Posted in /Cooking/Entrees on Saturday, April 11, 2020
I've looked at a lot of quinoa recipes since it became popular in Canada around 5- 10 years ago. Most of the recipes merely substitute quinoa for the rice as a side dish and have never appeared very inventive to me. I stumbled upon this little gem while trying to find a meat free option and have since made it more than a few times.
Yield: 8 servings
Posted in /Cooking/Entrees on Friday, April 10, 2020
I've had wonton wrappers in my freezer for longer than I would like to admit. I've used the wrappers to make crackers and cups for appetizers but I far prefer to use the wrappers to make wontons! There is now a large bag of frozen wontons ready to use at my beck and call.
Posted in /Cooking/Desserts/Cookies on Tuesday, December 24, 2019
This is a new favourite holiday cookie, it also makes a lot so is great for exchanges.
Posted in /Cooking/Desserts/Cake on Saturday, August 31, 2019
This cake recipe came from the Alberta Agriculture District Office in Vegreville. It was gifted to me by an old German grandma. The Rhubarb recipe came from the need to deal with the prehistoric rhubarb plant in my garden.
Posted in /Cooking/Desserts/Pie on Tuesday, August 20, 2019
Blueberry Pie is Matt's favorite pie but in Alberta Saskatoons are the local berry. They're very similar to a blueberry so you can substitute these berries in everything. Matt also enjoys rhubarb and it grows well in Alberta. My rhubarb plant is out of control and prehistoric looking.
Normally I find berry pies too be extremely liquidy. This wasn't a problem due to the rhubarb's natural thickening properties. The flavours blended well and the bite was smooth. In my opinion putting Saskatoons and rhubarb together in a pie was a show stopper.