9 minute read
INGREDIENT SPOTLIGHT
INGREDIENT SPOTLIGHT
MOLASSES
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With its deep amber colour, sweet flavour and syrupy texture, ooey-gooey molasses isn’t just for gingerbread. Here are three unexpected ways to enjoy this liquid gold that go way beyond the holiday cookie exchange.
BY IRENE FONG & THE TEST KITCHEN
Store molasses at room temperature for up to 18 months.
Fast and flavourful ways with chicken Mix-and-match Christmas menu
Perfectly paired breads and spreads Easy or advanced festive desserts Holiday treats to elevate your cookie tray
Molasses is made by boiling down the juice of sugarcane— but not all varieties are equal in terms of intensity.
FANCY
The lightest of the three, fancy molasses has a sugary, tangy flavour. It’s best for sweeter applications, like our spiced hot chocolate (see recipe, right).
COOKING
Cooking molasses is boiled longer than fancy, giving it a slightly more intense taste that’s versatile enough for sweet and salty recipes. Try it in our Braised Balsamic and Molasses Lamb (see recipe, opposite).
BLACKSTRAP
This ultra-concentrated variety is robust and slightly bitter. It’s most commonly used in strongly flavoured savoury dishes, such as baked beans.
SPICED MOLASSES HOT CHOCOLATE
In saucepan, heat 3 cups milk over medium heat just until steaming and bubbles form around edge. Whisk in 85 g good-quality dark chocolate (about 3 oz), chopped; 2 tbsp fancy molasses; ¼ tsp cinnamon; and pinch nutmeg until smooth. Pour into 4 heatproof mugs; top with cinnamon sticks and ½ cup mini marshmallows (optional).
Makes 4 servings.
PER SERVING: about 245 cal, 7 g pro, 12 g total fat (6 g sat. fat), 28 g carb (2 g dietary fibre, 23 g sugar), 16 mg chol, 92 mg sodium, 532 mg potassium. % RDI: 23% calcium, 14% iron, 12% vit A, 3% folate.
Add a splash of whisky for a warming grown-up drink.
BRAISED BALSAMIC AND MOLASSES LAMB
Sprinkle 4 lamb shanks all over with ¼ tsp salt and pinch pepper. In large Dutch oven, heat 2 tsp olive oil over medium-high heat; cook lamb, turning occasionally, until browned all over, about 5 minutes. Transfer to plate; set aside. In same pan, heat 1 tsp olive oil over medium-high heat. Cook 2 onions, thinly sliced; 3 cloves garlic, minced; ½ tsp salt; and pinch pepper, stirring, until softened, about 5 minutes. Stir in 2 tbsp tomato paste and 4 sprigs fresh thyme; cook, stirring, until fragrant, about 1 minute. Stir in ¼ cup each balsamic vinegar and cooking molasses, 2 tsp packed brown sugar and 1⅓ cups water. Return lamb to pan; bring to boil. Cover and braise in 350°F oven until lamb is fork-tender, about 1½ hours. Transfer lamb to plate; keep warm. Discard thyme. Skim fat from surface of cooking liquid. Bring cooking liquid to simmer; cook until reduced by half, about 10 minutes. Return lamb to pan; cook for 2 minutes. Garnish with 1 sprig fresh thyme, torn, if desired.
Makes 4 to 6 servings.
PER EACH OF 6 SERVINGS: about 297 cal, 35 g pro, 9 g total fat (3 g sat. fat), 19 g carb (1 g dietary fibre, 12 g sugar), 106 mg chol, 448 mg sodium, 1,014 mg potassium. % RDI: 14% calcium, 35% iron, 1% vit A, 8% vit C, 35% folate.
EASY OVEN-BAKED CRISPY TOFU
Drain and cut 2 pkg (each 350 g) extra-firm tofu into 1-inch cubes; pat dry with paper towel. In bowl, toss together tofu, ½ tsp salt and pinch pepper. Sprinkle with ¼ cup cornstarch; toss until well coated. Drizzle with 2 tbsp vegetable oil; toss to coat. Arrange in single layer on greased rimmed baking sheet. Bake in 400°F oven, turning occasionally, until golden all over, about 25 minutes. Arrange tofu on serving dish; drizzle with ½ cup Molasses Teriyaki Sauce (see recipe, right). Sprinkle with 1 each green onion and red finger chili pepper, thinly sliced diagonally, and ¼ tsp sesame seeds, toasted.
Makes 4 to 6 servings.
PER EACH OF 6 SERVINGS: about 250 cal, 17 g pro, 13 g total fat (1 g sat. fat), 17 g carb (trace dietary fibre, 7 g sugar), 0 mg chol, 667 mg sodium, 315 mg potassium. % RDI: 18% calcium, 18% iron, 1% vit A, 3% vit C, 11% folate.
MOLASSES TERIYAKI SAUCE
In small saucepan, stir together ½ cup sodium-reduced soy sauce, ¼ cup fancy molasses, 2 tbsp packed brown sugar, 1 piece (1 inch) fresh ginger and ¾ cup water; bring to boil. Reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Discard ginger. Whisk 2 tbsp cornstarch with 2 tbsp water; whisk into soy sauce mixture and cook, stirring, until thickened, about 1 minute. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Makes about 1 cup.
PER 1 TBSP: about 31 cal, trace pro, 0 g total fat (0 g sat. fat), 7 g carb (trace dietary fibre, 5 g sugar), 0 mg chol, 269 mg sodium, 99 mg potassium. % RDI: 1% calcium, 3% iron.
WHAT IF PIE DIDN’T NEED A FORK?
WEEKNIGHTS
QUICK + EASY
Update your dinner playbook with five fast and flavourful chicken entrées to feed your family any night of the week.
BY GILEAN WATTS & THE TEST KITCHEN
TESTED TILL PERFECT
MONDAY
HANDS-ON TIME20
Sloppy Chicken Tacos
In small bowl, stir together ½ cup sour cream, 2 tbsp chopped fresh cilantro and 2 tsp lime juice; cover and refrigerate until ready to use. In large nonstick skillet, heat 1½ tsp olive oil over medium-high heat; cook 450 g lean ground chicken, breaking up with spoon, until no longer pink, about 4 minutes. Scrape into bowl; set aside. In same pan, heat 1½ tsp olive oil over medium heat; cook 1 small onion, chopped, and 3 cloves garlic, minced, stirring, until softened, about 4 minutes. Stir in ¾ cup tomato-based chili sauce (such as Heinz Chili Sauce); 1 tbsp Worcestershire sauce; 1 tsp each chili powder and ground cumin;
½ tsp each ground coriander,
sweet paprika and pepper; and ¼ cup water. Bring to simmer. Stir in chicken. Divide chicken mixture among 8 corn taco shells, warmed; top with sour cream mixture and 1 cup each shredded carrot and purple cabbage.
Makes 4 servings.
NUT-FREE
TUESDAY
HANDS-ON TIME25
Asian-Style Chicken Meatballs in Ginger Soy Broth
Thinly slice 1 red finger chili pepper to make 1 tbsp; set aside. In bowl, combine 450 g lean ground chicken; ⅓ cup panko or dried bread crumbs; 2 green onions, minced; 2 cloves garlic, finely grated or pressed; and 2 tsp each grated fresh ginger and sodium-reduced soy sauce. Firmly roll by 2 tbsp into balls; arrange on rimmed baking sheet. Refrigerate for 10 minutes. In large nonstick skillet, heat 1 tbsp olive oil over medium heat; cook meatballs, stirring occasionally, until browned, about 4 minutes. Meanwhile, in saucepan, heat 2 tsp olive oil over medium-high heat. Sauté 3 heads bok choy, quartered; 2 carrots, thinly sliced; and 1 green onion, thinly sliced, until slightly softened, about 3 minutes. Add 2 slices (scant ¼ inch thick) fresh ginger; 1 clove garlic, finely grated or pressed; and half of the chili pepper. Sauté for 1 minute. Stir in meatballs, 2 cups sodium-reduced chicken broth and 1 cup water; bring to boil. Reduce heat, cover and simmer until instant-read thermometer inserted in several meatballs reads 165°F, about 5 minutes. Discard ginger slices. Stir in 2 tsp lime juice, 1 tsp sodium-reduced soy sauce and ¼ tsp salt. Divide meatballs among serving bowls; top with broth mixture. Sprinkle with 1 green onion, thinly sliced, and remaining chili pepper.
Makes 4 servings.
DAIRY-FREE NUT-FREE
Did you know?
When our recipes call for boiling salted water, use two tablespoons of salt for every 20 cups of water. For lightly salted, halve the salt.
WEDNESDAY
HANDS-ON TIME15
Sprinkle 4 bone-in skin-on chicken thighs with ¼ tsp each salt and pepper. In Dutch oven or large heavy-bottomed saucepan, heat 2 tsp olive oil over mediumhigh heat; cook chicken, turning once, until browned, about 6 minutes. Transfer to plate; set aside. In same pan, heat 1 tsp olive oil over medium-high heat; cook 2 Gala apples, cored and cut in ½-inch thick wedges, turning once, until golden, about 2 minutes. Transfer to separate plate; set aside. In same pan, heat 1 tsp olive oil over medium-high heat. Cook 1 small onion, chopped; 2 cloves garlic, finely chopped; and 2 sprigs fresh thyme, stirring, until softened, about 2 minutes. Pour in ½ cup dry hard cider; cook, scraping up browned bits, until slightly reduced, about 1 minute. Stir in ¾ cup sodium-reduced chicken broth, 2 tsp Dijon mustard and ¼ tsp each salt and pepper; bring to boil. Add chicken and any accumulated juices. Reduce heat, cover and simmer until juices run clear when chicken is pierced, about 18 minutes. Transfer chicken to clean plate. Discard thyme. Whisk 2 tsp all-purpose flour with 1 tbsp water; add to sauce and cook, stirring, until slightly thickened, about 2 minutes. Stir in apples. Meanwhile, in large saucepan of boiling salted water, cook 800 g red-skinned potatoes, scrubbed and cut in 1-inch chunks, until tender, about 15 minutes; drain. Return to pan; cook over medium heat, stirring, for 1 minute. Add ½ cup milk, 2 tbsp butter, 1 tbsp fresh thyme leaves and pinch each salt and pepper; coarsely mash together. Serve with apple mixture and chicken.
Makes 4 servings.
NUT-FREE
THURSDAY
HANDS-ON TIME20
Butter Chicken Skillet Mac and Cheese
Sprinkle 340 g boneless skinless chicken breasts, cubed, with pinch each salt and pepper. In large castiron or ovenproof skillet, melt 1 tbsp butter over medium heat; cook chicken, stirring occasionally, until no longer pink inside, about 5 minutes. Transfer to bowl; set aside. In same pan, melt 3 tbsp butter over medium heat; cook half onion, chopped, stirring occasionally, until softened, about 2 minutes. Sprinkle in 4 tsp all-purpose flour; cook, stirring, for 30 seconds. Gradually whisk in 1½ cups milk and ½ cup prepared butter chicken sauce; cook, whisking, until thick enough to coat back of spoon, about 4 minutes. Stir in 1½ cups
each Cheddar cheese and mozzarella
cheese until melted. Stir in chicken and 1 tsp tandoori masala (optional). Meanwhile, in large saucepan of boiling salted water, cook 2 cups elbow macaroni according to package instructions for al dente; drain well. Stir pasta into chicken mixture until coated. Sprinkle with ¼ cup each
Cheddar cheese and mozzarella
cheese; broil until top is bubbling and lightly browned, about 3 minutes. Let stand for 4 minutes. Sprinkle with ¼ cup chopped fresh cilantro.
Makes 4 to 6 servings.
TIP FROM THE TEST KITCHEN Named after the intensely hot clay ovens used in Indian cooking, tandoori masala is a blend of garam masala, garlic and onion powders, ground ginger and cayenne pepper. Look for it in the spice aisle of your grocery store.
NUT-FREE
Spicy Maple-Glazed Chicken Drumsticks With Crispy Chickpea Salad
In large bowl, whisk together ¼ cup maple syrup, 2 tbsp sodium-reduced soy sauce, 1 tbsp Asian chili sauce (such as sriracha), 1 tsp sesame oil and 4 cloves garlic, finely grated or pressed. Remove 2 tbsp to small bowl; set aside. Add 8 bone-in skin-on chicken drumsticks to remaining maple syrup mixture; toss to coat. Arrange on parchment paper–lined rimmed baking sheet. Roast in 425°F oven, turning once, until juices run clear when thickest part of chicken is pierced, about 35 minutes. Brush with reserved maple syrup mixture; sprinkle with 1 tbsp sesame seeds. Broil until browned, 1 to 2 minutes. While chicken is roasting, measure out pinch each salt and pepper. In bowl, toss together 1 can (540 mL) chickpeas, drained, rinsed and patted dry; 2 tsp each olive oil and Asian chili sauce (such as sriracha); 1 tsp lime juice; and half each of the salt and pepper. Spread in single layer on greased rimmed baking sheet. Roast in 425°F oven, stirring occasionally, until crisp and golden, about 20 minutes. In large bowl, whisk together 4 tsp olive oil, 2 tsp lime juice, ½ tsp maple syrup and remaining salt and pepper. Add 5 cups lightly packed arugula and half small red onion, thinly sliced; toss to coat. Top with chickpeas. Serve with chicken.
Makes 4 servings.
DAIRY-FREE NUT-FREE
Crunch time
Patting the chickpeas dry removes excess moisture, ensuring a crispy texture.
