Green Bean Saltado
- 2 Tbsp canola oil 30 mL
- 8 oz green beans, ends trimmed 250 g (about 1 cup/250 mL)
- 2 medium red onions, cut into strips
- 1 clove garlic, minced
- 1 Tbsp aji amarillo (or mild chili) paste 15 mL
- 2 Tbsp balsamic vinegar 30 mL
- 3 Tbsp low-sodium soy sauce 45 mL
- 2 tsp cumin 10 mL
- 2 tomatoes, seeded, sliced into narrow strips
- 1/2 cup chopped cilantro 125 mL
- 1. In large sauté pan or wok, heat canola oil over medium-high heat. Add green beans and cook 5 minutes.
- 2. Add onion, garlic, paste, vinegar, soy sauce and cumin. Stir to combine.
- 3. Cook 3-5 minutes or until onions are fragrant but still hold their shape.
- 4. Add tomatoes and cook 1-2 minutes. Remove pan from heat and add cilantro. Stir to combine. Serve warm.
4 cups (1 L)
1 cup (250 mL)
|Total Fat||8 g|
|Saturated Fat||0 g|
With its nutrient-packed wild rice, bell peppers, walnuts, and raisins, this dish offers a range of health benefits and a rainbow of colours. The visual appeal and Latin tastes of will impress your friends and family when served at your next holiday fiesta.
Marsala Quinoa Gravy
Here quinoa takes the form of flour and helps produce a gluten-free alternative to most other gravy recipes. Also, using canola oil in place of pan drippings reduces the saturated fat content and makes it a heart-healthier choice.
Roasted Winter Veggies and Tri-Colored Potatoes
Sometimes the simplest dishes are the best and roasted vegetables provide pure comfort that is hard to beat. Here we use tri-colored potatoes with the purple potatoes adding an extra antioxidant punch. Canola oil’s high heat tolerance is a great match for oven roasting.