Vegetable Samosas with Cilantro Chutney
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
From street vendors in India to chic cocktail hors d'oeuvres here, potato-filled pastries are fantastic. Whether fried or baked, they're best freshly made, but for convenience sake, you can freeze them.
Featuring fresh, East Coast lobster, this delicious pasta is sure to warm any lobster lover's heart and make for an impressive feast for an intimate, special reunion.
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.
If you have only one turkey recipe to get you through the holidays, this should be it. Originally published in The Canadian Living Christmas Book in 1993, this turkey recipe makes a moist, flavourful bird and yields a rich, mahogany gravy that is downright addictive. Pecans and prosciutto add richness to a delectable bread stuffing.
Two birds combine to make an interesting flavourful pie. This recipe makes two pies, so you have one for now and one for later.
This Thanksgiving, enjoy a succulent roast turkey that's stuffed and glazed to perfection.
I was inspired to do this dish because it uses several Canadian ingredients as well as different ones. I love to combine unusual tastes and combinations in my food. I saw a recipe for a Black Pearl Cake and thought that combining chocolate and Wasabi was a very interesting idea. I added sesame seeds for an interesting texture. I use complimentary seafood: halibut, crab and shrimp. They go together very well, especially the halibut and the crab. The addition of apple is because it goes very well with the crab.
This dish is rich and filling. I would suggest that it be served with a leaf salad as a main course. I have included an optional recipe for a White Pearl Trout Gratin, which has a few modifications. It is exceptional as well, as the trout is a mild slightly sweet fish. I have put in tall the ingredients as well with the recipe as the space was not sufficient for them in the ingredient list.
This is a simple green curry coconut milk stir fry served on a bed of rice with cashews sprinkled on top. You could serve this to hard core vegans as there are no animal parts involved here. I love anything with cashews, and the green curry paste can be adjusted as you make it. You can use less green curry paste for wimps or more for the brave. The spice heat in this recipe should be somewhere on the Goldilocks scale between "this one is too hot" and "this one is too cold". How spicy something is, is always a very subjective thing.
A note about rice: red Thai rice is awesome. I generally use it for this recipe. Most Asian grocery stores carry it. Brown jasmine rice is another great choice. Try to avoid white rice; it's a simple carbohydrate that will shoot your blood sugar levels through the roof. People with diebetes or on weight watchers will be able to enjoy the non-white rice.
I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.
