1 tablespoon butter, cut into pieces 1 small red onion, 1/2 finely chopped, 1/2 thinly sliced 2 cloves garlic, finely chopped 2 tablespoons tomato paste 1 teaspoon sugar 1 tablespoon Worcestershire sauce, eyeball it 1 tablespoon hot sauce, eyeball it 1 1/4 pounds ground chicken 1 tablespoons grill seasoning (recommended: McCormick brand) a palm full 3 tablespoons extra-virgin olive oil, divided 2 tablespoons honey, eyeball it 1 lemon, juiced 3 rounded tablespoons sweet pickle relish 2 cups shredded cabbage mix Salt and pepper 4 cornmeal Kaiser rolls, split
Directions
In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
Serve burgers on bun bottoms topped with slaw and bun tops.
The South Central Regional Library's Annual Book Sale kicked off Thursday night, with a line-up at the door! Mary Toma is the head librarian, and when I stopped by this morning, she told me the opening night was truly a success, and this event is always well attended by Manitoba residents.
Sport Manitoba's Night of Champions took place Tuesday night, with Michelle Sawatzky serving as MC.
An impressive list of winners is out, including some inductees into the MB Sports Hall of Fame. And the final award of the night is always the Calm Air Junior Team of the year -- this year, FC Northwest came away the winner.
The Midget AAA Female Pembina Valley Hawks were also in the running, and Michelle spoke with Kari Braun and Brooke Drummond about what happens next for the team...
Aprill 22nd is Earth Day and a number of people in western Manitoba took time to celebrate the event and what it is all about.
The City of Brandon hosted its annual celebration indoors because of the snow cover and below normal temepratures. Tom Keep works for the city and helped with the Earth Day program that took place in city hall's foyer between noon and 4pm. "I was extremely pleased with the turnout. Anytime there was probably close to 200 people passing through the displays."
Keep says the next big program for the city's Environmental Initiatives program will be the Enivro-Expo. That will see environmental issues promoted in area schools through the use of a mobile displays and speakers. The Enviro-Expo will make stops in severl schools in the region during the month of June.
The 6th annual Horse3 took place April 12-14th at the Keystone Centre in Brandon.
Horse enthusiasts from around the province converged on Brandon to take in lectures, clinics and demonstrations offered over the 3 days of Horse3. The program is billed as an event that celebrates the power and wonder of the horse-human relationship through education and entertainment.
Horse 3 offers a variety of disciplines geared towards both english and western horses. The NAERIC Trainer's Challenged returned this year. Something new was Mounted shooting and that is the fastest growing equestiran sport in North America.
A new art exhibit is now on display at the 1894 Art Centre in Boissevain.
Just Food-Right to Food from a Faith Perspective is an exhibit that was commissioned by the Canadian Foodgrains Bank. It opened 3 years ago and is coming to an end. The exhibit opened April 6th in Boissevain and will be on display until May 3rd.
Just Food explores the right to food. 18 artists, six from Canada, including a First Nations artist, and 12 from other countries around the world have each been commissioned to create two pieces of original art specifically for this exhibition. The artists have been divided into six groups of three — one Canadian, two international in each group. Each group was asked to be inspired by a different set of texts — six human rights declarative texts each paired with a different passage from the Old Testament. The contemporary art is woven together with text/photo panels and artifacts detailing and illustrating historic and contemporary perspectives on food issues.
1 tablespoon(s) (1/2 squeezed lemon) freshly squeezed lemon juice
Directions
Cut strawberries in half or quarters, depending on size, and mash roughly with a potato masher in a large bowl. You should have about 2 cups mashed berries. Stir in sugar and lemon juice and let sit at room temperature for 30 minutes to break down berries slightly. Stir once or twice while they sit to dissolve sugar.
Pour strawberries and their natural syrup into a blender and blend for 1 minute, until a smooth purée forms. Pour into a high-sided pan or Dutch oven (wider is better, to help liquid evaporate evenly) and bring to a low boil over medium heat.
Cook for 20 to 25 minutes, stirring often. Visual cues are your best friend when you’re cooking fruit: liquid will foam, then clarify as bubbles slow and purée thickens. At final stage, purée will be consistently thick and almost opaque, and it will “mound” slightly instead of immediately seeping back when pushed across bottom of pan with a spatula.
Preheat oven to 175 degrees F. Line 2 rimmed baking sheets with parchment paper or Silpat liners.
Divide cooked fruit between baking sheets and use an offset or silicone spatula to spread evenly into as thin and wide a rectangle as possible. Jam should be no more than 1/8 inch thick but still as evenly opaque as you can manage; thinner, more translucent spots will harden into brittle.
Heat in oven for 5 to 6 hours, or until fruit feels slightly tacky but no longer sticky. Timing will depend on humidity level; a rainy day makes for a longer set.
Transfer parchment or Silpats to wire racks and cool completely then transfer fruit leather to sheets of waxed paper large enough to leave overhang on all sides. Use kitchen shears to cut fruit leather from each pan into 6 (5 by 5-inch) squares. Fold extra waxed paper over edges before rolling so they won’t fuse.
Store Roll-Ups at room temperature in an airtight container for up to a week.
4 Tablespoons of Red Apple Balsamic (Can be found at Prairie Oils and Vinegars in Steinbach) 4 Apples Peeled and Sliced 1 tablespoon cornstarch 4 canning jars (4 oz) Basic Pie Crust (recipe below), your favorite pie crust, or refrigerated pie crust Basic Pie Crust 1 1/3 cups all-purpose flour 1 stick very cold unsalted butter, cubed 1/2 teaspoon salt 3-6 tablespoons ice water
Instructions:
Make pie crust: Using the metal blade on your food processor, pulse together the flour, butter, and salt until mixture is like course meal, about 8 seconds.
Add ice water 1 tablespoon at a time and pulse until begins to clump together, but does not form ball.
Divide dough and any little pieces into 4 equal parts.
Wrap each portion in plastic wrap, flattening it into a flat disk. Refrigerate dough for 1 hour.
Toss sliced apples with cornstarch and Red Apple Balsamic.
Roll out one portion of pie crust.
Using metal ring from one of the canning jars, press into rolled crust to create a top crust.
Using remaining dough, press into canning jar so entire inside is covered completely and evenly with pie crust dough.
Fill with apple filling. Lay round top crust on top of jar/filling. Press edges down slightly so they make contact with dough on the inside of the jar.
Using the tines of a fork, press down around edges to seal top crust dough with the dough on the inside of the jar.
Create small vent marks in middle of top crust dough with a sharp knife.
To freeze: Place lids and metal ring on securely and place in freezer. When ready to bake, remove from freezer and remove lid/ring.
Place on a baking sheet and place in a cold oven.
Heat to 375 degrees F and bake for 55 minutes or until crust is browned and pie filling is hot and bubbly.
To bake after assembling (not frozen): Place jars without lid/ring on a baking sheet and place in a cold oven.
Heat to 375 degrees F and bake for 45 minutes or until crust is browned and pie filling is hot and bubbly.
The 106th edition of the Royal Manitoba Winter Fair in Brandon didn't reach last year's attendance figure but it still brought in lots of people.
The fair ran over 6 days and featured entertainment and classes for people of all ages. The regulars like the Superdogs and petting zoo were back and as popular as ever and livestock shows like the jumpers, heavy horses and cattle also produced some great shows.
Fair board President Kevin Cameron was pleased with response and says with 106,000 patrons passing through the doors it was a successful show.
Jayme Giesbrecht decided to dress up her Easter gathering a little, by making fancy place settings -- and folding NAPKINS! The one pictured below, is a "lotus" or "flower" design.
This can be done with any square linen or polyester napkin!
1. Lay the napkin flat on the table, fold each of the four corners to the center.
2. Fold each of the NEW corners to the center.
3. Flip napkin over, and fold the other side's corners to the center.
4. Place your index finger firmly in the center of the napkin, holding down the flaps, and gently pull the "hidden corners" from behind each side, creating "petals
