Tagine is a stew eaten all over Morocco served in earthenware pots of the same name. All tagines start with a spice base, often including cinnamon, saffron, turmeric and cumin. Serve with lemon wedges over couscous or with flatbread to soak up the delicious juices.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
crushed by hand
drained and rinsed
sodium-reduced chicken broth
1 1/2 teaspoon
ground coriander, turmeric and salt
In slow cooker, combine tomatoes, chickpeas, onions, apricots, broth, honey, garlic, lemon zest, bay leaves, cinnamon stick, paprika, ginger, cumin, coriander, turmeric, salt, pepper and saffron. Cover and cook on low for 8 hours.
Discard lemon zest, bay leaves and cinnamon stick. Stir in chicken. Cover and cook on high until juices run clear when chicken is pierced, about 40 minutes. Stir in parsley; sprinkle with almonds. Serve with lemon wedges.
This thick, rich thirst quencher is full of dark leafy greens and antioxidant-rich berries. Yogurt that contains live bacterial cultures (or probiotics), helps your digestive system fight toxins that can make you sick.
Portion size1 serving
Credits :Canadian Living Magazine: June 2014
frozen mixed berries
probiotic vanilla flavoured
frozen peach slices
per serving: about
Total fat7 g
Saturated fat3 g
Total carbohydrate37 g
In blender, purée together milk, berries, yogurt, spinach, peaches, cashew butter and honey until smooth.
A handful of fresh herbs and a sprinkling of Parmesan cheese give popcorn a tasty makeover. Make a batch for your next movie night, or divide the popcorn among resealable bags for a delicious on-the-go snack.
Portion size8 servings
Credits :Canadian Living Magazine: April 2016
salt and pepper
per cup: about
Total fat11 g
Saturated fat5 g
Total carbohydrate6 g
In large heavy-bottomed saucepan, heat oil over medium heat. Add popcorn kernels; cover, leaving lid slightly ajar for steam to escape, and cook, shaking pan occasionally, until popping slows, about 5 minutes. Transfer to large bowl, discarding any unpopped kernels.
Meanwhile, in nonstick skillet, heat butter with rosemary over medium heat until butter is melted. Stir in salt and pepper. Remove from heat. Drizzle over popcorn; toss to coat. Stir in Parmesan and chives. (Make-ahead: Store in airtight container for up to 4 hours.)
Change it up: Rosemary Popcorn
Follow first paragraph as directed. In small bowl, stir together 3 tbsp extra-virgin olive oil, 1 tbsp finely chopped fresh rosemary, 1/2 tsp salt and pinch pepper; drizzle over popcorn. Stir in 1/3 cup finely chopped fresh chives.