- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2008
Stir-Fried Mongolian Noodles With Chicken IMAGE Credits: Stir-Fried Mongolian Noodles With Chicken IMAGE
This twist on a takeout favourite is made with sautéed chicken instead of greasy fried beef. Quick-cooking udon noodles can usually be found in convenient 200 g packages in the Asian section of your grocery store.
Quick Egg and Veggie Fried Rice image Credits: Quick Egg and Veggie Fried Rice image
Everyone needs a fried rice recipe in his or her repertoire, because it's great for using up leftovers. When you don't have any meat in the fridge or freezer, you'll likely have eggs on hand to turn what's normally a side dish into this complete meal.
Orange Sunshine Loaf 580 Credits: Orange Sunshine Loaf 580
A sweet glaze tops this orange-infused loaf. If you like, garnish it with orange sprinkles for an added touch of sunshine.
<p>Penne with Anchovies and Rosemary Cream Sauce</p> Credits: Photography by Ronald Tsang
Anchovies can be polarizing, but they seamlessly melt into the cream sauce, adding umami flavour without any of the fishiness you might expect. They're also loaded with protein, calcium and omega-3 fatty acids.
In large saucepan of boiling salted water, cook pasta according to package instructions. Reserving 1/2 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat oil over medium heat; cook garlic, stirring, until golden, about 4 minutes. Add anchovies; cook, stirring, for 1 minute. Whisk in broth, cream, 1 tbsp of the rosemary, the mustard, pepper and hot pepper flakes; cook until slightly thickened, about 4 minutes.
Stir in peas; cook until heated through. Stir in pasta, red peppers and capers. If needed, gradually stir in enough of the reserved cooking liquid to loosen sauce. Sprinkle with remaining rosemary.