Cut 2 oval panini buns horizontally in half. Spread or brush cut sides with pesto. Layer turkey and tomato on bottom halves; sprinkle with cheese. Sandwich with top half, spread side down.
Heat indoor or outdoor grill, grill pan or skillet over medium-low heat. Grill panini, pressing occasionally with spatula and rotating one-quarter turn halfway through to create cross-hatched grill marks, until bottom is crusty, about 4 minutes. Turn and cook, pressing and rotating halfway through, until crusty and cheese is melted, about 4 minutes.
Mixing moistened bread crumbs into ground beef is a great way to keep the meat from drying out or shrinking as it's cooking. Use this technique for the juiciest meat loaves, meatballs and burgers you've ever tasted.
Prep time25 minutes
Total time50 minutes
fresh bread crumbs
1 1/2 teaspoon
each garlic powder, onion powder and
Italian herb seasoning
lean ground beef
, cut in 8 cubes
bottled strained tomatoes (passata)
Per mini meat loaf: about
Total fat12 g
Saturated fat5 g
Total carbohydrate7 g
In bowl, mix bread crumbs with milk. Let stand for 5 minutes. Stir in egg, garlic powder, onion powder, 1 tsp of the Italian herb seasoning, 1/2 tsp of the salt and 1/4 tsp of the pepper. Mix in beef just until combined and no streaks of bread crumb mixture are visible (do not overmix).
Shape into 8 meatballs. Supporting opposing sides of 1 meatball with 2 fingers, press opposite index finger into centre to create 1-inch well; place 1 cube of the mozzarella inside. Press meat over to enclose mozzarella and reshape meatball. Repeat with remaining meatballs and mozzarella. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Place 1 meatball into each of 8 wells of lightly greased muffin pan. Stir together strained tomatoes, tomato paste, brown sugar, vinegar and remaining Italian herb seasoning, salt and pepper; spoon over meatballs. Bake in 400°F oven until instant-read thermometer inserted in several meat loaves reads 165°F, about 16 minutes. Let stand for 5 minutes. Sprinkle with parsley.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
In large saucepan, add beans and enough water to cover by 1 inch; bring to boil. Reduce heat, partially cover and simmer, stirring occasionally, until beans are tender, about 40 minutes. Drain. (Makeahead: Rinse with cold water until cool; drain well. Refrigerate in airtight container for up to 3 days.)
In slow cooker, stir together beans, onion, bacon, tomato juice, brown sugar, tomato paste, molasses, soy sauce, garlic powder, mustard, salt and pepper; cover and cook on low until thick enough to mound on spoon, 5 to 6 hours. (Make-ahead: Let cool completely; refrigerate in airtight container for up to 5 days. Reheat before serving.)
Tip from The Test Kitchen: Don't have time to soak the beans overnight? Place dried beans in a heavy-bottomed saucepan and cover with 4 inches water; bring to boil and cook for 2 minutes. Remove from heat and let stand until beans have doubled in size, about 1 hour.
A drizzling of salty feta, tangy Greek yogurt and bright citrus gives loads of flavour to these sweet potato wedges. The almonds lend a satisfying crunch to the tender potatoes and creamy sauce, but feel free to omit them, if you prefer.
Prep time10 minutes
Total time40 minutes
Portion size4 servings
, peeled and cut in 3/4-inch thick wedges
, lightly mashed
2% plain Greek yogurt
natural (skin-on) almonds
, toasted and chopped
Per serving: about
Total fat11 g
Saturated fat4 g
Total carbohydrate37 g
In large bowl, toss together sweet potatoes, olive oil, garlic and 1/4 tsp of the salt. Arrange in single layer on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until tender and edges are golden, about 35 minutes. Transfer to serving dish.
While sweet potatoes are roasting, in microwaveable bowl, microwave feta on high until warmed, about 10 seconds. Stir in yogurt, lemon zest, lemon juice, pepper and remaining salt.
Spoon yogurt mixture over sweet potatoes. Sprinkle with almonds and oregano.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)