Japanese udon noodles, which cook in a matter of minutes, soak up all of the slightly spicy umami-rich sauce in this stir-fry. Cubes of golden tofu make the meat-free supper substantial. You can also use cubed chicken or pork. Cost: $2/serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pkg (420 g)
drained and cut in 3â„4-inch (2 cm) cubes
pkg (227 g)
Asian chili sauce
(such as sriracha)
pkg (each 200 g)
per serving: about
Total fat17 g
Saturated fat2 g
Total carbohydrate68 g
Pat tofu dry and toss gently with cornstarch to coat. In wok or large nonstick skillet, heat all but 2 tsp of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Remove to paper towel-lined plate to drain. Set aside.
In same wok, heat remaining vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms are beginning to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, chili sauce and 3/4 cup water; bring to boil.
Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.
Make a double batch of these tropical bars—they'll disappear from your sweet tray faster than you think!
Portion size36 servings
Credits :Canadian Living: Holiday Baking 2015
PiÃ±a Colada Filling:
drained and squeezed dry
sweetened shredded coconut
1 1/2 cup
per piece: about
Total fat4 g
Saturated fat3 g
Total carbohydrate11 g
Shortbread Crust: In large bowl, beat together butter, sugar and salt until fluffy; stir in flour in 2 additions. Press into bottom of parchment paper–lined9-inch (2.5 L) square cake pan. Bake in325°F (160°C) oven until golden, about 25 minutes. Let cool slightly.
Piña Colada Filling: Meanwhile, in bowl, beat together eggs, brown sugar and salt until pale, about 2 minutes. Stir in pineapple, coconut and rum extract. Pour over crust. Bake in 325°F (160°C) oven until edges are light golden, 27 to 30 minutes. Let cool completely in pan, about 1 hour.
To finish: Lift out onto cutting board; cut into squares.
Tip from The Test Kitchen: Squeeze as much liquid as possible from the pineapple to ensure that it's dry. Save the juice for stirring into cocktails!
Chicken, squash and all the exotic flavours of a restaurant-style Thai curry mingle in this scrumptious slow cooker main. Serve over steamed jasmine rice and garnish with lemon or lime wedges to squeeze over top.
and sodium-reduced soy sauce
(about 150 g), cut lengthwise in 1/2-inch (1 cm) thick wedges
per serving: about
Total fat21 g
Saturated fat11 g
Total carbohydrate17 g
In slow cooker, combine chicken, squash, coconut milk, ginger, curry paste, tomato paste, lime leaves (if using), brown sugar, garlic, fish sauce, soy sauce and salt.
Cover and cook on low until chicken is fall-apart tender, 6 to 8 hours.
Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Stir in bok choy; cover and cook on high until sauce is thickened and bok choy is tender, about 15 minutes. Discard lime leaves. Stir in lime juice and sprinkle with peanuts.
For the best flavour, choose passion fruits that are dark purple in colour and heavy for their size, indicating ripeness. White chocolate is sweeter than dark and milk chocolates, making it ideal to pair with a tart, tangy fruit.
Portion size8 servings
Credits :Canadian Living Magazine: February 2016
whipping cream (35%)
white chocolate (about 14 oz)
per serving: about
Total fat50 g
Saturated fat31 g
Total carbohydrate38 g
In saucepan, heat 1 1/2 cups of the cream over medium-low heat until bubbles form around edge. Stir in chocolate until melted.
Meanwhile, in small microwaveable bowl, add 2 tbsp water; sprinkle gelatin over top. Let stand until absorbed, about 2 minutes. Microwave on high until gelatin is dissolved, about 10 seconds. Whisk into chocolate mixture. Scrape into clean bowl; refrigerate until room temperature, stirring occasionally, about 30 minutes.
Beat remaining cream until stiff peaks form; fold into chocolate mixture.
Pour into eight 1-cup (250 mL) serving dishes. Refrigerate until set, about 4 hours (Make-ahead: Cover and refrigerate for up to 2 days.)
Cut passion fruits in half; scoop out pulp. Top mousse with pulp and coconut chips.
Tip from The Test Kitchen: Dissolved liquid gelatin doesn't take long to set once it's mixed with a cooler substance, so whisk it into the chocolate mixture quickly.