Madras Chicken Skewers

Madras Chicken Skewers
Marinate the chicken overnight, and you're good to go the next day
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Ingredients
  1. 4 boneless skinless chicken breasts 4
  2. Marinade
  3. 1⁄3 cup mayonnaise 75 mL
  4. 1⁄3 cup mango chutney 75 mL
  5. 2 cloves garlic, minced 2
  6. 2 tbsp freshly squeezed lemon juice 25 mL
  7. 2 tbsp freshly squeezed lime juice 25 mL
  8. 1 tsp chili powder 5 mL
  9. 1⁄2 tsp ground cumin 2 mL
  10. 1⁄2 tsp ground coriander 2 mL
  11. 1⁄4 tsp salt 1 mL
Instructions
  1. Place chicken breasts between two pieces of plastic wrap and pound lightly with a rolling pin or the bottom of a skillet to flatten. Cut chicken into 1-inch (2.5 cm) long strips.
  2. Marinade: In a large bowl, whisk together mayonnaise, chutney, garlic, lemon juice, lime juice, chili powder, cumin, coriander and salt.
  3. Add chicken to marinade and turn to coat. Cover and refrigerate for at least 4 hours or overnight.
  4. Soak eight 10-inch (25 cm) wooden skewers in water for 30 minutes (or use metal skewers). Meanwhile, preheat barbecue grill to medium. Remove chicken from marinade, discarding marinade, and thread onto skewers. Grill for about 10 minutes, turning occasionally, until chicken is browned and no longer pink inside.
  5. Serves 4.
  6. Tip: Watch the chicken carefully while you're grilling it - it will cook quickly.
  7. Variation: Apricot or peach jam may be used in place of the mango chutney.
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Creamy Grilled Tandoori Shrimp

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This here is a combination of things I love: shrimp, cream, citrus, spices. Fresh mint and cilantro. It’s like an easy sort of curry, but not heavy, and quick to toss on the grill. I love things that are easy to grill, and don’t require you to hover nervously with your tongs, meat thermometer at the ready. While the apple trees are in bloom, I’m inviting some friends and neighbours for mojitos in the back yard, and these will be on the menu.
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Creamy Tuna Pasta Bake

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It’s January. It’s cold. It’s time for some good old fashioned comfort food.  This soul-satisfying classic is reassuringly familiar and easy on the budget – which  in the face of skyrocketing food prices and holiday Visa bills, is welcome in our kitchen any time.  Our  modern rendition of tuna fish casserole includes a nutritional boost of broccoli in a creamy basil sauce but still has all the comforting goodness you remember. Feel free to substitute  low sodium chicken broth and low-fat mozzarella to make this even healthier but if you can,  treat yourself to some good quality Parmigiano-Reggiano. It’s complex flavour will take this to a whole new level of gourmet comfort food. And if you can’t find fresh basil, dried is just fine. We’ve included the substitution for it below the recipe.Read More

Roast Turkey with Sage-Bread Stuffing

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Turkey almost always has the place of honour when family and friends gather for holiday meals.  It’s perfect when serving a crowd. 

It’s economical, too, and everyone loves it.  Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.

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Easy Chicken Curry

This goes together fast! Serve with steamed basmati rice and warm naan.

Easy Chicken Curry
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Ingredients
  1. This goes together fast! Serve with steamed basmati rice and warm naan.
  2. 1 tbsp vegetable oil 15 mL
  3. 2 onions, thinly sliced 2
  4. 4 cloves garlic, minced 4
  5. 1 tbsp finely chopped gingerroot 15 mL
  6. 1⁄4 cup mild or medium Indian curry 60 mL
  7. paste
  8. 8 boneless skinless chicken thighs 8
  9. 1 can (14 oz/398 mL) whole tomatoes, 1
  10. with juice
  11. 2 tbsp mango chutney or apricot jam 30 mL
  12. 1 red bell pepper, chopped 1
  13. 11⁄2 cups frozen whole green beans, 375 mL
  14. thawed
  15. 2 tbsp chopped fresh cilantro 30 mL
  16. Salt (optional)
Instructions
  1. Use a 4- to 6-quart slow cooker. In a large skillet, heat oil over medium heat. Add onions, garlic, ginger and curry paste; cook, stirring occasionally, for 5 minutes. Stir in chicken. Stir in tomatoes and chutney, breaking tomatoes up with a spoon. Transfer to slow cooker. Cover and cook on Low for 5 to 6 hours or on High for 21⁄2 to 3 hours, until juices run clear when chicken is pierced. Stir in red pepper, beans and cilantro. Cover and cook on High for about 30 minutes, until red pepper and beans are tender. Adjust seasoning with salt, if desired.
  2. Serves 4 to 6.
Notes
  1. Tip: We always reach for Indian curry pastes, rather than curry powder, when we want to make a curry. The spices in the pastes — which come in mild, medium and hot — are preserved in oil, so they are more authentic and less harsh-tasting than powders. We particularly like the Patak’s brand, which is widely available.
  2. Tip: Dark chicken meat, such as thighs and drumsticks, works best in the slow cooker, as it stays moist and has lots of flavor. If you prefer to make this curry (or any other chicken recipe in this book) with 4 boneless skinless chicken breasts, cook it no longer than 5 hours on Low; otherwise, the meat will become dry.
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Best Seafood Lasagna

 A tasty variation of one of our most popular recipes….. and it freezes beautifully

Best Seafood Lasagna
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Ingredients
  1. 8 lasagna noodles 8
  2. 2 TBSP butter 25 mL
  3. 1 cup chopped onion 250 mL
  4. 1 package (8 oz/250 g) cream cheese softened
  5. 11⁄2 cups Ricotta cheese 375 mL
  6. 1 egg, beaten 1
  7. 2 TSP basil 10 mL
  8. 1⁄2 TSP salt 2 mL
  9. 1⁄8 TSP pepper 0.5 mL
  10. 2 cans (each 10 OZ/284 mL) 2cream of mushroom soup
  11. 1⁄3 cup dry white wine OR dry vermouth 75 mL
  12. 5 OZ crabmeat 150 g
  13. 1 lb SHRIMP, deveined and cooked 500 g
  14. 1⁄4 CUP grated Parmesan cheese 50 mL
  15. 1⁄2 cup shredded, sharp (old) Cheddar cheese 125 mL
Instructions
  1. Cook noodles. Place 4 noodles in a 13- x 9-inch (3 L) baking dish. cook onion in butter. Add cheeses, egg, basil, salt and pepper. Spread half the cheese mixture over noodles. combine soup and wine. Stir in crab and shrimp and spread half over cheese layer. Repeat all layers. Sprinkle with Parmesan and Cheddar.
  2. Bake, uncovered, at 350°F (180°C) for45 minutes. Let stand 15 minutes before serving.Freezes well.
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