Evelyn Chartres Author
Cinnamon

Candied Nuts

A tasty way to prepare raw nuts and an excellent addition at parties or large gatherings where guests tend to graze as they mingle. For additional flavour, roast your favourite nuts before getting them candied.

Ingredients

  • 1 tablespoon (15 ml) of melted butter
  • 1 tablespoon (15 ml) water
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ginger
  • 1 egg white
  • 3 cups (750 ml) of nuts

Instructions

  1. In a small bowl mix the melted butter, water, and vanilla extract then set aside.
  2. In another small bowl mix salt, cinnamon, nutmeg, and ginger then set aside.
  3. In an oiled medium saucepan, add egg and beat until light and frothy. Add first bowl and mix until you have a consistent finish then repeat with the contents of the second bowl. Stir until you until you end up with a thick syrup.
  4. At low to medium-low heat add the nuts and stir to get a consistent finish. Maintain over heat and stir every five minutes or so until the coating begins to stick to the nuts. This process may take between 30 to 60 minutes.
  5. Lay out the contents of the saucepan on a non-stick surface. Try to separate the nuts in such a way that they will not clump together. Allow to cool.
  6. Package once the nuts have dried.

Cretons

This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over bread, this dish can be readily found in any Québec kitchen. While this spread can be served straight, many will enhance the flavour with mustard.

In English Canada this dish will typically get some confused looks. However, this dish should be judged with your tastebuds!

Ingredients

  • ¾ pounds (340 g) of cubed lean pork
  • ¾ cup (180 ml) of dry breadcrumbs
  • ¾ cup (180 ml) of finely chopped onions
  • 1 cup (235 ml) of water
  • 1 cup (235 ml) of milk
  • 1 teaspoon (5 ml) of salt
  • ½ teaspoon (2.5 ml) of white pepper
  • ⅛ teaspoon (0.63 ml) of ground cloves
  • ¼ teaspoon (1.25 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg

Instructions

  1. Mix all ingredients into a pot. Bring to boil while stirring occasionally.
  2. Reduce heat to low. Simmer with a closed lid for an hour.
  3. Remove from heat then let cool for 15 minutes.
  4. Use a blender until you have a smooth texture.
  5. Let cool then refrigerate overnight.

Indian-Spiced Chicken with Rice and Vegetables

featured-indian-spiced-chicken-rice-veg-redux-webA straight-forward ready-to-serve recipe.  Made with chicken breast, long-grain rice, vegetable medley and spices this meal offers it all.

Guests often opt to eat this meal with a bit of Ranch dressing to complement the spiced chicken and rice.

Ingredients

  • 1 teaspoon (5 ml) of salt
  • 1 teaspoon (5 ml) of cumin
  • 1 teaspoon (5 ml) of black pepper
  • ½ teaspoon (2.5 ml) of cinnamon
  • ½ teaspoon (2.5 ml) of turmeric
  • 1 teaspoon (5 ml) of curry
  • 1 pound (450 g) of boneless, skinless chicken breast (halved)
  • 1½ cups (355 ml) of frozen mixed vegetables*
  • 2 garlic cloves (3 to 5 mg) pressed
  • 6 ounces (180 ml) of long grain rice
  • 2 cups of (470 ml) of chicken broth
  • ¼ cup (60 ml) of sliced almonds (roasted)

Preparation

  1. Combine first five ingredients in a small bowl.
  2. Halve and pat dry chicken. Rub combined ingredients on both sides of the chicken.  Refrigerate for 30 minutes.
  3. Pre-heat oven to 350°F (175°C).
  4. Oil a large skillet and over medium-heat add chicken.  Cook each side until browned. Remove chicken from heat.
  5. Place mixed vegetables on the skillet for 2 to 3 minutes.  Add garlic and rice to the skillet and cook for 5 minutes while stirring frequently.
  6. Place curry then broth into skillet.  Bring to a boil, if broth does not already boiling.
  7. Place in a large baking dish, even out the rice and vegetables.  Add in chicken, cover in aluminium foil then place in the oven for 35 minutes.
  8. Remove from oven, remove aluminium foil, make sure that the meat is no longer pink at the center.
  9. Optionally top the dish with roasted sliced almonds.
  10. Can be served with a side dish of Ranch dressing to complement the chicken and rice.

* I like to use President’s Choice Bangkok-Style Vegetables.  This is a vegetable medley of broccoli florets, julienne carrots, whole green beans, cut baby corn, red bell pepper strips, onion, sliced mushrooms and sugar snap peas.