For gift giving, pour the sauce into hot, sterilized preserving jars that lend a made-with-love look and show off the sauce.
Portion size1 serving
Italian herb seasoning
hot pepper flakes
In heavy saucepan, heat oil over medium heat; cook onion, garlic, Italian herb seasoning and hot pepper flakes, stirring often, for 5 minutes. Stir in tomatoes, tomato paste and bay leaf; bring to boil.
Reduce heat and simmer, stirring often, until no longer watery around edge of spoon drawn through sauce, about 40 minutes. Discard bay leaf. Stir in cheese. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)
This noodle dish gets its signature bright yellow colour from golden turmeric. We've substituted leaner pork tenderloin for the traditional barbecued pork (but if you can find the real thing, it's definitely worth using). This recipe yields a lot, so be sure to use a wok or your largest nonstick skillet.
Portion size6 servings
Credits :Canadian Living Magazine: February 2015
trimmed and sliced in thin strips
sodium-reduced soy sauce
(about 1/32-inch/1 mm thick)
(21 to 24 count), peeled and deveined
sweet red pepper
cut in 1-1/2-inch (4 cm) lengths
per each of 6 servings: about
Total fat7 g
Saturated fat1 g
Total carbohydrate46 g
In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.
Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.
Change it up - Vegetarian Singapore Noodles: Omit shrimp. Substitute 1 pkg (350 g) extra-firm tofu, drained and cut in 1/2-inch (1 cm) cubes, for the pork; continue with recipe as directed.
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fibre and protein to stave off hunger. Pack one in her knapsack for snack emergencies!
Portion size16 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
dark corn syrup
1 1/2 cup
large-flake rolled oats
(hulled pumpkin seeds)
Per bar: about
Total fat15 g
Saturated fat4 g
Total carbohydrate57 g
In skillet, toast quinoa over medium- high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
Meanwhile, in saucepan, combine corn syrup, tahini, honey and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
In large bowl, combine cherries, oats, quinoa flakes, coconut flakes, pepitas and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper–lined 13- x 9-inch (3.5 L) cake pan, pressing firmly with bottom of greased measuring cup or greased spatula.
Bake in 325°F (160°C) oven until golden brown, about 20 minutes. Sprinkle with chocolate chips; let cool completely on rack. Refrigerate until chocolate chips are set, about 30 minutes. Cut into bars. (Make ahead: Store in airtight container for up to 1 week.)
To simplify dinner prep, bake and freeze these rolls in advance—if you can resist eating them fresh out of the oven. The secret to their divine texture is to use just enough flour to keep the dough from sticking to your hands.
Portion size20 servings
Credits :Canadian Living Magazine: December 2015
1 1/2 cup
1 1/2 teaspoon
active dry yeast
4 1/2 cups
all-purpose flour (approx)
per roll: about
Total fat4 g
Saturated fat2 g
Total carbohydrate23 g
Remove 1 1/2 tsp of the sugar. Set aside. In saucepan, heat together 1 1/4 cups of the milk, 1/4 cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm, about 25 minutes.
Meanwhile, in small saucepan, heat remaining milk over medium heat until warm; pour into large bowl. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Whisk in butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms.
Turn out onto lightly floured work surface; knead, adding as much of the remaining flour as needed to prevent dough from sticking, until smooth and elastic, about 10 minutes. Transfer to large greased bowl; turn dough to grease all over. Cover with plastic wrap or tea towel; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto lightly floured work surface; divide dough evenly into 20 pieces. Shape 1 piece into ball, folding ends underneath and pinching at bottom; roll on work surface in circular motion, seam side down, into smooth ball. Repeat with remaining dough pieces.
Place 2 balls of dough in centre of each of 2 greased 9-inch (1.5 L) round cake pans. Place 8 balls around centre of each. Cover with tea towel; let rise in warm draft-free place until doubled in bulk, about 1 hour. Dust with flour.
Bake in 375?F (190?C) oven until rolls are golden and sound hollow when tapped, about 20 minutes. Let cool in pans for 10 minutes; transfer directly to racks. Melt remaining butter; brush over tops of rolls. (Make-ahead: Store in airtight container for up to 24 hours. Or freeze in resealable freezer bag for up to 1 week; thaw in bag at room temperature. Reheat in 325?F/160?C oven until warm, about 5 minutes.)
Change it up: The Ultimate Dairy-FreePull-Apart Dinner Rolls
Add a pinch of salt; substitute milk with almond milk and butter with olive oil.
Tip from The Test Kitchen: Use a scale to weigh each of the dough balls so they're all the same size (about 50 grams each).
"This recipe is inspired by a chocolate cake my grandmother used to make for special occasions. It's decadent, incredibly chocolaty and extremely easy to make. For a potluck, I like to dress it up with a milk chocolate glaze and a quick berry coulis, but it's also pretty perfect with a simple dusting of icing sugar." — Jennifer Bartoli, Food specialist
Portion size12 servings
Credits :Canadian Living Magazine: January 2016
Chocolate Fudge Cake:
(about 6 1/2 oz), chopped
Milk Chocolate Glaze:
(about 2 oz), chopped
whipping cream 35%
per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate38 g
Chocolate Fudge Cake: Grease 8-inch (2 L) springform pan; line bottom and side with parchment paper. Set aside.
In small saucepan, melt chocolate with butter over medium-low heat until smooth, about 5 minutes. Let cool slightly.
In large bowl, beat together eggs, sugar and salt until pale and thickened, about 5 minutes. Stir in chocolate mixture, flour, rum and vanilla until combined. Scrape into prepared pan, smoothing top.
Bake in 350°F (180°C) oven until top is cracked and cake tester inserted in centre comes out clean with a few moist crumbs clinging, 40 to 45 minutes. Let cool completely in pan.
Invert cake from pan; peel off parchment paper. Transfer cake to cake plate.
Milk Chocolate Glaze: While cake is cooling, in heatproof bowl set over saucepan of hot (not boiling) water, heat together chocolate, cream and butter, stirring, until smooth. Stir in rum. Let cool for 5 minutes.
Using offset palette knife, spread glaze over top of cake. Refrigerate until set, about 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Raspberry Coulis: While glaze is setting, in blender, purée together raspberries, sugar and 1 tbsp water. Strain raspberry mixture through fine-mesh sieve into saucepan, pressing on solids with back of spoon and scraping bottom of sieve to extract pulp. Discard solids.
Stir lemon juice into raspberry mixture; cook over medium heat, stirring, until hot, about 2 minutes. Whisk cornstarch with 2 tsp water until smooth; stir into raspberry mixture. Bring to boil; boil, stirring, until slightly thickened, about 1 minute.
Transfer to bowl; cover with plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Serve with cake.