In My World

Happy publication to award-winning Canadian poet Ben Ladouceur and his first novel, I Remember Lights (Book*hug Press).  About I Remember Lights : In summer 1967, love is all you need... but some forms of love are criminal. As the spectacular Expo ’67 celebrations take shape, a young man new to Montreal learns about gay life from cruising partners, one- night stands, live-in lovers, and friends. Once Expo begins, he finds romance with a charismatic visitor, but their time is limited. When the fireworks wither into smoke, so do their options. A decade later, during the notorious 1977 police raid on a gay bar called Truxx, he comes to understand even more about the bitter choice, so often made by men like him, between happiness and safety.  I Remember Lights is a vital reminder of forgotten history and a visceral exploration of the details of queer life: tribulation and joy, exile and solidarity, cruelty and fortitude. Find I  Remember Lights wherever books are bought or...

Selection Buy 1-1/2 pounds for 4 servings.  Buy smooth, firm, well-shaped parsnips, small to medium in size. Preparation Scrape or peel.  Leave whole or cut into halves, quarters, or slices. Cooking Cook, covered, in a small amount of boiling salted water until tender, about 30 minutes. Serving Season with salt, pepper, and melted butter or margarine and serve hot with a sprinkling of minced parsley.

Selection Buy 1 pound for 4 to 6 servings.  Buy clean, firm, moist mushrooms which are free of spots. Preparation Clean by brushing well.  Do not wash unless loam (aka dirt) clings to them.  If it is necessary to wash mushrooms, was quickly; do not soak.  Do not peel unless skin is tough.  Leave whole, or remove stems and chop fine, leaving caps whole. Cooking Cook in a covered skillet in 1/4 cup butter or margarine for 8 to 10 minutes.  Season with salt and pepper. Serving Serve as a hot vegetable, or combine with other freshly cooked hot vegetables.   Serving raw Prepare mushrooms as suggested.  Excellent served raw in salads and vegetable trays.

1/2 lb. ground chicken 1 egg, lightly beaten 2 tbsp dry breadcrumbs 1 tbsp grated Parmesan cheese 1/2 tsp dried basil 1/2 tsp onion powder 5-3/4 cups chicken broth 2 cups thinly sliced escarole (I use baby spinach) 1 cup uncooked orzo pasta 1/3 cup finely chopped carrots In medium bowl, combine meat, egg, breadcrumbs, cheese, basil and onion powder; shape into 3/4 inch balls. In large saucepan, heat broth to boiling; stir in escarole, orzo pasta, chopped carrot and meatballs.  Return to boil, and then reduce heat to medium.  Cook at slow boil for 10 minutes or until pasta is al dente.  Stir frequently to prevent sticking. Serves 8.

2 servings Soaking 10 min / Prep 15 min / Cooking 20 min 110 calories per serving 1 Tbsp. rice, long grain 240 g fiddleheads 1 Tbsp. butter, unsalted 1/2 shallots, finely chopped 2 cups chicken broth salt and ground pepper to taste 2 tsp. slivered almonds (optional) Fiddleheads may be poisonous if eaten raw. Make sure you wash them well, soak at least 10 minutes also to reduce their bitterness, and cook them in plenty of water. A blender or food processor will be very useful to puree the soup. Cook the rice and set aside. Prepare the fiddleheads: wash them well, soak them at least 10 minutes, then blanch them 15 minutes in a pot of boiling salted water. Set them aside. Melt the butter in a saucepan over medium-low heat. Add the finely chopped shallot and sauté 2-3 minutes until it is translucent, taking care not to let it burn. Add the fiddleheads and cook 1 minute, then pour in the broth and the rice. Bring to a boil, cover and simmer 5 minutes. Add salt and pepper to taste. P...

2 potatoes, Russet, Yukon Gold, or Idaho-type 1 tbsp butter 1/3 cup milk salt and pepper to taste Prepare the potatoes, leaving the skin on.  Boil or steam until tender, about 20 to 25 minutes.  Drain well and peel.  In a microwave-safe bowl, pour in the ilk with the butter and microwave on medium-high for a couple of minutes until hot.  Pass the potatoes through a food mill or potato ricer, then put the puree back into the pot used to cook the potatoes.  Pour in the butter-milk mixture.  Season with salt and pepper and blend well.  Reheat and serve warm. Makes 2 servings.

Boil 4 to 6 medium sweet potatoes until tender, but not soft. Drain, peel, and put through ricer or mash with fork.  Add milk, butter, 4 tbsp chopped walnut meats, brown sugar, and salt to taste. Turn mixture into buttered baking dish, allowing enough room between layer of potatoes and top of dish for a layer of marshmallows, which swell and spread during cooking.   Bake in slow oven 325F until marshmallows are puffed and browned.  Serve in baking dish. Serves 6.

Selection Buy 2 bunches for 4 servings.  Beets are sold in bunches with tops on; tops should be fresh and green.  Beets should be smooth, clean and firm. Preparation Cut off all but about 2 inches of the tops*.  Save the tops.  Wash beets well. Cooking Cook whole beets, covered in boiling, salted water to cover until tender - 30 to 45 minutes.  Very old, woody beets will never cook tender. Serving Drain.  Pour cold water over beets and rub off skins.  Serve small beets whole; slice or dice large ones.  Reheat with butter or margarine, salt, pepper and a little fresh lemon juice or vinegar. To serve Raw Beets Shred fine and add to a salad. *Cooking Beet Tops (Greens) Rinse the greens well.  Cook, covered, using only the water that clings to the leaves after washing.  Boil for about 3 minutes until tender.  Serve at once seasoned with salt, pepper, and butter.  You could also use a ...

. . . another favourite vegetable . . .  Selection Buy 1-1/2 pounds for 4 servings.  They should be clean, firm, crisp, tender and free from blemishes. Preparation Young, tender beans need only to be washed and have the ends nipped off.  Cut crosswise into inch lengths, or sliver them lengthwise for French style beans. Cooking Cook, covered, in 1/2 inch of boiling saled water.  Allow 15-20 minutes for cut beans; 10 minutes for French style beans. Serving Season with salt and pepper, and butter or margarine.  For variety, bacon or ham drippings or crumbled crisp-cooked bacon will add a good flavour. To serve raw Reserve a few young beans to cut into mixed green salads.

Selection Buy 1-1/2 pounds for 4 servings.  Heads of cabbage should be reasonably solid and heavy for their size and have a fresh green colour. Preparation Wash well.  Cut into wedges and remove the core, or shred for cooking. To cook wedges Cook, covered, 10 to 15 minutes or until just barely tender in 1 " of boiling salted water or the water in which a ham or corned beef was cooked. To cook shreds Cook rapidly, uncovered, in a small amount (not more than 1/2") of boiling salted water for about 5 minutes, or until just crisply-tender. Serving Serve at once while hot.  Season with pepper and butter or margarine. Buttered Cabbage Add 1-1/2 to 2 tbsp of melted butter or margarine to each cup of drained, cooked cabbage.

500 g pkg frozen broccoli 1/2 cup shredded Swiss cheese 1/2 cup grated Parmesan cheese 1/2 cup sour cream 1/2 tsp salt 1/4 tsp each of pepper and garlic powder 1/4 cup all-purpose flour 1/4 tsp baking powder 3 eggs, well beaten 1 tbsp butter or margarine Place frozen broccoli in 1/2 cup of boiling water in a covered saucepan.  Place over heat.  Bring to a boil.  Simmer for 5 minutes until broccoli is broken up.  Drain well.  Chop into smaller pieces. Combine broccoli, Swiss cheese, Parmesan cheese, and sour cream. In a separate bowl, mix together the salt, pepper, garlic powder, flour, and baking powder.  Add to the broccoli.  Stir in the eggs. Spoon broccoli mixture into a buttered 1-1/2 quart casserole dish.  Bake at 350F for 35 to 40 minutes until set. Serve hot or warm.  Serves 4 to 6. Note:  You can substitute 1/2 tsp of dried basil or oregano for the salt. Note:  Good served with grilled steak, broil...

Selection Buy 1-1/2 pounds for 4 servings.  Broccoli should be fresh and clean with stalks that are firm and tender.  It should have tightly closed green flower buds in compact clusters or heads; there should be no yellow colour evident in the buds. Preparation Wash well and trim off a bit of the end of the stem, but do not remove the stems.  The whole stalk is edible.  If any of the stems are more than 1" in diameter, it is good to make lengthwise gashes through them (about 4 to 6) almost to the flowerets.  The stalks will then cook as quickly as the flower buds. Cooking Drop the prepared broccoli into a small amount of boiling salted water.  Cover and cook quickly until just tender - 10 to 15 minutes. Serving Remove broccoli carefully from water to avoid breaking flower buds.  Serve at once seasoned with salt, pepper, and melted butter or margarine, or with lemon or almond butter, or with Hollandaise or a cheese sauce...

Quantity : 1 serving Preparation : 5 min Cooking : 15 min 190 calories/serving Ingredients 3 small potatoes 140 g 2 shallots 80 g 1/2 tbsp olive oil 8 mL 1 pinch salt [optional] 0.2 g Before you start Metal skewers are needed for cooking. Method Precook the potatoes in salted boiling water for about 5 min. Halve the shallots. Drain the potatoes well, then thread them onto metal skewers alternating them with the shallots. Brush the skewers with olive oil and sprinkle with salt. Cook for about 10 min over a hot grill, turning often, until the potatoes are tender. Serve. https://www.soscuisine.com/recipe/potato-skewers

Quantity : 1 serving Brining : 30 min. Preparation : 5 min. Cooking : 10 min. Standing : 5 min 340 calories/serving Ingredients 1/2 clove garlic, crushed or pressed 1 tsp olive oil 5 mL ground pepper to taste [optional] 1/2 tsp herbes de Provence 0.4 g 1 pinch salt [optional] 0.2 g 1 T-bone steaks 260 g Method Mash or press the garlic, then blend it with the oil, herbs, freshly ground pepper, and salt to form a paste. Pat the steaks dry with paper towels, then rub the garlic paste on both sides of the steaks. Let stand at room temperature for 30 min or refrigerate overnight. Take the steaks out of the refrigerator at least 15 min before grilling. Grill the steaks with medium-high heat to the desired level of doneness, about 3 min per side for medium-rare (for a 1 cm thick steak), turning them once. Alternatively, cook the steaks under the broiler. Let the steaks stand for a couple minutes before serving. https://www.soscuisine.com/recipe/healthy-grilled-steak

Selection Buy 3 pounds for 4 servings.  Look for bright green, fresh-looking pods that are somewhat velvety to the touch. Preparation Prepare and serve as soon as possible after purchase.  Shell and wash just before cooking.  Reserve a few pods to cook with the peas. Cooking Cook peas, covered, in 1 inch boiled salted water for 8 to 12 minutes.  Drop in a few of the pods for additional flavour. Serving Remove the pods.  Season with pepper and butter or margarine.  Try adding a sprinkling of chopped fresh mint leaves for variety.  Serve at once while the colour is bright and the flavour is fresh and sweet.

1 cup minced, cooked or canned chicken 1/2 cup minced celery 1/4 cup mayonnaise or salad dressing 1/2 tsp salt 1/8 tsp pepper pinch of Accent (I never use this) 1/4 tsp prepared mustard Combine all ingredients.  Makes 4 sandwiches.

Cut cooked carrots in halves or quarters, if large.  Melt 1/2 cup butter in heavy pan; add 1/2 cup brown sugar.  Stir until melted; add carrots and cook until well glazed.

2 tomatoes cut into quarters 1 tbsp extra virgin olive oil Salt & pepper to taste ¾ tsp dried oregano Put all ingredients into a bowl and toss well. Makes 2 servings.

Selection Buy 1 bunch (about 1-1/4 pounds) for 3 servings.  Choose firm, clean, well-shaped, smooth carrots with a bright gold colour.  Tops should be fresh and green. Preparation Remove tops.  Scrape or pare carrots thinly with a knife or scru well with a stiff brush.  Leave whole, dice, cut into slices or strips, or shred. Cooking Cook, covered, in 1 " of boiling, salted water.  Boil gently about 5 minutes for shreds, 10 to 20 minutes for cut pieces and 15 to 20 minutes for whole carrots. Serving Serve hot with a sprinkling of parsley and season with salt, pepper, and butter or margarine, or serve with lemon butter, or with white sauce.  Carrots may be mashed and served hot seasoned with pepper and melted butter or margarine.

Selection Buy one large head (about 3 pounds) for 4 to 6 servings.  The flowerets should be white of cream white, and they should have a fresh green jacket of outer leaves.  The head should be clean, heavy, and compact. Preparation Wash well.  Remove the green stalks.  Leave the head whole or separate into flowerets. Cooking Cook, covered in 1 inch of boiling salted water only until tender when tested with a fork.  Flowerets will require no more than 8 to 15 minutes; a whole head of cauliflower will require 20 to 30 minutes. Serving   Serve hot with butter or margarine or serve with cheese sauce, almond butter, or Hollandaise sauce. To serve raw cauliflower Break into flowerets and serve on a relish plate.  Use as an appetizer with a dunking sauce.  Add to vegetable salads.

For each sandwich, fry 1 tbsp onion in butter until slightly browned. Add 1 tbsp minced cooked ham and stir in 1 slightly beaten egg. Cook slowly until firm and season with salt and pepper.   Serve hot.

3 hard-cooked eggs salt and pepper 1/2 cup finely chopped celery mayonnaise Chop hard-cooked eggs well.  Season with salt and pepper.  Mix with celery and mayonnaise.   Makes 4 sandwiches.

Boil potatoes.  Force through a ricer or mash well.  Season to taste with salt and pepper. Add 1/3 cup of hot milk or potato liquid and 3 tbsp butter, margarine, sour cream, or sour milk for every 5 potatoes.  Beat well until light and fluffy. To keep hot, set over pan of hot water or pile lightly in casserole and place in slow oven 325F.

Quantity : 2 servings Preparation : 10 min Cooking : 10 min 220 calories/serving Ingredients 2 salmon steaks 340 g 1 tbsp olive oil 15 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1/2 mangoes 150 g 1/2 tbsp fresh cilantro, chopped 1 g 1 tbsp gingerroot, grated 14 g 1/4 dried chili peppers 0.1 g 1 tbsp lime juice, freshly squeezed 1/2 lime Before you start The steaks can be cooked using either a broiler in the oven or an outdoor grill. A blender or food processor will be very useful to purée the dip. Method Place the salmon steaks in a glass baking dish. Brush them with the oil and a few drops of the lime juice, then let them marinate 10 min while preparing the barbecue, or preheating the broiler, and preparing the mango dip. Peel the mango, cut the flesh from the pit and add it to a blender. Coarsely chop the fresh cilantro, grate the ginger and mince the chili pepper, then add them to the blender. Pour in the remaining lime juice and pulse the blender until ...

Quantity : 2 servings Preparation : 5 min Cooking : 15 min 110 calories/serving Ingredients 2 zucchini, sliced into 3-4 mm rounds 260 g 1 tbsp Parsley and Garlic Base  15 mL 1 1/2 tbsp olive oil 23 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A mandolin will make slicing the zucchini easier. Method Prepare the zucchini. Slice them into 3-4 mm rounds. Heat the oil in a pan over medium heat. Add the parsley and garlic base. Add the zucchini rounds and cook 5 min uncovered, stirring frequently. Add salt and pepper, cover, and cook on low heat about 8-10 min, or until the zucchini is soft, but still a bit al dente. https://www.soscuisine.com/recipe/sauteed-zucchini

Quantity : 2 servings Preparation : 15 min Cooking : 10 min Standing : 1 h 500 calories/serving Ingredients 5 tbsp rice, long grain 60 g 2 eggs size large 1 carrots, grated 100 g 1 stalk celery, finely diced 70 g 1 green onions/scallions, finely chopped 3/4 cup green kidney / flageolet beans (canned), rinsed and drained 190 mL 4 tsp extra virgin olive oil 20 mL 1 tbsp lemon juice, freshly squeezed 1/2 lemon 200 g salmon, canned 1 cup baby arugula 20 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 1 tbsp fresh cilantro [optional] 2 g Method Cook the rice. Let stand in the refrigerator at least 1 h. Boil the eggs (10 min), cool them down immediately in cold water. Set aside. When ready to serve, prepare the vegetables : grate the carrots, dice the celery, and chop the green onions. Put them in a salad bowl, with the rice, flageolet beans and arugula. Drizzle with the oil and lemon juice. Adjust the seasoning, then toss. Transfer the salad to serving bowls. Cut the ...

Cream of mushroom soup is usually quite high in fat, with about 9 grams per 1 cup (250mL) serving. Stock is the base of this soup, which has a touch of light cream for a bit of richness and only 111 calories and 4 grams of fat per serving. For an even lighter soup, use milk instead of the cream. Portion size 8 servings Credits :Canadian Living Magazine: October 2004 INGREDIENTS 2 teaspoons extra virgin olive oil 1 onion chopped 6 cups sliced white and/or cremini mushrooms (1 lb/500 g) 6 garlic cloves minced 1/2 teaspoon dried thyme 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 cup all-purpose flour 6 cups chicken stock (or vegetable stock) 3 tablespoons lemon juice or wine vinegar 1 cup 5% cream 1 tablespoon finely chopped fresh chives 1 tablespoon finely chopped green onion METHOD In large saucepan, heat oil over medium heat; cook onion, mushrooms, garlic, thyme, salt and pepper, stirring occasionally, until liquid is evaporated, about 8 minutes. Sprinkle with flour...

2/3 cup water 1/8 tsp salt 1 tsp olive oil 2/3 cup couscous 1 tsp butter, unsalted (optional) Pour the water into a saucepan, then bring it to a rolling boil.  Add the salt and oil.  Remove the saucepan from heat then slowly pour in the couscous while stirring gently.  Cover for 2 minutes, until the couscous has swelled and all the water is absorbed.  Add a little more water if the couscous looks too dry.  Butter can also be added, if you wish. Serves 2

1-1/2 cups mashed potatoes 2 tbsp butter or margarine 1 egg 1/2 cup hot milk or cream salt and pepper to taste Combine ingredients, beat well, and place in greased baking dish. Sprinkle with a little paprika and bake in moderate oven 375F until top is lightly browned. Serves 4 to 6.

Basic Tossed Greens This is the simplest of all bowl salads.  Any number of fresh or cooked vegetables may be used.  Choose one or several kinds of the following greens:  lettuce, chicory, romaine, endive, escarole, watercress, green dandelions, or spinach. Add any of the following:  sliced or chopped radishes, onions, celery, green pepper, cucumber, tomato, carrot, snap beans, beets, carrots, peas,cauliflower, etc. Be sure greens are crisp, clean, and dry.  Wash them thoroughly in cold water, then dry by shaking in a towel.  No salad should ever by watery. Break greens into desired size pieces.  Add chopped or sliced vegetables.  Mix in salad dressing using two forks or salad tongs.  Be sure not to break the vegetables.  Serve on lettuce leaves or in individual salad bowls. For a suggestion of garlic or onion, rub bowl before adding ingredients with a freshly cut surface of either.

Scrub potatoes, dry, and rub skins with soft butter or margarine. Bake in preheated very hot oven 450F until tender, 45-60 minutes. Remove from oven, cut slit, and pinch potato until it opens at slit. Serve with butter or margarine, sour cream, or sprinkle with paprika.

Quantity : 2 servings Preparation : 5 min Cooking : 20 min 110 calories/serving Ingredients 7 Brussels sprouts, cut in half or quartered 180 g 1/2 shallots, finely chopped 20 g 3 1/2 tsp butter, unsalted 16 g 2 tbsp pine nuts [optional] 16 g 1/2 cup chicken broth 125 mL 1/2 tbsp marjoram, fresh, chopped 4 g 2 tbsp cream 15% 30 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Prepare the vegetables: cut the sprouts in half (or into quarters, if large) and chop the shallot(s) finely. Melt half the butter in a large pan over medium heat. Add the nuts and sauté until golden, about 3 min, with constant stirring, taking care not to let them burn. Transfer the nuts to a small bowl and set aside. Add the sprouts to the pan and cook 2 min, with stirring, then pour in the broth, cover, and simmer until the sprouts are almost tender, about 7 min. Uncover and simmer until the broth evaporates, about 7 min. In the meantime, melt the remaining butter in a small pan ov...

1 1/2 lb boneless skinless chicken breasts, cut into bite-size pieces  I made a roast chicken a couple of days ago so I had lots of prepared meat to use 5 1/4 cups Progresso® reduced-sodium chicken broth (from two 32-oz cartons)  I made my own broth from the carcass of the roast chicken 2 cups water 1 medium onion, chopped 1 1/2 teaspoons chopped fresh sage leaves 1 1/2 teaspoons chopped fresh thyme leaves  I had no thyme, fresh or dried, so I just started sniffing spices until I found one that I thought would suit the recipe.  Don't laugh.  I used a couple of spoonfuls of foccacia seasoning from Epicure 1 1/4 teaspoons salt 3/4 teaspoon pepper 1 bag (16 oz) frozen mixed vegetables   I used 2 diced potatoes, 2 stalks of celery diced and 1 really large carrot diced as well as 1 cup of frozen peas 3 cups Bisquick Heart Smart® mix   I used regular Bisquick 1 cup buttermilk  I used regular milk ...

. . . one of my favourite vegetables . . .  Selection Buy 1 pound for 3 servings.  Brussels sprouts should resemble firm miniature heads of cabbage.  They should be compact and bright green in colour. Preparation Remove any loose or discoloured leaves.  Cut off a bit of the stem.  Wash thoroughly in cold water. Cooking Cook, covered in 1 inch of boiling salted water only until tender, about 8 to 1 minutes. Serving Serve at once seasoned with pepper and a generous amount of melted butter or margarine or serve with Hollandaise sauce . . . or . . .

1-1/3 cups graham cracker crumbs (16-18 crackers) 1/3 cup soft butter or margarine 3 tbsp sugar Use only crisp crackers.  Roll into fine crumbs on waxed paper or in plastic bag, or crush crumbs in food mill or blender. Combine and mix dry ingredients, then add butter which has been softened to room temperature.  Don't melt the butter; the softened fat mixes more easily and evenly. Blend all ingredients well with pastry blender, blending fork, or your hands. Turn mixture into a 9" pie pan.  Using a flat bottomed glass or custard cup, press firmly, making the bottom slightly thicker than the sides.  Use the back of a tablespoon to pack crumbs firmly into angles of pan and firmly against sides of pan.  Use hands to finish molding crust firmly around rim; make it slightly rounded and at least 1/4" thick for easier cutting and serving of pie. Chill thoroughly before using.  This crust may be baked in preheated moderate oven 350F for ...

Quantity : 4 servings Preparation : 20 min Cooking : 15 min 400calories/serving Ingredients 2 potatoes 400 g 1 1/3 cup green/snap beans 130 g 2 tomatoes 240 g 1/3 curly leaf lettuce 120 g 2 eggs size large 4 anchovy fillets 16 g 200 g tuna, canned 12 black olives 5 tbsp 1/3 cup Classic Vinaigrette  85 mL  (https://www.soscuisine.com/recipe/classic-vinaigrette?gpr=707)  1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Boil or steam the potato(es)(about 15 min), then peel them, and cut into approx. 7 mm slices. Prepare the green beans and boil or steam (about 7-8 min). Let cool down for about 15 min. Boil the egg(s) (10 min), cool down immediately in cold water, and cut into quarters. Slice the tomato(es). Wash the salad leaves. Put all the vegetables in a salad bowl or serving plate. Pour on the classic vinaigrette. Add salt and pepper to taste. Toss. Arrange the anchovy fillets, tuna, olives, salad leaves, and quartered egg(s) on top of th...

Prep 15 m Cook 10 m Ready In 25 m "This cold asparagus dish is tender, tasty and easy to create. The zesty lemon and the salty prosciutto work perfectly together to add wonderful flavor and great presentation to a vegetable that many are cautious to try. I have had people who normally turn their noses up at asparagus thoroughly enjoy this side dish." Ingredients 1 pound fresh asparagus, trimmed 1 (3 ounce) package prosciutto 1 tablespoon lemon juice 1 teaspoon lemon zest Directions Bring a large pot of lightly salted water to a boil. When the water is boiling hard, add the asparagus and cook until tender but still crisp, about 4 minutes. Quickly drain the asparagus and plunge into a bowl of ice water to stop the cooking and maintain the bright green color. Drain again and pat dry with paper towels. Separate the asparagus into 5 small bundles and wrap each one with a slice of prosciutto. Sprinkle each bundle with lemon zest and lemon juice. From https://www.allrecipes...

For 9" pie: 3 egg whites 1/4 tsp salt 6 tbsp sugar 1/2 tsp flavouring (eg. vanilla), optional For 8" pie: 2 egg whites 1/4 tsp salt 4 tbsp sugar 1/4 tsp flavouring, optional Beat the egg whites with salt until frothy.  Whites will whip fluffier if they are at room temperature. Then beat in sugar, 1 tbsp at a time.  Beat until meringue is stiff and glossy.  The meringue is ready for the pie when the sugar has dissolved and the meringue is stiff enough to hold a point, yet still looks moist. Add flavouring, if desired.  Beat only enough to blend. Swirl meringue lightly on pie, sealing to edge of crust to prevent shrinking. Bake in moderate oven 350F for 12-15 minutes, until delicately browned.

Quantity : 4 servings Preparation : 15 min Cooking : 7 h 250 calories/serving Ingredients vegetable oil spray 1 onions, sliced 200 g 3 cloves garlic, minced 2 tbsp olive oil 30 mL 2 tbsp honey 45 g 1/4 cup Dijon mustard 70 g 1 tbsp whole-grain mustard 16 g 1 tbsp tomato paste 18 g 1 tbsp white vinegar 15 mL 1/2 cup water 125 mL 1 sprig rosemary, fresh, chopped 5 g 1 pinch cayenne pepper 0.1 g 1 1/2 chicken breasts, boneless, skinless, cut into 2 cm pieces 460 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Before you start A slow cooker is needed to make this recipe. Method Coat the ceramic cooking pot with cooking spray. Prepare the vegetables: Thinly slice the onion and mince the garlic. Heat half of the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the remaining oil, honey, mustards, tomato paste, vinegar, water, rosemary, and a pinch of Cayenne pepper....

Quantity : 2 servings Preparation : 20 min Cooking : 15 min 290 calories/serving Ingredients 3 tbsp olive oil, plus some extra to drizzle on the fish rolls 45 mL 1 clove garlic, minced 2 tbsp white wine [optional] 30 mL 1/2 cup canned tomatoes (diced) 130 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 2 anchovy fillets, finely chopped 8 g 2 tbsp Italian parsley, fresh, finely chopped 10 g 2 tsp olive paste 10 g 2 sole fillets 300 g Before you start Keep the serving plates warm on the stove while you're preparing the dish. Method Preheat the oven to 205°C/400°F. Heat half of the oil in a saucepan over medium heat. Add the garlic and sauté, with stirring, 1-2 min, until it softens and becomes fragrant. Pour in the wine (optional), bring to a boil and cook until it has reduced by half, about 1-2 min. Add the tomatoes and gently simmer until they have thickened, 5-6 min. Season with a little salt and pepper (anchovies and olive paste are salty). Transfer the sauc...

1 cup sifted enriched flour 1/2 tsp salt 1/3 cup shortening (or lard) 2-3 tbsp ice water Mix and sift flour and salt.  Cut in shortening with a pastry blender.  Sprinkle with cold water.  Gather dough together and press firmly into a ball.  Roll out into a circle 1" larger than pan, all around.  Fit loosely into pan.  Avoid stretching to prevent shrinkage. Let pastry rest a few minutes then fold extra pastry back and under and build up a high fluted edge even with the pan rim. Prick bottom of unfilled shell with fork to keep pastry from puffing up and warping during baking.  Bake in very hot oven 450F until delicately browned, 12-15 minutes.  After 5 minutes of baking look at pastry shell and quickly collapse any bubbles by pricking. Cool pastry shell in the pan on a cake rack away from any draft before adding filling. If filling and pastry are baked together do not prick the crust.  Bake according to re...

Quantity : 4 servings Preparation : 15 min 220calories/serving Ingredients 4 tomatoes, Roma type, deseeded and diced 280 g 2 stalks celery, chopped 140 g 1 shallots, finely chopped 40 g 2 tbsp fresh mint, finely chopped 6 g 3 tbsp Classic Vinaigrette 45 mL 2 cups lentils (canned), rinsed and drained 500 mL 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Dice the tomatoes, discarding the seeds, then put them in a salad bowl. Coarsely chop the celery, finely chop the shallot and mint, then add them to the bowl. Pour the Classic Vinaigrette over the salad. Season with salt and pepper. Rinse and drain the lentils, then add them to the salad. Toss well, adjust the seasoning then serve. Observations The leftover salad is just as good cold, the next day. https://www.soscuisine.com/recipe/lentil-tomato-salad-mint

When I read the ingredients for this salad I nearly didn't make it . . . but I'm the kind of gal who will try anything once. I'm really glad I did.  I used blood oranges. Quantity : 2 servings Preparation : 10 min Standing : 30 min 150 calories/serving Ingredients 2 oranges 360 g 1 green onions/scallions 10 black olives 4 tbsp 1 tbsp extra virgin olive oil 15 mL 1/4 dried chili peppers, minced 0.1 g 1/2 tbsp Italian parsley, fresh, chopped 3 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] Method Peel the oranges with a sharp knife, removing all the white pith from the flesh and saving the juice, if any. Cut the oranges into 7-8 mm rounds. Thinly slice the green onions. Arrange the orange rounds with the onions and olives on a platter. In a small bowl, mix the extra virgin olive oil, reserved orange juice, minced chili pepper, salt, and pepper to taste. Pour over the salad. Allow to stand for at least 30 min before sprinkling with the chopped parsley, ...

Quantity : 4 servings Brining : 30 min Preparation : 10 min  Standing : 10 min 310 calories/serving Ingredients 1/2 red onions, finely chopped 80 g 2 tbsp extra virgin olive oil 30 mL 3 tbsp lemon juice, freshly squeezed 1 lemon 1/2 tsp cayenne pepper 1 g 1/2 tsp ground cumin 1 g 1 pinch salt [optional] 0.2 g ground pepper to taste [optional] 3 cups chickpeas/garbanzo beans (canned) 750 mL 4 tomatoes, Roma type, deseeded and diced 280 g 2 1/2 tbsp fresh mint, finely chopped 8 g Method Finely chop the onion, then put it in a small bowl filled with water and a few drops of vinegar. Let stand for about 30 min at room temperature or overnight in the refrigerator. This makes the raw onion crispier and easier to digest. Pour the olive oil and lemon juice into a salad bowl. Add the spices, salt and pepper. Using a fork, whisk the vinaigrette until it is emulsified. Drain and rinse the chickpeas, then place them in the salad bowl. Dice the tomatoes discarding the seeds, then put the ...

Lightly cooked slices of rhubarb are spooned atop spinach leaves and veiled with a warm sweet-and-sour dressing. Ingredients: 4 stalks rhubarb, cut diagonally into thin slices  1/4 cup sugar  2 tbsp. red wine vinegar  Salt and pepper to taste  16-20 spinach leaves  6 tbsp. vegetable oil Procedure: Place the rhubarb in a wide saucepan. Sprinkle on the sugar and add enough water to cover by 1 inch. Place over high heat and bring to a boil. Cook, uncovered, for exactly 2 minutes. Remove from the heat and pour through a large sieve into a bowl. Return the liquid to the pan. Stir in the vinegar, salt and pepper, and place over high heat. Cook, uncovered, until the mixture is reduced to 1/2 cup. Meanwhile, divide the spinach among 4 salad plates. Arrange the rhubarb over the spinach. When the liquid is reduced, remove the pan from the heat and whisk in the oil. Pour over the salads and serve at once.

1 cup honey 2 tbsp mustard whole cloves Thirty minutes before end of baking time, remove the ham from oven, score fat (cut shallow crisscross gashes), stick with cloves.  Mix honey and mustard and spread over ham.  Return to oven for final 30 minutes.