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May 27: Lemon Tart recipe from "French Taste" by Laura Calder

2 whole eggs plus 4 egg yolks
3/4 C sugar
3/4 C lemon juice (3 lemons)
2/3 C creme fraiche or heavy cream
zest of two lemons optional
1 baked 9 in cookie pastry tart shell

Heat oven to 350. Beat together eggs, yolks and sugar. Whisk in lemon juice. Then whisk in cream. Strain into jub, and stir in lemon zest. Let mixture sit for a few minutes to let bubbles subside. Skim foam off top. Set tart shell on baking sheet in oven and pour in filling. Bake tart until set, but slightly jiggly in centre, about 25 min. The tart will set more as it cools. Serve at cool room temp.

Here is where you'll find the recipes we dish about on Wildrose with our regular food columnists, Cinda Chavich, and Mary Bailey. They alternate on the show every second Tuesday.

This version of classic risotto uses asparagus for flavoring and color, but you might just as well add saut�ed wild mushrooms, roasted peppers or seafood (or all of the above), and vary the herbs you use, depending on your mood. From The Girl Can't Cook by Cinda Chavich (Whitecap Books).

1 pound asparagus 450 g
4 cups (about) canned low-salt chicken broth 1 L
pinch of saffron threads
2 tablespoons butter 25 ml
2 tablespoons extra virgin olive oil 25 ml
1 medium onion, finely chopped 1
1 1/2 cups Arborio rice or medium-grain white rice 375 ml
1/2 cup dry white wine 125 ml
1 teaspoon finely chopped fresh rosemary or mint (optional) 5 ml
1 1/2 cups freshly grated Parmesan cheese 375 ml
freshly ground black pepper
Fresh rosemary sprigs (optional garnish)

Trim the tough ends from the asparagus, discarding the bottom third of each stalk. Cut off asparagus tips and reserve. Cut the stalks into 1/4- to 1/2-inch-long (.5- to 1-cm) pieces. Set aside.
Heat the chicken broth to boiling in a small pot, crumble in the saffron.

In a wide saut� pan, melt the butter with the olive oil over medium heat. Add the onion and saut� until tender but not brown, about 8 minutes. Add the rice and stir for 1 minute, until all of the grains are coated and shiny.

Add the wine and stir until absorbed, about 1 minute. Add a ladle of hot broth (about 1/2 cup/125 ml), along with the chopped rosemary. Simmer until the liquid is absorbed, stirring often. Continue adding broth, 1/2 cup (125 ml) at a time until it's absorbed, and cook, stirring often, for about 10 minutes.  Add the asparagus stalk pieces and continue adding the broth until the rice is almost cooked, about 10-15 minutes longer. The rice should be al dente (still slightly firm and toothsome) and the risotto should be loose and creamy, not gummy or dry.

Add the asparagus tips and continue cooking until the rice is just tender and the mixture is creamy, adding broth as needed and stirring often, for about 5 minutes longer.

Stir in 1 cup (250 ml) of the Parmesan. Season to taste with salt and pepper.
Serve in shallow rimmed bowls, topped with the remaining Parmesan and a grinding of pepper. Garnish with a sprig of rosemary if you have it. Some sliced ripe tomatoes on the side make a nice color contrast. Serves 2 heartily as a main dish, or 4 with other courses.

TIP: For a brilliant green risotto - the perfect spring side dish for grilled salmon - lightly steam half the asparagus stalks (about 1 cup/250 ml) and pur�e in the food processor or blender with 1-2 tablespoons of softened butter. When the risotto is almost finished, stir in the reserved asparagus pur�e. If you have no asparagus, try this same technique with fresh or frozen green peas and fresh mint.

May 12: Mary's Chimichurri recipe
Argentinians like to put a spicy herb sauce called chimichurri on their beef- it's made with lots of parsley, olive oil, chilies and garlic. Very tasty with grilled beef.

Chimichurri Argentinian Steak sauce
This robustly-flavoured, tangy sauce is as ubiquitous as ketchup in Argentina. Amounts are approximate; use a mixture of herbs for a different flavour.
One bunch each flat leaf and curly leafed parsley, stemmed
1 t coarse sea salt
1 c extra-virgin olive oil, approx
6 garlic cloves, peeled and minced
2 jalapenos, seeded and minced
1/4 c red wine vinegar
I sprig oregano, leaves only finely chopped
3 limes, juiced
� lemon juiced
fresh cracked black pepper

Chop the parsley with the salt, a T of the lime juice, and a bit of the oil until you have a smooth paste. Combine the garlic, jalapeno and vinegar in a bowl. Stir in parsley mixture, add oregano and the rest of the juice. Whisk in oil and continue whisking until the mixture is fully emulsified, adding more oil if necessary. Season. Set aside at room temperature to allow the flavors to marry.

Serve with grilled pork tenderloin or chops, or grilled bison or beef.

Use the food processor to whirl up this easy coating for your favorite fish fillets and you'll be dining in no time. You can even use the food processor for the simple salsa. From The Guy Can't Cook, by Cinda Chavich (Whitecap).

1 cup (250 ml) blue corn chips (or substitute regular yellow corn chips)
1/4  teaspoon (1 ml) cumin
1/4 teaspoon (1 ml) chipotle  chile powder or smoked paprika
2 tablespoons (25 ml) flour
4-6 boneless and skinless white fish fillets, cut into fingers or strips (I'm partial to pickerel but sole works well)
1/4 cup (50 ml) canola oil for frying

1 clove garlic, peeled
1 jalapeno pepper, seeds removed and quartered
2 tablespoons  (25 ml) chopped cilantro
2 ripe roma tomatoes, seeded and chopped
1/4 cup (50 ml) chopped white onion
1 tablespoon (15 ml) lime juice

warm corn tortillas
shredded romaine lettuce

Whirl the chips in the food processor until ground to fine crumbs. Add the cumin, chili powder and flour, and pulse to combine. Place the coating on a plate.
Roll the fish in the corn chip crumbs. Set aside on a plate.
Heat the oil in a nonstick saut� pan over high heat and when the oil is very hot, add the fish. Cook quickly, 2 minutes per side, until the fish is crisp. Use tongs to turn the fish to keep the coating intact. Set the cooked fish on a paper-towel-lined plate and place in a warm oven.
Meanwhile, rinse out the food processor and dry with a paper towel. Place the garlic and jalapeno in the processor and pulse until finely minced. Add the cilantro, and pulse to combine. Add the tomatoes, chopped onion and lime juice and whirl for a second or two to combine. Place the salsa in a bowl and set aside to allow flavors to meld (you can make this in advance and refrigerate it).
To serve, break the fried fish into chunks and wrap up in warm corn tortillas with salsa and shredded lettuce (or cabbage slaw, see recipe below). Serves 4.

The tacos I ate in Scottsdale were served open face, with a pile of simple cabbage slaw. This is my version.

2 cups finely shredded green cabbage
4 radishes, quartered and thinly sliced
1 green onion, minced
1 tablespoon chopped cilantro
� teaspoon sea salt
juice of one small lime (about 1 teaspoon)

In a bowl, combine the cabbage, radish, green onion and cilantro. Add the salt and lime juice and toss to combine well. Set aside at room temperature for 15 minutes while you fry the fish (the salt and lime will slightly wilt the slaw.) Pile slaw and salsa on corn tortillas, then top with fried fish and guacamole. Roll and eat.

Apr 21: Barbecued Hamburgers From "The Guy Can't Cook' by Cinda Chavich (Whitecap).

1 lb (450 g) freshly ground beef, coarse to medium grind (not too lean - ask the butcher to grind chuck or sirloin)
salt and freshly ground black pepper
2 cloves garlic, minced in the garlic press
1 Tbsp (15 mL) olive oil

large whole grain buns
Typical (and not so typical) toppings:
Sliced artisan cheese (aged cheddar, Brie, blue cheese, Gruyere, etc.)
Heirloom tomatoes
caramelized onions
Butter lettuce, shredded romaine, watercress, arugula
Mayonnaise (flavored with basil pesto, roasted garlic, grainy mustard or horseradish)
Sliced cucumbers, avocado, grilled bell peppers, etc.
Crispy double-smoked bacon, grilled capicollo or prosciutto ham
Spicy cowboy ketchup, salsa, red pepper spread, mango chutney

Season the ground beef with salt and pepper, add the garlic, and form into four or five patties. Don't compress the meat too much, and try to create patties of an even thickness, not too fat in the middle-they'll shrink and get thicker in the centre as they cook anyway. Brush each burger lightly with olive oil.
Heat the grill over medium high heat and brush the racks lightly with oil. Grill the burgers on both sides until well done, about 5 to 7 minutes per side, until an instant read thermometer inserted into the centre of the patty reads 160�F (71�C). Ground meat should always be cooked to well done since any contamination on the outside of the meat (which is destroyed when you sear a steak) gets mixed into the middle when you grind the meat.
Serve burgers immediately on toasted whole grain buns with toppings.


This is a pretty dessert - like a lemon meringue pie but with a pale pink filling. Use young strawberry rhubarb stalks that are red all the way through  - or include some fresh chopped strawberries in the filling - for the best colour. From High Plains: the joy of Alberta cuisine by Cinda Chavich.


3/4 cup butter 175 ml
2 cups flour 500 ml
3 tablespoons sugar 45 ml

4 cups rhubarb 1 L
1 cup granulated sugar 250 ml
1/2 cup brown sugar 125 ml
1/2 cup cream or milk 125 ml
1/4 teaspoon salt 1 ml
4 egg yolks
1/4 cup flour 50 ml
juice and minced rind of 1 lemon

4 egg whites
1/2 cup sugar 125 ml
pinch of cream of tartar

1. Combine base ingredients in a food processor and pulse until crumbly or cut butter into flour and sugar using a pastry blender. Press into bottom and up sides of a greased 10-inch tart pan with removable base. Bake crust at 350�F for 12 minutes. Cool.
2. Mix ingredients for filling and pour into tart shell. Place tart on a cookie sheet to catch spills and bake for another 45 minutes at 350�F. Cool.
3. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, a tablespoon at a time, until meringue is stiff and glossy. Spoon evenly over rhubarb, sealing to the edges of the crust to prevent shrinking. Using the back of a spoon, make decorative spikes and swirls in the meringue.
4. Return tart to oven for 10 minutes, until meringue is golden brown. Let cool thoroughly before cutting but do not refrigerate or the meringue will weep. Serves 6-8.

March 13: Cinda's stew and sausage recipes

This is a rich and spicy chicken stew with Cajun roots and a family favourite. Perfect for ski trips, cycling trips or just dinner at home with rice, egg noodles or mashed potatoes on the side. From The Girl Can't Cook by Cinda Chavich (Whitecap).

Seasoning mix:
2 teaspoons salt 10 ml
2 teaspoons garlic powder 10 ml
1 teaspoon cayenne pepper 15 ml

2 pounds boneless, skinless chicken thighs 1 kg
1/2 cup all-purpose flour 75 ml
2 tablespoons canola oil 25 ml
1 medium onion, chopped 1
1 stalk celery, chopped 1
2 cloves garlic, minced 2
1 red or yellow bell pepper, slivered 1
1 jalapeno pepper, seeded and minced 1
1 cup canned tomatoes, pur�ed until smooth (or tomato sauce) 250 ml
1/2 bottle (12 oz./341 ml) dark beer (rest for the cook)
1/4 cup chicken stock 50 ml
2 teaspoons Worcestershire sauce 10 ml
1 teaspoon dried marjoram 5 ml
1 bay leaf 1
freshly ground black pepper to taste

In a small bowl, combine thesalt, garlic powder and cayenne pepper. Rub the chicken all over with 2 teaspoons (10 ml) of the spice mixture and let stand at room temperature for 30 minutes.
In a plastic bag, combine the flour with 2 teaspoons of the spice mixture and shake the chicken pieces in the spiced flour to coat. Reserve any excess spiced flour.
In a saut� pan with a lid, heat oil over medium-high heat. Cook the chicken for 5-10 minutes or until browned on all sides. Remove the chicken from the pan.

Reduce the heat to medium. Add the reserved spiced flour to the accumulated fat and oil in the pan. Add and extra teaspoon or two (5-10 ml) of canola oil, if necessary, to create a smooth, creamy paste. Cook, stirring constantly, for 10 minutes until the paste is dark brown, the color of peanut butter.

Add the onion, celery, garlic, bell pepper and jalapeno to the pan, and saut� for 5 minutes. Stir in the remaining spice mixture, tomato pur�e, beer, chicken stock, Worcestershire, marjoram and bay leaf. Bring to a boil.

Return the browned chicken to the pan and reduce the heat to low. Cover and simmer for 45 minutes, or until the chicken is cooked through, adding more stock if the stew seems too thick. Season to taste with pepper. Serves 4-6.

This is one of my favorite ways to cook the classic spicy or fennel-scented mild Italian sausages they make at Spolumbo's Deli in Calgary. With the condiments braised in Big Rock Traditional Ale or Wild Rose IPA, it's a real 100-mile dish. From High Plains: The Joy of Alberta Cuisine by Cinda Chavich (Fifth House).

6 good quality fresh sausages (like Spolumbo's mild Italian or chicken apple) 6
6 crusty panini buns 6
2 red peppers, slivered 2
1/4 cup good quality virgin olive oil 40 ml
2 large sweet red or white onions, sliced 2
1 clove garlic, minced 1
1 tablespoon brown sugar 15 ml
1/2 cup dark beer 125 ml
Salt and freshly ground black pepper to taste

1. Cut the peppers lengthwise, remove the stems and seeds, and slice into long slivers. Cut the onions in halve and slice thinly.
2. In a large saute pan, heat the olive oil over medium heat and cook the onions and peppers slowly until they are golden and caramelized. This will take at least 30 minutes. Stir in the minced garlic, sugar and beer, and simmer until most of the liquid is gone and the onions and peppers form a thick, jammy mass. Season with salt and pepper and set aside.
3. Grill the sausages over medium heat for 10 minutes, until nicely browned and cooked through. Pile some of the caramelized pepper and onion mixture on each bun and fill each with a grilled sausage. Serves 6.

Feb 27: Cinda's pot roast recipe

A Mexican-style pot roast, perfect to serve with rice, roasted potatoes and salad, or rolled up in tortillas with rice, cheese, salsa and avocado.

1 3-pound beef pot roast (blade, brisket, chuck, etc.)
salt and black pepper
2-3 tablespoons canola oil
2 onions, chopped
1 dried ancho chile, soaked in warm water to rehydrate
3 cloves garlic, chopped
1 chipotle chili in adobo sauce
1 small tin tomato paste
1/3 cup brown sugar
1 teaspoon dried oregano,
1 teaspoon ground cumin
� teaspoon cinnamon
1 1/2 cups beef stock or beer
1 tablespoon Worcestershire sauce

Trim excess fat from the roast and season on all sides with salt and freshly ground black pepper.
Dust the roast on all sides with flour to lightly coat.
In a heavy Dutch oven (or pressure cooker), heat the canola oil over medium-high heat and brown the roast on all sides. Remove and set aside.

Add the onions and garlic to the pot, reduce heat to medium and cook for 5 minutes, until softened and starting to brown.
Soak the ancho chili in hot water for 5 minutes to soften then remove the stem and seeds and discard.
In a blender, combine the ancho, garlic, chipotle chili, tomato paste, sugar, oregano, cumin, cinnamon, stock or beer, and Worcesershire, and blend until smooth.

Pour over the onions in the pan, stirring up any browned bits and bring to a boil. Return the browned roast to the pan along with any accumulated juices.
Cover and cook in a preheated 325�F oven for 2-3 hours, adding more broth or water if necessary. Alternately, pressure cook for 60-90 minutes, until the beef is very tender. Continue cooking until the meat is almost falling apart, and easy to slice or shred.
Remove roast from pan and set aside. Skim excess fat from the braising liquid and boil to reduce and thicken. Pour the sauce over the roast to serve.

Serves 6-8.

Feb 13: Cinda's chocolate truffle recipe

Buy some of those pretty miniature foil cups and some funky boxes (hear-shaped tins or colourful cardboard Chinese food containers with little wire handles) and a sappy card and you're set. From The Girl Can't Cook by Cinda Chavich.

1/4 cup granulated sugar 50 ml
zest of 1 orange
1 cup shelled hazelnuts, toasted  and skins removed
250 ml
12 ounces good-quality bittersweet chocolate (Callebaur, Valrhona, etc.) 325 g
1/2 cup unsalted butter 125 ml
3 tablespoons orange-flavored liqueur or brandy (like Cointreau or Grand Marnier) 45 ml
1/4 cup Dutch-process cocoa powder 50 ml
� cup icing sugar 50 ml

Toast the hazelnuts for 10 minutes in a hot oven, then wrap in a clean dish towel and rub to remove the bitter skins. Return to the oven and repeat if necessary, until most of the skin has been removed.

In the food processor, combine the sugar and orange zest and process until finely minced. Add the hazelnuts and pulse until the nuts are finely ground.

Chop the chocolate and put it in a small glass bowl with the butter. Microwave on medium power for 1 minute, stir, then continue to microwave, a minute at a time, stirring until the chocolate is melted. Add to the food processor along with the liqueur and whirl to combine. Put the truffle mixture into a bowl, cover and refrigerate until firm.

Place the cocoa in a shallow bowl. Scoop out the chocolate mixture and roll into small balls. Use about  2-3 teaspoons (10-15 ml) for each truffle. Combine cocoa and icing sugar and Roll truffles in cocoa mixture to coat on all sides. Set each one in a foil cup. Refrigerate or freeze. Makes 50 or 60 truffles.

Jan 30: Mary's Superbowl Sunday recipes
Sun-dried Tomato Chipotle Mayo

All measurements are approx
1 c low far mayo
1/4 c sun-dried tomatoes in oil, well-drained and chopped fine
1 teaspoon tomato paste
1 chipotle pepper ( use canned in adobo but don't use the adobe sauce)
small-squeeze lemon juice
Mix the sun-dried tomato, tomato paste, chipotle and lemon juice until smooth.
Fold in the mayo
Slather on burgers.
Makes enough for about 4-6 burgers.
Keeps for one week, covered in the refrigerator
Smoky-spicy Rosemary Nuts
4 T butter or canola oil
2 c pecan halves or whole almonds
2 T brown sugar
2 T roughly chopped rosemary leaves
2 t smoked paprika
1 t chili powder
1 shake green or red hot sauce
sea salt and freshly cracked black pepper to taste

Heat butter or oil in a over medium heat. Add nuts and cook, swirling skillet constantly, until nuts are toasted, about 5 minutes.
Add the rest of the ingredients and stir until pecans are evenly coated.
Continue cooking pecans, stirring constantly, until fragrant, 1-2 minutes.
Transfer pecans to a parchment paper-lined baking sheet, spread into a single layer, and cool, stirring occasionally.
Keeps 2-4 weeks at room temp.

Jan 29: Community Natural Foods- Organics on a Budget

  • Buy fruits and vegetables that are in season; they are less expensive.
  • Buy items in bulk rather than prepackaged.
  • Develop a menu and grocery list for the week; that way you only buy what you need so nothing will go to waste.
  • Go vegetarian one day a week.
  • Consider making items such as baking from scratch.
  • Look for in store specials and search out coupons.
  • Be flexible and buy what is on sale.
  • Buy private label brands which tend to be the same quality for a lesser price.
  • Buy cheaper cuts of meat and use your crock pot.
  • Buy extra items in season and freeze or preserve for later use.
Oatmeal Raisin Cookie

1/2 cup soft butter
1 1/4 cups sugar
2 eggs
6 tbsp. molasses
1 3/4 cups SIFTED white or wheat flour
1 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 cup raisins
2 cups rolled oats

Blend butter and sugar together. Add eggs and molasses. Sift together flour, soda, salt and cinnamon. Mix dry ingredients into wet. Add raisins and oatmeal last. Blend. Drop rounded teaspoonfuls about 2" apart onto lightly greased baking sheet. Bake at 350F for about 6-10 minutes until lightly browned. Watch cookies carefully while baking because they tend to burn easily.

Warm Spinach Salad with Quinoa and Tomatoes
Extra virgin olive oil
1 clove garlic, minced
2 cups cooked quinoa
1 cup washed organic baby spinach leaves per person
2 cups organic grape tomatoes or
or regular tomatoes chopped.
4 green onions, sliced
Sea salt and fresh ground pepper, to taste
1/8 tsp. of nutmeg
1/4 tsp. dried basil or
1/4 cup fresh basil
Juice from half a lemon

Cooking Instructions
Gently heat a large pan. Pour in some extra virgin olive oil. Add the garlic; stir and warm the oil for a minute. Add the cooked quinoa and heat through. Add the baby spinach leaves, tomatoes and green onions. Season with sea salt and fresh ground pepper. Sprinkle with nutmeg and herbs. Stir. Sprinkle with lemon juice and stir. When the spinach begins to wilt remove from heat.

Spicy Curried Carrot Soup
2 tbsp. vegetable oil
1 small onion, chopped
2 lbs carrot, peeled, cut into 2" pieces
3/4 lbs (2 medium) golden delicious apples, peeled, cored, and coarsely chopped
2 cans (14 1/2 ounces each) vegetable broth
1 1/2 cups water
2 tsp. curry powder
2 tsp. grated fresh ginger
1 tsp. salt
1/8 tsp. coarsely ground black pepper

Cooking Instructions
In 4-quart saucepan, heat oil over medium heat. Add onion and cook until tender and golden, about 10 minutes. Stir in carrots, apples, broth, water, curry powder, fresh ginger, salt, and pepper; bring to a boil over high heat. Reduce heat to low; cover and simmer, stirring often, until it is very tender, 20 to 25 minutes.
Spoon one-third of carrot mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Return puree to saucepan. Heat through over medium heat, stirring occasionally (do not boil).
Makes about 8 cups

Jan 23: Cinda's recipes for Robbie Burns day


Based on the traditional recipes served at Robbie Burns suppers. If you have leftover roast chicken, omit the chicken thighs and add the chopped cooked chicken anytime during the cooking process.

1 pound leeks, white and pale green parts only
3 tablespoons butter
3 skinless chicken thighs (about 1 pound)
8 cups chicken stock
1 bay leaf
� teaspoon dried thyme
� cup long grain white rice (or pearl barley)
� cup pitted prunes, finely chopped
salt and pepper to taste

Cut the leeks in half lengthwise and rinse under running water, being careful to remove any sand and grit hidden between the layers. Slice the leeks into �-inch slices.
In a soup pot, heat the butter and sweat the leeks, covered, over medium low heat for 10 minutes. Add the chicken, stock, bay leaf, thyme, rice and prunes and bring to a boil over high heat. Cover, reduce heat to low and simmer for about 45-60 minutes, until the leeks and chicken are very tender.
Remove the chicken pieces, discard the bones and shred the meat. Return the chicken to the soup. Season to taste with salt and pepper and serve. Serves 6.

6 medium yellow-fleshed potatoes, cubed
4 cups chicken broth
3 slices double smoked bacon, slivered
4 cups sliced leeks, white and pale green part only
�-1/2 cup heavy cream (or evaporated milk)
salt and pepper to taste

In a saucepan, combine the potatoes and broth. Bring to a boil, cover and simmer for 20 minutes.
In a saut� pan, cook the bacon until brown and remove.
Clean the leeks well under running water to remove grit. Slice and rinse again. Drain. In the bacon fat in the pan, saut� the sliced leeks for 10 minutes, until tender.
Add the fried leeks and bacon to the soup. Mash the potatoes, if desired, to slightly thicken the mixture (or puree in a blender for a smoother soup). Add the cream or milk and heat through. Season to taste with salt and pepper. Serves 4-6.

Jan 16: Cinda's money saving recipes


This is a spicy, exotic soup with a difference - the bright orange yams give it a vibrant colour and rich, creamy texture, while the crunchy peanut butter adds a unique but subtle flavour. Serve this healthy soup with bread for a full meal. From the Best Pressure Cooker Recipes by Cinda Chavich.

2 tablespoons olive oil 25 mL
1 large onion, chopped 1
4 cloves garlic, minced 4
1 red or green bell pepper, chopped 1
1 pound chicken breast, boneless and skinless, chopped (or leftover cooked chicken) 450 g
1 tablespoon grated fresh ginger 15 mL
2 teaspoons sweet paprika 10 mL
1 teaspoon Asian chili paste (or � teaspoon/2 mL cayenne) 5 mL
4 cups chicken stock 1 L
1 cup tomato juice 250 mL
1 medium, orange-fleshed sweet potato, peeled and cubed 1
1 medium white baking potato, peeled and cubed 1
1 cup corn kernels 250 mL
1 teaspoon salt 5 mL
1/3 cup crunchy peanut butter 80 mL
2 green onions, finely chopped, for garnish 2

1. In the pressure cooker, heat the oil over medium heat and add the onion, garlic and pepper. Saute together for about 10 minutes, until tender, then add the chicken, ginger and paprika. Saute for 5 minutes longer, then stir in the chili paste, stock, tomato juice, sweet potato, potato, corn and salt.
2. Lock the lid in place and bring the cooker up to high pressure over medium high heat. Reduce the heat to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and let the pressure drop naturally. Alternately, partially cover and simmer for 45 minutes, until vegetables are tender.
3. Remove the lid and stir in the peanut butter. Serve immediately, topped with green onions for garnish. Serves 6-8.

This is a wickedly decadent version of an old favourite that definitely puts the cheese front and centre, using three cheeses including a strong flavored aged cheddar.  For more speed but less intense cheese flavor use a pre-shredded cheese blend or, for an assertive version, include old cheeses or even blue cheese I the mix. You can reduce fat marginally by using evaporated milk in place of the cream or all milk, but it won't make this high-fat dish much more virtuous. Serve sparingly. From The Girl Can't Cook by Cinda Chavich.

1 pound macaroni or penne, cooked according to package  500 g

1/4 cup butter 50 ml
1/3 cup flour 75 ml
2 cups 1% or 2% milk 500 ml
1 cup cream or half-and-half 250 ml
salt and white pepper
few drops of Tabasco sauce
1 pound finely shredded sharp aged cheddar cheese 450 g
1/2 pound shredded mozzarella 225 g
1/2 cup freshly grated Parmesan 125 ml

1. Cook the pasta in lots of boiling salted water for about 8 minutes. It should be slightly undercooked. Drain.
2. To make the sauce, melt the butter in a saucepan over medium heat until it's bubbly but not brown. Add the flour and stir, cooking it together for 1 minute to cook the flour.
3. Using a whisk, slowly add the milk, whisking as you go to make sure there are no lumps. Just add a little milk at a time. Add the cream in the same manner. Bring to a boil, stirring constantly. Continue to whisk until the sauce is smooth and thick, about 5 minutes. Season with salt and white pepper, and a shot or two of Tabasco sauce.
4. Combine the cheeses.  Reduce the heat under the cream sauce to low and add two-thirds of the cheese, reserving the rest for topping. Stir with a spoon just until the cheese is melted. Add the well-drained pasta and stir to combine.
5. Pour the macaroni and cheese into a shallow 9X13-inch baking pan. Sprinkle the remaining cheese evenly over top of the baking dish. Place in a preheated 350�F oven and bake for about 30 minutes, until nice and bubbly. Serves 6-8.

TIP: If you tend to live on this stuff, you might want to throw in something healthy once in awhile - think cooked veggies like spinach, onions and roasted peppers or leftover cooked broccoli, frozen peas and green onions. Or you can layer your mac and cheese with fresh sliced tomatoes, salsa or tuna fish.
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