Every Kind of Sandwich Imaginable

What does a bread baker need most in her life? Sandwich inspiration!
Okay, even if you don't bake bread - sandwiches are the best thing since.... I don't know what.

400 Best Sandwich Recipes gives you 400 kinds of happy, wrapped up in breadie goodness. What could be better than that?

The chapters include: 
Breakfast, Appetizers, Lunch Box, Classics, Grilled Cheese Sandwiches, Burgers, Wraps, International Sandwiches, Regional American Sandwiches, Light and Healthy Sandwiches, Condiments, and Desserts.

That's a whole lot of sandwich love right there. And speaking of sandwich love - here is what we whipped up this week, and what you can try at home.

Happy sandwiching!

Huevos Rancheros Wraps

Huevos Rancheros Wraps
Serves 4

The first time I ever had huevos rancheros was in Boulder, Colorado, when I was in college. I ate them every Saturday morning while I was living there. I love making these still today.

4    large eggs    4
1⁄4 tsp    salt    1 mL
1⁄4 tsp    freshly ground black pepper    1 mL
1 tbsp    butter or margarine    15 mL
1    can (14 to 19 oz/398 to     1
    540 mL) black beans,
    rinsed and drained
1    small tomato, sliced    1
1⁄3 cup    sliced black olives    75 mL
2 tbsp    chopped red onion    30 mL
1 cup    salsa or Pico de Gallo     250 mL
    (page 328) or store-bought
4    8-inch (20 cm) flour tortillas,     4
    warmed (see Tip, page 23)
1 cup    shredded Cheddar cheese    250 mL
2    avocados, thinly sliced    2
2 tbsp    chopped fresh cilantro    30 mL
    (see Tip)

1.    In a bowl, whisk together eggs, salt and pepper.
2.    In a medium skillet, melt butter over medium heat. Sauté eggs for 3 to 4 minutes or until scrambled. Set aside.
3.    In a large nonstick skillet over low heat, combine beans, tomato, olives and red onion. Stir in salsa and sauté for 5 to 10 minutes or until heated and slightly thickened.
4.    Place tortillas on a work surface. Divide egg mixture equally in center of each tortilla. Arrange cheese, avocados and cilantro equally over top. Fold both ends over filling then roll up tortilla. Serve immediately.
Tips: Cilantro, also called Chinese parsley or coriander in its dried form, has a pungent flavor and fragrance and is used in many cuisines. Choose bunches with leaves that are bright and vibrant with no sign of wilting.
Don't forget to drain and rinse canned beans to get rid of excess salt.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Greek Pita - yes, it should be in a pocket but I accidentally bought Lebanese pitas. ☺

Greek Pita Pocket
Serves 4

This Greek-style sandwich is a delicious combination and is so easy to make. We love making these on busy weeknights.

1 cup    plain nonfat yogurt    250 mL
2 tbsp    freshly squeezed lemon     40 mL
+ 2 tsp    juice
1 tbsp    chopped fresh dill     15 mL
    (see Tips)
1⁄2 tsp    lemon pepper, divided    2 mL
12 oz    lean ground beef    375 g
1⁄2 cup    diced onion    125 mL
2    cloves garlic, minced    2
1 cup    quartered cherry tomatoes    250 mL
1 tsp    Greek seasoning     5 mL
    (see Tips, right)
4    6- to 8-inch (15 to 20 cm)     4
    pitas with pockets
11⁄2 cups    chopped romaine lettuce    375 mL
4 tsp    reduced-fat crumbled     20 mL
    feta cheese

1.    In a small bowl, combine yogurt, 2 tbsp (30 mL) of the lemon juice, dill and 1⁄4 tsp (1 mL) of the lemon pepper. Set aside.
2.    In a large nonstick skillet over medium_high heat, sauté beef, onion and garlic, breaking up meat with a spoon until beef crumbles, for 5 minutes or until beef is no longer pink and onion is tender. Stir in tomatoes, Greek seasoning, remaining 2 tsp (10 mL) of lemon juice and remaining 1⁄4 tsp (1 mL) of lemon pepper. Cook for 5 minutes or until heated through.
3.    Place pitas on a work surface. Spread yogurt sauce equally in each pita. Place lettuce, beef mixture and feta cheese equally in each pita.

Tips: Fresh dill can be kept for only about 2 days. It's wonderful in chicken salad, with seafood and as a garnish to many dishes.
To make your own Greek seasoning: In a small bowl, combine 1⁄4 tsp (1 mL) each dried oregano, dried parsley, dried garlic powder and salt.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Classic Club Sandwich

Classic Club Sandwich
Serves 4

My favorite club sandwich is at the Pine Tree Country Club in Birmingham, Alabama, where I live. They have been making it the same way since I was a child.

12    slices white bread (1⁄2-inch/     12
    1 cm thick slices), toasted
1⁄2 cup    Homemade Mayonnaise     125 mL
    (page 321) or store-bought
8 oz    sliced turkey    250 g
2    small tomatoes, sliced    2
8    slices Swiss cheese    8
8    slices bacon, cooked     8
4    lettuce leaves    4

Tip: Deli or roasted turkey can be stored in the refrigerator for up to 4 days.

1.    Place bread slices on a work surface. Spread mayonnaise on one side of 8 bread slices. Arrange turkey, tomato and Swiss cheese over mayonnaise on each slice. Stack 2 slices together, keeping toppings up, then place 2 slices of bacon and the lettuce on top of cheese. Cover with remaining top halves and press together gently. Slice into quarters. Secure with toothpicks to hold the stacks together.

Variation
Updated Club Sandwich: Use 1⁄2 cup (125 mL) aïoli instead of mayonnaise. Substitute 4 watercress leaves for each lettuce leaf, 8 slices applewood smoked bacon, for bacon, 8 oz (250 g) peppered turkey for turkey and 8 slices pepper Jack cheese for Swiss.

Excerpted from 400 Best Sandwich Recipes by Alison Lewis © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Classic Club Sandwich

Pueblo Chile-Bathed Pork on Homemade Corn Tortillas

I resolve to travel more this year. No, I don't mean anything crazy like actually leaving the house. But travelling through my kitchen, exploring a few new countries and palates.

There are a few areas that especially intrigue me - the Middle East and Mexico definitely beckon. You know, as far as food goes.

So in cooking through Alford and Duguid's Flatbreads and Flavors - I chose a Mexican/Southwest dish to begin with. Simple and delicious and a whole new world of flavour for me. I am officially in love with guajillo peppers, you will be too!

Marinate the meat the night before, and make the tortillas while it is simmering the next day. Don't forget to have a cerveza or two while you cook!

The Night Before:

Make a marinade for the pork. 

1½ lbs lean pork, cut into bite-sized pieces.

Marinade
1½-2 oz dried red New Mexican chiles or 10 dried guajillos, stems removed and coarsely chopped
¾ cup water
½ tsp salt
2-3 cloves garlic, minced (original recipe uses one)
1 Tbsp dried oregano or fresh

Blend the marinade well in a blender or food processor. Combine pork and marinade in an airtight container, coating all the pork pieces, and let sit in the fridge overnight.

Corn Tortillas

Please forgive mine, I am still new at making them. I only have a small press, so I made small ones and toasted them longer to make crispy tostadas. 

You will need - a tortilla press and a heavy duty large freezer bag. Don't have those? Don't worry. The freezer bag gets cut in half to make two heavy-duty plastic sheets - you can use equivalent plastic sheets of any food-safe plastic.
Don't have a press? Try using a heavy cast iron skillet or pot as your press. Or rolling pin over the plastic. The tortillas will be covered in food and eaten, they don't have to look perfect.

2 cups Masa Harina
1¼ cups hot water, approximately.

Combine the masa and water by hand in a large bowl. Adjust hydration if necessary and mix by hand until you have a nice soft dough, not too sticky. It won't bind like bread dough does, as it has no gluten.
Make into a ball and cover in plastic wrap. Let sit on your counter to rest for at least a half hour.

Divide dough into 16 equal pieces and roll each into a ball. Squish the balls gently into discs and place on the counter. Cover with a tea towel so they don't dry out while you are working.

Set out 2 cast iron pans on the stove. One on medium and one a little hotter.

Flatten your tortillas, one at a time, in between the plastic sheets, using either the press or a heavy pot. Click here to watch how it is done.

Peel the tortillas off the plastic and cook on the lower heat, on both sides, until cooked through and then on the higher one to toast up.

Let them rest in a tea towel after cooking, to keep them soft and moist. You can stack them all on top of each other in the tea towel after cooking.

Make the Pork

Heat up a large cast iron pan with a couple of tablespoons of vegetable oil (or corn oil) until nice and hot.
Pick pork out of marinade as much as possible and give it a good sear in the pan. (Keep the marinade!)
Add in the reserved marinade and a splash of water, stir and cook on lower heat for an hour until tender.
I covered mine for the first half hour and uncovered it for the last half hour to thicken up.

Serve pork with the tortillas and some fixings such as avocado, sliced green onions, tomatoes, lime wedges, chopped cilantro, and sour cream. 

Recipes adapted from Flatbread and Flavors, A Baker's Atlas - Alford and Duguid

Basic White Bread

We all need a simple white bread recipe in our repertoire. It's not so much a "little black dress", but comfy pajamas. Not the good pajamas, like the ones you wear to the Walmart (I'm looking at you). But the worn flannel ones that wrap you up and soothe you when the world gets too loud.

And some sandwiches call for simple white bread, so as to let the bread be part of the supporting structure, rather than the star itself. Like a club sandwich. Wherein the bread is the scaffold for bacony poultry goodness.

This is such a bread.

Basic White Bread
adapted from Bernard Clayton's New Complete Book of Bread
makes 2 loaves

Ingredients
5 cups AP flour
3 Tbsp sugar
2 tsp salt
1 pkg (2¼ tsp) instant dry yeast
½ cup dry milk powder
2 cups hot water (120°-130°F)
3 Tbsp vegetable shortening, room temp

This bread has been YeastSpotted!

• Grease two loaf pans (I use pyrex ones)
• Mix all ingredients in your stand mixer with the dough hook. 3 minutes on low to combine, medium for 5 minutes to knead. Adjust hydration if necessary. 
• Empty dough out onto a lightly floured board and finishing kneading until you have a lovely soft dough. Form into a ball and let rise, covered, about an hour. 
• Punch down dough and divide into two equal pieces. 
• Shape each into a loaf by pushing into a flattish oval and folding tightly in half. Tuck nicely into prepared loaf pans, seam sides down, and cover. Let rise another 45 minutes. 
• Preheat oven to 400°F
• Bake at 400°F for 10 minutes, then reduce temperature to 350°F and bake about another 20 minutes, turning loaves for even golden brown colouring halfway through. Internal temperature should be 200°F and you should get a hollow sound when you knock on the bottoms.
• Remove from pans and let cool on racks.

This club sandwich recipe, along with 2 others, will be posted Saturday

Spicy Chickpea Salad

This is a highly flavourful salad, made spicy with the addition of two chillies, that would make a great side for a Greek-style pita or souvlaki dinner.

The salad marinates for a little while before serving, bringing out the tart/salty/spicy/herbal flavours.

Leftovers make for great lunchbox fare.

You know, if you have any leftovers. ☺

Spicy Chickpea Salad
adapted from Falling Cloudberries, Tessa Kiros
for I♥CookingClubs, Some Like it Hot

One 14 or 19 oz can chickpeas, or equivalent amount of soaked and cooked chickpeas
½ - 1 cup extra virgin olive oil
1 large red onion, chopped
6 cloves garlic, finely chopped
2 red chillies, fresh or dry, chopped fine
1 2/3 cups feta cheese, crumbled
4 scallions, green parts only, sliced
1 cup cherry tomatoes, quartered
½ cup chopped fresh cilantro
1 cup chopped fresh parsley
Juice of 1 lemon

Rinse chickpeas, drain, and place in a large bowl. Set aside.
Heat 3 Tbsp olive oil in a pan and fry the red onion gently on medium heat until softened and golden. Add the garlic and chillies and sauté one more minute. Remove pan from heat and let cool.
To your chickpeas - add in the feta, scallions, cherry tomatoes, cilantro, parsley and lemon juice.
Add in cooked onion mixture and toss. Season to taste with kosher salt and fresh ground black pepper.
Let sit at room temperature at least an hour before eating.

Armchair Novel Review: Now You See Her by Joy Fielding

Now You See Her
 by Joy Fielding
Trade Paperback, 384 pages
Also available as an eBook and a hardcover 

Joy Fielding is a New York Times bestselling author and a master of suspense. In her newest book, Now You See Her, we meet a recently divorced middle-aged woman still grieving the drowning death of her daughter two years before.

Still reeling from being left so suddenly by her husband of over twenty-five years, Marcy impulsively decides to go on the vacation that they had been planning for their anniversary. By herself.

While in Cork County, Ireland, Marcy spots her daughter in a crowd. This triggers a fast-paced and pulse-racing journey through Ireland and through the layers of mystery surrounding her daughter's disappearance and presumed death.

Now You See Her deftly explores the inner layers of mystery in the human psyche while delivering a breathless joyride through the Irish countryside.

A great weekend read.

Visit www.joyfielding.com

or browse the book here:

Italian Challah

This is an interesting challah, deemed Italian by virtue of its use of olive oil instead of butter or milk. It is leaner than other challahs but still has that lovely braided shape that we love so much. I tucked my ends under and baked it up in a loaf pan for sandwich making. You could also bake it as a braid on a sheetpan.

A simple but fun loaf that you could get the kids to help you with. ☺

January BOM: 
Italian Challah
recipe and notes from Anthony Cuttitta Jr., my changes in red.

INGREDIENTS
500g all-purpose, unbleached flour
215g warm water
1 large egg
1 large egg yolk
15g white sugar
15g extra virgin olive oil
11g kosher salt
10g active dry yeast (instant, for easier blending)
1 large egg (for egg wash)
A 9"x5" bread pan (optional)

INSTRUCTIONS (alter this as need be for those old-school hand kneaders; I've done it, but I'm young enough to be lazy to ♥ my mixer more)

1. Scale out your flour, salt, yeast, olive oil, and sugar into the bowl.

2. Crack the eggs (separating the one) and add to bowl.

3. Scale out your water (separately in case you mess up), and then add it to the bowl.

4. Use the dough hook on your mixer and mix the dough on the lowest setting for 2-3 minutes until everything pulls together.

5. Depending on your mixer, put it up to the typical speed that you're comfortable mixing bread doughs at. Whatever that is, allow the dough hook to knead it for 15 minutes. (5 minutes was fine for me)

6. When done kneading, place it in a bowl and cover it with plastic wrap (sometimes I spray a bit of vegetable cooking spray on it just in case it proofs up and touches the plastic wrap). Allow it to proof until doubled.

7. Once doubled (dimple test it), remove the dough from the bowl for shaping.

8a. You could very easily just shape this as a regular pan loaf by rolling it out (whether with a rolling pin or just by hand) to about 1/2 inch in thickness. The width should be no wider than the bread pan you intend to use. Then, roll up the dough tightly and make sure it seals well at the end.

8b. If you want to do the traditional challah three-strand braid, here's a good video if you don't know how: http://www.ehow.com/video_2341031_baking-three_strand-challah-bread-loaf.html. Even half of her dough is larger than the dough my recipe makes, but you'll at least get an idea of how to braid it.

8c. This dough is AWESOME basis for cinnamon rolls...but that instruction will have to wait for another BOM. :)

9a. If you chose to use a pan, tuck the ends of the challah under if your braid was longer than your pan. Cover again with plastic wrap and allow to double again (should crest nicely above the rim of the pan).

9b. If you chose to have a free-form braid, just cover it with plastic wrap and allow it to double on the sheet pan.

10. While waiting, preheat your oven to 375 degrees.

11. Also, whisk the extra egg and add an two to three tablespoons of water to make an egg wash. I typically prefer a thin egg wash, but your mileage may vary. (I added about 1-2 tsp water only)

12. Once doubled, just before placing in the oven, brush on the egg wash. Be sure to get the sides and make sure it's got a nice even coat. (I baked mine in loaf pans, so only egg washed the top)

13. Toss a bit of water (or ice cubes) in the bottom of your oven, placing the loaf inside and bake for 20 minutes, turning half way through baking until it's a rich golden brown. (I don't use steam for enriched breads)

15. Depan it at the end of 20 minutes and see if the lower crust is browned enough. If it is not browned enough, put it back in on a sheet pan or pizza screen for another 5 minutes. (Mine took about 30-35 minutes in the pyrex loaf pans)

16. Allow to cool completely on a rack before slicing. Enjoy!

This bread has been YeastSpotted!

You can also find out more recipes on Reader's Digest

Puris!

I have a confession to make - when I was little I did not like Indian food. I'm not sure why, but I assume it has something to do with the mixing up of foods. I, like other young people, liked my foods separate.

So on the occasions that I found myself accompanying adults to an Indian restaurant - I ordered bread.
Indian breads are vast and diverse and always addictive.

These cute little puris are fried into little puffs that can be used to mop up delicious curries or even stuffed with tasty fillings. And they are quick and easy too. Which is perfect, because I just might eat most of the first batch before anyone else has a chance to try them. ☺

Puris
adapted from Simply Indian
Sweet and Spicy Recipes from India, Pakistan and East Africa
by Tahera Rawji and Hamida Suleman
for Cookbook Sundays #8

1 cup flour
¼ tsp salt
1 Tbsp vegetable oil
1/3 cup water

2 cups vegetable oil for frying (med/high)

Mix together the flour, salt and 1 Tbsp vegetable oil and rub together with your fingers to make a breadcrumb-like mixture.
Add in the water and knead to make a soft dough.
Divide into 10 equal pieces
Roll out each piece to about 1½ inches in diameter
Fry in the medium hot vegetable oil until browned on both sides - they will puff up and brown quickly, so keep a close eye on them. 3-4 should fit in the pan at a time.
Drain on racks for a minute before serving.

Canadian Living: The One-Dish Collection

Canadian Living: 
The One-Dish Collection
All-in-one Dinners that Nourish Body and Soul
Written by Canadian Living Test Kitchen
Trade Paperback, 288 pages

Sure it's cold outside, but the kitchen is nice and warm and these all-in-one dinners will thaw you out in no time.

The Canadian Living Test Kitchen has put together a book of their most delicious one-dish meals that range from easy weeknight fare to slow-cooked special weekend delights.

Each dish combines essential protein, starch and veggies all together in one delicious pot. Or pan. Or casserole. You get the idea.

Every recipe comes with full nutritional data and many have tips for freezing as well as recipe variation ideas. And with over 80 full page colour photos - you are bound to be inspired!

Contents include:

Soups
Stews
Salads
Casseroles & Bakes
Skillets, Simmers & Stir-Fries
Pasta & Risotto

Check out some of these delicious one dish meals below to warm up your weekend!

Chalet Supper Soup
By The Canadian Living Test Kitchen author of Canadian Living: The One Dish Collection

This simple chowder combines everyday cold-weather ingredients to make a satisfying supper. You can use about 8 cups torn Swiss chard leaves instead of the spinach if you like. Serve with crusty country-style bread.

3 carrots
3 leeks (white and light green parts only)
1 thick slice ham (6 oz/170 g)
2 lb small red-skinned potatoes, scrubbed
2 tbsp butter
1 onion, chopped
1 tsp salt
3 cups milk
1½ cups wide egg noodles
1 pkg (10 oz/284 g) fresh spinach
1 cup finely shredded Gruyère cheese or extra-old Cheddar cheese
½ tsp pepper
Cut carrots into 1½-inch (4 cm) lengths. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under running water. Cut crosswise into 1½-inch (4 cm) lengths. Cut ham into ¾-inch (2 cm) chunks. Halve or quarter potatoes; set aside.

In large Dutch oven, melt butter over medium-high heat; sauté carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.

Add potatoes, 4 cups water and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.

Add milk; bring to simmer. Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes. Stir in cheese and pepper.

Makes 6 to 8 servings. per each of 8 servings: about 303 cal, 16 g pro, 11 g total fat (6 g sat. fat), 37 g carb, 5 g fibre, 48 mg chol, 736 mg sodium. % RDI: 31% calcium, 23% iron, 108% vit A, 32% vit C, 38% folate.

Excerpted from Canadian Living: The One Dish Collection by The Canadian Living Test Kitchen Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of  Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Beef Stew With Blue Cheese Biscuits
By The Canadian Living Test Kitchen author of Canadian Living: The One Dish Collection

Cooking the shallots until they're caramelized creates the flavour base, and their subtle sweetness naturally balances with the sharp blue cheese. If you’re not a fan of blue, try the same amount of shredded extra-old Cheddar instead.

2 lb (900 g) stewing beef cubes, trimmed
½ tsp each salt and pepper
2 tbsp olive oil
1 bag (8 oz/225 g) shallots, peeled and quartered
3 cups cremini mushrooms, quartered
2 carrots, chopped
1 turnip, cubed
3 cloves garlic, thinly sliced
6 sprigs fresh thyme
2 bay leaves
3 tbsp all-purpose flour
½ cup red wine or white wine
¾ cup sodium-reduced beef broth
1 can (28 oz/796 mL) whole tomatoes, drained and coarsely chopped

Cheese Biscuits:
2¼ cups all-purpose flour
4 tsp baking powder
¼ tsp salt
½ cup cold unsalted butter, cubed
1 cup crumbled blue cheese (about 4 oz/115 g)
1 cup buttermilk (approx)

Sprinkle beef with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat; brown beef, in batches. Transfer to bowl. Add remaining oil to pan; cook shallots over medium heat, stirring, until caramelized, 8 minutes. Stir in mushrooms, carrots, turnip, garlic, thyme and bay leaves; cook for 2 minutes. Sprinkle with flour; cook, stirring, for 1 minute. Add wine, scraping up brown bits. Add broth and tomatoes. Return beef to pan; bring to boil. Reduce heat to low; cover and simmer, stirring occasionally, for 1¼ hours.

Uncover and cook until thickened and beef is tender, about 20 minutes. Discard thyme and bay leaves. Scrape into 13- x 9-inch (3 L) baking dish.

Cheese Biscuits: Meanwhile, in bowl, whisk together flour, baking powder and salt. Using pastry blender or 2 knives, cut in butter until crumbly; stir in blue cheese. Drizzle with 1 cup buttermilk, stirring, just until soft sticky dough forms. Turn out onto lightly floured surface; knead 6 times or just until smooth. Roll out into 10- x 8-inch (25 x 20 cm) rectangle; cut into 12 biscuits. Arrange over stew; brush biscuits with 1 tbsp more buttermilk. Bake in 375°F (190°C) oven until filling is bubbly and biscuits are golden and no longer doughy underneath, about 35 minutes.

Makes 8 to 10 servings. per each of 10 servings: about 487 cal, 27 g pro, 27 g total fat (13 g sat. fat), 35 g carb, 3 g fibre, 90 mg chol, 705 mg sodium, 730 mg potassium. % RDI: 20% calcium, 31% iron, 40% vit A, 18% vit C, 39% folate.

TO FREEZE: Refrigerate thickened stew for 30 minutes; freeze in airtight container for up to 2 months. Freeze unbaked biscuits on lined baking sheet; transfer to airtight container and freeze for up to 2 months. Thaw stew; scrape into baking dish and arrange frozen biscuits over top. Bake as directed, increasing baking time to 45 to 50 minutes and covering with foil if browning too quickly.

Excerpted from Canadian Living: The One Dish Collection by The Canadian Living Test Kitchen Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of  Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Apricot Almond Couscous With Chicken
By The Canadian Living Test Kitchen author of Canadian Living: The One Dish Collection

Having a selection of ingredients on hand can bring flavours from around the world to your table. For example, this salad features a Moroccan-inspired, pantry-friendly combination of dried fruit, nuts, couscous and spices, plus chicken from the freezer

¼  cup vegetable oil
2 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
 ½ tsp salt
¼ tsp each cinnamon and pepper
4 boneless skinless chicken breasts
1 ½  cups couscous
⅔ cup dried apricots, cut in strips
1 tsp grated orange zest
¼  cup orange juice
⅓ cup slivered almonds, toasted
¼  cup chopped fresh parsley
4 each wedges lemon and orange

In bowl, combine 2 tbsp of the oil, cumin, coriander, turmeric, half of the salt, the cinnamon and pepper; set aside 1 tbsp for couscous. Add chicken to remainder; toss to coat.

Grill chicken, covered, on greased grill over medium-high heat, turning once, until no longer pink inside, about 12 minutes. (Make ahead: Cover and refrigerate for up to 2 days.)

Meanwhile, in large bowl, combine couscous and apricots; add 1½ cups boiling water. Let stand for 5 minutes; fluff with fork.

Whisk together orange zest and juice, remaining oil and reserved spice mixture. Using fork, mix into couscous along with almonds, parsley and remaining salt. (Make-ahead: Cover and refrigerate for up to 2 days.)

Divide salad among plates. Cut chicken crosswise into thick slices; place on salad. Serve with lemon and orange wedges.

Makes 4 servings. per serving: about 669 cal, 44 g pro, 22 g total fat (2 g sat. fat), 73 g carb, 6 g fibre, 84 mg chol, 378 mg sodium. % RDI: 8% calcium, 29% iron, 18% vit A, 37% vit C, 27% folate.

Excerpted from Canadian Living: The One Dish Collection by The Canadian Living Test Kitchen Copyright © 2012 by The Canadian Living Test Kitchen. Excerpted by permission of  Transcontinental. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.