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Enjoy crack slaw in a skillet

We have officially climbed out of the winter season. We are craving sunlight, the smell of fresh moist dirt, bright colours and the sound of geese flying overhead.

As we enjoy the longer days, we tend to change the way we eat. Our menus become simpler and less heavy and more often we opt for a quick cooking method with a grill or skillet rather than a slow oven baked meal that kept us satisfied during the cold winter.

Fresh, raw side dishes such as healthy berries and vegetables are what our bodies crave as we adjust to spring temperatures and in-creased activity.

Enjoy these recipe ideas.

Crack Slaw Skillet

It’s an easy and uniquely different one-dish meal that is a low carbohydrate option. Serve with fresh vegetables or greens with a dressing of your choice.

  • 1 lb. ground beef 454 g
  • salt and pepper to taste
  • 2 tbsp. oil 30 mL
  • 2 cloves garlic minced
  • (you can also use 1/2 tbsp. garlic seasoning)
  • 3 green onions, chopped
  • 1 bag coleslaw mix 500 mL
  • (about 2 c.)
  • 2 tbsp. soy sauce 30 mL
  • 1/2 tsp. Sriracha sauce 2 mL
  • 1⁄2 tsp. ginger, minced 2 mL
  • or ground
  • 1 tsp. white vinegar 5 mL


  1. Brown ground beef and season with salt and pepper to taste.
  2. Remove from pan and set aside.
  3. Heat up the oil and saute garlic, onions and slaw in sesame oil until cabbage cooked to desired tenderness. Stir in the soy sauce, Sriracha sauce, ginger and vinegar. Add browned hamburger, mix well and serve.
  4. Serve with Sriracha sauce for those who crave more heat. Serves four. Source:

Spiced Carrot Cake with Cream Cheese Icing

    Carrot cake is an efficient and resourceful way to use up those fall carrots that are starting to lose their vigour. Serve with fresh berries for additional nutrition.
  • 2 c. flour 500 mL
  • 2 tsp. baking powder 10 mL
  • 1 tsp. baking soda 5 mL
  • 1 tbsp. ground cinnamon 15 mL
  • 1/4 tsp. ground nutmeg 1 mL
  • dash ground cloves
  • 1/2 tsp. salt 2 mL
  • 4 eggs
  • 3/4 c. oil 175 mL
  • 3/4 c. buttermilk 175 mL
  • 2 c. sugar 500 mL
  • 2 large carrots, 500 mL
  • shredded (about 2 c.)
  • 1 can crushed pineapple, 540 mL
  • well drained
  • 1 c. chopped walnuts 250 mL
  • or pecans
  • 1 pkg. cream cheese, 250 g
  • softened
  • 1/4 c. butter, melted 60 mL
  • 2-3 c. icing sugar 500-750 mL
  • to sweetness desired
  • 2 tsp. vanilla 10 mL


    1. Preheat oven to 350 F (180 C).
    2. In a mixing bowl, combine the flour, baking powder, baking soda, spices and salt.
    3. Whisk eggs and oil in a large mixing bowl, add sugar until thoroughly combined.
    4. Add flour mixture, carrots, pineapple and nuts, then pour into a prepared three litre fluted tube pan or 10-inch tube pan.
    5. Bake 45 to 50 minutes or until a toothpick comes out clean.
    6. Cool in pan 10 minutes, then loosen cake from sides of pan with knife. Carefully remove from the pan and cool.
    7. Note: If you do not have buttermilk, add a dash of lemon juice or vinegar to 3/4 c. whole milk.
    8. Icing: Beat cream cheese and butter in large bowl with mixer until well blended. Gradually beat in icing sugar until well blended, then add vanilla and combine well.
    9. Gently spoon over the cooled cake and smooth out with a spatula.

Source: Adapted from


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