In bowl, beat egg and water with fork; mix in bread crumbs, onion, mustard, salt, Worcestershire and pepper. Mix in beef. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)
Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside. Place in hamburger buns.
each lightly packed baby arugula and
Per serving: about
Total fat16 g
Saturated fat5 g
Total carbohydrate23 g
In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute. Divide beef mixture among bottom halves of slider buns; top with Cheddar, arugula and spinach. Sandwich with top halves of slider buns.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
Italian sausage and bread make a flavourful, moist stuffing. After rolling the pork, your hands will be dirty, so have the twine precut and ready to go.
Portion size6 servings
Credits :Canadian Living Magazine: December 2014
cubed (1/2 inch/1 cm) day-old
hot or sweet
(450 g), trimmed
salt and pepper
Creamy Mustard Sauce:
dry white wine
whipping cream 35%
salt and pepper
per serving: about
Total fat18 g
Saturated fat6 g
Total carbohydrate8 g
In large bowl, soak bread in milk until absorbed, about 5 minutes. Mix in sausage until well combined.
Meanwhile, arrange pork on cutting board with narrow end closest to you. Holding knife parallel to cutting board and starting at right side, cut in half horizontally almost but not all the way through; open like a book.
Starting at centre, slice left side in half horizontally almost but not all the way through; open like a book. Turn and repeat on other side. Place between waxed paper or plastic wrap; pound to even 1/2-inch (1 cm) thickness. Spread mustard over top.
Arrange sausage mixture in 2-inch (5 cm) wide strip lengthwise along centre of pork. Starting at long side, roll up; tie at 2-inch (5 cm) intervals with butcher's twine. Sprinkle with salt and pepper.
In large skillet, heat oil over medium-high heat; cook pork, turning, until browned all over, about 5 minutes. Place, seam side down, on rimmed baking sheet. Bake in 375 F (190 C) oven until juices run clear when pork is pierced and instant-read thermometer inserted in centre reads 160 F (71 C), about 25 minutes. Transfer to cutting board; tent with foil. Let rest for about 5 minutes before slicing.
Creamy Mustard Sauce: Meanwhile, in same skillet, heat oil over medium heat; cook onion and garlic, stirring often, until softened and golden, about 4 minutes. Add wine; cook until reduced by half, about 3 minutes. Stir in apple cider, cream, mustard, salt and pepper; bring to boil. Reduce heat and simmer until thick enough to coat back of spoon, about 5 minutes. Serve with pork.