This recipe has a nutty, cinnamon taste that is very comforting. I use it to complement a pork roast.
Portion size8 servings
Credits :Adele Lacoursiere
Peel, dice and cook turnip until fork-tender (about 20 min). Mash with 1 tbsp butter.Set aside. Peel and slice apples, toss with 2 tbsp brown sugar and cinnamon. Set aside In a medium sized casserole dish layer 1/2 the turnip mixture, then all the apple mixture, top with remaining 1/2 of turnip mixture. Combine crust ingredients (1/3 cup flour; 1/3 cup brown sugar; 2 tbsp butter) into a crumbly mix and pat on top of the casserole. Bake 350F for 1 hour.
This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.
Prep time30 minutes
Total time30 minutes
Portion size6 servings
packed finely shredded
(31 to 35 to count), peeled, deveined and cut crosswise in 1/2-inch pieces
, thinly sliced
sodium-reduced chicken broth
, cut in crosswise thirds
or tonkatsu sauce
(such as Kewpie)
Per serving: about
Total fat13 g
Saturated fat5 g
Total carbohydrate18 g
Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger.
In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.
In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.
Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.
boneless skinless chicken breasts (about 3)
salt and pepper
1 1/2 cup
prepared butter chicken sauce
1 3/4 cup
1 3/4 cup
Per each of 6 servings: about
Total fat31 g
Saturated fat19 g
Total carbohydrate35 g
Sprinkle chicken with salt and pepper. In large cast-iron or ovenproof skillet, melt 1 tbsp of the butter over medium heat; cook chicken, stirring occasionally, until no longer pink inside, about 5 minutes. Transfer to bowl. Set aside.
In same pan, melt remaining butter over medium heat; cook onion, stirring occasionally, until softened, about 2 minutes. Sprinkle in flour; cook, stirring, for 30 seconds. Gradually whisk in milk and butter chicken sauce; cook, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in 1 1/2 cups each of the Cheddar and mozzarella until melted. Stir in chicken and tandoori masala (if using). Meanwhile, in large saucepan of boiling salted water, cook pasta according to package instructions for al dente; drain well.
Stir pasta into chicken mixture until coated. Sprinkle with remaining Cheddar and mozzarella; broil until top is bubbling and lightly browned, about 3 minutes. Let stand for 4 minutes. Sprinkle with cilantro.
This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
2% plain Greek yogurt
extra-virgin olive oil
hot pepper flakes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).
All you'll need to make this classic dish is some ground beef, a couple of onions and some pantry staples (including a spoonful of cocoa powder, which adds flavour and a deep reddish-brown colour). Serve with your choice of sour cream, shredded cheese, chopped cilantro and, for nostalgia, chopped cucumber. For a more modern touch, swap out cucumber for chopped avocado.
Portion size8 servings
Credits :Canadian Living Magazine: November 2015
finely grated or pressed
lean ground beef
granulated sugar and sweet paprika
red kidney bean
drained and rinsed
per serving: about
Total fat20 g
Saturated fat7 g
Total carbohydrate19 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook onions and garlic, stirring frequently, until onions are softened, about 5 minutes.
Add cumin; cook, stirring, until fragrant, about 1 minute. Add beef; cook, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Stir in tomatoes, breaking up with spoon.
Stir in chili powder, oregano, sugar, paprika, cocoa powder, salt, pepper and bay leaf; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, for 1 hour. Discard bay leaf.
Stir in beans; cook until heated through, about 3 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Change it up: Slow Cooker Western Chili
Decrease oil to 1 tbsp; heat in large nonstick skillet over medium-high heat. Cook beef, stirring and breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, transfer to slow cooker. Stir in 1 can (156 mL) tomato paste and remaining ingredients. Cover and cook on low for 8 hours.