(ARA) – Family and friends gathered ’round the dinner table, with a sumptuous feast (prepared by you) set before them – does anything say “holidays” more than that? What guests often don’t realize are the hours of prep and, perhaps, stress the host endured to achieve this festive celebration. You, however, don’t have to be one of those crazed hosts.

With the holidays quickly approaching, you can make a stress-free holiday meal with some handy tips from celebrity chef and expert entertainer Cat Cora, the first and only female Iron Chef on Food Network’s Iron Chef America.

“When it comes to holiday entertaining, planning ahead and having the right tools and equipment help prevent poor performance and high stress levels,” Cora says. Here are her tips for stress-free holiday entertaining:

* Start out with the best tools and equipment you can afford. If you’ve been thinking about replacing your old, energy inefficient refrigerator with something better, more convenient and worthy of your skills, the holiday season is a great time to do so.

“A good refrigerator, with the right features, can make meal organization and prep much easier,” Cora says. For example, refrigerators like LG’s four-door model offer lots of storage room with nearly 28 cubic feet of capacity, including double freezer drawers – the top drawer for items you access the most and bottom drawer for larger items or longer-term storage. The freezer drawers automatically open and close at the touch of a button, so it’s like having an extra hand in the kitchen.

* Take advantage of the convenience of the microwave, some of which now feature a warming lamp, to help keep dishes hot until mealtime.

* Shop early and stock up on perishables weeks before your holiday event. Chop veggies and prepare hors d’oeuvres a day before, and take advantage of the great fresh desserts available at your local grocery store or bakery.

* Clean as you go – it makes a big difference and you can enjoy your meal even more knowing a sink full of dishes doesn’t await you when you’re done. New dishwashers with steam technology now offer cycles that allow you to thoroughly yet gently clean fragile items such as fine china and stemware.

* Enlist friends to come over an hour or two before the party to help set up the drinks, appetizers and a children’s table complete with crayons, puzzles and games.

* You don’t have to bust your budget in order to host a memorable event. If a full-blown four course dinner is beyond your budget, consider a single-course affair such as a cheese tasting, dessert party or appetizer buffet.

* Mix up serving pieces. Instead of the traditional bowls and plates, try unusual presentations like serving dessert in a martini glass, appetizers in a shot glass or serve the meat course on a cutting board.

* Edible & functional garnishes are a great way to add color and verve to any dish. Items like orange or lemon wedges, radish roses, slivers of carrot, toasted nuts or grated chocolate work well as quick, attractive garnishes.

* “Never forget to be original,” Cora says. “While we all love traditional holiday fare, get creative with a couple special dishes that will add flare to your dinner party.”

Try this creative recipe from Kristine Snyder, of Maui, Hawaii, chosen as “America’s Top Amateur Chef” at LG’s “Taste of Something Better” cooking competition judged by Cora. Snyder will represent the United States in LG’s 2009 Global “Life Tastes Good” championship in Bangkok, Thailand, in November.

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp (Serves four)

Soy-Glazed Mahi Mahi with Cilantro Butter Shrimp

Ingredients:
3 tablespoons soy sauce
2 tablespoons sesame oil
4 tablespoons minced fresh ginger, divided
1 tablespoon plus 2 teaspoons minced garlic, divided
1/2 teaspoon crushed red pepper flakes, divided
4 6-ounce Mahi Mahi fillets (or other mild white fish), about 1 inch thick
3 ounces spicy Portuguese sausage (linguica), thinly sliced and quartered
3/4 cup clam juice
1/4 cup low salt chicken broth
3 tablespoons rice vinegar
1 tablespoon Thai sweet chili sauce
3/4 cup packed fresh cilantro
6 tablespoons cold butter
1 tablespoon fresh lime juice
1/2 teaspoon grated lime zest
12 large shrimp, peeled and deveined, tail on
2 cups chopped watercress
12 grape or cherry tomatoes, halved

Directions:
Combine the soy sauce, sesame oil, two tablespoons ginger, one tablespoon
garlic, and 1/4 teaspoon red pepper flakes in a 1-gallon, sealable plastic bag. Add fish and sausage to marinade, turning to coat, and refrigerate for one half hour.

Combine clam juice, broth, vinegar and sweet chili sauce in a small saucepan. Boil over medium-high heat until reduced to 1/2 cup, about 10 minutes. Set aside.

Puree cilantro, butter, remaining two tablespoons ginger, remaining two teaspoons garlic, lime juice, zest and remaining 1/4 teaspoon red pepper flakes in a food processor. Reserve two tablespoons for shrimp and set remainder aside.

Preheat oven to 450 degrees. Remove fish and sausage from marinade, scraping off excess, and place in a spray-coated baking dish. Bake eight to 10 minutes until just cooked through.

Meanwhile, to finish sauce, reheat broth mixture over medium heat and gradually whisk in cilantro butter until blended and slightly thickened. Melt reserved cilantro butter in a large nonstick skillet over medium heat and saute shrimp until opaque, about one and a half minutes per side. To serve, divide watercress onto four warmed plates and top with fish. Drizzle sauce over the fish and top with shrimp. Garnish with tomatoes.

Courtesy of ARAcontent

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Citrus Chicken Stir Fry Wraps

(NC)—Busy training schedules need not lose out to healthy meals with this portable rice wrap. Packed with the essentials – energy enhancing carbohydrates, fibre and protein – athletes can rest assured they are receiving the necessary nutrients for optimal performance.

2 cups trimmed, cut into small pieces, broccoli (may use frozen) 500 mL

1 lb boneless, skinless chicken breast, cut into strips 500 g

1 tbsp cornstarch 15 mL

1 tbsp canola oil 15 mL

6 green onions, cut into 1-inch (2.5 cm) pieces 6

2 cloves garlic, minced 2

1/4 cup hoisin sauce 50 mL

1/4 cup water 50 mL

1 orange, peeled and cut into segments 1

1 cup cooked, U.S. long grain brown rice 250 mL

4 10-inch (25 cm) flax seed whole grain wraps 4

8 sprigs, fresh cilantro 8

In a small glass bowl, microwave broccoli until tender crisp, about 3 minutes. (If using frozen, thaw by placing broccoli in a colander and running it under hot tap water for about 30 seconds). Drain.

In a small bowl, toss chicken with cornstarch until coated. In a large skillet, heat oil over medium-high heat. Brown chicken on all sides, about 3 minutes. Transfer to a plate. In the same skillet, add green onion, garlic, hoisin, water, oranges and broccoli. Cook until onions soften and sauce thickens slightly, about 2 minutes. Add chicken back to skillet and remove from heat.

To assemble: divide rice over the middle third of each wrap. Arrange chicken mixture over top and place cilantro over each. Fold in sides and roll to enclose the filling. Can be served warm, room temperature or cold.

Makes 4 servings.

PER SERVING: about 430 cal, 34 g pro, 9 g total fat (1 g sat fat), 49 g carb, 6 g fibre, 65 mg chol, 520 mg sodium. %RDI: iron 15%, calcium 6%, vit A 20%, vit C 70%

Source: www.riceinfo.com

- News Canada

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Thick avocado slices take the lead in a main-course salad that also features grilled beef strips.

(ARA) – The days when salads were strictly a side dish to something more important — they’re so over. A big, bountiful salad deserves to be the center of attention.

Whether you’re on a special diet or just looking to eat in an interesting, healthful way, there’s no reason to settle for boring combos. A well-made salad should deliver a lively interplay of flavors and textures. What’s more, the salad needs to be substantial enough that you don’t get hungry an hour later. On both scores, ingredients such as avocados, nuts and hard-cooked eggs qualify as great salad builders. Each contributes a distinctive flavor and texture, while satisfying hunger pangs for hours.

Take “Avocado Beef Salad with Asian Dressing,” for instance. Thick avocado slices take the lead in a main-course salad that also features grilled beef strips — all presented on a bed of greens and dressed with a brightly flavored Asian dressing.

This inspired combination not only delights the eye and appetite, but equals a well-balanced meal. The beef provides protein, of course, but many people don’t realize that avocados supply nearly 20 vitamins and minerals. In addition, these rich-tasting fruits contain “good fats” — the monounsaturated and polyunsaturated kinds that are considered good substitutes for foods high in saturated fat. Also worth noting: Avocados can help the body absorb higher levels of fat-soluble nutrients, such as beta-carotene, that might be found in other salad ingredients.

You may think that a salad with exotic flair, like this one, is hard to shop for. Not true! The beef, greens and dressing ingredients are easy to find — and Hass avocados are always in season because they grow year-round in Mexico’s rich volcanic soil, with just the right mix of rain and warm sun.

Buy avocados from Mexico ripe for immediate use, or firm for salad making later in the week. Firm avocados will ripen to perfection when held at room temperature for one to three days. When soft to the touch, they’re ready for the big salad toss.

Avocado Beef Salad with Asian Dressing

8 ounce flank or round steak, grilled
3 cups mixed salad greens
1 1/2 cups thinly sliced red bell pepper
1/2 cup thinly sliced scallions (green onions)
3/4 cup snow peas
1/2 cup chopped cilantro
2/3 cup bottled or homemade Asian salad dressing (recipe below), divided
1 fully ripened avocado from Mexico, halved, pitted, peeled and diced

Slice steak thinly across the grain; set aside. In large bowl, combine salad greens, red pepper, scallions, snow peas, cilantro and 1/2 cup salad dressing; toss gently. Place on four serving dishes, dividing equally. Top with sliced steak and avocado, drizzle with remaining dressing. Garnish with cilantro or parsley leaves, if desired.

Asian Salad Dressing: In measuring cup, whisk together 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 tablespoon soy sauce, 2 teaspoons grated fresh ginger (or 1/2 teaspoon powdered ginger), 2 teaspoons sugar and 1 teaspoon toasted sesame oil until well combined. Makes about 2/3 cup.

Serves 4.

For more information and great recipes, visit www.theamazingavocado.com.

Courtesy of ARAcontent

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Asian Honey-Tea Grilled Prawns

Spark up the coals and break out your tongs, it’s grilling season. While traditional barbeque continues to be a summertime favorite, the latest Weber GrillWatch survey reports that more than 39 percent of grill owners are firing up more meat substitutes, vegetables and leaner meats in an effort to eat healthier.

No matter what you’re grilling, you can sweeten it up with pure honey, the secret ingredient to a tasty meal. Not only does pure honey enhance the flavor of marinades and sauces, but it is also naturally locks in moisture to keep grilled food juicy.

At your next cookout, think beyond traditional favorites and experiment with tofu, Portobello mushrooms and seafood dressed up with a simple honey glaze or fiery chipotle marinade to add delicious flavor.

For additional grilling recipes and tips, visit www.honey.com, or to find locally produced or specialty honey, visit www.honeylocator.com.

Spicy Grilled Tofu

Ingredients:

1 14-ounce package. extra-firm tofu, drained and cut lengthwise into eight slices
1/2 cup fresh lime juice
1/3 cup honey
1/4 cup soy sauce
2 teaspoons chili paste with garlic
3 cloves garlic, minced (about 1 tablespoon)
1/4 teaspoon ground black pepper

Directions:

Place the tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 20 minutes, pressing down occasionally with your hands to squeeze out water.

Arrange tofu in single layer in 13-by-9-inch glass baking dish. Whisk together lime juice, honey, soy sauce, chili paste, garlic and pepper in small bowl. Pour over tofu, coating each slice. Cover tightly with plastic wrap and chill four hours, or overnight.

Spray grill rack or pan with nonstick cooking spray. Heat grill or grill pan to medium heat. Remove tofu slices from baking dish, reserving marinade. Grill tofu slices three to four minutes on each side, or until browned and crisp on the outside. Return tofu to baking dish and toss with reserved marinade. Serve immediately.

Grilled Portobello Mushroom Salad with Greens, Honey Vinaigrette and Roquefort

Makes four servings.

Ingredients:

1/3 cup honey
1/4 cup balsamic vinegar
3 tablespoons soy sauce
2 cloves garlic, coarsely chopped
1/3 cup olive oil
4 (3 to 4-inch) Portobello mushrooms, cleaned with stems removed
1/4 cup bacon, chopped (or one ounce cooked bacon bits)
8 cups mixed baby greens

Honey vinaigrette (recipe follows)
1/2 cup crumbled Roquefort or blue cheese
Snipped chives, for garnish

Directions:

Make marinade: In electric blender, blend honey, vinegar, soy sauce, garlic and 1/4 cup oil until smooth; set aside. Brush mushrooms on both sides with 1 1/2 tablespoons oil. Place on indoor grill or in preheated nonstick skillet over medium-high heat. Cook about five minutes, turning occasionally, just until tender. Transfer to non-reactive container, gill sides up. Pour marinade over mushrooms; cover and refrigerate two to four hours, basting with marinade occasionally.

If using raw bacon, saute bacon until lightly browned. Remove to paper towels to drain; set aside. Remove mushrooms from marinade, then reheat one to two minutes on indoor or outdoor grill, turning once. In large bowl, toss greens with 1/3 cup (or to taste) honey vinaigrette. Divide greens equally among four individual serving plates. Halve mushrooms. Prop one half on the other on each salad. Divide cheese and cooked bacon bits among the salads. Sprinkle with chives.

Honey Vinaigrette

Makes four servings.

Ingredients:

2 tablespoons honey
1/2 tablespoon. champagne or white wine vinegar
1 tablespoon. shallot, finely chopped
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons olive oil

Directions:

Whisk together honey and next four ingredients; whisk in oil.

Asian Honey-Tea Grilled Prawns

Makes four servings.

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
Salt, to taste
2 green onions, thinly sliced
1 cup brewed double-strength orange spice tea, cooled
1/4 cup honey
1/4 cup rice vinegar
1/4 cup soy sauce
1 tablespoon fresh ginger, peeled and finely chopped
1/2 teaspoon ground black pepper

Directions:

In plastic bag, combine marinade ingredients (everything but the shrimp, salt and onions). Remove 1/2 cup marinade; set aside for dipping sauce. Add shrimp to marinade in bag, turning to coat. Close bag securely and marinate in refrigerator 30 minutes or up to 12 hours.

Remove shrimp from marinade; discard marinade. Thread shrimp onto eight skewers, dividing evenly. Grill over medium coals four to six minutes or until shrimp turn pink and are just firm to the touch, turning once. Season with salt, as desired.

Meanwhile, prepare dipping sauce by placing reserved 1/2 cup marinade in small saucepan. Bring to a boil over medium-high heat. Boil three to five minutes or until slightly reduced. Stir in green onions.

Courtesy of ARAcontent

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What Type to Buy

Most people would be surprised to learn that there are actually quite a few different types of the cooking wok available. The carbon steel wok is the best, because it is so durable and able to stand up to years of wear and tear. There is also the option of a flat or round bottom for a cooking wok, and if you are cooking with a western electric range then your best option is going to be a flat bottom.

This is because round bottom woks can reflect heat back onto the element which will result in damaging it.

Size

Size is another important aspect to consider when looking for a cooking wok. Woks come in a variety of sizes and the size of wok that you should choose will mainly depend on the type of stove that you have and the amount of food that you are planning to prepare. Restaurants often use woks that are several feet long, whereas the average homeowner will only require a smaller sized wok.

Taking Care of Your Wok

Once you have found your cooking wok, it is important to take proper care of it. You should season your wok before using it for the first time and this helps by removing the preservative oil manufacturers place on the wok to prevent it from rusting. You should also clean the wok immediately after each use as this will keep it clean and prevent it from corroding.

To clean a carbon steel wok you should rinse the wok in hot water, gently lift off or scrub away food particles with a nonmetallic scrubber. Rinse the wok, and then dry the interior and exterior with paper towels. To finish drying the wok you want to place it over medium heat and then wipe the interior of the wok with a small amount of vegetable oil because this will help keep it from rusting.

A good wok when properly taken care of can last you for years and years, so it will be well worth it for you to take the time after each meal and clean and rinse your cooking wok out properly.

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Gyoza

There are literally thousands of great Japanese food recipes, which are not only popular in their originating country of Japan but worldwide. There are a few Japanese food recipes in particular which are especially notable, yakitori and gyoza.

Yakitori

This is definitely one of the most popular Japanese food recipes in the world. It is grilled chicken speared on sticks. One of the most unique features of this dish is that all different parts of the chicken are used to prepare it. This includes the thighs, skin, and liver.

There are various recipes for yakitori that you can follow. One of the most popular which is prepared using chicken thighs without the bone and skin, Japanese leek, soya sauce, mirin, sugar, honey or maple syrup, and small wooden spears.

The preparation of this dish is quite simple. First you mix together the soya sauce, sugar, honey or maple syrup, mirin and water, and then heat this mixture up until it is homogenous. Then, you  cut the chicken thighs into large pieces, put them into the sauce you have prepared, and let stand to marinate.

Finally, you cut the leek into pieces, spear three or four pieces of chicken and some leek onto each wooden stick, and then grill them until cooked.

Gyoza

This is another of the most favored of Japanese food recipes. Although it is originally a Chinese dish, it has become incredibly popular across Japan and is now considered as a food staple in both countries. You need to make the dough and the filling for the gyoza, and then make and fry the gyoza.  The filling can contain a number of things – we recommend that you visit About.com for more on Gyoza fillings.

To do this you need to put some of the filling onto a piece of dough, moisten the edge of the dough with water, close the gyoza, and then put the gyoza on the table. You only need to fry it until the bottom is a bit brownish, and then keep the heat high and wait until all the water has vaporized. Remove the gyoza from the heat and serve with dipping sauce.

There are many other popular authentic Japanese food recipes that you can prepare as well, but one of the most important things to remember when cooking any Japanese food recipes is that you need to take time and put care into the preparation of your food. The Japanese take their food very seriously and give a lot of respect to food as it is a large part of their culture, and you should do the same.

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If you have been enjoying Tom Yum Het soup in your favorite Thai restaurant why not try it at home– it is so fast and easy. You can omit the noodles and serve it over cooked rice in bowls or add diced cooked chicken, shrimp or tofu.Preparation Time: 5 minutes

Cooking Time: 8 minutes

2 cups reduced sodium chicken broth 500 mL

8 oz sliced fresh Mushrooms (white, oyster, or crimini) 250 g

1/2 tsp finely grated lime rind 2 mL

3 tbsp fresh lime juice 45 mL

2 tbsp fish sauce 25 mL

1/2 tsp Asian chili paste 2 mL

1 oz rice vermicelli noodles, broken in pieces (about 1cup/500 mL) 30 g

2 green onions, thinly sliced 2

In medium saucepan bring broth to boil, add mushrooms, lime rind and juice, fish sauce and Asian chili paste. Cover and cook over medium heat 5 minutes or until mushrooms are tender. Stir in rice noodles and bring to boil for 1- 3 minutes or according to package directions. Serve in bowls garnished with green onions.

Makes 2 servings

Variations: Omit noodles and spoon over cooked jasmine rice in bowls. For a main course add diced cooked chicken, medium tofu or small shrimp with noodles.

For more delicious recipe ideas visit Mushrooms Canada at www.mushrooms.ca.

Credit: www.newscanada.com

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The humble dumpling. In Western-style cuisine it is a simple staple, a source of carbohydrates and great comfort food. Done Chinese style, it is a work of culinary art. Jiao Zi (or Gow Gee, in the Mandarin dialect) is a concoction made of dough stuffed with meat and/or vegetables. It is often served as part of dim sum. Proper preparation takes a bit of time and effort. But the results, when done correctly, are well worth it.

Ingredients

Wrap:

4 cups white flour
1-1 1/2 cups water
1 tsp salt

You’ll want to acquire the correct type of Chinese flour, whether you use rice flour or wheat flour. Ordinary Western-style wheat flour has a very different consistency when prepared.

Chill the water to just above freezing and dissolve the salt into 2 cups of it. Blend thoroughly and add the extra 1/2 cup only if the dough isn’t completely wetted. Knead well and ensure that the result is firm. If needed, sprinkle in a bit more flour. Then chill the dough.

Filling:

1 lb lean ground meat
1 tbsp soy sauce
1 tsp brandy
1 tsp sesame oil
1 tsp salt
1 tsp black pepper
1 tsp white pepper

Combine all the ingredients, then stir. Don’t overdo it in order to avoid making the meat mushy.

Bring out the chilled dough and separate a piece into two parts. Flatten each section until they’re about 1/8 inch thick. Layer the meat mixture onto one then cover with the other. Crimp the edges until the result looks something like a white fortune cookie crumpled around the rim. Repeat until you’ve used up all the dough and meat.

The raw dumpling can be boiled or fried, as desired.

To boil, use a pot large enough to cover the dumplings with a couple of inches of water. Bring the water to a boil, then layer the Jiao Zi along the bottom of the pot. Stir gently to prevent them sticking together. Continue heating until the mixture boils again. Add a cup of cold water and allow to come to a boil again, then remove from heat.

To fry, simply line a wok with a layer of sesame oil and bring to a high heat. Then toss in the dumplings. Remember that woks cook very quickly. You’ll need to keep the dumplings moving in order to get them evenly cooked on both sides. It’s particularly important to ensure that the meat inside is well done.

Serve

The results are often dipped into a sauce of equal amounts of black vinegar and soy. Jiao Zi is a component of a traditional dim sum cart and are often served during the Chinese New Year’s celebration. As a symbol of wealth they bring good fortune in the coming year, but these are delicious anytime.

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Peking Duck is by far the most well-known recipe hailing from the royal courts of China. For hundreds of years prior to the 20th century the finest chefs in the land would train for years to prepare this delicacy. They knew their lives depended on doing it right. While the stakes may be lower today, with proper care the results achieved can be the equal of those royal dinners.

Ingredients

Meat:

1 3-lb duck
4 cups water
1 slice ginger
1 scallion
2 tbsp honey
1/2 tbsp white vinegar
1/2 tbsp sherry

Side:

10 Mandarin Pancakes
Hoisin sauce
scallions

The duck used in historic recipes was a small, black mallard raised in Nanjing. But long tradition has also used the species that gives the recipe its name: Peking Duck (Anas platyrhynchos domestica).

The key to good Peking duck is the elaborate preparation that takes place before cooking. The bird should be thoroughly plucked and cleaned. Then it must be wiped, preferably with a bit of gin and hung to dry. Let the air flow through the bird for several hours. Keep the mouth open, a small cardboard tube works well.

Fill a large pan with water and bring it to a boil. Add in the ginger and scallions, followed by the honey, vinegar and sherry. Put the duck into a metal collander and suspend it over the boiling water with one hand. With the other, ladle the duck with the soupy mixture for about ten minutes. Then, hang the duck up to dry again.

Preheat the oven to 350F/177C.

Prepare a pan for the oven by filling it with water to 2 inches deep. Place the pan in the bottom of the hot oven and immediately put the duck onto a rack above. Roast for half an hour, during which the pan catches the drippings and adds moisture. Turn over and cook for another half an hour. Turn the bird over one more time and roast for a final ten minutes.

Warm the Mandarin pancakes during the final period and set the scallions and Hoisin sauce on the table.

The skin should be crispy and the meat well done. Peking Duck should be served hot out of the oven and sliced in front of the diner. Bring the duck directly to the table. There, use a knife to slice off very thin layers from the breast.

The meat is then sprinkled with scallions and wrapped in a warm pancake. The result is dipped in Hoisin sauce and eaten. Be alert in order to catch diners who swoon from tasting this delicious dish.

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Fried rice is practically a staple at many oriental food places, particularly Americanized Chinese restaurants and buffets. In a world of picky eaters where oriental food holds many mysteries, fried rice is relatively safe because you can readily see what is in it. The fact that it is delicious is the reason why many people strive to create their own fried rice recipe.

There is really no one in particular fried rice recipe that you should follow. In fact, each time you make it, you will come up with something totally new. The basis of the recipe starts with leftover rice you have in your refrigerator and then adding other ingredients that you might have on hand. However, there are a few basic things you should be aware of that pertains to any fried rice recipe you may try to create.

The Basics of the Fried Rice Recipe

The secret to a great fried rice recipe starts with the rice that you use. Whatever you do, do not use freshly cooked rice as it will not create the fluffy, separated rice that you would expect. Instead, use leftover rice you might have on hand in the fridge or if you must cook rice for the fried rice recipe, spoon the cooked rice onto a dish and spread it out so it can cool and dry out a bit. You will end up with a fried much pile if you try to use freshly cooked rice that is still moist and steamy.

Other fried rice recipe ingredients all depends on what you have on hand in the refrigerator. Do you have any leftover carrot and pea medley from meatloaf night or perhaps steamed broccoli or corn? These are great additions to fried rice but you must remember to drain any juices or pat down vegetables to absorb any excess moisture. Leftover ham, bacon, chicken, pork or even beef are also delightful additions that must be cut up into bite size pieces for your recipe.

In terms of seasonings and condiments, you have a broad hand and can incorporate anything you want such as soy sauce, oyster sauce or even fish sauce. Each type of sauce you could use has a different salt content and flavor so you will want to choose which one would best complement the other ingredients you have.

Some thinly sliced celery, green onion, green or red bell peppers and even hot peppers are additional ingredients that you can add to make your fried rice recipe really pop. In some cultures, fresh herbs are often chopped up and added at the last minute to any fried rice recipe preparation and include sweet basil, lemongrass or even cilantro. Use these fresh herbs sparingly as they are more potent than dried herbs and can potentially “take over” the flavor of the rice.

Cooking your Fried Rice

Your wok is the most important tool you need in order to create an awesome fried rice dish. You must have the temperature on high and keep it on high as you cook, so that means no multi-tasking in the kitchen when cooking your fried rice recipe! When the wok is hot, add a thin layer of oil such as olive oil or even sesame oil. Some people will use a combination of olive oil and sesame oil as the sesame oil is rather strong and too much can overpower a dish.

Expect the oil to pop on the hot surface as it forms a non-stick coating which will prevent your rice and ingredients from clumping together. Add the freshly sliced ingredients you have on hand and stir constantly for about 30 seconds before you add in the rice and leftovers. When you add the rice, break up the clumps for easier cooking and then add the sauce you have on hand. Just a few minutes before serving, add any fresh herbs you may have and stir. Turn off the heat and prepare to enjoy your own homemade fried rice recipe.

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Often, Friday night is the one evening when everyone in the family is home for dinner. Many families – feeling the need to make the most of their time together – are adapting the Lenten tradition of “Fish Fridays” for quick, healthy meals that the whole family can enjoy.

Health and child development experts agree that the act of sitting down together for a meal is an important bonding experience for families. Frequent family meals are related to better nutritional intake and a lower risk of unhealthy weight control practices and substance abuse, according to a University of Minnesota survey published in the August 2004 “Archives of Pediatrics & Adolescent Medicine.” An article in the April 2006 Journal of the American Dietetic Association supported those findings, stating that the family meal is – “potential public health measure for improving dietary quality, reducing overweight, and improving education and social outcomes.”

With renewed emphasis on dining together, many parents are seeking meal ideas that combine convenience, comfort and healthy qualities. It is not surprising that fish is becoming a popular choice. In fact, in the 2005 Dietary Guidelines and new Food Pyramid, the U.S. government prominently features recommendations for Americans to consume two servings of fish or seafood every week to maintain a healthy diet. The proteins, vitamins and fatty acids found in fish and seafood contribute to improved cardiovascular and neurological health.

“Fish fits well with our modern lifestyles,” says Judson Reis, a seafood expert with Gorton’s. “It’s quick and easy to prepare, complements a variety of flavors and cuisines and is recognized as being an essential part of a healthy diet.”

Many of today’s parents were among the first generation to fall in love with fish sticks during an era when Fish Fridays were an important Lenten observance, Reis points out. “For these parents, fish is not only a healthy food, but a comfort food as well. They’ve come to enjoy incorporating fish into their diets in a variety of ways that appeal to both them and their children.”

Frozen seafood options have evolved since the early success of fish sticks. Today, you can find grilled salmon, beer battered fillets, shrimp scampi and fish fillets in real potato breading in your supermarket freezer aisle. Many, like Gorton’s products, emphasize the most healthful aspects of fish, including its high nutritional value and absence of trans fats.

Adding to seafood’s appeal is the growing popularity of shrimp which is quickly becoming a Fish Friday favorite. Products like Gorton’s Shrimp Temptations in Scampi or Lemon Butter sauces make it easy to prepare America’s favorite shellfish along with another American staple, pasta. Consumer demand for shrimp has surpassed tuna as the most frequently eaten seafood in the United States, according to the National Fisheries Institute. More than 50 percent of all frozen seafood purchases consists of shrimp.

“Whether you choose a creative preparation for fish sticks, like fish stick fajitas, or go with a classic flavor like Scampi Shrimp Temptations, seafood is a versatile, easy solution to Friday dinner dilemmas,” says Reis.

Here are two recipes from Gorton’s library of great ways to serve fish. You’ll find more recipes at www.Gortons.com.

Fish Stick Fajitas

Ingredients:

18 fish sticks (Gorton’s Crunchy Golden Fish Sticks)
1 large onion, sliced
1 large green bell pepper, sliced
1 large red pepper, sliced
1 large orange or yellow pepper, sliced
1 teaspoon minced garlic
2 tablespoons cooking oil
1 packet fajita dry seasoning mix
9 flour tortillas
shredded cheese
salsa
sour cream
guacamole

Preparation:

Cook fish sticks according to package directions. While the sticks are cooking, heat oil in a skillet. Add garlic, onions and peppers. Stir and cook five to seven minutes until the vegetables are tender. Stir in seasoning mix. Place one or two cooked fish sticks in the middle of a tortilla, top with vegetable mixture, cheese and salsa, sour cream and guacamole to taste, if desired.

Preparation time: 15 minutes. Cooking time: 20 minutes. Serves: 6.

Teriyaki Fillet Stir Fry

Ingredients:

1 box Gorton’s Grilled Fillets (any flavor)
3 cups cooked rice
2 tablespoons vegetable oil
2 large Spanish onions
1 medium red pepper
1 cup carrots
1/2 pound fresh mushrooms
3 stalks celery
1 bunch scallions
1 8-ounce can bamboo shoots
3 tablespoons water
1/4 cup light soy sauce
1/2 cup strong hot chicken bullion
3 cups raw spinach leaves

Preparation:

Cook rice according to the directions on the package. Slice onions, red pepper, carrots, mushrooms and celery thinly. Cut scallions in 1 1/2 inch lengths. Drain bamboo shoots. Wash and dry spinach, and discard stems. Heat oil in wok or an electric skillet. Stir fry all vegetables except spinach for three minutes. Add water, soy sauce, bullion and Grilled Fillets. Cover and let simmer for 10 minutes. Add spinach leaves and cook for three more minutes. Cut fillets into bite sized pieces, place vegetables and fish on rice and serve.

Preparation time: 10 minutes. Cooking time: 30 minutes. Servings: four

Courtesy of ARAcontent

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Serve this colourful low fat soup for lunch or as a first course for a dinner party.Preparation Time: 12 minutes

Cooking Time: 15 minutes

4 cups chicken broth 1 L

1/2 lb small fresh mushrooms, thinly sliced 250 g

1 medium carrot, thinly sliced diagonally 1

1 large leek (white part only) sliced (about 2 cups/500 mL) 2

2 tsp minced fresh gingerroot 10 mL

2 tbsp soya sauce (optional) 25 mL

Bring chicken broth to boil. Add mushrooms, carrot, leeks, red pepper and gingerroot; bring to boil. Cover and lower heat to simmer for about 8 minutes or until vegetables are tender. Taste and add soya sauce if desired.

Makes 6 servings

More great mushroom recipes are available online at www.mushrooms.ca.

Credit: www.newscanada.com

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Serve this very easy side dish with grilled chicken, fish, lamb or spinach vegetarian dishes or as part of an Asian menu.Preparation Time: 10 minutes Cooking Time: 8 minutes

2 tbsp soya sauce 25 mL

1 tbsp each oyster sauce and honey 15 mL

1/4-1/2 tsp hot red pepper flakes 1-2 mL

1 tbsp sesame seeds 15 mL

2 tbsp vegetable oil 25 mL

1 1/2 lb fresh, medium white and cremini mushroom caps 750 g

Garnish: sliced green onions (optional)

In a small bowl or measuring cup, combine the soya sauce, oyster sauce, honey and red pepper flakes; set aside.

Heat a large wok or skillet over medium high heat; add the sesame seeds and cook, stirring constantly, for 1-3 minutes or until golden brown. Remove to a plate and set aside.

Add the oil to the wok and heat over medium high heat until hot. Add the mushrooms and stir-fry for 1-2 minutes or until starting to brown. Stir in soya sauce mixture and sesame seeds; stir-fry for 2-3 minutes or until mushrooms are well coated and just tender. Serve sprinkled with green onions if desired.

Makes 6 servings.

More great mushroom recipes are available online at www.mushrooms.ca.Credit: www.newscanada.com

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