In bowl, soak sun-dried tomatoes in boiling water until softened, 10 minutes. Drain, reserving 2 tbsp (25 mL) liquid.
In food processor, finely chop tomatoes; reserved liquid, pine nuts, tomato paste, garlic, pepper and salt. With motor running, add olive oil in thin steady stream until puréed. Pulse in grated Parmesan.
An airy, mousse-like filling brings a little sophistication to the perfect pairing of chocolate and peanut butter. Best: You need just three ingredients.
Portion size20 servings
Credits :Canadian Living Magazine: December 2015
smooth peanut butter
milk chocolate (about 11 oz)
per piece: about
Total fat7 g
Saturated fat3 g
Total carbohydrate11 g
Line 20 mini muffin tin cups with candy cups; set aside.
In bowl, stir peanut butter with icing sugar until smooth. Drop by 1 tsp onto parchment paper–lined baking sheet. Freeze until firm, about 15 minutes.
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate, stirring, until smooth. Spoon 1 tsp into each candy cup; add 1 peanut butter ball to centre of each. Top each with 2 tsp chocolate, spreading to edges and smoothing tops. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week; let stand at room temperature for 10 minutes before serving.)
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!
Slow cooking is a foolproof way to achieve melt-in-your-mouth ribs that are tender and moist. Cooking down the leftover juices intensifies the flavours and results in a glossy, sticky glaze.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
pork back ribs
per each of 8 servings: about
Total fat19 g
Saturated fat10 g
Total carbohydrate15 g
Remove membrane from underside of ribs, if attached. Cut ribs into 2- or 3-rib portions.
In large bowl, whisk together chili powder, brown sugar, cumin, 1 tsp of the garlic powder, 1/2 tsp of the pepper and 1/4 tsp of the salt. Add ribs; toss to coat, pressing to adhere. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In 7-quart slow cooker, stir together ketchup, molasses, onion powder, paprika and remaining garlic powder, salt and pepper. Stir in 3/4 cup water. Add ribs; toss to coat. Arrange ribs, overlapping slightly, in bottom of slow cooker; cover and cook on low until ribs are tender yet not falling apart, about 4 hours.
Using slotted spoon, remove ribs to platter; tent with foil to keep warm. Skim fat from surface of cooking liquid. Strain liquid through fine-mesh sieve into saucepan; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until thickened and reduced to about 1 cup, 10 to 12 minutes. Spoon over ribs.
A honey glaze transforms simple weeknight pork chops, giving them a lovely sweetness. We've paired the pork with roasted veggies, but it's also pretty tasty with cheesy polenta.
Prep time20 minutes
Total time30 minutes
Portion size4 servings
, cut in 2-inch pieces
, cut in 2-inch pieces
1 1/2 teaspoon
Italian herb seasoning
salt and pepper
(about 50 g)
, finely grated or pressed
pork loin chops
(about 850 g total)
Per serving: about
Total fat22 g
Saturated fat8 g
Total carbohydrate22 g
In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until veggies are tender and golden, about 20 minutes.
Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.
Divide pork and vegetables among 4 serving plates; sprinkle with parsley.