Canadian Living Special Issues SIP #4 - 2017

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…

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! RECIPES 1 One Pan Rustic Cannellini Beans & Vegetables p 10 2 One Pan Rosemary Steak, Mushrooms & Potatoes p 12 3 One Pan Salmon Fillets With Broccoli & Beans p 14 4 One Pan Tuscan Chicken p 16 5 One Pan Pork With Veggies & Thyme p 18 Mastering the art of the skillet mix. Cooking Liquids • Sodium-reduced chicken broth • Sodium-reduced beef broth • Sodium-reduced vegetable broth • Red wine • White wine Veggies • Kale • Plum tomatoes • Cremini mushrooms • Carrots • Celery • Sweet yellow peppers • Cherry tomatoes •…

SAUSAGE CHOUCROUTE GARNIE MAKES 4 TO 6 SERVINGS | HANDS-ON TIME 20 MINUTES | TOTAL TIME 20 MINUTES 2 yellow-fleshed potatoes 1 tbsp olive oil 200 g kielbasa sausage, halved lengthwise and cut in 1/2-inch thick slices 1 onion, sliced 1 jar (750 mL) sauerkraut, drained 2 whole cloves 1 bay leaf ¼ tsp ground allspice ¼ tsp pepper pinch salt 1 cup Riesling or other white wine 1 Gala apple, cored and chopped 2 tsp grainy mustard 2 tbsp chopped fresh parsley Using 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…

SLOW COOKER BEEF & BEAN CHILI MAKES 8 SERVINGS HANDS-ON TIME 15 MINUTES COOKING TIME 6½ HOURS TOTAL TIME 6½ HOURS 900 g lean ground beef 5 cloves garlic, minced 3 stalks celery, thinly sliced 1 large red onion, diced 4 tbsp chili powder 2 tbsp each dried oregano and ground cumin ½ tsp salt 2 cans (each 796 mL) whole plum tomatoes, crushed by hand 1 can (540 mL) red kidney beans, drained and rinsed 1 can (398 mL) baked beans i n tomato sauce ½ cup sliced drained pickled jalapeno peppers 2 tbsp all-purpose flour 2 tbsp water Toppings (optional) sliced peeled pitted avocado shredded cheddar cheese sour cream sliced green onions corn tostadas fresh cilantro or parsley In 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…

SAUSAGE & MUSHROOM ZITI MAKES 4 TO 6 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 35 MINUTES 400 g mild Italian sausage, casings removed 1 tsp olive oil 1 onion, chopped 1 pkg (227 g) cremini mushrooms, sliced 3 cloves garlic, minced 1 tsp Italian herb seasoning ¼ tsp hot pepper flakes 1 bottle (680 mL) strained tomatoes (passata) 400 g ziti or penne ¼ cup chopped fresh basil 3 tbsp chopped fresh parsley 1 cup shredded part-skim mozzarella cheese In 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…

STICKY TOFU & BROCCOLI STIR-FRY MAKES 4 SERVINGS HANDS-ON TIME 25 MINUTES TOTAL TIME 30 MINUTES ¼ cup hoisin sauce 1 tbsp sodium-reduced soy sauce 1 tbsp Asian chili sauce (such as sriracha) 1 tbsp unseasoned rice vinegar or cider vinegar 1 tsp ground ginger 2 large portobello mushrooms, stemmed 1 pkg (350 g) extra-firm tofu, drained 2 tsp cornstarch 3 tbsp vegetable oil 1 head broccoli, cut in florets (about 4 cups) 3 cloves garlic, minced 1 sweet yellow pepper, thinly sliced half red onion, thinly sliced 1 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…