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Canadian LivingCanadian Living

Canadian Living

June 2019

The Canadian Living Magazine for helpful articles on food, cooking, health, relationships, family and lifestyles in Canada.

TVA Publications Inc.
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canadian living

EST. 1975 | VOL. 44, NO. 5 | JUNE 2019VICE-PRESIDENT, TVA PUBLICATIONS Lyne RobitaillePUBLISHER Jacqueline HoweCONTENT DIRECTOR Geneviève GuertinEXECUTIVE EDITOR Suzanne MoutisART DIRECTOR Caroline CollinGRAPHIC DESIGNERS Patricia Gagnon, Karine BlanchetEDITORIAL OPERATIONS & ASSISTANT BUSINESS MANAGEROlga Goncalves CostaEDITORIALFEATURES EDITOR Marianne DavidsonASSISTANT EDITOR Sarah DziedzicCONTRIBUTING COPY EDITOR Fina ScroppoCONTRIBUTING PROOFREADER Deborah AldcornCONTRIBUTING RESEARCHER Christina ZiskoTEST KITCHENCONTRIBUTING FOOD SPECIALISTS Stina Diös, Emily Kichler,Cara Tegler, Arisa YokomuraCONTRIBUTING RECIPE EDITOR Lesleigh LandryTO EMAIL ONE OF US: FIRSTNAME.LASTNAME@TVA.CASUBSCRIPTIONS: 416-380-7414, CANADIANLIVING.COMCANADIAN LIVING, Sub. Dept., P.O. Box 816, Markham Station, Markham, ON L3P 7Z8. Send address changes to the post office box address above, including the mailing label from your latest issue. Allow eight weeks for changes.SUBSCRIPTION PRICESCanadian Living is published 10 times per year except for occasional combined, expanded or premium issues. Canadian subscriptions: One year =…

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eastern promises

If you’re like us, the onset of June signals not only summertime, but also summer vacation time (a throwback to our earliest school days, no doubt). Whether it’s whiling away weeks at the cottage or a 10-night 10-city breakneck tour through Europe’s capitals, a getaway is inevitably on the books for these warm-weather months. With that in mind—and inspired by the results of a recent reader survey in which you told us that you want to travel more, and are interested in trying more global cuisine—we’re very excited to feature an amazing opportunity this issue. In partnership with the Hong Kong Tourism Board and the Tourism Authority of Thailand, we’re offering a contest in which two lucky winners will receive the trip of a lifetime. This contest highlights the countries’…

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14 tricks, tips and ideas we love this month

1 WHAT’S OLD IS NEWCanadian brand The Sleep Shirt takes it back—way back—when it comes to nightwear, drawing inspiration from 19th-century chemises. Despite the Victorian vision, the Vancouver-based company produces locally and ethically made modern cotton and linen nightshirts that are comfy as PJs, yet chic enough to wear as beach cover-ups.Short SLEEP SHIRT, $230, thesleepshirt.com.(PRODUCED BY SARAH DZIEDZIC)2 EXTRA, EXTRAInstead of paper towel or a cloth, try pages from an old newspaper for cleaning glass surfaces like windows. They won’t leave lint behind. Newsprint also absorbs unpleasant odours—crumple up and stuff into food storage containers or shoes overnight to keep them smelling fresh.3 ALL HAILThough its origin story is debated, Canadians fly the flag for the Bloody Caesar, believing it was invented by a Calgary bartender in 1969. This…

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best new products

Bubly SPARKLING WATER, $5 per case, bubly.com.FEELIN’ FIZZYBUBLY SPARKLING WATERLet’s be real. Until recently, the selection of sparkling water was seriously lacking. Enter Bubly and its zero-calorie, sweetener-free seltzers, with fun flavour infusions like blackberry, mango, cherry and peach. And for the purists, classics like lemon and lime are available, too.Makes a great substitute for sandwiches that call for focaccia or a demi-baguette.FRESH FAREACE BAKERY HERBES DE PROVENCE SCHIACCIATASchiacciata (meaning “squashed” in Italian) is one of Tuscany’s tastiest baked treats. Enjoy this airy flatbread on its own or use it for a sandwich with prosciutto and provolone.Ace Bakery Herbes de Provence SCHIACCIATA, $4 per loaf, acebakery.com.BLUSH CRUSHNUDE BY NATURE CASHMERE PRESSED BLUSHThis Australian beauty company hasn’t been in Canada for long, but its clean makeup lineup has already made its…

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char siu barbecue chicken

ELLIOTT/JUDYINC.COMTESTED TILL PERFECT Canadian Living TEST KITCHENTEST KITCHEN TIPTo cook this chicken in the oven, bake on parchment paper-lined baking sheet at 375°F, turning once, brushing with remaining marinade, until crisp, 35 to 40 minutes.DID YOU KNOW?Char siu pork, with its flavourful red glaze, is a staple in Hong Kong cuisine and can be eaten alone, in a bun or with noodles or rice.CHINESE-STYLE BARBECUE CHICKENPREP TIME 10 MINUTESTOTAL TIME 4½ HOURSMAKES 4 TO 6 SERVINGS3 tbsp sodium-reduced soy sauce3 tbsp granulated sugar3 tbsp liquid honey2 tbsp Chinese cooking wine or dry sherry2 tbsp minced fresh ginger2 tbsp hoisin sauce3 cloves garlic, minced2 tsp sesame oil1½ tsp five-spice powder¼ tsp white pepper4 chicken legs, split¼ tsp toasted sesame seeds (optional)In small bowl, stir together soy sauce, sugar, honey, cooking wine,…

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thai mango & pomelo salad

ELLIOTT/JUDYINC.COMTESTED TILL PERFECT Canadian Living TEST KITCHENTHAI MANGO & POMELO SALAD WITH THAI DIPPING SAUCEPREP TIME 20 MINUTESTOTAL TIME 25 MINUTESMAKES 6 TO 8 SERVINGSThai Dipping Sauce⅓ cup lime juice3 Thai chilies, finely chopped2 tbsp finely chopped fresh cilantro1 Thai shallot, finely chopped1 clove garlic, minced1½ tbsp fish sauce1 tbsp granulated sugar4 Thai shallots, thinly sliced⅓ pomelo, peeled, pith removed and cut into sections2 cups green beans, thinly sliced on a diagonal1 cup matchstick carrots1 cup mint leaves, torn⅔ cup chopped roasted salted cashews3½ tbsp Thai Dipping Sauce2 firm mangoes, peeled and cut into thick matchsticksIn small bowl, stir together lime juice, Thai chilies, cilantro, shallot, garlic, fish sauce and sugar until combined.In large bowl, toss together shallots, pomelo, beans, carrots, mint leaves, cashews and Thai Dipping Sauce until combined.…