Lemon Pecan Cookies

Recipe by:
Iris Nixon

Yields:
3 dozen
Prep time:
15 min.
Cook time:
12 min.

Ingredients

  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2/3 cup butter
  • 1 cup sugar
  • 1 egg
  • 1 Tbsp finely grated lemon rind
  • 1 Tbsp lemon juice
  • 1 cup finely chopped pecans

Equipment

  • measuring cups and spoons
  • mixer
  • small and large bowl
  • baking pans
  • parchment paper

Here is how:

  1. Mix dry ingredients together in small bowl and set aside.
  2. In larger bowl, cream butter and sugar, then beat in egg, lemon rind and juice.
  3. Add dry ingredients and finely chopped pecans and blend.
  4. Roll dough into 2 rolls and chill for 2 hours.
  5. Slice and place on baking pans lined with parchment paper.
  6. Bake for about 12 minutes at 350° F.
Tags:
Desserts
Beef Skillet · Better Together BC

Beef Skillet

Recipe by:
Laird McLachlin

Yields:
4
Prep time:
30 min.
Cook time:
45 min.

Ingredients

  • 1 lb. extra lean ground beef
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, chopped
  • 5 medium potatoes
  • 1 bunch of green beans
  • 1 ear or can of corn
  • 1 Tbsp olive oil
  • salt and pepper
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp spice mix (I use a hamburger seasoning)
  • Oxo beef in a mug or gravy mix plus 2 Tbsp flour and water

Equipment

  • measuring spoon
  • cutting board and knife
  • cast iron skillet
  • mixing spoon
  • oven mitts

Here is how:

  1. Add oil to hot cast iron skillet and add beef. Season with salt and pepper, and brown for 4 minutes.
  2. Add chopped onions, garlic, carrots and potatoes. Cook another 4 minutes.
  3. Add green beans and corn. Season with Worcestershire, spices and oxo mixture.
  4. Place skillet in 400° F oven for 30–40 minutes.

Additional info:

You can switch or omit things in the recipe, which is why I like it—never the same twice. You can use ground turkey, or different vegetables. I have added BBQ sauce, ketchup, and hot sauce. Have fun with trying different things. The skillet is hot—leave the oven mitt on the handle so no one burns their hand when they try to move it. 

Tags:
Meals
Lunch/Dinner
Gingerbread Cake with Lemon Sauce · Better Together BC

Gingerbread Cake with Lemon Sauce

Recipe by:
Suvi Teigen

Yields:
16 squares (or 9, if using square pan)
Prep time:
15 min.
Cook time:
40 min.

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup sugar
  • 2 eggs
  • 3/4 cup molasses
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 cup buttermilk
  • FOR SAUCE
  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup water
  • 1 Tbsp lemon zest
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp butter

Equipment

  • measuring cups and spoons
  • bowl
  • mixer
  • spatula
  • 9" x 13" cake pan (or 9" square pan if you want it higher)
  • saucepan

Here is how:

Cake  

  1. Cream butter and sugar in bowl.
  2. Add eggs and molasses and mix.
  3. Add remaining ingredients and beat at medium speed until smooth.
  4. Spread batter in a greased 9" x 13" pan (or 9" square).
  5. Bake at 350° F until toothpick inserted in center comes out clean, about 30 minutes in a 9" x 13" pan or 40 minutes in a 9" square pan. 

Sauce

  1. In saucepan, combine sugar, cornstarch and salt. Gradually stir in water.  
  2. Cook over medium heat, stirring the whole time, until mixture comes to a boil and is thickened.
  3. Remove from heat and stir in lemon zest, juice and butter.
  4. Spoon warm lemon sauce over cake.
Tags:
Desserts
Easy Mint Fudge Cake Batter Cookies · Better Together BC

Easy Mint Fudge Cake Batter Cookies

Recipe by:
Melissa

Yields:
3 dozen cookies
Prep time:
5 min.
Cook time:
8 min.

Ingredients

  • 1 package chocolate fudge cake mix
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/2 Tbsp mint extract
  • candy cane pieces

Equipment

  • large bowl
  • spatula
  • cookie sheet
  • parchment paper
  • cookie rack

Here is how:

  1. Mix all ingredients (except candy cane pieces) in a large bowl.
  2. Roll tablespoonfuls of batter into 1/2-inch balls. Place a few pieces of candy cane in centre of each ball. Place on a parchment-lined cookie sheet.
  3. Bake for approximately 8 minutes at 350° F. Keep a close watch...remove from oven when tops are still soft to the touch.
  4. Allow to cool on a cookie rack.
Tags:
Desserts
Grandma Evelyn’s Gingerbread Men · Better Together BC

Grandma Evelyn’s Gingerbread Men

Recipe by:
Faye Hess

Prep time:
15 min.
Cook time:
12 min.

Ingredients

  • 4 cups of flour
  • 2 tsp ground ginger (make sure it's good)
  • 1 tsp allspice
  • 1 tsp cinnamon (I added this)
  • 2 tsp baking soda
  • pinch of salt
  • 1 cup soft unsalted butter
  • 1/2 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs, lightly beaten
  • 2 Tbsp corn syrup
  • 1/2 cup light molasses
  • For frosting: powdered sugar and vanilla extract

Equipment

  • measuring cups and spoons
  • bowl
  • sifter
  • rolling pin
  • cookie cutters and knife
  • cookie sheet
  • wax paper or parchment paper

Here is how:

  1. Sift the dry ingredients together into the bowl.
  2. Make a well. In the well, beat with your hand, the butter with the sugar and then add the eggs. Beat again.
  3. Add molasses and corn surup. Combine everything.
  4. Refrigerate for at least an hour.
  5. Roll out the dough. Cut out shapes with cookie cutters or use a little knife in case you don't have the right cutter to carve out what you want.
  6. Place on ungreased cookie sheet and bake in 350° F oven for about 12 minutes. If you like them a little tender, take them out when set, and if you like them crispy, wait for them to get a little color at the edges. Rotate cookie sheets from top to bottom and front to back.
  7. Mix a little water with enough powdered sugar to make a slghtly stiff frosting. (It needs to be able to come through a frosting tube, but you don't want it to be runny.) I add a drop of vanilla extract.
  8. Make a pastry tube with wax paper or parchment and pipe on the faces and clothing. Don't restrict yourself to what people expect!
Tags:
Desserts
Special Occasions
Cauliflower Sweet Potato Latkes · Better Together BC

Cauliflower Sweet Potato Latkes

Recipe by:
Laurie David

Prep time:
25 min.
Cook time:
30 min.

Ingredients

  • 1 large head of cauliflower, about 1 1/2 lbs
  • 1/4 cup finely diced onion
  • 2 lightly beaten eggs
  • 3/4 cup flour (or corn starch)
  • 1/2 tsp baking powder
  • 1 large sweet potato, grated
  • 2 Tbsp chopped parsley
  • 1/2 tsp salt
  • pepper to taste
  • vegetable or grape seed oil
  • applesauce, cranberry sauce and or sour cream for serving

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • grater
  • microwave-safe covered bowl
  • fork
  • large spoon
  • large nonstick skillet
  • spatula
  • cookie rack and cookie sheet

Here is how:

  1. Chop up the cauliflower and microwave in in a covered bowl, without water, until it can be easily pierced by a fork.
  2. Mash the cauliflower, then toss with the remaining ingredients, except the oil.
  3. In a large, nonstick skillet, heat a drizzle of the oil over medium-high heat. Make the pancakes by placing 2 Tbsp of the batter onto the hot skillet, flattening them with the back of the spoon.
  4. Sauté until the bottom of the pancakes are nicely browned—between 3 and 5 minutes. Flip the pancakes and cook for about 3 minutes longer.

You will probably have to make them in a few batches, so keep the first ones warm in a 200° F oven, on a cookie rack placed on a cookie sheet. Serve with applesauce or cranberry sauce and sour cream.

Additional info:

Tip: To get the lacy crunchy edges, grate the sweet potato lengthwise so you get long strands. For neat, round little patties, grate finely instead.

Tags:
Salads & Side Dishes
Festive Quinoa Salad · Better Together BC

Festive Quinoa Salad

Recipe by:
Nicole Spencer

Yields:
12
Prep time:
30 min.

Ingredients

  • 4 cups cooked quinoa, cooled
  • 2 cups frozen shelled edamame, defrosted
  • 1 red bell pepper, finely chopped
  • 1/2 cup parsley, minced
  • 1/4 cup fresh mint, minced (do not use dried!)
  • 3-4 Tbsp sherry or white wine vinegar
  • 3-4 Tbsp olive oil
  • 1 clove garlic, minced
  • 1 lime, juice of
  • 1 tsp sugar
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp pepper (or to taste)

Equipment

  • Measuring cups and spoons
  • Large bowl
  • Mixing spoon
  • Chopping knife
  • Small jar with lid

Here is how:

  1. Transfer quinoa and thawed edamame into a large bowl.
  2. Add bell pepper, mint, and parsley and mix well.
  3. In the jar, add remaining ingredients to make the dressing- vinegar, oil, garlic, lime, sugar, salt & pepper. Adjust amounts to taste.
  4. Shake the dressing well and stir into the quinoa mixture just before serving. 
  5. Only dress the amount you plan to eat as the flavour of the dressing diminishes over time.

Additional info:

Make an extra large batch of quinoa to have on hand in the fridge for this salad.

Chickpeas or other beans can be used instead of edamame.

Throw in other veggies you have around- tomatoes, cucumber, broccoli, carrot, frozen corn etc. If you stick with red and green veggies though, it makes for a tasty and healthy holiday-themed side dish!

It's also a hit at potlucks and easy to transport!

Tags:
Community Recipes
Salads & Side Dishes
Special Occasions
Cranberry Salsa with Cheese · Better Together BC

Cranberry Salsa with Cheese

Recipe by:
Fiona Devereaux

Yields:
1 1/2 cups
Prep time:
15 min.

Ingredients

  • 3 cups fresh cranberries, rinsed and drained
  • 1/4 cup minced green onions
  • 2 Tbsp jalapeño chile peppers, cored, seeded and minced
  • 1/2 cup granulated sugar
  • 1/4 cup minced fresh cilantro leaves
  • 2 Tbsp fresh-squeezed lime juice
  • 2 (8-ounce) packages cream cheese
  • cilantro and whole cranberries for garnish

Equipment

  • measuring cups and spoons
  • food processor or cutting board and knife
  • bowl
  • plastic wrap

Here is how:

Rinse cranberries and place them in a food processor and pulse until lightly chopped. Don't over-process. Place in a bowl.

Add onions, jalapeño peppers and cilantro leaves to the food processor and process until finely chopped. You can also just chop them finely with a knife.

Add the onion mixture to the cranberries. Add sugar and lime juice.

Cover with plastic wrap and refrigerate overnight, if possible, or for at least 4 hours.

On a serving plate, place cream cheese in the centre and layer the cranberry salsa over the top. Garnish and serve with crackers.

Tags:
Snacks & Dips
Tangy Shrimp Dip · Better Together BC

Tangy Shrimp Dip

Recipe by:
Lindsay Carmichael

Yields:
3 cups
Prep time:
8 min.
Cook time:
10 min.

Ingredients

  • 2 cups shrimp
  • ½ cup cream cheese
  • ¼ cup sour cream
  • ¼ cup mayonnaise
  • 2 tsp hot sauce (more if desired)
  • 1 Tbsp yellow mustard
  • 3-4 cloves of garlic
  • 2-3 Tbsp lemon juice
  • Parmesan or Gruyere cheese (to taste)

Equipment

  • Food processor or blender
  • Measuring cups and spoons
  • Cheese grater
  • Oven-safe serving bowl

Here is how:

  1. In a food processor/blender, blend 1 cup of shrimp, cream cheese, sour cream, mayonnaise, hot sauce, mustard, garlic and lemon juice until smooth.
  2. Add 1 cup of shrimp to mixture and blend for 1-2 minutes, until mixture is chunky.
  3. At this point, you can serve the dip cold OR you can add a sprinkling of Parmesan or Gruyere cheese over the top and bake in the oven at 400° C until top layer of cheese is brown and bubbly.

Additional info:

This recipe can easily be doubled for big parties!

Tags:
Community Recipes
Snacks & Dips
Mazariner (Swedish Almond Tarts) · Better Together BC

Mazariner (Swedish Almond Tarts)

Recipe by:
Bethany Murphy

Yields:
14–16
Prep time:
25 min.
Cook time:
28 min.

Ingredients

  • BASIC PASTRY DOUGH
  • 4 ounces butter
  • 1/3 cup sugar
  • 1 egg yolk
  • 1 1/3 cups sifted flour
  • MAZARINER
  • 4 ounces butter
  • 1/4 cup sugar
  • 7 ounces almond paste
  • 3 eggs
  • 1/4 cup sifted flour
  • 1/4 tsp vanilla extract
  • FROSTING
  • 2 cups sifted powdered sugar
  • 3 Tbsp water

Equipment

  • measuring cup and spoons
  • mixer and bowl
  • muffin tins
  • sifter or fine sieve

Here is how:

BASIC PASTRY DOUGH

  1. Preheat oven to 350° F. 
  2. Cream the butter and sugar. Stir in the egg yolk, and add the flour.
  3. Be prepared to get messy, working the dough with your hands until it is well blended and smooth.
  4. Break the dough in to around 15 pieces of equal size. Press each piece into a buttered muffin tin to coat the bottom and the side. Next up: the filling! 

MAZARINER FILLING

  1. Beat the butter, sugar and almond paste together. When it's creamy and free from lumps, beat in the eggs one at a time.
  2. Sift in the flour; blend well until the batter is smooth. 
  3. Spoon the filling into the pastry-lined muffin tins.
  4. Bake for an average of 28 minutes until golden and yummy looking. Let cool for 10 minutes and gently unmold.

FROSTING

Mix the powdered sugar with the water until smooth—try not to make it too runny.

Spread the icing on the mazarins while they are still slightly warm. After a few minutes, the frosting should look like a fine, slightly opaque glaze over the tops of the pastries.

Tags:
Desserts
Special Occasions
Greek Salad · Better Together BC

Greek Salad

Recipe by:
Cathryn Nattrass

Yields:
4
Prep time:
20 min.

Ingredients

  • 1/2 head of lettuce, torn
  • 2 tomatoes, diced
  • 1 cucumber, chopped
  • 1 1/2 red peppers, chopped
  • 1 cup cooked orzo pasta
  • 1/2 cup (or to taste) Greek Feta and Oregano salad dressing
  • 1/2 cup feta cheese, crumbled

Equipment

  • pot
  • cutting board and knife
  • measuring cups
  • large bowl
  • tongs or salad spoons

Here is how:

  1. Cook orzo and let cool.
  2. Wash all vegetables.
  3. Cut up all vegetables.
  4. Combine the vegetables and orzo in a large bowl.
  5. Add the salad dressing and toss well.
  6. Sprinkle on feta. Serve and enjoy!
Tags:
Salads & Side Dishes
Instant Ice Cream · Better Together BC

Instant Ice Cream

Recipe by:
Cristel Moubarak adapted from BC Dairy Association

Yields:
1
Prep time:
7 min.

Ingredients

  • 1/2 cup chocolate milk (or 1/2 cup whole milk and 1Tbsp sugar and 1/4 tsp vanilla)
  • 4 Tbsp salt
  • ice cubes

Equipment

  • 1 large plastic resealable bag
  • 1 small plastic resealable bag
  • measuring cups
  • measuring spoons

Here is how:

  1. Fill a large resealble plastic bag half full of ice. Add salt. Seal and shake to mix.
  2. Put milk (and sugar and vanilla, if using) in small plastic resealable bag. Seal. Check that the bag is fully sealed.
  3. Place the milk bag inside the ice bag and seal again. Be sure you have sealed the bag completely.
  4. Rub or shake bags for about five minutes, or until you can see that the milk has become frozen.
  5. Eat immediately!
Tags:
Desserts
Smoked Tofu Noodle Salad · Better Together BC

Smoked Tofu Noodle Salad

Recipe by:
Cristel Moubarak adapted from "Sprouting Chefs"

Yields:
6
Prep time:
10 min.
Cook time:
10 min.

Ingredients

  • 1/2 package (200 g) Ramen noodles, boiled and drained
  • 1/2 lettuce head, chopped
  • 2 medium red bell peppers, diced
  • 2 small cucumbers, diced
  • 2/3 package (150 g) smoked tofu, diced
  • sweet chilli sauce, as desired
  • TOPPINGS
  • chopped green onions
  • caramelized red onions
  • chopped cilantro
  • roasted almonds or peanuts
  • sesame seeds

Equipment

  • cutting board and knife
  • medium bowl
  • pan
  • wooden spoon
  • serving plate

Here is how:

  1. Chop all vegetables: leetuce, red bell peppers, cucumbers and green onions.
  2. Open the smoked tofu package and dice it inito 1 inch cubes.
  3. In a medium bowl, toss red bell peppers, cucumbers and tofu in sweet chili sauce.
  4. Prepare any optional toppings (i.e. chop cinlantro or green onions, roast nuts or seeds and/or caramelize onions.
  5. In serving dish, layer lettuce, noodles and tofu mix. Add toppings.
Tags:
Salads & Side Dishes
Tzatziki Dip · Better Together BC

Tzatziki Dip

Recipe by:
Cathryn Nattrass

Yields:
6
Prep time:
10 min.
Cook time:
0 min.

Ingredients

  • 1 cup plain yogurt
  • ½ long English cucumber, grated
  • 1 clove garlic, peeled and pressed
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • A pinch of salt
  • pita bread

Equipment

  • measuring cups
  • measuring spoons
  • grater
  • garlic press
  • bowl

Here is how:

  1. Mix all ingredients, except pita bread, in bowl.
  2. Serve with pita bread for dipping.
Tags:
Snacks & Dips
Cornmeal Souffle · Better Together BC

Cornmeal Souffle

Recipe by:
Mia Stainsby

Yields:
4
Prep time:
15 min.
Cook time:
45 min.

Ingredients

  • 3 tablespoons butter
  • ¼ cup yellow cornmeal
  • 1 ¼ cups milk
  • ¼ cup Monterey Jack or other mild cheese
  • 4 eggs, separated

Equipment

  • medium saucepan
  • stirring spoon
  • mixing bowl
  • electric beater
  • 4 ramekins
  • large pan

Here is how:

  1. Preheat oven to 350° F. 
  2. In a medium saucepan, melt butter and stir in cornmeal. 
  3. Add milk and cheese. Stir over medium heat until cheese is melted and sauce thickens. 
  4. Remove from heat and stir in egg yolks. 
  5. In separate bowl, beat egg whites until soft peaks form. Fold egg whites into cornmeal mixture. 
  6. Pour into four individual ramekins (greased). Set in pan of water. 
  7. Bake 45 minutes or until puffed and golden.
Tags:
Meals
Breakfast
Lunch/Dinner
Savoury Oatmeal · Better Together BC

Savoury Oatmeal

Recipe by:
Karen Barnaby

Yields:
1
Prep time:
4-5 min.
Cook time:
4-5 min.

Ingredients

  • 3/4 cup (180 mL) water
  • 3/4 cup (180 mL) milk
  • 1/3 cup (80 mL) quick cooking rolled oats
  • 2 Tablespoons (30 mL) finely diced celery (optional)
  • 1 cup (250 mL) cooked shredded chicken, or a can of drained tuna
  • sea salt and freshly ground black pepper
  • sliced green onion (optional)

Equipment

  • small pot
  • stirring spoon
  • measuring cups
  • measuring spoons
  • can opener (if using tuna)
  • cutting board
  • knife

Here is how:

  1. Place the water, milk and celery in a small pot and bring to a boil.
  2. Stir in the oats and turn down to a simmer. Cook for 4-5 minutes until done.
  3. Stir in the chicken and season to taste. Simmer until heated through.
  4. Garnish with the green onion if desired.

Additional info:

This makes a thin oatmeal that's more like soup but you can make a thicker one by adding more oats.

Tags:
Meals
Lunch/Dinner
Soups
English Muffin Pizzas · Better Together BC

English Muffin Pizzas

Recipe by:
Carly Isman

Prep time:
10 min.
Cook time:
12+ min.

Ingredients

  • English muffins
  • tomato sauce or pesto
  • cheese
  • pizza meat (e.g. ham, pepperoni, sausage)
  • vegetables (e.g. mushrooms, bell peppers, onions, olives)
  • fruit (e.g. tomatoes, pineapple)
  • basil

Equipment

  • cookie sheet
  • tin foil
  • cutting board and knife
  • oven

Here is how:

Preheat oven to 350° F.

Cut English muffins in half and place on a cookie sheet that has been covered in tin foil.

Add any toppings you like!

Put your pizzas in the oven for 8 to 12 minutes (until cheese has melted and turned golden brown).

Tags:
Meals
Lunch/Dinner
Baked Apple Beauties · Better Together BC

Baked Apple Beauties

Recipe by:
Sydney Massey

Yields:
4
Prep time:
20 min.
Cook time:
45 min.

Ingredients

  • 4 large round red apples (Fuji or Ambrosia are good choices)
  • 2 Tbsp finely chopped ginger
  • 1/3 cup honey
  • 2/3 cup water
  • 1 tsp cinnamon
  • 2 Tbsp sugar
  • 2 Tbsp jam—any kind is fine
  • sour cream or thick yogurt for serving

Equipment

  • apple corer
  • peeler
  • fork
  • measuring cups and spoons
  • cutting board and knife
  • square oven-proof baking dish
  • bulb baster
  • small saucepan

Here is how:

  1. Preheat oven to 350° F.
  2. Wash apples and remove core only about 3/4 of the way down. Leave the bottom of the core in place so it can hold the filling.
  3. Starting at the top of the apple, remove the skin from the apple using the peeler by slowly twirling it around and around until the top half of the apple is peeled. Now, using the tines of a fork, twirl the apple around as you score the apple, making a series of grooves, spiralling down until you meet the skin. You don't have to decorate the apple this way—you can have fun and use your imagination to make your beauties.
  4. Place the apples in the baking dish. Spoon the finely chopped ginger in the cavities, then fill the cavities with honey. You should still have honey left over.
  5. Pour the water and the remaining honey into the bottom of your baking dish.
  6. Mix the cinnamon and sugar together and dust over the top halves of the apples.
  7. Place the dish into the oven, uncovered.
  8. Bake for about 45 minutes, basting apples with the liquid at the bottom of the baking dish about every 10 minutes. As apples vary in how long they take to cook, start checking for doneness at about 30 minutes. Insert a toothpick or cake tester into the apples to see if it slides in easily. You don't want the apples to turn mushy, but you do want them to be tender. Your apples may take up to an hour to be done.
  9. Remove the dish from the oven when done. Transfer remaining liquid to a small saucepan using the baster. Bring the liquid to a boil over a high heat and continue boiling until it's reduced to about half the quantity of liquid. Add the jam (I usually choose a red fruit for this, like plum or raspberry jam, but any jam or preserve will work) and boil for another 2 minutes. The liquid should be shiny and syrupy looking.
  10. Pour the hot glaze over the apples. Place the apples under the broiler for a few minutes to caremelize the glaze on top slightly.
  11. Set aside to cool. Serve at room temperature or refrigerated on a flat dessert plate with a knife and fork for each person. Delicious served with a dollop of sour cream or plain, thick yogurt.
Tags:
Desserts
Pumpkin Soup · Better Together BC

Pumpkin Soup

Recipe by:
Heather

Yields:
4
Prep time:
10 min.
Cook time:
15 min.

Ingredients

  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 1/2 cups pumpkin purée*
  • 3 cups vegetable stock
  • 1 tbsp tomato paste
  • 1/4 tsp cumin
  • 1/2 cup shredded parmesan cheese
  • salt and pepper to taste

Equipment

  • Medium pot
  • Mixing spoon
  • Sharp knife
  • Cutting board
  • Measuring cup
  • Measuring spoons

Here is how:

  1. Melt the butter in the pot over medium heat. Add onions and garlic and cook until translucent (about 5 minutes) stirring frequently.
  2. Add the pumpkin, stock, and paste. Stir well. Bring to a boil and let simmer until the soup thickens (about 10 minutes).
  3. Remove from heat and stir in cumin, salt, and pepper.
  4. Serve warm with grated cheese on top.

Additional info:

*Make your own Pumpkin Purée insead of using canned.

If you want to bring out a sweeter taste, replace the cumin with 1/4 tsp nutmeg, 1/4 tsp cinnamon, and 1/2 tsp balsamic vinegar.

Tags:
Soups
Pumpkin Bread · Better Together BC

Pumpkin Bread

Yields:
1 loaf
Prep time:
10 min.
Cook time:
50+ min.

Ingredients

  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking soda
  • 1 cup pumpkin purée*
  • 1/2 cup canola oil
  • 2 large eggs
  • 1/4 cup warm water
  • 1/2 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/2 cup chopped walnuts

Equipment

  • 2 medium bowls
  • Measuring spoons
  • Measuring cup
  • Wooden mixing spoon
  • 9" x 5" x 3" loaf pan
  • Wire rack

Here is how:

  1. Preheat oven to 350° F.
  2. Sift the flour, sugar, and baking soda together in a medium bowl.
  3. Mix the pumpkin, oil, eggs, water, and spices in a medium bowl. Add the dry ingredients and mix until just combined. Stir in the nuts.
  4. Pour the batter into a well-buttered loaf pan. Bake 50-60 minutes until a thin skewer poked in the center of the loaf comes out clean. Remove loaf from pan and let cool on a rack.

Additional info:

*Make your own Pumpkin Purée instead of using canned.

Tags:
Desserts
Muffins & Quick Breads
Crunchy Pumpkin Seeds · Better Together BC

Crunchy Pumpkin Seeds

Recipe by:
Heather

Yields:
6-8 servings
Prep time:
20 min.
Cook time:
15 min.

Ingredients

  • 1 medium pumpkin
  • Salt
  • Water
  • 1 Tbsp canola oil
  • Your favorite seasoning

Equipment

  • Sharp knife
  • Large metal spoon
  • Strainer
  • Measuring cup
  • Medium saucepan
  • Baking tray

Here is how:

  1. Preheat the oven to 400° F.
  2. Remove the stem from the pumpkin by cutting around it and pulling it off. With the spoon, scrape the insides of the pumpkin and remove the seeds. Place the seeds in the strainer and run under warm water to rinse and separate the seeds from the stringy parts.
  3. Once drained, measure the seeds in the measuring cup. Place them in the saucepan. Add 2 cups of water and 1 Tbsp of salt for every half cup of pumpkin seeds. Bring the mixture to a boil and let simmer for 10 minutes. Remove from heat and drain.
  4. Coat the baking tray with the canola oil. Arrange the seeds on the tray in a single layer. Sprinkle your favorite spices on top, and mix to coat. Place in the oven and bake for 10-20 minutes, until the seeds begin to brown. It will vary depending on the size of the seeds. Once browned, remove them from the oven and let cool. Enjoy!

Additional info:

We like to use garlic or onion salt as our seasoning.

Tags:
Snacks & Dips
Special Occasions
Homemade Holiday Egg Nog · Better Together BC

Homemade Holiday Egg Nog

Recipe by:
BC Dairy Association

Yields:
10-12
Prep time:
25 min.
Cook time:
15 min.

Ingredients

  • 6 eggs
  • 1/2 cup maple syrup
  • 1/8 tsp salt (optional)
  • 4 cups milk
  • 1/2 tsp vanilla extract
  • cinnamon and nutmeg to sprinkle on top

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Double boiler
  • Spoon
  • Sieve

Here is how:

1) Whisk together eggs, syrup and salt and then mix in 2 cups of the milk.

2) Place on top of double boiler.

3) Cook, stirring continuously until mixture thickens enough to thinly coat a metal spoon or to 160 degrees F or 70 degrees C - about 15 minutes.

4) Remove pot immediately from heat and whisk in remaining milk and vanilla.

5) Strain through a fine sieve, cover and chill. Consume within 24 hours.

6) Warm it up and top with nutmeg and/or cinammon. An option for adults, add some dark rum for a bit of Christmas "spirit".

Tags:
Beverages
Blueberry Muffins with Cinnamon Crumb Topping · Better Together BC

Blueberry Muffins with Cinnamon Crumb Topping

Recipe by:
Tyler McRobbie

Yields:
8-9
Prep time:
20 min.
Cook time:
25 min.

Ingredients

  • 1.5 cups flour
  • ¾ cup white sugar
  • ½ tsp salt
  • 2 tsp baking powder
  • 1/3 cup vegetable oil
  • 1 egg
  • 1/3 cup milk
  • 1 cup frozen blueberries
  • Ingredients for the Cinnamon Crumb Topping:
  • 1/2 cup white sugar
  • 1/3 cup flour
  • 1/4 cup cold butter, cubed
  • 1/2 Tbsp ground cinnamon

Equipment

  • Large bowl
  • Measuring spoons
  • Measuring cups
  • Pyrex measuring glass
  • Fork
  • Butterknife
  • Mixing spoon
  • Muffin tin
  • Muffin liners

Here is how:

Blueberry Muffins

  1. Add the flour, sugar, salt, and baking powder to the bowl. Mix lightly with clean hands.
  2. In a Pyrex measuring glass, add the vegetable oil. Then carefully crack the egg into the oil.
  3. Add the milk to the measuring cup. Gently stir with a fork. Don’t forget to break the yolk!
  4. With your fist, make a dent in the centre of the flour and sugar mixture. Then pour the liquid mixture into the dent.
  5. Gently mix the liquid and dry parts together. Make sure there aren’t any lumps left!
  6. Add the blueberries to the mix, and fold in gently. Don’t let the mix turn blue!
  7. Scoop the mix with a spoon into the muffin tins.

Cinnamon Crumb Topping

  1. With a butter knife, cut the butter into small cubes.
  2. Mix together the sugar, flour, cubed butter and cinnamon gently, until it forms a crumb-like texture. Use a fork to help make sure the pieces of butter are the same size and evenly mixed.
  3. Scoop the topping on to the muffins evenly and neatly. Clean up any spills on the muffin tin or else they’ll burn!

Bake the muffins in a 400° F oven for 20-25 minutes.

Tags:
Muffins & Quick Breads
Kale Chips · Better Together BC

Kale Chips

Recipe by:
Sharon Voong

Yields:
4–5
Prep time:
10 min.
Cook time:
11+ min.

Ingredients

  • 1 bunch of kale
  • olive oil
  • sea salt

Equipment

  • scissors
  • sheet pans or cookie sheets
  • tin foil or parchment paper

Here is how:

  1. Preheat oven to 350° F.
  2. Wash and dry kale.
  3. Remove stems and tough ribs.
  4. Cut into medium-sized pieces.
  5. Toss with olive oil until evenly coated.
  6. Sprinkle with sea salt.
  7. Spread kale in a single layer on a sheet pan covered with tin foil or parchment paper.
  8. Bake for 11–13 minutes.
Tags:
Snacks & Dips
Honey Vinaigrette Salad Dressing · Better Together BC

Honey Vinaigrette Salad Dressing

Recipe by:
Growing Chefs

Prep time:
5 min.

Ingredients

  • 1 cup vegetable oil
  • 1/2 cup red wine vinegar
  • 1/4 cup liquid honey
  • 1 tsp dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp pepper

Equipment

  • measuring cups and spoons
  • jar with tight lid (about 2 cup capacity)

Here is how:

  1. Mix all ingredients in a jar or container with a tight lid.
  2. Shake until well combined.
Tags:
Sauces, Dressings, Condiments, Preserves
Growing Chefs Salad · Better Together BC

Growing Chefs Salad

Recipe by:
Growing Chefs

Yields:
1
Prep time:
10 min.

Ingredients

  • 1 pinch grated carrot
  • 1 pinch grated beets
  • 3 leaves spinach
  • 1 small handful lettuce
  • 1 spoonful mixed greens
  • 1 generous spoonful sunflower seeds

Equipment

  • grater
  • bowl

Here is how:

  1. Grate carrots and beets.
  2. Wash spinach, lettuce, and mixed greens. Gently rip into bite-sized pieces.
  3. Toss all ingredients gently in a bowl.
  4. Add any other vegetables that you desire—alfalfa sprouts are highly recommended!
  5. Top with a generous spoonful of sunflower seeds.
  6. Drizzle with one spoonful of Honey Vinaigrette Salad Dressing.
Tags:
Salads & Side Dishes
Crab Rolls · Better Together BC

Crab Rolls

Recipe by:
Devon

Yields:
2
Prep time:
10 min.
Cook time:
20 min.

Ingredients

  • 1 cup sushi rice
  • 1 1/8 cups water
  • 2 Tbsp rice vinegar
  • 1 Tbsp sugar
  • 1 pinch sea salt
  • 1/2 cup crab meat
  • 1 Tbsp mayonnaise
  • 1 sliced avocado
  • 2 sheets nori

Equipment

  • measuring cups and spoons
  • pot for cooking rice
  • 2 small bowls
  • plastic wrap or bamboo rolling mat

Here is how:

  1. Rinse sushi rice in cold water until it runs clear.   
  2. Add rice and water to a pot and bring to a boil. Cover and turn heat down. Cook for 20 minutes. Remove rice from heat and keep covered for another 10 minutes.
  3. Combine rice vinegar, sugar and salt in a small bowl and stir mixture into rice.
  4. Mix crab meat and mayonnaise together in another small bowl.
  5. Place nori on a piece of plastic wrap or a bamboo rolling mat.
  6. Press half of the rice onto the nori sheet, leaving a margin at the edge for sealing the roll. Place half the crab mixture on top of the rice, at the front end of the mat. Add half the sliced avocado to the crab. Roll the nori tightly around the mixture.
  7. Repeat for the second sheet of nori.
Tags:
Meals
Lunch/Dinner
Lila’s Cinnamon Caramelized Gnocchi · Better Together BC

Lila’s Cinnamon Caramelized Gnocchi

Recipe by:
Ben Garfinkel

Watch a video!

Yields:
4-6
Prep time:
15 min.
Cook time:
10 min.

Ingredients

  • FOR THE GNOCCHI
  • 1-1/2 cups ricotta cheese
  • 1/2 cup flour
  • 1 egg, beaten
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • FOR THE CARAMEL SAUCE
  • 1/4 lb butter (one stick)
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1.5 oz white chocolate, chopped or grated

Equipment

  • Large pot for boiling water
  • Large bowl x 2
  • Cutting board or large flat surface
  • Wooden spoon
  • Teaspoon x 2
  • Slotted spoon
  • Heavy-bottomed, high-sided pan

Here is how:

GNOCCHI

  1. Put a large pot of salted water on to boil.
  2. Combine the flour, salt and nutmeg in a large bowl.
  3. Add the ricotta and the egg, and mix lightly until combined. Do not overmix or your gnocchi will be hard. You can add a bit more flour as needed, but you want the dough to be stiff and still sticky.
  4. Generously flour a cutting board or other flat surface and spoon drop small amounts of the dough onto it. The size is up to you, but somewhere between a fingertip and a grape works nicely.
  5. Drop the gnocchi into the boiling water, but don't overcrowd the pot. Do multiple batches if you have to.
  6. The gnocchi will rise to the surface, but should cook for about 5 minutes. Make sure they don't have a sponge-like texture.
  7. When done, remove the gnocchi using a slotted spoon and transfer to a bowl or plate.
  8. Add the gnocchi into the sauce and sauté for a minute or two.

CINNAMON CARAMEL SAUCE

  1. Melt butter over medium-high heat in a high-sided pan. 
  2. Reduce the heat to medium and add sugars, stirring constantly.
  3. Once the sugars have melted (you'll see they are no longer granular—about 3–4 minutes), stir in the cinnamon.
  4. Add in the gnocchi and stir with a wooden spoon (or toss!) until well coated.
  5. To serve, divide the hot gnocchi into bowls, and top each with a small amount of white chocolate.



Additional info:

This ricotta gnocchi is a super simple recipe you can make with your kids. Since it has no parmesan cheese, it is neutral enough to become either a savoury or sweet dish. Use a simple pomodoro (tomato) sauce and go from there, or try it as dessert! We had some fun paring this gnocchi with a cinnamon caramel sauce and topped it with white chocolate. The recipe was inspired by this one: http://www.banfibanter.com/wine-and-food/gnocchi-for-dessert/.

Recipe Attribution: Inspired by a recipe from a cookbook titled 'The Fire Island Cookbook' by Jeff Jenssen and Mike DeSimone.

Tags:
Community Recipes
Desserts
Okanagan Fruit Smoothie · Better Together BC

Okanagan Fruit Smoothie

Recipe by:
Desiree Kuhnlein

Watch a video!

Yields:
4+
Prep time:
5 min.

Ingredients

  • 1 cup plain yogurt
  • 2 bananas
  • 1 cup frozen blueberries
  • 1 cup frozen blackberries
  • 2 peaches
  • 1 cup frozen cherries
  • 2 cups milk

Equipment

  • measuring cup
  • blender
  • spatula

Here is how:

  1. Place into blender in order: yogurt, bananas, peach, blueberries, blackberries, cherries and milk.
  2. Blend until smooth.
  3. Serve in glasses or pour into popsicle moulds and freeze.
Tags:
Beverages
Meals
Breakfast
7 Layer Cookies · Better Together BC

7 Layer Cookies

Recipe by:
Dawn Douglas

Watch a video!

Yields:
24
Prep time:
10 min.
Cook time:
30 min.

Ingredients

  • 1/2 cup butter
  • 1 1/2 cups graham cracker crumbs
  • 1 cup flaked coconut (I used unsweetened)
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 14 oz sweetened condensed milk
  • 1 cup chopped pecans

Equipment

  • 9 x 13 baking pan
  • Measuring cups
  • Spoon

Here is how:

  1. Preheat oven to 325° F.
  2. Melt butter and pour into 9 x 13 baking pan. Swirl around to ensure full coverage of the bottom of the pan.
  3. Add each of the ingredients in layers, in the order that they appear on the recipe (graham cracker crumbs then coconut then chocolate chips, and so on).
  4. Bake at 325° F for 28-30 minutes.
  5. Remove from oven and allow the pan to cool completely before cutting into squares. Serve and enjoy!
Tags:
Community Recipes
Desserts
Banana Pancakes · Better Together BC

Banana Pancakes

Recipe by:
Kim Steger

Watch a video!

Yields:
4
Prep time:
10 min.
Cook time:
10 min.

Ingredients

  • 1 egg
  • 2 tbsp oil
  • 1 cup milk
  • 1 tsp vanilla
  • 3/4 cup whole wheat flour
  • 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 2 tsp sugar
  • pinch salt
  • pinch cinnamon
  • 1 mashed banana
  • oil for cooking

Equipment

  • mixing bowl
  • mixing spoon
  • spatula
  • frying pan
  • ladle
  • measuring spoons
  • measuring cups
  • fork or potato masher

Here is how:

  1. Beat egg in bowl. Mix in oil, milk, and vanilla.
  2. Mix dry ingredients in separate bowl.
  3. Add dry ingredients to wet and mix just until blended, leaving batter lumpy. Gently fold in mashed banana. 
  4. Heat oil in frying pan over medium heat. Pour batter into pan using ladle or measuring cup.
  5. Flip pancakes when tops have bubbled and edges are slightly browned. Cook for another 1-2 minutes until pancakes have puffed up in the middle slightly. 
  6. Remove from heat and enjoy!
  7. Suggested toppings include yoghurt, syrup and fresh fruit.
Tags:
Community Recipes
Meals
Breakfast
Mamie’s Yogurt Cake · Better Together BC

Mamie’s Yogurt Cake

Recipe by:
Adeline M.

Watch a video!

Yields:
6–8 servings
Prep time:
10 min.
Cook time:
45 min.

Ingredients

  • 1 yogurt (100 g)
  • 2 eggs
  • 1 cup sugar
  • 2 cups flour
  • 1 cup oil

Equipment

  • measuring cups
  • bowl
  • whisk

Here is how:

  1. Add all ingredients to a bowl and mix well.
  2. Bake at 375° F for 45 minutes.

Enjoy!

Tags:
Desserts
Berry Good Muffins · Better Together BC

Berry Good Muffins

Recipe by:
Sydelle Murphy

Watch a video!

Yields:
10 muffins
Prep time:
10 min.
Cook time:
25+ min.

Ingredients

  • 5 Tbsp unsalted butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 3/4 cup sour cream or plain yogurt
  • 1/2 tsp. grated lemon zest
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup blueberries, fresh or frozen

Equipment

  • measuring cups and spoons
  • bowl
  • spoon
  • mixer (optional)
  • sifter
  • muffin tin (liners are optional)
  • cooling rack

Here is how:

Preheat oven to 375° F.

Line a muffin tin with 10 paper liners or spray each tin with a non-stick spray.

Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then blend in yogurt and zest.

Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined.

Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries.

Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of a muffin comes out clean. Let cool on a rack and enjoy!

Tags:
Community Recipes
Muffins & Quick Breads
Blackberry Jam · Better Together BC

Blackberry Jam

Recipe by:
Anna

Watch a video!

Yields:
Four 500 mL jars
Prep time:
90 min.
Cook time:
20 min.

Ingredients

  • 6 cups blackberries, mashed
  • 5 Tbsp pectin
  • 5 cups sugar

Equipment

  • measuring cups and spoons
  • large bowl
  • large pot
  • sterilized jars (four 500 mL)
  • ladle

Here is how:

  1. In a large bowl, mash the blackberries and add the pectin.
  2. Pour into a large pot and heat until boiling. Add the sugar.
  3. Bring back to a boil then remove from heat.
  4. Ladle into sterilized jars, leaving 1/4 inch room at the top. Put the lids on the jars and place in a hot water bath (be sure the tops of the jars are covered with about one inch of water). Bring to a boil and continue boiling for 5 minutes.
  5. Remove from the boiling water bath and let sit overnight.

Additional info:

Prep time is 1.5 hours, including picking the berries :)

If you live above sea level, you will need to adjust the time in the boiling water bath. At 1,000-6,000 feet altitude, boil for 10 minutes; above 6,000 feet altitude, boil for 15 minutes.

Tags:
Sauces, Dressings, Condiments, Preserves
Yogurt Rainbow Parfait · Better Together BC

Yogurt Rainbow Parfait

Recipe by:
Cristel Moubarak (adapted from BC Dairy Association)

Yields:
depends on number of people making the parfaits!
Prep time:
10 min.

Ingredients

  • vanilla or strawberry yogurt
  • unsalted sunflower and pumpkin seeds (raw or roasted)
  • dried cranberries and raisins
  • granola

Equipment

  • cup
  • spoons
  • bowls

Here is how:

  1. Layer your parfait as follows: 
    Granola - yogurt - dried cranberries- sunflower seeds - yogurt - raisins- pumpkin seeds

Every spoonful will be a unique mixture of flavors!



Additional info:

Try using plain yogurt and fresh fruit! If you don't like the tart flavour, add a spoonful of honey. 

Tags:
Community Recipes
Meals
Breakfast
Snacks & Dips
Zucchini Bread · Better Together BC

Zucchini Bread

Recipe by:
Cristel Moubarak adapted from Whole Foods Market

Prep time:
20 min.
Cook time:
90 min.

Ingredients

  • cooking spray (or vegetable oil)
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp freshly grated nutmeg
  • 1 egg
  • 1/3 cup canola oil
  • 1/3 cup unsweetened applesauce
  • 2 Tbsp nonfat or lowfat plain yogurt
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 cup grated zucchini
  • 1/3 cup finely chopped walnuts (optional)

Equipment

  • loaf pan
  • oven
  • 2 large bowls
  • whisk
  • measuring cups & spoons
  • spoon
  • vegetable grater
  • wire rack

Here is how:

Preheat oven to 325°F.

Spray an 8-inch loaf pan with cooking spray or grease with vegetable oil and set aside.

In a large bowl, sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg. 

In a separate bowl, whisk together egg, oil, applesauce, yogurt, sugar and vanilla.

Add flour mixture to egg mixture and stir until well combined.

Fold in zucchini and walnuts then transfer batter to prepared pan.

Bake until risen, deep golden brown and a toothpick inserted in the middle comes out clean, 50 to 60 minutes.

Cool in pan on rack for 30 minutes then remove bread from pan and continue cooling on rack.

Tags:
None
Pita Pizza · Better Together BC

Pita Pizza

Recipe by:
Cristel Moubarak

Prep time:
15 min.
Cook time:
20 min.

Ingredients

  • Pita bread
  • Pizza sauce
  • Olives (pitted and sliced)
  • Colored bell peppers (diced)
  • Broccoli (small florets)
  • Pineapple (diced)
  • Green Onions (chopped)
  • Frozen corn
  • Cheddar and or Mozzarella cheese (shredded)
  • Grilled chicken, ground beef, chickpeas or other favourite toppings (optional)

Equipment

  • cutting board
  • chopping knife
  • cheese grater
  • spoon
  • oven
  • baking sheet

Here is how:

Preheat oven to 325 degrees.

Spread pizza sauce on individual pitas.

Sprinkle the toppings and finish up with cheese.

Bake at 375 deg for about 15 - 20 min or until the cheese is melted and slightly browned.

Tags:
Meals
Lunch/Dinner
Fruity Flavoured Water · Better Together BC

Fruity Flavoured Water

Recipe by:
Cristel Moubarak

Prep time:
10 min.

Ingredients

  • fruit of your choice (strawberries, watermelon, kiwi, orange, etc...)
  • vegetable or herb of your choice (cucumber, mint, etc...)
  • water

Equipment

  • cutting board
  • knife
  • pitcher or water bottle

Here is how:

Try these combinations:
- Strawberry + Kiwi
- Blueberries + Orange
- Watermelon + Strawberry
- Mango + Orange
- Cucumber + Mint
- Lemon + Mint
- Grapefruit + Orange + Lemon + Honey

Add combination to your water bottle, shake, and let it sit for a few minutes or in the fridge. 

Additional info:

Try leaving it overnight to maximize the flavour infusion. 

Tags:
Beverages
Fruit Salad with Juice · Better Together BC

Fruit Salad with Juice

Recipe by:
Cristel Moubarak

Yields:
4-6
Prep time:
10 min.

Ingredients

  • Strawberries
  • Blueberries
  • peaches
  • oranges
  • mangoes
  • 100% orange juice

Equipment

  • knife
  • cutting board
  • bowl
  • spoon

Here is how:

Cut up all the fruits and mix together in a bowl.

Add 100% orange juice (as much or as little as you'd like) and mix.

Additional info:

You can add any variety of fruit like grapes, watermelon, mixed berries, pineapple, etc...

Try adding some nuts and seeds on top for a tasty spin.

Tags:
Community Recipes
Salads & Side Dishes
Quinoa and Sweet Potato Cakes · Better Together BC

Quinoa and Sweet Potato Cakes

Recipe by:
Cristel Moubarak adapted from Whole Foods Market

Yields:
4
Prep time:
20 min.
Cook time:
40 min.

Ingredients

  • 1/2 cup quinoa
  • 1/2 cup sprouted green lentils
  • 1 red bell pepper, finely chopped
  • 3 Tbsp diced red onion
  • 2 Tbsp Bragg sprinkle seasoning
  • 1 Tbsp chili powder
  • 1/2 tsp salt
  • pinch black pepper
  • 1 cup mashed cooked sweet potato, more if needed
  • To taste salsa or other condiments of your choice

Equipment

  • baking sheet
  • oven
  • measuring cups & spoons
  • medium bowl
  • mixing spoon
  • parchment paper

Here is how:

Cook quinoa and lentils separately according to package instructions.

Drain lentils well.

Preheat oven to 350°F.

In a medium bowl, mix together quinoa, lentils, red pepper, onion, seasoning, chili powder, salt and pepper.

Add sweet potato and combine using hands until mixture sticks together easily.

If mixture is not sticking together, add more cooked sweet potato until desired consistency is reached.

Form the mixture into four (4-inch) patties and arrange on a baking sheet lined with parchment paper.

Bake 10 minutes. Flip and continue baking 10 to 12 minutes more until edges are dry and patties are heated through.

Serve with salsa or your favorite condiments.

Tags:
Meals
Lunch/Dinner
Salads & Side Dishes
Burrito Nachos · Better Together BC

Burrito Nachos

Recipe by:
Cristel Moubarak

Yields:
4-6
Prep time:
15 min.

Ingredients

  • 1 can of black beans (washed and drained)
  • 1.5 cup mild salsa
  • 1 head of lettuce
  • 4 green onions
  • garlic powder
  • salt & pepper
  • cheddar cheese
  • baked tortilla chips
  • light sour cream or greek yogurt (optional)
  • guacamole dip (optional)

Equipment

  • knife
  • cutting board
  • measuring cups
  • fork
  • mixing bowl

Here is how:

  1. Mash the black beans with the seasoning (to taste) 
  2. Add the lettuce, salsa, green onions and cheese. 
  3. Enjoy it with the tortilla chips!




Additional info:

You can also have it as a salad by crushing the tortilla chips on top or turn it into a burrito by using tortilla wraps instead of tortilla chips. 

Tags:
Snacks & Dips
Cucumber Yogurt Dip · Better Together BC

Cucumber Yogurt Dip

Recipe by:
Cristel Moubarak (adapted from www.squidoo.com)

Yields:
8
Prep time:
15 min.

Ingredients

  • 2 cups yogurt
  • 1/2 small onion (diced)
  • 1 Tbsp cilantro (chopped)
  • 1 seedless cucumber (peeled & diced)
  • 1 tsp lemon juice
  • 1 tsp ground pepper

Equipment

  • blender
  • measuring cups and spoons
  • cutting board
  • knife
  • bowl
  • individual serving containers

Here is how:

  1. Blend ingredients together in a bowl. 
  2. Pour into individual serving containers. 
  3. Keep cold until ready to eat.
Tags:
Snacks & Dips
Strawberry Balsamic Vinaigrette · Better Together BC

Strawberry Balsamic Vinaigrette

Recipe by:
Cristel Moubarak (adapted from Whole Foods Market)

Yields:
4-6
Prep time:
5 min.

Ingredients

  • 2/3 cup sliced fresh strawberries
  • 1/4 cup balsamic vinegar
  • 1/2 shallot, chopped
  • 2 tsp fresh thyme leaves
  • 1 1/4 tsp Dijon mustard
  • 1/4 tsp ground black pepper
  • 1/4 cup water

Equipment

  • measuring cups and spoons
  • blender
  • cutting board
  • knife

Here is how:

Combine all ingredients in a blender and blend until very smooth.

Tags:
Sauces, Dressings, Condiments, Preserves
Ranch Dip/ Dressing · Better Together BC

Ranch Dip/ Dressing

Recipe by:
Cristel Moubarak (adapted from www.squidoo.com)

Yields:
4-6
Prep time:
5 min.

Ingredients

  • 1/4 cup buttermilk for ranch dip or 1/2 cup buttermilk for ranch dressing
  • 1/2 cup light sour cream
  • 2 Tbsp minced green onions or chives
  • 1 tsp garlic powder
  • 1/4 tsp each of salt and pepper
  • squeeze of lemon juice

Equipment

  • whisk
  • bowl
  • measuring cups
  • individual serving size containers

Here is how:

  1. Whisk all ingredients together in a small bowl.
  2. Package in individual serving sized containers. 
  3. Serve with a veggies or your favorite green salad.

Additional info:

Add another 1/4 cup buttermilk if you want to make a dressing. 

Tags:
Snacks & Dips
Spinach Dip · Better Together BC

Spinach Dip

Recipe by:
Cristel Moubarak (adapted from www.squidoo.com)

Yields:
10-12
Prep time:
15 min.

Ingredients

  • 1 cup mayonnaise
  • 16 oz light sour cream
  • 1 tsp tamari
  • 1/4 cup red peppers
  • 1/4 cup green onions
  • 8 oz package frozen spinach (drained and chopped)
  • 1 can water chestnuts (drained and chopped)
  • 1 tsp pepper

Equipment

  • cutting board
  • knife
  • measuring cups
  • spoon
  • large bowl
  • individual serving containers

Here is how:

  1. Mix together mayo, sour cream, tamari, red peppers, and onions in a large bowl.
  2. Blend in spinach, water chestnuts and pepper. 
  3. Pour into individual serving containers. 
  4. Chill until ready to eat.
Tags:
Snacks & Dips
Berry Dip (with Cottage Cheese) · Better Together BC

Berry Dip (with Cottage Cheese)

Recipe by:
Cristel Moubarak (Recipe Source: www.squidoo.com)

Yields:
8
Prep time:
5 min.

Ingredients

  • 1 cup cottage cheese
  • 1 Tbsp honey
  • 1/2 ripe banana
  • 1/3 cup fresh or frozen berries
  • 1/4 cup orange juice concentrate

Equipment

  • blender or food processor
  • measuring cups and spoons
  • spoon
  • individual serving containers

Here is how:

  1. Blend all ingredients together in a blender or food processor until smooth. 
  2. Pack in individual serving containers and serve with fruit or rice crackers.
Tags:
Snacks & Dips
Orange, Beets, and Fennel Salad · Better Together BC

Orange, Beets, and Fennel Salad

Recipe by:
Cristel Moubarak adapted from "Sprouting Chefs"

Prep time:
30 min.
Cook time:
45 min.

Ingredients

  • 6 small beets
  • ¼ cup balsamic vinegar (2 Tbsp for beets + 2 Tbsp for dressing)
  • ¼ cup orange juice
  • 2 Tbsp maple syrup
  • 1/4 cup water
  • to taste salt & pepper
  • ¼ cup of olive oil
  • 1 Tbsp Dijon mustard
  • 4 cups salad mix
  • 2 whole navel oranges
  • 1 fennel bulb
  • 2 stalks of green onions

Equipment

  • vegetable peeler
  • cutting board & knife
  • mixing bowl
  • measuring cups & spoons
  • oven
  • roasting pan or baking sheet
  • aluminum foil
  • glass jar
  • serving bowl or platter

Here is how:

Roast beets

  1. Preheat the oven to 425° F.
  2. Peel the beets, cut them in half and place them in a mixing bowl.
  3. Pour 2 Tbsp balsamic vinegar, orange juice, maple syrup, and water over beets and season with salt and pepper.
  4. Arrange on the baking sheet, cover with foil, and bake until tender for 40-45 min.

Make dressing

Add olive oil, 2 Tbsp balsamic vinegar and Dijon mustard to the glass jar; mix thoroughly until all ingredients are combined.

Assemble salad

  1. Peel and cut oranges in ½ moon slices.
  2. Slice fennel bulb in ½, take out core, and slice fennel into small stripes.
  3. Chop green onions.
  4. Arrange vegetables and fruits on salad greens.
  5. Add dressing right before serving.
Tags:
Community Recipes
Meals
Lunch/Dinner
Salads & Side Dishes
Cedar-Planked Wild BC Spring Salmon with Whiskey-Maple Glaze · Better Together BC

Cedar-Planked Wild BC Spring Salmon with Whiskey-Maple Glaze

Recipe by:
Suvi

Yields:
6–8
Prep time:
15 min.
Cook time:
30 min.

Ingredients

  • 1 cedar cooking plank, soaked overnight or for at least one hour
  • 1/2 cup (125 mL) Jack Daniel's Tennessee Whiskey
  • 1 cup (250 mL) real maple syrup
  • 1 tsp (5 mL) crushed red hot chillies
  • 1 Tbsp (15 mL) butter at room temperature
  • 3 pounds (1.5 kg) whole, boned wild BC salmon fillet, skin on
  • 1 tsp (5 mL) granulated onion or onion powder
  • 2 lemons, halved
  • parsley sprigs for garnish
  • 1 Tbsp (15 mL) finely chopped flat-leafed Italian parsley

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • small saucepan
  • spoon
  • spray bottle with water

Here is how:

  1. To make the sauce, combine the whiskey and maple syrup in a small saucepan. Bring to a low boil and reduce by about half, until you have a thick syrup that coats the back of a spoon. Remove from heat and add chillies and butter, stirring constantly until butter has melted into sauce. Set aside and keep warm on stovetop.
  2. Season skinless side of wild BC spring salmon with salt, pepper, and onion. Let salmon sit for 10 to 15 minutes at room temperature, until seasoning is moistened.
  3. Preheat grill on medium-high for 5 to 10 minutes or until the chamber rises above 500° F (260° C). Rinse plank and place on cooking grate. Cover grill and heat plank for 4 to 5 minutes, or until it starts to smoke. Reduce heat to medium-low. Season plank with salt and place salmon, skin side down, on plank.
  4. Close cover and cook for 15 to 20 minutes or until the fish just flakes when pressed with a fork. Make sure plank doesn't catch fire. Spray burning edges with water if it does. 
  5. When done, squeeze half a lemon over top, garnish with parsley sprigs and remaining lemon cut into slices. Drizzle a spoonful of the sauce over each portion and sprinkle with parsley as serving.
Tags:
Community Recipes
Meals
Lunch/Dinner
Wild Rice and Fish · Better Together BC

Wild Rice and Fish

Recipe by:
Suvi

Ingredients

  • Your favourite fish, such as rainbow trout
  • 1/4 cup (50 mL) finely chopped celery
  • 1/4 cup (50 mL) finely chopped onions
  • 1 Tbsp (15 mL) butter
  • 1/2 cup (125 mL) dry bread crumbs
  • 1/2 tsp (2 mL) finely shredded lemon peel
  • 4 tsp (20 mL) lemon juice
  • 1 tsp (5 mL) parsley flakes
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) curry powder
  • 1 cup (250 mL) cooked wild rice

Equipment

  • measuring cups and spoons
  • frying pan and wooden spoon
  • baking sheet

Here is how:

  1. Sauté celery and onions in butter. Add bread crumbs, lemon peel, lemon juice, parsley, salt, curry, pepper, and cooked wild rice. 
  2. Mix well and bake with your favourite fish, or use as a stuffing.

Additional info:

Wild rice grows in the shallow, sheltered lakes and streams of Northen Saskatchewan.

Tags:
Meals
Lunch/Dinner
Easy Bannock · Better Together BC

Easy Bannock

Recipe by:
Suvi

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 2 Tbsp baking powder
  • 1/4 cup butter, melted
  • 1 1/2 cups water

Equipment

  • measuring cups and spoons
  • large bowl
  • fork
  • frying pan or baking sheet
  • 1 or 2 spatulas

Here is how:

  1. Measure flour, salt, and baking powder into a large bowl. Stir to mix.
  2. Pour melted butter and water over flour mixture. Stir with fork to make a ball.
  3. Turn dough out onto a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4" to 1" thick.
  4. Cook in a greased frying pan over medium heat, allowing about 15 minues for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350° F (175° C) for 25 to 30 minutes.

Additional info:

Bannock is a GREAT summer campfire favourite. You can mix it all up in advance and add water at the campsite, wrap it around a stick and cook it over the fire.

Tags:
Community Recipes
Muffins & Quick Breads
Ethiopian Lentil Bowl · Better Together BC

Ethiopian Lentil Bowl

Recipe by:
Nicole & James

Yields:
6
Prep time:
30 min.
Cook time:
60 min.

Ingredients

  • 2 cups dried red lentils, sorted and rinsed
  • 2 Tbsp vegetable oil
  • 2 onions, chopped
  • 1 head garlic, peeled, mashed, and roughly chopped (not 1 clove, 1 whole head!)
  • 3 Tbsp tomato paste
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp pepper
  • 3 cups water
  • 1/4 cup lemon or lime juice

Equipment

  • medium bowl or pot
  • large soup pot
  • strainer
  • stirring spoon
  • measuring cups and spoons
  • cutting board
  • chopping knife
  • can opener

Here is how:

  1. Cover lentils with water, soak for 30 minutes, then drain.
  2. Saute onions and garlic with oil in a large soup pot until golden.
  3. Mix tomato paste and paprika into the onions and garlic.
  4. Add remaining ingredients to onion mixture, stir well, cover, bring to a boil.
  5. Add lentils, reduce heat and simmer for 20-30 min (until lentils have softened).
  6. Add the lemon or lime juice and serve hot.

Additional info:

This recipe is always a crowd pleaser, even for kids and adults who don't usually like beans or lentils. We find it tasty when served over egg noodles but you can also serve it with rice, quinoa, or injera (the traditional ethiopian flatbread). Happy Love your Lentils Month!

Tags:
Community Recipes
Meals
Lunch/Dinner
Potato, Turnip, Kale and White Bean Soup · Better Together BC

Potato, Turnip, Kale and White Bean Soup

Recipe by:
Phyllis Grant, Dash & Bella

Prep time:
20 min.
Cook time:
50 min.

Ingredients

  • 4 slices bacon
  • 1 Tbsp olive oil
  • 1 onion, peeled and diced
  • 6 carrots, peeled and diced
  • 4 stalks celery, diced
  • salt
  • 4 anchovy fillets, packed in oil
  • 4 cloves garlic
  • 3/4 cup white wine or Lillet Blanc
  • 12 Yukon Gold or German butterball potatoes, peeled, halved and sliced
  • 8 white turnips, peeled, halved and sliced
  • 8–10 cups liquid (any combination of chicken stock, vegetable stock or water)
  • parmesan rind
  • 2 cups white beans (navy, cannellini, great northern or butter)
  • 1 head kale (or any hearty green like chard, spinach, bok choy or collards)
  • salt and pepper
  • lemon juice
  • sherry wine vinegar
  • chopped parsley
  • parmesan cheese
  • cooked bacon, shopped or crumbled

Equipment

  • cutting board and knife
  • measuring cup
  • soup pot
  • fry pan for sausage

Here is how:

  1. In your soup pot, fry up the bacon until crisp. Remove bacon and place on paper towel. Pour out all but 1 Tbsp of bacon fat.
  2. Add olive oil. Over medium heat, add onions, carrots, and celery. Add big pinch of salt. Cook until tender (about 10 minutes).
  3. While the vegetables are cooking, make a puree out of anchovies and garlic (with mortar and pestle or a chef knife on a cutting board). Add purée to vegetables. Cook over medium heat for 2 minutes, stirring constantly.
  4. Add white wine. Cook down for a minute. Add potatoes and turnips. Add enough stock and/or water so that the vegetables are covered. Throw in a parmesan rind. Bring to the boil. Turn down to a simmer. Cover and cook for 20 minutes.
  5. Add white beans and cook for another 20 minutes with the lid off. You want the potatoes, turnips, and beans to start to fall apart and thicken the soup.
  6. Fry up the sausage in a separate pan until almost cooked through. Slice and add to the soup.
  7. Stack all the kale leaves. Slice into 1"pieces and add to the soup.
  8. Taste. Add salt, pepper, lemon juice, and/or sherry wine vinegar.
  9. Serve topped with chopped parsley, parmesan, bacon, olive oil, and crunchy salt.

Additional info:

This soup is very easy to make. You can soak beans overnight or just use any canned/jarred white beans. Find every vegetable scrap in your fridge from old onion slices to wilted bok choy to rubbery carrots to a stump of brown fennel. All should go in. All will taste good. This is the template.

It's always tastier and thicker the next day. Freezes beautifully. 

Tags:
Community Recipes
Meals
Lunch/Dinner
Soups
Chocolate Jonty · Better Together BC

Chocolate Jonty

Recipe by:
Faye Hess

Yields:
9
Prep time:
20 min.
Cook time:
20 min.

Ingredients

  • 3/4 lb. best quality bittersweet chooclate
  • 1/2 lb. unsalted best quality butter
  • 5 large eggs
  • 3/4 cup sugar
  • whipped heavy cream to have on the side

Equipment

  • measuring cup
  • whisk
  • hand (for final mixing)
  • bowl
  • 8" or 9" springform pan
  • separate pan of hot water for oven

Here is how:

  1. Melt chocolate with butter.  Cool to room temperature.
  2. Whisk eggs and sugar for 5 minutes with whisk.
  3. Fold chocolate and eggs together with your hand until combined. 
  4. Pour into buttered and sugared springform pan and bake at 350° F until very wet crumbs barely formed, cling to a knife.  Check after 20 minutes, and then every 5 minutes after that.
  5. Be sure you have a separate pan of hot water in the bottom of the oven while you bake the cake.
  6. Serve with whipped cream.

Additional info:

"Really simple, and loads of fun to make with kids," writes Faye Hess of the dinnerlist.

Tags:
Community Recipes
Desserts
Gnocchi with Sweet Gorgonzola · Better Together BC

Gnocchi with Sweet Gorgonzola

Recipe by:
Faye Hess

Yields:
4
Prep time:
45 min.
Cook time:
3 min.

Ingredients

  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup whole milk
  • sprig of thyme
  • clove of garlic, uncut
  • salt and pepper, to taste
  • 3 fist-sized potatoes, peeled
  • 1 egg
  • about 1 cup of flour (or less)
  • cornmeal for dusting counter
  • 1 handful Parmigiano Reggiano
  • nutmeg

Equipment

  • Measuring cup and spoons
  • Whisk
  • Fork
  • Hands
  • Bowl
  • Saucepan for sauce and for boiling potatoes
  • Pasta pan for boiling gnocchi
  • Slotted spoon
  • Sieve lined with paper towel for straining gnocchi
  • Buttered platter

Here is how:

  1. For 4 first course portions, prepare the béchamel sauce by placing a knob of butter (1 Tbsp) and about equal amounts of flour in a saucepan. Whisk that up with a sprig of thyme and a whole clove of uncut garlic until the flour has lost its rawness and is on its way to butter cookie.
  2. Turn off the heat and give it a spill of whole milk. Whisk 'til smooth. Add another spill and do the same.
  3. Now give it a little flame, and enough milk to equal about a cup. Simmer and whisk until it coats the back of a spoon. Taste for salt and pepper. Strain and then put it back in the same pot off the flame.
  4. In the meantime, boil some potatoes. Strain the potatoes and put them back in the same pot, but give them a low flame for a minute to dry them out. Immediately smash with a fork and season with a little salt and pepper. Now go breathe—walking really fast helps a lot if you’re self conscious about doing nothing but breathing.
  5. When you come back, add a beaten egg to the potatoes along with about a cup of flour, or enough to make a soft dough. Mix only as much as you have to. 
  6. Divide the dough into small sections, and roll each section into a log shape, about the width of a sharpie pen. Coat a sheet pan with cornmeal, or your counter if it’s big enough, and cut the logs into one-inch gnocchi. You don’t have to crimp them with a fork if you don’t feel like it.
  7. Bring a pot of water to the boil and add the gnocchi, about 10 to 15 at a time, and as soon as they rise to the surface, scoop them out with a slotted spoon onto a sieve covered with paper towel. Butter a platter, and let them rest on there until you’re done with the rest.
  8. Now heat the béchamel back up slowly and when it’s barely at a simmer, add chunks of gorgonzola (or St. Agur), whisking as you go, and then a good handful of Parmigiano Reggiano. Taste to tell when it has enough cheese for you. 
  9. Add a glimmer of freshly grated nutmeg. I love it with sautéed asparagus with garlic and fresh basil on the side.

Additional info:

Faye, of dinnerlist fame, tells us this is a really fun recipe to do with kids. Just be sure to mash the potatoes while they're hot, or they'll get gluey!

Tags:
Community Recipes
Meals
Lunch/Dinner
Reform Torte · Better Together BC

Reform Torte

Recipe by:
Agnes Kalmar

Yields:
30
Prep time:
90 min.
Cook time:
20 min.

Ingredients

  • 400 g sugar
  • 10 eggs (whites and yolks will be used separately)
  • 3 Tbsp flour
  • 300 g grated walnuts
  • 50 g chocolate
  • 1 Tbsp instant coffee
  • 200 g butter

Equipment

  • Oven
  • Mixer
  • Measuring Spoons
  • Scale
  • Double boiler
  • Two 8 " x 11" baking pans
  • Mixing bowls
  • Cooling rack

Here is how:

For the cake:

  1. Preheat the oven to 350° F.
  2. Separate egg whites from egg yolks (save the yolks for the filling).
  3. Whip egg whites in mixer.
  4. Add 1/2 the sugar (200 g).
  5. Gently fold the flour and walnuts into the egg/sugar mixture.
  6. Gently spread into buttered and floured baking pans.
  7. Bake for 10-15 minutes or until golden brown and then set aside on cooling rack.

For the Filling:

  1. Whip the egg yolks and remaining 1/2 of the sugar (200 g).
  2. In a double boiler slowly cook the sugar and yolk, chocolate, instant coffee until thick.
  3. Let the mixture cool to room temperature.
  4. Whip the butter and slowly add (spoon by spoon) the cooked egg mixture as you continue to whip the butter.
  5. Spread the filling onto the cakes to decorate.

Additional info:

This is an old "heirloom" recipe from my great grandmother who would make this Torte for every special occasion. Definitely not low in calories, but very tasty and special.

Tags:
Desserts
Colourful Kale Chips · Better Together BC

Colourful Kale Chips

Recipe by:
Kia Robertson

Yields:
4
Prep time:
10 min.
Cook time:
10 min.

Ingredients

  • Bunch of kale (we used green & purple)
  • Olive Oil (enough to coat kale leaves)
  • Sea salt
  • Garlic powder

Equipment

  • Baking sheet
  • Oven (or food dehydrator)

Here is how:

  1. Preheat oven to 350° F.
  2. Wash and dry the kale leaves.
  3. Remove the leaves from their stem by holding the base of the stem and with your other hand slightly pinch and rub up the stem.
  4. Rip the kale into smaller bite size pieces.
  5. Place the kale on a baking sheet and pour on the olive oil.
  6. Be sure to really massage the oil into all the leaves or have your kids paint it on!
  7. Sprinkle with a little bit of Sea Salt. We also like to add a pinch of garlic powder.
  8. Spread the leaves around so that they aren’t touching – you want a single spaced out layer on your baking sheet.
  9. Bake for about 10 – 15 minutes. Every oven is different, so for your first batch, keep a close eye on them so they don’t start to burn!

After they’ve cooled down you can start enjoying your healthy, crispy, tasty Kale Chips!

Additional info:

Tags:
Salads & Side Dishes
Snacks & Dips
Watermelon Shirley Temple · Better Together BC

Watermelon Shirley Temple

Recipe by:
Sophie Evans

Yields:
1.5 cups
Prep time:
5 min.
Cook time:
N/A min.

Ingredients

  • 3/4 cup watermelon juice
  • 3/4 cup natural lemon lime soda
  • 2 tsp confectioner's/icing sugar
  • 2 Tbsp Calpico (Japanese milk beverage)
  • 1 lime wedge
  • Crushed ice

Equipment

  • measuring cups and spoons
  • stirring spoon
  • cup or bowl for mixing
  • drinking glass

Here is how:

  1. Mix the watermelon juice, lemon lime soda and sugar together in a cup or bowl.
  2. Put ice in the bottom of the glass.
  3. Pour the calpico over the ice.
  4. Gently strain the juice mix into the glass, layering over the calpico.
  5. Garnish with a lime wedge on the edge of the glass.

Additional info:

Click here for kid-friendly meal planning ideas!

Tags:
Beverages
Strawberry Apple Butter · Better Together BC

Strawberry Apple Butter

Recipe by:
Reanne Price

Yields:
1 cup
Prep time:
5 min.
Cook time:
30 min.

Ingredients

  • 3/4 cup strawberries (stems removed)
  • 2 apples, cored and cut into chunks
  • 1/3 cup honey
  • 2 tsp vanilla extract
  • 1/4–1/2 tsp cinnamon

Equipment

  • blender or food processor
  • pot
  • measuring cups/spoons
  • stirring spoons
  • jar (for storage)

Here is how:

  1. Purée together the apples and strawberries until smooth in your food processor or blender.
  2. Pour apple and strawberry mixture into a pot and mix in honey, vanilla and cinnamon.
  3. Bring mixture to a boil, stirring occasionally.
  4. Reduce to simmer and continue to stir every 4-5 minutes or so.
  5. Cook for about 30 minutes or until desired consistency is reached.
  6. Pour into jar (if canning, do your canning thing), and allow to cool.
  7. Store in the fridge.
Tags:
Sauces, Dressings, Condiments, Preserves
Quesadillas · Better Together BC

Quesadillas

Recipe by:
Ben Garfinkel

Yields:
2
Prep time:
5 min.
Cook time:
5 min.

Ingredients

  • 4 6" White corn tortillas (or whichever type you prefer)
  • 1 cup grated cheese (your choice, though don't be afraid to mix more than one type)
  • 1 green apple, thinly sliced
  • Salsa (for dipping)
  • Sour cream (for dipping)

Equipment

  • cheese grater
  • measuring cup
  • sautee or frying pan
  • flipper

Here is how:

  1. Heat non-stick pan to medium and place one tortilla down.
  2. Spread 1/4 cup of cheese onto tortilla, then a thin single layer of apple slices and then another 1/4 cup of cheese.
  3. Top with another tortilla.
  4. When the cheese starts to melt (about 1 minute), flip the tortillas and cook the other side.
  5. Tortillas should be slightly browned on both sides.
  6. Cut and serve with salsa, dips, etc.

Additional info:

This recipe is very flexible for the fussy to the sophisticated. Add rosemary and pepper, swap out the apples for some ham or chicken or add some small diced peppers or onions and cilantro. Everyone in the family can have their own custom quesadilla for dinner.

Tags:
Community Recipes
Meals
Lunch/Dinner
Salad People · Better Together BC

Salad People

Recipe by:
Tovah Paglaro

Yields:
2
Prep time:
10 min.
Cook time:
0 min.

Ingredients

  • Vegetables
  • Cheese
  • Nuts
  • Dried Fruit
  • Beans

Equipment

  • Knife
  • Cutting board
  • Several bowls
  • Vegetable peeler

Here is how:

  1. Wash, chop, dice, peel or otherwise prepare raw veggies in an assortment of shapes and sizes.
  2. Place veggies and other ingredients in bowls for kids selection.
  3. Invite kids to make a picture with their food ingredients!

 

Additional info:

Click here for more kid-friendly eating ideas!

Tags:
Community Recipes
Salads & Side Dishes
Smarties™  Happy Cookies · Better Together BC

Smarties™  Happy Cookies

Recipe by:
Cynthia Tandy

Yields:
4 dozen
Prep time:
25 min.
Cook time:
7-8 min.

Ingredients

  • 2/3 cup soft margarine
  • 3/4 cup brown sugar
  • 1 egg
  • 1 1/2 tsp vanilla
  • 1 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/2 cup rolled oats
  • 1/2 cup chopped nuts
  • 3/4 cup chocolate chips
  • Smarties™ to decorate

Equipment

  • Two mixing bowls
  • Measuring cups/spoons
  • Two cookie sheets
  • Parchment paper
  • Electric mixer or large spoon for mixing
  • Sieve or sifter

Here is how:

  1. Preheat the oven to 375° F (190° C).
  2. Line cookie sheets with parchment paper or coat with oil, butter, or margarine.
  3. Cream together margarine and sugar, then beat in the egg and stir in the vanilla.
  4. In a separate bowl, sift together flour and soda, then mix in the oats.
  5. Stir the flour mixture into the wet ingredients until just blended.
  6. Fold in nuts and chocolate chips.
  7. Drop by heaping teaspoon on cookie sheets 2 inches (5 cm) apart.
  8. Decorate with Smarties ™.
  9. Bake for about 7–8 minutes.
  10. Enjoy!
Tags:
Community Recipes
Desserts
Mini Frittatas · Better Together BC

Mini Frittatas

Recipe by:
Angela d'Eon/ Milo Kwan

Yields:
6
Prep time:
15 min.
Cook time:
25 min.

Ingredients

  • 4 large eggs
  • 1/2 cup half-and-half cream
  • 1/2 tsp salt
  • mix-ins (cheese, vegetables, crumbled bacon)
  • non-stick spray, butter, or oil for greasing muffin tin

Equipment

  • Muffin tin
  • Whisk
  • Medium bowl

Here is how:

  1. Preheat oven to 350° F.
  2. Coat muffin pan with non-stick spray, oil or butter.
  3. Whisk the eggs, cream, and salt in medium bowl.
  4. Divide into muffin cups.
  5. Add 2 Tbsp mix-ins per cup.
  6. Sprinkle with cheese.
  7. Bake until puffy and golden brown, approximately 25 minutes.
Tags:
Community Recipes
Meals
Breakfast
Lunch/Dinner
Homemade Pizza · Better Together BC

Homemade Pizza

Recipe by:
Karen Humphrey

Yields:
3-4
Prep time:
120 min.
Cook time:
12 min.

Ingredients

  • 2 1/4 tsp active dry yeast
  • 1 1/3 cups warm water
  • 3 1/2–3 3/4 cups flour (I try using 1 cup whole wheat flour and the rest all purpose white flour)
  • 1 Tbsp olive oil
  • 2 tsp salt
  • 2 tsp sugar

Equipment

  • measuring cups and spoons
  • large bowl
  • wooden spoon
  • plastic wrap
  • pizza stone or baking sheet

Here is how:

  1. Stir together yeast, 3 cups of flour, salt, and sugar in a large bowl. Set aside.
  2. In a large measuring cup, stir together the warm water and oil.  Pour the water mixture into the flour mixture, stirring with a wooden spoon until the mixture comes together into a dough.
  3. Turn out the dough on to a lightly floured counter, kneading for 10 minutes until smooth and elastic. Shape into a ball. If you are making the dough ahead, you can place the dough into a resealable plastic bag and freeze it at this point.
  4. Brush the inside of a large bowl with olive oil, then set the dough inside, turning to coat it all over with oil.  Cover the bowl with plastic wrap and set in a draft-free and warm place to rise for about 90 minutes.
  5. Preheat the oven to 450° F.
  6. Punch down the dough on a lightly flour surface, then shape and pull into two 10–12 inch rounds for thin crust, one for a thick crust.  Place dough on pizza stone or baking sheet and top. My family's favourite pizza is Roasted Cherry Tomato with Boursin Cheese (see below).
  7. Bake at 450° F for about 10 minutes, then turn the oven to broil and broil, watching carefully, until the toppings are golden and bubbly.

Roasted Cherry Tomato with Boursin Cheese Topping

Prepare roasted tomatoes

  1. Pre-heat oven to 400° F
  2. Get a rimmed baking sheet and line it with parchment paper. Cut all your cute cherry tomatoes in half and put them in a bowl, then drizzle them with enough olive oil to coat. Sprinkle a little salt and pepper on top.
  3. Dump them out on the parchment paper, cut side up and spread out so that they are in a single layer. Roast for about 45 minutes, or until wrinkled and dried-out looking. Remove from the oven and allow to cool.

Now, for the pizza!

  1. Roll out your dough and fit it in the pan. Slather with sauce. Cover with some mozzarella cheese, then dot with roasted cherry tomatoes, some thinly sliced bell pepper rings, thinly sliced fresh mushrooms, and thinly sliced pieces of fresh garlic. Dot with crumbled bits of Boursin cheese. (I use about 1/3 to 1/2 package.)
  2. Bake your pizza at 450° F for about 10 minutes or so, until the bottom of the crust is all nice and brown-about the color that you like your toast. I like to turn on the broiler and broil the top a bit to get the cheese a bit browned and bubbly, but if you do this, be careful! You'd hate to forget about the pizza and let it burn by accident. 
  3. Let it cool slightly before slicing up, and enjoy.

Makes one medium sized pizza (enough for 3-4 people)

Additional info:

To make ahead: After you knead the dough and shape it into a ball, place the dough into resealable plastic bags and put in the freezer. To make pizza, remove the dough from the freezer about 5 hours before you are going to shape and top it so that it can thaw and rise. 

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Meals
Lunch/Dinner
Margie’s Pork Tenderloin Saltimboca Roasted on a Bed of Braised Apples · Better Together BC

Margie’s Pork Tenderloin Saltimboca Roasted on a Bed of Braised Apples

Recipe by:
Shelley Adams from Whitewater Cooks with Friends

Yields:
4
Prep time:
10 min.
Cook time:
40 min.

Ingredients

  • 1 pork tenderloin (about 1 ½ lbs)
  • 2 Tbsp dijon mustard
  • 1 tsp pepper
  • 1 tsp salt
  • 10 sage leaves (enough to cover top of pork)
  • 4-6 prosciutto slices
  • 4 pink lady or gala apples, sliced thinly, peels on
  • 1 cup riesling or gewürztraminer wine
  • 2 Tbsp maple syrup
  • 1 tsp grainy dijon mustard

Equipment

  • cutting board and knife
  • measuring cups and spoons
  • brush
  • roasting pan
  • tin foil

Here is how:

  1. Brush dijon on top of pork. Sprinkle with salt and pepper.
  2. Place sage leaves all along the top of the pork.
  3. Lay prosciutto slices on work surface one after the other, slightly overlapping in a row. Place pork on prosciutto slices, sage side down. Wrap it around the pork and seal with your fingers.
  4. Arrange apple slices in bottom of oven proof roasting pan and drizzle with 1/2 cup of the wine. Put pork on top of apples with the sage side up.
  5. Roast in preheated 375° F oven for 30–35 minutes.
  6. Remove from oven and set pork aside, covered with tin foil.
  7. Place roasting pan on stove top at medium low heat and add remaining 1/2 cup wine to the apples to deglaze, about two minutes.
  8. Add maple syrup and grainy mustard, and simmer for three more minutes.
  9. Slice the pork and serve it with the warm apples.

Additional info:

"A busy mother, lawyer, and dedicated friend, Margie is all of that and still manages to sit down with her daughters every day to enjoy dinner hour," writes Shelley Adams.

"Braised red cabbage, mashed potatoes with caramelized onions and a green salad would complete this yummy dinner."

Tags:
Meals
Lunch/Dinner
Pat’s Tuesday Night Pasta Sauce · Better Together BC

Pat’s Tuesday Night Pasta Sauce

Recipe by:
Shelley Adams from Whitewater Cooks with Friends

Yields:
10
Prep time:
20 min.
Cook time:
80 min.

Ingredients

  • 2-lb package of penne rigate
  • 1/4 cup extra virgin olive oil
  • 3–4 hot Italian sausages, uncooked
  • 3–4 mild Italian sausages, uncooked
  • 1/2 cup fresh basil, chopped
  • 2 Tbsp dried oregano
  • 1 bunch green onions, chopped
  • 1 medium onion, diced
  • 1 red pepper, diced into 1/2-inch squares
  • 1 green pepper, diced into 1/2-inch squares
  • 1 cup mushrooms, sliced
  • 3 bay leaves
  • 2 chicken bouillon cubes
  • 1 jar (650 mL) good quality tomato pasta sauce
  • 2 cans (398 mL) diced tomatoes
  • 1 1/2 cups half and half cream
  • 1 cup parmesan cheese, grated
  • 1/2 cup parmesan cheese, grated for the table

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • deep frying pan
  • fork, wooden spoon
  • large pot for boiling penne
  • colander
  • serving platter and serving bowls

Here is how:

  1. Heat oil in a deep frying pan on medium-high heat.
  2. Squeeze sausage from casing directly into the pan and break uncooked sausage up into little pieces with a fork.
  3. Add basil and oregano and sauté with sausage, about 8–10 minutes, until done.
  4. Add green and white onions, red and green peppers, mushrooms, bay leaves and chicken bouillon cubes, and cook for another 10 minutes, being careful not to overcook the vegetables.
  5. Add tomato pasta sauce and diced tomatoes and bring to a low boil for 30 minutes. Add cream and half of the parmesan. Let simmer for another 20 minutes.
  6. In the meantime, bring a pot of salted water to the boil and add the penne. Boil until al dente and drain.
  7. Toss penne with about 2 cups of the sauce (just enough to coat it) and place on a serving platter.
  8. Top pasta with another 2 cups of sauce and the remaining parmesan.
  9. Place remaining sauce in serving bowls and set around the table along with the parmesan cheese for the table.

Additional info:

"Growing up with an Italian mother and a trio of sisters, Pat could have stayed right out of the kitchen, but thankfully for all of us lucky pals, he obviously didn’t!" writes Shelley Adams.

"We all dream about driving down our driveways finding a husband like Pat hovering over the stove, creating traditional pasta dishes with mucho amore!

"Buying good quality pasta sauce, pasta and homemade sausages is totally worth it. 

"Go to Star Grocery in Trail, BC and ask for Pasquale!"

Tags:
Meals
Lunch/Dinner
Sauces, Dressings, Condiments, Preserves
Coeur à la Crème · Better Together BC

Coeur à la Crème

Recipe by:
Sydney Massey

Ingredients

  • 2 cups ricotta
  • 2 cups plain yogurt
  • grated rind of 1 orange or lemon
  • 1 tsp vanilla extract
  • sugar to taste (about 1/4 to 1/3 cup)
  • frozen raspberries or strawberries

Equipment

  • measuring cup and spoons
  • food processor or blender
  • sieve and cheesecloth to line it
  • bowl large enough to hold the sieve
  • zester or fine grater
  • heart-shaped mold with holes for draining
  • pan large enough to contain the heart-shaped mold

Here is how:

This recipe only takes about 10 minutes of preparation, but you'll need to get started a day ahead of time so that the whey can drain away.

DAY 1

  1. Combine ricotta and yogurt.
  2. Blend until smooth. 
  3. Pour into a cheesecloth lined sieve set over a bowl.
  4. Drain in refrigerator for 24 hours.

DAY 2

  1. Turn drained cheese mixture into a bowl.
  2. Blend with grated rind, vanilla and sugar.
  3. Turn into heart-shaped mold lined with cheesecloth. Set on a dish (I use a pyrex square baking dish) to collect any additional whey.
  4. Drain in refrigerator for another 4 hours.
  5. Thaw the frozen berries and purée. You should have about 1 cup of purée. Sweeten with a dusting of sugar, if desired.

PRESENTATION

Turn mold onto plate and remove the cheesecloth.
Pour puréed berries around the heart.

Additional info:

Even if you don't have the heart-shaped mold, you can still make the recipe using a sieve. You'll just end up with a rounded mound of crème which will still look festive surrounded by the puréed berries.

The whey you collect when draining the yogurt-ricotta mixture is great as a substitute for buttermilk in pancakes. 

Tags:
Desserts
Special Occasions
Masala Chicken Fingers with Mint and Mango Chutney · Better Together BC

Masala Chicken Fingers with Mint and Mango Chutney

Recipe by:
Bal Arneson

Yields:
4
Prep time:
20 min.
Cook time:
10 min.

Ingredients

  • CHICKEN FINGERS
  • 1 lb (500 g) boneless, skinless chicken breasts
  • 3/4 cup (185 mL) plain low-fat yogurt
  • ½ cup (125 mL) chickpea flour
  • 2 Tbsp (30 mL) dried fenugreek leaves
  • 1½ Tbsp (22.5 mL) garam masala (see link, below)
  • 1 tsp (5 mL) Spanish paprika
  • salt and pepper to taste
  • 2 Tbsp (30 mL) grapeseed oil
  • MINT AND MANGO CHUTNEY
  • 2 cups (500 mL) ripe mango chunks OR 1 cup (250 mL) canned mango pulp
  • 1 cup (250 mL) loosely packed mint leaves
  • 1/2 cup (125 mL) chopped red onion
  • 1 medium green chili, finely chopped (optional)
  • 1 Tbsp. (15 mL) lemon juice

Equipment

  • measuring cups and spoons
  • 2 bowls
  • cutting board and knife (one for the chicken and another for the vegetables)
  • skillet
  • tongs or fork

Here is how:

  1. Cut the chicken breasts into long strips about 1 inch (2.5 cm) wide.
  2. Combine the yogurt, chickpea flour, fenugreek (crushing it with your hands as you add it), garam masala, paprika, salt, and pepper in a bowl. Stir well.
  3. Add the chicken strips and coat well with the mixture.
  4. Heat the oil in a nonstick skillet over medium-high heat.
  5. When the oil is hot, carefully place the coated chicken in the skillet and reduce the heat to medium.
  6. Cook until the chicken is done, about 8 to 10 minutes, turning the strips frequently so all sides are nicely browned. The meat should be white all the way through and should pull apart easily.

Serve with Mint and Mango Chutney. To prepare the chutney, combine the ingredients in a separate bowl. When you chop the onion and green chili, be sure to use a separate cutting board and knife from the one you use to cut the raw chicken. Makes 1 cup.

Excerpted from Bal’s Quick and Healthy Indian (Whitecap Books) by Bal Arneson. Photo by Tracey Kusiewicz, excerpted from Bal’s Quick and Healthy Indian (Whitecap Books).

Additional info:

Bal writes, "These don’t take long to put together, and they’re really popular with my kids and their friends. When my six-year-old son has his friends over for a playdate, this is all they seem to want. They like to help make them, too. I’ve offered to teach my 17-year-old daughter and her friends how to prepare this themselves, but so far they only seem interested in eating! 

"I love adding dried fenugreek leaves to my recipes for their distinct aroma and also for the added benefits of protein, vitamin C, niacin, and potassium.

"Mangoes are delicious when ripe and in season. During the off-season, I use canned mango pulp, which is available in ethnic stores. This refreshing and flavorful chutney takes only seconds to prepare."

Tags:
Meals
Lunch/Dinner
Garam Masala · Better Together BC

Garam Masala

Recipe by:
Bal Arneson

Yields:
1 cup
Prep time:
10 min.
Cook time:
15 min.

Ingredients

  • 1/2 cup (125 mL) coriander seeds
  • 1/2 cup (125 mL) cumin seeds
  • 1/4 cup (60 mL) black peppercorns
  • 1/4 cup (60 mL) curry leaves
  • 3 whole cloves
  • 2 black cardamom pods (kept whole)
  • 2 cinnamon sticks, each 3 inches (8 cm) long
  • 2 bay leaves

Equipment

  • measuring cups and spoons
  • bowl
  • rimmed baking sheet
  • grinder

Here is how:

  1. Preheat the oven to 325°F (160°c).
  2. Combine all the ingredients in a bowl and mix well.
  3. Spread the mixture on a rimmed baking sheet and toast in the oven for 15 minutes.
  4. Allow to cool, and remove the seeds from the cardamon pod, discarding the husk.
  5. Process the spice mixture to a fine powder in a grinder, such as a coffee grinder reserved for this purpose.

Store the garam masala in an airtight container in a cool place. It will keep well for 3 months. Use this mixture to make Masala Chicken.

Excerpted from Bal’s Quick and Healthy Indian (Whitecap Books) by Bal Arneson. 

Tags:
Community Recipes
Sauces, Dressings, Condiments, Preserves
Lebanese Meat Empanadas · Better Together BC

Lebanese Meat Empanadas

Recipe by:
Rola Z.

Yields:
Makes 6-8 pastries
Prep time:
10 min.
Cook time:
15 min.

Ingredients

  • 1 Tbsp vegetable oil
  • 1/2 small onion, finely minced
  • 1/2 lb (454 g) lean ground beef
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/2 tsp of allspice
  • 1/2 tsp of black pepper
  • 1/4 cup pine nuts (optional)

Equipment

  • frying pan
  • spatula
  • cutting board
  • chopping knife

Here is how:

  1. Heat oil in frying pan.
  2. Sautée onions for 2 minutes.
  3. Add ground beef, salt, spices and pine nuts.
  4. Cook for 15 minutes, until meat juice is clear.
  5. Set aside and let cool down.
  6. Make easy pizza dough or thaw phyllo pastry sheets to make beef savoury pastries.
Tags:
Community Recipes
Meals
Lunch/Dinner
Feta Cheese Filling · Better Together BC

Feta Cheese Filling

Recipe by:
Rola Z.

Yields:
Makes 6-8 cheese pastries
Prep time:
10 min.

Ingredients

  • 125 g feta cheese, drained from liquid
  • a few sprigs of parsley

Equipment

  • Food processor
  • spoon

Here is how:

  1. Crumble feta cheese with your fingers.
  2. In a food processor, mix crumbled feta and parsley until well combined.
  3. Chill until ready to use.
  4. Make easy pizza dough or thaw phyllo pastry sheets.
  5. Use cheese filling to make cheese pastries.

Additional info:

You can also use dried oregano or dried mint if you prefer.

Tags:
Meals
Lunch/Dinner
Easy Pizza Dough · Better Together BC

Easy Pizza Dough

Recipe by:
Rola Z.

Yields:
Makes 1 pizza (9-12 slices)
Prep time:
15 min.
Cook time:
20 min.

Ingredients

  • 1 Tbsp instant rise yeast
  • 1 tsp sugar
  • 1 cup all purpose flour
  • 1/4 cup warm water
  • 2 Tbsp plain yogurt
  • 2 Tbsp olive oil
  • sprinkle of salt
  • pizza toppings or savoury fillings of your choice

Equipment

  • large bowl
  • measuring spoons
  • measuring cup
  • plastic wrap
  • baking sheet

Here is how:

  1. Dissolve yeast and sugar in warm water.
  2. Warm yogurt in the microwave for 15 seconds.
  3. In a large bowl, combine flour with yeast mixture, warm yogurt, olive oil and salt.
  4. Knead with your hands. Sprinkle flour onto your hands and knead until dough forms a ball and is no longer sticky.
  5. Cover bowl with plastic wrap and let rest for 10 minutes, until dough doubles in size.

To make pizza:

  1. Preheat oven to 425°F.
  2. Roll out the dough onto a well-floured surface. Transfer to a baking sheet greased with olive oil and spread dough with your hands. 
  3. Cover with toppings of your choice.
  4. Bake for 20 minutes or until top is bubbly and crust is golden brown.

To make savoury pastries:

  1. Roll the dough out into a 1/8 inch thick layer.
  2. Cut dough into circles with round cookie cutters or using a floured glass rim.
  3. Remove the excess dough from the cut out circle.
  4. Place about 1 tablespoon of meat filling or cheese filling in middle of circle.
  5. Carefully fold the circle in half to form a semicircle. 
  6. Crimp down the edges with a fork.
  7. Place on baking sheet and bake in preheated oven for 15 minutes, flipping once halfway through.

Additional info:

You can also wrap the dough in plastic wrap and keep in the fridge until ready to use, up to 2 days.

Tags:
Community Recipes
Meals
Lunch/Dinner
Christmas Cheesecake · Better Together BC

Christmas Cheesecake

Recipe by:
Ruth Hellerud-Brown

Yields:
12–14
Prep time:
25 min.
Cook time:
80 min.

Ingredients

  • 3 cups Oreo cookie crumbs
  • 1/2 cup melted butter
  • 5 egg whites
  • 1/4 cup sugar
  • 1 pound cream cheese
  • 5 egg yolks
  • 2/3 cup sugar
  • 3 Tbsp lemon juice
  • 1/4 cup flour
  • 1 tsp vanilla
  • 1 cup sour cream
  • TOPPING
  • 2 cups sour cream
  • 1 tsp vanilla
  • 2 Tbsp sugar

Equipment

  • measuring cups and spoons
  • small bowl
  • electric mixer or whisk
  • 2 bowls
  • 9" springform pan

Here is how:

  1. Preheat oven to 325° F.
  2. In a small bowl, mix together the Oreo crumbs and melted butter. Press mixture into springform pan, coming half-way up the sides.
  3. Beat egg whites until they form stiff moist peaks. Gradually beat in 1/4 cup sugar and refrigerate.
  4. In another bowl, beat cream cheese until it's softened. Add in egg yolks, one at a time. Gradually beat in the remaining ingredients. 
  5. Fold in egg whites and pour into cake pan. Bake at 325° F for 1 1/4 hour.
  6. Mix together the topping ingredients until smooth.
  7. After cheesecake is baked, spread topping over cheesecake and bake for another 5 minutes.
  8. Serve cheesecake with your favourite topping. For Christmas, edge with a ruffle of whipped cream and garnish with  mint leaves. Serve with a puddle of homemade strawberry syrup.
Tags:
Desserts
Special Occasions
Gluten-Free Apple Streusel · Better Together BC

Gluten-Free Apple Streusel

Recipe by:
Marg McKenzie

Yields:
10–12
Prep time:
15 min.
Cook time:
25 min.

Ingredients

  • 4 Tbsp finely chopped walnuts
  • 2 cups gluten-free flour
  • 1/2 cup white sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 egg
  • 1/4 cup oil
  • 1/2 cup milk
  • 1 apple, grated or finely chopped
  • STREUSEL TOPPING
  • 2 Tbsp butter
  • 2-3 Tbsp gluten-free flour
  • 1/4 cups brown sugar

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • grater
  • small bowl
  • large bowl
  • muffin pan

Here is how:

  1. Preheat oven to 350° F.
  2. Add streusel ingredients to a small bowl. Rub together until combined. Set aside.
  3. Mix all ingredients (minus the streusel topping ingredients) just until moist.
  4. Fill greased muffin tin and sprinkle on the streusel topping.
  5. Bake at 350° F for 25–30 minutes.
Tags:
Community Recipes
Muffins & Quick Breads
Gluten-Free Date and Nut Muffins · Better Together BC

Gluten-Free Date and Nut Muffins

Recipe by:
Marg McKenzie

Yields:
10
Prep time:
15 min.
Cook time:
25 min.

Ingredients

  • 1 1/2 cups gluten-free flour (I use a combo of equal parts low fat soy flour, brown rice flour and tapioca starch)
  • 1/2 tsp baking powder
  • 1/2 cup butter, melted
  • 1 3/4 cup brown sugar
  • 4 eggs
  • 2 cups chopped dates
  • 1 cup walnut pieces

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • bowl
  • wooden spoon
  • muffin tin lined with paper inserts

Here is how:

  1. Preheat oven to 350° F.
  2. Cream butter and sugar.
  3. Beat in eggs.
  4. Add dry ingredients, dates and nuts. Mix until blended.
  5. Scoop mixture into 12 muffin cups and bake at 350° F for 25 minutes.
  6. VARIATION
  7. Cherry Chews: Add 1/2 cup chopped candied cherries to the batter and pour into a greased 9" x 13" pan. Bake for 30–35 minutes and cut  into squares when cool. 
Tags:
Community Recipes
Muffins & Quick Breads
Lemon Poppy Seed Muffins · Better Together BC

Lemon Poppy Seed Muffins

Recipe by:
Marg McKenzie

Yields:
9–10
Prep time:
15 min.
Cook time:
20 min.

Ingredients

  • 5 Tbsp (1/4 cup + 1 Tbsp) butter at room temperature
  • 1 cup white sugar
  • 2 eggs
  • 1 3/4 cup gluten free flour (equal parts soy flour, rice flour and tapioca starch)
  • 1 tsp baking powder
  • 2 Tbsp grated lemon zest
  • 1/4 cup poppy seeds
  • 1/2 cup milk
  • LEMON SYRUP
  • 1/4 cup white sugar
  • 1/4 cup lemon juice

Equipment

  • measuring cups and spoons
  • fine grater
  • bowl
  • wooden spoon
  • muffin cups
  • toothpick
  • pastry brush

Here is how:

  1. Preheat oven to 350° F.
  2. Cream butter and sugar.
  3. Add eggs and beat well.
  4. Add dry ingredients with milk and poppy seeds. Mix just until blended.
  5. Scoop into muffin liners and bake for 20 minutes at 360° F.
  6. Combine the 1/4 cup sugar and 1/4 cup lemon juice to make a lemon syrup. Using a toothpick, poke small holes in baked muffins and brush on the lemon syrup. Cool in pans.

Additional info:

This recipe works very well just substituting reguar wheat flour for the 1 1/2 cups of gluten-free flour.

Tags:
Community Recipes
Muffins & Quick Breads
Gluten-Free Shortbread · Better Together BC

Gluten-Free Shortbread

Recipe by:
Marg McKenzie

Yields:
2 dozen
Prep time:
15 min.
Cook time:
10+ min.

Ingredients

  • 1/2 cup low fat soy flour
  • 1/2 cup white or brown rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup icing sugar
  • 3/4 cup cold butter
  • pinch of salt

Equipment

  • measuring cups and spoons
  • bowl
  • wooden spoon
  • whisk
  • electric mixer
  • fork
  • cookie sheet
  • parchment paper or silicone mat to line the cookie sheet

Here is how:

  1. Whisk together the dry ingredients.
  2. Using a mixer, blend with butter until the dough holds together.
  3. Roll into 1-inch balls, flatten with a fork dusted with sugar, and place on a parchment or silicone lined cookie sheet.
  4. Bake at 350° F for 10 minutes or until the cookies begin to turn golden.
Tags:
Community Recipes
Desserts
Special Occasions
Kale Wreath · Better Together BC

Kale Wreath

Recipe by:
Debbie Leach

Yields:
4
Prep time:
10 min.
Cook time:
5 min.

Ingredients

  • 1.5 L (6 cups) kale
  • 60 mL (1/4 cup) chopped red bell pepper
  • 15 mL (1 Tbsp) flax oil
  • 15 mL (1 Tbsp) lite tamari soy sauce
  • 15 mL (1 Tbsp) balsamic vinegar
  • 30 mL (2 Tbsp) sesame seeds

Equipment

  • measuring cups and spoons
  • chef's knife and cutting board
  • large saucepan with lid
  • steamer basket or insert
  • tongs or spoon
  • platter

Here is how:

  1. Pour water into the bottom of the pot with the steamer basket.
  2. Finely chop kale and put in steamer with the bell pepper. Cover and steam until the pepper is tender-crisp. 
  3. Measure the oil, vinegar, soy sauce and seeds into the bowl.
  4. Warm the platter under hot running water. Dry.
  5. Toss the cooked vegetables in the bowl and turn the mixture out onto the platter.
  6. Arrange the kale into a wreath on the platter, leaving a hole in the centre.
Tags:
Community Recipes
Salads & Side Dishes
Special Occasions
Gluten-Free Carrot Cakes or Muffins · Better Together BC

Gluten-Free Carrot Cakes or Muffins

Recipe by:
Marg McKenzie

Yields:
16
Prep time:
30 min.
Cook time:
~30 min.

Ingredients

  • 4 large eggs
  • 1 cup white sugar
  • 1 cup brown sugar
  • 3/4 cup canola oil
  • 2 tsp vanilla
  • 2 cups gluten free flour (i usually use a combo of equal parts low-fat soy flour, brown rice flour and tapioca starch)
  • 2 tsp cinnamon
  • 1 tsp grated nutmeg
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/4 cup orange juice
  • 3 cups peeled and finely grated carrots
  • 1 cup broken pecans, lightly toasted

Equipment

  • measuring cups and spoons
  • peeler
  • grater
  • 2 bowls
  • wooden spoon
  • spatula
  • 9 x 13" pan, two layer cake pans or 16 lined muffin cups

Here is how:

  1. In a large bowl, beat eggs and add sugar, vanilla and oil.
  2. Combine dry ingredients in a separate bowl and blend with ingredients in large bowl until all ingredients are moist.
  3. Stir in carrots, nuts and juice. If you are using cake pans, grease them and dust with the gluten-free flour you are using for this recipe.
  4. Pour the batter into the prepared 13" x 9" cake pan or two layer cake pans or 16 lined muffin cups.
  5. Bake at 350° F for 30–35 minute or 20 minutes for muffins.
Tags:
Community Recipes
Desserts
Muffins & Quick Breads
Dresden Stollen · Better Together BC

Dresden Stollen

Recipe by:
Marg McKenzie

Yields:
6 medium-sized loaves
Prep time:
60 min.
Cook time:
25+ min.

Ingredients

  • 1 cup dark raisins
  • 1 cup diced glazed fruitcake fruit
  • 1/2 cup orange juice
  • 1 tsp rum flavouring
  • 1 tsp almond flavouring
  • 2 Tbsp dry yeast
  • 1/2 cup warm water
  • 2 cups milk
  • 1 cup sugar
  • 2 tsp salt
  • 1 1/4 cups butter or non-hydrogenated margarine
  • grated rind of 1 lemon
  • 2 cups flour
  • 4 large eggs
  • 5–7 cups more flour
  • 1 tsp cinnamon
  • 1 1/2 cups slivered or chopped almonds, lightly toasted
  • 1 egg, beaten for brushing on loaves
  • icing sugar to dust finished loaves (optional)

Equipment

  • measuring cups and spoons
  • large bowl
  • 2 medium bowls
  • large wooden spoon
  • clean tea towel
  • brush for egg wash
  • rolling pin
  • cookie sheets

Here is how:

  1. Soak the fruit in orange juice and flavourings in a medium-sized bowl while you prepare the remaining ingredients.
  2. In a large bowl, dissolve the yeast in water—add a tsp of the sugar to feed the yeast.
  3. In another medium-sized bowl, melt the butter and add the milk, sugar, salt and lemon peel. Stir to dissolve the sugar, heating a bit more if required. Cool to lukewarm. Add to yeast mixture in the large bowl and add the 2 cups of flour. Mix well and let stand about a half hour for the yeast to work.
  4. Stir and mix in eggs, soaked fruit with the liquid, cinnamon and enough flour to make a soft but not sticky dough. Be careful not to add too much flour, or it will be dry. Add the toasted almonds and knead in.
  5. Place dough in a large, greased bowl and cover with a tea towel. Allow to rise in a warm place until it's doubled.
  6. Punch down and divide into 4–6 pieces. (Four makes large loaves and six makes moderate-sized loaves.) Roll each piece into an oval about 3/4 " thick. Brush surface with beaten egg.
  7. Take one of the longer sides and fold over almost in half like an envelope. Place on a baking sheet and allow to rise again until almost doubled in size. Brush with beaten egg and bake at about 350° F for about 25–30 minutes or until done. Do not over bake or it becomes dry. When cool, you may sprinkle with icing sugar.
  8. Slice and serve.

Additional info:

When you plan to make this recipe, you'll need about 3 hours of rising time in addition to the preparation time.

Tags:
Community Recipes
Desserts
Special Occasions
Gluten-Free Gingersnaps · Better Together BC

Gluten-Free Gingersnaps

Recipe by:
Tara McMillan

Yields:
3 dozen
Prep time:
20 min.
Cook time:
12 min.

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 cup fancy molasses
  • 2 cups sweet white rice flour
  • 1/2 cup tapioca flour
  • 1/2 tsp xanthan gum
  • 1 Tbsp ground ginger
  • 1 tsp baking soda
  • 1 1/2 tsp ground cloves
  • 1 Tbsp cinnamon
  • pinch of salt
  • extra sugar for coating

Equipment

  • measuring cups and spoons
  • electric mixer
  • 2 bowls
  • spatula
  • baking sheet
  • parchment paper

Here is how:

  1. Preheat oven to 350° F.
  2. Cream the sugar and butter. 
  3. Beat in eggs and molasses.
  4. In a separate bowl, whisk together the dry ingredients, then stir into the wet ingredients to form a stiff dough.
  5. Roll by the tablespoonful into balls, then roll in sugar.
  6. Place about 2" apart on a parchment-lined baking sheet. Press tops to flatten slightly.
  7. Bake at 350° F for 12 minutes until tops are slightly crackly and edges are light golden.
  8. Let cool and enjoy—nobody will guess they're gluten-free!
Tags:
Community Recipes
Desserts
Festive Cranberry Holiday Bars · Better Together BC

Festive Cranberry Holiday Bars

Recipe by:
Karen

Yields:
20 (depends how you cut them!)
Prep time:
20 min.
Cook time:
20 min.

Ingredients

  • 1 cup butter
  • 1 1/2 cups plain peanut butter
  • 1 1/2 Tbsp vanilla
  • 1 1/2 cups brown sugar
  • 1 cup honey
  • 6 cups oats
  • 1 cup unsweetened coconut, toasted
  • 1 cup sunflower seeds, toasted
  • 1 cup sesame seeds
  • 1 cups chocolate chips
  • 1 cup dried cranberries (or any other dried fruit)

Equipment

  • measuring cups and spoons
  • spoon for mixing
  • large skillet
  • large mixing bowl
  • cookie sheet

Here is how:

  1. Preheat oven to 350° F.
  2. In a large skillet, toast coconut, sunflower seeds and sesame seeds. Set aside to cool.
  3. In a large mixing bowl, cream together butter, peanut butter, vanilla and brown sugar.
  4. Add honey and mix in remaining ingredients.
  5. Press into greased 12" x 18" cookie sheet.
  6. Bake at 350° F for approximately 20 minutes or until golden brown. Let cool slightly and cut while still warm.

Additional info:

Be creative! Have fun! This recipe is very flexible. Substitute slivered almonds, pumpkin seeds or cashews for the sunflower seeds. Omit the nuts/seeds altogether if allergic. Play around with the fruit—chopped apricots in the mix taste great!

Enjoy! Enjoy!

Tags:
Community Recipes
Desserts
African Stew · Better Together BC

African Stew

Recipe by:
Brittany Thomas

Yields:
4–6
Prep time:
10 min.
Cook time:
45 min.

Ingredients

  • 4 cups vegetable stock
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups diced, peeled yams
  • 1 cup canned chickpeas
  • 1/2 cup brown rice (or quinoa)
  • 1/4 tsp salt (optional)
  • 1/2 cup natural peanut butter
  • 2 cups chopped spinach( or kale)
  • 2 Tbsp lemon juice
  • dash of chili sauce to taste

Equipment

  • cutting board and knife
  • measuring cups and spoons
  • peeler
  • can opener
  • large pot with lid
  • bowl for making peanut butter paste

Here is how:

  1. Sauté onion and garlic in 2 Tbsp vegetable stock until onions are soft.
  2. Add remaining stock, yams, chickpeas, rice and salt. Simmer, covered, for 45 minutes (20 minutes if you are using quinoa).
  3. In a bowl, blend peanut butter and 1/2 cup liquid from stew to make a paste. Stir into stew with spinach; cook for 5 minutes.
  4. Stir in lemon juice and chili sauce to taste.
Tags:
Community Recipes
Meals
Lunch/Dinner
Butternut Squash Soup · Better Together BC

Butternut Squash Soup

Recipe by:
Rola Z.

Yields:
4-6
Prep time:
20 min.
Cook time:
60+ min.

Ingredients

  • 1 medium butternut squash
  • 1 medium size tomato
  • 1 small onion
  • 4 cups of chicken stock
  • 1/2 cup of light sour cream
  • 1/2 cup of half and half cream or whipping cream
  • 1-2 Tbsp butter
  • 1 Tbsp vegetable oil
  • salt and pepper to taste
  • chopped parsley (optional for garnish)

Equipment

  • cutting board
  • knife
  • baking pan
  • large pot
  • blender
  • stirring spoon
  • bowl
  • wooden spoon

Here is how:

  1. Wash butternut squash and cut in half. Take seeds out.
  2. Melt butter in microwave for 20 seconds and brush squash with butter.
  3. Bake at 350° F for about 30 minutes until soft but not cooked.
  4. Mince onion and tomato and sautée with oil in large pot for 2-3 minutes.
  5. Scoop out squash pulp and add to pot. Stir regularly for 2-3 minutes.
  6. Add chicken stock and simmer 30 minutes, until squash is tender.
  7. Remove from heat and let cool for 15 minutes.
  8. Transfer while still warm to blender and purée. You  may want to divide soup into small batches and blend each separately to obtain a smooth texture. At this point, you can set aside a certain amount for freezing.
  9. Return remaining soup to pot and bring back to boil. 
  10. Mix in sour cream, cream, salt and pepper.
  11. Garnish with chopped parsley if desired.

Additional info:

This soup freezes well. I usually freeze half of the soup after blending it. To reheat frozen soup, transfer to pot, add some water and gently thaw, stirring regularly. Add sour cream, cream, salt and pepper and enjoy.

Tags:
Meals
Lunch/Dinner
Soups
Baby Potato + Egg Salad · Better Together BC

Baby Potato + Egg Salad

Recipe by:
Kim Eli Krake

Yields:
4
Prep time:
10 min.
Cook time:
10 min.

Ingredients

  • 6 eggs
  • 8 baby potatoes
  • 1 Tbsp + 1 tsp veganaise
  • good sprinkle of sea salt and freshly ground pepper
  • handful each of fresh basil, chives and watercress, chopped
  • 1 tsp grainy mustard

Equipment

  • knife and cutting board
  • pot
  • bowl
  • measuring spoons

Here is how:

  1. Boil the eggs until hard (9 minutes).
  2. Boil the potatoes until cooked (time depends on size of potato).
  3. Combine all ingredients in a bowl and roughly mix together.
  4. Easy! This makes a great side with grilled cheese for lunch or a roasted chicken for dinner.
Tags:
Community Recipes
Salads & Side Dishes
Carla’s Holiday Green Beans · Better Together BC

Carla’s Holiday Green Beans

Recipe by:
Carla S.

Yields:
8-9
Prep time:
15 min.
Cook time:
30 min.

Ingredients

  • 1 can (284 mL) cream of mushroom soup
  • 1/2 cup (125 mL) milk
  • few pinches red pepper flakes, to taste
  • 3/4 cup (175 mL) grated cheddar cheese
  • 1 package (1 kg) frozen green beans
  • 1 can French fried onions
  • 1/4 cup (50 mL) grated parmesan cheese

Equipment

  • can opener
  • mixing bowl and spoon
  • rubber spatula
  • measuring cups
  • 9" x 13" casserole dish

Here is how:

  1. Mix mushroom soup, milk, red pepper flakes, cheddar cheese and 1/2 can of fried onions in a bowl.
  2. Empty package of green beans into casserole dish and add mushroom soup mixture. Stir until beans are coated.
  3. Top with parmesan cheese and remaining fried onions.
  4. Bake at 350° F for 30 minutes.

Additional info:

Add 1/4 cup (50 mL) of diced red peppers for a more festive colour.

Cut green beans may be easier for little kids to eat. 

Tags:
Salads & Side Dishes
Special Occasions
Mom’s Best Double Chocolate Brownies · Better Together BC

Mom’s Best Double Chocolate Brownies

Recipe by:
Tamar Kafka

Yields:
20 brownies
Prep time:
15 min.
Cook time:
25+ min.

Ingredients

  • 2 unsweetened baking chocolate squares
  • 1/2 cup butter or soft non-hydrogenated margarine
  • 1 cup granulated sugar
  • 2 eggs
  • 3/4 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips

Equipment

  • small pan
  • 8 inch square pan
  • wooden spoon
  • measuring cups

Here is how:

  1. Melt chocolate squares and butter over low heat, cool.
  2. Stir in remaining ingredients except 1/2 cup (125ml) chocolate chips.
  3. Pour into greased 8-inch (2L) square pan.
  4. Sprinkle remaining chips on top.
  5. Bake at 350° F for 25-30 minutes.
  6. Cool and enjoy!
Tags:
Community Recipes
Desserts
Thimble Cookies · Better Together BC

Thimble Cookies

Recipe by:
Carly Smith

Yields:
3-4 dozens, depending on size of cookie
Prep time:
20 min.
Cook time:
15+ min.

Ingredients

  • 4 cups flour
  • 2 cups of non-hydrogenated soft margarine or butter
  • 1 cup brown sugar
  • 2 eggs, seperated
  • 2 tsp vanilla
  • jam of your choice
  • coconut or nuts for rolling cookies

Equipment

  • mixing bowl
  • mixer
  • 2 small bowls
  • fork
  • cookie sheet

Here is how:

  1. Mix all ingredients together except egg whites. 
  2. Once mixed, roll into small balls. 
  3. Gently whisk egg whites with fork.  
  4. Coat each cookie ball in egg white wash, then roll in coconut or crushed nuts. 
  5. Place on cookie sheet and put dent in top of each cookie. 
  6. Bake at 325° F for 15-17 minutes. 
  7. Once cool, fill dent with jam.
Tags:
Community Recipes
Desserts
Special Occasions
Leftover Turkey Tex Mex Soup · Better Together BC

Leftover Turkey Tex Mex Soup

Recipe by:
The Wests

Yields:
6-8
Prep time:
10 min.
Cook time:
20 min.

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 4 cups chicken broth (can also use turkey broth from bones)
  • 1 (10.75 ounce) can condensed tomato soup
  • 1 (28 ounce) can diced tomatoes
  • 1 cup salsa
  • 4 cups shredded cooked turkey (or chicken)
  • 1 tablespoon dried parsley
  • 1 (14 ounce) can black beans, rinsed, drained
  • 2 cups frozen corn
  • TOPPINGS
  • corn tortilla chips
  • shredded cheddar
  • chopped fresh cilantro
  • sour cream

Equipment

  • can opener
  • cutting board
  • chopping knife
  • measuring cups and spoons
  • large saucepan
  • wooden spoon

Here is how:

  1. Heat olive oil in a large saucepan over medium heat. 
  2. Add minced onions and cook until onions begin to soften, about 4 minutes. 
  3. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute. 
  4. Stir in stock, tomato soup, diced tomatoes, salsa, shredded turkey, and parsley. 
  5. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. 
  6. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes. 
  7. Serve soup with crushed tortilla chips, shredded cheese, cilantro and sour cream. 
Tags:
Community Recipes
Meals
Lunch/Dinner
Soups
Special Occasions
Flourless Peanut Butter Cookies · Better Together BC

Flourless Peanut Butter Cookies

Recipe by:
Sarah Vidalin

Yields:
24 cookies
Prep time:
5 min.
Cook time:
15 min.

Ingredients

  • 1 cup smooth peanut butter
  • 1/2 cups sugar (or 1/4 cup brown sugar splenda)
  • 1 egg
  • 1/4 cup ground flax (optional)

Equipment

  • mixing bowl
  • spatula/spoon
  • cookie Sheet
  • measuring cups

Here is how:

  1. Preheat oven to 325° F. 
  2. Mix 1 cup smooth peanut butter, 1/2 cup sugar, and 1 egg until well blended.
  3. Roll into balls, place two inches apart on ungreased baking sheet, and flatten with spoon.
  4. Bake 15 minutes or until lightly browned. Do not overbake. 
Tags:
Community Recipes
Desserts
Cranberry Christmas Bark · Better Together BC

Cranberry Christmas Bark

Recipe by:
Cynthia Tandy

Yields:
12-15+
Prep time:
5 min.
Cook time:
15 min.

Ingredients

  • 1 cup shelled pistachios
  • 1 lb white chocolate
  • 1 cup dried cranberries

Equipment

  • measuring cup
  • double boiler
  • cookie sheet lined with foil or wax paper

Here is how:

  1. In top of double boiler over hot, not boiling water, melt chocolate, stirring until smooth.
  2. Remove from heat. Stir in nuts and cranberries.
  3. Pour mixture onto a foil-lined cookie sheet. Spread into rectangle, 1/2-inch thick.
  4. Refrigerate until hardened. Break into pieces.
Tags:
Community Recipes
Desserts
Special Occasions
Pecan Cranberry Rye Bread · Better Together BC

Pecan Cranberry Rye Bread

Recipe by:
Carmen Babin

Yields:
1 loaf
Prep time:
120 min.
Cook time:
35+ min.

Ingredients

  • 1 1/4 cup warm water (about 110° F) plus more, if needed
  • 1 envelope active dry yeast
  • 10 ounces (about 2 cups) bread flour
  • 5 1/2 ounces (about 1 cup) rye flour
  • 1/2 tsp salt
  • 1 Tbsp sugar
  • 3/4 cup pecan pieces
  • 1/2 cup cranberries
  • oil to grease the bowl and plastic wrap when letting bread rise

Equipment

  • measuring cups and spoons
  • mixer with dough hook
  • large bowl
  • plastic wrap
  • rolling pin
  • baking sheet
  • parchment paper
  • wire rack

Here is how:

  1. Line a baking sheet with parchment paper. Set aside.
  2. Stir yeast into warm water to dissolve. Let stand until foamy, about 5 minutes.
  3. Add the flours, salt and sugar and mix on medium-low speed with a dough hook. If the dough is too dry, add more warm water, 1 tablespoonful at a time.
  4. Switch mixer to medium speed and mix until dough is smooth, elastic, and slightly tacky, 4–5 minutes. The dough will feel stiff.
  5. Transfer the dough to a lightly oiled bowl, cover with oiled plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
  6. Turn the dough out onto a lighly floured work surface. Roll dough into a rectangle, about 13" x 10" and 1/2 inch thick, with the short side facing you. Add the cranberries and pecans.
  7. Fold 1/2" flaps inward on the shorter sides of the rectangle. Start at the top and roll the dough towards you, pressing as you go, to form a tight log. Gently roll the log back and forth to seal the seam. (Brush the seam with water, if necessary, to close.)
  8. Transfer loaf to the prepared baking sheet, seam side down. Cover loosely with plastic wrap, and let rise in a warm place until dough is puffed and holds an impression from your fingertips, about 45 minutes. Preheat the oven to 350° F halfway through.
  9. Bake at 350° F, rotating sheet halfway through. The crust should be a deep golden brown and an instant-read thermometer inserted in the centre of the bread should register 190° F, about 35–40 minutes.
  10. Cool completely on a wire rack before slicing.
  11. Bread can be kept in a sealed container at room temperature for up to three days. It also freezes well.
Tags:
Community Recipes
Special Occasions
Chewy Chocolate Cookies · Better Together BC

Chewy Chocolate Cookies

Recipe by:
Tina

Yields:
4 dozen
Prep time:
15 min.
Cook time:
10 min.

Ingredients

  • 1 cup butter
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups all purpose flour
  • 1 tsp baking soda
  • 2 tsp hot water
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips
  • 1 cup chopped walnuts

Equipment

  • measuring cups and spoons
  • large mixing bowl
  • electric mixer or wooden spoon
  • scoop or spoon
  • cookie sheet
  • cooling rack

Here is how:

  1. Preheat oven to 350° F.
  2. In large bowl, cream together the butter, white sugar and brown sugar until smooth.
  3. Beat in eggs, one at a time, then stir in the vanilla.
  4. Dissolve baking sodia in hot water. Add to the batter along with salt.
  5. Stir in the flour, chocolate chips, and walnuts.
  6. Drop on ungreased cookie sheet in large spoonfuls.
  7. Bake until edges are lightly browned, about 10 minutes.
  8. These cookies are so good....
Tags:
Community Recipes
Desserts
Cranberry Relish · Better Together BC

Cranberry Relish

Recipe by:
Sydney Massey

Yields:
2 1/2 cups
Prep time:
10 min.

Ingredients

  • 2 cups fresh cranberries (or thawed frozen cranberries)
  • 1 seedless orange and zest
  • 1/4 cup sugar

Equipment

  • measuring cup
  • rasp or fine grater
  • small bowl
  • food processor

Here is how:

  1. Measure two cups of cranberries into the bowl of a food processor.
  2. Wash and dry the orange. Placing the rasp or grater over a small bowl, grate the zest (the thin, coloured part of the orange skin) into the bowl. Add the zest to the processor bowl.
  3. Peel the orange, separate the sections and remove seeds, if any. Add the orange sections to the processor.
  4. Add the sugar, then pulse the mixture until it is evenly chopped.

It's best to make this relish several hours or a day ahead of serving so all the flavours meld.

Tags:
Salads & Side Dishes
Special Occasions
Persian Herb Omelette · Better Together BC

Persian Herb Omelette

Recipe by:
Nilofar Forooghian

Yields:
8
Prep time:
15 min.
Cook time:
30 min.

Ingredients

  • 1 cup chopped parsley
  • 1 cup chopped scallions, leeks or green onions
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped mint
  • 1 cup chopped fresh spinach
  • 8 eggs
  • pinch of turmeric
  • a few chopped walnuts
  • salt and pepper to taste
  • 2 tsp vegetable oil

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • large frying pan or saucepan
  • spatula
  • large bowl
  • fork or whisk
  • ovenproof dish

Here is how:

  1. Preheat the oven to 350° F.
  2. In a saucepan, heat the oil and add all the greens (spinach and herbs). Heat just until they're wilted. Remove and set aside.
  3. Beat the eggs until slightly frothy. Add the salt, pepper, walnuts and turmeric to the eggs, then add the already cooked greens. Mix well.
  4. This mixture can be cooked on the stovetop, like a tortilla, or else in the oven, like an Italian frittata. For now, the oven version:
  5. Lightly butter an overproof dish and pour in the egg mixture. Allow to cook until the eggs are fully set and slightly golden on top, about 20–30 minutes. The kuku can be served hot or cold, as a meal or as a snack and is especially nice accompanied by yogurt.
Tags:
Community Recipes
Meals
Breakfast
Lunch/Dinner
Snacks & Dips
Chicken in Ginger Carrot Sauce · Better Together BC

Chicken in Ginger Carrot Sauce

Recipe by:
Maya Perko

Watch a video!

Yields:
4
Prep time:
15 min.
Cook time:
40 min.

Ingredients

  • 5 cups baby carrots
  • 1/2 cup roughly chopped ginger
  • 2 white onions (yellow are OK too)
  • 1 orange
  • 1 can coconut milk
  • 2 cups chicken broth
  • extra virgin olive oil
  • 1 tsp cumin
  • 1 tsp cinnamon
  • nutmeg
  • salt
  • pepper
  • 5 chicken breasts
  • sour cream, chopped green onions and nutmeg to finish

Equipment

  • measuring cups and spoons
  • cutting board and chef's knife
  • medium pan with lid
  • wooden spoon
  • medium/large pot
  • food processor

Here is how:

  1. Heat up about 2 Tbsp of olive oil in a medium pan and add the chicken pieces. Sauté the chicken until it's golden and cooked through (74° C). Set aside, covered with a lid.
  2. Rougly chop the 2 onions. Peel the ginger and chop it into small pieces. You should have 1/2 cup of ginger after chopping. Add the onions and ginger into the medium/large pot and sauté until the onions start to turn slightly brown. Add about 1 tsp cinnamon and 1 tsp cumin. Mix well.
  3. Now you will need 2 cups of chicken broth. Pour the chicken broth into the pot and stir for about a minute.
  4. Chop carrots into small pieces. Add the carrots into the pot and cook until they are soft. Once the carrots are cooked, add 1 can of coconut milk. Mix it all well, turn off the heat and set aside.
  5. Peel the orange and chop it into smaller pieces,. Add it to the pot. Once the mixture in the pot cools down a little, you can use the food processor to make a purée.
  6. Add the chicken to the pot, and season with salt and pepper, according to your own taste.
  7. I add about 2 Tbsp of sour cream at the end just to give it really smooth flavour. I garnish my meal with chopped green onions and a dash of nutmeg.
Tags:
Meals
Lunch/Dinner
Christmas Frittata · Better Together BC

Christmas Frittata

Recipe by:
Alisa

Yields:
6
Prep time:
10 min.
Cook time:
20 min.

Ingredients

  • 1 Tbsp vegetable oil or butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cups broccoli, chopped
  • 1 red bell pepper, chopped
  • 8 eggs
  • 1/4 cup milk
  • 1/4 cup cheddar cheese, shredded
  • 1/2 tsp each salt and pepper
  • 1/2 tsp each dried basil and oregano

Equipment

  • measuring cups and spoons
  • cutting board and knife
  • grater
  • medium mixing bowl
  • oven-proof frying pan with lid
  • spatula

Here is how:

  1. Preheat oven to 450° F.
  2. Heat oil or butter over medium heat in frying pan. Sauté vegetables until tender-crisp (about 5 minutes).
  3. Meanwhile, beat eggs, milk and spices in a medium mixing bowl.
  4. Pour egg mixture on top of vegetables and cook covered for about 5 minutes or until eggs begin to set.
  5. Sprinkle cheese on top and transfer to oven. Cook uncovered at 450° F for about 10 minutes or until eggs are set and cheese is all melted.
  6. Cut into 6 wedges and enjoy!
Tags:
Meals
Breakfast
Special Occasions
Peanut Butter Balls · Better Together BC

Peanut Butter Balls

Recipe by:
Fiona Devereaux

Yields:
30 1-inch balls
Prep time:
15 min.

Ingredients

  • 2 cups peanut butter
  • 1 cup oatmeal
  • 1/2 cup honey
  • ADD ANY OF THE FOLLOWING:
  • 1 cup raisins
  • 1 cup cranberries
  • 1 cup walnuts
  • 1/2 cup chocolate chips
  • 1 cup pumpkin seeds
  • 1–2 tsp cinnamon
  • 1/2 cup sesame seeds

Equipment

  • measuring cups and spoons
  • large bowl
  • wooden spoon
  • cookie sheet

Here is how:

  1. In a large bowl, mix the peanut butter, honey and oatmeal until mixed well together.
  2. Add any of the nuts, raisins or chocolate that you desire (but not the sesame seeds) and mix well.
  3. Roll a tablespoon of the dough into a ball and then roll in sesame seeds. Place on cookie sheet. 
  4. When you have formed all the balls, place the cookie sheet into the fridge. Cool for two hours and then store in fridge or freezer.
  5. Enjoy!
Tags:
Community Recipes
Snacks & Dips
Colourful Quinoa Salad · Better Together BC

Colourful Quinoa Salad

Recipe by:
Amy Yuen Ting Chow

Yields:
5
Prep time:
20 min.
Cook time:
25 min.

Ingredients

  • 1 tsp canola oil
  • 1 Tbsp minced garlic
  • 1/4 cup diced (yellow or red) onion
  • 2 1/2 cups water
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 cups quinoa
  • 3/4 cup diced fresh tomato
  • 3/4 cup diced carrots
  • 1/2 cup diced yellow bell pepper
  • 1/2 cup diced cucumber
  • 1/2 cup frozen corn kernels, thawed
  • 1/4 cup diced red onion
  • 1 1/2 Tbsp chopped fresh cilantro
  • 1 Tbsp chopped fresh mint
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 2 Tbsp olive oil
  • 3 Tbsp balsamic vinegar

Equipment

  • measuring cups and spoons
  • cutting board and chef's knife
  • deep cooking pot with lid
  • large mixing bowl
  • spatula

Here is how:

  1. Heat the canola oil in a deep cooking pot over medium heat. Stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes.
  2. Pour in the water, 2 tsp salt, and 1/4 tsp black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low and cover.
  3. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa and transfer to a large mixing bowl. Refrigerate until cold.
  4. Stir the tomato, carrots, bell pepper, cucumber, corn and 1/4 cup red onion into the chilled quinoa.
  5. Season with cilantro, mint, 1 tsp salt and 1/4 tsp black pepper. Drizzle the olive oil and balsamic vinegar over the salad. Stir gently until evenly mixed.
Tags:
Community Recipes
Salads & Side Dishes
Fabulous Granola · Better Together BC

Fabulous Granola

Recipe by:
Marisa Andrews

Prep time:
10 min.
Cook time:
180 min.

Ingredients

  • 8 cups slow oats
  • 1 cup sesame seeds
  • 1/2 cup grape seed oil
  • 1/2 cup coconut oil (melted)
  • 1/2 - 2/3 cup agave or maple syrup
  • 2 tsp vanilla or cinnamon (depending on your preference)
  • NUT MIXTURE
  • 1 cup raisins or cranberries
  • 1 cup sunflower seeds (raw)
  • 1/2 cup cashews, chopped
  • 2/3 cups walnuts or pecans, chopped
  • 2/3 cup pumpkin seeds
  • 1/2 cup hemp, flax or chia seeds
  • 2/3 cup thin sliced almonds
  • 1 cup coconut (optional)
  • 1 cup chocolate chips (optional)

Equipment

  • measuring cups and spoons
  • large bowl
  • wooden spoon
  • baking sheet
  • resealable plastic bags or airtight containers for storing

Here is how:

  1. Mix oils and syrup together in a large bowl.
  2. Add oats and mix thoroughly. Spread on large baking sheet.
  3. Roast at 200° F for 3 hours, turning the mixture once in a while. Cool.
  4. When completely cool, put the granola mixture in a large bowl. Add nut mixture and combine.
  5. Store in resealable plastic bags and freeze. Use as desired!

Additional info:

Fabulous with yogurt and fresh fruit. A perfect gift idea packaged in a festive bag!

Enjoy!

Tags:
Meals
Breakfast
Special Occasions
Crustless Pumpkin Pie · Better Together BC

Crustless Pumpkin Pie

Recipe by:
Nicole Spencer

Yields:
6–8
Prep time:
15 min.
Cook time:
40 min.

Ingredients

  • 1 can (398 mL) pumpkin (plain, not pie filling)
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 2 eggs (slightly beaten)
  • 1 can (385 mL) evaporated milk
  • vanilla yogurt

Equipment

  • large bowl
  • large spoon for mixing
  • can opener
  • small bowl (for beating eggs)
  • fork (for beating eggs)
  • glass pie plate

Here is how:

  1. In a large bowl, mix pumpkin, sugar, salt and spices.
  2. Stir in the two slightly beaten eggs and mix well.
  3. Add the evaporated skim milk (shake can before opening) and stir until smooth.
  4. Pour into a lightly greased glass pie plate. (This recipe works best in a glass pie plate instead of metal.)
  5. Bake in a 400° F oven for about 40 minutes or until a knife inserted in the center comes out clean.
  6. Once cooled, serve with vanilla yogurt (or light whipped cream).

Additional info:

This pie is even better if made the day before!

Tags:
Community Recipes
Desserts
Special Occasions

(0) Comments

Brianne
October 22, 2009 at 8:10 PM

Fun story! At my nieces recent 8th birthday party, all the girls made their own pizza. They were given the opportunity to choose from a wide variety of toppings, and got to make it however they wanted. The party was a big success, and we’ve already done it again as a family. The kids love it!

Olson
October 22, 2009 at 9:53 PM

That’s a wonderful idea! I’m going to try that too for my kids (and my wife).

Ellen
October 22, 2009 at 9:56 PM

I will have to try that book. I also recommend The Spatulatta Cookbook by Isabella and Olivia Gerasole. The authors are two sisters aged 9 and 11 who inspire and motivate other kids to become chefs and have fun while making healthy meals and snacks. The cookbook is arranged by season and includes special sections devoted to school lunches and vegetarian recipes along with easy-to-follow basic cooking skills and weights and measures.

Cherish
April 14, 2010 at 9:54 AM

This is a great site.  Lovely to see you here:)

Have you been to the UBC Apple Fair?  You must go this fall.  Who knew apples could be so exciting?

Michelle
May 04, 2010 at 3:52 PM

Definitely going to ensure my husband reads this smile

Lana
May 10, 2010 at 11:04 PM

I love this idea! It reminds me of Mexican night at our house growing up. Food was usually casseroles or meat & potatoes but inspired by our favourite family restaurant, my mom ventured into the unknown and we were soon eating soft tacos, fajitas and lots of nachos! My mom also tried an Irish theme on St. Patrick’s Day - she dyed everything we ate with green food colouring. I don’t recommend it (unless you want a really bizarre experience with the mind-mouth connection)!

Teresa Smed
May 12, 2010 at 4:32 PM

This is a fabulous idea, I can’t wait to go on a “trip” with my 6 and 7 year old!  Especially since I’ve been daydreaming about getting out of town for the past few months smile

Another fun idea is having the kids draw pictures of the items on the grocery list.  My kids love this activity and bringing the list with us to the grocery store.  Finding the groceries at the store can be another little treasure hunt in and of itself.  keep the good ideas flowing - every added twist of excitement in a chaotic day helps!

Marisa Andrews
June 26, 2010 at 11:26 PM

The Vanilla cupcake recipe is AMAZING!  My daugthers thoroughly enjoyed baking these with their Auntie today, and we finished decorating them and gobbling them up for dessert.  They melt in your mouth!  We plan to bake another batch tomorrow!!  Thanks for sharing

Elain Evans
October 26, 2010 at 10:05 PM

My friend asked me why I would put ice water in the Pulla recipe, and I thought I would explain for anyone else making the recipe:

You start with warm liquid for the yeast as usual to get the yeast activated, but just before kneading adding ice water lowers the dough temperature, as dough makes ideal gluten at 75 degrees but kneading (especially when using a machine) raises the temperature 8 or 9 degrees (and the average kitchen is already at the mid 70s) so by lowering the temperature before kneading means you will finish at the perfect temperature. Ice water ensures better water absorption and gluten development, more so than chilling the dough in the fridge would.
Happy baking.
Elain

Monica Krake
April 12, 2011 at 2:45 PM

What does Ellyn think about sneaking veggies into food (hiding them) to try to get the child to have better nutrition? (i.e. Broccoli brownies???)

Kristen
April 12, 2011 at 10:06 PM

Ellyn Satter is an inspiration! I use her division of responsibility in my practice with excellent results. Once parents believe in it and use it, kids’ picky eating behaviours dramatically decrease.
Kristen Yarker, MSc, Registered Dietitian
Vitamin K Nutrition Consulting

D
April 13, 2011 at 2:06 PM

This sounds sooo good, I’m going to make it this weekend.

Better Together
April 14, 2011 at 10:05 AM

Good question, Monica. We asked Ellyn for a response and here’s what she says: “The point is letting children grow up so they can enjoy vegetables. The point is not just getting vegetables into children. You can’t fool children. They catch on that you are tricking them into eating vegetables, and then they don’t trust you. That’s a big price to pay for a teaspoon or two or vegetables.”

Worried mom
July 24, 2011 at 6:51 PM

My 3.5 year old doesn’t eat fruits or vegetables.  He hasn’t had any since birth. He is very hesitant to try new things.  I think he is almost afraid of food.  I try not to push thinking that it is a phase, but the phase is still not over.
On top of that lately he wouldn’t sit at the table and it is a battle to get him to stop playing to eat.  He says he is not hungry but he could spend 6 hours or more without any food.  We give him a 5 min warning to come to the table and it is turning into a power struggle. 
I think I need some help from a professional on a regular basis to coach us through this.  Do you offer in person or phone services? Do you have a list of health professionals (specialized in children, i.e. kids nutritionists/ pediatritians in Victoria)?

Thank you

lisa
July 29, 2011 at 8:03 PM

Looks great. I am going to try it! Thanks

lisa
July 29, 2011 at 8:05 PM

This is nice if u add cumin and cayenne pepper.

Better Together
August 09, 2011 at 2:29 PM

Dear Worried Mom,

We do not offer in person or phone services but can point you to some resources you may find helpful.

Ellyn Satter is an acclaimed expert in child feeding relationships and provides tips for parents of children who don’t eat fruit or vegetables on her website. http://www.ellynsatter.com. Check the section on How to Feed Children where you will find ‘The Child Who Doesn’t Eat Fruits and Vegetables.

In addition, the website provides a wealth of tips that may help make your family meal experience more enjoyable.

You can also check with your local health unit and ask to see one of the registered dietitians who work with young children.

We hope these resources help you address some of your worries.

Kristen Yarker
August 25, 2011 at 8:45 PM

So true Cathy, so true!
I particularly like your advice about what to say to encourage picky eaters to try things (and feel good about trying things).
Kristen
.(JavaScript must be enabled to view this email address)

Julie Negrin
October 03, 2011 at 11:50 AM

Thanks for spreading the word about The Kids Cook Monday campaign! The more kids cook, the more likely they will be healthier and, ultimately, become advocates for a cleaner food system. Keep up the great work. -Julie Negrin, Kids Cooking Teacher

Cynthia Tandy
December 11, 2011 at 2:38 PM

I love the idea of little bowls of add-ons.  I will try this with my grandchildren.

Marg McKenzie
December 18, 2011 at 8:00 PM

This takes time but is soooo worth it!  A family favorite!

Cynthia Tandy
March 21, 2012 at 5:38 PM

I will try this recipe for Lent, meatless Fridays. Adding the herb Rosemary is an interesting touch. Thank you.

Anja
April 12, 2012 at 2:56 PM

This stew is super easy and super delicious! I used a full can of chickpeas and I bought a bag of spinach and used the full bag and my stew turned out great.

Kirstin
April 12, 2012 at 4:24 PM

My family loved this recipe and I loved finding a new delicious use for quinoa! My only suggestion would be less tomato paste, half a can would probably suffice but that could just be me smile

Kristen Yarker
April 12, 2012 at 6:28 PM

So true that dinner isn’t the only meal that you can eat together. When I work with families with picky eaters we brainstorm all sorts of solutions for having a parent/grandparent eat with the kids. One solution that often works is for families that have a parent who works late or gets home from his/her commute too late for family dinner. It’s for the kids to sit at the table for their bedtime snack and Dad/Mom is eating his/her dinner. It’s a great way for the family to connect and find out how each other’s days went.
Kristen Yarker, MSc, dietitian
www.vitaminkconsulting.com

Cynthia Tandy
April 14, 2012 at 11:16 AM

I made this like I said I would. It was delicious and the family requested that I make it again! I added chopped fresh chives from the garden.

Ally Gallop
May 16, 2012 at 1:08 PM

I served these pancakes with Chef David Robertson’s warm berry compote recipe, also found on this website.

Ally Gallop
May 16, 2012 at 1:09 PM

I used frozen berries for this recipe, so I added an extra half teaspoon of cornstarch.

Faye Hess
May 25, 2012 at 8:17 AM

As a mom with a boy who LOVES tv: I found it really helpful to include him in on the decision making process.  “We have to eat dinner together as a family because it’s an important part of being a family—talking, sharing our day, a chance for me to catch up with you.  I am happy for you to watch tv, but there has to be a limit.  My idea is half an hour.”  He came back with 44 minutes.  Fine by me.  I also asked him (and this was a risk) to set the table, and make it fun like putting candles out or mixing a few juices together, so he would feel a part of the whole process.
For the mom who can’t get her child to eat vegetables, don’t worry.  As long as the doctor says he’s okay, he’s okay.  I found it to be a power struggle more than anything else, and the bigger deal I made about it, the bigger deal it became.  I put out a few different vegetables every meal,really easy—boil them for a few minutes w/a little salt and olive oil in the water and dress them with the same or roast tossed w/olive oil and salt in the oven at 400 deg. and then just required that my son say their names and smell them.  Every night I ask—would you like a carrot?  (or whatever is on the table) I accepted whatever answer he gave.  Eventually (and I’m talking a long eventually) he came around to eating quite a few.  You could try asking him other questions before dinner like, which vegetables does he think would make a good combination and why?  (for you—but if he wants to taste that’s fine as well, just to be sure he’s right.) Put a bunch out—even raw and see what he makes. Let him decorate w/fresh herbs.  Planting vegetables in the garden was huge for my son.  Like a miracle, after planting sweet peas and watching them grow, he would run out into the garden and eat them off the vine for breakfast.  Before he came around to eating much more than carrots and string beans, I made sure he had a lot of fresh fruit sliced up—not the same as veg but a similar freshness factor that they really come around to.  Good luck!

Krista
May 29, 2012 at 11:59 AM

Making chicken stock (or any kind of stock actually) is easy if you invest in a crock pot. We don’t have a deep freeze (I never thought of squeezing one into our place but it does seem like a good idea…) in our place so we need the bones to rotate out of the fridge freezer on a frequent basis.  A crockpot lets you throw all the stuff in, put it on low for 8 hours and when you get home just put the stock in freezer bags, jars or use it. Doesn’t take a lot of time to do and it’s FAR superior to what you buy in the store (and less expensive).
Look forward to the next part of your blog!

Suvi
May 29, 2012 at 1:38 PM

Wow! Excellent tip, Krista. This will make my life so much more convenient because I’ve been sitting at home monitoring broth all day! Haha! You’ve just given me the gift of time - gonna throw my next batch on while I’m at work. Genius!!

Kia
June 26, 2012 at 1:54 PM

I love this idea…a new business opened up in town that lets you paint your own dishes…I’m definitely going to make a Celebrate Plate!!!

Great article…thanks smile

Whozat
August 14, 2012 at 3:14 PM

Hannah’s Rainbow Kitchen fandom reaches way beyond BC - she’s an international hit!

I live in Pennsylvania, USA and my almost-4 year old daughter LOVES Hannah and Mrs. Kia and eating rainbows!

James Rankin
August 29, 2012 at 3:23 PM

Definitely the best salmon burger recipe I’ve ever made.

Notes:
I used breadcrumbs, but used about 1/3 cup instead of 1/2 cup (or in a doubled recipe, about 2/3 cup instead of 1 cup, and added slowly and at the very end).

Recommended burger toppings:
sliced tomatoes
sliced avocadoes
onion (grilled)
mayonnaise

Adrienne
November 14, 2012 at 5:48 PM

Great recipe! Add some shredded cheese for some extra flavor and added calcium!

Adrienne
November 14, 2012 at 5:51 PM

Delicious! I sauteed the vegetables in a cast iron pan, added the eggs, and baked the dish to make an easy 1 pan meal.

Nicole
November 19, 2012 at 1:02 PM

I just tried these muffins for the first time and they’re incredible. It was perfect for my afternoon snack with a glass of milk!

Jennifer
November 25, 2012 at 4:42 PM

I didn’t have turkey so I used ground beef instead and it tasted really good too.

CP
December 11, 2012 at 7:26 PM

Hi is the butter salted or unsalted? Thanks.

Better Together
January 10, 2013 at 1:52 PM

The butter is unsalted. Thanks for double checking.

Nicole Spencer
March 11, 2013 at 11:16 AM

This was a hit for family dinner on Sunday! We found if you don’t quite cook the manicotti before adding the filling, it prevents them from cracking open. Stuffing the pasta was a family affair (which sped up the prep time too!) We also added a garlic clove when browning the meat for some extra flavour. Oh and we didn’t have provolone cheese so we substituted another mild, white cheese and it was still delicious.

Melissa
March 17, 2013 at 10:59 PM

Yum! I loved this recipe. I am always looking for new ways to use ground meat… although you could even crumble firm tofu and use that instead for vegetarians. I added my own flare with my favorite spices (lots of garlic!), and aged white cheddar (my favorite cheese)... it was easy and delicious.