If you’re not cooking with love, I’d rather have crackers
INTRODUCTION
Welcome to Union of Flavours – The HEU Ethnic Diversity Committee 2025 Cookbook!
This cookbook centres around the love that HEU members have for feeding and nourishing their families, communities and each other.
Through this unique collection of recipes, we hope to learn more about our own and other cultures, make friends, create closer relationships, share the significance of special ingredients, and ultimately tell our stories of empowerment through food.
Contents
Appetizers
Aloo pattis (potato
puffs)
SUBMITTED BY CHITRA CHITRA (SHE/HER)
INGREDIENTS
4 medium potatoes (peeled and boiled)
1 sheet of puff pastry (store-bought)
1/2 cup cooked peas (fresh or frozen)
1/2 tsp. salt
1/4 tsp. turmeric powder
1/4 tsp. red chili powder (optional)
1/2 tsp. cumin seeds
2 Tbsp. fresh cilantro (chopped)
1 tsp. grated ginger
1 Tbsp. butter (optional, for brushing)
Background
DISH: INDIAN
Potato puff is special to my family because it’s a cherished homemade recipe passed down through generations. This snack, which my family and I enjoyed when I was a kid, brings us together during gatherings, evoking warm memories and love. It’s a comforting, familiar taste that we all adore.
Instructions
Boil the potatoes until soft. Peel and mash them in a bowl.
Heat a small pan over medium heat, add the cumin seeds, and lightly toast them for 1–2 minutes until fragrant. (Be careful not to burn them.)
Add the cooked peas, salt, turmeric powder, red chili powder (if using), cilantro, grated ginger, and the toasted cumin seeds to the mashed potatoes. Mix everything well.
Preheat your oven to 375°F (190°C).
Roll out the puff pastry sheet on a clean surface.
Cut the pastry sheet into squares or rectangles, depending on the size of the puffs you want to make.
Place a spoonful of the mashed potato and pea mixture in the center of each pastry square.
Fold the pastry over the filling to form a pocket or triangle shape. Press the edges of the pastry together to seal them well.
Place the puffs on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20–25 minutes, or until the puffs are golden brown and crispy.
Once baked, remove the pastries from the oven and let them cool slightly before serving. Enjoy them with ketchup or your favourite dipping sauce!
Bacon ranch cheese ball
SUBMITTED BY JODI
NOWOSELSKI (SHE/HER)
INGREDIENTS
2 packages cream cheese
1/2 cup shredded cheese
1 cup bacon bits (divided into two ½ cups)
1 package Hidden Valley Ranch powder
Background
I am a mom of three and grandma of nine. I moved to BC 10 years ago from Saskatoon. My family looks forward to this recipe every year.
Instructions
Put cream cheese in a medium bowl. Add ranch mix. Blend on medium speed in a blender. Add in cheddar cheese and 1/2 cup of bacon bits and mix.
Remove mix from the blender and form into ball.
Roll the ball over other 1/2 cup bacon bits.
Chill or serve right away.
Mushroom pâté with seared scallops
SUBMITTED BY GILLIAN WHELAN (SHE/HER)
GOLDEN AMALGAMATED LOCAL
INGREDIENTS
Mushrooms
Garlic
Shallots
Thyme
White wine
Pecans
Butter
Bread
Scallops
Background
DISH: NEWFOUNDLAND AND LABRADOR
I have been with Interior Health and Golden Hospital for 15 years. This is an east coast-inspired recipe and a traditional Newfoundland New Year’s Eve appetizer that I make every year to feel closer to home.
Instructions
Sauté garlic and shallots, add mushrooms and thyme, add wine and reduce. Cool this mixture.
Process this with toasted pecans in a food processor.
Toast baguette. Spread mushroom pâté on baguette. Sear scallops.
Serve baguette with pâté and scallops right away with lemon wedges.
Snacks Sides Drinks
Chili cheese dip
SUBMITTED BY DAVID ELLIS (HE/HIM) RICHMOND LOCAL
INGREDIENTS
2 cans of regular or Stagg brand chili
1 can of Dynamite Stagg brand chili
900 grams of shredded Tex-Mex cheese
500 grams cream cheese
Background
DISH: AFRICAN-AMERICAN
This recipe has been in my family since as long as I can remember. At the age of 10 I learned this recipe from my mother who learned it from my little brother’s great-greataunt and improved on it over the years. It is very simple to create and is always a fan favorite at potlucks and family dinners. This is the only recipe that has been passed down in my family.
Instructions
Pre-heat oven to 400°F.
Using a foil turkey pan, spread cream cheese evenly on the bottom of the pan. Add a small layer of shredded cheese on top of the cream cheese.
Evenly spread the 3 cans of chili on top next. Finally add the remaining shredded cheese evenly on top. Put in preheated oven for 15 minutes. After 15 minutes set oven to high-broil for 3 minutes.
Serve hot with chips.
SNACKS, SIDES, DRINKS
Falafel
SUBMITTED BY KAIVAN TABIB (HE/HIM)
CANADIAN BLOOD SERVICES LOCAL
INGREDIENTS
1 cup dried chickpeas (soaked at least for 12 hours or overnight)
1 small onion, chopped
2–3 cloves garlic
1/4 cup fresh parsley, chopped
¼ cup green onion
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. paprika
1 tsp. turmeric
1/2 tsp. salt
1/2 tsp. baking powder
2–3 Tbsp. flour (as needed)
Background
DISH: PERSIAN
I am from Persia and have been living in Canada for almost 15 years. When I came to Canada, I tried to cook because I was lonely and missed home. Right now, I know how to cook and make different foods for my family and friends.
This dish brings back cherished memories of gathering with all my cousins on the weekends. We would come together to cook this special dish, laugh and bond over the process. The joy of cooking and serving it together made those moments truly unforgettable.
Instructions
In a food processor, combine all ingredients, olive oil, and some water. Pulse until the mixture is coarse but holds together when pressed. If you want it to be spicy, add some chili powder.
Pan fry or deep fry until they are a nice brown colour.
Puto bigas (steamed
rice flour cake)
SUBMITTED BY CORA MOJICA (SHE/HER)
VGH LOCAL
INGREDIENTS
2 cups rice flour
1 tsp. salt
3/4 cup white sugar
2 tsp. baking powder
2 tsp. instant yeast
1 cup coconut milk
1 cup warm water
1–2 tsp. oil
Background
DISH: THE PHILIPPINES
This is very famous in the lowland regions of the Philippines. We always serve this on special occasions, gatherings, or potlucks. This particular recipe is special because it’s made of rice flour and the taste is different, compared to one made of flour.
Instructions
Combine all the dry ingredients. Mix well then add the coconut milk, water and oil. Mix well, and then strain so it is not lumpy. Set aside.
Prepare the steamer: Put water in the steamer, and bring it to a boil.
Then put the mixture in a mould container and steam for at least 20 minutes. Insert a toothpick in the middle. If the toothpick comes out clean, it is cooked. Optional, you can also put slice of cheese on top if you like.
Yorkshire pudding
SUBMITTED BY
CLAIRE TURNER (SHE/HER)
INGREDIENTS
4 large eggs
1½ cups whole milk
½ tsp. salt
1¼ cups all-purpose flour
4 Tbsp. vegetable oil or beef drippings
Background
DISH: UNITED KINGDOM
I am originally from the United Kingdom. My mum would make this recipe every Sunday with our roast dinner. Not only do I come from England, but I come from Yorkshire, where this dish originated!
This recipe originated in the 1700s. It was eaten primarily by the lower class people. As the beef was roasting over the fire, the fat would drip into the pudding below.
Instructions
Blend all ingredients until well combined.
Place in the fridge and allow it to rest for 30 minutes. Preheat oven to 425°F.
Put 1 teaspoon of oil (or beef drippings) into each section of a 12 hole muffin tray. Put into the oven on the top shelf until very hot, almost smoking.
As soon as you take the tray from the oven, pour in the batter to three quarters full, it should sizzle. Immediately put back into the oven.
Bake until the Yorkshire puddings are well risen, golden brown and crisp, 15–20 minutes. Do not open the oven door until the end or they will collapse.
Chai
SUBMITTED BY LOVEPREET SINGH
UBC LOCAL
INGREDIENTS
Water
Tea bag or dried tea leaves
Cardamom
Cloves
Ginger
Jaggery
Milk
Background
DISH: INDIAN
This is recipe for everyday drink called “chai” in India. It is consumed all times of day – morning, afternoon, and in the evenings as well. We sometimes add ginger, honey and other spices according to our needs when we make it.
Instructions
Crush ginger, cardamom and cloves in mortar. Boil 1 cup of water with tea bag on medium flame.
Add the grinded mixture to boiling water and let it boil for couple of minutes. Wait until you see colour change to dark orange or black, then add 1 cup of milk. Wait for milk to boil, then take it off the stove.
Serve your hot chai with pakoras and enjoy it.
Breakfast
Bannock
SUBMITTED BY COLLEEN OVERTON
PRINCE GEORGE LOCAL
INGREDIENTS
3 cups flour
2 Tbsp. baking powder
1 Tbsp. sugar
½ tsp. salt
½ cup shortening or for a richer bread use butter or margarine
¾ to 1 cup water or milk
Background
DISH: MÉTIS
I am Métis. When I was growing up, my mom made baked bannock. I found her recipe but I don’t make it too often although it is very yummy.
Instructions
Mix flour, baking powder, sugar and salt.
Work in the shortening using hands until you make a nice crumble.
Gradually mix in enough liquid to make a soft but not sticky dough, knead about 5–10 times. Shape into a ball. Place on a greased baking sheet, then flatten into a circle about one inch thick.
Bake at 425°F for 25 minutes or until lightly browned.
Carrot cookies
SUBMITTED BY SHEILA BELL (SHE/HER)
KELOWNA LOCAL
INGREDIENTS
Cookie Dough
1 cup butter
¾ cup sugar
2 large eggs
1 cup cooked carrots, mashed
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. salt
¾ cup fine shredded coconut
Orange icing
3 Tbsp. butter, softened at room temperature
1½ cups icing sugar
2 tsp. grated orange peel
1–2 Tbsp. orange juice
Background
DISH: CANADIAN PRAIRIES
Carrots grown in the garden, but used with a twist... in baking instead of a vegetable dish!
I am a chef and cook for Interior Health. I’m originally from the prairies. This is a cookie recipe we usually make during the winter and eat for breakfast and a snack.
Instructions
Cookie dough
Preheat oven to 375°F.
In a large mixing bowl, or bowl from stand mixer, combine shortening, sugar, eggs and carrots. Beat on mediumhigh speed for 1 minute.
In a small mixing bowl, combine flour, baking powder and salt, then gradually add to shortening mixture.
Add coconut and stir just until combined.
Drop by heaping teaspoonful, 2 inches apart on a lightly greased cookie sheet or cookie sheet lined with a silicone baking mat.
Bake in 375°F oven for 8 to 10 minutes or until no imprint remains when touched lightly.
Immediately move baked cookies from cookie sheet to wire cooling rack and cool for at least 5 minutes.
Orange butter icing
In a small mixing bowl, blend butter and icing sugar.
Stir in 1–2 Tbsp. of orange juice and orange peel.
Beat until icing is smooth, adding more orange juice if necessary to reach a spreadable consistency. Mixture should be smooth enough to spread, but not too runny.
Spread tops of cookies with icing and enjoy!
Makes 36 cookies.
Paksiw na bangus
(milkfish simmered with vinegar)
SUBMITTED BY MICAH JOY REBOLLEDO (SHE/HER)
INGREDIENTS
Milkfish cleaned and sliced crosswise
Ginger crushed
Garlic crushed
White vinegar
Water
Onion sliced
Chinese eggplant
Chopped okra
Long green pepper
1 tsp. whole peppercorn
Salt to taste
Background
DISH: THE PHILIPPINES
“Paksiw” can prolong the life of a dish. I can’t find any history or where it originated, but I believe it is one of the dishes that helped our ancestors store foods for a longer period of time.
Growing up we barely had enough food for our family of seven (five siblings), so whenever we had a dish like this on the table, it was like a celebration for the whole family. I’m sharing this recipe to honour my mother. She was not always a good cook but almost all of my favourite dishes were first cooked by her. She always cooked this recipe for us whenever we could afford it.
Instructions
Arrange ginger, garlic, okra, onion, long green pepper, peppercorn, and eggplant in a pot. Top with bangus (milkfish) slices.
Pour in water and vinegar. Apply heat and let boil. Cover and continue to cook on low to medium heat for 15 minutes. Add salt to taste.
Transfer to a serving plate. Serve.
Potato paratha
SUBMITTED BY AMARJEET SIDHU
SURREY LOCAL
INGREDIENTS
Potatoes
Wheat flour
Salt Oil
Water
Ground red chili
Green chilis
Ginger
Green methi
Cumin
Background
DISH: INDIAN
I am a housekeeper at Surrey Memorial Hospital. My hobbies are shopping and cooking. I am sharing this recipe because it’s an Indian dish that I invite everyone to try. This is very delicious dish. Indian people eat it any time. I make potato paratha every Sunday. My kids like it.
Instructions
Making the dough
Add 2 cups whole wheat flour, 1/4 teaspoon salt, 1 Tbsp. oil and half cup water to a mixing bowl. Knead until soft. Cover and set aside for 30 minutes.
Making the potatoe paste
First boil the potatoes until tender. Once soft, mash the potatoes. Then add the spices – ginger, red and green chilies, and salt, cumin and methi. We put everything according to taste and mix spices well in potato. We will make a paste.
Roll into 8 balls.
Making the roti
Put flour on the rolling area. Dip a dough ball into flour and flatten it into eight 4 inch round discs.
Place a potato ball into the center and bring the sides up. Join the edges to make sure no filling is visible. Press down into a ball.
Gently flatten with your fingers and roll out gently with a rolling pin.
Fry for 2 minutes on medium flame and you will see bubbles, flip to the other side.
Zesty baked eggs
SUBMITTED BY SHERRY MELVILLE (SHE/HER)
CAMPBELL RIVER LOCAL
INGREDIENTS
1/3 cup (90 ml) mayonnaise
½ tsp. (3 ml) salt
¼ tsp. (2 ml) pepper
½ tsp. (3 ml) paprika
1 tsp. (5 ml) Worcestershire sauce
¾ cup (175 ml) Milk
1 cup (250 ml) grated sharp cheddar cheese
6 eggs
Background
DISH: WESTERN CANADA
I have worked for HEU for 36 years. I’ve worn many hats and have been in several different positions and departments, including being part of the HEU’s Provincial Executive in the past.
This recipe is a comfort weekend breakfast that we have enjoyed in our family for more than three generations!
Instructions
Preheat oven to 350°F. Grease 6 individual or 3 larger oven safe ramekins, set aside. Combine mayonnaise and seasonings in a saucepan and heat, gradually adding milk, stir until smooth. Blend in cheese. Cook until cheese melts and remove from heat.
Place 2 Tbsp. (more if using larger ramekin) of sauce in each baking dish. Break 1–2 eggs into each dish and top with remaining sauce. Bake until done – 15–20 minutes for soft egg, 25 minutes if hard yolk is desired.
Enjoy as is or with toast.
Lunch
Ash reshteh
SUBMITTED BY RAMIN FAGHIHI (HE/HIM)
VANCOUVER HOSPITAL LOCAL
INGREDIENTS
½ cup chickpeas (soaked overnight)
½ cup red kidney beans (soaked overnight)
½ cup lentils
1 bunch parsley (chopped)
1 bunch cilantro (chopped)
1 bunch chives or green onions (chopped)
1 bunch spinach (chopped)
200 g Ash Reshteh noodles (or substitute with linguine or eggless fettuccine)
1 large onion, thinly sliced
4–5 garlic cloves, minced
2–3 Tbsp. dried mint
1 tsp. turmeric
6–8 cups vegetable stock or water
1 cup kashk (fermented whey) or Greek yogurt (thinned with water) Vegan option: Use cashew cream (blend soaked cashews with water and lemon juice) or unsweetened soy/ coconut yogurt.
Fried onions (optional)
Fried mint (optional)
Background
DISH: IRANIAN
I come from a multi-ethnic background. This dish reminds me of my family back home and is very soothing. It is a vegetarian (can be vegan) dish that is especially good in the winter or on rainy days. This dish is typically served on Nowruz (Persian New Year), religious mourning ceremonies, or when moving into a new home.
Instructions
Drain chickpeas and kidney beans. Cook them separately in boiling water until tender (about 1–1.5 hours). Set aside.
Simmer lentils in a pot of water until tender, about 20–30 minutes. Drain and set aside.
Heat oil in a large pot. Sauté sliced onions until golden and caramelized. Add garlic and turmeric. Cook for 1–2 minutes.
Add the chopped parsley, cilantro, chives, and spinach to the pot. Sauté briefly until fragrant, about 5 minutes.
Add the cooked legumes, vegetable stock, and a pinch of salt. Bring to a boil, then reduce heat and simmer for 30 minutes to allow the flavours to meld.
Break the noodles into smaller pieces if needed. Add them to the soup and cook until tender, about 8–10 minutes.
Add mint and adjust seasoning.
Stir in dried mint and adjust salt and pepper to taste. Serve: Ladle the soup into bowls. Top with a swirl of kashk or yogurt (use vegan topping if preferred), fried onions, and fried mint.
Dal – curry
SUBMITTED BY LYN MCINTYRE
INGREDIENTS
½ cup orange dal (lentil)
½ cup yellow dal (lentil)
5 cups water
½ and ¼ tsp. turmeric powder
¼ cup oil
1 tsp. cumin seeds
1 onion (finely chopped)
3 garlic cloves (finely chopped)
2 tomatoes (finely chopped)
¼ tsp. chilli powder
¼ tsp. garam masala
Background
DISH: INDIAN
I grew up in a very poor family that often could not afford to eat meat. In those days we ate Dal Curry, which is high in protein and fibre, and can be prepared in several ways.
That was a dish on the table served with rice and potatoes as a side dish. It’s a very healthy, tasty vegetarian dish, full of protein and very affordable. It goes a long way when eaten with rice or naan (bread). Thicken it simply by reducing it or enjoy it as a soup. Add potatoes and carrots for extra flavour (not required).
Instructions
Boil the orange and yellow dal with 5 cups water and 1/2 tsp. turmeric powder until tender. Set aside in a separate pan.
Heat ¼ cup oil. Add 1 tsp. cumin seeds and fry with chopped onions and garlic, until onions are caramelized. Add the tomatoes along with chilli powder, turmeric and garam masala.
When the tomatoes have dissolved, add cooked dal. Cook until all of this has come together. Add salt and a bit of butter if desired. Garnish with garam masala if desired.
Dumplings
SUBMITTED BY RHONDA SMITH (SHE/HER) PENTICTON LOCAL
INGREDIENTS
1 egg
6 Tbsp. cold water
1 Tbsp. vegetable oil
½ tsp. salt
3 tsp. baking powder
1 cup flour
Background
DISH: SCOTLAND
My great-grandparents brought the recipe with them from Scotland. This recipe is great for topping stew, soups and hamburger goulash. It can also be baked in oven.
Instructions
Beat egg slightly, add water, oil and salt.
Add baking powder to the flour and add all at once. Stir until smooth, and then drop by spoonfuls on soup or stews.
Cook 10 to 15 minutes covered.
Hungarian goulash
SUBMITTED BY DIANA HLIVA (SHE/HER) PHSA (AMALGAMATED) LOCAL
INGREDIENTS
1/3 cup olive oil or vegetable oil
2–3 onions chopped
1½ cups water
3 lb. beef stew meat (cubed into bite size pieces) or 1 pack of ground hamburger meat
½ tsp. pepper
2 tsp. salt (or to taste)
2–3 cloves of garlic (minced or chopped) add more or less to preference
2–3 Tbsp. sweet Hungarian Paprika
1 can (6 oz) tomato paste
1 (optional) large red pepper (chopped, without seeds) or
2 Hungarian wax peppers (chopped).
Background
DISH: HUNGARIAN
I am submitting this recipe in loving tribute of my hardworking father who came to Canada from Hungary. He inspired me to always be compassionate towards others, face life’s challenges with laughter and kindness and give what I can to help those in need.
My father and his best friend used to make this recipe over a dug-out fire pit in a large black cast iron pot when we went camping during my childhood. We grew up loving the warm and spicy smells of goulash cooking over the smoky campfire on a summer evening.
As a child I remember my dad coaxing me over to the fire pit to taste the goulash to make sure it was spicy enough and he would chuckle as I prickled my nose at the heat yet I smiled widely back at him to only nod yes, as I couldn’t say a word as the goulash burned my tongue.
I will always cherish the memory of our much-loved family camping trips and the cozy and warm spicy taste of their delicious goulash that two best friends made with love and much laughter over a campfire for their family and friends.
Instructions
Cook the chopped onions, pepper and minced garlic till golden brown with a bit of olive oil in a Dutch oven or non-stick pot. Add the meat and sweet Hungarian paprika, salt and pepper. Brown the meat, then add the tomato paste and mix together till the meat is coated with this spice and tomato mixture.
Add the water, reduce the heat to medium, and cook for 1.5–2 hours if using stewing beef (less time if using ground meat). You may add less or more water depending on thickness of sauce. You may even add beef stock, instead of water. Goulash tastes even better the next day. Once cooked, it’s delicious over cooked macaroni noodles or rice and you can add divine sour cream if you like.
Israeli shakshuka
SUBMITTED BY ALESSANDRA JUDKOWICZ (SHE/HER)
VANCOUVER HOSPITAL LOCAL
INGREDIENTS
¾ to 1 cup water or milk
2 tsp. olive oil
4 extra large ripe tomatoes, chopped
2 red bell peppers, diced
1 large onion, diced
1 green jalapeno pepper, finely diced
26 ounces pomi brand chopped tomatoes
Kosher salt, to taste
Black pepper, to taste
6 large eggs
Background
DISH: JEWISH/MIDDLE EASTERN
This recipe is very easy to make and very nutritious. It is special because when you come home and it is cold, and you feel like having something warm and comforting, this is it.
Instructions
You need a large nonstick deep sauté pan that has a cover. Sauté onions in olive oil until opaque and tender.
Add red bell pepper and continue sautéing until it softens up.
Reduce heat to low. Add the fresh chopped tomatoes, cook until they are breaking apart. With a slotted spoon, add the chunkiest parts of the contents of the “Pomi” –the majority of the sauce should remain in the carton. Add the jalapeno now also.
Cook for 30–40 minutes, partially cover, and stir every once in a while. If it starts to look dry, add some of the sauce from the carton, slowly, as you need it. Add the salt and pepper – I like a lot because I love salt on tomatoes.
The final product should be a thick sauce that just looks like a whole lot of tomatoes stuck together – with very little to no juice, that is about 1–11/2 inches high.
Crack open the eggs on top of the shakshuka, one by one, giving each their own space. The whites should overlap, but the yolk should be spaced about 4 finger widths from each other. My pan can fit 6–8 eggs very comfortably.
Cover tightly with a lid and simmer for 20 minutes.
Nat’s turkey soup
SUBMITTED BY NATALIE LIVERMORE
WHISTLER-PEMBERTON LOCAL
INGREDIENTS
1 turkey carcass
1 small onion (diced)
4–6 celery stalks (diced)
4 carrots (diced)
4–6 cloves of garlic
2 Tbsp. chicken stock
1 cup pearl barley
2 bay leaves
3 shakes of salt and pepper
Garlic powder
Pinch of thyme
Save the end cuttings and peels for your broth, put the rest aside in a bowl in the fridge for later use.
Background
DISH: WELSH
My grandmother was Welsh/Canadian, and she taught me to waste nothing. She was raised to make the most use out of every ingredient from the end cuttings to the bones and passed that knowledge to me. I now make bone broth soups for my family, using every part of the animal, vegetable and herb, honouring the ingredients and my grandmother. We would have turkey soup after every holiday meal.
Instructions
Broth
Put turkey carcass in large pot then fill up to ¾ with water. Add half a lemon, end cuttings of onion, celery, garlic, and carrots, and 3 shakes of salt. Bring the pot to a rolling boil. Once boiling, reduce heat to medium-high and leave combined ingredients to boil for 1–1.5 hours.
Soup
Once carcass has been boiling for an 1–1.5 hour turn burner to medium heat, remove carcass from broth and put into large bowl off to the side to de-meat. Toss out veggie end cuttings.
Put all of your prepared ingredients to bone broth. Add chicken stock concentrate (optional). Add 3 shakes each of pepper, garlic powder, salt and a pinch of thyme.
Add shredded meat removed from carcass (add some from what was leftover if needed) and simmer on medium to low-medium for 1 more hour.
Season and serve.
Pacific Rim chicken noodle
SUBMITTED BY MARISA OAKES (SHE/HER)
ALERT BAY LOCAL
INGREDIENTS
Soup base
8 cups bone broth
2 tsp. fish sauce
4 cloves garlic
2 tsp. fresh ginger root
½ tsp. white pepper or red chili flakes
2 tsp. sesame oil
Soup ingredients
Cooked noodles
Cilantro
Spring onion
Sesame seeds
Your choice meat, vegetables, seafood
Eggs boiled or raw
Background
DISH: ASIAN STYLE
Soup has always been a source of comfort, nourishment and healing. This recipe was the base for all my soups/ meals when I was a student in Yantai.
Instructions
Prepare bone broth according to your favourite family recipe. (YouTube is a good teacher.) Sautee garlic, ginger, sesame oil and spices in soup pot and add broth. Cool sufficiently and store in fridge in a container with lid. Use as a base for soup or “Lunch /Dinner “ bowls.
Prepare meat and vegetables in a wok or pan and add I cup of broth. Poach eggs on top, add fresh herbs at the end. Peanuts or seeds also make a nice topper. Cooked noodles make it a hearty meal or snack.
Peanut butter soup
SUBMITTED BY CRYSTAL YAMAK (SHE/HER) KAMLOOPS SENIORS VILLAGE LOCAL
INGREDIENTS
6 L water
2 medium onions (diced), or 1 large onion (diced)
1 Tbsp. black pepper (or to taste)
1 Tbsp. salt
1 Tbsp. seasoning salt (or to taste)
2 Tbsp. garlic powder
2 Maggi cubes (either chicken/shrimp)
12 chicken drumsticks
3 Tbsp. peanut butter (add more if you want the soup to be thicker).
Background
DISH: WEST AFRICA
I’m 19 years old and I am from Monrovia, Liberia. I love cooking and reading. I work as a cook at Kamloops Seniors Village.
This recipe is from one of the counties in my home country. I believe that the residents of my village will love it. It is normally very spicy but can be modified based on who’s preparing it.
This recipe is special to me because it was one of the first things I learned how to cook on my own and it’s my favorite soup.
Instructions
First, boil the chicken and veggies (onions, celery) together for 30 minutes. Then season the soup with pepper, salt, Maggi cubes, seasoning salt and garlic powder. Let it boil for an hour.
Finally, scoop out some soup and add the right amount of peanut butter, stir. Then add the creamy dissolved peanut butter mixture back to the soup. Let it boil for about 10 minutes and the soup is ready. It can be served with rice, mashed potatoes or on its own.
Serves 4–6
Pork adobo
SUBMITTED BY EVANGELINE MARTINEZ
VANCOUVER HOSPITAL LOCAL
INGREDIENTS
2½ pounds pork shoulder (large cubes) or pork belly
½ cup soy sauce
½ cup + 2 Tbsp. apple cider vinegar
10 peppercorns
5 cloves garlic crushed
2 bay leaves
Rice to serve
Oil for browning the pork
Background
DISH: THE PHILIPPINES
I am Filipino and I want to share one of our most favourite recipes, that we are proud of. This recipe is simple and easy to make, and most Filipinos know how to cook this.
Instructions
In a large oiled and heated saucepan, fry cubed pork in batches to make sure the pork is evenly cooked. Remove fully cooked pork. Do not clean your saucepan to keep all the flavourful goodness.
Add the crushed garlic, peppercorns, bay leaves, apple cider vinegar and soy sauce to the saucepan. Simmer over low heat for at least 1 hour stirring occasionally, but not too often!
It is advisable to let the adobo sit overnight to allow the meat to tenderize and fully soak up all the flavour. If you absolutely can’t wait overnight, you can serve it now.
If you’ve left it overnight, separate the meat from the gelatinous sauce and fry the meat over medium heat until the meat develops a nicely fried crust
Cook down the adobo sauce so it thickens slightly. Pour this sauce over the fried pork and serve with rice.
Enjoy!
Soothing soup
SUBMITTED BY PALRAJ KELAY (SHE/HER)
ABBOTSFORD LOCAL
INGREDIENTS
2 garlic cloves (minced)
1 half-inch ginger (minced)
1 Indian carrot (chopped)
1 zucchini (chopped)
1 celery stick (chopped)
1 potato (peeled and chopped)
1 three-inch block of firm tofu
Soup base
1 cup water
1½ cup vegetable stock
1 Tbsp. soy sauce
¼ tsp. rice vinegar
1 Tbsp. gochujang
1 tsp. chili oil or crisp
½ tsp. miso
½ tsp. dried oregano
2 Tbsp. olive oil
Background
DISH: INDO-CHINESE, KOREAN
When sick this is a great soup to sip on to feel better. This is a really easy recipe.
Instructions
Put tofu and veggies to a pot with olive oil and turn the heat up for 6 minutes on high. Add the gochujang and stir it around.
Add the water and vegetable soup stock. Add soy sauce, rice vinegar, chili oil, and miso. Once it starts boiling add the dried oregano. Let it boil until the celery and potato soften. Take off heat and serve.
You can add salt and pepper when serving.
Turkish lahmacun
(crispy flatbread with meat)
SUBMITTED BY AYSE DALLAIRE
KAMLOOPS/THOMPSON LOCAL
INGREDIENTS
Dough
250 g strong white bread flour, plus extra to bake
½ tsp. sugar
3 g instant (fast action) dried yeast, or 12 g fresh yeast
160 ml water, room temperature or colder
5 g salt
½ Tbsp. olive oil
Topping
250 g tomato, halved 75 g onion
2 garlic cloves, peeled
30 g flat-leaf parsley (optional)
200 g minced lamb or beef, or both. (can be omitted for vegan option)
Background
DISH: TURKISH
This classic Turkish “pizza” is easy to make at home. In Turkey, bakeries on almost every corner serve it. I was born there, adopted at two months, and raised in Canada by a Turkish mother and German father. Our home was filled with traditional foods from both cultures, and this is one of my favorites. It can also be made without meat.
Instructions
Mix 160 g flour, sugar, yeast, and water into a wet dough. Cover and let double in size, about one to two hours.
Add remaining flour, salt, and olive oil. Knead with a mixer on medium-high speed until smooth and elastic, about five to ten minutes. If the dough gets too warm, chill for ten to fifteen minutes. When it stretches thin without breaking, cover and let double in size again, about an hour.
Place a pizza stone high in the oven and heat to maximum temperature, about 300 °C. Allow ten to forty-five minutes for the stone to heat. If using a baking sheet, preheat the oven instead.
Turn the dough onto a floured surface, divide into six to eight equal pieces, and shape into balls. Let rest, covered and seam-side down, about fifteen to twenty minutes.
Finely chop tomatoes, removing the wet core. Chop onion, garlic, and parsley. Drain excess liquid if needed. Mix with minced meat, red pepper paste, tomato paste, salt, and pepper.
Roll each dough ball into a thin disc. Place on a floured peel or parchment. Spread a thin layer of topping evenly. Bake three to eight minutes on a pizza stone. If using a baking sheet, bake two to four minutes, then another two to four minutes at the top.
Serve immediately with lemon wedges, parsley, salted tomato slices, Aleppo pepper, pickled chilies, pickles, or iceberg lettuce.
Ukrainian garlic pampushky
SUBMITTED BY NATALIA OTRYSHCHENKO (SHE/HER)
UBC LOCAL
INGREDIENTS
Dough
250 ml warm milk
20 g fresh yeast or 7 g dry yeast
1 Tbsp. sugar
1 tsp. salt
Approximately 500 g all-purpose flour
1 egg
3 Tbsp. vegetable oil
Garlic dressing
4–5 garlic cloves, minced
2–3 Tbsp. vegetable oil
Salt to taste
Fresh herbs (dill or parsley), finely chopped (optional)
Background
DISH: UKRAINIAN
Garlic pampushki are the soul of Ukrainian cuisine, connected with hospitality and generosity. They are served with traditional Ukrainian borscht.
I came to Canada when the war started in my country. I was amazed by the kindness of Canadians. Every day, I meet many kind people. As a thank you, I bake bread and sometimes treat people. I share with them a part of the Ukrainian tradition, something that is sacred for our culture.
For me, this dish is unique because this recipe came to me from my ancestors. My great-grandmothers, grandmothers and mother passed on this recipe. I really appreciate it because when I bake this bread, all the love, all the soul of my generations is put into this recipe.
Instructions
Activate the yeast: In a bowl, combine warm milk (ensure it’s not too hot), sugar, and yeast. Stir well and let it sit for about 10 minutes until a frothy layer forms on top.
Prepare the dough: In a large mixing bowl, sift the flour and add salt. Pour in the yeast mixture, add the egg, and vegetable oil. Mix until a soft, elastic dough forms that doesn’t stick to your hands. Adjust with a little more flour if necessary. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1–1.5 hours, or until it doubles in size.
Shape the pampushky: Punch down the risen dough and divide it into small balls, each about the size of a walnut. Place them on a greased baking sheet, leaving some space between each ball. Cover with a towel and let them rest for another 20–30 minutes to rise slightly.
Bake: Preheat the oven to 180°C (350°F). Bake for 20–25 minutes, or until they turn golden brown.
Garlic dressing: While the pampushky bake, mix minced garlic, vegetable oil, and salt. Add herbs if desired.
Finish: Brush the hot pampushky with garlic dressing immediately for maximum flavor infusion.
Dinner
Baked salmon filet with jalapeno mango salsa
SUBMITTED BY TERESA ROE (SHE/HER)
LANGLEY LOCAL
INGREDIENTS
Salmon
2 lb. salmon filet
½ tsp. apple cider vinegar
2 tsp. salt
2 Tbsp. smoked paprika
1 tsp. black pepper
¼ cup honey
½ tsp. garlic powder
Jalapeno Mango Salsa
½ bell pepper (chopped)
½ red onion (diced)
1 jalapeno (diced)
Squeeze of lime
2 large ripe mangos, chopped (2½ cups frozen mango)
Background
DISH: COAST SALISH
Teresa Roe, co-chair of the HEU Indigenous Peoples Standing Committee, is a proud Musqueam woman living and working on the unceded territories of the Stó:lō, Tsawwassen, Kwantlen, and Katzie Nations. She is passionate about celebrating Indigenous culture and traditions, including through food, such as this salmon recipe – a tribute to her heritage.
Salmon holds profound cultural, spiritual, and economic importance to Coast Salish Peoples. It is considered a sacred gift from nature, symbolizing life, sustenance, and interconnectedness with the land and water.
Salmon has been a primary food source for Coast Salish communities for thousands of years, providing essential nutrients. It is preserved through traditional methods like smoking and drying to ensure a year-round food supply.
Instructions
Salmon
Mix spices together and rub on both sides of the salmon.
Whisk together honey and apple cider vinegar, and brush on both sides of the salmon.
Place on foil lined pan and cover with foil.
Bake at 350°F for approximately 30 minutes.
Plate and serve salmon topped with jalapeno mango salsa.
Salsa
Mix all ingredients together and serve on top of cooked salmon fillets.
The grateful gobbler
SUBMITTED BY SUE POLACHUK (SHE/HER)
MALASPINA MID ISLAND LOCAL
INGREDIENTS
1 block extra firm tofu
Marinade
3 Tbsp. soy sauce
3 Tbsp. water
1½ Tbsp. sesame oil
1½ Tbsp. white sugar
Your favourite stuffing recipe
Gravy
Marinade from above
2–3 Tbsp. flour
1 cup water
Background
DISH: CHINESE-CANADIAN
This recipe started as a recipe for a Chinese marinade. It has been on my holiday menu for 34 years and has become a family tradition. I became a vegetarian 34 years ago, before it was popular and meat analogs were available. To this day, this is my holiday favourite.
Instructions
Cut the block of tofu in half, length-wise. Cut each half in to 4 equal slices. Press tofu in between dish cloths. Set aside.
Heat a frying pan to medium and add soy sauce, water, sesame oil and white sugar. Stir until sugar is fully dissolved. Add tofu slices and let them absorb the marinade. Flip over and cook a bit longer.
Place half the tofu on a baking dish. Cover with stuffing and rest of tofu. Cover dish with foil. Bake at 350°F for 40 minutes.
Gravy: Heat marinade in frying pan at medium high. In a jar add flour and water. Shake well. Pour flour slurry into frying pan, stirring constantly until thickened.
Hutspot
SUBMITTED BY JOHN LIGTENBERG
RICHMOND LOCAL
INGREDIENTS
1.5 kg potatoes (peeled)
100g Boursin (or go ahead, use the whole thing)
1 Tbsp. mustard grains
½ Tbsp. nutmeg
2 large (or 3 medium) carrots
3 medium red onions
1 Tbsp. butter
1 Tbsp. sugar
2 Tbsp. balsamic vinegar
Background
DISH: DUTCH
Many northern and Eastern European countries would have similar dishes. Hutspot is the Dutch version. It is a basic, hearty fall/winter meal. This recipe is a bit of an elevated version. The most basic Hutspot (like Oma used to make) is simply carrots, potatoes and onions all boiled and mashed together in one pot and that’s it. Usually served with bacon or sausage often with the rendered fat added to the mix.
Instructions
Sautée rough chopped carrots and onions until onions are soft and carrots softening. Add butter, sugar and vinegar. Toss to incorporate.
At same time boil potatoes until they’re soft. Mash potatoes, and then add Boursin, mustard and nutmeg.
Combine potato mixture with carrot and onion mixture in a baking dish. Bake at 350°F for at least 30 minutes or until top begins to brown.
Optional: add sausage (Dutch rookworst is traditional but any non-spicy sausage would work) and Gruyère or Emmental cheese to top before baking.
Italian rigatoni
SUBMITTED BY MARK HAGGARTY
KELOWNA LOCAL
INGREDIENTS
2–3 jars of spaghetti sauce (depending on the amount of sauce you want)
1 large bag of rigatoni noodles
1 bag of grated cheese
1 green pepper (chopped)
1 red pepper (chopped)
1 package mushrooms (chopped)
2 celery stalks (chopped)
2 garlic cloves (minced)
1 large can of Italian stewed tomatoes
1 bottle of parmesan cheese
1 lb. of ground beef
1 large onion
Background
DISH: ITALIAN
I love to cook and feed my family. They are always wanting me to make them my rigatoni. This is my favorite recipe, among the many family recipes that I have. This is also one of my late mother’s favourite recipes. I like to make it any time of the year.
Instructions
Brown your ground beef in a large pot. Put all vegetables in the pot with the cooked beef and cook until vegetables are soft.
Add the can of Italian stewed tomatoes and make sure you keep stirring. Bring to a simmer. Add the 2–3 cans of tomato sauce (depending on the amount of sauce you want to make).
Fill another large pot with water and bring to a boil. Add the noodles cook until soft. Drain the noodles.
In a large roaster pot, add the cooked noodles and sprinkle with Parmesan cheese. Add ½ of a bag of your choice of cheese in with the noodles, and then pour the sauce in the roaster. Mix all the ingredients together until they are thoroughly mixed. Sprinkle the remaining cheese on top of the rigatoni. Cover with lid and place in the oven.
Bake at 375°F for 40 minutes. Remove from oven let sit for 5 minutes, serve and enjoy.
Klubb
SUBMITTED BY LORETTA BOHNEN LEE (SHE/HER)
VERNON LOCAL
INGREDIENTS
4 large Russet potatoes peeled and grated
3 cups flour (a little more as needed)
1 egg beaten
1 tsp. salt
4 ounces of your choice chopped ham, salt pork and bacon
Background
DISH: NORWEGIAN
It goes by many names: Kumle, Raspeboller, Boller, Klumpe. Each Norwegian community had their own tradition of the recipe. In Canada now it is usually served and enjoyed with friends and family at Christmas.
After the introduction of potatoes into the Scandinavian countries, they provided a source of food and nourishment in tough times. In the center of each Klubb there is usually a piece of smoked meat. On the second day they can enjoyed again fried.
The eating and making of Klubb comes from my husband’s family, originally from Norway.
It was enjoyed here as a staple and now we enjoy at Christmas time. Sometimes these lovely potato balls are made the size of tennis balls. It was a long wait until these were cooked and ready to be savoured.
Instructions
Bring a large pot of salted water to a boil.
Mix ingredients together with hands until pizza dough consistency.
Shape into golf ball size with a bit of meat in center of each. Drop by spoon into simmering water. Cook at simmer for approximately 45 minutes, until the balls are floating on top. May need stirring now and then, so that they do not stick together.
Serve with butter or sour cream, and your choice of side dishes.
This dish is yummy the next day, cut up and fried for a breakfast with maple syrup or butter.
Mà pô tofu
SUBMITTED BY MY HA (AMANDA) TRUONG
UBC LOCAL
INGREDIENTS
500 g tofu or ground beef
1 big bowl peas, carrots and other veggies (frozen or fresh)
A little chopped green onion
For the sauce
1 tsp. soy sauce
2 Tbsp. hoisin sauce
1 tsp. oyster sauce
1 Tbsp. spicy Satay sauce
Pinch salt
Pinch brown sugar
Black pepper
1 Tbsp. cooking wine
1 tsp. garlic
Background
DISH: CHINESE
This recipe reminds me of my grandma who cooked it for me when I was small child. My grandparents came from China.
I am not a cook in UBC Hospital but I’ve worked in SFU residence as a prep cook. I love to cook and want to become sous-chef, but I couldn’t afford to study for this. That’s why I like to show my skills and share my food creations whenever I can. I submitted this recipe to share my love of food and bring good tastes to people.
Instructions
Rinse tofu with cold water and then cut it into tiny cubes. Put it in a colander and set aside.
Heat oil in a wok or frying pan. Fry garlic and cook ground beef until the meat is well done. Add mixed veggies into frying pan and fry for three minutes. Then add tofu cubes into the pan and stir fry it for five minutes.
Mix the hoisin sauce, oyster sauce, soy sauce, spicy satay sauce, brown sugar, salt and black pepper in a bowl. Pour the sauce mixture into the tofu and add one Tbsp. of cooking wine into it. Cook it for about five or eight minutes.
Serve it in a dish. Have a great meal.
Microwave salmon
SUBMITTED BY EMELYN ABESTASO
HARO PARK LOCAL
INGREDIENTS
500 g Canadian Atlantic Salmon fillet
1 clove garlic (finely chopped)
Mrs. Dash (your preferred amount)
4 Tbsp. soy sauce
¼ cup butter (melted, to taste)
1 cup cherry tomatoes (halved) or your preferred tomatoes
Background
DISH: NORTH AMERICAN
I’m a working mother and my philosophy is not to spend so much time in my kitchen. So I always think of the easiest, healthy meals to prepare for my family. This recipe is an easy and simple way to make a salmon dish. Serve with rice. In other words, it’s an effortlessly delicious meal.
Instructions
Place the Atlantic Salmon fillet in a microwaveable dish. Add chopped garlic, Mrs. Dash, soy sauce, melted butter and the cherry tomatoes on the sides and top. Then cover. Set the time for 10 minutes. Do not overcook.
Ready to serve with any kind of salad or rice.
Enjoy!
Moose stew
SUBMITTED BY LYNN SERHAN (SHE/HER)
ARMSTRONG LOCAL
INGREDIENTS
2½ lb. pork shoulder (large cubes) or pork
belly
3 lb. moose stew meat
12 carrots
1 small cabbage, diced
1 bay leaf
¼ cup flour
1 large onion
1 medium turnip, diced
8 medium potatoes, cubed Salt Pepper
Background
DISH: INDIGENOUS
This recipe comes from the original cookbook, First Nations Standing Committee book of traditional recipes. The committee made this book of recipes in the Summer/Fall 2008.
Instructions
Combine dry ingredients in paper or plastic bag, shaking the stew pieces in the flour mixture.
Brown the meat in hot fat in a heavy skillet.
Remove meat to a roaster, add vegetables, and enough water to cover. Cover and stew on low heat for 8 hours.
Five minutes before serving, stir in a small amount of flour to thicken.
Serves 8.
Parmesan crusted chicken
SUBMITTED BY CONNIE AUDET
KAMLOOPS/THOMPSON LOCAL
INGREDIENTS
½ cup Hellmann’s Real Mayonnaise
¼ cup grated Parmesan cheese
4 boneless, skinless chicken breast halves
4 tsp. dry breadcrumbs
Background
DISH: NORTH AMERICAN
This is a recipe that I make for my kids and also one that I make when I don’t have a lot of time for prep work.
Instructions
Preheat oven to 425°F.
Combine mayonnaise with cheese in medium bowl.
Arrange chicken on baking sheet.
Spread mayo mixture on top of the chicken.
Sprinkle breadcrumbs over top of the chicken bake.
Bake for 20 minutes or until cooked through.
Note: Use only Hellmann’s Real Mayonnaise.
Reveillon tourtière
SUBMITTED BY LORETTA BOHNEN-LEE (SHE/HER)
VERNON LOCAL
INGREDIENTS
1 lb. ground beef
1 lb. ground pork
1½ cups water or beef broth
11/3 cups chopped onions
1 tsp. ground allspice
2 tsp. salt
½ tsp. pepper and garlic powder
1/8 ground cloves
2 tsp. savory
½ tsp. nutmeg
¾ cup fine breadcrumbs
2 9-inch pie crusts
Background
DISH: FRENCH-CANADIAN
Tourtière has been made in Canada since the 1600s with the settling of French Canadians in what is now Quebec. That is when my ancestors came from France. There are many variations of this dish, depending on what kind of food is available. It can be made with venison, a little vegetable like potatoes, mushrooms and celery.
In modern times we enjoy these spicy pies on Christmas Eve, surrounded by family and friends, and laughter.
Instructions
Combine all ingredients except breadcrumbs and pie shells in a large pot. Bring to a boil.
Reduce heat to low simmer. Cook uncovered for approximately 20 minutes, until most of liquid absorbed.
Remove from heat and add breadcrumbs. Mixture should be moist and thick.
Line a pie plate. Spoon mixture in shells. Dampen edges of pie crusts with water. Add top pie crusts. Crimp and seal edges. Cool in fridge (so pie crust doesn’t get soggy).
Cut several vents in top crust to allow steam out. Brush top of pie with beaten egg yolk.
Bake on bottom rack of oven at 375°F (190°C) for about 1 hour until crust is golden.
Three sisters stew
SUBMITTED BY ANONYMOUS COAST/VRC LOCAL
INGREDIENTS
2 cups hominy or mixed beans
2 cups butternut squash/pumpkin
5 cups warm water
1½ Tbsp. vegetable soup stock
2 Tbsp. corn flour
2 Tbsp. butter melted
2 cups corn
¼ tsp. pepper
¼ tsp. salt
Background
DISH: ANISHINAABE/OJIBWE
The Three Sisters used in this stew, corn beans and squash were/are traditionally planted together as they each grow better together than they do apart. The tall corn gives the beans a stalk to grow up, the beans replace nitrogen to the soil that the corn would strip away if planted on its own and the squash provides shade to the roots of both plants to prevent them from being sunburnt. It teaches us that nature works best in harmony.
This dish is often eaten during autumn harvest festivals.
Instructions
Place hominy/beans, squash/pumpkin, and corn into large soup pot.
Add water and soup stock and bring to a boil.
Reduce heat to low, simmer until vegetables are soft –approximately 10 minutes.
In a separate bowl, blend corn flour and butter then add to stew.
Increase heat to medium and cook until soup is thick, stirring occasionally.
Season to taste and serve.
Warm salsa topped cod
SUBMITTED BY SARA MALLIA (SHE/HER)
CHETWYND LOCAL
INGREDIENTS
10 cod fillets
250 g red onion (finely chopped)
Zest of 1 lemon
125 g red pepper (finely chopped)
125 g green pepper (finely chopped)
250 g celery (finely chopped)
250 g carrots (thinly sliced)
250 ml Italian dressing
15 g Parsley (finely chopped)
Background
DISH: NORTH AMERICAN
I’ve only been in the union for five years and I’m enjoying how much education I can get with the union. I am our local secretary-treasurer and shop steward. I’m submitting this recipe because it’s one of my favorites and I love to swap recipes with my friends and family.
Instructions
Preheat oven to 375°F.
Sautee carrots, onions, peppers and celery. Place in a bowl, add lemon zest and Italian dressing.
Set aside for 30 minutes. Place cod on cookie sheets. Cook for 5 minutes.
Take cod out of the oven and top with salsa, then finish cooking for 5 to 10 more minutes.
Serve with lemon wedges and parsley.
Dessert
Candy’s cream puffs
SUBMITTED BY CANDACE MARSHALL (SHE/HER)
LANGLEY LOCAL
INGREDIENTS
2 (3.5) packages
vanilla instant pudding mix (or any flavour pudding you like)
2 cups heavy cream
1 cup milk
½ cup butter
1 cup water
¼ tsp. salt
1 cup all-purpose flour
4 eggs
Background
DISH: ITALY/FRANCE
I’m Candace and I have a love for baking and cooking on my days off! I’ve worked for 30 years as a care aide. I now enjoy working in a surgical unit and in CCU.
These cream puffs are great for any occasion, they go a long way… good for a big crowd. My grandmother made these growing up. She always brought her cream puffs to every dinner party and holiday. This recipe has been in my family for many years.
Instructions
Mix together vanilla instant pudding, cream and milk. Cover and refrigerate to set.
Preheat oven to 425°F.
In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until mixture becomes a ball.
Transfer the mixture to a large mixing bowl and using a wooden spoon or a stand mixer. Beat in one egg at a time, mixing well after each egg.
Using 2 spoons drop a spoonful of batter onto a parchment lined cookie sheet spacing them 1 inch apart.
Bake for 20–25 mins in a preheated oven until golden brown.
When the shells are cool either split or pipe the pudding mixture into the centre. Sprinkle with a bit of icing sugar and enjoy.
You can make these as big as you want or as small as you want… I make mine about 2 inches.
Boeterkoek (Dutch Butter Cake)
SUBMITTED BY CAROLINE LANGBROEK (SHE/HER)
INGREDIENTS
2 eggs
21/2 cups flour
2 tsp. baking powder
1 cup butter, soft
11/2 cups white sugar
1 Tbsp. almond extract
2 Tbsp. thinly sliced almonds
Background
DISH: DUTCH
My Oma (grandmother) made this for sharing on Sunday afternoons when the family got together for coffee. My mom has carried on this tradition but makes it for special occasions.
Instructions
Preheat oven to 350°F. Grease two 8-inch round cake pans.
Whisk eggs in a bowl. Reserve about 1 tablespoon for brushing over dough.
In another bowl, whisk flour and baking power together. Beat sugar and butter in large bowl with electric mixer until light and fluffy. Mix in beaten eggs, then stir in almond extract.
Stir in flour mixture by hand using sturdy spoon. Dough will be stiff. Press 1/2 of dough into each prepared pan. press almond slices into dough, then brush reserved egg over top. Bake in preheated oven until top is golden, about 30 minutes.
Cool. Cut into wedges.
Dutch Buttercake
SUBMITTED BY ESTHER BAIRD
SHAUGHNESSY LOCAL
INGREDIENTS
2 cups all-purpose flour
1 cup butter (chilled)
1 cup berry sugar (or substitute with white granulated sugar)
1 egg (separate out about half the yolk and set aside)
2 tsp. milk (any kind)
2 tsp. almond extract
13 blanched almonds
Background
DISH: DUTCH
This recipe is so part of the culture in the Netherlands that they even have a special pan that they make this in. The Dutch cake form has a rotating slider that helps the cake out of the pan. But in Canada we didn’t have that special cakepan.
This recipe is very easy to whip up if you have unexpected company coming. Serve in thin wedges with a cup of coffee or tea. It is called a “cake” but it almost has more of a shortbread cookie texture.
Instructions
Preheat oven to 350°F. Combine flour and sugar. Cut in the butter until small crumbs.
Combine egg and almond extract and then add to the flour, sugar and butter mixture. Knead together just enough to combine.
Press evenly into a 8” or 9” pie plate (can use a cake pan too).
Decorate by running a fork along the surface to make a cross hatch pattern.
Combine the milk and reserved egg yolk together. Brush over the surface of the butter cake. Press the almonds into the cake around the edge of the cake and one in the middle.
Bake until lightly golden brown which takes about 20 minutes.
Jello tea squares
SUBMITTED BY DARLENE HARRIS
100 MILE LOCAL
INGREDIENTS
Crust
¾ cup butter
11/3 cup flour
Pinch of salt
Filling
3 oz lemon Jello (1 small package)
1 cup boiling water
1 8 oz package cream cheese, softened
¾ cup sugar smooth
1 box (2 pkg) of Dream Whip
½ cup of milk
Topping
6 oz Jello (any flavour)
3 cups of boiling water
Background
DISH: NORTH AMERICAN
My Mom acquired this recipe when she belonged to the Women’s Institute many years ago. She made these every Christmas and is now 84 years old. My sister and I still make them and are a lovely light dessert. I would be so happy if this recipe was shared!
Instructions
Mix butter, flour and salt together to form a shortbread crust. Press in a 9x13 pan. Bake at 350°F for 15–20 minutes or until light brown.
Filling
Mix lemon Jello with one cup boiling water.
Beat together the cream cheese and sugar.
Mix Dream Whip and milk. Mix the cheese mixture and the Dream Whip mixture with the jello, and beat until smooth.
Pour over the crust and refrigerate until the cheese mixture thickens and hardens, at least one hour.
Mix the 6 oz of Jello (any flavour) with 3 cups boiling water. Let it cool completely, but don’t let it start to set. Pour very slowly over the cream cheese layer, and do not let it run into the bottom of the layer.
Allow to set until Jello hardens.
Mango Sticky Rice
SUBMITTED BY LISA SATHONGNHOT (SHE/HER) WE THREE VILLAGES LOCAL
INGREDIENTS
1 cup sticky rice (sweet or glutinous rice from Thailand)
1 ripe mango
1 cup coconut milk
½ teaspoon salt
½ cup sugar
Background
DISH: LAOS
(Kao neal mock muang) A popular Lao dessert, sticky rice is also the staple of Lao food.
This recipe is from the first Lao YouTube chef Penn Hongthong, from which subsequent Lao YouTube chefs have followed i.e. Cooking with Nana and International Chef Harris
As we say everyday ‘Surn sap’ or enjoy your meal!
Instructions
Soak the rice in warm water for 2 hours and drain well before using. Peel the mango and slice across the grain. Keep cold in the refrigerator.
In a medium pot, add coconut milk and salt; bring to a boil over medium heat. Add rice, stir well, and return to a boil. Turn the heat to low, cover, and simmer for 8 minutes. Let it sit for 5 minutes. Add sugar, stirring well, and let it sit another 5 minutes.
Transfer to a serving plate and flatten it evenly. Place mangos on top and serve warm.
Serves 6
Newfie Snowballs
SUBMITTED BY KRISTA ZDRILL WE THREE VILLAGES LOCAL
INGREDIENTS
3 cups granulated sugar
¾ cup melted butter
1½ cups milk
3 cups large rolled oats
1 cup unsweetened fine coconut
12 Tbsp. cocoa
Extra 1 cup coconut for rolling balls
Background
DISH: EASTERN CANADA
I come from a small village in Newfoundland called Salmonier. Our family loved to gather for special occasions and the more the merrier. As time went on it was definitely merrier. Food was always a central part of gatherings. At Christmas there were always some special treats that were only made for that occasion. The recipe I’m sharing is one of the first things I learned to make. I hope you enjoy it as much as I do.
Credited to grandmothers who often taught this as the first recipe to a child (under close supervision of course). There are many variations and names including Fiddle Diddles, Mud-balls and Coconut Balls. It’s a recipe that a few can gather to make and have fun doing so.
Instructions
Melt butter in large saucepan. Add milk and sugar and bring to a boil over medium heat. Boil gently for 5 minutes. Once it begins to boil do not stir! (Stirring will cause the end result to be crumbly and undesirable). If you have a candy thermometer, you want to reach 230°C. Remove from heat.
While mixture is boiling combine oats, coconut and cocoa in a large bowl. Add the hot sugar mixture to the dry ingredients and stir well to combine. It will be soupy.
Put the bowl in the refrigerator to set up. For optimal results the mixture needs to be well chilled. Leave for a couple of hours to overnight.
Remove from refrigerator and take a heaping tablespoon full of mixture and roll into 11/2” balls. Roll balls in coconut. Yield is approximately 4 dozen and freezes well.
Nonna’s pizzelle
SUBMITTED BY ANNE SMITH HAWES (SHE/HER)
BOUNDARY LOCAL
INGREDIENTS
8 eggs
3½ cups flour
1½ cups sugar
2 Tbsp. vanilla
1 tsp. anise oil (food grade-available from drug stores)
4 tsp. baking powder
1 cup melted margarine
Background
DISH: ITALIAN
These were my favourite cookies when we visited our Nonno and Nonna. These cookies can be made for every day desserts but are also a feature at any special gathering.
Instructions
Melt margarine. Add other ingredients and mix well. Drop by spoonfuls onto a hot Pizzelle iron and cook until steam stops – don’t overcook.
Sugar cookie cheesecake with white chocolate ganache
SUBMITTED BY CINDY TAMBANUA (SHE/HER)
BLENHEIM LOCAL
INGREDIENTS
Crust
1¾ cups all-purpose flour
½ tsp. baking soda
½ tsp. salt
¾ cup unsalted butter, softened
1 cup sugar
1 tsp. vanilla extract
1 large egg
1 egg yolk
⅓ cup Christmas sprinkles
Cookie dough balls
1½ cups all-purpose flour
½ tsp. salt
½ cup unsalted butter, softened
1 cup sugar
1 tsp. vanilla extract
5 Tbsp. milk
⅓ cup Christmas sprinkles
Cheesecake
32 oz cream cheese, softened
2/3 cup sugar
¾ cup sour cream
½ cup heavy cream
1 tsp. vanilla extract
4 large eggs
Ganache
1 cup white chocolate chips
⅓ cup heavy cream
Background
DISH: NORTH AMERICAN
I was born and raised in Vancouver, BC. As a child, I loved to watch my parents cook up a storm in our family kitchen, making a delicious variety of Asian dishes and heavenly baked goods. I’ve always had a passion for food. Whether it was tempting appetizers, delectable entrees, or scrumptious desserts, my flair for discovering fresh and creative combinations are endless. I’ve kept and saved many family recipes, along with making up my own.
I’ve chosen a dessert recipe: Sugar Cookie Cheesecake with White Chocolate Ganache. A luscious cheesecake with a sugar cookie crust, cookie dough balls, and white chocolate ganache. Both are my favourite desserts, why not combine these delicious treats?
Instructions
Prepare crust: Preheat oven to 350°F. Mix flour, baking soda, and salt. Beat butter and sugar until creamy. Add vanilla, egg, and yolk. Mix in dry ingredients and sprinkles. Press into a springform pan. Bake for 25–30 minutes.
Make cookie dough balls: Mix flour and salt. Beat butter and sugar until fluffy. Add vanilla and milk. Combine with dry ingredients and sprinkles. Roll into small balls and freeze.
Make cheesecake: Preheat oven to 325°F. Beat cream cheese and sugar. Add sour cream, heavy cream, vanilla, and eggs. Fold in cookie dough balls. Pour onto crust. Bake using a water bath for 80–90 minutes. Cool for 30 minutes in the oven, then refrigerate overnight.
Prepare ganache: Heat heavy cream and pour over white chocolate. Stir until smooth. Spread over cheesecake, freeze for 10 minutes, then top with fresh whipped cream and sprinkles.
