Miso or fermented soybean paste is often used in Japanese cuisine. You can find it in the refrigerated natural foods section of the grocery store.
Miso-Glazed Cod with Brown Rice Edamame Pilaf
Cooking the macaroni separately keeps the wheat flavour from overwhelming the finished soup.
Super Pork Stirfry
The secret of successful stirfries is mise en place, meaning have all of the ingredients chopped up, lined up and ready to go before beginning to cook. PC Frozen Ginger and Garlic are pre-chopped, putting you one step closer to supper!
Individual Four-Berry Crumble
Frozen berries make berry crumble possible year-round. Picked ripe and juicy, PC frozen berries are always flavourful and fresh.
Moroccan Chicken and Rice
This recipe cleverly disguises last night’s leftover rotisserie chicken, turning it into an exotic meal by means of dried fruit, nuts and spices.
Spaghetti and Tomato Basil Sauce
An easy, basic Italian-style tomato sauce that uses mostly pantry ingredients. If you don’t have basil, stir in a little butter at the end, or a little soft goat cheese.
Chicken with Vegetable Ragout
A ragout is a saucy French stew that can be made with meat or, as here, vegetables. It is much lighter than an Italian ragu, which is a thicker tomato-based meat sauce normally served over pasta.
Cooking the oats in milk makes this oatmeal ultra-creamy.
Applesauce Bran Loaf
Applesauce is the secret to keeping this quick loaf moist, while keeping the fat down.
Creamy Red Lentil Soup
Evaporated milk adds wonderful creaminess, as well as making this low fat soup a good source of calcium with 260 mg per serving.