These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods. Cost: $0.40 per serving
Portion size15 servings
Credits :Canadian Living Magazine: March 2016
pitted and chopped
whole wheat flour
large-flake rolled oats
each baking powder and
each salt and
per cookie: about
Total fat4 g
Saturated fat3 g
Total carbohydrate17 g
In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl.
In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries.
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ó-inch (1 cm) thickness.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.
Peeling and seeding tomatoes may take time, but fresh homemade tomato sauce is worth the effort. Firm, ripe plum tomatoes are the best choice for this sauce, and if you grow them in your garden, even better!
Portion size11 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 teaspoon
per 1/2 cup: about
Total fat5 g
Saturated fat1 g
Total carbohydrate8 g
Score an X in bottom of each tomato. In large saucepan of boiling water, cook tomatoes until skins begin to loosen, about 1 minute. Using slotted spoon, transfer to bowl of ice water and chill for 20 seconds; drain.
Working over fine-mesh sieve set over bowl, peel off tomato skins; discard. Core tomatoes and remove seeds to sieve; press seeds to extract juices, reserving 3 cups. Set juices aside. Discard seeds and cores.
In food processor, purée tomato flesh, in batches, until smooth.(Purée should yield approximately 10 cups.) Scrape into bowl. Set aside.
In food processor, purée onions until smooth.
In large Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring occasionally, until golden and liquid has evaporated, about 12 minutes. Stir in garlic; cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, reserved tomato juice, tomato paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring occasionally, until sauce has reduced to about 11 cups, about 1 1/2 hours. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week or freeze for up to 2 months.)
Change it up: Pressure Cooker Fresh Tomato Sauce
Follow first 4 paragraphs as directed. In pressure cooker, heat oil over medium heat; cook onions and garlic as directed. Stir in tomato purée, 2 cups of the reserved tomato juice, the tomato paste, salt and pepper. (Reserve remaining tomato juice for another use.) Secure lid; bring to high pressure over high heat. Reduce heat while maintaining high pressure; cook for 20 minutes. Remove from heat; let pressure release completely, about 2 minutes.
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
skinless salmon fillets
toasted and coarsely ground
Per serving: about
Total fat24 g
Saturated fat4 g
Total carbohydrate6 g
Place salmon on parchment paper–lined rimmed baking sheet; sprinkle with a pinch each salt and pepper. Brush tops with mustard; sprinkle with pistachios, pressing firmly to adhere. Bake in 425F (220C) oven until fish flakes easily when tested with fork, 12 to 15 minutes.
Meanwhile, in large pot of boiling salted water, cook rapini until tender-crisp, about 2 minutes; drain. Transfer to bowl of ice water until chilled; drain well.
In large skillet, heat 1 tbsp olive oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add rapini; sauté until heated through, about 3 minutes. Serve with salmon.