Entries tagged with “Canadian Living”.


This tasty baked pasta dish from Canadian Living is quick to make and is great comfort food. You can use mild or hot sausage and any kind of short pasta, such as penne or ziti.

Avoiding Additives and Preservatives

Look for sausages and strained tomatoes that are preservative-free. Make sure the seasoning does not contain anti-caking ingredients and the cheese does not contain colour.

Brown sausage

Brown onion and mushrooms

Add passata and sausage, then toss with cooked penne and top with cheese

Quick-baked mushroom and sausage penne

Ingredients:

14 oz (400 g) mild or hot Italian sausage, casings removed

1 tsp (5 ml) olive oil

1 onion, chopped

1 pkg (227 g) cremini mushrooms, sliced

3 cloves garlic, minced

1 tsp (5 ml) Italian herb seasoning

¼ tsp (1 ml) hot pepper flakes

1 bottle (680 ml) strained tomatoes (passata)

400 g penne or other short pasta

¼ cup (60 ml) chopped fresh basil

3 tbsp (45 ml) chopped fresh parsley

1 cup (250 ml) shredded part-skim mozzarella cheese

Preparation:

In Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.

Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian seasoning and hot pepper flakes; cook, stirring, until fragrant, about 1 minute. Stir in sausage and strained tomatoes; bring to boil. Reduce heat and simmer, stirring, until slightly thickened, about 4 minutes.

Meanwhile, in large saucepan of boiling lightly salted water, cook pasta until slightly undercooked, about 2 minutes less than package instructions. Reserving ½ cup (125 ml) of the cooking liquid, drain. Stir pasta, 3 tbsp (45 ml) of the basil, 2 tbsp (30 ml) of the parsley and the reserved cooking liquid into sauce; cook, stirring until slightly thickened, about 1 minute.

Scrape into lightly greased 8-cup (2 L) casserole dish. Sprinkle with mozzarella. Bake in 400°F (200°C) oven until cheese is melted, about 3 minutes. Broil until cheese is golden and bubbly, about 2 minutes. Let stand for 5 minutes. Sprinkle with remaining basil and parsley. Serves 4-6.

From Canadian Living

This refreshing salad from Canadian Living features a delicious miso dressing and soba noodles, which are made from buckwheat. This is a great vegetarian entrée and also goes well with grilled fish or chicken. I halved the dressing and used 175 g of noodles and still had six servings. This would also be good with spaghetti or linguine noodles. Because miso is quite salty, I did not add the ½ tsp of salt to the dressing.

Avoiding Additives and Preservatives

Use fresh lemon juice, real maple syrup and miso paste with no colour or preservatives added.

Miso paste flavours the dressing for this salad

Feel free to use whatever crunch vegetables you have on hand

Ginger-miso soba salad

Ingredients:

Miso Dressing

½ cup (125 ml) vegetable oil

¼ cup (60 ml) lemon juice

3 tablespoons (45 ml) white or yellow miso paste

2 tablespoons (30 ml) maple syrup

2 tablespoons (30 ml) grated fresh ginger

1 clove garlic, minced

½ teaspoon (2.5 ml) salt (optional)

¼ teaspoon (1 ml) cayenne pepper

Salad

225 g soba noodles

1 cup (250 ml) sugar snap peas, trimmed

1 cup (250 ml) bite-size broccoli florets

1 sweet red pepper, thinly sliced

Quarter red onion, thinly sliced

Quarter English cucumber, halved lengthwise and sliced crosswise

½ cup (125 ml) chopped fresh cilantro (with stems)

¼ cup (60 ml) natural (skin-on) almonds, toasted and chopped

Preparation:

Miso Dressing: In large bowl, whisk together oil, lemon juice, miso paste, maple syrup, ginger, garlic, salt (if using) and cayenne pepper. Set aside.

Salad: In saucepan of boiling water, cook noodles according to package instructions. Drain and rinse under cold water; drain well. Set aside.

Meanwhile, in separate saucepan of boiling salted water, cook snap peas and broccoli until tender-crisp, about 2 minutes. Drain and transfer to bowl of ice water to chill; drain well.

Thinly slice snap peas; place in large bowl. Add broccoli, red pepper, onion and cucumber; toss with half of the dressing. Add noodles and cilantro; gently toss with remaining dressing. Sprinkle with almonds. Serves 6.

From Canadian Living

This hearty soup from Canadian Living’s Best Soups and Stews is a perfect lunch or light dinner after you’ve been outside enjoying the wintry weather. Brown sausage, add vegetables, spices, tomatoes and stock and simmer. You can make keep this in the fridge for two days and it also freezes well.

Avoiding Additives and Preservatives

Check the sausage, spices, tomatoes, chickpeas and stock for additives, preservatives and colour. I used “Free From” mild Italian sausage, Imagine stock, Blue Menu chickpeas and Unico tomatoes.

Use any kind of sausage you like

Brown sausage and vegetables

Add tomatoes, spices, chickpeas, stock and simmer

Ingredients:

1 lb. (500 g) fresh turkey sausage or any sausage you like

1 tsp (5 ml) vegetable oil

1 onion, chopped

4 cloves garlic, minced

1 large carrot, chopped

1 stalk celery, chopped

2 jalapeno peppers, sliced thinly or chopped

1 tsp (5 ml) ground cumin

½ tsp (2 ml) ground coriander

½ tsp (2 ml) paprika

¼ tsp (1 ml) chili powder

¼ tsp (1 ml) pepper

1 19 oz (540 ml) can tomatoes or chopped tomatoes

1 19 oz (540 ml) can chickpeas

3 cups (750 ml) chicken stock

¼ cup (50 ml) fresh coriander or parsley, chopped

1 avocado

2 limes

Preparation:

Remove casings from sausage; cut into slices or break into chunks. In large pot, heat oil over medium heat; cook sausage, without stirring, for 5 minutes. Add onion, garlic, carrot, and celery; cook, stirring often for about 10 minutes or until vegetables are softened and sausage is cooked through. Skim off any excess fat.

Stir in jalapeno peppers, cumin, ground coriander, paprika, chili powder and pepper; cook, stirring, for 1 minute. Pour in tomatoes (breaking up with a spoon if using whole tomatoes). Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

Meanwhile, drain and rinse chickpeas; stir into pot along with stock and 2 tbsp (25 ml) of the fresh coriander. Cover and simmer for 20 minutes.

Halve avocado and remove pit. Cut through flesh to skin lengthwise and crosswise to dice; with spoon, scoop out cubes into bowl. Squeeze juice from one of the limes and toss juice with avocado. Slice remaining lime into 8 wedges. Garnish each serving with avocado and lime wedge. Sprinkle with remaining coriander. Makes 8 servings.

From Canadian Living’s Best Soups and Stews

This stir-fry from Canadian Living uses a slightly different technique — the beef is tossed with egg yolk, garlic, cornstarch, salt and pepper before cooking. It works well, giving the steak a great sear. The recipes calls for onion, mushrooms, broccoli and red pepper, but you can use whatever you have on hand.

Avoiding Additives and Preservatives

I have never been able to find additive-free oyster sauce, so I make my own by combining 3 tablespoons of tamari sauce with 2 tablespoons of sugar and 3 teaspoons of cornstarch. I use regular Tabasco in place of the chili garlic sauce.

Toss beef with egg yolk, cornstarch and garlic

Mix together sauce ingredients

Brown beef and set aside

Stir fry mushrooms and onions

Add other vegetables, then beef and sauce

Steak and broccoli stir-fry

Ingredients:

1 lb. (450 g) beef flank marinating steak

2 tablespoons (30 ml) oyster sauce

1 teaspoon (5 ml) chili garlic sauce

¼ teaspoon (1 ml) each salt and pepper

4 cloves garlic, minced

1 egg yolk

2 teaspoons (10 ml) cornstarch

1 tablespoon (15 ml) vegetable oil

1 onion , thinly sliced

3.5 oz (100 g) shiitake mushrooms, stemmed and sliced

12 oz (350 g) bite-size broccoli florets (about 6 cups)

1 sweet red pepper, thinly sliced

Preparation:

Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.

Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup (75 ml) water. Set aside.

In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.

In large nonstick skillet or wok, heat 1 tsp (5 ml) of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp (5 ml) of the remaining oil and the remaining beef mixture.

In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp (30 ml) water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.

From Canadian Living

These tasty beef and vegetable skewers reach a whole new level when topped with a parsley-basil pesto vinaigrette. Use any remaining vinaigrette to toss with grilled potatoes or other vegetables.

Avoiding Additives and Preservatives

Look for a red wine vinegar with no sulfites added, such as Eden Organic brand.

Use fresh parsley and basil for the vinaigrette

Combine the herbs with garlic, vinegar, salt and oil

Cut the meat and vegetables in chunks that are about the same size

Cook on a greased grill, basting with the vinaigrette

Provençale Beef Brochettes

Ingredients:

1 lb (500 g) steak cut into 1½-inch (3.8 cm) cubes

1 red onion

1 each sweet red and green pepper

1 small eggplant

12 mushroom caps

Olive oil

Pesto Vinaigrette

3 large garlic cloves, quartered

1 tsp (5 ml) salt

2 cups (500 ml) packed fresh parsley

1 cup (250 ml) packed fresh basil

3 tbsp (45 ml) red wine vinegar

1 tsp (5 ml) granulated sugar

⅔ cup (150 ml) olive oil

Preparation:

Pesto Vinaigrette

In food processor, puree garlic and salt. Add parsley and basil and process into fine paste.

With motor running, add vinegar and sugar, then oil in thin, steady stream. Season with pepper to taste. Makes 1 cup (250 ml).

Cut beef into 1½-inch (3.8 cm) cubes and cut vegetables into similar-sized chunks.

Thread steak, onion, peppers, eggplant and mushrooms onto skewers and brush with oil.

Place skewers on greased grill over high heat. Cook for 2 minutes. Reserving half of pesto vinaigrette, brush some of the remaining vinaigrette over the brochettes. Serves 4.

From Canadian Living’s Best Barbecue Cookbook

This beef stir-fry from Canadian Living gets dinner on the table in a hurry. Whip up the sauce stir-fry the beef and bok choy, toss and serve. Cook’s note: When stir-frying, cook the meat in batches instead of all at once. If you crowd the pan, the meat will steam instead of browning.

Avoiding Additives and Preservatives

Use tamari instead of soy sauce, because it uses alcohol as a preservative instead of sodium benzoate. Use freshly squeezed lemon juice and an all-natural peanut butter.

Slice beef into strips

Chop bok choy

Combine sauce ingredients and warm on top of stove

Beef and bok choy satay

Ingredients:

3 tbsp (45 ml) olive oil

Half onion, minced

1 clove garlic, minced

1 tbsp (15 ml) sodium-reduced soy sauce

2 tsp (10 ml) smooth peanut butter

1 tsp (5 ml) lemon juice

1 tsp (5 ml) packed brown sugar

400 g beef eye round oven roast, cut in scant ¼ -inch (0.6 cm) thick slices

¼ tsp (1 ml) salt

2 heads Shanghai bok choy, cut in 1-inch (2.5 cm) chunks

1/3 cup (75 ml) torn fresh cilantro

¼ cup (60 ml) chopped unsalted peanuts

Sliced red finger chili pepper (optional)

Preparation:

In small saucepan, heat two-thirds of the oil over medium heat; cook onion, garlic, soy sauce, peanut butter, lemon juice and brown sugar, stirring, until smooth and thickened, about 3 minutes. Set aside.

Sprinkle beef with salt. In large nonstick skillet or wok, heat half of the remaining oil over medium high-heat; sauté half of the beef and bok choy until golden, about 3 minutes. Repeat with remaining oil, beef and bok choy.

In large bowl, toss beef mixture with sauce to coat. Sprinkle with cilantro, peanuts and chili pepper (if using). Serves 4.

From Canadian Living

This recipe from Canadian Living calls for halibut, but any firm-fleshed fish would do. I used salmon and it worked very well. Make the croutons, sauté the tomatoes and garlic and then combine the salad ingredients while the fish cooks. A healthy and tasty dinner is ready in no time!

Avoiding Additives and Preservatives

Make sure the bread is additive free and that the butter and Parmesan do not contain colour. Use balsamic vinegar with no sulfites added and freshly squeezed lemon juice.

Make the croutons

Toss the greens and onions together

Sauté the tomatoes and garlic until the tomatoes begin to shrivel

Buttery halibut (or salmon in this case) with balsamic cherry tomatoes and arugula salad

Ingredients:

2 tbsp (30 ml) olive oil

1- ½ cups (375 ml) cubed sourdough bread

1 pkg (255 g) cherry tomatoes

1 clove garlic, finely grated or pressed

2 tsp (10 ml) balsamic vinegar

¼ tsp (1 ml) each salt and pepper

4 skinless halibut fillets (about 450 g total)

1 tbsp (15 ml) butter

2 tbsp (30 ml) olive oil

1 tbsp (15 ml) lemon juice

½ tsp (2 ml) liquid honey

pinch each salt and pepper

6 cups (1.5 L) lightly packed baby arugula

¼ cup (60 ml) thinly sliced red onion

1/3 cup (75 ml) shaved Parmesan cheese

Preparation:

In large nonstick skillet, heat 1 tbsp (15 ml) of the oil over medium heat; cook bread, stirring occasionally, until crisp and light golden, about 3 minutes. Scrape into bowl. Set aside.

In same pan, heat 2 tsp (10 ml) of the remaining oil over medium heat; cook tomatoes and garlic, stirring, until tomatoes are beginning to shrivel, about 2 minutes. Stir in vinegar and half each of the salt and pepper; cook, stirring, until fragrant, about 1 minute. Scrape into bowl with bread; toss to combine. Set aside.

Sprinkle fish with remaining salt and pepper. In same pan, heat remaining oil over medium-high heat; cook fish, turning once, until golden and fish flakes easily when tested, about 7 minutes. Add butter; cook, swirling pan, until butter is melted and fish is coated. Remove to plate.

While fish is cooking, in large bowl, whisk together oil, lemon juice, honey, salt and pepper. Add arugula, red onion and Parmesan; toss to coat. Divide among serving plates; top with bread mixture and fish. Serves 4.

From Canadian Living

This Greek salad from Canadian Living has a twist – fried halloumi cheese. Halloumi is a semi-hard, unripened, brined cheese typically made from goat’s and sheep’s milk. Its high melting point makes it perfect for frying or grilling. It’s a delicious addition to salads and to other meatless meals.

Avoiding Additives and Preservatives

Pita can contain additives; I used Pita Break brand. Look for a red wine vinegar with no sulfites added, such as Eden Organic. Check the ingredients in the olives; I use Pilaros brand from Costco.

Combine salad ingredients and dressing in a large bowl

Fry or grill halloumi slices

Top salad with fried halloumi and pita chips

Ingredients:

Herbed Pita Chips

1 Greek pita

1 tsp (5 ml) olive oil

¼ tsp (1 ml) each dried basil and dried oregano

Salad

Half pkg (260 g pkg) halloumi cheese, cut crosswise in scant 1/4-inch (5 mm) thick slices

2 tbsp (30 ml) extra-virgin olive oil

1 tbsp (15 ml) red wine vinegar

1 clove garlic, minced

¼ tsp (1 ml) dried oregano

Pinch pepper

5 cups (1.25 L) mixed baby greens

1 sweet green pepper, chopped

1 pkg (250 g) cherry tomatoes or grape tomatoes, halved

Half English cucumbers, chopped

Half red onion, thinly sliced

½ cup (125 ml) pitted Kalamata olives

Preparation:

Herbed Pita Chips: Brush pita with oil; sprinkle with basil and oregano. Cut into 8 wedges; arrange in single layer on rimmed baking sheet. Bake in 350°F (180°C) oven until crisp and light golden, about 8 minutes. (Make-ahead: Let cool completely; store in airtight container for up to 2 days.)

For salad, in large bowl, whisk together oil, vinegar, garlic, oregano and pepper. Add baby greens, green pepper, tomatoes, cucumber, red onion and olives; toss to coat. Divide among serving plates

In nonstick skillet, cook halloumi over medium heat, turning once, until light golden, about 3 minutes.

Top salad with halloumi. Serve with pita chips. Serves 4.

From Canadian Living

This healthy and tasty stew from Canadian Living only takes about 45 minutes to make, so it’s perfect for a weeknight supper. And the leftovers are great for lunch the next day!

Avoiding Additives and Preservatives

I use Imagine organic chicken stock, which has no artificial ingredients. Check the label on your spices to make sure they don’t contain colour or anti-caking agents. Use all-natural yogurt and fresh lemon juice.

Cube the squash and slice the onions

Add peppers and garlic

After adding the broth and simmering the chicken, add kale and corn

Cook until the kale wilts

Chicken and Kale Stew with Chili Yogurt

Ingredients:

Chicken and Kale Stew

1 tsp (5 ml) olive oil

2-½ cups (625 ml) cubed seeded peeled butternut squash

1 onion, thinly sliced

2 cloves garlic, finely grated or pressed

1 small finger chili pepper, (red or yellow), halved lengthwise and seeded

1 tbsp (15 ml) minced peeled fresh ginger

1 pkg (900 ml) sodium-reduced chicken broth

½ tsp (2 ml) each dried sage and dried thyme

½ tsp (2 ml) pepper

¼ tsp (1 ml) salt

450 g boneless skinless chicken breasts, cubed

4 cups (1 L) chopped stemmed kale

½ cup (125 ml) frozen corn kernels

1 tsp (5 ml) lemon juice

2 tbsp (30 ml) cornstarch

Chili Yogurt

1/3 cup (75 ml) 2% plain Greek yogurt

1 tbsp (15 ml) chopped fresh chives

½ tsp (2 ml) lemon juice

2 tbsp (30 ml) sunflower seeds, toasted

Preparation:

Chicken and Kale Stew: In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook squash and onion, stirring occasionally, until onion is beginning to brown, about 4 minutes. Add garlic, chili pepper and ginger; cook, stirring, for 1 minute.

Stir in broth, sage, thyme, pepper and salt; bring to boil. Reduce heat and simmer, stirring occasionally, for 5 minutes. Add chicken; simmer, stirring occasionally, for 5 minutes.

Using slotted spoon, remove chili pepper to cutting board; mince chili pepper. Reserve for Chili Yogurt.

Add kale and corn to Dutch oven; cook, stirring occasionally, until kale is wilted and chicken is no longer pink inside, about 2 minutes. Stir in lemon juice.

Whisk cornstarch with 2 tbsp (30 ml) water; stir into Dutch oven. Bring to boil; cook, stirring, until thickened, about 1 minute. Ladle stew into serving bowls.

Chili Yogurt: In small bowl, stir together yogurt, chives, lemon juice and reserved chili pepper; dollop over stew. Sprinkle with sunflower seeds.

Serves 6.

From Canadian Living

This recipe from Canadian Living is quick enough for a weeknight but would also be great for a casual Sunday dinner with family and friends. The chicken is flavoured with a spice rub and stuffed with lemon and orange quarters. While the chicken rests, make the delicious chimichurri, made with fresh herbs and citrus. Chimichurri, which originated in Argentina, is a green sauce served with meat.

Avoiding Additives and Preservatives

Make sure the spices do not contain colour or anti-caking agents.

Coat chicken with spice rub

Let roasted chicken rest for 10 minutes

While chicken rests, make chimichurri

Spiced roast chicken with orange-cilantro chimichurri

Ingredients:

Spiced Roast Chicken

1 whole chicken (about 1.5 kg)

2 tsp (10 ml) vegetable oil

½ tsp (2 ml) kosher salt

½ tsp (2 ml) each pepper and tumeric

¼ tsp (1 ml) each ground allspice and ground cloves

Quartered orange

Quartered lemon

Orange-Cilantro Chimichurri

½ cup (125 ml) extra-virgin olive oil

1 clove garlic, minced

½ cup (125 ml) chopped fresh cilantro

1/3 cup (75 ml) each chopped fresh oregano and fresh parsley

½ tsp (2 ml) grated orange zest

3 tbsp (45 ml) orange juice

2 tbsp (30 ml) lime juice

¼ tsp (1 ml) kosher salt

¼ tsp (1 ml) pepper

Preparation:

Spiced Roast Chicken: Pat chicken dry with paper towel. Brush all over with oil; sprinkle with salt.

Stir together pepper, turmeric, allspice and cloves; rub all over chicken. Place orange and lemon quarters in cavity. Place chicken, breast side up, on greased rack in roasting pan.

Roast in 400°F (200°C) oven, basting occasionally, until instant-read thermometer inserted in thickest part of thigh reads 185°F (85°C), about 1 hour. Let rest for 10 minutes; discard orange and lemon. Carve chicken into portions.

Orange-Cilantro Chimichurri: While chicken is resting, in bowl, stir oil with garlic. Stir in cilantro, oregano, parsley, orange zest, orange juice, lime juice, salt and pepper. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Serve with chicken. Serves 4-6.

From Canadian Living