Try this warming meal with creamy sliced avocado on the side.
Portion size4 servings
Credits :Canadian Living Magazine: November 2001
<b>Per serving:</b> about
Total fat29 g
Saturated fat13 g
Total carbohydrate63 g
In nonstick skillet, cook beef, onion and garlic over medium-high heat, breaking up meat with wooden spoon, until meat is no longer pink, about 5 minutes. Add chili powder, oregano, salt and cayenne; cook for 2 minutes.
In large bowl, mash kidney beans; stir in 1/4 cup (50 mL) of the salsa. Add beef mixture; stir to blend.
Place 1 tortilla on rimmed baking sheet; spread one-third of the beef mixture right to edge of tortilla then sprinkle with one-quarter of the cheese. Repeat layers twice. Top with remaining tortilla and cheese.
Bake in 450°F (230°C) oven until cheese is melted, 10 minutes. Slice into wedges; top with sour cream, lettuce and remaining salsa.
Sweet spices, winter fruit and sparkling white wine give this sangria a nod to the holiday season. For a pretty garnish, add a star anise to each glass before pouring in the sangria.
Portion size8 servings
Credits :Canadian Living Magazine: January 2016
cored and thinly sliced
cored and thinly sliced
peeled and cut in segments
bottle (750 ml)
per each of 8 servings : about
Total carbohydrate27 g
Place cranberries in heatproof bowl. In small saucepan, bring sugar, star anise, cinnamon sticks and 1/2 cup water to boil, stirring frequently; pour over cranberries. Let cool completely.
In pitcher, combine cranberry mixture, apple, pear and salt. Let stand for 2 hours, stirring twice. Stir in clementines, orange-flavoured liqueur and bitters. Add ice cubes; pour in sparkling wine. Serve immediately.
In this crisp libation, bright lemongrass and warm ginger and rum create a punchy full-flavoured cocktail that will wash away your day on the first sip. For a virgin version that's just as delicious, simply hold the rum.
Prep time5 minutes
Total time5 minutes
Portion size1 serving
1 1/2 oz
(about 1 tbsp)
Lemongrass and Ginger Simple Syrup
(Instructions in method)
Per serving: about
Total fat0 g
Saturated fat0 g
Total carbohydrate12 g
In whisky tumbler, combine rum, syrup, soda water and ginger. Add lime, lemongrass and mint (if using). Top with ice cubes.
Lemongrass and Ginger Simple Syrup
In saucepan, bring 1 cup granulated sugar; 1 stalk lemongrass, bruised and chopped; 6 slices (1 inch) fresh ginger; and 1 cup water to boil over medium-high heat, stirring until sugar is dissolved. Reduce heat and simmer for 5 minutes. Remove from heat; let cool for 20 minutes. Refrigerate for 24 hours. Strain through fine-mesh sieve; discard solids. (Make-ahead: Refrigerate in airtight container for up to 1 month.) Makes about 1 cup.
Creamy coconut milk and rich white chocolate, which come together in this velvety-smooth and perfectly sweet custard, are a match made in heaven. For easy slicing, let the tart chill once you've added the custard. Use a vegetable peeler to easily shave the chocolate garnish.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
(about 1 oz), shaved in curls
Coconut Whipped Cream:
whipping cream 35%
White Chocolate Coconut Custard:
(about 2-1/4 oz), finely chopped
per each of 10 servings: about
Total fat30 g
Saturated fat20 g
Total carbohydrate30 g
White Chocolate Coconut Custard: In glass measure, combine coconut milk and enough milk to yield 2 cups liquid. In heatproof bowl, whisk together half of the coconut milk mixture, the egg yolks, sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining coconut milk mixture over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to saucepan; cook, whisking, until thick enough to mound on spoon, about 7 minutes. Strain through fine-mesh sieve into clean bowl; stir in chocolate and vanilla until melted and smooth, about 1 minute. Place plastic wrap directly on surface of custard. Refrigerate until chilled, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with 2 tbsp water; drizzle over flour mixture, tossing with fork until dough clumps.
Turn out dough onto lightly floured work surface. Press into smooth disc. Roll out to 11-inch (28 cm) circle; arrange in lightly greased 9-inch (23 cm) tart pan with removable bottom. Trim edge, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan, pressing pastry up sides. Refrigerate for 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of pastry with fork at 1/2-inch (1 cm) intervals. Arrange sheet of foil over pastry; fill with pie weights or dried beans. Bake on rimmed baking sheet in bottom third of 400 F (200 C) oven for 20 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool completely in pan.
Fill crust with custard, smoothing top. Cover surface of custard directly with plastic wrap; refrigerate until set, about 2 hours. Remove plastic wrap.
Coconut Whipped Cream: Beat together cream, sugar and coconut extract until stiff peaks form; spoon onto custard. Sprinkle with chocolate curls.
Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.
and sodium-reduced soy sauce
(about 150 g), cut lengthwise in 1/2-inch (1 cm) thick wedges
per serving: about
Total fat21 g
Saturated fat11 g
Total carbohydrate17 g
In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.
Cover and cook on low until chicken is fall-apart tender, 6 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in bok choy; cover and cook on high until sauce is thickened and bok choy is tender, about 15 minutes. Discard lime leaves. Stir in lime juice and sprinkle with peanuts.