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Time crunch? Try eggs for dinner!

Have you ever heard someone say, “Oh, we’re just going to have eggs for dinner,” as if to suggest it’s a cop-out for a “real” meal? Eggs make an ultra-healthy, delicious, affordable meal, and are quick enough that your kids can still make it to hockey practice! In fact, it takes less time to get egg fried rice (made with leftover rice and frozen vegetables) on the table than it does to pick up take-out, and I save at least $30 per meal! The best part: My kids learn that we can do all the fun things we enjoy and still eat right.

3 or 6 minutes to boil an egg? Or somewhere in between?

Best Soft-boiled EggBit of an uproar on the other side of the pond last week as a group of British students proved that cooking expert Delia Smith was correct in recommending that 6 minutes of simmering produces the best soft-boiled egg. Many Brits have long believed that 3 minutes is the correct time.

Huevos Rancheros, egg farmer-style!

Water isn't the only liquid you can use to poach eggs. While I might not accept a challenge to try using orange juice, a simmering pot of stock or broth, or tomato juice or sauce works beautifully and will not only cook the egg to your preferred degree of poached-ness, it will also infuse wonderful complementary flavours. If you're up for trying a curried version, try this recipe for Curried Poached Eggs. Poaching eggs in a flavourful sauce is a favourite way egg farmers John and Jeanette Vanderwerff of St.

"Low Cholesterol Eggs" Fact or Fiction?

Rarely do I order a room service breakfast while traveling. Admittedly, it is convenient to have breakfast delivered right to my hotel room and to have eaten (and brushed my teeth!) and be able to get on with my day without having to first search out a place to grab a quick morning meal. Sure, it's a great time-saver, especially if my travel is for business and my day is starting early. I just can't get past the prices typically charged for being able to eat a simple breakfast meal in my room.

Eggs on the Barbecue

It's a hot day. You want to keep the house cool and not have to turn on the oven to put a meal on the table. Or perhaps everyone else in the family is outside soaking up the sun, and you want to be out there with them. Don't get stuck in the kitchen making meals. Take your cooking outdoors! All of it! Even breakfast. Maybe make something like this Asparagus, Tomato and Feta Frittata!

Boston Cream Pie Recipe

Die-hard sports fans know how painful it can be when their team loses a game. (Just imagine how the players feel!) But the nature of sports is such that in a game where a tied finish is not an option (e.g. the Stanley Cup final last night!), only one team can emerge victorious. When you've had your heart set on being crowned the ultimate winner after a grueling regular season and a hard-fought play-off season, losing is especially painful. Vancouver Canucks fans are probably feeling some pain today. My condolences to the team and its legion of faithful fans.

Impossibly Easy Ham and Asparagus Pie

Along with maple syrup, fiddleheads and dandelions, asparagus says shouts spring! The slender green stalks with their tightly closed tips are a welcome sight at this time of year, and they signal the start of the flood of fresh local produce that will be on its way to farmers' markets and grocery stores over the next months.

Breakfast in a Pan

Planning to head to the cottage for this first long weekend of the "summer" season? (Granted, it's not technically summer yet according to the calendar and the temps here in Ontario!) Or maybe you're staying home to do some gardening or "spring" cleaning? Whatever your weekend plans, you'll need a good breakfast to fuel you. Here's an great way to make breakfast all in one dish.

Impress Mom with these Mother's Day brunch recipes!

A few weeks ago I visited Kraft Canada's head office in Toronto as a guest speaker in Kraft Kitchen's series of lunch hour cooking classes for their employees. The class I was attending was appropriately called Egg-ceptional Cuisine since we were talking about eggs! It was a few days before Easter, so together with Pat Moynihan Morris, one of the Kraft Kitchens food specialists/home economists, we prepared four brunch recipe ideas and talked about buying, storing, serving and eating eggs!

Paska Bread for Easter

Paska - Easter bread!

This Easter bread known as Paska was a tradition in my Mennonite family when I was growing up. Made with flour, yeast, sugar, eggs, milk, and citrus rind and juice, then covered with a sweet icing and coloured sprinkles or jimmies once baked and cooled, the loaves were served at a light supper on Easter Sunday.

Maple Walnut Pie

Here in Ontario the maple syrup crop has been harvested for another year. Swweeeet! I was lucky to be given a bottle of maple syrup by a neighbour who has family with maple trees on their property. I've been enjoying the liquid gold over pancakes and crepes, and in baking such as this Maple Walnut Pie.

Maple Walnut Pie

Here's the forecast for spring: Make a lemon dessert!

Early spring is not my favourite time of year. The outside temperature rides a perpetual weather roller coaster. Up, down, up, down... It can't decide if it should be warm or cool, or hey, why not both on the same day? There's a very real possibility it just might snow. It rains. Frequently. The grass is brown, the trees are bare, and the sky is too often a 'dismal grey' instead of the 'promising blue' of late spring.

Dipping Eggs

The liquid gold yolk of a partially cooked egg is a thing of beauty to many egg lovers! However, soft-cooked (aka soft-boiled) is not the way most of us usually eat our eggs. Sometimes it's because we can't quite get the cooking time right and the yolk gets hard, or the yolk is soft, but so is the white.