Entries tagged with “Canadian Living”.


This recipe from Canadian Living combines pork tenderloin and vegetable skewers with sweet potatoes that have been cooked, sliced and grilled. You can steam or microwave the potatoes in advance and slice and refrigerate them until ready to barbecue. If you are using wooden skewers, be sure to soak them for at least 30 minutes in water so they don’t burn up on the grill.

Avoiding Additives and Preservatives:

I use President’s Choice Old-Fashioned Dijon mustard and pure honey.

Mustard-glazed pork skewers with grilled sweet potatoes

Ingredients:

2 medium sweet potatoes, (about 800 g), peeled and cut crosswise in ½ -inch (1 cm) slices

1 tbsp (15 ml) olive oil

1 tsp (5 ml) chopped fresh thyme

¼ tsp (1 ml) each salt and pepper

2 tbsp (30 ml) grainy mustard

1 tbsp (15 ml) hot mustard

2 tsp (10 ml) liquid honey

1 clove garlic, minced

1 lb (454 g) pork tenderloin, trimmed and cut in ¾ -inch (2 cm) cubes

Half red onion, cut in 1-inch (2.5 cm) chunks

Preparation:

In shallow saucepan, pour enough water to come 1 inch (2.5 cm) up side of pan; bring to gentle simmer. Place sweet potato in steamer insert; set in saucepan. Cover and steam until tender, about 10 minutes. Instead of steaming the potatoes, you can pierce them with a fork and microwave on high, turning once, until tender-crisp, about 4 minutes. Let them cool slightly, then peel, slice and grill as directed.

Transfer sweet potatoes to rimmed baking sheet. Brush with 2 tsp (10 ml) of the oil; sprinkle with thyme and half each of the salt and pepper. Set aside.

Meanwhile, stir together grainy mustard, hot mustard, honey and garlic; set aside.

In bowl, toss pork with onion, 1 tbsp (15 ml) of the mustard mixture and the remaining oil, salt and pepper. Alternating pork and onion, thread onto metal or soaked wooden skewers.

Place skewers and sweet potatoes on greased grill over medium-high heat; close lid and grill, turning once and brushing skewers with remaining mustard mixture, until potatoes are tender and juices run clear when pork is pierced, about 10 minutes. Serves 4.

From Canadian Living

The Canadian Living Summer Collection is now available on newsstands and it contains more than 100 great summer main dish and side salads. This recipe features mini potatoes and green beans tossed in a tangy chive and caper vinaigrette, topped with sliced pork rib chops.

Avoiding Additives and Preservatives

Look for additive-free capers, and mustard, such as Unico brand capers and President’s Choice Old-Fashioned Dijon.

Combine vinaigrette ingredients

Toss potatoes and green beans with vinaigrette

Top salad with sliced pork rib chops

Ingredients:

Chive Caper Vinaigrette

2 tablespoons (30 ml) extra-virgin olive oil

4 ½ (23 ml) teaspoons white vinegar

1 tablespoon (15 ml) chopped rinsed drained capers

1 tablespoon (15 ml) grainy mustard

1 clove garlic, minced

2 tablespoons (30 ml) chopped chives

1 teaspoon (5 ml) liquid honey

Salad

4 cups (1 L) green beans, trimmed

365 g mini potatoes (13 oz, about 24)

4 bone-in pork rib chops (3/4 inch/1.9 cm thick), trimmed

1 tablespoon (15 ml) extra-virgin olive oil

1 ½ (7.5 ml) teaspoon toasted caraway seeds , crushed

½ (2.5 ml) teaspoon each salt and pepper

Preparation:

Chive Caper Vinaigrette

In small bowl, whisk together oil, vinegar, capers, mustard, garlic, chives and honey.

Salad

In large pot of boiling lightly salted water, cook green beans until tender-crisp, 1 to 2 minutes. Using slotted spoon, transfer green beans to bowl of ice water to chill. Drain well; pat dry. Set aside.

In same pot, return water to boil; cook potatoes until fork-tender, about 15 minutes. Drain. Let cool enough to handle; cut potatoes in half.

Meanwhile, rub pork all over with oil, caraway seeds, salt and pepper. In nonstick skillet, cook over medium heat, flipping once, until juices run clear when pork is pierced and just a hint of pink remains inside, 6 to 7 minutes. Transfer to cutting board; tent with foil. Let rest for 5 minutes before slicing. Discard bones.

Assembly: In large bowl, toss together green beans, potatoes and Chive Caper Vinaigrette; divide among plates. Top with pork. Serves 4.

From Canadian Living

This is a great recipe that uses buttermilk and pickle juice in a marinade that yields moist and delicious chicken. After marinating the chicken, place it on a sheet pan with carrots and potatoes. Roast for 40 minutes, then add cherry tomatoes and roast for another 10 minutes or until chicken is done. Remove the chicken and set it aside. Scatter kale (I used hardy mixed greens) over the vegetables and broil until the greens and vegetables are slightly charred. I used regular mini potatoes instead of mini sweet potatoes.

Avoiding Additives and Preservatives

Many pickles contain preservatives. I used juice from a jar of Putter’s dill pickles. Make sure the smoked paprika doesn’t contain colour, flavour or anti-caking agents. I used Syren brand.

After marinating in buttermilk and pickle juice, roast chicken and vegetables

Remove chicken and scatter greens over vegetables

Broil until green begin to wilt and vegetables are slightly charred

Sheet pan buttermilk chicken

Ingredients:

Marinade

1¼ cups (310 ml) buttermilk

⅓ cup (82.5 ml) pickle juice (from dill pickles or cornichons)

Half onion, thinly sliced

5 cloves garlic, smashed

1½ tsp (7.5 ml) kosher salt

½ tsp (2.5 ml) each smoked paprika and pepper

Chicken and vegetables

1 whole chicken (about 1.5 kg/3.3 lbs), cut in 8 pieces (or 2 each bone-in skin-on chicken breasts and legs, halved)

1 bunch carrots (with stems), leaves trimmed

1 680 g (1.5 lb) bag mini sweet potatoes, halved diagonally

¼ cup (60 ml) extra-virgin olive oil, divided

½ tsp (2.5 ml) each salt and pepper, divided

12 cherry tomatoes

1 bunch kale, stemmed and torn in large pieces

Preparation:

Marinade

In large resealable plastic bag, combine buttermilk, pickle juice, onion, garlic, salt, paprika and pepper.

Add chicken to marinade; seal bag. Massage to evenly coat. Place on baking sheet; refrigerate for 3 hours or overnight. Bring to room temperature before roasting.

Preheat oven to 425°F (218°C). Line baking sheet with parchment paper. Halve any larger carrots lengthwise. On pan, toss together carrots, sweet potatoes, 2 tbsp (30 ml) of the oil and ¼ tsp (1.25 ml) each of the salt and pepper.

Drain chicken, discarding marinade; pat dry with paper towel. Place in large bowl. Drizzle with remaining 2 tbsp (30 ml) oil; sprinkle with remaining ¼ tsp (1.25 ml) each salt and pepper, tossing to coat. Arrange over vegetables. Roast until chicken is browned and vegetables are tender, about 40 minutes, adding tomatoes during last 10 minutes of cooking. Transfer chicken to plate; loosely cover with foil.

Broil vegetables for 2 minutes; remove from oven. Scatter kale over vegetables, gently tossing to coat. Broil until kale is crisp and vegetables are slightly charred, 2 to 3 minutes. Serves 4-6.

From Canadian Living

This tasty recipe from the March issue of Canadian Living can be on the table in about 40 minutes. Cook onion and garlic, add tomato paste, wine, tomatoes and sugar and simmer until thickened. Cook the pasta and then add the mussels to the sauce and cook until they open, about 5 minutes. Add the cooked pasta to the mussels and sauce and serve with crusty bread.

Avoiding Additives and Preservatives

Use butter that contains only cream. I used No Name tomato paste and Unico tomatoes. You can skip the wine or use one that contains only naturally occurring sulfites. I used a white wine from  Frogpond Farm.

The sauce comes together quickly; simmer for a few minutes until it thickens.

Steam the mussels and then add the cooked noodles.

Ingredients:

2.2 lbs (1 kg) mussels

2 tbsp (30 ml) butter

2 tbsp (30 ml) olive oil

1 onion, chopped

3 cloves garlic, minced

¾ tsp (3 ml) salt

Pinch pepper

¼ tsp (1 ml) hot pepper flakes (optional)

2 tbsp (30 ml) tomato paste

¾ cup dry (185 ml) white wine

1 14-oz can (398 ml) no-salt-added diced tomatoes

1 tsp (5 ml) granulated sugar

8 oz (225 g) dried fettuccine

3 tbsp (45 ml) chopped parsley

Preparation:

Using stiff brush, scrub mussels; remove any beards. Discard any mussels that do not open when tapped. Set aside.

In large pot, melt butter and oil over medium heat; cook onion, garlic, salt, pepper and hot pepper flakes, stirring often, until softened, about 8 minutes. Stir in tomato paste; cook for 1 minute. Add wine and cook for 1 minute.

Add tomatoes and sugar; bring to boil. Reduce heat to medium-low; cover and cook until slightly thickened, stirring occasionally, about 10 minutes.

Add mussels, stirring to coat. Increase heat to medium; cover and cook until mussels open, about 5 minutes. Discard any mussels that remain closed.

Meanwhile, in large pot of boiling water, cook pasta according to package directions; drain.

Add pasta to mussel mixture; stir to coat. Divide among bowls and sprinkle with parsley. Serves 4.

From Canadian Living

I love sheet pan dinners. A protein, some veggies a nice sauce and dinner is ready. If you line the baking sheet with parchment or heavy-duty foil, you can even avoid washing it! This recipe from Canadian Living is quick, healthy and colourful. Make a quick vinaigrette with wine vinegar, mustard and shallots and toss some of it with green beans and cherry tomatoes. Place salmon on the lined baking sheet, surround it with the beans and tomatoes and bake until the fish is cooked through. Top with olives, capers and parsley and serve.

Avoiding Additives and Preservatives

I used Eden Organic red wine vinegar and President’s Choice Old Fashioned Dijon. Unico caper are additive-free, as are Silver Leaf Kalamata olives.

Arrange salmon, beans and tomatoes on a lined baking sheet

Bake until the salmon is cooked through

Sheet pan Mediterranean salmon

Ingredients:

¼ cup (60 ml) olive oil

3 tbsp (45 ml) red wine or white wine vinegar

1 tbsp (15 ml) grainy mustard

1 shallot, finely chopped

½ tsp (2.5 ml) each salt and pepper

1 skin-on salmon fillet, about 1 lb (454 g)

¼ tsp (1.25 ml) each salt and pepper

3 cups (750 ml) green beans, trimmed

3 cups (75 ml) cherry tomatoes

¼ cup (60 ml) chopped parsley

¼ cup (60 ml) pitted black olives

Caper berries for garnish

Preparation:

Preheat oven to 425 F (218 C). Line baking sheet with parchment paper.

For the vinaigrette, whisk together oil, vinegar, mustard, shallot, salt and pepper in a small bowl. Reserve ¼ cup (60 ml).

Arrange salmon, skin side down, on prepared pan; sprinkle with salt and pepper. Toss green beans and cherry tomatoes with remaining vinaigrette and then scatter them around the salmon.

Bake until fish flakes easily when tested and vegetables are tender, 12 to 15 minutes. Flake fish into large pieces. Sprinkle with parsley, olives and capers (if using).

Divide fish and vegetables among plates; drizzle with reserved vinaigrette. Serves 4.

From Canadian Living

This recipe from Canadian Living cooks everything – chicken thighs, potatoes and greens – on a baking sheet. It’s quick, tasty and clean-up is a snap.

Avoiding Additives and Preservatives

Check the seasoning to make sure it doesn’t contain additives or anti-caking ingredients. I made my own, mixing 2 tsp (10 ml) oregano, ½ tsp (2.5 ml) thyme, 1 ½ tsp (7.5 ml) onion power, 2 tsp (10 ml) garlic powder, 1 tsp (5 ml) rosemary, pepper and salt.

Place ingredients on a baking sheet

Toss cooked chicken and potatoes with watercress or arugula

Sheet pan Greek chicken and lemony potatoes

Ingredients:

8 bone-in skin-on chicken thighs (about 2.4 lbs/1.1 kg)

4 yellow-fleshed potatoes, scrubbed and cut in 1-inch (2.54-cm) thick rounds

3 cloves garlic, smashed

3 tablespoons (45 ml) olive oil

¼ cup (60 ml) Greek seasoning

½ teaspoon (2.5 ml) each salt and pepper

1 lemon, halved

4 cups (1 L) watercress or arugula

Preparation:

Preheat oven to 450°F (232°C). Line baking sheet with parchment paper. On pan, toss together chicken, potatoes, garlic and oil to coat; sprinkle with Greek seasoning, salt and pepper. Arrange in single layer with chicken skin side up. Add lemon, cut side up. Roast, rotating pan halfway through, until juices run clear when chicken is pierced and potatoes are tender, 35 to 40 minutes.

Add watercress; toss to combine (if substituting arugula for the watercress, there’s no need to return the pan to the oven. Just toss and serve). Return to oven; roast just until watercress is wilted, 1 to 2 minutes. Squeeze lemon over top; discard lemon halves. Divide chicken, potatoes and watercress among plates. Serves 4.

From Canadian Living

This recipe from Canadian Living combines ground meat with cucumber, yogurt, harissa paste, honey, lemon juice, garlic, mint, coriander and cumin, yielding a flavourful and moist burger. Instead of chicken, you could use ground lamb or beef. Serve the burgers in a bun or on top of pitas with the cucumber yogurt sauce and lots of fresh toppings.

Avoiding Additives and Preservatives

Look for plain yogurt with no preservatives and use fresh lemon juice. Check the ground cumin to make sure it does not contain colour or anti-caking agents. Ozery Bakery pitas contain no artificial colours, flavours or preservatives. Additive-free harissa is hard to find, but you can make your own; the recipe is below. La Costeña canned chipotles do not contain preservatives.

The cucumber yogurt sauce goes into the burgers and is also a topping

Top your burgers with cucumber, avocado, radishes, onion, tomatoes and feta

Grill burgers until cooked through

Mediterranean Chicken Burgers

Ingredients:

Harissa

2 tablespoons (30 ml) sweet paprika

1 chipotle in adobo, minced, plus 1 teaspoon (5 ml) adobo sauce

2 garlic cloves, minced

2 teaspoons (10 ml) ground cumin

2 teaspoons (10 ml) ground caraway

2 tablespoons (30 ml) extra-virgin olive oil

Burgers

¼ cup (60 ml) shredded English cucumber

½ cup (125 ml) plain Greek yogurt

1 ½ teaspoon (7.5 ml) harissa paste

1 ½ teaspoon (7.5 ml) liquid honey

½ teaspoon (2.5 ml) lemon juice

1 lb (450 g) lean ground chicken, beef or lamb

2 cloves garlic, minced

1 egg, lightly beaten

2 tablespoons (30 ml) finely chopped fresh mint

1 tablespoon (15 ml) ground coriander

2 teaspoons (10 ml) ground cumin

1 teaspoon (5 ml) salt

4 pita pockets

Toppings (optional)

Sliced radishes, cucumber ribbons, chopped tomatoes, sliced avocado, crumbled feta cheese, sliced red onion or fresh sprouts

Preparation:

Harissa

In a mortar, combine the paprika, chipotle, adobo sauce, garlic, cumin, caraway and olive oil and pound until a paste forms.

Burgers

Squeeze excess moisture from cucumber. In small bowl, mix together cucumber, yogurt, harissa, honey and lemon juice.

In large bowl, mix together ¼ cup (60 ml) of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.

Shape mixture into four ½-inch (1.27-cm) thick patties (Make-ahead: Layer patties between parchment paper in airtight container; refrigerate for up to 24 hours.)

Place patties on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 160°F (71°C), 8 to 10 minutes.

Place pitas on grill, turning once, until warmed through, about 1 minute. Spread some of the yogurt mixture on pitas. Top pitas with patties and toppings (if using). Serves 4.

From Canadian Living

Salmon with Winter Slaw

Amid all the holiday feasting, you may start to crave some lighter fare. This salmon with winter slaw, adapted from Canadian Living, fits the bill nicely. Whip up the dressing and mix it with the slaw; let it stand for 30 minutes to slightly wilt the cabbage and kale. Then roast the salmon until just cooked through. I used green cabbage instead of red and peanuts instead of cashews and they worked well.

Avoiding Additives and Preservatives

Use natural honey and Dijon without sulfites; I use President’s Choice Old-Fashioned Dijon. Make sure the nuts, coriander and Parmesan do not contain preservatives or colour.

Dress the salad and let stand for 30 minutes

Salmon with winter slaw

Ingredients:

Dressing

¼ cup (60 ml) + 2 tbsp (30 ml) cider vinegar

2 tablespoons (30 ml) liquid honey

1 tablespoon (15 ml) Dijon mustard

½ teaspoon (2.5 ml) salt

¼ teaspoon (1.25 ml) pepper

½ cup (125 ml) vegetable oil

Winter Slaw

8 cups (2 L) packed thinly sliced red cabbage

4 cups (1 L) packed thinly sliced kale

1 cup (250 ml) raisins

1 cup (250 ml) chopped unsalted cashews, toasted

½ cup (125 ml) packed thinly sliced red onion

½ cup (125 ml) crumbled Parmesan cheese

Salmon

Skin-on salmon fillets (about 4.4 to 6.6 lbs/2 to 3 kg total)

1 (15 ml) tablespoon vegetable oil

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) pepper

fresh parsley (optional)

lemon wedges (optional)

Preparation:

Preheat oven to 425°F (218°C).

Dressing: In small bowl, whisk together vinegar, honey, mustard, salt and pepper; gradually whisk in oil until blended.

Winter Slaw: In large bowl, toss together cabbage, kale, raisins, cashews, red onion and Parmesan; add dressing, tossing to coat. Let stand for 30 minutes.

Salmon: Meanwhile, arrange fish, skin side down, on large rimmed baking sheet; drizzle with oil. Sprinkle fish with salt, coriander and pepper, pressing lightly to adhere. Bake just until opaque, 8 to 10 minutes; turn oven to broil. Broil until fish is browned and flakes easily when tested, 4 to 6 minutes. If you prefer not to broil the fish, heat oil in an oven-proof skillet over high heat and sear the salmon for a minute on each side (start with the skin side up). Then place the skillet in the oven and bake until the salmon is done. Remember that the fish will keep cooking after you take it out of the oven, so don’t be afraid to remove it while it’s still slightly pink in the centre.

Sprinkle with parsley (if using). Serve with Winter Slaw and lemon wedges (if using). Makes 6 to 10 servings.

From Canadian Living

Nicoise salad usually features tuna, but this recipe from Canadian Living uses rainbow trout, which is a nice change. Hard boil eggs, cook green beans and mini potatoes, sauté or bake the fish, arrange on a plate with greens, olives and tomatoes and drizzle with a lemon and tarragon dressing.

Avoiding Additives and Preservatives

Use freshly squeezed lemon juice and natural honey. I used President’s Choice Old-Fashioned Dijon and green garlic-stuffed olives; both are additive-free.

Cook the green beans until tender-crisp

Use the same water to cook the mini potatoes

Saute or bake the trout

Make the lemon-tarragon vinaigrette

Trout Nicoise Salad

Ingredients:

4 eggs

8 oz (225 g) green beans, trimmed

10 mini Yukon Gold potatoes

2 trout fillets, (1 lb/450 g total), halved crosswise

¼ tsp (1 ml) salt

¼ tsp (1 ml) pepper

1/3 cup (75 ml) extra-virgin olive oil

¼ cup (60 ml) lemon juice

2 tsp (10 ml) finely chopped fresh tarragon

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) liquid honey

4 cups (1 L) baby salad greens

20 nicoise olives

2 small tomatoes, cut in 6 wedges each

Preparation:

Pour enough cold water into a saucepan to come at least 1 inch (2.5 cm) above eggs. Cover and bring to boil over high heat. Immediately remove from heat; let stand for 18 minutes.

Drain and run cold water over eggs for 1 minute; drain and peel off shells. Cut eggs in half lengthwise.

Meanwhile, in large pot of boiling lightly salted water, blanch green beans until tender-crisp, about 1 minute. Remove with tongs to bowl of ice water to cool; drain.

Add potatoes to same pot of boiling water; cook until tender, about 12 minutes. Drain and cut in half.

Sprinkle trout with half each of the salt and pepper. In large skillet, heat ½ tsp (2.5 ml) of the oil over medium-high heat; cook trout, turning once, until fish flakes easily when tested with fork, about 4 minutes.

Meanwhile, in small bowl, combine lemon juice, tarragon, mustard, honey and remaining salt and pepper. Gradually drizzle in remaining oil, whisking until emulsified.

Divide eggs, green beans, potatoes, salad greens, olives and tomatoes among 4 plates. Top each with 1 piece of trout; drizzle each with one-quarter of the dressing. Serves 4.

From Canadian Living

I prefer chicken or salmon burgers to beef, so I was looking forward to trying these chicken burgers from Canadian Living. I wasn’t disappointed — these are easy to make, hold together well and are moist and flavourful, thanks to the cheese, basil and sun dried tomatoes.

Avoiding Additives and Preservatives

Check the cheeses, buns, breadcrumbs and sun dried tomatoes for additives and preservatives. Genuine parmesan cheese is additive free. I used Tre Stelle bocconcini cheese, 4C panko breadcrumbs, D’Italiano buns and Aurora sun dried tomatoes.

These chicken burgers contain parmesan cheese and sun dried tomatoes

Serve burgers with tomato, basil and bocconcini

Ingredients:

4 slices bocconcini cheese (one 4-oz/125 g ball)

1 plum tomato sliced

4 fresh basil leaves

4 hamburger buns

Patties

1 lb (454 g) boneless skinless chicken thighs

1 egg

1 tablespoon (15 ml) water

½ onion grated

2 garlic cloves minced

1/3 cup (75 ml) grated Parmesan cheese

¼ cup (60 ml) dry breadcrumbs

2 tablespoons (30 ml) chopped fresh basil

2 tablespoons (30 ml) oil packed sun dried tomatoes

¼ teaspoon (1 ml) salt and pepper

Preparation:

Patties: In food processor, pulse chicken until coarsely ground; set aside.

In large bowl, beat egg with water; stir in onion, garlic, Parmesan cheese, bread crumbs, basil, sun-dried tomatoes, salt and pepper. Mix in chicken. Shape into four ¾ -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 reads 165°F (74°C), 12 to 14 minutes.

Sandwich burgers, Bocconcini, tomato and basil in buns. Serves 4.

From Canadian Living