from Back to Beer…and Hockey Here’s your inspiration for Easter dinner from “Made in Quebec” cookbook, a quintessential dish that’s braised in maple beer. You can’t get more Canadian than that! Check out our review of that cookbook at https://canadiancookbooks.ca/made-in-quebec-2/ Ingredients 3 tablespoons (45 mL) butter 1 medium onion, finely chopped 1 leek, white part […]
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from Baked to Order Trifles are the superheroes of kitchen scraps, breathing new life into tired baked goods. They’re the perfect home for slightly stale cake, brownies, or cookies, which can best soak up the flavors of added syrup, fruit, and cream. Here I’ve gone with the ever-popular Black Forest combo of cherries and chocolate,
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from Rock Recipes 3 This is an incredibly delicious recipe for tender roast leg of lamb has a flavourful smoked paprika and garlic rub on the outside. Inside is a fragrant summer savory and onion stuffing inside. What an amazing idea for Easter dinner or for any special Sunday dinner. Prep time: 30 minutes Cook
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from Cafézia A delicious way to enjoy coffee as a morning smoothie or a mid-afternoon energy boost! Use Cafézia as your coffee of choice and you’ll get the energy without the crash, jitters or heartburn. Prep Time: 10 minutes Serves 1 Requires a blender Ingredients 1/3 cup of espresso or Cafézia’s dark blend coffee (cold)
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From Are You a Cheeseburger? Jammed with cheese in the middle and a second layer of cheese on top, you’ll love the creaminess they bring to a burger. Topped with my favourite Chanterelle & Onion Jam and caramelized onions, bacon and a smoky bbq sauce, that’s one decadent burger! Prep 20 minutes Cook 10 minutes Serves 4 Ingredients
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from Plant-Powered Families This idea came to me one day after school. I wanted to give the girls a treat but something nutritious – and quick! This pudding came together in a flash, and their eyes sure lit up! Ingredients Peanut Butter Pudding: ¾ cup pitted dates 1/3 cup unsalted peanut butter or other nut
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from Robert Rotenberg From one of my favourite authors: in ‘Il ladro di ferrandine‘, Montalbano receives a phone call at home in the evening and answers ‘Montalbano speaking. I am eating broccoli pasta, who the hell is disturbing me!’. Here’s a clip: you don’t need an interpreter to catch the drift. https://www.youtube.com/watch?v=cZDbHx0ALLk Let’s prepare one
from Rustic French Cooking Made Easy Coming from Brittany, the birthplace of crepes, I always made savory crepes the traditional way, with buckwheat flour, until I discovered the Ficelle Picarde (cheese, ham and mushroom stuffed crepes). This cheesy gratin of crepes, stuffed with a mushroom cream and slices of ham, is a hit in its
from Zambonelli Fine Foods This a variation on the weight watchers 2 ingredient bagels. Super simple and delicious. I have substituted the Everything seasoning with Dukkah for an incredible new taste experience. Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Serves 4 Ingredients 1 cup of self rising flour* 1 cup
from Crip Up the Kitchen I associate hamburger soup and stew with my church’s monthly fellowship lunches and AGM lunches. It’s also a food I appreciate for being nutrient dense at an exceptionally low cost. I grew up in the United Church of Canada. A church women’s group – United Church Women or UCW –
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