Serve this sweet-and-tangy condiment on the side for an updated hit of flavour.
Portion size750 servings
Credits :Canadian Living Magazine: July 2007
or wine vinegar
yellow mustard seeds
or cherry tomatoes
seeded and minced
In glass bowl, whisk together vinegar, oil, sugar, dill, mustard seeds, salt and pepper until sugar is dissolved. Add tomatoes, onions and jalape?epper; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Strain off liquid.)
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
Cheese isn't a typical sausage filling, but here it adds a creamy tang that's addictive. Be sure to work with a partner and use medium-width pork sausage casings -- lamb casings are too narrow.
Portion size13 servings
Credits :Canadian Living Magazine: The Barbecue Collection cookbook
chopped peeled tart
boneless pork shoulder
cut in 1-1/2-inch cubes
or other crumbly blue cheese
grainy Dijon mustard
1 1/4 teaspoon
Pork sausage casings
Per sausage: about
Total fat30 g
Saturated fat12 g
Total carbohydrate5 g
In large skillet, heat oil over medium-high heat; saute onion until golden, about 10 minutes. Add apple; saute for 5 minutes. Let cool completely.
In large bowl, toss together pork, Stilton cheese, mustard, sage, salt, pepper and apple mixture. Transfer to large zip-top bag; seal and refrigerate overnight or for up to 24 hours.
Place large bowl over another bowl filled with ice water. Using stand mixer with meat grinder attachment fitted with coarse screen, grind pork mixture into chilled bowl. Switch meat grinder attachment to fine screen; grind pork mixture into chilled bowl again. Cover and refrigerate until well chilled, about 1 hour.
Meanwhile, rinse casings; soak in cold water for 30 minutes.
Grind pork mixture though fine screen once more. Using attachment, fill casings with pork mixture, twisting into 5-inch (12 cm) links. Prick sausages all over with toothpick. Arrange on baking sheet; refrigerate for 1 hour. Cut into links.
Place sausages on greased grill over medium-high heat; close lid. Grill, turning once, until browned and juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes. (Alternatively, in skillet, heat 1 tsp olive oil over medium-high heat; cook sausages until browned all over. Reduce heat to medium; cook, turning occasionally, until juices run clear when sausage is pierced or instant-read thermometer inserted in centre of several reads 160F (71C), about 20 minutes.)
each lightly packed baby arugula and
Per serving: about
Total fat16 g
Saturated fat5 g
Total carbohydrate23 g
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
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.