Prepare spaghetti squash by either of the following methods: *Poke squash in several places and microwave 15 min. on high power, turning over after 8 minutes. Cook longer if necessary, until squash is tender but still slightly firm. Cut in half, cool slightly before handling. Remove seeds (may reserve for roasting a tasty snack). Then spaghetti, using a fork to scrape pulp from inside of shells. Place pulp in colander to drain.** OR *Preheat oven to 350 F. Cut squash in half. Scrape out seeds. Bake, cut sides down, on lightly greased, rimmed baking sheet until tender but still a bit firm, 45 min-1 hour. Turn halves over and let cool slightly before handling. Then spaghetti, using a fork to scrape pulp from inside of shells. Place in colander to drain.** While squash bakes saute onions and garlic in oil, until soft and translucent. Preheat oven, or increase oven temperature, to 400F. Lightly grease 10x15-inch baking dish. In large mixing bowl, combine bread crumbs, red pepper, salt and pepper. Stir in onions and garlic. Add the parsley, mozzarella and cheddar cheeses and stir to combine. Fold in cooked, drained, squash and mix well. Pour into prepared pan. Bake for 30-40 minutes, until bubbling and browned on top. ** If shells remain firm and intact you may fill the shells with prepared casserole mixture and bake right in the shells. Place filled shells on rimmed baking sheet and bake as above.
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.)
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.
Browning the chicken and cooking the biryani in the same pan keeps cleanup to a minimum and infuses the rice with flavour.
Prep time20 minutes
Total time45 minutes
Portion size4 servings
bone-in skin-on chicken thighs
onions, thinly sliced
sodium-reduced chicken broth
Per serving: about
Total fat21 g
Saturated fat6 g
Total carbohydrate42 g
Sprinkle chicken with 1/4 tsp salt and pinch pepper. In Dutch oven or large heavy-bottomed saucepan, heat 1 tsp olive oil over medium-high heat; cook chicken, turning occasionally, until golden, about 7 minutes. Transfer to plate.
Drain all but 4 tsp fat from pan; cook onions over medium-high heat, stirring, until golden, about 6 minutes. Stir in broth, rice, thyme and 1/4 tsp salt, scraping up browned bits; bring to boil.
Arrange chicken, skin side up, over rice mixture. Reduce heat, cover and simmer until liquid is absorbed and chicken is no longer pink inside, about 15 minutes. Remove from heat; let stand, covered, for 10 minutes before serving.