gabrielle detonnancour

Creamy Oatmeal with Spiced Apple and Cranberry

Oatmeal spiced apple and cranberry

Photo credit: One Hot Oven

 

Spiced compote sauce makes a great topping for a warm bowl of pot oats on a chilly solstice morning.

 

Yield: 12

 

Ingredients 

  • 6 medium apples, peeled, quartered, cored and diced 
  • ½ c. (125 ml) water 
  • 2 c. (500 ml) cranberries (fresh or frozen) 
  • 1 tsp. (5 ml) ground ginger 
  • ½ tsp. (2.5 ml) ground cloves 
  • 1 tsp. (5 ml) cinnamon  
  • ½ tsp. (2.5 ml) ground nutmeg 
  • 2 tbsp. (30 ml) granulated sugar, divided 
  • 2 c. (500 ml) oats 
  • 8 c. (2 L) milk or non-dairy alternative 
  • 1 tsp. (5 ml) vanilla extract

 

Instructions 

  1. Put the apples and water in a pan and cook gently until almost softened. Turn up the heat. Add the cranberries, spices and 1 tbsp. of the granulated sugar, and bubble until saucy. You can make this a day before serving. 
  2. Place the oats, milk, vanilla and the remaining 1 tbsp. sugar in a big saucepan. Bring to a boil, stirring constantly, and simmer for 4 to 5 minutes until creamy.  
  3. Divide between 12 bowls and top with the fruit mixture.
gabrielle detonnancour

Gingerbread Pancakes

Crêpes au pain d'épice

Photo credit: Get Cracking

 

The ultimate Christmas–inspired breakfast treat, these festive pancakes are lightly spiced with ginger and cinnamon, and topped with Greek yogurt and dates.

 

Yield: 20 pancakes 

 

Ingredients

  • 2 c. (500 ml) whole wheat flour 
  • 2 tsp. (10 ml) baking powder 
  • 1 tbsp. (15 ml) ground ginger 
  • 2 tsp. (10 ml) cinnamon 
  • Pinch of salt 
  • 1 tbsp. (15 ml) brown sugar 
  • 3 eggs, beaten 
  • 1 tbsp. (15 ml) applesauce  
  • 2 c. (500 ml) milk 
  • Vegetable oil or spray, to fry 
  • 1 c. (250 ml) Greek yogurt, to serve 
  • ½ c. (125 ml) chopped pitted dates, to serve

Instructions 

  1. Put the flour, baking powder, ginger, cinnamon, salt and brown sugar in a large bowl. Combine the eggs, applesauce and milk in a separate cup or jug. Gradually pour into the dry ingredients, whisking until a smooth, silky batter forms. 
  2. Heat oil in a large nonstick pan over medium heat and ladle 2 to 3 small rounds into the pan. Cook for 1 to 2 minutes until bubbles start to appear on the surface, then flip over and cook for a further minute until fluffy. Do this in batches until you have approximately 20 pancakes. 
  3. Top with Greek yogurt and chopped dates.
Virginie Cote

Breaking Bread, Building Bonds: How Wadena Composite School’s Breakfast Program Nourishes Students and Community Spirit

École Wadena

 

Wadena Composite School (WCS) is a Grade 7–12 school of 150 students and 17 staff in the community of Wadena, Saskatchewan (population 1,400). For the past three years, Wadena Composite has greatly benefited from Breakfast Club of Canada funding. Aside from addressing nutritional breakfast needs for students, the program has brought a very positive connection between the staff and students, and the school and community. 

 

Each and every morning, one or two staff members hand out the daily breakfast starting 40 minutes before first class. Students often grab and go before heading to the gym or spending time in the commons area hanging out with staff and classmates. The atmosphere created is one of smiles, “good mornings” and positive attitudes. Every staff member is involved in the breakfast program, taking turns throughout each month. They order food, plan monthly menus and even cook. With the fact that no wages are needed for this service, all of the funds can be used for food. 

 

The community itself has three family-run businesses offering breakfast items and one grocery store, all of which help the school with the breakfast program. With all of this, the breakfast program has 100% involvement by staff and community businesses, which translates to a positive connection within the community towards the school. Add in the fact that 100% of the students are offered nutritional food choices on a daily basis and you can see how WCS and Breakfast Club of Canada have created a great program for everyone in this small town in Saskatchewan. 

 

 

Written by: Darin Faubert, Principal, Wadena Composite School 

Virginie Cote

Crustless Breakfast Quiche 

Crustless quiche

Photo credit: Kristine’s Kitchen

 

If you love the classic taste of quiche but don’t want the fuss of cooking with pastry, this crustless recipe is for you!

 

Yield: 8 servings

 

Ingredients   

  • 1 red onion, finely chopped 
  • 1 garlic clove, minced 
  • 1 c. (250 ml) chopped cauliflower florets 
  • 1½ c. (350 ml) thickly sliced Brussels sprouts 
  • Cooking oil spray 
  • 8 large eggs 
  • 100 g (3.5 oz) natural cottage cheese 
  • 400 g (14 oz) canned baked beans, divided 
  • Seasoning to taste 
  • 6 cherry tomatoes, halved 
  • A handful of fresh parsley, chopped, to serve (optional) 

  

Instructions 

  1.  Preheat the oven to 350°F (180°C).
  2. Place the onion, garlic, cauliflower and Brussels sprouts in a deep non-stick quiche dish or another ovenproof dish. Spray with cooking oil spray, toss to coat and bake for 20 minutes or until the vegetables are almost tender.
  3. Meanwhile, whisk the eggs and cottage cheese together in a bowl or jug, and stir in half the baked beans and season as desired.
  4. Remove the dish from the oven, pour the egg mixture over the vegetables and gently stir. Spoon the rest of the beans on top, poke in the halved tomatoes and bake for 30 minutes or until set and golden.
  5.  Cut into 8 portions and scatter with chopped fresh parsley to serve if desired.
gabrielle detonnancour

Crustless Sweet Potato Pie

Recette tarte patates douces

Photo credit: Alida’s Kitchen

 

A Southern classic with African roots, sweet potato pie is a scrumptious dessert that combines the rich flavours of sweet potatoes with the warmth of spices like cinnamon and nutmeg. 

 

Yield: 10 slices 

 

Ingredients  
  • 2 lb. (900 g) sweet potatoes (about 4 medium) 
  • ½ c. (125 ml) milk 
  • 1 tbsp. (15 ml) applesauce 
  • 2 tbsp. (30 ml) brown sugar 
  • 2 eggs 
  • 1 tbsp. (15 ml) margarine, softened 
  • 1 tsp. (5 ml) cinnamon 
  • 1 tsp. (5 ml) vanilla extract

 

Instructions 
  1. Preheat oven to 400°F (200°C) and coat a 9’’ (22 cm) pie plate with cooking spray. 
  2. Place potatoes on a baking sheet and bake 50 to 60 minutes, until tender. Let cool 10 minutes, then scoop out pulp and place in a large bowl. 
  3. Add remaining ingredients to bowl, and beat with an electric mixer until smooth. Pour mixture into pie plate. Reduce oven to 350°F (175°C). 
  4. Bake 45 to 50 minutes or until knife inserted into the centre comes out clean. Let cool, then cover and refrigerate until ready to serve. 
gabrielle detonnancour

Latkes

Recette Latkes

Photo credit: Mordu

 

These crispy potato pancakes are a Hanukkah staple. Top them with applesauce or sour cream for a savory and satisfying treat. 

 

Yield: 25 latkes 

 

Ingredients 
  • 1 large onion (approximately ¾ c. or 175 ml) 
  • 2 lb. (900 g) Russet potatoes 
  • 2 large eggs 
  • 1 tsp. (5 ml) salt 
  • ½ tsp. (2.5 ml) black pepper 
  • ½ tsp. (2.5 ml) garlic powder 
  • 2 tbsp. (30 ml) olive oil 

 

Instructions 
  1. Set the oven to warm (170°F or 75°C). Place a cooling rack on a baking sheet. 
  2. Peel the onion, quarter it, then process it in the food processor until it’s finely chopped. Put in a colander and place the colander on top of a bowl. 
  3. Using the fine shredding disc of your food processor, shred the potatoes. Place them in the colander with the onions. 
  4. Use your clean hands to mix the onion and potatoes. Press on the mixture with your hands repeatedly to extract as much liquid as you can into the bowl. This is the most important step. The drier the mixture is, the crispier the latkes will turn out, and the less risk of them falling apart. Resist the temptation to add flour to help absorb the liquid: it is unnecessary and will result in suboptimal results. 
  5. In a large bowl, whisk together the eggs, salt, pepper and garlic powder. Add the drained onion/potato mixture and use a fork to mix well. 
  6. Heat the oil in a 12’’ (30 cm) nonstick skillet over medium heat until hot but not smoking. The oil should cover the bottom of the skillet and be about ½’’ (just over 1 cm) deep. 
  7. Spoon about 2 tbsp. of mixture per pancake into the skillet, pressing on them a little with a spatula to flatten. You should be able to fry 4 latkes at a time. (Pro tip: Try two skillets simultaneously to cut the frying time in half!) 
  8. Cook the latkes until the underside is browned, about 5 minutes. Turn them over and cook until the other side is browned, about 5 more minutes. 
  9. Transfer the cooked latkes to paper towels to drain, then place on the cooling rack on the baking sheet and keep them in the warm oven while you finish frying. Between batches, mix the egg and potato mixture to keep it from separating. 
  10. These can be prepared a day in advance and reheated in a hot oven.