Advertisement Lone Prairie Camp 2018

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/

Pepper & Beef Boats

September 1st, 2016

By Loretta Friedrich from Sprout Natural, for the Italian Centre Shop

4 to 6 servings

Who can resist these eye-catching pepper boats floating on top of meaty goodness? You can expect great taste and nutrition in this affordable family-winning meal!

Ingredients
3 large bell peppers, any colour
6 medium / large fresh potatoes
1 ½ cups chopped fresh carrots
¾ cup reserved carrot water
¼ cup plus 2 tbsp. butter, divided
mineral or sea salt, divided, to taste
8 to 12 small bocconcini cheese
1½ to 2 pounds Messinger Meats Piedmontese ground beef
2 tbsp. extra-virgin olive oil (EVOO)
1 – 200 g pkg. – approx. 1 ½ cups – Signature Mushrooms crimini mushrooms
2 tbsp. dark balsamic vinegar, to taste
1 to 2 tbsp. Splendor Garden Italian Seasoning, to taste

Directions
Slice mushrooms and set aside. Cut peppers in half or quarters and deseed them. Place each on baking tray that’s big enough to accommodate all. Set aside.
Peel and cut potatoes in chunks. Peel and cut carrots in pieces. Place each in their own pot in water enough to cover. Over medium heat, cook until tender.
Carrots: do not drain all of the water; reserve ¾ cup water from the cooked carrots. In a mini- blender or blender, puree the cooked carrots, carrot water, and 2 tbsp. butter. Set aside.
Potatoes: drain all of the water. Add ¼ cup butter to this mixture and mash well.
Add the mashed potatoes and pureed carrots together. Season with mineral or sea salt to taste. Mash again to blend.
Fill up each pepper shell with some of this vegetable mixture. Place 1 or 2 bocconcini in each quarter or half. Place baking tray in 350F oven for approximately 20 minutes to melt cheese.
While the vegetables are in the oven, scramble-fry the ground beef in a large frying pan until some pink remains in the meat. Set aside.
Heat EVOO over medium heat. Then add the sliced mushrooms and fry until slightly tender. Add them to meat mixture. Season with Italian seasoning, balsamic vinegar, and mineral salt adjusting to taste preference. Heat for another few minutes until meat is thoroughly cooked.
To serve, put a portion of meat mixture on a plate and place a stuffed pepper boat on top.
Add a green salad if you like to round out the meal. Happy sailing

Tags: food, kids

Leave a comment:

Share This Page

Contests

Stay Connected

Advertisement St. Albert Children's Theatre Camps

Things to do…