A Fast and Hearty Breakfast Treat with Crisp, Egg-dipped Multigrain Bread


1/4 cup orange juice
2 eggs
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
4 slices multigrain bread


1/2 cup extra orange juice
2 tablespoons strawberry jam


  1. In shallow dish, whisk together orange juice, eggs and cinnamon. Set aside.
  2. In frying pan, melt half the butter over moderate heat.
  3. Dip bread slices into egg mixture, turning to thoroughly soak both sides.
  4. Add bread to pan in batches, adding more butter as needed, and fry until golden brown, about 1 minute per side. Place on heated serving plates.
  5. In small saucepan, combine extra orange juice and jam. Heat, stirring until jam is melted. Drizzle as desired over french toast.

Makes 2 servings.

Source: Family Circle magazine


French Twist of Paella


Olive oil spray
1 cup sliced onion
2 cups sliced leeks (whites only)
3 teaspoons minced garlic
2 tomatoes, cut into eighths
2 tsp olive oil
1/2 cup Valencia-style rice
1/4 tsp saffron
1-1/2cups fat-free, low-sodium chicken broth
salt and freshly ground black pepper
1 cup frozen petite peas
3/4 pound peeled large shrimp
1/4 cup chopped fresh tarragon


  1. Heat a large nonstick skillet over medium-high heat and spray with olive oil spray. Add the onion, leeks, garlic and tomatoes and sauté over medium heat 5 minutes.
  2. Push the vegetables to the side and add the olive oil to the cleared area of the skillet. Stir in the rice for 2 minutes.
  3. Sprinkle on the saffron and then add the broth. Stir well and bring to a boil and draw in all vegetables. Lower heat and simmer, covered, 10 minutes.
  4. Add salt and pepper to taste. Stir in the peas and shrimp. Simmer 2 minutes more, stirring the shrimp to cook on all sides.
  5. The paella is ready when the broth has been absorbed and the rice is cooked.
  6. Taste for seasoning and add more salt and pepper, if needed. Sprinkle tarragon on top before serving.

Makes 2 servings.

Source: Linda Gassenheimer

Peruvian-style Shrimp Chowder


20 uncooked large shrimp
4 tablespoons olive oil
4 red onions, chopped
6 cloves garlic, very finely chopped
5 tomatoes, skinned, seeded, and grated
6 tablespoons Panca Chili Paste
3 sprigs fresh oregano
1 corncob, sliced into 3/4-inch slices
6 oz squash, cut into 1/2-inch cubes
5 oz fava (broad) beans
4 potatoes, cut in half
1/2 cup white long-grain rice
4 cabbage leaves
40 uncooked shrimp, peeled and deveined with tails detached
4 oz queso fresco, cut into 1/2-inch cubes
1 cup whole (full-fat) milk
2 teaspoons ground oregano
salt and pepper


4 poached eggs
8 sprigs huacatay
4 slices fried country bread


  1. Preheat the oven to 400°F/200°C.
  2. Clean and peel the large shrimp, place the shells in the preheated oven, and cook for 6 minutes until golden and crispy. Set aside.
  3. Heat 2 tablespoons olive oil in a pan over low heat, add half the chopped onions and garlic, and saute for 2-3 minutes until the onions start to soften.
  4. Add two thirds of the grated tomatoes and 4 tablespoons of the chili paste and cook, stirring, for 5 minutes until fragrant.
  5. Season with salt and pepper, add the oregano sprigs and golden shrimp shells, and cover with 6 liters water. Bring to a simmer and cook for 1 hour over medium heat. Remove from the heat, then crush the shrimp shells, slightly with a large wooden spoon on a board to bring out the flavors. Strain the broth and set aside.
  6. In a separate pan, heat 2 tablespoons olive oil over low heat and saute the remaining onion for a few minutes.
  7. Add the rest of the tomatoes and chili paste and let cook for 5 minutes.
  8. Pour the reserved shrimp broth into the pan. Add the sliced corncob, squash, fava (broad) beans, potatoes, rice, and cabbage leaves and cook for 2 minutes until the vegetables are tender and the rice is cooked.
  9. Add the whole large shrimp and cook for 1 minute, then stir in the shrimp tails, cheese, and milk and cook for another minute until the shrimp are cooked.
  10. Add the oregano and season with salt and pepper.
  11. Serve the shrimp chowder in large shallow bowls, topping each with a poached egg, a few sprigs of fresh huacatay, and a little toasted country bread to garnish.

Makes 4 servings.

Source: Peru

Low Calorie Dessert of Roasted Pineapple with Raspberry Sauce


1 pineapple
1/3 cup rum
1/4 cup firmly packed brown sugar
1/2 teaspoon ground nutmeg
6 mint sprigs

Raspberry Sauce

2-1/2 cups fresh raspberries or frozen sweetened raspberries, thawed
1/3 cup water
1 tablespoon lemon juice
2 tablespoons sugar


  1. To make the sauce, process the raspberries with the water in a blender or food processor.
  2. Place a fine-mesh sieve over a small bowl and strain to remove the seeds. Add the lemon juice and sugar and stir until the sugar dissolves. Fresh raspberries may need additional sugar.
  3. Preheat an oven to 400°F (200°C). Coat a glass 13- x 9-inch baking pan with nonstick cooking spray.
  4. Peel, quarter, and core the pineapple. Cut each quarter lengthwise into thirds and then crosswise in half.
  5. Place the spears into the prepared pan. Sprinkle with the rum, brown sugar, and nutmeg. Stir and toss to coat the pineapple evenly.
  6. Bake, stirring every 10 minutes, until the pineapple is tender and the pan juices have mostly evaporated, about 30 minutes.
  7. To serve, place 1/4 cup of the raspberry sauce on individual plates. Top with an equal number of the pineapple spears. Garnish with a mint sprig.
  8. Refrigerate leftover sauce in a tightly covered container. Serve within 5 days.

Makes 6 servings.

Source: Mayo Clinic

Healthy Chicken Dish with Bold Flavours


6 skinless, boneless chicken thighs
1 tsp Italian seasoning or 1/2 tsp each dried basil and oregano leaves
1/2 tsp salt
1 tsp olive oil
2 green onions
1 pint cherry or grape tomatoes
2 tsp capers
2 garlic cloves, minced
2 tbsp shredded fresh basil leaves or grated Parmesan


  1. Lay chicken flat, then sprinkle with Italian seasoning and 1/4 tsp salt.
  2. Heat oil in large frying pan set over medium heat. Add chicken and cook until golden brown on one side, about 4 minutes.
  3. Thinly slice green onions.
  4. Turn chicken in the pan, then scatter tomatoes, onions, capers and garlic around it. Sprinkle with remaining salt. Stir to mix. Cover and continue to cook, turning and stirring occasionally, until chicken is springy when pressed and tomatoes begin to soften, from 8 to 10 minutes.
  5. Remove chicken to dinner plates. Spoon tomato mixture overtop. Sprinkle with fresh basil or cheese.

Makes 2 to 3 servings.

Source: Chatelaine magazine