Mother's Day lunch tabletop

Mother's Day is the perfect occasion for a dreamy, springlike table. Choose a light and simple colour scheme - whites, creams and soft neutral shades work well together, and will make the tabletop look fresh and pretty. Keep the background clean and understated. Use a plain white cloth, or leave the table bare; then add decoration in the form of scalloped white plates and feminine glassware.


Fresh flowers Flowers bring a tabletop to life, and often the simpler the arrangement, the better. A jug of seasonal flowers makes any table more inviting and 'dressed up'. If the flowers and scented, remove them before you sit down to eat, and keep displays low so guests can talk across the table.


Choose your own cutlery Help-yourself elements on a table create an easy atmosphere at a relaxed family lunch. Instead of laying out the cutlery/flatware at each place setting, stash it in a decorative jug or bowl, or pile it on napkins at the end of the table so that guests can help themselves to whatever they need.


Single blooms If you have any snapped-off flowerheads, use them as decoration. Just a single bloom wired to the bottom of a glass will make a perfect finishing touch.


Unique place holders Rather than sticking to standard place cards, think of innovative ways to indicate where guests should sit, such as a pretty ribbon and ornamental wired butterfly tied to the back of the chair with the guest's name on it.




Mother's Day lunch essentials
Feminine details No matter the food you are serving for Mother's Day lunch, make the table girly. This occasion provides the perfect excuse for indulging in frills and femininity. Florals, butterflies and bows would all work here, so dust down your granny's scallop-edged china, bring out some shapely glassware and, above all, think pretty.
Simple background To prevent the overall effect from becoming too sweet, keep the background simple. Use a plain white cloth or leave the table bare or topped with a simple runner.


Neutral colour palette Keep the colour scheme light and bright. Whites, pale pastels and soft neutrals work well together and will not only make the tabletop look fresh and inviting, but provide the perfect backdrop for the decorative dinnerware and flowers.

Eating Local in Alberta

Do you want to join the eating local movement happening across Alberta but are wondering where to go to buy local food. Here are some options:

Farmers' Markets are one of the best ways to find local products. On our website you can find the markets in your region and find more information about the vendors who sell at those markets.

You can also go straight to the farm. For a great listing of information on local farms around the province go to the Alberta farm fresh Producers Association. Search by product type, order a free guide, or whatever it is you need to find local farms in Alberta, you can find them here!

Or eat out! Dine alberta has a list of restaurants across the province that serve local fare.

Finally, you can also visit Chomp around Alberta. Here you will find a link to each of the above sites, plus more - your one stop shop for eating local in Alberta.

Mexican Tortilla Chicken Soup

Tired of plain old Chicken Soup? Try this one. Adding the avocado is a must! We also add a little grated cheese and crushed tortilla chips.


Yield: 2 quarts

Ingredients

• 2 tablespoons extra-virgin olive oil
  
• 2 medium white onions, diced
• 2 garlic cloves, minced
• 2 jalapenos, seeded and minced
• 3 ripe medium tomatoes, chopped
• 1 quart chicken stock, recipe follows
• Salt and freshly ground black pepper
• Canola oil, for pan-frying
• 8 corn tortillas, cut into 1/8-inch-thick strips
• 1 1/2 cups shredded cooked chicken
• 2 avocados, halved, pitted, peeled, and diced
• 1 cup shredded Jack cheese, optional
• 1/2 cup coarsely chopped fresh cilantro leaves, for garnish
• 1 lime, cut in wedges, for serving

Directions

Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.

Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.

Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Chicken Stock:

1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded

2 carrots, cut in large chunks

3 celery stalks, cut in large chunks

2 large white onions, quartered

1 head of garlic, halved

1 turnip, halved

1/4 bunch fresh thyme leaves

2 bay leaves

1 teaspoon whole black peppercorns

Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.

Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Stocking your Kitchen

Stocking a kitchen with great gadgets and utensils can be really fun, although daunting. There are a few ways to begin collecting the equipment, utensils and appliances you need. One is to look through a list like this one, check off what you need, then go on a shopping spree. Another is a trial and error method. As you begin cooking, you'll quickly realize what utensils your kitchen is missing. Believe me, the first way is better! When you want to make a pie crust and realize you have no rolling pin, it can put you off pie crusts forever. If you really want to save money, take some time to cruise garage and tag sales. You can find excellent cooking equipment, utensils, and even appliances for pennies if you are a savvy shopper.

This is the basic list of equipment and utensils for cooking beginners. There may be other items you want to add. That's just fine! As long as a kitchen utensil or gadget works for you, and you use it, it's a good buy. Shop for quality over quantity, especially at first. I have several knives I bought 15 years ago that are still going strong. You can do the same.

Knives

• made of high carbon stainless steel
• 3 or 4" paring knife
• a serrated knife
• 8 or 10" chef's knife

Measuring Cups and Spoons

• Various sizes, in metal and plastic
• Get at least two sets of each, so you're not continually washing them as you cook
• glass measuring cups with spout, for liquids

Spoons

• slotted spoon
• wooden spoons
• sturdy metal spoons
• Soup ladle

Mixing Utensils

• hand held electric mixer
• Wire whisks in different sizes
• eggbeater

Spatulas

• straight spatulas
• angle handle spatula
  
• rubber scraper spatulas

Sieves and Colanders

• nested varying size sieves, in stainless steel (work as flour sifters too)
• steel or plastic colander

Pots and Pans

• 1, 2, 4, and 8-quart saucepans with covers
• 12" skillet with covers
• 6 or 8" nonstick skillet
• roasting pan
• two 9" round cake pans
• 9" square cake pan
• 9"x13" baking pan
• 9"x5" loaf pan
• 9" pie pan
• 12 cup muffin tin
• cooling racks
• two cookie sheets

Miscellaneous

• swivel-bladed vegetable peeler
• grater with various sized holes
• rolling pin
• can opener
• kitchen timer
• kitchen shears
• corkscrew

How To Store Potatoes At Home

After the potatoes have been picked, they are stored for a number of weeks. Thereafter, they enter the period of dormancy. When this period ends, the potatoes start to sprout. It is during the dormant period that potatoes are brought to the market, to be sold. The dormancy period of the potatoes has been known to last from one to, as many as, eight weeks. However, the lasting time of the potatoes depends upon the conditions in which they have been stored. Though it is a usual rule that potatoes should be stocked at a lower temperature, there are a number of tips that should be followed to ensure that they are stored properly. Read on to know how to store potatoes at home.

Storing Guide for Potatoes

We have provided the best ways in which potatoes can be stored at home and made to last a long time, without becoming sweet, turning green or sprouting.

• Before storing the potatoes, put them in a paper bag with holes in it. Avoid using plastic bags, as they tend to increases condensation and thus, lead to development of mold.
• Potatoes should always be stored at a place which is cool, dark and has lots of ventilation. One of the best options is to store the potatoes in a root cellar.
• Avoid storing the potatoes in a pantry, as it may lead to their sprouting and dehydration.
• Potatoes should not be in the refrigerator, especially below a temperature of 7 deg C. This is because below this temperature they develop a sweet taste and get darkened when they are cooked.
• The ideal temperature at which potatoes should be stored is somewhere around 7- 10 deg C.
• Never ever store potatoes along with onions. When the two of them are put together, they produce certain gases that spoil both of them.
• Mature potatoes should not be stored for more than 2 months, while the new ones should be consumed within 1 week.
• Sweet potatoes should be stored for a maximum period of one week only, since they are very delicate.
• Never ever keep the potatoes in direct sunlight. In fact, keep them away from prolonged exposure to light. If exposed to light for too long, they become green, develop a bitter taste and might become toxic.
• Keep on checking the stored potatoes every few days. The moment you see a soft, shriveled or sprouted potato, remove it from the storage area.

Question: Why Do Onions Make You Cry?

Answer: Unless you've avoided cooking, you've probably cut up an onion and experienced the burning and tearing you get from the vapors. When you cut an onion, you break cells, releasing their contents. Amino acid sulfoxides form sulfenic acids. Enzymes that were kept separate now are free to mix with the sulfurnic acids to produce propanethiol S-oxide, a volatile sulfur compound that wafts upward toward your eyes. This gas reacts with the water in your tears to form sulfuric acid. The sulfuric acid burns, stimulating your eyes to release more tears to wash the irritant away.

Cooking the onion inactivates the enzyme, so while the smell of cooked onions may be strong, it doesn't burn your eyes. Aside from wearing safety goggles or running a fan, you can keep from crying by refrigerating your onion before cutting it (slows reactions and changes the chemistry inside the onion) or by cutting the onion under water.

The sulfur-containing compounds also leave a characteristic odor on your fingers. You may be able to remove or reduce some of the smell by wiping your fingers on a stainless steel scrubber.

How to Boil Water

It may sound like a no-brainer but boiling water to make various dishes isn't always as simple as it may seem. Here are tips to make sure that boiling water is perfect for that recipe you're planning to cook.


The two basic "boils"

Although water boils at 212°F and only then is it a "real" boil, in some recipes when cooking we use the term "slow boil" as well.

* Slow boil - 205°F: A slow boil is reached when the water bubbles across the entire surface, but without the enthusiasm of a full boil. Bubbles are generally large and slow-moving.

* Full boil (rolling boil, real boil) - 212°F: A full boil is when all the water in the pot gets involved in fast-moving rolling waves of bubbles. The water bubbles enthusiastically and gives off steam.

"Simmer" isn't a boil at all, although it is sometimes called a "gentle boil." In Greek cooking, it is reached by boiling first, then reducing the heat to the stage where small bubbles can still be seen, usually over low heat.

Do bubbles mean boiling? No. Boiling (for water) means reaching a temperature of 212°F and steaming. Bubbles can form well before (as low as 160°F).

Note: Don't be deceived by pots that get hot very quickly around the sides and start to show little bubbles just around the edges. This doesn't fit into any part of boiling; rather, it's just the pot saying, "My sides are getting good and hot. Don't touch."

Water can be brought to a boil quickly over high heat, or slowly over medium heat. In Greek cooking, the water starts out cold, and the general rule of thumb is that if there is no food in the water, go for the high heat and get it to the boiling point as quickly as possible. If there is food in the water (eggs, some vegetables, etc.), bring it to a boil over lower heat. Check recipes for guidance.

Boiling salted water for pasta: Pasta recipes often call for adding the pasta to salted boiling water.

How much water? That general rule says one quart of water for each 1/4 pound of pasta. Making a pound of pasta? Up the water to 6 quarts. Not enough water leads to gummy pasta.

How much salt? The general rule is 1 2/3 teaspoons of salt (kosher sea salt is best) for each quart of water. Add the salt after the water comes to a full boil.

Adding salt may reduce the speed of the boil. Wait until water reaches full boil again before adding pasta.

Why add salt to boiling water for pasta? It's a matter of taste and recipe. If the recipe calls for it, there's usually a reason. If you're watching your sodium intake, don't add it and adjust seasonings later in the recipe.

Boiling water for eggs: This is one of the biggest surprises to those who grew up boiling eggs for 3 minutes for soft, 5 for medium, and 10 for hard.

To make perfect boiled eggs, place in a single layer in a pot with cold water (at least an inch over the eggs). Cover and bring to a full boil over medium heat. As soon as the water reaches full boil, remove the pot from the heat and let sit until done... which depends on the size of the egg, but generally 2-3 minutes for soft-boiled, 15-18 minutes for