The International Collection: Home-Cooked Meals from Around the World: Canadian Living

Book by Canadian Living Test Kitchen

Pozole
Mexican: This broth-based soup made with meat and hominy (a type of corn) traditionally takes many hours to prepare, but this quicker version still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own personal touches.

1/2 cup pepitas (hulled green pumpkin seeds)
1 jar (430 mL) salsa verde (see Tip, below )
4 tsp dried Mexican oregano or regular oregano
1 onion, chopped
4 cloves garlic, sliced
1 bay leaf
3 lb (1.35 kg) chicken thighs or breasts
2 cups sodium-reduced chicken broth
2 cans (15 oz/425 g each) white hominy, drained and rinsed
4 tsp chili powder
1/4 tsp each salt and pepper

TORTILLA STRIPS:
4 small flour tortillas
1 tbsp vegetable oil

GARNISHES:
Diced avocado tossed with lime juice
Shredded iceberg lettuce
Diced radishes
Thinly sliced green onions
Chopped fresh cilantro
Lime wedges

TORTILLA STRIPS: Brush tortillas all over with oil; stack and cut in half. Stack again and slice crosswise into thin strips. Separate strips and arrange on rimmed baking sheet. Bake in 350degree F (180 degree C) oven until crisp and golden, about 10 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

In dry small skillet, toast pepitas over medium heat, stirring occasionally, until puffed and popping, about 6 minutes. Let cool. In blender, blend together pepitas, salsa verde and oregano until smooth. Set aside.

In Dutch oven, bring 8 cups water, onion, garlic and bay leaf to boil; reduce heat and simmer for 10 minutes. Add chicken; cover and simmer, skimming off any foam, until juices run clear when chicken is pierced, about 25 minutes. Reserving cooking liquid, transfer chicken to plate; let cool enough to handle. Shred chicken into bowl, discarding skin and bones. Cover and refrigerate.

Strain cooking liquid into clean Dutch oven. Add salsa mixture, broth, hominy, chili powder, salt and pepper; bring to boil. Reduce heat and simmer, uncovered and skimming off any fat or foam, for 30 minutes. Stir in chicken. (Make-ahead: Let cool for 30 minutes; refrigerate in airtight container for up to 2 days. Reheat.)

Garnishes: Ladle soup into bowls. Top with tortilla strips; sprinkle with garnishes to taste.

Makes 8 to 10 servings. per each of 10 servings: about 316 cal, 29 g pro, 14 g total fat (3 g sat. fat), 19 g carb, 4 g fibre, 71 mg chol, 677 mg sodium. % RDI: 4% calcium, 31% iron, 6% vit A, 2% vit C, 53% folate.

TIP: salsa verde is made from tomatillos. It is mild, and thinner and smoother than tomato-based salsas. President's Choice and Herdez Brands are widely available. Though the jar sizes vary, it's not enough to make a difference in the recipe.
Sticky Toffee Cake With Decadent Toffee Sauce

English This uncomplicated cake, with the rich flavor of English toffee, stays amazingly moist for up to three days. Serve with just a dollop of whipped cream if you like.

1 pkg (12 oz/375 g) dried pitted dates (about 2 1/3 cups)
2 1/2 cups water
1 1/3 cups granulated sugar
1/2 cup unsalted butter, softened
1 1/2 tsp grated lemon zest
1/2 tsp salt
4 eggs
1 1/2 tsp vanilla
2 3/4 cups all-purpose flour
2 tsp baking powder
2 tsp baking soda

TOFFEE SAUCE:
3/4 cup unsalted butter
1 cup granulated sugar
3/4 cup whipping cream
2 tbsp lemon juice
Pinch salt
2 tbsp brandy
In saucepan, bring dates and water to boil; let cool. Mash until smooth; set aside.

In large bowl, beat together sugar, butter, lemon zest and salt until light; beat in eggs, 1 at a time. Beat in vanilla.

Whisk together flour, baking powder and baking soda; stir into butter mixture. Stir in dates.

Scrape into greased 10-inch (4 L) tube pan or 10-inch (3 L) Bundt pan. Bake in bottom third of 350 degree F (180 degree C) oven until cake tester inserted in centre comes out clean, about 55 minutes. Let cool in pan on rack for 15 minutes; invert cake onto plate.

Toffee Sauce: Meanwhile, in saucepan, melt butter over medium heat; whisk in sugar until dissolved. Cook, whisking, until caramel coloured, about 5 minutes. Averting face, whisk in cream, lemon juice and salt; bring to boil. Cook until thickened, 3 to 5 minutes. Whisk in brandy. Pour 3/4 cup over warm cake; let stand to absorb.

To serve, slice cake; drizzle with remaining warm sauce.

Makes 12 to 16 servings. per each of 16 servings: about 437 cal, 5 g pro, 20 g total fat (12 g sat. fat), 62 g carb, 2 g fibre, 99 mg chol, 290 mg sodium, 196 mg potassium. % RDI: 4% calcium, 10% iron, 18% vit A, 2% vit C, 24% folate.