Summer Strawberry Pavlova
0Of all the recipes in my last book, I have a couple of dozen favourites. This is one of them. There’s a debate at to the real origin of Pavlova…New Zealanders claim it but it was a fabulous Australian
Featured Article
Canada IS Food! Vol. 2
This is the second of two articles on Canadian ingredients. This piece explores some of the contemporary foods that have flourished more recently and have been adopted kitchens from coast to coast. It’s adapted, along with a few of the referenced recipes, from Anita Stewart’s CANADA: The Food, The Recipes, The Stories.
Recipes
Marie Nightingale’s Baked Jacob’s Cattle Beans
0Halifax-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
Healthy Barley Waffles
0When using barley flour with 4% beta-glucan content, 1 ½ waffles would contain over 3 grams of beta-glucan, enough to meet the required daily intake for lowering cholesterol. 2 cups (500 mL) barley flour 4 tsps (20 mL) baking powder
Curried Barley Pilaf
0When using pearled barley with 4% beta-glucan content, 1 serving of pilaf would contain approximately 2 grams of beta-glucan. Consuming 3 grams of barley beta-glucan is needed to meet the required daily intake for lowering cholesterol. ¼ cup (60 mL)
Barley Pizza Crust
0This is a novel new way of creating pizza crust. It’s nutty flavour is wonderful, particularly underneath milder toppings. When using barley flour with 4% beta-glucan content, three slices of pizza would contain over 3 grams of beta-glucan, enough to
Barley and Lentil Soup
0This soup combines the two Prairie culinary powerhouses…barley and lentils. 2 onions, chopped 1 garlic clove, minced 1 tbsp (15 mL) olive oil ½ tsp.(2 mL) ginger ½ tsp(2 mL) paprika ½ tsp (2 mL) turmeric 4 ½ cups
Our Family Christmas Cake
0This light fruit cake recipe has been in our family for decades. Every year, a month or so before Christmas, my mother made it perfectly till the time, about 8 years ago, that she decided the kitchen was no longer
Cumin-scented Chickpea-Buckwheat Dosas
0Chickpea flour is called Besan in South Asian cooking. Grown and milled in the Prairies, it’s renowned globally for its quality. Buckwheat flour adds real nuttiness to these delicious dosas which are, in effect, a flat bread similar to crepes
Buttermilk Corn Bread
0This 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
Piradzini – Latvian Bacon & Onion-stuffed Rolls
1A 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
Soupe à l’oignon à la Blanche de Chambly
1This may be the most delicious onion soup you’ve ever tasted. Using the great wheat beer, Blanche d Chambly, brewed by Unibroue (Sleemans), it is best when topped with a a full flavoured, well-aged cheddar like l’Ancêtre, also from Quebec.
Barley with Caramelized Vegetables
0This 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
Greek Fish Soup with B.C. Hazelnut- Garlic Mayonnaise
0This fish soup recipe originally came from George Koyionis, a Greek Cypriot seafood vendor at Toronto’s St Lawrence Market. In the late 80’s his reputation for providing customers some of the finest product in the city was firmly entrenched. The
Maple Flank Steak with Peach Chutney Mayo
0These rich little toasts are the perfect beginning to a dinner party. 1 lb (500 g) Beef Marinating Flank Steak 1/2 cup (125 mL) maple syrup 2 tbsp (30 mL) soy sauce 2 tbsp (30 mL) cider vinegar 1/4 cup
Asiago, Artichoke and Lentil Salad
019 oz can lentils, rinsed and drained 2 green onions, sliced 1 red pepper, chopped 1 stalk celery, diced 1 jar marinated artichoke hearts, drained ½ cup (125 mL) shredded asiago cheese ¼ cup (60 mL) sunflower or olive oil
Fall-Apart Beef Brisket
0Hearty, comfort food at its best. A wonderful winter meal. Buy beef brisket that weighs almost 2 pounds before trimming as there is quite a bit of fat to discard. If a “sliced” brisket is preferred over the shredded variety, cook
Cheddar Parmesan Poutine
0These French fries are a playful spin on a Quebecois favorite – lightened up with canola oil. Traditionally made with cheese curds, poutine in this recipe features cheddar and parmesan instead for sharper flavors. 4 Russet potatoes, peeled and sliced
Raspberry Cream Cupcakes with Cream Cheese Frosting
0Canola oil is perfect for baking with its light texture, neutral flavor and high heat tolerance. Add fresh raspberries and cream cheese frosting to classic vanilla cupcakes for yummy results. Cupcakes: 2 cups (500 mL) granulated sugar 4 eggs 1
Chewy Blueberry Oatmeal Cookies
0Everyone should have a good oatmeal cookie recipe in their repetoire. This basic recipe takes well to fresh blueberries, but can be made with any other additions you like – try raisins, chopped dried apricots or chocolate chips. The combination
Wild Cranberry Vinaigrette
0Wild cranberries are foraged all across Canada’s north. If you cannot find wild, substitute commercially grown berries. When they’re in season, I freeze them to make this great dressing and also, of course, cranberry sauce. 1/2 cup (125 mL)
Grilled Salmon with Dijon-Raspberry Vinaigrette
01 Tbsp (15 mL) canola oil 1/2 cup (125 mL) black currant or grape juice concentrate 1/2 cup (125 mL) chopped fresh cilantro 1/4 cup (60 mL) grainy Dijon mustard 1/4 cup (60 mL) fresh lime juice 1 salmon fillet, about 13 oz or 370
Saskatoon Berry Vinaigrette
0This vinaigrette using Saskatoon berries is great on greens, veggies, and fruit alike! 3/4 cup (175 mL) red wine vinegar 3/4 cup (175 mL) Saskatoon berries 2 Tbsp (30 mL) borage honey 1 cup (250 mL) canola oil 1 tsp (5 mL) fresh thyme,
Saskatoon Berry Pie
03 to 4 cups (750 mL to 1 L) saskatoons 1 Tbsp (15 mL) lemon juice 2/3 cup (150 mL) granulated sugar 1/4 cup (60 mL) tapioca or flour Canola Oil Pie Crust 1 1/2 cups (375 mL) flour 1 1/2 tsp (7 mL) granulated
Prairie Spice Cake
01/2 cup (125 mL) rolled oats 1 1/2 cups (375 mL) whole wheat flour or multigrain flour 1/4 cup (60 mL) barley flour 1/2 tsp (2 mL) salt 1 tsp (5 mL) ground cinnamon 1 tsp (5 mL) baking soda 1/4 cup (60 mL) flax 2 tsp
Mixed Berry, Cucumber and Mint Salad with Lime Dressing
0Strawberries and cucumbers have a natural affinity because the mild flavor and crunch of a cucumber partners perfectly with sweet, tender strawberries. Other contrasting flavors and textures come from fresh mint, honey mustard and lime zest. Canola oil allows these
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