In heatproof bowl over saucepan of hot (not boiling) water, melt bittersweet chocolate. Let cool slightly.
Meanwhile, in separate bowl, beat butter with SPLENDA® Granulated, until fluffy. Stir in melted chocolate and vanilla. Stir in flour and salt, in 2 additions, just until blended. Fold in semisweet and white chocolate chips.
Drop by heaping 1 tbsp (15 mL) onto greased or parchment paper-lined baking sheets, flattening to 1/2-inch (1.25 cm) thickness. Bake in 300°F (150°C) oven until firm to the touch, about 30 minutes.
This hearty French stew (named after the earthenware pot that it's traditionally cooked in) normally takes hours to prepare. Using canned beans and chicken thighs (instead of the usual duck confit) allows you to get it on the table in just minutes!
Portion size6 servings
Credits :Canadian Living Magazine: November 2015
trimmed, cored and coarsely chopped
boneless skinless chicken thighs
about 285 g total, cut in bite-size pieces
thinly sliced smoked farmer's
white kidney bean
drained and rinsed
fresh bread crumbs
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate28 g
In Dutch oven or large heavy-bottomed saucepan, heat half of the oil over medium heat; cook onion, fennel, carrots, garlic, thyme and rosemary, stirring often, until beginning to soften, about 5 minutes. Using slotted spoon, remove to plate. Set aside.
Sprinkle chicken with salt. Add remaining oil to Dutch oven; heat over medium-high heat. Cook chicken and sausage, stirring occasionally, until no longer pink, about 4 minutes. Sprinkle with flour; cook, stirring, for 1 minute.
Stir in onion mixture, tomatoes, beans and 1 cup water, scraping up browned bits; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened and vegetables are tender, 5 to 7 minutes. Discard thyme.
While stew is simmering, in skillet, melt butter over medium heat; cook bread crumbs, stirring often, until golden brown, about 5 minutes. Stir in 1 tbsp of the parsley.
Stir remaining parsley into stew. Sprinkle with bread crumb mixture.
Tip from The Test Kitchen: To make fresh bread crumbs, pulse cubed day-old bread in a food processor until they're in fine crumbs. Place any leftovers in a resealable freezer bag, pressing out as much air as possible, and freeze for up to four weeks.
Always prep your ingredients before getting started on a recipe. Here, chop the white chocolate for the custard before you heat the milk; that way, you can stir in the chocolate immediately, while the custard mixture is still hot, ensuring that the chocolate melts smoothly.
Prep time50 minutes
Total time6 hours & 30 minutes
Portion size8 servings
1 1/2 cup
chocolate wafer crumbs
White Chocolate Custard:
2 1/4 cups
good-quality white chocolate
(about 2 1/3 oz), chopped
whipping cream (35%)
good-quality white chocolate
(about 2 oz), shaved
Per serving: about
Total fat32 g
Saturated fat18 g
Total carbohydrate43 g
Crust: In large bowl, mix wafer crumbs with butter until moistened. Press into bottom and up side of 9-inch pie plate. Bake in 325°F oven until firm and dry, about 12 minutes. Let cool completely.
White Chocolate Custard: Meanwhile, in bowl, whisk together egg yolks, 1 cup of the milk, the sugar and cornstarch.
In heavy-bottomed saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into egg yolk mixture. Return to pan; cook, whisking, until thick enough to mound on spoon, about 7 minutes.
Strain through fine-mesh sieve into clean bowl; stir in chocolate until melted, about 1 minute. Place plastic wrap directly on surface. Refrigerate until chilled, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Scrape custard into crust, smoothing top. Refrigerate until custard is set, about 3 hours.
Topping: Beat together cream, vanilla and sugar until stiff peaks form; spoon over top of filling. Sprinkle with chocolate.
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.
Weeknight entertaining is a breeze when you put your slow cooker to work! Adding a bit of flour to the sauce at the end of cooking turns it into a rich gravy to serve alongside the roast. Green peas and mashed sweet potatoes make great accompaniments to this hearty cold-weather dish.
Portion size8 servings
Credits :Canadian Living Magazine: December 2015
boneless beef pot roast (top or bottom blade, or cross rib)
sodium-reduced beef broth
liquid honey and Worcestershire sauce
per each of 8 servings: about
Total fat25 g
Saturated fat10 g
Total carbohydrate12 g
Sprinkle beef with 1/2 tsp of the salt and 1/4 tsp of the pepper. Set aside.
In slow cooker, combine onion, garlic and bay leaf. Place beef over top. Whisk together broth, vinegar, tomato paste, mustard, honey, Worcestershire sauce, rosemary and remaining salt and pepper; pour over beef. Cover and cook on low until beef is tender, 8 to 10 hours.
Transfer beef to cutting board; remove any butcher's twine. Keep beef warm.
Discard bay leaf. Skim fat from surface of cooking liquid. Whisk flour with 1/4 cup water; whisk into slow cooker. Cover and cook on high until thickened, about 15 minutes. Stir in parsley.
Thinly slice beef across the grain; serve with sauce.
Tip from The Test Kitchen: For the most flavourful sauce, choose a good-quality balsamic vinegar. Taste the sauce before serving; if it's very tangy, stir in up to one tablespoon of granulated sugar until dissolved sweetness.