These crustless quiche cups bake up quickly for a great on-the-go breakfast for fast-paced mornings, but they also make an easy dinner with a quick tossed salad. For an interesting presentation, line muffin cups with cut squares of parchment paper instead of paper muffin cup liners.
Portion size12 servings
shredded Canadian old
salt and pepper
Per each of 12 servings: about
Total fat6 g
Saturated fat3 g
Total carbohydrate2 g
Rinse spinach and shake off excess water; place in large skillet with just the water clinging to leaves. Cook over medium-high heat, stirring, until wilted, about 2 minutes. Transfer to sieve; let cool enough to handle. Press firmly to remove excess moisture; coarsely chop.
In large bowl, whisk together eggs, milk, cheese, mushrooms, onion, salt, pepper and spinach until combined.
Divide among 12 paper-lined muffin cups. Bake in 350°F (180°C) oven until puffed and filling is set, 18 to 20 minutes.
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.
Bacon on a workday? Yes, please! These freezable frittatas are a weekday morning saviour. Heat 'em up in the microwave and enjoy on toast or an English muffin, or on their own with a side of greens or sliced avocado.
In large saucepan of boiling salted water, cook brussels sprouts until tender, about 3 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 1 tsp fat from pan; sauté brussels sprouts with pinch salt over medium-high heat until beginning to brown, about 5 minutes. Stir in bacon. Scrape into lightly greased 13- x 9-inch (3.5 L) baking dish.
Whisk together eggs, milk and pinch salt; pour into baking dish. Sprinkle with Parmesan. Bake in 350°F oven until puffed and knife inserted in centre comes out clean, 25 to 30 minutes. Let cool slightly. Cut into 8 squares. (Make-ahead: Wrap each square in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks. Reheat in microwave or oven.)
Quick-cooking steak is a great dinner option when you're up against the clock. Creamy chickpeas make a satisfying substitute for traditional mashed potatoes and take a fraction of the time to cook.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
rib eye grilling steaks
each about 170 g
salt and pepper
Arugula Salad :
extra-virgin olive oil
salt and pepper
baby arugula leaves
Garlicky Chickpea Mash :
drained and rinsed
per serving: about
Total fat30 g
Saturated fat8 g
Total carbohydrate30 g
Sprinkle steaks with rosemary, salt and pepper. Place on greased grill over medium-high heat; close lid and grill, turning once, until steaks are medium-rare, about 8 minutes. Cover loosely; let stand for 4 minutes.
Garlicky Chickpea Mash: Meanwhile, in saucepan, heat oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Stir in chickpeas, 1/3 cup water and the pepper; cook until warmed through, about 2 minutes. Using potato masher, coarsely mash.
Arugula Salad: In bowl, whisk together oil, vinegar, honey, salt and pepper; stir in arugula and radishes. Serve with steak and chickpea mash.
A braided crust and leaf-shaped cutouts give this seasonal favourite an extra-special presentation. And the flavour? Unparalleled. Our secret ingredient is tapioca starch, which thickens the strawberry juices for a glossy, clump-free filling.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
Easy-Roll Pie Pastry:
2 1/2 cups
cold lard or vegetable shortening
fresh rhubarb (1/2-inch lengths)
quartered hulled fresh
each grated lemon zest and
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate58 g
Easy-Roll Pie Pastry: In bowl, whisk flour with salt. Using pastry blender or 2 knives, cut in butter and lard until mixture resembles coarse crumbs with a few larger pieces. Whisk together ice water, sour cream and egg; drizzle over flour mixture, tossing with fork and adding up to 2 tsp more ice water if necessary to form ragged dough. Divide dough in half; shape into discs. Wrap each in plastic wrap; refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 2 days or freeze for up to 1 month; bring to room temperature before continuing with recipe.)
On lightly floured work surface, roll out 1 of the pastry discs into 14-inch square (scant 1/8-inch thickness). Using pizza cutter or knife, cut some of the rolled-out dough into nine 10- x 1/2-inch wide strips. Place on waxed or parchment paper–lined baking sheet. Refrigerate until chilled but not completely firm, about 8 minutes.
While strips are chilling, using 2-inch leaf-shaped cookie cutter, cut out shapes from remaining rolled-out dough, rerolling scraps as necessary. Using knife, score surface of leaves to create veining. Set aside. Working with 3 pastry strips at a time, weave together to create 3 braids. Return to baking sheet. Refrigerate for 8 minutes.
Meanwhile, roll out remaining pastry disc to 1/8-inch thickness; fit into 9-inch pie shell, trimming excess.
Filling: In large bowl, toss together rhubarb, strawberries, sugar, tapioca starch, lemon zest and vanilla. Scrape into pie shell; dot with butter.
Egg Wash: Whisk egg yolk with 2 tsp water.
To finish: Brush some of the egg wash over edge of pie shell; arrange braids over top, trimming to fit. Brush braids with some of the remaining egg wash; arrange leaf cutout(s) over seams where2 braids meet. Arrange remaining cutouts over filling, overlapping slightly; brush with remaining egg wash.
Bake on rimmed baking sheet on bottom rack of 425°F oven until top is light golden, about 18 minutes. Reduce heat to 350°F; bake, covering edge with foil if browning too quickly, until filling is bubbling and bottom is golden, about 50 minutes. Let cool in pan.
Tip from The Test Kitchen: Arranging a leaf cutout over each seam where two braids meet gives the appearance of a seamless rim.