Tangy goat cheese and crispy kale adorn this velvety starter that's perfect for warming up on a cold day. Roasting the root vegetables brings out their natural sweetness, resulting in a more flavourful soup.
Soaking dried beans before boiling them speeds up their cooking time and prevents them from splitting. Simply place the beans in a large bowl, cover with about three inches of water and let stand at room temperature for 24 hours. If you don't have dried beans, substitute with eight cups of canned no-salt-added navy beans, and skip the first paragraph.
We've achieved a 30-minute version of family-favourite lasagna by breaking the noodles into bite-size pieces, stirring the ingredients together and broiling them in serving-size ramekins. You get all the cheesy, hearty flavours of lasagna, without the time-consuming process of layering.
Hosting a small crowd this Thanksgiving? Try this delectable, cooked-to-perfection turkey breast dinner that (bonus!) doesn’t take all day to prepare.
This stuffing is dark and aromatic with a generous amount of herbs.
Linda Meinhardt's kitchen is modelled after a philosophy of passion in cooking, using quality fresh ingredients for bold and innovative tastes. These qualities have made Meinhardt Fine Foods a gourmet — foodstuffs and takeout — counter destination of choice in the Vancouver area. Here is an example of the innovative and well-tuned flavours that characterize Meinhardt's kitchen. Lamb or beef, whichever you prefer, is treated to a fusion of Eastern and Western ingredients. If you want to freeze the curry for up to two weeks, omit the potatoes and add boiled potatoes to the curry when reheating.
This silky soup is a cinch to pull together and can be served as a light lunch or a starter. Lightly whipped cream makes a smooth and airy garnish. To keep it from melting into the soup too quickly, serve it in a small bowl and have your guests spoon it onto their soup just before digging in. If you can't find fresh peas, substitute with frozen, adding them to the soup along with the spinach.
This calamari is speckled with flecks of sweet nori and served with a tasty dipping sauce that packs a punch. Add the wasabi paste to the mayo a little at a time so you can adjust the amount to suit your taste. Deep-frying is best done in batches for the most consistent results; adding too much calamari at once will bring down the temperature of the oil.
Always check packaged food labels for gluten, including ketchup (Heinz is gluten-free), sriracha, fish sauce and broth (homemade stock is best – and safest). It's best to steer clear of dry-roasted peanuts for the same reason. To toast nuts, toast in dry skillet over medium heat, shaking pan often, until fragrant and golden, about 4 minutes.
Fragrant, sweet cloves add rich, spicy flavour to this simple rice dish. Rinsing the rice removes any excess starch and guarantees a fluffy result. Serve with lime wedges and a dollop of mango chutney.
