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.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
boneless skinless chicken breasts (about 3)
salt and pepper
1 1/2 cup
prepared butter chicken sauce
1 3/4 cup
1 3/4 cup
Per each of 6 servings: about
Total fat31 g
Saturated fat19 g
Total carbohydrate35 g
Sprinkle chicken with salt and pepper. In large cast-iron or ovenproof skillet, melt 1 tbsp of the butter over medium heat; cook chicken, stirring occasionally, until no longer pink inside, about 5 minutes. Transfer to bowl. Set aside.
In same pan, melt remaining butter over medium heat; cook onion, stirring occasionally, until softened, about 2 minutes. Sprinkle in flour; cook, stirring, for 30 seconds. Gradually whisk in milk and butter chicken sauce; cook, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in 1 1/2 cups each of the Cheddar and mozzarella until melted. Stir in chicken and tandoori masala (if using). Meanwhile, in large saucepan of boiling salted water, cook pasta according to package instructions for al dente; drain well.
Stir pasta into chicken mixture until coated. Sprinkle with remaining Cheddar and mozzarella; broil until top is bubbling and lightly browned, about 3 minutes. Let stand for 4 minutes. Sprinkle with cilantro.
This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
2% plain Greek yogurt
extra-virgin olive oil
hot pepper flakes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).