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.
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
cored and thinly sliced
cored and thinly sliced
peeled and cut in segments
bottle (750 ml)
per each of 8 servings : about
Total carbohydrate27 g
Place cranberries in heatproof bowl. In small saucepan, bring sugar, star anise, cinnamon sticks and 1/2 cup water to boil, stirring frequently; pour over cranberries. Let cool completely.
In pitcher, combine cranberry mixture, apple, pear and salt. Let stand for 2 hours, stirring twice. Stir in clementines, orange-flavoured liqueur and bitters. Add ice cubes; pour in sparkling wine. Serve immediately.
Ruby raspberry jam peeking through snowflakes makes these pretty cookies as fun to look at as they are to eat.
Portion size24 servings
Credits :Canadian Living: Holiday Baking 2014
2 1/2 cups
seedless raspberry jam
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate22 g
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 3 additions just until combined. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) square cookie cutter or knife, cut out shapes, rerolling scraps as necessary. Using 1 1/2-inch (4 cm) snowflake-shaped cookie cutter, cut out snowflakes in centres of half of the cookies (reserve scrap snowflake shapes to bake later). Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined rimless baking sheets; refrigerate until firm, about 20 minutes. Bake, 1 sheet at a time, in 375?F (190?C) oven until bottoms and edges are light golden, about 10 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Spread scant 1 tsp of the jam over bottoms of each whole cookie, leaving 1/2-inch (1 cm) border uncovered along edges. Sandwich with cut-out cookies, flat sides down. Dust with icing sugar. (Make-ahead: Store in airtight container for up to 24 hours.)
The rich flavours of this creamy dip are based on classic cheese fondue. Emmental becomes wonderfully stretchy when melted, while Parmesan adds sharpness, resulting in the best combination of flavour and texture. A touch of wine gives it an authentic fondue taste.
Portion size3 servings
Credits :Canadian Living Magazine: December 2014
(about 150 g)
grated parmesan cheese
(about 30 g)
dry white wine
per each of 8 servings: about
Total fat13 g
Saturated fat8 g
Total carbohydrate5 g
In large bowl, combine Emmental cheese and Parmesan cheese; set aside.
In saucepan, melt butter over medium heat; whisk in flour. Cook, whisking constantly, until golden, 3 to 4 minutes. Remove from heat; gradually whisk in milk until smooth.
Return saucepan to medium heat; cook, whisking constantly, until thickened, about 4 minutes. Whisk in cream cheese until smooth. Whisk in 2-1/4 cups of the Emmental cheese mixture until melted. Whisk in wine, mustard, chives and pepper.
Scrape mixture into 2-cup (500 mL) ovenproof dish. Sprinkle with remaining Emmental cheese mixture. Broil on foil-lined rimmed baking sheet until bubbly and golden around edge, 5 to 7 minutes. Let stand for 10 minutes before serving.