Creamy tomato soup

Creamy tomato soup

This delicious Tomato Soup uses Soymilk Cream to bring out the flavours of your tomatoes and a nice smooth and creamy taste. You can substitute fresh tomatoes in place of canned, it is a great way to use up those tomatoes from your garden.


1 Tbsp olive oil

1/2 medium onion, diced

1-2 cloves garlic, chopped

1 tsp salt

1 (28-oz) can whole tomatoes, undrained

1 cup vegetable broth

1 bay leaf

1/4 cup chopped fresh basil

1 tsp fresh thyme or 1/2 tsp dried thyme

1 cup Silk Original soymilk

1/4 cup Silk Original Creamer

Fresh ground pepper


Heat olive oil over medium-low heat in a 4-quart stockpot.

Add the onion and sauté for 3-4 minutes. Add the garlic and sauté an additional 3 minutes.

Add the salt, whole tomatoes with juice, vegetable broth, bay leaf, basil and thyme.

Bring to a simmer and cook for 15 minutes, stirring occasionally to crush the tomatoes.

Remove the bay leaf; add Silk, Silk Creamer and a few grinds of fresh pepper.

Purée soup in 2 batches in a blender until smooth and creamy (use caution when blending hot soup).

Adjust salt and pepper to taste. Return soup to pot, heat gently and serve.

Ontario wheat thins

Ontario wheat thins

A‚Äąfun snack for family gatherings and long weekends.


5 cups of Ontario whole wheat flour

1 1/2 cups of water

1/2 cup of butter

2 teaspoons of baking powder

1/2 teaspoon of salt

1 teaspoon of flavouring (optional – paprika, garlic powder, black pepper, or rosemary)

additional salt for topping (optional)


Combine dry ingredients.

Cut butter into small pieces and mix in with your fingers until dough has a smooth texture.

Roll thin and cut into small squares.

Prick each cracker with a fork and sprinkle salt if desired.

Bake at 350 for 5-8 minutes or until brown and crisp.

Serve with your favorite Ontario cheese and smoked meat for a great party platter to share with your family and friends during the long weekend!

Oatmeal cranberry mini chip cookies

Oatmeal cookies

Sometimes you want a simple cookie that will be the perfect snack alongside a cup of coffee or tea or even a glass of milk. These cookies fit the bill and are perfect to freeze to pack in lunches for the kids.


1 cup (250 mL) butter, softened

1 cup (250 mL) packed brown sugar

1/2 cup (125 mL) granulated sugar

2 eggs

2 tsp (10 mL) vanilla

1 1/2 cups (375 mL) all purpose wheat flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) cinnamon

1/2 tsp (2 mL) salt

3 cups (750 mL) large flake oats

3/4 cup (175 mL) dried cranberries

1/4 cup (60 mL) mini chocolate chips


In large bowl, beat butter and sugars until fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla.

In another bowl, whisk together flour, baking soda, cinnamon and salt. Add to butter mixture and stir until combined. Add oats, cranberries and chocolate chips; stir until well distributed.

Drop onto parchment paper lined baking sheets by rounded tablespoonfuls and bake in 350 degree oven for about 10 to 12 minutes or until light golden brown. Let cool slightly on baking sheet; remove to cooling rack. Let cool completely. Store in sealed container to retain moistness.

Makes about 4 dozen cookies.

Pulled Ontario beef

Pulled Ontario beef

Pulled beef on a bun makes the perfect pre-game snack. This recipe can be prepared up to two days in advance, may be served at room temperature and is easily transported. Serve with plain kettle chips.


3 lb boneless Ontario Corn Fed beef blade roast

2 tbsp vegetable or soybean oil

1 chopped onion

1 Celery stalk, chopped

2 cubanelle peppers, chopped

1 tsp each coarse salt, pepper and oregano

1 tablespoon of fresh Ontario garlic chopped

1 can (19 oz) diced tomatoes

1 cup beef broth


Rub beef with half of the oil. Heat a large Dutch oven over medium-high heat. Brown beef on all sides. Remove beef and set aside for later use.

Pour remaining oil into same pan. Add onion, celery and peppers and cook, stirring often, until onions are translucent and starting to brown, about 5 minutes.

Stir in salt, pepper, oregano, garlic, tomatoes and beef broth.

Add beef blade roast back into the pan with any juice so that it is completely submerged (add more broth if necessary). Bring to boil.

Cover and transfer to a 325 degree oven and cook, turning beef occasionally, until fork tender, about 2-1/2 hours.

Let cool slightly and break up pieces of beef with a fork, discarding any fat bits.

Serve warm over rice, in a bun or in warmed tortillas.

This recipe can also be made in a crock pot for easy clean up and transport to your summer event. On the stove top, cook onion, celery, and peppers according to directions above. Stir in salt, pepper, oregano, garlic and tomatoes. Place beef blade roast in your crock pot. Transfer your sautéed vegetables into crockpot over beef. Add beef broth to cover roast, add more if needed. Cover and cook on high for 4 hours or on low for 6, until beef is tender and pulls apart on your fork.

Barley no-stir risotto

Barley no-stir risotto

Barley offers up a delicious and rich tasting alternative to rice in a risotto. With its slightly firm texture and easy preparation this creamy risotto is a breeze because there is no continuous stirring involved.


2 tsp (10 mL) vegetable oil

1 pkg (8 oz/227) mushrooms, sliced

1 onion, finely chopped

4 cloves garlic, minced

1 tsp (5 mL) dried Italian seasoning

1 cup (250 mL) pot barley

4 cups (1 L) vegetable or chicken broth

1/2 cup (125 mL) roasted or sundried tomatoes, chopped

1/4 cup (60 mL) light herbed cream cheese


In saucepan, heat oil over medium high heat and cook mushrooms, onion, garlic and Italian seasoning, stirring for about 15 minutes or until no liquid remains. Stir in barley to coat.

Add broth and tomatoes; bring to boil. Reduce heat to medium-low; cover and simmer gently for 20 minutes. Uncover and cook for about 20 minutes or until barley is tender but firm.

Stir in cream cheese until melted and creamy; cover and let stand 5 minutes before serving.

Makes 4 to 6 servings.