Peel shallots, leaving top and tail ends intact. In saucepan, bring 2 cups (500 mL) water, 2 tbsp (30 mL) of the vinegar and half of the salt to boil. Add shallots; cover and simmer until tender, about 15 minutes. Drain and let cool enough to handle. Remove outer skin; trim ends. (Cut very large shallots in half if desired.)
In bowl, whisk together oil, dill, pepper and remaining vinegar and salt; add shallots, tossing to coat. Let stand for 1 hour or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.
Pull this mildly seasoned, comforting chili together in minutes. It's loaded with veggies and lean protein—perfect for growing minds and bodies.
Portion size4 servings
Credits :Canadian Living Magazine: September 2014
extra-lean ground turkey
sweet red pepper
crushed by hand
drained and rinsed
Per serving: about
Total fat16 g
Saturated fat3 g
Total carbohydrate38 g
In Dutch oven, heat oil over medium-high heat; saute onion and garlic until just beginning to soften, about 3 minutes. Stir in turkey, carrot, celery, mushrooms and red pepper; saute, breaking up turkey with spoon, until turkey is browned, about 5 minutes. Stir in chili powder, cumin, coriander, oregano and salt; saute; for 2 minutes.
Stir in tomatoes and tomato paste; bring to boil. Reduce heat and simmer, stirring occasionally, for 10 minutes. Add chickpeas and spinach; cook, stirring occasionally, for 5 minutes.
Cornmeal Buttermilk Drop Biscuits
In bowl, whisk together 1-1/2 cups all-purpose flour, 1/2 cup cornmeal, 1 tbsp granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda and a pinch salt. Cut in 1/2 cup cold butter, cubed. With fork, stir in 3/4 cup buttermilk until mixture forms soft dough. Drop 12 equal portions onto parchment paper–lined baking sheet. Bake in 400F (200C) oven until bottoms are golden and biscuits are puffed and flaky, 12 to 15 minutes.
Studded with chocolate chips and crystallized ginger, this moist marbled loaf makes the best fall-flavoured afternoon treat. For the prettiest slices, generously swirl the batters together.
Prep time15 minutes
Total time1 hour & 45 minutes
Portion size12 servings
1 1/4 teaspoon
each baking soda and
each salt, ground cloves and
dark chocolate chips
Fresh Pumpkin Purée
(Instructions under method)
(about 4 oz), melted and slightly cooled
Per serving: about
Total fat19 g
Saturated fat11 g
Total carbohydrate52 g
In large bowl, whisk together flour, baking powder, cinnamon, baking soda, ground ginger, salt, cloves and nutmeg. Stir in chocolate chips and crystallized ginger.
In separate large bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in pumpkin purée and vanilla (mixture may appear separated). Stir in flour mixture until combined. Remove half of the batter to separate bowl; fold melted chocolate into 1 bowl of the batter until combined.
Alternately drop spoonfuls of light and dark batters into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan. Using butter knife, gently swirl batters to create marble effect. Using small offset palette knife, smooth top. Bake in 350° oven until loaf springs back when lightly touched, about 70 minutes. Let cool in pan for 15 minutes. Lift out onto rack; peel off parchment paper. Let cool completely.
Tip from The Test Kitchen: To make sure your loaf pan holds 1.5 litres, measure it by filling it with water. Not all brands are standardized, and volume will affect the baking time.
Enjoy these buns straight out of the oven for the ultimate comfort-food treat. Remove them from the baking dish while they're still hot, otherwise the sugar will cool and harden, making them difficult to release.
Portion size16 servings
Credits :Canadian Living Magazine: May 2015
1 1/4 cup
pkg (8 g)
active dry yeast
1 1/2 cup
per bun: about
Total fat16 g
Saturated fat9 g
Total carbohydrate46 g
Bring 1/2 cup of the butter to room temperature to soften; set aside.
In large bowl, dissolve 1 tsp of the granulated sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.
While yeast is dissolving, in small heavy-bottomed saucepan, heat milk over medium heat until bubbles form around edge. Remove from heat; stir in 1/4 cup of the remaining butter, the remaining granulated sugar and salt until butter is melted. Let cool until lukewarm; stir into yeast mixture. Stir in egg. Add 2 cups of the flour; stir until smooth and elastic, about 2 minutes. Gradually stir in enough of the remaining flour to make soft dough.
Turn out onto lightly floured work surface; knead until smooth and springy, about 5 minutes. Transfer to greased bowl; turn dough to grease all over. Cover bowl with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 1/2 hours.
While dough is rising, melt remaining butter; pour into 13- x 9-inch (3 L) baking dish. Sprinkle with 1/2 cup of the brown sugar. Set aside.
On lightly floured work surface, roll out dough to 16- x 14-inch (40 x 35 cm) rectangle. Spread reserved softened butter over top of dough. Mix remaining brown sugar with cinnamon; sprinkle evenly over dough. Starting at 1 long side, tightly roll up; pinch seam to seal. Cut crosswise into 16 buns.
Arrange buns, cut sides up, in prepared baking dish. Cover dish with plastic wrap and let rise in warm draft-free place until doubled in size, about 1 hour. (Make-ahead: Cover and refrigerate for up to 12 hours. Let stand at room temperature for 1 hour before baking.)
Bake in 375?F (190?C) oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes. Let stand in baking dish for 2 minutes; invert onto serving platter.
Add festive flair to this long-standing favourite cocktail with a bottle of sparkling wine. It's the perfect way to ring in the New Year, but is equally delicious any time of year.
Portion size6 servings
Credits :Canadian Living Magazine: January 2015
fresh mint leaves
per serving: about
Saturated fat0 g
Total carbohydrate11 g
Reserve 1 lime; cut each of the remaining limes into 6 wedges. In large glass measure, use muddler or handle of wooden spoon to muddle together lime wedges, Simple Syrup and mint sprigs. Stir in rum; cover and refrigerate for 15 minutes. Strain into pitcher; stir in wine.
Thinly slice reserved lime; garnish pitcher with lime slices and mint leaves. Serve immediately over ice.