All you need to round out this meal is a side of fluffy rice and delicious Grilled Corn (see recipe below).
Portion size4 servings
<b>Per serving:</b> about
Total fat10 g
Saturated fat3 g
Total carbohydrate6 g
Cut steak and red and green peppers into 1-inch (2.5 cm) pieces. In bowl, combine lime rind and juice, oil, garlic, jalapeno, chili powder, cumin, salt and pepper. Add beef and toss to coat; let stand for 10 minutes.
Alternately thread pieces of beef and red and green peppers onto 8 skewers. Place on greased grill over medium-high heat; close lid and cook, turning once, for 12 to 14 minutes or until beef is medium-rare, or to desired doneness.
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
In large wok or nonstick skillet, heat 1 tbsp of the oil over medium-high heat; stir-fry chicken until golden and no longer pink inside, about 5 minutes. Remove to plate; set aside.
Meanwhile, in large pot of boiling water, cook noodles and broccoli until noodles are tender and broccoli is tender-crisp, about 3 minutes; drain well.
In bowl, stir together hoisin sauce, soy sauce, pepper and 1/3 cup water.
In wok, heat remaining oil over medium-high heat; stir-fry garlic and chili until fragrant, about 30 seconds. Add noodle mixture, chicken and hoisin sauce mixture; stir-fry until coated and sauce is slightly thickened, about 2 minutes.
This cake is so divine on its own that we skipped the expected sweet topping, but you can also serve it with fresh or cooked fruit, or a drizzle of chocolate or caramel sauce. Use an oven thermometer to ensure that your oven is properly calibrated; even a 25-degree fluctuation can cause the cheesecake to puff up and develop surface cracks.
Portion size16 servings
Credits :Canadian Living Magazine: April 2016
graham cracker crumbs
pkg (each 250 g)
1 1/4 cup
per serving: about
Total fat31 g
Saturated fat17 g
Total carbohydrate40 g
Crust: In bowl, mix together graham crumbs, sugar and butter until well moistened. Press into bottom and 1-1/2 inches (4 cm) up side of lightly greased 10-inch (3 L) springform pan. Bake in 325°F (160°C) oven until firm, 12 to 15 minutes. Let cool completely.
Whisk egg white with 2 tsp water until foamy; drizzle over crust, swirling pan to coat bottom and side. If necessary, use pastry brush to spread egg white to cover crust. Bake in 325°F (160°C) oven until crust appears dry, 7 to 10 minutes. Let cool completely.
Filling: While crust is cooling, in large bowl, beat cream cheese until fluffy; gradually beat in sugar and continue to beat, scraping down side of bowl twice, until smooth and light. On low speed, beat in eggs, 1 at a time and scraping down side of bowl often, just until combined. Stir in lemon juice, vanilla and salt; stir in sour cream in 2 additions until smooth. Pour over crust, smoothing top.
Bake in 275°F (140°C) oven until surface is no longer shiny and outer 2 inches (5 cm) of cheesecake appear set yet centre is still quite jiggly, 1-3/4 to 2 hours. Turn off oven; let cool in oven for 1 hour. Remove from oven; quickly run paring knife around edge of cheesecake. Let cool completely. Refrigerate until chilled, about 6 hours.
(Make-ahead: Cover and refrigerate for up to 2 days.)
Tip from The Test Kitchen: Gently swirling egg white over the baked crust may seem finicky, but it prevents the filling from turning the crust soggy. The result is a perfectly crisp yet pleasantly crumbly crust.
Move over, plain old french fries! Here, we've used an array of root vegetables to make the most of the fall bounty, but feel free to pick and choose which veggies you want to include. Separate the roots for a colour-blocked effect; or, if you want to mix them, toss them together—just wait until they're cooked, otherwise the beets will stain the other veggies.
Portion size6 servings
Credits :Canadian Living Magazine: November 2015
finely grated or pressed
each garlic powder and
salt and pepper
per each of 6 servings: about
Total fat15 g
Saturated fat2 g
Total carbohydrate27 g
Root Fries: Peel and cut sweet potato, celery root and rutabaga lengthwise into scant 1/2-inch (1 cm) thick sticks; cut in half crosswise. Transfer each to separate bowl. Set aside.
Peel and cut beet into scant 1/2-inch (1 cm) thick sticks. Transfer to separate bowl.
Drizzle sweet potato, celery root, rutabaga and beet with oil. Sprinkle with garlic powder, rosemary, salt and pepper; toss each to coat.
Arrange sweet potato, celery root, rutabaga and beet in single layer on parchment paper–lined rimmed baking sheets. Bake in top and bottom thirds of 425?F (220?C) oven, turning fries once and switching and rotating pans halfway through, until tender and golden, 40 to 45 minutes. Sprinkle with parsley.
Chive Mayo: While fries are baking, in small bowl, whisk together mayonnaise, chives, garlic, mustard and lemon juice. (Make-ahead: Refrigerate in airtight container for up to 2 days.) Serve with fries.
Tip from The Test Kitchen: Use food-safe gloves when handling beets to avoid staining your skin.
Halloumi, a quintessential Mediterranean cheese, is sublime when browned in a skillet: it turns golden and crispy outside and slightly soft inside, but still holds its shape. Look for baby kale in the lettuce section of your grocery store—it's sweeter and more tender than mature kale and makes a beautifully hearty salad.
Portion size2 servings
Credits :Canadian Living Magazine: May 2014
salt and pepper
peeled, pitted and sliced
PER SERVING: about
Total fat32 g
Saturated fat9 g
Total carbohydrate27 g
In nonstick skillet over medium heat, cook halloumi cheese, turning once, until light golden, about 5 minutes. Cut each slice in half lengthwise; keep warm.
Add vegetable oil to pan; heat over medium heat. Cook eggs until whites are set but yolks are still runny, about 3 minutes. Sprinkle with half each of the salt and pepper.
Meanwhile, in large bowl, whisk together lemon juice, olive oil, honey, garlic and remaining salt and pepper. Add kale; toss to coat. Arrange on plates; top with avocado, halloumi and eggs.