EXPLOREMY LIBRARY
searchclose
shopping_cart_outlined
exit_to_app
category_outlined / Food & Wine
Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP no.1 - 2018

Collection of Canadian Living special issues

Country:
United States
Language:
English
Publisher:
TVA Publications Inc.
Read Morekeyboard_arrow_down
SUBSCRIBE
$19.99
4 Issues

IN THIS ISSUE

access_time1 min.
from the test kitchen

We all need a little comfort in our lives. That’s especially true now, as days are short and cold, and wintry winds flow across the country. We know we’re not alone in finding great comfort and delight in cooking meals for family and friends. And believe it or not, we mean the everyday meals, not the fancy dinner parties. Because they are the ones that bring us together the most, adding richness and quality to our lives. Natural, easy talk at the dinner table often reveals deep insight into those who surround us. Placing a meal on the table on a weekday is more than just providing sustenance, it’s pure joy.With this collection of soup and stew recipes, we celebrate the most wholesome and restoring of foods. They’re the kind…

access_time19 min.
quick & easy soups

COCONUT CURRY BUTTERNUT SQUASH SOUPMAKES 6 SERVINGSHANDS-ON TIME 15 MINUTESTOTAL TIME 30 MINUTES2 tbsp olive oil1 large onion, diced2 tbsp Thai Green Curry Paste (see recipe, below, or use prepared)5 cups cubed seeded peeled butternut squash1 can (398 ml) coconut milk1 tsp salt1 lime, cut in 6 wedgesfresh cilantro leaves (optional)In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion until softened, about 4 minutes. Stir in curry paste; cook for 2 minutes. Add squash; cook, stirring, for 1 minute. Pour in 6 cups water; bring to boil.Reduce heat to medium; cover and simmer until squash is very tender, 18 to 20 minutes. Working in batches, purée soup in blender until smooth. Wipe pan clean; return soup to same pan over medium- high heat. Stir in…

access_time33 min.
super soups

CHICKEN & VEGETABLE EGG DROP SOUPMAKES 4 SERVINGSHANDS-ON TIME 20 MINUTESTOTAL TIME 30 MINUTES225 g boneless skinless chicken breasts2 tsp vegetable oil3 cloves garlic, minced1 tsp minced fresh ginger1½ cups thinly sliced stemmed shiitake mushrooms1 cup diced sweet red pepper½ cup fresh or frozen corn3 green onions, thinly sliced¼ tsp pepper1 pkg (900 ml) sodium-reduced chicken broth2 eggs, beaten¼ tsp sesame oilCut chicken crosswise into thin strips; set aside.In large saucepan, heat oil over medium heat; cook garlic and ginger, stirring, until fragrant, about 1 minute. Stir in chicken, mushrooms, red pepper, corn, half of the green onions and the pepper. Cook, stirring, until chicken is no longer pink inside, about 7 minutes.Add broth and 1 cup water; bring to boil. Reduce heat and simmer for 5 minutes. Stirring soup…

access_time14 min.
weeknight wonders

SWEET POTATO & CAULIFLOWER TAGINEMAKES 4 SERVINGSHANDS-ON TIME 20 MINUTESTOTAL TIME 40 MINUTES1 bag (284 g) white pearl onions (about 2 cups)1 tbsp vegetable oil3 cloves garlic, minced1½ tsp ground cumin1 tsp paprika½ tsp ground ginger½ tsp salt¼ tsp pepper¼ tsp cayenne pepper3 cups cubed peeled sweet potato (about 1 large)1 can (540 ml) chickpeas, drained and rinsed1½ cups sodium-reduced vegetable broth2 cups cauliflower florets1 cup frozen peas2 tbsp minced fresh cilantroPlace pearl onions in heatproof bowl; cover with boiling water. Let stand for 5 minutes; drain and peel.In large deep skillet, heat oil over medium heat; cook pearl onions, stirring occasionally, until golden, about 5 minutes. Add garlic, cumin, paprika, ginger, salt, pepper and cayenne pepper; cook, stirring, for 1 minute.Add sweet potato, chickpeas and broth; bring to boil.…

access_time17 min.
hearty stews

SLOW COOKER MASSAMAN BEEF CURRYMAKES 8 SERVINGSHANDS-ON TIME 15 MINUTESTOTAL TIME 7½ HOURS900 g beef stewing cubes, cut in 1-inch chunks2 large white-fleshed potatoes (about 450 g), peeled and cut in 1-inch chunks1 can (400 ml) coconut milk2 tbsp all-purpose flour1 red finger chili pepper, thinly sliced (optional)Massaman Curry Paste1 tbsp coriander seeds1 tsp each cinnamon and ground cardamom¼ tsp ground cloves3 shallots, halved lengthwise1 stalk lemongrass, outer layers discarded and thinly sliced6 cloves garlic1 piece (1 inch) fresh ginger, peeled and thinly sliced1 red finger chili pepper, seeded2 tbsp tomato paste2 tbsp fish sauce1 tsp packed brown sugar½ tsp saltMassaman Curry Paste In dry small skillet, toast coriander seeds, cinnamon, cardamom and cloves over medium heat, shaking pan and stirring often, until fragrant, about 3 minutes.In food processor, purée…

access_time17 min.
delicious dippers

THE ULTIMATE DINNER ROLLSMAKES 20 ROLLSHANDS-ON TIME 20 MINUTESTOTAL TIME 4½ HOURS3 tbsp granulated sugar1½ cups milk⅓ cup butter1½ tsp salt1 tbsp active dry yeast1 egg4½ cups all-purpose flour (approx)Remove 1½ tsp of the sugar; set aside. In saucepan, heat 1¼ cups of the milk, ¼ cup of the butter, the remaining sugar and the salt over medium heat until butter is melted. Let cool to lukewarm, about 25 minutes.Meanwhile, in small saucepan, heat remaining milk over medium heat until warm; pour into large bowl. Stir in reserved sugar until dissolved; sprinkle yeast over top. Let stand until frothy, about 10 minutes. Whisk in butter mixture and egg. Stir in 4 cups of the flour, 1 cup at a time, until soft ragged dough forms.Turn out onto lightly floured work…

help