Category Archives: Poultry, Fish & Seafood

Creamy Tuna Pasta Bake

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

ROAST TURKEY WITH SAGE-BREAD STUFFING

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

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

Roast Turkey with Sage-Bread Stuffing
Roast Turkey with Sage-Bread Stuffing
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Ingredients
  1. Stuffing
  2. 1⁄3 cup butter 75 mL
  3. 2 cups chopped onions 500 mL
  4. 2 cups chopped celery 500 mL
  5. 8 oz mushrooms, chopped 250 g
  6. 4 cloves garlic, minced 4
  7. 1 tbsp dried rubbed sage 15 mL
  8. 1 tsp dried thyme 5 mL
  9. 1 tsp dried marjoram 5 mL
  10. 1 tsp salt 5 mL
  11. 1⁄2 tsp freshly ground black pepper 2 mL
  12. 12 cups white or whole wheat bread 3 L
  13. cubes, toasted on baking sheet
  14. in 350°F (180°C) oven for 15 minutes
  15. 1⁄2 cup chopped fresh parsley 125 mL
  16. 1 cup turkey gravy stock 250 mL
  17. Turkey
  18. 1 turkey (about 12 to 14 lbs/6 to 7 kg) 1
  19. 2 tbsp melted butter 30 mL
  20. 6 cloves garlic, unpeeled 6
  21. 1 large onion, cut into 8 wedges 1
  22. 2 carrots, cut into chunks 2
  23. 1 large stalk celery, cut into chunks 1
  24. 1 tsp dried rosemary, crumbled 5 mL
  25. 1⁄2 tsp dried thyme 2 mL
  26. 1⁄2 tsp dried marjoram 2 mL
  27. Salt and freshly ground
  28. black pepper
  29. Gravy
  30. 1⁄4 cup all-purpose flour 60 mL
  31. 1⁄2 cup white wine or additional stock 125 mL
  32. 3 cups turkey gravy stock (see tip, 750 mL
  33. page 150)
  34. Salt and freshly ground
  35. black pepper
Instructions
  1. Stuffing: In a large skillet, melt butter over medium heat; cook onions, celery, mushrooms, garlic, sage, thyme, marjoram, salt and pepper, stirring often, for 15 minutes or until tender. In a large bowl, combine onion mixture, bread cubes and parsley. Spoon into a greased 12-cup (3 L) casserole dish. To bake, add enough turkey stock to moisten stuffing and toss. (If you plan to stuff the bird, omit stock.) Cover with lid or foil and place in oven for the last hour of roasting turkey, uncovering for last 30 minutes to brown and crisp the top.
  2. Turkey: Preheat oven to 325°F (160°C). Remove neck and giblets from bird; reserve to make stock.
  3. Rinse turkey with cold water; pat dry. Secure legs by tying with string or tuck under skin around the tail; fold wings back and secure neck skin with skewer. Place turkey, breast side up, on a greased rack in a large roasting pan or broiler pan. Brush bird with melted butter. Lightly crush garlic with side of knife; scatter garlic, onion, carrots and celery in pan. Season turkey and vegetables with rosemary, thyme, marjoram, salt and pepper. Insert meat thermometer into thickest part of inner turkey thigh, being careful not to touch bone. Roast turkey for 31⁄4 to 31⁄2 hours; no need to baste. (If turkey starts to brown too quickly, tent bird loosely with heavy-duty foil, shiny side down.) Turkey is done when meat thermometer registers 165°F (74°C) for unstuffed bird; 170°F (77°C) if stuffed. Remove from oven; cover with foil and let stand for 15 minutes for easy carving.
  4. Gravy: Skim fat from roasting pan; place over medium heat. Stir in flour; cook, stirring, for 1 minute. Add wine; cook, stirring, until reduced by half. Stir in stock; bring to boil, scraping up brown bits from bottom of pan, until gravy thickens. Strain through a fine sieve into a saucepan, pressing down on vegetables; discard the vegetables. Season gravy with salt and pepper to taste.
  5. Serves 8 to 10, plus leftovers.
Notes
  1. TiP: Turkey Gravy Stock: Pat neck and giblets dry. (Do not use liver.) In a large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook neck and giblets, stirring, for 8 minutes or until nicely browned. Add 1 each chopped onion, carrot and celery stalk including leaves along with 1 tsp (5 mL) dried thyme; cook, stirring, for 3 minutes or until vegetables are lightly colored. Add 1 cup (250 mL) white wine, if desired. Stir in 6 cups (1.5 L) water; season lightly with salt and pepper. Bring to a boil, cover and simmer over medium-low heat for 3 hours. Strain stock through cheesecloth-lined or fine sieve; discard solids. Makes about 4 cups (1 L) stock.
  2. Variation: Sausage-Apple Stuffing: Cook 1 lb (500 g) bulk sausage meat in a large skillet over medium-high heat, breaking up with back of spoon, until no longer pink; drain off fat. Add 2 peeled, finely chopped apples; combine with bread stuffing mixture.
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ROAST TURKEY WITH SAGE-BREAD STUFFING

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

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

Roast Turkey with Sage-Bread Stuffing
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Ingredients
  1. Turkey almost always has the place of honor when family and friends gather for holiday meals. It’s perfect when serving a crowd.
  2. It’s economical, too, and everyone loves it.Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.
  3. Stuffing
  4. 1⁄3 cup butter 75 mL
  5. 2 cups chopped onions 500 mL
  6. 2 cups chopped celery 500 mL
  7. 8 oz mushrooms, chopped 250 g
  8. 4 cloves garlic, minced 4
  9. 1 tbsp dried rubbed sage 15 mL
  10. 1 tsp dried thyme 5 mL
  11. 1 tsp dried marjoram 5 mL
  12. 1 tsp salt 5 mL
  13. 1⁄2 tsp freshly ground black pepper 2 mL
  14. 12 cups white or whole wheat bread 3 L
  15. cubes, toasted on baking sheet
  16. in 350°F (180°C) oven for 15 minutes
  17. 1⁄2 cup chopped fresh parsley 125 mL
  18. 1 cup turkey gravy stock 250 mL
  19. Turkey
  20. 1 turkey (about 12 to 14 lbs/6 to 7 kg) 1
  21. 2 tbsp melted butter 30 mL
  22. 6 cloves garlic, unpeeled 6
  23. 1 large onion, cut into 8 wedges 1
  24. 2 carrots, cut into chunks 2
  25. 1 large stalk celery, cut into chunks 1
  26. 1 tsp dried rosemary, crumbled 5 mL
  27. 1⁄2 tsp dried thyme 2 mL
  28. 1⁄2 tsp dried marjoram 2 mL
  29. Salt and freshly ground
  30. black pepper
  31. Gravy
  32. 1⁄4 cup all-purpose flour 60 mL
  33. 1⁄2 cup white wine or additional stock 125 mL
  34. 3 cups turkey gravy stock (see tip, 750 mL
  35. page 150)
  36. Salt and freshly ground
  37. black pepper
Instructions
  1. Stuffing: In a large skillet, melt butter over medium heat; cook onions, celery, mushrooms, garlic, sage, thyme, marjoram, salt and pepper, stirring often, for 15 minutes or until tender. In a large bowl, combine onion mixture, bread cubes and parsley. Spoon into a greased 12-cup (3 L) casserole dish. To bake, add enough turkey stock to moisten stuffing and toss. (If you plan to stuff the bird, omit stock.) Cover with lid or foil and place in oven for the last hour of roasting turkey, uncovering for last 30 minutes to brown and crisp the top.
  2. Turkey: Preheat oven to 325°F (160°C). Remove neck and giblets from bird; reserve to make stock.
  3. Rinse turkey with cold water; pat dry. Secure legs by tying with string or tuck under skin around the tail; fold wings back and secure neck skin with skewer. Place turkey, breast side up, on a greased rack in a large roasting pan or broiler pan. Brush bird with melted butter. Lightly crush garlic with side of knife; scatter garlic, onion, carrots and celery in pan. Season turkey and vegetables with rosemary, thyme, marjoram, salt and pepper. Insert meat thermometer into thickest part of inner turkey thigh, being careful not to touch bone. Roast turkey for 31⁄4 to 31⁄2 hours; no need to baste. (If turkey starts to brown too quickly, tent bird loosely with heavy-duty foil, shiny side down.) Turkey is done when meat thermometer registers 165°F (74°C) for unstuffed bird; 170°F (77°C) if stuffed. Remove from oven; cover with foil and let stand for 15 minutes for easy carving.
  4. Gravy: Skim fat from roasting pan; place over medium heat. Stir in flour; cook, stirring, for 1 minute. Add wine; cook, stirring, until reduced by half. Stir in stock; bring to boil, scraping up brown bits from bottom of pan, until gravy thickens. Strain through a fine sieve into a saucepan, pressing down on vegetables; discard the vegetables. Season gravy with salt and pepper to taste.
  5. Serves 8 to 10, plus leftovers.
  6. TiP: Turkey Gravy Stock: Pat neck and giblets dry. (Do not use liver.) In a large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium-high heat; cook neck and giblets, stirring, for 8 minutes or until nicely browned. Add 1 each chopped onion, carrot and celery stalk including leaves along with 1 tsp (5 mL) dried thyme; cook, stirring, for 3 minutes or until vegetables are lightly colored. Add 1 cup (250 mL) white wine, if desired. Stir in 6 cups (1.5 L) water; season lightly with salt and pepper. Bring to a boil, cover and simmer over medium-low heat for 3 hours. Strain stock through cheesecloth-lined or fine sieve; discard solids. Makes about 4 cups (1 L) stock.
Notes
  1. Variation: Sausage-Apple Stuffing: Cook 1 lb (500 g) bulk sausage meat in a large skillet over medium-high heat, breaking up with back of spoon, until no longer pink; drain off fat. Add 2 peeled, finely chopped apples; combine with bread stuffing mixture.
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Turkey almost always has the place of honor when family and friends gather for holiday meals. It’s perfect when serving a crowd.

It’s economical, too, and everyone loves it.Best of all are the leftovers that get wrapped and placed in the fridge for hearty sandwiches the next day — or even later that night.
 
My car has a gas-saving feature for winter driving.
It won’t start.

EASY CHICKEN CURRY

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

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

No fuss gourmet. Serve with salad – low cal and delicious!

low-cal and delicious!

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

A Tasty Variation Of An Old Favourite.

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

The summery Flavour of Strawberries And Basil Lend A Refreshing Tang To Tender Halibut. This Salsa Is Also Good With Salmon Or Red Snapper.

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

Child: Salt, pepper, mustard and vinegar

VODKA LEMON SHRIMP

Your Guests Will Be Demanding A Second And Third Round Of These Incredibly Tasty Shrimp.

Vodka Lemon Shrimp
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Ingredients
  1. Vodka Lemon Sauce
  2. 3 tbsp granulated sugar 45 mL
  3. 1 tbsp grated lemon zest 15 mL
  4. 1⁄3 cup freshly squeezed lemon juice 75 mL
  5. 1⁄4 cup vodka 50 mL
  6. 1⁄4 cup olive oil 50 mL
  7. 11⁄2 tsp minced gingerroot 7 mL
  8. 1 clove garlic, minced 1
  9. 1⁄4 tsp salt 1 mL
  10. 1⁄4 tsp freshly ground black pepper 1 mL
  11. 30 medium or large shrimp, peeled 30
  12. and deveined (about 1 lb/500 g)
  13. 1⁄2 tsp cornstarch 2 mL
Instructions
  1. Soak 10 wooden skewers in cold water for 30 minutes. Preheat barbecue grill to medium-high and grease the grates.
  2. Vodka Lemon Sauce: In a small saucepan, over low heat, combine sugar, lemon zest and lemon juice; heat gently until sugar dissolves, about 5 minutes. Let cool, then stir in vodka, oil, ginger, garlic, salt and pepper.
  3. Place shrimp in a deep bowl and spoon 3 tbsp (45 mL) sauce over top; toss to combine. (Do this no more than 30 minutes ahead or the lemon juice will start to toughen the shrimp). Set the
  4. remaining sauce aside in the saucepan. Thread shrimp onto skewers, leaving space between pieces. Grill, turning once, for 5 minutes or until pink and opaque. Arrange skewers on a serving plate.
  5. Whisk cornstarch into the remaining sauce and bring to a boil; reduce heat and simmer for 2 minutes or until thickened and glossy. Transfer to a bowl and place next to the shrimp skewers, along with small cocktail plates for your guests.
  6. Makes 10 skewers.
Notes
  1. Tip: When buying fresh gingerroot, look for firm pieces. If the skin is wrinkly, it’s past its best. To peel ginger, hold it in the palm of your hand and use the edge of a teaspoon to scrape away the skin, getting into all the crevices and around the knobby bits. Break the peeled ginger into smaller pieces and wrap tightly in a double layer of plastic wrap. It will keep in the fridge for a couple of weeks and in the freezer for several months.
  2. Variation: You can also cook the marinated shrimp on the stovetop. Heat a large nonstick skillet over medium-high heat. Sauté shrimp, shaking pan, for about 4 minutes or until pink and opaque.
  3. I like to give homemade gifts – which one of my children would you like?
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 I like to give homemade gifts – which one of my children would you like?