The slow cooker makes fabulous stock – effortlessly. When making vegetable stock, avoid broccoli, cauliflower and brussels sprouts because their strong flavours will dominate the stock.
Portion size2 servings
Credits :Canadian Living Magazine: November 2005
chicken backs, necks and wing tips
celery stalks with leaves
(like porcini,shiitake and oyster)optional
fresh parsley sprigs
fresh thyme sprigs
Place chicken in slow cooker. Add onions, celery, carrot, leek and mushrooms (if using), parsley, thyme, bay leaves and peppercorns. Pour in 8 cups (2 L) water. Cover and cook on low for 12 hours.
Discard chicken. Strain stock through cheesecloth-lined sieve into large bowl, pressing vegetables to extract liquid. Refrigerate until fat congeals on surface, about 8 hours. Lift off fat and discard. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 1 month.)
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
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.
Classic pecan pie gets a bite-size makeover with these crunchy pecan-packed squares. Toothsome shortbread is the perfect base, adding a delightful contrast. Chill the squares before cutting for a smooth, easy slice.
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2014
1 1/2 cup
per square: about
Total fat10 g
Saturated fat4 g
Total carbohydrate16 g
Shortbread Crust: In large bowl, beat butter with icing sugar until fluffy; beat in vanilla. In separate bowl, whisk flour with salt; stir into butter mixture in 2 additions. Press into bottom of parchment paper–lined 9-inch (2.5 L) square cake pan; prick all over with fork. Bake in 350?F (180?C) oven until edges are light golden, about 14 minutes. Let cool slightly.
Meanwhile, in small saucepan, melt butter over medium heat; whisk in brown sugar until smooth, about 2 minutes. Remove from heat; whisk in honey, vinegar, vanilla and salt. Whisk in eggs.
Sprinkle pecans over crust; pour egg mixture over top. Bake on baking sheet in 350?F (180?C) oven until egg mixture is set, 50 to 55 minutes. Let cool completely in pan; cover and refrigerate until chilled, about 1 hour. Lift out onto cutting board; using serrated knife, cut into squares. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 5 days.)
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.