This aromatic curry starts with a practically prep-free sauce that gets its potent flavour from garam masala, a finely ground blend of cardamom, cinnamon, nutmeg, coriander, mace and cloves. To save time on prep, look for the ready-made mix in the spice aisle.
Portion size8 servings
Credits :Canadian Living Magazine: October 2015
Chicken Tikka Masala:
1 1/2 cup
about 1 small
each ground cumin and
each salt and
boneless skinless chicken breasts
cut in 1-inch (2.5 cm) chunks
whipping cream 35%
about half a cucumber
plain Balkan-style yogurt
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate17 g
Chicken Tikka Masala: In slow cooker, combine tomatoes, onion, tomato paste, brown sugar, ginger, garlic, cumin, garam masala, paprika, salt, turmeric, cayenne pepper and 2/3 cup water. Cover and cook on low for 8 to 10 hours.
Using immersion blender, purée tomato mixture until smooth. Add chicken; cover and cook on high until chicken is no longer pink inside, about 30 minutes. Stir in cream and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours. Reheat before serving.)
Cucumber Raita: While chicken is cooking, in colander, sprinkle cucumber with salt; let stand for 5 minutes. Squeeze out excess liquid and pat dry. In small bowl, stir together cucumber, yogurt, cilantro and lemon juice. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serve with Chicken Tikka Masala.
Our super-fresh twist on grilled cheese is bursting with creamy guacamole, gooey cheese and spicy chorizo. Pico de gallo, or salsa fresco, is an uncooked salsa that takes just minutes to make. Spoon some of it into the sandwiches and serve the rest on the side with tortilla chips for dipping or tossed with greens.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
Pico de Gallo:
salt and pepper
, cooked and cooled
slices (1/2 inch thick)
Monterey Jack cheese
, thinly sliced
dry-cured chorizo sausage
, thinly sliced
, peeled and pitted
Per serving: about
Total fat31 g
Saturated fat10 g
Total carbohydrate40 g
Pico de Gallo: In food processor, pulse together tomato, onion, jalapeño pepper, lime juice, oil, honey, salt and pepper until roughly chopped. Stir in corn and cilantro.
Sandwiches: Top 2 slices of the bread with Monterey Jack and sausage; spoon 2 tbsp of the Pico de Gallo over top of each.
Mash avocado with lime juice; spread over top of remaining bread. Sandwich with Pico de Gallo–topped bread slices, avocado side down.
Mix mayonnaise with cilantro; spread over both sides of sandwiches.
Mist large nonstick skillet with cooking spray and heat over medium heat; cook sandwiches, turning once, until golden, 6 to 8 minutes. Cut each sandwich into quarters. Serve with remaining Pico de Gallo on the side.
Everyone should be able to eat chocolate cake! A few simple substitutions is all it takes to make our classic recipe free of dairy, gluten, eggs, white sugar and vegetable oil, without sacrificing the intense chocolaty taste and moist, fluffy texture you've come to love. Most high-quality semisweet chocolates are dairy-free; read the label to ensure the brand you've selected doesn't contain any milk products. Cost: $1.35 per serving
Portion size10 servings
Credits :Canadian Living Magazine: March 2016
1 1/4 cup
all-purpose flour or gluten-free
1 1/2 teaspoon
(about 5 oz) finely chopped
(such as Thai Kitchen)
per each of 10m servings: about
Total fat11 g
Saturated fat4 g
Total carbohydrate45 g
Chocolate Cake: In large bowl, whisk together flour, coconut sugar, cocoa powder, baking soda and salt; whisk in oil, applesauce, vanilla and 1 cup water. Stir in vinegar. Scrape into greased parchment paper–lined 9-inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 25 to 30 minutes. Let cool in pan for 20 minutes. Invert onto rack; peel off parchment paper. Let cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)
Chocolate Glaze: While cake is baking, in heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate with coconut milk, whisking, until melted, about 5 minutes. Let cool for 25 minutes. Pour over cake, spreading to edges. Refrigerate until set, about 20 minutes. Bring to room temperature before serving.
Tip from The Test Kitchen: When baking with coconut milk, use a brand that contains an emulsifier, such as guar gum, which will prevent the milk from separating.
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.