Dinner in 30_over 100 Recipies

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ENJOY

TONIGHT!PAGE 84

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SATISFYING SALADS VEGETARIAN RECIPES DINNER-PARTY IDEASDELICIOUS PASTAS

dinner in 30OVER 100

FRESH FASTRECIPES

S E

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O F

AP P R O V

A L

S I N C E

1 9 2 8



AspicyCaesargoes downsmoothlywithcrispyblue-cheesebatteredwings

gastr o pubgrub

instant party

Classic Spicy CaesarRUN a lemonwedge aroundthe

rimo fat allglas s ,t h en tu rn it

upside downonto aplate of celery

salt.Fillglas s with ice.A dd1 o z

vodka,4 dashes of Tabasco,2

dashes of Worcestershireandthe

remainingjuice fromthe lemon

wedge.Topu pwit h Clamatojuice

andag enerous grindingof pepper.

Garnishwithanother lemonwedge

or our 10-minute pickledveggies

(page 178).

BlueCheeseChickenWingsSLICE 12 chickenwingsinhalf

atthejointand cutoffwingtips.

St ir cu pfoura n d t s ppepper

in abo wl.Wh isk1 egg wit h cu p

bluecheesesaladdressing in

anotherbowl.Workingwithone

wingata time,tossinourmixture,

theneggmixtureand nishby

lightlycoatinginouroncemore.

Pourenoughoil intoaheavylarge

po t t o reach adept h o f in .H eat

overmedium.Addhalf ofwingsand

cookuntildeepgolden andcooked

through,4to5min perside.Adjust

heatasneeded.Remove wingsto

papertowels.Repeatwith remaining

ingredients.Serveimmediately

withmorebluecheesedressing

ontheside.

Kitchen Tip

Tocheckthetemperatureof the

oil, try this trick: Put a bamboo

skewer or wooden chopstick into

the oil,making sure it touches

the bottomofthe pot.Ifthe

oilzzes upgently aroundthe

chopstick,it’s readyto go.

176 chatelaine.com

f ood cocktailhour

p

dGarlic

om 239

Withacrispy streuseltopping,tonsoffresh berriesanda hintofnuttywholewheat,thesearen’tyoureverydayblueberrymufns.

Bonus:They’redeliciouslymoistinside!

streusel-crunch

blueberrymuffins

S pecialBerry

chatelaine.com 213

f ood blissfulbaking

222 chatelaine.com

thanksgiving

special

EasiestRoastTurkey&Gravy

page254

turkey dinner made easyOnemorethingtobe gratefulfor:

Thisyear’sspreadiseffortless

recipesby croynlmchu ,

crTny and VtorWh

photographyby Johncun foodstylingby DvdGrnr

propstylingby JnHrdn

new recipesover 500

EVERY YEAR

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SOUPS & SALADS

CHICKEN

MEAT

SEAFOOD

VEGETARIAN

PASTA

3 WAYS WITH PRODUCE

10-MINUTE GOURMET

contents

DINNER IN 30

C O V E R , J O D I P U D G E . T H I S P A G E , A N G U S F E R G U S S O N ;

M I C H A E L A L B E R S T A T .

P us

6

18

34

50

64

76

88

106



T E R C R E D I T

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SUBSCRIBE TODAY! CHATELAINE.COM/ORDER

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ChangeYour Life

in 30 Days

slimmingsecrets* No-Gym Workout

* The Sleep Diet

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Fid Yu

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Kate Middleton & Prince William

The Royal RomanceThe Courtship, the Wedding & the Shadow of Diana

p. 118

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A Step-by-Step Guide to Finding

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IT Worked For TheSe WomeN

one fab idea

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>

chatelaine.com 243

FIND CHATELAINE EVERYWHERE!


entertaining ideasover 350

EVERY YEAR



Love,

Te Catelaine

Kitchen

WHETHER YOU LOVE TO COOK or you justlove to eat, the “What’s for dinner?” question

is a daily conundrum. And coming up with

ideas that are both healthy and satisfying

is the ultimate challenge. Not anymore.

It is our mission to make your supper hour

easier and more delicious by offering you the

very best from our recipe box of fast and fresh,

market-to-table meal ideas. This book is fullof mouth-watering recipes — many of them

perfect for your next dinner party — all ready

to eat in less time than it takes to order in.

Tonight, dinner’s on us!

Triple-Tested

The reason Chatelaine

recipes work every time:

The Chatelaine Kitchen

We test every recipe in our

in-house kitchen at least

three times (sometimes

more!) to make sure it’s

delicious and foolproof.

We also make sure it’s easy

to follow and to shop for.

External Experts

Our professional testers

weigh all the ingredients for

nutritional analysis, verifyhow long the recipe takes

to cook and check if it can

be made ahead. We re-taste

and adjust as needed.

Home-Test Approved

To conrm results in

different kitchens, some

recipes are also tested

at home — by us or by you.

Sign up to be a home tester:

> [email protected]

S E

A L

O F

AP P R O V A L

S I N C E

1 9 2 8

dinner in 30

m A S T E R F I L E



T K T K T K T K T K T K T K T K

LENTIL, KALE & SAUSAGE SOUP CILANTRO-LIME CHICKENSOUP CLASSIC TOM YUM SOUP WITH CHICKEN & SHRIMP

CHICKEN MISO NOODLE SOUP MIDDLE EASTERN

SALAD BABY GREENS WITH CHICKEN & SPRING

VEGETABLES APPLE-FENNEL SALAD WITH PROSCIUTTO& WALNUTS SESAME-GINGER TOFU & VEGETABLES

BAKED GOAT CHEESE & APPLE SALAD

chatelaine.com



soups &

salads

dinner in 30

7



soups & salads

chatelaine.com



J O H N C U L L E N

Lentil, Kale &Sausage Soup

10 MIN PREP | 35 MIN TOTAL

2 tbsp olive oil

2 Italian sausages

1 large onion, finelychopped

1 leek (white partonly), sliced

3 carrots, diced

2 garlic cloves,minced

156-mL can tomato paste

1 tsp ground coriander

1 tsp salt

8 cups chopped kaleleaves, about 1small bunch

540-mL can lentils, rinsedand drained

grated parmesan(optional)

HEAT a large, wide saucepan over

medium. Add oil, then sausages. Turnsausages occasionally until they lose

their pink colour, 4 to 6 min. Remove

to a plate. Add onion, leek, carrots and

garlic to pan. Cook until onion starts

to soften, about 3 min. Thinly slice

sausages. Stir in sausages and any

juices, tomato paste, coriander and

salt. Continue to cook, stirring

frequently, until flavour develops,

5 more min. Pour in 4 cups water.

Bring to a boil. Stir in kale and reduceheat to medium. Cover and gently boil,

stirring occasionally, until kale is

tender, 5 to 7 min. Stir in lentils. If

soup is too thick, stir in more water.

Ladle soup into bowls. Sprinkle with

parmesan. Serve immediately.

SERVES 6 | 308 calories, 16 g protein,

36 g carbs, 13 g fat, 8 g fibre, 857 mg

sodium, per serving. Excellent source

of vitamin A.

Substitution Tips:

Use any hearty

greens, such as

chard, in place of

kale. Any canned

beans also work

in place of lentils;

just be sure to rinse

them very well first.

dinner in 30

9



soups & salads

Cilantro-Lime Chicken Soup


1 tbsp vegetable oil

1 6 -in. tortilla, cut

into bite-sizedstrips

1 leek, thinly sliced

2 peppers, chopped

2 celery stalks,chopped


1 tbsp dried oregano 1/4 tsp hot red chili flakes 1/4 tsp nutmeg

1 cube chicken bouillon

2 skinless, bonelesschicken breasts

1 cup frozen corn niblets

1 tsp lime juice 1/2 cup coarsely chopped

cilantro

HEAT a very large, wide pot over

medium. Add 2 tsp oil. Add tortilla

strips. Cook, stirring frequently,until toasted, 2 to 3 min. Remove

to a plate. Add remaining oil to

same pot. Add leek. Cook, stirring

frequently, until leek softens

slightly, 1 min. Add peppers and

celery. Cook until vegetables begin

to caramelize, about 12 min. Add

garlic and cook 1 min. Stir in 3 cups

water and spices. Bring to a boil.

Stir in bouillon cube until dissolved.

Add chicken. Reduce heat andsimmer until chicken is cooked

through, about 6 min.

REMOVE chicken. Shred into strips.

Add to soup. Stir in corn, juice and

cilantro. Serve with tortilla strips.



sodium, per serving.

Classic Tom YumSoup with Chicken

& Shrimp15 MIN PREP | 30 MIN TOTAL

900-mL chicken broth

400-mL can regular coconut milk

1/2 tsp granulated sugar

1 tsp hot chili-garlic sauce

2 to 3 kaffir lime leaves

1 skinless, boneless chickenbreast, cut into thin

bite-sized strips 227-g pkg sliced mushrooms

1 ripe tomato, chopped1/2 454-g pkg medium shrimp, peeled

2 tbsp lime juice

2 tbsp fish sauce

1/4 cup finely chopped cilantro

COMBINE broth and coconut milk in

a large saucepan and set over medium

heat. Whisk in sugar and chili-garlic

sauce. Add lime leaves. Cover andbring to a boil.

ADD chicken, mushrooms, tomato

and shrimp. Cook, stirring occasionally,

until chicken is cooked through,

about 5 min.

STIR lime juice, fish sauce and cilantro

into soup. Spoon into bowls.


7 g carbs, 17 g fat, 2 g fibre, 1,245 mg

sodium, per serving. Good sourceof magnesium.

Substitution Tips: Can’t find lime

leaves? Substitute 1/2 tsp lime zest. Use

a 90-g pkg of enoki mushrooms instead

of regular sliced mushrooms. Stir in

with cilantro at the end of cooking.

chatelaine.com

M I C H A E L G R A Y D O N



dinner in 30

11

J O H N C U L L E N



Chicken Miso Noodle Soup


Middle EasternSalad


1 pita, preferablywhole wheat, splitin half

1 tsp cumin

1 cup marinatedartichoke hearts,drained

3 ripe plumtomatoes, chopped

1 red pepper, chopped 3/4 cup crumbled feta 1/4 cup pitted kalamata

olives, chopped 1/4 cup chopped fresh

mint or basil 1 tbsp lemon juice

2 tbsp olive oil

1 garlic clove,minced

BRUSH both sides of pita with vegetable

oil and sprinkle with 1/2 tsp cumin.Crisp in a toaster oven or preheated

450F oven, 2 to 4 min.

SLICE artichokes into quarters. Stir

with tomatoes and pepper in a large

bowl. Add feta, olives and mint. Tear

pita into bite-sized pieces and stir in.

WHISK oil, lemon juice, garlic and

remaining cumin together in a small

bowl. Drizzle over salad and toss.

SERVES 6 | 190 calories, 6 g protein,13 g carbs, 14 g fat, 4 g fibre, 478 mg


Make-Ahead Tip: This salad gets

better as it sits. Let stand up to

2 hours before serving.

500-g pkg groundchicken

1 carrot, grated 1

/2 cup white misopaste

2 tsp finely gratedfresh ginger

1 tsp garlic powder

1 tbsp cornstarch

2 200-g pkgs udon noodles 1/2 cup chopped

cilantro

Shopping Tip: Udon are

thick white noodles used inJapanese cooking. Look for

them in the Asian section

of the supermarket. Or use

200 g medium rice noodles

instead — just soak them in

hot water for 5 min before

adding to the soup.

FILL a large pot with water and

bring to a boil over high. Cook

noodles following package direc-

tions until al dente, 8 to 12 min.

BRING 4 cups water to a boil in a

pot over medium-high. Stir chicken

with carrot, 1 tbsp miso paste, ginger,

garlic powder and cornstarch in

a large bowl. Roll into 3 logs about

1 in. thick. Cut into 1-in. pieces. Pat

each piece into a meatball shape,

then drop into boiling water. Add

udon. Reduce heat to medium. Boil

gently until meatballs are cooked,about 5 min.

PLACE remaining miso in a small

bowl and whisk in a ladleful of boiling

soup. Remove pot from heat and stir

in miso mixture and cilantro.


47 g carbs, 12 g fat, 2 g fibre, 1,308

mg sodium, per serving. Good

source of vitamin A.

soups & salads

chatelaine.com

G E O R G E W H I T E S I D E



dinner in 30

13

Y V O N N E D U I V E N V O O R D E N



chatelaine.com

Apple-Fennel Saladwith Prosciutto

& Walnuts10 MIN PREP | 10 MIN TOTAL

4 leaves green leaf lettuce,washed and dried

1 Granny Smith apples, slicedcrosswise into 1/8-in. roundslices

1/4 English cucumber,sliced crosswise into1/8-in. round slices

4 slices prosciutto, halved

1/2 small fennel bulb, slicedlengthwise into 1/8-in. slices

1/4 cup candied walnuts

DRESSING 1/4 cup buttermilk

1 tbsp cider vinegar

1 tbsp light mayonnaise

DIVIDE lettuce among 4 plates.

Stack a tower on each bed of lettuce,

alternating slices of apple, cucumber,

prosciutto and fennel. Sprinkle

walnuts around plate.

WHISK buttermilk with vinegar and

mayonnaise in a small bowl until

combined. Season with fresh pepper.

Drizzle over salads just before serving.




Ingredient Tip: To make candied

walnuts, toast 1/4 cup chopped walnuts

in a non-stick pan over medium for

2 min. Sprinkle with 1 1/2 tsp granulated

sugar. Stir constantly until sugar is

melted, about 3 more min. Transfer to

a parchment-lined baking sheet to cool.

Baby Greens with Chicken & SpringVegetables


1 tbsp olive oil

2 skinless,bonelesschicken breasts,sliced 1/4 in. thick

1/2 bunch asparagusspears, trimmed,about 160 g

8 cups baby romaine

1 cup watercress

1/2 cup radishes,trimmed andhalved

1/2 cup red grapes,halved

16 mini bocconcinicheeses

DRESSING

2 tbsp olive oil

2 tbsp white-winevinegar

2 tbsp finely choppedfresh tarragon

2 tsp honey

1 tsp Dijon mustard

HEAT a non-stick frying pan over

medium-high. Add 1 tbsp oil, thenchicken. Cook until golden-brown,

2 to 3 min per side. Remove to

a plate and loosely cover to keep

warm. Discard oil in pan, then

partially fill with water. Bring to

a boil over medium-high. Add

asparagus and cook until tender-

crisp, 2 min. Drain and immediately

rinse with cold water. Pat dry.

Divide romaine, watercress, chicken,

asparagus, radishes, grapes andcheese among 4 plates.

WHISK dressing ingredients together.

Drizzle over salads.


14 g carbs, 15 g fat, 4 g fibre,

99 mg sodium, per serving.

M I C H A E L A L B E R S T A T

soups & salads



T K T K T K T K T K T K T K T K T K T K T K T K T K

dinner in 30

15



Baked Goat Cheese& Apple Salad


2 slices bread, cubed

3 tbsp red-wine vinegar 1/2 tsp dried oregano leaves

1 egg

1 cup sliced almonds,coarsely chopped

300-g pkg goat cheese, cutinto 9 rounds

142-g pkg mixed greens

540-mL can chickpeas, rinsedand drained

1 unpeeled apple, julienned

1 tbsp Dijon mustard

1 1/2 tsp honey 1/4 cup olive oil 1/8 tsp salt

PREHEAT oven to 375F. Line a large

rimmed baking sheet with foil. Spray

with oil. Toss bread with 1 tbsp vinegar

and oregano. Arrange on one side offoil. Beat egg in a shallow dish. Place

almonds in another shallow dish. Dip

cheese rounds in egg, then in almonds,

until coated. Place cheese rounds on

the other side of foil. Bake in centre

of oven until bread cubes are toasted

and cheese is warm, 7 to 9 min.

TOSS greens with chickpeas and apple

in a large bowl. Whisk remaining

vinegar with Dijon, honey, oil and salt.

Season with fresh pepper. Drizzle oversalad mixture and stir to coat, then

distribute among 3 plates. Scatter with

croutons and lay 3 warm cheese rounds

on each plate. Serve immediately.


61 g carbs, 58 g fat, 12 g fibre, 1,057

mg sodium, per serving. Excellent

source of folate.

Sesame-Ginger Tofu & Vegetables


454-g pkg medium tofu,thickly sliced

2 green onions,thinly sliced

1 cucumber, slicedinto thin sticks

1 carrot, slicedinto thin sticks

1 tbsp sesame seeds

2 tbsp maple syrup

2 tbsp rice vinegar(preferablylow-sodium andsugar-free)

1 tbsp grated ginger

2 tsp dark sesame oil

1 tsp vegetable oil

2 cloves garlic,minced

10 cups baby spinach

2 tsp low-sodium soysauce

ARRANGE tofu, onions, cucumber

and carrot on a platter. Toast sesame

seeds until lightly golden in a smallfrying pan set over medium. Add to

a small bowl. Stir in maple syrup,

rice vinegar, ginger and sesame oil.

Drizzle over tofu.

HEAT vegetable oil in a large

frying pan set over medium. Stir

in garlic and stir constantly for

1 min. Gradually add spinach. Cook,

stirring frequently, until wilted.

Stir in soy sauce. Serve with tofu.




soups & salads

chatelaine.com

J O H N C U L L E N



dinner in 30

17




LEMON CHICKEN WITH BOK CHOY KUNG PAO CHICKEN CHICKEN ON CILANTRO-GINGER NOODLES

CINNAMON CHICKEN WITH BUTTERNUT SQUASH GINGER CHICKEN STIR-FRY WITH 2 GREENS

RED-CURRY-PEANUT NOODLES HERBED CHICKEN WITH

MINT-PEPPER SALSA CHICKEN & DUMPLINGS BBQCHICKEN WITH PIRI PIRI SAUCE STUFFED GREEK CHICKEN

CHICKEN, MANGO & BRIE QUESADILLAS EASY CHICKENTOSTADAS CHICKEN TORTILLA LASAGNA

chatelaine.com



chicken

dinner in 30

19



chatelaine.com

chicken



asian feast

menu

Tangy Carrot &Cucumber Saladp 91

Lemon Chickenwith Bok Choy

LEFT

Melon Slices withGinger Syrup

Ginger Syrup

Gently boil 1/4 cup

sugar,1

/4 cup water and 4 slices ginger

in a small saucepan

over medium until

syrupy, 7 min.

Discard ginger. Cool

syrup before using.

Lemon Chickenwith Bok Choy


zest of one lemon

1/2 tsp ground coriander

1/2 tsp chili flakes (optional)

1/4 tsp salt


1/2 cup low-sodium chicken broth

3 tbsp lemon juice

1 tbsp dark sesame oil

1 garlic clove, minced

1 tbsp cornstarch

2 tsp soy sauce

500 g baby bok choy(about 8), quartered

COMBINE lemon zest with coriander,

chili flakes and salt in a medium bowl.

Add chicken and turn to coat.

HEAT a large frying pan over medium-

high. Spray well with oil. Add chicken

and sauté until golden, 4 min per side.

Stir in broth, lemon juice, sesame oil

and garlic. Bring to a boil, then reduce

heat to medium-low. Cover and simmer,

turning chicken occasionally, until

springy when pressed, 4 to 8 min.

COMBINE cornstarch with soy and 1 tbsp

water in a small bowl. Remove chicken

to a platter and cover loosely with foil

to keep warm.

INCREASE heat to medium-high. Stir inbok choy. Stir often until tender-crisp,

3 to 4 min. Remove to platter with

chicken. Whisk cornstarch mixture into

broth in pan. Stir constantly until sauce

thickens, 1 min. Pour over chicken.




dinner in 30

21




Kung Pao Chicken


2 tbsp soy sauce

2 tbsp dry sherry

1 tbsp minced freshginger


2 skinless, bonelesschicken breasts,cut into bite-sizedpieces

1 1/2 tsp cornstarch

1 tsp granulated sugar

1 tbsp hot chili-garlicsauce


1 red pepper,chopped


1/2 cup raw, unsaltedpeanuts

Substitution Tip: Use raw,

unsalted cashews in place

of peanuts.

STIR 1 tbsp soy with 1 tbsp sherry,

ginger and sesame oil in a medium

bowl. Stir in chicken, then cornstarch.Set aside. Stir remaining soy and

sherry with sugar and chili-garlic

sauce in a small bowl.

HEAT non-stick frying pan over

medium-high. Add oil, then marinated

chicken. Stir-fry chicken until almost

no pink remains, 3 to 5 min. Add

pepper and cook until it starts to

soften, about 2 min. Pour soy-sherry

mixture over chicken and peppers.

Add onions and peanuts. Stir untilpeanuts are heated through, 1 to 2

min. Remove from heat. Serve over

steamed rice.

SERVES 4 | 264 calories 21 g protein,



of vitamin C.

Chicken on Cilantro-Ginger Noodles


1/3 of pkg rice-stick noodles,at least 1/4-in. thick

200 g snow peas, trimmed

3 tbsp white-wine vinegar

2 tbsp grated fresh ginger


1 tbsp granulated sugar

1 tsp Dijon mustard

1/4 tsp salt


1/2 English cucumber, thinlysliced into half moons

6 small radishes, sliced intothin rounds

1 ripe mango, peeled and slicedinto bite-sized strips

1 cup coarsely chopped cilantro

4 thin chicken or turkey cutlets,about 375 g

sesame seeds (optional)

SOAK noodles by covering with boiling

water in a large bowl. Let stand untiltender, stirring often, 5 to 10 min. Add

snow peas for the last 2 min of soaking.

WHISK vinegar with ginger, sesame oil,

sugar, Dijon and 1/8 tsp salt in a medium

bowl. Whisk in 2 tbsp vegetable oil.

COMBINE cucumber, radishes, mango

and cilantro in a large bowl. Drain

noodles and peas and add. Drizzle

with 3/4 of the dressing and toss to coat.

HEAT a large frying pan over medium.Add remaining oil. Sprinkle chicken

with remaining salt. Season with pepper.

Sauté until golden and springy when

pressed, 6 to 8 min. Slice into strips.

Arrange noodle mixture on plates. Top

with chicken and drizzle with remaining

dressing. Sprinkle with sesame seeds.




chicken

J I M

N O R T O N

chatelaine.com



CHICKEN

kitchen secrets

> Chicken thighs havemore flavour andare a bit higher infat and calories thanchicken breasts.Thighs also tend tobe less expensive.

> Thighs andbreasts are inter-

changeable in mostrecipes, dependingon your taste.


dinner in 30

23




1 tsp cinnamon

1/4 tsp garlic salt

2 tsp vegetable oil 1/2 cup chicken broth,

preferablysodium-reduced

400-g pkg cubed butternutsquash, about 3cups

1 green onion, thinlysliced

Substitution Tip:

Use peeled, cubed sweet

potatoes instead of

squash. The cooking time

is about the same.

CUT each chicken breast into 2 cutlets.Sprinkle all over with cinnamon and

garlic salt.

HEAT a large non-stick frying pan

over medium-high. Add oil. Cook

chicken until springy when pressed,

3 to 4 min per side, then remove to

a plate. Loosely cover with foil.

POUR broth into frying pan. Add

squash. Reduce heat and simmer,

covered, stirring occasionally,

until squash is tender, 8 to 10 min.

ADD onion during the last minute

of cooking. Using a potato masher,

coarsely mash squash, adding more

broth if you like a creamier texture.

Divide between plates and top

with chicken.

SERVES 4 | 292 calories,

33 g protein, 7 g fat, 26 g carbs, 5 g

fibre, 379 mg sodium, per serving.

Cinnamon Chicken withButternut Squash


Ginger ChickenStir-fry with 2

Greens10 MIN PREP | 20 MIN TOTAL

3 tbsp teriyaki sauce

4 tsp cornstarch

1 tsp grated fresh ginger

1 minced garlic clove


2 small skinless, bonelesschicken breasts, sliced

into strips 4 baby bok choy, sliced in

halves or quarters

4 cups lightly packed baby spinach

STIR teriyaki with cornstarch in

small bowl until dissolved. Add garlic

and ginger.

HEAT a large frying pan or wok

over medium-high. Add oil, then add

chicken. Stir-fry until no longer pink,

about 3 min. Add 1/2 cup water, teriyakimixture and bok choy. Pan will be full,

but greens wilt quickly. Stir constantly

until chicken is cooked through, 3 to

4 min. Stir in spinach. Serve over rice

or noodles if desired.




Stir-Fry Secrets: Have all the

ingredients prepped and measured

before turning on the heat. Because

stir-frying happens so quickly, advance

prep makes all the difference for a

successful dish!

chatelaine.com

chicken




dinner in 30

25




1/2 500-g pkg spaghetti

1 head broccoli,

cut intobite-sizedpieces

1/3 cup peanut butter,preferablynatural

3 tbsp Thai red-currypaste

3 tbsp soy sauce

2 tbsp honey


1 red onion,thinly sliced

2 skinless,bonelesschickenbreasts, cutinto thin strips

COOK pasta according to package

directions, 8 to 10 min. Add broccoli

to pasta water for last minute ofcooking. Reserve 1/2 cup pasta water.

Whisk peanut butter with 1/4 cup water,

curry paste, soy and honey in a

medium bowl (don’t worry if it’s

lumpy — it will melt when cooked).

HEAT a large, non-stick frying pan

over medium-high. Add oil, then onion

and chicken. Stir-fry until chicken is no

longer pink, 4 min. Add peanut-butter

mixture and reduce heat to medium.

Stir frequently until chicken is cooked,about 2 min. Add reserved pasta

water to sauce.

DRAIN pasta and broccoli, then return

to pasta pot. Stir in chicken mixture

until combined. Serve with chopped

peanuts if desired.




Red-Curry-Peanut Noodles


Herbed Chickenwith Mint-Pepper

Salsa10 MIN PREP | 35 MIN TOTAL

2 tbsp olive oil

2 red peppers, chopped

12 skinless, boneless chickenthighs, excess fat trimmed

1/2 tsp salt

2 tsp Dijon mustard

2 tbsp lemon juice

1 tsp lemon zest 1/4 cup chopped fresh mint

HEAT a large frying pan, preferably

non-stick, over medium-high. Add 1 tsp

oil, then peppers. Stir-fry until peppers

soften, about 2 min. Transfer peppers

to a plate. Set aside. Season chicken

with salt and fresh pepper. Add 1 tbsp

oil to same pan, then chicken. Do not

crowd pan. Work in batches if neces-

sary. Cook chicken until lightly golden,3 to 4 min per side. Transfer to a plate.

RETURN chicken and any juices to pan.

Add 1/2 cup water. With a wooden spoon,

scrape up and stir in any brown bits

from pan bottom. Reduce heat to

medium-low. Cover and simmer until

chicken feels springy when pressed,

4 to 6 min. Transfer chicken to a platter

and keep warm. Increase heat to high.

Boil sauce until reduced, about 5 min.

Pour sauce over chicken.

WHISK remaining oil with Dijon, lemon

juice and zest in a large bowl. Stir in

peppers and mint until combined.

Serve with chicken and french fries.




chatelaine.com

chicken




dinner in 30

27

J O H N

C U L L E N

CHICKEN

leftover secrets > 5-min Burritos

Chop cooked chickenand stir with onionsand peppers. Roll intortillas with cheese,refried beans andsour cream.

> Spicy Salad

Shred cooked chicken

and mix with pickled jalapenos and lemonvinaigrette. Serve onBoston lettuce.



3 tbsp unsalted butter

8 skinless, boneless

chicken thighs 3/4 tsp salt

1 large onion,chopped

227-g pkg sliced mushrooms

1 tbsp garlic powder

1/4 cup chopped fresh dilldillweed

2 medium carrots,sliced

2 celery stalks,diced

2 bay leaves

DUMPLINGS

1 cup all-purpose flour

1 tbsp chopped parsley

2 tsp baking powder

1/8 tsp salt

3/4 cup milk

MELT butter in a large pot set over

medium. Sprinkle chicken with salt. Add

to pot in 2 batches. Cook until golden,2 min per side . Remove to a plate.

ADD onion and mushrooms to pot.

Cook until onion softens, about 3 min.

Sprinkle with garlic powder and dill.

Add carrots, celery and bay leaves.

Return chicken and any juices to the pot

along with 2 cups water. Bring to a boil.

Using a wooden spoon, scrape up and

stir in any brown bits from pan bottom.

Reduce heat. Simmer, covered, 5 min.

COMBINE flour with parsley, baking pow-

der and salt in a bowl. Stir in milk. When

chicken has simmered 5 min, drop

batter in 8 equal portions over stew.

Cover and continue simmering until

dough rises and cooks through, about

15 more min.




Chicken & Dumplings


BBQ Chicken withPiri Piri Sauce


5 garlic cloves, cut in half

1 sweet red pepper,coarsely chopped

1 unseeded jalapeno pepper,coarsely chopped

1/2 cup olive oil

2 tbsp white, cider orred-wine vinegar

1 tsp salt

1/2 tsp hot red chili flakes 4 skinless, boneless

chicken breasts

COMBINE garlic and peppers in

a large saucepan set over medium.

Add oil, vinegar, salt and chili flakes.

Stir often until peppers sizzle and

soften, 4 min. Let cool 10 min. Pour

into a food processor or blender and

pulse until puréed.

PREHEAT barbecue to medium. Placechicken in a large bowl. Pour in 1/3 cup

sauce and turn to evenly coat. Cover

and refrigerate remaining sauce up to

1 week. Oil grill and barbecue chicken,

covered, 6 min, then brush on any sauce

left in bowl. Turn chicken and continue

to barbecue, covered, until chicken

feels springy when pressed, 6 to 8 min.


1 g carbs, 9 g fat, 211 mg sodium,

per serving.

Bring It Indoors: No barbecue? Use

an electric grilling machine instead.

Preheat to medium-high. Place chicken

on grill. Discard any sauce left in bowl.

Grill with lid closed until chicken is

springy when pressed, 6 to 8 min.

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chicken

R Y A N S Z U L C



dinner in 30

29


dinner in 30

29



1/2 cup crumbled fetacheese

1/4 cup chopped, roastedred pepper


4 large skinless,boneless chickenbreasts

toothpicks(optional)

1 tsp dried oreganoleaves

1 tsp garlic salt

lemon juice(optional)

Prep Tip: Soak toothpicks

and skewers used in grilling

recipes in water for 20 min.

This prevents the wood

from burning.

PREHEAT barbecue to medium.

Mash cheese with roasted pepper

in a bowl. Stir in onions. Working with1 breast at a time, make a horizontal

cut about 2 1/2 in. long and 1 1/2 in. deep

in thickest part to form a pocket.

Gently open and stuff in cheese

mixture, pushing as close to centre

of breast as possible. Wet inside

edges of opening and press down

to seal. Insert toothpicks through

edge opening to hold together.

LIGHTLY OIL outside of chicken and

generously sprinkle with seasonings.Oil grill, then barbecue chicken, with

lid closed, until cooked through and

springy, 8 to 10 min per side. Squeeze

lemon juice overtop before serving.




Stuffed Greek Chicken


Chicken, Mango& Brie Quesadillas20 MIN PREP | 40 MIN TOTAL

1/2 deli-cooked chicken,

about 2 1/2 cups

2 tsp vegetable oil

4 large flour tortillas

1 mango, peeled and sliced

125 g brie, about 1 cup diced 1/4 cup chopped cilantro

3 tbsp finely chopped pickled jalapeno slices, patted dry

DIP 1/2 cup regular sour cream

2 tsp lime zest

2 tsp lime juice

SHRED chicken into thin strips.

SET a large non-stick frying pan

over medium. Brush with oil. Lay a

tortilla in frying pan. Scatter 1/4 portion

each of chicken, mango, brie, cilantro

and jalapeno over half of tortilla.Fold tortilla to enclose filling. Cook

until underside is golden, about 2 min.

Then flip and continue until other

side is golden, about 2 more min.

Repeat with remaining tortillas and

filling ingredients.

STIR sour cream with lime zest and

juice in a small bowl. Slice each

quesadilla into 4 wedges and serve

with sour cream dip.




Prep Tip: Keep cooked quesadillas warm

in a 350F oven while making the others.

chatelaine.com

chicken

Y V O N N E D U V E N V O O R D E N



CHICKEN

grilling secrets

> Skin-on, bone-inchicken pieces deliverthe most deliciousand moist results.Grill over medium-lowwith the lid closed.

> Brush chicken withmarinade duringgrilling but stop at

least 10 min beforecooking is done toallow the marinadeto fully cook.

dinner in 30

31

J O H N C U L L E N



Easy Chicken Tostadas


3 tbsp lemon juice 1/4 tsp salt

1 cup frozen corn,thawed

2 tomatoes, diced

1 avocado, diced

1 small onion, finelydiced

1/2 cup sour cream

1 chipotle (packedin adobo sauce),finely chopped

1 rotisserie chicken,still warm

6 small tortillas cooking spray

cilantro (optional)

PREHEAT oven to 400F. Stir lemon

juice with salt in a small bowl. Keep

corn, tomatoes, avocado and onionin separate bowls. Drizzle lemon juice

mixture over each ingredient in bowls

and stir to mix. Stir sour cream with

chipotle in a small bowl. Remove

chicken from bones and coarsely

slice, discarding skin.

SPRAY both sides of tortillas lightly

with oil. Place on 2 large baking

sheets. Toast, flipping tortillas and

rotating pans, until warmed and crisp,

4 to 6 min. Bring everything to thetable and assemble at will. Garnish

with cilantro.




Prep Tip: Combine toppings in one

large bowl or keep them separate for

picky eaters.

Chicken TortillaLasagna


1 tsp olive oil

500 g ground chicken or turkey

1 small onion, finely diced


227-g pkg sliced button mushrooms,chopped

1/2 tsp dried oregano 1/2 tsp dried basil

398-ml can tomato sauce

2 tsp brown sugar

3 10-in. flour tortillas 1/2 142-g clamshell of baby spinach,

about 4 cups

2 cups shredded mozzarella-

cheddar cheese mix

PREHEAT oven to 350F. Lightly spray

a 9-in. pie plate with oil.

HEAT a non-stick frying pan over

medium. Add oil, then chicken. Cook,

stirring often to break up meat, until no

pink remains, about 3 min. Add onion,

garlic, mushrooms and herbs. Cook

until onion is soft, about 3 min. Stir in

tomato sauce and brown sugar. Gently

boil until sauce reduces slightly, 5 min.

ASSEMBLE lasagna by placing a tortilla

on the bottom of prepared pie plate.

Spread 1 1/3 cups sauce in an even layer

over tortilla. Scatter 1 1/3 cups spinach,

then 2/3 cup of cheese mix overtop,

pressing down gently on the tortillaas you layer. Repeat with remaining

tortillas, sauce, spinach and cheese.

(The spinach will cook down.)

BAKE in centre of oven, uncovered,

until cheese is melted, about 20 min.

Let stand for 5 min before serving.

SERVES 6 | 414 calories, 30 g protein



of calcium.

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chicken




dinner in 30

33

R Y A N S Z U L C



T K T K T K T K

T K T K T K T K

chatelaine.com

BARBECUED STEAKS WITH ARGENTINEAN SALSA KOREANBEEF BULGOGI CRISPY PORK CHOPS WITH SAUTEÉD

APPLES GINGER MOJITO PORK GLAZED RACK OF LAMBWITH SHALLOT GRAVY & BABY POTATOES SAUCY

EGGPLANT & PORK STIR-FRY HAM & CHEESE FRITTATA

CHUNKY CHIPOTLE-PORK CHILI WILTED SPINACH SALADWITH CHIPOTLE PORK LAMB KOFTAS WITH TZATZIKI SMOKY WHITE-BEAN CHILI UPSIDE-DOWN SHEPHERD’S PIE

SESAME-GINGER STEAK & NOODLE SALAD





dinner in 30

35

meat



meat

chatelaine.com



Barbecued Steakswith Argentinean Salsa20 MIN PREP | 30 MIN TOTAL

1 cup coarsely chopped freshcilantro

1/2 cup coarsely chopped freshparsley

3 green onions, chopped

2 shallots, chopped 1/2 jalapeno, seeded and chopped

1 tbsp dried oregano 1

/4 tsp salt 3/4 cup olive oil plus more for drizzling 1/4 cup red wine vinegar

6 sirloin steaks, at least 1 in. thick 1/4 tsp salt

WHIRL cilantro, parsley, onions, shallots,

jalapeno, oregano and salt in a food processor.

With motor running, slowly pour in oil and

vinegar at the same time. Sauce should

be chunky.

PREHEAT barbecue to medium-high. Drizzlesteaks with oil. Sprinkle both sides of steaks

with salt. Season with pepper. Oil grill and

barbecue steaks, uncovered, 3 to 4 min per

side for medium-rare. Serve with cilantro salsa.


3 g carbs, 42 g fat, 1 g fibre, 223 mg sodium,

per serving.

Frizzled Potatoes

Fill a large pot with enough oil to come3/4 in.

up the side. Heat over medium. Cut 1 large,

peeled russet potato into matchsticks using

a mandolin. Place sliced potatoes in a bowl

of cold water. When oil is hot, dry a small

handful of potatoes using paper towels, then

toss with 1/2 tsp all-purpose flour. Carefully

drop potatoes into the pot. Cook, stirring

constantly, until golden-brown, 3 to 5 min.

Remove to a paper towel-lined plate. Sprinkle

with salt. Repeat with remaining potatoes.


dinner in 30

37

dinner party

menuMiddle Eastern

Saladp 12

BarbecuedSteaks withArgentinean

SalsaLEFT

SlicedStrawberries

drizzled withAged Balsamic

Vinegar



M I C H A E L G R A Y D O N ; R Y A N

S Z U L C

chatelaine.com

1/3 cup soy sauce

2 tbsp honey

2 tbsp dark sesame oil 4 garlic cloves,

minced

500 g sirloin tip fast-frysteaks, cut into1/4-in. thick strips

2 tbsp vegetable oil 1/2 Savoy cabbage,

thickly sliced,about 8 cups

4 green onions,sliced into1 in. pieces

1 tbsp toasted sesameseeds

STIR soy, honey, sesame oil, garlic

in a large bowl. Season with pepper.

Stir in steak strips until well coated.Set aside.

HEAT a large frying pan over medium.

Add 1 tbsp vegetable oil. Add cabbage

and 2 tbsp water. Stir-fry until soft,

about 3 min. Add onions for the last min

of cooking. Transfer to a large platter.

INCREASE heat to medium-high.

Add remaining vegetable oil to same

pan. Remove meat from soy mixture

and stir-fry until no pink remains,3 to 4 min. Stir in any remaining soy

mixture, cabbage and onions and

cook until heated through, about

1 min. Sprinkle with sesame seeds

and serve over steamed rice.




of vitamin B6.

Korean Beef Bulgogi15 MIN PREP | 20 MIN TOTAL

Crispy Pork Chopswith Sauteéd Apples10 MIN PREP | 35 MIN TOTAL

1/2 cup panko bread crumbs

2 tbsp Indian curry paste, preferablymedium


4 boneless centre-cut porkchops, each about 3/4 in. thick

1/4 tsp salt

1 tsp vegetable oil

1 onion, sliced into thin rounds

2 crisp red apples, unpeeled,cored and sliced in thin rounds

1/4 cup apple jelly

PREHEAT oven to 425F. Place a rack on

a large rimmed baking sheet. Spray rack

with oil. Place panko in a shallow dish.

Stir curry paste with Dijon in a small

bowl. Sprinkle pork chops with salt.

Spread Dijon mixture on both sides

of chops. Then coat all over with panko,

pressing so crumbs adhere. Place on

rack. For a crispier coating, spritz

chops with cooking spray.

BAKE in centre of oven, without

turning, until coating is golden and

crispy, 20 to 25 min.

HEAT a frying pan over medium.

Add oil, then onion. Cook for 1 min.

Add apples and 1/4 cup water. Reduce

heat to medium-low and simmer,

covered, until apples are tender, 7 to 8

more min. Add apple jelly and stir until

it melts. Divide pork and apple mixture

among dinner plates. Serve with boiled

baby potatoes.

SERVES 4 | 407 calories, 32 g

protein, 130 g carbs, 8 g fat, 3 g fibre,

483 mg sodium, per serving. Excellent

source of B12.

Shopping Tip: Panko bread crumbs, a

flakier cousin to fine dry bread crumbs, are

found in the supermarket’s Asian section.

meat




dinner in 30

39



Y V O N N E D U I V E N V O O R D E N ; M I C H A E L A L B E R S T A T

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1/3 cup lime juice (about4 limes)

2 tbsp honey 4 tsp rum

1 tbsp vegetable oil 1/4 tsp ground ginger 1/4 tsp salt

1 pork tenderloin,about 625 g

1/4 cup shredded freshmint

PREHEAT grill to medium. Whisk lime

juice with honey, rum, oil, ginger and

salt in a shallow dish. Using the tip ofa small knife, make shallow slashes

all over the pork. Place in lime mixture

and turn to evenly coat. Let stand,

turning occasionally, 10 min.

OIL grill. Barbecue pork, lid closed,

basting often with lime mixture for the

first 10 min. Turn occasionally until

cooked through and an instant-read

thermometer inserted into thickest

part of pork reads 155F, from 15 to 20

more min. Remove to a cutting board.Let rest 5 min, then slice. Sprinkle

with mint.


8 g fat, 15 g carbs, 1 g fibre, 264 mg


Bring It Indoors: Roast on a foil-lined

baking sheet at 375F for 25 to 40 min.

Let stand about 5 min before slicing.

Glazed Rack ofLamb with ShallotGravy & BabyPotatoes5 MIN PREP | 40 MIN TOTAL

600 g baby potatoes, cut in half

1 tbsp olive oil 1/8 tsp salt

1 rack of lamb, about 8 ribs,at room temperature

2 tbsp mango chutney

1 tbsp hoisin sauce

1 tbsp butter

3 large shallots, finely chopped

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 cup red wine

2 tbsp chopped fresh parsley

PREHEAT oven to 400F. Line a large

rimmed baking sheet with foil. Toss

potatoes with olive oil and salt. Roastin oven for 10 min, then push potatoes

to one side and put a small rack on

other side of baking sheet. Place lamb,

fat-side up, on rack. Stir chutney with

hoisin. Spread over lamb and roast

(alongside potatoes) in top third of oven

until a thermometer inserted into centre

of meat reads 140F for medium-rare,

20 to 30 min. Let lamb rest at least 5

min before slicing.

MELT butter in a wide saucepan overmedium. Add shallots. Stir until soft,

2 min. Add tomato paste, Worcestershire

and red wine. Bring to a simmer. Cook

10 min. Drizzle over lamb and sprinkle

with parsley.




meat

Ginger Mojito Pork10 MIN PREP | 35 MIN TOTAL



dinner in 30

41



J O H N

C U L L E N ; J I M N

O R T O N

chatelaine.com

1 tsp vegetable oil1/2 500-g pkg lean ground

pork 2 garlic cloves,

minced

1 tsp finely gratedfresh ginger

1/2 mediumeggplant, cutinto 1/2-in. dice

1/2 530-g pkg regular tofu, cutinto 1/2-in. dice

2 tbsp oyster sauce

1 to 2 tsp hot chili-garlicsauce

1 green onion,thinly sliced

sliced freshred chiliesfor garnish(optional)


high. Add oil, then pork, garlic and

ginger. Using a fork, break up meat andcook until no pink remains, 2 to 3 min.

ADD eggplant, tofu, oyster sauce, 1 tsp

chili-garlic sauce and 1/2 cup water. Using

a wooden spoon, scrape up and stir in

any brown bits from pan bottom. Reduce

heat to medium-low. Simmer, covered,

stirring occasionally, until eggplant is

tender, 8 to 10 min. Taste, then add

remaining chili-garlic sauce if desired.

Stir in green onion. Serve with rice.


protein, 8 g carbs, 13 g fat, 2 g


Good source of folate.

Substitution Tip: Use 2 Japanese

eggplants in place of a regular

Italian eggplant.

Ham & CheeseFrittata10 MIN PREP | 35 MIN TOTAL

6 eggs

1 tsp dried oregano leaves

1 cup shredded cheddar cheese 1/2 cup diced ham steak, about 60 g

1 plum tomato, diced 1/2 yellow pepper, diced

1 large green onion, thinly sliced

PREHEAT oven to 350F. Lightly oilor spray a 9-in. pie plate. Whisk eggs

with oregano in a large bowl. Season

with fresh pepper. Stir in cheese, ham,

tomato, pepper and onion. Pour into pie

plate and evenly distribute vegetables.

BAKE in centre of oven until frittata

is golden around the edges and firm

when jiggled, 25 to 30 min. Serve with

a green salad.



of vitamin B12.

Easy Suppers with Eggs

Diner Dinner Sandwich

Serve sunny-side-up eggs on rye toast

with thinly sliced kosher dill pickles,

tomatoes and mayo.

Pasta Carbonara

Toss hot linguine with beaten egg,

a touch of cream, salt and pepper.

Add cooked bacon and parsley.

5-Min Meal

Scramble eggs. Roll in warm tortillas

with cheese, green onions and salsa.

meat

Saucy Eggplant & Pork Stir-Fry10 MIN PREP | 20 MIN TOTAL




dinner in 30

43



M I C H A E L A L B E R S T A T ; Y V O N N E D U I V E N V O O R D E N

chatelaine.com


1 onion, chopped


1 tbsp chili powder

1 tbsp finely choppedchipotle chilies

1 tsp dried oreganoleaves

1/2 tsp salt

1 pork tenderloin,cut intobite-sized pieces

796-mL can diced tomatoes

1 green pepper,coarselychopped

1 yellow pepper,coarselychopped

540-mL can red kidneybeans, rinsedand drained

HEAT a large saucepan over medium.

Add oil, then onion and garlic. Sprinkle

with chili powder, chipotle, oreganoand salt. Stir occasionally until onion

softens, about 3 min. Stir in pork.

POUR in tomatoes. Using a wooden

spoon, scrape up and stir in any brown

bits from pan bottom. Bring to a boil,

then reduce heat to medium-low. Cover

and simmer, stirring occasionally, to

develop flavour, 10 to 15 min. After chili

has simmered 10 min, stir in peppers

and beans. Cover and continue cooking

until beans are warmed through, about5 min. Remove from heat.



669 mg sodium, per serving. Excellent

source of iron.

Wilted SpinachSalad with ChipotlePork15 MIN PREP | 30 MIN TOTAL

1 large pork tenderloin,sliced in half lengthwise,then crosswise

1 tsp vegetable oil

2 ripe, peeled peaches ornectarines or pears, slicedinto wedges

3/4 284-g pkg baby spinach,about 12 cups

1/4 red onion, thinly sliced

1 cup orange juice

1 tbsp chopped fresh rosemaryor 1 tsp dried rosemary,crumbled

1/2 tsp ground cumin 1/2 tsp salt

2 tbsp vegetable or olive oil

1 tbsp honey

1 to 1 1/2 tsp finely minced chipotles

in adobo sauce


high. Add oil, then pork. Brown on all

sides, 2 to 4 min. Reduce heat to

medium-low. Cover and cook until pork

is springy when pressed, about 6 more

min. Remove to a cutting board.

COMBINE peaches, spinach and onion

in a very large salad bowl. Set aside.

Add orange juice, rosemary, cumin

and salt to pan. Using a wooden spoon,scrape up and stir in any brown bits

from bottom of pan. Boil, uncovered,

over high until reduced by half, about

5 min. Slice pork thinly. Stir oil, honey

and chipotles into sauce, then add

sliced pork. Stir occasionally until

warm, about 2 min. Turn over spinach

and fruit, then toss to coat.




meat

Chunky Chipotle-Pork Chili10 MIN PREP | 33 MIN TOTAL




dinner in 30

45

CHIPOTLES

kitchen secrets

> Chipotles aresmoked jalapenos.

Look for them packedin adobo sauce in theMexican section of thesupermarket. Theycome in small cans.

> Both the chipotlesand the sauce they’rein are full of flavourand have a smoky heat.

> Whirl the entire canof chipotles and saucein the blender untilchunky. Transfer to

a mason jar and keeprefrigerated.



R Y A N

S Z U L C ; Y V O N N E D U I V E N V O O R D E N

chatelaine.com

8 wooden skewers

1 egg 1/4 cup quick-cook

oatmeal

1 tsp cinnamon 1 tsp garlic powder 3/4 tsp allspice 1/2 tsp salt 1/4 cup finely chopped

parsley

500 g ground lamb

227-g containertzatziki

Ingredient Tip: Make your

own tzatziki by stirring 1 1/2 cups

plain yogourt with 1/2 grated

English cucumber (patted

dry), 2 minced garlic cloves

and 1 tbsp snipped chives.

Refrigerate until ready to use.

SOAK skewers in water. Place an

oven rack in top third of oven. Preheat

broiler. Place a rack on a large rimmed

baking sheet. Spray rack with oil.

WHISK egg in a bowl. Stir in oatmeal,

cinnamon, garlic powder, allspice, salt

and parsley. Add lamb. Using a fork or

your hands, gently mix together. Do

not overwork, or koftas will be tough.

DIVIDE meat mixture into 8 portions.

Form each into a small log, about 5 in.

long. Thread 1 skewer through centre

of each log. Gently flatten and shape

meat firmly around skewer. Place on

the prepared rack on baking sheet.

Repeat with remaining meat mixture

and skewers.

BROIL 5 min, then gently turn. Continue

to broil until meat feels firm to the

touch, 4 to 5 more min. Serve with

tzatziki. Garnish with chopped tomatoes

and parsley if desired.




of niacin.

SmokyWhite-Bean Chili15 MIN PREP | 45 MIN TOTAL

1 tsp vegetable oil

450 g extra-lean ground beef

4 garlic cloves, minced

1 tbsp chili powder

1 tbsp dried oregano

3 chipotle peppers in adobosauce, finely chopped

1 green or red pepper or

zucchini, chopped 1 large onion, chopped

540-mL can white kidney or navy beans,drained and rinsed

796-mL can diced tomatoes, preferablywithout added salt

1 tbsp tomato paste

HEAT a large pot over medium-high.

Add oil, then beef, garlic, chili powder

and oregano. Stir frequently with a

fork to break meat up, and cook until

no pink remains, 5 to 7 min.

STIR in remaining ingredients. Bring

to a boil, then reduce to medium-low.

Cover and simmer, stirring occasionally,

until vegetables are tender and flavours

have developed, 25 to 40 min.




Substitution Tip: Use ground pork

or turkey instead of beef.

meat

Lamb Koftas with Tzatziki15 MIN PREP | 25 MIN TOTAL




dinner in 30

47



R Y A N

S Z U L C ; J O H N

C U L L E N

chatelaine.com

6 large potatoes,preferably YukonGold, about 1.25 kg

500 g lean ground beef 1 large onion,chopped


2 cups frozen mixedvegetables

796-mL can diced tomatoes,drained

156-mL can tomato paste

1 tbsp Italian seasoning

1 tbsp Worcestershiresauce

1/2 cup milk

3 tbsp butter 1/2 cup chopped parsley

(optional) 1/2 cup grated cheddar

cheese

Sesame-Ginger

Steak & NoodleSalad25 MIN PREP | 30 MIN TOTAL

1/2 250g-pkg rice vermicellinoodles

2 tsp vegetable oil

2 250-g striploin steaks,about 1 in. thick

1/4 tsp salt

1/2 cup rice vinegar 2 tbsp dark sesame oil

2 tbsp granulated sugar

1 tbsp fish sauce


2 tbsp minced fresh ginger

1 carrot, peeled andcoarsely grated

2 cups baby spinach

SOAK noodles by separating and placing

in a large bowl. Cover completely with

hot water. Let stand, stirring frequently,

until tender, about 8 to 10 min.


high. Add oil, then steaks. Cook until

meat gives slight resistance when

pressed, 3 to 4 min per side, for medium-

rare. Remove from pan and let rest on a

cutting board for at least 5 min. Sprinkle

steaks with salt and 1/4 tsp pepper.

WHISK vinegar with sesame oil, sugar,

fish sauce, garlic and ginger in a largebowl. Assemble salad by draining

noodles well. Add to vinegar mixture

along with carrot and spinach. Toss

until evenly coated. Distribute among

4 plates. Thinly slice steak. Top noodles

with steak.




meat

PEEL potatoes and cut into quarters.

Place in a large saucepan of water and

set over high. Cover and bring to a boil.

Reduce heat and boil gently until verytender, about 20 min.


high. Add beef, onion and garlic. Using

a fork, break up meat and cook until it

is no longer pink, 3 to 5 min. Drain off

excess fat. Stir in mixed vegetables,

diced tomatoes, tomato paste, Italian

seasoning and Worcestershire. Stir

occasionally until flavours develop,

8 to 10 min.

COMBINE milk and butter in a bowl or

measuring cup. Microwave until hot, 1 min.

DRAIN potatoes, then return to pot.

Mash coarsely, then gradually add milk

mixture and mash until creamy. Stir in

parsley and season with fresh pepper.

Scoop onto plates. Spoon meat mixture

overtop, then sprinkle with cheese.




Upside-Down Shepherd’s Pie10 MIN PREP | 40 MIN TOTAL




dinner in 30

49

STEAK

kitchen secrets

> To get a beautifullycaramelized steak,preheat the pan for atleast 1 minute beforeadding the steak.

> To check if yoursteak is ready, touch itfirmly with your finger.

If it’s as yielding asyour cheek, it’s rare.If it’s slightly firm, likeyour chin, it’s medium,and if it’s very firm,like the tip of yournose, it’s well done.

> Let steaks rest at least5 min before slicing.




chatelaine.com


CURRIED COCONUT MUSSELS GINGERY FISHWITH TROPICAL FRUIT SALSA CAJUN SHRIMP

SEARED SALMON SALAD WITH RUBY GRAPEFRUIT& SNOW PEAS HALIBUT & ZUCCHINI SOFT TACOS

PARCHMENT-BAKED GREMOLATA FISH SHRIMP & PORK

MINI-BURGERS SALMON CAKES WITH LEMONY SNOW PEAS SWEET & SPICY SALMON WITH GREENS THAI RED-CURRY

TILAPIA WITH BUTTERNUT SQUASH FRIES

SEARED SALMON & SPINACH SALAD




dinner in 30

51


seafood



seafood

chatelaine.com




dinner in 30

53

Curried CoconutMussels


2 kg fresh mussels


1 red onion, sliced

2 tbsp curry powder

3 large tomatoes, chopped

398-mL can light coconut milk

1 tsp salt 1/2 cup chopped cilantro

RINSE mussels. If any are open, firmly

tap on the counter. If they do not close,

discard. Heat a large pot over medium.

When hot, add oil, then onion. Cook,

stirring occasionally until onion softens,

3 min. Stir in curry powder and cook

1 min. Add tomatoes, coconut milk and

salt. Increase heat and bring to a boil,

stirring often.

ADD mussels. Cover and cook, stirring

occasionally, until they open, 7 to 9 min.Discard any mussels that don’t open,

then stir in cilantro. Serve mussels

in large deep bowls with crusty bread

for dipping.




Prep Tips: Mussels can have beards,

little brown fibres that poke out from

the shells. Pull hard on them to remove

before cooking. Mussels are a very

good buy, usually costing only about

$2 for 250 g.

bistrodinner

menu

Baked GoatCheese & Apple

Saladp 16

Curried CoconutMussels

LEFT

A Fresh Baguette

Chocolate Gelatowith Raspberries

& Whipped Cream



A N G U S F E R G U S S O N ; M I C H A E L G R A Y D O N

chatelaine.com

seafood

1 small mango,

peeled andchopped

1 cup coarsely choppedpineapple, about1/4 of a pineapple

1/2 small red pepper,coarsely chopped

1/4 cup finely choppedcilantro


1 tbsp lime juice

1/4 tsp hot-chili flakes 1/4 tsp salt

4 tilapia, haddockor catfish fillets

1/4 tsp ground ginger

COMBINE mango, pineapple, red

pepper, cilantro, green onions,lime juice, chili flakes and salt in

a medium bowl.

HEAT a large frying pan, preferably

non-stick, over medium-high. Brush

lightly with vegetable oil. Sprinkle

fish with ginger and some additional

salt. Add fish to hot pan. Cook until

a knife inserted into the thickest

part of the fish and held for 10 sec

comes out warm, 3 to 5 min per side.

Spoon fruit salsa overtop.




Gingery Fish with Tropical FruitSalsa

Cajun Shrimp


2 tbsp garlic butter or 2 tbsp butterwith 1 minced garlic clove

1 large red pepper, thinly sliced

340-g bag frozen, peeled, medium orlarge cooked shrimp, thawed

1 tsp Cajun seasoning

2 green onions, thinly sliced

MELT butter in a large frying pan over

medium-high. Add red pepper. Stir-fry

until it begins to soften, about 3 min.

ADD shrimp and Cajun seasoning.

Continue to stir-fry just until

shrimp turns pink, 4 to 6 min. Stir

in green onions.




Serving Tip: Serve with rice and

a green salad.

shrimp

kitchen secrets

> Our favourite way to defrost shrimpis to put them in a colander and set themunder cold running water. Pat dry withpaper towels.

> Shrimp come in all kinds of sizes, from

tiny to colossal. Check the package,and adjust cooking times accordingly.

> When buying cooked shrimp, we tendto choose already-peeled ones. Whenbuying raw, we prefer shell-on shrimp.




dinner in 30

55



M I C H A E L A L B E R S T A T ; Y V O N N E D U I V E N V O O R D E N

chatelaine.com

seafood

Halibut & ZucchiniSoft Tacos


3 to 6 small skewers


1 tbsp honey

1 tsp five-spice powder orground cumin

1/4 tsp salt

500 g skinless halibut or salmonfillets, sliced in 1-in. pieces

1 small zucchini, cut lengthwise,then in 1/2-in. pieces

3 medium flour tortillas, about7 in. in diameter

shredded lettuce (optional)

SOAK wooden skewers in water for

20 min. Preheat barbecue to medium.

Stir oil with honey, five-spice powder

and salt in a large bowl. Season with

pepper. Add fish and zucchini to spice

mixture, gently stirring to coat.

THREAD skewers, alternating fishwith zucchini. Oil grill, then barbecue

skewers, lid closed, turning halfway

through, until a knife tip inserted into

thickest piece of fish comes out warm,

about 10 min. Remove skewers. Line

tortillas with lettuce and scatter fish and

zucchini overtop. Serve immediately.




Prep Tip: For easy turning, use

2 skewers to thread each kebab.

Seared Salmon Salad with RubyGrapefruit & Snow Peas


4 skin-on salmonfillets, about400 g total

1/8 tsp salt 2 tsp olive oil

8 leaves Bostonlettuce

4 cups arugula

1 cup snow peas,blanched 30 sec

2 pitted avocados

1 large rubygrapefruit

FOR GRAPEFRUIT-DILLDRESSING:

1/4 cup grapefruit juice


1 tsp granulated sugar 1/2 tsp salt 1/4 cup olive oil


1 tbsp finely choppedfresh dill

SPRINKLE salmon with 1/8 tsp salt. Heat

a non-stick frying pan over medium-

high. Add 2 tsp olive oil, then salmon,

skin-side up. Cook until fillet is golden,

3 to 4 min. Flip fish. Continue cooking

until a knife tip inserted in thickest part

of fillet and held for 10 sec comes out

warm, about 3 more min.

DIVIDE lettuce, arugula and snow peas

among 4 plates. Dice avocado. Slice

peel from top and bottom of grapefruit.

Cut off and discard remaining peel and

white pith, so flesh is showing. Cut out

segments over a bowl to catch juice.

Measure out 1/4 cup juice. Whisk with

Dijon, sugar, 1/2 tsp salt, 1/4 cup oil,

garlic and dill in a bowl. Arrange

avocados and grapefruit on greens.

Top with a salmon fillet. Drizzle salads

with dressing just before serving.







dinner in 30

57 dinner in 30

57



M I C H A E L A L B E R S T A T ; M I C H A E L G R A Y D O N

chatelaine.com

seafood

Shrimp & PorkMini-Burgers


1 egg

2 tbsp soy sauce


2 tsp finely grated fresh ginger


2 tsp cornstarch 1/2 454-g pkg frozen peeled uncooked

medium shrimp, thawed

and finely chopped 500 g ground lean pork

2 green onions, thinly sliced,plus more for garnish

1 tsp vegetable oil

1 head Boston lettuce

3 tbsp white-wine vinegar(optional)

WHISK egg with soy, sesame oil, ginger,

garlic and cornstarch in a large bowl.

Add shrimp and pork. Gently mix

together. Stir in onions. Shape into12 1/4-in. thick patties.

HEAT a large, non-stick frying pan over

medium. Add oil. Add 6 patties. Cook

until browned, about 3 min. Flip patties

and continue cooking, covered, until

cooked through, about 4 more min.

Repeat with remaining patties.

ARRANGE lettuce leaves on 4 plates.

Top with mini-burgers. Pour vinegar

in a bowl for dipping. Garnish with

green onions.




Serving Tip: Serve burgers with rice for

a heartier meal.

4 fish fillets, such ashaddock or tilapia,1

/2 to 1 in. thick 1/4 tsp salt

1/4 cup coarsely choppedfresh dill

1/4 cup finely dicedshallots, about 3

4 tsp capers, roughlychopped

1 tbsp lemon zest, about1 lemon

3 tbsp lemon juice, about1 lemon

2 tsp olive oil

Prep Tip: If using frozen fish,

defrost slightly under cold

running water so they

separate easily, then cook

from frozen.

PREHEAT oven to 400F. Cut out and lay

4 parchment (or foil) sheets twice the

size of fish on counter. Fold each in halfcrosswise, then open and lay flat. Lay

1 fillet on 1 side of each sheet. Sprinkle

with salt and season with fresh pepper.

Distribute dill, shallots, capers and

lemon zest among fillets, then drizzle

with juice and oil. Fold parchment in

half over each fillet to form a half-moon

packet. Beginning at a corner, make

small overlapping pleats all the way

around to seal edges completely. Place

packets on a large baking sheet.BAKE in centre of oven until a knife tip

inserted into the thickest part of fish

and held for 10 sec comes out warm,

about 8 min. Place packets on plates

and serve immediately, with rice.




of vitamin B12.

Parchment-Baked Gremolata Fish





dinner in 30

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59



M I C H A E L G R A Y D O N ; R Y A N S Z U L C

chatelaine.com

seafood

Sweet & Spicy GlazedSalmon with Greens


4 skin-on salmon fillets, eachabout 180 g and 1 inch thick

1/4 cup red-pepper jelly


1 to 2 tsp hot chili-garlic sauce

1 tsp vegetable oil

1 large bunch gai lan (Chinesebroccoli), about 600 g, slicedin half lengthwise

1/4 tsp salt

POSITION an oven rack in top third of

oven. Preheat broiler to 500F. Line

a large rimmed baking sheet with foil.

Lightly spray with oil. Place salmon

skin-side down on foil.

STIR red-pepper jelly with Dijon and

chili-garlic sauce in a small bowl until

combined. Set aside 2 tbsp of sauce.

Spread remaining mixture (about 1 tbsp

each) over fillets.

BROIL in top third of oven until a knife

tip inserted in centre of fish and held for

10 sec comes out warm, about 8 to 11 min.


high. Add oil, then gai lan. Add 1/4 cup

water. Sprinkle with salt and season with

fresh pepper. Cover and cook, stirring

once or twice, until tender-crisp, about

3 to 5 min. Remove from heat. As soon

as salmon is removed from oven, brushit with remaining red-pepper-jelly

mixture. Place salmon on plates with

gai lan. Serve with rice.




Substitution Tip: Use broccolini or

rapini instead of gai lan.

1 egg 1/4 cup milk

2 slices whole-wheatsandwich bread

213-g can salmon, drainedand patted dry

2 tsp Dijon mustard 1/4 cup chopped fresh dill

1 green onion,thinly sliced

2 tsp olive oil

1 garlic clove,

minced 1 1/2 cups snow peas,trimmed

1 tbsp lemon juice

1 lemon, cut into wedges

WHISK egg with milk in a medium bowl.Tear bread into small pieces, then

stir into egg mixture until mushy. Stir

egg-bread mixture with a fork, then

mash in salmon, crushing any bones.

Stir in Dijon, dill and onion until

combined. Season with pepper.

SCOOP 1/4 cup mixture, firmly packed,

and form into a patty about 1/2 in. thick.

Repeat with remaining mixture, making

6 patties. Heat a large non-stick frying

pan over medium. Add 1 tsp oil. Placepatties in pan. Cook, uncovered, until

golden, 3 min per side. Remove to

plates. Loosely cover with foil. Add

remaining 1 tsp oil to pan. Add garlic,

then snow peas. Stir-fry until hot,

1 to 2 min. Stir in lemon juice. Serve

with lemon wedges.



sodium, per cake.

Salmon Cakes with LemonySnow Peas





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SALMON

kitchen secrets

> Although salmoncan seem high in fat,these are good,heart-healthy fats.

> Canned salmon isa kitchen favourite.It’s usually wildsalmon, less expensiveand easy to store.

> Canned salmon isoften packed withbones, but the canningprocess makes themvery soft. Mash themup and you’ll nevereven notice them.Bonus: They are asource of calcium!



J O H N C U L L E N ; G E O R G E W H I T E S I D E

chatelaine.com

seafood

Seared Salmon& Spinach Salad


1/4 cup each coarsely chopped freshcilantro and parsley

1/4 cup fresh lemon juice, about1 lemon


1 1/2 tsp ground cumin

1/8 tsp cayenne pepper

1 1/2 tsp honey

1/3 cup olive oil

2 tbsp sesame seeds

1/4 tsp salt 4 salmon fillets, skin-on, each

about 180g

142-g pkg baby spinach

PURÉE cilantro and parsley with lemon

juice, garlic, cumin, cayenne and honey

in blender or food processor. Slowly

add 1/4 cup olive oil until combined.

HEAT remaining 2 1/2 tsp oil in a non-

stick pan over medium. Mix sesame

seeds with salt. Sprinkle fleshside of salmon fillets with sesame-

seed mixture.

COOK fish, flesh-side down, until seeds

are toasted to a light golden colour,

about 5 min. Turn fillets over, cover pan

and cook until a knife tip inserted in

thickest part and held for 10 sec comes

out warm, 6 to 8 more min.

STIR

about 1/4 cup cilantro dressing

and drizzle over spinach. Toss anddivide among 4 plates. Top with fish

and remaining dressing.




Substitution Tip: Trout also works

well with this recipe but will need only

about half the time in the pan.

1/2 small butternutsquash, peeled,seeded and cutinto french-fry-sized pieces

1 tsp vegetable oil

1/8 tsp salt1/2 cup panko bread

crumbs

2 tbsp Thai red-currypaste

1 tbsp lime juice

2 tilapia fillets, cutinto 8 fish-stick-sized pieces

POSITION oven racks in top and bottomthirds of oven. Preheat to 400F. Lightly

spray 2 baking sheets with oil. Toss

butternut squash fries with vegetable

oil and salt. Spread out on one baking

sheet. Bake in bottom third of oven

until tender, about 20 min.

SPREAD panko bread crumbs in a

shallow dish. In another shallow dish,

stir red-curry paste with lime juice.

Rub curry mixture over fillets, then

coat with panko. Place fish on preparedbaking sheet. Lightly spray fish with

oil. Bake in top third of oven until

a knife tip inserted into thickest part

of fish and held for 10 sec comes out

warm, 8 to 10 min.




of vitamin A and niacin.

Thai Red-Curry Tilapiawith Butternut Squash Fries





dinner in 30

63




chatelaine.com

CRISPY SESAME & TOFU CAKES SPICY PEANUT TOFUSTIR-FRY WHITE-BEAN & WALNUT BURGERS THAI BASIL

NOODLES WITH TOFU GRILLED VEGETABLE PIZZA

CHICKPEA CURRY WITH CUCUMBER PACKET-BAKEDMUSHROOMS WITH THYME TOFU-TERIYAKI NOODLES

PITA PIZZA WITH HUMMUS & MINT




dinner in 30

65

vegetarian




vegetarian

chatelaine.com




dinner in 30

67

Crispy Sesame& Tofu Cakes


350-g pkg extra-firm tofu

1 egg

1 carrot, grated

3 tbsp finely chopped cilantro

2 tbsp hoisin sauce


2 tsp hot chili-garlic sauce

1/4 tsp salt

1/2 cup all-purpose flour

SAUCE 1/4 cup rice wine vinegar

2 tbsp hoisin sauce

2 tbsp hot chili-garlic sauce

REMOVE tofu from packaging, wrap in a clean

tea towel or paper towels and place on a large

plate. Cover with another plate. Weigh down

with a heavy can. Let stand 30 min.

WHISK egg in a large bowl. Squeeze carrot

to remove excess liquid. Pat dry with paper

towels. Stir into egg along with cilantro,hoisin, sesame oil, chili-garlic sauce and salt.

UNWRAP tofu and finely crumble into egg

mixture. Mash together until evenly mixed.

Sprinkle in 5 tbsp flour and stir until evenly

mixed. Scoop out about 1/3 cup tofu mixture

and shape into a ball, then flatten into a cake

about 1 1/2 in. wide. Place on waxed paper or

a baking sheet. Repeat with remaining mixture.

HEAT a large, wide frying pan, preferably

non-stick, over medium. Lightly brush withvegetable oil. Dip cakes into remaining flour

and coat both sides. Shake off any excess

flour. Place in pan. Don’t crowd. Cook until

golden, 2 to 3 min per side. Remove to a large

platter lined with paper towels. Repeat with

remaining cakes, adding more oil, if needed.

STIR sauce ingredients together in a bowl, and

serve alongside cakes for dipping.

SERVES 4 | 234 calories, 13 g protein, 20 g carbs,

13 g fat, 2 g fibre, 486 mg sodium, per serving.


Make-Ahead Tip:

Refrigerate

cooked cakes

in a covered

container

between layers

of waxed paper

up to 1 day.

Reheat on

baking sheet at

350F, 5 to 8 min.

drop-intapas

menu

Crispy Sesame& Tofu Cakes

LEFT

Grilled Vegetable

Pizzap 70

Orange-VanillaIce Cream

p 118



Y V O N N E D U I V E N V O O R D E N ; M I C H A E L G R A Y D O N

chatelaine.com

vegetarian

White-Bean &Walnut Burgers


1 garlic clove

1/2 cup packed parsley leaves

1/2 cup toasted walnuts

540-mL can white kidney or navy beans,very well rinsed and drained

2 eggs

3/4 cup panko bread crumbs

1/3 cup minced green onions, about 2

2 tbsp olive oil

1/4 tsp salt

zest of 1 lemon

1 loaf herbed focaccia(optional)

balsamic vinegarfor drizzling

fresh basil leaves (optional)

COMBINE garlic, parsley, walnuts, beans

and eggs in a food processor. Whirl

until finely chopped. Scrape into a

large bowl. Stir in panko, onions, oil,salt and zest. Form into 6 1-in. thick

patties. Place the patties on a plate

lined with waxed paper. Let stand 10

min or refrigerate for up to 4 hours.

HEAT a large non-stick frying pan over

medium-high. Lightly coat pan with

cooking spray. Add patties. Cook until

golden, 4 to 6 min per side. Top with

sliced tomatoes and serve on toasted

slices of focaccia. Drizzle with vinegar

and top with basil leaves.




1/2 cup orange juice

1/3 cup smooth

all-naturalpeanut butter

1/3 cup vegetable brothor teriyaki sauce,preferablylow-sodium


454-g pkg extra-firm tofu

1 red pepper,sliced

170-g bag baby spinach

WHISK juice with peanut butter,

broth and chili-garlic sauce in a

small bowl. Set aside. Slice tofu intothin, french-fry-sized sticks.


high. Lightly brush with vegetable oil.

Add tofu and pepper. Gently stir-fry

until tofu is hot and pepper is tender,

3 to 5 min. Don’t worry if tofu breaks

a bit. Stir in sauce and spinach.

Remove from heat and stir until

spinach is just wilted. Serve over

couscous, quinoa or rice, if desired.




Spicy Peanut Tofu Stir-Fry





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VEGGIE BURGERS

kitchen secrets

> Homemade veggiepatties can fallapart if cooked onthe grill, so it’s bestto cook them in anon-stick pan.

> Instead of a breadbun, use a grilledportobello mushroom.Simply brush withoil and grill about5 min per side. It’sgluten-free, low-caland delicious.




chatelaine.com

3/4 400-g pkg rice-sticknoodles, about1/4 in. wide

2 eggs 1/4 cup granulated

sugar 1/4 cup fish sauce

1/4 cup ketchup

2 tbsp Worcestershiresauce



350- g pkg extra-firm tofu,cubed

3 red peppers,thinly sliced

3 carrots, thinlysliced


2 cups vegetable broth

1 cup chopped freshbasil


lime wedges(optional)

SOAK noodles by covering with boiling

water in a large bowl. Let stand until

tender, stirring often, 8 to 10 min. Drain

and set aside. Whisk eggs with sugar,fish sauce, ketchup, Worcestershire and

chili-garlic sauce in a large bowl.

HEAT a wide saucepan over medium-

high. Add oil, then tofu. Turn occasion-

ally until light golden, 5 to 8 min. (Tofu

may stick a little.) Remove to a bowl

when done. Add more oil to pan if

needed, then add peppers, carrots and

garlic. Stir-fry 3 min. Add broth. Using

a wooden spoon, scrape up and stir in

brown bits from pan bottom. Bring toa boil. Stir egg mixture, then pour into

pan. Add tofu. Stir constantly until

sauce thickens slightly, 2 min. Add

noodles. Pan will be very full. Gently

toss until noodles are coated and hot,

about 2 min. Sprinkle with basil and

onions. Serve with lime wedges.




Grilled VegetablePizza


2 ripe but firm plum tomatoes

1 small zucchini

2 green onions

olive oil

1/4 tsp salt

1/4 tsp dried basil

2 small naan breads orGreek-style flat pitas

1/2 cup goat cheese or crumbled feta

PREHEAT barbecue to medium-high.

Thickly slice tomatoes. Cut zucchini

diagonally into long ovals. Place in

a large bowl along with whole onions.

Drizzle with just enough oil to coat.

Sprinkle with salt and basil. Season

with fresh pepper. Stir to coat. Brush

naan with additional oil.

OIL grill and barbecue vegetables

until tender and lightly charred,2 to 5 min per side, removing them

as they are done.

BARBECUE naan, with lid closed, just

until grill marks form, about 1 to 2 min

per side. Remove from grill and crumble

goat cheese overtop, then arrange

tomatoes and zucchini on top. Slice

onions and scatter overtop.




Thai Basil Noodles with Tofu


vegetarian




dinner in 30

71dinner in 30

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J I M

N O R T O N ; G E O R G E W H I T E S I D E

chatelaine.com

vegetarian

Packet-BakedMushrooms with

Thyme10 MIN PREP | 30 MIN TOTAL

3 228 g-pkg package button or creminimushrooms

130g-pkg soft goat cheese

4 tsp chopped fresh thyme leaves

4 tsp melted butter

8 slices country bread, toasted

POSITION racks in top third and centreof oven. Preheat to 450F. Cut out 4

14-in. squares of parchment. Fold each

square in half diagonally then open

up and lay flat. Slice mushrooms in half

and divide among parchment squares.

Fold each into a triangular-shaped

packet. Fold and crimp edges and twist

ends to seal. Place packets on two

baking sheets.

BAKE, switching racks halfway through,

until packets puff up, about 20 to 25min. Roll goat cheese in thyme to coat.

Slice into 4 rounds. When mushrooms

are done, snip open tops of packets.

Drizzle mushrooms with butter and top

with cheese. Serve with toast.




Gear Tip: Use tinfoil instead of parch-

ment paper (an old campfire trick).


1 small onion,chopped

1-in. piece ginger, peeled andminced


28-oz can diced tomatoes

19-oz can chickpeas, rinsedand drained

1 tsp garam masala 1/8 tsp cayenne pepper 1/4 cup chopped cilantro

1/3 English cucumber,chopped,about 1 cup

1 tbsp lemon juice 1/8 tsp salt


Add oil, then onion, ginger and garlic.Stir-fry just until onion is soft, about

3 min. Add tomatoes, chickpeas,

garam masala and cayenne. Bring

to a boil, then reduce heat to medium.

Gently boil until flavours develop,

about 5 min.

STIR in cilantro, cucumber, lemon

juice and salt. Cook just until cucumber

is hot, about 2 min. Serve with rice

or naan.




Chickpea Curry with Cucumber





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R Y A N S Z U L C ; M I C H A E L G R A Y D O N

chatelaine.com

vegetarian

1/3 cup maple syrup1/3 cup rice wine

vinegar3 tbsp soy sauce

1/2 350-g pkg extra-firmtofu, cutinto strips

1/2 500-g pkg spaghetti

2 cups small broccoliflorets

1 red pepper,sliced

1 tsp chili-garlicsauce(optional)

STIR maple syrup with rice-wine

vinegar and soy in a small saucepan

and set over medium-high. Bring toa boil, then reduce heat to medium.

Gently boil until sauce turns syrupy,

about 10 min. Remove from heat, add

tofu and set aside.


directions, about 8 min. Add broccoli

and pepper during the last minute of

cooking. Drain and return pasta and

veggies to pot set over medium.

STIR in tofu and sauce until evenlymixed. Cook until warmed through,

2 min. Stir in chili-garlic sauce. Taste

and add more chili sauce if needed.

Serve immediately.




of vitamin C.

Pita Pizza withHummus & Mint


1 tsp olive oil

1 small sweet onion, sliced

1 cup plain hummus

4 Greek-style whole-wheat pitas

2 tomatoes, thinly sliced

1/4 tsp hot red-chili flakes

1 yellow pepper, sliced

2 cups broccoli florets

1 cup crumbled feta

1/4 cup shredded fresh mint

POSITION oven racks in centre and lower

third of oven. Preheat oven to 425F.

Line 2 large baking sheets with foil.

HEAT a frying pan over medium. Add

oil, then onion. Cook until slightly

softened, 5 min. Spread hummus on

pitas, right to the edges. Top with

tomato slices, then sprinkle with chili

flakes. Top with pepper slices, broccoliand cooked onion. Sprinkle with feta.

BAKE, switching sheets halfway

through, until edges of crusts are deep

golden, 12 to 15 min. Sprinkle with mint.




of vitamin A.

Tofu-Teriyaki Noodles


healthy eating kitchen secrets

> Hummus is loaded with chickpeas andsesame paste, both of which are goodsources of immune-boosting zinc.

> Broccoli, a member of the cruciferousvegetable family, includes compoundsthat may protect against some formsof cancer.

> Watching calories? Always measureyour oil. Keep a 1/2-tsp measure right

next to the bottle to make it easy.




dinner in 30

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chatelaine.com

LINGUINE WITH SPICY GREMOLATA SHRIMP SECRETLYCREAMY PESTO PASTA CREAMY CRAB PASTA WITH

SUN-DRIED TOMATOES & DILL LEMON CHICKENSPAGHETTINI ALMOST INSTANT MAC & CHEESE LEMON

LINGUINE WITH SMOKED OYSTERS SPAGHETTI & HERBEDCHICKEN MEATBALLS GNOCCHI WITH ARUGULA AND

CAMBOZOLA CREAMY HAM & PEA FUSILLI



dinner in 30

77

pastas



chatelaine.com


pasta



dinner in 30

79



Linguine with SpicyGremolata Shrimp


1/2 450-g pkg linguine or fettuccine

1 small bunch asparagus,trimmed and sliced intobite-sized pieces

3 tbsp butter

340-g pkg frozen, uncooked largeshrimp, thawed and peeled

1 large jalapeno, finelychopped

2 garlic cloves, minced 1/4 tsp salt

3 tbsp lemon juice

1 tbsp lemon zest

1/2 cup chopped parsley


directions, 7 to 9 min. Add asparagus

to pasta for last 2 min of cooking.

Reserve 1/4 cup pasta water, then drain

pasta mixture. Return to pot.

MELT 2 tbsp butter in a large fryingpan over medium. Add shrimp, jalapeno,

garlic and salt. Stir-fry until shrimp are

pink, 3 to 4 min. Stir into pasta with

remaining butter, lemon juice and zest,

parsley and 2 tbsp pasta water. Stir in

more pasta water if needed.


63 g carbs, 15 g fat, 6 g fibre, 816 g


saturdaysupper

menu

Apple-FennelSalad with

Prosciutto &Walnuts

p 14

Linguine withSpicy Gremolata

ShrimpLEFT

Apple-BerryBrown Betty

p 97



chatelaine.com

R Y A N S Z U L C ; M I C H A E L A L B E R S T A T

Secretly Creamy Pesto Pasta


Creamy Crab Pastawith Sun-Dried

Tomatoes & Dill10 MIN PREP | 20 MIN TOTAL

397-g pkg cavatappi or scoobi dopasta, about 4 cups

1 cup crème fraîche or doublecream

1/2 cup finely chopped fresh dill

1/2 cup thinly sliced, oil-packedsun-dried tomatoes (about 8)

8-oz bag fresh spinach or 1 bunchspinach, trimmed andcoarsely chopped

1/2 tsp salt

2 120-g cans of chunkcrabmeat, drained andpatted dry

COOK pasta in a large pot of boiling

water, following package directions,

until al dente, 8 to 12 min.

STIR crème fraîche with dill, tomatoes,

spinach and salt in a large bowl. Season

with fresh pepper. Drain pasta, then

add to ingredients in bowl. Stir to

evenly coat. Gently stir in crab. Serve

immediately.




1/2 500- g pkg fettuccine

2 cups firmly packed

arugula leaves 1/4 cup toasted almonds

3 tbsp grated parmesancheese

2 garlic cloves

1 tbsp lemon juice

1/4 tsp salt

3 tbsp olive oil


300 g container softtofu, drained

280 g container grape

tomatoes, slicedin half

parmesan shavings(optional)


water, following package directions

until al dente, 7 to 8 min. Drain andrinse well. Return pasta to cooking pot.

COMBINE arugula, almonds, parme-

san, garlic, lemon juice and salt in

a food processor. Whirl until finely

chopped. With motor still running,

gradually add oils. Add tofu and whirl

until mixed. Stir tofu mixture into

cooked pasta along with tomatoes.

Cook over medium, stirring often, until

warmed through, about 2 min. Serve

immediately with parmesan shavings.




Prep Tip: Toast almonds in a frying

pan over medium. Stir often until

fragrant, 3 to 4 min.

pasta



dinner in 30

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dinner in 30

81



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Y V O N N E D U I V E N V O O R D E N ; G E O R G E W H I T E S I D E

Almost InstantMac & Cheese


3 cups elbow macaroni, about 425 g

5 low-sodium bacon strips

475 g tub smooth ricotta

3 tbsp cream

1/4 tsp salt

1 cup grated parmesan

1/4 cup shredded fresh basil


water, following package directions,until al dente, 7 to 8 min. Cook bacon

in a large non-stick frying pan over

medium. Pat bacon dry with paper

towel, then chop.

RESERVE 1/4 cup of pasta water, then

drain. Add ricotta, cream, salt and half

of pasta water to pot and set over

medium-low. Stir until combined and

warm, about 2 min.

ADD pasta and stir to combine. Addmore pasta water if you want a

creamier texture. Stir in bacon and

a generous grind of pepper. Serve

topped with parmesan and basil.




Ingredient Tip: We tested this recipewith every kind of ricotta we could get

our hands on. It works with all types

sold in tubs but we got the best results

using the super-creamy Stella brand.

pasta

Lemon Chicken Spaghettini


1/2 500-g pkg spaghettini

250 g snow peas,

trimmed 2 tbsp lemon juice


2 tsp lemon zest

1/4 tsp granulatedsugar

1/2 tsp salt

2 skinless,bonelesschicken breasts,thinly sliced

3 tbsp butter


1 cup coarselychoppedcilantro


water, following package directions

until al dente, 6 to 8 min. Add snowpeas during last min of cooking.

WHISK lemon juice with Dijon, zest,

sugar and 1/4 tsp salt in a small bowl.

Sprinkle chicken with remaining salt

and season with fresh pepper. Melt

2 tbsp butter in a large, non-stick

frying pan over medium-high, then

add garlic. Stir constantly for 1 min.

Add chicken and stir-fry until golden,

3 to 4 min. Remove from heat.

DRAIN pasta and snow peas. Return

to pasta pot. Drizzle with lemon

mixture. Stir in chicken mixture,

cilantro and remaining butter.







dinner in 30

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chatelaine.com

J O D I P U D G E ; Y V O N N E D U I V E N V O O R D E N

Spaghetti & HerbedChicken Meatballs


1 slice white bread

2 tbsp milk

1 egg

1 tsp each Dijon mustard,Worcestershire sauceand dried oregano

3/4 tsp salt

450 g ground chicken

1 bunch green onions, sliced

1/2 cup finely chopped fresh mint 1 tbsp vegetable oil


4 plum tomatoes, chopped

1/4 cup dry red or white wine

1 cup freshly grated parmesan

1/2 450g pkg spaghetti

TEAR bread into small pieces and place

in a small bowl. Add milk and mash

with a fork until pasty. Whisk egg with

Dijon, Worcestershire, oregano and1

/2tsp salt in a large bowl. Stir in the bread

mixture. Add chicken. Sprinkle with

2 tbsp each onions and mint. Stir just

until evenly mixed. Roll into 1-in. balls.


Add oil. Cook meatballs, turning often

until browned, 5 to 7 min. Cook in 2

batches and remove to a plate when

done. When meatballs are removed

from pan, add garlic, tomatoes and 1/4

tsp salt. Cook 2 to 3 min. Pour in wine.Cook until saucy, 4 min. Add meatballs.

Heat until cooked through, 4 more min.

BOIL pasta until al dente, 7 to 9 min.

Drain, then stir into sauce along with

parmesan. Sprinkle with remaining

onions and mint.


25 g fat, 52 g carbs, 4 g fibre, 382 mg


pasta

Lemon Linguine withSmoked Oysters


1

/2 450-g pkg linguine 2 85-g cans smoked

oysters,preferably incottonseed oil,coarselychopped


1/2 tsp fennel seeds(optional)

2 cups spinach(packed)

1

/2 cup finely gratedparmesancheese

1/4 cup choppedparsley

1/4 tsp salt

1 tbsp lemon zest

1 tbsp lemon juice

COOK pasta in a large pot of boilingwater, following package directions,


HEAT a large frying pan over

medium-high. Add 2 tbsp oil from

smoked oysters, then garlic and

fennel seeds. Cook for 1 min. Stir

in oysters and spinach. Cook until

spinach starts to wilt, 1 min. Add

pasta, parmesan, parsley, salt, lemon

zest and juice. Mix until combined.


sodium, per serving. Excellent

source of vitamin A.

Prep Tip: Using oysters not packed

in cottonseed oil? Sub 2 tbsp salted

butter for oil.



dinner in 30

85


dinner in 30

85



chatelaine.com

J O H N C U L L E N ; M I C H A E L G R A Y D O N

Creamy Ham& Pea Fusilli


454-g pkg fusilli, preferably Catelli Smart Pasta

1 cup frozen peas

2 tbsp butter

1 small onion, finely diced

2 tbsp all-purpose flour

1 1/2 cups milk

1 bay leaf

1 1/2 cups diced ham steak, about 175 g

1/2 tsp each salt and pepper

1/2 cup finely chopped parsley

2 tbsp juice from a lemon


water, following package directions,


ADD peas for last 2 min of pasta

cooking. Reserve 1/2 cup cooking water.

Drain and rinse pasta and peas. Return

pasta and peas to the cooking pot.

MELT butter in a medium saucepan

over medium-low. Add onion and cook

until tender, about 3 min. Stir in flour.

Cook until lightly golden, about 1 min.

Slowly whisk in milk. Add bay leaf.

Heat until slightly thickened and bubbly.

Add ham. Pour over pasta and peas,

discarding bay leaf. Add salt, parsley

and lemon juice. Stir until evenly mixed

and hot, about 2 more min. If pasta is

dry, stir in reserved water.SERVES 4 | 585 calories, 26 g protein,



pasta

Gnocchi with Arugula& Cambozola


4 tsp olive oil

250-g pkg potato gnocchi 3/4 cup 18% cream

150 g cambozolacheese, withrind, about 1 cupdiced

1/8 tsp hot red-chiliflakes

4 cups lightly packedarugula

HEAT a large non-stick frying pan

over medium. Add 2 tsp oil, then

1 pkg gnocchi. Cook, turning often,

until golden brown, about 5 to 8

min. Remove to a bowl. Repeat with

remaining oil and gnocchi.

POUR cream into a large saucepan

and set over medium. Add cambo-

zola and chili flakes. Stir often until

cheese is melted, about 4 min.

Remove from heat. Stir in gnocchi

and arugula until just combined.

Scoop into bowls.



fibre, 1655 mg sodium,

per serving.



dinner in 30

87


dinner in 30

87



chatelaine.com

BUTTERED CARROTS SWEET-AND-SOUR ROSEMARYCARROTS TANGY CARROT & CUCUMBER SALAD CURRIED

SHRIMP WITH CUCUMBER EASY-ROLL SUSHI WRAPSPITA WRAPS WITH SAUCY PORK CITRUS-BRAISED FENNEL

CREAMY FENNEL & CELERY SOUP BAKED RISOTTO WITHROASTED FENNEL LEMON-CURRY APPLE SLAW PORKCHOPS WITH BRIE & APPLES APPLE-BERRY BROWN

BETTY MUSHROOM-BARLEY PILAF SALISBURY STEAKWITH MUSHROOMS CHICKEN, MUSHROOM & GOAT CHEESE

WRAPS SWISS CHARD SAUTÉ WITH BRAZIL NUTSHONEYED SWISS CHARD WITH PLUMS PASTA WITH SWISS

CHARD AND RAISINS BRAISED POTATOES UPSIDE-DOWNPOTATO CAKE SMASHED POTATOES WITH PARSLEY & SEASALT SWEET PEA & PARMESAN CROSTINI ZUCCHINI &

PEA SAUTÉ ROASTED HALIBUT WITH MINTED PEACOULIS





chatelaine.com

carrots

Buttered Carrots10 MIN PREP | 10 MIN TOTAL

750 g small carrots, about 2 bunches 2 tbsp butter

1 tsp honey 1/4 tsp salt

BRING a pot partially filled with water to a boil

over high. Add carrots. Cook until fork-tender,3 to 7 min. Drain.

RETURN to pot and stir in butter, honey and salt.

Cook over medium until glazed. Serve immediately.



Ingredient Tip: Freshly picked carrots don’t need

to be peeled — just scrub well before cooking.

If carrots are larger than finger-sized, cut intohalves or quarters.



dinner in 30

91

M I C H A E L A L B E R S T A T ; J O H N C U L L E N

Sweet-and-SourRosemary Carrots5 MIN PREP | 12 MIN TOTAL

5 medium peeled carrots,cut into french-fry-sized sticks

1 tbsp butter 2 tbsp brown sugar

2 tbsp red-wine vinegar

1 tsp chopped fresh rosemary

BRING a saucepan of water to a boil. Add carrots.

Boil gently over medium until fork-tender, 6 to 8

min. Drain. Return saucepan to burner. Add butter,

brown sugar, red-wine vinegar, rosemary and

carrots. Stir until evenly coated, 1 to 2 min.



Tangy Carrot &Cucumber Salad10 MIN PREP | 10 MIN TOTAL

1/3 cup rice vinegar 2 tbsp granulated sugar

1/2 tsp salt 1/2 tsp hot chili-garlic sauce 1/2 tsp dark sesame oil

1 English cucumber 2 carrots

1 medium shallot

STIR vinegar with sugar, salt, chili-garlic sauce and

sesame oil in a large bowl until sugar is dissolved.

SLICE cucumber in half lengthwise, then into

quarters crosswise. Using a mandolin, julienne

cucumber, carrots and shallot.

TOSS vegetables in rice-vinegar mixture. Serve

immediately or refrigerate up to one day.


1 g fibre, 160 mg sodium, per serving.

Make-Ahead Tip: This salad gets better the

longer it sits.

Serving Tip: Excellent as a side salad, burger

topping or pita filling.



cucumber

Curried Shrimpwith Cucumber10 MIN PREP | 20 MIN TOTAL

2 tbsp butter1/2 red onion, sliced2 garlic cloves, minced

2 tsp curry paste, such as Indian orThai red curry

340-g pkg frozen, uncooked medium or largeshrimp, peeled and thawed

1 English cucumber, seeded and thicklysliced diagonally

1 yellow pepper, sliced into bite-sized strips1/2 cup chopped fresh basil or cilantro1/4 tsp salt (optional)

MELT butter in a large frying pan over medium.

Add onion and cook until it starts to soften, about

2 min. Add garlic and curry paste, stirring until

fragrant, about 30 sec. Increase heat to medium-high. Add shrimp and stir-fry until they start to turn

bright pink, 1 to 3 min. Add cucumber and pepper.

Continue stir-frying until pepper is tender-crisp,

about 4 more min. Stir in basil and salt.



Serving Tip: Serve with rice cooked according

to package directions, adding a stick of cinnamon.

Remove stick and discard before serving.

chatelaine.com



dinner in 30

93

R Y A N S Z U L C ; Y V O N N E D U I V E N V O O R D E N

Easy-Roll Sushi Wraps20 MIN PREP | 40 MIN TOTAL

1 cup short-grain rice

2 tbsp rice vinegar 1 tsp granulated sugar

2 tsp dark sesame oil 2 sheets nori (seaweed), snipped into small strips

4 large flour tortillas

1 ripe avocado, sliced1/2 small English cucumber, sliced intothick strips

227-g pkg imitation king crab legs, about 8 legs

soy sauce and wasabi paste (optional)

BRING rice and 2 cups water to a boil in a medium

saucepan. Reduce heat to low. Simmer, covered, until

liquid is absorbed, about 20 min. Spread hot rice evenly

on a baking sheet. Cool in freezer for

5 min. Turn into a large bowl. Drizzle with vinegar,

sugar and oil. Stir in nori. Divide into 4 portions.

LAY a tortilla on a cutting board. Using wet fingers,

spread 1 portion of rice mixture over tortilla. Place a

quarter of the avocado and cucumber slices and 2

pieces of crab on top of rice in a row about 1 in. from

the bottom. Tightly roll tortilla toward the centre to

enclose filling. Cut into rolls. Repeat. Serve with soy

and wasabi.

SERVES 4 | 585 calories, 18 g protein, 93 g carbs, 16 g

fat, 7 g fibre, 961 mg sodium, per serving.

Pita Wraps with SaucyPork10 MIN PREP | 20 MIN TOTAL

2 tbsp barbecue sauce

2 tbsp hoisin sauce 1 tbsp hot chili-garlic sauce

1 tsp soy sauce 1/4 tsp dark sesame oil

1 pork tenderloin, about 375 g to 500 g,cut into thin strips

8 small pitas 1 carrot, coarsely grated 1/4 cucumber, thinly sliced

handful of fresh parsley (optional)

POSITION rack on bottom shelf of oven. Preheat

to 500F. Line a baking sheet with foil, then spray

with oil. Stir barbecue sauce with hoisin, chili-garlic

sauce, soy and sesame oil in a bowl. Add pork and

stir to coat.

SPREAD pork in single layer on baking sheet.

Roast on bottom shelf of oven until lightly glazed,

7 to 8 min.

TO SERVE, lay a few slices of pork in centre of each

tortilla. Top with carrot, cucumber and parsley.

MAKES 8 WRAPS | 338 calories, 22 g protein, 35 g

carbs, 12 g fat, 4 g fibre, 517 mg sodium, per wrap.



chatelaine.com

fennel

Citrus-Braised Fennel5 MIN PREP | 25 MIN TOTAL

1 large fennel bulb

1 cup chicken broth1/4 cup orange juice

1 tbsp butter 2 tbsp orange zest

SLICE tough bottom end from fennel bulb anddiscard. Thickly slice lengthwise. Arrange in

a single layer in a large frying pan. Add broth,

orange juice and butter. Cover and bring to a

boil. Then reduce heat to medium-low. Simmer,

covered, until fennel is tender, 18 to 20 min.

Remove fennel to a shallow serving dish. Bring

broth to a boil. Continue boiling until sauce is

slightly reduced, 2 to 3 min. Stir in zest. Pour

sauce over fennel.





dinner in 30

95

J O H N C U L L E N ; G E O R G E W H I T E S I D E

Creamy Fennel &Celery Soup15 MIN PREP | 40 MIN TOTAL

2 cups sliced celery, about 4 stalks

2 cups sliced fennel, about half a bulb 2 cups chicken broth

1/3 cup long-grain rice 1/2 tsp dried tarragon

1/2 tsp salt 1/2 cup milk 1 tbsp lemon juice

sour cream, chopped dill, olive oil(optional)

COMBINE celery, fennel, broth, 2 cups water, rice,

tarragon and salt in a large saucepan and bring

to a boil. Reduce heat to medium-low and simmer,

covered, stirring occasionally, until celery is

tender, about 25 min.

WHIRL soup in a food processor until smooth.

Return soup to saucepan and set over medium.

Stir in milk and lemon juice and continue cooking

until heated through, 3 min. Garnish with sour

cream, dill and olive oil.


2 g fat, 3 fibre, 837 mg sodium, per serving.

Make-Ahead Tip: Soup will keep well in refrigerator

up to 2 days, or in freezer, in a covered container,

up to a month.

Baked Risotto withRoasted Fennel10 MIN PREP | 35 MIN TOTAL

2 cups vegetable broth

2 garlic cloves, minced 1 large tomato, chopped

1 onion, finely chopped 1 cup arborio rice

1 tsp Italian seasoning 1 large fennel bulb, quartered and sliced

into thin wedges (keep fronds for garnish) 1 tbsp olive oil 1 egg, beaten

1/2 cup grated parmesan

POSITION racks in centre and bottom third of oven.

Preheat to 400F. Stir broth with garlic, tomato,

onion, rice and seasoning in an ovenproof pot set

over medium-high. Bring to a boil. Tightly cover

pot with an ovenproof lid or foil. Bake in centreof oven until liquid is absorbed, 20 to 25 min.

TOSS fennel with oil on a baking sheet. Roast on

bottom of oven, until tender-crisp, 12 to 15 min. Stir

egg and parmesan into risotto. Serve with fennel.



Good source of calcium.



chatelaine.com

apples

Lemon-Curry Apple Slaw10 MIN PREP | 10 MIN TOTAL

1/4 cup light mayonnaise

3 tbsp lemon juice 1/2 tsp mild curry powder 1/8 tsp salt

2 large unpeeled crisp apples,cut into matchsticks

STIR mayonnaise with lemon juice, curry powder

and salt in a medium bowl. Stir in apples until

well coated.





dinner in 30

97

G E O R G E W H I T E S I D E ; Y V O N N E D U I V E N V O O R D E N

Apple-Berry Brown Betty20 MIN PREP | 1 HOUR 30 MIN TOTAL

600-g pkg frozen mixed berries

2 unpeeled apples, cored andcoarsely grated

3 thick slices stale, crusty Italian bread 1/2 cup brown sugar 1 tsp cinnamon 1/4 tsp ground ginger 1/4 tsp salt 1/2cup unsalted butter, melted

STIR berries with apples in a slow-cooker insert.

Smooth out into an even layer. Break bread into

pieces and place in a food processor. Pulse until

small crumbs form. They should measure 2 cups.

In a large bowl, stir bread crumbs with sugar,

cinnamon, ginger, salt and butter until combined.

Sprinkle crumb mixture evenly over berry mixture.

PLACE a clean tea towel, folded in half, between

the pot and the lid of the slow cooker to absorb

moisture. Cover and cook on high until fruit is

hot, about 1 1/2 hours. Serve warm with ice cream.



Testing Tip: The peel on the apples contains

natural pectin, which helps thicken this dessert.

Pork Chops withBrie & Apples10 MIN PREP | 35 MIN TOTAL

90 g brie or Camembert

4 bone-in, centre-cut pork chops,at least 1 in. thick

1 tbsp vegetable oil 1 large unpeeled apple, sliced into

thin wedges 1 tbsp Dijon mustard 1/2 tsp Italian or poultry seasoning

CUT brie into 4 slices (it’s okay to leave rind on).

Make a slit about 2 in. long in side of each chop.

Stuff each with a slice of brie. Heat a very large

frying pan over medium-high. Add 2 tsp oil, then

chops. Cook in 2 batches until lightly golden,

2 to 3 min per side. Remove chops to a plate as

they are done.

REDUCE heat to medium. Add remaining oil and

apple. Cook until golden, 3 min. Pour in 1/4 cup

water. Add Dijon and seasoning. Scrape up and

stir in any brown bits from pan bottom. Push apple

wedges to side of pan. Return chops to pan. Cover

and reduce heat to medium-low. Simmer, turning

chops over halfway, until pork is springy when

pressed, 10 to 12 min. Remove chops and apple to

plates. Cook sauce on high until thick, about 2 min.





chatelaine.com

mushrooms

Mushroom-Barley Pilaf10 MIN PREP | 35 MIN TOTAL

2 tbsp olive oil

1 onion, diced 4 1/2 cups mixed mushrooms, thickly sliced 1 cup pearl barley, rinsed and drained

2 cups chicken broth 1 1/4 tsp salt

1

/4 cups dried cranberries1/4 cup chopped parsley

HEAT a medium saucepan over medium-high. Add

oil, then onion. Cook until onions are soft, about

2 min. Add mushrooms and cook until softened,

2 more min. Stir in barley, broth and salt. Bring

to a boil. Reduce heat to medium-low. Cover and

simmer until barley absorbs most of the liquid,

about 18 min. Stir in dried cranberries and continue

simmering until liquid is absorbed, about 10 more

min. Stir in chopped parsley.





dinner in 30

99

A N G U S F E R G U S S O N ; M I C H A E L G R A Y D O N

Chicken, Mushroom &Goat Cheese Wraps10 MIN PREP | 15 MIN TOTAL

2 250-g pkg sliced button mushrooms 1/8 tsp salt

1 rotisserie chicken 2 roasted red peppers, sliced (optional) 130-g pkg creamy goat cheese

sprouts or pea shoots 8 small flour tortillas

1/4 cup sun-dried tomato or basil pesto

HEAT a large frying pan over medium-high. Lightly

brush with vegetable oil. Add mushrooms. Sprinkle

with salt and season with fresh pepper. Cook, stirring

occasionally, until mushrooms soften slightly, about

5 min. Remove and discard skin from chicken, then

pull off meat and tear or cut into bite-sized strips.

Arrange all wrap ingredients in bowls or on a large

platter. Assemble wraps and serve.


13 g fat, 2 g fibre, 595 mg sodium, per wrap.

Salisbury Steak &Mushrooms10 MIN PREP | 30 MIN TOTAL

1 small onion, finely chopped

2 garlic cloves, minced 1 egg, beaten

1 tbsp Worcestershire sauce 2 tsp dried sage leaves, crumbled

1 tsp onion powder (optional) 1/2 tsp salt 1/2 cup store-bought dry bread crumbs

500-g pkg lean ground beef 2-3 tbsp butter

227-g pkg sliced mushrooms 2 tbsp all-purpose flour 1 1/2 cups beef broth

1/4 cup chopped parsley

COMBINE onion, garlic, egg, Worcestershire, sage, onion

powder, salt and bread crumbs in a bowl. Crumble in meatand gently mix. Form into 6 oval-shaped steaks, each

about a 1/2 in. thick. Melt 1 tbsp butter in a large non-stick

frying pan over medium. Cook steaks in 2 batches, adding

more butter if needed, until lightly brown, 3 min per side.

Remove to a platter. Add another 1 tbsp butter if pan is

dry, then add mushrooms. Cook until soft, 4 min. Stir in

flour, then broth. Bring to a boil. Return steaks and any

juices to pan. Reduce heat and simmer, covered, until

steaks are cooked through, 5 to 10 min. Sprinkle with

parsley. Serve with egg noodles and green beans.

SERVES 6 | 289 calories, 21 g protein, 13 g carbs, 17 g fat,2 g fibre, 610 mg sodium, per serving. Excellent source

of vitamin B12.



chatelaine.com

chard

Swiss Chard Sautéwith Brazil Nuts5 MIN PREP | 10 MIN TOTAL

2 tbsp olive oil

1 bunch Swiss chard, thinly sliced1/4 cup coarsely chopped Brazil nuts1/8 tsp salt

zest of 1 orange

HEAT a large frying pan over medium-high. When

hot, add 1 tbsp olive oil. Add chard, Brazil nuts and

salt. Cook, stirring frequently, until chard is wilted,

3 to 5 min. Remove from heat and stir in zest.

Drizzle with remaining 1 tbsp extra-virgin olive oil.



Ingredient Tip: Brazil nuts are an extremely goodsource of immune-boosting selenium.



dinner in 30

101

G E O R G E W H I T E S I D E ; M I C H A E L G R A Y D O N

Pasta with Swiss Chard &Raisins10 MIN PREP | 25 MIN TOTAL

250 g orecchiette, about 2 1/2 cups

3 cups packed sliced Swiss chard,about 5 leaves

1/4 cup raisins 2 tbsp dry vermouth or water

1 tbsp olive oil 2 garlic cloves, minced 1/4 tsp red chili flakes 1/2 540-mL can chickpeas, about 1 cup, rinsed

zest of 1 lemon 1/4 tsp salt ricotta cheese (optional)

COOK pasta according to package directions, 12 to

16 min. Add Swiss chard during last min of boiling.

Drain, reserving 1/2 cup of cooking liquid. Combine

raisins and vermouth in a microwave-safe bowl.Microwave on high until plumped, about 30 sec.

HEAT a non-stick frying pan over medium-low. Add

oil, then garlic and chili flakes. Cook, stirring often

until fragrant, 4 min. Add chickpeas and zest. Cook

until chickpeas are warm, 1 min. Stir in drained

pasta mixture, raisins and salt. Add just enough

cooking liquid to moisten. Garnish with ricotta.



Honeyed Swiss Chardwith Plums10 MIN PREP | 10 MIN TOTAL

2 tbsp butter

1 garlic clove, minced 1 bunch Swiss chard, thickly sliced

4 plums, pitted and cut into wedges 2 tbsp honey

1/2 tsp ground cumin

MELT butter in a large frying pan over medium-

high. Add garlic, then Swiss chard. Cook, stirring

frequently, until chard starts to wilt, about 2 min.

Stir in plums, honey and ground cumin. Sauté

until chard wilts and plums are warm, 3 min.





chatelaine.com

potatoes

Braised Potatoes10 MIN PREP | 25 MIN TOTAL

1 tbsp olive oil

1 medium onion, chopped3 garlic cloves, minced

750 g baby red potatoes, cut into quarters

1 cup chicken broth 1 sprig fresh rosemary

1

/8 tsp hot red-chili flakes

HEAT a large wide frying pan over medium. Add

oil, then onion and garlic. Cook until onion is soft,

about 3 min. Add potatoes, broth, rosemary sprig

and chili flakes. Bring to a boil, then reduce heat

to medium. Gently boil, partially covered, until

potatoes are fork-tender, 15 min.





dinner in 30

103

G E O R G E W H I T E S I D E ; J O H N C U L L E N

Smashed Potatoes withParsley & Sea Salt5 MIN PREP | 30 MIN TOTAL

1 kg red-skinned baby potatoes

4 tsp olive oil 1/2 tsp sea salt 1/4 cup chopped fresh parsley

BRING a large pot of water to a boil. Add potatoes

and cook until tender, about 20 min. Drain

potatoes and transfer back into pot. Drizzle with

olive oil. Smash very lightly with a potato masher,

then sprinkle with sea salt. Stir in parsley.



Upside-Down Potato Cake20 MIN PREP | 70 MIN TOTAL

1 kg Yukon Gold potatoes, about4 medium, peeled

3 tbsp butter, melted1/2 tsp salt

PREHEAT oven to 400F. Using a mandolin, slice

potatoes no thicker than1

/4 in.HEAT 2 tbsp butter in a 9-in. ovenproof frying pan,

over medium. Begin in the centre of the pan and

layer potatoes in a spiral, overlapping slightly to

cover pan. Sprinkle with salt. Season with pepper.

Repeat layering, seasoning between each layer.

Using the back of a spatula, press down on centre

of potatoes to even out. Brush with remaining

butter. Using a spatula, lift up bottom layer of

potatoes and take a peek. The base should be

golden brown. Cover pan with foil.

BAKE in centre of oven for 25 min. Remove foil.

Continue baking until potatoes are tender, but

crisp around the edges, 20 to 30 more min.

Remove from oven. Let stand 10 min. Run a knife

around the edges and underneath potatoes before

unmoulding. Gently shake the pan from side to

side. When the cake moves easily in the pan, place

a flat serving plate on top of pan and turn over

to unmould. Slice into wedges.





chatelaine.com

frozen

peas

Zucchini & Pea Sauté5 MIN PREP | 10 MIN TOTAL

1 tsp vegetable oil 1 small garlic clove, minced

2 medium zucchini, cut intofrench-fry-sized sticks

pinch red-chili flakes1/4 cup water1/4 tsp salt

1 cup frozen peas

HEAT a large frying pan over medium-high. Add

oil, then garlic, zucchini and chili flakes. Sauté

1 min, then add 1/4 cup water and salt. Cook until

zucchini starts to soften, about 2 min. Add peas

and continue cooking until heated through, about

2 more min.





dinner in 30

105


Roasted Halibutwith Minted Pea Coulis15 MIN PREP | 35 MIN TOTAL

2 large shallots, finely chopped1/2 cup dry white wine

1 1/2tsp salt 2 cups frozen peas

1/2 cup 35% cream 2 tbsp chopped fresh mint leaves

6 halibut fillets, each about 180 g 1 tbsp butter 1 tsp vegetable oil

1 lime, cut into 6 wedges

BRING shallots, wine and 1/2 tsp salt to a boil in

a saucepan. Reduce heat. Simmer until shallots

are soft, 5 min. Add peas, cream and mint. Cook

until peas are soft, 5 min. Purée in a blender. Push

coulis through a sieve into a bowl. Discard pulp.

PREHEAT oven to 400F. Sprinkle fish with 1 tsp

salt. Season with pepper. Melt butter in a large

non-stick frying pan over medium-high. Add oil,

then fillets, skin-side up, in 2 batches. Cook until

golden, about 3 min. Transfer to a lined baking

sheet, skin-side down. Roast in centre of oven until

a knife tip inserted in centre of fish and held for 10

sec comes out warm, 5 to 7 min. Serve with coulis

and lime wedges.


14 g fat, 735 mg sodium, per serving.

Sweet Pea &Parmesan Crostini15 MIN PREP | 20 MIN TOTAL

8 thinly sliced pancetta rounds 2 cups frozen peas 1/2 cup freshly grated parmesan cheese 1/4 cup shredded fresh basil

2 tbsp lemon juice 1 tbsp olive oil 1/4 tsp salt 16 toasted baguette slices

HEAT a large non-stick frying pan over medium-

high. Add pancetta in one layer and cook until

crisp, 1 to 2 min per side. Cook in 2 batches, if

necessary. Remove to a paper-towel-lined cutting

board. When cool, carefully slice in half.

BRING 4 cups water to a boil in a large pot. Add

peas. Cook until very tender, 5 to 7 min. Drain,then pulse in a food processor with parmesan, basil,

lemon juice, oil and salt until smooth. Top each

baguette slice with 1/4 tsp of pea purée, then a piece

of pancetta overtop. Spread more purée overtop.

MAKES 16 CROSTINI | 76 calories, 3 g protein, 5 g

carbs, 5 g fat, 1 g fibre, 114 mg sodium, per crostini.

Prep Tip: Toast baguette by brushing both sides

with olive oil. Toast in 500F oven until golden,

1 to 3 min per side.



T K T K T K T K

T K T K T K T K

CREAMY INDIAN PANEER CLASSIC BASIL PESTOCHILI-LIME BUTTER MARINATED MUSHROOMS WITHSHALLOTS & THYME PECAN-CRANBERRY GRANOLA

ORANGE-VANILLA ICE CREAM

chatelaine.com




10 minutes

dinner in 30

107



R Y A N

S Z U L C

2 L 3% milk, at room temperature 1/4 cup fresh lemon juice

Ingredient Tip: Using 3%

milk is key to making a richer,

more flavourful paneer.

LAY a 10 x 10-in. square piece of

double-layer cheesecloth in a medium

strainer or colander over a large bowl.

Pour milk into a large, very widesaucepan and heat over medium-high.

Stir often until milk comes to a gentle

boil, about 9 min. Remove from heat.

STIR in lemon juice and keep stirring

until milk curdles. Milky-white curds

will float to the surface. The liquid

whey will turn yellow. When milk is

completely curdled, pour mixture

into the cheesecloth-lined strainer.

Drain and press cheese with the back

of a spoon for 30 sec. Squeeze andgather up corners of cloth to cover

paneer. Flatten into a disc. Press down

with a heavy bowl in the strainer. Let

drain for 30 more min. Remove cloth.

Wrap cheese in plastic wrap. Refriger-

ate up to 1 week.

MAKES 2 CUPS | 214 calories,

14 g protein, 3 g carbs, 16 g fat,

15 mg sodium, per 1/2 cup.

Excellent source of B12.

Creamy Indian Paneer

switchit up

Soy-Sauce

Add 1/4 cup soy

sauce, 2 tsp

toasted sesame

seeds and 1 tsp

dark sesame oilto curds before

draining. Cube and

add to stir-fries.

Cilantro-Chili

Add 1/4 cup

chopped cilantro

and 1/4 tsp hot

red-pepper flakes

to curds before

draining. Cut

into strips andadd to salads.

Cinnamon-Sugar

Add 1 tsp cinnamon

to curds before

draining. Cube

and sprinkle with

golden raisins

and brown sugar.

3 TastyWays toUse It

Saag Paneer

Pan-fry 1 cup

cubed paneer

in 2 tbsp butter

over medium until

golden. Remove,

then add 1/8 tsp

cumin seeds,

1 chopped onion,

1 minced garlic

clove, 1 tsp gratedfresh ginger and1/4 tsp garam

masala. Cook until

onion is soft. Add

8 cups packed,

shredded spinach.

Cook until wilted.

Add 3/4 cup 10%

cream. Return

paneer to pan and

sprinkle with 1/4 tsp

salt. Cook until

liquid is almost

absorbed. Stir in

1 tbsp lemon juice.

Protein-Packed

Sandwich

Mash 1 cup

crumbled paneer

with 2 tbsp mayo,

1 tbsp chopped fresh

dill and 1 tsp each

Worcestershire

sauce and Tabasco.

Sandwich between

sliced cucumber

and lettuce.

Savoury Salad

Marinate paneer

cubes in salad

dressing. Keep

refrigerated and

use as a garnish.

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109




2 to 3 garlic cloves

4 cups basil leaves(packed)

1/2 cup toasted pine nuts(optional)

1/3 cup grated parmesancheese

2 tbsp fresh lemon juice 1/4 tsp salt 1/3 cup olive oil

1/3 cup vegetable oil

DROP garlic cloves through the spout

of a food processor or blender while

it’s running. Add basil, pine nuts,

parmesan, lemon juice and salt. Whirl

until finely chopped. With motor still

running, gradually add oils. Whirl until

mixture is thickened, scraping down

sides as needed.

MAKES 1 1/3 CUPS | 91 calories, 1 g

protein, 1 g carbs, 9 g fat, 51 mgsodium, per tbsp.

Store It: Pesto will keep well, covered

and refrigerated, for up to 1 week. Or

freeze it in ice-cube trays and store

the frozen pesto cubes in a resealable

freezer bag for up to 3 months.

Classic Basil Pesto

switchit up

Arugula-Almond

In place of basil

and pine nuts,use 4 cups fresh

arugula leaves

and 1/2 cup

toasted almonds.

Cilantro-Walnut

In place of basil

and pine nuts,

use 4 cups fresh

cilantro (including

stems) and 1/2 cup

toasted walnuts.

Sun-dried Tomato

In place of basil, use

2 cups sun-dried

tomatoes packed in

oil, patted dry.

3 Tasty

Ways toUse ItRoasted FishSpread pesto overfillets of halibut,salmon or trout.Roast on a bakingsheet in 400Foven until a knifetip inserted into thethickest part of the

fish and held for10 sec comes outwarm, 10 to 15 min.

Feta SpreadWhirl 200 g offeta with 1/4 cuppesto in a foodprocessor. Use assandwich spread.Or for an appetizer,spread over baguette slices

and bake on abaking sheetin 400F oven untilspread is warmand bread istoasted, 4 to 6 min.Top with prosciutto or sliced tomatoes.

Broccoli withTomatoesCoarsely chop2 deseeded

tomatoes. Transferto a large bowl.Mash in 1/4 cuppesto and 2 tbsplemon juice. Steam1 bunch broccoli,cut into florets.Add drained hotbroccoli and toss.Serve immediately.

chatelaine.com

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111



J O H N

C U L L E N

1/2cup unsalted butter, atroom temperature

1 tbsp finely grated limezest

1 tbsp lime juice

1/8 tsp chili-garlic sauce

STIR butter with a wooden spoon in

a medium bowl until creamy. Stir in

zest, juice and chili-garlic sauce.

Scrape onto a piece of waxed paper.

Fold one edge of the paper over butter

and smooth, shaping the mixture into

a log about 5 in. long. Roll the log and

seal by twisting the ends.

CHILL log in the refrigerator for at

least an hour before using. Wrap in foil

and refrigerate up to 1 week or freeze

up to 3 months.

MAKES 1/2 CUP | 31 calories, 3 g fat,

1 mg sodium, per tsp.

Chili-Lime Butter

switchit up For each of these

variations, start

with 1/2 cup room-temperature,

unsalted butter

Blue Cheese

Combine butter

with 1/2 cup

crumbled stilton

or roquefort

cheese, 2 tbsp

Dijon and

1 tbsp finelychopped chives.

Shallot Combine butter

with 3 tbsp diced

shallots.

Niçoise Combine butter

with 1/4 cup finely

chopped sun-dried

tomatoes, 1 diced

anchovy, 1 minced

clove garlic and 1/4

tsp dried oregano.

Garlic-Herb Combine butter

with 2 tbsp finely

chopped parsley

and 1 tbsp finely

minced garlic.

Cinnamon-Sugar

Combine butter with 1 tbsp brown

sugar and 1/4 tsp

cinnamon.

Honey-Sesame

Combine butter

with 2 tbsp honey

and 1 tbsp toasted

sesame seeds.


Tex-Mex Corn Toss cooked

corn with chili-

lime butter.

Classic Steak

Top grilled

steak with a

slice of blue-

cheese butter.

Pasta Nicoise

Stir niçoise butter into hot pasta.

Thin out with pasta

cooking water.

Easy Roast

Spread shallot

butter under

chicken or

turkey skin

before roasting.

Sesame Chips

Brush meltedhoney-sesame

butter over

tortillas. Bake

at 350F until

crunchy, 10 min.

Breakfast Treat

Slather french

toast with

cinnamon-

sugar butter.

French Beans

Sauté green beans

with shallot butter

and chopped

fresh tarragon.

Easiest Fish

Set slices of niçoise

or garlic-herb

butter on top of

hot pan-fried trout,

halibut or scallops.

chatelaine.com

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+ 1 HOURCHILLING




dinner in 30

113



A N G U S F E R G U S S O N

2 227-g pkgs buttonmushrooms,washed anddried

4 shallots, sliced 1/4 cup olive oil 1/4 cup red-wine

vinegar 1/4 tsp salt

1 tsp dried thyme

Marinated Mushrooms

with Shallots & Thyme

switchit up

Balsamic

Mushrooms

Substitute 4 large

sliced garlic cloves

for shallots and

use balsamic

instead of red-

wine vinegar.

Omit thyme.

Mushrooms &

BocconciniSubstitute 4 large

sliced garlic cloves

for shallots,

and white-wine

vinegar instead of

red-wine vinegar.

Stir in 4 thinly

sliced sun-dried

tomatoes and

200 g drained

mini bocconcini

balls before

packing into jars.

Ginger-Sesame

Mushrooms

Roast 484 g oyster

mushrooms, torn

into large strips.

Whisk 2 tbsp

vegetable oil

with 2 tbsp dark

sesame oil,1

/4 cuprice vinegar, 3

tbsp grated fresh

ginger and 1/2 tsp

red-chili flakes.

Add hot oyster

mushrooms and

pack into jars.

4 TastyWays to

Use ItAntipasto Bites

Skewer mushrooms

& bocconcini with

sun-dried tomatoes

and basil.

Asiago Mushroom

Flatbread

Brush Greek pitas

with oil-vinegar

mixture frommushrooms and

bocconcini. Top

with grated asiago

and any sliced,

marinated

mushrooms.

Bake in a 400F

oven until cheese

is melted, 15 min.

Top with arugula.

Artichoke andMushroom

Bruschetta

Mix any chopped

marinated

mushrooms with

chopped artichoke

hearts and roasted

red peppers.

Spoon on crostini

or crackers.

Ginger-MushroomBurgers

Chop 1/2 cup

Ginger-Sesame

Mushrooms. Stir

into 450 g ground

beef with 1/2 tsp

salt. Shape into

6 patties. Cook in

a large frying pan,

5 min per side.

PREHEAT oven to 475F. Slice mush-

rooms in half and arrange in one layer

on a large rimmed baking sheet. Add

shallots. Roast in top third of oven until

mushrooms have released most of

their juices, about 5 min.

WHISK oil with vinegar, salt and thyme

in a large bowl. Add hot mushroomsand shallots, and toss until coated.

Pack into 2 500-mL Mason jars.

Distribute oil-vinegar mixture between

jars. Fasten lids. Refrigerate at least

12 hours before serving. They will

develop more and more flavour over

the next few weeks.




chatelaine.com

10 minutes




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115



J O H N

C U L L E N

1/2 cup honey 1/3 cup vegetable oil

2 tsp vanilla 1/4 tsp salt 1/4 tsp cinnamon

3 cups large-flake oats

100-g pkg pecan halves,about 1 cup

1 cup pepita seeds(shelled pumpkinseeds)

1 cup dried cranberries

WHISK honey with oil, vanilla, salt

and cinnamon in a large bowl. Stir

in oats, pecans and pepita seeds.

HEAT 2 large non-stick frying pans

over medium-high (using two pans

cuts cooking time in half). When hot,

divide oat mixture between pans.

Cook, stirring frequently, about 1 min,

then reduce heat to medium. Continue

stirring, adjusting heat as needed,

until golden and toasted, about 6

more min. Stir in cranberries.

TRANSFER to a baking sheet to cool

completely. Granola will keep well,

stored in an airtight container at room

temperature, for up to 1 week.

MAKES 4 CUPS | 515 calories, 11 g


80 mg sodium, per 1/2 cup. Excellent

source of iron.

Pecan-Cranberry Granola

switchit up

Seed Swap

In place of

pepita seeds,

use 1 cup rawpeeled sunflower

seeds or 1/2 cup

sesame seeds.

Just Nuts

Omit cranberries.

Double quantity

of nuts, replacing

berries with

almonds or

walnut halves.

Orange-Apricot

Subtitute chopped

dried apricots

for cranberries,

and zest an

orange over

finished granola.

Fragrant Spices

In place of

cinnamon, use

1/4 tsp groundginger, grated

nutmeg or a

combination.


5-Min Dessert

Grate peeled

apples and pears.

Firmly press

into ramekins,

stopping 1/2 in.

from rim. Scatter

granola overtop.

Microwave on

high until fruit

is tender, about

3 min.

Movie Snack

Stir 4 cups

popcorn with

1 cup granola in

a large bowl. Store

in resealable bags.

Crunchy Salad

Scatter 1/4 cup

granola over

your favouritespinach salad

for extra crunch.

Granola To Go

Melt 3 tbsp butter

with 2 cups

chopped marsh-

mallows in a

saucepan over

medium, stirring

often, for 2 min.

Stir until smooth,then add 3 cups

granola. Scrape

mixture into an

8 x 8-in. square

baking dish lined

with overhanging

plastic wrap.

Cover with plastic

wrap and let stand

at least 2 hours.

Cut into bars.

chatelaine.com

10 minutes




dinner in 30

117




2 tbsp finely grated

orange zest 1/2 cup orange juice 1/4 cup fresh lime juice

1 1/3 cup icing sugar

1 vanilla bean

2 cups 35% cream

3 tbsp orange-flavouredliqueur

Orange-Vanilla Ice Cream

switchit up

Orange-Chocolate

Substitute

chocolate-fla-

voured liqueur

for orange liqueur.

Stir another 3 tbsp

chocolate liqueur

with 100 g melted

and cooled

chocolate. Swirl

into cream mixture

before freezing.

TurkishFold 1/3 cup

chopped toasted

pistachios, 2 tsp

rose water and1/4 tsp cinnamon

into cream

before freezing.

Kid-Friendly Omit liqueur.


Triple-Chocolate

’wich

Brush chewy

chocolate cookies

with chocolate-

flavoured liqueur.

Press a scoop of

Orange-Chocolate

ice cream in

between. Wrap in

plastic. Freeze up

to a week.

Rose-Scented

Napoleon

Brush a sheet of

phyllo pastry with

melted butter, then

sprinkle with a little

sugar. Cover with

another phyllo sheet,

lining up the edges.

Brush with butter

and sprinkle withsugar. Repeat with

2 more sheets.

Cut stack into 20

squares. Bake on a

greased pan at 375F

until golden, 8 min.

Layer 3 crisps with

2 scoops Turkish

ice cream. Garnish

with honey and

pistachios.Orange-Vanilla

Float

Put a scoop of

Kid-Friendly ice

cream in a tall

glass. Top with

orange pop.

WHISK zest with citrus juices and

icing sugar in bowl of stand mixeruntil sugar dissolves.

SLICE bean in half. Use the dull side

of a paring knife to scrape the seeds

out of the pod. Stir seeds into sugar

mixture. Add cream. Whisk on

medium until mixture forms soft

peaks, 2 to 3 min.

ADD liqueur and whisk until com-

bined. Scrape into a 9 x 5-in. loaf

pan. Cover surface with a pieceof wax or parchment paper. Freeze

4 to 5 hours. Let soften 15 min

before serving.


25 g carbs, 21 g fat, 22 mg sodium,

per serving. Good source of vitamin A.

chatelaine.com

10 minutes

10 minin the kitchen

+ 4 HOURSFREEZING




dinner in 30

119


http://slidepdf.com/reader/full/dinner-in-30over-100-recipies 120/123SUBSCRIBE TODAY! CHATELAINE.COM/ORDER

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energyFOCUS ON

Perkup your mood andfitnesslevel withthese

invigorating movesconsultingtrainer KathleenTrotter

YOU NEED

Dumbbells

ReverseWoodChopwithWideSquatHoldingonedumbbell, stand

withyourfeetslightlywiderthanyourhips.Squat,reaching

bothhandstothe insideofyourleftfoot.Raise yourarms

diagonallyoverhead,towardyourrightshoulder,asyoupushoutof thesquat.

Do10repson eachside.PERFECTYOURFORM: Sitback

intothesquateachtime youlowerdown,keepingyourheadalignedwithyour spine.

DIAL ITDOWN: Performthemovewithoutanyweights.

AMP ITUP: Holdaheavierdumbbellinyour hands.

Calorie-BurningBonusReallywant to get that bloodflowing? Boost your heart rate withjumpingjacks or stride jumps,

for 30 to 60 seconds,betweenexercises.Andremember,the more youpump your arms the harder it willbe.

Walk-Your-BodyPush-UpFromstanding,bendoverand

walkyourhandsdown yourbodyandalong theflooruntil

you’reinplankposition. Yourhandsshouldbebeneath your

chest,shoulder-widthapart.Then,lowerintoa push-up.Now,reversethemovement,

walkingyourhandsbacktowardyouandup yourbody

tostanding.Do10 reps.PERFECTYOURFORM: Keepyourabsengagedand pulled

intowardyourspine.DIAL ITDOWN: Dropontoyour

kneesforthepush-up.AMP ITUP: Jumpupeachtime

youreturntostanding.

Dumbbell Lungewi thKneeUpHoldingdumbbellsatshoulder-

heightinfront ofyou,armsbent,stepbackintoa lunge.

Then,thrustyourbackkneeup,pushingone armforward

andpulling theotheroneback.Returntostartandcontinue,whilealternatingyourarms.

Do5repson eachside.PERFECTYOURFORM:

Remembertokeepbothfeetandkneesfacingforward.DIAL ITDOWN: Performthe

movewithoutanyweights.AMP ITUP: Slowthemovement

downandhold thelungepositionforthreeseconds.

Curtsy LungewithSideTapHoldingdumbbells at ear-

height,stepyourright footdiagonallybehindyour left

on ean dben dboth legs t oalmost90degrees.Return

tostanding,stretchingyourrightfootand armtotheside.Do10repson eachside.

PERFECTYOURFORM: Staybalancedwhenloweringdown

byfocusingon anobjectinfrontofyou thatdoesn’tmove.DIAL ITDOWN: Curtsyinplace

andskiptheside tap.AMP ITUP: Insteadoftapping

thefloorwhenstretchingyourlegt ot h es ide,doakick .

96 DECEMBER 2010 | chatelaine.com

M A I N

P H O T O , M A S T E R F I L E . E X E R C I S E S : P H O T O S , R O B E R T O C A R U S O ; H A I R & M A K E U P , D A V I D G O V E I A / J U D Y I N C . S H O E S , B R A T O P &

S H O R T S , N I K E .

health 10-minuteworkout

-H H- I U E U .i / / : :

Getthislook:

Aladineacrylicblocks,scrapbooking paper,

envelopes ,deserres.ca.DiamondGlazeglue,diamondglaze.com.

Personalizedacrylic blockslook prettyandkeepyour papersinperfectorder.Give family photos, scrapbooking paper or leftover gift wrap a playful makeover by

transforming theminto decorative paperweights.CUTchosen image 1 /2inch larger thanyour acrylicblock.COAT blocklightly with DiamondGlaze glue. PLACEimage face down

onto glue andmove aroundto evenly coat. SMOOTH outany air bubbles.TRIMwhen dry.

Th’ssthlstthl but

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chatelaine.com | SEPTEMBER 2010 73

homeorganizing ‡makeoverS ‡crafTS ‡ 10-minprojecTS

p h o t o ,

M i c h A e l A l b e r s t A t .

1 - H - 1 I U T E E CT .i / / 1 : 1 : 1

FIND CHATELAINE EVERYWHERE!


time saversover 200

EVERY YEAR



STARTERS

Apple-Fennel Salad with Prosciutto

& Walnuts 14

Creamy Fennel & Celery Soup 95

Crispy Sesame & Tofu Cakes 67

Sweet Pea & Parmesan Crostini 105

MAINS

ChickenBaby Greens with Chicken

& Spring Vegetables 14

BBQ Chicken with Piri Piri Sauce 28

Chicken & Dumplings 28

Chicken, Mango & Brie Quesadillas 30

Chicken Miso Noodle Soup 12

Chicken, Mushroom & Goat

Cheese Wraps 99

Chicken on Cilantro-Ginger Noodles 22

Chicken Tortilla Lasagna 32

Cilantro-Lime Chicken Soup 10

Cinnamon Chicken with ButternutSquash 24

Classic Tom Yum Soup with Chicken

& Shrimp 10

Easy Chicken Tostadas 32

Ginger Chicken Stir-Fry with

2 Greens 24

Herbed Chicken with Mint-Pepper

Salsa 26

Kung Pao Chicken 22

Lemon Chicken Spaghettini 82

Lemon Chicken with Bok Choy 21

Spaghetti & Herbed Chicken

Meatballs 84

Stuffed Greek Chicken 30

Meat

Almost Instant Mac & Cheese 82

Barbecued Steaks with Argentinean

Salsa 37

Chunky Chipotle-Pork Chili 44

Creamy Ham & Pea Fusilli 86

Crispy Pork Chops with Sautéed

Apples 38

Ginger Mojito Pork 40

Glazed Rack of Lamb with Shallot

Gravy & Baby Potatoes 40

Ham & Cheese Frittata 42

Korean Beef Bulgogi 38

Lamb Koftas with Tzatziki 46

Lentil, Kale & Sausage Soup 9

Pita Wraps with Saucy Pork 93

Pork Chops with Brie & Apples 97Salisbury Steak & Mushrooms 99

Saucy Eggplant & Pork Stir-Fry 42

Sesame-Ginger Steak & Noodle

Salad 48

Shrimp & Pork Mini-Burgers 58

Smoky White-Bean Chili 46

Upside-Down Shepherd’s Pie 48

Seafood

Cajun Shrimp 54

Classic Tom Yum Soup with Chicken

& Shrimp 10

Creamy Crab Pasta with Sun-DriedTomatoes & Dill 80

Curried Coconut Mussels 53

Curried Shrimp with Cucumber 92

Easy-Roll Sushi Wraps 93

Gingery Fish with Tropical-

Fruit Salsa 54

Halibut & Zucchini Soft Tacos 56

Lemon Linguine with Smoked

Oysters 84

Linguine with Spicy Gremolata

Shrimp 79

Parchment-Baked Gremolata Fish 58

Roasted Halibut with Minted

Pea Coulis 105

Salmon Cakes with Lemony

Snow Peas 60

Seared Salmon & Spinach Salad 62

Seared Salmon Salad with Ruby

Grapefruit & Snow Peas 56

Shrimp & Pork Mini-Burgers 58

Sweet & Spicy Glazed Salmon

with Greens 60

Thai Red-Curry Tilapia with

Butternut-Squash Fries 62

Vegetarian

Baked Goat Cheese & Apple Salad 16

Baked Risotto with Roasted Fennel 95

Chickpea Curry with Cucumber 72

Crispy Sesame & Tofu Cakes 67

Gnocchi with Arugula &

Cambozola 86Grilled Vegetable Pizza 70

Middle Eastern Salad 12

Packet-Baked Mushrooms with Thyme 72

Pasta with Swiss Chard & Raisins 101

Pita Pizza with Hummus & Mint 74

Secretly Creamy Pesto Pasta 80

Sesame-Ginger Tofu & Vegetables 16

Spicy Peanut Tofu Stir-Fry 68

Thai Basil Noodles with Tofu 70

Tofu-Teriyaki Noodles 74

White-Bean & Walnut Burgers 68

SOUPS & SALADS

Apple-Fennel Salad with Prosciutto

& Walnuts 14

Baby Greens with Chicken & Spring

Vegetables 14

Baked Goat Cheese & Apple

Salad 16

Chicken Miso Noodle Soup 12

Cilantro-Lime Chicken Soup 10

Classic Tom Yum Soup with Chicken &

Shrimp 10

Creamy Fennel & Celery Soup 95

Lentil, Kale & Sausage Soup 9

Middle Eastern Salad 12

Seared Salmon & Spinach Salad 62

Seared Salmon Salad with Ruby

Grapefruit & Snow Peas 56

Sesame-Ginger Steak & Noodle

Salad 48

Tangy Carrot & Cucumber Salad 91

Wilted Spinach Salad with Chipotle

Pork 44

ndex

dinner in 30

121chatelaine.com



S I M O N B R O W N / S T O C K F O O D .

ndexPASTA & PIZZA

Almost Instant Mac & Cheese 82

Creamy Crab Pasta with Sun-Dried

Tomatoes & Dill 80

Creamy Ham & Pea Fusilli 86

Gnocchi with Arugula &

Cambozola 86

Grilled Vegetable Pizza 70

Lemon Chicken Spaghettini 82Lemon Linguine with Smoked

Oysters 84

Linguine with Spicy Gremolata

Shrimp 79

Pasta with Swiss Chard & Raisins 101

Pita Pizza with Hummus & Mint 74

Secretly Creamy Pesto Pasta 80

Spaghetti & Herbed Chicken

Meatballs 84

SANDWICHES & WRAPS

Chicken, Mushroom & Goat Cheese

Wraps 99Easy-Roll Sushi Wraps 93

Pita Wraps with Saucy Pork 93

SIDES

Braised Potatoes 102

Buttered Carrots 90

Citrus-Braised Fennel 94

Honeyed Swiss Chard with Plums 101

Lemon-Curry Apple Slaw 96

Mushroom-Barley Pilaf 98

Red-Curry-Peanut Noodles 26

Smashed Potatoes with Parsley& Sea Salt 103

Sweet-and-Sour Rosemary Carrots 91

Swiss Chard Sauté with Brazil

Nuts 100

Tangy Carrot & Cucumber Salad 91

Upside-Down Potato Cake 103

Zucchini & Pea Sauté 104

10-MINUTES

Chili-Lime Butter 112

Classic Basil Pesto 110

Creamy Indian Paneer 108

Marinated Mushrooms with Shallots

& Thyme 114

Orange-Vanilla Ice Cream 118

Pecan-Cranberry Granola 116

DESSERTS

Apple-Berry Brown Betty 97

Orange-Vanilla Ice Cream 118

EDITOR IN CHIEF

Jane Francisco

ART DIRECTOR

Sandy Kim

DEPUTY ART DIRECTOR

Alicia Kowalewski

FOOD EDITOR

Claire Tansey

THE CHATELAINE KITCHEN

Carolyn Lim Chua

Irene Ngo

Heather Trim

Kristen Eppich

Amanda Barnier

ART

Melissa Geurts

Patricia Cavazzini

Sandi Tower

Jacki Slovitt

COPY Janet Morasutti, Lora Grady

PUBLISHER Kenneth WhyteASSOCIATE PUBLISHER Angela Jones

DIRECTOR, CONSUMER MARKETING

Brinda Luckoo

RETAIL DIRECTOR Mark Hamill

ROGERS SPECIAL INTEREST

PUBLICATIONS

GENERAL MANAGER Cathrin Bradbury

BRAND DEVELOPMENT DIRECTOR,

BOOKS Marnie Peters

CREATIVE DIRECTOR Jason Logan

MANAGING EDITOR Katie Dupuis

Chatelaine, established 1928, is published by Rogers

Publishing Limited, a division of Rogers Media Inc., One

Mount Pleasant Road, Toronto, ON M4Y2Y5. Contents

Copyright © 2011 by Rogers Publishing Limited, may not

be reprinted without permission. We acknowledge the

financial support of the Government of Canada through

the Canada Periodical Fund (CPF) for our publishing

activities. Printed in Canada. To order additional copies

of this cookbook or a subscription to Chatelaine: 1-800-

268-6812/905-946-0084 or chatelaine.com/service.

ISSN 0009-1995 | ISBN 978-0-88896-430-4

chatelaine.com



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Dinner in 30_over 100 Recipies