In wok or large deep skillet, heat oil over high heat; stir-fry ginger, garlic and onion for 30 seconds. Add beef; stir-fry, breaking up meat, for 4 minutes or until no longer pink. Skim off any fat.
Stir together stock, oyster sauce, soy sauce, rice vinegar and sugar; add to wok. Add carrots; bring to boil. Tear noodles apart; add to wok. Cook, stirring over medium-high heat for 2 minutes. Add red pepper; cook, stirring, for 3 minutes.
Dissolve cornstarch in water; stir into wok and cook, stirring, for 1 minute or until thickened. Stir in snow peas; cook for 2 minutes or until tende-rcrisp. Season with salt and pepper.
Bacon on a workday? Yes, please! These freezable frittatas are a weekday morning saviour. Heat 'em up in the microwave and enjoy on toast or an English muffin, or on their own with a side of greens or sliced avocado.
In large saucepan of boiling salted water, cook brussels sprouts until tender, about 3 minutes. Drain and rinse under cold water; drain well.
Meanwhile, in nonstick skillet, cook bacon over medium-high heat, stirring often, until crisp, about 2 minutes. Using slotted spoon, transfer to paper towel–lined plate.
Drain all but 1 tsp fat from pan; sauté brussels sprouts with pinch salt over medium-high heat until beginning to brown, about 5 minutes. Stir in bacon. Scrape into lightly greased 13- x 9-inch (3.5 L) baking dish.
Whisk together eggs, milk and pinch salt; pour into baking dish. Sprinkle with Parmesan. Bake in 350°F oven until puffed and knife inserted in centre comes out clean, 25 to 30 minutes. Let cool slightly. Cut into 8 squares. (Make-ahead: Wrap each square in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks. Reheat in microwave or oven.)
A honey glaze transforms simple weeknight pork chops, giving them a lovely sweetness. We've paired the pork with roasted veggies, but it's also pretty tasty with cheesy polenta.
Prep time20 minutes
Total time30 minutes
Portion size4 servings
, cut in 2-inch pieces
, cut in 2-inch pieces
1 1/2 teaspoon
Italian herb seasoning
salt and pepper
(about 50 g)
, finely grated or pressed
pork loin chops
(about 850 g total)
Per serving: about
Total fat22 g
Saturated fat8 g
Total carbohydrate22 g
In large bowl, toss together red onion, red peppers, half of the oil, the Italian seasoning and half each of the salt and pepper. Arrange in single layer on generously greased rimmed baking sheet. Sprinkle with feta. Roast in 425°F oven, turning once, until veggies are tender and golden, about 20 minutes.
Meanwhile, in small bowl, stir together honey, vinegar, garlic and mustard. Sprinkle pork with remaining salt and pepper. In large nonstick skillet, heat remaining oil over medium heat; cook pork, turning once, until just a hint of pink remains inside, 8 to 10 minutes. Pour honey mixture over pork chops; cook, turning to coat, until glazed, about 1 minute.
Divide pork and vegetables among 4 serving plates; sprinkle with parsley.
When you layer silky chocolate mousse with crunchy meringue, the meringue becomes soft and chewy, making this cake easy to slice with a hot, sharp knife.
Portion size12 servings
Credits :Canadian Living Magazine: February 2016
(about 1 oz), melted
chocolate-covered malted milk balls (such as Maltesers)
cream of tartar
1 1/4 cup
Malt Chocolate Mousse:
milk powder (such as Ovaltine)
(about 2 oz), chopped
(about 2 oz), chopped
1 1/2 cup
whipping cream (35%)
per serving: about
Total fat17 g
Saturated fat10 g
Total carbohydrate35 g
Chocolate Meringue: Line rimmed baking sheet with parchment paper. Using 8-inch (3 L) springform pan as guide, trace 2 circles, about 1 inch (2.5 cm) apart, onto parchment paper. Turn parchment paper over. Set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form. In separate bowl, whisk sugar with cocoa powder; beat into egg white mixture in 2 additions until stiff glossy peaks form. Fold in vanilla. Spoon into outlines on parchment paper, smoothing tops and leaving 1/2-inch (1 cm) border around inside edge.
Bake on bottom rack in 225°F (110°C) oven until dry and crisp, 1 1/2 to 2 hours. Turn off oven; let cool in oven for 2 hours. (Make-ahead: Store in airtight container in cool dry place for up to 5 days.)
Malt Chocolate Mousse: While meringues are cooling, line bottom and side of 8-inch (3 L) springform pan with parchment paper. Set aside.
In small saucepan, add 3 tbsp water; sprinkle gelatin over top. Let stand until absorbed, about 5 minutes. Cook over low heat until melted. (Do not boil.)
Meanwhile, in heatproof bowl set over saucepan of hot (not boiling) water, whisk malt powder with boiling water until dissolved. Add unsweetened chocolate and dark chocolate; melt, stirring, until smooth. Stir in vanilla and salt. Stir in gelatin mixture. Let cool, stirring occasionally, until lukewarm, about 10 minutes.
Beat cream until stiff peaks form; whisk one-third into chocolate mixture. Fold in remaining cream.
Assembly: Place 1 of the meringues in bottom of prepared pan, trimming to fit if necessary; pour half of the mousse over top. Repeat with remaining meringue and mousse; cover with plastic wrap. Refrigerate until set, about 6 hours. (Make-ahead: Refrigerate for up to 24 hours.) Remove cake from pan; peel off parchment paper.
Garnish: Drizzle cake with chocolate; top with malted milk balls.
Crystallized ginger and shredded coconut add a delightful twist to this traditional Jewish cookie. The savoury cream cheese dough complements the sweet jam filling, which caramelizes nicely as the pastries bake.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
pkg (250 g)
2 1/4 cups
sweetened shredded coconut
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate17 g
In large bowl, beat cream cheese with butter until fluffy; beat in sugar and vanilla. In separate bowl, whisk flour with salt; stir into cream cheese mixture in 2 additions just until combined. Shape into 3 discs. Wrap in plastic wrap; refrigerate for 30 minutes.
Filling: Meanwhile, in bowl, stir together coconut, jam, brown sugar, crystallized ginger, cornstarch and fresh ginger.
Working with 1 disc at a time, roll out dough between parchment paper into 11-inch (28 cm) circle. Spread one-third of the filling evenly over dough, leaving 1/2-inch (1 cm) border uncovered. Cut into 12 wedges. Starting at wide end, roll up each wedge toward centre, pressing tips to secure. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets. Refrigerate until firm, about 20 minutes. Repeat with remaining dough and filling. (Make-ahead: Freeze on sheets until firm, about 1 hour. Store in airtight container for up to 1 month. Thaw completely before baking.)
Whisk egg yolk with 2 tsp water; brush over crescents. Bake, 1 sheet at a time, in 350?F (180?C) oven until golden, about 25 minutes. Let cool on pans for 1 minute; transfer to racks to cool completely. (Make-ahead: Store in airtight container for up to 24 hours.)