Cardamom's pungent aroma and warm, spicy-sweet flavour complement carrots. To get the best value out of this Indian spice, buy it whole in pods, crush and remove seeds.
Portion size8 servings
Credits :Canadian Living Magazine: October 2007
peeled (2 lb/1 kg)
Per serving: about
Total fat8 g
Saturated fat5 g
Total carbohydrate8 g
In food processor, with mandolin or by hand, julienne carrots.
In large skillet, melt butter over medium heat; fry carrots, cardamom, salt and pepper, tossing often, until tender, about 8 minutes. (Make-ahead: Cover and refrigerate for up to 4 hours; rewarm in microwave oven.)
Golden, curry-scented kedgeree is a British dish traditionally made with smoked fish and basmati rice. We've borrowed a lot of the same flavours, added some healthful ingredients like kale, and taken a few shortcuts so you can create this dish in only 30 minutes, with minimal effort.
Portion size4 servings
Credits :Canadian Living Magazine: March 2014
skinless salmon fillets
salt and pepper
sodium-reduced chicken broth
whole grain 20-minute
(such as Uncle Ben
per serving: about
Total fat15 g
Saturated fat3 g
Total carbohydrate52 g
Sprinkle both sides of salmon with a pinch each of the curry powder, salt and pepper. Set aside.
In small saucepan, heat 1-1/2 tsp of the oil over medium-high heat; cook onion, garlic, and remaining curry powder, salt and pepper, stirring, until onion is softened, about 3 minutes. Stir in broth and rice; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 15 minutes.
Stir in kale and peas; cover and cook until no liquid remains and rice is tender, about 5 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork.
Meanwhile, in small nonstick skillet, heat remaining oil over medium heat; cook eggs, stirring, just until set, about 2 minutes. Transfer to plate; set aside.
Wipe out skillet; cook salmon over medium heat, turning once, until golden on both sides and fish flakes easily when tested, about 7 minutes. Let cool slightly; using fork, break into chunks.
Gently stir tomatoes, salmon, eggs and lemon juice into rice mixture.
Let the flavour of fresh ravioli shine with a light lemony butter-based sauce. Stuffed fresh (or frozen) pasta doesn't take long to cook. Check for doneness once the ravioli float to the top.
Prep time15 minutes
Total time20 minutes
fresh vegetable- or cheese-filled ravioli
drained oil-packed sun-dried tomatoes
, drained and rinsed
Per each of 3 servings: about
Total fat18 g
Saturated fat6 g
Total carbohydrate32 g
In saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/3 cup of the cooking liquid, drain.
In large nonstick skillet, heat butter and oil over medium heat until melted; cook sun-dried tomatoes and garlic, stirring often, until fragrant, 2 to 3 minutes. Add pasta, Parmesan, parsley, lemon zest, lemon juice and capers; cook, stirring gently, for 2 minutes. Stir in enough of the reserved cooking liquid to coat.
These hand-held cups not only take less time to make than a full-size strudel but also result in less mess for guests. Use sweet-tart baking apples for the best flavour.
Prep time20 minutes
Total time1 hour & 15 minutes
(such as Northern Spy, Braeburn, Gala or Golden Delicious), peeled, cored and thinly sliced
frozen phyllo pastry
Per piece: about
Total fat11 g
Saturated fat5 g
Total carbohydrate33 g
In large skillet, melt half of the butter over medium heat; cook apples, stirring often, until tender, about 12 minutes. Remove from heat; stir in almonds, honey, lemon juice and salt. Scrape into bowl; refrigerate until lukewarm, about 20 minutes.
In small microwaveable bowl, microwave remaining butter until melted. Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the remaining butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Repeat with remaining phyllo and some of the remaining butter. Halve layers lengthwise; cut crosswise into thirds to make 6 squares.
Press 1 square into bottom and up side of each well of 6-count muffin pan, leaving overhang. Divide apple mixture among cups; fold overhang over top of filling. Brush tops of phyllo with remaining butter. Bake in 350°F oven until golden, 28 to 30 minutes. Let cool in pan for 5 minutes; transfer to serving plates. Dust with icing sugar.