Sunday, December 8, 2013
Wednesday, 15 January 2003 - 1:00am
The sweet walnut crust makes an ideal base for this decadent cheesecake. Stir toasted walnuts into the caramel bourbon sauce and spoon over the cheesecake just before serving.
Tuesday, 14 January 2003 - 1:00am
Using bottled mesquite marinade with lime juice, whip up these beef fajitas for a memorable lunch or supper. Serve with a mix of tortilla chips, fresh salsa, guacamole and sour cream.
Monday, 13 January 2003 - 1:00am
The joy of a slow-simmered stew is that while the wonderful aromas fill the kitchen, it cooks all by itself and you can enjoy a good book. As well, it’s a perfect make-ahead meal because the flavour only improves if made a day or two in advance. Serve on a bed of rice.
Friday, 10 January 2003 - 1:00am
End a perfect meal with this moist and rich apple and peanut cake. Top with vanilla frozen yogurt for a special touch.
Thursday, 9 January 2003 - 1:00am
When you really want to impress special company, start with a premium oven roast. Plan on 6 to 8 servings per kilogram for a boneless roast and 5 to 6 serving per kilogram for bone-in roast. However, it’s wise to buy extra when entertaining so that you can offer seconds. Any leftovers can be served as encores later in the week.
Wednesday, 8 January 2003 - 1:00am
A departure from the ordinary is this dish of chicken skewers glazed with jasmine tea. Beat the January blahs and try this recipe created by Chris Mills, executive chef at Diva at the Met in Vancouver for Maille.
Tuesday, 7 January 2003 - 1:00am
This stick-to-your rib soup from the Italian region of Tuscany is ideal to satisfy winter appetites.
Monday, 6 January 2003 - 1:00am
This creamed salmon on toast recipe won the grand prize for Lara Mai of Toronto in the recent So Good Soy recipe contest. It combines four ingredients: soy milk, salmon, peas and non-hydrogenated margarine so it is a good source of calcium.
Friday, 3 January 2003 - 1:00am
A welcoming pasta dish warms up January’s dark nights. Zesty lemon and walnuts make this quick pasta scrumptious and satisfying. Garnish with extra grated lemon peel and walnut halves. For a heartier dish, add thinly sliced grilled chicken breast.
Thursday, 2 January 2003 - 1:00am
Here’s a fast vegetarian luncheon or supper using vegetable protein crumbles and kidney beans.