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Best Cooking Pulses Inc.
While exhibiting at the Canadian Celiac National Conference held this June in Winnipeg, Best Cooking Pulses was not only able to offer BEST Pulse Flours and Pea Fibre to attendees, but also had the opportunity to learn about other gluten free ingredients. One such ingredient was canola oil or margarine. Canola oil is lowest in saturated fat, has a good balance of omega-3 and omega-6 fatty acids and is trans fat free. BEST Whole Yellow Pea flour and BEST Chickpea Flour are a good source of complex carbohydrates and nutrient dense. Nutrient dense refers to a food being high in protein, fibre and many nutrients, including iron, calcium, and B vitamins – but low in fat. Combine canola margarine with BEST Pulse Flours and you have a prairie duo for the gluten-free consumer that can't be beat! Ellen Pruden of the Manitoba Canola Council was at the Celiac conference, distributing recipes developed by Chef MJ Feeke, Red Seal Baker and Chef at Benjamin’s Gourmet Foods. Several of these recipes contained pulse flours as well as canola margarine. Here are two recipes from Chef MJ Feeke that would enhance any summer event – Coconut Cupcakes with Lemon Frosting and Vanilla Madeleines….
Continue reading...Gluten Free and Outdoor Grilling
14. July 2010
Last month, I shared a few gluten free recipes from our new recipe booklet. If you missed them, they are all on the website. Click here If you are looking for more information on gluten free. Shelley Case is a prairie girl and she is the North’s American’s Gluten-Free Nutrition expert. She is hosting a free webinar on Thursday. Check out her website for more details.
Continue reading...Gluten Free
14. July 2010
The Canadian Celiac Association estimates that 1 out of every 133 people in Canada are affected by celiac disease. Celiac disease is a gastrointestinal intolerance to food products that contain gluten. Gluten is a protein found in wheat, rye, barley and triticale. It is challenging to live with because of the high number of foods [...]
Continue reading...Cranberry Almond Orange Scones
19. May 2010
Robbyn Redekopp – 2nd Place Winner Red River College Baking Competition Yield: 12 scones 3 cup all purpose flour 750 mL 1/2 tsp salt 2 mL 1 Tbsp baking powder 15 mL 1/2 tsp baking soda 2 mL 1/2 cup sugar 125 mL 1/2 cup canola margarine 125 mL 1 cup buttermilk 250 mL 1 cup dried cranberries 250 mL 1 Tbsp orange zest 15 mL 1 egg 1 1 Tbsp water 15 mL 1/2 cup sliced almons 125 mL coarse sugar Preheat oven to 350°F (180°C). In large bowl, combine flour, salt, baking powder, baking [...]
Continue reading...Cranberry Almond Orange Scone: All Good Things
19. May 2010
Robbyn Redekopp begins our interview with a confession. “My grandmother makes the most awesome raisin scones in the world,” says Redekopp who recently completed the professional baking program at Red River College.
Continue reading...Koeksisters
19. May 2010
Anna Badenhorst - 1st place winner - 2010 Red River College Baking Competition 1st Place Winner - Red River College Baking Competition. Koeksister (pronounced cook-sister) comes from the Dutch word koekje, the diminutive of koek meaning "cake". It is a South African syrup-coated doughnut in a twisted or braided shape (like a plait). It is prepared by deep-frying dough in oil, then dipping the fried dough into cold sugar syrup. Best eaten cold, koeksisters are very sticky and sweet and taste like honey. Koeksisters are of Cape Malay origin. The Afrikaner version is much more syrupy and crispy while the Cape Malay version's texture is more like that of a cake, spicier, and usually covered in dried coconut.
Continue reading...Koeksisters: The Fabulous Treat with the Funny Name
19. May 2010
As soon as the photoshoot is over, a dozen hands dart at the cakestand and snatch one of the glistening braided treats piled high and pretty. It’s surprising, considering these are students in the professional baking program at Red River College and you’d think they get their fill of treats on a daily basis. But, like everyone else, they can’t resist the koeksisters.
Continue reading...Plain Popovers
19. May 2010
12 popovers Yield: 1 cup all purpose flour 250 mL 1/4 tsp salt 1 mL 3 eggs, room temperature 3 1 cup milk, room temperature, or heated slightly until warm to the touch 250 mL 2 tsp canola oil 10 mL 1. Preheat oven to 450°F (220°C). 2. Measure all ingredients into a large mixing bowl. Beat well to combine ingredients. Mixture should be smooth. Set aside. 3. When the oven is ready, [...]
Continue reading...Herbed Cheddar Chive Popovers
19. May 2010
Yield: 12 popovers 1 cup all purpose flour 250 mL 1/4 tsp salt 1 mL 3 eggs, room temperature 3 1 cup milk, room temperature, or heated slightly until warm to the touch 250 mL 2 tsp canola oil 10 mL 2 tsp chopped chives 10 mL 1 Tbsp fresh chopped parsley 15 mL 1/4 tsp dried rosemary 1 mL 1/4 tsp dried thyme leaves 1 mL 1/4 tsp dried sage leaves 1 mL 1/2 cup sharp Cheddar cheese, shredded 125 mL pepper to taste 1. Preheat oven to 450°F [...]
Continue reading...Sweet Morning Popovers
19. May 2010
Sweet Morning Popovers Yield: 12 popovers 1 cup all purpose flour 250 mL 1/4 tsp salt 1 mL 2 Tbsp sugar 25 mL 1/2 tsp cinnamon 2 mL 1/4 tsp nutmeg 1 mL 3 eggs, room temperature 3 1 cup milk, room temperature, or heated slightly until just warm to the touch 250 mL 2 tsp canola oil 10 mL 1. Preheat oven to 450°F (220°C). 2. Measure all ingredients into a large mixing bowl. Beat well to combine ingredients. Mixture should [...]
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Hello from your host!
Welcome to Be Well E-Update. We are really excited to combine health, exercise, and heart-healthy canola recipes! Check out the videos clips from partnerships with the Manitoba Heart and Stroke Foundation & Great Taste of Manitoba. Easy to read and easy to share. Live Well, Keep Well, Eat Well … Be Well! Ellen Pruden |
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14. July 2010
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