Download - Inspired.ca

More documents

Recommendations

Info

Baked Eggs with potato, bacon & tomato A hearty family-style dish that keeps portion size and sodium in check; you can cook the potato, bacon and tomato base an hour or two before guests arrive. Prep time: 10 min. Total time: 1 hour Serves: 8 We used just a touch of bacon for a hit of the classic brunch ingredient everyone loves 4 strips Compliments Naturally Smoked Bacon, 50% Less Salt, cut in 1-in. (2.5 cm) pieces 6 Compliments Red Petites Potatoes 1 ⁄2 tsp (2 mL) smoked paprika 1 tbsp (15 mL) olive oil 1 large onion, diced 1 can (796 mL) Compliments Organic Diced Plum Tomatoes 2 roasted red peppers (fresh or jarred), cut in 1-in. (2.5 cm) pieces 1 ⁄2 tsp (2 mL) salt, divided 1 ⁄4 tsp (1 mL) crushed red chili flakes 8 Compliments Organic Large Size Eggs Pepper to taste 1 tbsp (15 mL) fresh Compliments Thyme, leaves only 1. Preheat oven to 375°F (190°C). In a large skillet, cook bacon to render the fat. Meanwhile, poke potatoes with a fork and microwave on HIGH for 1 1 ⁄2 to 2 min. or until partially cooked. Cut into quarters and add to pan with bacon. Season with smoked paprika and cook until potatoes are lightly browned and bacon is crisp, 5 min. Transfer to a paper towel-lined plate, pat dry to remove any excess fat and set aside. 2. Add the olive oil to the same skillet and cook onion until translucent. Stir in tomatoes with their juice, red peppers, 1 ⁄4 tsp (1 mL) salt and chili flakes. Simmer until most of the liquid evaporates, about 15 min. 3. Transfer tomato mixture and bacon and potatoes to a 9 × 13-in. (3 L) baking dish. Mix gently to combine and spread evenly. Use a spoon to make 8 little wells in the vegetable layer. Break an egg into each well. Season with remaining salt and pepper. Bake for 22 to 25 min. on middle or lower rack of oven. Sprinkle with thyme and serve. Per serving ( 1 ⁄8 of the recipe): 190 calories, 10 g protein, 11 g total fat (3.5 g sat. fat), 205 mg cholesterol, 11 g carbohydrates, 2 g fibre, 480 mg sodium everyday organic Choose pantry staples and recipe essentials from Compliments Organic for natural, high-quality ingredients you can feel good about. new $5. $5. 99 99 Stock up on Diced Plum Tomatoes for a smart meal starter. They’re a brilliant base for pasta sauce, stews and salsa. Preservative-free and prewashed, Baby Spinach is perfect for a weeknight salad or dressed up for company. Enjoy year-round summer-fresh flavour with delicious Strawberry Jam. Make the switch to Brown Cane Sugar. It’s a natural substitute in everything from your morning coffee to baked goods. 28 Inspired | spring 2011
Spinach, Pea & ricotta Salad This lovely salad is topped with light ricotta and two types of peas. Mint adds an extra hint of fresh flavour. Prep time: 10 min. Total time: 20 min. Serves: 8 1 ⁄4 cup (60 mL) extra virgin olive oil 1 ⁄4 cup (60 mL) fresh lemon juice (approx. 2 lemons) 1 tbsp (15 mL) Compliments Honey 1 ⁄2 tsp (2 mL) salt Pepper to taste 1 pkg (312 g) Compliments Organic Baby Spinach 1 cup (250 mL) frozen peas, cooked according to package directions and cooled 1 cup (250 mL) sugar snap peas, ends trimmed and cut into thirds 6 leaves fresh Compliments Mint, finely chopped 1 ⁄2 cup (125 mL) light ricotta 1. In a small bowl, use a fork to blend olive oil, lemon juice, honey, salt and pepper until smooth. 2. Place spinach in a large salad bowl. Add both kinds of peas, the mint and lemon juice mixture. Toss well. 3. Use two spoons to shape ricotta into 6 to 8 football-shaped ovals and place them on top of the salad. Serve immediately. Per serving ( 1 ⁄8 of the recipe): 120 calories, 3 g protein, 8 g total fat (1 g sat. fat), 5 mg cholesterol, 11 g carbohydrates, 3 g fibre, 260 mg sodium Tossed with a light lemon dressing, this salad delivers bright citrus flavour inspired.ca 29
Page 1 and 2: compliments of Spring 2011 • insp
Page 3 and 4: welcome this spring is all about ea
Page 5 and 6: spring online Visit us online for s
Page 7 and 8: delightful dressing Craving a cream
Page 9 and 10: new a better slice Pizza night gets
Page 11 and 12: eat local: tomatoes Sobeys has fres
Page 13 and 14: Cortland Spot it Medium to large, r
Page 15 and 16: Try a few slices on our Baked Eggpl
Page 17 and 18: eat well get more with Pancakes’
Page 19 and 20: Go for fresh Garlic and onion This
Page 21 and 22: Compliments Balance Triple Berry Ch
Page 23 and 24: monday less than $4 a person! to fr
Page 25 and 26: wednesday Herb roasted Steak with g
Page 27 and 28: uild a better sandwich We eat them
Page 29: let’s do brunch Sunny baked eggs,
Page 33 and 34: cut out the prep Choose a Celebrati
Page 35 and 36: oh my goodness Mediterranean cuisin
Page 37 and 38: Spiced Cod with Orange & pepper Sal
Page 39 and 40: whole grain goodness Mediterranean
Page 41 and 42: David Smith (below left), Sobeys In
Page 43 and 44: cooking class learn to cook fish Fi
Page 45: oast This method cooks at high heat
Page 48 and 49: oost your AIR MILES ® account toda
Page 50 and 51: Save the recipes from this issue to
Page 52: Great taste that’s guilt free. Wi

Download - Inspired.ca

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?