A classic Canadian no-bake layered bar with a chocolate-coconut base, custard buttercream center, and glossy chocolate top.
Ingredients Base 1/2 cup unsalted butter, melted 1/4 cup granulated sugar 5 tbsp unsweetened cocoa powder 1 large egg, lightly beaten 1 1/2 cups graham cracker crumbs 1 cup shredded coconut (sweetened or unsweetened) 1/2 cup finely chopped nuts (almonds or walnuts) Custard filling 1/2 cup unsalted butter, softened 2 tbsp custard powder 2 cups powdered sugar 2 tbsp milk 1 tsp vanilla extract Chocolate topping 4 oz semisweet chocolate, chopped 2 tbsp unsalted butter Instructions Line an 8x8-inch pan with parchment, leaving overhang for lifting.
Classic chewy chocolate chip cookies with crisp edges and soft centers.
Ingredients 1 cup unsalted butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 large eggs 2 tsp vanilla extract 2 1/4 cups all-purpose flour 1 tsp baking soda 1/2 tsp fine salt 2 cups semisweet chocolate chips Instructions Heat oven to 350°F. Line two baking sheets with parchment. Cream butter, granulated sugar, and brown sugar until light and fluffy, 2-3 minutes.
Cucumber adds refreshing crunch to the creamy tuna salad in this sandwich. We opted for strained yogurt to reduce the saturated fat and give the dressing some tanginess. Add some relish, chopped celery or pickled peppers to the tuna mixture to boost the flavor even more. Serve with potato chips, chopped fresh veggies or bagel chips on the side.
Ingredients 1 (5 ounce) can no-salt-added solid white tuna in water, drained 3 tablespoons reduced-fat plain strained yogurt 1 tablespoon extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh chives 1 tablespoon chopped fresh dill 1/2 teaspoon garlic powder 1/4 teaspoon ground pepper 1/8 teaspoon salt 2 slices whole-wheat bread 1/2 cup thinly sliced Persian cucumbers Instructions Stir tuna, yogurt, oil, lemon juice, shallot, chives, dill, garlic powder, pepper and salt together in a small bowl until well blended.
A decadent grilled cheese that transforms leftover braised short ribs into an incredible sandwich. The rich, tender meat pairs perfectly with melted cheese on thick, sturdy bread.
Ingredients 2 cups shredded braised short rib meat 1 1/2 cup braising liquid/sauce 8 slices thick-cut bread (Texas toast, sourdough, or Italian bread) 2 8 ounces sharp cheddar cheese, sliced or shredded 4 ounces gruyère or fontina cheese, sliced 4 tablespoons butter, softened 1 tablespoon Dijon mustard (optional) Caramelized onions from the braise (optional) Instructions Prep the short ribs.
Ingredients 1 cup dry quinoa or brown rice 1 tbsp toasted sesame oil 1 inch fresh ginger root, grated 2 carrots, peeled and sliced 2 bunches broccoli, cut into bite-sized florets 1 cup baby spinach 1/2 cup frozen peas 2 eggs 2 tbsp soy sauce Optional: 8oz pre-cooked chicken breast. Instructions Rinse 1 cup quinoa in a wire mesh strainer under cold water for about 10 seconds to remove bitterness. Add quinoa and 2 cups water to a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without stirring.