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Vegetarian Taco Salad

Chatelaine | posted Monday, Jan 4th, 2016


Preparation time: 20 minutes; Total time: 25 minutes; Makes: 4 servings


Tofu Ranch Dressing

  • 1/2 cup buttermilk
  • 1/2 350-g pkg soft tofu
  • 1/4 cup finely chopped fresh chives
  • 2 tbsp mayonnaise
  • 1 tbsp chopped dill
  • 1 garlic clove
  • 2 tsp lemon juice
  • 1/4 tsp salt


  • 4 cups finely shredded iceberg lettuce
  • 1/2 540-mL can black beans, drained and rinsed
  • 3/4 cup corn kernels
  • 1 avocado, finely chopped
  • 1 orange bell pepper, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded cheddar or Monterey Jack


  1. Preheat oven to 400F. Spray both sides of tortillas with oil. Cut each into 8 wedges. Arrange on an unlined baking sheet. Bake in centre of oven until golden, about 5 min.
  2. Whirl buttermilk with tofu, chives, mayo, dill, garlic, lemon juice and salt in a food processor until smooth. Set aside.
  3. Combine lettuce, black beans, corn kernels, avocado, bell pepper and cherry tomatoes in a large bowl. Add dressing and toss until well coated. Divide between 4 plates. Sprinkle with cheddar. Serve with tortilla wedges (or in tortilla bowls, below).

To make tortilla bowls

  1. Spray the outside of 4 large oven-safe bowls and set bottom-side up on a baking sheet.
  2. Press 1 large flour tortilla firmly over each, pressing into the sides of bowls. Spray tortillas wth oil. Bake at 300F for 15 min.
  3. Using tongs, remove tortillas from bowls and set bowls aside. Set tortillas bottom-side down on same baking sheet. Continue baking until crisp, about 15 min.
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Berry blast smoothie bowl

Chatelaine | posted Monday, Jan 4th, 2016



  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • 1 cup finely chopped romaine stems
  • 1 frozen banana, broken in half
  • 1 Gala apple, finely chopped
  • 1/2 cup 2% plain yogurt
  • 1 tsp manuka honey, optional


  1. WHIRL blueberries, blackberries, romaine stems, banana, apple, yogurt and manuka honey (optional) in a blender until smooth, scraping down sides as necessary. Pour into 2 bowls.
  2. TOP with your choice of smoothie toppers. (Above: Mangoes and kiwis add extra antioxidants to this berry blend.)

Smart smoothie toppers

Pepitas: Just 2 tbsp contains 5 g of protein and 5 g of fibre.

Figs: High in vitamin K, fibre and copper.

Goji berries: Great source of vitamins A and C.

Almonds: The nut with the most fibre: 3 g in 2 tbsp

Chia: Rich in Omega-3 fatty acids, calcium, protein and fibre.

Flax: Nearly 4 g of fibre in 2 tbsp. Ground seeds are easier for your body to absorb.

Hemp hearts: Full of protein, magnesium and healthy fats.

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Slow-Cooker Cinnamon Crunch French Toast

Chatelaine | posted Tuesday, Dec 22nd, 2015


Preparation time: 20 minutes
Total time: 6 hours, 20 minutes
Makes: 8 servings


  • 6 eggs
  • 1 1/2 cups milk
  • 2/3 cup brown sugar, divided
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 450-g store-bought egg-bread loaf, preferably challah, sliced 1 in. thick


  • 2 cups cornflake cereal
  • 1 tbsp butter, melted
  • 1 tbsp brown sugar
  • 1 tsp cinnamon

Optional toppings

  • maple syrup
  • sliced bananas
  • berries


  1. Line bottom and sides of slow cooker with 1 large piece of parchment. Spray with oil.
  2. Beat eggs with milk, 1/3 cup sugar, cinnamon, vanilla and salt in a large bowl. Dip both sides of bread slices in egg mixture. Arrange a layer of dipped bread on the bottom of the insert, then sprinkle evenly with 3 tbsp sugar. Repeat with remaining bread and sugar. Pour any remaining egg mixture overtop. Cover and cook on low for 6 hours.
  3. Use oven mitts to lift parchment holding French toast out of the slow cooker. Transfer to a platter or cutting board.
  4. Place cereal in a medium bowl. Stir melted butter with 1 tbsp brown sugar and 1 tsp cinnamon in a small bowl, then drizzle over cereal and toss to coat. Sprinkle over French toast. Cut into 8 portions. Serve with maple syrup and fruit, if desired.

Originally published in the Today’s Parent January 2016 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE. Photo by Roberto Caruso.

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Classic Irish shepherd’s pie

BT Toronto | posted Monday, Dec 14th, 2015


Classic Irish shepherd’s pie


  • Lamb Shoulder or Chuck Beef – ground 1kg
  • Carrots – peeled and paysanne (medium dice) 1cup
  • Celery – peeled and paysanne (medium dice) 1cup
  • Onions – peeled and paysanne (medium dice) 1cup
  • Roma Tomatoes – peeled and medium dice 2cups
  • Fresh or Frozen Peas 1cup
  • Tomato Paste 3tbsp
  • Garlic Cloves – peeled and fine chop 3pc
  • Fresh Rosemary – Leaves stripped and fine chop 2pc
  • Beef Stock 250ml
  • Red Wine 250ml
  • Extra Virgin Olive Oil 1tbsp
  • Unsalted Butter 1tbsp
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste

For topping

  • Russet Potatoes 1.5kg
  • Fresh Parsley – leaves stripped and fine chop 3pc
  • Whole Milk 500ml
  • Unsalted Butter 3tbsp
  • Bay Leaves 3pc
  • Flaked Sea Salt taste
  • Fresh Ground Black Pepper taste


  1. Begin with a heavy bottom pan or Dutch oven, heat oil over medium-high heat
  2. Add lamb and rosemary, season with salt and pepper, sauté, turning occasionally until golden brown, remove meat
  3. Add carrots, celery, onion, and garlic, season with salt and pepper, sauté until golden brown
  4. Move vegetables to one side of pan, add tomato paste to the bottom, sauté until browned
  5. Deglaze pan with wine, reduce until almost dry, add lamb, tomatoes, and stock
  6. Reduce heat to low, continue to reduce until rich consistency, check seasoning, remove from heat, add peas
  7. Position the rack in the middle of the oven, preheat convection oven to 375°F (190°C)
  8. Drop large dollops of potato mixture over the meat mixture evenly with lots of hills and valleys
  9. Bake for 45 minutes or until golden brown and slightly crisp on top, filling bubbling at edge
  10. Begin with potatoes in a large stock pot covered with cold water, seasoned with salt and bay leaves
  11. Bring to boil, reduce to simmer, cook until potatoes are knife tender, remove, cool slightly, peel, discard bay leaves
  12. Pass potatoes through a ricer or food mill into stockpot, add butter, milk, and parsley, fold together until smooth
  13. Adjust consistency by adding more milk if necessary, season with salt and pepper
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Chef Devan’s gourmet grilled cheese

Cityline | posted Monday, Dec 7th, 2015


What takes these grilled cheese sandwiches to the next level are the condiments — like sliced mango and homemade smoked ketchup — and a mix of cheeses!

Mango, Brie and aged cheddar grilled cheese with green onion pesto and smoked tomato ketchup

Makes 4 sandwiches


  • 1 semi-firm mango, peeled and sliced
  • 2 cups aged cheddar, grated
  • 8 slices Brie
  • 8 slices of white rye bread
  • Unsalted butter

Green onion pesto

  • One bunch green onions, stems removed, rough-chopped
  • Juice and zest of 1 lemon
  • 1/2 cup vegetable oil
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup grated Parmesan
  • 1/4 cup pine nuts
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp freshly-cracked black pepper


  • 4 tomatoes
  • 1 tbsp tomato paste
  • 1/2 red onion, chopped
  • 1 cloves of garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup sugar
  • 1 tbsp vegetable oil
  • 1/4 tsp liquid smoke
  • 2 tsp sea salt
  • 1 tsp fresh-cracked black pepper


In a pot on medium heat, add vegetable oil. Add onions, salt and pepper and caramelize onions for approximately 10 minutes. Add garlic and stir for 1 minute before adding all other ingredients. Stir ketchup often and reduce for approximately 10 minutes until it becomes thick. Blend and pass through a fine sieve. Ketchup can be stored in the fridge for up to 10 days.

Blend all ingredients for the green onion pesto until incorporated. Store in the fridge up to one week.

Brush 4 slices of bread with 1 tablespoon of pesto each, then lay cheddar, mango, Brie and more cheddar evenly across all 4 slices. Cover with 4 slice of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat the pan. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Remove and serve with ketchup.


Blueberry, balsamic and havarti grilled cheese with garlic-basil mayo

Makes 4 sandwiches


  • 1 cup blueberries
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 1 tsp lemon zest
  • 4 slices of Havarti
  • 8 slices of egg bread


  • 1/2 clove garlic
  • 4 basil leaves
  • 1/2 cup mayonnaise


For aioli, blend ingredients in a blender and remove to an appropriate vessel, ideally a squeeze bottle.

In a sauce pan on medium heat, add blueberries, balsamic vinegar and brown sugar. Cook for approximately 5-7 minutes until all ingredients combine well. Finish with lemon zest.

Place 4 slices of bread on a clean surface, and add 1 slice of Havarti, 2 tablespoons of blueberries, and top with a sprinkling of white cheddar. Cover with four more slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.


French onion soup grilled cheese


  • 1 baguette
  • 2 cups Gruyère, grated
  • Unsalted butter


  • 2 yellow onions, finely sliced
  • 1 clove garlic, minced
  • 3 tbsp butter
  • 1 tbsp vegetable oil
  • 1 tsp fresh thyme leaves
  • 1/4 cup beef stock
  • 1/4 cup red wine
  • 2 tsp parsley, finely chopped


In a large sauce pan or medium pot on high heat, add butter and oil. When butter begins to bubble, add onions and cook until golden brown. Add garlic and cook for one more minute. Add thyme, beef stock and red wine and reduce heat to medium-low. Cook until the onions take on a deep brown colour, approximately 15-20 minutes. Remove from heat, stir in parsley and allow to cool.

Slice baguette into half-inch slices. Cover half of the slices with Gruyère, 1-2 tablespoons of onions and more Gruyère. Cover with the rest of the slices of bread.

In a large frying pan on medium-low heat, add enough butter to lightly coat. Place as many sandwiches as can fit in pan and brush tops with butter. Brown sandwiches for approximately 3-4 minutes a side until cheese melts. Repeat with remaining sandwiches.

Courtesy Devan Rajkumar

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Lidia Bastianich’s chocolate-hazelnut cake

Chatelaine | posted Monday, Nov 30th, 2015




  • Preheat the oven to 350 degrees. Butter and flour a 9-inch springform pan. Melt the chocolate in the top of a double boiler or a metal bowl set over a saucepan of simmering water. Let it cool slightly. Grind the hazelnuts in a food processor until they are fine but not pasty.
  • In a mixer fitted with the whisk attachment, beat the egg whites until they are foamy. Add the sugar, and beat until the whites form stiff peaks, about 2 minutes. In a clean bowl, with the paddle attachment, beat the butter and chocolate-hazelnut spread until light, about 2 minutes. Add the yolks, salt, and brandy, and mix until smooth. Add the melted chocolate and ground hazelnuts, and mix until smooth. Remove the bowl from the mixer.
  • Stir about a quarter of the egg whites into the chocolate mixture to lighten it, and then gently fold in the remaining egg whites. Don’t overmix. Pour the mixture into the prepared pan. Bake until a tester comes out clean, about 45 to 50 minutes. Let the cake cool for about 10 minutes, then open the spring and remove the side ring. Let the cake cool thoroughly before serving. Slide a broad metal spatula, or two, under the cake to separate it from the metal pan bottom, then lift and set the cake on a serving plate.

Recipe from Lidia’s Mastering the Art of Italian Cuisine, 2015.

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Chicken Alphabet-Noodle Soup

Today's Parent | posted Wednesday, Nov 25th, 2015


Preparation time: 20 minutes
Total time: 30 minutes
Makes: 6 adult servings

Bring some fun to the dinner table with this educational Chicken Alphabet-Noodle Soup. It’s great for overcoming a cold or flu, too.


  • 2 tsp canola oil
  • 1 large onion, chopped
  • 2 celery stalks, diced
  • 1 carrot, diced
  • 1 900-mL carton chicken broth
  • 2 cups water
  • 1/2 tsp dried thyme
  • 1/2 tsp salt
  • 6 skinless, boneless chicken thighs, diced
  • 1/2 cup alphabet pasta, or any other small pasta
  • 1/4 cup finely chopped parsley


    • Heat a large pot over medium. Add oil, then onion, celery and carrot. Cook until onion starts to soften, about 3 min.
    • Add chicken broth, water, thyme and salt. Boil, then add chicken and pasta. Cover and simmer, stirring occasionally, until chicken is completely cooked through and noodles are tender, about 10 min.
    • Stir in parsley. Ladle into bowls.

Originally published in the Today’s Parent February 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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Supper nachos

Today's Parent | posted Monday, Nov 16th, 2015


Preparation time: 30 minutes

Total time: 35 minutes

Makes: 6 adult servings

Supper nachos


  • 8 whole-grain tortillas
  • 4 tsp canola oil, divided
  • 1/2 540-mL can navy beans, drained and rinsed
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1 454-g pkg lean ground turkey
  • 1 156-mL can tomato paste
  • 1/2 cup water
  • 1 cup grated Monterey Jack cheese
  • 1 cup shredded iceberg lettuce
  • 1/2 cup sour cream
  • 1 tomato, diced
  • 1 green onion, thinly sliced
  • 1/4 cup cilantro


    1. Position racks in top and bottom thirds of oven. Preheat to 400F. Brush both sides of tortillas with 3 tsp oil. Stack tortillas and slice into 8 wedges. Arrange on 2 baking sheets. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until crisp and golden, 8 to 10 min. Transfer to a rack to cool. Preheat broiler.
    2. Mash beans with a potato masher in a medium bowl. Heat a medium non-stick frying pan over medium-high. Add remaining 1 tsp oil, then garlic, chili powder, cumin and salt. Stir until fragrant, 30 sec. Crumble in turkey. Cook, breaking meat up with a fork, until it’s no longer pink, 4 to 5 min. Add tomato paste, water and mashed beans. Cook until warmed through, about 2 min.
    3. Divide tortilla chips between 2 large casserole dishes or transfer all to a baking sheet. Spread tortillas out in one layer if possible. Spoon turkey mixture evenly over chips, then sprinkle with cheese.
    4. Broil in top third of oven just until cheese melts, 1 min. Serve topped with lettuce, sour cream, tomato, green onion and cilantro.

Originally published in the Today’s Parent January 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.

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