'%- Sunday. Jane 13, 1982 - North Shore News Learning all about heavenly herbs Parsley is ‘de riguer’ It's the season for herbs, men, to coin a phrase. You should be respect- fully famihar with several of the dmed variety, by this tame: dill in’ the = soup, oregano in the spaghetti sauce, basil on the tomato salad. Good for you. But fresh! Ah, the difference is the difference between a push and a shove. And they are as accessible as your own balcony, or window-sill, or back stoop. Lots of vendors have little pots of young plants willing to take a chance on your care, and in most cases it’s a Straightforward matter of watering and feeding and pinching. You could try the seeds, but many of them are temperamental! about sprouting, you'd really be better to go to one of the displays in a garden supply or at Granville Market. Don’t start with too many Light eating ts becoming an increasingly popular meal pattern. We are paying renewed attention to nutrition. Pasta is a perfect selection for light, nourishing meals. Try tender egg noodles with chicken and an array of vegetables tomatoes, mushrooms, zucchini and green onions. Counting calonmes? Enjoy this dish for 448 a serving. Pasta, made from Durum and/or other high quality Canadian hard wheat, is an excellent source of food energy. Nutritionists recommend we increase our intake of complex carbohydrates and decrease our intake of fats and sugar Pasta plays animportant role in a well balanced diet - even af youre calones you count pastain! For more delicious recipes write to Pasta Information Bureau. P © Box 595. Stabon QO, Toronto. Ontano, M41 2N4 CHICKEN WITH NOODLES AND VEGETABLES counting can afford to 4 deboned chicken breasts (about 450g 1 tb) 45 ml (tbsp ) margarine 4 large tomatoes chopped SoOmiL (2 cups) thinky sleed mushrooms {'Sml (hoa) cupsr thinly sha cd cucec hing "Som ¢'. cup) thinty sheed scalhoas or green onions Samad €' oa typo) taal OSmi tl Stsp t pepper 250OR medium ce noodles (about 4 cups) Isom cl tbsp i sah loptlonal) VoL CV gqararts) treothrag water With a weonrnden mallet ot side of oa meat cleaves Hatten chicken breasts Toa mecdtm skillet over low beal melt margarine Saute chicken cosered unmtel browned on broth saddes abowt Jo minutes While chro ken is Cooking leoomatoecs ta a recy | stirring plans Cc Nad uae cpan Cover and over loow heat teoeder Ndd chon om} astonally until about ine) tminwtes mushrooms sane scallions basal and poppet Cusver (creek rhystesele the kitchen ranger by Eleanor Godley — you'll forget their names and worse, what to put them EGG NOODLES, chicken, and vegetables are mixed together in a quick sutritious casscroic. eer a Ail Regular Priced Offer E xptres June JOM Hvveek Gaaqahe Staplers - Shin (ares Make ap Arthtry - Desig mes Wigs in, and end up with borage in the scrambled eggs. By all means have some chives — they offer a delicate and subtle flavour of omon along with a sharp dark green colour, theyll come up next year again, bigger and better, and they freeze very well. Chopped, they improve devilled eggs and potato salad, decorate soups and cottage cheese. add grace and charm to baked potatoes, go sweetly with sandwich fillings. Parsley is also de rigeur. Parsley’s funny about being transplanted, it needs some coaxing when first acquired, may wilt and pout for the first few days, but be firm and positive and it will respond. You may think it’s no great shakes for flavour, but boy is it loaded with magic food value! Clears up your bad breath, too. Chop it or scissor it into everything, 980-9419 LJ generously, you can't overdo parsley. Be sure to get a root of basil, the fresh leaf when cut or bruised is marvellously fragrant and 1s the soulmate of the summer staple, tomatoes. That essence of Italy, “pesto”, which you can buy in a little jar and which transforms the fettucini into food of heaven, is made merely of fresh basil leaves blended with garlic, pine nuts, olive oil and parmesan or romano cheese. Put it in soups, stews, on broiled meat or shrimp, in spaghetti sauce, heck, I'd eat it on toast. A young oregano ts about the only other one you need, at this stage, and it too is fairly hardy though it doesn't like wind. You can use two or three times as much of the fresh herb as you would of the dned version. Growing your own is a neat kind of hobby, that Carries A light nutritious meal Uncover and cook 10 minutes until some of the liquid has been reduced. Meanwhile gradually add noodies and salt, if used, to rapidly boiling water so that water continues to boil. Cook uncovered, stirring occasionally, until tender. Drain in colander. Arrange noodles on platter. Top with chicken. Spoon vegetable sauce all over. Makes 4 servings. Total calories: 1,793. Calories per serving: 448. CORRECTION tremendous “cachet” There ose are no penmeters when tt ; 1 JOICO HAIR CARE comes to cooker only new yore Mat Care Products available al ‘emery oy) 1444 Lonsdaie Nortn Vancouver horizons KITCHENS VANITIES COUNTERTOPS APPLIANCES CERAMIC TILE 106 West io St North Van 63 C Pn rie 9BA-9™ iS Have your kitche:: =~ we «i nodelled now! Music by Johnms Fuoco & Patricia Friday and Saturday - Weekly Lunch Speciats| lunches: 11:30-2 p.m. Dianers: 6 p.m.- Il p.m. L140 E. 2nd St. North Van. 980-6818 Bass KITCHEN fk: MODELLING Ask us for a FREE. TION IN HOME onan ohases Visit ow furhk Royal disptuy nN the Vales) CE, ESTIMATE renovated or new kitchen Do &@ af at once 1200 sq ft showroom open m to 4pm Monday through Saturday (or by appointment) or visit ow FE atons IS OUR SPECIALTY! JUNE SPECIAL — DO IT YOURSELF THIS MONTH AND SAVE 20% NO OBLIGA on “a Onder a complete hutchen of beautiful Cabinets and countertops this month) fron (.o ordinated and enjoy a 20% saving by Gdomg the wstaflation Well even ahow you how ro — your sett COORDINATED) KITCHENS 110 WEST 13TH (N.W. CORNER LONSDALE & 13TH) PHONE 985-9128 - YOUR | MERIT KITCHEN CENTER