In bowl, toss together potatoes, water, vegetable oil, garlic, salt and pepper. Scrape onto one side of 20-inch (50 cm) length heavy-duty foil; fold uncovered side over and seal edges. Place on grill over medium-high heat; close lid and cook, turning once, until tender, about 20 minutes.
Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.
Prep time15 minutes
Total time15 minutes
Portion size12 servings
small blood oranges or
Cara Cara navel oranges
red wine vinegar
, finely grated or pressed
salt and pepper
extra-virgin olive oil
torn red or
green leaf lettuce
, trimmed, cored and thinly sliced
thinly sliced red onion
Per serving: about
Total fat9 g
Saturated fat1 g
Total carbohydrate7 g
Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.
In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
This double-layer fudge is a chocolate-lover's dream. A creamy layer of milk chocolate greets your first bite, while a rich dark chocolate base provides a smooth, indulgent finish. Use a 6-inch (1 L) square cake pan to maximize the layered effect, or use an 8-inch (2 L) pan for slightly thinner pieces.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
sweetened condensed milk
per piece: about
Total fat6 g
Saturated fat3 g
Total carbohydrate13 g
In heatproof bowl set over saucepan of hot (not boiling) water, heat dark chocolate with 3/4 cup of the condensed milk, stirring, until melted and smooth, about 5 minutes.
Spoon into parchment paper–lined 6-inch (1 L) square cake pan, smoothing top. Refrigerate until firm to the touch, about 30 minutes.
In separate heatproof bowl set over saucepan of hot (not boiling) water, heat milk chocolate with remaining condensed milk, stirring, until smooth, about 5 minutes. Spoon over dark chocolate layer, smoothing top. Refrigerate until firm, about 3 hours.
Lift out onto cutting board; using hot knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 2 weeks.)
We're bringing back the cheese ball with these bite-size versions of the retro party snack. Roll them in your choice of ingredients to coat and skewer each with a breadstick for a fun twist.
Portion size25 servings
Credits :Canadian Living Magazine: January 2016
shredded extra-old white
pkg (250 g)
whipping cream (35%)
Per serving: about
Total fat7 g
Saturated fat4 g
Total carbohydrate1 g
In food processor, whirl together Cheddar, cream cheese, cream, mustard and pepper until smooth. Scrape into bowl; refrigerate until firm, about 1 hour.
Roll by 1 tbsp into balls; arrange on parchment paper–lined baking sheet. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.) Roll in desired coatings.
Tip from The Test Kitchen: Look for apple chips, which are crispy, instead of dried apple rings, which tend to be chewier. The chips are often sold in the produce section of major supermarkets or in health food stores.