canola oil

Weeknight cooking doesn't get any easier than this endlessly adaptable five-ingredient, 30-minute curry from Mark Bittman. Sauté a pile of chopped onions in a little oil, then stir in curry powder (or red curry paste for Thai flavors). Pour in a can of coconut milk and swirl to combine. Add chicken, simmer until it's cooked through and finish with some chopped tomatoes. And dinner is served! This recipe lends itself to experimentation, so change it up. Be generous with spices. Toss in chopped bell pepper or carrots with the onions. Add a can of drained chickpeas or a generous handful of fresh spinach with the tomatoes. Instead of chicken, try shrimp, duck, turkey, firm fish, tofu, lump crab meat or beef. Just watch the cooking time: Fish, shrimp and crab cook faster than other meats. Also, don't forget to season as you go with salt and pepper.

Easy Chicken Curry

canola, corn oil

onions,

Salt and black pepper

curry powder

unsweetened coconut milk (1 1/2 to 2 cups)

shrimp

tomato

basil

Place oil in a large skillet; turn heat to medium-high. A minute later, add onions, along with a generous pinch of salt and some pepper. Cook, stirring occasionally, until onions are very soft and almost falling apart, 15 minutes or more. Stir in curry powder, and cook, stirring, for another minute or so.

Add coconut milk, and cook until it thickens, about 2 minutes, stirring occasionally. Add chicken, and stir, then cook until done, 3 to 6 minutes. (If you use shrimp, keep in mind that it cooks a little faster than chicken; if you are in doubt about whether chicken is done, cut into a piece.)

Add tomato, and cook another minute; adjust seasonings as necessary. Serve over rice, garnished with basil or mint, if desired.

Learn how to make bao dough from chef Johanna Ware of Smallwares in Portland.

Bao Dough

water

instant yeast

sugar

bread flour,

salt

baking soda

How to Make Bao Dough

We've crushed on Egunsi Foods' over-the-top flavorful, West African soups for years, especially the Obe Ata Soup, a bright tomato stew that incorporates floral habanero chiles and bell peppers. Founder ’Yemisi Awosan developed this version, which includes chicken and sweet potatoes and is streamlined for the home cook.

Obe Ata Stew With Chicken and Spinach

¼ cup canola or extra-virgin olive oil

chicken legs (thigh and drumstick; about 3 lb. total)

Kosher salt

red bell peppers, seeds and ribs removed, coarsely chopped

onion,

beefsteak tomatoes, seeds removed,

habanero chiles, stemmed, halved, seeds removed

tsp. black pepper

chicken broth

small Japanese sweet potatoes

spinach,

rice and sliced chives (for serving)

Bon Appétit

Heat oil in a large Dutch oven over medium-high heat. Season chicken with salt and cook (skin side down), undisturbed, until skin is browned and crisp, 8–10 minutes. Turn and cook just until lightly browned, about 3 minutes longer. Using tongs, transfer chicken to a plate (it will not be cooked through).

Cook bell peppers and onion in same pot, stirring often, until onion is golden brown and vegetables are softened, 6–8 minutes. Add tomatoes, chiles, and pepper and cook, stirring often, until tomatoes are broken down and softened, about 6 minutes longer. Transfer to a blender (reserve pot) and pour in broth. Purée until very smooth.

Return purée to pot along with chicken and potatoes. Bring to a simmer over medium-high heat, partially cover pot, and reduce heat to maintain a simmer. Cook until chicken and potatoes are very tender, 45–50 minutes. Season with salt to taste and stir in spinach. Cook, stirring, until spinach is wilted, about 1 minute.

Divide stew among bowls. Spoon rice into soup alongside chicken and chives.

This salad, with Southeast Asian flair, takes mere minutes to make, even with cooking the beef. Its base is mesclun and a handful of flavorful, mild herbs, like parsley or mint. Because steak doesn't need any seasoning, cooking it takes only 10 minutes. You could substitute chicken, pork or shrimp. The vinaigrette that accompanies this salad is light but assertive, based not on olive oil but on a neutral-flavored oil like canola. I use relatively little oil, as its job is only to help the remaining dressing ingredients coat the greens. To this I add rice vinegar or lime juice, both of which are high in flavor but low in acidity. The vinaigrette is rounded off with mustard, shallots, and nam pla (Thai fish sauce) or soy sauce.

Steak Salad With Fish Sauce and Mint

mesclun greens

mint leaves

neutral oil, like canola

rice vinegar or lime juice

mustard, optional

shallot,

nam pla, soy sauce

black pepper

If you're grilling, start a charcoal fire or preheat a gas grill. Grill steak about 4 minutes a side for medium rare. (If you're cooking inside, preheat oven to its maximum, 450 to 500 degrees. Heat ovenproof skillet on stove over high heat until it smokes. Place steak in skillet, and transfer to oven. Roast about 4 minutes a side for medium rare.)

Meanwhile, wash greens and toss with mint. Whisk or blend remaining ingredients together, taste, and adjust seasoning.

Let steak rest for a minute before slicing, and then place it atop greens, with its juices. Dress with vinaigrette, and serve.

This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer’s son, learned how to make it after he started working at Phoenicia, the family’s restaurant in Birmingham, Mich. “It took me more attempts than any recipe in my life to get it right,” he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called “garlic whip” on Phoenicia’s menu. It’s served with roasted chicken and kebabs; some customers even request it with babyback ribs. It’s versatile, and also great drizzled over roasted vegetables and avocado toast.

Toum (Garlic Whip)

garlic cloves (about 32 cloves, from 3 to 4 whole heads)

lemon juice (from 3 to 4 lemons)

canola oil oil

Place peeled garlic and salt in the bowl of a food processor. Pulse the garlic for 30 seconds, scrape down the sides of the bowl, then repeat three more times until garlic is finely chopped.

Add 2 tablespoons lemon juice and continue processing until a smooth paste forms, about 3 minutes, scraping down the sides of the bowl every 45 seconds or so. You want the wet, finely chopped garlic mixture to end up with a texture similar to mashed potatoes. Pinch it between your fingertips, and it should no longer feel gritty. (If you don’t blend the garlic enough at this stage, it won’t become fluffy and emulsified later.)

With the food processor running, start incorporating 1 cup oil, drizzling it in at a slow, steady stream. Once the oil is incorporated, slowly add another 2 tablespoons lemon juice. Repeat this step with another 1 cup oil, then another 2 tablespoons lemon juice. By the end, the mixture should have a fluffy consistency.

With the food processor running, alternate adding 1/2 cup oil in a slow, steady stream, then 1 tablespoon lemon juice. This should happen twice. Next, with the food processor running, add the remaining 1/2 cup oil in a slow stream until totally incorporated, then do the same for the ice water.

Once finished, transfer to a lidded container and refrigerate for at least 1 hour. Toum will keep, refrigerated, for up to 3 weeks.

Trust us, it creates an umami flavor bomb.

Miso Fudge Brownies

For the Brownies:

confectioners' sugar

almond flour

(200 grams) Dutch-process cocoa powder

(250 grams) egg

½ cup, plus 2 tablespoons, peanut or canola oil

vanilla extract

For the Candied Miso Almonds:

Peanut or canola oil

(400 grams) sliced and toasted almonds

coconut oil

white miso paste

sesame oil

For the Miso Fudge:

unsalted butter

sweetened condensed milk

(287 grams) chopped dark chocolate, at least 64 percent cocoa

Miso Paste Is the Key to These Sweet & Salty Fudge Brownies

Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.

Marinated Fried Chicken

chicken

hot pepper sauce

env. (0.7 oz.) GOOD SEASONS Italian Dressing Mix, divided

flour

Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.

Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.

Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.

For a savoury snack that's quick and easy to make, these spinach and feta muffins hit the spot. Filled with tasty and nutritious ingredients, eat these on the go or pack into school lunches.

Spinach & feta muffins

oil,

(2 1/2 cups) self-raising flour

(about 1/2 bunch) English spinach,trimmed, washed, dried, shredded

feta, crumbled

(1/2 cup) chopped semi-dried tomatoes

tbsp finely grated parmesan or vegetarian hard cheese

330 milliliters (1 1/3 cups) milk

butter, melted

dill

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Salmon with garlic bean puree, asparagus & tomatoes

(about 180 grams) asparagus, ends trimmed

Canola oil cooking spray,

salmon

black pepper,

butter

milliliters (1/2 cup) Massel chicken style liquid stock

garlic cloves, crushed

tsp lemon rind

tsp extra virgin olive oil

Seared scallops with chilli dressing & baby Asian greens

scallops, roe on

baby Asian greens

tbsp sweet chilli sauce

lemon juice

tsp reduced-salt soy sauce

Just when you thought pumpkin bread couldn’t get any better, we added a creamy layer of Neufchatel cheese.

Layered Pumpkin Loaf

baking powder

pumpkin pie spice

pumpkin

brown sugar

egg whites, divided

milk

pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

Combine first 4 ingredients. Mix pumpkin, 1 cup granulated sugar, brown sugar, 3 egg whites, milk and oil in large bowl until blended. Add flour mixture; stir just until moistened. Set aside. Beat Neufchatel, remaining granulated sugar and remaining egg white with whisk until blended.

Pour half the pumpkin batter into greased and floured 9x5-inch loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove from pan to wire rack; cool completely.

Use this toasted muesli recipe to make a dairy-free chocolate cake, breakfast parfaits, apple muffins and vanilla gelato balls. All recipes are in the related recipes section in the green bar.

Toasted muesli

(60 milliliters) pure maple syrup

tbsp honey

tbsp canola oil oil

(135 grams) rolled oats

(80 grams) flaked almonds, chopped

(170 grams) Brazil nuts, finely chopped

linseed meal (or use hazelnut or almond meal)

(160 grams) pepitas (pumpkin seeds)

(240 grams) sunflower seeds

goji berries (see note)

(45 grams) finely chopped dried apple

tbsp flaxseed oil (see note)

A light and delicious lemon raspberry bundt cake topped with a creamy vanilla glaze drizzled on top. This simple bundt cake is soft, refreshing, sweet from raspberries and bursting with the scent of lemons!

Glazed Lemon Raspberry Bundt Cake

all-purpose flour

coconut oil (canola or vegetable is fine too)

greek yogurt

eggs

lemon juice + 1 1/2 tablespoon lemon zest

raspberries

confectioners' (powdered) sugar, sifted

salted butter, melted

heavy cream

BUNDT CAKE: Position a rack in the center...

BUNDT CAKE: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a bundt pan with nonstick cooking spray and set aside.

In a large bowl, combine the flour, baking...

In a large bowl, combine the flour, baking soda, baking powder, and salt. Whisk and set aside. In a medium bowl, whisk together the sugar, coconut oil, greek yogurt, eggs, vanilla extract, lemon juice, and lemon zest. Continue to whisk until the sugar dissolves. Pour the wet ingredients into the dry ingredients and fold until *JUST* combined. Do not overmix. Fold in the raspberries. The batter will be super thick, you didn't do anything wrong!

Pour the cake batter into prepared bundt pan...

Pour the cake batter into prepared bundt pan and bake for 45-60 minutes or until a toothpick inserted into the cake comes out clean with just a few crumbs. Let the bundt cake cool in pan on a wire baking rack for 15 minutes before removing from bundt pan. Let cool completely before glazing.

GLAZE: When bundt cake has cooled completely. Combine...

GLAZE: When bundt cake has cooled completely. Combine the ingredients for the glaze in medium bowl. You may need additional heavy cream to thin it out if the glaze doesn't pour easily. Drizzle the glaze onto the cake and allow to set. To store, cover the cake tightly and refrigerate for up to 3 days.

We found that a couple cracks across the tops of these cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

Anise Cookies

unsalted butter, melted, cooled

anise extract, divided

We found that a couple cracks across the tops of these anise cookies were worth it in this recipe to ensure they are as light and moist as possible, but resting the portioned dough for the full hour helps minimize getting too many.

Whisk flour, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, beat eggs, granulated sugar, butter, oil, and 1½ tsp. anise extract in a large bowl until smooth, light, and foamy, about 2 minutes. Reduce mixer speed to low and add dry ingredients; beat just to combine.

Roll tablespoonfuls of dough into balls with your hands. Space at least 1" apart on 2 large parchment-lined baking sheets. Chill until very firm, about 1 hour.

Arrange racks in upper and lower thirds of oven; preheat to 350°. Bake cookies, rotating sheets halfway through if coloring unevenly, until golden brown around the edges and tops are firm, 10–12 minutes. Let cool.

When cookies are cool, whisk powdered sugar, remaining 1 tsp. anise extract, and 3 Tbsp. water in a large bowl until smooth (glaze should be the consistency of heavy cream; add water by the teaspoonful to loosen if needed). Gently toss cookies in glaze until lightly coated, letting excess drip back into bowl. Transfer to clean parchment-lined baking sheets (you can use a small offset spatula for this, but the glaze is pretty forgiving of any finger marks) and let sit until glaze hardens, about 2 hours.

Do Ahead: Cookies, without glaze, can be made 2 months ahead; store airtight and freeze.

Spicy Citrus Popcorn

canola oil (225 grams)

popcorn kernels (225 grams)

salt (7 grams)

Calabrian chile oil (5 grams)

olive oil (10 grams)

limes

lemons

cilantro (10 grams), chopped

½ teaspoon citric acid (2 grams)

How to Make the Most Addictive Popcorn Ever

How To Make Bao Buns - Mantou Chinese Steamed Buns | Tasting Tabl

In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.

Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.

Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.

Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.

Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.

Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.

Jacques P&eacute;pin shares his simple and incredibly delicious braised chicken recipe made with potatoes, carrots, mushrooms and peas.

Top 26 canola oil recipes from across the web

The most viewed canola oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Chicken Curry

Bao Dough

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Miso Fudge Brownies

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Spinach & feta muffins

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Seared scallops with chilli dressin...

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Toasted muesli

Glazed Lemon Raspberry Bundt Cake

Anise Cookies

Spicy Citrus Popcorn

How To Make Bao Buns - Mantou Chine...

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French Fries

Beef and Mushrooms with Noodles

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Top 26 canola oil recipes from across the web

The most viewed canola oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Chicken Curry

Bao Dough

Obe Ata Stew With Chicken and Spina...

Steak Salad With Fish Sauce and Min...

Toum (Garlic Whip)

Miso Fudge Brownies

Marinated Fried Chicken

Spinach & feta muffins

Salmon with garlic bean puree, aspa...

Seared scallops with chilli dressin...

Layered Pumpkin Loaf

Toasted muesli

Glazed Lemon Raspberry Bundt Cake

Anise Cookies

Spicy Citrus Popcorn

How To Make Bao Buns - Mantou Chine...

Jacques Pépin's Chicken & Vegetable...

French Fries

Beef and Mushrooms with Noodles

Chocolate Crinkle Cookies

Blissful Applesauce Brownies

Ghormeh Sabzi (Persian Chicken Stew...

Recipe: Thai Green Papaya Salad Wit...

Chicken Spring Rolls recipe

Kentucky Baked Chicken recipe

Home-Style Fried Chicken recipe

The most viewed canola oil recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine