In the kitchen

Blog Posts

Beyond the Kitchen with Claire Tansey

Beyond the Kitchen with Claire Tansey

Claire: Hi, I’m Claire Tansey. I’m a chef, food writer and culinary educator. I live In Toronto, although I’m from Montreal. My first cookbook is called Uncomplicated and you can find all sorts of information and recipes at ClaireTansey.com Jenn: Who’s the most fascinating person you’ve ever met? Claire: My son-Thomas. He’s like me, but he’s not like…

What We’re Lovin for November

What We’re Lovin for November

What Ellen’s Lovin Tiber River lotions   View this post on Instagram   You’ll feel like a true Goddess after using this luxurious sugar body scrub. The perfect treat to top off your bathtime ritual. Sugar helps to gently exfoliate and melt away dry skin and canola oil, shea butter and cocoa butter provide intense…

Digging In with Registered Dietitian, Erin MacGregor

Digging In with Registered Dietitian, Erin MacGregor

Erin: Hi, I’m Erin MacGregor and I am part of the howtoeat.ca food and nutrition communications team. I’m a registered dietitian, a home economist and a mom to a budding foodie. Jenn: Who’s the most fascinating person you’ve ever cooked for? Erin: The most fascinating person I’ve ever cooked or prepared food for is for sure, 100%, my…

What We’re Lovin’ for October

What We’re Lovin’ for October

What Ellen’s Lovin’ I love my red cast iron Dutch oven. It was a gift from my mom and it’s one of my must have kitchen items.  Almost everything can be made in it, from soup to stew, chili and sauce, it’s a staple in my kitchen.  Watch me on Great Tastes of Manitoba make…

Quotes from #CanolaConnect Harvest Camp 2018

Quotes from #CanolaConnect Harvest Camp 2018

“When we learn together, we grow together” This has been a motto for our #CanolaConnect Harvest Camp since the beginning. This September was the 7th year in which we brought together a group of mainly urban-based Canadians to connect with farmers who grow the food we eat. Harvest Camp is about learning, listening and, best…

Recipes

Sopa de Tortilla (Tortilla Soup )

Sopa de Tortilla (Tortilla Soup )

Fried Tortilla Strips: In a large pot over medium-high heat add canola oil. Using a thermometer, bring oil to 350°F (175°C). Add tortilla strips in batches and fry until golden brown and crispy, about 2-3 minutes. Remove strips with slotted spoons and drain on paper towels.  Repeat with remaining strips. Soup: In a non-stick pan,…

Grilled Black Tiger Shrimp with Tlatonile Sauce

Grilled Black Tiger Shrimp with Tlatonile Sauce

Tlatonile Sauce: In a medium-sized pan on medium heat, toast nuts and seeds until lightly browned and fragrant. Remove from pan and set aside. In the same pan, add spices and toast until fragrant (30 seconds), remove and set aside. In the same pan, heat 2 Tbsp (30 mL) of canola oil over medium-high heat.…

Churros

Churros

In a saucepan over medium-high heat, combine water, salt, condensed milk and canola oil; whisk to combine ingredients. Bring mixture to a full rolling boil. Immediately stir in flour. Mix vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat and beat in eggs one at a time. Stir in…

Oyster Po’Boy Sandwich

Oyster Po’Boy Sandwich

Tartar Sauce: In a small food processor, add mayo, pickles, parsley, lemon juice, salt and pepper and pulse until mixed with some small visible pieces. Place tartar in a small bowl and set aside. Oysters: Place whole shells in a bath of cold water. Wrap a tea towel over one hand and use it to…

Rainbow Veggie Kebabs with Mediterranean-Style Marinade

Rainbow Veggie Kebabs with Mediterranean-Style Marinade

Cut all vegetables (except tomatoes) into large bite-sized pieces of equal size for even cooking. In a small bowl, mix canola oil, garlic, lemon juice and spices. Transfer spice mixture to large freezer bag. Add vegetables to freezer bag, seal and carefully shake to coat evenly. Place bag in refrigerator for a minimum of 30…