I have taken on a new hobby — growing popcorn in my garden! What is the best way to store popcorn so that it stays fresh?

— Biannce

Hi Biannce,

Popcorn is a great treat year round. One of the advantages of growing it in your garden is that you can sample some of the many different types. Popcorn is also a healthy snack choice. Compared to beef it has about two-thirds as much protein, more iron and about the same amount of calcium. Plus, the hull provides roughage, similar to bran flakes.

Store popcorn in an airtight container in a cool, dry place such as the fridge or freezer. If stored properly, popcorn can be kept almost indefinitely.

Hi Reena,

On more than one occasion I have made a batch of homemade soup that ended up tasting a little too salty. Typically, the entire contents of the pot end up being thrown out. Is there any way to save salty soup?

— Mavis

Dear Mavis,

The salty soup remedy depends on the type of soup that you are cooking. Add one or more of the following (whichever goes with your soup). Cream, milk, water, chicken stock, beef stock, tomato juice, tomatoes, brown sugar or potatoes. If you choose cream or milk, don’t let the soup return to a boil or the milk may curdle. If you use stock, make sure it is a low-salt version, or better yet, your own homemade, unsalted stock.

Dear Reena,

We hired my niece to paint the basement steps while we were away on vacation. She did a great job on the steps but left the paintbrushes out, and they dried up. Is there any way to soften the bristles so that the brushes can be used once again?

— Robert

Hi Robert,

Dip the paintbrushes in turpentine oil and let them stand for 15 to 20 minutes. Rub the brushes against a clean piece of cloth to test if the paint is coming off (immerse again if needed). Or bring a pan of white vinegar to a boil on your stove and allow your paintbrushes to simmer for five minutes, in an old pot no longer used for cooking. Remove from pan and wash in hot, soapy water. Other options are soaking paintbrushes in hair conditioner, paint thinner or linseed oil.

Dear Reena,

I change the water in my fishbowl every week and as I pour the water down the drain I can’t help but wonder if there is a use for fishbowl water. I read once that you can water your plants with it. Is that true?

— Garry

Absolutely Garry,

Use fishbowl water to feed your plants. It will make them grow tall and green! Just one word of advice, be careful not to drop the fish into the plant soil when watering your plants (learned that the hard way).

TRIVIA: A town in Italy, Monza, has outlawed the use of fishbowls for keeping goldfish. This law went into effect the summer of 2004.

Dear Reena,

I buy large jars of salsa and spaghetti sauce in order to save money. After awhile I often notice mould on the bottom of the lid. How should I store sauce jars to prevent this from happening?

— Lacey

Dear Lacey,

You are right; purchasing bulk foods typically saves consumers money unless half of it is thrown away. I store large jars of sauce in the fridge upside down. Doing this creates a tight seal between the sauce and the lid. Be sure to use sauces before the expiration date. Another option is to divide the sauce into portions and store in freezable containers in the freezer.

Dear Reena,

I’ve had this problem for quite some time and it is a mystery. My husband and I do not share a bathroom and the problem is with his bathroom. Somehow the dark hand towels that he uses get light-coloured, sometimes pinkish spots or blotches on them. It’s not bleach as we use microfibre cloths and water to clean. I’ve asked him not to wipe the sink with the towel in case the blotches come from his aftershave or something chemical like that.

Last week my brother was the only one using the bathroom for a week as he was our guest, and I put out new towels. The same thing happened. Do you think it has something to do with chemicals that men use in aftershave or shaving gel or something like that? I know this doesn’t happen in the washer, it happens in the bathroom. It’s a complete mystery to me. Can you help?

— Lorraine

Dear Lorraine,

Before you spend one more second of your time wondering, compare your husband’s (and your brother’s) toothpaste with yours. My guess is that the toothpaste contains bleach and after each use he is wiping his face on the towel and permanently discolouring the fabric.

P.S. Great job using microfibre cloths to clean your home!

Presenting Home Sweet Home workshops across Canada. If you would like me to visit your area and present an all-day workshop, please call 204-320-2757 or email: householdsolutions@mts.net.

I enjoy your questions and tips, keep them coming!

Check out my website: www.householdsolutions.org.

The post Questions for Reena appeared first on Manitoba Co-operator.

When it comes to food, we all have our likes, dislikes, preferences and prejudices. Many of us also live (and eat) by our “food myths.”

These can be simple “dietary must-dos” like, “you must take minerals and supplements to stay healthy” or, “you must avoid carbs if you want to lose weight.” Some food myths are opinions we form from an impression or assumption, like, “cooking takes too long” or, “reading food labels is too difficult.”

Some food myths never die, like the one about eating only grapefruit or cabbage will burn fat. New food myths are always emerging. More recently is the idea that a gluten-free diet is healthier for everyone.

Food myths have no scientific validity, or they may only be half-truths. The trouble is, in a world of the 24-hour news cycle and button click access to the Internet, we’re peppered by them from thousands of iffy sources.

It’s time for a reality check. Each year in March the national dietitians’ organization, Dietitians of Canada, organizes a spring campaign built around some aspect of how healthy eating can have a positive impact on our health. This year’s theme is devoted to busting food myths.

On its website, along with fact sheets, this organization has posted a list of 39 of the most popular myths dietitians hear and know are influencing how people eat. (It’s a list they note could be much longer!)

Alongside they have posted counterpoints, or “truth” statements, based on the the best science-based evidence available that directly challenges the food myth.

The campaign tackles the controversial stuff, like organic versus non-organic food, milk drinking, detox diets, pasteurization and other hot-button subjects.

Here’s a few examples:

FOOD MYTH: Processed foods have no place in a healthy diet.

THE TRUTH: Some processed foods, such as whole grain pasta, canned light tuna and plain frozen vegetables, are healthy choices. Others provide few nutrients and/or are high in calories, fat, sugar or sodium and should be limited. Some examples are deep fried foods, salty snacks and packaged baked goods such as doughnuts and croissants. Make wise food choices. Enjoy more whole foods, like vegetables and fruit. Read labels and choose foods higher in nutrients you want more of, like fibre, calcium and B vitamins, and lower in nutrients you want less of, like sugar, fat and sodium.

FOOD MYTH: Local vegetables and fruits are always more nutritious.

THE TRUTH: Fresh produce tastes great, but there are many factors that affect its nutritional value. Crop variety, growing conditions, ripeness, storage, processing, handling and transport all affect the nutrition of vegetables and fruits. Produce grown closer to home, picked when it’s ripe and eaten soon afterwards, might have more vitamins and minerals. In the warmer months, enjoy the local harvest and eat delicious, nutritious vegetables and fruit every day. If you have time and storage space, freeze or can local produce to enjoy its goodness throughout the year.

FOOD MYTH: Healthy food costs too much.

THE TRUTH: How much food costs is an important issue for many Canadians. With some planning and wise choices, you can create tasty, healthy and affordable meals. To get the most value, choose foods that are big on nutrients and low on cost. Many healthy staple foods can be lower-cost items, including bulk flours and whole grains, in-season fresh produce, eggs, legumes (dried beans, peas and lentils), powdered milk, and sale-priced frozen or canned vegetables, fruits and fish. Scanning flyers for specials, stocking up on sale items and cooking meals from scratch can all save you money.

Source: Dietitians of Canada.

Interested to hear more? Log on to www.dietitians.ca/nutritionmonth.

Here’s a really delicious recipe off the Dietitians of Canada website.

Nutty and Fruity Quinoa Salad with Maple Vinaigrette

• 1 c. quinoa, rinsed1/2 c. sliced almonds1/2 c. coarsely chopped apple1/2 c. coarsely chopped dried apricots1/2 c. toasted unsalted sunflower seeds1/4 c. dried cranberries1/4 c. raisins2 tbsp. finely chopped fresh mint1/2 c. Maple Vinaigrette (recipe follows)

In a medium saucepan, combine quinoa and two cups water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for five minutes. Fluff with a fork.

Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunflower seeds, cranberries, raisins and mint; toss to combine. Pour in vinaigrette and toss gently to coat. Serves 8.

• To make Maple Vinaigrette:1/3 c. pure maple syrup1/4 c. cider vinegar1/4 c. honey mustard2 tbsp. canola oil

In a jar, combine maple syrup, vinegar, mustard, oil and 2 tbsp. water. Seal and shake until well blended. Store in the refrigerator for up to one week, shaking well before use. Makes 1 cup.

Source: ©Cook! Dietitians of Canada. 2011. Published by Robert Rose Inc.

Veggie-Packed Spaghetti Meat Sauce

This recipe provides the four food groups in a family-favourite meal.

• 12 oz. extra-lean ground beef2 carrots, chopped2 cloves garlic, minced1 small onion, chopped1 small zucchini, chopped2 tbsp. dried Italian herb seasoning1/2 tsp. pepper2 c. milk3/4 c. unsweetened canned pumpkin purée2 c. canned crushed tomatoes1 pkg. (340 g) whole wheat spaghetti1/3 c. grated Canadian Parmesan cheese, divided

In a large pot over high heat, cook ground beef, breaking up beef with a spoon, for about five minutes or until beef is browned. Spoon off any fat. Add carrots, garlic, onion, zucchini, herb seasoning and pepper to pot and sauté for about eight minutes or until onion is softened. Gradually stir in milk; bring to a boil, stirring often for about five mins. or until about half of the milk is absorbed. Stir in pumpkin purée until blended, then tomatoes; reduce heat and boil gently, stirring often, for five to 10 mins. or until sauce is thick and flavourful. Meanwhile, in a large pot of boiling water, cook spaghetti for about 10 mins. or until tender (or according to package directions). Drain well. Stir half of the Canadian Parmesan cheese into sauce. Divide spaghetti among serving bowls and spoon sauce over top. Serve sprinkled with remaining cheese.

TIP: If you have picky eaters in your family and prefer smaller pieces of vegetables that blend into the sauce, use the coarse side of a box cheese grater to grate the carrots, onion and zucchini, or use a food processor for an even faster preparation. Pumpkin purée helps thicken the sauce and adds extra nutrients. Be sure to buy the unsweetened purée and not the sweetened, spiced pie filling. You can also cook and mash fresh pumpkin when it’s in season.

Prep. time: 15 mins. Cooking time: 25 – 30 mins.Yields: 4 servings

The post Recipe Swap, March 1, 2012 appeared first on Manitoba Co-operator.

How are you? I have been meaning to contact you for a while. I have a dishwasher that is 23 years old; it still works. However, because of our water, when the softener runs out of salt I have rust stains on the inside plastic tub. Is there a safe way you can suggest for me to remove them without resorting to CLR or something like that? Thanks in advance.

–Cheers,Judy P.S. Keep up the great ecofriendly cleaning work, it is appreciated.

Judy,

In order to clean your dishwasher with an environmentally friendly option you could run white vinegar or straight citric acid through the soap dispenser. However, if you find that the stains still remain, you will need to try a strong chemical product and I have found that “Iron Out” is tough on rust stains (much better than other products on the market). Ventilate by opening the windows and use it as seldom as possible; let me know what you think!

Hi Reena,

I have a question I’m hoping you can answer for me.

I have a very large German shepherd who has the worst-smelling feet you can imagine. It smells like cheese popcorn. The smell is stinking up our house. Now one thing I have noticed is that she has a lot of hair between her toes. Not sure if that is contributing to the stink or what. I’m reluctant to spray her feet with anything because I’m sure she’ll lick it off. Any ideas?

–Signed,Holding

mynoseLynda

Lynda,

I’m hesitant to offer any suggestions for this challenge because it may be related to her health and therefore a veterinarian is the best person to ask, especially since we do not know the cause of why her paws have a strange odour. A professional groomer will be able to trim the fur between her paws which will probably help. Also, if you sponge her feet in baking soda and water and then soak them in 2 cups of household vinegar and 1 drop of tea tree oil you should notice some improvement. Jell-O is another option; just add an additional 1/2 cup of water to the recipe of your favourite flavour in a mixing bowl and soak her paws. This has had great results for humans and may be worth a try.

Dear Reena,

Do you have an effective way to spray-clean chandeliers without using commercial preparations?

–Thanks,Isabelle

Isabelle,

To clean a chandelier, first cover the floor with newspaper. Combine 1 tsp. (5 ml) rubbing alcohol, 4 cups (1 l) hot water and 2 tbsp. (30 ml) dishwasher anti-spot agent i.e. Jet Dry. Spray, drip-dry and polish. Or soak in a bucket and polish. (Taken fromHousehold Solutions 1 with Substitutions).

Dear Reena, Here is a tip for your readers: I love adding baking soda to

vegetables so that the colours become vibrant. –Darcia

Thanks Darcia,

Great for presentation, bad for the body. You are right; this was the practice several years ago but has since been discontinued. It has now been discovered that baking soda destroys the vitamin C content of vegetables.

Dear Reena,

I cook homemade meals for my family every day; we never eat restaurant food. I am so tired of potatoes, pasta and rice. Any other ideas? –Chris

Chris,

When you say pasta, keep in mind there are many, many different varieties of pasta with significant differences in nutrition (i. e. fibre content) flavour, texture and shape. Consider purchasing some of the following foods to liven up your daily dose of yummies; some are pastas and some are not: kamut, quinoa, orzo, Chinese noodles, bulgur and couscous. All are healthy, delicious choices and very easy to make.

Hi Reena

I very much enjoy your column and was wondering if you had a recipe to make bath fizzes at home.

–Laurie

Laurie,

There’s nothing like relaxing after a long day with a handful of bath fizz! In a bowl combine: 2 cups Epsom salt and 1 cup baking soda and stir in a few drops of food colouring and 15 drops of your favourite essential oil. Mix and add 3/4 cup citric acid. Stir well. Store in airtight container.

Feedback:

Dear Reena,

I just read your article about spray bottles and cans that get clogged up. My solution is – turn the bottle upside down and pump the spray out till it’s clean. You waste some of it but it’s easier than letting it get plugged and throwing it out.

Your solution works; I’ve done that too.

–Thankyou,Tilly

I enjoy your questions and tips, keep them coming! Check out my website www.householdsolutions.org.

Reena Nerbas is a Manitobabased professional speaker and author of the national

bestselling series, Household Solutions 1 with Substitutions,

Household Solutions 2 with Kitchen Secrets and Household

Solutions 3 with Green Alternatives. Corporate workshops available by calling: 204-320-2757.

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Fabulous Tips of the Week:

TIP #1

Hi Reena!

Here is a solution that my daughters use to substitute for an egg in a recipe. One of my daughters bakes for a vegan friend, the other daughter bakes for children with egg allergies.

1/4 c. flaxseed

3/4 c. water

Buzz in blender 5 minutes. Store in fridge.

1/4 c. of mixture = 1 egg

Substitution works for cookies, cakes and muffins. The baked goods might have a slightly gummier texture, but are very good.

– All the best, Jeanette

TIP #2

While cooking tomato sauce, add 1/2 tsp. instant coffee to the sauce. This extra step takes the acidic edge off of the tomato sauce.

The post More Questions For Reena – for May. 19, 2011 appeared first on Manitoba Co-operator.

Last time I checked, the yard was a vast stretch of mud, winter’s mess of strewn branches and leaves is everywhere, and the garden mostly hidden under thick swaths of persistent snow and slush. But I grumble! The good news is spring is close at hand. In the meantime, here are two recipes to tuck away for warmer days and fresh ingredients, or use right now with your own frozen, or purchased ingredients.

SAUSAGE AND GREENS SOUP

This soup used to be referred to as ‘weed soup’ writes Winnipeg-based contributor Alison Froese- Stoddard. You don’t have to wait until these greens are fresh either, greens can be frozen in portions for quick use through winter too, adds Anna Ens, also of Winnipeg.

1/2 lb. bulk sausage

Brown in soup pot and drain all but a spoonful of fat. Remove meat.

1 c. onion, green onions, or chives (chopped)

Garlic scapes* to taste (minced, optional)

Sauté in reserved fat until soft. Return sausage to soup pot.

4 c. chicken or vegetable broth

1 c. potatoes (diced)

Salt and pepper to taste

Add, bring to boil, reduce heat and simmer until potatoes are soft, 10 to 15 minutes.

1-1/2 c. evaporated milk

1 -3 c. fresh spinach, kale, dandelion, lamb’s quarters,

purslane, burdock, watercress, or other tender young

greens (chopped)

Parsley to taste (chopped/optional)

Add and cook until tender (just a minute for spinach, a few extra minutes for greens such as kale or dandelion). Garnish each bowl with freshly grated Parmesan cheese.

Somma Borscht variation:Substitute chopped cooked ham and ham broth. Reduce milk to 1/4 c. Use tangy fresh sorrel if available, but if not, add 1 tbsp. vinegar with the greens, plus 2 to 4 tbsp. chopped fresh dill. Optional: Carefully break an egg or two into the hot soup and cook without stirring until eggs are cooked. Or serve with chopped, hard-cooked eggs.

* Scapes are the curly stem of the plant where the flower of the garlic would form. They’re removed so the plant’s energy is focused in the bulb. They’re said to have a milder flavour than the clove.

FromSimply in Season,Expanded Edition by Mary Beth Lind and Cathleen Hockman-Wert. Copyright 2009 by Herald Press, Scottdale, PA 15683. Used by permission.

FRESH PEA SOUP

Use frozen peas in winter for a delicious reminder that spring is coming soon!

1 onion (chopped)

In large saucepan sauté in 1 tbsp. olive oil until golden, 7 to 10 minutes.

1 potato (chopped)

3-1/2 c. water

1-2 tsp. salt (to taste)

Add and cook over medium heat until soft, 10 to 15 minutes.

3 c. peas

Add and cook until bright green. Purée in blender or food processor. Taste and adjust seasoning. Serve warm. Optional garnish: a dollop of sour cream or plain yogurt in each bowl, or a sprinkle of chopped fresh dill or parsley.

Variation:Add 1 cup of cooked, chopped ham. Serves 4.

FromSimply in Season,Expanded Edition by Mary Beth Lind and Cathleen Hockman-Wert. Copyright 2009 by Herald Press, Scottdale, PA 15683. Used by permission.

We look forward to receiving a few maple syrup recipes from backyard sugarerLillian Deedman of Killarney each spring and once again she’s sent us several. Thank you, Lillian.

OLD-FASHIONED TAFFY PULL

This might be a fun activity if the kids are getting a little stir-crazy (or you are!) during spring break. You will need a candy thermometer for this.

2 c. maple syrup

1/4 c. butter

1/2 tsp. baking powder

Boil syrup, butter and baking powder to 260 F in a deep heavy saucepan. Pour without scraping into a well-buttered shallow pan, floating on cold water. As soon as edges are cool enough to handle, fold into centre. When cool enough to handle, pull for taffy. Work quickly. When pulled stretch into rope and cut or snap into small bits and bites. These will become creamy within a day or two.

MAPLE WALNUT TARTS

2 eggs, beaten

1/2 c. brown sugar

1/2 c. maple syrup

1/4 c. soft butter

1/8 tsp. salt

1/2 tsp. vanilla

1 tbsp. flour

Tart shells

Nutmeg (optional)

Beat everything together in a mixing bowl. Nutmeg can be added if desired. Sprinkle tart shells with walnuts, then add tart filling. Bake at 350 F for 10 minutes or until shells are slightly browned. Do not allow tarts to bubble while baking.

Sendyourrecipesorreciperequeststo:

ManitobaCo-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email lorraine@fbcpublishing.com

Here are two more recipes from the Beef Information Centres website I thought you might appreciate this week. They are adapted fromCook!the latest cookbook from Dietitians of Canada. You can download a booklet of beef recipes fromCook!on the BIC’s website. Go to www.beefinfo.org, then click on “Cook booklets.”

STRIP LOIN STEAK WITH SAUTED MUSHROOMS

2 beef strip loin grilling

steaks, 1 inch thick

(each 8 oz./250 g)

Freshly ground black

pepper or Montreal

steak spice

2 tsp. canola oil

2 c. sliced mushrooms

(button, crimini or baby

portobello)

2 tbsp. minced shallots

2 cloves garlic, minced

1/4 c. dry white wine

1 tsp. dried thyme or

tarragon

1 tsp. Worcestershire

sauce

1/4 tsp. salt

Pat steaks dry; season with pepper or steak spice. Grill over medium-high heat about 5 minutes per side for medium rare. Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallots; cook until shallots are softened, about 4 minutes. Add garlic; sauté for 30 seconds. Stir in wine, thyme and Worcestershire sauce; cook, stirring often, for 2 to 3 minutes or until wine is reduced. Season with salt and pepper to taste. Trim steaks, as needed, discarding trim. Carve crosswise into thin slices. Serve topped with sautéed mushrooms.

Makes 4 to 6 servings.

BEEF KABOBS WITH PEANUT SAUCE

3 tbsp. canola oil

2 tbsp. EACH rice vinegar

and minced fresh parsley

1 tsp. EACH ground

cumin, coriander

and cinnamon

1 tsp. hot pepper

flakes (or to taste)

1/2 tsp. EACH garlic

powder and ground

ginger

1-1/2 lb. beef top sirloin

or strip loin grilling steak,

1 inch thick,

cut into cubes

Peanut Sauce

(recipe follows)

1 red onion, cut

into chunks

2 sweet yellow peppers,

cut into chunks

Combine oil, vinegar, parsley, cumin, coriander, cinnamon, hot pepper flakes, garlic powder and ginger in large sealable freezer bag or bowl. Add beef cubes and toss well coat. Seal or cover and refrigerate for 30 minutes or up to 12 hours. Meanwhile, prepare Peanut Sauce and set aside, refrigerating if held for more than 1 hour. Thread beef cubes, onion and yellow peppers alternately onto soaked wooden skewers. Grill over medium-high heat on lightly oiled grill, for about 10 minutes, turning once, for medium rare. Serve with Peanut Sauce for dipping.

Makes 6 servings.

Peanut sauce:

In medium saucepan, combine:

1 clove garlic (minced)

1/2 c. EACH crunchy peanut butter and

reduced-sodium chicken broth

1 tbsp. reduced-sodium soy sauce

2 tsp. fresh lemon juice

1 tsp. EACH garlic-chili sauce and granulated sugar

Bring to boil over medium-high heat, stirring often. Reduce heat and simmer, stirring, for about 1 minute or until sauce thickens slightly. Stir in 1/4 c. coconut milk and cook, stirring, until heated through. Serve warm.

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RECIPE SWAP

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Recipe Swap

Do you have a recipe you’d like to share with readers? Are you looking for specific recipes? We’d love to hear from you.

ManitobaCo-operatorRecipe Swap Box 1794 Carman, Man. R0G 0J0

or email Lorraine Stevenson at: lorraine@fbcpublishing.com

The post It’s Spring… Somewhere Else! appeared first on Manitoba Co-operator.

I seldom turn down a dinner invitation, but it’s taken Parkland Tourism all of seven years to find me seated under their big white tent in Riding Mountain National Park for a very special meal.

That’s how many years they’ve been serving a “Supper-in-the-Field,” a sumptuous late-summer event established to honour the tradition of fall suppers and feature the local foods farmers grow prepared by Manitoba chefs.

This year’s menu was created around the Homecoming 2010 theme, featuring down-home tastes spiffed up with a chef’s flourish. We ate bison meatballs and wild mushroom gravy last weekend, and buckwheat cabbage rolls with raisin sauce, and tourtiére and roasted veggie terrine, then sampled from a dessert table laden with homemade pies. The meal was served on the front lawn, out of the rain under a tent, of the Wasagaming superintendent’s house near the Golf Club at the east end of Clear Lake.

I tell you most sincerely, this was the kind of meal you tend to fall silent while eating, so as to entirely focus and savour every delectable bite.

This year they had a cookbook on offer too, so you can replicate some of the fine dishes eaten here (and in Parkland family homes and special events). I picked up a copy ($20) of theSupper-In-the-Field Cookbook,an elegant 84-page collection of recipes from both the chefs who have contributed to these dinners over the years, plus the trademark favourites of communities of the region.

Supper-in-the-Field honours the people who grow, cook and bake good food too. The cooks and chefs and growers aren’t “behind the scenes” but are introduced and applauded.

There are too many to list, but I did have the pleasure of meeting the Sunshine Club of Dauphin, whose substantial skills as home cooks and bakers are regularly sought to cater events in the Dauphin area and who fundraise for community beautification. The beautiful fruit pies were their contribution this year.

I also met Kelly Ditz, an organic farmer and chef-at-large, who spends half a year in the Oakburn area growing a large organic vegetable garden from which he supplies Winnipeg markets. Kelly had a variety of his vegetables on the menu. He’s helped every year since 2005. This dinner raises awareness about food and where it comes from and that’s why he wanted to support it, he said. “It puts a face to our food, ” he said.

Here’s a small sampling of the kinds of recipes you’ll find in theSupper-in-the-Field Cookbook.There were limited copies available but if you’d like to order your own copy please contact Parkland Tourism by email atparklandtourism@mts.net or telephone 1-888-528-6484.

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

lorraine@fbcpublishing.com

Contributed by Chef Tim Taylor

Tim is the chef at Dandelion Deli in Winnipeg and has been a supporter of the Supper-in-the-Field since it began in 2004.

HAM HOCK FLECKED POTATO SALAD

2 c. sliced ham hock meat

3 lbs. waxy potatoes such

as thin-skinned

red or white

1/2 c. red onion,

finely chopped

1/3 c. chopped fresh herbs

such as basil, parsley,

chives and rosemary

2 tbsp. butter

2 tbsp. all-purpose flour

1/2 tsp. dry mustard

3 tbsp. white wine vinegar

1 tbsp. sugar

1 c. beer

1/2 tsp. hot pepper sauce,

such as Tabasco

2 tbsp. chopped

fresh parsley

Salt and pepper to taste

3 large eggs hard cooked,

peeled and sliced

In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly and slice (not peeled) into thick rounds. Return to the empty pot. While the potatoes are still warm, gently mix in the ham hock meat, onions and herbs. Set aside. In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring. Season to taste with salt and pepper, garnish with the eggs and serve warm.

BEET LEAF HOLOPTSI

Contributed by Kay Slobodzian of Dauphin, Man.

Use prepared basic bread dough recipe. Wash young beet leaves in warm water and pat to dry on paper towels. Remove any large stems. Cut small portions of dough. Roll dough pieces with leaves and arrange on a baking sheet. Cover and let rise 30 minutes. Bake in a 350 F oven for 40 minutes. Let cool, then separate, cut into smaller pieces and serve with creamed dill sauce, or cool and freeze.

DILL CREAM SAUCE

for beet leaf holoptsi

2 medium onions chopped

or use onion greens

2 c. whipping cream

3 tbsp. butter or

margarine

2 tbsp. flour

1/4 c. chopped green dill

Salt and pepper to taste

Sauté onion in butter for a few minutes until soft. Mix in flour, stir well and set aside. In separate pot bring cream to a boil and add seasoning, onion mixture and dill. Simmer until slightly thick.Contributed by Dauphin-area Ladies of the Fort (now known as the Sunshine Club of Dauphin.)

Fresh Strawberry Pie

9-inch baked pie crust

1 c. sugar

1-1/4 c. water

1/4 tsp. salt

4 tbsp. cornstarch

1 tbsp. lemon juice

Fed food colouring

(optional)

4 to 5 c. fresh sliced

strawberries (reserve a

few whole for decoration)

Dissolve sugar in 1/2 cup water and bring to a boil. Add remaining water and other ingredients, except colouring and strawberries. When thick, remove from heat and add colouring. Arrange cutup berries in the bottom of the prepared crust and cover with thickened syrup. Cool. Decorate with whole berries if desired. Serve with vanilla ice cream.

BEEF AND BARLEY SOUP

Contributed by the Town of Russell

6 c. water

6 beef bouillon cubes

(1/5 oz. 6 g size)

28 oz. canned

tomatoes, mashed

10 oz. condensed

tomato soup

2 c. shredded carrot

2 c. shredded potato

1-1/2 c. chopped onion

1 c. chopped celery

1/2 c. pearl or pot barley

6 c. water

1 tbsp. parsley flakes

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. thyme

3 c. cooked roast

beef, chopped

Heat first amount of water and bouillon cubes in large pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1-1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups.

Contact us!

We enjoy receiving your recipes or recipe requests. Please contact us at:

Manitoba Co-operatorRecipe Swap

Box 1794 Carman, Man. R0G 0J0 or email:lorraine@fbcpublishing.com

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RECIPESWAP

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Although the books became bestsellers, sneaking vegetables into kids’ diets has been the subject of mixed responses from nutrition experts.

Certainly, vegetables are low-calorie, nutrient-rich foods, so encouraging children and adults to eat more veggies makes sense. Eating more vegetables may help with weight management and help prevent chronic diseases, such as cancer and heart disease.

Researchers at Penn State University and Baylor College of Medicine put the “stealth vegetable” concept to the test. They served 61 preschoolers one of two pasta dishes on several separate occasions. One pasta sauce included added broccoli and cauliflower, which had been chopped in a food processor, while the other sauce had no veggies.

The good news: The children liked each pasta dish and ate about the same amount regardless of whether the pasta sauce had added vegetables. The dish with the added vegetables had fewer calories.

The children cut their calorie intake by 17 per cent when they ate the veggie-containing pasta dish compared with the no-veggie pasta dish.

However, should parents always camouflage minced vegetables in a blanket of spaghetti sauce or purée spinach into brownies to help kids meet their veggie recommendations?

Kathleen Leahy, one of the Penn State researchers, recommended that parents eat vegetables with their children and serve plain vegetables regularly so children develop a taste for them.

Sneaking vegetables into a child’s diet has been questioned by some parenting and child feeding experts. Child feeding experts encourage choices for children.

If children do not want to eat the food, do not force the issue. Otherwise, food can become a battle of the wills.

They also encourage patience among parents when introducing vegetables into a child’s diet. Getting a child to try a new food, such as a new vegetable, may take 10 to 15 attempts.

Perhaps the best advice is to be a good role model and provide a variety of vegetables for yourself and others around you. After all, children are not the only ones shortchanging themselves on vegetables. Most adults need to eat more vegetables to meet their daily recommendation, which is about 2.5 to 3.0 cups.

– Julie Garden-Robinson, PhD, L. R. D., is a North Dakota State

University Extension Service food and nutrition specialist

and associate professor in the department of health, nutrition and exercise sciences.

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NOODLES

Cook up a batch of noodles the night before, store them in the refrigerator and you have the beginnings of a tasty cold salad for lunch. Fill half of a bowl-sized portable container with cold noodles. Add bite-sized cooked meats or fish, or throw in some beans or nuts. Chop a tomato, some mushrooms, peas, black olives, celery, carrots,… anything you have on hand (and the kids will eat). Grapes, raisins, strawberries and apples can be added, too. For more flavour, add cheese, herb blend, some light mayonnaise, olive oil and lemon juice, or your favourite dressing.

RICE

Rice is a healthful and filling grain. Choose brown rice to add the health benefits of whole grain to your meal. Line a tortilla, lettuce or cabbage leaf, or a sheet of nori (seaweed) with cold, cooked rice. Then add a favourite filling, such as tuna, cheese, nuts, sliced vegetables or citrus fruits. Add a sauce such as salsa, light sour cream or soy sauce. Roll up and slice into one-to two-inch sections.

DIPS

Everyone loves dipping foods, so make lunch a festive dipping occasion! Pack foods that are long and thin: sliced peppers, carrots or celery; asparagus, beans or pea pods; pretzels, bread sticks or cheese strips; or apple, orange or pear slices. Peanut butter, light cream cheese, yogurt, soy sauce, salsa, tomato sauce and salad dressings make great dips and can quickly be put into a small container for lunch on the go. If you have more time, try your hand at crafting your own dips. Canned pumpkin can be blended with light cream cheese with a little maple syrup for a sweet dip. Chickpeas, garlic, lemon juice and tahini puréed together make a nice hummus base to which you can add spices for more flavour.

DON’T FORGET SAFETY!

Keep foods at a safe, cold temperature. Put a water bottle or juice box in the freezer the night before, and pack it close to the perishable foods in the lunch pack. That way an ice-cold drink can be enjoyed with lunch.

– Trina Barno is a health and nutrition educator with

University of Minnesota Extension.

The post Create Healthy And Appealing School Lunches appeared first on Manitoba Co-operator.

Ifirst tried buckwheat a few years ago after sitting through a Buckwheat Growers Association meeting where farmers lamented how so few in North America eat what they grow. That’s a pity, I decided, after trying it myself. Buckwheat has all the attributes today’s cooks want; it’s super easy to cook, has a rich, nutty flavour and it’s very healthy. Buckwheat contains loads of dietary fibre, antioxidants and vitamins. If you’re eliminating gluten from your diet, buckwheat is a great grain option since it’s entirely gluten free. Research has also shown buckwheat can help with the management of chronic diseases like diabetes. No wonder previous generations of Manitobans readily consumed buckwheat in soups, as a hot breakfast cereal or stuffed into cabbage rolls!

BORSCHT

Shirley Patton-Penner of Petersfield sent us this recipe with a note that it’s quick to make and does not require meat. This should serve about eight people, so halve this one too for a smaller household. Thanks, Shirley! This looks like a wonderful, filling soup to help get us through this last leg of winter!

1 c. cabbage, chopped

1 large onion, chopped

2 -3 potatoes, cubed

2 stalks celery, diced

3 carrots, julienned

4 beets, grated

1/4 c. pot barley

8 c. water

Cook all the above ingredients for 30 minutes, no sautéing necessary. Then add the following ingredients:

4 tbsp. chicken soup base

1/8 c. vinegar

1 tbsp. sugar

1 14 oz. can of tomatoes

1 14 oz. can yellow beans

1 14 oz. pork and beans in tomato sauce

Also add dill, salt and pepper to taste

Simmer to develop the taste.

We always love hearing from readers and look forward to receiving more of your recipes for this Recipe Swap. Send us your favourite recipes and we’ll publish them here.

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

lorraine@fbcpublishing.com

Here’s a recipe compliments of the Canadian Special Crops Association’s cookbook Buckwheat – Your Natural Choice.

BISTRO KASHA WITH ITALIAN SAUSAGE

This innovative dish features kasha – that is, cooked buckwheat – smothered in tomato sauce, fresh zucchini and a blend of romano and mozzarella cheese.

3 c. cooked kasha*

1 8-oz. (225-ml) can tomato sauce

1 lb. hot Italian sausage

1 c. chopped onions

2 tsp. Italian seasoning

2 c. thinly sliced zucchini

1/3 c. grated Romano cheese

1 c. shredded Mozzarella cheese

Preheat oven to 350F. Combine kasha and tomato sauce, set aside. Crumble sausage and cook in a skillet with onions and Italian seasoning, stirring frequently. Cook until sausage is browned. Drain reserving a tablespoon of drippings. Place sausage mixture in a 2-quart greased casserole dish. Fluff kasha with a fork and spread over the sausage. Sauté zucchini in reserved drippings until almost tender. Arrange over kasha. Sprinkle with cheese. Bake for 20 to 25 minutes or until hot and cheese melts.

* Don’t let that sound too foreign to try! Kasha is simply roasted buckwheat and you can find whole (uncooked) buckwheat in small 450 g bags in most grocery stores. Follow these simple directions to prepare buckwheat for use in the above recipe.

2 c. broth, bouillon, consommé or water

1/4 c. butter, margarine or oil

COOKED KASHA

1/4 tsp. salt

1 c. buckwheat

Combine liquid, butter and seasonings and heat to boiling. In a separate medium saucepan, stir buckwheat over high heat for 2 to 3 minutes until buckwheat is hot and slightly roasted. Reduce heat to low. Pour boiling liquid over buckwheat, cover and simmer 10 to 20 minutes until grains are tender and liquid is absorbed. Then use in above recipe.

GORP COOKIES

Beryl Parrott of Franklin sent us this recipe recently. It looked tasty so I made a batch and can attest that this makes seriously good cookies. I made only about 30 cookies since I halved the ingredients for a smaller household. Thanks very much, Beryl!

1 c. butter

1-1/2 c. honey

2 eggs, beaten

1/2 tsp. salt

2 tsp. vanilla

3-3/4 c. whole-wheat flour

1 tsp. baking powder

1/2 c. milk powder

1 c. sunflower seeds

1-1/2 c. peanuts

1-1/2 c. raisins

1-1/2 c. chocolate chips

Cream butter, add honey and cream them together. Beat in eggs, salt and vanilla. Stir together baking powder, milk powder, whole-wheat flour and add it to creamed mixture and blend. Stir in nuts, seeds, raisins and chocolate chips. Drop by spoonfuls on cookie sheet. Bake at 350F for about 10-12 minutes.

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