This is a super easy meal to make full with amazing flavor!
Portion size1 serving
Credits :Marleah Graff
smoked Gouda cheese
salt and pepper
1) In a small bowl, mix the basil and mayo together to form a sauce. Spread the sauce on one of the slices of sourdough bread. 2) In another small bowl, mix the tomato slices, balsamic vinegar and salt and pepper. Let sit for 3 minutes. 3) To assemble sandwich, place the 3 slice of smoked gouda on top of the basil mayonnaise. Then place the turkey, the onion slices, the tomato slices and finally the mango chunks. To top, place the remaining mozarella slices on top of the mango and close the sandwich with the second piece of sourdough bread. 4) Butter, the outsides of the sandwich and cook in a frying pan on medium heat until bread is golden and cheese has melted. 5)Eat and enjoy!
This traditional Korean soup features easier-to-find ingredients without sacrificing any flavour. For example, instead of traditional dried anchovies or fermented shrimp paste, we've used umami-rich fish sauce. The one exception is the gochugaru, which gives the soup its authentic flavour; you can find it in major grocery stores as well as Asian markets.
Prep time35 minutes
Total time35 minutes
(about half onion)
, coarsely chopped
Korean red pepper powder (gochugaru)
sodium-reduced chicken broth or
, thinly sliced
, halved lengthwise and thinly sliced crosswise
pkg (510 g) soft silken or
sodium-reduced soy sauce
Per each of 8 servings: about
Total fat5 g
Saturated fat1 g
Total carbohydrate7 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, stirring occasionally, until softened, about 4 minutes. Add kimchi, garlic and red pepper powder; cook, stirring occasionally, until fragrant, about 4 minutes.
Pour in broth and 2 cups water; bring to boil. Stir in mushrooms and green onions; reduce heat and simmer, stirring occasionally, until mushrooms are beginning to soften, about 5 minutes. Add zucchini; cook, stirring occasionally, until zucchini are tender-crisp, about 5 minutes.
Using spoon, scoop tofu into scant 1/4-cup portions; add to soup. Gently stir in fish sauce and soy sauce; cook until tofu is heated through, about 3 minutes.
Bring to gentle boil; stir in eggs, breaking up yolks. Let stand until egg whites are opaque, about 2 minutes.
It takes just five simple ingredients to create this crunchy confection from our Holiday Celebrations 2009 special issue. To ensure an airy toffee, do not overstir the caramel when adding the baking soda. Dip the pieces in white chocolate for a festive touch.
Portion size48 servings
Credits :Canadian Living Magazine: December 2015
2 1/2 cups
white corn syrup
per piece: about
Total fat0 g
Saturated fat0 g
Total carbohydrate14 g
In large saucepan, bring sugar, corn syrup and 1/3 cup water to boil over medium heat, stirring just until sugar dissolves. Boil, without stirring but brushing down side of pan with pastry brush dipped in cold water, until candy thermometer reads 300°F (149°C) or 1 tsp mixture dropped in cold water forms hard brittle threads, about 10 minutes. Remove from heat.
Standing back and averting face, whisk in baking soda and vanilla. (Caramel will bubble and sputter and increase in volume.) Do not overmix.
Pour into greased parchment paper– lined 13- x 9-inch (3.5 L) cake pan. Let cool in pan for 2 hours. Break into 1 1/2-inch (4 cm) pieces. (Make-ahead: Layer between waxed paper in airtight container; store for up to 1 month.)
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
halved lengthwise and thinly sliced crosswise
salt and pepper
pkg (900 ml)
sodium-reduced chicken broth
boneless skinless chicken breasts
about 500 g total
broad egg noodles
such as No Yolks
whipping cream 35%
per serving: about
Total fat10 g
Saturated fat4 g
Total carbohydrate37 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.
Remove chicken breasts to cutting board. Using 2 forks, shred into bite-size pieces.
In small bowl, whisk together cream, flour and 1 cup water until smooth. Whisk into soup; bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.
Tip from The Test Kitchen: Read the package instructions when buying the egg noodles. You'll want noodles that take about 12 minutes to cook so that they're done at the same time as the chicken.
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Prep time25 minutes
Total time25 minutes
Portion size4 servings
Thai bird's-eye pepper
, halved crosswise
lean ground pork
, cut in 1/2-inch pieces
unseasoned rice vinegar
, sliced (optional)
Per serving: about
Total fat30 g
Saturated fat9 g
Total carbohydrate7 g
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.