In place of meringue powder, this icing uses pasteurized egg whites, which are available in the refrigerated section of your grocery store.
Portion size2 servings
Credits :Canadian Living Magazine: December 2011
pasteurized egg whites
cream of tartar
3 1/2 cups
Per 1 tbsp: about
Total fat0 g
Saturated fat0 g
Total carbohydrate13 g
In bowl, beat egg whites with cream of tartar until foamy. Beat in icing sugar until stiff and glossy, about 4 minutes. Place damp paper towel directly on surface; cover with plastic wrap until ready to use.
This frittata is the perfect main event for brunches, and it's great for using up leftover potatoes. Waxy potatoes are round and smooth, usually with white or red skin, and have the perfect sturdy texture for salads and cooked dishes like this.
Portion size8 servings
Credits :Canadian Living Magazine: May 2014
and fresh dill
extra-virgin olive oil
1 1/2 cup
diced peeled cooked red or
white waxy potato
(about 1 large)
salt and pepper
PER SERVING: about
Total fat9 g
Saturated fat3 g
Total carbohydrate6 g
Stir together basil, chives and dill; set aside.
In 10-inch (25 cm) ovenproof or cast-iron skillet, heat oil over medium heat, brushing up side of pan. Cook potato with a pinch each of the salt and pepper, stirring, until light golden, about 5 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Meanwhile, in bowl, beat eggs; stir in remaining salt and pepper and all but 1 tbsp of the basil mixture. Pour over potato mixture; reduce heat to medium-low and cook until bottom and side are set but top is still slightly runny, about 15 minutes.
Broil until top is golden and set, about 2 minutes. Top with smoked salmon and sour cream. Sprinkle with remaining basil mixture.
Tip from The Test Kitchen: If you don't have leftover cooked potato, there's a quick and easy way to cook one. Pierce 1 potato, scrubbed, with fork; microwave on high, turning once, until tender, about 6 minutes. Let cool; peel and dice.
This indulgent pasta can be thrown together even on the busiest weeknight. Mushrooms cook faster when spread over a large surface, so choose your largest nonstick skillet. Top with an extra sprinkling of Parmesan, if desired.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
pkg (227 g)
whipping cream 35%
per serving: about
Total fat20 g
Saturated fat12 g
Total carbohydrate72 g
In large pot of boiling lightly salted water, cook pasta according to package directions until al dente. Reserving 1/3 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, melt butter over medium-high heat; sauté garlic until fragrant, about 1 minute. Add cremini and shiitake mushrooms and thyme; sauté until
just softened, about 3 minutes.
Stir in pasta, reserved cooking liquid, Parmesan cheese, cream, lemon zest, lemon juice and pepper; cook, stirring, until sauce is slightly thickened, about 1 minute. Stir in parsley.
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Prep time25 minutes
Total time25 minutes
Portion size4 servings
Thai bird's-eye pepper
, halved crosswise
lean ground pork
, cut in 1/2-inch pieces
unseasoned rice vinegar
, sliced (optional)
Per serving: about
Total fat30 g
Saturated fat9 g
Total carbohydrate7 g
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Portion size16 servings
Credits :Canadian Living Magazine: April 2016
graham cracker crumbs
pkg (each 250 g)
1 1/4 cup
per serving: about
Total fat31 g
Saturated fat17 g
Total carbohydrate40 g
Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.
Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.
Filling: While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.
Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours.
(Make-ahead: Cover and refrigerate for up to 2 days.)
Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.