Tuesday, December 10, 2013
Thursday, 30 January 2003 - 1:00am
For years, families have enjoyed the leftovers from Sunday’s roast during the week. But with quick roasts now available, freshly roasted beef can be enjoyed any week night. Weighing about 450 g (1 lb), these roasts cook in an hour and are ideal for singles, couples or small families.
Wednesday, 29 January 2003 - 1:00am
Cook this chicken and rice supper to a Latin beat. It stars yellow rice, black beans, pickled jalapenos and tomatoes. And it’s a snap to put together.
Tuesday, 28 January 2003 - 1:00am
Liven up winter meals by serving this definitely heated up Cajun blackened turkey breast. Serve the breast with some oven-grilled vegetables or a tasty rice dish to make the meal extraordinary.
Monday, 27 January 2003 - 1:00am
Salads, especially dark leafy green ones, are a boon to nutritional health in winter. Spinach is rich in antioxidants, folic acid, a useful source of iron and very rich in potassium. This upscale recipe has down-home ingredients and can be put together in about 8 minutes.
Friday, 24 January 2003 - 1:00am
At the height of citrus season comes a vegetarian pasta salad that is not only low in calories and fat but is a light entree to please the weight conscious diners at your table.
Thursday, 23 January 2003 - 1:00am
Always a treat as an accompaniment to soup or a salad are cheddar cheese scones. They can be mixed up in 10 minutes and baked in 12 to 15.
Wednesday, 22 January 2003 - 1:00am
With winter fruit markets full of bananas and kiwis at reasonable prices it’s the ideal time to make this banana kiwi pudding. It’s a sweet, nutritious ending to a perfect meal.
Tuesday, 21 January 2003 - 1:00am
This great-tasting thick, hearty soup will likely become a family favourite. Serve with scones or whole wheat crackers and cheese for a hearty winter meal.
Monday, 20 January 2003 - 1:00am
Wintry weather makes recipes using only five ingredients sound really, really appealing. With a book full of such recipes and a few timely grocery buys, great home-cooked meals are within everyone’s reach. The cookbook with a trove of such recipes exists: it’s Gourmet’s Five Ingredients (Random House), based on a regular feature on everyday cooking in Gourmet magazine. The book’s collection of recipes numbers about 175, with more than 100 created just for the book. This chicken recipe calls for a simple combination of chicken breasts with briny olives, for a good flavour base. You’ll need butter to cook them in, and to make the sauce with its almond crunch and bright touch of green parsley. What could be easier?
Friday, 17 January 2003 - 1:00am
This hearty, tasty vegetarian stir-fry dish features shiitake mushrooms, broccoli and peppers finished with caramelized golden tofu.