Cooking steak on a cedar plank imparts an interesting wood-smoke flavour and a burnished golden crust. It’s a simple alternative to using a smoker and a nice change from basic barbecued steak. Here's a recipe that takes a bit of time, but it's so worth it. Let's get started...
Flank on...
WRITTEN BY: CAROL HARRISON, RD
I was part of a three-person panel talking about Protein at the Home Economist Conference in London, Ontario. This blog is a re-cap of a key take away. Doctor Daniel Moore from the University of Toronto covered protein basics for optimizing health across the lifespan...
Written by Mary Ann Binnie, Nutrition Consultant
We like numbers. Numbers are absolute, definitive. Neat and tidy. We use them as statistics in many facets of life – even when describing how much food we eat. But depending how statistics are derived, you may see that the numbers vary across different...
WRITTEN BY: KARINE BARLOW, RD
Surprisingly, we still have so much to learn about food and nutrients. Nutrition is a young science, and our understanding still grows year over year. In early days, we explored the fundamentals like vitamins and minerals and their role in human health: that without sufficient...
WRITTEN BY: MARY ANN BINNE, FOOD CONSULTANT
We continue to hear the message ‘reduce red meat for health’. Apparently, there is the perception Canadians are eating too much meat. However, if you look at Statistics Canada data, this is a misnomer.
In actual fact, most Canadians consume a quantity of red...
Who doesn’t get bored of making (and taking) lunches day-in-day out?
We’ve joined forces with dietitian Carol Harrison and home economist/chef Andrea Villneff to bring a food skills education program for kids in the classroom.
Rolling out fall 2017 in select Ontario schools, the goal is to inspire and enable...
Standing at the meat counter – what roast do I buy?
Keep in mind the type of meal you want to have. Then pick the roast to match:
Premium Oven Roasts are cut from the sirloin, loin and rib. These ever-tender roasts are more of a splurge and make the...
WRITTEN BY: KARINE BARLOW, RD
There is a great deal of talk, and dare I say, perhaps confusion over the term ‘plant-based’ diet, which is big news these days. Most of us don’t eat enough fruits, veggies or fibre, so encouraging more consumption of plant foods may indeed provide health benefits...
Ordinary steak? I don't think so. These Killer Kabobs are another deliciously unconventional beef recipe. Time to Re-Think your beef!
5.0 from 1 reviews Killer Kabobs Save Print Author: Think Beef Serves: serves 4 Ingredients ¼...
Adapted from a recipe by CJ Katz, www.cjkatz.com this recipe for Beef & Lentil Kefta Meatballs serves up meatballs with a Middle Eastern twist. Make ahead, bake and freeze meatballs for up to 3 months if you like. Instead of cooking in the oven, meatballs can also be cooked in...