From Tawaw MAKES 4 TO 6 SERVINGS (AS A SIDE DISH) There’s so much boiled food in Indigenous cuisine—it’s one of the main food preparation techniques. This dish is a fancy version of so much of the simple, boiled food that our communities eat, yet it’s an example of how truly good simple can be. […]
Potatoes Boiled in Garlic Cream Read More »
From Tawaw The perfect dish for a fall feast! MAKES 2 SERVINGS | SPECIAL EQUIPMENT: LARGE STOCKPOT OR 8-QUART / 7 . 5 – L F O O D – S A F ECONTAINER; ROASTING PAN Pheasants are not native to North America—they were introduced from Asia in the early 1800s — but they’re now
Honey-Brined Roast Pheasant with Acorn Squash and Fresh Sage Read More »
On page 187, Lenore (Lost Feast) decides to make Dan a poached pear with chocolate drizzle. I asked Lenore if she had a recipe for this delectable treat and this was her reply: It was recipe 4685 in Escoffier's Guide Culinaire, invented in 1864 and named after a popular operetta. I don’t really follow a
Poire Belle Helene recipe Read More »
from One Bowl at a Time Serves 4 as a main dish Feel free to enjoy this dish as is, or top each portion with some pieces of cooked chicken or steak, and fold in cooked peas. If you can’t find dried shiitakes, substitute any other dried mushrooms – such as morels or chanterelles, or
Barley Mushroom Risotto Read More »
from One Loaf at a Time Images and content used with permission by author CJ Katz. https://cjkatz.com/ Nada’s Tips & Tricks: Don’t over bake this cake or it’ll be dry. The grandkids loved this cake… especially with ice cream!
Beverly’s Coffee Cake Read More »
Images and content used with permission by Bow Valley BBQ. https://bowvalleybbq.com/ Nada’s Tips & Tricks: A sure fire hit with the bbq crowd! Works well on chicken wings as well. I love experimenting with different sauces and Bow Valley versions are the bomb – enjoy! Pick up your favourites at any of these locations: https://bowvalleybbq.com/pages/retail-store
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
Hazelnut-Chocolate Chip Cookies Read More »
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
Bear’s Blueberry Muffins Read More »
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
Coconut Banana Bread Read More »
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
Thai Bowls with Peanut Sauce Read More »
