Canadian Living Make It Tonight: Delicious, No-Fuss Dinner Solutions for Every Cook - Couverture souple

Canadian Living Test Kitchen

Couverture souple

ISBN 10 : 0981393861 ISBN 13 : 9780981393865

Editeur : Transcontinental Books, 2011

Synopsis

Canadian Living: Make It Tonight has been a trusted resource for home cooks since it was first published in 2007. Now it's time for a new look and some fresh inspiration. The 2nd edition features a selection of the outstanding recipes from the first edition, plus all new photos and 30% new recipes that are as easy to cook as they are tasty.

When you're in a rush to put dinner on the table, you don't have to sacrifice flavour, quality or nutritional value by turning to takeout or a frozen entrée. Whether you're cooking a simple weeknight meal or a more-relaxed entertaining menu, Canadian Living Make It Tonight has what you need to put dinner on the table with a minimum of fuss. Chapters are organized around a specific real-life need, such as speed (dinners in 15 to 20 minutes, under 30 minutes), cooking method (slow cooker, barbecue, toaster oven, freeze ahead) or situation (for company, from the pantry, five or so ingredients).

Each page is packed with delicious recipes, helpful hints and time-saving tips. Sidebars cover a range of subjects, from kitchen equipment to techniques to solutions on using up leftovers. There’s something for every cook, from beginners who need a helping hand, to seasoned cooks who just want a little inspiration.

• 13 recipe chapters, organized around specific cooking needs, situations, cooking methods, etc.
• 50 colour photographs
• Helpful sidebars and tips sprinkled throughout
• Simple substitutions and variations to make cooking flexible

A propos du livre

Extrait

Mango Melon Salad

Refreshing and light, this salad is the perfect showcase for summer produce. Cut the melon and mango into 1/2 inch (1 cm) cubes.

3 tbsp (45 mL) lime juice
3 tbsp (45 mL) liquid honey
2 cups (500 mL) cubed peeled mango
2 cups (500 mL) cubed peeled cantaloupe
2 cups (500 mL) cubed seedless watermelon
1/4 cup (60 mL) pine nuts (optional), lightly toasted
1 tbsp (15 mL) chopped fresh mint

In microwaveable bowl, microwave lime juice with honey on high for 30 seconds; whisk until honey is dissolved. Let cool.

Add mango, cantaloupe, watermelon, pine nuts (if using) and mint; toss to combine.

Makes 4 to 6 servings. PER EACH OF 6 SERVINGS : about 103 cal, 1 g pro, trace total fat (trace sat. fat), 27 g carb, 2 g fibre, 0 mg chol, 12 mg sodium. % RD I: 2% calcium, 4% iron, 43% vit A, 65% vit C, 10% folate.
Shrimp and Pea Risotto

To make this a supereasy weeknight meal option, use frozen devenied zipperback shrimp. All you have to do is defrost them under cold water and pop off the shells.

1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
1 tsp (5 mL) grated lemon zest
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) arborio rice or other short-grain rice
1/4 cup (60 mL) dry white wine or sodium-reduced chicken broth
2 1/2 cups (625 mL) hot sodium-reduced chicken broth
10 oz (300 g) peeled deveined large raw shrimp
1 cup (250 mL) frozen peas or frozen shelled edamame
2 tbsp (30 mL) chopped fresh mint or parsley

In large saucepan, heat oil over medium heat; fry onion, garlic, lemon zest, salt and pepper, stirring occasionally, until softened, about 3 minutes.

Add rice, stirring to coat. Add wine; boil until evaporated, about 1 minute.

Stir in broth and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.

Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes. Sprinkle with mint.

Makes 4 servings. PER SERVING: about 338 cal, 22 g pro, 5 g total fat (1 g sat. fat), 49 g carb, 3 g fibre, 108 mg chol, 652 mg sodium. % RDI: 6% calcium, 21% iron, 11% vit A, 10% vit C, 15% folate
Chocolate Peanut Butter Pudding Cake

You can bake this luscious little number in the oven or the slow cooker. Talk about convenient!

3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) baking powder
1/3 cup (75 mL) milk
1 egg, beaten
3 tbsp (45 mL) natural peanut butter
3/4 cup (175 mL) packed brown sugar
1/4 cup (60 mL) cocoa powder
1 cup (250 mL) boiling water

In large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square baking dish.

In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.

Make 4 to 6 servings. PER EACH OF 6 SERVINGS : about 281 cal, 6 g pro, 6 g total fat (1 g sat. fat), 54 g carb, 2 g fibre, 32 mg chol, 81 mg sodium. % RD I: 7% calcium, 16% iron, 2% vit A, 17% folate.

VARIATION
Slow Cooker Chocolate Peanut Butter Pudding Cake:
- Scrape batter into greased slow cooker. Pour cocoa mixture over top; do not stir. Cover and cook on high until cake is firm to touch, about 2 hours.

SIFTING
- All-purpose flour does not require sifting.
- Sift cake-and-pastry flour before measuring.
- Sift cocoa powder and icing sugar after measuring to eliminate lumps.

Détails de l'édition

• Éditeur: Transcontinental Books
• Date d'édition: 2011
• Langue: anglais
• ISBN 10: 0981393861
• ISBN 13: 9780981393865
• Reliure: Broché
• Nombre de pages: 239
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible