For every 4 servings (1 lb/500 g boneless or 1-1/2 lb/750 g bone-in meat or poultry, or 1 lb/500 g fish), rub with 2 tbsp (25 mL) spice mix. Cover and refrigerate for at least 4 hours or for up to 12 hours.
For shorter preparation time, brush food with mixture of 4 tsp (20 mL) spice mix, 1 tbsp (15 mL) vegetable oil and 1 clove garlic, minced, for every 4 servings; let stand for 5 minutes or cover and refrigerate for up to 4 hours.
Store dry spice mixes in airtight containers for up to 6 months.
brussels sprouts, trimmed and thinly sliced
( about 2 1/2 cups)
prepared pizza dough
Per serving: about
Total fat29 g
Saturated fat11 g
Total carbohydrate49 g
Finely grate lemon zest to make 1 tsp; juice lemon to make 2 tbsp. Set aside.
In large nonstick skillet over medium-high heat, cook sausage, breaking up with spoon, until crisp and golden, about 5 minutes. Reduce heat to medium. Stir in brussels sprouts and pinch pepper; cook, stirring, until brussels sprouts are tender-crisp, about 2 minutes. Scrape into bowl; stir in lemon zest.
On lightly floured work surface, roll out or press dough into 12-inch circle. Transfer to greased pizza pan. Prick all over with fork. Sprinkle with half of the mozzarella and ¼ tsp pepper. Bake on bottom rack of 500°F oven until crust is light golden and cheese is melted, about 5 minutes.
Top pizza with sausage mixture; sprinkle with remaining mozzarella. Bake until bottom of crust is golden and crisp, 8 to 10 minutes. Drizzle with lemon juice.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
Hot pepper flakes add a touch of heat to this creamy, velvety soup. Using good-quality canned tomatoes makes a world of difference in flavour, as cheaper ones can impart a tinny, acidic taste. Since tomatoes are the main event in this dish, they're worth the splurge.
Prep time30 minutes
Total time1 hour & 15 minutes
, thinly sliced
cans (each 796 mL)
good-quality whole tomatoes
sodium-reduced vegetable broth
hot pepper flakes
Almond and Basil Pesto:
fresh basil leaves
salt and pepper
extra-virgin olive oil
Per each of 8 servings: about
Total fat20 g
Saturated fat7 g
Total carbohydrate17 g
Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook onions, stirring occasionally, until golden, about 7 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Stir in tomatoes, broth, tomato paste, sugar, hot pepper flakes and pepper; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until flavours are well blended, 50 to 55 minutes. Stir in cream. Working in batches, purée soup in blender until smooth. Divide among serving bowls.
Almond and Basil Pesto: While soup is simmering, in food processor, pulse together Parmesan, almonds and garlic until coarsely ground. Add basil, salt and pepper; pulse 6 times. With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.) Drizzle over soup.
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Prep time15 minutes
Total time45 minutes
Portion size4 servings
Spiced Potatoes and Carrots:
, scrubbed and quartered
carrots, halved lengthwise
and cut crosswise in 3/4-inch pieces
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.