from Bread & Water I make roasted tomato sauce each fall and store it in the freezer for instant anything! Spread out the work over the day to make assembly a quick job. Makes 4 rounds or 2 large rectangles. Ingredients Dough: 1 tsp. yeast1 tsp. sugar1/2 cup warm-to-hot water4 cups all-purpose flour1 Tbsp. kosher […]
dee’s Pizzeria Pizza Read More »
from Only in Saskatchewan This quiche was a Tea Room favourite that regularly appeared on their feature menu, showcasing ripe red Roma tomatoes sourced locally in season. The quiche has a savoury tomato basil flavour, and the addition of cornmeal to the crust adds a distinctly light and flaky touch. This recipe is from former
The Tea Room’s Cheddar Tomato Quiche Read More »
from Eat More Plants Mexican grilled corn? That seems like a fun idea. Never mind the fact that using sweet corn isn’t really authentic. Because it’s damn good. Seriously. Just you wait…this is so good you will want to eat all four cobs. Forget sharing. Why I never thought to slather corn in mayo is anyone’s
Insanely Good Mexican Grilled Corn (Elote) Read More »
from Extraordinary Ornamental Edibles Making herbal-infused vinegars is almost a rite of passage for novice gardeners, but just be sure you have a plan for how to use them. Besides working as delicious vinaigrettes for salads and sushi condiments, a splash of herbal vinegar will add zest to soup, chili, barbecue sauce and meat marinades.
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from Northern Ontario Culinary Travel I cook up a special Mediterranean Walleye recipe that is not only “out of this world” in terms of taste, but being part of the famous Mediterranean diet, is healthy and nutritious to boot. And, it’s simple to prepare. 1.5 lb. fresh boneless, skinless, walleye fillets handful of green olives
Gord’s Mediterranean Walleye Supreme and Avocado & Grapefruit Salad Read More »
from The New Trailside Cookbook When you fill soft flour tortillas with a cheese, meat or fish mixture and then fold the tortilla over, it is called a quesadilla. Include in the filling either cooked or canned fish, meats, vegetables, refried beans or all of the above (except perhaps for the meat if you are
from 30-Minute Low-Carb Dinners This antipasto brings all the things you love about a charcuterie board and incorporates it in a low-carb version of a hearty salad with the addition of crispy bacon. It’s healthy, fresh and so quick to put together. Make it after a long day at work or when you get back
Antipasto Salad with Olive Oil & White Wine Dressing Read More »
from Ontario Picnics Instructions from 1915: Crush one-half bunch of well-washed mint leaves with ½ cup of sugar, add 3 small lemons and 1 orange, cut in slices, ¼ cup of crushed pineapple, if at hand, and place for a few hours on ice. Strain through a wet cloth into a pitcher of ice, when
from Menno-Nightcaps Every now and then, world events burst their way into our affairs despite our best efforts to ignore them. For instance: try as we might, we could not miss the two world wars. These were such cataclysmic events that they even got Mennonites of different subsects, who usually never spoke to each other,
Conscientious Cobbler Read More »
from Buckwheat Delicious on their own or as a side dish or as a really funky veggie burger served in a bun with your favourite sauce and toppings. Serves 4 Preparation time: 45 minutes Ingredients 1 cup (250 mL) buckwheat, raw ½ cup (125 mL) zucchini, shredded 1 egg 1/3 cup (75 mL) flour 1
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