"The First Press"
The best Canola you can get.
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Pure
Expeller Canola
- ½
the saturated fat of olive oil
- No
Trans Fat
- Low
Saturated Fat
- 1100
mg of Omega-3 Polyunsaturates per 14
g serving
- No
Cholesterol
- No
Sodium
- Made
from non-genetically engineered seed.
- Kosher
approved
- Available
in 16 oz and 32 oz
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Choose
the vegetable oil low in saturated fat.
- Stays
free
running when stored in the refrigerator.
- Light
in
colour and taste.
- Blends
well
with many different spices and herbs.
- Won't
separate
from other salad dressing ingredients
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Naturally
Cholesteral Free
0
Grams of Transfat
Low in saturated fat
Non-Hydrogenated
Excellent
source of Vitamin D, Vitamin E and Vitamin A
Source
of monounsaturated, polyunsaturated fat
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BBQ,
Fry, Bake, Saute, Grill, Baste
- Fat
free
- Non-hydrogenated
- Cholesterol
free
- Sodium
free
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Skinless chicken
is an excellent source of lowfat, high-quality protein).
Breast
meat is the leanest per ounce.
(47 calories; 1 gram of fat), followed
by legs (54 calories; 2 grams of fat), wings (58 calories;
2 grams of fat).
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Teriyaki Chicken
with Ginger and Garlic
Click
here to print recipe
- 4
tablespoons soy sauce
- 4
tablespoons dark brown sugar
- 2
tablespoon Canola Harvest oil
- 1
tablespoon grated fresh ginger
- 2
cloves garlic, minced
- 1/8
teaspoon black pepper
- 4
boneless chicken breast halves
- Saute
the minced garlic in 2 Tablespoons of Canola Harvest
oil.
- Combine
the sauted garlic and oil with soy sauce, brown sugar,
ginger and black pepper in a medium-size bowl.
- Place
the chicken in a large plastic food storage bag and
pour in the soy mixture. Press out the air and seal
the bag tightly. Massage the bag gently to distribute
the marinade.
- Set
the bag in a large bowl and refrigerate for at least
2 hours.
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Preheat the broiler. Make sure the top oven rack
is in the highest position, just under the broiling
unit.
- During
the last 10 minutes of cooking, brush the chicken
two or three times with the reserved marinade.
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