My inspiration for this recipe was from my two year old son who just happens to love butternut squash. Too often as Canadians we make it one way-with brown sugar and butter. I figured it was one of the first foods that the indians introduced to the settlers. what could be more Canadian?
Portion size6 servings
Credits :Joan howcroft
for sprinkling on top of pasta
Preheat oven to 450 degrees. Cut the butternut squash in half. Scoop out the seeds and discard. Put squash flesh side up on sheet pan and roast for 1 hour. When squash is done scoop flesh into food processor. Add the tofu,maple syrup,nutmeg, cinnamon and sage. Pulse until a fine puree. Take the wonton wrappers and line up six in a row. Scoop a heaping teaspoon of puree onto each wrapper. Using a pastry brush wet the edges of the wonton wrappers with the egg whites. Cover the wrapper with another wrapper to create ravioli like squares. Repeat this procedure 5 more times Heat a large pot of water to boil. While waiting for pot of water to boil make sauce. In saucepan add apple juice,cranberry juice and and the 2 tablespoons of cornstarch mixed with water to create a slurry. When mixture thickens whisk in the goat cheese. When the pot of water has come to a boil put 3 or 4 pastas at a time in to the water. When the Pasta squares float to the top they are done. (approximately 2 minutes). Place in serving bowl and ladle sauce overtop. Sprinkle some cinnamon on top and some walnut pieces that have been dry roasted over medium heat for approximately 2 minutes.
Our muffin-pan method for poaching 12 eggs at once results in beautifully round, evenly cooked eggs every time. Letting the eggs stand before removing them from the pan allows them to finish cooking. Since the eggs in the centre of the pan will be a little less cooked, remove the outer eggs first to give the centre ones more time in the hot water.
Portion size12 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat5 g
Saturated fat1 g
Total carbohydrate1 g
Pour 2 tbsp water into each well of 12-count muffin pan; crack 1 egg into each. Bake in 350°F (180°C) oven, rotating pan halfway through, until whites are set yet yolks are still jiggly, 12 to 14 minutes. (Using spatula, gently lift 1 egg from pan to check doneness.) Let stand for 1 to 2 minutes, depending on desired doneness.
Beginning at outer rows of pan and working toward centre, use spatula and spoon, or 2 spoons, to remove eggs, 1 at a time, tilting to drain off water. Gently blot eggs with clean towel to remove any remaining water.
Tip from The Test Kitchen: The water inside the muffin pan will rise above the eggs, so it may be difficult to tell whether the eggs are ready to come out of the oven. Use a spatula to gently lift one out of the water to check for desired doneness.
Breakfast loaves are often made with vegetable oil for moistness, but unsweetened applesauce works just as well. While this loaf is excellent on its own, if you want something a bit more indulgent, try topping your slice with a vegan butter-flavoured spread or a soy-based nut butter. Cost: $0.95 per serving
Portion size8 servings
Credits :Canadian Living Magazine: March 2016
1 1/2 cup
all purpose flour
each baking soda and
coconut milk (such as Thai Kitchen)
carrot (about 1 large)
per serving: about
Total fat3 g
Saturated fat1 g
Total carbohydrate36 g
In small bowl, mix flaxseed meal with 1/3 cup water. Let stand for 5 minutes.
In large bowl, whisk together flour, maple sugar, baking soda, cinnamon, xanthan gum, salt, nutmeg and cloves. In separate bowl, whisk together applesauce, coconut milk, lemon juice, vanilla and flaxseed meal mixture; stir into flour mixture just until combined. Fold in carrot. Scrape into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350°F (180°C) oven until golden and cake springs back when touched, 35 to 40 minutes. Let cool in pan for 20 minutes; transfer directly to rack to cool completely.
Tip from The Test Kitchen: Maple sugar is made by boiling sap until the liquid is evaporated. It's less processed than white granulated sugar and twice as sweet!
We've packed all the flavours of your favourite comfort food casserole into a satisfying soup that comes together in a fraction of the time. Freeze any leftover tomato paste from the can in tablespoon-size portions for later use.
Portion size6 servings
Credits :Canadian Living Magazine: October 2014
lean ground beef
(2 to 4), peeled and cut in 1/2-inch (1 cm) chunks
sodium-reduced beef broth
per each of 6 servings: about
Total fat12 g
Saturated fat4 g
Total carbohydrate19 g
In Dutch oven or large heavy pot, heat oil over medium-high heat; sauté onion, garlic and thyme until onion is just softened, about 2 minutes. Add beef, carrot, celery and potatoes; cook, stirring and breaking up beef with spoon, until beef is no longer pink, about 3 minutes.
Stir in tomato paste, mustard and Worcestershire sauce; cook until slightly thickened, about 2 minutes.
Add broth, pepper and salt; bring to boil. Reduce heat, cover and simmer until potatoes are tender, about 6 minutes. Stir in peas; cook until heated through, about 1 minute.
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.