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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Seafood Kabob

No fuss gourmet. Serve this with salad for a  low cal and delicious dinner

 

Seafood Kabob
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Ingredients
  1. 8 oz scallops 250 g
  2. 12 oz raw shrimp (tails on) 375 g
  3. 1 cantaloupe melon (30 balls) 1
  4. 1 honeydew melon (30 balls) 1
  5. 1⁄4 cup lemon juice 60 mL
  6. 2 tbsp butter, melted 30 mL
  7. 1⁄4 cup brie cheese (remove skin) 60 mL
  8. 1⁄4 cup light cream 60 mL
Instructions
  1. On six 8-inch (20 cm) skewers, alternate seafood and melon balls. Mix lemon juice and butter. Broil kabobs 10 minutes, turning and brushing occasionally with lemon juice mixture. (Seafood should be opaque.) In a small saucepan, melt cheese and gradually whisk in cream. Drizzle the cheese mixture over kabobs. Broil until golden brown. Serve over rice. Serves 6.
Notes
  1. Note: 2 lbs (1 kg) of firm fish such as monkfish, shark or swordfish is a tasty alternative to the scallops and shrimp.
  2. What you seize is what you get!
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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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Halibut with Strawberry Basil Salsa

 The summery flavor of strawberries and basil lend a refreshing tang to tender halibut. This salsa is also good with salmon or red snapper

Halibut with Strawberry Basil Salsa
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Ingredients
  1. Strawberry Basil Salsa
  2. 11⁄2 cups chopped fresh strawberries 375 mL
  3. (about 8 oz/250 g)
  4. 1⁄2 cup drained canned mandarin orange 125 mL
  5. segments in juice, chopped
  6. (see tip)
  7. 1 tbsp finely chopped red onion 15 mL
  8. 1 tbsp shredded fresh basil 15 mL
  9. 1 to freshly squeezed lime juice 15 to
  10. 2 tbsp 30 mL
  11. 1⁄8 tsp salt 0.5 mL
  12. 1⁄8 tsp freshly ground black pepper 0.5 mL
  13. 4 skin-on or skinless halibut 4
  14. fillets (each about 6 oz/175 g)
  15. Salt and freshly ground black pepper
  16. 2 tbsp olive or vegetable oil 30 mL
Instructions
  1. Strawberry Basil Salsa: In a bowl, combine strawberries, mandarin oranges, onion, basil, 1 tbsp (15 mL) lime juice, salt and pepper. Cover and refrigerate for at least 30 minutes or for up to 2 hours. Taste and add more lime juice, if desired.
  2. Preheat oven to 425°F (220°C).
  3. Line a rimmed baking sheet with parchment paper or greased foil. Rinse halibut and pat dry with paper towels. (If the fish has been frozen and thawed, it will be quite wet, so be sure to dry it well.)
  4. Season with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Cook halibut, skin or skinned side up, for about 2 minutes or until bottom is nicely browned. Transfer to prepared baking sheet, browned side up, and bake for 5 to 6 minutes or until fish is barely opaque and is just starting to flake when tested with a fork. Do not overcook. Serve halibut topped with salsa.
  5. Serves 4.
Notes
  1. Tip: You can use 1 or 2 fresh mandarin oranges instead of canned, if you prefer. Peel the mandarins and separate into segments. Remove any white pith and seeds, then chop.
  2. Teacher: Name the four seasons.
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Teacher: Name the four seasons.

Child: Salt, pepper, mustard and vinegar