Product Description

From The Canadian Living Test Kitchen comes a fabulous cookbook that celebrates 30 years of beloved recipes that every cookbook lover will want.

This wonderful collection of 150+ recipes were tested till perfect in The Canadian Living Test Kitchen. The fully illustrated book celebrates everyday favourites, from soups, salads, and sandwiches to vegetables, pasta, main courses and desserts. Everyday Favourites is a best-of collection featuring 10 chapters of healthy and delicious recipes that are economical and easy to make, with plenty of time-efficient meals that will leave kids and grown-ups asking for more. The Canadian Living team has another hit on their hands, and Everyday Favourites will be a truly exceptional cookbook highlight this Fall.

Product Details

• Amazon Sales Rank: #115007 in Books
• Published on: 2005-09-13
• Released on: 2005-09-13
• Original language: English
• Dimensions: 10.10" h x 1.30" w x 8.10" l, 3.10 pounds
• Binding: Hardcover

Amazon.ca
Everyday Favourites is the 30th anniversary collection from the test kitchens of Canadian Living magazine, where the editors have put their years of experience into the art of creating quick, healthy, and affordable meals for everyday family life. The more than 150 recipes are grouped into well-organized chapters such as soups, salads, pasta, meat and poultry, and desserts. The photography is vivid but the typography is a little too vibrant and, at times, hard to read. Many familiar standbys have been updated to appeal to cooks who favour fresh herbs and the flavours of Asia and Latin America. But homey favourites such as macaroni and cheese or crispy chicken fingers are still there, and recipes are designed for home kitchens--not the blazing hot grills and commercial ranges that restaurants enjoy. Roasted Double-Salmon Fillet with Spinach Mushroom Filling stuffed with Spinach and Mushrooms is easy and unfussy and makes for a beautiful presentation. Carrot and Red Lentil Soup with Parsley Cream is mild and soothing and just might get kids to eat lentils. This cookbook, which offers authentic and flavourful dishes without being intimidating to the home cook, will make a great staple in many Canadian kitchens.--Carolyn Leitch

Excerpt. © Reprinted by permission. All rights reserved.
Chicken with Creamy Pesto Sauce

General Category : Main Course
Food Group : Vegetables, Poultry-Chicken, Cheese/Other Dairy
Preparation Method : Skillet

Chicken breasts are a standby ingredient, but frankly, if it's flavour you like, they need help. Hence, here is a basil-mushroom sauce you can tart up with cream or keep lower in fat with evaporated milk.

Ingredients
• 1 tbsp (15 mL) vegetable oil
• 4 boneless skinless chicken breasts
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups (750 mL) sliced mushrooms (8 oz/250 g)
• 1 tsp (5 mL) dried thyme
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 1/2 cup (125 mL) white wine or chicken stock
• 1 tbsp (15 mL) all-purpose flour
• 1 can (384 mL) evaporated 2% milk
• 2 tbsp (25 mL) basil pesto (or 1/3 cup/75 mL chopped fresh basil)

Preparation

In large skillet or shallow Dutch oven, heat oil over medium-high heat; brown chicken, about 10 minutes. Transfer to plate.

Add onion, garlic, mushrooms, thyme, salt and pepper; fry over medium heat, stirring occasionally, until no liquid from mushrooms remains, about 10 minutes.

Add wine; cook, stirring, for 2 minutes. Whisk flour into evaporated milk; add to pan and cook, stirring, until thickened, about 5 minutes. Stir in pesto.

Return chicken to pan, turning to coat; simmer until no longer pink inside, about 10 minutes.

Nutritional information
Per serving: about 350 cal, 42 g pro, 11 g total fat (3 g sat. fat), 18 g carb, 1 g fibre, 93 mg chol, 570 mg sodium. % RDI: 31% calcium, 19% iron, 9% vit A, 20% vit C, 11% folate.


Lasagna Toss
General Category : Main Course
Food Group : Meat-Beef, Vegetables, Pasta, Cheese/Other Dairy
Preparation Method : Skillet

Instead of taking the time to layer lasagna, capture the dish's classic flavours by tossing everything together in a pot. Parmesan and Romano cheeses are excellent substitutes if you can't find Asiago.

Ingredients
• 12 oz (375 g) lean ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 6 cups (1.5 L) quartered mushrooms (about 1 lb/500 g)
• 2 tsp (10 mL) dried Italian herb seasoning
• 1/4 tsp (1 mL) each salt and pepper
• 1 jar (750 mL) pasta sauce
• 1 sweet green pepper, chopped
• 12 oz (375 g) lasagna noodles
• 1 tbsp (15 mL) balsamic or wine vinegar
• 1/3 cup (75 mL) shredded Asiago cheese

Preparation
In nonstick skillet, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, about 7 minutes. With slotted spoon, transfer meat to bowl. Drain any fat from pan.

Add onion, garlic, mushrooms, herb seasoning, salt and pepper to pan; fry over medium heat, stirring occasionally, until mushrooms are browned and liquid is evaporated, about 10 minutes.

Return meat to pan. Add pasta sauce and green pepper; simmer until pepper is tender, about 10 minutes.

Meanwhile, break each noodle into quarters. In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/2 cup (125 mL) of the cooking liquid, drain and return to pot. Add sauce and vinegar. Add reserved pasta water to further moisten if desired; toss to coat. Serve sprinkled with cheese.

Nutritional information
Per serving: about 716 cal, 34 g pro, 18 g total fat (6 g sat. fat), 106 g carb, 10 g fibre, 50 mg chol, 1,473 mg sodium. % RDI: 15% calcium, 46% iron, 27% vit A, 78% vit C, 80% folate.