Over the next three days we will do a little Canada celebration, maybe not with your typical red and white themes but what is more Canadian than salmon. From the east coast of Canada to the rivers of BC and beyond we have SALMON and we love this fish.
Canada is a country that is very diversified and in celebrating that so is this quiche. Taking from a french background with the quiche theme but adding in something you don’t normally see, the ingredients to bagels and cream cheese, I discovered an awesome meal with this quiche. Quiche can be served for brunch, lunch or dinner so it is perfect for our Canada Day long weekend.
The smokey fish pairs so nicely with the creamy cheese. The capers add the right saltiness to the dish and the onions add a little pungent bite. Served with some fresh greens and a cold cucumber salad like this Finnish Cucumber Salad you have a great multi cultural feast!!
Canadian Living is a great magazine that I had a subscription to for a number of years now, I have always enjoyed their magazine. They have lots of easy and delicious recipes and informative or creative articles. In there August edition I came across a contest called The Great Canadian Cakes Contest and decided I would enter. I thought of a bunch of ideas for intricate cupcakes or cakes involving hours of labor and tedium. Then I thought no, I am going to make what I did for our block party Canada Day celebration that I hadn’t shared with you yet. Super easy and light as air delicious!! A poke cake!!! There wasn’t a crumb left and seemed to be a big hit with everyone. Also, nothing could be easier to make. Amber actually did most of it!!
One package jello 3.4 oz. raspberry or strawberry flavor
1 cup boiling water
½ cup cold water
1 L. light Cool Whip
Preheat oven to 350f. Mix cake according to package directions with the water, oil and egg whites. Lightly spray a 9×13″ pan. Bake for 23-28 min. until cake springs back when lightly touched or test with a cake tester. Let cake cool 15-20min. Mix jello powder with boiling water and stir to dissolve. Add cold water. Poke cake with a long skewer many times all over the cake. Ladle the gelatin over the cake making sure the entire cake is covered. Cover with plastic wrap and place in the refrigerator for 3 hours or over night. Top with the Cool Whip and cut into squares to serve. Wow, is this good and oh so light!!
This is a great quick and easy Canada Day treat for the kids. I got this idea from a fabulous site called The Wicked Noodle. She was doing them for the 4th of July but I just omitted the blue jello and voila Canada Day!! I have to admit that when I was a kid we would sneak boxes of jello powder and eat them dipping our fingers in. Hard to conceal later a big red or purple finger but it was worth getting in trouble for. You can easily whip these up with two ingredients. So if you are off to a BBQ or party check your pantry you just might already have the ingredients. HAPPY CANADA DAY!!!
1 170 gm. package strawberry or raspberry jello 1 400 gm. package large marshmallows 6″ Lollipop sticks
Fill a bag with the jello powder. Dunk marshmallows in water. Do not soak and shake off excess. Quickly shake around in the bag and skewer onto sticks, leaving the middle marshmallow plain. Easy and the kids will love how sweet these are!!!