I love Mexican food and this is quick and easy to make. I let the chicken marinate anywhere from 20 minutes to a few hours, depending on how much time I have. You can add extra vegetables to this recipe if you want extra servings. Serve with sour cream and salsa topping.
Portion size8 servings
Credits :Bertha Hiebert
1 1/2 cup
Marinate thinly sliced chicken in soy sauce, lime juice, garlic, and ginger. Pour chicken with marinade into medium-hot frying pan and cook until chicken is no longer pink and marinade has mostly evaporated. Add vegetables and stir fry for about 5 min. Add salsa. Spoon about 1/2 cup onto each tortilla, sprinkle about 1/4 cup cheddar cheese and close by folding in each side, then rolling up. Microwave on high for 1-2 min. to melt the cheese. Serve with sour cream and extra salsa.
You probably have all of the ingredients for these puffy pancakes in your fridge and pantry right now! And since they're both delicious and quite quick to make, they're an ideal last-minute brunch dish for any season.
Portion size6 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat7 g
Saturated fat5 g
Total carbohydrate24 g
In blender or large spouted bowl with whisk, mix together eggs, milk, flour, sugar and salt until smooth.
Heat 10-inch (25 cm) cast-iron or ovenproof skillet over medium-high heat; add butter, swirling pan until melted. Pour in batter. Transfer to 475°F (240°C) oven; bake until puffed and browned, about 13 minutes. Using spatula, gently loosen pancake from pan.
Tip from The Test Kitchen: The Dutch baby pancake is traditionally served with fruit and other sweet toppings, but it also lends itself to savoury flavours.
This hot and spicy stir-fry comes together faster than ordering takeout. It's also a great way to use up any veggies lingering in your fridge. Serve it over your favourite noodles, brown rice or whole grains.
Prep time10 minutes
Total time10 minutes
Portion size4 servings
unseasoned rice vinegar
hot pepper flakes
sugar snap peas
(21 to 24 count), peeled and deveined
(white and light green parts only), cut crosswise in 1-inch pieces
Per serving: about
Total fat13 g
Saturated fat1 g
Total carbohydrate15 g
In small bowl, whisk together hoisin sauce, vinegar, soy sauce and sesame oil. Set aside.
In large nonstick skillet, heat vegetable oil over medium heat; cook garlic, ginger and hot pepper flakes until fragrant, about 3 minutes. Add snap peas; cook for 1 minute. Add shrimp; cook until pink and opaque throughout, 3 to 4 minutes. Add hoisin mixture; toss to coat. Sprinkle with green onions. Serve over noodles.
Kung Pao Chicken
Prepare recipe as directed, substituting 375 g skinless boneless chicken breasts, cut in thin strips, for the shrimp.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
Packed with hearty lentils, these tasty tacos are super satisfying. We've used dried green lentils rather than canned because they contain far less sodium and have a better texture.
Portion size6 servings
Credits :Canadian Living Magazine: April 2016
Quick Pickled Radishes:
trimmed and thinly sliced
salt and pepper
Sweet Potato Tacos:
dried green lentils
peeled and cut in 1/2-inch (1 cm) chunks
tortillas (6 inches/15 cm)
peeled, pitted and sliced
per serving: about
Total fat11 g
Saturated fat2 g
Total carbohydrate60 g
Quick Pickled Radishes: In bowl, stir together radishes, lime juice, salt and pepper. Let stand for 20 minutes. Stir in cilantro.
Sweet Potato Tacos: Meanwhile, in saucepan of boiling water, cook lentils
until tender, 12 to 15 minutes; drain. (Make-ahead: Rinse under cold water; drain again. Store in airtight container for up to 24 hours.)
While lentils are cooking, in large nonstick skillet, heat oil over medium-high heat; cook sweet potato, onion and chili powder, stirring, until fragrant, about 2 minutes. Stir in 1 cup water; bring to boil. Reduce heat to medium; cook, stirring, until potatoes are softened, about 12 minutes.
Stir lentils and salt into sweet potato mixture; cook, stirring and adding water, 1 tbsp at a time, to reach desired consistency, about 1 minute. Stir in lime juice.
Spoon about 1/4 cup of the sweet potato mixture onto each tortilla. Top with radishes and avocado.
Tip from The Test Kitchen: This recipe can be made vegan, depending on the tortillas you use. Many corn tortillas are vegan; read the label to ensure you buy ones that are free of milk products and have been processed at a dairy-free facility.