You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
Portion size6 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat7 g
Saturated fat5 g
Total carbohydrate24 g
In blender or large spouted bowl with whisk, mix together eggs, milk, flour, sugar and salt until smooth.
Heat 10-inch (25 cm) cast-iron or ovenproof skillet over medium-high heat; add butter, swirling pan until melted. Pour in batter. Transfer to 475°F (240°C) oven; bake until puffed and browned, about 13 minutes. Using spatula, gently loosen pancake from pan.
Tip from The Test Kitchen: The Dutch baby pancake is traditionally served with fruit and other sweet toppings, but it also lends itself to savoury flavours.
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
finely grated or pressed
lean ground beef
granulated sugar and sweet paprika
red kidney bean
drained and rinsed
per serving: about
Total fat20 g
Saturated fat7 g
Total carbohydrate19 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.
Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.
Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Change it up: Slow Cooker Western Chili
Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Prep time10 minutes
Total time15 minutes
Portion size4 servings
Thai Green Curry Paste
(recipe under Method)
sodium-reduced chicken broth
whipping cream (35%)
Per serving: about
Total fat8 g
Saturated fat2 g
Total carbohydrate7 g
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.
Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
Prep time15 minutes
Total time25 minutes
smooth peanut butter
sodium-reduced soy sauce
unseasoned rice vinegar
Asian chili sauce (such as sriracha)
sodium-reduced chicken broth
rice stick noodles
(1/4 inch wide)
(21 to 25 count), peeled and deveined
sugar snap peas
salted roasted peanuts
Per each of 3 servings: about
Total fat17 g
Saturated fat3 g
Total carbohydrate90 g
In bowl, whisk together peanut butter, brown sugar, soy sauce, fish sauce, lime juice, vinegar and chili sauce until smooth; gradually whisk in broth until combined. Set aside.
Place noodles in large heatproof bowl; pour in enough boiling water to cover noodles. Let stand until noodles are pliable, about 15 minutes. Drain and rinse under cold water; drain again.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add shrimp; stir-fry until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir in broth mixture and noodles until coated. Remove from heat. Add snap peas; toss to combine. Sprinkle with peanuts. Serve with lime wedges.