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The Canadian Living Test Kitchen creates and tests thousands of recipes every year to ensure that they turn out as perfectly in your home as they do in our kitchen. We develop each recipe with you in mind by using everyday ingredients and only the most common cooking equipment found in households across Canada. This makes cooking easier on you, leaving you more time to share good food with family and friends.
Mango Melon Salad
Refreshing and light, this salad is the perfect showcase for summer produce. Cut the melon and mango into 1/2 inch (1 cm) cubes.
3 tbsp (45 mL) lime juice
3 tbsp (45 mL) liquid honey
2 cups (500 mL) cubed peeled mango
2 cups (500 mL) cubed peeled cantaloupe
2 cups (500 mL) cubed seedless watermelon
1/4 cup (60 mL) pine nuts (optional), lightly toasted
1 tbsp (15 mL) chopped fresh mint
In microwaveable bowl, microwave lime juice with honey on high for 30 seconds; whisk until honey is dissolved. Let cool.
Add mango, cantaloupe, watermelon, pine nuts (if using) and mint; toss to combine.
Makes 4 to 6 servings. PER EACH OF 6 SERVINGS : about 103 cal, 1 g pro, trace total fat (trace sat. fat), 27 g carb, 2 g fibre, 0 mg chol, 12 mg sodium. % RD I: 2% calcium, 4% iron, 43% vit A, 65% vit C, 10% folate.
Shrimp and Pea Risotto
To make this a supereasy weeknight meal option, use frozen devenied zipperback shrimp. All you have to do is defrost them under cold water and pop off the shells.
1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely diced
2 cloves garlic, minced
1 tsp (5 mL) grated lemon zest
1/4 tsp (1 mL) each salt and pepper
1 cup (250 mL) arborio rice or other short-grain rice
1/4 cup (60 mL) dry white wine or sodium-reduced chicken broth
2 1/2 cups (625 mL) hot sodium-reduced chicken broth
10 oz (300 g) peeled deveined large raw shrimp
1 cup (250 mL) frozen peas or frozen shelled edamame
2 tbsp (30 mL) chopped fresh mint or parsley
In large saucepan, heat oil over medium heat; fry onion, garlic, lemon zest, salt and pepper, stirring occasionally, until softened, about 3 minutes.
Add rice, stirring to coat. Add wine; boil until evaporated, about 1 minute.
Stir in broth and bring to boil. Reduce heat to low; cover and simmer, stirring once, for 10 minutes. Stir vigorously for 15 seconds. Simmer, covered, for 5 minutes.
Stir in shrimp and peas; simmer, covered, until shrimp are pink, peas are tender and rice is creamy and slightly firm to the bite, about 3 minutes. Sprinkle with mint.
Makes 4 servings. PER SERVING: about 338 cal, 22 g pro, 5 g total fat (1 g sat. fat), 49 g carb, 3 g fibre, 108 mg chol, 652 mg sodium. % RDI: 6% calcium, 21% iron, 11% vit A, 10% vit C, 15% folate
Chocolate Peanut Butter Pudding Cake
You can bake this luscious little number in the oven or the slow cooker. Talk about convenient!
3/4 cup (175 mL) all-purpose flour
1/3 cup (75 mL) granulated sugar
1 tsp (5 mL) baking powder
1/3 cup (75 mL) milk
1 egg, beaten
3 tbsp (45 mL) natural peanut butter
3/4 cup (175 mL) packed brown sugar
1/4 cup (60 mL) cocoa powder
1 cup (250 mL) boiling water
In large bowl, whisk together flour, granulated sugar and baking powder. Whisk together milk, egg and peanut butter; stir into flour mixture. Scrape into greased 8-inch (2 L) square baking dish.
In heatproof bowl, whisk brown sugar with cocoa powder; whisk in boiling water until smooth. Pour over cake; do not stir. Bake in 350°F (180°C) oven until cake is firm to touch, about 30 minutes. Let cool for 10 minutes.
Make 4 to 6 servings. PER EACH OF 6 SERVINGS : about 281 cal, 6 g pro, 6 g total fat (1 g sat. fat), 54 g carb, 2 g fibre, 32 mg chol, 81 mg sodium. % RD I: 7% calcium, 16% iron, 2% vit A, 17% folate.
Slow Cooker Chocolate Peanut Butter Pudding Cake:
- Scrape batter into greased slow cooker. Pour cocoa mixture over top; do not stir. Cover and cook on high until cake is firm to touch, about 2 hours.
- All-purpose flour does not require sifting.
- Sift cake-and-pastry flour before measuring.
- Sift cocoa powder and icing sugar after measuring to eliminate lumps.