A great way to use leftover turkey. You can prepare and serve this tasty dish is under an hour from start to finish
Portion size6 servings
1 1/2 cup
1 1/2 cup
Make a whiate sauce of the flour, margarine, milk, salt, curry powder and pepper. Mix cheese and bread crumbs together. Arrange the spaghetti and turkey in layers in a greased 2 quart casserole. Pour the white sauce over and top with the cheese and crumb mixture. Bake in the oven at 350 F for 30 minutes. May be frozen before baking.
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.
Peeling and seeding tomatoes may take time, but fresh homemade tomato sauce is worth the effort. Firm, ripe plum tomatoes are the best choice for this sauce, and if you grow them in your garden, even better!
Portion size11 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 teaspoon
per 1/2 cup: about
Total fat5 g
Saturated fat1 g
Total carbohydrate8 g
Score an X in bottom of each tomato. In large saucepan of boiling water, cook tomatoes until skins begin to loosen, about 1 minute. Using slotted spoon, transfer to bowl of ice water and chill for 20 seconds; drain.
Working over fine-mesh sieve set over bowl, peel off tomato skins; discard. Core tomatoes and remove seeds to sieve; press seeds to extract juices, reserving 3 cups. Set juices aside. Discard seeds and cores.
In food processor, purée tomato flesh, in batches, until smooth.(Purée should yield approximately 10 cups.) Scrape into bowl. Set aside.
In food processor, purée onions until smooth.
In large Dutch oven or heavy-bottomed saucepan, heat oil over medium heat; cook onions, stirring occasionally, until golden and liquid has evaporated, about 12 minutes. Stir in garlic; cook, stirring, until fragrant, about 1 minute. Stir in tomato purée, reserved tomato juice, tomato paste, salt and pepper. Bring to boil; reduce heat and simmer, uncovered, stirring occasionally, until sauce has reduced to about 11 cups, about 1 1/2 hours. (Make-ahead: Let cool; refrigerate in airtight container for up to 1 week or freeze for up to 2 months.)
Change it up: Pressure Cooker Fresh Tomato Sauce
Follow first 4 paragraphs as directed. In pressure cooker, heat oil over medium heat; cook onions and garlic as directed. Stir in tomato purée, 2 cups of the reserved tomato juice, the tomato paste, salt and pepper. (Reserve remaining tomato juice for another use.) Secure lid; bring to high pressure over high heat. Reduce heat while maintaining high pressure; cook for 20 minutes. Remove from heat; let pressure release completely, about 2 minutes.
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.