In small bowl, whisk together oil, paprika, and cayenne (if using); evenly brush half over 1 side of each pita. Place, oiled side down, on greased grill over medium heat; close lid and cook for 2 minutes. Brush with remaining oil mixture; turn and cook for about 2 minutes longer or until crisp and grill-marked.
Our best-in-class take on this classic treat has a buttery flavour, a chewy centre and a subtly crisp exterior. Oh, and you can tweak the recipe to make them crisp or soft, too.
Portion size60 servings
Credits :Canadian Living Magazine: September 2015
1 1/4 cup
chocolate chips or chunks
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate17 g
In large bowl, beat together butter, brown sugar and granulated sugar. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture. Stir in chocolate chips. (Make-ahead: Shape into disc, wrap in plastic wrap and refrigerate for up to 3 days or freeze in freezer bag for up to 1 month. Bring to room temperature before continuing with recipe.)
Roll by 2 tbsp into balls. Arrange, 3 inches (8 cm) apart, on parchment paper–lined rimless baking sheets; flatten slightly.
Bake, 1 sheet at a time, in 350?F (180?C) oven until tops are no longer shiny, 13 to 15 minutes. Let cool on pans for 2 minutes; transfer directly to racks to cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Change it up: The Ultimate Crispy Chocolate Chip Cookies
Omit 1/2 cup of the flour. Arrange dough on baking sheets as directed; flatten to 1/2-inch (1 cm) thickness. Bake as directed.
Change it up: The Ultimate Soft Chocolate Chip Cookies
Prepare dough and arrange on baking sheets as directed (do not flatten). Refrigerate until firm, about 30 minutes. Transfer directly to 350?F (180?C) oven and bake until tops are no longer shiny, about 12 minutes.
Tip from The Test Kitchen: Baking sheets vary in thickness and finish, which affect the doneness of cookies. A heavy, shiny uncoated baking sheet will allow the cookies to bake most evenly.
This hot and spicy stir-fry comes together faster than ordering takeout. It's also a great way to use up any veggies lingering in your fridge. Serve it over your favourite noodles, brown rice or whole grains.
Prep time10 minutes
Total time10 minutes
Portion size4 servings
unseasoned rice vinegar
hot pepper flakes
sugar snap peas
(21 to 24 count), peeled and deveined
(white and light green parts only), cut crosswise in 1-inch pieces
Per serving: about
Total fat13 g
Saturated fat1 g
Total carbohydrate15 g
In small bowl, whisk together hoisin sauce, vinegar, soy sauce and sesame oil. Set aside.
In large nonstick skillet, heat vegetable oil over medium heat; cook garlic, ginger and hot pepper flakes until fragrant, about 3 minutes. Add snap peas; cook for 1 minute. Add shrimp; cook until pink and opaque throughout, 3 to 4 minutes. Add hoisin mixture; toss to coat. Sprinkle with green onions. Serve over noodles.
Kung Pao Chicken
Prepare recipe as directed, substituting 375 g skinless boneless chicken breasts, cut in thin strips, for the shrimp.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
Portion size12 servings
Credits :Canadian Living Magazine: March 2013
1 1/2 cup
1 3/4 teaspoon
Balkan-style plain yogurt
Per slice: about
Saturated fat1 g
Total carbohydrate34 g
In bowl, beat eggs with sugar until combined; whisk in oil and vanilla. Whisk together flour, orange zest, baking powder, baking soda and salt; stir into egg mixture alternately with yogurt, making 3 additions of flour mixture and 2 of yogurt. Stir in orange juice.
Spread in parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 40 to 45 minutes. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack.
Glaze: In small bowl, whisk sugar with orange juice; pour over loaf, spreading over top and letting drip down sides.