Canadian Living Everyday Favourites: Canadian Living's 30th Anniversary Cookbook: Canadian Living's 30th Anniversary Cookbook 2005 by Canadian LivingCanadian Living Everyday Favourites: Canadian Living's 30th Anniversary Cookbook: Canadian Living's 30th Anniversary Cookbook 2005 by Canadian Living

Canadian Living Everyday Favourites: Canadian Living's 30th Anniversary Cookbook: Canadian Living's…

byCanadian Living

Hardcover | October 12, 2007

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From The Canadian Living Test Kitchen comes a fabulous cookbook that celebrates 30 years of beloved recipes that every cookbook lover will want.
Title:Canadian Living Everyday Favourites: Canadian Living's 30th Anniversary Cookbook: Canadian Living's…Format:HardcoverDimensions:372 pages, 9.84 × 7.87 × 0.98 inPublished:October 12, 2007Publisher:Juniper PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0973835508

ISBN - 13:9780973835502

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Reviews

Rated 5 out of 5 by from Favourites: in one great book Canadian Living usually never dissapoints me! Unfortunantly I was starting to gather too many different books, from this collection, and I only used some of them. Until this new and wonderful book came along, that is. I would highly recomend this consolidated, best of all Canadain Livings' recipies. It is truly the best of all meals, deserts, and is span to many different international tastes as well. It can't get any easeir or more accesible than this book.
Date published: 2005-11-28

Read from the Book

Chicken with Creamy Pesto SauceGeneral Category : Main CourseFood Group : Vegetables, Poultry-Chicken, Cheese/Other DairyPreparation Method : SkilletChicken 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)PreparationIn 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 informationPer 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 TossGeneral Category : Main CourseFood Group : Meat-Beef, Vegetables, Pasta, Cheese/Other DairyPreparation Method : SkilletInstead 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 PreparationIn 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 informationPer 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.