Spray a non stick saucepan with cooking oil, add the vegetable oil and place over medium heat. Add the garlic and onion, cook until softened about 4 minutes. Add the potatoes and stock. Bring to a boil, then reduce the heat to low. Cover and simmer until the potatoes are tender, about 20 minutes. Transfer to a food processor or blender and puree, working in batches if necessary. Return the pureed soup to the saucepan. Reserve 2 tbsp of the cheese. Stir the remaining cheese, milk, mustard, salt and pepper into the soup. Simmer for 2 minutes or until the cheese melts. Garnish each bowl with parsley and a sprinkle of the reserved cheese.
This tofu is so delicious and simple, you'll look for any excuse to make it. Serve as an appetizer or as a meatless main, either with a side of rice or stuffed inside a steamed Asian bun.
Prep time10 minutes
Total time35 minutes
pkg (each 350 g)
, drained and cut in 1-inch chunks
Molasses Teriyaki Sauce
(see recipe, right)
, thinly sliced
red finger chili pepper
, thinly sliced
Per each of 6 servings: about
Total fat13 g
Saturated fat1 g
Total carbohydrate17 g
Pat tofu dry with paper towel. In bowl, toss together tofu, salt and pepper. Sprinkle with cornstarch; toss until well coated. Drizzle with oil; toss to coat. Arrange in single layer on greased rimmed baking sheet. Bake in 400°F oven, turning occasionally, until golden all over, about 25 minutes.
Arrange tofu on serving dish; drizzle with Molasses Teriyaki Sauce. Sprinkle with green onion, chili pepper and sesame seeds.
Makes 4 to 6 servings.
Molasses Teriyaki Sauce
In small saucepan, stir together 1/2 cup sodium-reduced soy sauce, 1/4 cup fancy molasses, 2 tbsp packed brown sugar, 1 piece (1 inch) fresh ginger and 3/4 cup water; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Discard ginger. Whisk 2 tbsp cornstarch with 2 tbsp water; whisk into soy sauce mixture and cook, stirring, until thickened, about 1 minute. (Make-ahead: Refrigerate in airtight container for up to 1 week.) Makes about 1 cup.
This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
Prep time35 minutes
Total time35 minutes
(21 to 25 count), peeled and deveined
(20 to 40 count), patted dry
, finely grated or pressed
hot pepper flakes
dry white wine
sodium-reduced chicken broth
salt and pepper
Per each of 12 servings: about
Total fat5 g
Saturated fat2 g
Total carbohydrate4 g
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
broken in bite-size pieces
finely grated or pressed
Italian herb seasoning
bottle (680 ml)
strained tomatoes (passata)
extra-smooth ricotta cheese
per serving: about
Total fat22 g
Saturated fat11 g
Total carbohydrate57 g
In large saucepan of boiling lightly salted water, cook noodles according to package instructions until al dente. Drain.
Meanwhile, in large skillet, heat oil over medium-high heat; cook beef, onion, two-thirds of the garlic, the Italian seasoning, salt and pepper, stirring occasionally and breaking up beef with spoon, until beef is no longer pink and onion is softened, about 5 minutes.
Add zucchini; cook, stirring, until softened, about 2 minutes. Reduce heat to medium. Add strained tomatoes and honey; cook, stirring, until hot and combined, about 1 minute. Stir in noodles. Spoon into four 1 1/2-cup (375 mL) ramekins.
In bowl, stir together ricotta, Parmesan, basil, egg yolk and remaining garlic until smooth. Spoon over noodle mixture, spreading to edges of ramekins. Sprinkle with mozzarella.
Broil on rimmed baking sheet on centre rack until tops are browned and bubbly,
3 to 4 minutes. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: Broiling the lasagnas on the centre rack allows the ricotta mixture to become hot and bubbly before the tops brown.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.