This easy lunch also doubles as an after-school snack. Let the kids dictate the toppings. Try switching the cheese to smoked provolone, Cheddar or Fontina.
Portion size4 servings
Credits :Canadian Living Magazine: September 2008
Tomato Pizza Sauce recipe
sweet green or red pepper
Per serving: about
Total fat10 g
Saturated fat5 g
Total carbohydrate32 g
Lightly toast English muffins. Place, cut side up, on lightly greased or foil-lined baking sheet.
Spread each half with 1 tbsp (15 mL) of the sauce; sprinkle each with 2 tbsp (25 mL) of the cheese. Sprinkle with green pepper, mushrooms, and pepperoni (if using). Broil 6 inches (15 cm) from heat until cheese is bubbly, about 2 minutes. Let cool slightly.
To pack for lunch, let cool completely. Pack in airtight container. (Make-ahead: Refrigerate in airtight for container up to 12 hours.)
The secret to a perfectly cooked beef stir-fry is placing the steak in the freezer before slicing it. That way, the meat will become nice and firm, allowing you to cut the meat into thin, even slices with ease.
Prep time25 minutes
Total time45 minutes
Portion size4 servings
beef flank marinating steak
chili garlic sauce
salt and pepper
, thinly sliced
shiitake mushrooms, stemmed and sliced
broccoli florets (about 6 cups)
sweet red pepper
, thinly sliced
Per serving: about
Total fat14 g
Saturated fat5 g
Total carbohydrate16 g
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
The rich caramel flavour of buttery baked pecans makes these blondies, the brownie's light-coloured cousin, purely irresistible. Be sure to stir the pecans while they're still warm so they don't harden into one big piece.
Butter Pecans: In bowl, stir together pecans, brown sugar and butter; spread on parchment paper–lined rimmed baking sheet. Bake in 375?F (190?C) oven until browned and bubbly, about 10 minutes. Stir gently while still warm; set aside to cool. Break up any pieces that stick together.
Meanwhile, in large bowl, beat butter with brown sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Fold in pecans. Scrape into parchment paper– lined 13- x 9-inch (3.5 L) cake pan, smoothing top. Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean with just a few moist crumbs clinging, about 35 minutes. Let cool completely in pan.
Brown Sugar Cream Cheese Icing: In large bowl, beat cream cheese with butter until smooth; beat in icing sugar and brown sugar until smooth. Spread over blondies; let stand at room temperature until set, about 30 minutes. Lift out onto cutting board; cut into squares. (Makeahead: Cover and refrigerate for up to 3 days. Bring to room temperature before serving.)
We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.
These layered bars are like three desserts in one! Using a candy thermometer ensures you have the right consistency of caramel (not too soft and not too hard).
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2015
white corn syrup
whipping cream (35%)
roasted salted peanuts
dark chocolate (about 8 oz)
Peanut Butter Shortbread Base:
smooth peanut butter
1 1/2 cup
per square: about
Total fat11 g
Saturated fat6 g
Total carbohydrate18 g
Peanut Butter Shortbread Base: In large bowl, beat butter with peanut butter until fluffy. Beat in brown sugar, vanilla and salt until smooth. Stir in flour, 1/2 cup at a time, to form smooth dough.
Press into parchment paper–lined 9-inch (2.5 L) square cake pan, smoothing top; prick base all over with fork. Bake in 350°F (180°C) oven until edges are golden, about 20 minutes. Let cool completely in pan.
Filling: In saucepan, bring brown sugar, butter, corn syrup, granulated sugar and cream to boil over medium-high heat, stirring. Continue to boil, stirring constantly, until digital thermometer reads 245°F (118°C) or 1 tsp mixture dropped in cold water forms firm ball, about 7 minutes. Remove from heat; stir in vanilla (mixture will bubble up). Pour caramel over crust; sprinkle with peanuts. Let cool for 20 minutes. Refrigerate until firm, about 2 hours.
Ganache Topping: In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate and butter, stirring, until smooth. Pour over filling, smoothing top. Refrigerate until firm in centre, about 1 hour. (Make-ahead: Cover and refrigerate for up to 3 days.)
To finish: Remove from fridge; let stand for 20 minutes. Lift out onto cutting board; using hot dry knife, cut into squares.