1. Preheat the oven to 350 degrees Fahrenheit. 2. Slice the zucchini into ¼ inch round coins, and set off to the side. 3. Dice the onion, and set it off to the side. 4. Mince the garlic cloves and set them aside with the onions. 5. Finely grate the carrot and set it aside as well. 6. Chop the broccoli into thumbnail sized pieces and set to the side. 7. Grate the skim milk cheese, and set aside. 8. In a small bowl, lightly beat the egg. Stir in a ½ cup of the mozzarella, the cottage cheese and the flour. 9. In a large non-stick frying pan heat the olive oil over medium heat and sauté the onion and garlic tender. 10. Add the ground chicken, and begin to brown. 11. Immediately add the carrots, broccoli, tomato sauce, oregano, basil and garlic seasoning. Bring the entire mixture to a consistent heat for 10 minutes or until the chicken is cooked through. Season with salt and pepper, before removing from the heat. 12. Pour half of the meat mixture into the bottom of a 1½ quart roasting pan. 13. Top the meat mixture with half of the zucchini coins and then cover the zucchini with all of the cheese mixture. 14. Next, cover the cheese mixture with the remaining meat mixture, and finish by covering with remaining zucchini coins. 15. Bake uncovered for 35 minutes. 16. Remove from the oven and sprinkle with the remaining mozzarella cheese. Return to the oven and bake for an additional 10 minutes. 17. When the dish is done baking, remove it from the oven and allow it to start for 10 to 15 minutes so that it cools and solidifies. Then enjoy!
Marshmallows become a gooey topping in this chocolate chip-studded twist on a blondie.
Portion size48 servings
Credits :Canadian Living Magazine: February 2013
2 1/2 cups
2 1/2 cups
1 1/4 teaspoon
1 1/4 cup
semisweet chocolate chips
Per piece: about
Saturated fat3 g
Total carbohydrate21 g
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. Whisk flour with salt; stir into butter mixture in 2 additions. Stir in 1 cup of the chocolate chips just until combined. Spread in parchment paper–lined or greased 13- x 9-inch (3 L) baking dish; smooth top.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 25 minutes.
Sprinkle with remaining chocolate chips. Sprinkle with marshmallows, leaving 1/2-inch (1 cm) border to prevent sticking to sides of pan. Bake until marshmallows are puffed, about 3 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.) With greased sharp knife, cut into squares.
Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.
Prep time50 minutes
Total time6 hours & 30 minutes
Portion size8 servings
1 1/2 cup
chocolate wafer crumbs
White Chocolate Custard:
2 1/4 cups
good-quality white chocolate
(about 2 1/3 oz), chopped
whipping cream (35%)
good-quality white chocolate
(about 2 oz), shaved
Per serving: about
Total fat32 g
Saturated fat18 g
Total carbohydrate43 g
Crust: In large bowl, mix wafer crumbs with butter until moistened. Press into bottom and up side of 9-inch pie plate. Bake in 325°F oven until firm and dry, about 12 minutes. Let cool completely.
White Chocolate Custard: Meanwhile, in bowl, whisk together egg yolks, 1 cup of the milk, the sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scrape custard into crust, smoothing top. Refrigerate until custard is set, about 3 hours.
Topping: Beat together cream, vanilla and sugar until stiff peaks form; spoon over top of filling. Sprinkle with chocolate.
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.)
This clementine-and-ginger glaze is so easy to make. It's perfect paired with salmon, but any fish will do. Serve with rice or noodles.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
skinless salmon fillets
(about 550 g total)
salt and pepper
grated clementine zest
(about 4 clementines)
finely chopped peeled
, peeled and segmented
Per serving: about
Total fat21 g
Saturated fat5 g
Total carbohydrate12 g
Sprinkle fish with half each of the salt and pepper. In large nonstick skillet, heat half of the oil over medium-high heat; cook fish, turning once, until edges are golden, about 5 minutes. Transfer to plate.
In small bowl, whisk together clementine zest, clementine juice, lemon juice, honey, cornstarch and remaining salt and pepper.
In same pan, heat remaining oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add clementine juice mixture; cook, stirring, until slightly thickened, about 1 minute. Add fish and clementine segments; cook, stirring occasionally, until fish flakes easily when tested, about 2 minutes. Transfer to serving dishes; sprinkle with chives.