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Apple cider turkey pot pie

Chatelaine | posted Tuesday, Oct 13th, 2015



  • 2 tbsp cornstarch
  • 2 cups apple cider, divided
  • 1 sweet potato, peeled and cut into 1/2-in. cubes
  • 1 onion, chopped
  • 1/4 cup 35% cream
  • 2 tbsp Dijon mustard
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1 kg skinless, boneless turkey breast, cut into 1/2-in. cubes
  • 1 cup frozen peas, thawed
  • 1/2 450-g pkg frozen puff pastry, preferably President’s Choice
  • 1 egg yolk, beaten


  1. PREHEAT oven to 400F.
  2. STIR cornstarch with 1/4 cup apple cider in a small bowl. Set aside.
  3. COMBINE sweet potato with remaining cider and onion in a pot. Boil, covered, until potato is tender, 12 to 15 min.
  4. STIR cornstarch mixture and add to pot along with cream, Dijon, sage and salt. Stir often, until sauce thickens, 2 to 3 min. Stir in cubed turkey breast and peas.
  5. SCRAPE turkey filling into a 9×13-in. baking dish. Top with puff pastry, stretching dough to cover dish. Using the tines of a fork, press edges of dough against rim of dish, or fold into the sides. Brush egg yolk over pastry. Cut several slits in the top to let steam escape.
  6. BAKE in centre of oven until crust is golden-brown, 15 to 20 min.
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Eggs Benedict casserole

BT Toronto | posted Friday, Oct 9th, 2015


This is a great idea for brunch, a time-saver when you are having the family over and it is a great twist on a classic dish!

Eggs Benedict casserole


  • 2 cups (500 mL) chopped ham
  • 6 English muffins, cubed
  • 6 eggs
  • 1 1/4 cups (315 mL) milk
  • 1/2 tsp (2.5 mL) each dry mustard and paprika
  • 1/4 tsp (1.25 mL) freshly ground pepper

Hollandaise Sauce

  • 3 egg yolks
  • 1/4 tsp (1.25 mL)dry mustardDash hot sauce
  • 4 tsp (20 mL)lemon juice
  • 1/2 cup (125 mL)salted butter, melted and hot
  • Pinch paprika (optional)


  1. Place 1 cup (250 mL) of the ham on the bottom of a greased 8 inch square (2 L) baking dish. Top with English muffin and scatter remaining ham overtop.
  2. In a bowl, whisk eggs, milk, dry mustard, paprika and pepper. Pour over top of English muffins and ham. Cover and refrigerate overnight.
  3. Preheat oven to 350°F (180°C). Bake until tester comes out clean, 60 to 70 minutes.

Hollandaise Sauce

  1. Meanwhile, in blender combine egg yolks, dry mustard, hot sauce and lemon juice. With blender running, slowly pour in the butter in a steady stream. Blend until thickened, 5 to 10 seconds. If sauce is too thick, add 1 to 2 tbsp hot water.
  2. Serve over casserole. Sprinkle with paprika, if desired.
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Spanish-style ‘stuffing’

Cityline | posted Tuesday, Oct 6th, 2015


This recipe for stuffing cooked outside of the bird, or “dressing,” is super easy and gets its Spanish flavours from Chorizo and smoked paprika.

Spanish-style dressing

Makes approx. 6 cups (1.5 litres)
One serving = 1/2 cup (125 ml)


4 mild Chorizo sausages (if not available use spicy Italian sausage)
1 cup (250 ml) diced Spanish onion, approx. 1/2 a large Spanish onion
1/2 cup (125 ml) chopped celery
2 tbsp (30 ml) smoked paprika
6 slices stale 100 per cent whole grain whole wheat bread, cut into small cubes
2 tbsp (30 ml) currants or raisins
2 tbsp (30 ml) raw almonds, whole
1/2 cup (125 ml) lower sodium or no salt added turkey or chicken stock
1 tsp (5 ml) iodized salt


Heat a large non-stick pan over medium heat. Squeeze the sausage meat out of the casing. Break up the meat with the back of a wooden spoon. Cook until browned and cooked through.

Add onions, celery and paprika to the pan and cook over medium low heat, stirring occasionally until golden brown, approximately five minutes.

Add the bread cubes, currants and almonds. Stir until well combined.

Add chicken broth and stir in. Remove from heat.

Cut a large piece of parchment paper double the size of an 8 x 8-inch metal baking dish. Run the parchment paper under cold water, wring out any excess water, and then line the pan, making sure that there is an equal overlap on two sides.

Spoon the dressing into the pan. Fold the overlapping pieces to cover the dressing and tuck in to make a pouch

Bake at 325 F for 30 minutes. Unfold the top piece of parchment paper to open the top and bake 15 to 20 minutes or until the dressing is slightly dry.

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Easiest roast turkey and gravy

Chatelaine | posted Tuesday, Oct 6th, 2015





  • Stir brown sugar and salt in a bowl. Rinse turkey and dry very well with paper towels. Place turkey in a large pan or large plastic bag, then pack brownsugar mixture all over the outside of the turkey as best you can, and place some in the cavity as well. Cover pan or tie bag, and refrigerate 12 hours or overnight.
  • Preheat oven to 450F. Rinse brine from the turkey, inside and out, gently rubbing under cold running water so it all comes off. (Don’t worry if the legs and wings look purple, which is the result of brining.) Pat dry. Stuff sage into cavity.
  • Place turkey on a rack in a roasting pan. Bend and tuck wings under the body and loosely tie drumsticks together. Brush butter all over turkey. Loosely cover with foil. Roast for 30 min. Reduce oven temperature to 325F. Roast until an instant-read thermometer inserted into the thickest part of the thigh reads 175F, about 21/2 to 31/4 hours. Remove foil during final hour of cooking.
  • Transfer turkey to a platter, tent loosely with foil and let rest at least 25 min before carving.
  • To make gravy, carefully spoon most of the fat out of the roasting pan, leaving behind about 4 tbsp fat as well as all the brown bits. Place the pan on the stove over medium and stir in flour, whisking to completely incorporate flour into drippings. Cook for 30 sec, then whisk in wine and water. Increase heat to medium-high, whisking constantly, until thickened, scraping up and incorporating all the brown bits from the pan, about 10 to 15 min. Reduce heat to low. If needed, whisk in additional water or homemade turkey stock to reach the desired consistency. Season to taste with salt and pepper.

Pumpkin spice muffins

BT Toronto | posted Monday, Oct 5th, 2015


These muffins are moist with a taste of cinnamon, nutmeg, and a crunch of pumpkin seeds! Plus, they’re gluten-, dairy-, and nut-free!

Pumpkin spice muffins

Servings: 12


  • 1 1/2 cups of gluten free flour blend
  • 2 teaspoons of cinnamon
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt and black pepper
  • 1 can (15 oz) pumpkin purée (approx 1 1/2 cups)
  • 2 eggs
  • 1/4 cup coconut oil
  • 3/4 cup of maple syrup
  • 1 tablespoon vanilla extract
  • ¾ cup of pumpkin seeds


  1. Combine all of the dry ingredients. Combine all of the wet ingredients. Gently add the dry to the wet 1/2 cup at a time.
  2. Bake in oven at 350 for 20-25 minutes.

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Cod cakes

Cityline | posted Tuesday, Sep 29th, 2015


Mairlyn Smith came up with this recipe after a recent trip to Newfoundland — a creative use for leftover potatoes. Plus, kids will love the mild cod flavour. Serve with tartar sauce, if desired.

Cod cakes

Makes 12 servings or 24 cod cakes


2 slices bacon, chopped into 1/4-inch pieces
2 medium onions, diced
1 1/4 lbs cooked cod to equal 2 cups (500 mL) flaked, cooked cod
2 lbs russet potatoes, about 4 large, mashed to equal 4 cups (1 L) mashed
1 tsp (5 mL) iodized salt
1/2 tsp (2 mL) pepper
1 1/2 cups (375 mL) fine bread crumbs (I used whole wheat panko.)


In a medium skillet over medium heat, fry bacon until crispy, remove from pan and drain on a paper towel.

Add onion and sauté until well browned about five to eight minutes. Add salt and pepper.

In a large bowl, mix together flaked, cooked cod, mashed potatoes and cooked onion. Crumble bacon in and lightly mix together.

Place bread crumbs into a shallow bowl.

Using a half-cup measuring cup, scoop the mixture into the cup, shake out into your hand and form into a patty.

Gently press into the breadcrumbs.

Heat a large skillet over medium heat and add oil. Place fish cakes into hot oil and cook over medium heat until golden to medium brown on both sides.

Courtesy Mairlyn Smith

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Raw pad Thai

BT Toronto | posted Monday, Sep 28th, 2015


Raw Pad Thai

Toss and serve below ingredients.

  • 4-5 cups shredded zucchini
  • 2-3 cups of shredded carrots
  • 1 cup shredded red cabbage
  • 1 sliced red bell pepper
  • 1-2 cups of sliced mushrooms
  • 1 cup bean sprouts
  • Half a cup chopped cilantro
  • 1 cup of sliced scallions or green onion
  • Thumb of ginger grated
  • Juice of one lime
  • 1/4 cup of crushed pistachios as a topping
  • Fresh mint
  • Optional: Jalepeño

Sesame Ginger Dressing:

  • 3/4 cup raw, unhulled sesame seeds
  • 1/2 cup fresh apple juice
  • 1/3 cup orange juice
  • 1/4 cup crushed pistacchios
  • 1/4 cup tamarind sauce
  • 1 thumb fresh ginger grated
  • 1 freshly squeezed


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How to make your own spiced pumpkin lattes

Chatelaine | posted Saturday, Sep 26th, 2015


Pumpkin lattes are back in coffee shops, and while they’re a comforting, delicious treat—making them a regular habit definitely puts a dent in your wallet. So we came up with two DIY versions: your standard pumpkin spice latte, and a spiced pumpkin mocha latte.

These recipes call for a shot of espresso, but if you don’t have an espresso maker, you can buy instant espresso, or brew a cup of double-strength coffee and add it gradually, tasting as you go, until it has the flavour you like. I use whole milk here because it adds richness to the drink, but any milk can be used. A single tablespoon of sugar balances the milk and pumpkin very nicely—but adjust to your desired sweetness (another perk of making it at home!).

espresso pouring into large mug

Spicy pumpkin latte


  • 1 tbsp pure pumpkin purée
  • 1 tbsp sugar
  • 1/8 tsp pumpkin pie spice
  • a few drops vanilla extract
  • 3/4 cup whole milk
  • 3 tbsp sweetened whipped cream
  • a pinch cinnamon


  • COMBINE pumpkin with the sugar, pumpkin pie spice, and vanilla in a small pot over medium heat. Cook, stirring, until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
  • BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cinnamon.

For our bonus flavour: Chocolate and pumpkin are an unexpected and totally delicious combination! (Chatelainenailed the pumpkin-chocolate combo with these pumpkin and chocolate cheesecake bars, the inspiration for a spin-off from the spicy pumpkin latte.) Introducing our spicy pumpkin mocha!

Spiced pumpkin mocha

  • 1 tbsp pure pumpkin purée
  • 1 tbsp sugar
  • 1 tbsp cocoa powder, plus more for garnish
  • 1/8 tsp pumpkin pie spice
  • 3/4 cup whole milk
  • a few drops vanilla extract
  • 3 tbsp whipped cream


  • COMBINE the pumpkin with the sugar, pumpkin pie spice, cocoa powder and vanilla in a small pot over medium heat. Cook until the pumpkin begins to sizzle and the spices are fragrant, 1 to 2 min. Gradually whisk in milk until combined. Let mixture cook until steam begins to come off the top of the milk and bubbles form at the edge of the pot, about 2 more min. Remove from heat.
  • BREW an espresso shot into a mug. Pour in milk mixture. Top with whipped cream and sprinkle with cocoa.
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Haddock with tomato relish

Chatelaine | posted Monday, Sep 21st, 2015


Haddock with tomato relish


  • 2/3 cup sun-dried tomatoes, packed in oil (reserve 2 tbsp oil)
  • 2 plum tomatoes, finely diced
  • 1/4 cup crumbled feta
  • 1/4 cup kalamata olives, pitted and chopped
  • 6 haddock fillets, about 250 g each
  • 1/8 tsp salt
  • 2 tbsp lemon juice
  • 2 cups baby spinach
  • 2/3 cup dry couscous
  • 1 cup boiling water
  • 1 tbsp lemon zest
  • fresh pepper, to season


  • POSITION racks in top and bottom thirds of oven. Preheat to 375F. Line 2 baking sheets with parchment. Boil a kettle of water.
  • MEASURE out sun-dried tomatoes, reserving 2 tbsp oil. Drain and mince tomatoes. Stir sun-dried tomatoes with tomatoes, feta and olives in a medium bowl.
  • ARRANGE haddock fillets side by side on prepared sheets. Sprinkle with salt. Drizzle with reserved oil and lemon juice. Bake in centre of oven until a knife tip inserted into the thickest part of fish and held for 10 sec comes out warm, 10 to 12 min. Top 4 fillets with 1/2 cup tomato relish. Cool and refrigerate remaining 2 fillets and 11/2 cups tomato relish for Mediterranean Fettuccine.
  • COMBINE baby spinach and dry couscous in a large bowl. Add boiling water. Stir and let stand, covered with a kitchen towel, for 5 min. Stir in lemon zest. Season with fresh pepper. Divide among 4 plates. Top with fish.
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