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.
We've achieved a faster weeknight-friendly version of this classic Sunday casserole by keeping the ingredients simple and baking the pasta at a high temperature for less time. Cost: $2.55 per serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2016
pkg (227 g)
Italian herb seasoning
hot pepper flakes
bottle (680 ml)
strained tomatoes (passata)
per each of 6 servings: about
Total fat19 g
Saturated fat6 g
Total carbohydrate60 g
In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.
Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving 1/2 cup of the cooking liquid, drain. Stir pasta, 3 tbsp of the basil, 2 tbsp of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.
Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.
If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.
Portion size4 servings
Credits :Canadian Living Magazine: February 2016
Herbed Bread Crumbs:
fresh bread crumbs
Wild Mushroom Soup:
(such as chanterelle, shiitake and/or oyster), tough stems removed and mushrooms chopped
sodium-reduced vegetable broth
salt and pepper
per serving: about
Total fat14 g
Saturated fat8 g
Total carbohydrate13 g
Wild Mushroom Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook mushrooms and rosemary, stirring occasionally, until mushrooms are tender and beginning to brown and almost no liquid remains, about 10 minutes.
Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Working in batches, purée soup in blender until smooth. Return soup to clean Dutch oven or large saucepan; heat over medium-low heat. Whisk in mascarpone, lemon juice, salt, pepper and nutmeg. (Make-ahead: Refrigerate in airtight container for up to 2 days; reheat before serving.)
Herbed Bread Crumbs: While soup is simmering, in small nonstick skillet, melt butter over medium heat; cook bread crumbs, stirring occasionally, until light golden, about 3 minutes. Add parsley and lemon zest; cook, stirring, until fragrant, about 1 minute. Serve over soup.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse torn fresh bread in a food processor.