Oat flour has a mild, slightly sweet and nutty flavour that makes these pancakes a satisfying breakfast. Find oat flour in health food stores or make your own. Cost: $0.33 per serving
Portion size10 servings
Credits :Canadian Living Magazine: March 2016
2% plain yogurt
each maple syrup and
light-tasting olive oil
per pancake: about
Total fat5 g
Saturated fat2 g
Total carbohydrate10 g
In large bowl, whisk together oat flour, baking soda and salt. In separate bowl, whisk together yogurt, eggs, butter, maple syrup, lemon juice and vanilla; whisk into flour mixture until combined. Let stand for 10 minutes.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by scant 1/4 cup; cook until bubbles form on tops, about 1-1/2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Tip from The Test Kitchen: To make gluten-free oat flour, process pure uncontaminated large-flake rolled oats in a food processor until powdery.
Jerusalem artichokes, also known as sunchokes, are subtly flavoured, with a texture somewhere between that of a potato and a water chestnut. Typically, they're enjoyed in a soup or a purée, so pairing them with pasta and crispy sausage is an unusual yet delicious change of pace. On another night, omit the pasta and serve the creamy artichokes and chorizo as a side dish.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
diced dry-cured chorizo
peeled and cut in 1/4-inch (5 mm) thick slices
1 1/2 teaspoon
whipping cream (35%)
salt and pepper
per serving: about
Total fat16 g
Saturated fat8 g
Total carbohydrate83 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
While pasta is cooking, in large nonstick skillet, cook chorizo over medium-high heat, stirring occasionally, until lightly browned and crisp, about 2 minutes. Using slotted spoon, remove to plate. Set aside.
In same skillet, cook artichokes over medium heat, stirring occasionally, until beginning to brown, about 5 minutes. Stir in 1/3 cup water; cover and simmer until artichokes are fork-tender and most of the liquid has evaporated, 5 to 7 minutes.
Add garlic, thyme and oil; cook, stirring, until fragrant, about 1 minute. Add spinach; cook, stirring, until wilted, about 1 minute. Stir in pasta, cream and enough of the reserved cooking liquid to coat. Remove from heat. Stir in lemon zest, lemon juice, salt and pepper. Sprinkle with chorizo and Parmesan.
Tip from The Test Kitchen: Use a vegetable peeler to remove the artichoke skins. Then, rinse and pat dry the artichokes to remove any grit, if necessary.
You may have seen chocolate-dipped bacon at your local food fair or bacon in chocolate-bar form at your local specialty store, but I promise you that this version surpasses anything else. Dipping the candied bacon only halfway allows guests to grab a piece without getting their hands covered in chocolate.
Portion size18 servings
(about 8 oz/225 g)
good-quality dark chocolate
(such as Lindt), melted
Cut each slice of bacon crosswise into 3 pieces; place on lightly greased rack on foil-lined rimmed baking sheet. Sprinkle with one-third of the sugar, pressing gently to adhere.
Bake in 400F (200C) oven until sugar starts to bubble, about 7 minutes. With tongs, turn bacon; sprinkle with remaining sugar. Bake until sugar is golden and bubbly and bacon is lightly crisp, about 8 minutes. Let cool completely.
Dip each bacon piece halfway into chocolate, allowing any excess to drip off. Place on waxed paper–lined baking sheet; refrigerate until set, about 10 minutes.
Want a lighter take on nachos that's super simple to prepare? Fresh veggies form the base for this updated version, with just enough chips sprinkled on top for a pleasing crunch.
Prep time15 minutes
Total time25 minutes
Portion size4 servings
1 1/2 tablespoon
each ground cumin and
salt and pepper
lean ground beef
, drained and rinsed
sweet green, yellow or
, peeled, pitted and sliced
corn tortilla chips
Per serving: about
Total fat27 g
Saturated fat9 g
Total carbohydrate38 g
In small bowl, stir together chili powder, cumin, onion powder, garlic powder, salt and pepper.
In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, until no longer pink, about 5 minutes; drain fat from pan. Add spice mixture and beans; cook for 2 minutes.
Divide romaine among 4 serving bowls. Spoon beef mixture over each; top with tomatoes, sweet pepper, avocado and Cheddar.
Sprinkle with tortilla chips. Dollop with sour cream (if using); top with cilantro (if using).
Tip from The Test Kitchen: Not all tortilla chips are created equal. If you eat gluten-free, opt for corn varieties and avoid multigrain versions. To reduce fat consumption, choose chips that are baked rather than fried.