In fine sieve, rinse rice in 4 changes of cold water, stirring vigorously until water runs clear. Drain well.
In saucepan, bring rice and 1-1/4 cups (300 mL) cold water to boil over high heat; stir once. Reduce heat to low; cover and simmer for 13 minutes. Remove from heat. Uncover and drape tea towel over top; replace lid, letting edges of towel hang over side. Let stand for 10 minutes. Transfer to large glass baking dish or bowl.
Meanwhile, in small microwaveable bowl, microwave vinegar, sugar and salt at high for 25 seconds or until hot. Stir just until sugar dissolves; let cool completely.
Drizzle over rice; gently toss with wooden spoon to coat grains. To cool rice quickly, spread over surface of baking dish; loosely cover with tea towel and let cool completely at room temperature, about 30 minutes. Do not refrigerate.
Ask your butcher to cut the chicken breasts in half horizontally, or simply do it yourself: With the knife blade parallel to the cutting board and your opposite hand on top of chicken, slice horizontally completely through the breast, keeping your knife parallel to the board to ensure an even cut.
halved lengthwise and sliced crosswise
2 1/2 cups
cut in bite-size pieces
1 1/2 cup
bottled strained tomatoes
red wine vinegar
grated parmesan cheese
fresh basil leaves
per serving: about
Total fat9 g
Saturated fat2 g
Total carbohydrate23 g
Sprinkle both sides of chicken with half each of the salt and pepper. In bowl, mix flour with 1⁄2 tsp of the oregano. In separate bowl, whisk egg white until frothy. Add bread crumbs to third bowl. Dredge both sides of chicken in flour mixture, shaking off excess. Dip in egg white, letting excess drip off. Press both sides in bread crumbs, shaking off excess.
Arrange in single layer in lightly greased 13- x 9-inch (3 L) baking dish. Bake in 425 F (220 C) oven until chicken is no longer pink inside, about 18 minutes.
Meanwhile, thinly slice half of the garlic; mince remaining garlic and set aside. In nonstick skillet, heat half of the oil over medium heat; cook sliced garlic and half of the hot pepper flakes, stirring, until fragrant, about 1 minute. Add zucchini, broccoli and remaining salt and pepper; cook, stirring occasionally, just until tender-crisp, about 7 minutes. Remove from heat; stir in lemon juice. Scrape into bowl; keep warm.
In same skillet, heat remaining oil over medium heat; cook onion, remaining oregano and hot pepper flakes, stirring occasionally, until onion is softened and golden, about 5 minutes. Stir in reserved minced garlic; cook until fragrant, about 30 seconds. Stir in strained tomatoes, vinegar and 2 tbsp water; cook until heated through, about 3 minutes.
Spoon tomato mixture over chicken. Sprinkle with Parmesan. Bake in 425 F (220°C) oven until cheese is melted, about 2 minutes. Top with basil. Serve with zucchini mixture.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
While you don't want to overwhelm seafood with too much spice, these mussels can take a hit of curry because the creamy sauce tempers the heat. Serve with crusty bread for sopping up the delicious broth.
Prep time10 minutes
Total time15 minutes
Portion size4 servings
Thai Green Curry Paste
(recipe under Method)
sodium-reduced chicken broth
whipping cream (35%)
Per serving: about
Total fat8 g
Saturated fat2 g
Total carbohydrate7 g
Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook shallot until softened, 3 to 5 minutes. Stir in curry paste; cook for 2 minutes.
Pour in broth; bring to simmer. Add mussels; cover with tight-fitting lid. Cook until mussels open, 5 to 8 minutes. Gently fold in tomatoes and cream; cover and cook for 1 minute. Discard any mussels that remain closed.