These lemon squares are just simply a good idea. The ingredients are available year-round, the recipe yields 32 squares so there’s plenty to share, and they freeze beautifully. With Mother’s Day just around the corner, they also make the perfect gift to give to someone special. If you keep a stash of these squares in your freezer, you can pull a few out whenever the skies are grey or rainy. You’ll have a bit of sunshine on your plate.
Yield: About 32 squares Preparation Time: About 45 minutes Baking Time: First bake for crust: 20 – 25 minutes @ 325 F Second bake with topping:25 – 30 minutes @ 325 F
At Project CHEF, we believe food is too important to waste. Challenge yourself the next time you notice an ingredient or two that you might be tempted to toss. Can it be used to create something new? It makes leftovers so much more fun, and you might end up with a delicious dessert out of it like this one!
This is a decadent dessert recipe you can prepare in a flash. The bulk of the time preparing this dish will be spent waiting patiently while the brownies bake. A few reasons to bake your own brownies rather than to buy them from a store is you know exactly what ingredients are going in, they are fresher, and the fruit of your labour always tastes better. Tasty treats like brownies and cookies often come as a packaged product in stores. In order for these packaged treats to remain tasty and edible while they sit on the supermarket shelves, the manufacturers often use preservatives & additives that are otherwise unnecessary when making your own at home.
Today we are making delicious savoury spinach pies, or Spanakopites in Greek. The dough we need for this recipe is called phyllo pastry. While it is possible to make at home, making phyllo is an art and we can leave this to the professionals. When working with phyllo pastry, your preparedness, organizational skills & cleanliness will be of the utmost importance. Let’s heat up the oven and cook some pies!
Yield: 6 pies Preparation Time: About 35 minutes Baking Time: About 30 minutes @ 350 F
Today’s delicious baguette is a whole grain recipe. Canada’s Food Guide recommends that about a 1/4 of our plate should be whole grains. Grains are made up of three parts, the Germ, the Bran & the Endosperm. Each part contains different and valuable nutrients to keep us healthy. White breads have the germ and bran removed. Does it make sense to take away two parts of the nutrition before eating it? We recommend eating whole grain breads to fuel your body with all three parts of nutrition from the grain. Try baking this French style of bread.
Yield: 1 baguette Preparation time: About 2 hours Baking time: About 45 minutes
Chana Masala is a popular Indian dish that is best eaten over rice or with our Project CHEF naan recipe. What makes this dish so special are the chickpeas. Chickpeas are a type of legume, that are high in protein. When combined with a grain, they make a complete protein that can be eaten as a substitute for meat protein. Besides that, they are delicious! Chickpeas are used all over the world. It’s the main ingredient in the Middle Eastern dish, hummus and it is also used extensively in Latin American cuisine.
Yield: 4 – 5 servings
Preparation Time: About 30 minutes
Cooking time: About 40 minutes
Naan a type of flatbread popular in Western & Southern parts of Asia. If you are new to baking, this is an easy recipe to develop your skills and learn about chemical leaveners such as baking powder. A warm and wet environment activates baking powder, creating a gas releasing chemical reaction. These gas bubbles are what make many baked goods rise. Have you ever cracked open a muffin and noticed tiny air pockets (or holes) inside? That’s the result of the baking powder doing it’s job.
Yield: 9 naan Preparation time: About 35 minutes Resting time: 1 to 1 ½ hours Cooking time: About 7 to 8 minutes
Sometimes you just need a comforting dessert and what’s more comforting than pudding? This comes together in one pot, using the power of cornstarch and eggs as thickeners. It is delicious just as it is, but when our local BC strawberries appear, they would go wonderfully together. And a dollop of whipped cream is never a bad idea either. How do cornstarch and eggs thicken cooked foods? Record in your Food Journal.
Yield: 6 servings Preparation Time: About 25 minutes Chilling Time: About an hour
With signs of Spring popping out around us, making bread nests with eggs tucked inside is a perfect family activity for the long weekend. We like to use colourful shelled eggs from Vancouver Farmers’ Markets but any eggs will do. Did you know that the colour of the shell tells you the type of hen that laid the egg? Hen eggs with different coloured shells have the same nutrition inside. This recipe originally came from teacher Laura Clancy who made the nests with her kindergarten class. We have cooked up these nests with other classes and the precious results were taken home as gifts for family members.
Yield: 6 egg bread nests Preparation Time: About 4 hours in total (25 minutes for dough preparation, 2 one hour periods for dough to rise, 30 minutes to shape dough) Cooking Time: About 20 minutes
Who loves chocolate cake? Most of us do! This recipe of Chef Barb’s Mom is a delicious, spongy and moist chocolate cake that is easy to bake. We hope it becomes a family go-to-recipe for delicious and quick desserts at home.
Yield: 1x 20cm (8”) square cake
Preparation time: About 25 minutes
Baking Time: About 35 – 40 minutes @ 175 C (350 F)