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 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
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
This is one of the neatest bakeries/kitchens in all of Canada. With a set of standards in sourcing their ingredients second to none, owners Tabitha and Paul Langel and Lyle and Kathy Barkman, use their kitchens to harvest and share
• 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 •
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
• 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
To Make Brown Rice Flour Blend: 1 ½ cups brown rice flour, 1 ½ cups potato starch, and 1 cup tapioca flour (also called tapioca starch). Blend thoroughly. Store, tightly closed, in a dark, dry place. To Make Lentil Puree:
• 1 cup (250 mL) crunchy natural peanut butter • 1 cup (250 mL) granulated sugar • 2 large eggs • 1 tsp (5 mL) vanilla extract • 1/2 cup (125 mL) chickpea Flour • 1/4 tsp (1 mL) xanthan
A simple apple crisp recipe that is delicious served warm or cold with cream or ice cream. • 8 cups (2 L) apples, peeled, cored and sliced • 1/4 cup (60 mL) brown sugar, packed • 1 Tbsp (15 mL)
Newfoundlanders are renowned for their love of life and their great parties. Chef Roary MacPherson, the current President of the Canadian Culinary Federation of Chefs and Cooks, is assembling at team of top chefs from St. John’s…those who have always
• 2 cups (500 mL) bean sprouts • 1 cup (250 mL) cherry tomato halves • 1/2 cup (125 mL) English cucumber, halved lengthwise then thinly sliced • 1/4 cup (60 mL) flat leaf parsley, chopped • 2 Tbsp (30
• 1/2 cup (125 mL) uncooked wild rice • 2 oz (60 g) chopped walnuts • 1 Tbsp (15 mL) canola oil , divided • 3 oz (90 g) whole mushrooms, wiped clean and quartered • 1/2 cup (125 mL)
Sauté is quick, easy and healthy when using canola oil. • 1/2 – 1 Tbsp (7.5 – 15 mL) ground cumin • 1/4 tsp (1 mL) thyme • 1 tsp (5 mL) paprika • 1/2 tsp (2 mL) salt •
Fresh cucumber, tomatoes, bell pepper and cilantro combined with black beans creates a terrific salad. • 1 large cucumber, diced • 1 cup (250 mL) sweet grape cherry tomatoes, halved • 1 (15oz/443 mL) can black beans, rinsed and drained
Salad • 2 cups (500 mL) uncooked bow tie pasta • 2 large ripe tomatoes, diced • 1 medium green pepper, chopped • 1 medium red pepper, chopped • 1 medium white onion, chopped • 1 English cucumber, chopped Dressing
This family- pleasing recipe uses mild, flaky white fish, veggies and heart healthy canola oil. It is a quick, nutritious and tasty dish – perfect for busy weekday dinners. • 1 package (8oz/225g) fresh mushrooms • 1 shallot, finely chopped
• 4 tsp (20 mL) rapid rise or instant yeast • 1 tsp (5 mL) salt • 1 1/2 cups (375 mL) whole wheat flour • 1 tsp (5 mL) dried basil • 1 tsp (5 mL) dried oregano •
Bar • canola cooking spray • 1/2 cup (125 mL) canola oil • 1/2 cup (125 mL) non-hydrogenated canola margarine • 2 cups (500 mL) granulated sugar • 1 tsp (5 mL) vanilla • 1 tsp (5 mL) almond extract
• 3 cups (750 mL) natural bran • 1 cup (250 mL) whole-wheat flour • 1 cup (250 mL) all-purpose flour • 1/2 cup (125 mL) granulated sugar • 1 Tbsp (15 mL) baking powder • 1 tsp (5 mL)
• 2 Tbsp (30 mL) canola oil • 1 medium onion, chopped • 1 clove garlic, crushed • 1 medium eggplant, large-diced • 1 red pepper, chopped coarsely • 3 cups (750 mL) tomatoes, chopped • 2 small zucchini, halved
• 1/4 tsp (1 mL) garlic powder • 1/2 tsp (2 mL) poultry seasoning • 1/8 tsp (.5 mL) nutmeg • 6-7 oz (170-200 g) pork tenderloin, cut into 1/2-inch (1.25 cm) slices • 1-2 tsp (5-10 mL) green peppercorns,
This great salad can be eaten right away or covered and left in fridge to marinate for 2 hours before serving. It can also be made a day in advance. • 19 fl.oz can (1- 540 mL can) lentils, rinsed
Most Canadians, unlike many of our ancestors in their less bountiful homelands, have such remembrances about the importance of meat on the table. It is often these main dishes like the Basque Boeuf Bourguignon that effectively nail a particular culture
As the snow seems to never end, a heart-warming stew is as close to a perfect winter dish as one can get and this Basque version of Boeuf Bourguignon is all about the flavour. You’ll never see it in another
I adore carrots…in every incarnation…from muffins to soup or simply steamed with butter ‘n salt. However, they are such an “everyday” vegetable I realized how little I knew about them. After all these years of food writing, it really was
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