Candied Pecans: In small bowl, beat egg white until frothy; whisk in brown sugar, salt and cinnamon. Stir in pecans. Spread on parchment paper-lined baking sheet. Bake in 325ºF (160ºC) oven until crisp and golden, 12 to 15 minutes. Let cool on pan on rack; break into pieces.
In large bowl, toss together arugula, Boston lettuce and vinaigrette. Sprinkle with blue cheese, pear, celery and pecans; toss to combine.
Quinoa gives any stir-fry a modern twist and an enjoyable chewy texture. The stems on shiitake mushrooms are woody and not nice to eat, so make sure to remove and discard them before you slice the caps.
Portion size4 servings
sliced cremini or white
chili garlic sauce
per serving: about
Total fat10 g
Saturated fat1 g
Total carbohydrate48 g
In large skillet, heat oil over medium-high heat; saute shiitake and cremini mushrooms, stirring often, until no liquid remains and mushrooms begin to brown, about 8 minutes.
Stir in broccoli, edamame, garlic and ginger; saute until broccoli is tender-crisp, about 5 minutes. Meanwhile, stir together broth, soy sauce, chili garlic sauce (if using) and sesame oil; set aside.
Add quinoa to skillet; drizzle broth mixture over top. Saute until quinoa is heated through, about 4 minutes.
This stunning layer cake will make an extraordinary ending to any Thanksgiving meal. Your guests will love the unique combination of spiced pumpkin cake and rich, buttery chocolate icing.
Portion size16 servings
Credits :Canadian Living Magazine: October 2015
whipping cream 35%
2 1/2 cups
about 4 oz, melted and cooled
about 1 oz, melted and cooled
Spiced Pumpkin Cake:
1 1/2 cup
1 3/4 cup
nutmeg and salt
ground cloves and ground ginger
per each of 16 servings: about
Total fat25 g
Saturated fat11 g
Total carbohydrate54 g
Spiced Pumpkin Cake: Grease two 8-inch (1.2 L) round cake pans; line bottoms
with parchment paper. Set aside.
In large bowl, beat together sugar, pumpkin, oil, buttermilk and eggs until smooth. In separate bowl, whisk together flour, baking soda, cinnamon, baking powder, nutmeg, salt, allspice, cloves and ginger; stir into pumpkin mixture until combined. Scrape into prepared cake pans, smoothing tops.
Bake in 350°F (180°C) oven until cakes spring back when lightly touched and cake tester inserted in centres comes out clean, 30 to 35 minutes. Let cool in pans for 15 minutes. Invert onto racks; let cool completely. Peel off parchment paper. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours.)
Chocolate Icing: While cake is cooling, in large bowl, beat butter until light and fluffy. Beat in cream and vanilla. Beat in icing sugar and salt until smooth. Beat in bittersweet chocolate and unsweetened chocolate, scraping down side of bowl occasionally, until fluffy and well combined, about 2 minutes.
Assembly: Place 1 cake layer on cake plate. Spread 3/4 cup of the icing over top. Place second cake layer on top. Using offset palette knife, spread thin layer of the remaining icing all over cake to seal in crumbs; refrigerate until firm, about 30 minutes. Using palette knife, spread remaining icing all over cake. Refrigerate for 30 minutes.
Tip from The Test Kitchen: To make the scallop design, pipe dots of icing vertically up the side of the cake. Using a palette knife, smear each dot horizontally to form scallops. Repeat by piping dots at the end of each smear; repeat all over cake.
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Portion size16 servings
Credits :Canadian Living Magazine: April 2016
graham cracker crumbs
pkg (each 250 g)
1 1/4 cup
per serving: about
Total fat31 g
Saturated fat17 g
Total carbohydrate40 g
Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.
Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.
Filling: While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.
Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours.
(Make-ahead: Cover and refrigerate for up to 2 days.)
Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.