Cooking Archives - Page 14 of 22 - Manitoba Co-operator

Milk, citric acid, salt, rennet, a stainless steel pot and a thermometer are what you need to make your own cheese.

Say ‘cheese’ for a food science experience at home

Prairie Fare: Summer Vegetable Frittata

By Julie Garden-Robinson July 17, 2015

Mom, I want to learn to make cheese,” my 17-year-old daughter said. “Cheese?” I responded, wanting to be sure I heard her correctly. “I love cheese. I think it would be a good 4-H project,” she replied. She certainly knows how to get my attention and mentoring. I hadn’t made cheese since I taught basic

Recipe Swap

Spillin’ the beans about getting kids to eat vegetables

Prairie Fare: Snappy Green Beans with Basil Dip

By Julie Garden-Robinson July 10, 2015

If I placed all the green beans I cut as a child from end to end, they’d probably reach from Fargo to Jamestown. Maybe the trail of beans only seems to have covered 100 miles. I became quite efficient at cutting beans after modifying my cutting techniques. I tried several different knives and finally decided

Recipe Swap

Tips on naturally recycling your kitchen wastes

Prairie Fare: Spinach Artichoke Dip (Slow Cooker)

By Julie Garden-Robinson July 3, 2015

Julie, Julie, how does your garden grow?” people often ask me when inspired by my maiden name. Yes, that reminds me of the “Mary, Mary, quite contrary, how does your garden grow?” nursery rhyme. Fortunately, people leave out the “quite contrary” part. Well, they usually do. This year, my garden has hosted rabbits enjoying buffets

Recipe Swap

Foods that help you take care of your eyes

Prairie Fare: Asian-Style Cobb Salad and Avocado Egg Cups

By Julie Garden-Robinson June 26, 2015

Mom, I’ll help you,” my 11-year-old daughter said. I think I detected a smirk on her face. “No, I can do it,” I replied with a bit of determination in my voice. “No, really, I can do it for you,” my daughter persisted. She definitely had a smirk on her face this time. I squinted,

Recipe Swap

Do you know the four Cs of grilling success?

Prairie Fare: Southwestern Marinade recipe

By Julie Garden-Robinson June 19, 2015

While growing up in Minnesota, having a “barbecue” meant having a bun with a cooked mixture of ground beef, ketchup, brown sugar, mustard and some spices. In school, we called these sandwiches “sloppy joes” if they were served on slices of bread. Then I moved to North Dakota, where people talked about having “slush burgers.”

Recipe Swap

The many advantages of strength training exercises

Prairie Fare: Rock and Roll Beef Wraps

By Julie Garden-Robinson May 29, 2015

Did you notice the amount of weight on the machine?” my husband asked. I was trying to push the handles on the weight machine forward. I would have had equal success moving a wall. I had plopped myself onto the seat of the weight machine without looking at the settings. I knew better. Starting with

Recipe Swap

Banana and bran recipes with appeal

Prairie Fare: Banana Bran Muffins and Mix-and-Bake Banana Walnut Streusel

By Julie Garden-Robinson May 22, 2015

I noticed a very ripe banana on the dresser. I had not put a banana on my dresser, but I got the hint. “I could smell that banana from the hallway,” my husband said. I had been unpacking my suitcase after a trip out of state, and I had not unpacked the conference bag we

Recipe Swap

Leftover breakfast cereal? Think outside the box and save money, reduce waste

Prairie Fare: Crunchy Chicken Nuggets

By Julie Garden-Robinson May 15, 2015

As I perused my cupboards and storage pantry the other day, I found several boxes of cereal. Some were unopened and some had folded-down wrappers with half of the contents waiting to be devoured. Does this sound familiar to anyone? I don’t think my family is alone in having some half-full cereal boxes in our

Country Crossroads, Recipe Swap

Safe food preservation advice comes early this year

Prairie Fare: Poached Turkey Salad with Fennel, Kale and Cashews

By Julie Garden-Robinson May 8, 2015

We have reached the time of year when church potlucks are plentiful and garages are cleared out to become open-air dining rooms for graduation parties. No one wants a special event with bountiful food and numerous guests to become a recipe for disaster. Unfortunately, food prepared or stored unsafely can cause illness or even death.

Crops, News

Potato industry looks to reduce harmful chemical compound

Stakeholders co-operate in new evaluation system focusing on reducing acrylamide that can accumulate during storage

By Julienne Isaacs May 5, 2015

Acrylamide reduction is a priority for a coalition of potato industry stakeholders, according to Steve Vernon, vice-president of quality and innovation for J.R. Simplot Company. Acrylamide is a potentially harmful chemical compound that is produced in potatoes cooked at high temperatures. Vernon told this year’s Manitoba Potato Production Days in Brandon that the coalition has

Daily Network News

U.S. livestock: CME cattle futures rise on expectations of tight supplies

U.S. grains: Chicago soybeans fall, but achieve first annual gain in three years

ICE Canada Weekly: Canola unlikely to have a good start to 2026

Tag Archives Cooking

Say ‘cheese’ for a food science experience at home

Spillin’ the beans about getting kids to eat vegetables

Tips on naturally recycling your kitchen wastes

Foods that help you take care of your eyes

Do you know the four Cs of grilling success?

The many advantages of strength training exercises

Banana and bran recipes with appeal

Leftover breakfast cereal? Think outside the box and save money, reduce waste

Safe food preservation advice comes early this year

Potato industry looks to reduce harmful chemical compound

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