from Ants in My Pants Prep: 20 minutes + rising; Bake: 40 to 50 minutes + cooling Makes 2 large loaves Ingredients *Substitution for 2 cups Red River cereal is 1 cup cracked wheat (OR bulgur wheat), 1 cup steel cut oats, 1 tablespoon golden flax seed and 1 tablespoon brown flax seed. Directions Grease […]
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If you’ve ever spent any time in the prairies, you’ll know there are some unique foods specific to that part of the country. Berries are one of them. Author and life-long gardener, Sheryl Normandeau, gathered information and recipes about saskatoons, sea buckthorn, haskap, chokecherries and more into one interesting resource. https://floweryprose.com/published-work/ Sheryl educates us on
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from The Little Prairie Book of Berries Whether you’re grilling bison, elk, beef, pork, chicken or a vegetarian burger, this tangy/garlicky/smoky barbecue sauce is the perfect condiment to accompany it. Makes 2 cups Swap: Baskap berries, currants, or sour cherries for saskatoons Ingredients 1 Tbsp extra-virgin olive oil 1 small shallot, finely minced 3 small
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Should you be day tripping through Saskatchewan or want to explore some foodie places off the beaten track while driving through the province, you’ll need this definitive guide to Saskatchewan’s food artisans. The book was created by writer and columnist Jenn Sharp as she got in her car with photographer Richard Marjan and travelled throughout
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from Flat Out Delicious This classic Dijon is smooth, vibrant and adds the perfect tang to sandwiches, vinaigrettes and sauces. INGREDIENTS 3 TBSP finely chopped onions 1 TBSP minced garlic 1 tsp chili powder 1 TBSP Worcestershire sauce 2 TBSP honey ½ Cup ketchup ½ Cup red wine vinegar 1 TBSP Gravelbourg French Mustard ½
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A robust and inspiring travel companion for both local and visiting food-lovers alike that reveals the stories, inspiration, and friendly faces of the people who craft great food in Saskatchewan. Author Jenn Sharp and photographer Richard Marjan spent four months travelling Saskatchewan, chatting at market stalls, in kitchens, bottling sheds, and stockrooms. Flat Out Delicious is the
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This little cookbook is all about the berries and small fruits grown in prairie gardens, gathered from U-pick farms, and foraged in the wild of the prairie region. Home cook and accomplished gardener Sheryl Normandeau presents 65 recipes for everything from meat, poultry, and fish dishes, vegetable and grain dishes, to desserts, baked goods, beverages,
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We’re off to Prince Edward County in southeastern Ontario this week with locally sourced food and stories from chefs, farmers, beekeepers and bakers. This cookbook was compiled by two local ladies wanting to showcase the area’s culinary bounty. Natalie Wollenberg and Leigh Nash bring their connection to food and people with recipes, stories and a
Prince Edward County is located in southern Ontario, east of Toronto and west of Kingston, south of Highway 401. With easy access off the highway, you’re a short drive to beaches, wineries and farmers’ food stands. Having moved from Scarborough to the top of Lake Scugog, we were always considered city people, not locals, even
from Don’t Honk Twice I love chicken wings! I love all meats in all forms, but the chicken wing is special. Once considered a throwaway by many chefs, wings are now a staple of any pub menu. What I love the most are the potentially endless variations, but the best is blue cheese. So here’s
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