SUPPER IN A HURRY
Healthy and tasty meals now that school’s back
Back to school season is in full swing. Whether you have schoolaged children or not, it never hurts to get a delicious and healthy dinner on the table fast. Here are some of our favourite recipes:
Our Lentil and Mixed Vegetable Couscous Salad is a speedy dish that’s easy to make — couscous is “cooked” by simply soaking in boiling water, and the rest of the ingredients require minimal preparation.
This salad will also keep for several days — perfect for bagged lunches.
Pork often gets a bad rap for being too dry — the secret is not to overcook it.
In our Fast Fry Pork Lo Mein,
ONE POT SPAGHETTI Heat oil in a Dutch oven over medium heat. Add beef, onion and garlic. Cook, stirring to break up beef, until browned. Drain off pork chops are seared for just three minutes per side, then simmered briefly with colourful vegetables in soy sauce flavoured with garlic, ginger and sesame oil, for tender and juicy pork.
With our One Pot Spaghetti, not only do you save time cooking, you’ll save time on dishes, too. This modern take on spaghetti Bolognese cooks the pasta right in the sauce — the starch from the pasta helps to thicken it.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Calgary Herald’s food section. Look for our From Our Roots cookbook in stores and online. For tips on cooking, food safety or household matters, call 1-877-420-9090 toll-free, email email@example.com or chat with us live online at ATCOBlueFlameKitchen.com. excess fat. Stir in next six ingredients (broth through pepper). Bring to a boil. Add spaghetti. Reduce heat and simmer, stirring frequently, until spaghetti is tender, about 12-15 minutes. Serve with Parmesan cheese. Serves 4-6 FAST FRY PORK LO MEIN
1 cup (250 mL) water ¾ tsp (4 mL) salt ¾ cup (180 mL) couscous 1 can (19 oz/540 mL) lentils,
rinsed and drained ½ cup (125 mL) crumbled feta
cheese 0.3 cup (80 mL) golden raisins 1/4 cup (60 mL) slivered almonds 1 tsp (5 mL) grated lemon peel 3 tbsp (45 mL) fresh lemon juice 2 tbsp (30 mL) olive oil 3 cups (750 mL) diced
English cucumber 1 cup (250 mL)
shredded carrots ½ cup (125 mL) finely
chopped onion 1/4 cup (60 mL) chopped fresh parsley pkg. (5 oz/142 g) baby spinach