In small bowl, combine bread crumbs, pecans, rosemary, Parmesan cheese, garlic, salt and pepper.
Spread mustard evenly over lamb racks. Coat lamb racks with bread crumb mixture.
Meanwhile, heat oil over medium-high heat in ovenproof skillet. Place racks fat side down and cook for 2 minutes or until golden. Bake in oven for about 15 minutes or until rare or until meat thermometer reaches 140°F (60°C)
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
chipotle chili in adobo sauce
ancho chili powder, ground cumin and salt
pork shoulder roast
diced peeled cored
soft corn tortillas
(6 inches/15 cm) heated
peeled, pitted and chopped
per serving: about
Total fat31 g
Saturated fat9 g
Total carbohydrate39 g
Stir together chipotle chili, vinegar, cinnamon, ancho chili powder, cumin, salt and garlic powder; rub over pork. Arrange slices of onion and pineapple in bottom of slow cooker; place pork over top. Cover and cook on low until pork is tender, about 8 hours.
Transfer pork to large bowl; let cool slightly.
Meanwhile, strain liquid from slow cooker through fine-mesh sieve into heatproof bowl; discard solids. Skim off fat. Return 1 cup of the liquid to slow cooker; discard remaining liquid. Whisk cornstarch with 1 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Using 2 forks, break pork into bite-size pieces; stir into thickened liquid to coat. Just before serving, stir in diced pineapple. (Fruit acids will turn pork mushy if added ahead of time.) Top tortillas with pork mixture, avocados, radishes, red onion, sour cream and cilantro.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Fluffy on the inside and crispy on the outside, these potatoes truly deserve their “ultimate” status. Duck fat is the key to their rich flavour, but you can customize the taste by switching up the type of fat.
Portion size4 servings
Credits :Canadian Living Magazine: January 2015
peeled and cut in 1-1/2-inch (4 cm) pieces
goose, beef or chicken fat (or 2 tbsp each olive oil and melted unsalted butter)
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate37 g
In large saucepan of boiling salted water, cook potatoes just until forktender, about 6 minutes. Drain well.
In roasting pan, heat duck fat in 450 F (230 C) oven just until beginning to smoke, about 4 minutes. Remove from oven; standing back and averting face, add potatoes. Sprinkle with salt and pepper; stir to coat. Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.
Moist, savoury mini muffins are the perfect bite-size addition to lunch for kids who love little snacks. To satisfy your finger-food lover, load up a lunch box with two or three muffins, some sliced veggies, grapes and hummus.
Portion size24 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
1 1/4 cup
Per muffin: about
Total fat2 g
Saturated fat1 g
Total carbohydrate6 g
In large bowl, whisk together flour, sugar, baking soda and salt. Whisk together egg, buttermilk and butter; pour over dry ingredients. Sprinkle with Cheddar cheese, ham and onion; stir just until combined.
Spoon into 24 greased mini muffin cups. Bake in 400°F (200°C) oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes.
Let cool in pan on rack for 2 min- utes. Transfer to rack and let cool completely. (Make ahead: Store in airtight container for up to 2 days or wrap individually and freeze in air- tight container for up to 2 weeks.)
Change it up Corn and Roasted Red Pepper Mini Muffins
Increase salt to 1/4 tsp. replace ham and Cheddar cheese with 1/3 cup each fresh or thawed frozen corn kernels and finely diced roasted red pepper.