B.C. food

Aug25

Looking for a delicious quick snack to enjoy during your vacation, but you can’t choose what? Look no further we are here to support you and all snacking ideas!

Guacamole and Chips Recipe: Depending on how much Guacamole you would like you can double or triple this recipe!

  • 2-3 Avocados
  • 1 lime or lemon
  • 2-3 cloves of garlic
  • 1 tsp of salt
  • 1/2 cup of diced onion
  • 2-3 tomato’s diced
  • jalapeno a lot or none (if you like spice add about a tablespoon thinly cut)
  1. Peel avocados and mash to your preference of chunky or smooth
  2. Dice onion, tomato and jalapeno if you want to add a little spice
  3. Mince Garlic or use garlic press
  4. Add all ingredients to a medium bowl mix and add lime/lemon and salt to taste
  5. Match with your favourite chip and enjoy!

Pina Colada Dip – found here!

  • 1-1/4 cups cold 2% milk
  • 3/4 cup pineapple yogurt
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Optional: Toasted unsweetened coconut flakes and maraschino cherries
  • Fresh pineapple wedges
  • Vanilla wafers
  1. In a large bowl, whisk milk, yogurt and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Refrigerate, covered, at least 2 hours.
  2. If desired, top with coconut and cherries before serving. Serve with pineapple and wafers.

Coconut, Lime, and Pistachio Cookies – found here!

  • 1 cup shortening
  • 1-1/2 cups sugar
  • 2 large eggs, room temperature
  • 4 teaspoons lime juice
  • 1-1/4 cups all-purpose flour
  • 1 package (3.4 ounces) instant coconut cream pudding mix
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1 cup pistachios, chopped
  • 1 cup dried cranberries
  • 1 large egg white, room temperature
  • 1 cup sweetened shredded coconut
  • 1-1/2 teaspoons grated lime zest
  1. Preheat oven to 375°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and lime juice. In another bowl, whisk flour, pudding mix, baking soda and baking powder; gradually beat into creamed mixture. Stir in pistachios and dried cranberries. With clean beaters, beat egg white on medium speed until thick and foamy; stir in coconut.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with bottom of a glass dipped in sugar. Top with coconut mixture. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool. Sprinkle with lime zest. Store in airtight containers.

Jalapeno Popper Dip – found here!

  • 2 packages (8 ounces each) cream cheese, softened
  • 1 cup mayonnaise
  • 1/2 cup shredded cheddar cheese
  • 1 can (4 ounces) chopped green chilies
  • 1 can (4 ounces) diced jalapeno peppers
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/2 cup seasoned bread crumbs
  • 1 tablespoon olive oil
  • Sliced green onions, optional
  • Corn chips, tortilla chips or assorted crackers
  1. In a large bowl, beat the cream cheese, mayonnaise, cheddar, chilies, peppers and 1/4 cup Parmesan until blended. Spoon into an ungreased 1-1/2-qt. baking dish.
  2. In a small bowl, combine the bread crumbs, oil and remaining Parmesan. Sprinkle over cheese mixture. Bake, uncovered, at 350° for 20-25 min. or until golden brown. Sprinkle with green onions, if desired. Serve with chips or crackers.

Roasted Beetroot and Garlic Hummus – found here!

  • 3 fresh medium beets (about 1 pound)
  • 1 whole garlic bulb
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground pepper, divided
  • 1 teaspoon plus 1/4 cup olive oil, divided
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 3 to 4 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/4 cup plain Greek yogurt, optional
  • Minced fresh dill weed or parsley
  • Assorted fresh vegetables
  • Sliced or torn pita bread
  1. Preheat oven to 375°. Pierce beets with a fork; place in a microwave-safe bowl and cover loosely. Microwave beets on high for 4 minutes, stirring halfway. Cool slightly. Wrap beets in individual foil packets.
  2. Remove papery outer skin from garlic bulb, but do not peel or separate cloves. Cut in half crosswise. Sprinkle halves with 1/4 teaspoon salt and 1/4 teaspoon pepper; drizzle with 1 teaspoon oil. Wrap in individual foil packets. Roast beets and garlic until cloves are soft, about 45 minutes.
  3. Remove from oven; unwrap. Rinse beets with cold water; peel when cool enough to handle. Squeeze garlic from skins. Place beets and garlic in a food processor. Add garbanzo beans, lemon juice, tahini, cumin, cayenne pepper and remaining olive oil, salt and ground pepper. Process until smooth.
  4. If desired, pulse 2 tablespoons Greek yogurt with beet mixture, dolloping remaining yogurt over finished hummus. Sprinkle with dill or parsley. Serve with assorted vegetables and pita bread.

Enjoy your summer snacks!

Jul12

Enjoy the experience of local food and local talent all at once at the Black Goose Inn. Minutes from the Tanglewood beach vacation rentals you’ll find some great eats and live music!

Check out their extensive menu full of snacks, starters, salads, mains, pies and even something for the kids! It’s traditional British cooking just minutes from your vacation home! Black Goose Inn offers an authentic experience welcome to the entire family, including your 4 legged friends. An outdoor patio is available. Happy hour is offered from 3-5pm with live music between the hours of 6pm-8:30pm. Find the live music schedule here!

Some of our favourite items on the menu are:

Strawberry and Pecan Spinach Salad – Spinach, Strawberries, Feta, Home made candied pecans, Balsamic Dressing

Lamb Shank – Red wine rosemary oven braised lamb shank, Buttery mashed potatoes, Peas, Red win lamb jus

Baked Wild Sockeye Salmon – Sockeye salmon, Buttery Mashed Potatoes, Seasonal Vegetables and a Creamy lobster sauce

Of course, our cottages come fully equipped with everything you need to make your own home cooked meal – but who wants to cook every night of their vacation!

Jun28

B.C. has mild, warm weather and long summers that make it perfect for farming culture. You’ll see local B.C. produce at farmers’ markets and in grocery stores (both corporate and boutique). If you’re visiting British Columbia, say at one of Breakaway Vacations‘ luxury vacation cottages and rental, you might even get the chance to pick these products up right from the source!   

Here are 4 local B.C. produce and products to look for while you’re here.  

Donia Farms’ Grass-Fed Milk, Butter, and Yogurt  

Donia Farms is a third-generation family farm located in South Surrey, near Vancouver. Their website is packed with love, carefully detailing the special ways they care for their animals, what they feed livestock, and recipes to use with their produce. Their logo is an iconic staple in Canadian supermarkets: a calm bovine bent down, feeding. They specialize in grass-fed milk-based products, including milk, butter and yogurt.   

BCB Honey Farm’s Raw, Clover, and Raspberry Honey  

BCB Honey Farms is also located in Surrey, B.C., and makes an appearance at many of the local farmer’s markets around the greater city area, like the West End Farmers Market and Kitsilano Farmers Market. Not only are they dedicated to providing delicious, raw honey, but their mission statement also includes a desire to foster a healthy bee population for generations to come. They make regular honey or flavoured honey, including clover and raspberry varieties.   

Morningstar Farm’s Little Qualicum Cheeseworks  

B.C. actually has many cheese makers scattered throughout the province. If you’re visiting the Islands, including the Parksville area, you might want to check out Morningstar Farm’s and/or Little Qualicum Cheeseworks. Morningstar Farms is a 90-acre dairy farm that specializes in Swiss-style artisan cheese. They now offer many varieties, like bleu claire, caerphilly, caraway jill, curds. Feta, island brie, and more. Their produce is sold in many locations across Vancouver Island, the Lower Mainland, and the Sunshine Coast—the details of which are listed on their website.   

Sirene Chocolate Bars and Cocoa Powder  

Some things we just can’t grow in B.C….like cocoa beans. However, there are local companies dedicated to ethically sourcing ingredients before putting them to work in a Canadian kitchen. Sirene Chocolate sources their beans from Guatemala, Tanzania, Ecuador, Peru, Uganda, and Mexico. Once they get their hands on the beans, they turn them into delicious bars and powder in their custom chocolate workshop located in Victoria, B.C.  

Have you tried any local B.C. produce or products that you want to scream about from the rooftops? We hope so! If not, come stay with us at Breakaway Vacations‘ and we’re sure you’ll find what you’re looking for in the bustling local markets.  

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