Strawberries & Cream Trifle
By: Debbie Grimes, P.H.Ec. of OHEA & Niagara Region Home Economics Association
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Wild Rice and Vegetable Pilaf
By: Wendi Hiebert, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. "I first tasted wild rice many years ago while living in the small northern Manitoba community of Cranberry Portage. Some friends harvested wild rice on their property just outside of town, and I quickly learned to love the chewy texture and nutty flavour of this aquatic grain (it's not actually rice!) and appreciate its versatility. This pilaf was originally made with just celery and mushrooms, but over the years I've added other vegetables to boost the colour of the dish, as well as to incorporate more vegetables into my diet." -Wendi A lightly flavoured, caffeine-free tea that brightens up your morning by drinking during the moonlight.
Ingredients 2 slices of a lemon 1/2 tsp. (2 mL) of turmeric powder 1/2 inch of fresh ginger, peeled & chopped 1-2 tbsp. (15-30 mL) of honey Directions 1. Boil water. 2. Place ingredients in a heat-safe mug. 3. Pour boiling water over ingredients in mug until covered & mug is almost full. 4.Stir gently. Avocado Devilled Eggs
By: Tamara Saslove, P.H.Ec. of theculinarynutritionist Spring is here, and that means dinner parties, wine and cheese nights, and entertaining good company, with great food! Everyone has those staples they always make, but sometimes it’s nice to mix it up and try something a little different. These devilled eggs take a spin on a classic app, that everyone is sure to enjoy. Falafel Patties
Barb Holland, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. "Bye-bye deep-frying. A quick pan-fry in a skillet and you've got a quick and healthy vegetarian meal. To serve falafels, stuff them into whole wheat pitas and add a variety of toppings-Tahini sauce, Pickled Red Onions, diced tomatoes and shredded lettuce." Salmon with Peach Salsa Emily Dobrich, SHEA Student Member Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. "Growing up in Southwestern Ontario I remember the little peach tree in my grand parents' back yard. I always looked forward to the sweet and juicy, fresh-picked fruit from their tree. The fabulous fresh peach flavours, combined with salmon, make this a very special recipe to me."-Emily ![]() Shaved Asparagus Pizza
Erin MacGregor, P.H.Ec., RD Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. “Pizza is a year round winner, but this version has major spring flair. Shaving the asparagus gives it a light feel and is visually stunning. Look for stalks thick enough to shave with a vegetable peeler. If the stalks are too thin, slice them thinly on the diagonal.” —Erin Canadian Aged Cheddar and Asparagus Soup
By: Teresa Makarewicz, P.H.Ec. Excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books. Anyone you know an asparagus abstainer? This soup is a great way to re-introduce the unbelievably good-for-you asparagus to naysayers. |
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