MOROCCAN CARROTS

1/3 cup currants or raisins

1/4 cup hot water

3 cups peeled and thinly sliced or julienned carrots

1 cup orange juice

1 Tbsp fresh lemon juice

1/2 tsp cornstarch

1/2 tsp ground cinnamon

1 tsp ground cumin

pinch of cayenne

salt and ground black pepper to taste

chopped fresh parsley or min (optional)

Soak the currants or raisins in the hot water until plump, about 10 minutes.

Meanwhile, in a covered saucepan, blanch the carrots in boiling water until just tender, about 5 minutes. Combine the orange juice, lemon juice, and cornstarch, stirring well to dissolve the cornstarch. Drain the carrots and return them to the saucepan on medium heat. Add the juice mixture, cinnamon, cumin, cayenne, and the currants and their soaking liquid. Simmer, stirring often, for 5 minutes. Add salt and pepper to taste.

Serve warm or at room temperature, topped with chopped parsley or mint, if you like.

Moosewood Restaurant Low-Fat Favourites

CAPE GEORGE FISH CHOWDER

I made this recipe last week using cod & it was very good!!

4 slices bacon, cut up

1 medium onion, cut into thin wedges

2 garlic cloves, crushed

2 cans (12 oz/340 g each) tomatoes

2 cups water

2 cups dry white wine

2 cups diced potato

2 cups sliced carrots

1 Tbsp paprika

2 tsp basil leaves

2 tsp leaf thyme

2 Tbsp salt

2 lb cod, haddock or other fresh white fleshed fish

2 Tbsp chopped parsley

grated parmesan (optional)

Cook bacon, onion and garlic in a large saucepot over medium heat, until bacon is crisp and onion is transparent.

Stir in tomatoes, water, wine, potatoes, carrots, paprika, basil, thyme and salt.

Cover saucepot and simmer one hour.

Cut fillets into large chunks and add to vegetable mixture in saucepot.

Continue simmering until fish flakes easily when tested with a fork.

Garnish chowder with chopped parsley and serve with grated parmesan cheese.

Makes twelve 1 1/4 cup servings.

PORTUGESE AFRICAN CHICKEN

I made this recipe years ago, and I wanted to make something for supper tonight that involved chicken & coconut milk & tomatoes. I'm making this for supper tonight, but I'm using regular red & orange peppers instead of the hot peppers. Canadian Living tends to be very mild on herb flavouring so I will add extra seasoning to taste. Mmmm.

4 lb (1.8 kg) chicken pieces

3/4 tsp salt

3/4 tsp pepper

1/4 cup vegetable oil

1 onion, chopped

4 cloves garlic, chopped

2 Tbsp minced hot red peppers or jalapeno peppers

3 Tbsp tomato paste

2 Tbsp paprika

1/2 tsp ground ginger

1 cup coconut milk

3 Tbsp peanut butter

1/4 cup fresh coriander or parsley

Season chicken with 1/4 tsp each of the salt and pepper; set aside.

In large skillet, heat half of the oil over medium-high heat; saute onion, garlic and hot pepper until softened, about 4 minutes.

Stir in tomato paste, paprika, 2 Tbsp water, ginger and remaining salt and pepper; cook for 1 minute, stirring. Stir in coconut milk and peanut butter; let cool slightly. Transfer to food processor; puree until smooth. Set aside.

Wipe out skillet; add remaining oil and heat over medium-high heat. Brown chicken, in batches about 5 minutes. Transfer to roasting pan; cover with 1 cup of the sauce. Roast in 425 F oven for 30 minutes, basting twice.

Mix remaining sauce with coriander (cilantro) and pour over chicken; cook until juices run clear when chicken is pierced, about 12 minutes.

Serves 8

www.canadianliving.com

BRUSCHETTA CHICKEN BAKE

Mom made this recipe last week for supper, so I thought I'd try it since I had Stovetop Stuffing Mix at home. I didn't think it would be really good, but it was very delicious!!! (Of course, I do use about 4 times as much herbs as Kraft recipes ask for.)

1 can (540 ml) stewed tomatoes, undrained

1 pkg (120 g) Stove Top Stuffing Mix for Chicken

2 cloves garlic, minced

1.5 lb (675 g) boneless skinless chicken breasts, but into bite-size pieces

1 tsp dried basil leaves

1 cup mozzarella shredded cheese

Heat oven to 400F.

Mix tomatoes, stuffing mix and garlic just until stuffing is moistened.

Layer chicken, basil and cheese in 3 litre casserole or 13x9-inch baking dish.

Cover with stuffing mix.

Bake 30 minutes or until chicken is done.

www.Kraftcanada.com

(I used a can of 696 ml diced tomatoes, about 4 tsp basil + some pepper + some tex-mex spice & Tex-mex shredded cheese.)