cooked, flaked and cooled
Make cheese sauce by, melting butter in microwave x 1 minute. Stir in flour and heat in microwave 1 minute ( to make roux ). Add salt & pepper. Add milk, stirring several times until thickened by short amounts of time in microwave.
Cut cod fish into 1 inch chunks and cook carefully in the microwave with a 1/2 inch of water in a covered dish. Grease 2 quart casserole. Drain liquid from fish and add to casserole, add sauce and top with grated cheddar cheese. Sprinkle chopped fresh parsley on top. Bake 30 minutes in 350 F degree oven.
These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods. Cost: $0.40 per serving
Portion size15 servings
Credits :Canadian Living Magazine: March 2016
pitted and chopped
whole wheat flour
large-flake rolled oats
each baking powder and
each salt and
per cookie: about
Total fat4 g
Saturated fat3 g
Total carbohydrate17 g
In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl.
In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries.
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ó-inch (1 cm) thickness.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
We've achieved a faster weeknight-friendly version of this classic Sunday casserole by keeping the ingredients simple and baking the pasta at a high temperature for less time. Cost: $2.55 per serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2016
pkg (227 g)
Italian herb seasoning
hot pepper flakes
bottle (680 ml)
strained tomatoes (passata)
per each of 6 servings: about
Total fat19 g
Saturated fat6 g
Total carbohydrate60 g
In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.
Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving 1/2 cup of the cooking liquid, drain. Stir pasta, 3 tbsp of the basil, 2 tbsp of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.
Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.