TOPIC: JULIE VAN ROSENDAAL
Recipes
Recipes with Julie Van Rosendaal: Pie for Pi Day
It's Pi Day this week, and all thoughts turn to pie. Here are simple, streamlined ways to get a delicious sweet or savoury pie on your table.
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Recipes with Julie Van Rosendaal: Sweet and savoury treats with frozen produce
Frozen veggies are better suited for soup, stews and saucy curries than for roasting. And if you're adding frozen berries to pancake or muffin batter, keep them frozen and add them last, so they hold their juices rather than releasing them into your batter.
Recipes
Recipes with Julie Van Rosendaal: Panettone!
The tall, sweet, tender, cakey yeast-raised breads, studded with raisins and citrus, sometimes dried fruit, often chocolate, can be found in stores for as low as $10, but they’re generally between $20 to $50, with some closer to $80.
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Recipes with Julie Van Rosendaal: A Christmas Carol
'Tis the season for A Christmas Carol. The classic story, written by Charles Dickens and published in London in 1843, is being performed at Theatre Calgary again this year, and told via many holiday movies.
Recipes
Recipes with Julie Van Rosendaal: 'Tis the season for fruitcakes of all kinds
Delicious fruitcake recipes that won't break the bank or take ages to prepare.
Recap
Spilling the beans in Skill Builders workshop
Julie Van Rosendaal brings some important food tips to the Calgary Public Library's Skill Builders online workshop.
RECIPES
Recipes with Julie Van Rosendaal: East African dishes
Last weekend, Calgary’s East African communities partnered with CBC Calgary to launch a new, community-driven storytelling project with a celebration of culture, fashion, art and food.
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Recipes with Julie Van Rosendaal: Halloween treats
Halloween has food associations like most holidays do — whether you’re into tricks, treats or just festive dishes you like to pull out once a year, here are a few fun recipes to add to your repertoire.
Recipes with Julie Van Rosendaal: Sides and desserts for large fall gatherings
All around the world, friends, families and communities gather around the table at harvest time, when food is more abundant, and it’s no longer too hot to turn on the oven.
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Recipes with Julie Van Rosendaal: What to do with your garden haul
In the fall, so much is in season that can be harvested or picked up at the farmers’ market to cook and freeze for later on in the season, particularly if you’re planning any large gatherings you want to get a handle on in advance.
RECIPES
Recipes with Julie Van Rosendaal: Delicious school lunches
Back to school means back to packing lunch. Though it can add to an already time-crunched morning to-do list, thinking beyond the usual sandwich and packaged granola bar can make life easier.
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Recipes with Julie Van Rosendaal: Kids' snacking recipes
It’s the last week of summer, and we’re wrapping up our series of kids’ recipes with cookies and blondies that are perfect for back to school (and work) lunches.
RECIPES
Recipes with Julie Van Rosendaal: Cookies and a risotto
We’ve been eating our way through the summer, trying out recipes submitted by young listeners, answering their questions and taking requests.
RECIPES
Recipes with Julie Van Rosendaal: Slushies and shortcake
The recipe for a mint-lime slushie my own teenage son, Willem, makes when it’s hot out. And a recipe for shortcake, which traditionally are sweet, tender scones split and filled with fruit and whipped cream.
RECIPES
Recipes with Julie Van Rosendaal: Kids' baking recipes
Seven-year-old Lachlan shared the recipe for his herb-infused no-knead bread — a wonderful project when it’s not too hot. Mardes asked how to cut lemon squares and bars cleanly, so they aren’t a mess — the answer: freeze them first!
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Recipes with Julie Van Rosendaal: Kids' family dessert recipes
Bake a delectable chocolate zucchini cake or experiment with a 150-year-old lemon curd recipe.
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Recipes with Julie Van Rosendaal: Fresh homemade cookie treats
These homemade cookie recipes work well as a special treat for the whole family.
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Recipes with Julie Van Rosendaal: Kids' eclectic recipes for the summer
This week, the Calgary Eyeopener launched a new summer series, putting the call out to kids and teenagers to share their recipes, culinary creations, questions and requests for us to answer — or make and enjoy — on the air.
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Recipes with Julie Van Rosendaal: Stampede-style snacks at home
Choose between mouthwatering options like vada pav, deep-fried Dad's cookies and condensed cereal milk funnel cakes.
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Recipes with Julie Van Rosendaal: How to cook with bitter ingredients
Bitterness adds complexity and balances sweetness and richness, whether the food itself contains bitter compounds or the act of cooking creates bitter notes as food gets toasted, grilled, roasted and charred.
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Recipes with Julie Van Rosendaal: What to do with iceberg lettuce
Iceberg lettuce happens to be relatively inexpensive at the grocery store these days — it's been spotted in Alberta for under a dollar a head this month. Here are some delicious things to do with it.
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Recipes with Julie Van Rosendaal: Flowers you can cook and bake with
Flowers add a pop of colour to a yard or a park... but they can all spruce up what's on your plate.
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Recipes with Julie Van Rosendaal: Stuffed cookies and how to make your own
Stuffed cookies are a thing across Canada, with stores offering up thick, substantial cookies stuffed with peanut butter cups, Oreos, fruit fillings and all kinds other ingredients.
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Recipes with Julie Van Rosendaal: Asparagus with a twist
From focaccia to mango salad rolls and emulsified sauce, asparagus works as a wonderful addition to a variety of dishes.
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Recipes with Julie Van Rosendaal: Holy mackerel! How social media is giving tinned fish a comeback
Though tinned fish has been around since the 1700s, social media has brought it back to life. Julie Van Rosendaal provides a few ideas on dishes using tinned fish to create at home.