Archive for the 'Healthy' Category

CIA Baking and Pastry Instructor Stephen Durfee show us how to make a heart healthy pie crust that you press into the pan rather than roll out into a sheet of dough. In place of butter, lard or partially hydrogenated vegetable shortening, he uses canola oil.

Go to recipe page: http://www.ciaprochef.com/canola/recipe8/

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Chef Almir Da Fonseca shows us a creative take on ceviche, typically made with raw seafood gently cooked in lime juice. He prepares a vegetarian version of this classic dish, with meaty oyster mushrooms, tart grapefruit supremes, and creamy avocado flavored with fresh herbs and a canola oil citrus vinaigrette. 

Go to recipe page: http://ciaprochef.com/canola/recipe10/

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CIA Chef Tucker Bunch prepares a classic Spanish sauce, romesco. Romesco is a blend of roasted red peppers, roasted tomatoes, dried chiles, almonds, and bread soaked in canola oil. This sauce is delicious spread over bread or used as a dipping sauce for fried artichokes.

Go to recipe page: http://www.ciaprochef.com/canola/recipe20/

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Chef Almir Da Fonseca prepares zhajiangmian or Beijing-style noodles. Literally translated as “fried sauce noodles,” these flavor-packed noodles are stir-fried over high heat. Chef Da Fonseca uses canola oil because of its higher smoking point, and tops the noodles with nappa cabbage, sprouts, carrots and cucumbers.

Go to recipe page: http://ciaprochef.com/canola/recipe24/

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Fried artichokes and fennel served with romesco sauce make for a prefect appetizer or small plate. Chef Almir Da Fonseca’s soaks the fennel and artichoke hearts in buttermilk to give them a rich flavor and more tender texture before frying in canola oil.

Recipe at: http://www.ciaprochef.com/canola/recipe19/ 

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