In large saucepan, heat oil over medium heat; cook onion and garlic, stirring occasionally, for about 5 minutes or until softened.
Add rice; cook, stirring, for 1 minute. Add wine; cook, stirring, for 2 minutes or until evaporated. Stir in beets and half of the stock; bring to boil. Reduce heat to medium-low; cover and simmer for 10 minutes or until rice is almost tender and most of the liquid is absorbed.
Stir in remaining stock and rapini; cook, covered, for 12 minutes or until rice and rapini are tender and most of the liquid is absorbed. Stir in Parmesan cheese.
This luscious dessert combines the decadent flavours of chocolate cream pie and peanut butter cups. The best part? It takes only 20 minutes to prepare! Substitute the peanut butter with other nut butters, such as cashew or almond butter, to change it up.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
1 1/4 cup
chocolate wafer crumbs
(about 4-1/4 oz), finely chopped
whipping cream (35%)
Half pkg (250 g pkg)
, room temperature
smooth peanut butter
per serving: about
Total fat30 g
Saturated fat14 g
Total carbohydrate21 g
In bowl, mix wafer crumbs with butter. Press into bottom and up side of 9-inch (23 cm) pie plate. Bake in 350°F (180°C) oven until firm and dry, 12 to 14 minutes. Let cool completely.
Meanwhile, place chocolate in heatproof bowl. In small saucepan, bring 2/3 cup of the cream to boil; pour over chocolate, whisking until melted. Let cool until lukewarm, about 20 minutes.
Meanwhile, in bowl, beat cream cheese with peanut butter until smooth; beat in remaining cream and the icing sugar until fluffy. Beat in vanilla. Scrape into crust, smoothing top. Scrape chocolate mixture over top, spreading to edges. Sprinkle with peanuts, leaving 1 1/2-inch (4 cm) border. Refrigerate until set, about 1 hour.
Tip from The Test Kitchen: Store peanuts in the fridge or freezer. Because of their high fat content, they will quickly turn rancid if left at room temperature.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.
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.