The Salvation Army Caring Place serves people living with poverty in Maple Ridge. Your involvement in this walk impacts hundreds of lives in a positive way, helping build a bright future that once seemed out of reach. Primary Contact Amelia Norrie Location Director Email: email@example.com Phone: 604.463.8296 x106 Our Team Becky Wells Registration Captain | Email | 604-463-8296 x 120
By The Canadian Living Test Kitchen Red Potato and Radish Salad Potato salad is a Canadian summertime favourite — and this one, sporting red and white colours, is no exception. 4 out of 5 based on 4 ratings. This recipe makes 8 servings This recipe's ingredients have been scaled and recalculated for your automated grocery list.
I mentioned yesterday that I had a life-changing side dish to share with you. Here it is. And I hope you make it. Soon. Before this dish, cauliflower didn’t rank very high on my veggie-loving list. I mean, I didn’t hate it, but it definitely didn’t call to me from the produce section begging me to buy it.
I know, I know, the potatoes pictured and defined in this post don’t necessarily fit the standard, high-class, French definition of au gratin potatoes, but in my defense, I grew up eating my mom’s cheesy potato dish which she always called au gratin potatoes so that’s what I’m calling these babies. The recipe below is finally the culmination of searching and testing and experimenting with recipes to make a cheesy potato dish just like my mom’s – but sans cream of chicken soup. I understand I’m a bit late to the potato party, considering the biggest cheesy-potato-eating-day-of-the-year was probably two days ago on Easter. But I made these potatoes on a whim this weekend and couldn’t wait to tell you about them, even if I am a bit tardy, because let’s be serious, cheesy potatoes should not be meant for Easter dinner alone.
I love looking at food blogs and getting inspired to make new things. I was looking at the Pioneer Woman Cooks website the other day and I saw a recipe called “Crash Hot Potatoes”. They were created by an Australian food writer named Jill Dupleix . I love the Pioneer Woman, she has a witty and wonderful website full of great recipes & stories.
Ingredients 1 1/2 pounds baby spinach leaves 2 tablespoons good olive oil 2 tablespoons chopped garlic (6 cloves) 2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1 tablespoon unsalted butter Lemon Sea or kosher salt, optional Directions Rinse the spinach well in cold water to make sure it's very clean. Spin it dry in a salad spinner, leaving just a little water clinging to the leaves.
today, i have a guest blogger: natalie from nspottery natalie is an incredibly talented pottery artisan (she's just introduced some beautiful new pieces!!) AND she's an amazing cook! i drool over the recipes she shares on her blog . not only are they good, but they're healthy! natalie knows that i'm trying to improve my eating habits and she's agreed to share a delicious - and healthy! - recipe here with us *************************************
5 ingredients and 20 minutes – that is all. I LOVE french fries, but I would choose these green beans over french fries any day of the week. There is a little crunch to them but they are FULL of flavor.
One of our favorite dips is Cheddar Bacon Ranch dip , or what I refer to as " Crack ". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate.
“Scalloped” is an attractive word, isn’t it? When I hear it I think of several things: first, there’s scallops, as in the seafood—totally delicious. Then there’s the scalloped shape that can live on the edge of a pair of shorts or on the collar of a woman’s blouse—always pretty and dainty. And of course scalloped potatoes also comes to mind, which carries my imagination to a land of crispy potato skins drenched in a sea of cheese and cream.