Dependable, simple and affordable ready-made freeze dry and dehydrated food for
emergency preparedness and outdoor use.
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The perfect 360 Cookware
stainless steel cookware starter set! The
Essential Set is the next step on your wellness
journey. Includes a 1 Quart Stainless Steel
Saucepan with Cover, 3.5 Quart Stainless Steel
Sauté Pan with Cover, Jute Tote/Grocery Bag and
360 Cookware Recipe Cards.
Stainless Steel 1 Quart Saucepan + Cover
1-quart stainless steel saucepan unit is the
perfect Vapor Cooking starter piece. Cook
several different kinds of vegetables together
with no worry of mushiness or mixing flavors.
Cook without added water, oil, lard or butter
and experience the fresh flavor and nutrients of
your food as never before. The 1-quart stainless
steel saucepan will likely become your most
utilized kitchen utensil.
Stainless Steel 8 Quart Stock Pot + Cover
The magnificent 8-quart
stainless steel stockpot is just right for
everything you do, from preparing soups and
sauces to making enough vegetables for a small
army. This utensil is also perfect as a small
stovetop “oven” – bake an 8-lb turkey using a
fraction of the time and energy. Toss in your
favorite vegetables and you have the perfect
Sunday dinner, ready in a fraction of the time.
Stainless Steel 11.5" Frying Pan
The 11.5” stainless steel fry
pan is the largest – and arguably the most
impressive – of our cWth its generous capacity
and dual-handle convenience, this skillet holds
enough food to feed the hungriest mob. Can’t
agree on dinner? Do it all! Cook a steak, a pork
chop and some burgers all at once – the
revolutionary 360 manufacturing process will
make them taste as if they were cooked in
Stainless Steel Essentials Cookware Set
Turn your stainless steel
saucepan into a warming center and your stock
pot into a slow cooker with this small,
easy-to-use appliance. From keeping dips, sauces
or hors d’oeuvres warm without scorching to
slow-cooking a hearty stew that will be ready
when you get home, this convenient stainless
steel slow cooker base instantly doubles your
one-stop green shopping destination for
home,office and everyone in the family!
Goldys favorite meatless recipe...
5-Veggie Burger Recipe
Make the hamburger tray a little easier on veggie kids (and their
parents!) with these oh-so-good 5-veggie hamburgers!
1 large sweet potato (about 450 g)
2 tsp butter
2 green onions, finely chopped
2 clovea garlic, finely chopped
2 cups frozen green peas, cooked
11⁄2 cups grated zucchini (1 small)
11⁄4 cups grated carrots (2 medium)
2 eggs, beaten
1⁄2 tsp salt
11⁄2 to 2 cups dry, whole-grain bread crumbs
2 tbsp olive oil
Directions: Peel sweet potato, halve and cook in boiling water until
just tender, but still firm, about 15 min. Cool for a few minutes, then
grate. You will need 1½ cups.
In a small skillet, warm the butter over low heat. Add the green onions
and garlic, and cook until tender, about 2 min.
In a large bowl, mash peas. Add the green onion mixture, grated sweet
potato, zucchini, carrot, eggs, salt and 1 cup of the bread crumbs.
Combine well (your hands may be the best tools here!). Add more bread
crumbs if the mixture is too wet.
Shape mixture into patties and lightly coat with remaining bread crumbs.
You can make large 31⁄2-in. patties for adults and/or small 2-in.
patties for children.
In a large skillet, heat the olive oil over medium. Add the patties and
cook until lightly browned, about 3 to 4 min per side. Serve on
whole-grain buns with preferred toppings.
Makes 8 31⁄2-in. patties or 24 2-in. patties.
Adult burger: 209 calories, 7 g protein, 7 g fat, 30 g carbs, 6 g
dietary fibre, 75 mg calcium, 2 mg iron, 56 mcg folate
Child burger: 70 calories, 2 g protein, 2 g fat, 10 g carbs, 2 g dietary
fibre, 25 mg calcium,1 mg iron, 19 mcg folate
Place cooling rack inside of the jelly roll baking sheet
and set aside. Preheat oven to 350
degrees.Rinse chicken and pat dry. Cut
chicken into bite-sized, about 1 1/2 inch,
pieces. Combine flour, paprika, salt and
pepper in a flat pan. In a second pan, beat
eggs and water together, and in a third pan
place the 2 cups of corn flake crumbs.
Toss the chicken pieces in the flour, then dip them into the egg mixture, (be
sure they are well covered in egg), then into the corn flake crumbs. Arrange
chicken pieces on the cooling rack baking sheet. Being sure that they don’t
touch each other. Bake at 350 degrees, for 30 to 45 minutes until juices run
clear and coating is crispy.
The key to these being crispy is baking them
on the wire cooling rack. It allows the heat
and air to circulate all around the chicken
and the juices to drip into the pan instead
of the chicken getting soggy in the juices.
This recipe can also be used on a whole
broiler/fryer chicken for the whole family.