This flavourful snack has the benefits of being low in saturated fat and a source of iron and folate. Pack in plastic bags or airtight containers for on-the-road snacks or school lunches.
Portion size3 servings
Credits :Canadian Living Magazine: June 2012
Per 2 tbsp: about
Total fat3 g
Total carbohydrate10 g
In large bowl, stir together oil, curry powder, garlic powder, cumin, coriander and salt.
Drain and rinse chickpeas; pat dry with towel. Add to bowl, stirring to coat. Spread on rimmed baking sheet; bake in 400°F (200°C) oven, stirring occasionally, until golden, crisp and dried, 35 to 38 minutes.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
"One surefire way to appeal to a crowd is to serve a classic dessert with a fresh twist. These stunning tarts combine the flavours of two standby recipes: cherry pie and tiramisu. The mascarpone topping imparts a rich creaminess that makes the tarts extra indulgent." — Irene Fong, senior Food specialist
Portion size16 servings
Credits :Canadian Living Magazine: January 2016
frozen pitted sour
crème de cassis
sheet (450 g pkg)
whipping cream 35%
dark chocolate (about 1/2 oz)
per serving: about
Total fat16 g
Saturated fat9 g
Total carbohydrate29 g
In saucepan, cook sour cherries, granulated sugar, lemon zest, lemon juice and 3 tbsp water over medium heat, stirring frequently, until cherries are tender yet retain their shape, about 8 minutes. Stir in dried cherries and crème de cassis (if using).
Whisk cornstarch with 3 tbsp water until smooth; whisk into cherry mixture. Cook, stirring, until thickened, about 1 minute. Remove from heat. Let cool completely, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days; stir in 1 tbsp hot water and let stand at room temperature for 30 minutes before continuing with recipe.)
Meanwhile, on large sheet of parchment paper, unroll 1 sheet of the pastry; fold pastry in half. Roll out into 15- x 6-inch (38 x 15 cm) rectangle. Lifting parchment paper by edges, transfer pastry to large rimless baking sheet. Make diagonal 3/4-inch (2 cm) cut at each corner. Repeat with remaining pastry.
Whisk egg yolk with 1 tsp water; lightly brush some of the egg yolk mixture along edges of pastry. Fold edges over, pressing to adhere. Brush remaining egg yolk mixture all over pastry. Prick centres all over with fork.
Bake, 1 sheet at time, in 400°F (200°C) oven until puffed and golden, 12 to 15 minutes. Let cool slightly on pan; using spatula, gently press centres of pastry to flatten. Let cool completely, about 30 minutes.
Meanwhile, in bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; fold into mascarpone mixture.
Spread mascarpone mixture onto centres of pastry; top with cherry mixture. Sprinkle with chocolate.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.