RECIPES

from Cooking with Bear Bear thanks Squirrel for sharing her hazelnuts. He knows she’ll love these fudgy,nutty cookies. Ingredients½ cup butter½ cup brown sugar¼ cup white sugar1 egg¼ tsp vanilla1 cup and 2 tbsp flour½ tsp baking soda¼ tsp salt1 cup semi-sweet chocolate chips½ cup hazelnuts, coarsely ground * DirectionsPreheat oven to 375 degrees F.In […]

from Cooking with Bear Wild blueberries are some of Bear’s favourite food. He likes to eat them fresh or baked in these muffins. Ingredients2 cups flour¾ cup sugar1 tbsp baking powder¼ tsp salt2 eggs1 cup milk½ cup melted butterGrated rind of 1 lemon1 cup blueberries (fresh or frozen) DirectionsPreheat the oven to 400 degrees F.Line

from Wendy Winter, Where’s My Joey This idea was inspired because Joey loves coconut. Dry Ingredients 1/2 cup of coconut sugar (brown sugar could be used as a substitute)1/2 teaspoon salt1/2 cup coconut flour1 1/2 cups all-purpose flour2 teaspoons baking powder1/2 teaspoons baking soda1/2 cup shredded coconut (and 1/4 cup for topping) Wet Ingredients 1 teaspoon

from Easy Meal Prep Serves 4 Prep Time: 15 minutes If you ask me, the peanut sauce is what makes this dish so good! Peanut Sauce ¼ cup (60 g) natural creamy peanut butter 2 tablespoons (30 ml) soy sauce 1 tablespoon (15 ml) rice wine vinegar 1 teaspoon freshly grated ginger 1 teaspoon raw

from Take Back the Tray Makes 2 This is my favourite way to eat egg salad. It’s got big, bright flavour and crunchy bits to keep things interesting. Add what you like, but for god’s sake, spread that filling to the furthest edges of the bread, please! Ingredients 4 hard cooked eggs, peeled 1/3 cup

from Russian Cuisine (Salat Olivye) This is definitely the most popular of all Russian salads. No special occasion is celebrated without it. The original recipe for Salad Olivier, or Zakuska Olivier, as it was once called, was made popular by a Russian chef of French origin – Lucien Olivier. He worked in Restaurant Hermitage in

from Russian Cuisine (Lenivye golubci) Though regular cabbage rolls are quite delicious, they are also quite labour intensive. The Russians came up with a shortcut version of this dish. In this recipe, cabbage leaves are not used to wrap up the filling but are instead shredded. Ingredients 1 onion, diced2 Tbsp (30 mL) butter2 cups

from Apron Strings (two ways) The carbonara served by Maria Stella was the best I’ve ever tasted. When I returned to Toronto, I repeated Maria Stella’s recipe. Twice. It was not the same, and it was because of the ingredients. Her egg yolks were il rosso – mine were anemic. I bought vacuum-packed, pre-diced pancetta

from Bisous & Brioche SERVES 4–6 Anything with a hearty dose of Dijon mustard in it feels like Burgundy to me. This recipe includes a spin on an everyday sauce I was taught by my first host mother. It makes everything taste good. After cooking a steak or turkey fillet—really, any meat or poultry—remove the

from Bisous & Brioche Serves 6 Is there anything more French than French onion soup? I think not, and few people do it better than the Burgundians. It happens to be exactly what I feel like when the thermometer plummets, whether I’m in the icy fog of Burgundy, or the sleeting rain of the Pacific