These delicious spicy little treats are cute small so you can walk with them at a party.
Portion size10 servings
1 1/4 cup
grated parmesan cheese
havarti with jalapeños cheese
Combine all of the ingrediants except the olives and the pancetta. Chill the dough mixture 1/2 hour in the refridgerator. Preheat the oven to 375 degrees F. While the dough is chilling wrap a small strip of pancetta around each olive. Lay them down with folded over side of pancetta down to hold it in place. Take chilled dough and scoop a teaspoon of the dough and make into a ball in your clean hands then press a hole into the ball with your fingertip. Insert one pancetta wrapped olive and cover the whole. Bake at 375 for 12 - 15 minutes until golden brown.
Tagine is a stew eaten all over Morocco served in earthenware pots of the same name. All tagines start with a spice base, often including cinnamon, saffron, turmeric and cumin. Serve with lemon wedges over couscous or with flatbread to soak up the delicious juices.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
crushed by hand
drained and rinsed
sodium-reduced chicken broth
1 1/2 teaspoon
ground coriander, turmeric and salt
In slow cooker, combine tomatoes, chickpeas, onions, apricots, broth, honey, garlic, lemon zest, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper and saffron. Cover and cook on low for 8 hours.
Discard lemon zest, bay leaves and cinnamon stick. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced, about 40 minutes. Stir in parsley; sprinkle with almonds. Serve with lemon wedges.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
These individually portioned gratins are ideal for serving a larger group. To prevent the stacks from falling over, make your slices as straight as you can. For the best results, use a mandoline.
Prep time15 minutes
Total time1 hour
Portion size12 servings
large russet potatoes
(about 5 total)
, finely grated or pressed
1 1/4 teaspoon
Per serving: about
Total fat7 g
Saturated fat2 g
Total carbohydrate31 g
Using mandoline or knife, slice potatoes crosswise into scant 1/8-inch thick rounds.
In large bowl, stir together 3/4 cup of the Parmesan, the oil, thyme, garlic, salt, nutmeg and pepper. Add potatoes; toss to coat.
Placing largest pieces on the bottom and smallest on the top, layer potatoes on parchment paper–lined baking sheet to make 12 stacks. Bake in 400°F oven until potatoes are tender, about 35 minutes. (Make-ahead: Let cool completely; cover and refrigerate for up to 24 hours. Reheat in 350°F oven until warmed through, about 20 minutes.) Sprinkle with remaining Parmesan. Bake until Parmesan is bubbly and golden, about 10 minutes.