In large bowl, whisk together wine, oil, olives, tarragon, garlic, salt and pepper. Cut fillets into 1-1/2-inch (4 cm) chunks; add to bowl and toss gently to coat. Leaving 1/4-inch (5 mm) between chunks; thread onto 6 skewers.
Place on greased grill over medium-high heat; close lid and cook, turning once, for about 5 minutes or until fish is opaque and flakes easily when tested with fork.
These wholesome cookies are great not only as an on-the-go breakfast but also as a midday snack. Dates are a source of protein and iron, giving you the energy you need to get through a busy day. And when puréed into paste form, they add natural sweetness and moisture to baked goods. Cost: $0.40 per serving
Portion size15 servings
Credits :Canadian Living Magazine: March 2016
pitted and chopped
whole wheat flour
large-flake rolled oats
each baking powder and
each salt and
per cookie: about
Total fat4 g
Saturated fat3 g
Total carbohydrate17 g
In food processor, purée dates into smooth paste. Add coconut oil, maple syrup, coconut sugar, egg and vanilla; purée until smooth. Scrape into large bowl.
In separate bowl, whisk together whole wheat flour, all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and nutmeg; stir into date mixture until combined. Stir in cranberries.
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten to ó-inch (1 cm) thickness.
Bake in top and bottom thirds of 350°F (180°C) oven, switching and rotating pans halfway through, until firm and no longer shiny, 13 to 15 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Tip from The Test Kitchen: Use soft dates for the paste, as they will purée more easily and add the most moisture to the dough.
There's no shame in buying "cheater" ingredients to save time! Premade hummus brings this Middle-Eastern dish together and makes prep a cinch.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
very thinly sliced
cinnamon and cayenne pepper
small (6 inch/15 cm)
whole wheat pitas
each cut in 8 wedges
per serving: about
Total fat20 g
Saturated fat6 g
Total carbohydrate31 g
In bowl, whisk together vinegar, sugar and half of the salt; stir in red onion. Let stand for 25 minutes, stirring occasionally. (Make-ahead: Refrigerate for up to 24 hours.) Drain.
Meanwhile, in nonstick skillet, heat half of the oil over medium-high heat; cook lamb, breaking up with spoon, until browned and crisp, about 5 minutes. Drain, discarding fat; transfer to bowl.
In same skillet, heat remaining oil over medium heat. Add yellow onion; cook, stirring, until golden, about 5 minutes. Stir in garlic, chili powder, coriander, cumin, pepper, cinnamon, cayenne pepper and remaining salt; cook for 1 minute. Stir in lamb; cook until warmed, about 5 minutes. Stir in cilantro.
Meanwhile, arrange pitas in single layer on baking sheet. Bake in 400°F (200°C) oven until crisp and golden, 6 to 8 minutes. (Make-ahead: Store in airtight container for up to 24 hours.)
Spread lamb mixture on platter; top with hummus and pickled onions. Serve with pitas.
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
cored and thinly sliced
cored and thinly sliced
peeled and cut in segments
bottle (750 ml)
per each of 8 servings : about
Total carbohydrate27 g
Place cranberries in heatproof bowl. In small saucepan, bring sugar, star anise, cinnamon sticks and 1/2 cup water to boil, stirring frequently; pour over cranberries. Let cool completely.
In pitcher, combine cranberry mixture, apple, pear and salt. Let stand for 2 hours, stirring twice. Stir in clementines, orange-flavoured liqueur and bitters. Add ice cubes; pour in sparkling wine. Serve immediately.
These crisp, light and nutty cookies make an impressive addition to any sweets tray. Draping the still-warm cookies over a greased rolling pin creates their signature curve; for a more subtle curve, use a wider-barrelled rolling pin, and for a more exaggerated shape, use a narrow one.
Prep time1 hour & 15 minutes
Total time2 hours & 30 minutes
Per cookie: about
Total fat2 g
Saturated fat1 g
Total carbohydrate5 g
In small saucepan, melt butter over medium heat. Stir in brown sugar, maple syrup, lemon juice and salt; cook, stirring, until sugar is dissolved, about 2 minutes. Remove from heat; stir in flour and almonds. Refrigerate until chilled, about 1 hour. (Make-ahead: Cover and refrigerate for up to 24 hours.)
From batter, form six 1-tsp balls. Arrange, 3 inches apart, on silicone baking mat or parchment paper–lined rimless baking sheet. (If mixture becomes too soft, refrigerate until firm, about 15 minutes.) Bake in 350°F oven until golden, flat and bubbly, about 8 minutes. Let cool on mat for 90 seconds.
Working quickly, use small spatula to lift cookies and drape over lightly greased rolling pin. Let cool just until firm, about 5 minutes; transfer directly to rack to cool completely. Repeat with remaining batter; if necessary, refrigerate dough between batches to firm up. (Make-ahead: Store in airtight container for up to 2 days.)
Tip from The Test Kitchen: You can also use this recipe to make cigar cookies. Instead of draping the cookies over a rolling pin, use the lightly greased handle of a wooden spoon.