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Sunday, May 31, 2015

Prosciutto-Wrapped Nectarines






By The Canadian Living Test Kitchen

32 people added this to their Recipe Box

This recipe makes 24 servings

At your next elegant evening soiree, delight guests with this delicious, no-cook four-ingredient appetizer.


Ingredients 
2 nectarines or peaches
8 slices prosciutto , about 4 oz/125 g
1/3 cup goat cheese , softened [37 g]
16 small leaves arugula , trimmed

Preparation Slice nectarines lengthwise into quarters; pit and set aside.

Place 1 slice prosciutto on work surface; spread evenly with scant 2 tsp (10 mL) goat cheese. Arrange 2 arugula leaves and 1 nectarine quarter at 1 short end of prosciutto; roll up tightly, pressing so roll is neat. Repeat with remaining prosciutto, goat cheese, arugula and nectarines. (Make-ahead: Cover with damp paper towel then plastic wrap; refrigerate for up to 2 hours.)

Cut each roll crosswise into 3 pieces. Place pieces, cut side down, on serving plate.

Source : Canadian Living Magazine: July 2005
 


Reuben Canapes






By The Canadian Living Test Kitchen

155 people added this to their Recipe Box

This recipe makes 24 servings

Elegant napkins and a platterful of canapés spell partytime.


Ingredients 
1/2 baguette , (10 inches/25 cm for half)
2 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp pepper
Topping:
2 tbsp Dijon mustard
2/3 cup drained sauerkraut [100 g]
12 (8 oz/250 g) thin slices smoked meat , (cut in half) [2.7 kg]
24 small slices Gruyère cheese

Preparation Cut baguette into twenty-four 1/4-inch (5 mm) thick slices; place on baking sheet. Brush with oil; sprinkle with salt and pepper. Broil slices, turning once, until crisp and golden, about 3 minutes.

Topping: Brush oiled side with mustard. Top each toast with about 1 tsp (5 mL) sauerkraut, half slice smoked meat and 1 slice cheese. If desired, broil until cheese is bubbling and melted, about 1 minute.

Additional information : Variations
Goat Cheese and Roasted Pepper Canapés: Omit Topping. Top each toast with about 1 tsp (5 mL) goat cheese; 1 small strip roasted red pepper; and half black olive.

Pesto Salami Canapés: Omit Topping. Top each toast with about 1/2 tsp (2 mL) pesto sauce; half slice salami; 1 fresh basil leaf; and 1 slice bocconcini cheese.

Smoked Trout and Boursin Canapés: Omit Topping. Top each toast with about 1 tsp (5 mL) Herb and Garlic Boursin cheese; 1 slice English cucumber; and 1 small piece hot-smoked trout or salmon. Sprinkle all with 2 tbsp (25 mL) chopped fresh chives.

Liver Pâté and Caramelized Onion Canapés: Omit Topping. In large skillet, heat 2 tbsp (25 mL) vegetable oil over medium-low heat; cook 1 Spanish onion, thinly sliced; 1/2 tsp (2 mL) dried thyme and pinch each salt and pepper until golden, 30 minutes. Top each toast with about 1 tsp (5 mL) liver pâté scant 1/4 tsp (1 mL) red currant jelly; and about 1 tsp (5 mL) caramelized onion mixture.


Source : Canadian Living Magazine: January 2009
 


Roasted Red Pepper Coulis





By The Canadian Living Test Kitchen

21 people added this to their Recipe Box

This recipe makes 1 cup servings


Ingredients 
1 cup chopped roasted red peppers
1/4 cup extra-virgin olive oil [63 ml]
2 tbsp red wine vinegar
1/4 tsp salt
1 pinch cayenne pepper

Preparation In blender, combine red peppers, olive oil, vinegar, salt ; and cayenne pepper; process until smooth. Press through fine sieve.

Source : Canadian Living Magazine: January 2008; Holiday Celebrations: 2007
 


Stuffed Jalapeno Peppers






By The Canadian Living Test Kitchen

40 people added this to their Recipe Box

This recipe makes 20 servings


Ingredients 
10 jalapeño peppers
1/4 cup light cream cheese [56 g]
1/4 cup salsa
1/2 cup shredded Cheddar cheese [56 g]
3/4 cup fresh bread crumbs [84 g]
2 tbsp chopped parsley
2 tbsp butter , melted

Preparation Preheat oven to 375°F (190°C).

Wearing rubber gloves to protect hands cut peppers in half lengthwise. With small knife, scrape out seeds and membranes, leaving stem intact.

In bowl, combine Cheddar cheese, cream cheese and salsa; blend in 1/4 cup (50 mL) bread crumbs. Spoon filling into each pepper half.

In small bowl, toss together remaining bread crumbs, parsley and butter. Top each jalapeno with bread crumb mixture. (Make-ahead: cover and refrigerate for up to 24 hours).

Bake in oven for 20 minutes or until topping is golden and crisp.
 


Onion Cheese Spread

Categories: Appetizers, Cheese, Spreads, Onions, .cl
Yield: 1 1/2 cups

1 Jumbo or extra-large; (about -1 lb)[454 g] sweet-variety onion
1/2 lb [227 g]Jarlsberg cheese; finely -shredded
3 tb Butter or margarine; -softened
4 tb Milk; (up to 5)
2 dr Hot red-pepper sauce; (up to-3)
1 tb Chopped fresh parsley
Low-fat English-style water -crackers or Norwegian -crispbreads; (opt)

With sharp knife, cut a 1/2 inch thick slice from top of onion. With
melon-ball cutter or tip of a paring knife, scoop out onion, leaving a 1/2
inch thick shell. Reserve 1/4 cup scooped-out onion. Wrap and freeze
leftover scooped onion and onion slice for other recipes.

If desired, cut a scallop design around the top edge of onion shell. Wrap
shell with plastic wrap; refrigerate.

In food processor with chopping blade, process reserved onion until finely
chopped. Add cheese, butter, 4 tablespoons milk, and pepper saauce; process
until smooth, stopping frequently to scrape the side of the container. If
mixture is very stiff, add remaining milk and process cheese mixture until
soft and spreadable. Stir in parsley until well mixed.

Cover and refrigerate cheese spread at least 1 hour to blend flavors. Just
before serving, let cheese spread stand at room temperature until soft
enough to spoon. Fill onion shell with as much cheese spread as possible,
replenishing when necessary. Place filled onion shell on serving plate and
surround with crackers or crispbreads, if desired.

Country Living/Jan/93

Saturday, May 30, 2015

Camembert Cheesecakes






By The Canadian Living Test Kitchen

47 people added this to their Recipe Box

This recipe makes 12 servings

These cheesecakes are the perfect first course to serve with Roasted Red Pepper Coulis.


Ingredients 
1 pkg (8 oz/250 g) cream cheese, softened
4 oz Camembert cheese, diced
1 egg
1 tsp minced fresh rosemary
1/4 tsp pepper
2/3 cup sour cream [150 g]
Crust:
1/4 cup toasted unblanched almonds
1/4 cup butter , softened [56 g]
1/2 cup all-purpose flour [56 g]
1/2 tsp minced fresh rosemary
1/4 tsp salt
Garnish:
4 thin slices prosciutto
1/2 tsp vegetable oil

Preparation Crust: In food processor, finely grind almonds. In bowl, beat butter until fluffy; stir in almonds, flour, rosemary and salt. Press onto base of twelve 4-oz (125 mL) mini cheesecake cups. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.

In large bowl, beat cream cheese with Camembert until fluffy. Beat in egg, rosemary and pepper; beat in sour cream. Spoon over bases. Bake in centre of 325°F (160°C) oven until puffed and centres still jiggle slightly, about 12 minutes. Run hot knife around edge of each cheesecake. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)

Garnish: Slice prosciutto crosswise into thin strips. In large skillet, heat oil over medium-high heat; fry prosciutto, stirring, until crisp, about 3 minutes. (Make-ahead: Cover and set aside for up to 24 hours.) Garnish each cheesecake with prosciutto.

Source : Canadian Living Magazine: January 2008; Holiday Celebrations: 2007
 


Antipasto Platter

Scout farmer's markets for tasty offerings from local cheesemongers
and butchers selling house-made salami, prosciutto, pepperoni and
other dry sausages. Then add your own marinated olives for an easy
dockside hors d'oeuvre platter.

Servings: 6

Ingredients:
12 oz (375 g) sliced deli meats and/or kielbasa sausage
10 oz (300 g) assorted cheeses, sliced, cubed or whole

Marinated Olives:
1 cup (250 mL) mixed brined olives (such as Ni?se, Kalamata or green)
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) each dried oregano and hot pepper flakes

Preparation:

Marinated Olives: Toss olives with lemon rind, oregano and hot pepper
flakes; let stand for 30 minutes. (Make-ahead: Refrigerate in airtight
container for up to 1 week.)

Arrange deli meats and cheeses on platter; scatter with olives.

Source
Canadian Living Magazine: July 2008

Marinated Olives with Garlic





By The Canadian Living Test Kitchen

48 people added this to their Recipe Box

Centuries-old olive groves filled with gnarled trees are an indelible image of Spain and countries around the Mediterranean. Homemade marinated olives offer a unique taste.


Ingredients 
1 jar (12 oz/375 mL) green olives
1/4 cup sherry vinegar or red wine vinegar [63 ml]
3 cloves garlic , smashed
1 thin slice lemon
1/2 dried hot pepper , (optional)
1 sprig fresh rosemary or thyme
1/2 tsp dried marjoram or oregano
1/2 tsp ground cumin

Preparation Drain olives. With back of knife, lightly crush olives; return to jar. Add vinegar, garlic, lemon, hot pepper (if using), rosemary, marjoram and cumin; seal and shake well.

Uncover and pour in enough water to reach top. Seal and let stand for 12 hours at room temperature. Refrigerate for 3 to 4 days before serving. (Make-ahead: Refrigerate for up to 2 weeks.)

Source : Canadian Living Magazine: June 2005



Green Salsa






By The Canadian Living Test Kitchen

49 people added this to their Recipe Box


Ingredients  
1/3 cup chopped drained canned tomatillos [75 g]
1 seeded and minced jalapeño pepper
2 tbsp minced green onion , white part only
4 tsp chopped fresh coriander or fresh parsley
2 tsp lime juice
1 pinch granulated sugar
1 pinch salt

Preparation In bowl, mix together tomatillos, jalapeño pepper, onions, coriander, lime juice, sugar and salt.

Source : Canadian Living Magazine: December 2003


Walnut, Brie and Grape Salsa Tartlets





By The Canadian Living Test Kitchen

111 people added this to their Recipe Box

This recipe makes 24 servings

You can make the grape salsa ahead of time, ready and waiting to top these tiny cups of nuts and cheese.


Ingredients 
3/4 cup quartered seedless red grapes
2 tbsp finely chopped shallotsor green onions
1 tbsp white balsamic vinegar cider vinegar
1/4 tsp salt
1/4 tsp pepper
3 oz Brie cheese [84 g]
1 pkg croustades , (24 crispy shells)
1/3 cup chopped walnuts , toasted [37 g]
1 tbsp minced fresh parsley

Preparation In bowl, toss together grapes, shallots, vinegar, salt and pepper. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Cut Brie into 1-inch (2.5 cm) cubes. Fill each croustade with heaping 1/2 tsp (2 mL) of the walnuts and 2 pieces Brie; top with 1 tsp (5 mL) of the grape mixture. Sprinkle with parsley.

Additional information : Variation
Baked Walnut, Brie and Grape Salsa Tartlets: Fill tartlets with walnuts and Brie; bake in 350°F (180°C) oven until cheese is melted, about 20 minutes. Top with salsa; sprinkle with parsley.

Source : Canadian Living Magazine: December 2006
 



Friday, May 29, 2015

Chunky Chili con Carne






By The Canadian Living Test Kitchen

162 people added this to their Recipe Box

This recipe makes 8 servings

Chili without beans is as traditional as the popular bean-and-beef combo. But add pinto or red kidney beans (one 19-oz/540 mL can, drained and rinsed) if desired.


Ingredients 
2 lb stewing beef cubes [908 g]
1 tbsp vegetable oil
2 onions , chopped
2 cloves garlic , slivered
2 tbsp chili powder
2 tsp ground cumin
1 tsp cinnamon
1 tsp dried oregano
1 tsp granulated sugar
1/4 tsp salt
1 can (28 oz/796 mL) tomatoes
1 cup beef stock [250 ml]
2 tbsp red wine vinegar
2 tbsp tomato paste


Preparation 
Cut beef into smaller bite-size pieces. In Dutch oven, heat half of the oil over medium-high heat; brown beef, in batches and adding remaining oil as needed.

Reduce heat to medium. Add onions, garlic, chili powder, cumin, cinnamon, oregano, sugar and salt ; cook, stirring often, until softened, about 5 minutes.

Add tomatoes, beef stock, vinegar and tomato paste, crushing tomatoes with back of spoon; bring to boil. Reduce heat to low; cover and simmer for 1 hour, stirring occasionally. Uncover and simmer, stirring occasionally, until thickened, about 1 hour and 15 minutes. (Make-ahead: Let cool for 30 minutes. Transfer to airtight containers; refrigerate, uncovered, until cold. Cover and freeze for up to 1 month; thaw and reheat gently over low heat or in microwave.)

Source : Canadian Living Magazine: October 2005
 


Corned Beef Hash Patties





By The Canadian Living Test Kitchen

102 people added this to their Recipe Box


Enjoy our hearty "Galloping Gourmets" collection of brunch and breakfast recipes in the July 2006 issue of Canadian Living magazine.


Ingredients 
2 baking potatoes , peeled
12 oz corned beef [336 g]
3 tbsp butter
1 onion , finely chopped
2 cloves garlic , minced
1 tsp dried oregano
1/4 tsp salt
1/4 tsp pepper
2 tbsp minced fresh parsley
1 tbsp Dijon mustard

Preparation In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.

Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.

Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.

Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)

Source : Canadian Living Magazine: July 2006
 


Really Good Beef and Bean Chili






By The Canadian Living Test Kitchen

You can double this recipe to have enough on hand to simmer up as needed. Serve with our Corn Muffins with Green Onions (recipe link below).


Ingredients 
1 lb lean ground beef [454 vg]
1 onion , chopped
1 celery stalk , chopped
1 carrot , chopped
3 cloves garlic , minced
1 tbsp chili powder
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
1/4 tsp dried oregano
1/4 tsp hot pepper sauce
1 can (28 oz/796 mL) crushed tomatoes
1 can (19 oz/540 mL) red kidney beans , drained and rinsed
2 tbsp minced fresh parsley


Preparation 
In Dutch oven, saute beef over medium-high heat, breaking up with spoon, until no longer pink, about 4 minutes. Drain off fat.

Add onion, celery, carrot, garlic, chili powder, thyme, salt, pepper, oregano and hot pepper sauce; fry, stirring occasionally, until onion is softened, about 4 minutes.

Stir in tomatoes and kidney beans; bring to boil. Reduce heat and simmer until thickened, about 20 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.) Stir in parsley.

Serve with: Corn Muffins with Green Onions

Source : Canadian Living Magazine: March 2005


Thai Pork Skewers






By The Canadian Living Test Ktichen

44 people added this to their Recipe Box

This recipe makes 26 servings

This savoury peanut sauce uses a bit of Thai red curry paste, which once opened, can be refrigerated for up to one year. Of course, you can omit it and still have a flavourful marinade.


Ingredients 
1 pork tenderloin, trimmed (about 1 lb)[454 g]
Marinade:
2 tbsp packed brown sugar
2 tbsp chopped fresh coriander or parsley
2 tbsp lime juice
2 garlic cloves , minced
1 tbsp finely grated gingerroot
1 tbsp sodium-reduced soy sauce
1 tsp Thai red curry paste
Peanut Sauce:
1/3 cup natural peanut butter [89 g]
1/3 cup coconut milk [ 83 ml]
2 tbsp lime juice
1 tbsp sodium-reduced soy sauce
1 tsp packed brown sugar
1/2 tsp hot pepper sauce


Preparation 
Peanut Sauce: In food processor, blend peanut butter, coconut milk, lime juice, soy sauce, brown sugar and hot pepper sauce until smooth. Pour into bowl; cover and set aside.

Cut pork into twenty-six 3- x 1/2- x 1/4-inch (8 x 1 cm x 5 mm) strips. Set aside.

Marinade: In large bowl, whisk together sugar, coriander, lime juice, garlic, ginger, soy sauce and curry paste; add pork, tossing to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate sauce and pork separately for up to 24 hours. Bring sauce to room temperature, adding up to 2 tbsp/25 mL water to thin if desired.)

Thread pork onto small metal or soaked wooden skewers; place on broiler pan or foil-lined rimmed baking sheet. Broil, 6 inches (15 cm) from heat and turning once, until lightly browned and no longer pink inside, about 6 minutes. Serve with Peanut Sauce for dipping.

Source : Canadian Living Magazine: January 2007
 


Shrimp with Sweet-and-Sour Sauce

Shrimp appetizers are always a big hit. This zippy sauce is sure to keep the crowd dipping in.

Servings: 6 to 8

3 slices gingerroot
Half lime, cut in wedges
1 tsp (5 mL) black_peppercorns
1/2 tsp (2 mL) sesame oil
1 lb (500 g) Large shrimp, peeled and deveined
Sweet-And-Sour Sauce:
1 tsp (5 mL) sesame oil
1 tsp (5 mL) Grated gingerroot
2 tbsp (25 mL) granulated sugar
1 tbsp (15 mL) rice vinegar
2 tsp (10 mL) soy sauce
1 tsp (5 mL) cornstarch
 

In saucepan, heat sesame oil over medium-low heat; cook gingerroot, stirring, for 1 minute. Whisk in 1/4 cup (50 mL) water, sugar, vinegar and soy sauce; bring to boil. Dissolve cornstarch in 1 tbsp (15 mL) water, whisk into pan and boil, whisking, for 1 minute or until glossy and thickened. Let cool slightly. (Sauce can be covered and refrigerated for up to 1 day; bring to room temperature before serving.)

In shallow saucepan, bring 4 cups (1 L) water, ginger, lime, peppercorns and sesame oil to simmer over medium-high heat. Add shrimp; poach for 3 minutes or until shrimp are pink. Drain well. (Shrimp can be covered and refrigerated for up to 4 hours.) Serve shrimp with sauce.

Thursday, May 28, 2015

Green Onion Quick Bread






By The Canadian Living Test Kitchen

314 people added this to their Recipe Box

This recipe makes 8 servings

A simple, savoury quick bread is an essential recipe for your collection.


Ingredients 
1 cup all-purpose flour [112 g]
1 cup whole wheat flour [119 g]
2 tsp baking powder
1 tsp granulated sugar
1/2 tsp baking soda
1/2 tsp salt
1 bunch green onions , sliced
3/4 cup buttermilk [188 ml]
3 tbsp butter , melted
1 egg

Preparation In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and salt whisk in green onions.

Whisk together buttermilk, butter and egg; pour over flour mixture, tossing with fork to form sticky dough.

Scrape onto floured surface; gently knead 10 times. Transfer to parchment paper–lined baking sheet; press into 7-inch (18 cm) round. With sharp knife, score top into 8 wedges.

Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes.

Source : Canadian Living Magazine: September 2009
 


Pineapple Berry Smoothies






By The Canadian Living Test Kitchen

108 people added this to their Recipe Box


This recipe makes 2 servings

These frosty fruity beverages make a great start to the day or a delicious midmorning snack. Using frozen fruit makes them extra smooth and creamy.


Ingredients 
2 cups mixed frozen berries
1/2 banana
1 cup pineapple juice [240 ml]
1 to 2 tsp (5-10 mL) liquid honey, if desired

Preparation In blender, puree frozen berries, banana and pineapple juice until smooth. Sweeten with liquid honey, if desired.

Source : Canadian Living Magazine: March 2008
 


Savoury Asparagus Bread Pudding






This savory dish, sprinkled with stretchy, flavorful Gouda cheese, is ideal for brunches, special occasions and potlucks. The prep work is minimal – and you can make it a day ahead – leaving you extra time to sleep in.?

By The Canadian Living Test Kitchen
Portion size Makes 8 servings

Ingredients 
1 tbsp butter
1 bunch (450 g) asparagus, cut in 1-inch (2.5 cm) pieces
3 shallots, thinly sliced
10 cups cubed day-old Country Harvest Green Pepper & Spinach Bread
2 cups shredded Gouda cheese [224 g]
1/4 cup chopped fresh parsley
10 eggs
4 cups milk [1 L]
1 tbsp Dijon mustard
1/4 tsp each salt and pepper

Preparation In skillet, melt butter over medium heat; cook asparagus and shallots, stirring occasionally, until asparagus is tender-crisp, about 6 minutes.

In lightly greased 13- x 9-inch (3 L) baking dish, toss together asparagus mixture, bread, half of the Gouda cheese and the parsley.

Whisk together eggs, milk, mustard, salt and pepper; pour over bread mixture, pressing to submerge. Sprinkle with remaining cheese. Cover with plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)

Uncover and bake in 350F (180C) oven until puffed, golden and set enough that centre does not jiggle when gently shaken, about 1 hour. Let cool for 10 minutes before cutting into squares.

Additional information :

Tip:
Day-old bread is the best at soaking up an egg mixture like this. To speed up the process, spread fresh bread slices out on a baking sheet a day ahead and let them dry out before using them in the recipe.

Reuben Burgers

By The Canadian Living Test Kitchen

Dill pickles and thick-cut potato chips are the perfect accoutrements
for this European-deli-inspired burger. Serve on pumpernickel buns or
kaiser rolls.

Servings: 4

1 egg
2 tbsp tbsp (25 mL) water
1/4 cup (28 g) dry bread crumbs
1 tbsp (15 g) Dijon mustard or sweet mustard
1 tsp (5 mL) caraway seeds
1/2 tsp(2 mL) each salt and pepper
8oz oz(227 gr) lean ground pork
1/2 cup (75 g) sauerkraut, drained and rinsed
4 slices Swiss cheese

Reuben Sauce:
2 tbsp(25 mL) light mayonnaise
2 tbsp (25 mL) sweet green relish
1 tbsp (15 mL) ketchup

 
Preparation:
Reuben Sauce: In small bowl, stir together mayonnaise, relish and
ketchup. Set aside.

In large bowl, beat egg with water; stir in bread crumbs, mustard,
caraway seeds, salt and pepper. Add beef and pork; mix just until
combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead:

Layer between waxed paper in airtight container and refrigerate for
up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning
once, until digital thermometer inserted sideways into centre reads
160°F (71°C), about 15 minutes.

Top each burger with Reuben Sauce, sauerkraut, then cheese; grill
until cheese is melted, about 5 minutes.

Source
Canadian Living Magazine: July 2005

Three-Bean and Beef Chili

By The Canadian Living Test Kitchen

Per serving
Restaurant cost $4.50
To make $1.13
Savings $3.37

Money-Saving Tip: Keep your eye out for grocery store sales on ground beef and pantry ingredients required to make this big-batch chili recipe. Freeze individual portions to enjoy throughout the month and really give your wallet a break.


Ingredients
1 lb lean ground beef [454 g]
2 celery rib , diced
1 carrot , diced
1 onion , diced
2 cloves garlic , minced
2 tbsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground coriander
1 bay leaf
1/2 tsp salt
1/2 tsp pepper
1 can (28 oz/796 mL) whole tomatoes
1 can (19 oz/540 mL) chickpeas , drained and rinsed
1 can (19 oz/540 mL) red kidney beans , drained and rinsed
1 can (14 oz/398 mL) baked beans in tomato sauce
1 zucchini , diced
1 sweet green pepper , diced

Preparation
In Dutch oven, sauté beef over medium-high heat, breaking up with spoon, until no longer pink, 5 minutes. Drain off fat.

Add celery, carrot, onion, garlic, chili powder, oregano, cumin, coriander, bay leaf, salt and pepper; cook over medium heat, stirring occasionally, until softened, about 6 minutes.

Add tomatoes, breaking up with spoon. Add chickpeas, kidney beans, baked beans, zucchini and green pepper; bring to boil. Reduce heat, cover and simmer, stirring occasionally, for 45 minutes.

Uncover and simmer, stirring often, until slightly thickened, 15 minutes. Discard bay leaf. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days or freeze for up to 1 month.)

Source : Canadian Living Magazine: April 2009

Wednesday, May 27, 2015

Butter Chicken





By The Canadian Living Test Kitchen

458 people added this to their Recipe Box


This recipe makes 8 servings

Re-create this rich, velvety, Indian restaurant favourite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.






Ingredients
 
2 cups Balkan-style plain yogurt [490 g]
6 cloves garlic , minced
1 piece (1-inch/2.5 cm) gingerroot , minced
1 tbsp garam masala
1 tbsp lime juice
1 tbsp medium curry paste
2 tsp mild paprika
2 tsp ground cumin
2 tsp coriander
1/2 tsp salt
8 air chilled chicken breasts , with wings if desired
Butter Sauce:
1 tbsp vegetable oil
1 onion , chopped
1 tbsp garam masala
2 tsp mild paprika
2 tsp medium curry paste
1 can (28 oz/796 ml) tomatoes
3/4 cup whipping cream
1/3 cup cold butter , cubed [75 g]
1/4 cup chopped fresh coriander

Preparation 1- Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

2- Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400°F (200°C) oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

3- Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, purée until smooth. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)

4- Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

Additional information :
Garam Masala:
1 tbsp (15 mL) each broken cinnamon sticks, cardamom pods, peppercorns, whole cloves and fennel seeds.

In small skillet over medium-low heat, toast cinnamon, cardamom, peppercorns and cloves until fragrant and lightly coloured, about 5 minutes. Add fennel seeds; toast for 1 minute. Transfer to spice grinder or mortar and pestle; grind to fine powder. (Make-ahead: Store in airtight container for up to 1 month.)

Makes1/4 cup (50 mL).

Source : Canadian Living Magazine: October 2005
 



Lemony Angel Hair Pasta With Pan-Fried Chicken






Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013
Prep time 15 minutes
Total time 20 minutes
Portion size 4 servings

Ingredients  1 lemons
450 g chicken cutlets
2 tbsp capers, rinsed, drained and chopped
1 cup cherry tomatoes, halved
280 g angel hair pasta


Preparation 
Finely grate lemon rind to make 2 tsp zest; juice lemon to make 3 tbsp juice. Set aside.

Sprinkle chicken with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook chicken until no longer pink inside, about 3 minutes per side.Remove from pan and keep warm.

In same skillet, heat 2 tsp olive oil over medium-high heat; add capers and warm through, about 30 seconds. Add tomatoes and pinch each salt and pepper; cook until tomatoes start to soften, about 2 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.

Stir pasta and reserved cooking liquid into skillet; remove from heat. Stir in lemon zest and lemon juice.


Nutritional Information per serving: about

cal 440 pro 35g total fat 8g sat. fat 1g

carb 56g dietary fibre 4g sugar 2g chol 66mg

sodium 467mg potassium 489mg

 

 
     

   
       
     


Maple Almond Chicken






Serve with: Steamed Cabbage Wedges — Rice Pilaf

Servings: 4

Ingredients:
1/4 cup (30 gr) all-purpose flour
1/2 tsp (2 mL) dried rosemary, crushed
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
2 tbsp (25 mL) butter
1 cup (250 mL) chicken stock
8 carrots, sliced diagonally
2 tbsp (25 mL) maple syrup
2 tsp (10 mL) cider vinegar
1/3 cup (36 gr) sliced almonds, toasted
2 tbsp (25 mL) chopped fresh parsley

Preparation:
In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.

In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.

Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.

Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.

Additional Information

•Tip: To steam cabbage, cut into wedges and cook in 1 inch (2.5 cm) boiling salted water in covered saucepan over medium-high heat until tender. Drain, add butter or olive oil and cook, turning often, for 3 minutes. Season with pepper.

Canadian Living Magazine: November 2001

Bacon and Tomato Burgers

By The Canadian Living Test Kitchen

Bacon adds moistness and, of course, that extra smokiness to burgers. To complete the BLT theme, a dollop of mayonnaise is optional


Ingredients

1 eggs
2 tbsp (25 mL) water
1/4 cup (28 g) dry breadcrumbs
1/4 cup (56 g) grated romano cheese
3 slices bacon, finely chopped
1 small onion, grated
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) Italian herb seasoning
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground pork
4 whole wheat kaiser bun
4 leaves leaf lettuce
1 large tomato, sliced

Preparation:
In large bowl, beat egg with water; stir in bread crumbs, cheese, bacon, onion, mustard, salt, herb seasoning and pepper. Add pork; mix just until combined.

Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes.

Meanwhile, cut buns in half; toast on grill for 2 minutes. Sandwich burgers, lettuce and tomato in buns.

 
Source:
Get Grilling: Summer 2007

Blue Cheese-Stuffed Bacon Burgers

By The Canadian Living Test Kitchen

Bacon keeps burgers moist and juicy. A centre of melted cheese adds a surprise.


Ingredients
4 slices tomato
4 hamburger buns
Patties:
1 egg
3 slices bacon, finely chopped
1 small onion, grated
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) regular or lean ground beef
1/2 cup (120 gr) crumbled Canadian blue-veined cheese


Preparation
Patties: In large bowl, beat egg; stir in bacon, onion, mustard, Worcestershire sauce, thyme, salt and pepper. Mix in beef.

Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre of meat reads 160°F (71°C), 12 to 14 minutes.

Sandwich burgers and tomato in buns.

Source : Canadian Living Magazine: July 2009

Tuesday, May 26, 2015

Citrus Sesame Chicken






By The Canadian Living Test Kitchen

129 people added this to their Recipe Box

This recipe makes 6 servings

Bone-in chicken is economical and tends to be flavourful and juicy. Of course, you can use legs and thighs, also.


Ingredients 
1 orange
1 lemon
1 lime
2 tbsp soy sauce
1 tbsp vegetable oil
1/2 tsp hot pepper sauce
6 chicken breasts , skinned (3 lb/1.5 kg total)
1 tbsp sesame seeds
1 tbsp sesame oil
1 tbsp liquid honey


Preparation 
Finely grate rinds of orange, lemon and lime into large bowl. Squeeze out juices and add to bowl. Stir in soy sauce, vegetable oil and hot pepper sauce. Add chicken and turn to coat; let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush generously with marinade. Discard remaining marinade. Close lid and grill for 25 minutes. Turn and grill for 10 minutes.

Meanwhile, combine sesame seeds, sesame oil and honey; brush over both sides of chicken. Grill until no longer pink inside, about 10 minutes.

Source : Canadian Living Magazine: June 2003
 


Greek Phyllo-Wrapped Chicken






By The Canadian Living Test Kitchen

44 people added this to their Recipe Box

This recipe makes 4 servings

All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.


Ingredients 
1 cup crumbled feta cheese [112 g]
2 egg yolks
1 garlic clove , minced
1/2 cup chopped green onions
1/3 cup each chopped fresh parsley
1/3 cup each chopped fresh mint
1/4 tsp pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter , melted [75 g]
Lemon wedges


Preparation 
In bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.

With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges

Additional information : Serve with: boiled greens, such as dandelion, curly endive or spinach, drizzled with olive oil.

Source : Canadian Living Magazine: May 2002
 


Lemon Oregano Chicken






By The Canadian Living Test Kitchen

188 people added this to their Recipe Box

This recipe makes 4 servings

Grilling the chicken with its yogurt coating keeps it succulent and flavourful. Instead of chicken breasts, you can also use eight boneless skinless chicken thighs if you prefer.


Ingredients 
3/4 cup plain Balkan-style yogurt [184 g]
4 tsp chopped fresh oregano
1 tbsp vegetable oil
2 tsp grated lemon rind
1 tbsp lemon juice
2 cloves garlic , minced
1/2 tsp salt
1/2 tsp pepper
4 boneless skinless chicken breasts
Lemon wedges

Preparation In large bowl, whisk together yogurt, oregano, oil, lemon rind and juice, garlic, salt and pepper. Add chicken, turning to coat. Cover and refrigerate for 4 hours, turning occasionally. (Make-ahead: Refrigerate for up to 24 hours.)

Place chicken on greased grill over medium heat; brush with any remaining marinade. Close lid and grill, turning once, until golden brown and no longer pink inside, about 12 minutes. Serve with lemon wedges.

Source : Get Grilling: Summer 2007
 


Reuben Pumpernickel Pucks with Horseradish Cheese

Add fun to the party with these miniature "pucks" — pumpernickel rounds iced with creamed horseradish and topped with pastrami. Since they don't require knives and forks, they're perfect for TV snacking, says Jason Kay, editor of The Hockey News.

Servings: 30

1 pkg (250 g) pumpernickel rounds
1 cup (250 mL) sauerkraut, rinsed and drained
6 oz (175 g) thinly sliced pastrami
Horseradish Cream_cheese:
1/4 cup (50 mL) light_cream_cheese, softened
2 tbsp (25 mL) light sour cream
1 tbsp (15 mL) prepared horseradish
1/4 tsp (1 mL) pepper
 

Horseradish Cream Cheese: In bowl, mash cream cheese with sour cream until smooth. Mix in horseradish and pepper. (Make-ahead: Cover and refrigerate for up to 2 days.)

Spread cheese mixture over pumpernickel rounds; top each with teaspoonful (5 mL) sauerkraut. Shape pastrami into rosettes; place on sauerkraut. Arrange on tray. (Make-ahead: Cover with plastic wrap; refrigerate for up to 3 hours.)


Canadian Living Magazine: April 2004

Flax Crackers

By The Canadian Living Test Kitchen

118 people added this to their Recipe Box

This recipe makes 72 crackers servings

The dough for these homemade crackers is as easy to roll as cookie dough and is quick to cut into squares. Flaxseeds and ground flaxseed are available in the health food section of most grocery stores and at bulk food stores.


Ingredients
2 cups all-purpose flour [240 g]
1/2 cup ground flax seeds [125 g]
3 tbsp flax seeds
1 tsp salt
1/3 cup butter , cubed [76 g]
1/3 cup cold water
1 egg white , beaten


Preparation
Grease 2 rimless baking sheets; set aside.

In bowl, whisk together all-purpose flour, ground flaxseeds, flaxseeds and salt ; with pastry blender or 2 knives, cut in butter until mixture resembles rolled oats or coarse crumbs. Add water and toss to combine.

Turn out onto lightly floured surface; press together to form stiff dough. Divide in half; knead each until smooth, about 2 minutes. Form each into square; cover and let rest for 20 minutes.

On lightly floured surface, roll out each square into 12-inch (30 cm) square. Cut into 6 equal strips; cut crosswise into 6 equal rows. Transfer to prepared pans. Prick each in 4 places with fork; brush lightly with egg white.

Bake crackers in top and bottom thirds of 400°F (200°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to racks and let cool. (Make-ahead: Store in airtight container for up to 1 week or freeze for up to 1 month.)

Additional information :
Variation
Super Seedy Crackers: Decrease flaxseeds to 2 tbsp (25 mL); add 2 tbsp (25 mL) poppy seeds and 2 tbsp (25 mL) sesame seeds.

Spreads
Blue Cheese Butter (for Olive Boule and Flax Crackers): In small bowl, beat 1/4 cup (50 mL) butter, softened. Fold in 1/2 cup (125 mL) cold crumbled blue cheese to make chunky butter. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).

Per 1 tbsp (15 mL): about 81 cal, 2 g pro, 8 g total fat (5 g sat. fat), trace carb, 0 g fibre,
22 mg chol, 159 mg sodium. % RDI: 4% calcium, 7% vit A, 1% folate.

Source : Holiday Celebrations: 2007


Monday, May 25, 2015

Chicken Provencal






By The Canadian Living Test Kitchen

319 people added this to their Recipe Box

This recipe makes 8 servings

This recipe, which she first tasted in France, brings the magic of Provence to any party.



Ingredients 
3 tbsp olive oil
8 boneless skinless chicken breasts , cubed (2-1/2 lb/1.25 kg)
1-1/2 tsp dried marjoram
1-1/2 tsp dried thyme
1-1/2 tsp dried rosemary , crumbled
1/2 tsp pepper
1/4 tsp fennel seeds , crushed
1 lb white mushrooms , sliced or portobello mushrooms or shiitake mushrooms, sliced
3 cloves garlic, minced
3 tbsp all-purpose flour
2 cups chicken stock
1/2 cup dry white wine
1/2 cup chopped green onions
2 tbsp chopped fresh parsley

Preparation In large skillet, heat 2 tsp (10 mL) of the oil over medium-high heat; brown chicken, in 3 batches and adding a little more of the oil if necessary.

Return all chicken to pan; stir in marjoram, thyme, rosemary, pepper and fennel seeds. Reduce heat to medium; cover and cook for 5 minutes. Transfer to ovenproof casserole dish.

Add remaining oil to skillet; heat over medium-high heat. Add mushrooms and garlic; cook, stirring, for 7 minutes or until starting to brown.

Whisk flour into stock; add to pan along with wine and any juices from chicken in dish. Bring to boil over high heat; boil for 7 minutes.

Add green onions; boil for 1 minute longer or until reduced to about 2 cups (500 mL).

Stir into chicken mixture. (Dish can be cooled in refrigerator and stored for up to 24 hours; reheat in 350ºF/180ºC oven for about 20 minutes, stirring occasionally. Or microwave at Medium-High/70% for about 5 minutes.) Garnish with parsley.
 


Pecan-Crusted Chicken Cutlets






Servings: 4

Ingredients:
1/4 cup (30 gr) all-purpose flour
1/2 tsp (2 mL) each salt and pepper
1 egg
1/4 cup (50 mL) milk
1-1/4 cups (190 gr) finely chopped pecans
4 small boneless skinless chicken breasts (about 4 oz/125 g each)
2 tbsp (25 mL) vegetable oil
1-1/4 cups (300 mL) sodium-reduced chicken stock
2 tbsp (25 mL) dijon mustard
2 tsp (10 mL) chopped fresh parsley
2 tsp (10 mL) each butter and liquid honey

Preparation:

In shallow bowl, whisk together flour and half each of the salt and pepper. In separate bowl, whisk egg with milk. Pour pecans into third bowl.

Slice chicken in half horizontally to make 8 cutlets; sprinkle with remaining salt and pepper. Dip cut side of chicken into flour mixture; dip into egg mixture then pecans. Set aside.

In large skillet, heat 1 tbsp (15 mL) of the oil over medium- low heat; fry half of the chicken, pecan side down, until pecans begin to darken and crisp, about 2 minutes. Turn and fry until chicken is no longer pink inside, about 4 minutes. Transfer to platter. Cover and keep warm. Repeat with remaining oil and chicken.

Drain any fat from skillet. Add chicken stock and bring to boil, scraping up brown bits from bottom of pan. Boil until reduced to about 1/2 cup (125 mL), about 5 minutes. Whisk in mustard, parsley, butter and honey. Serve with chicken.

Canadian Living Magazine: January 2006

Spinach Ricotta-Stuffed Chicken Breasts





By The Canadian Living Test Kitchen

241 people added this to their Recipe Box

This recipe makes 6 servings


Ingredients 
6 chicken breasts , (about 2-1/2 lbs/ 1.25 kg)
1 tbsp butter , melted
Stuffing:
1 tbsp butter
1 small onion , finely chopped
1 small garlic clove , minced
1-1/2 cups chopped fresh spinach
2 tbsp chopped fresh parsley
1 tbsp chopped fresh basil ,[15 g] (or 1/2 tsp/2 mL dried)
1/2 cup ricotta cheese [115 g]
1/2 cup mozzarella cheese , shredded [60 g]
2 tbsp Parmesan cheese , grated
1 egg yolks
1/4 tsp salt
1 pinch nutmeg
1 pinch pepper


Preparation 
Preheat oven to 375°F (190°C).

Stuffing:
In large skillet, heat butter over medium heat; cook onion and garlic stirring often, for 3 to 5 minutes or until softened. Add spinach, parsley and basil; cook, stirring, for about 2 minutes or until spinach wilts and moisture evaporates. Let cool completely.

In bowl, mix spinach mixture, ricotta, mozzarella and Parmesan cheeses, egg yolk, salt, nutmeg and pepper.

Using sharp knife, bone chicken, leaving skin attached. Gently loosen skin from 1 long side of each breast, leaving skin attached at curved side. Stuff about 1/4 cup (50 mL) stuffing under skin, pressing to spread evenly. Tuck ends of skin and meat underneath.

Place on greased rack in foil-lined pan. Brush with butter. Bake in oven, basting occasionally, for about 35 minutes or until golden and chicken is no longer pink inside.
 



Baking Powder Biscuits



Plump, fluffy biscuits are great anytime. Enjoy them with butter and
jam or as part of a breakfast sandwich.

Servings: 12 biscuits

Ingredients:
4 cups (480 g) all-purpose flour
2 tbsp (25 mL) baking powder
3/4 tsp (4 mL) salt
1 cup (240 g) butter, cubed
2 cups (500 mL) milk

Preparation:
In large bowl, whisk together flour, baking powder and salt. Using
pastry blender or 2 knives, cut in butter until coarse crumbs. Pour
1-3/4 cups (425 mL) of the milk over top, stirring with fork to form
ragged dough.

Turn out onto lightly floured surface. With lightly floured hands,
knead gently until dough comes together. Pat or roll into 3/4-inch
(2 cm) thickness. Using 3-1/4-inch (8.5 cm) floured cutter, cut out
rounds. Place on ungreased rimless baking sheet. Gather up scraps and
repat dough; cut out more rounds, pressing remaining scraps into final
biscuit.

Brush tops with remaining milk. Bake in centre of 375°F (190°C) oven
for about 30 minutes or until golden. Let cool on pan on racks.

(Make-ahead: Wrap individually in plastic wrap and freeze in airtight
container for up to 2 weeks; thaw and reheat in 350°F/180°C oven for
10 minutes.)

Source
Canadian Living Magazine: November 2007

Peachy Keen Smoothie

For anyone who is lactose intolerant, this creamy breakfast drink features soy milk and silken tofu.

Servings: 2
2-1/2 cups (625 mL) soy milk
2 cups (500 mL) frozen sliced peeled peaches
1/2 cup (125 mL) cubed soft (silken) tofu
4 tsp (20 mL) liquid honey
1 tsp (5 mL) lemon juice
 

In blender, puree together soy milk, peaches, tofu, honey and lemon juice until smooth.

· Variation
Peaches and Cream Smoothie: Omit soy milk; use 1-1/2 cups (375 mL) milk. Replace tofu with vanilla yogurt. 

Canadian Living Magazine: March 2004

Sunday, May 24, 2015

Curried Lentil Cashew Burger with Canadian Gouda





By The Canadian Living Test Kitchen

95 people added this to their Recipe Box

This recipe makes 4 servings


Ingredients
1/2 cup (125 mL) unsalted cashews or walnuts
2 tbsp (25 mL) vegetable oil
4 cups (1 L) sliced mushrooms
1 onion, chopped
1 clove garlic, minced
1/4 tsp (1 mL) each salt and pepper
1 can (19 oz/540 mL) lentils, drained and rinsed
1 tbsp (15 mL) curry paste
1/4 cup (50 mL) dry bread crumbs
1/4 cup (50 mL) chopped fresh coriander
4 slices Canadian Gouda cheese or Canadian Gouda cheese with cumin
4 leaves lettuce
4 slices red onion
4 hamburger buns

Preparation
In skillet, toast cashews over medium-low heat until fragrant, about 5 minutes; transfer to food processor.

In same skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook mushrooms, chopped onion, garlic, salt and pepper, stirring occasionally, until liquid is evaporated, about 5 minutes. Add to food processor.

Add lentils and curry paste to food processor; pulse to combine. Mix in bread crumbs and coriander. Shape into four 1-inch (2.5 cm) thick patties.

In same skillet, heat remaining oil over medium heat; fry patties until crusty, about 8 minutes per side. Top each with Gouda cheese slice; cover and cook until melted. Sandwich each patty, lettuce and red onion in bun.

Creamy Canadian Havarti (with or without jalapenos) also makes a great burger topping.




Leek and Blue Cheese Chicken Breasts

 




By The Canadian Living Test Kitchen
40 people added this to their Recipe Box
 
 
This recipe makes 4 servings
Ingredients
 
4 boneless chicken breasts 4 tsp extra-virgin olive oil
1/2 tsp chopped fresh thyme
1 pinch salt
1 tbsp butter
2 cups thinky sliced leeks, (white and light green parts only)
1 pinch salt
1/4 cup dry sherry , (or chicken stock)
1/3 cup crumbled blue cheese
1 tsp all-purpose flour
Preparation
 
Stuffing: In skillet, melt butter over medium-low heat; fry leeks and salt, stirring often, until softened, about 8 minutes.

Add sherry; cook over medium-high heat just until evaporated, about 2 minutes. Scrape into bowl and let cool. Stir in Gorgonzola cheese.

With knife held horizontally and starting at curved side, cut chicken in half almost but not all the way through; open like book. Spread one-quarter of the stuffing evenly over 1 side of each breast, leaving 1/2-inch (1 cm) border uncovered. Sprinkle flour over each bottom border; close breast, pressing edge to seal. (Make-ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to roasting time.)

Place chicken , skin side up, on foil-lined rimmed baking sheet. In small bowl, combine oil, thyme, salt and pepper; brush over chicken.

Roast in 400∞F (200∞C) oven for 15 to 20 minutes or until golden and no longer pink inside. Broil, watching carefully to avoid scorching, until skin is crisp and golden brown, about 2 minutes.

 
 
 

Traditional Three-Cheese Fondue






By The Canadian Living Test Kitchen

243 people added this to their Recipe Box


This recipe makes 8 servings

The principal ingredients of traditional fondue are cheese, white wine, kirsch and garlic. This one not only has all the classic flavours but also additional depth from Gorgonzola cheese. Serve with dippers listed below.


Ingredients 
1 clove garlic , halved
2-1/2 cups dry white wine
1 lb Emmental cheese , shredded (4 cups/1 L)
1 lb Gruyère cheese , shredded (4 cups/1 L)
3 tbsp cornstarch
1 Pinch cayenne pepper
1 Pinch ground nutmeg
8 oz gorgonzola cheese , cubed
1 oz kirsch or Calvados

Preparation Vigorously rub inside of stoveproof fondue pot or 12-cup (3 L) saucepan with cut sides of garlic; discard garlic. Pour in wine; bring to simmer over medium heat.

In bowl, toss together Emmental and Gruyère cheeses, cornstarch, cayenne and nutmeg to coat. Using wooden spoon and stirring in figure-eight motion, stir cheese mixture into wine in 3 additions, returning to simmer and stirring until smooth before adding each.

Stir in Gorgonzola and kirsch; cook, stirring, until bubbly and smooth.

Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer and stirring often.


Additional information : Mix and match from the following dippers:
Crusty bread, such as baguettes, pumpernickel, sourdough or caraway rye, cut into bite-size cubes
Large soft pretzels, cut into bite-size chunks
Boiled fingerling or baby potatoes
Lightly steamed broccoli and cauliflower florets
Apples and pears, cored and cubed
Seedless green and red grapes

Source : Canadian Living Special Issue: Home for the Holidays 2008