This is an amazing way to get your veggies! I can be eaten alone, with pasta and is great for left overs the next day!
Portion size8 servings
Credits :Tiffany Mclellan
salad dressing with
sun dried tomatoes
salad dressing with
sun dried tomatoes
Place vegetables in a skillet with 2 tbsp of dressing and cook until veggies are soft but firm. Add remaining dressing and stir. Pour into a casserole dish cover with parmesean and bake uncovered for 40 min at 350F.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.
Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)
Trim ends of logs; slice dough into 1/2-inch (1 cm) thick rounds, reshaping as needed. Arrange, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 375?F (190?C) oven, switching and rotating pans halfway through, until light golden, 10 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
Portion size12 servings
Credits :Canadian Living Magazine: April 2014
1 1/4 cup
cream of tartar
1 1/2 cup
cold vegetable shortening or
per each of 12 servings: about
Total fat13 g
Saturated fat6 g
Total carbohydrate45 g
Pastry: In bowl, whisk flour with salt. Using pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup. Whisk to combine; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. If necessary, trim edge to leave 1-inch (2.5 cm) overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights or dried beans.
Bake on bottom rack in 400 F (200 C) oven for 15 minutes. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.
Lemon Filling: Meanwhile, in heavy-bottomed saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring to boil over medium-high heat, whisking constantly.
Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan. Cook over medium heat, whisking constantly, for 2 minutes. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted. Scrape into bowl; let cool for 30 minutes. Scrape into pie shell; smooth top.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff peaks form. Starting at edge and using spatula, spread some of the meringue around outer edge of filling, sealing meringue to crust. Pipe remaining meringue evenly over remaining filling. (Or, using spoon, spread meringue over remaining filling, making peaks with back of spoon.)
To Finish: Bake in 400 F (200 C) oven until meringue is golden, 5 to 6 minutes. Let cool in pan on rack until completely set, about 5 hours.
Pissalidière, a flaky pizza-like tart, is traditionally topped with onions, anchovies and, at times, tomatoes. Here, we've swapped out the anchovies for artichokes to make these bites even more crowd-pleasing, and we've added spinach for a stunning pop of colour.
In skillet, melt butter over medium heat; cook onion, stirring occasionally, until tender and golden, about 20 minutes. Stir in vinegar, salt and pepper.
On parchment paper–lined rimless baking sheet, unroll 1 sheet of the pastry. Top with half each of the onion mixture, artichokes, sun-dried tomatoes and spinach. On separate baking sheet, repeat with remaining pastry, onion mixture, artichokes, sun-dried tomatoes and spinach. Bake, 1 sheet at time, in 425°F oven until edges are golden, 18 to 20 minutes. Cut each sheet into 16 squares.
Tip from The Test Kitchen: If the onion begins to stick to the skillet, add up to a tablespoon of water, a little at a time.
Wow your guests with this variation on a classic. Instead of one large Wellington, make individual packages for an elegant presentation and no carving at the table. Cut the steaks to an equal thickness to ensure that they're all perfectly cooked through at the same time.
Portion size8 servings
Credits :Canadian Living Magazine: December 2014
beef tenderloin grilling steaks
(each 85 g)
salt and pepper
dry white wine
frozen butter puff pastry
duck liver pate or
chicken liver pate
per serving: about
Total fat23 g
Saturated fat10 g
Total carbohydrate23 g
In food processor, pulse mushrooms until finely chopped; set aside.
Tie kitchen string around edge of each steak to form tight rounds. Sprinkle steaks with 1/4 each of the salt and pepper.
In large skillet, melt butter over medium-high heat; working in 2 batches, cook steaks, turning once, until browned, about 1 minute per side. Transfer to plate; let cool. Remove string.
In same skillet, cook shallots over medium heat, stirring often, until softened, about 3 minutes. Add mushrooms, thyme and remaining salt and pepper; cook, stirring, until mushrooms are tender and no liquid remains, about 5 minutes.
Add wine; cook, stirring, until no liquid remains, about 2 minutes. Stir in parsley; remove from heat and let cool.
On lightly floured work surface, unroll 1 pastry sheet; cut into quarters. On each quarter, spread one-eighth of the liver pâté to same width as steak. Spread rounded 1 tbsp of the mushroom mixture over pâté. Top with steak and another rounded 1 tbsp of the mushroom mixture, spreading evenly.
Whisk egg with 2 tsp water; brush lightly over edges of pastry. Gently pulling and stretching, fold pastry over filling, overlapping edges to seal.
Repeat with remaining pastry and fillings. Arrange, seam side down, on 2 parchment paper– lined baking sheets; brush tops with remaining egg mixture. Refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 4 hours.)
Bake on top and bottom racks in 425°F (220°C) oven, switching and rotating pans halfway through, until instant-read thermometer inserted in centre of several reads 145°F (63°C) for medium-rare, about 20 minutes.