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Wednesday, May 27, 2015

Butter Chicken





By The Canadian Living Test Kitchen

458 people added this to their Recipe Box


This recipe makes 8 servings

Re-create this rich, velvety, Indian restaurant favourite at home. Serve with pappadams. These crisp savoury crackers are available in supermarkets and South Asian grocery stores.






Ingredients
 
2 cups Balkan-style plain yogurt [490 g]
6 cloves garlic , minced
1 piece (1-inch/2.5 cm) gingerroot , minced
1 tbsp garam masala
1 tbsp lime juice
1 tbsp medium curry paste
2 tsp mild paprika
2 tsp ground cumin
2 tsp coriander
1/2 tsp salt
8 air chilled chicken breasts , with wings if desired
Butter Sauce:
1 tbsp vegetable oil
1 onion , chopped
1 tbsp garam masala
2 tsp mild paprika
2 tsp medium curry paste
1 can (28 oz/796 ml) tomatoes
3/4 cup whipping cream
1/3 cup cold butter , cubed [75 g]
1/4 cup chopped fresh coriander

Preparation 1- Line sieve with cheesecloth; set over bowl. Add yogurt; drain in refrigerator for 1 hour. Discard liquid; place yogurt in large bowl. Whisk in garlic, ginger, garam masala, lime juice, curry paste, paprika, cumin, coriander and salt.

2- Add chicken to bowl and turn to coat; cover and refrigerate for 24 hours, turning occasionally. Place chicken, skin side up, on rack in large shallow roasting pan; spoon yogurt mixture over top. Roast in 400°F (200°C) oven until no longer pink inside, about 45 minutes. Transfer to platter and tent with foil; let stand for 10 minutes. Skim fat from pan juices, reserving juices in pan.

3- Butter Sauce: Meanwhile, in large skillet, heat oil over medium heat. Fry onion until browned, about 10 minutes. Add garam masala, paprika and curry paste; cook, stirring often, until fragrant and beginning to stick to pan, about 5 minutes. Add tomatoes and scrape up brown bits from bottom of pan; mash tomatoes. Simmer until spoon or spatula pulled across bottom of pan leaves gap that fills in slowly, about 15 minutes. Let cool slightly. In food processor or blender, purée until smooth. (Make-ahead: Let cool; cover and refrigerate for up to 24 hours.)

4- Pour sauce into roasting pan; bring to boil over medium heat, scraping up any brown bits. Add cream and butter, a few pieces at a time, cooking just until each is melted. Pour over chicken. Garnish with coriander.

Additional information :
Garam Masala:
1 tbsp (15 mL) each broken cinnamon sticks, cardamom pods, peppercorns, whole cloves and fennel seeds.

In small skillet over medium-low heat, toast cinnamon, cardamom, peppercorns and cloves until fragrant and lightly coloured, about 5 minutes. Add fennel seeds; toast for 1 minute. Transfer to spice grinder or mortar and pestle; grind to fine powder. (Make-ahead: Store in airtight container for up to 1 month.)

Makes1/4 cup (50 mL).

Source : Canadian Living Magazine: October 2005
 



Lemony Angel Hair Pasta With Pan-Fried Chicken






Seasonal sweet cherry tomatoes add the perfect dose of freshness to this simple lemony pasta.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013
Prep time 15 minutes
Total time 20 minutes
Portion size 4 servings

Ingredients  1 lemons
450 g chicken cutlets
2 tbsp capers, rinsed, drained and chopped
1 cup cherry tomatoes, halved
280 g angel hair pasta


Preparation 
Finely grate lemon rind to make 2 tsp zest; juice lemon to make 3 tbsp juice. Set aside.

Sprinkle chicken with pinch each salt and pepper. In skillet, heat 2 tsp olive oil over medium-high heat; cook chicken until no longer pink inside, about 3 minutes per side.Remove from pan and keep warm.

In same skillet, heat 2 tsp olive oil over medium-high heat; add capers and warm through, about 30 seconds. Add tomatoes and pinch each salt and pepper; cook until tomatoes start to soften, about 2 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta according to package directions. Drain, reserving 1/2 cup of the cooking liquid.

Stir pasta and reserved cooking liquid into skillet; remove from heat. Stir in lemon zest and lemon juice.


Nutritional Information per serving: about

cal 440 pro 35g total fat 8g sat. fat 1g

carb 56g dietary fibre 4g sugar 2g chol 66mg

sodium 467mg potassium 489mg

 

 
     

   
       
     


Maple Almond Chicken






Serve with: Steamed Cabbage Wedges — Rice Pilaf

Servings: 4

Ingredients:
1/4 cup (30 gr) all-purpose flour
1/2 tsp (2 mL) dried rosemary, crushed
1/4 tsp (1 mL) each salt and pepper
4 boneless skinless chicken breasts
2 tbsp (25 mL) butter
1 cup (250 mL) chicken stock
8 carrots, sliced diagonally
2 tbsp (25 mL) maple syrup
2 tsp (10 mL) cider vinegar
1/3 cup (36 gr) sliced almonds, toasted
2 tbsp (25 mL) chopped fresh parsley

Preparation:
In resealable plastic bag or on plate, combine flour, rosemary, salt and pepper; add chicken and shake or turn to coat. Reserve any remaining flour mixture.

In large shallow Dutch oven, melt butter over medium heat; brown chicken, about 6 minutes per side. Transfer to plate.

Add reserved flour mixture to pan; cook, stirring, for 1 minute. Gradually whisk in stock. Add carrots, maple syrup and vinegar; bring to boil. Reduce heat, cover and simmer for 6 minutes.

Return chicken to pan; cook over medium heat, covered, until no longer pink inside and almost no liquid remains, 2 to 4 minutes. Stir in almonds and parsley.

Additional Information

•Tip: To steam cabbage, cut into wedges and cook in 1 inch (2.5 cm) boiling salted water in covered saucepan over medium-high heat until tender. Drain, add butter or olive oil and cook, turning often, for 3 minutes. Season with pepper.

Canadian Living Magazine: November 2001

Bacon and Tomato Burgers

By The Canadian Living Test Kitchen

Bacon adds moistness and, of course, that extra smokiness to burgers. To complete the BLT theme, a dollop of mayonnaise is optional


Ingredients

1 eggs
2 tbsp (25 mL) water
1/4 cup (28 g) dry breadcrumbs
1/4 cup (56 g) grated romano cheese
3 slices bacon, finely chopped
1 small onion, grated
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) Italian herb seasoning
1/4 tsp (1 mL) pepper
1 lb (454 g) lean ground pork
4 whole wheat kaiser bun
4 leaves leaf lettuce
1 large tomato, sliced

Preparation:
In large bowl, beat egg with water; stir in bread crumbs, cheese, bacon, onion, mustard, salt, herb seasoning and pepper. Add pork; mix just until combined.

Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.)

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), 12 to 14 minutes.

Meanwhile, cut buns in half; toast on grill for 2 minutes. Sandwich burgers, lettuce and tomato in buns.

 
Source:
Get Grilling: Summer 2007

Blue Cheese-Stuffed Bacon Burgers

By The Canadian Living Test Kitchen

Bacon keeps burgers moist and juicy. A centre of melted cheese adds a surprise.


Ingredients
4 slices tomato
4 hamburger buns
Patties:
1 egg
3 slices bacon, finely chopped
1 small onion, grated
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1/2 tsp (2 mL) dried thyme
1/4 tsp (1 mL) each salt and pepper
1 lb (500 g) regular or lean ground beef
1/2 cup (120 gr) crumbled Canadian blue-veined cheese


Preparation
Patties: In large bowl, beat egg; stir in bacon, onion, mustard, Worcestershire sauce, thyme, salt and pepper. Mix in beef.

Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties.

Place patties on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre of meat reads 160°F (71°C), 12 to 14 minutes.

Sandwich burgers and tomato in buns.

Source : Canadian Living Magazine: July 2009

Tuesday, May 26, 2015

Citrus Sesame Chicken






By The Canadian Living Test Kitchen

129 people added this to their Recipe Box

This recipe makes 6 servings

Bone-in chicken is economical and tends to be flavourful and juicy. Of course, you can use legs and thighs, also.


Ingredients 
1 orange
1 lemon
1 lime
2 tbsp soy sauce
1 tbsp vegetable oil
1/2 tsp hot pepper sauce
6 chicken breasts , skinned (3 lb/1.5 kg total)
1 tbsp sesame seeds
1 tbsp sesame oil
1 tbsp liquid honey


Preparation 
Finely grate rinds of orange, lemon and lime into large bowl. Squeeze out juices and add to bowl. Stir in soy sauce, vegetable oil and hot pepper sauce. Add chicken and turn to coat; let stand for 20 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Reserving marinade, place chicken, bone side down, on greased grill over medium heat; brush generously with marinade. Discard remaining marinade. Close lid and grill for 25 minutes. Turn and grill for 10 minutes.

Meanwhile, combine sesame seeds, sesame oil and honey; brush over both sides of chicken. Grill until no longer pink inside, about 10 minutes.

Source : Canadian Living Magazine: June 2003
 


Greek Phyllo-Wrapped Chicken






By The Canadian Living Test Kitchen

44 people added this to their Recipe Box

This recipe makes 4 servings

All over Greece, delicate phyllo pastry encloses savoury and sweet ingredients in pies called pita. Here, we incorporate traditional flavours in an easy, make-ahead dish that's everyday friendly yet elegant enough for company.


Ingredients 
1 cup crumbled feta cheese [112 g]
2 egg yolks
1 garlic clove , minced
1/2 cup chopped green onions
1/3 cup each chopped fresh parsley
1/3 cup each chopped fresh mint
1/4 tsp pepper
4 boneless skinless chicken breasts
8 sheets phyllo pastry
1/3 cup butter , melted [75 g]
Lemon wedges


Preparation 
In bowl, mash together feta cheese, egg yolks and garlic. Mix in onions, parsley, mint and pepper.

With sharp knife held horizontally and starting at rounded side, cut chicken in half almost but not all the way through; open like book. Spread feta mixture evenly on 1 half of each breast; fold breast over to enclose.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel to prevent drying out. Brush lightly with some of the butter; top with second sheet and brush lightly with butter. Centre 1 breast on phyllo about 2 inches (5 cm) from short edge; fold long sides over chicken and roll up. Repeat with remaining chicken. Place in lightly greased baking dish; brush with remaining butter. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Bake in 350°F (180°C) oven until crisp and golden, about 45 minutes. Serve with lemon wedges

Additional information : Serve with: boiled greens, such as dandelion, curly endive or spinach, drizzled with olive oil.

Source : Canadian Living Magazine: May 2002