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Cook the Book: 'The Vegetable Dishes I Can't Live Without'
Brussel Sprouts-- washed, bottoms cut off, cross cut into the base, and then halved. Toss with olive oil, peeled garlic cloves, salt and pepper.
Dump entire mix onto hot cookie sheet, roast until tender-- the sprouts will be golden and sweet, the garlic will be soft and delicious. Mmmm.
Also-- microwaved Spagetti Squash (Great for reduced carb meals in the evening)-- halve a squash, pour olive oil, salt and pepper in the middle. Microwave until soft. Scrape out strings of squash, top with pasta sauce and really good parmasan cheese. Mmm.
Salad rolls too--
So easy, so good! Take a spring-mix, mangoes (a must have), red onions, red peppers, carrots, avacado and cooked, cold vermachelli noodles. Wrap in rice-paper, and serve with a dressing made from soy sauce, peanut butter and a spash of hoisin. Fresh fresh fresh! Add tofu or chicken for extra protein.
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In Canada, we have streaky bacon and back-bacon...
Back bacon is basically the exact same thing as UK bacon-- especially Canadian back bacon. If you can find that, you'll be chuffed.
Trust me, my entire family's from UK and I travel there all the time.
(Still... crispy streaky bacon is a gift from the gods, I say.)