Canadian Living Special Issues SIP no.1 - 2018

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…

COCONUT CURRY BUTTERNUT SQUASH SOUP MAKES 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 30 MINUTES 2 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…

CHICKEN & VEGETABLE EGG DROP SOUP MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 30 MINUTES 225 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 oil Cut 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…

SWEET POTATO & CAULIFLOWER TAGINE MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 40 MINUTES 1 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 cilantro Place 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.…

SLOW COOKER MASSAMAN BEEF CURRY MAKES 8 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 7½ HOURS 900 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 Paste 1 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 salt Massaman 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…

THE ULTIMATE DINNER ROLLS MAKES 20 ROLLS HANDS-ON TIME 20 MINUTES TOTAL TIME 4½ HOURS 3 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…