- Portion size 1 serving
- Credits : Canadian Living Magazine: July 2007
<p>Okonomiyaki</p> Credits: Photography by Jeff Coulson
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.
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.
Slow Cooker Scalloped Potatoes Credits: Steve Krug
Our set-and-forget version of this classic Easter dish is a win-win: Your oven is free to make the holiday ham and the slow cooker's gentle heat creates incredibly tender and creamy potatoes. You'll need at least a six-quart slow cooker for this recipe.
Apple Cheddar Drop Biscuits IMAGE Credits: Apple Cheddar Drop Biscuits IMAGE
Grated apple lends these easy-to-make retro biscuits their tender texture. Choose a baking apple commonly used in pie for the fluffiest, moistest biscuits. Serve them warm alongside soup, stew, chili or a roast dinner.
<p>Penne with Anchovies and Rosemary Cream Sauce</p> Credits: Photography by Ronald Tsang
Anchovies can be polarizing, but they seamlessly melt into the cream sauce, adding umami flavour without any of the fishiness you might expect. They're also loaded with protein, calcium and omega-3 fatty acids.
In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, stirring, until golden, about 4 minutes. Add anchovies; cook, stirring, for 1 minute. Whisk in broth, cream, 1 tbsp of the rosemary, the mustard, pepper and hot pepper flakes; cook until slightly thickened, about 4 minutes.
Stir in peas; cook until heated through. Stir in pasta, red peppers and capers. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Sprinkle with remaining rosemary.