Brined Maple Mustard Pork Chops
Brining is a super-easy make-ahead solution that adds flavour and prevents meat from drying out, so it's great for pork. We've used boneless pork loin chops for easier slicing.
Brining is a super-easy make-ahead solution that adds flavour and prevents meat from drying out, so it's great for pork. We've used boneless pork loin chops for easier slicing.
This one-dish meal has chicken, vegetables and starch all in one bowl. Dry Chinese wheat noodles are flat thin noodles available in Chinese grocery stores and some supermarkets. However, you can easily replace the noodles with linguine or fettuccini, cooking it for 8 to 10 minutes.
Frangipane is a sweet almond paste as rich and seductive as the cinnamon filling in cinnamon buns.
Finding a breakfast that gives you a boost and keeps you going until lunch can be tricky. Getting the right amounts of fast-burning energy (carbohydrates) and lasting energy (protein and fat) is key to striking the perfect balance. These whole grain waffles made with protein-rich Greek yogurt and topped with nutritious berries and more yogurt will start the day off right.
Puff pastry is available in the freezer section of the supermarket. We recommend all-butter puff pastry sold boxed in rolls.
The flavours of tart mustard and sweet apple combine into the perfect brushing sauce for the fish. Serve with a crunchy, fresh green-bean salad and seasoned grilled potato slices.
Northwest Territories
Great Slave Lake in the Northwest Territories is a destination for fishermen from around the world. A shore lunch of fresh-caught fish is a must when fishing in N.W.T. In this version of the classic shore lunch, inspired by Greg Robertson of Bluefish Services, whole wheat flour replaces all-purpose flour and a touch of cornmeal adds a pleasant crunch to the coating. Use the freshest firm white-fleshed fish you can find, such as whitefish, pickerel, halibut or cod.
Take the chill off Canada's chilly autumn nights with soups, stews and casseroles from the "Kitchen Comfort" collection of recipes in the November 2006 issue of Canadian Living magazine.
