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Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP no.1 - 2019

Collection of Canadian Living special issues

Country:
United States
Language:
English
Publisher:
TVA Publications Inc.
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4 Issues

IN THIS ISSUE

access_time2 min.
from the test kitchen

We Canadians love to eat chicken. According to recent statistics published by the Chicken Farmers of Canada, each of us consumed more than 30 kg of chicken in 2017. That’s approximately 130 chicken breasts per person, per year. It’s no wonder that chicken recipes are among the most common dishes searched for on the Canadian Living website. Why do we eat so much chicken? Because it’s a guaranteed hit in most households and the most versatile of all the meats. The mild flavour of chicken provides an ideal canvas for healthy meals, fits seamlessly into all occasions and can be elevated with tastes from around the globe. It’s irresistible whole, in parts, bone-in, boneless, roasted, grilled or simmered. And don’t even get us started on wings, glorious chicken wings! We don’t want…

access_time7 min.
cook smart

OUR TESTED-TILL-PERFECT GUARANTEE MEANS WE’VE TESTED EVERY RECIPE, USING THE SAME GROCERY STORE INGREDIENTS AND HOUSEHOLD APPLIANCES AS YOU DO, UNTIL WE’RE SURE YOU’LL GET PERFECT RESULTS AT HOME. SECRETS FROM The Canadian Living TEST KITCHEN CHOOSING CHICKEN WHETHER YOU’RE AFTER A WHOLE BIRD OR SMALLER CUTS, SUCH AS WINGS, LOOK FOR PLUMP, WELL-SHAPED CHICKEN WITH SMOOTH SKIN, FIRM FLESH AND A FRESH, NEUTRAL SMELL. CHILL OUT Chickens are cooled in two different ways during processing. There is no difference in nutritional value, cooking time or flavour between the types; there is, however, a variation in texture. Air-Chilled Blasts of cold air are used to chill the chicken. The flesh tends to be a creamy colour; an extra layer of skin is left on, so it appears drier and often yellowish. Less liquid is released during cooking, so…

access_time14 min.
appealing apps

test kitchen TIP You’ll find quinoa flakes at your local health food or bulk store. test kitchen TIP Place coated chicken pieces in a fine-mesh sieve to shake off excess marinade with ease. POPCORN CHICKEN PO’BOYS MAKES 6 SERVINGS HANDS-ON TIME 35 MINUTES TOTAL TIME 45 MINUTES 450 g boneless skinless chicken thighs3 cups buttermilk⅓ cup hot pepper sauce2 tbsp garlic powder, divided1 tsp salt, divided2 cups all-purpose flour1 tsp pepper8 cups vegetable oil for deep-frying (approx)6 soft French rolls6 tbsp prepared chipotle mayonnaise (optional)12 leaves Bibb lettuce1 tomato, sliced2 dill pickles, peeled in ribbonsquarter red onion, thinly sliced Cut chicken into 1-inch pieces. In large bowl, stir together buttermilk, hot pepper sauce, 1 tbsp of the garlic powder and ½ tsp of the salt. Add chicken; toss to coat. Cover with plastic wrap and refrigerate for 15 minutes.…

access_time14 min.
satisfying salads & bowls

test kitchen TIP If you’re making this salad ahead of time, generously brush the sliced avocado with lemon juice to prevent it from browning. test kitchen TIP A vegetable peeler is the perfect tool to create thin, even ribbons of carrots for your salads. It’s also great for zucchini, asparagus, cucumber and more. test kitchen TIP We’ve added peach for sweetness and swapped the classic wedge with a round of lettuce for an easy presentation. CHICKEN WALDORF WEDGE SALAD MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES 1 clove garlic, minced1 cup Balkan-style yogurt⅓ cup chopped parsley (approx)⅓ cup olive oil, divided8 tsp lemon juice, divided½ tsp salt2 ribs celery, trimmed, leaves reserved and ribs chopped1 peach, cut in 1-inch chunks2 cups chopped cooked boneless skinless chicken breast (about 1 large)1½ cups red grapes, halved4 rounds (1…

access_time20 min.
soulful soups & stews

test kitchen TIP Top with shredded cheddar cheese, a dollop of sour cream and chopped green onions. SWEET POTATO & CHICKEN CHILI MAKES 10 TO 12 SERVINGS HANDS-ON TIME 30 MINUTES TOTAL TIME 1½ HOURS 1 tbsp canola oil1 kg lean ground chicken2 tbsp chili powder1 tbsp dried oregano6 stalks celery, diced2 onions, diced2 sweet green peppers, diced1 sweet potato, peeled and grated2 796 ml cans diced or stewed tomatoes2 400 ml cans no-salt-added mixed beans, drained and rinsed⅓ cup white vinegar2 tbsp Dijon mustard2 tsp salt½ tsp pepper In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 5 minutes. Stir in chili powder, oregano, celery, onions, green peppers, sweet potato, tomatoes, beans, vinegar, mustard, salt and pepper. Reduce heat to medium; cover and…

access_time1 min.
slow cooker best practices

We love the slow cooker for convenience, as it saves time and effort in the kitchen. Here are our top five slow cooker tips. 1. No peeking! Each time you lift the lid to peek or stir adds 15 to 20 minutes to the total cooking time. 2. Trust and stick to the recipe. While it may be tempting to add more liquid before you start cooking, keep in mind that foods release their juices and accumulate steam, which has no way to escape during the slow cooking process. 3. As a general rule, the slow cooker should be two-thirds to three-quarters full and no less than half full. 4. Always defrost meat and poultry thoroughly before placing in a slow cooker. Frozen vegetables can be added near the end of the cooking time. 5.…

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