We've simplified traditional huevos rancheros by layering the ingredients in a zesty brunch casserole. Assemble the dish the night before so that, in the morning, all you need to do is crack the eggs, garnish and pop the casserole into the oven. Serve with a dollop of sour cream and some sliced avocado or a side salad.
Portion size8 servings
Credits :Canadian Living Magazine: May 2016
flour tortillas (6 inches/15 cm)
drained and rinsed
shredded Monterey Jack cheese
light-tasting olive oil
finely grated or pressed
bottled strained tomatoes (passata)
chipotle chili in adobo sauce
seeded and finely chopped
per serving: about
Total fat21 g
Saturated fat10 g
Total carbohydrate26 g
Red Sauce: In saucepan, heat oil over medium heat; cook onion, stirring often, until softened, about 5 minutes. Add garlic, chili powder and cumin; cook until fragrant, about 1 minute. Stir in strained tomatoes, chipotle chili, sugar, oregano, pepper, salt and 1 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 20 minutes.
Casserole: Halve 2 of the tortillas. Spoon 1 cup of the sauce into 13- x 9-inch (3 L) baking dish, spreading to coat bottom. Layer 2 of the remaining tortillas in opposite corners of dish; arrange 2 of the tortilla halves, flat edges facing out, in remaining opposite corners to cover bottom of dish. Top with beans, spreading evenly. Spoon half of the remaining sauce over top. Sprinkle with 2 cups of the Monterey Jack. Repeat layers with remaining tortillas, sauce and Monterey Jack. (Make-ahead: Cover with plastic wrap; refrigerate for up to 12 hours. Continue with recipe as directed, adding 14 minutes to bake time.)
Using back of spoon, make 8 shallow wells in top of casserole; crack 1 egg into each. Sprinkle with green onions and salt. Bake in 350°F (180°C) oven, rotating dish halfway through, until egg whites are set yet yolks are still runny, 22 to 26 minutes. Sprinkle with cilantro.
Tip from The Test Kitchen: You can freeze leftover chipotle chilies in recipe-friendly amounts. Spoon the chilies, leaving space between each,onto a long piece of plastic wrap; fold the plastic wrap over to enclose the chilies, and twist the wrap between each to form beads. Freeze in an airtight container for up to three months. Snip off the beads with scissors as needed.
This recipe turns powerhouse lentils into a healthy spin on burgers. Golden, crispy baked fries require very little oil but still don't stick to the parchment paper–lined pan—they are the tastiest good-for-you fries you'll ever enjoy. Thick Greek yogurt and fresh garlic on top of the patty give it a creamy kick, and a simple fresh salsa is the only condiment you'll need.
Portion size6 servings
Credits :Canadian Living Magazine: January 2014
1 1/4 cup
dried green lentils
whole grain 20-minute
(such as Uncle Ben
extra-virgin olive oil
cut lengthwise into 1/4-inch (5 mm) wide sticks
Per serving: about
Total fat10 g
Saturated fat2 g
Total carbohydrate62 g
In large saucepan, combine lentils, broth and brown rice; bring to boil. Reduce heat to medium-low and simmer until liquid is absorbed and lentils are tender, about 30 minutes.
Meanwhile, in large nonstick skillet, heat 2 tsp of the oil over medium-high heat; saute mushrooms until golden, about 7 minutes. Add two-thirds of the garlic; cook, stirring, until fragrant, about 1 minute. Add to lentil mixture; let cool.
Using potato masher or large spoon, mash lentil mixture until most of the lentils are smooth with a few still intact. Mix in eggs; shape by about 3/4 cup into six 1-1/2-inch (4 cm) thick patties.
Meanwhile, toss together potatoes, 2 tsp of the remaining oil and chili powder; arrange on two parchment paper–lined large rimmed baking sheets. Bake in 450F (230C) oven, switching and rotating pans halfway through, until golden and crisp, about 45 minutes.
In small bowl, stir yogurt with half of the remaining garlic. In separate small bowl, stir together grape tomatoes, shallot, 2 tsp of the remaining oil, remaining garlic and basil; set aside.
In large nonstick skillet, heat 1-1/2 tsp of the remaining oil over medium-low heat; fry half of the patties, turning once, until golden, about 5 minutes per side. Repeat with remaining oil and patties. Serve patties topped with yogurt mixture and salsa, alongside fries.
Quinoa—everyone's favourite superfood—and beans are two pantry staples that pair up to make a fantastic meat alternative any night of the week. Kale is full of vitamin K, which promotes bone health, and vision-sharpening vitamin A. Serve this as a main dish for four or as a side dish for six.
Portion size4 servings
Credits :Canadian Living Magazine: March 2014
rinsed and drained
and ground cumin
thinly sliced stemmed
sweet red pepper
organic vegetable broth
(such as Campbell's)
salt and pepper
per serving: about
Total fat8 g
Saturated fat1 g
Total carbohydrate57 g
In saucepan, bring 2 cups water to boil. Add quinoa; cover, reduce heat and simmer until no liquid remains and quinoa is tender, about 15 minutes. Remove from heat; let stand, covered, for 5 minutes. Fluff with fork. Transfer to platter; keep warm.
Meanwhile, in large skillet, heat oil over medium heat; cook onion, garlic, coriander and cumin, stirring, until onion is softened, about 4 minutes. Add mushrooms; cook, stirring, until softened, about 4 minutes.
Add kale, red pepper, chickpeas, broth, salt and pepper; cook, stirring, just until kale is wilted and red pepper is tender-crisp, about 4 minutes. Stir in lemon juice.