Our easy fish casserole is adapted from Rose Murray's Secrets of the Sea (Grosvenor House, 1989).
Portion size4 servings
all purpose flour
(about 1/4 lb/125 g)
sweet green pepper
pitted black olives
hot pepper flakes
salt and pepper
Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.
Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.
Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.
This mild, sweet curry has all the comforting flavours of a curry without too much spice, making it a great choice for the entire family. Serve over steamed rice or with warmed naan bread.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
sodium-reduced chicken broth
smooth peanut butter
mild curry paste
peeled and cut in 1-inch (2.5 cm) chunks
boneless skinless chicken thighs
fresh cilantro leaves
per each of 8 servings: about
Total fat21 g
Saturated fat11 g
Total carbohydrate22 g
In slow cooker, whisk together coconut milk, broth, peanut butter, ginger, curry paste and garlic; stir in potatoes, onion, salt and pepper. Cover and cook on low until potatoes are tender, 7 to 8 hours.
Whisk cornstarch with 2 tbsp water; stir into slow cooker. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced and sauce is thickened, about 40 minutes. Stir in green onions, cilantro, lime zest and lime juice.
This noodle dish gets its signature bright yellow colour from golden turmeric. We've substituted leaner pork tenderloin for the traditional barbecued pork (but if you can find the real thing, it's definitely worth using). This recipe yields a lot, so be sure to use a wok or your largest nonstick skillet.
Portion size6 servings
Credits :Canadian Living Magazine: February 2015
trimmed and sliced in thin strips
sodium-reduced soy sauce
(about 1/32-inch/1 mm thick)
(21 to 24 count), peeled and deveined
sweet red pepper
cut in 1-1/2-inch (4 cm) lengths
per each of 6 servings: about
Total fat7 g
Saturated fat1 g
Total carbohydrate46 g
In bowl, stir together pork, 2 tsp of the soy sauce, the sesame oil, pinch of the salt and the pepper. Cover and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)
Meanwhile, place vermicelli in large heatproof bowl; add enough boiling water to cover and soak according to package instructions. Drain and rinse under cold water; drain well.
In wok or large nonstick skillet, heat 1 tsp of the vegetable oil over medium-high heat; cook eggs, stirring, just until set, about 1 minute. Scrape onto plate. Wipe out wok. Add 1 tsp of the vegetable oil to wok; saut? shrimp over medium-high heat until pink and opaque throughout, about 2 minutes. Remove to plate. Add 1 tsp of the vegetable oil to wok; saut? pork mixture over medium-high heat until just a hint of pink remains inside, about 3 minutes. Remove to plate.
Add remaining vegetable oil to wok; saut? onion, red pepper and garlic over medium-high heat until pepper is tender-crisp, about 2 minutes. Add vermicelli, egg, shrimp, pork, green onions, curry powder, turmeric, sugar and remaining soy sauce and salt. Cook, stirring and tossing, until well combined and heated through, about 3 minutes. Add bean sprouts; cook, stirring, until softened, about 1 minute.
Change it up - Vegetarian Singapore Noodles: Omit shrimp. Substitute 1 pkg (350 g) extra-firm tofu, drained and cut in 1/2-inch (1 cm) cubes, for the pork; continue with recipe as directed.
Adding fresh rapini and sausage to a Puttanesca-inspired sauce for lasagne is a perfect recipe to serve for heartier appetites at any kind of reunion. With only 20 minutes to prep you can make this the night before and pop it in the oven right before your guests arrive, leaving no fuss or muss the day of the party.
Prep time20 minutes
Cooking time40 minutes
Total time1 hour
Portion size4 servings
pkg. (340 g)
Catelli Express® Lasagne
of our choice (Italian and spicy are true favourites)
, thinly diced
(100 mL) whole black
In a non-stick skillet, sauté sausages for 2 minutes on each side, or until golden brown. Set aside and slice.
In same skillet, heat diced onions for 5 minutes. Add garlic clove and tomato sauce. Cook on low heat for about 10 minutes and add sliced sausage. Remove garlic clove.
Prepare rapini by separating leaves from their stalk; discard leaves. Cut and discard 1 cm off the foot of each stalk; set stalks aside.
Spread a thin layer of tomato sauce on the bottom of a large rectangular baking dish. Lay lasagne noodles on top of sauce, ensuring edges of noodles do not overlap. Ladle one-third of tomato sauce, black olives, rapini stalks and sausage over lasagne noodles.
Layer three times and finish by pouring remaining tomato sauce and black olives on top of noodles along with grated cheese.
Bake in the oven at 350° F for about 30 minutes.
Switch to "broil" for about 5-10 minutes before serving.
These wings can get sticky as they bake, so line your baking sheet with greased nonstick foil or parchment paper for easy turning.
Portion size24 servings
Credits :Canadian Living Magazine: March 2016
salt and pepper
all-purpose flour or
per piece: about
Total fat4 g
Saturated fat1 g
Total carbohydrate1 g
In bowl, sprinkle chicken with salt and pepper. Sprinkle with flour; toss to coat. Arrange on lightly greased nonstick foil– or parchment paper–lined rimmed baking sheet. Bake in 400°F (200°C) oven, turning once, until crisp and golden, 45 to 50 minutes.
Tip from The Test Kitchen: Chicken wings that are sold separately and trimmed are a real time-saver. If you can't find them at your local grocery store, cut the tips off of whole chicken wings, then cut each wing in half at the remaining joint.
Change it up:
The Ultimate Crispy Buffalo Chicken Wings In small saucepan, stir together 1/3 cup cayenne pepper sauce (such as Frank's RedHot Original), 2 tbsp butter, 1 tsp Worcestershire sauce and 1/2 tsp onion powder; bring to boil. Remove from heat; let cool to room temperature. Prepare wings as directed; toss with sauce just before serving.
The Ultimate Crispy Barbecue Chicken Wings In saucepan, stir together 1 cup ketchup, 1/3 cup fancy molasses, 2 tbsp cider vinegar, 1 tbsp Dijon mustard, 1 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp salt and 1/2 cup water; bring to boil. Reduce heat and simmer, stirring occasionally, until thickened, about 20 minutes. Prepare wings as directed, brushing with sauce before last 5 minutes of baking.