In shallow dish, combine sesame seeds, grated ginger, peppercorns and salt. In another dish, lightly beat egg. Dip each salmon fillet into egg, letting excess drip off. Gently press into sesame mixture, turning to coat.
In large nonstick skillet, heat vegetable oil over medium-high heat; cook salmon, turning once, for 4 to 8 minutes or until golden. Transfer to plate.
Wipe out skillet. Add bok choy, red pepper, vinegar, soy sauce and sesame oil to pan; cook, stirring often, for about 3 minutes or until bok choy is wilted.
Arrange salmon over bok choy; cover and cook for 3 to 4 minutes or until fish flakes easily when tested with fork.
You can make this hearty soup vegetarian by omitting the bacon, sautéing the veggies in olive oil instead of the bacon fat and substituting vegetable broth for the chicken broth. Use the bottom of a heavy saucepan to crush the fennel seeds, which will release their licorice-like flavour. If you don't have fresh spinach, you can use half of a 300-gram package of frozen spinach; just be sure to thaw and drain it well before stirring it into the soup.
Prep time15 minutes
Total time15 minutes
Portion size4 servings
pkg (227 g)
, cut in quarters
, finely grated or pressed
, crushed by hand
sodium-reduced chicken broth
, drained and rinsed
salt and pepper
2% plain yogurt
, cut in 6 pieces (optional)
Per serving: about
Total fat6 g
Saturated fat2 g
Total carbohydrate26 g
In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring often, until crisp, about 4 minutes. Using slotted spoon, transfer to paper towel–lined plate to drain. Set aside.
Drain all but 1 tbsp fat from pan; cook onion, mushrooms and celery over medium heat, stirring, until softened, about 5 minutes. Add garlic, tomato paste, savory and fennel seeds; cook, stirring, for 1 minute. Add tomatoes and broth; bring to boil. Reduce heat and simmer for 2 minutes. Stir in chickpeas, salt and pepper; cook until heated through. Remove from heat; stir in spinach and lemon juice.
Divide stew among serving bowls; dollop with yogurt. Sprinkle with bacon. Serve with baguette (if using).
In bowl, mix oatmeal with 1/4 cup water; microwave on high for 2 minutes. Stir in half of the Cheddar. Top with sausages, tomato, green onion and remaining Cheddar.
Overnight Steel-Cut Oatmeal
In saucepan, melt 1 tsp butter over medium heat; cook 1 cup steel-cut oats, stirring, until fragrant, about 2 minutes. Add 3 1/2 cups water and 1/4 tsp salt; bring to boil. Turn off heat; cover and let stand until cooled to room temperature, 1 1/2 to 2 hours. Refrigerate in airtight container for 8 hours. (Make-ahead: Refrigerate for up to 4 days.) Microwave on high for 2 minutes before serving. Makes about 4 cups.
Enjoy these Australian squares just as they are, or dip them in a mug of hot cocoa for the ultimate treat. While they're traditionally made with sponge cake, our version uses easy-to-make chocolate pound cake instead, making them a sinfully indulgent dessert for chocolate lovers. To retain their moistness, store the squares in the fridge.
Portion size20 servings
Credits :Canadian Living: Holiday Baking 2014
2 1/2 cups
sweetened flaked coconut
Chocolate Pound Cake:
1 3/4 cup
per square: about
Total fat11 g
Saturated fat7 g
Total carbohydrate22 g
Chocolate Pound Cake: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, stir together flour, baking soda and salt; sift in cocoa powder. Stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into greased 8- x 4-inch (1.5 L) loaf pan, smoothing top.
Bake in 350?F (180?C) oven until cake tester inserted in centre comes out clean, 60 to 70 minutes. Let cool in pan for 10 minutes. Turn out onto rack; let cool completely. (Make-ahead: Cover and refrigerate for up to 3 days or overwrap in foil and freeze for up to 1 month.)
Using serrated knife, trim dome off cake. Halve cake lengthwise through centre to create 2 equal layers. Cut each layer in half lengthwise, then cut each layer crosswise into 5 pieces to yield a total of 20 cake squares.
In bowl, combine icing sugar, cocoa powder and butter; whisk in boiling water and vanilla until smooth. Using fork, dip each cake square in mixture, tapping on edge of bowl to remove excess. Dredge in flaked coconut, pressing to adhere; shake off excess. Refrigerate until set, about 15 minutes. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Slow cooking is a foolproof way to achieve melt-in-your-mouth ribs that are tender and moist. Cooking down the leftover juices intensifies the flavours and results in a glossy, sticky glaze.
Portion size8 servings
Credits :Canadian Living Magazine: July 2016
pork back ribs
per each of 8 servings: about
Total fat19 g
Saturated fat10 g
Total carbohydrate15 g
Remove membrane from underside of ribs, if attached. Cut ribs into 2- or 3-rib portions.
In large bowl, whisk together chili powder, brown sugar, cumin, 1 tsp of the garlic powder, 1/2 tsp of the pepper and 1/4 tsp of the salt. Add ribs; toss to coat, pressing to adhere. Cover and refrigerate for 8 hours. (Make-ahead: Refrigerate for up to 24 hours.)
In 7-quart slow cooker, stir together ketchup, molasses, onion powder, paprika and remaining garlic powder, salt and pepper. Stir in 3/4 cup water. Add ribs; toss to coat. Arrange ribs, overlapping slightly, in bottom of slow cooker; cover and cook on low until ribs are tender yet not falling apart, about 4 hours.
Using slotted spoon, remove ribs to platter; tent with foil to keep warm. Skim fat from surface of cooking liquid. Strain liquid through fine-mesh sieve into saucepan; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until thickened and reduced to about 1 cup, 10 to 12 minutes. Spoon over ribs.