Thursday, October 17, 2019

Cinnamon and Sugar Pie Fries


1 Tenderflake® Frozen Deep Dish Pie Shell

1 tsp (5 mL) Cinnamon

2 tsp (10 mL) Sugar

2 tsp (10 mL) Butter, melted

Prep Time <10 min
Total Time <25 min
Skill Level Basic
Serves 4

Classification Appetizer/Snack

PREHEAT oven to 400°F (200°C). Combine cinnamon and sugar in a small bowl and set aside.

REMOVE pie shell from freezer and allow to thaw at room temperature for 10 – 15 minutes.

REMOVE pie shell from foil onto a clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water.

CUT out strips, approximately 1/2-inch x 3-inch (1 cm x 8 cm), using a fluted pastry cutter and gently place on a parchment lined baking sheet.

BRUSH pastry with butter and sprinkle with cinnamon mixture.

BAKE in preheated oven for 12-15 minutes, or until pastry is golden.


Serve with your favourite fruit jelly or fruit purée.

If dough gets too warm while preparing, refrigerate “fries” for at least 15 minutes before baking.

Thursday, October 10, 2019

Breakfast Fruit Pancakes Recipe - Breakfast Recipes


3 cup Buttermilk

2 large Eggs, beaten

1 3/4 cup All-purpose flour

3/4 cup Oatmeal, old fashioned

1 tbsp Granulated sugar

2 tsp Baking soda

1 dash Salt

3 tbsp Vegetable oil

2/3 cup Pineapple, crushed

2/3 cup Blueberries


The pineapple should be well drained. The blueberries may be fresh or frozen. Combine the eggs and buttermilk in a large bowl. Fold in the flour, oatmeal, sugar, baking soda and salt. Stir until just combined but the batter is not smooth. Stir in the vegetable oil, drained pineapple and blueberries. Heat the griddle. The griddle is ready when a drop of water skitters across the surface for several seconds before evaporating. Ladle on 1/2 cup of batter for each pancake. Cook until bubbles appear on the top side. Flip over and cook for 30 seconds on the second side. Remove from griddle and serve.

Wednesday, October 2, 2019

Fruitcake ~ Love it

This yummy fruitcake is packed with colourful dried fruits and nuts. Wrap it up in festive cellophane for a wonderful holiday gift!
Jeweled Fruitcake                                

1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
1/2 cup (125 mL) butter or margarine, softened
3 eggs
1 1/2 cups (375 mL) dried apricot, halved
1 1/2 cups (375 mL) pitted dates, chopped
1 cup (250 mL) nuts
1/4 cup (50 mL) each, red and green candied pineapple
1/4 cup (50 mL) each, red and green maraschino cherries, drained
Light corn syrup
Easy Glaze (optional)
1 cup (250 mL) Betty Crocker* Creamy Deluxe or Whipped Vanilla or White Frosting
1/4 -1 tsp (2-5 mL) almond extract or vanilla extract

  • Heat oven to 300°F (150°C). Line one 9x5-inch (2 L) loaf pan or two 8x4-inch (1.5 L) loaf pans with parchment paper. Allow paper to hang over edges slightly for easy pan removal after baking.
  • In large bowl, combine cake mix, softened butter and eggs; beat according to package directions. Using a wooden spoon, gently fold in apricots, pitted dates, nuts, candied pineapple and cherries until fruit is evenly coated with batter.
  • Spoon batter into prepared pan(s), distributing evenly. Bake for 1 hour and 45 minutes if using 9x5-inch (2 L) or 1 hour and 15 minutes if using two 8x4-inch (1.5 L) loaf pans, or until a toothpick inserted in centre comes out clean. If necessary, cover with foil during last 30 minutes of baking to prevent excessive browning.
  • Remove fruitcake from pan (with parchment paper) to cooling rack. For a glossy top, immediately brush with corn syrup. Allow to cool completely and to become firm before cutting (about 24 hours). Wrap tightly and store in refrigerator no longer than 2 months.
  • Easy Glaze: In small glass bowl or measuring cup, stir together frosting and extract. Microwave on medium power for 30 to 45 seconds or until it is a good consistency for drizzling. Using a spoon, drizzle evenly over the cooled fruitcake(s).

Friday, September 27, 2019

Did you know !!

1891 patent blueprint for toilet paper. Concrete proof that sheets fall to the front.

Monday, September 23, 2019

The Only Zucchini Recipe You'll Ever Need


Millie’s 1980 Bake-Off® Contest recipe is a no-fail summer staple.

Italian Zucchini Crescent Pie
This recipe was a Bake-Off® Contest entry long before I was even helping my mom in the kitchen. It’s so easy and delicious, it’s no wonder it has stayed relevant today. I think the secret to its success iscrescents; they make a super-easy, no-fail crust. Not only does the savory pie make for a quick and easy summer supper, but if you cut smaller servings it’s also a great way to start a meal with friends. I’ve served it for grill-outs, book club gatherings and more!

Here's how I make it my own:

  • Try a ½ teaspoon of herbs de Provence instead of the oregano and basil. It simplifies the recipe ever so slightly and adds a little flavor boost.
  • Swap in Parmesan for the mozzarella for a more savory pie.
  • Use whatever mustard you keep on hand. I’ve had success with Dijon and even whole-ground mustard.

Wednesday, September 11, 2019

Decoding Green Labels 101

A guide for consumers to navigate through all those ‘sustainable’ products
TORONTO, Ont. —From “natural” tea, to “green” cleaning supplies to “eco-friendly” clothing, there are endless products being marketed with claims that attempt to convince consumers that they are making the right decision when shopping.

“Canadians are concerned about the state of our environment and worker conditions, and are opting for more sustainable, conscientious products and services,” says Laurie Simmonds, President and CEO of Green Living Enterprises. “With companies using various ‘green’ claims and labels now more than ever, it can be difficult to distinguish between what looks and sounds ethical and sustainable, and what actually is.” 

Product certifications alleviate this challenge for consumers, as any certified product has undergone a rigorous third party evaluation; examining everything from environmental impact, ingredient procurement, worker conditions and compensation to name few.  Choosing products with the following labels will help you shop smarter and feel more confident about your buying power:  

·         While many may think it’s the most obvious, Fairtrade is often a confusing term. The Fairtrade mark means the ingredients in a product have been produced by small-scale farmer organizations or plantations that meet social, economic and environmental standards. Equifruit for example, is the Canadian market leader of Fairtrade-certified bananas, with a large number of retail partners in Quebec and Ontario.

·         B Certified is to a business what Fairtrade is to fruit or coffee. Launched in 2006, B Certified companies meet the highest standards of verified social and environmental performance, public transparency and legal accountability. Dedicated to offering bee-derived superfoods, Beekeeper’s Naturals is a great example of a B Certified company that has undergone strict analysis and understands their overarching duty to the environment. It is one of 2,048 B Corporations in 50 countries around the world, all demonstrating a desire to make change and be part of something bigger.

·         Eating organic is one of the most popular ways to lead a healthier, more sustainable life. This can be made easy by purchasing products with the Canada Organic label and certification (define what it means – pesticides, antibiotics, etc..). Canada’s organic standards are among the most recognized in the world and Harmony Organic is a Canadian company that wears this label with pride. With 14 family farm producers, Harmony Organic is passionate about the quality of their dairy, their cows and the earth.

·         Sustainable food choices continue to be important to Canadians, changing the way they think about what’s on their plates. With overfishing being the biggest threat our oceans face today, consumers who choose to eat seafood can make a difference by choosing fish that is responsibly sourced or by visiting restaurants, like Hawthorne Food & Drink that use the Oceanwise symbol — an assurance against overfishing, harm to other aquatic creatures and protection of the marine ecosystem.

·         The Leaping Bunny logo is one to look out for when purchasing personal-care products and cosmetics. Companies like Skin Essence Organics that are certified through the Coalition for Consumer Information on Cosmetics, make a voluntary pledge to eliminate animal testing from all stages of product development.

“We are all trying to make better choices for our health and wellbeing that will help build a better world, with a healthy environment and strong communities,” adds Laurie. “Learning about these various labels and certifications is a great step in that direction”.

This April, visit all of these people- and planet-friendly certified companies, plus 400  sustainable companies at the Green Living Show taking place April 7th to 9th, 2017, at the Metro Toronto Convention Centre. Please RSVP if you would like to attend as media.

For more info on leading a healthier, greener lifestyle, please visit ‘Like’ them on Facebook, or follow @GreenLivingPage.

About Green Living Enterprises 
Green Living Enterprises is Canada’s leading cause-marketing agency focused on social and environmental program development. Our team is led by award-winning industry experts in the fields of brand and program development; custom content; advertising, marketing and communications; and event management. Green Living Enterprises also includes and The Green Living Show, Canada’s largest consumer show, dedicated to simple solutions for leading a healthy and sustainable lifestyle.

Green Living Show
The Green Living Show is Canada’s largest consumer show dedicated to simple solutions for leading a healthy and sustainable lifestyle. This three-day event offers inspiration for all ages and features influential speakers; innovative products; eco home and garden design; local and organic food and wine tastings; health, wellness and yoga pavilions; eco fashion and green beauty makeovers; electric car test drives; nature exhibits and fun activities for the entire family.

Monday, September 9, 2019

Creating an unnecessary barrier between doctors and patients

A convoluted – and doomed – communication portal in Nova Scotia has failed the health care system and its users on both sides

By David Zitner
Senior Health Policy Fellow
Atlantic Institute for Market Studies
Most businesses encourage clients to electronically access their own information because consumers value the efficiency and convenience of electronic access.
Unfortunately, the Nova Scotia Department of Health (DOH) has a different idea. It has been a successful barrier preventing most Nova Scotians from retrieving and using their own health information.
Few Nova Scotians have access to their own health records or timely, unimpeded, access to the results of recent tests. Most Nova Scotians can’t communicate with doctors by phone or email.
The DOH claims it wants to simplify care by encouraging people to participate in their own care and have access to their own information. However, only a select few Nova Scotians, privileged by DOH policies, can call and speak to doctors over the telephone and can access their health information.
The Department of Health unashamedly reports that after eight years of effort, and at huge financial expense, only a tiny and select group of 30,000 patients cared for by 300 doctors have routine access to a health information portal. The remaining 97 per cent of Nova Scotians are in the second tier for health care, without access to a personal health information portal or the ability to speak over the phone with their doctors (if they have one).
MyHealthNS, using McKesson’s Relay Health, has been an ongoing effort by the Nova Scotia Department of Health to give all Nova Scotians access to some of their health information. Unfortunately, it made a simple goal complicated and became a barrier to Nova Scotia innovation. Not surprisingly McKesson Canada is withdrawing from this failing venture.
In the interest of putting most Nova Scotians at a similar disadvantage, the Department of Health doesn’t allow anyone, including doctors and nurses, to retrieve their laboratory results or other health information from any system other than the cumbersome and doomed Relay Health system approved by the DOH.
Nevertheless, despite inadequate compensation for electronic communication, a few doctors continue to encourage and support patients who want to use ordinary email for their communications.
In the normal world, forwarding an email is easy. The initial recipient of an email report merely forwards the information to another recipient. In the case of health information, the doctor can forward laboratory reports or advice using any email system acceptable to the doctor and patient.
Many patients prefer to take the risk of insecure communication using common email systems to gain safer and more efficient care. They prefer their usual email systems partly because health department systems regularly report privacy breaches.
Sadly, the Relay Health project interfered with existing projects, including ones by the Cooperative Council, that were designed to accomplish similar goals and at no cost to government or patients.
One electronic health record vendor whose product was used by many Nova Scotia physicians reported that the Department of Health wouldn’t allow it to put patients’ email addresses in doctors’ patient record systems. The DOH insisted that clinicians only provide patients with access through the cumbersome Relay Health system.
Rather than taking five or 10 seconds to forward a report with a brief comment, the Department of Health demanded that doctors take substantially more time to use Relay Health.
Every year, some people are harmed, including dying, because a lab report was ignored, mishandled or lost. When patients have access to their own laboratory reports, they have the power to be active participants in their care and prevent the consequences of lost reports.
There are no rational reasons for the Nova Scotia Department of Health to continue to act as a barrier to easy communication between doctors and their patients.
Dr. David Zitner, a retired family physician, was the founding director of the graduate program in Health Informatics at Dalhousie University and is Atlantic Institute for Market Studies (AIMS) senior health policy fellow.

Friday, September 6, 2019

Organic Living and Beyond

Changing the world, one life at a time through the message of health. And getting iinfo out to everyone so we can make healthy choices for ourselves and family. Visit them on Facebook for more information....

Friday, August 30, 2019

Energizing Mint Soap Recipe

Wake up your senses with homemade Energizing Mint Soap.

Mint and ginger is the perfect combination to wake up your senses in the morning.
Phot by Fotolia

A perfect gift for a sleepyhead, this combination of mint and ginger is guarantee
 to wake up the senses during a morning shower.
• Metal or silicone cake pans, or soap molds
• Sweet almond or peanut oil, for greasing molds
• 7 ounces glycerin melt-and-mold soap base
• 1 tablespoon dried mint
• 1 tablespoon peeled and grated fresh ginger
• 5 drops peppermint oil
1. Lightly but thoroughly grease the molds with oil, or line molds with parchment paper or muffin liners.
2. Grate soap coarsely and place in a heat-proof bowl large enough to fit over a saucepan. Place bowl over a pan of barely simmering water—the water should not touch the bottom of the bowl. Melt soap, stirring from time to time, until it’s liquid and well-blended. Remove bowl from heat. Stir in mint, ginger and peppermint oil and mix thoroughly.
3. Pour liquid soap into a glass measuring cup and then into greased or lined molds. Rap molds gently on the worktop to eliminate air bubbles (not necessary if you are using silicone molds) and leave to set for at least 4 hours.
4. If you’re using silicone molds, simply press the soaps out. If using metal molds, use a small, sharp knife to help ease them out. Leave in a cool, dry place for 3 to 4 weeks to “cure” or harden before using. Makes about 4 soap bars.
Discover how easy soap making is and find more recipes in Make It, Don’t Buy It: Simple Homemade Soaps.

Thursday, August 29, 2019

Freshline Gourmet

Tasting Notes and Food Pairings:
This is a Unique Extra Virgin Olive Oil with an extremely low acidity, consistently below 0.3% (commonly below 0.2%) and of a very bright vivid green colour. Moreover, it has a full, fruity, fresh green olive flavour with a very slight pleasant peppery bite in the back of your throat. This peppery finish is an indication of a fresh (newest crop) and very carefully processed olive oil extracted from healthy, fresh ripe olives.

This elegant and harmonious taste, satisfies consumers that desire a natural and very tasty diet.
Ideal for dressings, appetizers, dips, sauces, marinades, salads, hot bread and bruschetta, fried food, fish and raw vegetables. In other words, our Extra Virgin Olive Oil is a superb condiment for any dish while it is suitable for any raw use and for every kind of cooking.
Fruitiness: Robust

Company Background:

Freshline Gourmet was created by I.C.B. Services Ltd, a company with a vision to bring health and longevity in all the family tables of the world by providing them with one of the most delicious and premium quality Extra Virgin Olive Oils of Greece. Our carefully selected extra virgin olive oil is of such a high quality that for a long time the greek growers themselves kept it for their own consumption while other European Olive Oil producers import it to blend it with their oil to improve its quality.
I.C.B. Services Ltd was established in Cyprus at the beginning of 2008 by a group of Greek-Cypriot food experts.

The combination of our great passion for olive oil together with the wide ranging experiences acquired through the inspections and certifications of producers of the finest extra virgin olive oils from all olive oil producing areas of Greece, persuaded us to engage in the production on our behalf of one of the best quality extra virgin olive oils of Greece under the brand “Freshline Gourmet”. We wanted in this way to give the chance to the whole world to be able to enjoy this unique extra virgin olive oil which was until recently enjoyed only by very few priviledged Greek families.

After a very carefull selection process it was decided that our extra virgin olive oil will be sourced from specific selected small growers of Kalamata from the famous Koroneiki Variety Olive Groves of the Mountains of Messenia in Greece, a place well known for its tradition in Olive harvesting throughout the centuries.

Our Competitive Advantages:
We offer an extra virgin olive oil of unique quality with acidity between 0.1-0.3% (commonly below 0.2%) at a great value for money and at an attractive packaging and label design.

Our Food Experts have more than 100 years combined experience in olive tree caring, olive harvesting, olive mills, olive crushing and extraction techniques and have worked in the most senior positions at olive oil markets across the Mediterranean.
Most importantly, we are in a position to guarantee and certify the superior quality of our extra virgin olive oil due to the fact that our food experts are themselves constantly monitoring each one of the stages of production of our olive oil, from olive tree caring to the bottling stage.
We have a wide team of experts such as chemical engineers, packaging and process engineers, agronomists, veterinareans, chemists and a chef and can design products/tastes/packs according to customer requirements.
We offer our extra virgin olive oil under our own label and under private labelling.

Lastly, the following certificates have been granted for our Extra Virgin Olive Oil:

•Certificate of Origin and Cultivar

•ISO 22000:2005

•ISO 9001:2008

•Certificate of Operation of a Food Safety and Quality Management System of production of Cold Extracted Extra Virgin Olive Oil

Production Methods:
Trees: The Olive Trees, some of which are more than 700 years old, are meticulously prepared for harvest and grealty cared for. They are annualy pruned lightly by hand, they are watered appropriately while all the necessary practices are taken in order to prevent the trees from getting diseases and to ensure their health as well as the quality of their olive fruit.

Olive Harvesting Period: The harvest of olives takes place early in the season from October to early December, when the olives are at a perfect stage of ripeness. This early harvest results in Freshline Gourmet’s vivid green color as well as its uniquely distinctive flavor.

Olive Collection Method: Only the best green olives belonging 100% to the Koroneiki Variety are very carefully selected for the extraction of Freshline Gourmet Extra Virgin Olive Oil. These very special olives are hand picked one by one directly from the tree, at the prime stages of their ripeness. Although this method of harvesting is very time consuming, we have chosen it since it is the only method that can guarantee that the highest quality of olive fruit is selected (the most healthy, fresh and sound olives are picked). Through this method of careful and strict selective hand picking of our olives we avoid injuries, damages and bruising of the olive fruit that occur when these fall from the trees, something which causes tartness and oil acidity. We strongly believe that “Great Olives make Great Olive Oil”.

After Harvest: After Harvesting, the olives are carefully placed into special big baskets, designed in order to protect them from any damage. The olives are then washed and the leaves and debris are cleared away so that nothing else remains inside the baskets apart from the olives. In order to preserve their freshness and obtain a very high quality olive oil, the olives are taken to the mill and are pressed within a few hours (less than 12 hours) from when they are harvested. If there is any delay, the oil in the fruit begins to oxidize and become acidic.

Cold Extraction Method: Our Premium Extra Virgin Olive Oil is produced with the cold extraction method at temperatures that will not degrade the oil (less than 27°C), by centifugation of the olive paste without further processing (no chemical processing and under very strict quality controls) in order to maintain unchanged its organoleptic and nutritional properties as well as its taste and fruitiness. It is important to mention that the olive oil extraction temperature is of crucial importance due to the effect it has on the quality of the olive oil. When high temperatures are applied the more volatile aromas of the olive oil are lost while the rate of oil oxidation is increased, producing therefore lower quality oils. Additionally, due to higher temperatures, the chemical content of the vitamins, polyphenols and antioxidants present in the oil is reduced.
Olive Oil Storage: After extraction, our extra virgin olive oil is placed inside stainless steel tanks without oxygen. These tanks are placed in rooms that are below ground level (away from sun beams and heat) that maintain a constant temperature (between 13-15°C) favouring the optimal preservation of our olive oil.

Bottling: When the day arrives that Freshline Gourmet Extra Virgin Olive Oil is to be bottled, the oil is very gently filtered in order to remove any natural residues that may exist in our tanks. Our oil is bottled periodically based on orders received in order to maintain a constant temperature and guarantee its freshness to each and every one of our customers. The oil is entered exclusively in dark glass or tinplate cans in order to block out ultra-violet light so as to preserve the maximum amount of its nutritional and organoleptic properties. Lastly, our bottling is done in modern units in accordance with a food safety and quality management system, HACCP (Hazard Analysis and Critical Control Points).

Total Quality Control: Our Food Experts inspect and closely monitor each and every step of the production and processing cycle steps of our Extra Virgin Olive Oil. From methods of cultivation of the ground soil to bottling our olive oil, it is ensured through a system of continuous control that the strict requirements of our quality control division are constantly met at every level, in order to be able to proudly bring to our consumers’ tables an extremely high quality and genuine product worthy of their best dishes.

Company Website: I.C.B. Services Ltd
Where to Buy: Freshline Gourmet

Monday, August 26, 2019

Stuffed Portobello Mushrooms

Four Cheese Mashed Potato Stuffed Portobello Mushrooms make a fast and filling vegetarian main course hot off the grill or turn this recipe into an appetizer by using cremini mushrooms.

Serves: 4
Tip: Use cremini mushrooms and serve as appetizers.
  • 1 4-oz package Idahoan® Four Cheese Flavored Mashed Potatoes
  • 2-4 large portobello mushrooms
  • Oil
  • Salt and pepper
  • ½ cup cheddar, shredded
  • 2 Tbsp bell pepper, diced and lightly sautéed
  • 2 Tbsp scallions, chopped
  1. Preheat oven to 350°F or grill to 400°F.
  2. Clean the mushrooms and rub with oil.
  3. Sprinkle with salt and pepper and place on a foil lined baking tray.
  4. Bake for 5 minutes until tender. Or if grilling, turn mushrooms once or twice while cooking on the grill until tender.
  5. While mushrooms are cooking, prepare Idahoan Four Cheese Mashed Potatoes according to package instructions.
  6. Fold in the cheddar cheese and the peppers.
  7. When mushrooms are cooked, sprinkle with a bit more salt and pepper and stuff with the mashed potatoes.
  8. Top with the scallions and serve hot.