Serve with a bowl of tomato soup.
- Portion size 1 serving
- Credits : bjtheriault
- 2 slices white bread
- 1 can sockeye salmon
- 2 slices Canadian Cheddar Cheese
- 2 teaspoons butter
Serve with a bowl of tomato soup.
Chili-Lime Sweet Potato Tacos IMAGE Credits: Chili-Lime Sweet Potato Tacos IMAGE
Packed with hearty lentils, these tasty tacos are super satisfying. We've used dried green lentils rather than canned because they contain far less sodium and have a better texture.
<p>Tsukune-Stuffed Jalapeño Peppers</p> Credits: Photography by Jeff Coulson
Tsukune are flavourful grilled chicken meatballs, and they're right at home nestled into piquant peppers. Depending on your heat tolerance, you can either remove the seeds and membranes from the jalapeños for milder spice or leave them in for extra kick. Make sure you pierce both the jalapeños and the chicken inside when skewering the peppers to help keep the chicken in place during grilling.
In bowl, whisk together 1 tbsp of the mirin and the miso paste until smooth. Stir in chicken, green onions, mushrooms, ginger, garlic, salt and pepper until combined. Spoon into jalapeño peppers. Thread 2 of the jalapeño pepper halves crosswise onto 2 soaked wooden skewers. Repeat with remaining jalapeño pepper halves and 10 additional skewers. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Place, cut side down, on greased grill over medium heat; close lid and grill for 5 minutes. Turn skewers; grill until chicken is no longer pink and instant-read thermometer inserted in centres reads 165°F, about 10 minutes.
Whisk together remaining mirin, soy sauce and oil; brush over chicken before serving.
<p>The Ultimate Chicken Dumplings</p> Credits: Photography by James Tse
This one-pot meal is loaded with juicy chicken, smoky bacon, hearty potatoes and tender-crisp veggies. We like to call it comfort in a bowl.
Stew: In Dutch oven or large heavy-bottomed saucepan, cook bacon over medium heat, stirring occasionally, until crisp, about 6 minutes. Using slotted spoon, transfer bacon to bowl. Set aside.
In small bowl, reserve 3 tbsp of fat from pan (add olive oil if needed to make 3 tbsp). Discard any remaining fat. Set aside.
In same pan, heat oil over medium heat; cook mushrooms, stirring occasionally, until softened, about 7 minutes. Add to bowl with bacon.
In same pan, heat half of the reserved fat over medium heat; working in batches, cook chicken, turning once, until browned, about 3 minutes per side. Transfer chicken to separate bowl. Add 2 tbsp water to pan, scraping up browned bits. Scrape into bowl with chicken. Set aside.
In same pan, heat remaining reserved fat over medium heat; cook onions, carrots and celery, stirring occasionally, until onions are softened, about 10 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute. Sprinkle in flour; cook, stirring often, until light golden, about 2 minutes.
Stir in broth and wine until smooth. Add potatoes, bay leaf, marjoram, savory, pepper and salt.
Return chicken and any accumulated juices to pan; bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until potatoes are fork-tender, about 20 minutes. Discard bay leaf.
Transfer chicken to cutting board. Using 2 forks, shred chicken into bite-size pieces. Return to pan. Stir in mushroom mixture, peas, cream, corn and parsley; bring to simmer.
Dumplings: While stew is simmering, in bowl, whisk together flour, parsley, chives, thyme, baking powder, baking soda and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles fine crumbs with a few larger pieces. Stir in buttermilk to form sticky dough.
On large sheet of parchment paper, roll out dough into 7-inch long log; cut crosswise into 8 generous 3/4-inch thick rounds, reshaping if necessary. Add to stew; cook, covered and without lifting lid, until dumplings are no longer doughy underneath, about 15 minutes.
The Ultimate Chicken and Dumplings/
Pumpkin Cheesecake Pie Credits: Jodi Pudge
Choosing between pie and cheesecake is the eternal dessert dilemma; we've melded the two together for the ultimate fall treat. Use a fork to crimp the crust and skip the time-consuming process of fluting by hand.
Pastry: In bowl, whisk together flour, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs with a few larger pieces. Drizzle with ice water; toss with fork, adding up to 1 tsp more ice water if needed, to form ragged dough. Shape into disc; wrap in plastic wrap. Refrigerate until chilled, about 1 hour. (Make-ahead: Refrigerate for up to 3 days or freeze for up to 1 month; if frozen, thaw overnight in fridge before continuing with recipe.) Let stand at room temperature for 5 minutes.
On lightly floured work surface, roll out dough into 12-inch circle; fit into 9-inch pie plate. Trim to fit, leaving 1-inch overhang; fold overhang under. Using fork, crimp edge of crust; prick bottom of crust all over. Refrigerate until firm, about 30 minutes.
Line crust with foil; fill with pie weights or dried beans. Bake on rimmed baking sheet on bottom rack of 375°F oven until edge is light golden, 25 to 30 minutes. Remove pie weights and foil; bake on bottom rack until crust is golden, about 10 minutes.
Filling: While crust is baking, in large bowl, beat cream cheese until smooth. Beat in eggs, 1 at a time; beat in pumpkin purée, Demerara sugar, granulated sugar, vanilla, cinnamon, ginger, cloves and nutmeg, scraping down side of bowl, until smooth. (Make-ahead: Cover and refrigerate for up to 4 hours.) Scrape into crust, smoothing top.
Bake on bottom rack of 350°F oven until top is no longer shiny and edge is set yet centre still jiggles slightly, about 35 minutes. Let cool for 45 minutes. Refrigerate until chilled, about 2 hours.
Topping: In bowl, beat together cream, sugar and vanilla until soft peaks form. Spread over filling, leaving 2-inch border. Sprinkle with amaretti crumbs (if using).
Makes 8 to 10 servings.