Fish fillets baked in pizza flavours are enough to convert any junior fish hater into a fish lover. Serve with sliced Italian bread, brushed with olive oil and crushed garlic, then toasted in the oven. Add a tossed leafy lettuce spring salad.
Portion size4 servings
<b>Per serving:</b> about
Total fat7 g
Total carbohydrate4 g
Arrange fillets in greased 13- x 9-inch (3.5 L) baking dish. Spoon tomato sauce on top; sprinkle with green pepper, parsley, basil, marjoram and mozzarella. Bake in 450°F (230°C) oven for 6 to 10 minutes or until bubbly and fish flakes easily when tested with fork. Sprinkle with Parmesan.
These savoury cheese-filled pastries come together in minutes and can be personalized to suit your tastes. Try cooked bacon and Cheddar, sun-dried tomatoes and mozzarella, or sliced pitted olives and Havarti.
roasted red peppers
, drained, chopped and thoroughly patted dry
shredded Fontina cheese
, thinly sliced
, finely grated or pressed
Per piece: about
Total fat5 g
Saturated fat2 g
Total carbohydrate5 g
On parchment paper–lined rimless baking sheet, unroll pastry.
In bowl, stir together red peppers, Fontina, Parmesan, basil and garlic; sprinkle over pastry. Tightly roll up pastry. Arrange, seam side down, on sheet of waxed paper; wrap in waxed paper, twisting ends to seal. Refrigerate until chilled, about 1 hour.
Remove waxed paper. Using serrated knife, slice pastry into scant 1/2-inch thick rounds. Arrange, 1 inch apart, on parchment paper– lined rimless baking sheet. Bake in 400°F oven, turning once, until golden, about 20 minutes. (Make-ahead: Let cool completely. Store in airtight container for up to 2 days.) Serve warm or at room temperature.
A double dose of chocolate gives this cake its rich flavour. Greasing your pan with butter and then dusting with flour is a foolproof way to ensure your cake comes out easily.
Portion size12 servings
Credits :Canadian Living Magazine: June 2015
1 1/3 cup
2 1/2 cups
each baking soda and
2 1/2 cups
semisweet chocolate chips
(about 6 oz) chopped
whipping cream 35%
per serving: about
Total fat44 g
Saturated fat19 g
Total carbohydrate67 g
Cake: In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time, until combined. Beat in milk and oil.
In separate bowl, whisk together flour, baking powder, baking soda and salt; sift in cocoa powder.
Stir flour mixture into butter mixture just until combined. Fold in zucchini and chocolate chips. Scrape into greased and floured 10-cup (2.5 L) Bundt pan, smoothing top.
Bake in 325?F (160?C) oven until cake tester inserted in centre comes out clean, about 1 1/4 hours. Let cool in pan for 10 minutes. Invert onto rack set over sheet of parchment paper; remove pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.)
Chocolate Sauce: While cake is cooling, in heatproof bowl set over saucepan of gently simmering (not boiling) water, heat together chocolate, cream and corn syrup, stirring, until melted and smooth, about 5 minutes.
Let cool until lukewarm and sauce runs slowly off back of spoon, about 15 minutes. Spoon or spread over top of cake.
Roasting the squash before layering it in the gratin enhances its flavour. This step also cuts down on Turkey Day prep—just sprinkle on the topping and pop it into the oven after the turkey comes out.
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
about 2kg, peeled, seeded and cut in 3/4-inch (2 cm) cubes
white and light green parts only
1 1/2 teaspoon
per each of 10 servings: about
Total fat12 g
Saturated fat7 g
Total carbohydrate21 g
In large bowl, toss together squash, oil and 1/4 tsp each of the salt and pepper; arrange in single layer on lightly greased foil-lined rimmed baking sheet. Roast on bottom rack of 450?F (230?C) oven, tossing once, until tender and edges are light golden, 20 to 25 minutes. Transfer to greased 8-cup (2 L) baking dish.
While squash is roasting, in saucepan, melt butter over medium heat; cook leek, garlic and 1 tsp of the thyme, stirring often, until softened, about 5 minutes. Sprinkle with flour; cook, whisking constantly, for 1 minute. Whisk in milk, mustard, nutmeg and remaining salt and pepper; bring to boil. Reduce heat and simmer, stirring, until thick enough to coat back of spoon, about 5 minutes. Stir in 1 cup of the Cheddar.
Pour leek mixture over squash. (Makeahead: Cover and refrigerate for up to
24 hours. Let stand at room temperature for 1 hour before continuing with recipe.) Sprinkle with remaining Cheddar and thyme. Cover and bake in 425?F (220?C) oven for 30 minutes; uncover and bake until top is browned, 10 to 15 minutes.
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Portion size4 servings
Credits :Canadian Living Magazine: May 2014
thinly sliced (light and dark green parts separated)
1 1/2 cup
such as shiitake or cremini
sodium-reduced soy sauce
or other Asian chili sauce
PER SERVING: about
Total fat14 g
Saturated fat2 g
Total carbohydrate65 g
In wok or large nonstick skillet, heat vegetable oil over medium-high heat; stir-fry light green parts of green onions until softened, about 1 minute.
Add mushrooms, carrot, garlic and ginger; cook, stirring, until softened, about 3 minutes.
Stir in rice and peas; cook, stirring frequently, until rice is hot, about 5 minutes. Push rice into ring around edge of pan, leaving space in centre; pour eggs into centre. Cook, stirring eggs occasionally, until softly scrambled, about 2 minutes.
Stir in rice mixture, soy sauce, oyster sauce, sriracha and sesame oil; cook, stirring, for 1 minute. Sprinkle with dark green parts of green onions.