A drizzling of salty feta, tangy Greek yogurt and bright citrus gives loads of flavour to these sweet potato wedges. The almonds lend a satisfying crunch to the tender potatoes and creamy sauce, but feel free to omit them, if you prefer.
Prep time10 minutes
Total time40 minutes
Portion size4 servings
, peeled and cut in 3/4-inch thick wedges
, lightly mashed
2% plain Greek yogurt
natural (skin-on) almonds
, toasted and chopped
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate37 g
In large bowl, toss together sweet potatoes, olive oil, garlic and 1/4 tsp of the salt. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and edges are golden, about 35 minutes. Transfer to serving dish.
While sweet potatoes are roasting, in microwaveable bowl, microwave feta on high until warmed, about 10 seconds. Stir in yogurt, lemon zest, lemon juice, pepper and remaining salt.
Spoon yogurt mixture over sweet potatoes. Sprinkle with almonds and oregano.
boneless skinless chicken thighs, cut in 1-inch cubes
smooth peanut butter
Per serving: about
Total fat14 g
Saturated fat3 g
Total carbohydrate8 g
Sprinkle chicken with pinch each salt and pepper. Thread onto metal or soaked wooden skewers. Arrange on lightly greased foil-lined baking sheet. Broil in oven until juices run clear and when chicken is pierced, about 6 minutes.
Meanwhile, finely grate lime zest to make 1 tsp; juice lime to make 1 tbsp.
In small bowl, whisk together peanut butter, hoisin sauce, ginger, lime zest, lime juice and 1/4 cup hot water. Serve with chicken.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.