Fried rice

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn
a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture;
working quickly, swirl egg until egg sets against wok; when egg puffs,
flip egg and cook other side briefly; remove from wok, and chop into
small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots,
peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for
3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold
in; stir-fry for 1 minute more; serve.

8. Set out additional soy sauce on the table, if desired.

Ramen

1.

Slice and fry the pork or chicken in a frypan with 1 clove of

chopped garlic, soy sauce and sesame oil. Put into a bowl and reserve.

2.

In the pot of boiling water, cook the ramen noodles for 5min then
strain.

3.

In a stockpot or large saucepan, place the chicken stock, 4 pieces

of halved garlic cloves, soy sauce, worsterchire, ginger, five spice and
chilli powder together and bring to boil. Reduce to simmer for 5 min.
Taste the stock and adjust to your liking. If it is too salty add some
sugar, add more soy if you prefer it saltier.

4.

Divide the noodles into 4 soup bowls. Arrange the pork on top of
the noodles, along with the spinach, half egg, and 1tbsp corn kernels
each.

5.

Bring the stock to boil once again, then take it off and divide the
stock in the soup bowls.

6.

Sprinkly the nori shavings (1/4 sheet each), spring onions and
sesame on top of each soup bowl. Allow the spinach to slightly wilt
before serving.

Butter
chicken

1. Preheat oven to 375 degrees F (190 degrees C). put rice in rice
cooker
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir
in onion and garlic, and cook slowly until the onion caramelizes to
a dark brown, about 15 minutes.
\

3. Meanwhile melt the remaining butter in a saucepan over mediumhigh heat along with the tomato sauce, heavy cream, salt, cayenne
pepper, and garam masala. Bring to a simmer, then reduce heat to
medium-low; cover, and simmer for 30 minutes, stirring
occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with
vegetable oil until coated, then season with tandoori masala and
spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center,
about 12 minutes. Once done, add the chicken to the sauce and
simmer for 5 minutes before serving.

Omelet

1.

First, prepare the filling. A basic rule of thumb is that you need
one quarter to one third cup of filling for every two eggs. If you are using a
filling that needs to be cooked such as apples, mushrooms, onions,
peppers, leeks quickly saut in a small frying pan with 1 teaspoon of the
butter. If you are making a cheese omelette, either slice the cheese thinly or
grate it finely and put aside.

2.

Crack the eggs into a small mixing bowl. Stir gently with a fork
until well-beaten. Add the milk or water, salt and pepper, and any herbs, and
set aside.

3.

Heat a 6- to 8-inch omelette pan over high heat until very hot
(approximately 30 seconds). Add the butter, making sure it coats the bottom
of the pan. As soon as the butter stops bubbling and sizzling (and before it
starts to brown), slowly pour in the egg mixture.

4.

Tilt the pan to spread the egg mixture evenly. Let eggs firm up a
little, and after about ten seconds shake the pan a bit and use a spatula to
gently direct the mixture away from the sides and into the middle. Allow the
remaining liquid to then flow into the space left at the sides of the pan.

5.

Continue to cook for another minute or so until the egg mixture

holds together. While the middle is still a little runny, add the filling. Put in
sauted vegetables or fruit first, near the center, then sprinkle any cheese
on top.

6.

Tilt the pan to one side and use the spatula to fold approximately
one third of the omelette over the middle. Shake the pan gently to slide the
omelette to the edge of the pan.

7.

Holding the pan above the serving plate, tip it so the omelette
rolls off, folding itself onto the plate. The two edges will be tucked
underneath.

8.

Fresh herbs such as parsley, basil, rosemary, dill, tarragon,

cilantro or chives
Smoked salmon and scallions
Yukon Gold potatoes and roasted peppers (for a "peasant omelette")
Morel mushrooms
Ratatouille
Asparagus

Sandwich

2 cups (500 mL) cut-up cooked chicken

1/2 cup Hellmann's 1/2 the Fat mayonnaise-type
dressing
1/3 cup (75 mL) thinly sliced celery
1/3 cup (75 mL) cut-up apple or grapes
DIRECTIONS
Combine all ingredients in medium bowl. Serve on your favorite bread
or in lettuce cups.

See nutrition information for sodium content

All-In-One
Nutrition
Squares

Step 1
Preheat oven to 350F (180C).
Step 2
Beat egg whites, buttermilk and melted Becel Original
margarine in medium bowl with wire whisk until blended; set
aside. Combine remaining ingredients in large bowl. Stir
buttermilk mixture into flour mixture until well combined.
Turn into lightly greased 13 x 9-inch (3.5 L) baking pan,
smoothing the top.
Step 3
Bake 15 minutes or until a toothpick inserted in centre
comes out clean.

Step 4
Cool completely on wire rack. Cut into squares to serve.
Store refrigerated in an airtight container