This quick-to-make meal will really satisfy. Serve with crisp celery sticks and radishes.
Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.
A little chicken goes a long way with a wealth of healthy vegetables that kids will gobble up. They'll love the sweet-and-sour flavours of this nice gloppy sauce, which is perfect over rice. If you don't have a microwave oven, serve the crunchy bean sprouts raw.
Earl Johnson collaborated with two students — one Spanish and one Portuguese — to refine this vegetable-and-chorizo soup.
This pretty pilaf satisfies without adding dollars, or fat. Each 1/2 cup (125 mL) gives you one of the five to 12 servings of grains per day recommended by Canada's Food Guide.
A healthy and nourishing dish that's packed with flavour.
Garnish this kid-friendly soup with minced fresh coriander, shredded chicken or/and sour cream. Serve with Monterey Jack and Green Pepper Quesadillas.
Fried rice is a quick, economical and tasty way to use up leftover rice. Make this delicious meal for dinner and pack leftovers in a plastic container for your child to warm up in the school's microwave oven the next day.
