Canadian Living: Make It Tonight: Delicious, No-Fuss Dinner Solutions for Every Cook (Updated Edition) by Canadian LivingCanadian Living: Make It Tonight: Delicious, No-Fuss Dinner Solutions for Every Cook (Updated Edition) by Canadian Living

Canadian Living: Make It Tonight: Delicious, No-Fuss Dinner Solutions for Every Cook (Updated…

byCanadian Living

Paperback | May 31, 2011

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Canadian Living: Make It Tonight has been a trusted resource for home cooks since it was first published in 2007. Now it's time for a new look and some fresh inspiration. The 2nd edition features a selection of the outstanding recipes from the first edition, plus all new photos and 30% new recipes that are as easy to cook as they are tasty.

When you're in a rush to put dinner on the table, you don't have to sacrifice flavour, quality or nutritional value by turning to takeout or a frozen entrée. Whether you're cooking a simple weeknight meal or a more-relaxed entertaining menu, Canadian Living Make It Tonight has what you need to put dinner on the table with a minimum of fuss. Chapters are organized around a specific real-life need, such as speed (dinners in 15 to 20 minutes, under 30 minutes), cooking method (slow cooker, barbecue, toaster oven, freeze ahead) or situation (for company, from the pantry, five or so ingredients).

Each page is packed with delicious recipes, helpful hints and time-saving tips. Sidebars cover a range of subjects, from kitchen equipment to techniques to solutions on using up leftovers. There’s something for every cook, from beginners who need a helping hand, to seasoned cooks who just want a little inspiration.
The Canadian Living Test Kitchen creates and tests thousands of recipes every year to ensure that they turn out as perfectly in your home as they do in our kitchen. We develop each recipe with you in mind by using everyday ingredients and only the most common cooking equipment found in households across Canada. This makes cooking easie...
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Title:Canadian Living: Make It Tonight: Delicious, No-Fuss Dinner Solutions for Every Cook (Updated…Format:PaperbackDimensions:240 pages, 10 × 8 × 0.68 inPublished:May 31, 2011Publisher:Juniper PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0981393861

ISBN - 13:9780981393865

Reviews

Rated 5 out of 5 by from Perfect Day to Day Cookbook Jeff's Review: Canadian Living does it again. As I read their book from cover to cover, all I can think about is - ooh I'd like to make that, and that -- and well you get the idea. We tested three different recipes from the book. Jen made a slow cooker Beef and Mushroom Stew and I made the Spaghetti Carbonara and the Chocolate Peanut Butter Pudding Cake. The Spaghetti Carbonarra was a household fave. Our oldest son hates sauces so this was the perfect recipe for him -- as well it was so easy to make, I whipped it together in next to no time before his baseball game. It's the perfect healthy recipe to whip up before the kids go out to their various sporting events. We made the Chocolate Peanut Butter Pudding Cake after our Toddler went to bed and our oldest son and I whipped it together while Jen sat on her lazy butt and read -- she said she had to finish the book so she could review it the next day -- but I don't really believe her. The recipe only took 10 minutes to put together and only 30 minutes later this delicious dessert was in a bowl with vanilla ice cream melted on top and the three of us took turns gobbling it off. Yes it was 11:00 at night and we were feeding our 9 yr old chocolate -- but it is summer holidays so it was totally ok. Note to self don't do it again as it took him forever to go to bed and we only got one episode of Burn Notice watched. Jen decided to make the Crockpot Mushroom and Beef Stew since our crock pot gets very little use since most of the recipes for it involve tomato based recipes which are too acidic for Jen and our oldest boy hates tomatoes. This recipe has too of our oldest sons favorite things Beef and Mushrooms -- seriously the boy would live on it if he could. It was easy to make and turned out delicious. Our oldest boy even asked for seconds. Think we will be making some of this ahead of time to keep in the freezer. There are tons of helpful hints highlighted in yellow throughout the book which is a nice added bonus. There is plenty of variety in terms of types of meals and cultures. Everything from snacks to full menu and even party ideas. The Not so Good Stuff * Could use more pictures. As we like to compare our finished product with that of the recipe book. Plus hey if it looks good in the recipe book it makes you want to make it Favorite Recipes * Slow Cooker Beef and Mushroom Stew Pg 116 * Chocolate Peanut Butter Pudding Cake Pg 218 * Spaghetti Carbonara Pg 26 Who should/shouldn't read * Perfect for busy families * Great for both beginning and experienced cooks * Even recipes my wife can make (Jen's note: Hmm thinking some exlax in his next meal) * The perfect cook book for day to day cooking 5 Dewey's We received this in exchange for an honest review -- and trust me Jeff's honest -- painfully at times. He once told me the pants I had on looked like something his dead grandma wouldn't even wear
Date published: 2011-07-08

Read from the Book

Mango Melon SaladRefreshing and light, this salad is the perfect showcase for summer produce. Cut the melon and mango into 1/2 inch (1 cm) cubes.3 tbsp (45 mL) lime juice3 tbsp (45 mL) liquid honey2 cups (500 mL) cubed peeled mango2 cups (500 mL) cubed peeled cantaloupe2 cups (500 mL) cubed seedless watermelon1/4 cup (60 mL) pine nuts (optional), lightly toasted1 tbsp (15 mL) chopped fresh mintIn microwaveable bowl, microwave lime juice with honey on high for 30 seconds; whisk until honey is dissolved. Let cool. Add mango, cantaloupe, watermelon, pine nuts (if using) and mint; toss to combine.Makes 4 to 6 servings. PER EACH OF 6 SERVINGS : about 103 cal, 1 g pro, trace total fat (trace sat. fat), 27 g carb, 2 g fibre, 0 mg chol, 12 mg sodium. % RD I: 2% calcium, 4% iron, 43% vit A, 65% vit C, 10% folate.Shrimp and Pea RisottoTo make this a supereasy weeknight meal option, use frozen devenied zipperback shrimp. All you have to do is defrost them under cold water and pop off the shells.1 tbsp (15 mL) extra-virgin olive oil1 onion, finely diced2 cloves garlic, minced1 tsp (5 mL) grated lemon zest1/4 tsp (1 mL) each salt and pepper1 cup (250 mL) arborio rice or other short-grain rice1/4 cup (60 mL) dry white wine or sodium-reduced chicken broth2 1/2 cups (625 mL) hot sodium-reduced chicken broth10 oz (300 g) peeled deveined large raw shrimp1 cup (250 mL) frozen peas or frozen shelled edamame2 tbsp (30 mL) chopped fresh mint or parsleyIn large saucepan, heat oil over medium heat; fry onion, garlic, lemon zest, salt and pepper, stirring occasionally, until softened, about 3 minutes.Add rice, stirring to coat. Add wine; boil until evaporated, about 1 minute.Stir in broth and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes. Sprinkle with mint.Makes 4 servings. PER SERVING: about 338 cal, 22 g pro, 5 g total fat (1 g sat. fat), 49 g carb, 3 g fibre, 108 mg chol, 652 mg sodium. % RDI: 6% calcium, 21% iron, 11% vit A, 10% vit C, 15% folateChocolate Peanut Butter Pudding CakeYou can bake this luscious little number in the oven or the slow cooker. Talk about convenient!3/4 cup (175 mL) all-purpose flour1/3 cup (75 mL) granulated sugar1 tsp (5 mL) baking powder1/3 cup (75 mL) milk1 egg, beaten3 tbsp (45 mL) natural peanut butter3/4 cup (175 mL) packed brown sugar1/4 cup (60 mL) cocoa powder1 cup (250 mL) boiling waterIn large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square baking dish.In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.Make 4 to 6 servings. PER EACH OF 6 SERVINGS : about 281 cal, 6 g pro, 6 g total fat (1 g sat. fat), 54 g carb, 2 g fibre, 32 mg chol, 81 mg sodium. % RD I: 7% calcium, 16% iron, 2% vit A, 17% folate.VARIATIONSlow Cooker Chocolate Peanut Butter Pudding Cake:- Scrape batter into greased slow cooker. Pour cocoa mixture over top; do not stir. Cover and cook on high until cake is firm to touch, about 2 hours.SIFTING- All-purpose flour does not require sifting.- Sift cake-and-pastry flour before measuring.- Sift cocoa powder and icing sugar after measuring to eliminate lumps.

Table of Contents

Chapters Include

1. Make It Tonight…in 15 to 20 Minutes
2. Make It Tonight…in 30 Minutes
3. Make It Tonight…with Five or So Ingredients
4. Make It Tonight…in One Pot
5. Make It Tonight…from the Pantry
6. Make It Tonight…in the Toaster Oven
7. Make It Tonight…in the Slow Cooker
8. Make It Tonight…and Freeze for Later
9. Make It Tonight…on the Barbecue
10. Make It Tonight…for Company
11. Make It Tonight…Breakfast for Dinner
12. Make It Tonight…Side Dishes and Salads
13. Make It Tonight…Sweets and Treats