October 12th, 2013
Before the turkey sandwiches (and soup, and stew, and stock), there's Thanksgiving weekend. Herewith, a few recipes, craft ideas and general
Last year, Editor-in-chief Sarah Bancroft shared her family-friendly tips with Today's Parent, including inviting kids into the kitchen, creating a "kids only" space and how to plan easy activities (that'll keep 'em busy, of course). See more here.
Sarah's husband (and food stylist extraordinaire) Murray Bancroft shared his tips on how to cook a modern and delightful turkey dinner (an especially great read for those who don't love turkey). Get the recipe for his roasted turkey, spiced cranberry chutney and pear tarte tatin.
The bigger the bird, the more danger of dry meat. But that's what gravy is for! Back in 2011, Good Egg's Mike Bareket shared her Pan Gravy recipe, and it's been on our dining room tables ever since. Get it here.
Our Fashion Editor Alexandra Suhner Isenberg shares a recipe straight out of the Eighties (from Homemakers magazine, no less) - oyster stuffing, sure to become a new family favourite. Find it here.
August 24th, 2013
For some reason, granola bars have acquired a rep as the ultimate healthy snack. A quick glance at the ingredients of most store-bought versions just doesn't support it. So, like so many recipes in our book we decided to health-it-up. With the leftovers from an abandoned detox I came up with this crunchy, chewy version that you can feel good about giving to your kids (and yourself). This fruit and nut combo is one of my favourites but use what you've got - almonds, dried blueberries, walnuts, raisins... you get the idea!
Kitchen Sink Granola Bars
1/2 cup (125 ml) packed brown sugar
1/2 cup (125 ml) old-fashioned oats
1/3 cup (80 ml) oat flour (if you don't have it, just throw 1/3 cup of oats in the food processor for a few minutes)
1/4 cup (60 ml) flax meal
1/2 cup (125 ml) dried apricots, chopped quite fine
1/2 cup (125 ml) dried cranberries, chopped
1/3 cup (80 ml) pecans, finely chopped
1/4 cup (60 ml) vegetable oil
1/4 cup (60 ml) maple syrup
2 Tbsp (30 ml) brown rice syrup (you could substitute corn syrup but I like the first option better)
Preheat the oven to 350 degrees F (180 C). Line an 11 x 7 inch (28 x 18 cm) cake pan with parchment paper, leaving enough overhang to lift out the granola bars later.
Mix together the sugar, oats, oat flour, flax meal, apricots, cranberries and pecans. Make sure the fruits and nuts are evenly distributed.
In a large bowl, mix together the vegetable oil and both syrups.
Pour the dry ingredients on top of the wet and stir to combine thoroughly. Dump this granola mixture into the prepared pan. Use the back of a spoon to spread it out evenly.
Bake for 30 40 minutes. Keep an eye on the pan at the end, you want the mixture to just begin to brown. Let the pan cool for about 10 minutes before lifting out the parchment. Rest the parchment on the counter and let mixture cool completely. Cut into 1 1/2 x 3 - inch (4 x 7.5 cm) bars. Store in an airtight container for up to 1 week.
April 1st, 2013
Sure cold-pressed juice cleanses are all the rage, but who has time to chop all those veggies?
Sources tell us the next big thing is the Milkshake Cleanse — and we’ve got an exclusive recipe (courtesy of a well-known celebrity nutritionist) to get you started. Drink 3-4 today for maximum results.
3 cups whole milk (chocolate milk can be substituted)
2 scoops of ice cream
1 generous dollop of artificially flavoured syrup
1 non-organic banana
3 heaping tablespoons of white sugar
Blend for a minute and serve in a tall glass.
Happy April Fool’s Day from the VitaminDaily.com team!
(Image courtesy of Rawich at FreeDigitalPhotos.net)
March 29th, 2013
Jimmy Stewart of Vancouver's HousexGuest restaurant shares a classic Easter Sunday dinner of Maple and Cola Roasted Ham with Pomme Dauphinoise, Snap Peas and English Mustard. With minimal prep required, you can spend more time on the centerpieces, like these in-bloom flowers in hollowed out eggshells (courtesy of our other favourite Stewart, Martha.)
1 (4 1/4 to 4 1/2-pound) bone in ham
1 onion, peeled, cut in 1/2
1 liter bottle of cola
½ cup of maple syrup
1 heaping tablespoon molasses
2 teaspoons English mustard powder
2 tablespoons brown sugar
Pre-heat oven to 325
1. Score the entire ham in diamond patterns and pour the maple syrup all over the ham. Coat the ham in the mustard powder and brown sugar, cut the onion in half and place all of it in a dutch oven or roasting pan.
2. After approx. 20 minutes add the cola to the pan, stir with a spoon to ‘deglaze’ the bottom of the pan and baste the ham with the mixture. Do this every 10 minutes until the ham reads 160F on a thermometer. Once this temperature is reached, remove the ham from the oven and cover with aluminum foil. The ham will continue to cook for another few minutes so just let it sit for at least 10 minutes before cutting into it.
Jimmy says… "Cooking ham with maple and cola is a tradition of my fathers that I feel is the best way to have ham cooked. It’s sweet, salty, juicy and straight up delicious."
See the recipes for pomme dauphinoise and snap peas on our Editors' Diary.
December 31st, 2012
What makes the perfect breakfast after a touch too much fun? French toast made with Panettone slices and topped with mounds of mascarpone cream hits the spot every time.
Whisk four eggs together
Add a smidgen of ground cinnamon and the grated zest of half an orange
Soak your Panettone (sliced as thickly as you like) in a dish for ten minutes of so
Fry in a buttered pan on both sides until golden brown
Dust the toast with icing sugar and serve with a generous dollop of mascarpone cream
Happy New Year!
October 7th, 2011
It's that time of year, a time to give thanks, surround yourself with loved ones and to enjoy good food. To spice up your traditional Thanksgiving dinner we've got a great recipe care of Chef David Hawksworth, the man-in-charge at Hawksworth, Vancouver's hottest reservation.Sauteed Pea Tips and Brocollini with Garlic and Red Chili
Serves: 4 (side dish)
4 large handfuls of pea tips
200g blanched brocollini
2 garlic cloves, minced
1 pinch of dried red chili
1 shallot minced
2 tbsp extra virgin olive oil
1 tbsp sherry vinegar
salt to season
1. In a large sauté pan heat the olive oil, add the shallot and cook for 15 seconds.
2. Add the garlic, pea tips and brocollini.
3. Stir over high heat and cook for 2 minutes then add the chili and season with salt
4. Deglaze with sherry vinegar.
5. Enjoy with your Thanksgiving dinner!
Hawksworth, 801 W. Georgia St., Vancouver, 604-673-7000, www.hawksworthrestaurant.com
July 21st, 2011
After our successful first foray into adult popsicles using Caramilk liquor, we started searching around for other icy recipes to help us beat the heat with a bit of a buzz.
We found recipes for mango-mojito popsicles from Erica’s Sweet Tooth, sangria ice-pops from Emily Bites and these fab vodka-spiked ices made with fresh watermelon by culinary goddess, Giada de Laurentiis. We used these stunning stainless steel molds from Onxy Containers to make our ice-pops, but you can go green by freezing your libation of choice in a thoroughly cleaned yogourt container with a lid.
Just make sure that the kids don’t find them, or there might be tears at happy hour. —Jennifer Nachshen
October 8th, 2010
You’ve mastered 30 Minute Meals. Now try the 140 character recipe.
Complied from B.C. native Maureen Evans’ Twitter account @cookbook, Eat Tweet: A Twitter Cookbook is 1,020 recipes boiled down to terse tweet length. Inside you’ll find Joy of Cooking-esque classics from hors d’oeuvres to desserts, and even Julia Child’s Boeuf Bourguignon.
And for that Thanksgiving turkey you’ll be roasting this weekend, it’s as simple as “Put StuffedTurkey on roastrack; baste every 30m@325˚F 3-3½h for 5-8lb; 3½-4h for 9-12lb; 4-6h for 13-16lb until thigh>165˚F.”
$18.95 at Homewerx, 1053 Davie St., Vancouver, 604-682-2204, www.homewerx.ca
September 17th, 2010
Courgette and chocolate come together at last in this Vitamin Daily-tested, kid-approved recipe (perfect for a quick breakfast).
Chocolate Zucchini Bread
3/4 C butter, softened
2 C sugar
1/2 C milk
2 1/2 C Flour
1/2 C cocoa
1 1/2 t baking soda
1T Baking powder
2 C grated zucchini
1 C chopped walnuts or pecans (optional)
In a medium bowl cream butter with an electric mixer adding sugar, followed by eggs, milk and vanilla.
In another bowl, sift together the dry ingredients and stir in zucchini and nuts.
Gradually add wet mixture to dry and stir well.
Pour into two greased loaf pans and bake 50-60 minutes at 350 degrees.
Let cool, then serve dusted with icing sugar if desired.
December 23rd, 2009
Spiked soup? We like the sound of that.
At a private tasting of new dishes by Rob Feenie, Food Concept Architect for Cactus Club, we had the best tomato soup we’ve ever slurped—one that’s mixed with gin and topped with crème fraiche and parmesan tuille. And though it has yet to debut at the restaurant, we procured the delectable recipe to share with our readers just in time for your New Year's Eve dinner party. You’ll find it on our Forum.
This is tomato soup for sipping in a tux, not track pants.
Get Rob Feenie's Tomato Gin Soup recipe here.