AU@Home

CREDITS

Thank you to those who submitted their recipes and stories for AU@Home.

Adriana Cavaliere

Gilbert Perras

Leigh Brownhill

Adrienne Braithwaite

Haider Hussain

Lisa Grant

Amy Kennaway

Jackie Hutchinson

Lori Fleming

Angie Zander

Janice Day

Maeghan Jerry

Carole Stevenson-Roy

Jessica Butts Scott

Margot Young

Chef Corey Wren

Jessica Proeller

Marta Gold

Christina Brooks

Jody Paulson

Marty Robbins

Cindy Koziej

Joseph Pivato

Miriam Gross

Colleen Latham

Julie Day

Nola Reichert

Deb Scaber

Kasia Galica

Robyn O'Neill

Doug Neuman

Kelly Palframan

Sasha Steinbring

Emma Pivato

Kristine Williamson

Shannon LaRose

Erin Holdner

Krystin Tysire

Erin Stevenson

Lauren Mill

Artwork & Design by: Emily Chok

TABLE OF CONTENTS

INTRO PG . 5

A PPE TI Z E RS PG . 1 1 - 1 8

S I DE S

P G . 6 -1 0

TABLE OF CONTENTS

MA I NS

PG . 19- 43

D RI NKS PG. 68-71

D E SS E R T S P G . 4 4-67

8 SID E

K A S I A G A L I C A’ S

CR UN C H T I M E As a person that prides myself in composing salad compilations even the most carnivorous folks dig (into), I like to get

my crunch on more than the average person. One day, while thinking about the importance of good nutrition in times of stress, like meeting a deadline for work, or writing the last portion of an assignment, this punny dish was born.

IN GR E DI E N TS :

D I R E C T I O N S:

1 Pack of broccolini (170g)

• Wash vegetables.

1 Large yellow pepper

• Chop the broccolini and pea snaps into ¼ inch size pieces.

1 Pack of pea snaps (170g)

• Roughly chop the kale.

2 Cups of chopped kale

• Dice the yellow pepper into chunky cubes. Thinly chop the chives.

(do not use baby kale) 2 Chives ¼ Cup of walnuts 2 Tbsp of parmesan Light coating of Zesty Italian dressing

• Add all the cut vegetables into the bowl and mix.

• Chop the walnuts and toss them into the salad.

• Sprinkle in the parmesan on top.

• Drizzle the Zesty Italian dressing in and mix together.

• Serve.

T I P S : If you want to make two different dishes from this recipe, split the ingredients evenly into separate mixing bowls before

adding the walnuts and parmesan. For the salad, continue with the recipe above. The second bowl can be used as part of

a stir-fry mix for dinner. Store it in the fridge and when ready to eat, add your favourite protein (recommendations: chicken, beef, or tofu) and sauces to the vegetables for a quick and easy dinner!

*SERVE S : 4

STORIES

Traditions Worldwide.

When you think of certain countries, some staple dishes come to mind. Italy makes you think of pasta and pizza; Mexico makes you think of tacos and burritos; Japan makes you think of sushi and ramen.

However, other dishes are common across several regions. Dishes like: jollof rice (one-pot spiced rice), laksa (spicy noodle soup),

dolmades (stuffed grape leaves), and empanadas (savory stuffed pastry) span the cuisines of several countries, each with their own variation and signature ingredient(s). As a first-generation Polish woman, I grew up with many cross-regional dishes. Barszcz (known to many as the Ukrainian version, borscht), pierogi (perogies), and naleśniki (crepes stuffed with sweet cheese) were amongst the tasty dishes my parents used to make for me growing up. Though their origins were heavily debated amongst my other Slavic friends, in my heart, they were always from my homeland.

One of my favourite dishes was always my Mom’s gołąbki (cabbage rolls). In Poland, there are two types of gołąbki. The weeknight

version is made with tomato sauce, stuffed with rice and ground beef, and typically larger in size than what you find in North American grocery stores. This comfort food adorned our dinner table throughout the year, and was made without the need for a special occasion. On Christmas Eve (Wigilia), weeknight gołąbki transformed into a vegetarian dish.

They were still packed with rice, but this time instead of meat forest mushrooms were added giving the gołąbki a distinct earthy

flavour. Much like Vietnamese pho, families from different regions in Poland modify the Christmas gołąbki—some still use tomato

sauce, while others make a mushroom gravy, or add onions to the stuffing. My Mom always liked to keep the recipe as simple as

possible, really trying to bring out the delicious forest mushroom flavours. And although I have tried many variations over the years, nothing will ever beat my Mom’s recipe.

12 NOLA REICHERT’S

A PPET IZERS

A R TI CH OK E P E PP E R D I P I N GR E DI E N T S :

DI RECTI ON S:

½ Cup mayo

• Stir together, spoon into 9” pie plate/dish.

2/3 Cup parmesan cheese

½ Jar roasted red pepper (approx ½ cup) 1 Each green onion, finely chopped & crushed clove garlic * Add fresh peppers, mushrooms or whatever you like!

• Bake at 350˚ for 10-12 minutes until bubbly.

• Serve warm with crackers.

14 A PPET IZERS

DOUG NEUMAN’S

GR E E N ON I ON C AK E S Anyone who has spent time at a festival in Edmonton will recognize the smell and taste of these green onion cakes, which are surprisingly easy to make at home. They also freeze well, so you can make them in bulk!

I N GR E DI E N TS:

D I R E CTI ON S:

3 Cups flour

• Mix the flour and baking powder in a large mixing bowl. Using a fork, work the boiling water into the flour. Knead the dough into a ball, then cover with plastic wrap and refrigerate for one hour.

1 Tbsp baking powder 1 ¼ Cups of boiling water 2 Tablespoons sesame oil 1 Pinch of salt & pepper to taste 1 Bunch of green onions (diced) sesame oil as needed for frying

•S plit the dough into 8 pieces for large cakes, or 16 pieces for smaller cakes.

• Roll each piece into a circle roughly ¼ inch thick, then brush with oil, season with salt & pepper, and sprinkle about a teaspoon of green onions.

•R oll each cake up like a cigar, then roll each cigar up like a snail, pinching the end onto the snail to form a disc.

soy sauce and sambal (or other

•R oll the disc flat to a width of roughly ¼ inch.

hot sauce) to taste for serving

• Cakes can be separated with parchment paper and frozen in stacks at this point.

• Heat one tablespoon of cooking oil (preferably sesame) in a large skillet and fry the fresh or thawed caked about two minutes on each side, until they’re golden brown.

•C ut into quarters or eighths and serve with soy sauce and sambal (or hot sauce of choice).

•S ome people may prefer to serve with balsamic vinegar rather than soy sauce.

• You can also optionally add one to three teaspoons of five spice mixture for added flavour in the dough.

16 A PPET IZERS

JESS

SICA PROELLER’S

S TU F F E D (W I TH G OOD N E S S ) PE P PE R S On a chilly day, there’s nothing better than a hearty and warm stuffed pepper. If you’re craving a meal that uses up a bunch of veggies, freezes amazingly well, and tastes just as good re-heated the next day, than this stuffed pepper recipe is what you need to make on the next snowy night.

INGR E DI E N TS :

DI RE CTI ON S:

1 Tsp olive oil

• In your food processor, add in onion, carrots, celery, and mushrooms.

Pulverize until all the veggies are minced up.

1 Tbsp butter 2-4 Peppers (cut in half) 2 Stalks of celery 1 Cup of carrot 1 White onion 3-5 Cremini or white mushrooms 1 Cup white rice 1 Bottle of strained tomatoes ¼ Cup shredded cheddar cheese 1 Lb ground beef (I used beef

and pork, but any ground protein will work)

2 Tbsp 14% sour cream

• I n a small saucepan on medium heat, add butter until it melts and bubbles.

•T hen, add in your minced vegetables. Cook until veggies are soft (approx. 10 mins).

• I n the other frying pan, cook ground meat until meat is browned.

•W hile veggies and meat are cooking, cook your rice following rice cooking instructions.

•O nce everything is cooked, combine vegetables, rice and meat in one pan.

•S tir everything together and add 3/4 of the of the bottle of strained tomatoes and your spices and your spices.

•O nce that’s all mixed, slowly stir in the two tablespoons of sour cream. I also stirred in a handful of the cheddar cheese into the meat/veg/rice mixture •C ut your peppers in half and remove the seeds and membranes.

• I n the sauce bottle, add about 1/2 cup of water and shake (to make sauce thinner).

•S pread to the bottom of the baking pan to prevent peppers from drying out.

•S coop mixture into the halved peppers and pack them tightly in the pan.

1 Pinch garlic powder

•C over pan with tin foil and bake at 350˚ for 50 minutes.

1 Pinch Italian seasoning

•P ull peppers out and sprinkle them with remaining cheese.

Salt and pepper to taste

•B ake for 10 more minutes.

• L et sit for a few minutes and enjoy!

T I P S : This recipe can be made without any ground meat – just increase mushrooms and veggies used. It tastes yummy with some spinach added too.

*SERV E S : 4

STORIES

It’s more than just soup.

Growing up, both my parents worked, so in our household the other labour was split relatively evenly.

Most of the cooking duties, however, fell on my father. And while I often remember him standing in front of the barbecue grilling up

burgers or a perfect medium-rare steak on many an evening, those were the meals that were for the weekends, the summer parties, the treats. Most meals, the everyday meals, were cooked in a large, oval, cast-aluminum pot.

As a kid, it was not always easy to get excited about the chili or even the pasta sauce that came out of that pot every couple of weeks.

It was even tougher to get excited about the ham and bean soup, or the generic leftover soup, that come out of that pot much more often. Like most other kids, I was more interested in burgers and pizza than the kinds of basic staples that would have sustained my

German peasant ancestors. Now that I’m grown, with a much more refined appreciation of the sorts of things that came out of that pot—and perhaps more to the point, the money that goes into it—I realize how fortunate I was and still am to have that connection to the past.

My grandmother who cooked for my father, and her mother and grandmother before her, did not have the luxury of turning their noses up at ham soup. It’s easy to forget that for most of human history, and even in the modern era in many parts of the world, people aren’t asking “What am I going to eat for supper?” Instead, they’re asking, “Am I going to eat supper?”

These days my kids sometimes turn up their nose when they see the big stock pot come out on a Sunday afternoon. Sometimes

they make fun of me for keeping veggie scraps and chicken bones in a bag in the freezer or saving the ham bone after a holiday meal. I can only hope that as they grow they will also come to appreciate why I do it, and appreciate how the simple act of making soup can connect them to their ancestors.

20 J O DY PA U L S O N ’ S

MA INS

B B Q LE M O N P E PP E R S AL M ON I N GR E D I E N T S :

DI RECTI ON S:

500 Grams your choice of wild sockeye or pink salmon

• Heat BBQ to 400˚

45 mL or to taste clubhouse lemon & pepper seasoning 30 mL olive oil 10 mL clubhouse vegetable seasoning 15 mL lemon balsamic vinegar 30 mL lemon juice or one whole lemon squeezed

• Prepare salmon by rinsing under cold water and patting to remove excess water.

• Add olive oil to bottom of tinfoil pan.

• I use infused olive oil, either garlic or dill.

• This helps make the skin crispy.

• Place salmon in pan, sprinkle lemon juice and/or lemon balsamic vinegar over the entire filet.

• Sprinkle with vegetable seasoning • Top with a very generous layer of lemon pepper • You can add a few slices of fresh lemon if desired.

• Cover tightly with tin foil.

• Reduce heat in BBQ to 350˚ (ish).

• Cook for 20-30 minutes depending on the size and thickness of fillet.

• You’ll know it is done when the meat flakes away.

21

MAINS

CHILI CON CARNE INGREDIENTS:

DIRECTIONS:

3 Tbsp vegetable oil

• In a large frying pan, brown ground beef in vegetable oil.

3 Medium size onions sliced

• Add all other ingredients, stirring well; cover and simmer for about l hour stirring occasionally.

2 Lb ground beef l - 15 Oz can tomatoes l - 10 Oz can tomato soup

• Remove bay leaf and serve.

l - 10 Oz can mushrooms stems & pieces l - 14 Oz can corn

¼ Cup finely chopped celery 2 - 14 Oz cans pork & beans OR 2 - 14 Oz cans kidney beans l - 2 Tsp chili powder

l Tsp dry mustard l Tsp minced garlic 2 Tsp salt 2 Tsp sugar

½ Tsp ground cinnamon

½ Tsp ground nutmeg ¼ Tsp ground cloves l Large bay leaf

¼ Cup cold water

�e BEYOND

22 LISA GRANT’S

MA INS

CH I CK E N C U R R Y This recipe I recorded from my husband’s training to me. He taught this chicken curry recipe from his cultural Bangladeshi foods. It’s really a meaningful recipe to learn and experience his culture. I think of him every time I make it.

I N GR E DI E N TS:

D I R E CTI ON S:

1 ½ Tbsp olive oil

• Put a few tablespoons of olive oil in a deep pan.

1 White onion

• Add cardamon, cinnamon, bay leaf, and cloves.

2 or 3 Pieces of chicken

(thighs or drumsticks)

2 Cups water (add more

to cover chicken if needed)

2 Tbsp garlic ginger paste

• Experiment with amounts to get your level of spicy.

• Fry spices on medium for 2 or 3 minutes.

• Dice an onion and add it to the spices.

• Fry onion until its translucent. Add a bit of water if dry.

2 Tbsp tomato paste

• Add garlic and ginger paste. Add 1 or 2 tablespoon garam masala.

2 Potatoes (diced)

• Add tomato paste with a bit of water.

1 – 2 Tbsp Garam Masala

• Cook all for 5 minutes and stir to combine. Add chicken pieces.

*Flour is 2 or 3 tbsp to

• Cover and cook on lower heat about 4 minutes.

thicken (if needed) Cardamon* Cinnamon* Cloves* Bay leaf

• Flip chicken over and cover again to cook the other side 4 minutes.

• Put diced potato into the pan and cover everything with water. Stir to combine.

• Bring to a boil then reduce heat and simmer until slightly thick.

• Add 1 or 2 tablespoon flour and stir if it’s not thick enough.

• Serve with basmati rice for the best effects!

To be made with love!

T I P S : * spices are personal choice but can be 1 tsp to 1 tbsp

24

MIRIAM GROSS’S

MA INS

F A LAF E L W R APS A few years ago I went to Palestine to visit a friend, and while I was there I had falafel pretty much every day because it was just so good! Now, with quarantine, I’ve perfected my own version based on what my friend’s grandmother showed me.

It is healthy, cheap, filling, vegan, and incredibly delicious!

ING RE DI E N TS :

D I R E C T I ON S :

FOR THE FALAFEL:

• TO MAKE THE FALAFEL: In a food processor, blend the soaked and well-drained chickpeas till

1 ¼ Cups dried chickpeas (soaked overnight or for 8 hours+ and well drained) ½ Bunch of cilantro ½ Bunch of parsley 1 Medium onion 2 Tsp salt 1 Tbsp garlic powder 1 Tbsp coriander 1 Tbsp cumin 1 Tbsp paprika

finely ground. Add to a large mixing bowl. Then blend the onion and add to the bowl. Next blend the herbs until they are finely ground and add to the bowl. Add the salt, garlic powder, coriander, cumin, sesame seeds, and paprika, and mix to combine thoroughly.

• I F DEEP FRYING: Heat oil in a deep pot until it reaches 350° F. When the oil is at temperature, add the baking soda and stir into the falafel batter. Form tablespoon sized falafel balls, and drop into the oil, frying for 3 minutes on each side or until deep golden brown all over. Drain on paper towels and serve immediately.

• I F BAKING: Preheat the oven to 375° F. Pour 2 tbsp of oil on a large baking sheet and brush to

¼ Cup of sesame seeds (optional)

cover the whole thing. Mix the baking soda into the falafel batter, then form into ping-pong ball

½ Tsp baking soda

sized falafel balls and place on the oiled baking sheet. Flatten slightly and brush the tops with

4 Cups oil (if frying)

the remaining 2 tbsp of oil (use more oil if needed). Bake for 15 minutes, then flip the falafels over

¼ Cup oil (if baking) Other ingredients: Pitas, Lettuce, Tomatoes, Sliced Onions, Sliced Pickles,

and bake for 10 more minutes (25 minutes in total). To assemble the wraps, warm a pita slightly.

Spread lots of tahini sauce. Take 5 or 6 falafel and smoosh them slightly into the pita, then add the lettuce, tomato, pickles, onions, and a drizzle of hot sauce. Wrap up and devour!

Tahini Sauce, Hot Sauce

T I P S : When blending the chickpeas in the food processor, make sure to grind them until they’re quite smooth. Otherwise, the mixture will be too wet and won’t hold together very well when you’re forming them into balls. This recipe is an adaptation from my friend’s grandmother’s recipe, which I’ve workshopped until it tasted like the falafel that I had in Jerusalem. Enjoy!

26 KRYSTIN

MA INS

TYSIRE’S

G LUTE N & DA I R Y- F R E E AV OC AD O P AS T A Lately, I’ve been trying to eat healthier. I wanted to make sure I was staying on the right track, and not wasting all of my healthy eating habits from the spring months. So when I found this gluten and dairy-free pasta recipe, I knew I had to give it a go myself.

I’m a vegetarian (with an exception to sometimes eating seafood) and am lactose intolerant. You might be thinking, “good luck with your bland vegetable recipes.” I’m here to dispel the myth that those with dietary restrictions eat boring meals. This pasta recipe is a serious game-changer for healthy eating.

IN GR E DI E N TS :

D I R E C T I O N S:

12 Oz gluten-free pasta (can

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.

2 Ripe avocados, halved,

•T o make the avocado sauce, combine avocados, basil, garlic, and lemon juice in the bowl of a food processor; season with salt and pepper, to taste.

use either spaghetti or penne)

seeded, and peeled

½ Cup fresh basil leaves 2 Cloves garlic 2 Tbsp freshly

squeezed lemon juice

Kosher salt and freshly

ground black pepper, to taste 1/3 Cup olive oil 1 Cup cherry tomatoes, halved

•W ith the motor running, add olive oil in a slow stream until emulsified; set aside.

• I n a large bowl, combine pasta, avocado sauce, and cherry tomatoes.

•S erve immediately.

The best part about this recipe is that it only takes about 20 minutes.

This is the perfect solution for those busy evenings after being at the office (or hitting the books) all day. So, what are you waiting for? Try it for yourself!

28 MA INS

K E L LY

PA L F R A M A N ’

S

LE E K & P OT AT O S OU P IN GR E DI E N TS:

D I R E C T I ON S:

1 Tbsp olive oil

• Heat oil in large saucepan or Dutch oven.

3 Large leeks, trimmed

• Add leeks and garlic. Cook gently for 5 to 7 minutes, or until leeks wilt.

and chopped

1C love garlic,

finely chopped

3 Large potatoes,

peeled and diced

5 Cups chicken stock 1T sp chopped fresh

thyme or pinch dried

½ Tsp pepper Salt to taste

• Add potatoes and combine well.

• Add stock and bring to boil.

• Add thyme, pepper, and salt.

• Reduce heat and simmer gently for 20 minutes, or until potatoes are tender.

• Puree soup in food processor, blender, or use immersion blender.

• Return soup to heat, and heat thoroughly.

• Taste and adjust seasonings if necessary.

• Sprinkle with chives before serving.

CLAM CHOWDER: Drain and reserve liquid from two 5-oz/ 142 g tins clams.

Add water to reserved liquid to make 4 cups/1 L. Use this clam broth instead of chicken stock and make soup up to Step 3. Puree half of soup, leaving some potatoes in chunks. Add drained clams and heat thoroughly.

Sprinkle with chives.

30 DOUG NEUMAN’S

MA INS

PIZZA (ING R EDIENT S )

If there’s one food that is almost guaranteed to please even the fussiest of eaters, it’s pizza… and it’s a lot easier to make than most people think. My kids love to help with every stage of this process, and although they would never admit it, they’d probably be able to do it without my help. More importantly, the quality is way better than most store-bought pizza.

I N GR E D I E N TS : PIZZA DOUGH INGREDIENTS:

PIZZA SAUCE INGREDIENTS:

PIZZA TOPPINGS:

1 Tbsp yeast

16 Oz can of tomato paste

2 Cups shredded mozzarella

1 ½ Cups warm water

1 ½ Cups water

3 ½ Cups all-purpose flour

1/3 Cup extra virgin olive oil

1 Tbsp olive oil

2 Cloves garlic, minced

1/8 Tsp salt

1 Tsp dry basil

and mushroom/ham and pineapple,

2 Tsp Cornmeal for the pan

1 Tsp dry oregano

or something a little more unusual.

to prevent sticking (optional) * Substitute 1 cup whole wheat

2 Tbsp. balsamic vinegar 1 Tbsp. white sugar

flour for a slightly healthier and

1-3 Tsp. red chili flakes (optional)

slightly less delicious crust

* If you have fresh herbs on hand, use 1 tbsp each instead, finely minced.

*Makes two 12-inch pies, or 5-6 personal size pizzas

*Your favourite toppings. * Go with the classic pepperoni

* One of my favourites is red onions, broccoli, and corn.

32 MA INS

K A S I A G A L I C A’ S

M A C & PE S T O For a quick and easy, under-30-minute dinner, spice up your classic mac and cheese with pesto. This dish can be an entrée for a weeknight dinner, or a tasty side dish. Inspired by what was in the fridge and pantry, this four-ingredient recipe will impress your friends and family.

ING RE D I E N TS : 150 Grams of (1/3 of a 454g box) macaroni 1 Bag (340 g) frozen cooked shrimp 1 Small container (300 g) cherry tomatoes 1 Jar (642 g) pesto (I used Kirkland)

D I R E C TI ON S: • Thaw the shrimp—this can be done prior to preparing the meal.

• When the shrimp is thawed, boil the macaroni until it is to your preferred firmness (I like pasta to be more cooked than al dente).

• While the macaroni is cooking, take the tails of off the shrimp and cut them into two or three pieces depending on the size of the shrimp.

• Leave the shrimp on the side, then cut up all the cherry tomatoes in half.

• Once the macaroni is done cooking, drain the water.

• Stir in the shrimp chunks and tomatoes with the macaroni in the original pot.

• Keep stirring the mixture until the steam from the macaroni has warmed up the shrimp and tomatoes for about a minute making sure all the steam does not evaporate.

• Pour the jar of pesto into the pot, and continue stirring for another minute until all the ingredients have been warmed.

• When this is complete, grab a plate and serve. * If you would like to make this a vegetarian dish, simply exclude the shrimp and you will have an equally satisfying meal.

*SERVE S : 6

34 MA INS

J A N I C E D AY ’ S

O V E N - R O A ST E D BE E F S I R L OI N I love to cook but time is typically a factor with what can be made for meals during the work week. Due to the chaos

of COVID-19 and working from home, I now had the time to expand our meal options and a family with an increased desire for comfort food. We had a freezer full of farm beef so COVID-19 was the perfect opportunity to perfect a tender flavourful roast. This recipe requires very little prep, will slow cook all day, and will have your family salivating.

IN GR E DI E N TS :

D I R E C T I ON S:

4 Pounds beef

• Preheat oven to 325˚ F.

sirloin tip roast 2 Tbsp oil ½ red onion, peeled and sliced ¼ Cup soy sauce 1 Cup hot fresh brewed coffee 2 Cloves garlic, minced

• In a Dutch oven, add the oil and turn the heat to medium high.

• Once the pan is hot, sear the beef on all sides- about 3 minutes per side.

• While beef is searing, whisk together the soy sauce, hot coffee, garlic, and pepper.

•O nce beef is seared, pour the liquid over the beef, and surround the beef

with sliced onion.

• Place a lid on the pan and roast in the oven for 4 hours.

½ Tsp black pepper

T I P S : Don’t substitute the coffee as it definitely adds to the flavor!

36 DOUG NEUMAN'S

MA INS

Q U A R A N T I N E S OU P (ING R EDIENT S )

This recipe will make a good, filling, budget-friendly soup using whatever combination of protein and starch you have available—something many of us learned to appreciate during the various stages of the COVID-19 global pandemic. This recipe can easily be scaled up or scaled down, depending on how much you want to make. I like to make large batches and freeze small individual meal-sized containers of the leftovers. It can be customized to work with whatever food is available, and to accommodate any dietary restrictions. I use this basic recipe to make many different kinds of soups: Chicken Noodle, Beef Barley, Beef vegetable, Ham and Potato, Bean and Rice, Tofu Noodle, Beef Borscht. It’s not always PERFECT, but it’s always good and I typically get meals out of it at for only a dollar or two per portion.

IN GR E DI E N TS : 2 Cups diced onions

SEASONINGS:

2 Cups diced carrots

Salt and pepper to taste

1 Cup diced celery

3-4 Bay leaves

1 Head of garlic (more or less as you prefer)

1-3 Tsp of dry peppercorns

8 Cups broth (whatever type you have will work fine)

Splash of vinegar

2-4 Cups water, as needed

Splash of Worcestershire sauce

2 Cups protein of choice (meat, tofu, or canned/cooked beans)

Anything else you think might taste good with

2-4 Tbsp cooking oil, margarine, lard, butter, or bacon fat

whatever combination of ingredients you’re using

1 Cup dry grain/small dry pasta of choice** 2-3 Cups of extra vegetable (whatever leftover you’re trying to get rid of) ** I f you prefer to use potatoes instead of grain, increase this to 2 cups

38 DOUG NEUMAN'S

MA INS

Q U A R A N T I N E S OU P (DIR EC T IO NS )

This recipe will make a good, filling, budget-friendly soup using whatever combination of protein and starch you have available—something many of us learned to appreciate during the various stages of the COVID-19 global pandemic. This recipe can easily be scaled up or scaled down, depending on how much you want to make. I like to make large batches and freeze small individual meal-sized containers of the leftovers. It can be customized to work with whatever food is available, and to accommodate any dietary restrictions. I use this basic recipe to make many different kinds of soups: Chicken Noodle, Beef Barley, Beef vegetable, Ham and Potato, Bean and Rice, Tofu Noodle, Beef Borscht. It’s not always PERFECT, but it’s always good and I typically get meals out of it for only a dollar or two per portion.

DI R E CTI O N S F OR BR OT H & S OU P S T OC K: • To make this recipe even more cost-effective, you can make your own broth using your saved food scraps.

• I keep a bag in my freezer that gets almost all my meat and veggie scraps: carrot and other veggie peels, onion skins and ends, any leafy greens, celery butts, potato peels, the bit of leftover squash that you’re too full to eat but is too small to save, chicken bones, beef bones… anything that doesn’t have a bitter flavour will work for soup stock. You want to avoid things like pepper cores, squash peels, or excessively fatty meat.

•O nce your roommates start to complain that the freezer is full of veggie scraps, or you feel you want to make some soup, making the broth is easy.

• Put the entire contents of the bag into a big soup pot and cover the veggie scraps with water.

• Keep in mind they’ll cook down a bit, so aim to have the water an inch or so below the top of the pile of scraps.

• Add a couple bay leaves, a couple black peppercorns, and a head of garlic.

• Bring to a boil, simmer for an hour, then let cool.

•P our it first through a colander to remove the large chunks, then through a fine-mesh strainer and/or cheesecloth to remove the smaller chunks.

• Add a bit of salt and/or sugar to the broth to taste, then use it in this recipe or whatever recipe you want.

40 LORI FLEMING’S

MA INS

SAUSA GE, BLACK BE A N & S W EET P OTA TO S OU P This soup is simple and gluten free. I usually double the recipe as it freezes very well.

IN GR E D I E N TS :

DI RECTI ON S:

1 Tbsp (15 ml) canola oil

• In a large pot, heat the oil over medium heat.

1-2 Large Italian Sausages

•S queeze the sausage meat out of the casing into the pot and sauté, breaking up the meat, cooking until no longer pink.

(When I use spicy sausage, I eliminate the jalapeno pepper) 1 Jalapeño pepper, seeded and minced 1 Medium sweet potato, peeled and diced (1) 19 oz (540 ml) Can black beans, drained 1 Tsp cumin 4 Cups (1 L) chicken or vegetable stock 1 Cup (250 ml) tomato sauce TOPPING: Grated cheddar cheese (optional)

•A dd Jalapeño, sweet potato, beans, cumin, chicken stock and tomato sauce.

•B ring to a simmer, reduce the heat and cook for about half an hour, until the potatoes are tender, and the broth thickens slightly.

• I serve it with a bit of grated cheddar cheese as a garnish and Brazilian Cheese buns. They only take a few minutes to make and 15 minutes to bake, are gluten free and are great for cleaning up the soup bowl.

T I P S : It can be made in the slow cooker too. Sauté the meat first and then put into the slow cooker with the remaining ingredients.

42 MA INS

CAR

VENSON-R OLE STE OY’

S

V E GE T AR I AN C HI L I I N GR E D I E N T S :

DI RECTI ON S:

2 Large onions, chopped (roughly)

• Over medium-high heat, sweat off the onions, celery, peppers and carrots until translucent in a bit of the oil (5-8 minutes).

1 Bunch celery, chopped (roughly) 4 Red peppers chopped (roughly) 1 Bulb of garlic, chopped (finely) 8 Large carrots, diced (small) 3 Bay leaves 5 Small cans of Italian tomatoes

• Add garlic and cook for another 2 minutes.

• Add spices and cook for another 2 minutes.

•T hen add crushed tomatoes and beans and simmer for 20 minutes.

2 Cans of kidney beans

•A djust seasoning with salt and pepper (add hot sauce too if you like).

1 Can of chickpeas

• Great served over rice.

2 Tsp cumin 1 Tsp chili powder 1 Tsp coriander powder

½ Cup vegetable oil

STORIES

“Oma” Cookies (Vanillekipferl) Like certain songs, some foods just come with the most wonderfully seasonal memories.

Everyone has their own traditions that usually coincide with a dish that brings you back to a different, simpler or reminiscent time.

And, while there are many dishes that remind me of various people and times in my life, have the fondest memories of my father’s Vanillekipferl cookies.

The combination of my mom’s family name “Moon,” and my father’s German/Yugoslavian heritage, these crescent shaped, sugar

coated cookies are sprinkled with fond memories. My dad had the recipe passed down from his mother, my Oma. Oma passed away many years ago, but my father never let her specialty dishes go. While he doesn’t cook often, whenever we’d see cubed beef in the fridge, or cream of wheat on the counter, I knew dinner would remind me of “Oma.”

This is specifically true with Christmas and cookies we once called “Oma cookies,” but have evolved to “dad’s cookies.” It’s neat

to think of the evolution. My father is very specific with how the recipe is made. He mailed the cookbook to our family in Germany to translate and will not re-write it in English. It’s all measured on a cooking scale, and he will never try to convert it to cups. He says it

won’t taste the same. I remember always sneaking the raw dough when he wasn’t looking—my father has always insisted that raw dough is horrible for you and will make you sick (although fortunately, I’ve never been sick from eating exuberant amounts of cookie dough).

They're rolled into long tubes, cut into pieced an then rolled and shaped into moons, and always, the first letter of our names.

Sugary, nutty aromatics fill the house when these delicate cookies are being made. Now that I’m 3,000 miles from home, I’ll miss coming down the stairs at midnight for a “J” cookie, no matter how old I get. Dad’s cookies… Oma’s cookies.

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B R U N E K A GE R – S P I C E C OOK I E S I remember standing in my Bestemor’s (means grandma in Danish) tiny and ancient kitchen laughing so hard I could barely catch my breath. The smell from mixing the spicy brunekager cookies hitting me squarely in the face before they even reached the oven is something I can conjure from memory alone. I love how this cookie recipe makes me feel, and I hope you love the cookies as much as I still do.

IN GR E D I E N TS :

D I R E C T I O N S:

250 Grams of butter or margarine

• In large bowl cream butter and sugar, stir in the corn syrup.

250 Grams of sugar

• Combine flour, chopped almonds, cinnamon, ginger, cloves, and baking soda.

125 mL corn syrup

• With wooden spoon, gradually stir into butter mixture to make a soft, but not sticky, dough.

400 Grams of flour

• Divide into 4 portions.

125 Grams of almonds (chopped) 1 Tbsp cinnamon 2 Tsp ground cloves 1 Tsp baking soda

• On lightly floured surface, roll each into a 3-4 cm diameter log.

• Wrap in plastic wrap and refrigerate until chilled.

• Dough can be refrigerated overnight or frozen for up to 1 month.

• Thaw before baking.

• Cut rolls into ¼ cm thin slices, place 2 cm apart on greased cookie sheet, or roll out between sheets of wax paper and cut using cookie cutters.

• Bake in 400˚F oven for 8 minutes or until golden brown.

• Let cool on pans for 3 minutes, remove to rack to let cool completely.

• Makes about 8 dozen cookies.

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MAEGHAN JERRY’S

CI N N A M ON BU N S (DIR EC T IO NS )

These soft and gooey cinnamon buns are the number one request I get when visiting home, including from my mother, who is known for her excellent baking. Although the recipe is somewhat involved, these are my ideal homework baking because the dough rises twice and then bakes, creating a nice back and forth where I bake for a while, then work for a while, then bake for a while, etc. Committing to baking these is also committing to roughly 3 hours of homework, and the end result is a delicious reward!

DI R E CTI O N S : PREPARE THE YEAST: • Dissolve sugar into the warm water, then add dry yeast.

• Set aside to soak for 10 minutes. You know your yeast has activated when it produces a good head of foam.

PREPARE THE DOUGH: • In a pot over medium-high heat, scald your milk.

• Add butter to a large bowl. Pour scalding milk over butter and stir to melt together. Then add sugar and salt and whisk to blend.

• Allow the contents of the bowl to cool to tepid, then add your yeast mixture and a beaten egg. Mix well.

• Next, add 4 cups of flour, adding one at a time and beating after each addition.

• At this point the dough should be soft, but firm enough to handle. Turn onto a floured board and knead until elastic and smooth.

• Although the recipe calls for up to 5 cups of flour, it is better to err on the side of not enough, so only add flour a little at a time where the dough sticks to the board, causing a mess.

• Form the dough into a nice ball and then lay to rest in a large, well-oiled bowl.

• Cover the bowl with a clean tea towel and let it rise for 1 ½ hours.

• Begin your filling by melting butter and stirring in the apple pie spice and vanilla until it’s evenly distributed.

• Let sit while the dough rises so that the butter solidifies into a spreadable consistency.

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MAEGHAN JERRY’S

CI N N A M ON BU N S (DIR EC T IO NS )

These soft and gooey cinnamon buns are the number one request I get when visiting home, including from my mother, who is known for her excellent baking. Although the recipe is somewhat involved, these are my ideal homework baking because the dough rises twice and then bakes, creating a nice back and forth where I bake for a while, then work for a while, then bake for a while, etc. Committing to baking these is also committing to roughly 3 hours of homework, and the end result is a delicious reward!

DI R E CTI O N S : BAKE AND SERVE: • Heat the oven to 350˚ F. Depending on how high your buns rose, they may drip over the edge of the pan.

• Place a large cookie sheet on a lower rack to catch any drippings. Bake pans in the centre of the oven for 15 - 20 minutes.

• Remove from oven and immediately remove from pan.

• To remove, place a plate upside down on the pan, then, grasping plate and pan firmly together, flip so that plate is on bottom and place on the counter.

• Carefully lift slightly and tap or shake the pan to loosen the buns.

• Once all buns have been released, use a spoon to scoop any remaining filling out of the pan and onto the buns.

• Repeat for second pan, then let cool 5-10 minutes before serving.

T I P 3 : Kneading is very important for a yeast dough because it helps form the gluten chains that creates the structure for the dough.

My kneading technique involves squishing the dough out, then folding it in half on itself, squishing it together once more so that the seam is gone, then folding in the other direction. If you don’t know whether your dough is “elastic and smooth” you probably need to keep kneading.

T I P 4 : If you have trouble getting dough to rise, it’s probably not warm enough. When my house is cold I will turn on the oven at its lowest setting (170F) and let it run for about five minutes before turning it off and placing my dough inside.

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EAS Y A N D H E A L T HY BAN AN A BR E AD This has been a staple in our family for years! It’s delicious enough to eat for dessert, but healthy enough (sort of) to have for breakfast, at least in our house.

I N GR E D I E N T S :

D I RE CTI ON S:

1 Cup mashed ripe

• In a small bowl, combine bananas, baking soda and yogurt.

bananas (2 medium)

1 Tsp baking soda ½ Cup vanilla (or plain) yogurt ¼ Cup Vegetable oil ¾ Cup brown sugar 1 Egg 1 Tsp vanilla ¾ Cup all-purpose flour ¾ Cup whole wheat flour 1 Tsp baking powder pinch of salt

• Allow to rest for a few minutes.

• In a separate bowl, combine oil, sugar, egg, and vanilla.

• Blend together well.

• In a large bowl, combine flours, baking powder and salt.

• Mix together well.

• Combine banana mixture with oil mixture.

• Add to dry ingredients in large bowl and stir just until combined.

• Spoon batter into a lightly oiled 8x4-inch loaf pan.

• Bake at 350° F for 55 minutes.

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GI N GE R C OOK I E S I N GR E D I E N T S :

DI RECTI ON S:

¾ Cup shortening (vegetable) (175 mL)

• In large bowl, cream together shortening and sugar.

1 Cup granulated sugar (250mL) 1 Egg

¼ Cup molasses (50 mL) 2 Cup all-purpose flour (500 mL) 2 Tsp baking soda (10 mL)

¼ Tsp salt (1 mL) 2 Tsp ginger (10 mL) 1 Tsp cinnamon (5 mL) 1 Tsp cloves (5 mL)

• Beat in egg and molasses.

• In separate bowl, combine flour, soda, salt and spices, blend into creamed mixture.

• Shape into small balls (1 inch/2.5 cm in diameter).

• Roll in sugar.

• Place 2 inches (5 cm) apart on greased baking sheets.

• Bake in 350 F oven for 8 to 10 minutes or until golden.

• Don’t overbake; cookies should be slightly soft when removed from oven.

• Cool on baking sheets for a few minutes, then remove to racks to cool completely.

• Makes about 40 cookies.

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ADRI

A N A C AVA L I E R E ’

S

LE M O N T I R AM I S U I love all things lemon and I adapted this recipe from the traditional tiramisu made with coffee.

ING R E D I E N TS :

D I R E C T I ONS:

4 Egg yolks (room temperature)

• Whisk the egg yolk with 4 tbsp sugar and lemon juice until the egg yolks are light and fluffy.

½ Cup sugar

• Add the mascarpone and lemon zest to the eggs and keep whisking until incorporated.

Juice of ½ lemon

• In another bowl, beat the whipping cream, remaining sugar, and a splash of Limoncello until soft peaks form.

2 Cups of mascarpone (room temperature) Zest of one lemon, plus extra for sprinkling on the layers 2 Cups of whipping cream 1 Cup of Limoncello and a splash for the whipping cream 1/3 to ½ cup water 2 Pkgs Italian Ladyfingers Grated white chocolate (I use a good quality chocolate bar – not the Baker’s chocolate and I use at least 1-2 good handfuls for each layer)

• Fold whipping cream mixture to the mascarpone mixture.

TO ASSEMBLE: • Use a 9 x 13 baking pan • Combine the water and Limoncello in a separate shallow bowl • Roll ladyfingers in the Limoncello mixture (but do not soak them) and layer on the bottom of the baking pan.

• Cover the ladyfingers with half of the mascarpone/whipping cream mixture and sprinkle with white chocolate and small amount of lemon zest • Repeat step #3 • Repeat step #4 • Cover and refrigerate for at least four hours — overnight is better.

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P A J AM A BR E AD Warm bread with melted butter will change your whole attitude on COVID, life, and a host of other issues. Sit back and bask in the glow of you being a baker. You got talent and skill. Unleash it and make bread today! And then check on their rooms. Bet their rooms are not cleaned up at all!!

ING RE DI E N TS :

D I R E C T I ON S :

Lots of white flour

• Get about 4 cups of warm water, swirl in sugar and yeast and wait about 10 mins-let the yeast foam up (proof) and this gives you time to gather some helpers to knead. Young and strong and wearing PJs, preferably. Start adding the flour a bit at a time, with the salt until a thick dough forms. Don’t worry, it may be 4,5,6 cups of flour. Just keep adding ½ cup at a time until you’ve got dough.

(see directions)

5 Tbsp oil (vegetable,

canola, or whatever you have)

Pinch of salt ½ Cup sugar 5-6 Tbsp active dry yeast

(the more you add, the fluffier the bread)

•G ot your helpers? Good. Cut the dough in half and make them go to work! Punch, roll, kneed and work it until it’s smooth and silky. Kids love this part. You may have to keep adding the odd bit of flour. Grease up a bowl and throw your silky dough balls in and stick it someplace warm (on top of the fridge?).

Go do something else for 1-2 hours. CLEAN. YOUR. ROOM. Excellent!!!

•C ome back and your dough should be about doubled and puffy-full of air. Give it a quick knead and squish it down. Get the air out. Tell the helpers to grease up a couple of loaf pans and form these squished down dough balls into a loaf shape, in the pan. Back up in the fridge for an hour.

• It’s Covid, what have you got to do anyway!?! You’re not leaving the house, so relax and let it rise again.

•W hen it looks like a loaf of uncooked bread, that’s because it is. You gotta cook it now. Shove in a cold (cold! No preheat!) oven and set at 375 degrees. About 1/2 hour later it’ll start looking brown and hollow sounding when you tap it. Take the loaves out and smear butter all over the top. It’ll make the crust soft and moist.

• Give it a minute to cool, get your helpers appetites ready and get some butter ready to put on your slice.

• Slice it up, add butter, and get taken to another dimension of reality.

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CAR

VENSON-R OLE STE OY’

S

R I CO TT A PAN C AK E S These pancakes are our family’s Saturday morning favourite. The recipe comes from a great breakfast restaurant in Sydney, Australia called, Bill’s.

I N GR E DI E N T S :

DI RE CTI ON S:

1 1/3 Cups ricotta cheese

• Place the ricotta, milk, and egg yolks in a mixing bowl and combine.

¾ Cup milk 4 Eggs separated

•S ift the flour, baking powder and salt into a bowl.

1 Cup flour

•A dd to the ricotta mixture and stir until combined.

1 Tsp baking powder

•P lace the egg whites in a clean dry bowl and beat until stiff peaks form.

Pinch of salt

•F old egg whites through the batter in two batches.

• L ightly grease a pan with butter and drop 3 Tbsp of batter into the pan.

•C ook over low to medium heat until golden.

•T urn over and cook until golden.

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CR E A M CH E E S E F R OS T I N G ING R E D I E N TS :

D IRECTI ON S:

8 Oz of butter at room temperature

• In a stand mixer or, with a hand mixer beat butter until pale in colour and light in texture, then add the cream cheese and continue to mix on medium to high speed until fully combined. Slowly, add the icing sugar in three batches fully mixing until combined each time.

8 Oz of cream cheese at room temperature 2 Lb pkg of icing sugar sifted

•O nce all the icing sugar is in, mix on med-to-high speed until light and fluffy.

• I f you want a thinner consistency you can add a tablespoon of milk.

•T his frosting takes colour well if you wish to add some gel colour.

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S U N DA Y M OR N I N G P AN C AK E S Every Sunday morning growing up one of my parents would take our battered but well-loved copy of The Canadian Living Cookbook and flip to the basic pancake recipe (which would automatically open because it had been spilled on or caked with flour). To this day, I make these pancakes, not always on Sundays and not always for breakfast, but they always remind me of those Sunday mornings with my family.

IN GR E D I E N TS :

D I R E C T I ON S:

1 ½ Cups all-purpose flour

• Mix together flour, baking powder, sugar, and salt.

1 Tbsp baking powder

• In separate bowl, beat together egg, milk, and melted butter.

1 Tbsp granulated sugar ½ Tsp salt 1 ½ Cups milk 2 Tbsp melted butter or oil

• Add dry ingredients to liquid, mixing until almost smooth (small lumps are fine!).

• Heat skillet or griddle over medium heat; brush with oil or unsalted fat (optional for non-stick pans).

• Pour batter onto griddle using about ¼ cup for each pancake.

• When underside is brown and bubbles break on topside (after 1-1/2 to 2 minutes), turn over and bake 30 to 60 seconds longer or until second side is golden brown.

• Serve hot, with butter and maple syrup!

TIPS: A dd 1 cup of blueberries to the pancake batter for that fruity flavour. I also love to add a little bit of orange zest to complement the blueberry flavour! Pancakes are the easiest thing to dress up and make your own – feel free to add whip cream or chocolate chips or whatever tickles your fancy!

65

}ULIE DAY'S

DESSERT

THICK & CHEWY COOKIES ALSO CALLED "MONSTER COOKIES"

This is my grandma's recipe. It is completely flourless and totally awesome!

INGREDIENTS:

DIRECTIONS:

¾ Cup softened butter

• Beat butter and sugars in a large bowl with electric mixer until light.

l Cup brown sugar l Cup white sugar 3 Eggs

l Tsp vanilla l Cup peanut butter 4 ½ Cups oatmeal mixed

with l tsp baking soda

• Beat in eggs, vanilla, and peanut butter until well blended.

• Stir in oats mixture, mix well.

• Stir in candies, craisins and chocolate chips.

• Bake in preheated 350 ° F oven for 11 minutes.

• Remove.

• Cool completely.

l Cup M&M's l Cup Craisins l Cup chocolate chips

TIPS: The bake time will depend on the size of your cookies. Actual massive "Monster cookies"

(which you can achieve using an ice cream scoop) can take up to 17 minutes to bake.

�e BEYOND

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E M M A P I V AT O ’ S

TI R AM I S U This is a simple recipe for Tiramisu, a traditional Italian dessert that you will find in many Italian restaurants. But in Canada restaurants never include the rum or brandy in the mix. No cooking involved. No mascarpone cheese. The Italian “tira mi su” literally means “pick me up.” This tiramisu dessert was popular among members of the old Centre for Language and Literature when they used to get together at the home of Emma and Joe Pivato in Edmonton. Emma taught psychology for 10 years in the MA-IS program.

ING R E DI E N TS :

D IRE CTI ON S:

2 Packages of lady fingers (total 400 grams)

• Use a glass dish 9 x 13 inches and 3 inches deep.

500 Grams Philadelphia light

• Arrange the lady fingers in rows to cover all the bottom with one layer.

cream cheese (2 brick forms)

1 L Cool whip (1 package)

• I n order to fill some small spaces, it may be necessary to cut some lady fingers with a bread knife on a bread board.

150 mL whipping cream (1 cup)

• Mix the coffee, brandy and rum and pour half evenly over the lady fingers.

50 Grams icing sugar (½ cup)

•M ix the light cream cheese, icing sugar, and whipping cream and

2 Tsp vanilla extract

add vanilla and almond extracts.

2 Tsp almond extract (optional)

• Then gently fold in the cool whip.

250 m L very strong black coffee

•P our half of this cream cheese mix over lady fingers

or espresso, COLD, or 1¼ cups.

and spread evenly at one-inch thickness.

4 Tbsp brandy

• Arrange second layer of lady fingers and cover with the remaining coffee-rum mix.

6 Tbsp dark rum

• Spread the rest of the cream cheese mix evenly over lady fingers, again one inch thick.

TO DECORATE BEFORE SERVING:

• I f you have some cream cheese mix left you can put more on top or save for

5 Tbsp cocoa powder, use sieve to sprinkle it on 60 Grams plain chocolate, grated (optional)

an extra dessert, later.

• Cover and chill for 3 to 4 hours.

• Before serving, decorate with sprinkled cocoa power and grated chocolate.

69 D RIN KS

R O B Y N O ’ N E I L L’ S

A F TE R H OU R S C AE S AR This is a delicious drink to have at the end of a long day. It’s a bit of a twist on a more traditional Caesar.

D I R E CTI O N S :

• First, rim a tall glass with dill pickle juice and then your favourite barbecue seasoning mix.

• Then fill the rimmed glass with lots of ice.

•P our one ounce of your favourite vodka in, followed by a ½ ounce of dill pickle juice (can do more of less, really it’s to your preference).

•T op with clamato juice, a splash of hot sauce, and serve with a toothpick filled with an olive, a dill pickle spear, a chunk of beef jerky or pepperoni (optional), and lime to taste.

• Enjoy!

T I P S : I like to add mustard or horseradish to the clamato juice, plus fresh cilantro, or dill if I’m feeling fancy! I typically leave out the Worcestershire sauce, but it’s all personal preference.

70 R O B Y N O ’ N E I L L’ S

D RIN KS

CR A N B E R RY M U L L E D W I N E This reminds me of Christmas and warms you up when there’s fresh snow on the ground.

Influenced by my German heritage and traditional Gluhwein, my family put a new spin on an old classic.

D I R E CTI O N S :

• We make this in a slow cooker and put it as low as it can go.

• Alternatively, you could make on the stove top. In the slow cooker, put one whole bottle of red wine (750 mL).

• Then we add one bottle of apple pie liqueur (500 mL).

• Mix in 500 mL of cranberry juice.

• We then add a few slices of fresh ginger, at least 6 cinnamon sticks, a few star anise pieces, 1 whole lemon sliced, 1 whole orange sliced, and a bit of extra white sugar to taste.

• I like to serve with a slice of orange and a cinnamon stick.

T I P S : I f you don’t have any fresh citrus fruit, a bit of candied lemon would be nice instead.