Dec 01

Sundaes Take the Cake: Rainbow Ice Cream Cake & Ice Cream Cone Cake Recipes

Sundaes Take the CakeLike cakes, the occasions for serving up sundaes are also endless. From birthdays to family celebrations to every milestone in between, sundaes have earned the reputation of serving up smiles. That’s why the sundae specialists at Smucker’s are putting a twist on the ultimate ice cream dessert this summer by creating a delicious recipe line-up inspired by cakes. Who says you can’t have your cake and a sundae too?

Rainbow Ice Cream Cake

Here is a bright and colourful dessert that’s as easy to make as it is fun to eat – in which every kid in the household will want to lend a hand. Any flavour of ice cream will work for this multi-coloured frozen treat, so don’t be afraid to get creative.

Ingredients:

1 bottle (205 g) Smucker’s Magic Shell Chocolate Flavoured Topping

6 cups (1.5 L) assorted flavours or colours of ice cream, softened: strawberry, raspberry, mango, orange, chocolate, vanilla, pistachio

3 tbsp (45 mL) Smucker’s Sundae SyrupStrawberry Flavoured Syrup, plus additional for garnish

2 tbsp (30 mL) multicolored sprinkles, plus additional for garnish

Directions:

Cover the bottom of a 9-inch (23 cm) springform pan with the Magic ShellTopping. Let freeze until firm, about 10 minutes. Randomly scoop half of each of the ice creams into the pan. Smooth top. Drizzle with syrup and sprinkles. Continue with remaining ice cream. Freeze until firm, about two hours. To serve, top with additional syrup and sprinkles. This recipe will make about 16 servings.

Ice Cream Cone Cake

A combination of ice cream, whipped cream, sprinkles and crispy wafer are the essentials of a perfect sundae. Let your kids’ imaginations go wild by offering up colourful ice cream cones and a variety of sprinkles. No two cakes will ever look the same!

Ingredients:

14 mini (3.5 g each) vanilla wafer cookies, coarsely chopped

1 bottle (205 g) Smucker’s Magic Shell Chocolate Flavoured Topping

4 (4.5 g each) ice cream cones, halved vertically

2 cups (500 mL) strawberry or cherry ice cream, softened

3 tbsp (45 mL) Smucker’s Sundae Syrup Strawberry Flavoured Syrup

1 ½ cups (375 mL) chocolate ice cream, softened

Whipped cream, sprinkles and Smucker’s Sundae Syrup Chocolate Flavoured Syrup for garnish

Directions:

Line the bottom of an 8-inch (20 cm) springform pan with cookies. Top with Magic Shell Topping and arrange the cones around the edge of the pan, so that the bottoms of the cones sit in the topping. Freeze for 10 minutes or until firm. Fill the base with strawberry or cherry ice cream. Make an indent in the ice cream and pour in the syrup. Cover with chocolate ice cream and smooth the top. Freeze until firm, about three hours. Decorate with whipped cream and sprinkles. Drizzle with additional syrup. This recipe will make about 10 servings.

Article Source: www.newscanada.com

Dec 01

Time to Celebrate with Real Delicious Chocolate Cake

Time to Celebrate with Real Delicious Chocolate CakeFor 100 years• Hellmann’s Mayonnaise has been bringing people together through delicious meals, like this classic Real Delicious Chocolate Cake.

Real Delicious Chocolate Cake

Ingredients

  • 2 cups  all-purpose flour
  • 2/3 cup  unsweetened cocoa powder
  • 1 1/4 tsp.  baking soda
  • 1/4 tsp.  baking powder
  • 3   eggs
  • 1 2/3 cups  sugar
  • 1 tsp.  vanilla extract
  • 1 cup Hellmann’s® Real Mayonnaise
  • 1 1/3 cups  water

Directions

  1. Preheat oven to 350°F (180°C). Grease and lightly flour two 9-inch/ 23 cm/ 1.5 L, round cake pans*; set aside.
  2. Combine flour, cocoa, baking soda and baking powder in medium bowl; set aside.
  3. Beat eggs, sugar and vanilla in large bowl with electric mixer at high speed until light and fluffy, about 3 minutes. Beat in Hellmann’s® Real Mayonnaise at low speed until blended. Alternately beat in flour mixture with water, beginning and ending with flour mixture. Pour into prepared pans.
  4. Bake 30 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire racks; remove from pans and cool completely.
  5. Frost with your favorite frosting or generously sprinkle with confectioners sugar.
  • *Or, prepare cake mix as above in 13 x 9-inch (33 x 23-cm / 3.5 L) baking pan and bake 40 minutes or until toothpick inserted in center comes out clean.

BPT

Dec 01

Simple Rice Recipes to Make Over a Lunch in Just Minutes

Provencal Rice Salad

Provencal Rice Salad

Rather than sitting down to a wholesome meal, do you spend your lunch break running errands, catching up on bills or organizing your kid’s next big activity? Too often busy parents and working professionals have to choose between eating well and doing important tasks during the lunch hour. With the start of the new year, it’s time to take back lunch with a few healthy ideas that will makeover your meals in just minutes.

Here are some quick lunch ideas that will jump start your afternoon and give you the energy and nutrients you need to complete your busy day:

Think smart with simple proteins

It’s no secret that proteins are healthy and leave you feeling satisfied for longer. But baking a chicken breast is not an option when you’re facing a busy lunch break. Instead, reach for proteins that are easy to prepare and store. For example, hard boil a few eggs and bring to them to work. Stock up on yogurt (Greek styles typically have higher levels of protein) and hummus with wholegrain crackers. Other nutritious options are canned tuna, canned chicken or peanut butter. Rather than heading to the drive-through, these options offer plenty of protein and nutrients, leaving you satisfied without the sinking feeling that comes after eating junk foods.

Healthy options you can keep in your desk

Want a wholesome lunch that is easy to keep in a drawer at work and is ready in just 60 seconds? Skip the ramen and opt for a healthier option. Minute(R) Ready to Serve Rice is a healthy solution for the time-crunched lunch crowd. With fully cooked rice, there’s nothing to add. Just pop it in the microwave for one minute and you have a savory lunch or afternoon snack. Plus, it’s conveniently packaged in two individual single-serve cups, making portion control simple. With a variety of flavors, it’s perfect as a stand-alone or when paired with canned soup (also easy to keep in your desk drawer) or mixed into a salad.

Reinvent leftovers with a wrap

Leftovers can be a nutritious lunch option that also saves you a lot of money, but how many times do you get stuck eating the same thing twice, or sometimes three times, in a few days? Reinvent your leftovers by using a tortilla wrap. Whole-wheat wraps are great for just about anything – fill with your leftover pork, beef or chicken, add some cheese and salsa, and you now have a zesty wrap that is good for you too. You can also microwave Minute Ready to Serve Rice and add to a wrap along with leftover meat or beans for a tasty and satisfying creation. Tortillas can stay fresh for long time, so buy a package and store it in a sealed container in the fridge so this handy food is always available for creative lunching.

Stock up on convenient produce

What’s healthier than munching on fresh fruits and veggies? And when the weather is cold, fresh produce can really hit the spot, but if you don’t have it on hand, you’re more tempted to hit -the vending machine. At the end of the weekend, cut up a plentiful supply of veggies and fruit to bring with you on Monday to store in the break-room fridge. That way when hunger pangs strike, you have a quick snack that’s easy to grab and go, and you always have a wholesome side on days you bring in leftovers or a basic sandwich.

It’s time to forget boring, bland and unhealthy lunches. Take back your lunch break with these easy options that are both quick and nutritious. Try these easy recipes today:

Hawaiian Rice 

Serves: 2 (about 1 cup each)

Ingredients:

1 container Minute(R) Ready to Serve White Rice

1/2 cup cooked low sodium ham, cubed

1/2 cup fresh or canned pineapple chunks

1/4 cup cooked green peas or sugar snap peas

1 teaspoon sesame oil

1 teaspoon soy sauce

Directions:

Prepare rice according to package directions. In a medium bowl, combine rice, ham, pineapple, peas, sesame oil and soy sauce; mix well. Garnish with toasted sesame seeds and chopped cilantro, if desired.

Provencal Rice Salad 

Serves: 2 (about 1 cup each)

Ingredients:

1 container Minute(R) Ready to Serve Multi-Grain Medley or Brown Rice

1 can (6 ounces) canned tuna, drained

4 cherry tomatoes, halved

4 black olives, sliced

2 tablespoons red wine vinaigrette

1 cup salad greens

Directions:

Prepare rice according to package directions. In a medium bowl, combine rice, tuna, tomatoes, olives and vinaigrette; mix well. Serve over greens and/or with pita chips.

Source: BPT

Dec 01

French Toast on a Stick

French Toast on a Stick

French Toast on a Stick

Nothing gets your day off to a better start than a tasty breakfast – but on most days, you’re too rushed and stressed to enjoy it. Thankfully, on weekends and holidays, it’s a whole dierent story. There’s time to relax, enjoy the company of family and friends and prepare and serve that best-loved of all leisurely meals: brunch.

A table full of delicious dishes that inspire conversation and interaction is an essential part of a truly great brunch experience. To encourage guests of all ages to linger around the table and enjoy the festive atmosphere, include a variety of options that will please all palates. Catherine McCord of Weelicious, a family-centric food blog and cookbook author, offers some of her favorite tips for putting together the ultimate brunch:

  • Make brunch interactive and fun for kids. The more you get them involved, the more they’ll be interested in the food you serve. That can make it easier for everyone to enjoy the foods you’ve spent time preparing.
  • “French Toast on a Stick” turns a brunch staple into something a bit more fun. Make French toast cubes using dierent types of bread such as brioche, French bread, croissants or even regular sandwich bread. There’s no need to worry that you don’t have a particular variety – they will all produce delectable results.
  • Fill bowls with fresh fruits like sliced bananas, strawberries, pineapple and melon balls for kids to skewer.
  • Keep health in mind. Wash all fruits – even organic varieties – carefully. Since eggs are always an essential element of brunch, opt for Safest Choice Eggs. These eggs go through an all-natural pasteurization process that eliminates the risk of salmonella, while still maintaining that farm-fresh avor everyone loves. Safest Choice Eggs also let kids get in on the fun of preparation, while eliminating worries you might have about their getting sick.
  • Put out an assortment of drinks for everyone to make non-alcoholic “kiddy” cocktails: sparkling water, orange, cranberry or grapefruit juice, lemonade, herbal iced tea and sliced fresh fruits are great options.
  • Fill the buffet table with a mix-and-match assortment of glasses, plates, placemats, napkins and silverware. It will add visual appeal to the festivities and act as a conversation starter.

French Toast on a Stick

Ingredients

  • 1 cup milk (any kind of milk will work)
  • 2 large Safest Choice Eggs
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 4 cups brioche, French or sandwich bread (cut into 2 inch cubes)
  • 1 tablespoon butter or oil
  • 16 strawberries, stems removed
  • 2 bananas, sliced into 1/2 inch coins
  • 8 wooden skewers

Directions

1. In a bowl, whisk together the milk, eggs, honey and cinnamon.

2. Dip the bread cubes in the milk mixture to coat each side.

3. Heat the butter in a skillet over medium heat and cook the bread for 1 1/2 minutes on each side, or until golden brown.

4. Skewer the French toast cubes, strawberries and bananas and serve with maple syrup for dipping.

Accompaniments: maple syrup, honey or raspberry sauce

BPT

Dec 01

Sundae Ideas with a Trendy Twist: Caramel Apple Cupcakes & Red Velvet Ice Cream Cupcakes

Sundae Ideas with a Trendy Twist

Sundae Ideas with a Trendy Twist

Ice cream sundaes are a longtime dessert classic – icy cool and easy to create for parents and kids alike. Another longtime dessert favourite is the cupcake. Whether it’s because of their small size and easy flavour customization or simply their nostalgic nature, cupcakes have quickly ascended the ranks to become the dessert of the moment. So with the cupcake trend here to stay, why not get creative and combine these two classics to make a delicious (and decadent) dessert your family and friends will love? Smucker’s, the go-to sundae specialists, have added their own tasty twist by turning two timeless treats, caramel apples and red velvet cake, into ice cream cupcakes.

Caramel Apple Cupcakes

A peanut and caramel syrup coated delight with a surprise filling.

Ingredients:

1/2 cup (125 mL) peeled apple, finely chopped

1/2 cup (125 mL) Smucker’s Sundae Syrup Caramel Flavoured Syrup, plus additional for garnish

1/2 tsp (2 mL) cinnamon

3 cups (750 mL) vanilla ice cream; softened, divided

3 tbsp (45 mL) peanut butter

1 cup (250 mL) peanuts, finely chopped

6 wooden sticks

Directions:

In a medium bowl, combine the apples, syrup and cinnamon. Next, line six muffin tins with paper liners. Place half of the ice cream in each liner. Make an indent in the ice cream and fill with the peanut butter and apple mixture.

Freeze 10 minutes or until firm. Scoop the remaining vanilla ice cream on top. Sprinkle with peanuts and cover with syrup. Insert sticks into the cupcakes and freeze until firm, about two hours. Makes 6 caramel apple cupcakes.

Red Velvet Ice Cream Cupcakes

It’s easy to take this delicious and classic cupcake to a new level by turning it into a sundae.

Ingredients:

6 (6 g each) chocolate cups

1/3 cup (75 mL) Smucker’s Sundae Syrup Strawberry Flavoured

Syrup, plus 1 tbsp (15 mL) for garnish

3 cups (750 mL) chocolate ice cream, softened

1 cup (250 mL) vanilla ice cream, softened

Sprinkles for decoration

Directions:

First, line six muffin tins with chocolate cups. Swirl 1/3 cup (75 mL) of syrup into the chocolate ice cream and scoop the mixture into the cups. Freeze until firm. Next, swirl 1 tbsp (15 mL) of the syrup into the softened vanilla ice cream and pipe onto the chocolate ice cream. Decorate with sprinkles. Freeze until firm, about two hours. This recipe will make 6 delicious cupcakes.

www.newscanada.com

Dec 01

Mediterranean Thin Crust Pizza

Mediterranean Thin Crust Pizza

Mediterranean Thin Crust Pizza

Mediterranean Thin Crust Pizza

Ingredients

  • 1 pizza crust (thin homemade or thin premade)
  • 1 boneless chicken breast (pre grilled)
  • 200g feta cheese
  • kalamata olives – remove pits
  • sun dried tomato
  • red onion
  • fresh basil

Balsamic Vinaigrette

  • 3 tbsp Olive Oil
  • 3 tbsp Balsamic Vinegar
  • crushed chopped garlic to taste

Directions

  1. Combine ingredients in dish and mix together.
  2. Place chicken, and vegetables around pizza dough according to taste.
  3. Sprinkle generously with crumbled feta cheese. Drizzle the balsamic vinaigrette, and sprinkle chopped fresh basil over pizza to taste.
  4. Bake on the barbeque according to pizza grilling guide.
  5. Place pizza stone in the center of your cooking grids. Turn both burners to HIGH and preheat grill to 400 – 600°F
  6. Create your own pizza with your favorite toppings using pizza dough or flatbread. Pre-made pizza can also be used.
  7. Monitor cooking progress every couple of minutes as cooking temperatures and times vary widely among makes and models of barbecues.
  8. Pizza is ready when cheese has melted and bottom is browned. Remove from pizza stone with the included wooden pizza peel.
  9. Allow stone to cool completely before attempting to remove from grill.

BPT

Dec 01

Sweet Ginger Garlic Stir-fry & Chicken Satay with Peanut Satay Dipping Sauce Recipes

Easy Asian recipes for everyday and entertaining

Sweet Ginger Garlic Stir-fry & Chicken Satay with Peanut Satay Dipping Sauce RecipesPreparing a meal that will please everyone at the table is something that every host strives for. The vibrant flavors of Asian food are surprisingly easy to create at home – particularly when you have the right ingredients – and so versatile that they can be dressed up or down to fit any occasion.

“There’s a perception that making Asian food is challenging,” says Asian cuisine expert Corinne Trang. “But really, simple family cooking is at the heart of so many Asian cuisines.”

Stocking your pantry and refrigerator with go-to items like those from Simply Asia or Thai Kitchen makes preparing a restaurant-quality Asian meal as easy as opening the door and grabbing what you need – so when you need a quick dinner solution, a memorable meal is easily within reach. Use these tips from Trang to incorporate more Asian meals into your cooking repertoire.

For everyday

Great food is essential, even for more casual occasions. If a family member drops by, or even if you’re just looking for a memorable evening meal with the kids, there are plenty of Asian recipes that can be ready in a snap.

  • Weeknight meals: If you’re juggling all the demands of the week, simply getting a meal on the table can feel like a challenge. But opting for a quick, simple recipe that dials up the flavor without taking too much time – like Sweet Ginger Garlic Stir-Fry – will make everyone happy without interrupting your schedule.
  • Valentine’s Day:- Avoid the headache of trying to make reservations for an overpriced set menu and make a romantic, gourmet meal right at home. A delicious dish like Pad Thai for two can be made as spicy or mild as you choose, and includes rich and complex flavors sure to please every palate.

For entertaining

There are also plenty of occasions year round that are great opportunities for inviting friends, family or coworkers to your home – but you can just as easily put together an impromptu party whenever the mood strikes.

“Asian recipes are easily adaptable for entertaining,” Trang points out. “They’re an ideal solution because they’re incredibly easy to make but will still wow your guests.” Consider these ideas:

  • Chinese New Year: If you love to entertain and are looking for a reason to extend the holiday celebration season, consider throwing a Chinese New Year party. It’s a great way to enjoy delicious food, fun traditions and get the new year off to an exciting start. Chicken Satay Skewers – rich with complex flavors, thanks to a coconut milk-based marinade – with peanut dipping sauce are a delicious, fun-to-eat finger food that are ideal for mingling at a party.
  • Game day: Whether it’s regular season, playoffs or the big championship, watching sports just wouldn’t be the same without some great eats. Trang recommends spicy Kung Pao Wings – which feature savory Chinese flavors – as a fun twist on the usual game-day wings.

Try these recipes for your next event or everyday dish, and find additional meal ideas at www.thaikitchen.com.

Sweet Ginger Garlic Stir-Fry

Prep Time:- 15 minutes

Cook Time: 10 minutes

1 cup water

2 tablespoons Simply Asia Sweet Ginger & Garlic Seasoning

2 tablespoons soy sauce

4 teaspoons cornstarch

2 tablespoons vegetable oil, divided

3 cups assorted cut-up vegetables – broccoli florets, sliced carrots, red pepper strips, snow peas

1 pound boneless skinless chicken breasts, cut into thin strips

Mix water, Simply Asia Sweet Ginger & Garlic Seasoning, soy sauce and cornstarch in small bowl until smooth. Set aside.

Heat one tablespoon of the oil in large nonstick skillet on medium-high heat. Add vegetables; stir fry 3 minutes. Remove from skillet. Heat remaining 1 tablespoon oil in skillet.

Stir sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat. Boil 1 minute or until sauce is slightly thickened.

Makes 6 servings

Chicken Satay with Peanut Satay Dipping Sauce

Prep Time: 15 minutes

Refrigerate:- 1 hour

Cook Time:- 6 minutes

1/2 cup Thai Kitchen Coconut Milk

2 tablespoons Thai Kitchen Premium Fish Sauce

2 tablespoons Thai Kitchen Red Curry Paste

2 teaspoons minced fresh lemon grass

1 pound boneless skinless chicken breasts, cut into 3/4-inch strips

Bamboo skewers

1/2 cup Thai Kitchen Peanut Satay Sauce

Mix coconut milk, fish sauce, curry paste and lemon grass in small bowl until well blended.- Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well.

Refrigerate 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.

Broil or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.

Makes 8 appetizer servings.

Test Kitchen Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.

Source: BPT

Dec 01

Gluten Free Southwestern Quinoa Salad

Gluten Free Southwestern Quinoa Salad

Gluten Free Southwestern Quinoa Salad

If you’re building a gluten-free menu, it’s important to include whole grains, which provide many essential nutrients. To get started, try this delicious dish, Southwestern Quinoa Salad, which pairs both quinoa and corn with flavorful, fresh ingredients that everyone will love.

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 2 ears corn, roasted and cut off cob
  • 1 red bell pepper, roasted and chopped
  • 1 15-ounce can black beans, rinsed and drained
  • 3 scallions
  • 1/2 cup chopped cilantro
  • 3 limes, juiced
  • 2 tablespoons olive oil
  • 1/2 -teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 -teaspoon fresh ground black pepper
  • 1/8 teaspoon cayenne pepper

Preparation

  1. Put quinoa and broth in a medium saucepan. Bring to a boil, cover and simmer for 15 minutes or until tender.
  2. In a large bowl, mix together quinoa, corn, pepper, beans, scallions and cilantro.
  3. In a small bowl, whisk together lime juice, olive oil and seasonings. Pour over quinoa mixture.- Cover and chill for at least 30 minutes to let flavors set.

Dec 01

Yummy Orange Chicken and Rice & Classic Minute(R) Rice Pudding

Yummy Orange Chicken and Rice

Yummy Orange Chicken and Rice

Rice is far from boring or bland. At just pennies a serving, it’s fun and affordable to experiment and find new meals for your family. Try this Yummy Orange Chicken and Rice recipe for family dinner tonight.

Yummy Orange Chicken and Rice

Makes 4 Servings

Ingredients:

  • 1 jar (12 ounces) orange marmalade
  • 1/2 cup orange juice
  • 1/2 cup water
  • 2 cups cooked chicken, grilled or roasted (Alternative: try 2 cups cooked turkey)
  • 1 large orange, washed and thinly sliced
  • 1 cup frozen sugar snap peas, thawed
  • 2 cups cooked, Minute(R) White Rice or Minute(R) Brown Rice
  • Slivered almonds, optional

Directions:

  1. In a small sauce pan add in: marmalade, orange juice and water. Simmer until blended and reduced by about half. It should be like syrup.
  2. Add chicken, orange slices and peas until all are hot.
  3. Serve over rice. If desired, sprinkle with slivered almonds.

 

Classic Minute(R) Rice Pudding

Ingredients

3 cups milk
1 cup Minute(R) White Rice, uncooked
1/4 cup sugar
1/4 cup raisins
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla

Directions

Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.

Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.

Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.
BPT

Dec 01

Mushroom, Tomato and Basil Ragout

Mushroom, Tomato and Basil Ragout

Mushroom, Tomato and Basil Ragout

Serve a green salad and crusty bread with this one-pot vegetarian dish. It’s perfect for a fast meal or as a side dish with grilled meat or fish. Orzo is tiny rice-shaped pasta.

Servings
4

Prep Time
12 minutes

Cook Time
20 minutes

Ingredients
1 leek
2 tablespoons olive oil
3 garlic cloves, minced
1 pound small fresh mushrooms, halved
1 can Italian flavoured tomatoes* (28 oz)
1 Cup water
2/3 Cups orzo pasta
1/2 Cups fresh basil leaves, thinly sliced
grated Parmesan cheese (optional) and salt and pepper, to taste

Directions
1.
Slice off and discard the dark green tops and roots of the leek. Cut in half lengthwise and rinse under water to remove any grit. Thinly slice.

2.
In a large, deep skillet or saucepan heat oil over medium heat.

3.
Add the leek and garlic and cook, stirring constantly, for 3-4 minutes or until the leek begins to soften. Add mushrooms and cook, stirring frequently, for 2-3 minutes. Stir in the tomatoes, breaking up with a spoon, water and orzo. Bring to boil, and cook, stirring occasionally, for 12 -15 minutes or until the orzo is tender and has thickened.

4.
Remove from heat and stir in the basil. Sprinkle the Parmesan cheese on top if desired. Add salt and pepper to taste.

Nutrients Per Serving

Nutrients per serving: 386 calories, 8 g fat, 15 g protein, 70 g carbohydrates, 6 g fibre. Excellent source of vitamin E and C, thiamine, B6, B12, calcium, iron and zinc.