remove from heat and add 4-1/2 cups powdered sugar and 1/2 tsp almond extract. Mix and whisk well. Fold in 1 cup chopped pecans, thoroughly blending. Spread over the slightly warm cake.

Whole Grain Rotini With Lamb Ragout

Whole grain pasta is rustic enough to stand up well to a thick lamb-andtomato sauce. Topping it with creamy ricotta and fresh mint adds a touch of elegance. Serve with cracked black pepper and a simple green salad.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Prep time20 minutes
Total time 20 minutes
Portion size 4


2 tsp (10 mL) olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp (5 mL) dried Italian herb seasoning
1 lb (454 g) ground lamb
2 zucchinis, cut in 1/2-inch cubes
1 bottle (680 mL) strained tomatoes (passata)
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) whole grain rotini
1/2 cup (125 mL) light ricotta cheese
2 tbsp (30 mL) chopped fresh mint


In large skillet, heat oil over medium heat; cook onion, garlic and Italian seasoning until fragrant, about 2 minutes. Add lamb; cook over medium-high heat, breaking up with spoon, until lightly browned, about 3 minutes. Drain off all but 1 tsp fat.

Add zucchini; cook for 2 minutes. Add tomatoes, salt and pepper; bring to boil. Reduce heat and simmer, uncovered, until sauce is thickened and zucchini is tender, about 10 minutes.

Meanwhile, in saucepan of boiling salted water, cook pasta according to package directions; drain. Add to sauce and toss to coat. Top each serving with ricotta; sprinkle with mint.

Nutritional Information Per serving: about
cal 519 pro 32g total fat 19g sat. fat 8g 
carb 52g dietary fibre 7g sugar 14g chol 75mg 
sodium 794mg potassium 914mg   
% RDI:
calcium 14 iron 53 vit A 15 vit C 13 
folate 60

Whoopie Pie Cake

Karen Cope of Minneapolis won a blue ribbon at the Minnesota State Fair for this stunning chocolate-and-marshmallow cake, based on whoopie pie cookies.

1 1/2 cups butter [340 g]
5 eggs
1 tablespoon butter, melted
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour [280 g]
1 1/4 cups unsweetened cocoa powder
1/4 cup buttermilk powder
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 1/2 cups packed brown sugar [550 g]
1 tablespoon vanilla
1/2 teaspoon instant coffee crystals
1 cup water
Marshmallow Filling (recipe follows)
Chocolate Glaze (recipe follows)

Chocolate Glaze
1/4 cup whipping cream  [63 ml]
1/3 cup semisweet chocolate pieces (2 ounces) [56 g]

Marshmallow Filling
3/4 cup butter, softened [170 g]
1 7 ounce jar marshmallow crème [196 g]
1 1/2 cups powdered sugar [450 g]
1 1/2 tablespoons vanilla


1. Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.

2. For cake: In a medium bowl, stir together the flour, 1 1/4 cups cocoa, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.

3. Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.

4. Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, slice cake into wedges.

Chocolate Glaze
1. In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.

Marshmallow Filling

1. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.

nutrition information
Per Serving: cal. (kcal) 586, Fat, total (g) 32, chol. (mg) 134, sat. fat (g) 19, carb. (g) 74, Monosaturated fat (g) 9, Polyunsaturated fat (g) 1, Trans fatty acid (g) 1, fiber (g) 3, sugar (g) 53, pro. (g) 6, vit. A (IU) 923.21, vit. C (mg) 0, Thiamin (mg) 0.13, Riboflavin (mg) 0.19, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 498, Potassium (mg) 214, calcium (mg) 100.97, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

Wild Rice Mushroom Soup

By The Canadian Living Test Kitchen

29 people added this to their
Recipe Box

This recipe makes 6 servings
Preparation time: 15 minutes Stand: 35 minutes
This velvety, nutty-textured soup tastes almost too rich to be meatless, but it is! For a slightly thinner, dairy-free version, replace butter with additional olive oil and replace cream with almond, rice or soy milk.

1 pkg (1/2 oz/14 g) dried porcini mushrooms
1 cup boiling water [250 g]
2 tbsp butter [28.4 g]
1 tbsp vegetable oil
4 cups sliced cremini mushrooms
3/4 tsp salt
1/4 cup brandy or vegetable broth
2 cups diced onions [320 g]
2 cups diced celery [224 g]
2 cloves garlic , minced
1 tbsp chopped fresh thyme
1/4 tsp pepper
2 cups vegetable broth [500 ml]
1-1/2 cups Cooked Wild Rice Recipe [300 g]
1/4 cup whipping cream

In heatproof bowl, pour 1 cup (250 mL) boiling water over dried mushrooms; let stand until softened, about 30 minutes. Reserving soaking liquid, strain, discarding sediment. Chop porcinis.

In skillet, heat oil and half of the butter over medium-high heat; saute cremini and porcini mushrooms and 1/4 tsp (1 mL) of the salt until golden, about 5 minutes.

Add brandy; cook until most of the liquid is evaporated, about 1 minute.

In large saucepan, melt remaining butter over medium heat; fry onions, celery, garlic, thyme, pepper and remaining salt, stirring often, until vegetables are very soft, about 10 minutes.

Add reserved soaking liquid, broth and 2 cups (500 mL) water; bring to boil. Reduce heat and simmer, stirring occasionally, for 20 minutes. Stir in mushroom mixture; let cool slightly.

In blender, puree half of the soup; return to pan. Stir in wild rice and cream; bring to simmer over medium heat, stirring often. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days.)

Source : Canadian Living Magazine: November 2010

Monday, April 25, 2016

Wheat Berry, Kale, and Cranberry Salad

If your supermarket carries frozen or shelf-stable precooked wheat berries, you'll save 50 minutes; use 1 cup of cooked grains.

Cooking Light SEPTEMBER 2013
Yield: Serves 2 (serving size: about 2 cups)
Hands-on: 15 Minutes
Total: 1 Hour


1/2 cup uncooked wheat berries
2 cups shredded baby kale
1/2 cup diced celery
1/4 cup minced red onion
1/4 cup dried cranberries
1 tablespoon cider vinegar
1 1/2 teaspoons olive oil
3/8 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


1. Place wheat berries in a medium saucepan. Cover with water to 2 inches above wheat berries; bring to a boil. Cover, reduce heat to medium, and cook 50 minutes or until chewy-tender. Drain and rinse with cold water; drain.

2. Place wheat berries and remaining ingredients in a large bowl; toss gently.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit .

Recipe source:

White Castle Casserole

Yield: 8 servings

2 lb. ground beef [1 kg]
1 box dry onion soup mix (you will use both packages of soup mix)
2 tubes (12 oz. each) crescent rolls [672 g] total
8-10 slices American cheese
Mustard, to taste
Dill pickles, chopped, to taste
Additional condiments, if desired

Preheat oven to 350°. Lightly spray a 9x13-in. baking dish with cooking spray and set aside.

In a skillet, brown and crumble the ground beef with both packages of dry onion soup mix. Drain meat into a colander; using paper towels or a clean dish towel, press down on the beef and squeeze out as much of the liquid as possible.

Unroll one tube of crescent rolls into the prepared baking dish. Flatten slightly to seal the seams and cover the bottom as necessary. Top with ground beef. Add cheese slices. Top with pickles and drizzle with mustard. Unroll the other tube of crescent rolls over the top, sealing seams and covering the contents in the pan.

Bake for 15-20 minutes or until the top is golden brown and the cheese is melted.

To serve, cut into squares and serve with additional condiments if desired.

White Bean Chicken Chili {Slow Cooker}

This recipe is from Plain Chicken reader, Penney. She emailed me this and said it was easy and delicious. When I read this was made in the slow cooker, I knew I had to try it. The holidays are so busy, I welcome an easy and delicious meal! What about you?

The chili was super easy to make. You just dump everything in the slow cooker and let it do its thing. This was crazy good. I think what really put this chili over the top was the grated cheese in the soup. YUM! I've never had a white bean chicken chili with cheese cooked into it. It won't make it another way! We ate this for dinner and lunch the next day. It was just as good reheated for lunch the next day. Give this a try ASAP!

White Bean Chicken Chili {Slow Cooker}
adapted from Plain Chicken reader, Penney

serves 6-8

12 oz cooked chicken chopped [336 g]
3 (15 oz.)(420 g) cans white beans, drained
1 (4 oz.) can green chiles [112 g]
24 oz. salsa [672 g]
3 cups chicken broth [750 ml]
1 Tbsp. cumin
16 oz. Monterey jack cheese, grated [448 g]

Combine all ingredients in slow cooker. Cook on LOW for 6-8 hours. Serve with sour cream, crushed tortilla or corn chips and additional cheese.

White Balsamic-Glazed Salmon with Corn and Sugar Snap Pea Salad

By The Canadian Living Test Kitchen

74 people added this to their Recipe Box

This recipe makes 4 servings

Summer is not summer without corn on or off the cob. Here's a new way to enjoy it – in a salad with a hint-of-heat jalapeño dressing and some crispy glazed salmon.

1/2 cup white balsamic vinegar
4 salmon fillets , (about 6 oz/175 g each)
1/4 tsp cracked peppercorns
Corn and Sugar Snap Pea Salad:
4 corn cobs
1 cup sugar snap peas
1/2 cup frozen peas , thawed
1/2 cup chopped sweet onions
3 tbsp vegetable oil
2 tbsp lime juice
1 tbsp minced jalapeño peppers
1/4 tsp salt
1/4 tsp pepper
1/4 tsp granulated sugar
1/4 cup shredded fresh mint

n small saucepan, bring vinegar to boil; boil until syrupy and reduced to 3 tbsp (50 mL), about 6 minutes. Let cool.

Corn and Sugar Snap Pea Salad: In large saucepan of boiling water, cover and cook corn until kernels are tender, about 8 minutes; remove with tongs and chill in cold water. Drain well.

In same saucepan, blanch sugar snap peas until tender-crisp, about 2 minutes. Drain and chill in cold water; drain again. Cut sugar snap peas crosswise into thirds; place in large bowl. Slice kernels off cobs and add to bowl along with thawed peas and onion.

In small jar with tight-fitting lid, shake together oil, lime juice, jalapeño pepper, salt, pepper and sugar. (Make-ahead: Set reduced vinegar, dressing and vegetables aside for up to 6 hours.) Pour dressing over salad. Add mint; toss to combine.

Line rimmed baking sheet with foil; grease foil. Place salmon, skin side down, on foil. Divide reduced vinegar between 2 small bowls; brush 1 over salmon. Sprinkle with peppercorns. Broil 6 inches (15 cm) from heat until browned and fish flakes easily when tested, about 6 minutes.

Arrange salad on plates. Top each with salmon; brush with remaining reduced vinegar.

Source : Canadian Living Magazine: August 2005

White Chocolate Chip Cranberry Oatmeal Cookies

Prep: 10m

I originally made these at the request of my old chorus director, who also worked at Starbucks (I think he'd had the combo in a cookie there, once). I was surprised but very pleased they came out so tasty! These days, these are pretty much the only cookies which are requested and I make on a fairly regular basis.

1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar  [150 g]
6 ounces white chocolate chips (170 gr)
1/2 teaspoon baking soda
1 large egg
1 cup all-purpose flour [140 g]
1/2 cup butter [114 g]
3/4 cup dried cranberries
1/2 teaspoon vanilla extract
1/4 cup packed brown sugar [55 g]
1 1/2 cups quick-cooking oats (not instant) [132 g]


1.Preheat oven to 375°F.

2.In a large bowl using an electric mixer combine the sugar, brown sugar and butter; mix well to cream together.

3.Add in egg and vanilla extract and mix until combined.

4.Add the cinnamon, baking soda, salt and flour and mix well.

5.Fold in the oatmeal, dried cranberries and white chocolate chips- making sure that all ingredients are uniformly distributed.

6.Roll dough into 1-inch balls and place 3 inches apart onto a greased cookie sheet and bake at 375° for 10-12 minutes, just until the edges are lightly golden.

7.Remove from oven and let cool for 2-3 minutes on the cookie sheet, then transfer cookies to cooling rack.

Sunday, April 24, 2016

Warm Swiss Chard and Kielbasa Potato Salad

Kielbasa, a Polish sausage that is sold already cooked, transforms this potato salad into a satisfying meal. You want the potatoes to hold their shape in the salad, so drain them as soon as they're fork-tender. Leftovers make a delicious lunch, even when served cold. Cost: $2.90/serving

By Jennifer Bartoli and The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2015

Prep time 30 minutes

Total time 30 minutes

Portion size 4 servings


Lemon-Mustard Dressing:
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) lemon juice
2 tsp (10 mL) grainy mustard
1/4 tsp (1 mL) each salt and pepper

Potato Salad:
680 g mini yellow-fleshed potatoes
2 tsp (10 mL) olive oil
1 onion, diced
2 cloves garlic, sliced
200 g kielbasa sausage, (casing removed) diced
8 cups (53.6 g) chopped Swiss chard, (about 1 large bunch)
2 tbsp (30 mL) chopped fresh chives


Lemon-Mustard Dressing: In bowl, whisk together oil, lemon juice, mustard, salt and pepper until combined. Set aside.

Potato Salad: In large saucepan of boiling lightly salted water, cook potatoes until fork-tender, 15 to 18 minutes. Drain and set aside just until cool enough to handle; cut in half.

Meanwhile, in nonstick skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened and light golden, about 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Add kielbasa; cook, stirring occasionally, for 3 minutes. Add Swiss chard; cook, stirring, until beginning to wilt, about 2 minutes. Remove from heat. Stir in half of the dressing; scrape into serving bowl.

Toss potatoes with remaining dressing; toss gently into Swiss chard mixture. Stir in chives.

Nutritional Information per serving: about
cal 339 pro 13g total fat 17g sat. fat 4g 
carb 36g dietary fibre 4g sugar 3g chol 33mg 
sodium 905mg potassium 1,014mg   
calcium 7 iron 24 vit A 31 vit C 50 
folate 12

Washington Apple Cider

Serves: 1

This cocktail is a twist off the original – Washington Apple Martini. I simply replaced the sour apple pucker for apple cider. This drink has the musky flavor of the crown royal, with hints of cinnamon from the cider, and the tartness of the cranberry juice. Great for sipping.


1 ounce Crown Royal [28 ml]
1 ounce Cranberry Juice [28 ml]
1 ounce Apple Cider [28 ml]


Pour ingredients into a shaker filled with ice and shake away. Strain into a chilled martini glass and garnish with apple slices. Enjoy!

Watermelon and Tomato Salad with Basil Oil

A basil-infused oil makes a sweet, herbaceous dressing for summer produce and creamy goat cheese.

Martha Stewart Living, August 2011

Prep Time 20 minutes

Total Time 1 hour 20 minutes

Serves 4


For the basil oil
2 cups fresh basil, plus more for garnish
1 1/2 cups extra-virgin olive oil

For the salad
6 cups cold cubed watermelon (from about 4 1/2 pounds watermelon), rind removed
3 heirloom tomatoes, cut into 1/2-inch wedges
1 Kirby cucumber, cut into 1/2-inch-thick slices on the bias
1 tablespoon extra-virgin olive oil, plus more for drizzling
1 teaspoon fresh lemon juice
1/2 cup crumbled soft goat cheese (4 ounces)
Sea salt and freshly ground pepper


1.Make the basil oil: Prepare an ice-water bath. Bring a saucepan of water to a boil. Blanch basil for 1 minute. Transfer to ice-water bath to stop the cooking process. Drain.

2.Puree basil in a blender with olive oil until smooth. Strain mixture through a cheesecloth-lined fine sieve set over a bowl. Let stand until oil drips through, about 1 hour (do not squeeze cheesecloth).

3.Make the salad: Toss together watermelon, tomatoes, cucumber, olive oil, and lemon juice in a bowl. Transfer to a serving platter, and sprinkle with goat cheese. Drizzle with basil oil and more olive oil. Sprinkle with salt and pepper. Garnish with basil.

© 2014 Martha Stewart Living Omnimedia. All rights reserved.

Watermelon Granita

This cool, icy treat is dead simple to make, and it's a healthy alternative to ice cream.

By The Test Kitchen

Source: Online-exclusive recipe
Prep time 15 minutes
Total time 3-1/4 hours
Portion size 4 servings


4 cups seeded diced watermelon
2 tbsp granulated sugar
2 tbsp lime juice


In blender, puree together watermelon, sugar and lime juice.

Pour into large metal cake pan; cover and freeze for 3 hours, scraping with fork every hour to create granular consistency.

Nutritional Information Per serving: about
cal 71 pro 1g total fat 0 sat. fat 0g 
carb 18g dietary fibre 1g sugar 16g chol 0mg 
sodium 3mg potassium 174mg %RDI: 0 calcium 1 
iron 3 vit A 8 vit C 22 folate 2

Weeknight Chili Chicken Tacos

Need to eat fast? These tacos come together in no time and use ingredients that you probably already have in your fridge. Heating the tortillas gently in a dry skillet makes them easier to fold, yielding a neater finished taco. Serve with lime wedges and a tossed salad.

By The Canadian Living Test Kitchen

Source: Canadian Living

Prep time 15 minutes

Total time 15 minutes

Portion size 4


2 tsp (10 mL) olive oil
1 lb (454 g) boneless skinless chicken breasts, cut in 1/2-inch (1 cm) cubes
1 tsp (5 mL) chili powder
1 tsp (5 mL) ground cumin
1 small onion, sliced
1 sweet red pepper or sweet orange pepper, sliced
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
1 tomato, diced
8 corn tortillas or flour tortillas, warmed
1/4 cup (60 mL) salsa
1/4 cup (56 g) sour cream
4 fresh cilantro sprigs, chopped


In skillet, heat oil over medium-high heat; sauté chicken, chili powder and cumin until chicken is browned, about 3 minutes.

Add onion, red pepper, salt and pepper; sauté until red pepper is are tender-crisp and chicken is no longer pink inside, about 3 minutes. Stir in tomato.

Divide chicken mixture among tortillas; top with salsa, sour cream and cilantro. Fold uncovered half of each tortilla over filling.

Nutritional Information Per serving: about
cal 285 pro 30g total fat 8g sat. fat 2g 
carb 25g dietary fibre 4g sugar 4g chol 71mg 
sodium 344mg potassium 656mg   
% RDI:
calcium 7 iron 13 vit A 17 vit C 93 
folate 9