On our kitchen counter, a beautiful wood inlay cheese board holds a place of honour. A gift from our best friends, we have pampered it, but it is starting to show wear and as much as it makes me a little sad, it also makes me a little proud that we are having so much fun with it. This great infographic is only going to wear it out more. I think I like that!
Presented By Cabot Creamery
“Sometimes when you cook with “sin,” it brings you a little closer to heaven.” ~ Carla Johnson
Note: All photos in this post are credit of Carissa Idsinga
Inspired by a recipe she found on The Endless Meal blog, my cousin-in-law Carissa made a batch of popcorn that blew everyone’s mind. When she shared her pics on social media, she said, “This is what they serve you when you get to heaven.”
A passionate, thoughtful foodie, Carissa cares deeply about eating healthful and beautiful food. She grows most of her own vegetables and has her own chickens for eggs. She enjoys foraging for food and loves time in her kitchen creating the most exquisitely delicious meals for family and friends. Plus, she shares a love of food with her sister Sophie who dishes out inspirational eats on her blog Soph n’ Stuff.
Whenever Carissa cooks or shares recipes, we all pay attention. She knows food and she inspires us with her culinary ventures. This batch of popcorn especially grabbed everyone’s attention. Hello, bacon! Plus, you make the popcorn the old-skool way. It is the way I remember making it as a child – in a pot on the stove! This is one fun recipe. Carissa may have just found a most heavenly way to embrace your inner child.
Note: All photos in this post are credit of Carissa Idsinga
Like so many ventures into healthier eating, mine has had its fits and starts, but it keeps moving forward. Recently I had the true pleasure of sharing a kitchen demo at Word on the Street with Christine Gingerich, the author and visionary of the book “Optimal You.” Christine is driven by a sincere passion to help people live vibrant, healthier lives and she shares her recipes and advice with a gentle, personal approach.
Excited by her project, I asked Christine if she would be willing to share one of her recipes here on CWS. No surprise here, none of her recipes have booze in them, but her most-requested salad is made with red wine vinegar, so I decided it worked for me. 
And her salad is called Garden-of-Eden, the location of the “original sin.” Coincidence? I think not! 😉
by Christine Gingerich
For many years, I have been known as The Salad Girl. For holidays, parties, and potlucks, I always seem to be asked to bring the salad. This recipe has been my most popular salad creation with the most tallied “oohs” and “aahs.” It contains lots of brain-nourishing healthy fats and antioxidants to help fight disease. Serve it as a healthy addition to a light lunch or as a starter with a main entrée.
1 large bowl organic mixed greens, about 8 cups (spring mix is our favourite) 1 ripe avocado, chopped 1½ cups tomato, chopped ⅓ cup carrot, finely shredded 1 cup red pepper, seeded and chopped into chunks ¼ cup red onion or shallots, thinly sliced ½ cup crumbled feta cheese ¼ cup black olives, sliced or ½ cup whole 1 cup Homemade CroutonsDressing: Garden-of-Eden Salad Dressing – see below
Clean the lettuce well. Add avocado, tomato, carrot, red pepper, onion, feta, and olives. Top with homemade croutons. Coat salad well with desired amount of dressing. Toss and serve immediately.
Note: An avocado is ripe when it changes from bright green to dark green (not completely black). It should be just barely soft when pressed with the thumb.
Yield: 6 servings Prep Time: 15-20 minutes
This is, by far, our favourite salad dressing, and it’s especially perfect on The Ultimate Garden-of-Eden Salad. It contains anti-microbial garlic and fresh lemon to cleanse the liver. This dressing is easy to make, very nourishing and great tasting. The recipe makes a large batch that can be stored in the refrigerator for up to four weeks. It’s also a delicious marinade for chicken or steak.
3 cups extra-virgin, cold-pressed olive oil 1 cup red wine vinegar or dark balsamic vinegar ¼ cup freshly squeezed lemon juice (less if less-tart dressing is desired) 3 Tbsp water 2 Tbsp dried parsley 1 Tbsp garlic cloves, minced (or 2 large cloves) 2 Tbsp dried basil 1 Tbsp dried oregano 2 tsp dry mustard 2 tsp onion powder 1 tsp paprika 3 tsp sea salt ½ tsp black pepperMix all ingredients, and store in a labelled glass bottle in the refrigerator. For easy pouring, remove dressing from fridge 10 minutes prior to pouring, and shake well. This dressing is best if allowed to marinate overnight before serving.
Yield: 4½ cups Prep Time: 10 minutes
Check out all the great features Christine’s book “Optimal You” has to offer. It is available online or at our local Waterloo Region book stores.
The cover of “Optimal You” by Christine Gingerich
“How is it that everyone on this train has so much alcohol?”
“We always head to Canada at the beginning of the season,” she says taking her seat again. “Their laws are much more civilized. Cheers.” ― Sara Gruen, Water for Elephants
Today is Canada Day! July 1st marks the 147th birthday of my country and we celebrate loud & proud! While we remain a relatively young country, we are a deeply patriotic nation. Don’t let the politeness fool you! Polite “waters run deep.” We need to behave ourselves to endure long cold winters, but we sure know how to bust out when the sun warms things up.
My daughter, a “few” years ago, on Canada Day.
In light of our cold winter climate, my daughter pointed out today that we are really lucky our national birthday is in the summer. She’s smart! (For those readers who think we live in igloos and have snow year-round, you would be well-informed to know I am sitting outside in my red t-shirt and white shorts. The temperature has cooled down to 27°C or 81°F.) Today is a day of fireworks, parades, music and lots of revelry. Mostly, it involves lots of eating and, of course, drinking.
To celebrate this great day, I made Red & White Nachos for my family and they were awesome. Usually I just cheat and warm the nachos in the microwave, but this time I decided to do it right and warmed them in the oven. Not only were the nacho chips red and white, but so was the meat. I topped it with white chicken meat and red pepperellos. Of course, I made sure the mound had cheese layered throughout. Mmm… it was Canadian goodness.
Canola oil
Garlic cloves, minced
Chicken breast meat, cooked & chopped
Pepperellos or pepperettes, chopped into thin slices
Green onions, chopped
Tequila or whisky
Salsa
Monterey Jack cheese with Jalapeño, shredded
Marble cheddar cheese, shredded
Red & green jalapeños, sliced (optional)
1. Pre-heat the oven to 350°F.
2. In a large pan, sauté garlic in the oil along with a sprinkle of tequila (or a Canadian whisky). Add the meat and white part of the green onions to stir to warm them up. Sprinkle a spoon of salsa followed by a few handfuls of cheese and warm until the cheese melts.
3. Spread the bottom of a pan (I used my round pizza pan) with a layer of nacho chips and top with the warmed meat and a few more handfuls of shredded cheese. Top with another layer of nacho chips, meat and more shredded cheese.
Ready for the oven
4. Heat the beautiful mound in the oven for 10 minutes (approx.) then top with the green part of the onions and jalapeños. Serve with more red & white – salsa & sour cream!
Yup! All done!
Did you know our Canadian flag is only 49 years old? In 1965 it was inaugurated after spending a year with politicians debating the many submissions that came in from across the country. See Prime Minister Lester B. Pearson’s design that started the debate along with several others, some of which were …ahem… unique. “Awesome Canadian Flag Designs that Got Cut.”
Steam Whistle’s founding partners Greg Taylor, Cameron Heaps and Gregory Cromwell, met while working together at the Upper Canada Brewing Company. After Upper Canada Brewing was sold to Sleeman’s, and the Toronto brewery was closed, the three friends lost their jobs and went to work elsewhere. They loved the beer industry, though, and wanted to get back into it so they decided to start their own brewery. They wanted to call it “The Three Fired Guys” and after 2 years, their dream became a reality when they opened Steam Whistle Brewing in March 2000. Although they called the brewery Steam Whistle in reminiscence of 1950s, a “3FG” is on every bottle and can.
Every month, Steam Whistle hosts an art exhibition to support local, emerging artists. They provide the space, launch party and promotion – all for free. In return, all Steam Whistle asks the artist is to donate one piece of art to be displayed in the brewery for thousands of visitors to appreciate each year. This November they had a Staff and Friends Art Show where the brewery staff showcased and donated a piece of their own art to raise money for Movember.
By James Kirkland
1. Pour the Steam Whistle Pilsner, vinegar, and water into a tall gallon stockpot. Add the Old Bay seasoning, cover and heat to a boil. When the blend is boiling rapidly, add the shrimp and cook for 1 – 2 mins, or until the shrimp turns pink. The flesh will continue to cook in the shell, so don’t overcook. Drain the shrimp in a colander.
2. Before serving, blend the minced garlic and Creole seasoning, and butter and toss the shrimp in this spicy blend
Adapted from Chef Gerry Crewe’s Cooking with Beer; Favourites of Newfoundland and Labrador
10-12 Servings
1. Melt butter in saucepan. Add onions & garlic and cook until tender.
2. Add moose meat and brown. Add tomatoes, puree or paste, beer, and spices. Simmer for 15 minutes, stirring occasionally.
3. Add kidney beans and simmer 10 to 15 minutes.
4. Serve with good bread (try the recipe below) and self-serve topping bowls with sour cream, green onions, bacon and cheddar.
This recipe was brought to you by Dan Clapson of Higher Ground Café, Calgary, Alberta, Canada. Check out Dan’s website dansgoodside.com where he has more recipes with Steam Whistle.
Serves 4
Total cook time…1 hour (not including sandwich assembly!)
1. Preheat the oven to 400°F.
2. Combine all dry ingredients, add in the beer, honey, & melted butter, mix together until a dough forms.
3. Place the dough in a greased loaf pan (try a mini loaf pan & make some smaller loaves, great for sandwiches!), and pop into the oven. Bake for 40 minutes. Check with a toothpick, and if it comes out clean you’re good to go.
4. Let cool, and enjoy Steam Whistle in a way you’ve never dreamt of!
All photo credits: Steam Whistle Brewing
