Best Recipes Ever from Canadian Living and CBC: Fresh, Fun & Tasty Tested-Till-Perfect Recipes From the Hit Show - Softcover

Canadian Living; CBC

Softcover

ISBN 10: 0981393845 ISBN 13: 9780981393841

Publisher: Transcontinental, 2011

Synopsis

Catch up with Kary Osmond, the host of CBC Television’s show “Best Recipes Ever” as she explores Canadian Living Magazine’s recipe library and cooks up mealtime solutions for busy home cooks.
 
For 35 years, Canadian Living has been developing creative meal solutions for Canadian families. Whether you’re entertaining or eating a family meal on Wednesday night, the Test Kitchen has meal solutions that taste great and are easy on the cook.
 
This collection showcases all of the recipes featured in the show’s first and second seasons. Peppered with helpful tips and friendly advice, it gives readers the tools they need to make delicious, low-fuss meals at home for any occasion.   

· Tested-till-perfect recipes
· Recipes for every course, from appetizers to desserts
· Written for home cooks, with a focus on clarity for easy, no-stress preparation
· Canadian sources, products and typical home-cooking techniques
· Inspiring full-colour photos
· Recipes reflect Canadian multiculturalism, with a broad spectrum of dishes inspired by different groups and traditions
· Full nutrient analysis of each recipe
· Added-value from cover to cover: full index, family-friendly recipes, plenty of tips and helpful advice
· Reputation of The Canadian Living Test Kitchen's food experts

About this title

About the Author:

The Canadian Living Test Kitchen combines the talents and expertise of Canada’s top food specialists in the country’s largest media test kitchen. These specialists research, develop, test and retest recipes to make your cooking life easier and more pleasurable.

Excerpt. © Reprinted by permission. All rights reserved.:

Cranberry Flax Muffins
These muffins are filled to the brim with dried fruit and flaxseeds. If cranberry isn’t your fruit, switch it up by using dried cherries or chopped dried apricots instead.
  
1 cup (250 mL) flaxseeds
1 cup (250 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
1 cup (250 mL) natural bran
1 tbsp (15 mL) baking powder
1 tsp (5 mL) each baking soda and cinnamon
½ tsp (2 mL) salt
2 eggs
1½ cups (375 mL) buttermilk
1 cup (250 mL) packed brown sugar
⅓ cup (75 mL) vegetable oil
1½ cups (375 mL) dried cranberries
 
Set aside 2 tbsp (30 mL) of the flaxseeds. In food processor, finely grind remaining flaxseeds; transfer to large bowl.

Add all-purpose and whole wheat flours, bran, baking powder, baking soda, cinnamon and salt; whisk to combine.

Whisk together eggs, buttermilk, sugar and oil; pour over dry ingredients. Sprinkle with cranberries; stir just until combined.

Spoon into 12 greased or paper-lined muffin cups; sprinkle with reserved flaxseeds. Bake in 375°F (190°C) oven until tops are firm to the touch, about 20 minutes. Let cool in pan on rack for 5 minutes. Transfer to rack; let cool completely.

Makes 12 muffins.

Per muffin: about 338 cal, 8 g pro, 12 g total fat (1 g sat. fat), 54 g carb, 7 g fibre, 32 mg chol, 315 mg sodium. % RDI: 12% calcium, 25% iron, 2% vit A, 5% vit C, 29% folate.

About this edition

• Publisher: Transcontinental
• Publication date: 2011
• ISBN 10: 0981393845
• ISBN 13: 9780981393841
• Binding: Paperback
• Number of pages: 352