The flavours of barbecue chicken and homemade cranberry sauce become one in this sweet sauce. Serve it alongside a turkey dinner for a modern spin on jelly. It's also lip-smackingly good on the leftover-turkey sandwiches!
Prep time25 minutes
Total time1 hour & 30 minutes
bottled strained tomatoes (passata)
red wine vinegar
1 1/2 teaspoon
fresh or frozen
In saucepan, bring strained tomatoes, brown sugar, molasses, vinegar, onion powder, garlic powder, salt and 1/4 cup water to boil. Reduce heat and simmer, stirring occasionally, until slightly thickened, about 15 minutes. Add cranberries; cook, stirring occasionally, until cranberries are beginning to break down, about 10 minutes. Let cool completely, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
This recipe calls for medium heat, but depending on your stove, you may need to adjust the temperature to achieve the perfect golden-brown colour. Start by preheating your skillet and testing the temperature on a single pancake.
Portion size14 servings
Credits :Canadian Living Magazine: April 2016
1 1/2 cup
each baking powder and
1 3/4 cup
per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate11 g
In large bowl, whisk together flour, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, egg, butter and vanilla; whisk into flour mixture until combined yet slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium heat. Working in batches and brushing pan with remaining oil as necessary, drop batter by 1/4 cup, spreading slightly; cook until bubbles form on tops, about 3 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to rimmed baking sheet; cover with foil and keep warm in 250°F (120°C) oven until ready to serve.
Whole wheat Buttermilk Pancakes Substitute 3/4 cup of the all-purpose flour with all-purpose whole wheat flour.
Banana Buttermilk Pancakes Top each pancake with about 1 tbsp chopped banana (about 1 banana total) before turning.
Blueberry Buttermilk Pancakes Top each pancake with about 1 tbsp fresh or frozen blueberries (about 3/4 cup total) before turning.
Serve these spring rolls with hoisin or plum sauce for dipping and a sprinkling of chopped peanuts and fresh cilantro for a Thai-inspired garnish.
Prep time20 minutes
Total time1 hour
deveined peeled large shrimp
(31 to 40 count), coarsely chopped
, thinly sliced
frozen phyllo puff pastry
Per piece: about
Total fat10 g
Saturated fat5 g
Total carbohydrate15 g
In large nonstick skillet or wok, heat sesame oil over medium-high heat; sauté coleslaw until tender-crisp, about 2 minutes. Add shrimp, garlic and ginger; sauté until shrimp are slightly pink and opaque, about 2 minutes.
Add green onions, cilantro and salt; sauté for 1 minute. Scrape into bowl; refrigerate until lukewarm, about 20 minutes. Drain, discarding any excess liquid.
Place 1 sheet of the phyllo on work surface; keep remaining sheets covered with damp towel (to prevent drying out). Lightly brush phyllo with some of the butter. Top with second sheet of the phyllo; lightly brush with some of the remaining butter. Cut layers in half lengthwise. Spoon 1/4 cup of the shrimp mixture onto 1 short end of each half; roll up phyllo, 1 half at a time, folding in ends. Arrange, seam side down, on parchment paper–lined rimmed baking sheet; lightly brush with some of the remaining butter. Repeat with remaining phyllo, butter and shrimp mixture. Bake in 400°F oven until golden, about 18 minutes. Serve warm.
A sweet glaze makes grilled chicken shine—literally! Be sure to use skinless thighs, which cook faster, or the glaze will burn before the chicken is done. Our Orange Quinoa Salad is the perfect side to pair with this juicy main.
Portion size4 servings
Credits :Canadian Living Magazine: August 2014
bone-in chicken thighs
skin removed (about 8 pieces)
PER SERVING: about
Total fat13 g
Saturated fat4 g
Total carbohydrate16 g
In bowl, whisk together fig spread, vinegar, mustard and 1/4 tsp each salt and pepper until smooth. Toss half of the mixture with chicken to coat.
Place chicken on greased grill over medium-high heat; close lid and grill, turning once and brushing with remaining fig mixture, until juices run clear when chicken is pierced, 12 to 15 minutes.
The best part about this classic poutine? The gravy is made using store-bought broth, so you don't have to make your own. With a few added aromatics, it has all the intense, meaty flavour of homemade. If you're really pressed for time, use frozen fries and be done in about 30 minutes.
Portion size8 servings
Credits :Canadian Living Magazine: July 2014
(such as russet)
dried morel mushrooms
sodium-reduced beef broth
sodium-reduced chicken broth
per serving: about
Total fat39 g
Saturated fat14 g
Total carbohydrate51 g
Gravy: In small bowl, pour warm water over mushrooms; let stand until softened, about 15 minutes.
Meanwhile, in Dutch oven, heat oil over medium heat; cook onion, shallots, garlic, tomato paste and thyme until onions and shallots are softened and golden, about 5 minutes. Stir in beef broth, chicken broth, peppercorns, vinegar, sugar, Worcestershire sauce, sage, salt, mushrooms and mushroom soaking liquid; bring to boil. Reduce heat and simmer, stirring occasionally, for 15 minutes. Strain through fine-mesh sieve into large glass measure. Discard onion mixture.
In same Dutch oven, melt butter over medium heat; add flour, whisking constantly, until mixture forms smooth paste and is pale butterscotch colour, about 4 minutes. Whisk in reserved broth mixture; bring to boil. Reduce heat and simmer, whisking constantly, until thickened, about 5 minutes.
In deep fryer or deep pot, pour enough oil to come no more than halfway up side; heat until deep-fryer thermometer reads 375 F (190 C) or 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Meanwhile, scrub potatoes; cut lengthwise into 1/4-inch (5 mm) thick slices. Stacking 2 or 3 at a time, cut lengthwise into 1/4-inch (5 mm) wide sticks. Pat dry.
Working in small batches, blanch potatoes in oil until barely golden, 30 to 45 seconds. Transfer to paper towel–lined baking sheet to drain.
Working in batches, return potatoes to oil and fry until tender and golden, 4 to 5 minutes. Transfer to paper towel–lined baking sheet to drain.
Divide half of the cheese curds among 8 bowls; top each with some of the fries and the remaining cheese curds. Top with gravy.