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Food & Recipes: April 2013 Archives

Julie Van Rosendaal - The perfect burger (and buns!)

To celebrate YYC Burger Week, the Eyeopener's food and nutrition columnist Julie Van Rosendaal joins us with her tips for the perfect burger.

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Julie van Rosendaal - Barley

Julie introduces us to another great grain, barley.

Chocolate Barley Snack Cake

Adapted from Alberta Barley

2 cups sugar
2 large eggs
1/2 cup canola oil
2 tsp. vanilla
3 cups barley flour
3/4 cup cocoa
2 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk

Preheat the oven to 350F and butter a 9x13-inch baking pan or spray it with nonstick spray.

In a large bowl, beat the sugar, eggs, oil and vanilla for 3-4 minutes, until pale and creamy. In another bowl, stir together the barley flour, cocoa, baking powder, baking soda and salt.

Add the flour mixture to the sugar mixture in three parts, alternating with the buttermilk in two parts, stirring or beating on low speed just until combined after each addition. Scrape the batter into the prepared pan and bake for 35-40 minutes, until the top springs back when lightly touched.

Cool in the pan on a wire rack; once cool, frost it if you like. Serves 16.

Barley Chocolate Chip Cookies

3/4 cup butter, at room temperature
1 cup packed brown sugar
1/4 cup sugar
1 large egg
2 tsp vanilla
2 cups barley flour
1 tsp. baking soda
1/2 tsp. salt
8 oz. dark or semi-sweet chocolate, chopped into chunks

Preheat oven to 350F.

In a large bowl, beat the butter and sugars until pale and almost fluffy. Beat in the egg and vanilla.

Add the barley flour, baking soda and salt and stir or beat on low until almost combined; add the chocolate chunks and stir just until blended.

Drop dough by large spoonfuls onto a parchment-lined sheet and bake for 10-14 minutes (depending on their size) until golden around the edges but still soft in the middle. Let them set for a minute, then transfer them to a wire rack to cool. Makes about 2 dozen cookies.

Lentil & Barley Salad

1/2 cup dry green lentils
1/2 cup pearl or pot barley
1 garlic clove, peeled (optional)
1 tomato or a handful of grape tomatoes, chopped or halved
a big handful of fresh spinach or Italian parsley, chopped
as much crumbled feta as you like
some finely chopped purple onion or a chopped green onion
freshly ground black pepper

1/3 cup canola or olive oil
1/4 cup balsamic vinegar
2 tsp. brown sugar
1 tsp. grainy mustard

In a medium pot of boiling water, cook the lentils, barley and garlic clove (if you like) for 40 minutes, or until tender. Drain well in a colander and discard the garlic clove.

Let cool completely, then toss in a bowl with the tomato, spinach or parsley, feta, onion and a good grinding of pepper. In a small bowl or jar, whisk or shake together the oil, balsamic vinegar, sugar and mustard; drizzle over the salad and toss to coat. Serve immediately or refrigerate until it's time to eat. Serves 6.


Julie Van Rosendaal - Maple syrup recipes

2013 is shaping up to be a banner year for Canadian maple syrup. Our food and nutrition columnist Julie Van Rosendaal joins us to explain why - and offers a couple of surprising new uses for syrup. (Put it in your coffee!)

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