This Mediterranean-inspired layered dip makes a refreshing and simple appetizer that comes together in minutes. Use 2% Greek yogurt for the best results, as it's thicker than nonfat versions. Serve with herbed pita chips for dipping.
Prep time5 minutes
Total time5 minutes
Spread yogurt on large rimmed serving platter. Top with pesto, sun-dried tomatoes, olives, basil and pine nuts. Drizzle with olive oil and sprinkle with hot pepper flakes (if using).
This hearty salad is made with ingredients you likely already have in your pantry or fridge. Maximize your time on the weekend by making this dish ahead of time—just give it a quick toss before serving to redistribute the dressing.
Portion size8 servings
Credits :Canadian Living Magazine: July 2015
drained and rinsed
red wine vinegar
per each of 8 servings: about
Total fat8 g
Saturated fat2 g
Total carbohydrate18 g
In large bowl, stir together beans, celery, feta, red onion, parsley, vinegar, oil and pepper. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Bright, citrusy lemongrass, heady star anise and fresh ginger add flair to store-bought beef broth in this Asian-inspired twist on chicken noodle soup. Different brands of udon noodles vary greatly in sodium content. Look for noodles that have about 400 milligrams of sodium per 200-gram package.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced beef broth
trimmed, halved crosswise and bruised with back of knife
boneless beef blade pot roast
pkg (each 200 g)
fresh cilantro leaves
per serving: about
Total fat4 g
Saturated fat1 g
Total carbohydrate24 g
In slow cooker, combine broth, ginger, lemongrass, star anise, salt and 4 cups water. Add beef, pushing to submerge; cover and cook on low until beef is tender, about 8 hours.
Using slotted spoon, remove beef to cutting board. Using 2 forks, shred beef, discarding any fat.
Discard ginger, lemongrass and star anise. Skim fat from surface of cooking liquid. Stir noodles and carrots into slow cooker; cover and cook on high until tender, about 10 minutes. Stir in beef, fish sauce, lime juice and half of the cilantro. Ladle soup into serving bowls; sprinkle with remaining cilantro.
Tip from The Test Kitchen: You can remove the lemongrass, ginger and star anise from the broth either with a slotted spoon or by straining the broth through a cheesecloth-lined fine-mesh sieve—just be sure to dampen the cheesecloth before laying it over the sieve. Then, return the strained broth to the slow cooker and continue with the recipe as directed.
"Hummingbird cake has the crushed pineapple, nuts and spices you'd find in carrot cake, but instead of shredded carrots, the batter is studded with diced bananas. A swirl of cream cheese icing is all you need on top, but if you really want to knock everyone's socks off, top your cupcakes with our Pineapple Flowers, attaching the banana chips and pecan halves with dabs of icing." — Annabelle Waugh, Food director
Portion size24 servings
Credits :Canadian Living Magazine: January 2016
Cream Cheese Icing:
each baking powder and
1 1/2 cup
per cupcake: about
Total fat22 g
Saturated fat6 g
Total carbohydrate48 g
Cupcakes: In large bowl, whisk together flour, baking powder, cinnamon, baking soda and salt. In separate bowl, whisk together brown sugar, granulated sugar, eggs, oil and vanilla until smooth; pour over flour mixture. Stir just until moistened. Fold in bananas, pineapple and pecans.
Divide batter among 24 paper-lined muffin cups. Bake in 350°F (180°C) oven until cake tester inserted in centres comes out clean, 23 to 25 minutes. Let cool completely in pan. (Make-ahead: Transfer to resealable freezer bag; freeze for up to 2 weeks. Bring to room temperature before continuing with recipe.)
Cream Cheese Icing: In bowl, beat cream cheese with butter until smooth; beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Pipe or spread icing onto cupcakes. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 1 day. Bring to room temperature before continuing with recipe.)
Garnish: Top each cupcake with 1 banana chip and 1 pecan half.
Pineapple Flowers: Using chef's knife, trim top and bottom from 1 large pineapple. Slice off skin, following contour of pineapple. Using vegetable peeler, remove any remaining eyes. Lay pineapple on its side; slice crosswise into scant 1/8-inch (3 mm) thick rounds. Arrange on parchment paper–lined rimless baking sheets. Bake in top and bottom thirds of 225°F (110°C) oven, turning pineapples once and switching and rotating pans every 30 minutes, until leathery and lightly darkened around edges, 2 1/2 to 3 hours. Press slices into muffin pan wells. Let stand for at least 12 hours.
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Portion size24 servings
Credits :Canadian Living Magazine: December 2014
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate12 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Change it Up - Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.