News Sections

For more on the Tri-Cities Transport Action Group or TriTAG, a citizens' group dedicated to improving transit and active transportation in Waterloo Region visit: http://www.tritag.ca/

Kate Park, The Sensible Foodie

Wednesday Feb. 22, 2012 10:40 AM ET

Follow the link to get delicious recipe ideas for the whole family as well as information on current health and nutrition topics: http://thesensiblefoodie.weebly.com/

Recipes from Nutritionist Judy Scott Welden

Tuesday Feb. 21, 2012 11:40 AM ET

For Shredded Wheat Chicken Parmesan: http://www.postfoods.ca/recipes/post_recipes/default.aspx?rid=Shredded_Wheat_Chicken_Parmesan

For the recipe for Cereal with Yogurt and Fruit: http://www.postfoods.com/recipes/post_recipes/default.aspx?rid=R41837v1E

For the No Bake Snack Mix recipe please visit: http://site.chatelaine.com/hearttruthchallenge/en/tips_detail.aspx?tipId=2

For more information on Judy Scott Welden please visit: http://www.judyfoodie.ca/

$2 Hampstead challenge

Sunday Feb. 19, 2012 2:28 PM ET

For more information on the $2 challenge to help the Hampstead victims, call the Kneiders at 519-393-5537.

Country Morning Beef Burgers recall

Sunday Feb. 19, 2012 2:32 PM ET

For more information, consumers and industry can call one of the following numbers:

New Food Classics at 1-289-398-2009 during business hours, and at 1-647-627-8761 after hours.

CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

Rosie's Chicken Parmigiana

Friday Feb. 17, 2012 11:10 AM ET

Ingredients

6 chicken breast cutlets
2 eggs (beaten)
1 cup flour
1 cup breadcrumbs
1 cup parmigiano cheese (grated)
1 cup mozzarella cheese (shredded)
olive oil
1 tbsp parsley (fresh-chopped or dried)
1 tbsp oregano
1 tbsp basil
salt & pepper
1-2 jars spaghetti sauce (homemade or store-bought – whatever is your favourite!)

Instructions

Preheat oven to 400°F

Heat olive oil in a pan on medium-high heat

Prepare 3 plates: one with flour, one with beaten eggs, and one with bread crumbs

Add to bread crumb mixture: half of the grated parmigiano, parsley, oregano and basil

Season chicken breast cutlets with salt & pepper; then dip in flour, then eggs, and then bread crumb mixture

Cook chicken cutlets in pan (at least 2-3 minutes per side, or until golden brown – cooking time also depends on thickness of cutlets)

Place cooked cutlets on plate with paper towel to drain; you may need to add more oil to the pan before you continue to cook the remaining cutlets

Apply a thick layer of tomato sauce to the bottom of a casserole dish; place the cooked cutlets in the casserole dish; then add another thick layer of tomato sauce on top of the cutlets; add the rest of the grated parmigiano and shredded mozzarella

Place casserole dish in oven, allowing cheese to melt; remove and garnish with parsley or basil

Adrian Brijbassi, travel writer

Thursday Feb. 16, 2012 11:54 AM ET

For more information on local historic sites please visit: http://vacay.ca/2011/12/why-its-vital-to-preserve-niagaras-black-history/

Dietitian Gwen Laughton

Tuesday Feb. 14, 2012 11:30 AM ET

For the recipe for Crunchy Broccoli Salad with Cheddar and Chicken click here.

Migrant Workers Family Support Fund

Monday Feb. 13, 2012 3:50 PM ET

The Migrant Workers Family Fundraiser

Saturday February 18th
5pm -2pm
Sol-Mar Banquet Hall
Sterling Avenue S.

To Donate:
The UFCW Canada
The Migrant Workers Family Support Fund
TD Canada Trust
Account # 5221618
Transit # 1864

Or visit: http://www.ufcw.ca/index.php?option=com_content&view=article&id=2650&Itemid=348&lang=en

Chef D's recipes

Monday Feb. 13, 2012 12:33 PM ET

For Chef D's recipes, visit ChefDTV.com

McCrae House

Friday Feb. 10, 2012 5:15 PM ET

For more information on McCrae House please visit: http://guelph.ca/facilities/index.php/2010/04/mccrae-house/

Bruce Krahn, fitness consultant

Friday Feb. 10, 2012 11:52 AM ET

For more information please visit: http://www.thefatfighterdiet.com/

Patricia Muzzi, mood food expert

Friday Feb. 10, 2012 11:53 AM ET

For more information please visit: http://onapples.com/

Assisting the families of the Hampstead victims

Wednesday Feb. 8, 2012 6:14 PM ET

Two funds have been set up to direct money to the families of the victims of fatal crash in Hampstead on Monday afternoon.

The Township of Perth East has arranged with CIBC for an account in trust for the accident victims and victim services. Donations will be accepted at any CIBC branch in Canada starting Wednesday.

Those interested in donating should indicate the funds are for the Corporation of the Township of Perth East, to be put towards the Hampstead Motor Vehicle Accident Fund.

The Township of Perth East is unable to issue tax receipts for donations made.

The United Food and Commercial Workers Canada (UFCW) and the Agriculture Workers Alliance have also set up a Migrant Workers Family Support Fund.

Donations can be made through your preferred financial institution by transferring your donation to the fund's account:

The Migrant Workers Family Support Fund
TD Canada Trust
Account # 5221618
Transit # 1864

You can also donate online at their website.

Ontario's Workplace Safety and Insurance Board (WSIB) will be covering the expenses of the workers who remain in hospital, as well as their families.

The men in hospital will have full health care coverage through the Ontario Health Insurance Plan and paid for by the WSIB.

The WSIB is also working with the Peruvian Consul to identify next of kin and contact the immediate families of the victims.

Financial assistance for the families will include the arrangements and expenses of bringing their loved ones back home. Grievance services will also be offered through the WSIB.

Condolences may also be sent to the families through a special Hampstead Tragedy Memorial Page on Facebook.

Meanwhile, the employer of the truck driver killed in the crash, Christopher Fulton, has set up a CIBC trust fund to provide financial assistance to his family. Members of the public interested in donating can go to any branch of the bank and reference the Fulton Family Trust (transit and account numbers 07612/52-04313).

Prayer vigil planned

A prayer vigil for the crash victims is planned for 7 p.m. on Friday at St. Joseph Catholic Church in Stratford.

The Diocese of London says the service is to remember the victims of the crash and their families as well as show appreciation for emergency personnel.

Adam Pesce, Reunion Island Coffee

Wednesday Feb. 8, 2012 12:25 PM ET

For more information please visit: http://www.reunionislandcoffee.com/

Moroccan Chicken Recipe from Marg Alfieri

Wednesday Feb. 8, 2012 12:41 PM ET

Prep: 20 min. Cook: 6 hours
Yield: 4 Servings

Ingredients

4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 cup chopped dried cranraisins
1/2 cup raisins
2 tablespoons all-purpose flour
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Directions

Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, combine flour and broth until smooth; whisk in the tomato paste, lemon juice, garlic, ginger, cumin, cinnamon and pepper. Pour over chicken.

Cover and cook on low for 6 to 7 hours or until chicken is tender. Serve with couscous. Yield: 4 servings.

Nutritional Facts

1 serving (calculated without couscous) equals 435 calories, 9 g fat (3 g saturated fat), 110 mg cholesterol, 755 mg sodium, 47 g carbohydrate, 6 g fiber, 42 g protein.

Hampstead crash

Tuesday Feb. 7, 2012 4:19 PM ET

Anyone who requires assistance in encouraged to contact Perth County Victim Services at 519-271-9998.

BBQ Naz, Broil King

Friday Feb. 3, 2012 12:45 PM ET

For more information please visit: http://broilkingbbq.com/

Guelph Transit

Thursday Feb. 2, 2012 4:26 PM ET

To contact Guelph Transit:

Phone: 519-822-1811
TTY: 519-837-5731
Fax: 519-822-1322
Email: transit@guelph.ca

For more information please visit: www.guelphtransit.ca

Teresa Makarewicz, Foodland Ontario

Thursday Feb. 2, 2012 12:46 PM ET

For more information call 1-888-428-9668 or visit: http://www.foodland.gov.on.ca/

Janette Ewen, stylist

Wednesday Feb. 1, 2012 12:44 PM ET

For more information please visit: http://gojette.tumblr.com/

EatRight Ontario

Tuesday Jan. 31, 2012 3:23 PM ET

For more information please visit: http://www.eatrightontario.ca/

To watch all the videos in the series click here.

Decadent Delights Chocolate Brunch

Tuesday Jan. 31, 2012 11:34 AM ET

For more information on the fundraiser please visit: http://www.aberdeenfoundation.ca/special_events.html

Crows invade neighbourhoods

Monday Jan. 30, 2012 1:37 PM ET

For more information on workshops please visit: www.uoguelph.ca/arboretum/educationandevents/workshops.shtml

Neilson milk recall

Friday Jan. 27, 2012 3:23 PM ET

You'll want to check what's in your refrigerator following the recall of some Neilson milk products. The company says its Tru-Taste two percent micro-filtered milk may contain cleaning solution.

For information contact: Saputo Inc. at 1-866-665-3070 or email consumer@saputo.com.

OR CFIA at 1-800-442-2342 / TTY 1-800-465-7735 (8:00 a.m. to 8:00 p.m. Eastern time, Monday to Friday).

Chef D makes a decadent version of Mac and Cheese

Friday Jan. 27, 2012 1:09 PM ET

About Chef Darryl Fletcher - North America Corporate Chef for Aqua Star: http://www.chefdtv.com/

Darryl is currently the North American Corporate Chef at Aqua Star, working in recipe and product development and corporate sales. He is also the popular host of ChefDtv.com, an innovative online cooking show. In his spare time he lends his creativity to Gold Seal and Pillers Meats.

Judy Scott Welden makes her favourite version of macaroni and cheese

Thursday Jan. 26, 2012 12:37 PM ET

Judy Scott Welden joins us to show us her favourite version of macaroni and cheese: www.catellihealthyharvest.ca

City of Guelph - Operations Department Reception

Tuesday Jan. 24, 2012 6:10 PM ET

City of Guelph – Operations Department Reception

519-837-5628

For public works (including traffic) concerns.

Chef Michael P. Clive

Tuesday Jan. 24, 2012 1:08 PM ET

For more information please visit: www.chefmichaelpclive.com or www.catfishinstitute.ca

Emily Richards Penne and Cheeses Recipe

Monday Jan. 23, 2012 11:42 AM ET

For more information please visit: www.emilyrichardscooks.ca

Penne and Four Cheeses

Gooey cheeses combine to create a warm and cozy feel to this favourite. Baking the creamy pasta combination gives an extra bubbly sauce with a golden brown topping that is irresistible.

1/4 cup (50 mL) butter
2 small shallots, finely chopped
4 cloves garlic, minced
1 tsp (5 mL) chopped fresh thyme or 1/2 tsp (2 mL) dried
1/3 cup (75 mL) all purpose flour
3 cups (750 mL) 5% light cream
1 cup (250 mL) shredded fontina cheese
2/3 cup (150 mL) crumbled Gorgonzola cheese (about 4 oz/125 g)
1/2 cup (125 mL) ricotta cheese
1/2 cup (125 mL) freshly grated Parmigiano Reggiano
1 1/2 lbs (750 g) penne rigate pasta (about 6 cups/1.5 L)
1 bag (10 oz/300 g) baby spinach, chopped
1/4 cup (50 mL) chopped fresh basil or Italian parsley

Topping:

2 cups (500 mL) fresh bread crumbs
1/4 cup (50 mL) chopped fresh Italian parsley
1/4 cup (50 mL) freshly grated Parmigiano Reggiano
1/4 cup (50 mL) butter, melted

1. Melt butter in saucepan over medium heat and cook shallot, garlic and thyme for 5 minutes or until softened. Stir in flour and cook, stirring for 1 minute.

2. Whisk in cream and cook, whisking occasionally for about 10 minutes or until thickened enough to coat the back of a spoon. Remove from heat and add fontina, Gorgonzola, ricotta and Parmigiano into cream mixture and whisk until smooth; keep warm.

3. Preheat oven to 425 F (220 C).

4. In large pot of boiling salted water, cook penne for 8 minutes. Add spinach and cook for 2 minutes until spinach is wilted and pasta is al dente. Drain well and return to pot. Add cheese sauce and stir to combine well. Ladle pasta mixture into 8 French onion soup bowls and place on large baking sheet.

5. Topping: Combine breadcrumbs, parsley, Parmigiano and butter in bowl. Sprinkle over pasta. Place in oven and bake for about 10 minutes or until bubbly and golden brown.

Serves 8.