each extra-virgin olive oil and
white wine vinegar
Pat dry fish fillets; rub both sides of each with herb rub.
Place fish on greased grill over medium heat; close lid and grill, turning once, until fish flakes easily when tested, about 8 minutes for thin fillets (such as catfish, trout, tilapia, perch and pickerel), about 12 minutes for thick fillets (such as salmon and halibut).
Meanwhile, in bowl, toss together cucumber, radish, olive oil, wine vinegar and salt ; arrange on each of 4 plates. Add fish.
A super-quick tomato sauce made using bottled passata does double duty in this restaurant favourite, acting as a sauce for both the chicken and pasta. Cost: $4.10/serving
Portion size4 servings
Credits :Canadian Living Magazine: March 2015
Italian herb seasoning
bottle (660 ml)
sweet red pepper
salt and pepper
boneless skinless chicken breasts
per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate80 g
In saucepan, heat half of the oil over medium heat; cook garlic, stirring, for 1 minute. Add carrots, onion and Italian seasoning; cook, stirring occasionally, until vegetables are softened, about 8 minutes.
Stir in strained tomatoes, red pepper and half each of the salt and pepper; bring to boil. Reduce heat, partially cover and simmer until sauce is slightly thickened, about 5 minutes.
Meanwhile, place 1 chicken breast on cutting board. Holding knife blade parallel to board and with opposite hand on top of chicken, slice horizontally all the way through breast to form 2 thin cutlets. Repeat with remaining chicken. Sprinkle both sides of chicken with remaining salt and pepper.
In large nonstick skillet, heat remaining oil over medium-high heat; working in batches, cook chicken, turning once, until golden brown, about 6 minutes. Transfer to foil-lined rimmed baking sheet.
Spoon 2 tbsp of the tomato sauce over each chicken cutlet, spreading evenly; sprinkle with Parmesan. Bake in 400°F (200°C) oven until cheese is melted and chicken is no longer pink inside, about 10 minutes.
Meanwhile, in saucepan of boiling lightly salted water, cook pasta according to package instructions. Drain and toss with remaining tomato sauce to coat. Stir in basil. Serve with chicken.
This Mexican-inspired pasta salad will surely brighten any family reunion. Its colourful Mexican flavours, paired with fresh ingredients like cilantro, peppers, red onion and cherry tomatoes make it the perfect dish for serving large crowds.
With minimal time to prepare, this new take on a classic Bolognese ensures ample time to enjoy the company of friends and family while the flavourful sauce reduces to perfection. It also adds some French Canadian flare with fresh, locally sourced Quebec ground veal.
In a large pot over medium heat, add ground veal and cook for 5-6 minutes. Drain using a colander to remove fat. Reserve meat.
Add canola oil and white onion to pot, cook for 2 minutes. Add carrot, cook for 1 minute. Add herbs, garlic, ground fennel and black pepper and cook for 2 more minutes.
Deglaze by adding red wine and scraping bits off bottom of pot. Add cooked meat, cream, tomatoes, tomato paste, sugar and red wine vinegar. Bring to a boil and reduce to a simmer for one hour. Stir every 5-10 minutes. Add salt to taste.
Cook rigatoni according to package instructions. Strain pasta and toss with sauce.
Chef's Tip: Buy San Marzano tomatoes and pulse twice if you can't find the crushed variety. You can make the sauce up to two days ahead of time for an easy weeknight meal. It also freezes beautifully.
This eggplant curry is a filling vegetarian main when served with rice, naan and a dollop of yogurt. It also makes a tasty side dish when served as part of a larger Indian feast. Cream gives the sauce smoothness and helps mellow out the acidity of the tomatoes.
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
(796 mL) diced
whipping cream 35%
hot pepper flakes
(about 1 kg), trimmed and halved lengthwise
per serving: about
Total fat6 g
Saturated fat3 g
Total carbohydrate22 g
In slow cooker, combine tomatoes, onion, cream, tomato paste, ginger, garlic, garam masala, mustard seeds, cumin seeds, sugar, hot pepper flakes and salt.
Arrange eggplant, cut sides up, over top of mixture. Cover and cook on low until eggplant is tender, about 8 hours.
Using 2 slotted spoons, remove eggplant to cutting board. Scoop flesh into fine-mesh sieve; with back of spoon, gently press on solids to remove excess liquid. Discard skin. Stir flesh into slow cooker; sprinkle with cilantro (if using).