This is a quick and easy meal that is impressive enough to serve to company!
Portion size5 servings
1 1/2 cup
In saucepan, heat Olive Oil. Grate carrot. Finely chop onion. To Olive oil add the carrot, onion, parsley and basil. Season to taste with pepper and salt. Saute this combination until onion are translucent. In separate large mixing bowl combine Ricotta cheese, egg. Add carrot mixture. In another medium mixing bowl combine chunky pasta sauce and water. Spread half of the sauce mixture in the bottom of a 13"x9" baking dish. Fill cannelloni noodles with cheese mixture** and place on sauce in dish. Cover with remaining sauce. Cover and bake at 350 degrees for 45-50 minutes until tender. **A great trick I use is to "load" the cheese mixture into a large freezer bag and cut a corner of the bag off, just enough to fit inside the cannelloni tube. I then fill the tubes by squeezing the bag in a similar manner as using a cake decorator.
Chorizo sausage adds spicy heat to this hearty winter soup. The fat left in the pan after cooking the meat infuses the cabbage with flavour. If you're not a fan of sweet potatoes, you can substitute with the yellow-fleshed variety.
Prep time15 minutes
Total time30 minutes
dry-cured chorizo sausage
(about 2 total), halved lengthwise and thinly sliced crosswise
Quarter head green
, thinly sliced (about 4 cups)
, peeled and cubed
, drained and rinsed
sodium-reduced chicken broth
Per each of 8 servings: about
Total fat18 g
Saturated fat7 g
Total carbohydrate26 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook sausages, stirring often, until crisp, about 5 minutes. Using slotted spoon, transfer to plate. Set aside.
In same pan, stir-fry cabbage and caraway seeds over medium-high heat until cabbage is tender-crisp, about 2 minutes. Scrape into small bowl. Set aside.
In same pan, bring sweet potatoes, beans, broth and 3 cups water to boil. Reduce heat to medium, partially cover and simmer until sweet potatoes are tender, 12 to 15 minutes.
Ladle 2 cups of the soup into blender and purée until smooth; return to pan. Stir in sausages, cabbage mixture and thyme; cook over medium heat, stirring occasionally, until warmed through, about 5 minutes.
Cheesy, creamy broccoli soup is a family-friendly dish that's a great way to get kids to eat their veggies. The crispy Cheddar croutons add a satisfying crunch. For a lighter finish, replace the sour cream with Greek yogurt.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
leeks (white and light green parts only)
yellow-fleshed potatoes (about 450 g total)
peeled and (cut in 1/2-inch (1 cm) cubes
Broccoli Soup: Cut stem from broccoli head; cut head into florets to yield 5 cups. Trim bottom end from stem; peel outer layer. Slice stem to yield 3/4 cup. Set aside.
In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook leeks, potatoes and broccoli stem, stirring occasionally, until leeks are softened, about 12 minutes. Add garlic, savory and mustard; cook, stirring, until fragrant, about 1 minute.
Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer for 5 minutes. Stir in broccoli florets; simmer until broccoli stems and potatoes are tender, about 8 minutes. Stir in Cheddar until melted; stir in parsley.
Working in batches, purée soup in blender until smooth. Pour into clean Dutch oven or large saucepan; heat over medium-low. Whisk in sour cream, salt and pepper; cook until heated through. (Make-ahead: Refrigerate in airtight container for up to 2 days or freeze for up to 2 weeks.)
Cheddar Croutons: While soup is simmering, in bowl, toss baguette with oil to coat. Arrange in single layer on parchment paper–lined baking sheet; sprinkle with Cheddar. Bake in 400°F (200°C) oven, turning once, until baguette is golden and cheese is melted, about 10 minutes. Break apart croutons; serve over soup.
Tip from The Test Kitchen: When blending a hot soup, work in small batches and remove the vent from your blender lid, covering the hole with a folded tea towel to relieve any pressure caused by escaping steam.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
This savoury pancake makes a great starter for a small group or a hearty meal that serves one or two people. Look for okonomi sauce and bonito flakes at Asian supermarkets. If you can't find the more richly flavoured Japanese-style mayonnaise, substitute with regular mayo.
Prep time30 minutes
Total time30 minutes
Portion size6 servings
packed finely shredded
(31 to 35 to count), peeled, deveined and cut crosswise in 1/2-inch pieces
, thinly sliced
sodium-reduced chicken broth
, cut in crosswise thirds
or tonkatsu sauce
(such as Kewpie)
Per serving: about
Total fat13 g
Saturated fat5 g
Total carbohydrate18 g
Okonomiyaki: In bowl, toss together cabbage, shrimp, green onions and ginger.
In large bowl, whisk together flour, salt and pepper. In separate bowl, whisk together broth, egg and bonito flakes; whisk into flour mixture until combined. Stir in cabbage mixture.
In 10-inch nonstick or cast-iron skillet, heat oil over medium heat. Pour in batter, spreading to edges; arrange bacon over top. Cook until bottom is light golden, 5 to 6 minutes. To turn, using spatula, gently slide pancake onto plate, bacon side up; quickly invert pancake into pan. Cook until bacon is crisp, about 6 minutes. Using 2 large spatulas, transfer pancake to plate, bacon side up.
Topping: Drizzle pancake with okonomi sauce and mayonnaise; sprinkle with bonito flakes and green onions.