1/4 cup oil1 cup onion, diced2 cloves garlic, minced2 tbsp hot curry powder*1/2 tsp turmeric1/2 tsp chili powder2 tsp paprika2 tsp garam masala2 cups cauliflower cut into florets2 cups carrots, peeled and sliced2 cups potatoes, peeled and diced2 cups...
This recipe is from the Canadian Wheat Board’sPasta from the Prairiescookbook. 1 small broccoli head1/2 cauliflower head1 carrot2 celery stalks1/2 red or green pepper1/2 onion2 ripe tomatoes1 Tbsp. olive oilgarlic to tasteparsley to tastelemon pepper to tastedash soy sauce...
1 tbspbutter1 tbspolive oil4 cupscauliflower florets (about 2/3 medium head)3 cupsgrape tomatoes2cloves garlic, minced1/2 tspdried rosemary or basil1/2 tspsalt1/2 tsppepper1/4 tspsmoked paprika (optional)2 tbspred or white wine vinegar8 ozwhole wheat rotini or fusilli pasta1 cupshreddedAsiago or Provolone cheese 1....
2 cups lentils or black beans, cooked1 cup chopped cucumber1/2 cup chopped red onion2 tomatoes, chopped1 yellow pepper, chopped1 cup chopped cauliflower1/2 cup chopped parsley1/4 cup feta cheese, crumbled Vinaigrette1/2 cup sliced black olives2 Tbsp lemon juice1/2 tsp each...
1medium cauliflower, leaves and stem removed6thin slices ofham, chopped1/4 cupsun-dried tomatoes, chopped6 ozcheddar, grated2 tbspfresh chives, chopped 1. Place cauliflower in a saucepan, cover with cold water and add a little salt. Bring to a boil and cook for...
1 tbspbutter1onion, chopped2cloves garlic, chopped6 cupscarrots, peeled and diced3 cupschicken or vegetable broth, no salt added1 cupmilkSalt and freshly ground pepper3 ozBrie, cut into small wedges1 tbsphoney2 tbsproasted nuts, your choice 1. In a large saucepan, melt butter over medium-high heat and cook vegetables for 5 minutes.2. Add broth, milk, salt and pepper.3. Bring
Crust1 1/3 cup shortbread cookie crumbs (12 cookies)¼ cup melted butter Combine ingredients; mix well. Press into 9-inch springform pan. Bake in preheated 350°F oven for 10 minutes. Filling2 cups shredded carrots (3 to 4)3 pkg. (250 g each) lightorregular cream cheese, room temp1/3 cup granulated sugar1/3 cup maple syrup3 eggs Simmer shredded carrots
2oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8oz. white fish8oz. shrimp2tbsp brandy Sauce4oz. butter1/2 cup flour1tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1tsp prepared mustard1 container (9oz./ 270mL) cream1/4 cup chopped parsleycayenne pepper to tastelemon juice to taste Melt the butter in a deep pan. Add
2 lb lean stew beef or bison2 medium onions, diced3 cups chopped carrots, about 6 carrots total2 cups cubed rutabaga, about 1 x 2-inch cubesorparsnips, chopped4 cloves garlic, minced1 tbsp canola oil1 tsp dried thyme leaves1/2 tsp cracked black pepper1/2 tsp dried tarragon leaves1 tsp dried summer savoryorsage1/4 cup whole-wheat flour1 can (10 oz
2tbsp canola oil2 medium carrots, peeled and diced2 stalks celery, finely chopped2 garlic cloves, minced1 onion, finely chopped1 green pepper, finely chopped1 can (28oz./ 798mL) diced tomatoes1 can (5 1/2oz./ 156mL) tomato paste plus one can water1tsp each: dried basil, oregano and granulated sugarpinch hot pepper flakes1/2tsp salt1/4 cup Parmesan cheese, divided4 cups white
