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VENC Foodies | Newcomers Eating Up Vancouver IslandNewcomers Eating Up Vancouver Island (by Kim Weatherby)
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Newcomers Eating Up Vancouver Island (by Kim Weatherby)
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Make it yourself – Spring Vegetable Salad | VENC Foodies
https://vencfoodies.wordpress.com/2012/05/18/make-it-yourself-spring-vegetable-salad
Newcomers Eating Up Vancouver Island. Skip to primary content. Make it yourself – Spring Vegetable Salad. May 18, 2012. Here’s a recipe that I developed last weekend to use a pile of spring veggies that I brought home from Root Cellar. I made it to go with grilled pork tenderloin, but would work well with any grilled meat or fish, or on it’s own for lunch. It lasts for 3 days in the fridge.Enjoy! Yield: about 6 cups; 6 servings. 3 1/3 cups water. 2/3 cup pearled barley. Red or yellow pepper, chopped.
Hot Cross Buns – Buy or Make? | VENC Foodies
https://vencfoodies.wordpress.com/2012/04/02/hot-cross-buns-buy-or-make
Newcomers Eating Up Vancouver Island. Skip to primary content. Hot Cross Buns – Buy or Make? April 2, 2012. Hot cross buns for Easter. (Photo credit: Wikipedia). In just a few days it will be Easter, and I’m getting geared up to make my annual batches of hot cross buns. I use a treasured family recipe that my Mom’s been using at for at least 45 years. It’s greatly loved by our family and friends from New Brunswick to Ontario to North Carolina to here in BC. Mom’s Hot Cross Buns. Yield: 18 3-inch rolls.
Apple Gratin with Frangipane | VENC Foodies
https://vencfoodies.wordpress.com/2013/02/08/apple-gratin-with-frangipane
Newcomers Eating Up Vancouver Island. Skip to primary content. Apple Gratin with Frangipane. February 8, 2013. A few weeks ago, we had a VENC Foodies cooking class at my house focused on the. Apples Gratin with Frangipane. This is typical of many Provençal desserts: It uses an in-season fruit as the starting point for a dessert designed to show off, without unnecessary adornment, the simplest, purest flavors. Source: Cooking class in Provence. Apple slices can be cooked an hour or two ahead. To assemble,...
VENC Foodies | Newcomers Eating Up Vancouver Island | Page 2
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Newcomers Eating Up Vancouver Island. Skip to primary content. Skip to secondary content. Newer posts →. Chicken Tagine with Chickpeas and Apricots. January 23, 2013. Chicken Tagine with Chickpeas and Apricots. Adapted from recipe in Bon Appétit. Braising the chicken in the Moroccan way transforms the meat into a thick, aromatic stew of meltingly tender meat, chickpeas, and dried fruit. If you like, steam the couscous with a large pinch of saffron. Yield: Makes 6 to 8 servings. 2 tablespoons olive oil.
Maritime Oatcakes: Regular, G-F and D-F, and in Date-filled Sandwich Cookies | VENC Foodies
https://vencfoodies.wordpress.com/2013/02/01/maritime-oatcakes-regular-g-f-and-d-f-and-in-date-filled-sandwich-cookies
Newcomers Eating Up Vancouver Island. Skip to primary content. Maritime Oatcakes: Regular, G-F and D-F, and in Date-filled Sandwich Cookies. February 1, 2013. Oatcake Sandwich Cookies with Date Filling. Oatcakes are ubiquitous in the Maritimes where I grew up. As a child, I would always pass over the oatcakes in favour of something sweeter or showier – shortbread or some gooey square. A few years ago I stumbled across the recipe (below) for authentic Maritime oatcakes in Anita Stewart’s. 1 tsp baking soda.
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Special Orders | What's Cooking in Kim's Kitchen?
https://whatscookinginkimskitchen.wordpress.com/special-orders
Sharing My Favourite Hobby with My Friends. What's Cooking in Kim's Kitchen? Looking for something special? Start with the menu of current offerings below. If you don’t find what you’re looking for there, post a comment below, or email me. Kim’s Baking Menu 2012. 2 comments on “ Special Orders. February 8, 2012 at 7:30 pm. Don’t forget a couple of jars of seville marmalade please at our next visit. February 9, 2012 at 10:20 am. Leave a Reply Cancel reply. Enter your comment here.
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VENC Foodies | Newcomers Eating Up Vancouver Island
Newcomers Eating Up Vancouver Island. Skip to primary content. Skip to secondary content. Available at What’s Cooking…. Early Summer Vegetable Barley Salad. July 5, 2013. Once again I’m making a flavourful and colourful barley salad with fava beans, tomatoes and young carrots. For more info go to What’s Cooking in Kim’s Kitchen? If you would rather make the salad yourself, see the recipe here. And substitute baby carrots for the asparagus. On What’s Cooking… Early Summer Vegetable Salad. June 24, 2013.
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