- Portion size 2 servings
- Credits : Kathryn Buchanan
- 1 cup milk
- 1/2 cup Strawberries
- 1/2 banana
- 1/4 cup plain yogurt
- 1 tablespoon liquid honey
Smooth and Creamy Mashed Potatoes IMAGE Credits: Smooth and Creamy Mashed Potatoes IMAGE
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Sauteed Mushroom Linguine IMAGE Credits: Sauteed Mushroom Linguine IMAGE
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Beef Wellington Bites Credits: Jodi Pudge
We've transformed the classic French beef-and–puff pastry entrée into bite-size morsels that pack all the flavours of the namesake dish. Enjoy any leftover pâté spread onto fresh baguette slices.
In food processor, pulse together mushrooms, shallot and garlic until finely chopped.
In nonstick skillet, melt butter over medium-high heat; cook mushroom mixture, stirring occasionally, until shallot is softened, about 4 minutes. Add beef, 1/2 tsp of the thyme, the salt and pepper; cook, breaking up beef with spoon, until beef is no longer pink, about 5 minutes. Pour in wine; cook, stirring, until almost no liquid remains, about 3 minutes. Scrape into bowl; refrigerate until lukewarm, about 30 minutes.
On work surface, unroll 1 sheet of the pastry; cut into 16 squares. Press 1 square into bottom and up side of each of 16 mini muffin pan wells, leaving overhang. Repeat with remaining pastry. Spoon 1 tbsp of the beef mixture into each; top with pâté. Fold overhang over top of filling.
Whisk egg with 1 tbsp water; lightly brush over pastry. Sprinkle with remaining thyme. Bake in 425°F oven until golden, about 14 minutes. Run tip of knife around edges of pastry to release from pans. Serve warm.
Makes about 18 pieces.
Buttery Herbed Seafood with White Wine Credits: Jodi Pudge
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
Makes 10 to 12 servings.