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  1. Dinner for Dad: Pulled Chicken Tacos

    June 10, 2013 by Start From Scratch

    Treat your dad to pulled chicken tacos this Father’s Day. This recipe from Julie van Rosendaal, uses a slow cooker aka. it’s super easy! Add a selection of toppings and you’ve got yourself the perfect meal for the whole family.

    Pulled Chicken Tacos (from

    Adapted from Sweet Potato Chronicles

    Photo courtesy

    8 boneless, skinless chicken thighs
    5-6 garlic cloves, crushed or chopped
    1 – 1 1/2 cups salsa
    1 Tbsp. chili powder (this sounds hotter than it actually is)
    a pinch of salt
    soft flour tortillas or hard taco shells
    grated cheese, diced tomatoes, shredded lettuce, cilantro, guacamole, sour cream – whatever you like

    Put the chicken, garlic, salsa, chili powder and salt in the bowl of a slow cooker and toss with tongs to combine everything; set it on low for 6-8 hours.

    Pull the chicken apart with two forks and serve with flour tortillas or taco shells and your choice of additions. Serves 6.

  2. Picnic Season

    June 5, 2013 by Start From Scratch

    The grass is finally green, the skies are blue and the sun is shining, so why not pack yourself a picnic and take it to a park in your neighbourhood or even Prince’s Island Park? All you need is a loaf of bread, some cheese, veggies, this potato and artichoke salad and a jug of lemonade. I would even suggest having a picnic for one since a day outside on a blanket with a book sounds soul-soothing.

     ‘Rock Your World’ Potato & Artichoke Salad (from

    Photo courtesy

    3 red potatoes
    1 cucumber
    1 carrot
    3 radishes
    1 jar marinated artichokes (6 oz)
    1 cup sour cream
    1/4 cup white wine vinegar
    Salt & Pepper

    Start by filling a pot 2/3 full with water, then add some salt, how much you ask? Here is a great line from one of my favorite Food Network guys, Anthony Sedlak: ‘It should taste like the sea!’ So salt away! Rinse, then chop the potatoes into 1″ cubes and place in the pot. Bring to a boil, and let them bubble away for about 8 minutes. You still want a bit of a bite to the potatoes, so don’t let them get too tender! Strain and set aside to cool.

    Next, slice up your carrot, cucumber, and radishes. Personally, I think the thinner the better, but as long as their ‘bite-size’ you should be alright. Take the (now cool) potatoes and combine all off the veggies into a bowl. Add in the jar of marinated artichokes (liquid too!), sour cream, & white wine vinegar. Combine until everything is evenly coated, then salt & pepper to taste! Now enjoy that picnic!

    Serves 3-4

    Total cook time…25 min

  3. Flavour in the Village

    May 31, 2013 by Start From Scratch

    Here’s a fun event for you to celebrate June 1st with: Flavour in the Village. Head down to Village Ice Cream and check out their amazing scoops along with the food trucks Cheezy Bizness, Without Papers Pizza, The Family Fry Guy, Perogy Boys, Phil & Sebastian Coffee, The House of Cream Puffs and more. It’s a pop-up food festival!


  4. Check out

    May 26, 2013 by Start From Scratch

    Nicole Gomes and Julie Van Rosendaal (Photo from

    Start From Scratch’s good friend Julie Van Rosendaal along with Calgary writer Elizabeth Chorney-Booth have launched a brand new website called Matching food with music, will bring you insights into what their favourite musicians are eating and such! Sounds like fun to me!

    Check out this post on Top Chef Canada contestant (and AMAZING Calgarian) Nicole Gomes and find out what music she listens to when she’s cooking up a storm!


  5. Treat your Mom

    May 6, 2013 by Start From Scratch

    This Sunday, May 12 is Mother’s Day and a perfect opportunity for you to show off your skills! Cook your Mom a brunch, dinner, dessert or snack and make her proud. Here are a few easy recipe ideas for you:

    For every Mom who deserves to be over-indulged:

    Blueberry Cheesecake Overnight French Toast by Julie Van Rosendaal (

    For the Mom who would love for someone else to cook dinner (more than just on Mother’s Day):

    Linguine with Lemon Basil Tomato Sauce by Dan Clapson (

    For the Mom who loves a (healthy) treat:

    Raw, Vegan Nanaimo Bars by Jacinthe Koddo (

    For the working Mom:

    Soy Chai Latte “Larabars” by Vincci Tsui (

  6. Quite possibly the world’s oldest hamburger

    April 23, 2013 by Start From Scratch

    Here at Start From Scratch, we obviously advocate for fresh (and a lot of homemade) food because A) it’s delicious, B) good for you and C) not as hard to make as you think. But, we know that everyone gets a craving for fast food every once in awhile and that’s ok! So, here’s a little video for you on world’s (alleged) oldest hamburger. It’s kinda mind blowing…

    Source: Huffington Post

  7. Get yourself some Tutti Frutti!

    March 31, 2013 by Start From Scratch

    Tutti Frutti is a new frozen yogurt shop that just opened on 17th Ave. Start From Scratch got a sneak peek at Tutti Frutti’s delicious concoctions and we were anything but disappointed. From the soy flavours (the black sesame is divine) to the sugar-free chocolate and creamy peanut butter, there is something for everyone.  Plus the myriad of toppings including Ghiradelli chocolate sauce and the absolutely perfect brownie bites make this a great dessert or snack option after a stroll on 17th. My suggestion: mix a few flavours and top with skor bits! Follow Tutti Frutti at @TFFroyoYYC


  8. Beignets from Julie

    March 25, 2013 by Start From Scratch

    Julie van Rosendaal is a very good friend of Start From Scratch and I luckily now work only a few blocks away from her house. We always thought that she was joking when she said she would pop in with some delicious just baked goods, but last week it actually happened. Holy. Cow. One of my co-workers walked in with a little movie theatre-like popcorn box filled to the brim with tiny little fresh out of the deep-fryer donuts. After tasting Julie’s heavenly creation, I knew I had to share it with you.

    Cafe du Monde-style Sugared Beignets (courtesy

    1 1/2 cups warm water
    1/3 cup sugar
    2 tsp. (1 pkg.) active dry yeast
    1 cup milk
    2 large eggs
    2 tsp. vanilla
    7 1/2 cups all-purpose flour
    1/4 cup butter, softened
    1 tsp. salt
    canola oil, for frying
    plenty of icing sugar

    In a large bowl, stir together the water, a spoonful of the sugar and the yeast and let it sit for 10 minutes. If it’s not foamy, toss it and buy new yeast.

    In a small bowl, whisk together the milk, eggs and vanilla. Add to the yeast mixture along with 3 cups of the flour, the remaining sugar, the butter and salt and stir to combine. Gradually add another 4 cups of flour, stirring (or letting your dough hook do the work) until you have a sticky dough. If it’s not too sticky to knead, knead it on a floured surface or with the dough hook; if it’s still pretty sticky, add another 1/2 cup flour. Knead until it’s smooth and elastic, yet still tacky.

    Put the dough into an oiled bowl, cover with a tea towel and let rise for 1 1/2-2 hours.

    When you’re ready to cook, heat a couple inches of oil in a deep-fryer or heavy saucepan until hot, but not smoking (about 350F).

    Roll the dough out to about 1/2-inch thick and cut into 1-2 inch squares with a knife. Carefully drop a few at a time into the hot oil, without crowding it (cooking too many at a time will bring the temperature of the oil down) and cook until golden on both sides, carefully flipping with tongs as necessary. Transfer to paper towels to drain and cool, then douse in powdered sugar.

    Makes about 4 dozen beignets.

  9. We’re famous! Start From Scratch in The Weal

    March 22, 2013 by Start From Scratch

    Start From Scratch was lucky enough to have Giselle Wedemire, lifestyle editor at SAIT’s The Weal, sit down with our very own Vincci Tsui for a Q&A. Here’s a sneak peek but click through for the rest of the juicy article (tee hee!) on how students can cook on a budget.

    NGO helps students start from scratch

    by Giselle Wedemire

    (Left to right). Nina Rojkovskaia, Josie Ryan and Maeghan Archbald expand their culinary knowledge in weekly Start From Scratch cooking clases. The free cooking classes teach basic cooking skills to Mount Royal and University of Calgary students. Photo courtesy Jenn Sieppert/The Weal

    Ramen noodles and boxes of KD are common staples of the stereotypical college student’s diet, despite their lack of nutritional value.

    To help reverse this carb-centred life, one non-profit organization has been making an effort to improve both the culinary skills and the health of university students.

    Founded in Nov. 2010, Start From Scratch is a local, semester-long program that aims to give students a basic education in the kitchen and kick culinary qualms to the curb.

    Held every Tuesday in the community room of Co-op Midtown Market, the free classes give students hands-on experience with three to four recipes each week, with many classes following a theme of some sort. While the classes are currently open to University of Calgary and Mount Royal University students, Start From Scratch instructor and registered dietitian Vincci Tsui hopes that the program will be expanded to include SAIT students in the future because, “cooking is such an important life skill to have, and everyone should be able to learn how to do it.”

    In the meantime, The Weal sat down with Tsui and got the lowdown on how SAIT students can make the most of cooking on a student budget.

    Click here to read the rest!

  10. Kill it with kale

    March 20, 2013 by Start From Scratch

    Kale. is. everywhere. Not that it’s a bad thing, it’s a nutritional superstar that may just be the healthiest food on the planet.

    Jump on the kale bandwagon and move beyond kale chips with these recipes:

    Kale Spanikopita Trianges from – Switch up spinach for kale and try out phyllo dough, it’s not as scary as you think!




    Wild Rice, Artichoke and Kale Salad from – Artichokes are one of my favourite foods. This is an easy, no-bake dinner option that would be great as leftovers for lunch.




    Lentil and Kale Sheperd’s Pie with Roasted Garlic Potatoes from – Just the right amount of utter deliciousness to keep us warm through March.