Basil Quick Bread
Ingredients:
| 3 cup |
all purpose flour
|
750 mL |
| 3 Tbsp |
sugar
|
45 mL |
| 2 Tbsp |
baking powder
|
30 mL |
| 2 tsp |
dry mustard
|
10 mL |
| 1 tsp |
salt
|
5 mL |
| 3 Tbsp |
finely chopped fresh basil leaves
|
45 mL |
| 3 |
large eggs, beaten
|
3 |
| 1 1/2 cup |
milk
|
375 mL |
| 1/3 cup |
canola oil
|
75 mL |
Directions:
In large bowl, sift together flour, sugar, baking powder, dry mustard, salt and basil leaves.
In separate bowl, whisk together eggs, milk and canola oil. Stir liquid ingredients into dry ingredients, just until all ingredients are moistened. Pour batter into greased and floured 9 x 5 inch (23 x 13 cm) loaf pan.
Bake at 350 F (180 C) for about 60 minutes or until done and a toothpick inserted into the center comes out clean. Cool on wire rack 15 minutes. Remove from pan, place loaf on wire rack and cool completely.
Thai Salad
Ingredients:
| 2 Tbsp |
lime juice
|
30 mL |
| 3 Tbsp |
canola oil
|
45 mL |
| 1 Tbsp |
soy sauce
|
15 mL |
| 1 Tbsp |
finely chopped ginger
|
15 mL |
| 1 |
garlic clove, minced
|
1 |
| 1 |
green or red hot chili pepper, seeded and finely chopped
|
1 |
| 1 Tbsp |
chopped fresh basil
|
15 mL |
| 1 Tbsp |
chopped fresh cilantro
|
15 mL |
| 4 |
skinless, boneless chicken breasts, cut into thin strips
|
4 |
| 2 Tbsp |
canola oil
|
30 mL |
| 1 1/2 cup |
Savoy cabbage, thinly sliced
|
375 mL |
| 1 cup |
sugar snap peas, coarsely chopped
|
250 mL |
| 1/2 |
English cucumber, diced
|
1/2 |
| 1 |
small red pepper, julienned
|
1 |
| 3 |
green onions, finely chopped
|
3 |
| 1/3 cup |
grated carrots
|
75 mL |
| 1 cup |
bean sprouts
|
250 mL |
| 1/2 cup |
toasted cashew nuts, coarsely chopped
|
125 mL |
Directions:
To make dressing, combine lime juice, canola oil, soy sauce, ginger, garlic, chili pepper, basil and cilantro in small bowl. Whisk together and set aside.
In wok or large frying pan, stir fry chicken in canola oil over medium-high heat until cooked through and juices run clear. Set aside.
In large salad bowl, combine remaining ingredients. Toss to mix. Add chicken and dressing and toss ingredients once more.
Serving Instructions:
Cut Basil Quick Bread into ½ inch (1 cm) slices. Place on salad plates. Mound salad mixture on top of bread. Serve immediately.
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