(broccoli, red peppers, mushrooms, cauliflower, etc)
(or shrimp or scallops)
Heat oil in a large skillet or wok. Add the vegetables and stir fry until softened slightly (not browned). Remove to a warm bowl. Repeat with chicken, ensuring all pieces are completely cooked. Return vegetables to the skillet. Add chilli garlic sauce and Hoisin sauce. Stir gently and simmer for 5 more minutes. Add the cream and parmesan and allow to simmer for about 3 minutes until the cream has thickened slightly. Serve on rice, pasta, or brown rice vermicelli.
Cap off your Irish pub-night feast with this boozy brownie cake. It combines the best spirits and beer the Emerald Isle has to offer with the irresistible richness of dark chocolate.
Prep time15 minutes
Total time2 hours & 15 minutes
Portion size12 servings
70% dark chocolate
(about 7 oz), chopped
stout beer (such as Guinness)
1 1/4 cup
Whiskey Cream Cheese Icing:
Half pkg (250 g pkg)
Per serving: about
Total fat25 g
Saturated fat15 g
Total carbohydrate49 g
Cake: Grease 9-inch round cake pan and line bottom with parchment paper.
In small bowl, whisk together cocoa powder, cornstarch and salt. Set aside. In heatproof bowl set over saucepan of hot (not boiling) water, melt chocolate with butter, stirring, until smooth. Whisk in stout and brown sugar until combined. Whisk in whole eggs and egg yolks; remove from heat. Sprinkle with cocoa mixture; stir just until combined. Pour batter into prepared pan.
Bake in 375°F oven until cake tester inserted in centre comes out clean with a few moist crumbs clinging, 30 to 35 minutes. Let cool for 10 minutes. Invert cake from pan onto cooling rack; peel off parchment paper. Brush with whiskey; cool completely, about 1 1/2 hours. Transfer cake to large plate.
Whiskey Cream Cheese Icing: While cake is cooling, finely grate zest of lime to make 1 tsp; juice lime to make 1/2 tsp. Set aside. In bowl, beat cream cheese with butter until smooth. Beat in whiskey and lime juice; gradually beat in icing sugar until smooth. Using offset palette knife, spread icing over top of cake; sprinkle with lime zest. (Make-ahead: Cover loosely and refrigerate for up to 1 day.)
Let the gentle simmer of your slow cooker do the work for you. Spend a few minutes prepping the ingredients before you head out for the day and be greeted in the evening by the warming aroma of this chunky, rich pasta sauce.
Portion size8 servings
Credits :Canadian Living Magazine: September 2014
mild Italian sausages
casings removed and broken in bite-size pieces
chopped in 3/4-inch (2 cm) pieces
pkg (227 g)
bottle (660 ml)
strained tomatoes (passata)
Italian herb seasoning
hot pepper flakes
salt and pepper
grated parmesan cheese
fresh basil leaf
per serving: about
Total fat14 g
Saturated fat5 g
Total carbohydrate79 g
In slow cooker, combine sausages, onion, eggplant, mushrooms and garlic; stir in strained tomatoes, tomato paste, vinegar, Italian seasoning, hot pepper flakes, salt and pepper. Cover and cook on low heat until sausage is cooked through and eggplant is tender, 6 to 8 hours.
Whisk flour with 1 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain. Spoon sauce over pasta; top with Parmesan cheese and basil.
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
A crisp almond-coconut crust filled with tangy lemon-coconut curd is a delightful way to end a big holiday meal. Coconut milk gives the lemon curd a rich flavour without requiring the addition of butter. If you are a lemon dessert lover, this tart is for you!
Portion size8 servings
Credits :Canadian Living Magazine: April 2014
sweetened shredded coconut
Lemon Coconut Curd:
per serving: about
Total fat17 g
Saturated fat6 g
Total carbohydrate40 g
Lemon Coconut Curd: In heatproof bowl over saucepan of gently simmering water, whisk together eggs, egg yolks, sugar, coconut milk, lemon zest and lemon juice. Whisk in potato starch.
Cook, whisking, until mixture is translucent and thick enough to mound on spoon, about 8 minutes. Strain into bowl; place plastic wrap directly on surface. Refrigerate until chilled, about 4 hours.
Make-ahead: Refrigerate for up to 24 hours.
Meanwhile, set aside 2 tbsp of the coconut. In food processor, pulse together remaining coconut, the almonds, sugar, margarine and ginger until mixture begins to form small clumps. Press onto bottom and up side of lightly greased 9-inch (23 cm) round tart pan with removable bottom; refrigerate until firm, about 20 minutes.
Bake on baking sheet in 350 F (180 C) oven until golden, about 25 minutes. Let cool completely in pan on rack.
Makeahead: Cover and store in cool, dry place for up to 24 hours.
Spoon lemon mixture into crust; sprinkle with reserved coconut.