This moist breakfast loaf gets its vibrant flavour from sweet ripe strawberries. If they're not in season, you can still make this recipe year-round; simply use frozen strawberries instead of fresh, as out-of-season varieties are more tart than sweet.
Portion size10 servings
Credits :Canadian Living Magazine: May 2016
Cream Cheese Icing:
quarter pkg (250 g pkg)
10% cream or
1 1/2 cup
hulled fresh or
plain Balkan-style yogurt
1 1/2 cup
1 3/4 teaspoon
per each of 10 servings: about
Total fat14 g
Saturated fat4 g
Total carbohydrate49 g
Loaf: In small saucepan, cook strawberries, 2 tbsp of the sugar and 1 tbsp water over medium-high heat, stirring often and breaking up strawberries with spoon, until strawberries are broken down and mixture resembles chunky jam.
Whisk cornstarch with 1 tsp water; stir into strawberry mixture. Cook, stirring, for 1 minute. Scrape into bowl. Refrigerate until chilled, about 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Meanwhile, in large bowl, using fingers, rub remaining sugar with lemon zest. Whisk in yogurt and eggs; gradually whisk in oil. In separate bowl, whisk together flour, baking powder, baking soda and salt; stir into lemon zest mixture in 2 additions.
Stir half of the batter into strawberry mixture until combined. Alternately drop spoonfuls of white and strawberry batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect.
Bake in 350°F (180°C) oven until loaf springs back when lightly touched and cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Transfer to rack; peel off parchment paper. Let cool completely. (Make-ahead: Wrap in plastic wrap; store at room temperature for up to 24 hours.)
Cream Cheese Icing: While loaf is cooling, in bowl, beat cream cheese with butter until light and fluffy; beat in icing sugar and cream until smooth. Spread over top of loaf. Refrigerate until set, about 15 minutes.
Tip from The Test Kitchen: For a pretty garnish that adds a pop of colour, top your loaf with quartered fresh strawberries.
Blood oranges add a splash of colour to this winter salad. Choose oranges that feel heavy for their size, and store them in your refrigerator or in a cool, dry place for up to a week.
Prep time15 minutes
Total time15 minutes
Portion size12 servings
small blood oranges or
Cara Cara navel oranges
red wine vinegar
, finely grated or pressed
salt and pepper
extra-virgin olive oil
torn red or
green leaf lettuce
, trimmed, cored and thinly sliced
thinly sliced red onion
Per serving: about
Total fat9 g
Saturated fat1 g
Total carbohydrate7 g
Finely grate orange zest to make 1 tsp. Remove remaining peel and pith from oranges; cut oranges crosswise into generous 1/4-inch thick slices. Set aside.
In small bowl, whisk together vinegar, mustard, honey, orange zest, garlic, salt and pepper. Gradually whisk in oil in thin steady stream until well combined. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
In large bowl, combine lettuce, fennel, red onion and oranges. Drizzle with vinaigrette; toss to coat. Serve immediately.
The holidays wouldn't be complete without sweet, buttery shortbread, so we've perfected a classic. This one has a crispy snap but still melts delicately in your mouth.
Portion size24 servings
Credits :Canadian Living Magazine: December 2014
per cookie: about
Total fat8 g
Saturated fat5 g
Total carbohydrate12 g
In stand mixer with paddle attachment, or in bowl using wooden spoon, beat together butter, icing sugar, vanilla and salt until light and fluffy; stir in flour just until combined.
Press dough into parchment paper– lined 9-inch (2.5 L) square cake pan. Using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 24 rectangles; prick each cookie several times with fork. Refrigerate until firm, about 30 minutes.
Bake in 300 F (150 C) oven until firm and pale golden, about 55 minutes. Let cool for 5 minutes; cut through score lines. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)
Change it Up - Shortbread Rounds: On lightly floured work surface, roll out dough to 1/3-inch (8 mm) thickness. Using 2-inch (5 cm) round cookie cutter, cut out shapes. Arrange, 1 inch (2.5 cm) apart, on parchment paper– lined baking sheets. Sprinkle with granulated sugar. Refrigerate until firm, about 30 minutes. Bake, 1 sheet at a time, in 300 F (150 C) oven until firm and pale golden, about 20 minutes.
Shortbread Wedges: Press dough into parchment paper– lined 8-inch (1.2 L) round cake pan; using palm of hand, flatten to make smooth, even surface. Sprinkle with granulated sugar. Using knife, score surface of dough into 16 wedges. Continue with original recipe.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
20-minute whole grain
vegetable oil or
quartered lengthwise and cut crosswise in scant 1/2-inch (1 cm) thick pieces
trimmed and cut in 1-inch (2.5 cm) lengths
In saucepan, cook rice according to package instructions.
Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.
Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.
Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.
Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.