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Food Matters

The Coolest Recipes to Beat the Summer Heat

Submitted by Edmonton Public Library

Written by Caroline Land

Weather forecasters are predicting a hot summer in Edmonton. Looking for ways to beat the heat? Check out EPL's collection of cookbooks for desserts that can help keep you cool all summer long. I scream, you scream, we all scream for ice cream! These are perennial favourites and go down easy on hot summer days:

Icebox Desserts Go beyond ice cream with these ideas for cool parfaits, mousses, puddings, and more. I bet your grandparents' iceboxes never looked like this!

 

People's Pops Think that popsicles are just for kids? Think again! Check out some of New York City's hottest pops in this book from Brooklyn's People's Pops.

 

Pops! Do you like your pops chocolatey? Maybe fruit-flavoured pops are more your thing. Pops! promises icy treats for everyone, no matter what your taste preferences are.

 

Paletas Add a Mexican twist to your popsicles and treats with this book of recipes for paletas and other icy delights.

 

The Vegan Scoop Looking for a vegan alternative to ice cream? Try The Vegan Scoop for some ideas!

 

After you've eaten your ice cream and you need a break from the sun, drop by any of our air conditioned locations to check out even more books and cool off for even for longer!

For the full article and more information about EPL, please visit: https://www.epl.ca/blogs/post/the-coolest-recipes-to-beat-the-summer-heat/

Mix Things Up at Your Morning Meal - Granola

August 13th, 2016

Submitted by ATCO Blue Flame Kitchen

It’s easy to get in a rut with the same old milk and cereal, morning after morning, five-days-a-week for an entire school year. If you’ve got a bit of extra time, why not break the cycle? Keep a few of these special recipes in your pocket for when your family needs to step out of the routine.

If you’ve got some extra time on the weekend, try your hand at making granola from scratch. Fresh granola is a delicious homemade substitute for store-bought cereal, and this batch size makes enough to feed a hungry family for a few meals. Serve it with milk as you would cereal, and for extra fun add some blueberries, raspberries or sliced strawberries on top. It’s also great in yogurt and granola parfaits.  

And speaking of parfaits, for something a bit more last minute, pick up a few ingredients at the grocery store the night before and make our Crispy Breakfast Parfaits in the morning. For a video tutorial on how to segment an orange – which is a prettier alternative to dicing one – visit our YouTube channel at youtube.com/TheBlueFlameKitchen.

EVERYDAY GRANOLA

?This granola is great with milk or on its own as a snack.

?5 cups (1.25 L) old-fashioned rolled oats

1/2 cup (125 mL) ground flaxseed

1/2 cup (125 mL) wheat germ

1/2 cup (125 mL) coarsely chopped almonds

1/2 cup (125 mL) coarsely chopped walnuts

1/2 cup (125 mL) pumpkin seeds

1/2 cup (125 mL) unsweetened shredded coconut

1/2 cup (125 mL) canola oil

1/2 cup (125 mL) liquid honey

1/4 cup (50 mL) packed golden brown sugar

1 tbsp (15 mL) cinnamon

1 tsp (5 mL) ground ginger

1 tbsp (15 mL) vanilla

?1. Preheat oven to 325ºF (160ºC).

  1. Combine oats, flaxseed, wheat germ, almonds, walnuts, pumpkin seeds and coconut in a large bowl; set aside.
  2. Place oil, honey, brown sugar, cinnamon and ginger in a small saucepan.  Bring to a boil over medium heat, stirring frequently.  Remove from heat and stir in vanilla.
  3. Pour oil mixture over oats mixture and stir until coated.
  4. Spread mixture in a greased large rimmed baking sheet.
  5. Bake, stirring once, for 25 minutes or until golden brown.
  6. Cool completely in pan on a rack.
  7. Store in an airtight container in refrigerator for up to 2 weeks.  May be frozen. Makes about 10 cups (2.5 L).

Nutritional analysis per 1/4 cup (50 mL) serving:

133 calories, 7.6 g fat, 3.4 g protein, 14.2 g carbohydrate, 2.5 g fibre, 3 mg sodium 

CRISPY BREAKFAST PARFAITS

Hosting a family brunch? Children of all ages will enjoy these parfaits. 

1 cup (250 mL) diced peeled navel orange

1 can (8 oz/227 mL) pineapple tidbits, drained

3 cups (750 mL) peach yogurt

1 cup (250 mL) crisp rice cereal

1/4 cup (50 mL) sweetened flaked coconut, toasted

Combine orange and pineapple. Spoon 1/4 cup (50 mL) yogurt into each of 6 parfait glasses. Layer with half of orange mixture, dividing equally. Sprinkle each serving with 2 tbsp (25 mL) cereal. Repeat layering with remaining yogurt and remaining orange mixture. Sprinkle with remaining cereal. Top with coconut. Serve immediately or refrigerate for up to 1 hour. Serves 6. 

For tips on energy safety, food or household matters, call ATCO Blue Flame Kitchen’s Answer Line at 1-877-420-9090 toll-free, visit us online at atcoblueflamekitchen.com, or email us at bfkanswerline@atcogas.com. For help planning meals for your busy family, check out the newly improved Meal Planning section of our website.

Tags: food, kids

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