Happy St. Pa­trick's Day !

Stanstead Journal - - FRONT PAGE -

(NC) Many Cana­di­ans are al­ready a third of the way to din­ner when they have easy-to-cook sta­ples ready in the pantry. Think of your meal in three parts: veg­gie, pro­tein, and grain. Once you have one com­po­nent, you only need to pick the other two. This recipe from Minute Rice uses just three main in­gre­di­ents, takes ten min­utes to pre­pare, and can be on the ta­ble in just over a half-hour. One plus one plus one and you're done. Now, that's a week­day win.

Lemon Rice with Crispy Salmon


2 pouches (125 g each) Minute Rice Jas­mine Rice 3/4 cup (175 m ) frozen peas, thawed 1/4 cup (60 m ) sliced green onion 2 tbsp (30 m ) lemon juice 4 skin-on salmon fil­lets (5 to 6 oz/140 to 170 g each) 1/2 tsp (2 m ) salt 1/4 tsp (1 m ) pep­per 2 tbsp (30 m ) canola oil emon wedges


Step 1: Cook rice ac­cord­ing to pack­age di­rec­tions. Add peas dur­ing the last minute of cook­ing; stir in half of the green onion, and lemon juice.

Step 2: Mean­while, us­ing a sharp knife, score skin side of salmon, slic­ing 1/2-inch (1 cm) across and about 1/4-inch (5 mm) deep; sea­son all over with salt and pep­per.

Step 3: In large, heavy-bot­tom skil­let, heat oil over medium-high heat; cook salmon skin side down for about 5 min­utes or un­til skin is golden brown and crispy. Turn over; cook for 2 or 3 min­utes or un­til fish is just cooked through and flakes eas­ily with a fork. Serve with rice and lemon wedges. Sprin­kle with re­main­ing green onion. For sim­ple 1+1+1 meal ideas and in­spi­ra­tion, visit Third­ofthe­way. ca or share your #week­day­win on so­cial me­dia to in­spire oth­ers.

Power green smoothie

(NC) This smoothie is chock-full of green good­ness. Pineap­ple and pear bal­ance the leafy greens mak­ing this a go-to smoothie at any time. En­joy one serv­ing for break­fast and pack the re­main­ing serv­ing for a mid-morn­ing snack.

Serv­ings: 2 Prep Time: 5 min. / Cook Time: 5 min. To­tal Time: 10 min.


1 cup (250 m ) kale, washed, leaves pulled off, stalks dis­carded ((about 3 large stems) 1 cup (250 m ) spinach, washed, stems trimmed 1/2 An­jou or Bartlett pear, washed, peel on and diced 1 medium ba­nana, peeled & quar­tered 1 1/2 cup (375 m ) frozen or fresh pineap­ple, chopped 1 tbsp (15 m ) ground chia seeds 1 tbsp (15 m ) ground flaxseed 1 tbsp (15 m ) maple syrup 2 tbsp (30 m ) al­mond but­ter 1 cup (250 m ) Al­mond Breeze anilla al­mond bev­er­age


Put all the in­gre­di­ents into a blender cup and blend un­til smooth. Ad­just for taste. Add more pineap­ple for acid­ity or more maple syrup for more sweet­ness. Serve cold im­me­di­ately.

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