There are few things more comforting than a bowl of rich, creamy seafood chowder. Sweet, licorice-like fennel naturally complements the seafood. Serve with oyster crackers or crusty bread and a simple green salad for a complete meal.
Portion size8 servings
Credits :Canadian Living Magazine: November 2014
cored and diced
peeled and diced
and cayenne pepper
bottle clam juice
whipping cream 35%
skinless salmon fillets
cut in 3/4-inch (2 cm) chunks
(about 24) peeled and deveined
(about 120 g), halved horizontally
per each of 8 servings: about
Total fat23 g
Saturated fat9 g
Total carbohydrate16 g
In slow cooker, combine fennel, potatoes, onion, celery, bay leaves, thyme, salt, pepper and cayenne pepper; stir in clam juice and 2 cups water. Cover and cook on low until fennel and potatoes are tender, about 8 hours.
Discard bay leaves. Whisk cream with cornstarch until smooth; stir into slow cooker. Stir in salmon, shrimp and scallops. Cover and cook on high until slightly thickened and fish flakes easily when tested with fork, about 30 minutes. Gently stir in parsley.
Moist, savoury mini muffins are the perfect bite-size addition to lunch for kids who love little snacks. To satisfy your finger-food lover, load up a lunch box with two or three muffins, some sliced veggies, grapes and hummus.
Portion size24 servings
Credits :Canadian Living Magazine: Moms Insert, Fall 2013
1 1/4 cup
Per muffin: about
Total fat2 g
Saturated fat1 g
Total carbohydrate6 g
In large bowl, whisk together flour, sugar, baking soda and salt. Whisk together egg, buttermilk and butter; pour over dry ingredients. Sprinkle with Cheddar cheese, ham and onion; stir just until combined.
Spoon into 24 greased mini muffin cups. Bake in 400°F (200°C) oven until cake tester inserted in centre of several comes out clean, 15 to 18 minutes.
Let cool in pan on rack for 2 min- utes. Transfer to rack and let cool completely. (Make ahead: Store in airtight container for up to 2 days or wrap individually and freeze in air- tight container for up to 2 weeks.)
Change it up Corn and Roasted Red Pepper Mini Muffins
Increase salt to 1/4 tsp. replace ham and Cheddar cheese with 1/3 cup each fresh or thawed frozen corn kernels and finely diced roasted red pepper.
Fluffy on the inside and crispy on the outside, these potatoes truly deserve their “ultimate” status. Duck fat is the key to their rich flavour, but you can customize the taste by switching up the type of fat.
Portion size4 servings
Credits :Canadian Living Magazine: January 2015
peeled and cut in 1-1/2-inch (4 cm) pieces
goose, beef or chicken fat (or 2 tbsp each olive oil and melted unsalted butter)
per serving: about
Total fat13 g
Saturated fat4 g
Total carbohydrate37 g
In large saucepan of boiling salted water, cook potatoes just until forktender, about 6 minutes. Drain well.
In roasting pan, heat duck fat in 450 F (230 C) oven just until beginning to smoke, about 4 minutes. Remove from oven; standing back and averting face, add potatoes. Sprinkle with salt and pepper; stir to coat. Roast, turning potatoes every 20 minutes, until golden, 50 to 60 minutes.
Bars and squares are go-to desserts for holiday goody trays because they're often easier to make than cookies. These pretty citrusy bars are no exception—plus, you can make them ahead and simply pull them out of the fridge when guests arrive.
Portion size48 servings
Credits :Canadian Living: Holiday Baking 2015
2 1/2 cups
2 1/4 cups
per bar: about
Total fat3 g
Saturated fat2 g
Total carbohydrate13 g
In large bowl, beat together butter, 1/2 cup of the granulated sugar and the salt until light and fluffy; stir in 2 cups of the flour, 1 cup at a time. Press into bottom of parchment paper–lined 13- x 9-inch (3.5 L) cake pan. Bake in 325°F (160°C) oven until golden, 35 to 40 minutes. Let cool slightly.
Meanwhile, in bowl, beat eggs with remaining granulated sugar until pale and thickened, about 5 minutes. Beat in grapefruit zest, grapefruit juice and lemon juice. Stir in remaining flour and baking powder. Pour over crust, smoothing top.
Bake in 325°F (160°C) oven until centre is set yet still jiggles slightly, 25 to 30 minutes. Let cool completely in pan, about 1 hour. Dust with icing sugar. Lift out onto cutting board; cut into bars. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 3 days.)