Store-bought bagels that are close to the size of your head can weigh in at 500 calories apiece, even though they are low in fat. Flavour these more appropriately-sized ones any way you like by stirring in some grated cheese, caramelized onions, fresh garlic, cinnamon and raisins, toasted nuts...
I updated traditional devilled eggs just so I could use the name. But they’ve turned out to be among my favourites! Spinach, eggs, ham and cheese are a great combo. These are really intensely flavoured little bites.
6 large eggs, hardboiled
1 tsp (5 mL) canola oil
2 slices deli ham, chopped...
Try to buy thick-skinned fruit; thinner skinned citrus fruits don’t have much to contribute to marmalade!
1 large orange
2 cups (500 mL) water
1 medium-small zucchini, coarsely grated (about 1 1/2 cups)
4 cups (1 L) sugar
Wash the lemons and orange well and grate the zest off using the coarse side...
Drizzle of olive or canola oil and a small knob of butter
1 small onion, finely chopped
2 cups (500 mL) short grain (or Arborio) rice
6 cups (1.5 L) chicken or vegetable stock, at room temperature or warmed
1/2-1 cup (125-250 mL) freshly grated Parmesan cheese
Zest and juice of 1 lemon
1/2 cup (125 mL) warm water
2 tsp. (10 mL or 1 pkg.) active dry yeast
2 cups (500 mL) warmed milk (regular or soy)
1/4 cup (60 mL) melted butter, non-hydrogenated margarine or canola oil
2 cups (500 mL) all-purpose flour (or a combination of all-purpose and whole wheat – I usually...
I can’t imagine a better way to get my leafy greens than tucked into a bed of pasta with warm, melting cheese. For a gluten-free version, use brown rice pasta and rice flour to thicken the sauce, and swap the bread crumb topping for more cheese.
1 lb (454 g)...
These are substantial, not too sweet, have an amazingly tender texture, and keep longer than other low fat cookies. Puréed, you don’t even know the beans are there!
2 cups (500 mL) oats (quick or old-fashioned, not instant)
1 cup (250 mL) all-purpose or whole-wheat flour
1 tsp (5 mL) baking powder
Kale chips are a revelation. Turns out roasting is the ideal cooking method for tougher kale leaves, which usually need a little more cooking time than spinach or chard. Tossing with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and...