My mother-in-law (rest her soul) gave me a legionnaire cookbook from New Brunswick (I need to insist that she was a vet, not auxiliary). This recipe is adapted from that book and is great for when things are moving or you are on the go!
Portion size6 servings
Credits :Richard Cormier
1 1/2 tablespoon
(Whole grain works fine)
1 1/4 cup
- combine the potatoes, onion, celery pepper and stock is large saucepan and boil until tender (about 8 to 10 minutes) - meanwhile melt butter is a small saucepan - add flour and stir constantly until bubbling - add milk and stir until slightly thickened - add Worcestershire sauce, mustard powder and cheese until melted - incorporate into vegetable and stock - add tomatoes and heat to serve * Tip: the type of cheese depends on personal preference (or whatever is on hand)so long as it not a dry cheese as they tend to clump). Variations: I have successfully added bacon and sauteed the vegetables instead of boiling and added seafood (clams, mussels, shrimp, scallops and firm white fish) for an amazing seafood chowder.
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.)
Bursting with bright veggies and coated in a lemony dressing, this easy make-ahead salad is a lighter twist on green bean casserole. For a more subtle dressing, omit the lemon zest.
Portion size10 servings
Credits :Canadian Living Magazine: December 2014
trimmed and cut in 1-1/2-inch (4 cm) lengths
trimmed and cut in 1-1/2-inch (4 cm) pieces
Honey Lemon Dressing:
pressed or finely grated
extra-virgin olive oil
per serving: about
Total fat9 g
Saturated fat1 g
Total carbohydrate8 g
Honey Lemon Dressing: In bowl, whisk together lemon zest (if using), lemon juice, honey, mustard, garlic, thyme, salt and pepper. Gradually whisk in oil until combined. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
In large saucepan of boiling lightly salted water, cook beans until tendercrisp, about 2 minutes. Using slotted spoon or tongs, transfer to large bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In same saucepan of boiling water, cook rapini just until tender, about 2 minutes. Transfer to large bowl of ice water to chill; drain and pat dry. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
In large bowl, toss together beans, rapini and dressing. Transfer to serving platter; sprinkle with almonds.
Pressing super-fluffy russet potatoes through a ricer is the key to creating the smoothest mash you've ever tasted. Doing it a day ahead is a serious time-saver: Simply stir together your ingredients and reheat 12 minutes before dinner!
Portion size10 servings
Credits :Canadian Living Magazine: October 2015
peeled and cut in chunks
1 1/4 cup
per each of 10 servings: about
Total fat8 g
Saturated fat5 g
Total carbohydrate36 g
In saucepan of boiling salted water, cook potatoes until fork-tender, about 15 minutes; drain well. Press potatoes through potato ricer. (Make-ahead: Spread onto parchment paper–lined rimmed baking sheet; let cool. Cover and refrigerate for up to 24 hours. Continue with recipe, adding 8 minutes to cook time.)
In large saucepan, heat together cream, butter, salt and pepper over medium heat until butter is melted. Add potatoes; cook, stirring frequently, until smooth and hot, about 4 minutes.
This Chinese classic gets a wholesome makeover by replacing the meat with loads of fresh vegetables. Korean hot pepper paste isn't traditionally found in ma po tofu, but it adds a nice kick. Look for it in the Asian section of your grocery store, or substitute with one teaspoon of sriracha.
Portion size4 servings
Credits :Canadian Living Magazine: April 2016
20-minute whole grain
vegetable oil or
quartered lengthwise and cut crosswise in scant 1/2-inch (1 cm) thick pieces
trimmed and cut in 1-inch (2.5 cm) lengths
In saucepan, cook rice according to package instructions.
Meanwhile, in large nonstick skillet or wok, heat oil over medium-high heat; stir-fry carrot, three-quarters of the green onions and the ginger until carrot is beginning to soften, about 4 minutes. Add green beans and mushrooms; stir-fry until green beans are beginning to soften, about 3 minutes. Stir in black bean garlic sauce and hot pepper paste; cook, stirring, until fragrant, about 1 minute.
Whisk cornstarch with 1 cup water; stir into vegetable mixture. Bring to boil; boil, stirring, until thickened, about 1 minute. Reduce heat to medium. Add tofu; cook, stirring gently, until tofu is coated and warmed through, about 3 minutes. If necessary, add water, 1 tbsp at a time, to reach desired consistency.
Divide rice among serving bowls; top with ma po tofu. Sprinkle with remaining green onions.
Tip from The Test Kitchen: Use medium-firm tofu in stir-fries. It has a delicate texture yet doesn't fall apart as easily as soft tofu.