30
vinegar. Season with pepper and salt. Serve
warm.
*Substitute a fruit-flavoured vinegar for a
change.
Preparation: 15 minutes
Nutritional analysis per serving:
Calories 66 (31% from fat) • carb. 11g • pro. 2g • fat 3g
sat. fat 0g • chol. 0mg • sod. 46mg • fiber 4g
Roasted Garlic and
Parmesan Twice Baked
Potatoes
These “dressed up” twice-baked potatoes go
well with grilled London broil or fillets.
Makes 4 servings
6
garlic cloves, peeled
Olive
oil
4
large baking potatoes (about
8 ounces [227 g] each), washed,
pierced with a knife
1½
ounces (43 g) Reggiano
Parmesan cheese, cut into 1-inch
(2.5 cm) pieces
2
green onions, trimmed, cut into
1-inch (2.5 cm) pieces
½
cup (125 ml) evaporated skim
milk
2
tablespoons (30 ml) unsalted
butter, cut into 4 pieces
¼
teaspoon (1 ml) ground white
pepper
¼
teaspoon (1 ml) kosher salt
Preheat oven to 400° F (204° C). Place gar-
lic cloves in a small ovenproof ramekin and
drizzle with olive oil. Cover with aluminum foil.
Lightly brush potatoes with olive oil. Place
garlic and potatoes in preheated oven; roast
garlic for 30 to 40 minutes and bake potatoes
until fork tender, about 1 hour. When cool
enough to handle, cut off part of top of potato
and scoop out flesh leaving a 14-inch (35 cm)
thick shell. Reserve flesh and skins.
Insert metal blade. With machine running,
drop cheese through small feed tube and
process until finely grated, about 30 sec-
onds; reserve. Place scallions in work bowl
and process until finely chopped, about 5 to
10 seconds. Scrape work bowl. Add garlic,
milk, butter, reserved cheese, pepper and
salt. Process until combined, about 12 sec-
onds. Add potato flesh; pulse in very short
quick pulses until just combined, about 10
to 12 times. Scrape bowl and pulse in very
short quick pulses, about 10 more times.
Generously fill potato shells with potato-garlic
mixture. Potatoes may be made ahead to this
point and refrigerated until ready to bake.
Preheat oven to 350°F (177°C). Place pota-
toes in a 9-inch (22.5 cm) square baking pan
and bake, uncovered, until tops are golden
brown and potatoes are hot, about 20 to 25
minutes. (Add 5 to 10 minutes to baking time
if the potatoes are cold from the refrigerator.)
Preparation: 10 – 15 minutes (allow 1 hour to
prebake potatoes), plus 25 minutes to twice
bake
Nutritional analysis per serving:
Calories 341 (24% from fat) • carb. 55g • pro. 11g • fat
9g sat. fat 5g • chol. 23mg • sod. 266mg • fiber 4g
Desserts
Toffee Brownies
Our sinfully delicious brownies just melt in your
mouth.
Makes 16 servings
Cooking
spray
2
ounces (57 g) unsweetened
baking chocolate, broken into
½ - inch (1.25 cm) pieces
1
cup (250 ml) sugar
½
cup (125 ml) unsalted butter,
melted
2
large eggs
1
teaspoon (5 ml) vanilla extract
½
cup (125 ml) all-purpose
unbleached flour
¾
cup (175 ml) almond toffee bits
(such as Heath
®
brand)
