By: Shannon Crocker, RD, P.H.Ec.
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By: Mary Carver, P.H.Ec.
Adapted from a previous OHEA media release for the Ask a Professional Home Economists (P.H.Ec.) series.
A familiar tune reminds us that “chestnuts are roasting on an open fire”, yet most don't experience such an event as we scramble to write cards, wrap gifts, host parties, prepare food, and create our own memories. Despite all the preparations we make for the “perfect” holiday season, many times the best part really does begin in the kitchen.
Foods served at this festive time can become family favourites, creating wonderful traditions and warm memories to pass along to other generations. If you don’t have seasonal food traditions at your house, it’s never too late to start some. And a gift from the kitchen comes from the heart and is always in good taste!
Professional Home Economists (P.H.Ec.) were asked to share some of their favourite family recipes. Here are a few that we think you will enjoy, year after year. Much of the fun is sharing “family time” in the kitchen, so grab a partner and cook up some culinary memories this holiday season.
The Ontario Home Economics Association (OHEA) is here to help during the holiday season with entertaining tips, recipes and healthy holiday eating advice. These media releases were submitted in previous years and have valuable advice as you prepare for the holiday season!
By: Tamara Saslove, P.H.Ec.
Do you ever find yourself following a recipe and just get frustrated because it seems like you have to jump all over the page, back and forth, up and down to figure out what to do? There are tons of recipes online and even in some cookbooks that do not follow the basic recipe writing guidelines. There are several key rules that should be followed in order to make a recipe easy to read and easy to follow. This will lead to less frustration, reduced risk of missing a step, or ingredient and therefore it will lead to a more positive experience overall! A win-win for you as the recipe writer and for whoever is reading your recipe.
Below I have compiled a list of rules that I have picked up over the years and I have found certain recipes quite frustrating to follow if they don’t abide by these rules. I’m sure there are some that are missing, so feel free to comment if you have any additional rules to add. All recipes should have a title, and should ideally mention how much the recipe makes ie. 24 cookies. First things first let’s start with the ingredients list.
Cathy Enright, P.H.Ec., one of OHEA's members lost power last weekend from the tornado in Ottawa. Instead of panicking at the fact that she could not use her appliances, Cathy made blueberry grunt from the CHEA cookbook on the BBQ, during the power outage. YUM! Thanks for sharing Cathy, and great idea to use the BBQ! Find the recipe below.
By: Tamara Saslove, P.H.Ec.
Looking for a breakfast friendly loaf recipe? Look no further! With minimal added sugar, this loaf is just the right amount of sweet for any time of day. I love it on it's own, fresh out of the oven or topped with pumpkin butter. This recipe uses spelt flour, which has 4.5x the amount of fibre, compared to white flour and the recipe has even more fibre from the added dates, so don't be afraid to have a slice (or two!).
By: Andrea Gaudet of the Half-Assed Hobbyist
Originally posted on September 19, 2016 on the Half-Assed Hobbyist.
This whole gardening year I have had high hopes that I would have enough tomatoes to make this savoury tomato jam. With the devastating falling over of my giant tomato plants, I thought for sure I would be waiting till next year to achieve this dream. But. My plants had other ideas.
I managed to collect enough for two batches of a savoury tomato jam that was an office favourite at the test kitchen I worked for back in AB. Essentially its the most fancy ketchup analog you'll ever eat. I love it on toast, warmed up on sandwiches, or even by the spoonful. Haha. ;)
By: Brittaney Berendsen, RD., P.H.Ec.
Andrea Villneff of Lime and Lemon Media and Carol Harrison, RD of Yummy Lunch Club created another beautiful and delicious recipe booklet full of recipes for getting started in the kitchen! Recipes developed and shot by Andrea Villneff and reviewed/tested by Carol Harrison.
Recipes excerpted from Homegrown, by Mairlyn Smith. Reprinted with permission of Whitecap Books, 2015.
Here are four fantastic salad dressings for your all-Canadian salad. Want a smoother creamier salad dressing? Give it a whirl in an immersion blender. Want to double or triple the recipe? Go ahead. Just remember-for food safety, Health Canada recommends that all homemade salad dressings be stored in the coldest part of the fridge for no longer than 4 to 7 days.