from Fiber Boost Amy provides 4 versions of this recipe – different flavour profiles depending on the main dish it’ll accompany, including Sea Salt & Pepper, Roasted Garlic & Apple, and Bistro Blue Cheese. We tried the Chili Ranch – all thumbs up from the fam! 1 ½ pounds of new or white skinned potatoes2 […]
RECIPES
from Anthony Bidulka, Set Free Serves 6 Ingredients:3.5 teaspoons olive oil4 boneless, skinless chicken breast halves cut into 1” chunks1 clove minced garlic1 teaspoon ground cumin6 tablespoons orange juice½ cup balsamic vinegar2 tablespoons Dijon mustardSalt and pepper to taste18 cups arugula leaves3 cups thinly sliced fennel3 oranges, peeled, sliced into chunks12 dried figs, chopped into
Moroccan Chicken and Arugula Salad Read More »
from A Real Newfoundland Scoff Liz’s notes: This is my preferred method for imbibing Screech, the potent dark rum of Newfoundland. Its moist, rich, velvety texture is made for luring chocolate lovers. The icing is of the sort that you should make it as the cake cools – any sooner and you risk not having
Chocolate Screech Cake with Chocolate Coconut Icing Read More »
from A Real Newfoundland Scoff Liz’s notes: I’d first named this drink “On the Barrens” because it was boggy and peaty and the blueberry juice reminded me of berry picking at Avondale. But a Labradorian friend and musician suggested “Rattlin’ Bog” after the Irish folk song. Thanks Devin, it’s a much better fit, considering Newfoundland’s
from Canadian Spirits 1 oz. vodka1 oz. coffee liqueurPour over ice in a rocks glass and stir before serving. Nada’s Tips & Tricks I chose this recipe because of my Russian heritage and we do love our vodka! I had 3 taste testers try variations of this recipe – and found we weren’t that adventurous
Dragon Mist Black Russian Read More »
from Steak Revolution This salad will remind you of an actual Caesar, but since it doesn’t have anchovies or raw egg yolks, that’s as far as it goes. Still, the garlicky yogurt and mustard inform a heady, creamy dressing that would make Brutus double take. When it comes to the bacon, you might as well
Big Crouton Yogurt Caesar Salad Read More »
from Steak Revolution This recipe isn’t really a whole meal, though I have absolutely eaten it as such with my more carnivorous friends. The vegetable adornments add concentrated flavours that complement the meat perfectly. Look for a steak with a generous fat cap, to render for frying. If your steak is too well trimmed, use
Prime Rib Steak (with roasted garlic and red pepper matchsticks) Read More »
by Jane Christmas, What the Psychic Told the Pilgrim Ingredients 1 cup sugar 6 eggs 3 cups ground almonds Grated rind of one lemon Pinch of salt Icing sugar (about 2 tbsp. for decoration) Preheat oven to 350FGrease and flour a 9” round cake pan (springform is best)Beat the eggs and slowly add the sugar
The Vegan’s Cook Bible Serves 4 Fresh young spring vegetables are combined with rice for this light main course. 3 tbsp tamari or soy sauce 45 mL1 tbsp grated fresh gingerroot 15 mL2 tbsp olive oil 25 mL2 green onions, thinly sliced 21 clove garlic, minced 11 carrot, julienned 11 turnip, julienned 11 cup pieces
Spring Vegetable Fried Rice Read More »
Ste. Anne’s Cookbook serves six! 1 tsp Dijon mustard1 tsp grainy Dijon mustard½ cup rice wine vinegar2 Tbsp brown sugar¼ cup extra virgin olive oil¼ cup grape seed oil12 baby potatoes – halvedSalt & pepper to taste DressingMix mustards, vinegar and sugar. Whisk in olive oil and grape seed oil. Whenthickened, add salt and pepper
Warm Mustard Potato Salad Read More »