by Erin MacGregor, P.H.Ec., RD Canadians are embracing vegetarian restaurants, buying meat-free cookbooks and consuming an increasing number of vegetable-centric meals at home. It appears that Meatless Mondays are official. Much of this …
By Jennifer Dyck, PHEc Well it has been a month since I told you that I was Tofu Terrified. On my next grocery trip when I passed that tofu section …
By Jennifer Dyck, PHEc Have you ever been so intimidated by something that you become paralyzed and unable to make a decision or a move? Well for me every time …
by Ellie Topp, Professional Home Economist ‘Eat your vegetables,’ has been consistent advice echoed by mothers for generations. Significant advances in nutritional science over the past two decades have confirmed …
By Getty Stewart, Professional Home Economist Pumpkins make great jack o’lanterns, but if you’re ready to take your pumpkins to the next level, check out these recipes collected from fellow …
By Getty Stewart, Professional Home Economist Most squash are easily substituted. Acorn, butternut, buttercup, delicata and kabocha are fairly similar and can be use interchangeably. Delicata and kabocha are most …
Your memories of oatmeal may include a steaming bowl of brown sugar flecked goodness with cream or maybe a gummy paste you wished you had missed. Regardless of your memory …
This uncooked pie from Lucy Waverman’s Fast & Fresh Cookbook published by Firefly Books was a big hit. 1 1/2 cups chocolate wafers, crushed (about 30) 375 mL 1/4 cup icing sugar …
3/4 cup red wine vinegar 175 mL 3/4 cup saskatoon berries 175 mL 2 tbsps borage honey 25 mL 1 cup canola oil 250 mL 1 tsp fresh thyme (chopped) …
Question: I am looking for a pastry recipe made with oil and some information on hydrogenated oils. Can you help? Answer: Let’s start with a few definitions as a way of understanding …
