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.
Scallops with Garlicky Black-Eyed Peas
Black-eyed peas are a good source of calcium, fibre and folate, as well as being low on the glycemic scale.
Individual Four-Berry Crumble
Frozen berries make berry crumble possible year-round. Picked ripe and juicy, PC frozen berries are always flavourful and fresh.
Sea Salted Caramel Popcorn
Craving something salty and sweet? This is your snack food! You need a candy thermometer, also a very large saucepan so the boiling sugar does not splatter out of the pan. It’s safest to use a long-handled wooden spoon to stir and wear long sleeves.
Pesto Halibut with Cherry Tomato Chow
Chow down on this delicious entrée and savour the flavour combinations.
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.
Chicken Curry with Peas and Coriander
When you’re trying to limit salt intake, using aromatics like ginger, garlic and onions is a great idea. Herbs and dried spices also punch up the flavour while keeping sodium down.
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.