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How to Make Your Own Cold Brew Coffee!
By: Tamara Saslove, P.H.Ec. Do you love the taste of cold brew coffee, but just can’t afford the $4.00+ it costs these days?! I feel you, and I have a solution for you! Make your own cold brew coffee at home. It will not only save you money, but it will also save you the time it takes to get to your local coffee shop and wait in line. There are only a few steps to this and you will not be sorry you tried it, I promise! All you need is a french press or a large mason jar & a fine mesh strainer, some coarse coffee grinds, and about 12 hours of time! That’s why this is so great, just mix your coarsely ground coffee with cold water when you get home from work, place in the fridge overnight to brew, and you will wake up to your very own cold brew waiting for you. By: Joyce Parslow, P.H.Ec. (with permission from Canada Beef)
Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Medium ground beef makes a juicy burger for the barbecue. Grilling will reduce the total fat in a burger patty by about a third, leaving you with a tender juicy burger full of flavour. You can’t tell if a burger is done by cooking to colour, so use a digital instant-read thermometer inserted sideways into each patty to confirm. Using a food thermometer is how chefs do it—it’s not a geek tool! Cook burgers to 160°F (71°C)—just remember, ‘Your burger’s done at 71.’” —Joyce Red Lentil Waffles
By: Trevor Arsenault P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. "As a child, waking up to the smell of waffles on Saturday mornings and seeing a kitchen counter spread with toppings was always a great way to start the weekend. Even though I’ve moved away from home, I still enjoy the opportunity to keep up this family tradition. My favourite part is finding new combinations of toppings to keep this meal interesting.”--Trevor Red lentils in waffles? Seriously? Seriously. These light and delicious waffles are fabulous as a brunch loaded with fresh seasonal fruits and berries, or use them as the base for a main-course plate of chicken, vegetables or baked beans. Gourmet Poutine, Eh?
By: Cristina Fernandes, P.H.Ec., RD. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. “Whether pronounced pooh-tin or pooh-teen, poutine’s deliciousness can’t be denied. Several communities in Quebec claim to be the birthplace of the great Poutine, and with good reason. One often-cited tale is that of Fernand Lachance, who claims that poutine was invented in 1957; Lachance is said to have exclaimed,“ça va faire une maudite poutine” meaning,“it will make a damn mess”when asked to put a handful of curds on french fries. Traditionally, poutine consists of classic fries, cheese curds and sauce; however, as with any cuisine, poutine has found many different expressions.” —Cristina Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
Get your Canada day brunch started with a build your own grilled cheese bar. Gather ingredients from some of the delicious Canadian combinations below and the spread will be a hit! Comment to let us know your favourite combo! Grilled Peaches
By: Trevor Arsenault, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. Cranberry Maple Butter Tarts
By: Sue Soderman, P.H.Ec. with Pat Moynihan Morris, P.H.Ec. and Olga Kaminskyj, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015. |
The Ontario Home Economics Association, a self-regulating body of professional Home Economists, promotes high professional standards among its members so that they may assist families and individuals to achieve and maintain a desirable quality of life. Categories
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