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
Friday, July 9, 2010
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
Salad
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
Directions
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.
SOURCE: http://ca.delish.com
Asian Chicken and Mango Salad
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
Salad
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
Directions
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.
SOURCE: http://ca.delish.com
Asian Chicken and Mango Salad
Cold Avocado Soup
Ingredients
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
Directions
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.
SOURCE: http://ca.delish.com
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
Directions
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.
SOURCE: http://ca.delish.com
Cold Avocado Soup
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