Whole Wheat Buttermilk Soda Bread

Whole-wheat Buttermilk Soda Bread This quickest of breads has its roots in Ireland and known there as Wheaten Soda Bread. Serve thick slices of it….warm with butter! 2 cups (500 mL) whole-wheat flour 2 cups (500 mL) unbleached all purpose flour 1 tbsp (15 mL) baking powder 1 tsp (5 mL) baking soda...

Spring Rhubarb Pie

It was called ‘Pie Plant’ because it makes such incredibly good pies and every early farm home in Canada had at least one good patch. Kids used the huge leaves as hats while dipping the sour stalks in small bowls of sugar. We made it into crisps and cobblers, stews and chutneys. Now...

Buttermilk Corn Bread

This Loyalist quick bread was likely brought to Canada with the first wave of immigration in the late 1700’s. More and more often, it’s possible to find good locally grown/milled corn meal.  For this corn bread recipe I’ve used a New Brunswick product from Speerville Mills and jazzed it up with a...

Marie Nightingale’s Baked Jacob’s Cattle Beans

Halifax-based food writer and Maritime icon, Marie Nightingale, was pulling together an article on beans and found this great recipe on the back of the package of  Webster’s Farms from Cambridge, Nova Scotia.  Calling the family to ask their permission to publish it, she was greeted with a laugh....

Piradzini – Latvian Bacon & Onion-stuffed Rolls

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers. Dough • 1 medium potato, peeled and diced • 1 cup (250 mL) water • 1 tsp (5 mL) salt • 1...

Barley with Caramelized Vegetables

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp (15 mL) canola oil • 3/4 cup (175 mL) pearl barley • 1 Tbsp (15 mL) canola oil • 1...

Barbecue Sauce

• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 2 Tbsp (30 mL) brown sugar • 3/4 cup (175 mL) ketchup • 1/4 cup (60 mL) lemon juice • 1 Tbsp (15 mL) Worcestershire sauce • 1 Tbsp (15 mL) Dijon mustard • 1 tsp (5 mL) chili powder • 1/8 tsp (.5 mL) Tabasco or to taste In a saucepan heat...

Wild Rice and Potato Pancakes with Corn Salsa

Pancakes • 3 cup (750 mL) washed, grated potatoes (preferably Russet) • 1 Tbsp (15 mL) lemon juice • 1 cup (250 mL) cooked wild rice • 1 egg, slightly beaten • 1/2 cup (125 mL) whole wheat flour • 1 Tbsp (15 mL) prepared mustard • 2 Tbsp (30 mL) fresh dill • 2 Tbsp (30 mL) canola oil • 1/2 tsp (2...

Roasted Tomatoes

With an abundance of summer tomatoes, this is a great way to have a wonderful side dish. Use your favorite variety and bring out the flavors of a warmed salsa on your plate. • 4 medium ripe tomatoes, cut in half • 2 Tbsp (30 mL) canola oil • 1/4 cup (60 mL) finely chopped red onion • 1 clove...

Chickpea & Cranberry Couscous

• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries • 1 medium zucchini, diced • 2 carrots, peeled and diced • 3 green onions, chopped • 2 cups (500 mL) cooked chickpeas or...