From the boreal forest to the tundra; from the Prairie grasslands to Ontario’s Carolinian woodlands, Canada is stunningly rich with flora and fauna. Bio-diversity is our most valuable heritage. With 71,000 species which have been scientifically described and another estimated 69,000 * species yet to be named and classified, it becomes crystalline that the protection of our ecological heritage is absolutely paramount.
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
There is only one carrot cake in our family – my Mom’s recipe! It’s so popular that our former babysitter used it as her wedding cake. It uses self-rising flour, a mixture of cake & pastry flour, baking powder and
To Make Sauce: Whisk together in small saucepan: 1 to 2 tbsp (15 to 30 mL) soy sauce and 1 tbsp (15 mL) cornstarch. Stir in 3/4 cup (175 mL) low-sodium chicken broth and 1/4 tsp (1 mL) sesame oil.
• 3 cups (750 mL) slivered almonds • 1 1/4 cups (300 mL) super fine granulated sugar • 2 tbsp (30 mL) all-purpose flour or cocoa • 3 egg whites, at room temperature • 1 tsp (5 mL) almond extract
Choose your favourite ice cream and cake! For a more colourful option, make sure the cake and ice cream are different colours (e.g., vanilla ice cream over chocolate brownies). •4 egg whites • Salt, pinch • 1/2 cup (125 mL)
• 2 Tbsp (30 mL) olive oil • 3/4 cup (175 m ) chopped onion • 4 cups (1 L) Yukon Gold potatoes, peeled and cubed in 1/2-inch (1.5 cm) pieces • 1/2 tsp (2 mL) salt • 6 eggs
• 1 tbsp (15 mL) canola oil • 2/3 cup (150 mL) finely chopped onion • 2/3 cup (150 mL) chopped tomato • 1 tsp (5 mL) grated fresh ginger • 1 to 2 green chilies, minced (or to taste)
• 3 egg whites • cream of tartar, pinch (or 1 tsp/5 mL lemon juice) • 3/4 cup (175 mL) granulated sugar • 1/8 tsp (0.5 mL) almond extract Citrus sauce • 1 cup (250 mL) plain yogourt • 3
• 6 egg whites, at room temperature • 1/2 cup (125 mL) cream of tartar • 1-½ cups (375 mL) fine sugar • 3/4 cup (175 mL) chopped pecans • 3/4 cup (175 mL) mini chocolate chips • 3/4 cup
• 3 eggs, separated • 1/2 cup (125 mL) sugar • 1/3 cup (75 mL) all purpose flour • Salt, pinch • 2 tsp (10 mL) grated lemon zest • 1/4 cup (50 mL) lemon juice • 1 tbsp (15
Serve over fresh fruit and berries, or your favourite cake or ice cream, for a delectable after-dinner dessert. • 2 eggs • 1/4 cup (50 mL) sugar • 2 tsp (10 mL) cornstarch • 1-½ cups (375 mL) milk • 1/2
Variations: Replace curry powder with 1 tbsp (15 mL) chopped fresh dill, parsley or cilantro. • 6 hard-cooked eggs, cooled • 4 medium potatoes, chopped into small cubes • 2 medium eating apples, chopped • 2/3 cup (150 mL) chopped
• 1 slice chicken or turkey bacon, cooked • 1 egg • 1/4 tsp (1 mL) onion powder • Salt and pepper, to taste • 1 small low-fat flour tortilla (2 g fat) • 2 tsp (10 mL) fat-free mayonnaise
Serve warm or cold, as a breakfast frittata, a meatless main dish or a vegetable side dish. Leftovers can be reheated in the microwave. • 1 pkg (250 g) frozen chopped spinach, thawed and well drained • 4 cups (1
Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4 cup
• 1 pkg (250 g) light cream cheese, softened • 1 1/4 cups (300 mL) granulated sugar • 2 tbsp (30 mL) all-purpose flour • 1 tsp (5 mL) vanilla • 3 eggs • 1 container (454 g) extra smooth
TIP: May also be made with leftover cooked salmon, leftover cooked or canned tuna, or crab meat. • 2 1/2 cups (625 mL) cooked rice, cooled • 6 eggs • Cooking spray • 2 tsp (10 mL) oil • 2/3
• 1 tbsp (15 mL) vegetable oil • 3/4 cup (175 mL) chopped onion • 3/4 cup (175 mL) chopped green pepper • 1 clove garlic, minced • 1 1/2 cups (375 mL) chopped tomatoes • 3 cups (750 mL)
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
Spring is springing…thank goodness. Snow’s beginning to retreat and the rivers are opening. Although Easter is late on the calendar this year, Easter cheese is not. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and
This is a French-Canadian traditional recipe that was part of the food culture of les colons (settlers). It’s an adaptation of the even more historical, sugar pie, tarte au sucre. I use the darker, less expensive syrup because it lends
Canada simply overflows with the ingredients of love. This is a menu that was created recently at the Canadian Food and Wine Institute for a very lucky group of New York City journalists who watched three handsome chefs demonstrate
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