Press raspberries through fine sieve to remove seeds. In bowl, beat whipping cream with icing sugar until soft peaks form. Fold in raspberry pur? (Make-ahead: Refrigerate in airtight container for up to 2 hours; whisk gently for a few seconds before serving.)
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
Golden, curry-scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. We've borrowed a lot of the same flavours, added some healthful ingredients like kale, and taken a few shortcuts so you can create this dish in only 30 minutes, with minimal effort.
Portion size4 servings
Credits :Canadian Living Magazine: March 2014
skinless salmon fillets
salt and pepper
sodium-reduced chicken broth
whole grain 20-minute
(such as Uncle Ben
per serving: about
Total fat15 g
Saturated fat3 g
Total carbohydrate52 g
Sprinkle both sides of salmon with a pinch each of the curry powder, salt and pepper. Set aside.
In small saucepan, heat 1-1/2 tsp of the oil over medium-high heat; cook onion, garlic, and remaining curry powder, salt and pepper, stirring, until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 15 minutes.
Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Meanwhile, in small nonstick skillet, heat remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to plate; set aside.
Wipe out skillet; cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly; using fork, break into chunks.
Gently stir tomatoes, salmon, eggs and lemon juice into rice mixture.
Want a lighter take on nachos that's super simple to prepare? Fresh veggies form the base for this updated version, with just enough chips sprinkled on top for a pleasing crunch.
Prep time15 minutes
Total time25 minutes
Portion size4 servings
1 1/2 tablespoon
each ground cumin and
salt and pepper
lean ground beef
, drained and rinsed
sweet green, yellow or
, peeled, pitted and sliced
corn tortilla chips
Per serving: about
Total fat27 g
Saturated fat9 g
Total carbohydrate38 g
In small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt and pepper.
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain fat from pan. Add spice mixture and beans; cook for 2 minutes.
Divide romaine among 4 serving bowls. Spoon beef mixture over each; top with tomatoes, sweet pepper, avocado and Cheddar.
Sprinkle with tortilla chips. Dollop with sour cream (if using); top with cilantro (if using).
Tip from The Test Kitchen: Not all tortilla chips are created equal. If you eat gluten-free, opt for corn varieties and avoid multigrain versions. To reduce fat consumption, choose chips that are baked rather than fried.
Grated apple lends these easy-to-make retro biscuits their tender texture. Choose a baking apple commonly used in pie for the fluffiest, moistest biscuits. Serve them warm alongside soup, stew, chili or a roast dinner.
Portion size12 servings
Credits :Canadian Living Magazine: October 2015
1 3/4 cup
shredded extra-old Cheddar
grated cored peeled Cortland or Spartan
per biscuit: about
Total fat8 g
Saturated fat5 g
Total carbohydrate17 g
In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Stir in Cheddar, apple and green onions. Using fork, stir in milk to form ragged dough.
Drop by 1/4 cup, 1 1/2 inches (4 cm) apart, onto parchment paper–lined rimless baking sheet. Bake in 425°F (220°C) oven until lightly browned, 13 to 15 minutes.