Preheat oven at 325F. Lightly grease cookie sheet or line with parchment paper, set aside. In a large mixing bowl combined flour, baking powder, salt and sugar, mix a well in the center of the flour mixture , place eggs and yolks, stir into flour mixture. Add melted butter, and if desired add orange or lemon peels, stir until dough forms a ball. Stir in almonds or hazelnuts. Turn dough unto a lightly floured surface, divide dough into 3; shape into a 14" long logs. Place 3" apart on the prepared cookie sheet, flatten logs slightly until 1 1/2" wide. Bake 25 - 30 minutes or until firm & lightly brown. Remove from oven and place cookie sheet on wire rack, cool 15 minutes. Transfer logs to cutting board, using a serrated knife to cut diagonally into 1/2" slices; place cut side down on cookie sheet. Bake 10 minutes, turn over and bake other side for 10 - 15 minutes more or until crisp and dry, golden brown. Optional dip or drizzle white chocolate or milk chocolate on biscotti To make icing place 6 ozs chocolate and shortening in a small bowl and microwave on medium power for 1 - 2 minutes, stirring twice, drizzle or dip one end of biscotti and place on waxpaper until chocolate sets. Transfer biscotti to a wire rack until completely cool. Store in airtight container. Makes 24 Biscotti.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
chipotle chili in adobo sauce
ancho chili powder, ground cumin and salt
pork shoulder roast
diced peeled cored
soft corn tortillas
(6 inches/15 cm) heated
peeled, pitted and chopped
per serving: about
Total fat31 g
Saturated fat9 g
Total carbohydrate39 g
Stir together chipotle chili, vinegar, cinnamon, ancho chili powder, cumin, salt and garlic powder; rub over pork. Arrange slices of onion and pineapple in bottom of slow cooker; place pork over top. Cover and cook on low until pork is tender, about 8 hours.
Transfer pork to large bowl; let cool slightly.
Meanwhile, strain liquid from slow cooker through fine-mesh sieve into heatproof bowl; discard solids. Skim off fat. Return 1 cup of the liquid to slow cooker; discard remaining liquid. Whisk cornstarch with 1 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Using 2 forks, break pork into bite-size pieces; stir into thickened liquid to coat. Just before serving, stir in diced pineapple. (Fruit acids will turn pork mushy if added ahead of time.) Top tortillas with pork mixture, avocados, radishes, red onion, sour cream and cilantro.
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.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.