In saucepan, bring water, rice, salt and ginger to boil; reduce heat, cover and simmer for 20 minutes. Remove from heat; let stand, covered, for 15 minutes.
Add coconut milk, stirring with fork; cover and let stand until rice is at room temperature and coconut milk is absorbed.
Meanwhile, in bowl, toss together shrimp with lime rind and juice and hot pepper flakes. In skillet, heat oil over medium-high heat; cook shrimp until pink, about 3 minutes. Add to rice along with mango, coriander (if using) and sesame seeds.
Using 2 tablespoons (25 mL) of the rice mixture, form into ovals around bamboo or lemongrass stalks. (Make-ahead: Cover and refrigerate for up to 1 day.)
You'll need a blowtorch to create the caramelized brûlée top; look for one in kitchen supply stores or certain hardware stores. The flame goes farther than is visible, so use the blowtorch with caution, work slowly and always point the flame away from any flammables or people. Refrigerate the tart for at least four hours to ensure the filling is firm enough to slice neatly.
Portion size10 servings
Credits :Canadian Living Magazine: May 2016
per serving: about
Total fat18 g
Saturated fat9 g
Total carbohydrate36 g
Filling: In top of double boiler or large heatproof bowl set over saucepan of simmering water, whisk together eggs, egg yolks, sugar, lemon zest, lemon juice and salt; cook, stirring, until mixture is translucent and thick enough to mound on spoon, 10 to 15 minutes. Strain through fine-mesh sieve into bowl; stir in butter until melted. Place plastic wrap directly on surface. Refrigerate until chilled, about 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Pastry: While filling is chilling, in bowl, whisk flour with sugar. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Whisk egg yolk with ice water; drizzle over flour mixture, tossing with fork to form ragged dough. Shape into disc; wrap in plastic wrap. Let stand for 15 minutes.
On lightly floured work surface, roll out dough into 11-inch (28 cm) wide circle; fit into fluted 9-inch (23 cm) tart pan with removable bottom. Trim to fit, leaving 1-inch (2.5 cm) overhang; fold overhang inside pan and press to seal pastry. Refrigerate until firm, about 45 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Prick bottom of crust at 1/2-inch (1 cm) intervals. Line with foil; fill with pie weights or dried beans. Bake on bottom rack of 400°F (200°C) oven until edge is golden, 12 to 15 minutes. Remove pie weights and foil; bake until crust is golden, 8 to 10 minutes. Let cool slightly on rack.
Spoon filling into crust, smoothing top. Bake on bottom rack of 325°F (160°C) oven until filling is set yet still slightly jiggly in centre, 12 to 15 minutes. Let cool on rack for 30 minutes. Refrigerate until chilled, about 4 hours.
Topping: Sprinkle sugar evenly over filling, leaving 1/2-inch (1 cm) border. Let stand for 5 minutes. Using blowtorch and holding flame at least 1/2 inch (1 cm) from surface, move flame back and forth over sugar until bubbling and dark amber. Let stand for 5 minutes before serving.
Tip from The Test Kitchen: You can also use your blowtorch to toast marshmallows, to make crème brûlée, to blacken the skin of bell peppers before peeling them or to brown meringue-topped desserts.
In small bowl, stir mayonnaise with pesto. Set aside.
Cut baguette in half horizontally almost but not all the way through; quarter baguette crosswise. Heat in 400°F oven until warm, about 7 minutes.
While baguette is warming, sprinkle beef with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook beef, turning once, until medium-rare, about 6 minutes. Transfer to rack. Let rest, uncovered, for 5 minutes. Cut across the grain into 1/4-inch thick slices.
While beef is resting, in same pan, heat 2 tsp olive oil over medium heat; cook spinach, stirring occasionally, until wilted, about 2 minutes. Sprinkle with pinch each salt and pepper. Scrape into bowl.
Spread mayonnaise mixture over cut sides of baguette. Layer beef and spinach over bottoms halves; sandwich with top halves.
Inspired by the traditional Mexican tacos served with spicy thin pork slices and pineapple, this slow cooker version features pork shoulder broken into tender bite size chunks. If you don't want to serve these as tacos, try serving the pork on top of steamed white rice instead.
Portion size10 servings
Credits :Canadian Living Magazine: November 2014
chipotle chili in adobo sauce
ancho chili powder, ground cumin and salt
pork shoulder roast
diced peeled cored
soft corn tortillas
(6 inches/15 cm) heated
peeled, pitted and chopped
per serving: about
Total fat31 g
Saturated fat9 g
Total carbohydrate39 g
Stir together chipotle chili, vinegar, cinnamon, ancho chili powder, cumin, salt and garlic powder; rub over pork. Arrange slices of onion and pineapple in bottom of slow cooker; place pork over top. Cover and cook on low until pork is tender, about 8 hours.
Transfer pork to large bowl; let cool slightly.
Meanwhile, strain liquid from slow cooker through fine-mesh sieve into heatproof bowl; discard solids. Skim off fat. Return 1 cup of the liquid to slow cooker; discard remaining liquid. Whisk cornstarch with 1 tsp water; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes.
Using 2 forks, break pork into bite-size pieces; stir into thickened liquid to coat. Just before serving, stir in diced pineapple. (Fruit acids will turn pork mushy if added ahead of time.) Top tortillas with pork mixture, avocados, radishes, red onion, sour cream and cilantro.
Think it's impossible to make lasagna on a weeknight? This dynamic mix of veggies and pasta still delivers comforting flavour but comes together quickly because there's no fussy layering.
Prep time15 minutes
Total time25 minutes
Portion size4 servings
Per serving: about
Total fat19 g
Saturated fat8 g
Total carbohydrate51 g
Break lasagna noodles into thirds. In large saucepan of boiling salted water, cook noodles according to package instructions until al dente, 7 to 9 minutes; drain. Meanwhile, chop half of the basil; stir with ricotta. Set aside.
In cast-iron or ovenproof skillet, heat oil over medium heat. Using vegetable peeler, slice zucchini and carrot lengthwise into long ribbons; cook until tender, 3 to 5 minutes. Add noodles and pasta sauce; simmer, stirring occasionally, until warm, about 3 minutes.
Sprinkle with mozzarella; dollop with ricotta mixture. Bake in 475°F oven until mozzarella is melted, 7 to 10 minutes. Tear remaining basil into small pieces; sprinkle over top.
Tip from The Test Kitchen: Looking for a flavourful way to increase your veggie intake? Double the quantity of zucchini and carrot while omitting the noodles in this recipe.