Japanese udon noodles, which cook in a matter of minutes, soak up all of the slightly spicy umami-rich sauce in this stir-fry. Cubes of golden tofu make the meat-free supper substantial. You can also use cubed chicken or pork. Cost: $2/serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
pkg (420 g)
drained and cut in 3â„4-inch (2 cm) cubes
pkg (227 g)
Asian chili sauce
(such as sriracha)
pkg (each 200 g)
per serving: about
Total fat17 g
Saturated fat2 g
Total carbohydrate68 g
Pat tofu dry and toss gently with cornstarch to coat. In wok or large nonstick skillet, heat all but 2 tsp of the vegetable oil over medium-high heat; cook tofu, turning occasionally, until crisp and golden, 8 to 10 minutes. Remove to paper towel-lined plate to drain. Set aside.
In same wok, heat remaining vegetable oil over medium-high heat; stir-fry mushrooms, garlic and ginger until mushrooms are beginning to soften, about 2 minutes. Add broccoli; stir-fry until tender-crisp, about 3 minutes. Stir in hoisin sauce, chili sauce and 3/4 cup water; bring to boil.
Reduce heat to low; add noodles, tossing gently to coat. Simmer, stirring gently, until sauce is slightly thickened, about 2 minutes. Add tofu, green onions and sesame oil; cook, tossing to coat, for 1 minute.
This fresh meal packs all the flavour of Greek salad into a hearty pasta. Be sure to keep some of the cooking water before you drain the spaghetti—the starchy liquid helps create a luscious sauce when you stir it into the pasta at the end.
Prep time20 minutes
Total time20 minutes
hot pepper flakes
(21 to 25 count), peeled and deveined
(about 475 g)
Per each of 6 servings: about
Total fat10 g
Saturated fat2 g
Total carbohydrate50 g
In large saucepan of boiling lightly salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain. Set aside.
In same pan, heat oil over medium heat; cook garlic, oregano and hot pepper flakes, stirring, until fragrant, about 30 seconds. Add shrimp and red onion; cook, stirring, until shrimp are beginning to turn pink, about 1 minute. Add tomatoes and olives; cook, stirring occasionally, until shrimp are pink and opaque throughout and tomatoes are beginning to soften, about 2 minutes.
Stir in pasta, parsley and reserved cooking liquid; cook for 1 minute. Top with feta.
Historically a poor man's staple because it needs only the most basic of ingredients, this must-have for any Irish supper is also a great introduction to bread-making for novice bakers—there's no fussing with yeast! Out of the oven, the top is super crispy and the soft inside tastes yummy slathered with butter.
Prep time15 minutes
Total time50 minutes
Portion size12 servings
each baking soda and
Per serving: about
Total fat2 g
Total carbohydrate33 g
In large bowl, whisk together flour, thyme, caraway seeds, sugar, baking soda and salt. Make well in centre; add buttermilk all at once.
Using hands, mix buttermilk into flour mixture to form soft sticky dough. Turn dough out onto lightly floured work surface. Lightly knead a few times to form smooth ball.
Place dough on parchment paper–lined or greased rimless baking sheet. Using sharp knife, cut large X in top of dough. Bake in 425°F oven until bottom is browned and loaf sounds hollow when tapped, about 35 minutes. Serve warm.
Tip from The Test Kitchen: You can substitute 2 cups whole wheat flour for half of the all-purpose flour for a toothsome texture and a fibre boost.
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.