Tropical Thai flavours give a new twist to wings. Be sure to use regular (not light) coconut milk in order for it to reduce properly. Garnish with lime wedges.
Risotto is generally a labour of love. Our shortcut version eliminates most of the stove-top stirring, but produces equally silky results and turns ho-hum turkey leftovers into a special meal. Make sure to serve the risotto as soon as it's done cooking; as it stands, it thickens quickly and loses some of its creamy texture.
Using ground beef instead of stir-fry beef keeps the cost down. Day-old rice works best, so if you can, cook it in advance. Cost: $3.25/serving
From cheese and bacon to pickled hot peppers and red onion, any favourite topping is wonderful with these juicy snack-size burgers.
Nasi goreng is Indonesia's version of fried rice. It is made hundreds of ways, with the main components being rice and kecap manis, a sweet and syrupy soy sauce condiment. If you can't find it in the Asian section of grocery stores, substitute 3 tbsp sodium-reduced soy sauce mixed with 3 tbsp liquid honey.
Hot and richly fruity, this sauce also makes a great glaze for salmon, sausages or meatballs. Or pour over goat cheese or warmed Brie and serve with crackers.
Cauliflower purée adds velvety texture without the need for whipping cream, resulting in a lighter, healthier chowder. Be sure to remove the vent from your blender lid and cover the hole with a tea towel to relieve any pressure caused by blending the hot soup.
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
Toronto-based Chef Michael Angeloni, proudly shares his family recipe for White Borscht. A delicious Polish traditional Easter soup that connects him to his roots.
"Culturally, White Borscht is a soup served on Easter Sunday in Poland. In traditional facets, people used blessed ingredients that they would get blessed on Saturday in church to then use for this beautiful soup on Sunday. Currently, my mother still gets the eggs blessed that she uses. This soup was always my favourite holiday meal growing up and one that I always looked forward to eating." I also loved having red borscht on Christmas Eve, but the white borscht is my favourite!" ─ Chef Michael Angeloni.
