In measuring cup, whisk together 1/2 cup (125 mL) water, mirin, soy sauce and sugar; set aside.
In nonstick skillet, sprinkle onion evenly over pan; top with chicken, green onions, mushrooms, and watercress (if using). Pour soy sauce mixture over top; cover and simmer over medium heat until juices run clear when chicken is pierced, 3 to 5 minutes.
Pour eggs over chicken; cover and simmer on low heat until lightly set, about 30 seconds. Serve over rice.
Salmon is an excellent source of vitamin D and heart-healthy omega-3 fatty acids. Opt for wild Alaskan or closed-containment farmed salmon, which are the most sustainable choices.
Portion size4 servings
Credits :Canadian Living Magazine: February 2016
sodium-reduced vegetable broth
cut in 1-inch (2.5 cm) cubes
(white and light green parts only), halved lengthwise and thinly sliced crosswise
pkg (142 g)
each liquid honey and
per serving: about
Total fat15 g
Saturated fat3 g
Total carbohydrate39 g
In saucepan, bring quinoa, broth, half of the salt and 1 cup water to boil over high heat; reduce heat, cover and simmer until quinoa is tender and no liquid remains, about 15 minutes. Remove from heat; stir in parsley.
Meanwhile, sprinkle salmon with pepper and remaining salt. In large nonstick skillet, heat oil over medium-high heat; cook salmon, stirring often, until golden, about 5 minutes. Using slotted spoon, remove salmon to plate. Set aside.
In same skillet, cook leek, stirring occasionally, until softened, about 4 minutes. Add spinach, lemon zest, lemon juice, honey and mustard; cook, stirring occasionally, until spinach is wilted, about 2 minutes.
Stir half of the spinach mixture into quinoa. Add salmon to remaining spinach mixture, stirring to coat; serve over quinoa mixture.
This pie is a taste of heaven for lemon lovers. Our take on the indulgent diner classic—with its fluffy meringue topping and tender, ultra-flaky crust—will be your go-to dessert for years to come.
Portion size12 servings
Credits :Canadian Living Magazine: April 2014
1 1/4 cup
cream of tartar
1 1/2 cup
cold vegetable shortening or
per each of 12 servings: about
Total fat13 g
Saturated fat6 g
Total carbohydrate45 g
Pastry: In bowl, whisk flour with salt. Using pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs with a few larger pieces. In glass measure, whisk egg yolk with lemon juice; add enough ice water to make 1/3 cup. Whisk to combine; drizzle over flour mixture, tossing with fork and adding up to 1 tsp more cold water, if necessary, until ragged dough forms. Shape into disc; wrap and refrigerate until chilled, about 30 minutes. (Makeahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Fit into 9-inch (23 cm) pie plate. If necessary, trim edge to leave 1-inch (2.5 cm) overhang. Fold overhang under and flute edge. Line pastry with foil; fill with pie weights or dried beans.
Bake on bottom rack in 400 F (200 C) oven for 15 minutes. Remove foil and pie weights; using fork, prick pastry all over. Bake until golden, 10 to 12 minutes. Let cool in pan on rack.
Lemon Filling: Meanwhile, in heavy-bottomed saucepan, whisk together sugar, cornstarch and salt; whisk in 2 cups water. Bring to boil over medium-high heat, whisking constantly.
Reduce heat to medium-low; simmer, whisking constantly, for 3 minutes. Remove from heat. Gradually whisk one-quarter of the sugar mixture into egg yolks; whisk back into pan. Cook over medium heat, whisking constantly, for 2 minutes. Remove from heat; whisk in lemon zest, lemon juice and butter until butter is melted. Scrape into bowl; let cool for 30 minutes. Scrape into pie shell; smooth top.
Meringue: In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 1 tbsp at a time, until stiff peaks form. Starting at edge and using spatula, spread some of the meringue around outer edge of filling, sealing meringue to crust. Pipe remaining meringue evenly over remaining filling. (Or, using spoon, spread meringue over remaining filling, making peaks with back of spoon.)
To Finish: Bake in 400 F (200 C) oven until meringue is golden, 5 to 6 minutes. Let cool in pan on rack until completely set, about 5 hours.
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.