This is a great, quick, easy and yummy pasta dish. As a child I was brought up with fennel as a snack. It's great after lunch or dinner(sometimes drizzled with a little olive oil and balsamic vinegar). If I would bring for lunch at work everyone would think I was eating onions! Not many people have experimented with fennel...so this recipie allows people to experience this great vegetable in a new and delicious way. Enjoy!
Portion size8 servings
(can be whole wheat if you like)
extra virgin olive oil
2 1/2 cups
coarse sea salt
Canadian back bacon
1. In a non stick skillet, over medium heat fry up the bacon which should be cut into medium pieces. Once bacon is cooked, place crumbled bacon on a paper towel sheet to allow the oil to drain. In the same skillet, heat oil (2 tsp) then lightly saute the thinly sliced onion, thinly sliced fennel and two cloves of garlic until all the flavours have caramelized together. Once a nice golden brown colour, place them on a paper towel to drain any excess oil. 2.Meanwhile, in another large pot add 2 tsp. of oil and lightly saute 2 cloves of chopped garlic, add diced tomatoes, oregano, pinch of salt and capers. Let tomato sauce come to a light boil and then have it simmer. Once sauce has simmered for about 20-25 mins. transfer the onions, fennel and Canadian back bacon into the tomato sauce and allow it to continue simmering. 3.In another large pot bring to boil some salt & water and cook the fusilli pasta until tender but firm (for about 12-14 minutes depending on brand). Drain it and return to pot. Add tomato mixture and 1/2 the cheese, toss to coat all the pasta. Serve in bowl and sprinkle with an additional parmesam cheese (as much or as little depending on how much you like your cheese).
Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
stems and leaves separated
about 1 large
vegetable oil for frying
hot pepper flakes
per each of 10 servings: about
Total fat10 g
Saturated fat1 g
Total carbohydrate10 g
Cut Swiss chard stems into 1/2-inch (1 cm) lengths; coarsely chop Swiss chard leaves. Set aside.
In large bowl, sprinkle onion with cornstarch and pinch of the salt; toss to coat. Shake off any excess.
In cast-iron or heavy-bottomed skillet, add enough vegetable oil to come 1/4 inch (5 mm) up side; heat over medium heat. Working in batches, fry onions, stirring occasionally, until crisp and golden, 2 to 3 minutes. Using slotted spoon, remove to paper towel–lined plate to drain. (Make-ahead: Store at room temperature for up to 2 hours.)
In large nonstick skillet, heat together olive oil, garlic and hot pepper flakes over medium heat; cook, stirring often, until fragrant and edges of garlic are golden, about 2 minutes. Add Swiss chard stems, remaining salt and the pepper; cook, stirring occasionally, until tender-crisp, 8 to 10 minutes. Add half of the Swiss chard leaves; cook, stirring, until beginning to wilt, about 1 minute. Add remaining Swiss chard leaves; cook, stirring, until wilted, about 4 minutes.
In small bowl, whisk together lemon juice, mustard and honey. Stir into Swiss chard mixture. Scrape into bowl; top with onions.
Tip from The Test Kitchen: Try the frizzled onions over sautéed green beans, broccoli or any green vegetable.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
20-minute whole grain
vegetable oil or
quartered lengthwise and cut crosswise in scant 1/2-inch (1 cm) thick pieces
trimmed and cut in 1-inch (2.5 cm) lengths
In saucepan, cook rice according to package instructions.
Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.
Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.
Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.
Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Portion size16 servings
Credits :Canadian Living Magazine: April 2015
peeled and cut in scant 1/4-inch (5 mm) thick rounds
trimmed, cored and thinly sliced
whipping cream 35%
per serving: about
Total fat9 g
Saturated fat6 g
Total carbohydrate26 g
In large bowl, gently toss together potatoes, fennel, thyme, garlic, salt and pepper until well combined. In small bowl, whisk cream with potato starch until smooth.
In lightly greased slow cooker, layer half of the potato mixture. Sprinkle with one- quarter of the Gruyère and half of the bacon. Pour in half of the cream mixture. Top with remaining potato mixture, another quarter of the Gruyère and the remaining bacon and cream mixture.
Cover and cook on high until potatoes are tender, about 4-1/2 hours. Turn off slow cooker; sprinkle with remaining Gruyère. Cover and let stand until cheese is melted and some of the liquid has absorbed, about 15 minutes.
Tip from The Test Kitchen: We've made this dish without gluten by using potato starch as a thickener, but feel free to substitute with all-purpose flour if gluten isn't a concern for your guests.