Spread pizza sauce over pitas. Divide tomatoes, green pepper, corn and artichoke hearts over sauce. Break tuna into chunks; arrange on pizzas. Sprinkle with pepper then cheese.
Place on greased grill over medium heat; close lid and grill until cheese is melted and toppings are hot, about 10 minutes. Or bake on rimmed baking sheet in bottom third of 450°F (230°C) oven for same time. Transfer to cutting board; cut into wedges.
A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
skinless salmon fillets
toasted and coarsely ground
Per serving: about
Total fat24 g
Saturated fat4 g
Total carbohydrate6 g
Place salmon on parchment paper–lined rimmed baking sheet; sprinkle with a pinch each salt and pepper. Brush tops with mustard; sprinkle with pistachios, pressing firmly to adhere. Bake in 425F (220C) oven until fish flakes easily when tested with fork, 12 to 15 minutes.
Meanwhile, in large pot of boiling salted water, cook rapini until tender-crisp, about 2 minutes; drain. Transfer to bowl of ice water until chilled; drain well.
In large skillet, heat 1 tbsp olive oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add rapini; sauté until heated through, about 3 minutes. Serve with salmon.
Enjoy these Australian squares just as they are, or dip them in a mug of hot cocoa for the ultimate treat. While they're traditionally made with sponge cake, our version uses easy-to-make chocolate pound cake instead, making them a sinfully indulgent dessert for chocolate lovers. To retain their moistness, store the squares in the fridge.
Portion size20 servings
Credits :Canadian Living: Holiday Baking 2014
2 1/2 cups
sweetened flaked coconut
Chocolate Pound Cake:
1 3/4 cup
per square: about
Total fat11 g
Saturated fat7 g
Total carbohydrate22 g
Chocolate Pound Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, stir together flour, baking soda and salt; sift in cocoa powder. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap in foil and freeze for up to 1 month.)
Using serrated knife, trim dome off cake. Halve cake lengthwise through centre to create 2 equal layers. Cut each layer in half lengthwise, then cut each layer crosswise into 5 pieces to yield a total of 20 cake squares.
In bowl, combine icing sugar, cocoa powder and butter; whisk in boiling water and vanilla until smooth. Using fork, dip each cake square in mixture, tapping on edge of bowl to remove excess. Dredge in flaked coconut, pressing to adhere; shake off excess. Refrigerate until set, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)