Bring large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. Drain; chill under cold running water and drain again.
Meanwhile, in food processor or blender, pur?basil, Parmesan, oil, salt and pepper; stir in garlic. Toss with barley. Add tomatoes and corn; toss again. (Make ahead: Cover and refrigerate for up to 2 days.)
The crunchy exteriors and tender, greenflecked centres make these cakes a tasty way to get your daily dose of healthful greens. If you have time in the morning, prep, shape and refrigerate the cakes— they'll be ready to fry for a nearly instant dinner when you get home.
Portion size4 servings
Credits :Canadian Living Magazine: April 2014
peeled and cut in 1-inch (2.5 cm) cubes
packed finely chopped
dry bread crumbs
Paprika Lemon Mayo:
extra-virgin olive oil
per serving: about
Total fat27 g
Saturated fat5 g
Total carbohydrate48 g
Paprika Lemon Mayo: Stir together mayonnaise, oil, lemon zest, lemon juice and paprika; set aside.
Meanwhile, in large pot of boiling water, cook potatoes and garlic, adding kale during last 3 minutes of cooking, until potatoes are tender, 10 to 12 minutes.
Drain and return to pot; cook, shaking pan occasionally, over low heat until dry, about 2 minutes.
Using potato masher, mash gently until almost smooth with a few small chunks remaining. Stir in bread crumbs, mozzarella cheese, egg, green onions, mustard, salt and pepper.
In large nonstick skillet, heat half of the oil over medium heat; using 1/3 cup for each cake, drop half of the potato mixture into pan, pressing to make 1/2-inch (1 cm) thick rounds. Cook, turning once, until crisp and golden, about 6 minutes. Keep finished cakes warm; repeat with remaining oil and potato mixture. Serve cakes with mayo.
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
Prep time15 minutes
Total time15 minutes
chopped shelled pistachios
Per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate12 g
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap 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 toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.