- Portion size 625 servings
- Credits : Canadian Living Magazine: December 2005
- 1/4 cup meringue powder
- 4 2/3 cups icing sugar
Breaded Pork Chops with Spiced Potatoes and Carrots Image by: Angus Fergusson
Fifteen minutes of hands-on time is all you need to prep this crowd-pleaser. Get the veggies in the oven first, as they take longer to cook than the pork. For even cooking, cut any larger chunks of carrot in half.
Spiced Potatoes and Carrots: In bowl, toss together potatoes, carrots, oil, cumin, garlic powder, salt and pepper. Arrange in single layer on parchment paper–lined rimmed baking sheet. Bake in 450°F oven, stirring once, until tender and golden, about 40 minutes. Toss with parsley just before serving.
Pork: While vegetables are roasting, in large shallow bowl, mix together bread crumbs, Parmesan, herbes de Provence and oil. Rub pork all over with mustard; sprinkle with salt and pepper. Dredge in bread crumb mixture, turning and pressing to coat.
Once vegetables have roasted for 30 minutes, push to 1 side of pan; add pork. Bake until juices run clear when pork is pierced and just a hint of pink remains inside, 8 to 10 minutes.
Spicy Peanut and Shrimp Noodles Image by: Angus Fergusson
Skip the takeout line and whip up this Asian-inspired stir-fry at home, instead. It's the perfect dish for using up odds and ends that are kicking around in the fridge, so feel free to switch up the veggies or substitute the shrimp for sliced chicken breast on days when you're too busy to grocery shop.
In bowl, whisk together peanut butter, brown sugar, soy sauce, fish sauce, lime juice, vinegar and chili sauce until smooth; gradually whisk in broth until combined. Set aside.
Place noodles in large heatproof bowl; pour in enough boiling water to cover noodles. Let stand until noodles are pliable, about 15 minutes. Drain and rinse under cold water; drain again.
Meanwhile, in large nonstick skillet, heat oil over medium-high heat; cook garlic and ginger, stirring, until fragrant, about 30 seconds. Add shrimp; stir-fry until shrimp are pink and opaque throughout, 2 to 3 minutes.
Stir in broth mixture and noodles until coated. Remove from heat. Add snap peas; toss to combine. Sprinkle with peanuts. Serve with lime wedges.
Makes 2 to 3 servings.
Spicy Maple-Glazed Chicken Drumsticks with Crispy Chickpea Salad Image by: Jodi Pudge
The crispy spiced chickpeas are great for nibbling on between meals. Double the batch and stash some for the extras in your lunch bag for an easy protein-packed snack.
Chicken: In large bowl, whisk together maple syrup, soy sauce, chili sauce, sesame oil and garlic. Remove 2 tbsp to small bowl and set aside.
Add chicken to remaining maple syrup mixture; toss to coat. Arrange on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until juices run clear when thickest part of chicken is pierced, about 35 minutes.
Brush with reserved maple syrup mixture; sprinkle with sesame seeds. Broil until browned, 1 to 2 minutes.
Crispy Chickpea Salad: While chicken is roasting, toss together chickpeas, 2 tsp of the oil, 1 tsp of the lime juice, the chili sauce and half each of the salt and pepper; spread in singlel layer on greased rimmed baking sheet. Roast in 425°F oven, stirring occasionally, until crisp and golden, about 20 minutes.
In large bowl, whisk together maple syrup and remaining oil, lime juice, salt and pepper. Add arugula and red onion; toss to coat. Top with chickpeas. Serve with chicken.
The Ultimate Banana Bread Image by: Jeff Coulson
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.