​SEPTEMBER 2014​
It’s September, and the air is thick with the aroma of school supplies. The harvest is coming in, fresh veggies are plentiful, and now’s the time to enjoy the crop you just dug out of the garden. If you have a surplus of vegetables that you’re not sure what to do with, remember that our team of Answer Line home economists are only a call, email or live chat away. They’re always happy to help you find a recipe (or three) to fit your backyard harvest.

Raising the Bars

Either packed in a school lunch or served as a weekend afternoon snack, homemade bars are great to have on hand. We’ve picked a few of our favourites, from somewhat health-minded to decadent delights. Note, though, if you plan to pack any of these bars in your children’s lunch bag, remember to check your school’s policy on nuts. 
 
Raspberry Almond Bars Raisin Walnut Spice Bars Crunchy Cereal Treats
Blueberry Crumble Bars Coconut Orange Bars  
Rainbow Chocolate Chip Bars No-Bake Cereal Bars  

 


Kids Camps

Looking for something fun for your kids to do on upcoming PD days? We’ve got three day camps this fall that are perfect for kids who love spending time in the kitchen. On Sept. 19, our theme is healthy homemade snacking, featuring fruit smoothies, baked pita chips, veggies and dips, muffins and granola bars. On Oct. 31, we’ll be making Halloween fun foods, including pumpkin whoopie pies, caramel apple monsters, carrot fingers and dip, white chocolate strawberry ghosts and mummy dogs. And on Nov. 21, we tackle Christmas-themed baking, including cookie decorating and mini gingerbread houses. For more information or to register, visit our online shop and class registration page at shop.atcoblueflamekitchen.com.

​Chef's Choice​

Chef instructor Jess gets back to her West Coast roots with her Chef’s Choice pick: Chile Lime Salmon.
 
“It has a nice blend of flavours, with the sweetness of the sugar – I used honey instead – the tang of the lime and the spice of the chipotle,” says Jess. “Take advantage of wild salmon being fresh and available this time of year.”
 
She recommends serving it with grilled zucchini, peppers and red onion.
 

So Many Fall Classes

We have a whole lot of classes coming up over the next month, and spaces are filling up quickly. There’s a class for nearly every taste, so check out our full class listings and get ready to refresh your household menu. 

If you’re in Edmonton, we’re offering a selection of classes through Metro Continuing Education and Next Step Continuing Education this fall, including I Dream of Cupcakes (Sept. 25), Pie in the Sky (Oct. 9) and Cooking Under Pressure (Oct. 23). Details and registration links are available on our website.


Student Guide Ebook Out Now!

Moving out on your own for the first time is equal parts exciting and daunting. With freedom (yay!) comes stocking a pantry, doing your own laundry and figuring out how to do dishes and clean the bathroo​m (yay?). To help students and others making the jump into independence, we’ve put together a student survival guide aimed at taking some of the stress out of the transition. The ebook is designed to work on tablets and computer screens, and features lots of tips for students who are living either in residence or in an off-campus apartment. It’s free to download through our website at atcoblueflamekitchen.com/studentguide​. Also, watch for our home economists at campuses around Alberta, where they’ll be answering questions from students.
 

Pack Lunch like a Pro

It’s back-to-school season, and that means parents are settling back into the routine of packing lunches for kids as well as for themselves. This year, don’t get stuck in a rut of zip-locked sandwiches – expand your options by changing the way you pack your lunch. We have a range of quality containers built to help you make the trip to school or work with everything from leftover pasta to leafy salad with a dressing on the side. Check out the selection on our online shop at shop.atcoblueflamekitchen.com.



 
Last updated on May 19, 2017