Coming from the azores Islands, I am inspired to cook a lot of seafood. Because I work crazy hours, I want something that is quick, easy, and good for me and my husband. My family gets together a least once a week, and they look forward to eating different foods from our culture, since their wives are both Canadian, and don't cook a lot. The dish is served on a plain white plate, drizzled with a bit of olive oil over it, and some green and black olives surrounding it. Very simple, but elegant.
Portion size8 servings
Yukon Gold potatoes
Cook potatoes in a large pot in salted boiling water. Add cod at the last 5 minutes of cooking the potatoes. Drain and cool. Meanwhile, heat olive oil in a large skillet. Add onoins and garlic, and cook until translucent, being careful not to let onions burn, add mushrooms and cook until soft, add spinach, continue to cook until spinach is soft. Add salt and pepper. Remove to a bowl. In the same skillet, add the remaining olive oil and butter or margarine, add flour, and cook stirring with a wire wisk. Slowly add milk and wine and continue to stir until thick and smooth. Add egg yolks, salt and pepper and continue to cook for another 2 minutes. Slice potatoes, and place in the bottom of a large cassarole dish, layer cod over top, then onion mixture. Pour white sauce over top, covering onion mixture. Sprinkle cheese evenly over top. Bake in a 400F oven for 30 minutes or until cheese is golden brown. Serve on a plain dish drizzled with olive oil and green and black olives
You may have seen chocolate-dipped bacon at your local food fair or bacon in chocolate-bar form at your local specialty store, but I promise you that this version surpasses anything else. Dipping the candied bacon only halfway allows guests to grab a piece without getting their hands covered in chocolate.
Portion size18 servings
(about 8 oz/225 g)
good-quality dark chocolate
(such as Lindt), melted
Cut each slice of bacon crosswise into 3 pieces; place on lightly greased rack on foil-lined rimmed baking sheet. Sprinkle with one-third of the sugar, pressing gently to adhere.
Bake in 400F (200C) oven until sugar starts to bubble, about 7 minutes. With tongs, turn bacon; sprinkle with remaining sugar. Bake until sugar is golden and bubbly and bacon is lightly crisp, about 8 minutes. Let cool completely.
Dip each bacon piece halfway into chocolate, allowing any excess to drip off. Place on waxed paper–lined baking sheet; refrigerate until set, about 10 minutes.
Everyone has a favourite go-to macaroni casserole, but this Salmon Cheddaroni from our archives might just become your new weeknight comfort meal. An easy bread-crumb topping creates a crispy crust, making every bite as tasty as the last. Serve with steamed vegetables. Cost: $2.30/serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2015
1 1/4 cup
1 3/4 cup
1 1/2 cup
(each 213 g)
red sockeye salmon
drained and flaked
1 1/2 cup
fresh bread crumbs
PER SERVING: about
Total fat33 g
Saturated fat18 g
Total carbohydrate32 g
In large saucepan of boiling lightly salted water, cook pasta according to package
Meanwhile, in separate large saucepan, melt half of the butter over medium heat; cook onion and garlic, stirring, until onion is tender, about 4 minutes.
Sprinkle in flour; cook, stirring, until light golden, about 3 minutes.
Gradually whisk in milk until smooth. Add Worcestershire sauce and cook, whisking constantly, until thick enough to coat back of spoon, about 4 minutes.
Stir in Cheddar until melted. Stir in sour cream, salmon and pasta. Scrape into lightly greased 8-cup (2 L) casserole dish or baking dish.
Melt remaining butter; mix with bread crumbs and sprinkle over top of casserole. Bake in 350 F (180 C) oven until topping is golden and casserole is bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.