In large heavy saucepan, melt butter over medium heat; cook green onions, salt, thyme and pepper, stirring occasionally, for about 4 minutes or until softened. Sprinkle with flour; cook, stirring, for 1 minute. Whisk in 1 cup water.
Add potatoes; bring to boil. Reduce heat to low, cover and simmer for about 8 minutes or until potatoes are tender. Add corn and lobster; cook, covered, for 5 minutes. Gradually stir in milk, cream and dill; heat through.
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.
Puff pastry is made by a time-consuming process of folding and rolling out dough brushed with butter. These layers expand during baking, giving it a "puff" effect that's light and flaky—the perfect base for appetizers and desserts.
frozen phyllo puff pastry
Thaw frozen phyllo pastry. In small microwaveable bowl, microwave butter until melted. 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. Repeat with remaining phyllo and butter.
Halve layers lengthwise; cut crosswise into thirds to make 6 squares. Press 1 square into bottom and up side of each well of 6-count muffin pan, pointing overhang outward. Bake in 400°F oven until golden, about 6 minutes. Let cool completely in pan. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month; reheat in 350°F oven until crisp, about 3 minutes.)
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.)
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.