It's used in baking and as a cereal but also as a substitute for rice in savoury cooking. Cavena nuda is cooked in boiling water and is similar in texture to wild rice. Sigvaldson's company, Wedge Farm, has recipes on its website: www.wedgefarms.com.
Sheila Mamott had requested a recipe for a dish that contained crushed pineapple, maraschino cherries, miniature marshmallows and whipping cream. Marcy Mazur sent in today's recipe for Glorified Rice. Thanks also to Helen Hiebert, Kristina Goertzen and Helen Pitura. Taste Tester Notes: A simple way to harness the power of the sun and make a refreshing drink that outshines any powdered tea mix. I used a 4 litre (16 cup) jar. Remove the tea bags before adding the lemonade, and what you do after that will depend on your taste. I did not add any sugar, but before chilling put lemon slices in the jar for lots of lemon flavour. You could also add more frozen lemonade concentrate to taste. Taste Tester Notes: This is an ambrosia-like dessert. I added the coconut and mixed in a few sliced c...
Recipe Swap / Darlene Henderson. TODAY'S recipes answer three requests from readers. Cecile Vann of...
While chicken is cooking, combine beef, crumbs, parsley, cheese, salt and pepper. Mix well. Shape into marble- or grape-sized balls. Brown meatballs in the oven slightly before adding to soup. Drop into boiling broth. Cook for 30 minutes longer. Taste Tester Notes: Version I is very thick and hearty and the chicken, meatballs and spinach all work together for a delicious flavour combination. As it is thick, I used the full 2 litres (8 cups) of water, and I also used 500 ml (2 cups) of cooked rice. I used regular bouillon cubes and the broth was a tad salty for my taste, so next time I would use a low-sodium variety or try using one less cube. I browned the meatballs in a baking pan in a 175 C (350 F) oven for 10 minutes, and simmered for only about 15 minutes before adding the frozen sp...
... readers recommended either of two popular recipes and sent in both versions, and these are featured ...
Kids In The Kitchen recipes use four Kellogg's cereals as ingredients -- Froot Loops, Frosted Flakes, Rice Krispies and Keebler Cookies -- according to Rene Desaulniers, director of marketing at B-Bel. Once you get a brand like Kellogg's attached to it, it's going to skyrocket. We're looking at almost doubling our sales in the next year," he said. "It's pretty hard for somebody to have an idea and get it to the level it is right now. It's in J.C. Penney in the U.S. That's much more than a Winnipeg mother of three could distribute it," she said.
This one is not for the faint of heart or the steely of resolve. You'll need a little kitchen bravado to try some of these, but you'll also need to be plagued with a healthy weakness for chocolate. For the most part, the recipes themselves are straightforward, but working with chocolate is always a bit of a trick, and it's the garnishes and finishes on many of the items that will provide a challenge for the adventurous baker. Line a 25 cm (10-inch) square pan with plastic wrap. Stir first amounts of melted chocolate and butter together. Add nut butter, candied peel, and cinnamon, and mix until combined. Fold in puffed rice and stir until rice is coated with chocolate mixture. Combine second amounts of melted chocolate and butter in a bowl and stir, using a rubber spatula, until well com...
I like to call it a kitchen manual that not only helps you on your way to health but also gives you recipes. The book is a holistic approach. It looks at the physical, emotional, mental and at the spiritual, but the majority of it is nutritional," she says. "I wrote Eat Away Illness so I could put what I taught in my classes into a book so people didn't have to come and take a class. "I went gluten and dairy-free because a lot of people are being diagnosed with gluten intolerance. Everything in the book is gluten-free and if it's not, it has other choices," she says. "And this book doesn't have anything unhealthy in it. A lot of the gluten-free products out there now are made with white rice flour, tapioca starch, potato starch and lots of sugar. My book has no sugar and all the glute...
As the dancers from our own Royal Winnipeg Ballet prepare to spend a little time in Neverland for the next couple of weeks, their thoughts, no doubt, are of home. But there's no make-believe about these wonderful holiday dishes and stories of home and family that four of the dancers are sharing here. The Royal Winnipeg Ballet seeks out the best dancers both from abroad and from here in Canada, which suits perfectly a city as culturally diverse as Winnipeg. You'll find that diversity reflected here with soloist Alexander (Sasha) Gamayunov from Kyiv, Ukraine; corps de ballet member Yayoi Ezawa from Chiba, Japan; one Canadian -- soloist Jennifer Welsman from Penticton, B.C.; and, finally, principal dancer Jaime Vargas from Mexico City. Enjoy their stories and their wonderful recipes, then ...
...My recipe is Sweet adzuki soup with rice cake. This is actually not really a Christmas reci...
Rose Wasyliw had requested a recipe for Spanish rice casserole. Thanks to Tamara Greenlay of Holland for the quick and easy Spanish rice recipe, and to Myron Myles for the Spanish rice casserole. Heat 15 ml (1 tbsp) butter in a large skillet set over medium heat. Add onion and garlic; saute 1 minute. Add the rice and vermicelli; saute 4 minutes. Stir in broth, water, thyme, salt and pepper. Bring to a boil, stirring well. Reduce the heat to low, cover and cook about 25 minutes, until the rice and vermicelli are tender and the liquid has been absorbed. Stir in the remaining butter and serve. Taste Tester Notes: An easy to make and very tasty, nicely spiced casserole. I used 5 ml (1 tsp) of chili powder and recommend including the cumin, as the small amount adds a lot to the flavour. Use...
... and Irene Ellis of Toronto for similar recipes. Irene notes that the original Rice-A-Roni is also...
...The various recipes that came in would all be good and I wish I had ro... to Terri Kushner for the hamburger and rice version, to Edna Mroz of Beausejour for the buckwh...
Here's another recipe which uses the sauté method. To save time, I used boneless breast of chicken that had already been cut up for stir-fry. Don't try to cook the chicken all in one go; you need space in the pan to really toss the chicken back and forth. The flavours of the lemon and the capers blend very nicely in this dish. The photo shows the chicken over a salad, but it would also be good served with rice. You could even add a few red peppers to this one. This was fast and easy to prepare. Leftovers were also good cold, over salad the next day. Hoppin' John is a traditional bean and rice dish that is sometimes associated with South Carolina (there are other similar dishes around the world) that is usually served at New Year's Eve. However, the name fit the theme for this column ("f...
...Of all the recipes I looked at for Hoppin' John, I decided this one f...
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