You can substitute field cucumbers in this spicy soup, but be sure to seed them. Tote the soup to the picnic in a chilled flask and pack the garnish separately.
Portion size6 servings
peeled, seeded and chopped
sweet red pepper
hot pepper sauce
sweet yellow pepper
sweet green pepper
In blender or food processor, puree juice, tomatoes, red pepper and cucumber until smooth. Stir in hot pepper sauce, pepper, and salt (if using). Just before serving, garnish with chopped cucumber, yellow and green pepper and green onion.
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.
Roasting the sweet potatoes before adding them to the broth mixture enhances their sweet, earthy flavour and gives this Indian-inspired soup deeper colour.
Prep time25 minutes
Total time40 minutes
salt and pepper
sodium-reduced chicken broth or
whipping cream (35%)
, toasted and coarsely chopped
Per each of 12 servings: about
Total fat7 g
Saturated fat3 g
Total carbohydrate17 g
In large bowl, toss together sweet potatoes and half each of the oil, salt and pepper. Spread in single layer on greased rimmed baking sheet. Roast in 425°F oven, stirring once, until tender and lightly browned, 30 to 35 minutes.
Meanwhile, in Dutch oven or large heavy-bottomed saucepan, heat remaining oil over medium heat; cook onion and celery, stirring occasionally, until beginning to soften, about 4 minutes. Add garlic, 1/2 tsp of the cardamom and the cayenne pepper; cook, stirring, for 1 minute. Pour in 1 cup of the broth; cook until celery is softened, about 4 minutes. Stir in sweet potatoes.
Working in batches, in blender, purée soup with remaining broth until smooth. Scrape into clean Dutch oven. Stir in remaining salt and pepper and 4 cups water; cook over medium heat until warmed through, about 2 minutes. Ladle into serving bowls.
In separate bowl, beat cream with remaining cardamom until thickened; dollop onto soup. Sprinkle with pistachios.
The aroma of baking banana bread is enough to drive just about anyone wild with anticipation. Our best version— made using the surprising (and mysteriously effective) technique of "marinating" the bananas in a buttermilk and baking soda blend—delivers on all counts. It's moist, buttery, sweet and chockfull of banana flavour.
Portion size16 servings
Credits :Canadian Living Magazine: March 2014
1 1/2 teaspoon
2 1/4 cups
1 1/2 teaspoon
per each of 16 slices: about
Total fat10 g
Saturated fat6 g
Total carbohydrate32 g
Stir together bananas, buttermilk and baking soda. Let stand for 5 minutes. Meanwhile, whisk together flour, baking powder and salt; set aside.
In large bowl, beat butter with brown sugar until combined; beat in egg, vanilla and banana mixture. Stir in flour mixture until combined; scrape into greased 9- x 5-inch (2 L) loaf pan.
Bake in 350 F (180 C) oven until cake tester inserted into centre comes out clean, 60 to 70 minutes. Let cool in pan on rack for 15 minutes. Turn out onto rack; let cool completely.
Change it up -? Chocolate Chip Banana Bread: Stir 1 cup semisweet chocolate chips into flour mixture.
Cinnamon Banana Bread: Whisk 1/2 tsp cinnamon into flour mixture.
Make your own delectable custardy tarts instead of buying them. We've subbed in the very Canadian ingredient maple syrup for the more common corn syrup. Plus, we've included variations on the classic, with chocolate and pecans instead of raisins.
Portion size12 servings
Credits :Canadian Living Magazine: July 2013
(No. 1 medium grade)
Sour Cream Pastry:
1 1/4 cup
Per serving: about
Total fat15 g
Saturated fat7 g
Total carbohydrate35 g
Sour Cream Pastry: In bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces. Whisk water with sour cream; drizzle over flour mixture, tossing briskly with fork and adding more water if necessary to form ragged dough. Press into disc; wrap and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 3 days.)
On lightly floured surface, roll out pastry to generous 1/8-inch (3 mm) thickness. Using 4-inch (10 cm) round cutter, cut out 12 circles, rerolling and cutting scraps. Fit into 12 muffin cups; refrigerate for 30 minutes.
Meanwhile, whisk together brown sugar, maple syrup, butter, eggs, vinegar and salt. Divide walnuts, currants and raisins among pastry shells. Spoon scant 1/4 cup filling into each shell.
Bake in 350?F (180?C) oven until filling is set and pastry is golden, 20 to 25 minutes. Run thin knife around edges to release tarts. Let cool in pan on rack for 20 minutes. Transfer to rack; let cool completely. (Make-ahead: Store in single layer in airtight container at room temperature for up to 24 hours.)