We rank lasting favorites for young readers, from "Madeline" to "The Lorax"
Meet the young musicians burning up Canada's classical scene.
Classic, no-bake Nainamo bars with a chocolate coconut base, custard buttercream filling, and a layer of chocolate on top. Learn how to make this iconic Canadian dessert - with or without custard powder.
A French-Canadian recipe for buckwheat pancakes
Title / Titre : Keep All Canadians Busy—Buy 1918 Victory Bonds / « Gardez tous les Canadiens occupés – Souscrivez à l’Emprunt de la Victoire 1918 » Creator(s) / Créateur(s) : Unknown / inconnu Date(s) : 1918 Reference No. / Numéro de référence : MIKAN 2894440, 2897141 collectionscanada.gc.ca/ourl/res.php?url_ver=Z39.88-2004&... collectionscanada.gc.ca/ourl/res.php?url_ver=Z39.88-2004&... Location / Lieu : Canada Credit / Mention de source : Library and Archives Canada, C-057358 / Bibliothèque et Archives Canada, C-057358
Meet the young musicians burning up Canada's classical scene.
This recipe is a delicious twist on the Canadian classic! Made to a vegan recipe, this vegan poutine comes with a delicious maple brandy gravy and dairy free cheese curds.
Poutine, smoked meat sandwiches and sticky sweet butter tarts – you know Canada has its fair share of delicious eats. How many iconic Canadian dishes have you tried?
Canadian cuisine has a lot to offer, from butter tarts to bannock. Discover delicious Canadian recipes that will leave you saying "eh"!
1911] 11 cm x 15 cm black and white photograph The Canadian Bank of Commerce at 216 - 5 Street South in Lethbridge. The Lethbridge Land and Coal Company is located on the second floor. Reproductions: 8.6 cm x 10.5 cm black and white copy negative To obtain high quality and larger reproductions of this image please visit the Galt Museum & Archives website: www.galtmuseum.com/archives.htm and include thIs number in your request: 19740030000-039
I call everyone 'Darling' because I can't remember their names. – Zsa Zsa Gabor Some homestyle recipes just can't be beat. It seems simple enough. You go to the grocery store, mindlessly wander to the section that has the squash, cabbage and root vegetables and pick up a turnip for dinner. Wrong. What you have in your hand probably isn't a turnip. It's most likely a rutabaga. Now before you start saying “you say po-tay-to and I say po-taa-to” there actually is a difference. It may be subtle, but it’s true. White turnips. Photo: Wiki CC And there’s no shame in being confused. Both rutabagas and turnips are called by each others names. Quite commonly in fact. What is a turnip? The turnip or white turnip is a root vegetable with a swollen, smooth taproot. In the UK the turnip is also called a "neep." Just for confusion, “neep” often also is used as the name for the larger, yellow rutabaga. Turnips have been used as food for a very long time. There is evidence that the turnip was domesticated before 1,500 BC. It is known to have been grown in India at that time for its oily seeds. The turnip was used in Greek and Roman times as well. Rutabaga (or "yellow" turnip). Photo: Wiki CC What is a rutabaga? The rutabaga (also known as swede, turnip or yellow turnip – see the confusion?) is a root vegetable that originated as a natural cross between cabbage and turnip. Its common name in Sweden is kålrot (the translation meaning "cabbage root"). The first known reference to the rutabaga comes in 1620, from the Swiss botanist Gaspard Bauhin, where he wrote that he found it growing wild in Sweden. It is often assumed to have originated from Scandinavia or Russia. Both turnips and rutabagas are from the family brassica, which also includes cabbage, cauliflower, broccoli and Brussels sprouts. Both turnip and rutabagas are great additions to your diet. Like white turnip, the roots are eaten in a variety of ways, and its leaves can also be eaten as a leaf vegetable. The greens of both are highly nutritious and should never be thrown away. They are quite common in boiled dinners in both Canada and the United States. Most often turnips are used in homey, rustic dishes. But not everyone embraces the lowly turnip/neep/rutabaga/whatever you call it. In Europe rutabagas (and turnips) were considered a food of last resort, because of an over-use necessary during World War 1. They now are often associated with being destitute. A very creepy carved rutabaga. Photo: Wiki CC Weird but true? People from Ireland and Scotland have long carved rutabagas to ward off evil spirits. Apparently up until the 1980s rutabagas were commonly used at Halloween for candle holders – the same way we do in North America with pumpkins. After the 1980s they were readily available as imports from Europe. Why it took until just 30 years ago for pumpkins to be traded there in number is beyond me. If it's wrong, blame it on Wikipedia. There’s a real creepy picture of a carved rutabaga at right. It makes me think of a horror movie poster. So how does one best serve this confusing vegetable? How about my hands-down favourite "home" recipe... Mother’s Beef Stew with Dumplings Prep: 20 min | Cook: 30 min | Serves 6 1 tbsp butter 1 tbsp vegetable oil 2 lbs beef stew, with some marbleing 1 large white onion, chopped large 5-6 medium potatoes, peeled and chopped in 1” cubes 5 medium carrots, peeled and chopped in 1” cubes 1 medium turnip, peeled and chopped in 1” cubes water (see recipe and picture) salt and pepper to taste Dumpling recipe is below Brown the beef well. Make sure the beef you choose has some fat through the meat. Heat the oil and butter in a large pot with a good fitting lid, like a Dutch oven. Add the beef, sprinkle with salt and pepper, and brown on both sides. Do the beef in batches so the pieces aren’t crowded. If you do they will steam and not brown. Chop up the vegetables while the beef browns. Try to get them all relatively the same size so they all cook in the same length of time. Remove the browned beef from the pan to a plate. Add the onion and sauté until it begins to soften. Add a little water to the pan and scrape to loosen the fond. This is where your flavour will come from in the finished broth. After the onions have begun to soften add the beef and vegetables. Add enough water to just be seen under the vegetables. Don’t drown them. See the picture for how much water to use. Stir in some salt and lots of cracked black pepper. Bring to a boil, reduce heat to medium, cover and let cook for 15 minutes. Meanwhile mix together the dumpling ingredients. Mom always made dumplings. I still have mine with molasses dripping down over them into the stew. Dumplings 2 tbsp melted butter 1 egg, beaten 1/3 cup milk 1-1/2 cups flour 2-1/2 tsp baking powder 1/2 tsp salt cracked black pepper While the stew is cooking, melt the butter. Whisk the egg with the milk and then beat in the melted butter. Mix together the dry ingredients and them mix into the liquids. Combine just until there is no more dry flour showing. Do not over mix. At the end of the first 15 minutes, drop measures of about 1/4 cup of dumpling batter on the surface of the stew. Make sure the dumplings do not touch. You should get 8 dumplings. Immediately cover the pot and let the stew and dumplings cook for a further 15 minutes. Do not peek. Seriously. At the end of 15 minutes, remove from the heat and serve. I’ve been told it’s a “South Shore (of Nova Scotia) thing” but my favourite way to have the dumplings is drizzled with molasses. I also mash all the vegetables together with butter and pot juice. Yum… ........................................ 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Deaf from the age of two, Helen McNicoll (1879–1915) popularized Impressionism in Canada and became a significant artist before her early death. Read her biography here.
A twist on classic, Canadian Nanaimo bars - these peanut butter Nanaimo bars are perfect for anyone who loves peanut butter or finds the traditional version a little too sweet. I love to make these over the holidays, but they're delicious any time of year.
The 100 novels on our list are must-read books.
Pouding Chomeur Recipe This Pouding Chomeur Recipe is by far my husband's favorite desert from my Quebecer repertoire. This an other one of my family recipes that has been passing from generation to generation. For a taste of a classic French-Canadian sweet make sure to try this recipe today! Ingredients Dough 1 cup all-purpose
Indulge in homemade Nanaimo bars without custard powder. A delightful treat for any occasion!
Our classic recipe for hearty cabbage rolls is a labour of love that won't disappoint. Use two smaller cabbages rather than one large head, as the leaves will be more consistent in size. The best leaves for rolling are in the middle of the head, so save the outer ones for coleslaw or soup. Serve with a dollop of sour cream and a little fresh dill.
Classic, no-bake Nainamo bars with a chocolate coconut base, custard buttercream filling, and a layer of chocolate on top. Learn how to make this iconic Canadian dessert - with or without custard powder.
Why we just can’t get enough of these portable golden sweet treats. Plus, what it takes to win a butter tart festival.
Ernie Coombs, known to Canada as Mr. Dressup would have celebrated his 85th birthday today were he still alive. The perennial children's entertainer was celebrated today in a Google doodle.
Homemade nanaimo bars - a Canadian classic.
These quick and easy maple dumplings are so delicious! They are a classic French Canadian dessert that's comfort food at its best. —Francine Lizotte, Surrey, BC
Explore Cunning Stunt's 4583 photos on Flickr!
Looking for traditional Canadian food? Or maybe a modern take on Canadian classics? From sweet to savoury, view the best Canadian food now.
A Canadian tradition, Nanaimo Bars are a delicious holiday dessert. rich and velvety with just the right amount of chocolate.
Artist: E. Henderson, 1914-1918. Please note that the vintage images in this photostream remain the property of their original creators and/or relevant corporate body. The images are posted as part of an educational design retrospective. No copyright infringements are intended, nor should any be inferred.
Rappie Pie, an Acadian classic comfort food dish made with grated potatoes and chicken or pork, will warm your soul!
