"This is the perfect treat for hot summer days!" says recipe creator Heather Alaverdy. "Orange juice and vanilla yogurt is a great combination — experiment to find your fave." Pineapple juice concentrate and raspberry yogurt is a good flavour combo, too. The Kids Eat Smart Foundation of Newfoundland and Labrador selected Heather's recipe from the Kid Approved Cookbook and submitted to celebrate Breakfast for Learning Month this year.
Hearty simmered beef, vegetables and noodles always make for a warm welcome home on a cool night. Cooking the noodles in the soup thickens the broth and gives the dish that "stick to your ribs" feeling. They do soak up some of the broth, though, so you may want to add a bit of water to any leftovers before reheating to make them soupy again.
Portion size6 servings
Credits :Canadian Living Magazine: February 2014
stewing beef cubes
sodium-reduced beef broth
herbes de Provence
red wine vinegar
per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate14 g
Sprinkle beef with pepper and salt. In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook beef, stirring occasionally, until browned, about 6 minutes. Stir in carrots, celery, onion and garlic; cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Stir in broth, 3 cups water, tomato paste, herbes de Provence and vinegar. Bring to boil; reduce heat, partially cover and simmer, stirring occasionally, until beef is tender, about 2 hours.
Stir in noodles and peas; cook over medium heat until noodles are tender, about 5 minutes. Stir in spinach.
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
Prep time20 minutes
Total time1 hour & 15 minutes
(such as Northern Spy, Braeburn, Gala or Golden Delicious), peeled, cored and thinly sliced
frozen phyllo pastry
Per piece: about
Total fat11 g
Saturated fat5 g
Total carbohydrate33 g
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.