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...
Fabulous Wheat Berry Salad
This is another one of Joan Heath’s excellent recipes, she says that it may be made ahead and refrigerated, without the nuts and sunflower seeds, for up to 3 days. While the cooking of the various grains may seem a bit fussy, the results are worth it. Serve the salad on a bed of spinach or baby...
Easter Cheese & Food Traditions
Spring is springing…thank goodness. Snow’s beginning to retreat and the rivers are opening. Although Easter is early on the calendar this year, it’s never too early for Easter cheese. It’s the quintessential springtime dessert in many Mennonite homes, easy to make and...
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...
Nana’s (Utterly Fabulous) Multi-Grain Rolls
When Joan Heath of Radisson, Saskatchewan, shared this great recipe, she explained its title. “My mom (a.k.a. Nana to our children, Audra and Aidan) bakes the best rolls and bread that I have ever had. So light and fluffy. She didn’t start until she was in her 40’s. I had no interest...
Prairie Grain Cookies
This is another recipe from the Saskatchewan farm kitchen of Joan Heath. It’s packed with flavour and travels so well that she frequently uses it as part of the lunches she prepares for her husband Corey as he works their thousands of acres of wheat, lentils, canola and beans. 1 cup (250 mL)...
Pork Medallions with Apples
• 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, crushed • 1 tsp (5 mL) canola oil • 1/2 green apple, unpeeled • 1/2 Tbsp (7 mL) canola oil • 1...
Penne with Broccoli and Tomatoes
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 (175 mL) halved cherry tomatoes • 1/3 cup (75 mL) chopped sun-dried tomatoes • 1 (250 mL)...
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...
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