Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
This baked one-pan version of rösti is our secret to feeding a crowd without spending the evening in front of a stove. Start with a clean oven to avoid setting off your smoke alarm, as these squares cook at a high temperature.
Portion size60 servings
Credits :Canadian Living Magazine: January 2016
Dill-Mustard Cream Cheese:
one-third pkg (250 g pkg)
drained, rinsed and finely chopped
(about 2 large), peeled
(about 1 large), peeled
each onion powder and
each pepper and freshly grated
sliced in 60 bite-size strips
per piece: about
Total fat1 g
Saturated fat1 g
Total carbohydrate4 g
Rösti: In large saucepan of boiling salted water, cook russet potatoes and sweet potato, covered, until slightly tender, about 10 minutes; drain. Let cool enough to handle.
Using coarse side of box grater, grate russet potatoes and sweet potato into large bowl; stir in butter, onion powder, salt, pepper and nutmeg until combined.
Press into bottom of parchment paper–lined 15- x 10-inch (40 x 25 cm) rimmed baking sheet. Bake on bottom rack of 450°F (230°C) oven until bottom and top are golden, about 55 minutes. Let cool slightly. (Make-ahead: Let cool completely; cover and refrigerate for up to 2 hours. Reheat in 375°F/190°C oven until warmed through, about 10 minutes.) Cut into 60 squares.
Dill-Mustard Cream Cheese: In bowl, beat together cream cheese, lemon zest, lemon juice, mustard, capers, dill and pepper until smooth. Spread onto rösti squares.
Topping: Garnish each rösti square with 1 strip of salmon and 1 small sprig of dill.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
In bowl, mix oatmeal with coconut milk; microwave on high for 2 minutes. Stir well. Stir mango with mint; spoon over oatmeal. Sprinkle with macadamia nuts.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.