Brush olive oil evenly over one side of each tortilla and lay, oil side down, on clean work surface. Divide pizza sauce evenly between two of the prepared tortillas, spreading out to cover each tortilla evenly.
Sprinkle with equal amounts of cheese and pepperoni; top with remaining tortillas, oil side up.
In nonstick skillet over medium heat, cook stacked tortillas, one at a time, until bottoms are brown.
Using metal spatula, turn over and cook until golden and cheese is melted. Remove from pan and cut into wedges.
Want your French toast express-style? Skip the frying pan for this decadent, sweet treat that's ready in less than 10 minutes. With the addition of a few pantry staples (see variations, below), you can make this basic version extra sweet or salty.
Prep time5 minutes
Total time7 minutes
Portion size1 serving
1 1/4 cup
cubed (1 inch)
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate47 g
In bowl, whisk together egg, milk and vanilla. Add bread; mix well. Spoon mixture into microwaveable mug or bowl. Microwave on high, in 30-second intervals, until set, 1 to 2 minutes. Serve warm drizzled with maple syrup.
Change it up: Try these variations for an extra hit of sweetness or a salty spin.
Whisk 1 tbsp marmalade into egg mixture; continue with recipe as directed.
Whisk 1 tbsp chocolate hazelnut spread and 1/4 tsp sea salt into egg mixture; continue with recipe as directed.
Cinnamon-Raisin Sticky Bun
Whisk 1/8 tsp cinnamon and 1 tbsp raisins into egg mixture; continue with recipe as directed.
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
pkg (227 g)
, cut in quarters
, finely grated or pressed
, crushed by hand
sodium-reduced chicken broth
, drained and rinsed
salt and pepper
2% plain yogurt
, cut in 6 pieces (optional)
Per serving: about
Total fat6 g
Saturated fat2 g
Total carbohydrate26 g
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
Our retro version of this chili sauce, which first appeared in our November 1990 issue, called for canned tomatoes; here, we've used fresh instead for an intensified taste. To strike the perfect balance between sweet and spicy, you may want to add more sugar, depending on how sweet the tomatoes are.
Portion size6 servings
Credits :Canadian Living Magazine: September 2015
about 1.5 kg
1 1/2 cup
1 1/2 cup
1 1/2 cup
finely chopped red finger chili
ground cloves and cinnamon
each ground ginger and
per tbsp: about
Total carbohydrate3 g
In large heavy-bottomed saucepan, combine tomatoes, onions, red peppers, vinegar, green peppers, celery, sugar, chili pepper, garlic, salt, mustard seeds, celery seeds, cloves, cinnamon, ginger, pepper and cayenne pepper. Bring to boil, stirring often; reduce heat and simmer briskly, stirring often, until thickened, saucy and mixture is reduced to just over 6 cups, about 1 hour. Add up to 1/4 cup more sugar and increase cayenne pepper to taste, if desired.
Pack into 6 hot (sterilized) 1-cup (250 mL) canning jars with tight-fitting lids, leaving 1/2 inch (1 cm) headspace. Scrape down sides of jars with nonmetallic utensil to remove any air bubbles. Cover with lids. Screw on bands until resistance is met; increase to fingertip tight.
Transfer to boiling water canner; boil for 10 minutes. Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. Using canning tongs, transfer jars to cooling rack; let cool for 24 hours.