Entries tagged with “Canadian Living”.


This salad from Canadian Living is a great side dish for fish or grilled meat. Blanch the beans and make the dressing. Place beans, olives, sun-dried tomatoes, red onion and goat cheese on a serving dish, drizzle with dressing and serve with the remaining dressing on the side.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and pure honey. Check the oregano to make sure it does not contain colour or anti caking agents. I used Savor olives, Savor sun-dried tomatoes and President’s Choice goat cheese.

Green bean and olive salad

Ingredients:

1 lb (454 g) green beans, trimmed and halved

¼ cup (60 ml) olive oil

2 tbsp (30 ml) lemon juice

1 clove garlic, finely minced

1 tsp (5 ml) liquid honey

½ tsp (2.5 ml) dried oregano

2/3 cup (165 ml) pitted Kalamata olives

2/3 cup (165 ml) thinly sliced sun-dried tomatoes

1/3 cup (82.5 ml) thinly sliced red onion

1/3 cup (82.5 ml) crumbled firm goat cheese

Salt and pepper

Preparation:

Blanch beans in a pan of boiling salted water for 2-5 minutes; plunge in bowl of ice water for 3 minutes and then drain.

In bowl, whisk together oil, lemon juice, garlic, honey and oregano.

Arrange green beans, olives, sun-dried tomatoes, red onion and goal cheese on serving plate; drizzle with some of the dressing.

Season with salt and pepper; serve with remaining dressing. Serves 4.

From Canadian Living

If you are looking for an easy and delicious fall dessert, try these no-bake pumpkin cheesecakes from Canadian Living. Beat together cream cheese, sugar, pumpkin purée, cream and pumpkin pie spice. Spoon into individual serving dishes and chill for an hour. Just before the hour is up, whip cream and sugar until soft peaks form. Spoon the whipped cream over the cheesecakes and refrigerate for up to 24 hours before serving. Cook’s note: This recipe makes two servings, but I tripled it to serve 6 and it worked fine. I sprinkled a little pumpkin pie spice on top of the whipped cream.

Avoiding Additives and Preservatives

I used Tre Stelle cream cheese and Eden 100% pumpkin purée. I made my own pie spice; see the recipe below. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

No-bake pumpkin cheesecakes

Ingredients:

Pumpkin cheesecake

3 oz (85 g) cream cheese, softened

3 tablespoons (45 ml) granulated sugar

1/3 cup (85 ml) pumpkin purée

2 tablespoons (30 ml) whipping cream (35%)

¼ teaspoon (1.25 ml) pumpkin pie spice

Whipped cream

¼ cup (60 ml) whipping cream (35%)

½ teaspoon (2.5 ml) granulated sugar

Pumpkin pie spice

¾ tsp (3.75 ml) cinnamon

½ tsp (2.5 ml) ground ginger

¼ tsp (1.25 ml) nutmeg

¼ tsp (1.25 ml) ground cloves

Preparation:

Pumpkin pie spice: Whisk the spices together.

Pumpkin cheesecake: In large bowl, beat cream cheese until smooth; beat in sugar for about 2 minutes. Beat in pumpkin, cream and pumpkin pie spice. Scrape into two 6-oz (175 ml) ramekins or glasses, smoothing tops. Refrigerate until chilled, about 1 hour.

Whipped cream: In bowl, beat cream with sugar until soft peaks form. Spoon over cheesecakes. (Make-ahead: Cover and refrigerate for up to 24 hours.) Serves 2.

From Canadian Living

This recipe from Canadian Living is a perfect summer salad. Make a lemon-tarragon vinaigrette and set aside. Steam potatoes, asparagus and beans and set aside. Grill the shrimp. Toss the vegetables with the vinaigrette and top with shrimp and fresh herbs. Cook’s note: I used green beans instead of yellow beans and omitted the seafood seasoning. I garnished the salad with fresh dill.

Avoiding Additives and Preservatives

I use Hellman’s mayonnaise and substituted Eden Organic red wine vinegar for the white wine vinegar. I used thawed frozen shrimp preserved only with salt.

Potato salad with grilled shrimp

Ingredients:

Vinaigrette

Zest and juice of ½ a lemon

1/3 (82 ml) cup 14% sour cream

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) mayonnaise

1 tbsp (15 ml) white wine vinegar

1 clove garlic, chopped

3 tbsp chopped fresh tarragon

Salt and pepper

Salad

16 to 20 baby potatoes, halved

1 bunch asparagus, trimmed and cut into 2-inch (5-cm) pieces

8 oz (250 g) yellow beans, trimmed and cut into 2-inch (5-cm) pieces

12 oz (340 g) large shrimp, deveined and peeled

1 tbsp (15 ml) olive oil

1 clove garlic, finely chopped

1 tsp seafood seasoning (such as Old Bay)

½ sweet onion, very thinly sliced

Salt and pepper

Chopped herbs

Preparation:

Vinaigrette

In a small bowl, whisk together lemon zest and juice, sour cream, oil, mayonnaise, vinegar, garlic and tarragon. Season with salt and pepper.

Salad

In a large steamer or saucepan fitted with a steamer, steam potatoes for 10 minutes. Add asparagus and beans and cook until all vegetables are tender, about 5 minutes. Set aside.

In bowl, toss shrimp with olive oil, garlic and seafood seasoning. In ridged skillet over high heat, cook shrimp, turning halfway through cooking time, until shrimp are opaque and grill-marked, 3 to 4 minutes. Set aside.

In large serving bowl, place reserved potatoes, asparagus and beans. Add onion; drizzle with vinaigrette, tossing gently to coat. Divide among bowls and top each with a few reserved shrimp. Sprinkle with fresh herbs. Serves 4.

From Canadian Living

I’ve been making this pasta with aglio (garlic), olio (olive oil) and shrimp from Canadian Living for more than 20 years and it’s a family favourite. The main thing to remember when making this dish is to cook the garlic over a very, very low heat so it does not burn. Don’t use a garlic press to mince the garlic; either chop it finely by hand or whirl it around in a mini food processor. I usually start cooking the pasta when the garlic has been on the stove for about 5 minutes. The only other ingredients are salt, hot pepper flakes and parsley.

Avoiding Additives and Preservatives

Check the hot pepper flakes to make sure they don’t contain colour or anti-caking agents. I use frozen shrimp with only salt added as a preservative.

Add the shrimp after cooking the garlic over low heat for 15 minutes

Aglio e olio with shrimp

Ingredients:

½ cup (125 ml) extra virgin olive oil

7 garlic cloves minced

1 teaspoon (5 ml) salt

1 pinch hot pepper flakes

1 lb (454 g) large shrimp peeled and deveined (thawed if purchased frozen)

12 oz (340 g) spaghetti

1/3 cup (85 ml) chopped fresh parsley

Preparation:

Fill large pot (about 24 cups/6 L) with 20 cups (5 L) water and 2 tablespoons (30 ml) salt; cover and bring to boil.

Meanwhile, in skillet, heat oil over low heat; cook garlic, salt and hot pepper flakes, stirring occasionally, for about 15 minutes or until garlic is light golden but not browned.

Increase heat to medium-high. Add shrimp to skillet; stir-fry for 2 to 3 minutes or until lightly pink and opaque.

Meanwhile, add pasta to water, stirring to separate strands. Cook for 8 to 12 minutes or until tender but firm; drain and return to pot. Add shrimp mixture and parsley; toss to coat. Serves 4.

From Canadian Living

This recipe from Canadian Living is a tasty vegetarian meal. Hollow out halved eggplants and bake the skins. Meanwhile, cook eggplant flesh, onion, garlic, seasoning, vinegar, cherry tomatoes, olives, pine nuts and feta. Stuff the hollowed eggplants with the eggplant-tomato mixture and serve with lemon wedges and yogurt.

Avoiding Additives and Preservatives

Check the dried spices to make sure they don’t contain colour or anti-caking agents. Be sure the pine nuts don’t contain preservatives. I used Eden Organic red wine vinegar, Jesse Tree olives and Krinos feta.

Bake hollowed-out eggplants

Make eggplant-tomato-olive mixture

Tomato, olive and feta-stuffed eggplant

Ingredients:

2 small eggplants

1 tsp (5 ml) coarse sea salt

Salt and pepper

3 tbsp (45 ml) olive oil, divided

½ small onion, chopped

1 clove garlic, chopped

1 tsp (5 ml) fresh thyme leaves

½ tsp (2.5 ml) ground cumin

Pinch cinnamon

1 tbsp (15 ml) red wine vinegar

10 oz (283 g) cherry tomatoes, halved, crushed and drained

½ cup (125 ml) halved pitted Kalamata olives

3 tbsp (15 ml) pine nuts

½ cup (125 ml) crumbled feta cheese

1 tbsp (15 ml) za’atar (a Middle Eastern spice)

¼ cup (60 ml) roughly chopped fresh cilantro

Olive oil (optional)

Lemon wedges (optional)

Plain yogurt (optional)

Preparation:

Preheat oven to 350 F (177 C); line baking sheet with parchment paper. Slice eggplants in half lengthwise; sprinkle with coarse salt. Let stand for about 10 minutes. Using paper towel or clean tea towel, pat eggplants dry. Using spoon, scoop out flesh from eggplant, leaving about ¼ inch (0.6 cm) of flesh on the skin. Coarsely chop the eggplant flesh; set aside.

Place eggplants on prepared baking sheet, hollowed side up; season with salt and pepper. Brush eggplants with 2 tbsp (30 ml) of the olive oil. Bake on middle rack of oven for 20 minutes.

Meanwhile, in skillet, heat remaining olive oil over medium-high heat. Add reserved eggplant flesh; cook, stirring often, for 5 minutes. Add onion, garlic, thyme, cumin and cinnamon; cook, stirring often, for 2 minutes. Add vinegar, tomatoes, olives, pine nuts, feta and za’atar; cook, stirring often, for 2 minutes. Remove from heat, season with salt and pepper and stir in cilantro. Cover and keep warm.

Stuff hollowed eggplant skins with flesh mixture and drizzle with olive oil. Serve with lemon wedges and yogurt, if using. Serves 4.

From Canadian Living

This recipe from Canadian Living is quick, spicy and delicious. Make chicken meatballs and bake. Meanwhile, cook onion, garlic, ginger and spices in melted butter. Add cream, broth and passata and bring to a boil. Add cooked meatballs to sauce and cook for a few minutes to heat them through. Serve with chopped cilantro and naan bread.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents. Use butter that contains only cream, no colour. I used Better Than Bouillon for the stock, Paese Mio passata and Suraj naan—all are additive-free.

Bake the chicken meatballs

Add the cooked meatballs to the sauce to heat through

Serve meatballs and sauce with rice and naan

Ingredients:

Meatballs

1 lb (454 g) ground chicken

1 clove garlic, chopped

1 tbsp (15 ml) chopped fresh ginger

1 tsp (5 ml) chili powder

Salt and pepper

Sauce

3 tbsp (45 ml) unsalted butter or ghee

½ small onion, chopped

1 clove garlic, chopped

1 tbsp (15 ml) chopped fresh ginger

1 tbsp (15 ml) curry powder

1 ½ tsp (7.5 ml) ground cumin

1 tsp (5 ml) ground coriander

½ tsp (2.5 ml) chili powder

1 ¼ cup (312 ml) 35% whipping cream

1/3 cup (83 ml) chicken broth

1 cup (250 ml) passata

Salt and pepper

Chopped fresh cilantro

Naan bread (optional)

Preparation:

Meatballs

Preheat oven to 350 F (177 C). Line baking sheet with parchment paper. In bowl, mix chicken with garlic, ginger and chili powder. Season with salt and pepper. Using hands, form 12 meatballs; place 2 inches (5 cm) apart on prepared baking sheet. Bake until meatballs are cooked, about 15-20 minutes.

Sauce

Meanwhile, in nonstick skillet, heat butter over medium-low heat. Add onion, garlic and ginger; cook, stirring often, for 1 minute. Add curry powder, cumin, coriander and chili powder; cook, stirring often, for 1 minute. Stir in cream, broth and passata. Bring to boil; cook, stirring often, until sauce has thickened slightly, 3 to 5 minutes Add meatballs; cook for 1 to 2 minutes. Sprinkle with cilantro and serve with naan bread if desired. Serves 4.

From Canadian Living

This tasty recipe from Canadian Living can be on the table in less than half an hour. Make the sauce and set aside. Brown the pork and add and cook the vegetables. Add the cooked noodles, toss with sauce and serve garnished with scallions. Cook’s note: I used red pepper instead of carrots.

Avoiding Additives and Preservatives

I use Marukan rice vinegar and Lee Kum Kee sesame oil, which are additive-free. Unlike most soy sauce, tamari is preserved with alcohol instead of sodium benzoate.

Brown the pork

Make the sauce

Add the vegetables

Add the cooked noodles and sauce, heat through and serve

Ingredients:

¼ cup (60 m) light tamari sauce

2 tablespoons (30 ml) brown sugar

2 tablespoons (30 ml) rice vinegar

2 teaspoons (10 ml) cornstarch

1 teaspoon (5 ml) toasted sesame oil

2 teaspoons (10 ml) vegetable oil

1 clove garlic, finely chopped

2 teaspoons (10 ml) chopped fresh ginger

1 lb (454 g) ground pork

4 cups (1 L) thinly sliced napa cabbage

1 ½ cups (375 ml) grated carrots

8 oz (227 g) rice noodles

2 green onions, chopped

Preparation:

In small bowl, combine tamari, brown sugar, vinegar, 2 tbsp (30 ml) water, cornstarch and sesame oil until brown sugar has dissolved. Set aside.

In wok or large skillet, heat vege­table oil over medium heat. Add garlic and ginger; cook, stirring constantly, for 1 minute. Add pork; cook, stirring and breaking up meat with wooden spoon, until pork is no longer pink, about 5 minutes. Add cabbage and carrots; cook, stirring occasionally, until vegetables are tender, about 5 minutes.

Meanwhile, cook noodles according to package directions. Drain noodles and transfer to skillet. Pour in reserved tamari mixture, mix and toss to coat; cook for 1 minute. Divide among bowls and sprinkle each with green onions. Serves 4.

From Canadian Living

Mussels are inexpensive and quick to prepare, so they are perfect for a weeknight supper. In this recipe from Canadian Living, diced bacon is cooked and set aside while onion and garlic is cooked in the bacon drippings. Wine and bay leaves are added for a brief simmer and tomato paste is added. Once the liquid comes to a boil, add the mussels, cover the pot and steam until the mussels open, about 5 minutes. Sprinkle the mussels with the bacon and chopped parsley and serve with crusty bread. Cook’s note: If possible, use PEI mussels. They are plump and delicious at this time of year.

Avoiding Additives and Preservatives

Use bacon preserved with celery salt instead of nitrites. I use Free From brand. No Name tomato paste is additive-free. I use white wine from Frogpond Farm that has a sulfite level below 10 parts per million.

Wine and bacon-steamed mussels

Ingredients:

4 lb (2 kg) mussels

8 slices bacon, diced

1 onion, diced

4 cloves garlic, minced

2 ½ cups (625 ml) dry white wine

2 bay leaves

2 tbsp (30 ml) tomato paste

¼ tsp (1.25 ml) pepper

2 tbsp (30 ml) fresh parsley, chopped

Preparation:

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped. Set aside.

In Dutch oven over medium heat, cook bacon, stirring occasionally, until crisp, about 5 minutes. Using slotted spoon, transfer to paper towel–lined plate. Drain all but 1 tbsp (15 mml) fat from pan; cook onion, stirring occasionally, until softened, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add wine and bay leaves; simmer until reduced by half, about 5 minutes. Stir in tomato paste and pepper; return to boil. Add mussels; cover with tight-fitting lid and steam until mussels open, about 5 minutes.

Remove from heat; discard bay leaves and any mussels that do not open. Sprinkle with bacon and parsley. Serves 8.

From Canadian Living

Turmeric is a vibrant yellow spice that is said to have several health benefits, including reducing inflammation. In this recipe from Canadian Living, chicken thighs are tossed in turmeric, thyme and salt before being browned and set aside. In the same skillet, cook onion, ginger and garlic for a few minutes. Add rice and more turmeric, add water and stock and bring to a boil. Place reserved chicken on rice, cover skillet and bake about 25 minutes. Serve with a yogurt, lime and cilantro sauce and lime wedges, if desired. Cook’s note: I omitted the cilantro leaves and lime wedge garnish. If your ovenproof skillet doesn’t have a lid, cover the pan tightly with aluminum foil before putting it in the oven.

Avoiding Additives and Preservatives

Make sure your dried spices do not contain colour or anti-caking agents. I used Imagine Organic chicken stock and Astro Balkan-style yogurt. Use freshly squeezed lime juice.

Toss chicken with turmeric, thyme and salt

Brown chicken and set aside. Cook the onion, garlic and ginger, add rice, turmeric and liquid, return chicken to pan and bake.

Skillet turmeric chicken with rice, topped with yogurt lime cilantro sauce

Ingredients:

Chicken and rice

6-8 skinless boneless chicken thighs (about 1.4 lb/625 g)

2 tsp (10 ml) ground turmeric, divided

1 tsp (5 ml) dried thyme

1 tsp (5 ml) salt

2 tbsp (30 m) canola oil, divided

1 tbsp (15 ml) grated fresh ginger

2 cloves garlic, finely chopped

1 onion, chopped

1 ½ cups (375 ml) basmati rice, rinsed and drained

1 2/3 cups (415 ml) sodium-reduced chicken stock

1 cup (250 ml) water

¼ cup (60 ml) chopped cilantro

Lime wedges (optional)

Yogurt, lime and coriander sauce

1 cup (250 ml) 2% plain Greek yogurt

1 cup (250 ml) fresh cilantro leaves

1 tsp (5 ml) grated lime zest

1 tbsp (15 ml) lime juice

Preparation:

Sauce

In blender, combine yogurt, cilantro leaves, lime zest and lime juice. Season with salt and pepper. Blend until smooth. Makes about 1 cup.

Chicken and rice

Preheat oven to 425 F (218 C). In bowl, mix chicken thighs with 1 tsp (5 ml) of the turmeric, the thyme and salt. In large ovenproof skillet with lid, or large casserole dish, heat half of the oil over medium-high heat. Add chicken and cook until browned on all sides, 3 to 5 minutes. Transfer chicken to plate and set aside.

In same skillet, heat remaining oil over medium heat. Add ginger, garlic and onion and cook, stirring often, until onions are softened, 2 to 3 minutes. Add rice and remaining turmeric and cook, stirring constantly, for 30 seconds. Pour in chicken broth and 1 cup (250 ml) water. Bring to boil. Place reserved chicken on rice.

Cover skillet and bake until rice has absorbed all the liquid, 20 to 25 minutes. Sprinkle with cilantro. Serve with yogurt, lime and cilantro sauce and with lime wedges, if desired. Serves 4-6.

From Canadian Living

If you are looking for a way to squeeze every last drop of goodness out of the holiday turkey, try this turkey barley soup recipe from Canadian Living’s 20th Anniversary Cookbook. Reserve about 4 cups (1 L) of cubed cooked turkey and then make broth from the turkey carcass. Add carrots, celery and pearl barley to the strained stock and cook until the vegetables and barley are tender. Add the cooked turkey and corn and simmer for a minute or two until heated through.

Avoiding Additives and Preservatives

I use Imagine Organic chicken stock and Unico or Blue Menu tomatoes. Frozen corn kernels are usually additive free.

Turkey barley soup

Ingredients:

Broth

1 onion, chopped

2 carrots, chopped

1 bay leaf

10 peppercorns

¼ cup (60 ml) parsley stalks

1 turkey carcass

8 cups (2 L) water

10 oz (284 ml) chicken stock

19 oz (540 ml) canned tomatoes

Soup

1 cup (250 ml) sliced carrots

½ cup (125 ml) sliced celery

1/3 cup (85 ml) pearl barley

4 cups (1 L) cubed cooked turkey

½ cup (125 ml) corn kernels

Salt and pepper

2 tbsp (30 ml) chopped fresh parsley

Preparation:

Broth

In stockpot, combine onion, carrots, bay leaf, peppercorns, parsley, turkey carcass, water, chicken stock and tomatoes; bring to boil. Reduce heat and simmer for 2 ½ hours. Strain.

Soup

In clean stockpot, combine strained turkey broth, carrots, celery and pearl barley; simmer for 30 minutes or until barley and vegetables are tender.

Add turkey and corn; cook for 1 minute or until heated through. Season with salt and pepper to taste. Ladle into bowls; garnish with parsley. Serves 6.

From Canadian Living’s 20th Anniversary Cookbook