This is a delicious fresh sauce from Rachael Ray. The only change I've made is the addition of red pepper flakes. It's wonderful served over grilled chicken breast, grilled halibut fillet or linguine. Also very good with fresh asparagus.
For those that love main dish salads, this full flavoured dish adapted from the 2011 Fine Cooking - Cooking Fresh magazine, is sure to please. Serve with a crusty baquette. The original recipe called for added brown sugar & honey so if you prefer a bit of sweet with your savory flavours, just add the optional fresh corn. It adds a great texture as well as flavour.
Recipe from Kraft using Philadelphia cream cheese. A bit of work & a little on the messy side but the presentation is lovely and your guests will appreciate your efforts. Fabulous dessert for a buffet or appetizer party.
An easy and healthy alternative to store bought snack bars. Change up the variety of dried fruits for variety. We like to use a mixture of dried cherries, cranberries, blueberries, apricots, peaches, apples and mango. We like the Porridge Oats from Rogers that has oat bran, wheat bran and flaxseed in it.
This is a very tasty family favourite that I've slightly modified from the original which came from a great cookbook called Thai Cooking & More.
NOTE: Just so there's no confusion - this recipe uses a prepared Chinese Black Bean Sauce - NOT your regular black beans. This can be found with the ethnic foods at your local grocer - usually where you find soy sauce etc. This is also where you'll find the hot chili paste - my preference is Sombel Oelek
NOTE#2 - prep time includes 30 minute marinating time
Even your meatarian friends will enjoy this chili. Easy to prepare with a nice flavour and texture. Serve with a crusty grainery bread.
Tip - if you can't find Mexican ground "round" use any brand of vegie ground "beef" and just mix in garlic, cumin, cayenne and chili powder to taste at beginning to let the flavours meld. (at least 1/2 tsp of each)
This is a full flavoured & hearty soup with a little bit of heat from the cookbook put out by a fabulous restaurent in Victoria, BC called Rebar Modern Food. It's easy to throw together and will have you craving more. To make this a vegan soup, replace fish sauce for soy and omit the prawns.
Fast & easy prep and bursting with flavour. What can be better than that?
Use fresh ingrediants for best results.
Note - The red pepper flakes are listed as optional but do give it a try maybe starting with 1/4 tsp to start and add more to taste from there. They really do balance out the strong flavours in this recipe. .
This recipe is basically a Borscht adapted from the CHIP (Coronary Health Improvement Project) Optimal Diet Cookbook. I kicked it up a notch and turned into into more of a stew than a soup but it still fits well within the guidelines of the CHIP program. If you are at all interested in lowering your blood pressure, cholesterol levels and weight - do check into this very affordable program out of Loma Linda.
**Beeflike seasoning is a vegetable based "beef" flavoured boullion - I recommend one from a health food store as they are much lower in sodium than the brands you find at the grocer. Braggs is like a soy sauce but much lower in sodium. Also found in health food stores.
Eating Vegetarian doesn't have to be bland and boring. This is a hearty and flavourful stew inspired by a recipe by Dreena Burton in her book Eat, Drink & Be Vegan. This recipe also fits within the guidelines put out by Dr. Hans Diehl and the CHIP program (Coronary Health Improvement Project) out of Loma Linda University. Serve with hearty grain buns and humus.
An tasty meal, with a slight bit of heat, that's easy to prepare. Perfect for company or just the family. Serve over brown or wild rice.
**Tip - when cooking with wine, always use one you'd be happy to drink. For this recipe, I like to use a Pinot Grigio. I prefer the Italian Pinots but if you want to use a Canadian one, Sonora Ranch from British Columbia makes a good one.
From the book, Anita Stewarts Canada - The Food/ The Recipes/ The Stories
NOTE: Sept 20/10 - our family enjoys this soup is even more when you change out the onion and squash for leek and potato. Use small yellow potatoes with the skin on then don't puree it to get more nutrients.
A light soup with tons of flavour - best served with a crusty bread and a crisp glass of dry white wine. Dollop with plain yogurt or a swirl of buttermilk. The original recipe says you can use any of the dark yellow winter squash varieties or sweet potatoes. My preference is the squash.