Friday, July 9, 2010

Stampede Parade Winners

CONGRATS TO EVERYONE who was in the Stampede Parade!

The Calgary Stampede Parade Committee is proud to recognize the following award winners at this year’s parade.

Best Overall Entry: United Calgary Chinese Association
Best Western Entry: Heritage Park Historical Village and Gasoline Alley Museum
Most Creative Entry: Royal Tyrell Museum
Best Corporate Entry: Air Canada
Best Business or Non-Profit Entry: Calgary Board of Education 125th Anniversary
Best Cultural Entry: United Calgary Chinese Association
Best Municipal Entry: Penticton Peach Festival
Best Horse Entry: Le Carnaval de Quebec
Celebrities Choice Award, presented by John Kucera: Air Canada
Best Overall Band: Bishop Grandin Marching Ghosts
Best Canadian Band: Bishop Grandin Marching Ghosts
Best Senior Band: Bishop Grandin Marching Ghosts
Best Junior Band: Calgary Round-Up Band
Best Auxiliary Band: Calgary Round-Up Band
Best Pipe Band: Calgary Police Service Pipe Band

Thursday, July 8, 2010

Asian Chicken and Mango Salad

Sesame-Soy Dressing

1 1/2 tablespoon(s) fresh gingerroot, peeled
1 1/2 teaspoon(s) garlic, minced
2/3 cup(s) canola oil
1/3 cup(s) rice vinegar
1 1/2 tablespoon(s) toasted sesame oil
1/4 cup(s) reduced-sodium soy sauce
1/4 cup(s) water
2 tablespoon(s) honey
1/2 teaspoon(s) freshly ground black pepper

1 store-bought rotisserie chicken
1 large ripe mango, halved, pitted, and diced
1 large seeless cucumber, quartered lengthwise, cut into chunks
1 small red onion, thinly sliced
1/2 teaspoon(s) kosher salt
8 cup(s) mixed salad greens
lime wedges, for garnish


Dressing: Combine the sesame-soy dressing ingredients in a 2-cup jar; cover jar with a tight-fitting lid and shake well to dissolve the honey. Store covered in the refrigerator up to 3 weeks.
Salad: Remove skin and bones from rotisserie chicken and pull into long shreds. Toss chicken in a large bowl with mango, cucumber, red onion, and salt. Add 1/2 cup of dressing and toss to lightly coat. Serve chicken salad over watercress or mixed greens. Garnish with lime wedges.

Asian Chicken and Mango Salad

Cold Avocado Soup


1/2 seedless cucumber, chopped
1 medium avocado, peeled and pitted
1 shallot , chopped
2 tablespoon(s) plain yogurt
2 tablespoon(s) fresh mint
1 sprig(s) fresh mint
4 teaspoon(s) fresh lime juice
1 1/2 teaspoon(s) salt
1/4 teaspoon(s) ground black pepper
1/4 teaspoon(s) ground cumin
1 radish, chopped


Place the cucumber, avocado, shallot, yogurt, 2 tablespoons mint, lime juice, salt, pepper, cumin, and 1 cup cold water in a blender, and process until smooth.
Chill for at least 1 hour. Serve garnished with the radish and remaining mint leaves.


Cold Avocado Soup