Serve with chicken or pork or, for a vegetarian meal, with a crunchy sweet red and green pepper salad. The squash can be grated up to eight hours ahead, by hand or in the food processor, then refrigerated. Delicata and butternut work best.
Peel and seed squash; grate to make about 3 cups (750 mL). Pat dry with paper towel. In large bowl, whisk together onion, egg, flour, salt, thyme and pepper. Stir in squash.
Heat large nonstick skillet over medium heat; brush with oil. Using 1/4 cup (50 mL) packed squash mixture per pancake, drop into pan. Flatten with spatula to 1/2-inch (1 cm) thickness; cook for about 2 minutes or until golden. Turn and cook for about 3 minutes longer or until golden brown and crisp.
Transfer to baking sheet; place in 250°F (120°C) oven to keep warm. Repeat with remaining mixture.
This diner classic is ideal for those nights when you don't know what to eat and don't really feel like cooking. It cooks in minutes and is incredibly versatile—the sky's the limit when it comes to the fillings you can add.
Portion size2 servings
Credits :Canadian Living Magazine: May 2014
sweet green pepper
Black Forest ham
diced (about 3 slices)
salt and pepper
old Cheddar cheese
PER SERVING: about
Total fat22 g
Saturated fat10 g
Total carbohydrate47 g
In large nonstick skillet, melt butter over medium heat; cook onion, green pepper and ham, stirring occasionally, until onion is softened and light golden, about 5 minutes.
Meanwhile, whisk together eggs, milk, salt and pepper. Pour into pan; cook, lifting edge occasionally with spatula to allow uncooked mixture to flow underneath, until almost set, about 3 minutes.
Sprinkle with cheese; fold in half and cook until set, about 2 minutes. Cut in half; sandwich each between toast.
Moist, savoury mini muffins are the perfect bite-size addition to lunch for kids who love little snacks. To satisfy your finger-food lover, load up a lunch box with two or three muffins, some sliced veggies, grapes and hummus.
Portion size24 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
1 1/4 cup
Per muffin: about
Total fat2 g
Saturated fat1 g
Total carbohydrate6 g
In large bowl, whisk together flour, sugar, baking soda and salt. Whisk together egg, buttermilk and butter; pour over dry ingredients. Sprinkle with Cheddar cheese, ham and onion; stir just until combined.
Spoon into 24 greased mini muffin cups. Bake in 400°F (200°C) oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes.
Let cool in pan on rack for 2 min- utes. Transfer to rack and let cool completely. (Make ahead: Store in airtight container for up to 2 days or wrap individually and freeze in air- tight container for up to 2 weeks.)
Change it up Corn and Roasted Red Pepper Mini Muffins
Increase salt to 1/4 tsp. replace ham and Cheddar cheese with 1/3 cup each fresh or thawed frozen corn kernels and finely diced roasted red pepper.
Fluffy on the inside and crispy on the outside, these potatoes truly deserve their “ultimate” status. Duck fat is the key to their rich flavour, but you can customize the taste by switching up the type of fat.
Portion size4 servings
Credits :Canadian Living Magazine: January 2015
peeled and cut in 1-1/2-inch (4 cm) pieces
goose, beef or chicken fat (or 2 tbsp each olive oil and melted unsalted butter)
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate37 g
In large saucepan of boiling salted water, cook potatoes just until forktender, about 6 minutes. Drain well.
In roasting pan, heat duck fat in 450 F (230 C) oven just until beginning to smoke, about 4 minutes. Remove from oven; standing back and averting face, add potatoes. Sprinkle with salt and pepper; stir to coat. Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.
The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
Portion size8 servings
Credits :Canadian Living Magazine: July 2014
(such as russet)
dried morel mushrooms
sodium-reduced beef broth
sodium-reduced chicken broth
per serving: about
Total fat39 g
Saturated fat14 g
Total carbohydrate51 g
Gravy: In small bowl, pour warm water over mushrooms; let stand until softened, about 15 minutes.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, shallots, garlic, tomato paste and thyme until onions and shallots are softened and golden, about 5 minutes. Stir in beef broth, chicken broth, peppercorns, vinegar, sugar, Worcestershire sauce, sage, salt, mushrooms and mushroom soaking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve into large glass measure. Discard onion mixture.
In same Dutch oven, melt butter over medium heat; add flour, whisking constantly, until mixture forms smooth paste and is pale butterscotch colour, about 4 minutes. Whisk in reserved broth mixture; bring to boil. Reduce heat and simmer, whisking constantly, until thickened, about 5 minutes.
In deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.
Working in small batches, blanch potatoes in oil until barely golden, 30 to 45 seconds. Transfer to paper towel–lined baking sheet to drain.
Working in batches, return potatoes to oil and fry until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain.
Divide half of the cheese curds among 8 bowls; top each with some of the fries and the remaining cheese curds. Top with gravy.