In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
This savoury dish has a little heat and a touch of sweetness from the raisins and caramelized onions. You'll find garam masala, an Indian spice blend, in the spice section of the supermarket. Serve over basmati rice.
Portion size4 servings
Credits :Canadian Living Magazine: January 2012
(such as Vidalia), thinly sliced
drained and rinsed
fresh baby spinach
Per serving: about
Total fat6 g
Saturated fat1 g
Total carbohydrate52 g
In Dutch oven, heat oil over medium-high heat; cook onion and sugar, stirring occasionally, until beginning to brown, about 6 minutes.
Add ginger, garlic, garam masala, vinegar, cayenne, salt and pepper; reduce heat to medium-low and cook, stirring occasionally, until onion is deep golden, 8 to 10 minutes.
Meanwhile, cut cauliflower into florets to make 6 cups. Add to pan along with chickpeas, raisins and 1/4 cup water; cover and cook, stirring once or twice, until cauliflower is tender, about 18 minutes. Remove from heat. Stir in spinach.
This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
Prep time35 minutes
Total time35 minutes
(about half onion)
, coarsely chopped
Korean red pepper powder (gochugaru)
sodium-reduced chicken broth or
, thinly sliced
, halved lengthwise and thinly sliced crosswise
pkg (510 g) soft silken or
sodium-reduced soy sauce
Per each of 8 servings: about
Total fat5 g
Saturated fat1 g
Total carbohydrate7 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.