This is a delicious sweet turnip recipe which is perfect for serving with turkey, ham or roast. Muu Muu is my aunts Finnish mother, who made this recipe a family tradition for Thanksgiving and Christmas
Portion size8 servings
Cube turnips and boil in salted water until cooked. While still hot, put in food processor or blender with the next four ingredients and blend until smooth. Stir in allspice. Put in lightly greased casserole and place casserole dish into shallow pan of water to bake, it prevents the turnips from drying out. Bake for one hour at 325. These can be baked ahead and warmed in microwave.
We've achieved a faster weeknight-friendly version of this classic Sunday casserole by keeping the ingredients simple and baking the pasta at a high temperature for less time. Cost: $2.55 per serving
Portion size6 servings
Credits :Canadian Living Magazine: March 2016
pkg (227 g)
Italian herb seasoning
hot pepper flakes
bottle (680 ml)
strained tomatoes (passata)
per each of 6 servings: about
Total fat19 g
Saturated fat6 g
Total carbohydrate60 g
In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.
Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.
Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving 1/2 cup of the cooking liquid, drain. Stir pasta, 3 tbsp of the basil, 2 tbsp of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.
Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.
If you can't find chanterelle or oyster mushrooms, use a mix of shiitake and cremini, which are more affordable and available year-round. For the creamiest texture, make sure to use an upright blender, rather than an immersion blender, to purée the soup.
Portion size4 servings
Credits :Canadian Living Magazine: February 2016
Herbed Bread Crumbs:
fresh bread crumbs
Wild Mushroom Soup:
(such as chanterelle, shiitake and/or oyster), tough stems removed and mushrooms chopped
sodium-reduced vegetable broth
salt and pepper
per serving: about
Total fat14 g
Saturated fat8 g
Total carbohydrate13 g
Wild Mushroom Soup: In Dutch oven or large heavy-bottomed saucepan, melt butter over medium heat; cook mushrooms and rosemary, stirring occasionally, until mushrooms are tender and beginning to brown and almost no liquid remains, about 10 minutes.
Add garlic; cook, stirring, until fragrant, about 1 minute. Stir in broth and 2 cups water; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
Working in batches, purée soup in blender until smooth. Return soup to clean Dutch oven or large saucepan; heat over medium-low heat. Whisk in mascarpone, lemon juice, salt, pepper and nutmeg. (Make-ahead: Refrigerate in airtight container for up to 2 days; reheat before serving.)
Herbed Bread Crumbs: While soup is simmering, in small nonstick skillet, melt butter over medium heat; cook bread crumbs, stirring occasionally, until light golden, about 3 minutes. Add parsley and lemon zest; cook, stirring, until fragrant, about 1 minute. Serve over soup.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse torn fresh bread in a food processor.
A handful of stellar ingredients pack a lot of flavour into this heart-healthy weeknight meal. Serve the dish alongside steamed mini potatoes tossed with olive oil and fresh garden herbs.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
skinless salmon fillets
toasted and coarsely ground
Per serving: about
Total fat24 g
Saturated fat4 g
Total carbohydrate6 g
Place salmon on parchment paper–lined rimmed baking sheet; sprinkle with a pinch each salt and pepper. Brush tops with mustard; sprinkle with pistachios, pressing firmly to adhere. Bake in 425F (220C) oven until fish flakes easily when tested with fork, 12 to 15 minutes.
Meanwhile, in large pot of boiling salted water, cook rapini until tender-crisp, about 2 minutes; drain. Transfer to bowl of ice water until chilled; drain well.
In large skillet, heat 1 tbsp olive oil over medium-high heat; sauté garlic until fragrant, about 1 minute. Add rapini; sauté until heated through, about 3 minutes. Serve with salmon.