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’s Pasta from the Prairies cookbook. 1 small broccoli head1/2 cauliflower head1 carrot2 celery stalks1/2 red or green pepper1/2 onion2 ripe tomatoes1 Tbsp. olive oil garlic to taste parsley to taste lemon pepper to taste dash soy sauce...
1 tbsp butter1 tbsp olive oil4 cups cauliflower florets (about 2/3 medium head)3 cups grape tomatoes2 cloves garlic, minced1/2 tsp dried rosemary or basil1/2 tsp salt1/2 tsp pepper1/4 tsp smoked paprika (optional)2 tbsp red or white wine vinegar8 oz whole wheat rotini or fusilli pasta1 cup shredded Asiago 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...
1 medium cauliflower, leaves and stem removed6 thin slices of ham, chopped1/4 cup sun-dried tomatoes, chopped6 oz cheddar, grated2 tbsp fresh 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 tbsp butter1 onion, chopped2 cloves garlic, chopped6 cups carrots, peeled and diced3 cups chicken or vegetable broth, no salt added1 cup milkSalt and freshly ground pepper3 oz Brie, cut into small wedges1 tbsp honey2 tbsp roasted 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) light or regular cream cheese, room temp1/3 cup granulated sugar1/3 cup maple syrup3 eggs Simmer shredded carrots
2 oz. butter1 medium carrot, sliced1 onion, finely diced1 celery stalk, finely diced12 mussels12 oysters8 oz. white fish8 oz. shrimp2 tbsp brandy Sauce4 oz. butter1/2 cup flour1 tsp salt4 cups milk1/4 cup tomato puree1/2 cup white wine1 tsp prepared mustard1 container (9 oz. / 270 mL) 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 cubes or parsnips, chopped4 cloves garlic, minced1 tbsp canola oil1 tsp dried thyme leaves1/2 tsp cracked black pepper1/2 tsp dried tarragon leaves1 tsp dried summer savory or sage1/4 cup whole-wheat flour1 can (10 oz
2 tbsp canola oil2 medium carrots, peeled and diced2 stalks celery, finely chopped2 garlic cloves, minced1 onion, finely chopped1 green pepper, finely chopped1 can (28 oz. / 798 mL) diced tomatoes1 can (5 1/2 oz. / 156 mL) tomato paste plus one can water1 tsp each: dried basil, oregano and granulated sugarpinch hot pepper flakes1/2 tsp salt1/4 cup Parmesan cheese, divided4 cups white
