Adding fresh apples to this muffin batter is a nice way to incorporate fruit in a baked treat. Dried cranberries add a touch of tartness, but you can use raisins or any other dried fruit.
Portion size12 servings
Credits :Canadian Living Magazine: March 2013
large-flake rolled oats
natural wheat bran
light brown sugar
1 1/2 teaspoon
chopped cored peeled
Per muffin: about
Total fat11 g
Saturated fat1 g
Total carbohydrate36 g
In large bowl, mix together buttermilk, rolled oats, cranberries and wheat bran; let stand for 15 minutes. Stir in honey, oil, sugar and egg.
Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture just until combined. Stir in apple.
Divide among 12 paper-lined muffin cups. Bake in 375?F (190?C) oven until tops are firm to the touch, 16 to 18 minutes. Let cool in pan on rack for 5 minutes. Remove from pan to rack; let cool completely.
There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
cored and diced
peeled and diced
and cayenne pepper
bottle clam juice
whipping cream 35%
skinless salmon fillets
cut in 3/4-inch (2 cm) chunks
(about 24) peeled and deveined
(about 120 g), halved horizontally
per each of 8 servings: about
Total fat23 g
Saturated fat9 g
Total carbohydrate16 g
In slow cooker, combine fennel, potatoes, onion, celery, bay leaves, thyme, salt, pepper and cayenne pepper; stir in clam juice and 2 cups water. Cover and cook on low until fennel and potatoes are tender, about 8 hours.
Discard bay leaves. Whisk cream with cornstarch until smooth; stir into slow cooker. Stir in salmon, shrimp and scallops. Cover and cook on high until slightly thickened and fish flakes easily when tested with fork, about 30 minutes. Gently stir in parsley.
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.