This recipe is done in a pressure cooker (I use a 6 quart Fagor) with a triple-ply base. I am always trying different recipes in the pressure cooker. Risotto is one of my favourites. I use it as the main dish with the addition of lentils. With or without lentils, I serve it as a side to roasted salmon with wilted spinach. I specify arborio rice but use Carnaroli or Vialone Nano, if you can find either, for the best results. Green lentils are used since they hold their shape in a pressure cooker. Romano cheese is my personal preference over parmesan.
or canned low-sodium broth
Rinse the dried porcini mushrooms under cold water to remove any grit. Place the porcini in 1 1/4 cups of hot water for at least 30 minutes. Strain the mushrooms keeping the liquid. Add the strained mushroom liquid to the vegetable broth to make 4 cups total liquid. Coarsely chop the mushrooms. Set aside until needed. Add 2 tablespoons of olive oil to the pressure cooker and heat. Saute the fresh mushrooms in the cooker under medium-high heat until nicely browned, about 10 minutes. Remove the mushrooms and set aside. Add the remaining 2 Tbs of olive oil to the pressure cooker over medium heat. Add the chopped onion and garlic and cook until softened, about 3 minutes. Add the rice and stir until coated with the oil, about 1 minute. Add the white wine and cook until it is absorbed. Scrape the sides to get all the mushroom bits into the liquid. Add the porcini mushrooms, the green lentils and the 4 cups of liquid. Lock the lid in place. Increase the heat to high until the cooker reaches pressure. Reduce the heat as necessary to maintain the high pressure setting. Cook for 7 minutes. In the meantime, heat the remaining oil in a skillet. Add the sage leaves and quickly fry for 1 minute, turning once. Set aside on a paper towel to drain. Remove the cooker from the heat and quick-release the pressure under cold running water. Unlock the lid and check for consistency. The rice and lentils should be 'al dente' and the liquid is creamy, not soupy. If needed, return the cooker to medium high heat and cook without pressure, stirring, until the consistency is reached. This should not be more than 5 minutes. Remove from the heat and stir in the 2 Tbs butter, the romano cheese and the sauteed mushrooms. Adjust the salt and pepper as needed. Serve immediately in heated soup bowls, topping the risotto with a few sage leaves and some additional romano cheese sprinkled on top.
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.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
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.
Prep time20 minutes
Total time40 minutes
Portion size4 servings
sodium-reduced soy sauce
Asian chili sauce (such as sriracha)
, finely grated or pressed
bone-in skin-on chicken drumsticks
(about 900 g total)
Crispy Chickpea Salad:
can (540 mL)
, drained, rinsed and patted dry
Asian chili sauce
(such as sriracha)
salt and pepper
small red onion
, thinly sliced
Per serving: about
Total fat31 g
Saturated fat7 g
Total carbohydrate39 g
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.