Prepare spaghetti squash by either of the following methods: *Poke squash in several places and microwave 15 min. on high power, turning over after 8 minutes. Cook longer if necessary, until squash is tender but still slightly firm. Cut in half, cool slightly before handling. Remove seeds (may reserve for roasting a tasty snack). Then spaghetti, using a fork to scrape pulp from inside of shells. Place pulp in colander to drain.** OR *Preheat oven to 350 F. Cut squash in half. Scrape out seeds. Bake, cut sides down, on lightly greased, rimmed baking sheet until tender but still a bit firm, 45 min-1 hour. Turn halves over and let cool slightly before handling. Then spaghetti, using a fork to scrape pulp from inside of shells. Place in colander to drain.** While squash bakes saute onions and garlic in oil, until soft and translucent. Preheat oven, or increase oven temperature, to 400F. Lightly grease 10x15-inch baking dish. In large mixing bowl, combine bread crumbs, red pepper, salt and pepper. Stir in onions and garlic. Add the parsley, mozzarella and cheddar cheeses and stir to combine. Fold in cooked, drained, squash and mix well. Pour into prepared pan. Bake for 30-40 minutes, until bubbling and browned on top. ** If shells remain firm and intact you may fill the shells with prepared casserole mixture and bake right in the shells. Place filled shells on rimmed baking sheet and bake as above.
You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
Portion size6 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat7 g
Saturated fat5 g
Total carbohydrate24 g
In blender or large spouted bowl with whisk, mix together eggs, milk, flour, sugar and salt until smooth.
Heat 10-inch (25 cm) cast-iron or ovenproof skillet over medium-high heat; add butter, swirling pan until melted. Pour in batter. Transfer to 475°F (240°C) oven; bake until puffed and browned, about 13 minutes. Using spatula, gently loosen pancake from pan.
Tip from The Test Kitchen: The Dutch baby pancake is traditionally served with fruit and other sweet toppings, but it also lends itself to savoury flavours.
(about 915 g), peeled and cut in 3/4-inch (2 cm) chunks
mini red-skinned potatoes
cut in 1/2-inch (1 cm) chunks
sodium-reduced chicken broth
whipping cream 35%
Flaky Butter Herb Pastry:
1 2/3 cup
per serving: about
Total fat26 g
Saturated fat14 g
Total carbohydrate33 g
Flaky Butter Herb Pastry: In food processor, pulse flour with salt. Add 1/4 cup of the butter; pulse until combined. Add remaining butter; pulse until mixture forms pea-size pieces, about 5 times. Drizzle ice water evenly over mixture (not through feed tube). Pulse 6 to 8 times, until loose ragged dough forms (do not let mixture form ball). Transfer to floured 20-inch (50 cm) length of waxed paper; press dough into rectangle. Dust with flour; top with another 20-inch (50 cm) length of waxed paper. Roll out to 15- x 12-inch (38 x 30 cm) rectangle; remove top sheet of waxed paper. Sprinkle with parsley.
Using bottom sheet of waxed paper to lift, fold 1 long edge over one-third of pastry; fold opposite long edge over top (pastry will form 15- x 4-inch/38 x 10 cm rectangle). Starting from 1 short end, roll up tightly into cylinder; flatten into 5-inch (12 cm) square. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 5 days or freeze in airtight container for up to 2 weeks.)
Meanwhile, in Dutch oven or heavy-bottomed saucepan, melt 2 tbsp of the butter over medium-high heat; working in batches, saut? chicken until browned, 8 to 10 minutes. Transfer to bowl.
In same Dutch oven, melt remaining butter over medium heat; cook mushrooms, shallots, thyme and bay leaf, stirring occasionally, until softened and golden, about 6 minutes. Add wine; cook, stirring until no liquid remains, about 2 minutes.
Stir in rutabaga, potatoes, carrots, salt and pepper; cook, stirring occasionally, for 5 minutes. Stir in broth and chicken with any juices; bring to boil. Reduce heat, cover and simmer until vegetables are tender-crisp, about 12 minutes.
Whisk flour with 1/2 cup water; stir into chicken mixture. Bring to boil; reduce heat and simmer, stirring occasionally, until liquid thickens and vegetables are tender, about 6 minutes. Stir in peas, cream and parsley; cook for 1 minute. Remove from heat; stir in lemon juice. Discard thyme and bay leaf.
Scrape mixture into 13- x 9-inch (3 L) baking dish; let cool for 30 minutes. (Make-ahead: Refrigerate until cold; cover and refrigerate for up to 24 hours. Increase baking time by 15 to 20 minutes.)
Meanwhile, on floured work surface, roll out pastry to 15- x 11-inch (38 x 28 cm) rectangle (large enough to? fit top of baking dish and leave 1-inch/2.5 cm overhang). Transfer to rimless baking sheet; refrigerate until firm, about 30 minutes.
Arrange pastry over top of baking dish, pulling taut over rim. Whisk egg yolk with 1 tsp water; brush over pastry. Using sharp knife, cut 3 to 4 steam vents in pastry. Bake on rimmed baking sheet in 425 F (220 C) oven until pastry is puffed and golden, about 35 minutes. Let cool for 20 minutes before serving.
Delectable, sophisticated bars make an elegant addition to any sweet tray.
Portion size40 servings
Credits :Canadian Living Magazine: Holiday Best 2013
chocolate wafer crumbs
per bar: about
Total fat16 g
Saturated fat8 g
Total carbohydrate19 g
In bowl, combine chocolate wafer crumbs, pecans and sugar; stir in butter until moist- ened. Pat into parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325F (160C) oven for 15 minutes. Let cool in pan on rack.
Topping: Place white chocolate and semisweet chocolate in separate bowls. In saucepan, bring cream to boil; pour 1 cup cream over each chocolate. Let stand for 2 minutes; stir until melted.
Divide orange liqueur between bowls. Cover and let semisweet chocolate mixture stand at room temperature. Cover and refrigerate white chocolate mixture, stirring occasionally, until firm, 1-1/2 to 2 hours.
With mixer, beat white chocolate mixture at low speed just until lightened in colour and texture, about 30 seconds. Spread over base. Refrigerate until firm, about 1 hour.
Repeat beating with semisweet chocolate mixture. (If too firm, warm slightly over warm water.) Spread over white chocolate mixture.
Garnish: With tip of sharp knife, mark into 40 bars; place pecan half in centre of each. Cover with plastic wrap; refrigerate until firm, about 4 hours. Cut into bars. (Make-ahead: Cover and refrigerate for up to 5 days or freeze for up to 1 month.)
It might seem odd to bake an avocado, but you'll love how creamy and luscious it becomes—especially with a bacon-topped egg nestled in the centre. Serve with a dash of hot sauce and a few toast soldiers for dipping.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
halved and pitted
salt and pepper
PER SERVING: about
Total fat21 g
Saturated fat4 g
Total carbohydrate8 g
In skillet, cook bacon over medium heat, turning once, until crisp, about 8 minutes. Drain on paper towel–lined plate. Chop bacon; keep warm.
Using spoon, scoop out some of the avocado flesh, leaving 1/2-inch (1 cm) thick walls; reserve flesh for another use.
Place each avocado half, cut side up, in well of muffin tin to stabilize; sprinkle with half each of the salt and pepper. Crack one egg into each avocado half; sprinkle with bacon and remaining salt and pepper.
Bake in 425 F (220 C) oven until whites are just set and yolks are still runny, about 15 minutes. Let stand for 5 minutes before serving.