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Serving Up The North: February 2014 Archives

Food Column- Good Food Box

The Good Food Box program is celebrating five years of good food in Sudbury.

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Bridget King is the chair of the Good Food Box program and Renée Roth is the co-ordinator. (Jenifer Norwell/CBC)

Listen audio (runs 6:12)

Recipies:

Sweet Potato Apple Pancakes

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Ingredients:
1 cup (250 mL) all-purpose flour
1⁄4 cup (63 mL) brown sugar packed
1 1⁄2 tsp (7 mL) baking powder
1 tsp (5 mL) cinnamon
1⁄2 tsp (2 mL) baking soda
1⁄4 tsp (1 mL) salt
1 cup (250 mL) milk
2 eggs
1 tsp (5 mL) vanilla
3⁄4 cups (188 mL) Ontario sweet potatoes cooked and mashed
1 Ontario Apple cored and chopped
1 Shortening for cooking
1 Ontario Maple Syrup

Preparation:
In large bowl, combine flour, sugar, baking powder, cinnamon, baking soda and salt. In separate bowl, beat together milk, eggs and vanilla; stir in sweet potato. Add to dry ingredients; stir just until moistened. Stir in apple.

Using 1/4 cup (50 mL) batt
er for each pancake, spoon into lightly greased skillet over medium heat; cook until tops are bubbly and edges cooked. Turn and cook until golden. Serve immediately with maple syrup.
(Foodland Ontario)

Creamy Cabbage And Ham AlfredoIngredients:

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8 cups (2 L) sliced Ontario Cabbage, about 3/8 inch (1 cm) wide
2 tbsp (25 mL) vegetable oil
1 medium Ontario Onion, finely chopped
2 cloves garlic, minced
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) milk
1/2 cup (125 mL) chicken stock
1/2 cup (125 mL) grated Parmesan cheese
3/4 lb (375 g) cooked ham, cut into thin strips
1/2 cup (125 mL) dry bread crumbs
2 tbsp (25 mL) butter, melted

Preparation:
In saucepan of boiling, salted water, cook cabbage for 5 minutes; drain and immediately cover with cold water. Drain again and set aside.

In large nonstick saucepan, heat oil over medium heat; cook onion until golden. Add garlic; cook for 1 minute. Stir in flour; cook for 1 minute. Stir in milk and chicken stock; bring to boil. Reduce heat and simmer until thickened. Stir in Parmesan cheese until blended. Stir in ham and cooked cabbage, tossing to coat. Pour into oiled 13 x 9-inch (3.5 L) baking dish or 12-cup (3 L) casserole. Blend together bread crumbs and butter; sprinkle over top. Cover and refrigerate or bake, uncovered, in 325ºF (160ºC) oven for 20 minutes. (Or microwave on Medium-High/70% power for 10 to 12 minutes.)

(Foodland Ontario)