Recipe of the Day

From our sponsor: Sweet Chili Thai Veal Wraps

Salsa-Stuffed Muffin Meat Loaves

Chocolate Almond Tartlets

The Canadian Living Test Kitchen — Sat, 11 Feb 2012 05:00:00 GMT

Ingredients:

12 oz bittersweet chocolate, chopped

2/3 cup whipping cream

2 tbsp almond liqueur

1/3 cup almonds, toasted

Chocolate Pastry:

1/3 cup butter, softened

1/4 cup granulated sugar

1 egg yolk

1/2 tsp vanilla

3/4 cup all purpose flour, (approx)

3 tbsp cocoa powder

1 pinch salt

Preparation:

Chocolate Pastry:
In large bowl, beat butter with sugar until fluffy; beat in egg yolk and vanilla. Into separate bowl, sift together all-purpose flour, cocoa powder and salt ; sift again. Stir into butter mixture in 2 additions. Shape into disc; wrap and refrigerate until firm, about 1 hour.

On lightly floured surface, roll out pastry to (1/8)-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) cutter, cut out 24 circles; gently press into 1-1/2- x 3/4-inch (4 x 2 cm) fluted tart cups. Place on baking sheet; refrigerate until firm, about 20 minutes.

Prick bottoms of each tart shell twice with fork. Bake in centre of 375°F (190°C) oven until firm and no longer shiny, about 15 minutes. Let cool on rack.

Meanwhile, place half of the chocolate in large bowl. In small saucepan, bring cream to boil; pour over chocolate and whisk until smooth. Whisk in liqueur. Cover and refrigerate until mixture can mound on spoon, about 1 hour.

Chop almonds to about size of lemon seeds; remove 3 tbsp (50 mL) and set aside for garnish. Sprinkle 1/2 tsp (2 mL) each of the remaining almonds into each tart shell. Set aside.

Using electric mixer, beat chocolate mixture until thick and fluffy. Spoon mousse by rounded tablespoonfuls (15 mL) into shells, rounding and smoothing tops with small palette knife. Refrigerate until firm, about 15 minutes.

Meanwhile, in separate bowl over saucepan of hot (not boiling) water, melt remaining chocolate. Let cool to room temperature. Spoon enough over mousse to cover just to edge of crust. Sprinkle reserved almonds around edge. Refrigerate until set, about 5 minutes. (Make-ahead: Refrigerate in single layer in shallow airtight container for up to 2 days.)

Nutritional Info:

Per tart about:
cal:167
pro:3 g
total fat:15 g
sat fat:8 g
carb:11 g
fibre:3 g
chol:25 mg
sodium:32 mg
RDI :
calcium:2%
iron:9%
vit A:5%
folate:4%

Suggested Recipes:

Peas Pulao

Mini Turkey Cheeseburgers

Baked Zucchini Fries

Baked Herb Sweet Potato Fries

Parmesan Chicken Fingers

Rainbow Veggie Pizzas

Bacon and Onion Perogies

Pickerel With Mustard Cream Sauce and Wild Rice Pilaf

Salsa-Stuffed Muffin Meat Loaves

Rocky Road Cheesecake

The Canadian Living Test Kitchen — Fri, 10 Feb 2012 05:00:00 GMT

Ingredients:

8 oz bittersweet chocolate or semisweet chocolate, chopped

2 pkg (each 8 oz/250 g) cream cheese, softened

1/2 cup granulated sugar

2 eggs

3/4 cup whipping cream

2 cups mini marshmallows

1/4 cup caramel sauce

1/4 cup chocolate sauce

Crust:

1-1/2 cups chocolate wafer crumbs

3 tbsp butter, melted

Preparation:

Grease bottom of 9-inch (2.5 L) springform pan. Centre pan on large square of heavy-duty foil; press foil to side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 325°F (160°C) oven until firm, about 10 minutes. Let cool. Line inside of pan with band of parchment paper.

Meanwhile, in bowl over saucepan of hot (not boiling) water, melt chocolate; let cool to room temperature.

In large bowl, beat cream cheese until smooth; beat in sugar. Beat in eggs then cream and chocolate until smooth. Scrape over prepared crust; smooth top. Set pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side. Bake in centre of 325°F (160°C) oven until set around edge and centre still jiggles, about 1 hour. Turn off oven; let stand in oven for 1 hour.

Transfer springform pan to rack and remove foil; let cool completely. Cover with plastic wrap and refrigerate for at least 4 hours or until firm and cold. (Make-ahead: Refrigerate for up to 3 days.)

Sprinkle marshmallows over cheesecake. Drizzle with caramel and chocolate sauces. (Make-ahead: Cover with cake dome or loose plastic wrap; refrigerate for up to 4 hours.) Cut into slices with hot dry knife.

Nutritional Info:

Per serving about:
cal:487
pro:8 g
total fat:36 g
sat fat:21 g
carb:40 g
fibre:4 g
chol:105 mg
sodium:301 mg
RDI :
calcium:7%
iron:18%
vit A:25%
folate:9%

Suggested Recipes:

Baked Zucchini Fries

Baked Herb Sweet Potato Fries

Parmesan Chicken Fingers

Rainbow Veggie Pizzas

From our sponsor: Sweet Chili Thai Veal Wraps

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Black Forest Chocolate Bundt Cake

The Canadian Living Test Kitchen — Thu, 09 Feb 2012 05:00:00 GMT

Ingredients:

1 cup butter, softened

1-1/4 cups packed brown sugar

3 eggs

1-1/2 cups all-purpose flour

3/4 cup cocoa powder

1-1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1-1/4 cups sour cream

1 cup chocolate chips

1 cup dried cherries

1 tbsp icing sugar

Preparation:

Grease and flour 10-cup (2.5 L) Bundt pan; set aside.

In large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time. Into separate bowl, sift together flour, cocoa powder, baking powder, baking soda and salt ; sift again. Stir into butter mixture alternately with sour cream, making 3 additions of flour mixture and 2 of sour cream. Stir in chocolate chips and cherries. Scrape into prepared pan.

Bake in centre of 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. With knife, loosen rim of cake. Place rack on pan. Wearing oven mitts, grasp pan and rack; turn over. Lift off pan. Let cool completely. (Make-ahead: Wrap in plastic wrap and store for up to 2 days or freeze in airtight container for up to 2 weeks.) Dust with icing sugar.

Nutritional Info:

Per serving about:
cal:346
pro:5 g
total fat:19 g
sat fat:11 g
carb:44 g
fibre:3 g
chol:78 mg
sodium:298 mg
RDI :
calcium:8%
iron:15%
vit A:16%
folate:11%

Suggested Recipes:

Salsa-Stuffed Muffin Meat Loaves

Baked Zucchini Fries

Baked Herb Sweet Potato Fries

Parmesan Chicken Fingers

Rainbow Veggie Pizzas

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Gluten-Free Super Fudgy Chocolate Brownies

Alison Kent and The Test Kitchen — Mon, 06 Feb 2012 05:00:00 GMT

Ingredients:

3 bars (100 g each) good-quality dark chocolate (70%), chopped

1 cup unsalted butter, cubed

1/4 cup whipping cream

4 eggs

1 cup granulated sugar

1/4 cup cocoa powder, sifted

1/4 cup white rice flour

1 tsp vanilla

1 cup chopped walnuts

Preparation:

In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and cream, stirring, until smooth. Let cool slightly.

In large bowl, whisk eggs, sugar, cocoa, rice flour and vanilla; whisk in chocolate mixture and walnuts. Scrape into parchment paper–lined 9-inch (2.5 L) square cake pan.

Bake in 350°F (180°C) oven until puffed and cracked at edges, about 35 minutes. Let cool in pan on rack.

Refrigerate until cold, about 1 hour. Cut into squares, wiping knife between cuts. (Make-ahead: Cover and refrigerate for up to 1 week.)

Nutritional Info:

Per piece about:
cal: 226
pro: 3 g
total fat: 17 g
sat fat:9 g
carb: 16 g
fibre: 2 g
chol: 53 mg
sodium: 14 mg
potassium: 143 mg
RDI :
calcium: 2%
iron: 13%
vit A: 8%
folate: 4%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Scoop and Freeze Double-Chocolate Cookies

Adell Shneer and The Test Kitchen — Sun, 05 Feb 2012 05:00:00 GMT

Ingredients:

8 oz bittersweet chocolate, chopped

1/2 cup unsalted butter

1-1/2 cups granulated sugar

2 eggs

1 tsp vanilla

1-1/2 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

Preparation:

In large heatproof bowl over saucepan of hot (not boiling) water, melt half of the chocolate with butter; let cool to lukewarm. Stir in sugar, eggs and vanilla.

Whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining chopped chocolate. Cover and refrigerate for 30 minutes.

Drop by 2 tbsp or by 1 oz ice-cream scoop onto parchment paper–lined baking sheets. (Make-ahead: Freeze until firm. Transfer to airtight container and freeze for up to 2 weeks. Bake frozen, adding 2 minutes to baking.)

Bake in 350°F (180°C) oven until tops are crackled and no longer glossy, 12 to 15 minutes. Let cool on pan for 2 minutes; remove to rack and let cool completely.

Nutritional Info:

Per cookie about:
cal: 136
pro: 2 g
total fat: 6 g
sat fat:4 g
carb: 19 g
fibre: 1 g
chol: 21 mg
sodium: 45 mg
potassium: 12 mg
RDI :
calcium: 1%
iron: 5%
vit A: 3%
folate: 6%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Peanut Butter Cheesecake Squares

The Canadian Living Test Kitchen — Sat, 04 Feb 2012 05:00:00 GMT

Ingredients:

1-1/2 cups graham cracker crumbs

1/2 cup finely chopped unsalted peanuts

1/3 cup butter, melted

2 tbsp packed brown sugar

Cheesecake:

1/2 cup packed brown sugar

2 pkg (each 8 oz/250 g) cream cheese, softened

1/2 cup crunchy peanut butter

2 eggs

1 egg yolk

1/2 tsp vanilla

3 tbsp whipping cream

Chocolate Sauce:

1/3 cup whipping cream

3 oz bittersweet chocolate, chopped

1 tbsp butter

2 tbsp corn syrup

Preparation:

In bowl, stir together crumbs, peanuts, butter and sugar until moistened; press into parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.

Cheesecake: Press brown sugar through sieve into large bowl to remove lumps. Add cream cheese and peanut butter; beat at medium speed for 3 minutes. Beat in eggs and egg yolk, 1 at a time; beat in vanilla then cream. Pour over crust.

Bake in 325°F (160°C) oven until edges are set, about 30 minutes. Let cool on rack. Cover and refrigerate until firm, about 2 hours. Cut into squares.

Chocolate Sauce: In saucepan, heat cream just until boiling; pour over chocolate and butter in bowl, whisking until smooth. Stir in corn syrup. Let cool for 5 minutes. Drizzle over cheesecake.

Nutritional Info:

Per square about:
cal: 165
pro: 3 g
total fat: 13 g
sat fat:6 g
carb: 11 g
fibre: 1 g
chol: 41 mg
sodium: 108 mg
potassium: 83 mg
RDI :
calcium: 2%
iron: 5%
vit A: 9%
folate: 5%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Gooey Pecan-Topped Cinnamon Buns

The Canadian Living Test Kitchen — Fri, 03 Feb 2012 05:00:00 GMT

Ingredients:

1/4 cup granulated sugar

1/2 cup warm water

1 pkg active dry yeast, (or 1 tbsp)

1/2 cup milk

1/4 cup butter

1 tsp salt

2 eggs, beaten

4 cups all-purpose flour, (approx)

Filling:

1-1/2 cups packed brown sugar

1 cup butter

1 cup coarsely chopped pecans

1 tbsp cinnamon

Preparation:

In large bowl, dissolve 1 tsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Meanwhile, in saucepan, heat together remaining sugar, milk, butter and salt until butter is melted; let cool to lukewarm. Sir into yeast mixture along with eggs.

With electric mixer, gradually beat in 1-1/2 cups of the flour; beat until smooth, about 2 minutes. With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough that comes away from side of bowl.

Turn out onto lightly floured surface; knead until smooth and elastic, 7 to 10 minutes, adding remaining flour as necessary. Place in greased bowl, turning to grease all over. Cover and let rise in warm draft-free place for 1 to 1-1/2 hours (or in refrigerator for
8 hours) until doubled in bulk and impression remains when fingertips are pressed into dough.

Filling: In saucepan, whisk 3/4 cup of the sugar with 3/4 cup of the butter over medium heat until melted. Pour into greased 13- x 9-inch (3 L) baking dish. Sprinkle with half of the pecans; set aside.

Melt remaining butter; set aside. Combine remaining sugar, pecans and cinnamon; set aside.

Punch down dough. Turn out onto lightly floured surface; roll out into 18- x 14-inch (45 x 35 cm) rectangle. Brush with all but 2 tbsp of the melted butter, leaving 1/2-inch (1 cm) border uncovered; sprinkle with sugar mixture.

Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining butter. With serrated knife, cut into 15 pieces; place, cut side down, in dish. Cover and let rise until doubled in bulk, about 1 hour.

Bake in 375°F (190°C) oven until golden and tops sound hollow when tapped, 30 to 35 minutes. Let stand in dish for 3 minutes. Invert onto serving platter, scraping off remaining filling in dish to drizzle over buns.

Nutritional Info:

Pper bun about:
cal: 420
pro: 6 g
total fat: 22 g
sat fat:10 g
carb: 52 g
fibre: 2 g
chol: 71 mg
sodium: 330 mg
RDI :
calcium: 5%
iron: 17%
vit A: 16%
folate: 25%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

From our sponsor: Ontario Veal and Root Vegetable Stew

Chocolate Fondue for Two

The Canadian Living Test Kitchen — Thu, 02 Feb 2012 05:00:00 GMT

Ingredients:

1 cup bite-size chunks of pineapple

1 navel orange, peeled and cut into segments

2 kiwi fruit, peeled and sliced

1 red delicious apple, cored and sliced

6 cookies, (optional)

Chocolate Fondue:

1/3 cup whipping cream

3 oz bittersweet chocolate, chopped

2 oz milk chocolate, chopped

1 tbsp amaretto liqueur or brandy or rum

Garnish (optional):

1/2 cup Cape gooseberries or bananas, sliced

Preparation:

Chocolate Fondue: In saucepan, heat cream until boiling. Pour over bittersweet and milk chocolates in fondue pot; whisk until melted. Whisk in amaretto. Keep warm.

Meanwhile, arrange pineapple, orange, kiwifruit, apple, and cookies (if using) on platter.

Garnish: Garnish with gooseberries (if using). Serve with fondue.

Nutritional Info:

Per serving about:
cal: 692
pro: 8 g
total fat: 40 g
sat fat:24 g
carb: 82 g
fibre: 12 g
chol: 57 mg
sodium: 45 mg
RDI :
calcium: 15%
iron: 21%
vit A: 17%
vit C: 167%
folate: 19%

Suggested Recipes:

Creamy Leek and Fennel Soup

Salmon Chowder

Arugula Soup With Potato Croutons

Super Fudgy Brownie Hearts

The Canadian Living Test Kitchen — Wed, 01 Feb 2012 05:00:00 GMT

Ingredients:

7 oz unsweetened chocolate, chopped

1 cup butter

4 eggs

2-1/4 cups granulated sugar

1-1/2 tsp vanilla

1 cup all-purpose flour

1/4 tsp salt

Preparation:

Line 13- x 9-inch (3.5 L) metal cake pan with parchment paper, leaving overhang for handle; set aside.

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with butter, stirring occasionally. Let cool for 5 minutes.

In large bowl, beat eggs with sugar until pale and thickened; stir in vanilla. Pour chocolate mixture over top. Sift flour with salt over chocolate; fold in until blended. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out with a few moist crumbs clinging, about 30 minutes. Let cool in pan on rack for 10 minutes.

Using parchment paper, lift brownies from pan onto cutting board. Using 1-3/4-inch (4.5 cm) heart-shaped cookie cutter, cut out brownies, rinsing and drying cutter between cuts.

Place on parchment or waxed paper-lined tray; cover loosely with plastic wrap. Let cool completely. (Make-ahead: Store brownies in airtight container for up to 5 days.)

Nutritional Info:

Per piece about:
cal:99
pro:1 g
total fat:6 g
sat fat:4 g
carb:12 g
fibre:1 g
chol:25 mg
sodium:53 mg
RDI :
calcium:1%
iron:3%
vit A:4%
folate:2%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

French Cranberry Pecan Tart

Adell Shneer and the Test Kitchen — Tue, 31 Jan 2012 05:00:00 GMT

Ingredients:

Half All-Purpose Sweet Pie Dough recipe

3 eggs

1/2 cup packed golden brown sugar

1/2 cup Lyle's golden syrup

1/4 cup unsalted butter, melted

1 tbsp cider vinegar

Pinch salt

1-1/2 cups pecan halves

1 cup thawed whole cranberries

Preparation:

On lightly floured surface, roll out dough into 12-inch (30 cm) circle; fit into 9-1/2-inch (24 cm) fluted tart pan with removable bottom. Fold edge over to extend about 1/4 inch (5 mm) above pan. Prick all over with fork; refrigerate for 30 minutes.

Line pastry with foil; fill with pie weights or dried beans. Bake in bottom third of 400°F (200°C) oven for 20 minutes. Remove weights and foil; bake until just beginning to colour, 5 to 10 minutes.

In large bowl, beat together eggs, brown sugar, syrup, butter, vinegar and salt. Pour into crust. Sprinkle with pecans and cranberries.

Bake in 375°F (190°C) oven until filling is puffed, golden and just beginning to set, about 30 minutes. Let cool on rack.

Nutritional Info:

Per serving about:
cal: 485
pro: 6 g
total fat: 32 g
sat fat:11 g
carb: 47 g
fibre: 3 g
chol: 107 mg
sodium: 120 mg
potassium: 184 mg
RDI :
calcium: 4%
iron: 13%
vit A: 14%
vit C: 2%
folate: 23%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Coconut Lemon Cream Snow Cake

Soo Kim and The Test Kitchen — Mon, 30 Jan 2012 05:00:00 GMT

Ingredients:

2 cups unsweetened desiccated coconut

1 cup unsalted butter, softened

1-1/3 cups granulated sugar

3 eggs

1 tsp vanilla

2-3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup coconut milk

Lemon Cream:

4 egg yolks

1/2 cup granulated sugar

1 tsp finely grated lemon rind

1/2 cup lemon juice

1/4 cup cornstarch

1-3/4 cups milk

3 tbsp unsalted butter

Buttercream:

4 egg whites

1 cup granulated sugar

1-1/4 cups unsalted butter, cubed

1/2 tsp vanilla

1 pinch salt

Preparation:

Lemon Cream: In bowl, whisk together egg yolks, sugar, lemon rind and juice, and cornstarch.

In saucepan, heat milk over medium heat until bubbles form around edge; gradually whisk half into egg mixture. Whisk back into pan; bring to boil over medium-high heat, whisking constantly. Cook, whisking, until bubbling and thickened, about 3 minutes.

Remove from heat. Whisk in butter. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

On baking sheet, toast half of the coconut in 350°F (180°C) oven until golden, 3 to 5 minutes; set aside.

Grease two 9-inch (1.5 L) round metal cake pans; line bottoms with parchment paper. Set aside.

In large bowl, beat butter with sugar until light. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with coconut milk, making 3 additions of dry ingredients and 2 of coconut milk. Fold in toasted coconut.

Scrape into prepared pans. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 30 minutes. Let cool in pans on racks for 15 minutes; remove from pans. Peel off paper; let cool completely.

Cut each cake horizontally in half. Place 1 layer, cut side up, on cake plate. Spread with one-third of the lemon cream; repeat layers twice. Top with remaining cake layer, cut side down. Set aside.

Buttercream: In bowl of stand mixer, whisk egg whites with sugar. Place bowl over saucepan of simmering water; cook, whisking, until warm and sugar is dissolved, about 1 minute.

Using whisk attachment, beat at medium-high speed until stiff peaks form, about 6 minutes. Beat in butter, 2 tbsp (30 mL) at a time, until satiny (mixture will curdle initially). Beat in vanilla and salt.

Spread one-third of the buttercream over top and side of cake to mask in crumbs; refrigerate for 30 minutes. Spread remaining icing over top and side. Press remaining coconut onto top and side.

Nutritional Info:

Per each of 16 servings about:
cal: 615
pro: 7 g
total fat: 41 g
sat fat:27 g
carb: 59 g
fibre: 3 g
chol: 162 mg
sodium: 196 mg
potassium: 195 mg
RDI :
calcium: 7%
iron: 14%
vit A: 29%
vit C: 7%
folate: 27%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

From our sponsor: Ontario Veal and Root Vegetable Stew

Caribou Stew

Rheanna Kish and The Test Kitchen — Sun, 29 Jan 2012 05:00:00 GMT

Ingredients:

1-1/2 lb boneless caribou stewing cubes or elk or venison or beef stewing cubes

3/4 tsp salt

1/2 tsp pepper

2 tbsp vegetable oil

2 ribs celery, chopped

1 onion, chopped

1/4 cup all-purpose flour

2 cups sodium-reduced beef broth

1 cup red wine

1/4 cup tomato paste

2 bay leaves

3/4 tsp dried thyme

1 lb Yukon Gold potatoes, peeled and cubed

2 carrots, peeled and cubed

2 parsnips, peeled and cubed

2 turnips, peeled and cubed

Preparation:

Combine caribou, salt and pepper.

In large Dutch oven, heat oil over medium-high heat; brown caribou, in batches and turning occasionally, until browned all over, about 6 minutes. Transfer to plate.

Reduce heat to medium; cook celery and onion, stirring, until softened, about 6 minutes. Stir in flour; cook, stirring, for 1 minute.

Return caribou to pan; stir in 2 cups water, broth, wine, tomato paste, bay leaves and thyme. Bring to boil; reduce heat, cover and simmer for 1-1/2 hours.

Stir in potatoes, carrots, parsnips and turnips; return to simmer.

Cover and cook until caribou and vegetables are tender, 40 to 45 minutes. Discard bay leaves.

Nutritional Info:

Per each of 10 servings about:
cal: 208
pro: 18 g
total fat: 5 g
sat fat:1 g
carb: 22 g
dietary fibre:3 g
sugar: 5 g
chol: 56 mg
sodium: 384 mg
potassium: 671 mg
RDI :
calcium: 5%
iron: 31%
vit A: 27%
vit C: 23%
folate: 18%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

From our sponsor: Ontario Veal Medallions with Caramelized Onion and Fennel

From our sponsor: English Style Braised Ontario Veal in Stout

Chocolate Cupcakes With Double-Chocolate Icing

Soo Kim and The Test Kitchen — Sat, 28 Jan 2012 05:00:00 GMT

Ingredients:

2 oz bittersweet chocolate, chopped

1/4 cup strong coffee or water

1/2 cup milk

1/3 cup cocoa powder

1/3 cup unsalted butter, softened

3/4 cup granulated sugar

2 eggs

1 tsp vanilla

1 cup all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/8 tsp salt

Double-Chocolate Icing:

1/2 cup unsalted butter, softened

1-3/4 cups icing sugar

1 pinch salt

2 oz milk chocolate, melted and cooled

1 oz unsweetened chocolate, melted and cooled

1 tsp milk, (approx)

Preparation:

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate with coffee, whisking until smooth. Whisk milk with cocoa until smooth; stir into chocolate mixture.

In large bowl, beat butter with sugar until light, about 2 minutes. Beat in eggs, 1 at a time; beat in vanilla.

Whisk together flour, baking soda, baking powder and salt; stir into butter mixture alternately with chocolate mixture, making 3 additions of dry ingredients and 2 of chocolate, stirring until no streaks remain.

Divide among 12 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 18 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.

Double-Chocolate Icing: In bowl, beat together butter, icing sugar and salt until fluffy, about 4 minutes. Beat in milk and unsweetened chocolates; beat in milk until smooth, adding up to 1 tsp (5 mL) more if necessary. Spread over cupcakes.

Nutritional Info:

Per cupcake about:
cal: 353
pro: 4 g
total fat: 19 g
sat fat:11 g
carb: 46 g
fibre: 2 g
chol: 67 mg
sodium: 111 mg
potassium: 142 mg
RDI :
calcium: 4%
iron: 11%
vit A: 13%
folate: 13%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

Southwestern Pulled Pork with Pineapple

Pulled Pork With Fennel Biscuits

Rheanna Kish and The Test Kitchen — Fri, 27 Jan 2012 05:00:00 GMT

Ingredients:

1/4 cup packed brown sugar

2 tsp ground cumin

1-1/2 tsp dried oregano

1-1/4 tsp salt

1 tsp pepper

3 lb pork shoulder blade roasts

2 tbsp vegetable oil

1 onion, finely diced

1 sweet red pepper, finely diced

1 small fennel bulb, finely diced

1 carrot, finely diced

1 rib celery, finely diced

3 cloves garlic, crushed

1 bottle (680 mL) strained tomatoes, (passata)

1/2 cup water

1/3 cup red wine vinegar

3 strips orange rind

Biscuits:

2 cups all-purpose flour

1 tbsp baking powder

1 tsp fennel seeds, crushed

1/4 tsp salt

1/2 cup cold butter, cubed

3/4 cup cold buttermilk, (approx)

Preparation:

In large bowl, combine half of the brown sugar, the cumin, oregano, half of the salt and the pepper; rub over pork. Let stand for 30 minutes.

In large Dutch oven, heat oil over medium-high heat; brown pork. Transfer to plate.

Add onion, red pepper, fennel bulb, carrot, celery and garlic to pan; cook over medium heat, stirring occasionally, until softened, 5 to 8 minutes. Add tomatoes, water, vinegar, orange rind and remaining brown sugar and salt; bring to boil.

Return pork and any accumulated juices to pan; return to boil. Cover and braise in 300°F (150°C) oven, turning once, until pork is tender, about 3 hours. Transfer pork to cutting board; tent with foil and let stand for 10 minutes. With 2 forks, shred or “pull” pork.

Meanwhile, skim fat from sauce; discard orange rind. Simmer over medium heat until reduced to 4 cups (1 L), about 15 minutes. Stir shredded pork back into pan. Transfer to 8-cup (2 L) ovenproof baking dish.

Biscuits: In large bowl, whisk together flour, baking powder, fennel seeds and salt. Using pastry blender, cut in butter until crumbly. Pour buttermilk over top, stirring to form soft ragged dough. Gently knead just until dough comes together, adding up to 1 tbsp (15 mL) more buttermilk if needed.

Spoon dough onto pork mixture to make 12 biscuits. Bake in 375°F (190°C) oven until biscuits are golden on top and no longer doughy underneath, 40 to 45 minutes.

Nutritional Info:

Per each of 6 servings about:
cal: 824
pro: 37 g
total fat: 49 g
sat fat:20 g
carb: 56 g
fibre: 4 g
chol: 165 mg
sodium: 1231 mg
potassium: 946 mg
RDI :
calcium: 21%
iron: 54%
vit A: 43%
vit C: 67%
folate: 50%

Suggested Recipes:

Chili Pulled Pork

Slow Cooker Pulled Pork

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

From our sponsor: Ontario Veal Medallions with Caramelized Onion and Fennel

From our sponsor: English Style Braised Ontario Veal in Stout

Greek-Style Macaroni and Cheese

Rheanna Kish and The Test Kitchen — Thu, 26 Jan 2012 05:00:00 GMT

Ingredients:

2 bags (8 oz/250 g each) fresh spinach

1/3 cup butter, melted

1 onion, finely chopped

2 cloves garlic, minced

2 tbsp chopped fresh oregano

1/4 cup all-purpose flour

4 tsp Dijon mustard

4 cups milk

1/4 tsp salt

1/4 tsp pepper

1/4 tsp nutmeg

2 cups shredded provolone cheese

1-1/4 cups crumbled feta cheese

1 cup grated Romano cheese

4 cups Scoobi-Do pasta

1-1/2 cups fresh bread crumbs

Preparation:

In large pot, cook spinach with 2 tbsp (30 mL) water over medium-high heat, stirring once, until wilted, about 3 minutes. Transfer to sieve; press out moisture. Chop and
set aside.

In saucepan, melt 1/4 cup (60 mL) of the butter over medium heat; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano; cook for 1 minute. Sprinkle with flour; cook, stirring, for 1 minute. Stir in mustard.

Whisk in milk until smooth; bring to simmer and cook, stirring frequently, until thickened, about 6 minutes. Sprinkle with salt, pepper and nutmeg. Stir in provolone, 1/3 cup (75 mL) of the feta and the Romano cheese until smooth.

Meanwhile, in large pot of boiling salted water, cook pasta until still slightly firm in centre, 6 minutes. Drain, reserving 1/2 cup (125 mL) of the cooking liquid. Return pasta to pot. Stir in milk mixture, liquid and reserved spinach. Transfer to greased 13- x 9-inch (3 L) glass baking dish.

Combine bread crumbs with remaining butter; sprinkle over pasta. Top with remaining feta cheese. Bake on baking sheet in 375°F (190°C) oven until bubbly and golden, 30 to 35 minutes.

Nutritional Info:

Per each of 8 servings about:
cal: 548
pro: 27 g
total fat: 28 g
sat fat:17 g
carb: 49 g
fibre: 3 g
chol: 84 mg
sodium: 1056 mg
potassium: 583 mg
RDI :
calcium: 65%
iron: 33%
vit A: 81%
vit C: 10%
folate: 89%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

From our sponsor: Ontario Veal Medallions with Caramelized Onion and Fennel

From our sponsor: English Style Braised Ontario Veal in Stout

From our sponsor: Ontario Veal and Root Vegetable Stew

Cider-Braised Cabbage

Rheanna Kish and The Test Kitchen — Wed, 25 Jan 2012 05:00:00 GMT

Ingredients:

1/4 cup butter

4 slices thick-cut bacon, sliced crosswise 1/4 inch thick

1 sweet onion, thinly sliced

1 red cabbage, (3 lb/1.35 kg) thinly sliced

1 Granny Smith apple, peeled and thinly sliced

1/4 cup dry hard cider

2 tbsp cider vinegar

1 tsp mustard seeds

1/2 tsp salt

1/2 tsp pepper

Preparation:

In large Dutch oven, melt butter over medium-high heat; cook bacon until fat begins to render, about 2 minutes.

Add onion; cook, stirring occasionally, until bacon is crispy and onion is softened, 8 to 10 minutes.

Add cabbage, apple, cider, vinegar, mustard seeds, salt and pepper; cook over medium heat until cabbage is slightly wilted, 5 to 7 minutes.

Cover and reduce heat to low; cook, stirring occasionally, until apple and cabbage are tender and almost no liquid remains, 40 to 50 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days. Reheat over medium heat, about 10 minutes.)

Nutritional Info:

Per serving about:
cal: 135
pro: 3 g
total fat: 10 g
sat fat:6 g
carb: 9 g
fibre: 2 g
chol: 20 mg
sodium: 229 mg
potassium: 181 mg
RDI :
calcium: 4%
iron: 3%
vit A: 5%
vit C: 38%
folate: 13%

Suggested Recipes:

From our sponsor: Ontario Veal Medallions with Caramelized Onion and Fennel

Oka Mushroom Cheese Potato Gratin

Andrew Chase and The Test Kitchen — Tue, 24 Jan 2012 05:00:00 GMT

Ingredients:

1/4 cup butter

2 onions, finely chopped

1 clove garlic, minced

1 tbsp finely chopped fresh sage

1/2 tsp salt

1/4 tsp white pepper

3 lb russet potatoes or baking potatoes

7 oz chilled Oka with Mushrooms cheese

Preparation:

In skillet over medium heat, melt butter; fry onions, garlic, sage, salt and pepper, stirring occasionally, until onions are softened, about 10 minutes.

Using mandoline or sharp knife, peel and thinly slice potatoes.

Generously butter bottom of 8-cup (2 L) gratin dish. Layer one-quarter of the potatoes on bottom; sprinkle with one-quarter of the onion mixture. Repeat layers 3 times. Cover with foil.

Bake in bottom third of 350°F (180°C) oven until potatoes are tender, about 1 hour.

Meanwhile, cut rind off cheese; slice. Remove foil; cover potato mixture with cheese. Bake in top third of 450°F (230°C) oven until cheese is bubbly and lightly browned, 5 to 10 minutes.

Nutritional Info:

Per each of 10 servings about:
cal: 202
pro: 7 g
total fat: 10 g
sat fat:6 g
carb: 22 g
fibre: 2 g
chol: 35 mg
sodium: 252 mg
potassium: 469 mg
RDI :
calcium: 13%
iron: 7%
vit A: 11%
vit C: 27%
folate: 10%

Suggested Recipes:

From our sponsor: Rack of Ontario Veal with Pan Roasted Vegetables

From our sponsor: Ontario Veal Medallions with Caramelized Onion and Fennel

Crab Sui Mai

The Canadian Living Test Kitchen — Mon, 23 Jan 2012 05:00:00 GMT

Ingredients:

1 lb medium shrimp

2 oz ground pork

1 egg white

1 tbsp Chinese cooking wine or sherry

1 tbsp sesame oil

2 tsp grated gingerroot

1 tsp salt

1/2 tsp white pepper

1 pkg (7 oz/200 g) frozen crabmeat, thawed

1/2 cup drained canned water chestnuts, finely diced

1/4 cup chopped fresh coriander

2 green onions, minced

46 very thin square wonton wrappers

46 fresh peas or frozen peas

10 large spinach leaves

Preparation:

1- Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.

2- Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.

3- Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.

4- Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)

5- In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.

6- Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai. Serve in steamer tray or line platter with spinach and top with sui mai.

Nutritional Info:

Per piece about:
cal:42
pro:3 g
total fat:1 g
sat fat:trace
carb:5 g
fibre:trace
chol:14 mg
sodium:132 mg
RDI :
calcium:1%
iron:4%
vit A:1%
folate:4%

Suggested Recipes:

Sausage and Spinach Soup With Rosemary Croutons

Meatball Submarines With Peppers and Provolone

Shrimp and Brie Melts

Southern-Style Pork Roast

Thai Crab Salad Phyllo Cups

Filet of Pork with Mushrooms and Asiago

Spice-Rubbed Pork Chops With Sweet and Sour Onion

Curried Cauliflower With Chickpeas

Mexican Meat Loaves

The Canadian Living Test Kitchen — Sun, 22 Jan 2012 05:00:00 GMT

Ingredients:

1 tbsp vegetable oil

1 onion, finely chopped

2 cloves garlic, minced

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp ground allspice

1/2 tsp salt

1/2 tsp pepper

2/3 cup ketchup

2 tbsp canned chipotle peppers in adobo sauce, minced

3 eggs

1/2 cup fresh bread crumbs

1/2 cup chopped green onions

1/2 cup Balkan-style plain yogurt

2 lb medium ground beef

Preparation:

In large skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened and golden, about 4 minutes. Stir in garlic, oregano, cumin, allspice, salt and pepper; cook for 1 minute. Transfer to plate; let cool.

In small bowl, stir ketchup with chipotle peppers; set aside.

In large bowl, whisk eggs; mix in bread crumbs, green onions, yogurt, beef, onion mixture and all but 1/4 cup (60 mL) of the ketchup mixture until combined.

Form into three 7-inch (18 cm) long logs; place on parchment paper–lined rimmed baking sheet.

Bake in 375°F (190°C) oven until digital thermometer inserted in centre registers 160°F (71°C), about 25 minutes. Spoon remaining ketchup mixture over top.

More Mexican recipes:

Nutritional Info:

Per each of 8 servings about:
cal: 309
pro: 25 g
total fat: 18 g
sat fat:7 g
carb: 11 g
fibre: 1 g
chol: 135 mg
sodium: 504 mg
potassium: 443 mg
RDI :
calcium: 6%
iron: 20%
vit A: 8%
vit C: 7%
folate: 11%

Suggested Recipes:

Creamy Leek and Fennel Soup

Arugula Soup With Potato Croutons

Glazed Lemon Pound Cake

The Canadian Living Test Kitchen — Sat, 21 Jan 2012 05:00:00 GMT

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

3 eggs

2 tbsp grated lemon rind

1 tbsp lemon juice

1 tsp vanilla

1-1/2 cups all-purpose flour

1/4 tsp each salt, baking soda and baking powder

1/2 cup light sour cream

Glaze:

1/2 cup icing sugar

1 tbsp lemon juice

Preparation:

In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in lemon rind, lemon juice and vanilla.

In separate bowl, whisk together flour, salt, baking soda and baking powder; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into greased and floured 9- x 5-inch (2 L) loaf pan.

Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely. (Wrap in plastic wrap and store for up to 2 days or overwrap in heavy-duty foil and freeze for up to 1 month.)

Glaze: In small bowl, whisk sugar with lemon juice; pour over cake, spreading over top and letting drip down sides.

Nutritional Info:

Per each of 12 servings about:
cal: 237
pro: 4 g
total fat: 10 g
sat fat:5 g
carb: 34 g
fibre: 1 g
chol: 72 mg
sodium: 180 mg
RDI :
calcium: 3%
iron: 6%
vit A: 10%
vit C: 3%
folate: 12%

Suggested Recipes:

Tandoori Salmon Cakes With Raita

Chicken Paprikash

Soy-Glazed Arctic Char

Rheanna Kish and The Test Kitchen — Fri, 20 Jan 2012 05:00:00 GMT

Ingredients:

2 skin-on Arctic char fillets, (about 1-1/2 lb/675 g total)

2 tbsp unseasoned rice vinegar

2 tbsp sodium-reduced soy sauce

2 tsp grated fresh ginger

2 tsp liquid honey

1/2 tsp pepper

Preparation:

Place fish, skin side down, on parchment paper–lined baking sheet. Whisk together vinegar, soy sauce, ginger, honey and pepper; brush over fish.

Bake in 425ºF (220ºC) oven until fish flakes easily when tested, 8 to 10 minutes.

Nutritional Info:

Per each of 6 servings about:
cal: 119
pro: 21 g
total fat: 3 g
sat fat:1 g
carb: 3 g
dietary fibre:trace
sugar: 2 g
chol: 61 mg
sodium: 263 mg
potassiu: 339 mg
RDI :
calcium: 1%
iron: 5%
vit A: 2%
vit C: 2%

Suggested Recipes:

Cheese-Stuffed Shells

The Canadian Living Test Kitchen — Thu, 19 Jan 2012 05:00:00 GMT

Ingredients:

2 tbsp extra-virgin olive oil or vegetable oil

1 lb lean ground beef

2 onions, finely chopped

4 cloves garlic, minced

1-1/2 tsp dried basil

1-1/2 tsp oregano

1 pinch hot pepper flakes

1 pinch salt

1 pinch pepper

1 can (28 oz/796 mL) tomatoes, puréed

1 can (14 oz/398 mL) tomato sauce

1 box jumbo pasta shells

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Filling:

1 frozen chopped spinach, thawed and squeezed dry

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1/4 cup chopped fresh parsley

2 green onions, chopped

2 eggs, beaten

1 tsp dried basil

1/4 tsp ground nutmeg

1/4 tsp pepper

1 tub (475g) ricotta cheese

Preparation:

In shallow Dutch oven, heat half of the oil over medium-high heat; cook beef, breaking up with spoon, for 5 minutes or until no longer pink. With slotted spoon, transfer to bowl. Drain any fat from pan.

Add remaining oil to pan; saut?nions and garlic for 5 minutes. Add basil, oregano, hot pepper flakes, salt, pepper, tomatoes and tomato sauce. Return beef to pan; bring to boil. Reduce heat and simmer, stirring often, for 20 to 25 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until tender but firm. Drain and rinse under cold water; drain well and place on damp tea towel.

Filling: Meanwhile, in bowl, combine spinach, ricotta, Parmesan, mozzarella, parsley, onions, eggs, basil, nutmeg, and pepper.

Pour half of the tomato sauce into 13- x 9-inch (3 L) glass baking dish. Spoon heaping 1 tbsp (15 mL) filling into each pasta shell. Arrange snugly, stuffed side up, in dish. Spoon remaining sauce over top; sprinkle with mozzarella and Parmesan cheeses. Cover with foil.

Bake in 350°F (180°C) oven for 30 minutes. Uncover and bake for 20 minutes or until heated through.

Nutritional Info:

Per serving about:
cal: 621
pro: 39 g
total fat: 30 g
sat fat:16 g
carb: 48 g
fibre: 5 g
chol: 146 mg
sodium:1001 mg
RDI :
calcium: 52%
iron: 40%
vit A: 41%
vit C: 38%
folate: 67%

Suggested Recipes:

Creamy Leek and Fennel Soup

Salmon Chowder

Soo Kim and The Test Kitchen — Wed, 18 Jan 2012 05:00:00 GMT

Ingredients:

1/3 cup unsalted butter, softened

1/2 cup granulated sugar

5 oz bittersweet chocolate, chopped

3 oz milk chocolate, chopped

2 tbsp coffee or water

1 pinch salt

1/2 vanilla bean

2 tbsp cocoa powder

6 egg yolks

8 egg whites

1/4 tsp cream of tartar

2 tsp icing sugar or cocoa powder

Preparation:

Grease 8- x 3-3/4-inch (2.5 L) soufflé dish with 4 tsp of the butter; sprinkle with 4 tsp of the sugar, tapping out excess. Wrap parchment paper strip around outside of dish to extend at least 2 inches (5 cm) above rim; tie securely with kitchen string.

In large heatproof bowl over saucepan of hot (not boiling) water, melt together bittersweet and milk chocolates, coffee, salt and remaining butter, stirring occasionally.

Slit vanilla bean lengthwise; scrape out seeds and stir seeds into bowl. Remove from heat; whisk in cocoa until smooth. Let cool slightly.

In stand mixer or using electric beaters, beat yolks with remaining sugar until light and thickened enough that batter falls in ribbons when beaters are lifted, 2 minutes. Fold into chocolate mixture.

In clean bowl, beat egg whites until foamy; beat in cream of tartar until stiff glossy peaks form. Fold one-quarter into chocolate mixture; fold in remaining whites until no streaks remain. Scrape into prepared dish.

Bake in bottom third of 375°F (190°C) oven until edge is firm, top is lightly browned and centre is still jiggly, 30 to 35 minutes. Sift icing sugar over top. Serve immediately.

Nutritional Info:

Per each of 10 servings about:
cal: 273
pro: 6 g
total fat: 18 g
sat fat:10 g
carb: 24 g
fibre:2 g
chol: 141 mg
sodium: 55 mg
potassium: 202 mg
RDI :
calcium: 4%
iron: 11%
vit A: 10%
folate: 8%

Suggested Recipes: