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GREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toPAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
MOOSE EARS – EAT WELL 1. Combine 4 cups (1 L) flour, yeast, sugar and salt in mixing bowl of stand mixer, with dough hook attachment. Beat a few seconds to combine ingredients. Add milk, vanilla, canola oil and eggs. Mix to knead, on low speed, 6-7 minutes, incorporating enough extra flour to make a soft dough that pulls away from the sides of the mixing bowl. CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
SUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
PUFFED OVEN RHUBARB PANCAKE 1 Tbsp confectioner’s sugar (15 mL) (optional) Preheat oven to 425°F (220°C). Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet. Place dish in oven to heat oil. Meanwhile, prepare batter. In large bowl, whisk eggs well. Add milk and vanilla to the eggs and whisk until well blended. Add flour, sugar, cinnamon and saltto
RHUBARB TEA BISCUITS Makes. Preheat oven to 425ºF (220ºC). In a large mixing bowl, combine flour, baking powder, sugar, and salt. In a small bowl, combine canola oil, milk, eggs, and orange zest. Make a well in the center of dry ingredients. Pour in liquid ingredients. Add rhubarb. Mix only to combine ingredients. Place dough on a well-floured board:knead 6 to 7
EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT That's a Wrap! DIY Beeswax Wrap. Eco-friendly, functional and fun, making these reusable food wraps is a snap. Check it out RECIPES – EAT WELL 8. Homemade Gluten Free Pizza Dough. Pizza. Homemade Gluten Free Pizza Dough. I think we can all agree that family pizza night is a great tradition! Make. Peanut Butter and Chocolate Cupcakes. Cupcakes. Peanut Butter and Chocolate Cupcakes. OIL SUBSTITUTION CHART 1/2 cup (125 mL) 1/3 cup (75 mL) 1/4 cup (60 mL) 3 Tbsp (45 mL) *Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavening agent; this conversion will not always work. For cookies it can be best to select a recipe thatGREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toPAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
MOOSE EARS – EAT WELL 1. Combine 4 cups (1 L) flour, yeast, sugar and salt in mixing bowl of stand mixer, with dough hook attachment. Beat a few seconds to combine ingredients. Add milk, vanilla, canola oil and eggs. Mix to knead, on low speed, 6-7 minutes, incorporating enough extra flour to make a soft dough that pulls away from the sides of the mixing bowl. CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
SUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
PUFFED OVEN RHUBARB PANCAKE 1 Tbsp confectioner’s sugar (15 mL) (optional) Preheat oven to 425°F (220°C). Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet. Place dish in oven to heat oil. Meanwhile, prepare batter. In large bowl, whisk eggs well. Add milk and vanilla to the eggs and whisk until well blended. Add flour, sugar, cinnamon and saltto
RHUBARB TEA BISCUITS Makes. Preheat oven to 425ºF (220ºC). In a large mixing bowl, combine flour, baking powder, sugar, and salt. In a small bowl, combine canola oil, milk, eggs, and orange zest. Make a well in the center of dry ingredients. Pour in liquid ingredients. Add rhubarb. Mix only to combine ingredients. Place dough on a well-floured board:knead 6 to 7
RECIPES – EAT WELL 8. Homemade Gluten Free Pizza Dough. Pizza. Homemade Gluten Free Pizza Dough. I think we can all agree that family pizza night is a great tradition! Make. Peanut Butter and Chocolate Cupcakes. Cupcakes. Peanut Butter and Chocolate Cupcakes. RECIPES – EAT WELL Halloumi with Grapes Salad Salads Halloumi with Grapes Salad. An elegant twist on a romaine lettuce salad. Salad is topped with grilled halloumi cheese Makes 6 Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts Salads Harvest Salad with Grilled Pumpkin Dressing & Toasted Hazelnuts. While Jack o’ Lanterns and pie crust seem to be where most pumpkins end up; A DELICIOUS DISH WITH TREVOR LUI “When my grandfather came over (from Hong Kong), he was a master Chef there, so I knew a lot about being in the kitchen because I grew up running around in the kitchen as a kid, watching Leafs gameSTEW & CURRY
Asparagus and Quinoa Salad Salads Asparagus and Quinoa Salad. This quinoa salad pairs fresh spring asparagus with crisp vegetables, fragrant herbs, tangy goat cheese Best Grilled Caesar Salad Ever!EARTH AS AN APPLE
Earth as an Apple Activity: 1.Get an apple and a knife. Make sure you have a proper cutting surface and that little fingers are safely tucked away. 2. Slice the apple into quarters. Set aside three of the quarters. These represent the oceans, lakes, rivers and all other bodies of water. The fourth quarter represents the total land area ofthe
STEW & CURRY
Tomatillo Cucumber Lime Salsa Eat Veggies Tomatillo Cucumber Lime Salsa. What are tomatillos? Some people refer to this little green tart fruit as a Mexican Makes 8 Tomato Couscous Salad Salads Tomato Couscous Salad. Israeli couscous, a type of pasta, is larger and pearl-like in size compared to regular DIY SALAD DRESSINGS & VINAIGRETTES The Ratio is 2:1:1 + Seasoning. That’s 2 parts canola oil, 1 part acid, 1 part emulsifier, plus seasonings of your choice. For example: 2 Tbsp canola oil. 1 Tbsp acid (a vinegar or citrus) 1 Tbsp emulsifier (honey or mustard or combo of both) 1 tsp – 1 Tbsp seasoning (comboof
PICKEREL IN PAPER
Preheat oven to 400°F (200°C). Cut 4 pieces parchment paper, approximately 16×12 inches (40×30 cm), in the shape of a heart. On one cookie sheet, open parchment paper and layer potatoes on half of each sheet of parchment paper. Two hearts can fit on a large cookie sheet. Next, divide fish and place each piece on top of potatoes. CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
PHYLLO PASTRY SPRING ROLLS WITH PORK AND ASIAN-STYLE Place phyllo pastry on counter to defrost. Heat canola oil in a large frying pan. Saute ground pork in pan until lightly browned and juices run clear. Stir in soy sauce, oyster sauce, hoison sauce, sugar and garlic. Remove from heat and transfer to a bowl. Add green onion, grated carrot, water chestnuts, bean sprouts and chopped mushrooms. EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT That's a Wrap! DIY Beeswax Wrap. Eco-friendly, functional and fun, making these reusable food wraps is a snap. Check it out RECIPES – EAT WELL 8. Homemade Gluten Free Pizza Dough. Pizza. Homemade Gluten Free Pizza Dough. I think we can all agree that family pizza night is a great tradition! Make. Peanut Butter and Chocolate Cupcakes. Cupcakes. Peanut Butter and Chocolate Cupcakes. RECIPES – EAT WELL Greek Salad. This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and. Makes. 10. Green Beans with Zesty Scrambled Eggs. Eat Veggies. Green Beans with Zesty Scrambled Eggs. Fresh, crisp green beans and warm scrambled eggs makefor a
GREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toSUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
PAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
PUFFED OVEN RHUBARB PANCAKE 1 Tbsp confectioner’s sugar (15 mL) (optional) Preheat oven to 425°F (220°C). Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet. Place dish in oven to heat oil. Meanwhile, prepare batter. In large bowl, whisk eggs well. Add milk and vanilla to the eggs and whisk until well blended. Add flour, sugar, cinnamon and saltto
CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
ROSEMARY OLIVE AND ONION BREAD Add canola oil and warm water. Mix well to combine ingredients, adding additional bread flour as needed. Knead dough 6 – 7 minutes until smooth soft dough is formed. Knead in chopped olives and rosemary. Place in a large oiled bowl, cover and let rest for about 15 EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT That's a Wrap! DIY Beeswax Wrap. Eco-friendly, functional and fun, making these reusable food wraps is a snap. Check it out RECIPES – EAT WELL 8. Homemade Gluten Free Pizza Dough. Pizza. Homemade Gluten Free Pizza Dough. I think we can all agree that family pizza night is a great tradition! Make. Peanut Butter and Chocolate Cupcakes. Cupcakes. Peanut Butter and Chocolate Cupcakes. RECIPES – EAT WELL Greek Salad. This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and. Makes. 10. Green Beans with Zesty Scrambled Eggs. Eat Veggies. Green Beans with Zesty Scrambled Eggs. Fresh, crisp green beans and warm scrambled eggs makefor a
GREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toSUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
PAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
PUFFED OVEN RHUBARB PANCAKE 1 Tbsp confectioner’s sugar (15 mL) (optional) Preheat oven to 425°F (220°C). Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet. Place dish in oven to heat oil. Meanwhile, prepare batter. In large bowl, whisk eggs well. Add milk and vanilla to the eggs and whisk until well blended. Add flour, sugar, cinnamon and saltto
CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
ROSEMARY OLIVE AND ONION BREAD Add canola oil and warm water. Mix well to combine ingredients, adding additional bread flour as needed. Knead dough 6 – 7 minutes until smooth soft dough is formed. Knead in chopped olives and rosemary. Place in a large oiled bowl, cover and let rest for about 15 RECIPES – EAT WELL 8. Homemade Gluten Free Pizza Dough. Pizza. Homemade Gluten Free Pizza Dough. I think we can all agree that family pizza night is a great tradition! Make. Peanut Butter and Chocolate Cupcakes. Cupcakes. Peanut Butter and Chocolate Cupcakes. RECIPES – EAT WELL Greek Salad. This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and. Makes. 10. Green Beans with Zesty Scrambled Eggs. Eat Veggies. Green Beans with Zesty Scrambled Eggs. Fresh, crisp green beans and warm scrambled eggs makefor a
A DELICIOUS DISH WITH TREVOR LUI “When my grandfather came over (from Hong Kong), he was a master Chef there, so I knew a lot about being in the kitchen because I grew up running around in the kitchen as a kid, watching Leafs gameSTEW & CURRY
Tomatillo Cucumber Lime Salsa Eat Veggies Tomatillo Cucumber Lime Salsa. What are tomatillos? Some people refer to this little green tart fruit as a Mexican Makes 8 Tomato Couscous Salad Salads Tomato Couscous Salad. Israeli couscous, a type of pasta, is larger and pearl-like in size compared to regularPAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
CUPCAKES AND CANOLA OIL You do not have to be a professional baker to make beautiful cupcakes! Toast nuts or coconut before adding to the batter. Remove baked cupcakes from paper liners, cut in half cross-wise and frost between the two layers. Make a citrus glaze, or another variation of glaze, instead of a frosting. Decorate with candies and sprinkles. CLASSIC CHEDDAR CHEESE AND ONION PIEROGIES In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, sour cream and canola oil until well mixed. Add liquid ingredients to dry ingredients. Gently mix ingredients together. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7 or 8 times to form asoft ball.
HOW TO EAT MORE MEALS TOGETHER VEGGIE BOOKLET Order your complimentary copies of How to Eat More Meals Together (2019): *If you are looking to order 10 or more copies, please email us info@canolagrowers.com. Fill out my online form.PICKEREL IN PAPER
Preheat oven to 400°F (200°C). Cut 4 pieces parchment paper, approximately 16×12 inches (40×30 cm), in the shape of a heart. On one cookie sheet, open parchment paper and layer potatoes on half of each sheet of parchment paper. Two hearts can fit on a large cookie sheet. Next, divide fish and place each piece on top of potatoes. LENTIL AND BARLEY OVEN BAKED CASSEROLE Preheat oven to 400°F (200°C). In a large nonstick skillet, heat 1 Tbsp (15 mL) of the oil over medium heat. Add onion, celery, carrot, garlic, thyme and hot pepper flakes; cook, stirring for about 6 minutes or until softened. Stir in barley and lentils to coat. Scrape into prepared casserole dish. EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT What We're Lovin' for June! Our Canola Eat Well team has compiled a list of what we're lovin' for June. Canola Oil and Baking. One of our most popular questions: How do you convert a RECIPES – EAT WELL Greek Salad. This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and. Makes. 10. Green Beans with Zesty Scrambled Eggs. Eat Veggies. Green Beans with Zesty Scrambled Eggs. Fresh, crisp green beans and warm scrambled eggs makefor a
GREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toSUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
PAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
PUFFED OVEN RHUBARB PANCAKE 1 Tbsp confectioner’s sugar (15 mL) (optional) Preheat oven to 425°F (220°C). Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet. Place dish in oven to heat oil. Meanwhile, prepare batter. In large bowl, whisk eggs well. Add milk and vanilla to the eggs and whisk until well blended. Add flour, sugar, cinnamon and saltto
ROSEMARY OLIVE AND ONION BREAD Add canola oil and warm water. Mix well to combine ingredients, adding additional bread flour as needed. Knead dough 6 – 7 minutes until smooth soft dough is formed. Knead in chopped olives and rosemary. Place in a large oiled bowl, cover and let rest for about 15 LENTIL AND BARLEY OVEN BAKED CASSEROLE Preheat oven to 400°F (200°C). In a large nonstick skillet, heat 1 Tbsp (15 mL) of the oil over medium heat. Add onion, celery, carrot, garlic, thyme and hot pepper flakes; cook, stirring for about 6 minutes or until softened. Stir in barley and lentils to coat. Scrape into prepared casserole dish. GREAT TASTES OF MANITOBA TV SHOW It is perfect way to incorporate healthy, local beets into your diet. Each recipe is made with as many local ingredients as possible. Watch the show and enter to win $1000 gift cards from our sponsor Sobey’s Go to www.foodmanitoba.ca for the contest details. Thanks to Sobey’s for their support of the Great Tastes of Manitoba TV show. EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT What We're Lovin' for June! Our Canola Eat Well team has compiled a list of what we're lovin' for June. Canola Oil and Baking. One of our most popular questions: How do you convert a RECIPES – EAT WELL Greek Salad. This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and. Makes. 10. Green Beans with Zesty Scrambled Eggs. Eat Veggies. Green Beans with Zesty Scrambled Eggs. Fresh, crisp green beans and warm scrambled eggs makefor a
GREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toSUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
PAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
PUFFED OVEN RHUBARB PANCAKE 1 Tbsp confectioner’s sugar (15 mL) (optional) Preheat oven to 425°F (220°C). Pour oil into a 10-inch (25 cm) oven-proof dish or cast iron skillet. Place dish in oven to heat oil. Meanwhile, prepare batter. In large bowl, whisk eggs well. Add milk and vanilla to the eggs and whisk until well blended. Add flour, sugar, cinnamon and saltto
ROSEMARY OLIVE AND ONION BREAD Add canola oil and warm water. Mix well to combine ingredients, adding additional bread flour as needed. Knead dough 6 – 7 minutes until smooth soft dough is formed. Knead in chopped olives and rosemary. Place in a large oiled bowl, cover and let rest for about 15 LENTIL AND BARLEY OVEN BAKED CASSEROLE Preheat oven to 400°F (200°C). In a large nonstick skillet, heat 1 Tbsp (15 mL) of the oil over medium heat. Add onion, celery, carrot, garlic, thyme and hot pepper flakes; cook, stirring for about 6 minutes or until softened. Stir in barley and lentils to coat. Scrape into prepared casserole dish. GREAT TASTES OF MANITOBA TV SHOW It is perfect way to incorporate healthy, local beets into your diet. Each recipe is made with as many local ingredients as possible. Watch the show and enter to win $1000 gift cards from our sponsor Sobey’s Go to www.foodmanitoba.ca for the contest details. Thanks to Sobey’s for their support of the Great Tastes of Manitoba TV show. RECIPES – EAT WELL Greek Salad. This Greek Salad is packed with colourful and crunchy vegetables. Cucumbers, peppers, red onions and. Makes. 10. Green Beans with Zesty Scrambled Eggs. Eat Veggies. Green Beans with Zesty Scrambled Eggs. Fresh, crisp green beans and warm scrambled eggs makefor a
A DELICIOUS DISH WITH TREVOR LUI “When my grandfather came over (from Hong Kong), he was a master Chef there, so I knew a lot about being in the kitchen because I grew up running around in the kitchen as a kid, watching Leafs gameSTEW & CURRY
Tomatillo Cucumber Lime Salsa Eat Veggies Tomatillo Cucumber Lime Salsa. What are tomatillos? Some people refer to this little green tart fruit as a Mexican Makes 8 Tomato Couscous Salad Salads Tomato Couscous Salad. Israeli couscous, a type of pasta, is larger and pearl-like in size compared to regular OIL SUBSTITUTION CHART 1/2 cup (125 mL) 1/3 cup (75 mL) 1/4 cup (60 mL) 3 Tbsp (45 mL) *Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavening agent; this conversion will not always work. For cookies it can be best to select a recipe that HOW TO EAT MORE MEALS TOGETHER VEGGIE BOOKLET Order your complimentary copies of How to Eat More Meals Together (2019): *If you are looking to order 10 or more copies, please email us info@canolagrowers.com. Fill out my online form. CUPCAKES AND CANOLA OIL You do not have to be a professional baker to make beautiful cupcakes! Toast nuts or coconut before adding to the batter. Remove baked cupcakes from paper liners, cut in half cross-wise and frost between the two layers. Make a citrus glaze, or another variation of glaze, instead of a frosting. Decorate with candies and sprinkles. CLASSIC CHEDDAR CHEESE AND ONION PIEROGIES In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, sour cream and canola oil until well mixed. Add liquid ingredients to dry ingredients. Gently mix ingredients together. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7 or 8 times to form asoft ball.
ASK JUDY – EAT WELL Judy is a food stylist, recipe developer & tester, mom, lazy gardener and Zumba enthusiast. She welcomes the opportunity to experiment with new food items and share her passion and creativity with her clients, family and friends. She is the food stylist for www.canolainfo.org, and www.canolaeatwell.com as well as many other clients. CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
PICKEREL IN PAPER
Preheat oven to 400°F (200°C). Cut 4 pieces parchment paper, approximately 16×12 inches (40×30 cm), in the shape of a heart. On one cookie sheet, open parchment paper and layer potatoes on half of each sheet of parchment paper. Two hearts can fit on a large cookie sheet. Next, divide fish and place each piece on top of potatoes. EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT What We're Lovin' for June! Our Canola Eat Well team has compiled a list of what we're lovin' for June. Canola Oil and Baking. One of our most popular questions: How do you convert a OIL SUBSTITUTION CHART 1/2 cup (125 mL) 1/3 cup (75 mL) 1/4 cup (60 mL) 3 Tbsp (45 mL) *Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavening agent; this conversion will not always work. For cookies it can be best to select a recipe thatGREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toEARTH AS AN APPLE
Earth as an Apple Activity: 1.Get an apple and a knife. Make sure you have a proper cutting surface and that little fingers are safely tucked away. 2. Slice the apple into quarters. Set aside three of the quarters. These represent the oceans, lakes, rivers and all other bodies of water. The fourth quarter represents the total land area ofthe
CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
PAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
SUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
MOOSE EARS – EAT WELL 1. Combine 4 cups (1 L) flour, yeast, sugar and salt in mixing bowl of stand mixer, with dough hook attachment. Beat a few seconds to combine ingredients. Add milk, vanilla, canola oil and eggs. Mix to knead, on low speed, 6-7 minutes, incorporating enough extra flour to make a soft dough that pulls away from the sides of the mixing bowl. GREAT TASTES OF MANITOBA TV SHOW It is perfect way to incorporate healthy, local beets into your diet. Each recipe is made with as many local ingredients as possible. Watch the show and enter to win $1000 gift cards from our sponsor Sobey’s Go to www.foodmanitoba.ca for the contest details. Thanks to Sobey’s for their support of the Great Tastes of Manitoba TV show. CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
EAT WELL – CANOLA EAT WELL FOR LIFERECIPESFARM TO FOODHEALTH & NUTRITIONWHAT IS CANOLA OILABOUTCONTACT What We're Lovin' for June! Our Canola Eat Well team has compiled a list of what we're lovin' for June. Canola Oil and Baking. One of our most popular questions: How do you convert a OIL SUBSTITUTION CHART 1/2 cup (125 mL) 1/3 cup (75 mL) 1/4 cup (60 mL) 3 Tbsp (45 mL) *Note: This conversion works well for most baked goods, in fact, it makes most baked goods moister with a softer texture. For baked goods like cookies that use solid fat as a leavening agent; this conversion will not always work. For cookies it can be best to select a recipe thatGREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toEARTH AS AN APPLE
Earth as an Apple Activity: 1.Get an apple and a knife. Make sure you have a proper cutting surface and that little fingers are safely tucked away. 2. Slice the apple into quarters. Set aside three of the quarters. These represent the oceans, lakes, rivers and all other bodies of water. The fourth quarter represents the total land area ofthe
CRISPY OVEN BAKED SWEET AND SOUR TOFU Place tofu on the baking sheet, sprinkle with cornstarch and drizzle with 1 Tbsp (15 mL) canola oil. Toss to evenly coat. Bake in the oven for 20-25 minutes until slightly brown. Remove and set aside. In a large non-stick skillet over medium-high heat, add remaining 1 Tbsp (15 mL) of canola oil. Add onion and carrots and sauté for 5-7minutes
PAN FRIED PICKEREL
Combine flour, salt and pepper in a shallow dish. Lightly coat one side of each fillet in flour mixture. Turn each fillet over and coat second side of each fillet. Heat a large non-stick skillet over medium heat. Add canola oil. When oil is heated, fry the fillets for approximately 2-3 minutes on each side. Garnish with lemon wedges andserve
SUGAR COOKIES
Cookies. Preheat oven to 350°F (180°C) In a large bowl or stand mixer, beat together sugar and canola oil until well mixed. Add vanilla and beat again. Add eggs one at a time and beat well after each addition. Combine flour baking powder and salt in medium sizebowl.
MOOSE EARS – EAT WELL 1. Combine 4 cups (1 L) flour, yeast, sugar and salt in mixing bowl of stand mixer, with dough hook attachment. Beat a few seconds to combine ingredients. Add milk, vanilla, canola oil and eggs. Mix to knead, on low speed, 6-7 minutes, incorporating enough extra flour to make a soft dough that pulls away from the sides of the mixing bowl. GREAT TASTES OF MANITOBA TV SHOW It is perfect way to incorporate healthy, local beets into your diet. Each recipe is made with as many local ingredients as possible. Watch the show and enter to win $1000 gift cards from our sponsor Sobey’s Go to www.foodmanitoba.ca for the contest details. Thanks to Sobey’s for their support of the Great Tastes of Manitoba TV show. CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
A DELICIOUS DISH WITH TREVOR LUI “When my grandfather came over (from Hong Kong), he was a master Chef there, so I knew a lot about being in the kitchen because I grew up running around in the kitchen as a kid, watching Leafs games and packing the take-out.” CUPCAKES AND CANOLA OIL You do not have to be a professional baker to make beautiful cupcakes! Toast nuts or coconut before adding to the batter. Remove baked cupcakes from paper liners, cut in half cross-wise and frost between the two layers. Make a citrus glaze, or another variation of glaze, instead of a frosting. Decorate with candies and sprinkles.STEW & CURRY
Tomatillo Cucumber Lime Salsa Eat Veggies Tomatillo Cucumber Lime Salsa. What are tomatillos? Some people refer to this little green tart fruit as a Mexican Makes 8 Tomato Couscous Salad Salads Tomato Couscous Salad. Israeli couscous, a type of pasta, is larger and pearl-like in size compared to regular CHICKEN AND MUSHROOM STIR-FRY WITH BOK CHOY Stir fry onion, mushrooms, bok choy, and red pepper over high heat until vegetables are just heated through, about 7 to 8 minutes. Quickly stir in ginger, garlic, soy sauce, plum sauce, sweet chili sauce and seasoned rice vinegar. Immediately stir in mixture of cornstarch and water. Cook one minute longer. Garnish with toastedsesame seeds.
GREEK SALAD
1/4 cup crumbled low fat Feta cheese (60 mL) In large salad bowl, toss together tomatoes, cucumber, peppers, red onion, olives and parsley. In salad dressing container, combine canola oil, red wine vinegar, lemon juice, oregano and garlic. Shake vigorously. Pour vinaigrette over vegetables and toss toPICKEREL IN PAPER
Preheat oven to 400°F (200°C). Cut 4 pieces parchment paper, approximately 16×12 inches (40×30 cm), in the shape of a heart. On one cookie sheet, open parchment paper and layer potatoes on half of each sheet of parchment paper. Two hearts can fit on a large cookie sheet. Next, divide fish and place each piece on top of potatoes. CLASSIC CHEDDAR CHEESE AND ONION PIEROGIES In a large bowl, whisk together flour and salt. In a separate bowl, whisk together egg, sour cream and canola oil until well mixed. Add liquid ingredients to dry ingredients. Gently mix ingredients together. Before ingredients are completely mixed, transfer to a lightly floured work surface. Knead ingredients 7 or 8 times to form asoft ball.
DEEP FRIED TURKEY
Estimate 3 minutes per pound – a 10 lb turkey takes approximately 30 minutes to deep-fry. Remove turkey from the oil, and check the temperature using a food thermometer: 180°F (82°C) in the breast, and 170°F (77°C) in the thigh. The meat will be juicy and tender. When cooked, remove your golden brown turkey from the oil, ensuringthat the
ASK JUDY – CANOLA OIL AND BAKING – EAT WELL Judy is a food stylist, recipe developer & tester, mom, lazy gardener and Zumba enthusiast. She welcomes the opportunity to experiment with new food items and share her passion and creativity with her clients, family and friends. She is the food stylist for www.canolainfo.org, and www.canolaeatwell.com as well as many other clients. CRÊPES WITH SHRIMP, SPINACH AND HERB FILLING To fill crêpes: Return shrimp-spinach mixture to skillet at medium heat and cook until warmed and shrimp are cooked through, 1-2 minutes. Remove from heat and stir in herbs. Place one crêpe on plate, top with about 1/3-cup (75 mL) of shrimp mixture in center and roll up. Repeat with remaining crêpes and shrimp mixture. Serve immediately.* Recipes
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Indian-Style Chilli Tofu Vegetarian Indian-Style Chilli Tofu This easy weeknight meal is a great way to shake up your usual dinnerroutine.…
* Servings 4 people
Bruschetta Fish Fish Bruschetta Fish All the flavours of bruschetta you know and love paired with flaky anddelicious white…
Grilled Vegetable Sandwich Vegetable Grilled Vegetable Sandwich No need for take-out when you can make restaurant-quality gourmet vegetable sandwiches at home. Loaded… Fresh Basil, Baby Romaine & Quinoa Salad with Roasted Strawberry & Lime Dressing Salad Fresh Basil, Baby Romaine & Quinoa Salad with Roasted Strawberry & Lime Dressing It may sound a little odd to roast strawberries, but since they aremostly water,…
Grilled
Watermelon Quinoa Salad with Peach Dressing BBQ and Grilling Grilled Watermelon Quinoa Salad with Peach Dressing Sweet watermelon and peaches are given bold flavour upgrades from the grill in this succulent…* Makes 4
Mexican
Cilantro Bean Spread with Home-Fried Taco Chips Appetizer Mexican Cilantro Bean Spread with Home-Fried Taco Chips This is a great appetizer to take to your next get-together. Recipe courtesy of www.canolainfo.org.* #eatmoreveggies
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