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category_outlined / Food & Wine
Canadian Living Special IssuesCanadian Living Special Issues

Canadian Living Special Issues SIP #4 - 2017

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_time1 min.
from the test kitchen

I WILL NEVER FORGET MY VERY FIRST DAY IN THE CANADIAN LIVING TEST KITCHEN. As a freelance recipe developer, I was working for its sister publication, Homemakers magazine, and it was my first experience at any publication, let alone a couple of Canada’s best. In another life, I had toiled in restaurants, bakeries and catering venues in five countries, yet I found myself tongue-tied and intimidated, especially when I met the legendary and gracious Elizabeth Baird. The long-standing executive food editor soon retired, but her influence on me and Canadian Living would live on in our Tested Till Perfect philosophy and in the hearts of our loyal readers. Now, 10 years later, I’m back in a different role and totally committed to developing foolproof recipes to make your lives simpler…

access_time8 min.
5 mix & match skillet suppers

One-skillet suppers are easy and so versatile.Start with a few things you've already got on hand: baby potatoes, red onion and butter, garlic powder, salt and pepper. All that’s left is to pick your cooking liquid, flavour boosters, veggies and protein. We’ve put together five combinations, but with a little creativity, the possibilities are endless!RECIPES1 One Pan Rustic Cannellini Beans & Vegetables p 102 One Pan Rosemary Steak, Mushrooms & Potatoes p 123 One Pan Salmon Fillets With Broccoli & Beans p 144 One Pan Tuscan Chicken p 165 One Pan Pork With Veggies & Thyme p 18Mastering the art of the skillet mix.Cooking Liquids• Sodium-reduced chicken broth• Sodium-reduced beef broth• Sodium-reduced vegetable broth• Red wine• White wineVeggies• Kale• Plum tomatoes• Cremini mushrooms• Carrots• Celery• Sweet yellow peppers• Cherry tomatoes•…

access_time19 min.
skillets & bakes

SAUSAGE CHOUCROUTE GARNIEMAKES 4 TO 6 SERVINGS | HANDS-ON TIME 20 MINUTES | TOTAL TIME 20 MINUTES2 yellow-fleshed potatoes1 tbsp olive oil200 g kielbasa sausage, halved lengthwise and cut in 1/2-inch thick slices1 onion, sliced1 jar (750 mL) sauerkraut, drained2 whole cloves1 bay leaf¼ tsp ground allspice¼ tsp pepperpinch salt1 cup Riesling or other white wine1 Gala apple, cored and chopped2 tsp grainy mustard2 tbsp chopped fresh parsleyUsing fork, prick potatoes all over. Microwave on high, turning once, until tender, 6 to 8 minutes. Let cool enough to handle. Peel potatoes; coarsely chop potato flesh.While potatoes are cooking, in Dutch oven or large heavy-bottomed saucepan, heat half of the olive oil over medium-high heat; cook sausage, stirring occasionally, until browned all over, about 2 minutes. Scrape into bowl. Set aside.In…

access_time12 min.
slow cooker

SLOW COOKER BEEF & BEAN CHILIMAKES 8 SERVINGSHANDS-ON TIME 15 MINUTESCOOKING TIME 6½ HOURSTOTAL TIME 6½ HOURS900 g lean ground beef5 cloves garlic, minced3 stalks celery, thinly sliced1 large red onion, diced4 tbsp chili powder2 tbsp each dried oregano and ground cumin½ tsp salt2 cans (each 796 mL) whole plum tomatoes, crushed by hand1 can (540 mL) red kidney beans, drained and rinsed1 can (398 mL) baked beans i n tomato sauce½ cup sliced drained pickled jalapeno peppers2 tbsp all-purpose flour2 tbsp waterToppings (optional)sliced peeled pitted avocadoshredded cheddar cheesesour creamsliced green onionscorn tostadasfresh cilantro or parsleyIn slow cooker, combine beef, garlic, celery, red onion, chili powder, oregano, cumin and salt; stir in tomatoes, kidney beans, baked beans and jalapeño peppers. Cover and cook on low until vegetables are tender, 6…

access_time14 min.
casseroles

SAUSAGE & MUSHROOM ZITIMAKES 4 TO 6 SERVINGSHANDS-ON TIME 25 MINUTESTOTAL TIME 35 MINUTES400 g mild Italian sausage, casings removed1 tsp olive oil1 onion, chopped1 pkg (227 g) cremini mushrooms, sliced3 cloves garlic, minced1 tsp Italian herb seasoning¼ tsp hot pepper flakes1 bottle (680 mL) strained tomatoes (passata)400 g ziti or penne¼ cup chopped fresh basil3 tbsp chopped fresh parsley1 cup shredded part-skim mozzarella cheeseIn Dutch oven or large heavy-bottomed saucepan, cook sausage over medium heat, breaking up with spoon, until no longer pink, about 5 minutes. Using slotted spoon, remove sausage to plate. Set aside.Drain fat from pan. Add oil; cook onion and mushrooms over medium heat, stirring often and scraping up browned bits with wooden spoon, until softened and no liquid remains, about 6 minutes. Add garlic, Italian…

access_time14 min.
stir-fries

STICKY TOFU & BROCCOLI STIR-FRYMAKES 4 SERVINGSHANDS-ON TIME 25 MINUTESTOTAL TIME 30 MINUTES¼ cup hoisin sauce1 tbsp sodium-reduced soy sauce1 tbsp Asian chili sauce (such as sriracha)1 tbsp unseasoned rice vinegar or cider vinegar1 tsp ground ginger2 large portobello mushrooms, stemmed1 pkg (350 g) extra-firm tofu, drained2 tsp cornstarch3 tbsp vegetable oil1 head broccoli, cut in florets (about 4 cups)3 cloves garlic, minced1 sweet yellow pepper, thinly slicedhalf red onion, thinly sliced1 cup fresh basil leaves (optional)In bowl, stir together hoisin sauce, soy sauce, chili sauce, vinegar and ginger. Set aside.Remove gills from mushrooms. Halve caps; thinly slice. Cut tofu into 1-inch cubes; pat dry with paper towel. Using fine-mesh sieve, dust tofu with cornstarch, turning to coat.In large nonstick skillet or wok, heat 2 tbsp of the oil over…

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