Fresh herbs, lemon and a hint of cayenne transform simple cauliflower and inexpensive drumsticks into an elegant meal. Keep a close eye on the chicken once you set the broiler; it can quickly go from perfectly golden to burned if you aren't careful.
bone-in skin-on chicken drumsticks
(about 900 g total)
salt and pepper
(about 6 cups), trimmed
Per serving: about
Total fat27 g
Saturated fat6 g
Total carbohydrate14 g
In small bowl, stir together parsley, tarragon, garlic, all but 1 tsp of the oil, the lemon juice and cayenne pepper. Set aside.
Sprinkle cauliflower and chicken with all but pinch each of the salt and pepper. Toss cauliflower with half of the parsley mixture; arrange on half of foil-lined rimmed baking sheet. Toss chicken with remaining parsley mixture; spread on other half of baking sheet. Bake in 450°F oven, turning once, for 20 minutes.
Toss green beans with remaining oil, salt and pepper; add to baking sheet alongside cauliflower, rearranging to fit. Bake until vegetables are tender and juices run clear when chicken is pierced, about 6 minutes. Remove vegetables to plate; keep warm. Broil chicken, turning once, until golden, about 4 minutes. Serve with vegetables.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
chipotle chili in adobo sauce
ancho chili powder, ground cumin and salt
pork shoulder roast
diced peeled cored
soft corn tortillas
(6 inches/15 cm) heated
peeled, pitted and chopped
per serving: about
Total fat31 g
Saturated fat9 g
Total carbohydrate39 g
Stir together chipotle chili, vinegar, cinnamon, ancho chili powder, cumin, salt and garlic powder; rub over pork. Arrange slices of onion and pineapple in bottom of slow cooker; place pork over top. Cover and cook on low until pork is tender, about 8 hours.
Transfer pork to large bowl; let cool slightly.
Meanwhile, strain liquid from slow cooker through fine-mesh sieve into heatproof bowl; discard solids. Skim off fat. Return 1 cup of the liquid to slow cooker; discard remaining liquid. Whisk cornstarch with 1 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Using 2 forks, break pork into bite-size pieces; stir into thickened liquid to coat. Just before serving, stir in diced pineapple. (Fruit acids will turn pork mushy if added ahead of time.) Top tortillas with pork mixture, avocados, radishes, red onion, sour cream and cilantro.
Think it's impossible to make lasagna on a weeknight? This dynamic mix of veggies and pasta still delivers comforting flavour but comes together quickly because there's no fussy layering.
Prep time15 minutes
Total time25 minutes
Portion size4 servings
Per serving: about
Total fat19 g
Saturated fat8 g
Total carbohydrate51 g
Break lasagna noodles into thirds. In large saucepan of boiling salted water, cook noodles according to package instructions until al dente, 7 to 9 minutes; drain. Meanwhile, chop half of the basil; stir with ricotta. Set aside.
In cast-iron or ovenproof skillet, heat oil over medium heat. Using vegetable peeler, slice zucchini and carrot lengthwise into long ribbons; cook until tender, 3 to 5 minutes. Add noodles and pasta sauce; simmer, stirring occasionally, until warm, about 3 minutes.
Sprinkle with mozzarella; dollop with ricotta mixture. Bake in 475°F oven until mozzarella is melted, 7 to 10 minutes. Tear remaining basil into small pieces; sprinkle over top.
Tip from The Test Kitchen: Looking for a flavourful way to increase your veggie intake? Double the quantity of zucchini and carrot while omitting the noodles in this recipe.
This richly spiced apple butter makes more than you'll need for a single loaf of bread, but it'll keep in your fridge for a week or in your freezer for up to two months. Spread it onto warm bread and rolls, or stir it into cake batters in place of applesauce.
Prep time20 minutes
Total time6 hours & 15 minutes
chopped cored peeled baking
(about 1.25 kg)
each ground cloves, ground allspice, nutmeg and
apple juice or
Per 1 tbsp: about
Total fat0 g
Saturated fat0 g
Total carbohydrate6 g
In slow cooker, combine apples, brown sugar, granulated sugar, cinnamon, cloves, allspice, nutmeg and salt. Stir in apple juice; cover and cook on high until apples are very tender, about 4 hours.
Scrape mixture into large bowl; using immersion blender, purée until smooth. (Alternatively, in batches, purée in upright blender.) Stir in lemon juice. Bring to room temperature, about 45 minutes. Cover and refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week or freeze for up to 2 months; thaw before using.)
Tip from The Test Kitchen: For the best flavour, use a combination of your favourite sweet-tart cooking apples. We used a mix of McIntosh, Granny Smith, Golden Delicious and Gala.