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Blueberry & Halloumi Quinoa Salad with Charred Corn

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When my parents bought property and built a house, they planted fruit trees, berry bushes, constructed a greenhouse and planted rows and rows of potatoes, beans, corn and any vegetable they could fit in and on their 1/4 acre piece of land. If they could grow it in Northern British Columbia they would, or they would sure try.

Since most of this happened in my teen years I was only able to experience a small amount of the bounty since I left home as soon as I graduated, around the age of 17. I moved home for the summer before I departed for Vancouver to try and save a little extra money for University.

Mom would can a lot of the berries and then she got into making home made wine with her large haul of fruit. She was gifted when it came to wine making, quite possibly learned from some of her Portuguese friends and every so often would some to me in Vancouver. Blueberries was one of those berries she used creatively therefore it’s not surprising I like to get creative with berries and fruit when they are in season.

Blueberry Halloumi Quinoa Salad ingredients
Blueberry Halloumi Quinoa Salad ingredients minus the corn (it was being charred)

Quinoa is a grain we like to eat and creating a new quinoa salad to love is almost a part time hobby here. If you are looking to add more quinoa into your diet check out some of our other recipes like the Moroccan Quinoa Salad, Quinoa Burgers or Quinoa Stuffed Peppers.

Blueberry Halloumi Quinoa Salad camping
Blueberry Halloumi Quinoa Salad camping

This recipe came to be one summer following the arrival of BC blueberries and our love for quinoa. Charring the corn and the orange for the dressing adds a smokey touch. It’s a good salad to take camping or to potlucks, just double the batch if needed. People loved it during our camping potlucks.

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Blueberry & Halloumi Quinoa Salad with Charred Corn
Author: 
 
Ingredients
  • 1 cup quinoa cooked and cooled
  • 2 ears of corn, husked
  • olive oil
  • salt and pepper
  • 1 cup fresh blueberries
  • 1 package halloumi cheese, sliced thick and grilled
  • ⅓ cup orange juice or one large orange cut in half and charred on grill
  • 1 tbsp rice wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp fresh mint, sliced thin
Instructions
  1. Add quinoa to a large bowl. Set aside.
  2. Rub corn with 1 tablespoon oil and a pinch both of salt and pepper. Grill, turning frequently, until corn is charred and heated through, 10-12 minutes. Remove from grill to cool. When cool enough to handle cut kernels from cobs and transfer to bowl with quinoa.
  3. Cut your grilled halloumi cheese into chunks, toss into bowl.
  4. Add blueberries and lightly stir.
  5. Whisk together orange juice, rice wine vinegar and extra virgin olive oil. Season with salt and pepper. Pour over quinoa mixture and lightly toss.
  6. Sprinkle on the fresh mint and serve.

 

 

Blueberry Halloumi Quinoa Salad
Blueberry Halloumi Quinoa Salad

 

Dublin Coddle

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Dublin Coddle is not a term you hear every day. Unless you are Irish or from Dublin. The first time I heard it earlier this year I couldn’t stop staying Dublin Coddle. I would even try to add my best and Irish accent and fail miserably.

While channel surfing, You Gotta Eat Here, the Canadian version of Diners, Drive-ins and Dives, popped up and caught my attention. They were in Ireland and were featuring a Chef making a Dublin Coddle. Some things are just meant to be. Dublin Coddle Dublin Coddle. See? It’s catchy.

A coddle is an Irish dish often made to use up leftovers like bacon, potatoes and sausage. It dates back to the 1700s and is traditionally a dish eaten during the colder months. The name ‘coddle’ is most likely derived from caudle, which comes from the French term meaning to boil gently, parboil or stew. Or so the research indicates.

Guess what? I wanted to make it. What I saw on TV was simple enough and reminiscent of another recipe I used to make a long time ago (well ok in the 90’s);  smoked sausage, potatoes and carrots, cooked together in a pot with water, salt and pepper. Maybe some parsley for colour.

For my coddle I used a local craft beer from Village Brewery, and bacon. Be sure to have crusty bread to mop up the broth and even better on St. Patrick’s Day. Here’s how we did it.

 

dcoddle

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Dublin Coddle
Author: 
Serves: 6
 
Ingredients
  • 1 pkg of bacon, cut into a chunks
  • 3 mild Italian sausage, uncooked
  • 1 medium yellow onion, sliced
  • 1 pkg smoked Mennonite sausage, sliced into chunks
  • 2 lbs or 6 medium yellow potatoes, peeled and cut into chunks
  • ½ cup parsley, chopped
  • good pinch salt and pepper
  • 4 cups warmed chicken broth
  • 1 bottle of beer
  • Crusty bread
Instructions
  1. Preheat oven to 375F.
  2. Heat a large, oven safe Dutch oven or casserole pot over high heat. Add Italian sausage and the bacon and cook long enough to add colour but not cook through, about 5 minutes. Remove them to drain on paper towels. Drain all grease except two tablespoons. Once sausage cools cut on diagonal into large chunks.
  3. Add onions and Mennonite sausage to pot stirring to scrape up and bits on bottom and let cook about three minutes. Add potatoes, cooled sausage, bacon, parsley and salt and pepper.
  4. Pour in chicken broth and beer. Bring to a boil then immediately reduce heat and cover the pot.
  5. Place covered pot in preheated oven and cook for 3-4 hours. After 2 hours check your liquid level and add more stock if needed.
  6. Serve hot with fresh crusty bread.

 

Village Brewery Black Smith

 

 

Chicken Pot Pie with Puff Pastry

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Chicken pot pie wasn’t something my mom made much of when we were growing up, however she did make a mean beef pie using leftover roast beef. The chicken variation was something I discovered in my Vancouver days during employee potlucks and lunches. I didn’t play with meat pies too much back then, but started to get more involved making them when I got married.

Chicken pot pie is one of those cook once eat twice meals when you have leftover baked or roasted chicken to use up. A few additional and simple pantry items like onions, potatoes, carrots and stock turn this into an easy to make and delicious meal. My frozen peas were getting ready to crawl away so I stirred the last of them into the pie when it came off the heat.

chicken Pot Pie

This recipe calls for some spices you may not have access to but don’t worry! Seriously. Grab some thyme, lemon pepper, Mrs Dash, oregano, or whatever seasonings you can find and improvise. Remember this is an easy and simple pie to make.

Chicken Pot Pie

The puff pastry idea was inspired by a soup I love to have every time I visit a certain pub in Canmore. They serve this spicy cheese soup, which I am going to try to make at home, with a puff pastry topper. I’ve been ordering it for years and love how the puff pastry puffs and hugs the top of the soup while cooking in the oven and flakes into the soup while you eat it. I might just puff pastry everything at this point.

I baked these in individual dishes allowing more for the bigger appetites and less for the littles. Equally delicious if you substitute chicken with leftover turkey after the holidays.

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Chicken Pot Pie with Puff Pastry
Author: 
Serves: 6
 
Ingredients
  • 2 tbsp olive oil
  • 3 medium sized yellow potatoes,, peeled and diced small
  • ½ onion, diced
  • 3 carrots, peeled and sliced
  • 4 tbsp butter
  • 4 tbsp flour
  • 5 cups chicken stock.
  • 2 cups leftover roast chicken, shredded or chopped
  • 2 tsp za'atar
  • 2 tsp fresh rosemary
  • 2 tsp old bay seasoning
  • 1 tsp salt
  • ½ tsp pepper
  • ½ cup frozen peas
  • Puff Pastry, thawed
  • 1 egg, beaten
  • 6 oven proof bowls
Instructions
  1. In a small sauce pan, heat the chicken stock.
  2. In a large sauce pan over medium high heat add olive oil and potatoes. Cook for 5 minutes stirring regularly. Add onions and carrots cooking for another 5 minutes.
  3. Add butter and flour and cook over low heat stirring constantly, for 2 minutes. Pour in the hot chicken stock and simmer until thick. If your sauce doesn't thicken add a mixture of ¼ cup cornstarch mixed with ¼ cup water to help thicken.
  4. Preheat your oven to 400F.
  5. Mix in your chicken, zatar, rosemary, old bay, salt and pepper. Remove from heat and add in your peas.
  6. Pour into individual oven proof bowls and cover with a square piece of puff pastry. Brush with the beaten egg, sprinkle on some additional chopped rosemary, cracked black pepper, sea salt and hot pepper flakes if you wish.
  7. Bake for 25 minutes and serve immediately.

 

 

Sausage and Lentil Soup

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Almost annually we host International students and currently we have a student from Spain (small town near Madrid) living with us for the school year. It’s his first time leaving Spain and traveling so far from home. He’s done remarkably well during the holidays and missing his family all things considered.

Sausage & Lentil Soup
Sausage & Lentil Soup

He likes to cook and loves to eat even more. So he and I get along amazingly well since we both love to cook and of course eat. One of the dishes he says he misses the most is his Momma’s sausage and lentil stew. Made with small brown lentils. Did you know lentils are considered pulses and extremely good for you. Just 1 cup of lentils = 6.59 mg of iron. So if you are feeling like you are lacking in iron, lentils are a great way to add more iron, fiber and vitamin A to your diet.

Sausage & Lentil Soup
Sausage & Lentil Soup

He and I have talked about this stew many times. Because I ask a lot of questions. This week it was added it to our weekly menu and last night I attempted to recreate it. I wasn’t nervous at all, after all his mom makes it all the time. No pressure right? I patiently waited as he took his first bite. And his face lit up. He took another bite. And then he told me he couldn’t believe how similar it tasted to his mom’s. I was so excited I almost peed a little.

He tells me his version of this dish is a stew and thicker. They add potatoes into the stew while cooking it which would help thicken it. I opted to finish our soup with diced, cooked potatoes mixed with fresh parsley, lemon and olive oil. This mixture complimented the soup perfectly.

We simply adore this young man and have gotten to know his parents a little. You know sometimes you just click with people, well it was like that with this family. I hope we get to go to Spain one day and meet them. I’m sure the wine, food and interesting conversation would free flow non stop.

Sausage and Lentil Stew
Sausage and Lentil Stew

This soup is hearty and super flavourful. We’ve added Spolumbo’s Sausage which is a locally made, preservative and gluten free sausage. The cured sausage in this soup is also locally made, called shremska and available at The Italian Store. A very healthy meal indeed.

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Sausage and Lentil Soup
Author: 
Serves: 6
 
Ingredients
  • 1 tbsp olive oil
  • 5 mild fresh Italian sausages
  • 1 onion, chopped
  • 3 carrots, peeled and chopped
  • 2 celery stalks, chopped leaves included
  • ½ cup cured sausage, chopped
  • 1 tsp fennel
  • 1 tsp oregano
  • ½ tsp each salt and pepper
  • 2 cups brown lentils
  • 2 bay leaves
  • 10 cups chicken stock
  • ¼ tsp smoked paprika
  • ------
  • ½ cup cooked potatoes
  • 1 tbsp chopped parsley
  • pinch of lemon zest
  • squeeze of lemon juice
  • Olive oil
Instructions
  1. Heat oil in a large pot over medium high heat. Cut casings of fresh sausages and squeeze sausage into hot pot. Break up the chunks using a potato masher. Cooke until nicely browned. Remove to a bowl using a slotted spoon.
  2. In pot add another drop of olive oil if needed, then onions, carrots and celery. Mix in cured sausage, fennel, oregano, salt and pepper. Cook until onion is translucent, stirring occasionally.
  3. Add lentils, bay leaves, chicken stock and smoked paprika. Bring to boil; reduce heat to medium, add Italian sausage and simmer until lentils are tender, adding more broth as needed and cooking up to 45 minutes if needed to soften lentils.
  4. Season to taste with salt and pepper. Ladle into bowls and top with potato parsley mix.
Notes
To make potato parsley mix, saute chopped potato in olive oil until crispy. Pour into bowl. Add parsley, lemon zest, juice and olive oil. Season with salt, mixing well.

 

Pulled Pork Mac and Cheese

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In our cook it once, eat it 2-3 times series, we have our 3rd meal using the Slow Cooker Beer Pulled Pork we cooked earlier this week. Our first meal using the pulled pork, was pulled pork on buns with fresh toppers. We didn’t add a heavy barbecue sauce to it so as to keep the flavours simple. We put barbecue sauce on the table for those who wanted it.

Second night we enjoyed Pork Carnitas with a variety of fresh add on’s including salsa and sour cream. We even had enough pork to send everyone to school with sandwiches and wraps that day. For our last meal using up the pulled pork from day one, we made pulled pork mac and cheese. Yum right? Cooking once and extending it into a couple of meals especially when you are busy, is a great way to get through a couple of days worth of dinners.

For this recipe I opted to crisp the pork. It went from refrigerator to fry pan to warm it up, to a foil lined baking pan. A drizzle of olive oil and pinch of salt and pepper before broiling it for 5ish minutes watching it closely. You do not have to do this step but I like the change in texture and added bite. My kids were so excited about this dish it was wonderful!

What’s your favourite mac and cheese?!

Pulled Pork Mac and Cheese

Here’s how we did it.

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Pulled Pork Mac and Cheese
Author: 
Recipe type: lunch, dinner
 
Ingredients
  • 4 cups cooked macaroni
  • 2 cups pulled pork
  • 3 tbsp butter
  • 3 tbsp flour
  • 3 cups milk
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tsp old bay seasoning
  • 2 cups old cheddar
  • 2 cups gouda
  • Pam
Instructions
  1. Preheat oven to 350F
  2. In a large pot on low heat melt butter. Add flour and stir for 2-3 minutes to make your roux.
  3. Whisk in your milk and turn up your heat. Continue to whisk as the liquid thickens slightly.
  4. Add salt, pepper and old bay.
  5. Drop the cheese into the pot in handfuls, stirring after each addition until all cheese has been used and melted in.
  6. Taste for seasoning and sprinkle in more salt and pepper if needed.
  7. Spray a 9 x 13 casserole with pam
  8. Add macaroni, pulled pork and pour in cheese sauce. Mix until all combined.
  9. Top with extra grated cheddar cheese or bread crumbs.
  10. Bake for 30 minutes or until bubbly.

Pork Carnitas

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My late Uncle lived in San Diego most of his life following his term in the War and it was one of my favourite places to visit. On occasion we would road trip into Tijuana for tacos and the experience. I say experience because back in the 70’s and 80’s that is exactly what it was. It wasn’t unusual to see a the box of a pick up truck piled high with raw meat while driving down the street. I kid you not. It was also in Tijuana I had my first real authentic taco. Sure I’d had them in San Diego but it wasn’t the same. In Tijuana they were dirt cheap, the real deal, and my Uncle had me believing the pork tacos we were eating was shredded donkey meat. Back then who really knew.

Pork Carnitas
Pork Carnitas

Spending time at the Caliente Racetrack in Tijuana was one of my Uncle’s favourite things to do (they never had kids) so his knowledge of good cheap eats in Tijuana was solid. My memories of time spent there on day trips makes me think of a trip to Cuba in 2003. Similar somehow. Even though it’s been a very long time, Tijuana still fascinates me. Since it’s a strong part of my early memories, it probably always will. Learn more about how Tijuana has evolved in this story by the LA Times here.

Pork Carnitas
Pork Carnitas

Cook Once, Eat 3 times

One of our goals here at Bakersbeans this year is to do more meals that are “cook once, make it last into 2 – 4 meals”. I’ve never been one to love leftovers, unless it’s cheese, so being able to turn a roast or something big into fresh new meals daily is something I’ve only dabbled in occasionally. I’ve been meal planning since the kids were babes so this part is not challenging, making something new and exciting each time with leftovers will be the challenge.

Pork Carnitas
Pork Carnitas

What are Carnitas?

They are pork tacos. A dish from Mexico consisting of braised or simmered pork until tender. Authentic tacos are made with braised or slow cooked meat. When making this Slow Cooker Beer Pulled Pork the other day it made sense for me to keep the flavours simple so I could enhance them if needed when I used the pork in other dishes.

 My inspiration for these pork carnitas comes from those trips to Tijuana with my Uncle. He hasn’t been with us for a while now but some of my fondest memories are my trips to San Diego. In fact it’s time I bring my own family there to see what I love it so much.

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Pork Carnitas
Author: 
Serves: 3
 
Ingredients
  • 2 cups pulled pork, warm
  • 1 tbsp olive oil
  • 1 package flour tortillas
  • ¾ cup radishes, sliced thin
  • ½ cup white onions, diced small
  • 2 jalapeno peppers, thinly sliced
  • 2 limes, cut in wedges
  • ½ cup cilantro, rough chop
  • sour cream
  • salsa
  • parchment paper
Instructions
  1. Preheat oven to Broil.
  2. On baking pan lined with parchment paper lay out your pulled pork. Drizzle on some olive oil and broil pork in oven for 5- 10 minutes. Stir after a few minutes and keep an eye on it so it doesn't burn. Remove from oven and set aside.
  3. Warm your tortillas and start building your tacos.
  4. Add some pulled pork, radishes, white onions, jalapeno slices, cilantro, sour cream and salsa. Squeeze a wedge of lime on top and serve immediately.

 

Slow Cooker Beer Pulled Pork

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Making pulled pork is as simple as putting the pork roast in the slow cooker and letting it cook all day omitting wonderful fragrances into your home. With many options out there for flavouring your pork, it really comes down to preference, ingredients on hand and what flavours appeal to you. For example husband had some Village Brewery Blacksmith (beer) hanging around. I had a pork roast. We married the two with some spices and new a pulled pork recipe was born. I purposely kept the flavours simple as I wanted to have leftover pork for pork carnitas the next day. This is why the barbecue sauce in this recipe is served on the side.

Slow Cooker Beer Pulled Pork
Slow Cooker Beer Pulled Pork

Since I’m trying to be more organized with my meals, my motto for this year is cook once and stretch it into 2-3 meals. We typically make Braised Pork in the oven, however nothing beats getting your meat and/or ingredients ready, set into the slow cooker and the refrigerator the night before, to bring it out and on the next morning.

Beer Pulled Pork in the Slow Cooker

Looking forward to enjoying leftover pork tomorrow in these Pork Carnitas. We “pulled”, get it pulled?! a third meal out of this dish by making Pulled Pork Mac and Cheese. A little went a long way!

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Slow Cooker Beer Pulled Pork
Author: 
 
Ingredients
  • 1 tbsp cumin
  • 1 tbsp ground pepper
  • 1 tbsp coarse salt
  • 1 tbsp oregano
  • 1 tbsp garlic powder
  • 2 tbsp chili powder
  • 1 (5-7 lb) boneless pork shoulder or pork butt
  • 1 medium sized onion, sliced thin
  • 1 lime, juice
  • 1 bottle beer (2-3 cups)
  • Olive oil
  • Pam
Instructions
  1. In a bowl mix together cumin, pepper, salt, oregano, garlic powder and chili powder. Rub all over pork and let set in refrigerator covered overnight or for at least an hour.
  2. Add a drizzle of olive oil and onions to a hot frying pan. Cook for about 5 minutes until starting to soften.
  3. Using Pam spray inside of slow cooker. Add onions, pork, lime juice and beer. Drizzle olive oil over top and let it cook up to 8 hours for low or 5 hours on high. The pork is done with it flakes easily.
  4. Remove from slow cooker and let sit for a few minutes on a baking sheet. Shred with two forks and add to serving plate or bowl. Pour additional juices from slow cooker over top including onions.
  5. Serve with your favourite barbecue sauce and fresh buns.
  6. Since we didn't have a slaw to go with the pulled pork, we put out some fresh toppers including: sliced red onion, cilantro, sliced fresh jalapenos

Beef Stew with Bacon

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Beef Stew with Bacon
Beef Stew with Bacon

A long time ago my mom used to cook the shit out of pork and beef roasts. Truth be known I was in a recent session with Vikram Vij and he also advised his mom would cook the shit out of things to, so I blame him for my potty mouth. The only way I could choke down her roasts was to smother them in HP Sauce – more truths. This continued mistreatment of roasts while I was a child led me to have trust relationships with roast beef. I do enjoy beef, like I really really enjoy steak, satay, stir-fry. We also enjoy roasts on a regular basis as a family, however I still am not a huge fan of roast beef. But I will eat it.

Beef Stew with Bacon
Beef Stew with Bacon

This leads us to stew, another cut I have a strange relationship with. Possibly for the same reasons – it was made regularly and slightly over cooked. My family enjoys stew so it’s made flavourful and moist in this house. Mostly.

Beef Stew with Bacon
Beef Stew with Bacon

In my quest to love stew, I added some sauteed mushrooms, chopped chives and broken chunks of double cream brie. And a few hot pepper flakes. Go big or go home right? Guess what? I LOVED it! We get a flavour punch from adding leftover frozen beef broth from our last Teriyaki Beef Fondue. What you’ve never had a beef broth fondue? You really should. Regular beef broth is also dandy in a handy. Finally some leftover parsnips resembling potatoes went into the stew and nobody was the wiser (winning).

Beef Stew with Bacon
Beef Stew with Bacon

I finished the stew with a few sprinkles of hot pepper flakes cause I like the heat!

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Beef Stew with Bacon
Author: 
Recipe type: dinner, lunch
Serves: 6
 
Ingredients
  • 4 slices thick cut bacon, chopped into 1 inch pieces
  • 2 lbs beef stew cubs (boneless beef chuck cut into 2 inch cubes)
  • 2 tbsp flour
  • 3 carrots, chopped
  • 2 parsnips, peeled and chopped
  • 4 yellow potatoes,c hopped
  • 1 small onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic.
  • 2 tbsp tomato paste
  • 3 cups beef broth
  • 1 tbsp fresh thyme
  • 2 bay leaves
  • salt and pepper
  • 1 lb cremini mushrooms, sliced
  • 1 tbsp butter
  • 2 tbsp parsley, chopped
  • 1 tbsp chives, chopped into longer pieces
  • ¼ cup double cream brie, tore into smaller pieces
  • 1 baguette, torn into crusty chunks for dipping
Instructions
  1. Preheat oven to 350F.
  2. In a large wide 6-8 quart heavy pot with a lid, fry bacon pan over medium heat for about 5 minutes, stirring occasionally.
  3. Add your beef to pot in smaller batches, add flour and stir until lightly browned. Remove bacon and beef to platter. Toss in carrots, parsnips, potatoes, onion, celery and garlic. Stir occasionally and cook for another 6 minutes.
  4. Push vegetables aside, making a hole in the middle of pot and add tomato paste. Stir for about one minute then mix in vegetables.
  5. Pour in beef broth, bay leaves, salt and pepper and thyme. Bring to a boil. Drop in beef and bacon, cover and cook in oven until meat is very tender 1 - 2 hours.
  6. Season with salt and pepper, remove bay leaves and serve hot with mushrooms, chives, brie, a sprinkle of parsley and crusty bread.
Notes
To saute mushrooms add 1 tbsp butter to a hot pan. Toss in mushrooms and stir until moisture is released. Season with salt and pepper and cook until brown.

Chicken Noodle Stir-Fry

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Stir-fries can be many things. An easy clean out your fridge dinner, a healthy meal after an all you can eat holiday, a quick dinner on a busy evening or as simple or complicated as you choose to make it. This Chicken Noodle Stir-Fry is a quick dinner on a busy night in our house. You could make this meal every day of the week changing up your proteins, veggies, carbs and flavour add ins and never have the same meal. I definitely need to stir fry more.

 

Chicken Noodle Stir-Fry
Chicken Noodle Stir-Fry

 

I tend to learn towards chow mein noodles or rice when I stir fry, however this time while browsing the International aisle in the grocery store, egg noodles called my name. So I called back and they came home with me. Get the whole family involved in chopping and dinner is ready in no time at all.

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Chicken Noodle Stir-Fry
Author: 
Recipe type: Dinner, lunch
Serves: 6
 
Ingredients
  • 6 chicken thighs cut in small strips
  • 3 carrots
  • 2 cups broccoli florets
  • 2 green onions, sliced on diagonal
  • 1 tbsp ginger, grated
  • 3 garlic cloves, minced
  • 1 cup bean sprouts
  • ½ cup whole cashews, toasted
  • ½ cup fresh cilantro
  • 2 tbsp soy sauce
  • 2 tbsp sherry
  • ¼ tsp sugar
  • 2 tbsp oyster sauce
  • 3 tbsp chicken stock
  • 1 tsp cornstarch
  • 400 gr. instant egg noodles
  • oil
Instructions
  1. In a plastic bag combine 1 tbsp soy sauce, 1 tbsp sherry, ¼ tsp sugar, 1 tbsp chicken stock, 1 tsp cornstarch to make your marinade. Add chicken, squish bag to ensure all chicken pieces coated, zip up and set aside. Marinate for minimum 30 minutes.
  2. Trim, peel and thinly slice the carrots on an angle. Cut the broccoli into small florets and slice the green onion in about ½ inch pieces.
  3. Combine ginger and garlic in a bowl and set aside.
  4. Cook the noodles according to packet instructions, then drain and toss in a little oil. Pour into bowl.
  5. Heat 1 tablespoon of oil in a wok or large frying pan over high heat. Add chicken and stir fry for 2 minutes. Toss in ginger and garlic cooking for another minute or until chicken is golden. Remove chicken from pan and place in bowl.
  6. To make the stir fry sauce whisk together 1 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sherry and 2 tbsp chicken stock. Set aside.
  7. Add a little splash of oil to your preheated wok and add carrots, broccoli and green onions. Stir fry for 2 minutes then add 2 tbsp water and place lid on wok to steam vegetables. After approximately 2 minutes toss in your cooked noodles and chicken .
  8. Stir in bean sprouts and stir-fry sauce. Stir really well, put lid on and and remove from heat.
  9. Top with cashews and cilantro. Serve immediately.

Here’s how we did it.

 

Slow Cooker Teriyaki Chicken Wings

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If you are like me, chicken wings are one of those things you just can’t get enough of. Then there’s my husband who would eat them every night if he could. Even the kids enjoy the non spicy wings now so there’s rarely any left when we make them as it’s all in every time wing night happens.

Slow Cooker Teriyaki Wings
Slow Cooker Teriyaki Wings

When I fry the wings I tend to do it outside on the burner of our BBQ to avoid grease splatter. I do not have a deep fryer and really do not want one. When winter approaches here in Canada and temperatures drop to low to BBQ I have to find new ways to create recipes as the grease splatter drives me a little crazy. As a chicken wing lover I do prefer my wings to be crispy vs fatty and as such I’ve been challenged with baking them as they never crisp up the way I like them.

Slow Cooker Teriyaki Chicken Wings
Slow Cooker Teriyaki Chicken Wings

We use chicken wings to help make our gravy when ever we roast a turkey and I always end up with a few leftover in the freezer allowing me the opportunity to play. These wings were tossed with some of my favourite ingredients and added to our slow cooker or they can be done in the Instant Pot.

In a little over two hours the wings were perfectly cooked with a little added time for a good broil in the oven.

Slow Cooker Teriyaki Wings
Slow Cooker Teriyaki Wings

These wings are so moist they practically fall off the bone but still have a nice crisp on the outside.

Here’s how we do it.

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Slow Cooker Chicken Wings
Author: 
Serves: 2
 
Ingredients
  • 20 chicken wings, tips removed
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 2 tsp ginger, freshly grated
  • pepper
  • 1 tsp sesame oil
Instructions
  1. In a large bowl mix together soy sauce, brown sugar, ginger, a pinch of pepper and sesame oil.
  2. Add chicken wings and stir to coat.
  3. Pour all into oval slow cooker.
  4. Cook on high for 2- 2.5 hours.
  5. Preheat oven to broil.
  6. Remove from slow cooker and place on baking sheet with a rack.
  7. Broil for 5 minutes, turn chicken wings over and broil for another 5 minutes. Watch them carefully.
  8. Serve with a little of the slow cooker sauce drizzled over top.

 

Baked Beans

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We grew up eating baked beans, the baked beans out of a can. They were pretty darn good back then. Little did I know baked beans could be even better.

I was dating a guy from another town before I moved to Vancouver. His parents had a cabin at a lake about halfway between our two little towns. Plus a boat, water skis and all the fun summer toys. We spent our summer at this cabin with his family and friends having a good old time – the summer of 1989! There was this one time his mom cooked up a big batch of home made beans for our farewell BBQ. I am pretty sure I still have that recipe since she wrote it out for me. This is how I learned beans could be more than just out of a can.

Baked Beans
Baked Beans

I became more adventurous with baked beans when I got married. Some of the recipes we enjoy are these Smoky White Beans and Salsa Baked Beans. Several years ago my father in laws girlfriend Paulette introduced us to her baked beans with all kinds of yummy extras. I’ve had them a few times and they are really good. She shared the recipe with me and I will share it with you soon. It was Paulette’s use of large canned ready to eat beans, with an added flavour boost, that inspired me to make these beans.

Baked beans are oh so popular here in Calgary around Stampede time. They are a delicious side to any BBQ fair and we love to serve them with our Beef on a Bun. We’ve made these beans for a camping potluck and in the slow cooker.

 

Camping Beans
Camping Beans

 

This recipe makes enough for a big potluck or crowd. You will want to cut the recipe in half for smaller groups.

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Baked Beans
Author: 
Recipe type: side, dinner, lunch
Serves: 12
 
Ingredients
  • ½ package bacon
  • 2 cans baked beans, 1.36L
  • 1 can pineapple tidbits
  • 1 cup BBQ sauce (your favourite)
  • 1 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp dijon mustard
  • 1 tsp maple syrup
  • salt
Instructions
  1. Cook bacon in a dutch oven or heavy bottom pot over medium heat until cooked through. Do not cook until crispy as they will continue to cook with the beans. Rough chop and set aside.
  2. Drain half of the bacon fat into a jar for later use and keep the rest in your pot.
  3. Pour both cans of beans in the pot. Add pineapple tidbits and stir.
  4. In a small bowl mix together BBQ sauce, apple cider vinegar, dijon mustard and maple syrup. Add a small pinch of salt. Stir in BBQ mixture and bacon.
  5. Bring beans to a boil then reduce to low simmer stirring regularly. Let cook 30-60 minutes and sit 15 minutes before serving. They will thicken as they sit.

 

Armenian Roasted Vegetables

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A sucker for roasted vegetables, I couldn’t wait to make this recipe by Olia Hercules and her Mamushka cookbook. Fall and winter has us roasting vegetables regularly. I’ve roasted cabbage before and loved it so the combination of these Armenian Roasted Vegetables was quite intriguing to me.

Ensure you cut your vegetables thick as illustrated in the recipe. I’ve noticed while making recipes from this cookbook they use a lot of dill and yogurt in Eastern European Cooking. Our student from Spain has advised the same. Things I would have never known had I never joined the cookbook club. My mom used to cook with dill she grew in her garden. Dilled baby potatoes are one recipe that stands out from childhood. It’s an herb I adore. Serve these veggies along side a roasted chicken, pork loin or beef roast.

Olia also suggests to change things up, try adding some feta before serving.

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Armenian Roasted Vegetables
Author: 
Recipe type: side, dinner, lunch
 
Ingredients
  • half a small head of cabbage, cut into thick wedges
  • 1-2 carrots, peeled and sliced
  • 1 zucchini, thickly sliced
  • 2 celery sticks, thickly sliced
  • 1 small onion, peeled and quartered
  • 1-2 cups cauliflower florets, thickly chopped
  • 1 pepper, cored, seeded and thick slices
  • 3 tbsp olive oil
  • 1 beefsteak tomato, thickly sliced
  • 1 tbsp chopped fresh dill
  • salt and pepper
Instructions
  1. Preheat the oven to 400F. Place all the vegetables except the tomato in a large roasting pan.
  2. Pour the oil over and season well with salt and pepper. Mix everything together with your hands and pop in the oven until the edges of the vegetables start to char, 30 minutes.
  3. Arrange the tomato slices on top, season and place in the oven for another 15 minutes. Sprinkle the chopped dill over, taste for seasoning (adjust if necessary) and serve.

 

Sweet Red Chili Glazed Chicken with Salad

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Summer days can be hot, and there is honestly no desire in this house to cook a big meal. Instead we love real simple meals. Like grilling up some meat and having a nice flavourful salad with it.

This meal was inspired by expiring sweet red chili sauce in our fridge (ha ha!) and the fact we love grilled corn and asparagus. The Cilantro dressing is the perfect dressing for this meal and one I could literally drink up or put on everything. I will make it again and again.

This meal may seem labour intensive but it’s really not. First thing get your lettuce cleaned and corn/asparagus ready for the grill and BBQ them. Grill chicken next. While it’s cooling a bit get your dressing ready. Finally finish off the chicken and assemble. The first time I made this dish I admittedly kept two of the chicken thighs out of the glaze as I thought the kids would like it. Boy was I wrong. They devoured all the glazed chicken and LOVED it!

Sweet-Chili-Chicken-v2

Here’s how we did it.

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Sweet Red Chili Glazed Chicken with Salad
Author: 
Recipe type: lunch, dinner
Serves: 5
 
Ingredients
  • 6 skinless boneless chicken thighs
  • 1 tbsp Chinese five spice powder
  • 2 tbsp sweet red chili sauce
  • 1 tbsp + 1 tsp soy sauce
  • olive oil
  • *********
  • 1 head romaine lettuce, torn into bigger pieces
  • 4 large radishes, sliced thin
  • 2 tbsp. parsley, rough chop
  • 2 cobs of corn, husked
  • 10 spears of asparagus, bottoms removed
  • ***********
  • ½ cup cilantro
  • 1 tbsp tamari
  • 1 tbsp + ½ tsp fish sauce
  • ½ jalapeno seeds included
  • 2 limes
  • 2 cloves garlic peeled
  • 2 tsp ginger, fresh
  • 2 green onions
  • salt and pepper
  • 1 tsp sesame oil
  • 2 tbsp olive oil
  • **********
  • sesame oil
  • parchment or wax paper
  • black sesame seeds (optional)
Instructions
  1. On a sheet of parchment or wax paper mix together your chicken, Chinese five spice powder and a good pinch of salt and pepper. Put a second piece on top and whack (I use a rolling pin) to flatten chicken on thicker areas. Keep it around ½-3/4 inches thick. Set aside.
  2. On a place add your corn. Pour a little olive over top and pinch of salt and pepper. Roll corn on plate to cover corn with oil. Put right on grill and cook over medium high heat for approximately 10 minutes turning every 2 minutes or until a nice char starts to form. Once the corn cooled cut corn kernels off and discard cob. Set aside.
  3. Take your asparagus and roll on the plate the corn was on to scoop up leftover oil, salt and pepper. Add a little more if needed. Place on grill crosswise (so they don't fall through grate) and grill for 5-10 minutes depending on thickness of asparagus. Brown spots are good but don't let them char. Set aside.
  4. On grill over medium high heat cook chicken thighs for about 3-4 minutes per side. Remove and set aside.
  5. To make the dressing add cilantro, tamari, 1 tbsp of soy sauce, fish sauce, ¼ of jalapeno to start, juice of two limes, garlic cloves, ginger, green onions, sesame oil, 2 tbsp olive oil into a blender or cup. Whiz until smooth. Taste. If not spicy add the rest of the jalapeno pepper and a small pinch of salt and pepper.
  6. In a frypan over medium high heat mix together sweet red chili sauce, 1 tsp soy sauce and ½ tsp fish sauce. Add chicken to warm up and turn to cover with glaze. Remove to cutting board to slice thin or serve whole.
  7. Add lettuce to serving platter, sprinkle on the corn, asparagus, radishes and parsley. Add your chopped chicken (or serve it on the side). We topped it with a sprinkling of black sesame seeds. Serve dressing on the side or pour over chicken.

 

Cast Iron Mac n Cheese

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Like many people I have a never ending love affair going on with mac n cheese. The real mac n cheese, you make at home or order in a restaurant. Oddly enough I do not make it very often for my family. I tried when my kids were little, but they never caught on yet they loved noodles. Then one day a couple years ago I made it while camping (I plan ahead) in a Cast Iron pan. My kids and non pasta loving husband had an AHA moment and fell in love with Cast Iron Mac n Cheese. Ever since it goes into camping food rotation as it’s requested whenever we camp.

Cheese sauce
Cheese sauce

Cast Iron Mac n Cheese was one of those recipes I made and had to work on getting the method right. It curdled a few times but I never gave up because well cheese. And noodles. I’ve learned through trial and error whole milk works best. Using an expensive old cheddar and cold milk right out of the fridge may have caused the curdling. Now I let my milk warm up a bit before using and I opt for a medium good cheddar with a smoked cheese to enhance the flavour.

Adding noodles to the buttered Cast Iron pan
Adding noodles to the buttered Cast Iron pan

This isn’t your mommas mac n cheese and you won’t lose any weight eating it, so you might as well pour a glass of wine or a beer and enjoy!

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Cast Iron Mac n Cheese
Author: 
Recipe type: Dinner, lunch
 
Ingredients
  • ½ cup bread crumbs, toasted
  • 450-500 gram box macaroni
  • 3-4 tbsp butter
  • 3-4 tbsp flour
  • 3 cups whole homogenized milk
  • ½ tsp old bay spice
  • 2 cups medium cheddar, shredded
  • 1.5 cups smoked gouda cheese, shredded
  • butter to grease pan
  • salt and pepper
  • butter
Instructions
  1. Take your milk out of the fridge and let sit at room temperature.
  2. Cook your pasta one minute less than what it says on the box. Strain, put back in pot, add a little butter, mix and set aside to cool.
  3. Melt the butter in a medium saucepan over medium heat. Once it’s melted, add your flour to the butter and start whisking. Let the flour cook out for at least 3 minutes.
  4. Slowly whisk in one cup of milk. Once thickened add in the remaining 2 cups. Keep your heat down as you do not want it to boil. Once thickened slowly add in spoonful's of the cheese, combined is fine, stirring (not whisking) after each addition until all the cheese is melted in. Stir in a pinch of salt, pepper and the old bay seasoning. Turn the heat off.
  5. Using your fingers (like our mother's before us) take some butter and rub it all over the bottom and insides of the cast iron pan.
  6. Next add your cooked macaroni.
  7. Pour in your cheese sauce and stir to combine.
  8. Top with bread crumbs. I grated a little extra gouda and sprinkled it on top.
  9. Cover with tin foil and place right on campfire grate or bbq over low flame or indirect heat.
  10. Let cook for 20-30 minutes until bubbling. It should form a nice brown (not burnt) crust on the bottom. Everyone fights over these bits.

 

Grilled Beef Satay

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Beef Satay is the perfect, light summer meal. Use your favourite marinade or try this one the next time you make these. They literally melt in your mouth. Make sure you cut your beef thin and let it marinade for at least an hour or more depending the cut of beef you use.

If you are using a cheaper cut of steak like I did (inside round), ensure you have acid in your marinade to tenderize the steak and let marinate for longer than an hour if you can. With this meal I par-boiled some baby potatoes, let them cool, skewered them and added olive oil, salt and pepper. A few minutes on the grill finished them off.

This is an easy and tasty meal to get your Summer Grilling on!

Grilled Beef Satay
Grilled Beef Satay

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Grilled Beef Satay
Author: 
Recipe type: Lunch, dinner
Serves: 6
 
Ingredients
  • 1-2 lbs Inside Round Steak
  • ¼ cup sherry
  • ¼ cup soy sauce
  • 1 garlic scape rough chopped and pressed a few times to soften
  • 1 tbsp sesame oil
  • 1 tbsp oyster sauce
  • ½ tsp sambal oelek
  • 20 bamboo skewers, soaked in water
Instructions
  1. Mix together sherry, soy sauce, garlic scape, sesame oil, oyster sauce and sambal oelek. Pour into a clear plastic zip up bag and set aside.
  2. Cut your steak into thin slices. Add to marinade. Squish all together, close bag and place in fridge to marinate at least one hour or longer. Let your bamboo skewers soak during this time.
  3. Remove from marinade and thread beef onto skewers.
  4. On a preheated grill over medium-high, grill the satay skewers for 2-3 minutes per side or until done.
  5. These skewers are so flavourful they do not need any dip or sauce. Enjoy!

 

Grilled Bread & Tomato Salad

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Sunny days make me want to get outside and eat all the things and plant or harvest my garden and eat fresh grown tomatoes. Right? We’ve had an unusually warm start to 2016 which is great for us Calgarians but not so great for the farmers and producers who rely on the moisture to plant their seeds.

I am slightly addicted to bread so anything that involved bread makes me happy. Having to make up something for a BBQ I decided on a bread, tomato, parsley salad. Simple but delicious. I picked up some roasted garlic bread, gave it some lovely brown char marks and tossed it with the tomatoes. Don’t dress your salad or even add the bread until you are ready to serve it or the bread gets soggy. And serve it immediately for as it sits the bread soaks up the tomato and dressing goodness and it becomes soggy. A little added chunky salami or even cooked chicken would make this the perfect meal in one.

Since I’m using garlic bread I opted not to add garlic to my oil. This dish is beautiful served alongside grilled steak or chicken.

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Grilled Bread and Tomato Salad
Recipe type: Wanda Baker
Serves: 8
 
Ingredients
  • 4-5 slices of day old bread, cut about 1 inch think
  • 2 tbsp + ¼ cup olive oil
  • 5 large ripe beefsteak tomatoes
  • ¼ cup red onion or scallions, minced
  • ½ cup feta, crumbled
  • 2 tbsp fresh basil, chopped
  • ¼ cup fresh flat leaf parsley, chopped
  • 2 tbsp balsamic vinegar
  • salt and pepper
Instructions
  1. Pour 2 tbsp of olive oil into a small bowl and with a pastry brush drizzle and dot it over your bread. Grill over medium high heat for 1-2 minutes or until pale golden. Tear into pieces, or cut into cubes. Set aside.
  2. For the dressing, whisk together ¼ cup olive oil and balsamic vinegar.
  3. Chop tomatoes into large pieces and add to a large bowl. Toss in onion, feta, parsley, basil, and bread.
  4. Pour dressing on salad and season well with salt and pepper.
  5. Allow salad to sit for 30 minutes for flavours to blend.

 

 

Grilled Garlic Chicken

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Since about mid January we’ve had mild weather here in Calgary. It’s very unusual for this time of the year as we typically have tons of snow on the ground. I kid you not. In my world we would have 2-3 months of cold winter and snow with the rest of the year sunny and green.

With warm weather comes serious spring fever. Last weekend we did yard work and cleaned up the yard in preparation for planting and Spring. My rhubarb is popping up and I’m ready to start seeding the lawn and eager to start planting. The kids have already advised they will each be having their own pepper and tomatoe(s) plants again this year. Sun and warmth feels so good. With this warmer weather we find we want to grill all the time. Fish and soy sauce are always on hand here and since we are die hard grillers (we will grill in any weather unless it hits -20), it’s not the first time we fired up the BBQ this year. We served up this chicken with our Green Rice.

I prep the food, my husband tends the grill. We make a good team. The longer this chicken can marinate, the more flavour you get.

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Grilled Garlic Chicken
Serves: 4
 
The flavours in this chicken shine when allowed to marinate up to four hours or overnight. If you do not have the time, give the chicken at least 30 minutes to get cozy with the marinade.
Ingredients
  • 6 bone in/skin on chicken thighs
  • ½ cup fresh cilantro
  • 2 tbsp garlic
  • 1 tbsp fish sauce
  • 2 tbsp soy sauce
  • 1 tbsp water
  • salt and pepper
Instructions
  1. Loosen the skin on your chicken thighs with your hand keeping skin intact. Put into plastic storage bag & set aside.
  2. In a small food processor or blender, combine cilantro, garlic, fish sauce, soy sauce and a pinch of salt and pepper. Puree until you have a smooth liquidy paste.
  3. Pour marinade into storage bag with chicken and smooshie the bag to combine. Close and store in refrigerator for a minimum of 4 hours or overnight.
  4. When ready to cook ,preheat your grill to medium high. Cook thighs over high heat until brown then move over to indirect heat and continue to cook 20-25 minutes or until cooked through (juices run clear).
  5. Remove to plate and set aside to rest.

 

Grilled Garlic Chicken
Grilled Garlic Chicken

Roasted Poblano Turkey Chili

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Chili is a hearty food perfect anytime of the year. We love it in the Fall with added squash and fall vegetables. A mug of steaming Winter chili is simple comfort food. Summer suggests camping chili and chili cook offs (lots of inspiration here). And Spring brings a lightened up chili using ground chicken or turkey.

Beyond a bowl or mug of chili, here’s a few suggestions on what else you can do with your chili. Cook up a big batch at home or while camping over the fire and add it on top of baked potatoes, create chili macs in leftover burger buns or make your hot dog a chili dog. Dollop some chili into hard taco shells and add your toppers or add some to a wrap and roll it up. Ever try chili stuffed peppers? You’ll love it!

I love to add crunchy toppers to my bowl of chili while the rest of the family prefers a simple sprinkle of grated cheese. Put out some bowls filled with your favourite toppers and let everyone help themselves.

This three pepper chili has a mild but slightly noticeable level of heat from the roasted poblanos and jalapeno. If you like your chili spicier, add hot pepper flakes or additional fresh diced jalapenos with the seeds.

Roasted Poblano Turkey Chil
Roasted Poblano Turkey Chil

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Roasted Poblano Turkey Chili
Author: 
Recipe type: dinner, lunch, cabin, camping
Serves: 6
 
Ingredients
  • 2 poblano chiles
  • 1 jalapeno
  • Olive oil
  • 1 medium red onion, or 1 ¼ cup, diced
  • 3 cloves garlic, minced
  • 1 red pepper, chopped
  • 1 tsp oregano
  • 2 tsp cumin
  • 1 tbsp + 1 tsp chili powder
  • 1 tsp ancho chili powder
  • 1½ lbs ground turkey
  • 1 tbsp tomato paste
  • 1 398 ml can fire roasted or diced tomatoes
  • 4 cups chicken broth
  • 1 540 ml can white kidney beans
  • Salt and pepper
  • Aluminum foil
  • Toppers [chopped]: bell pepper, tomato, red onion, avocado, cilantro, fresh or pickled jalapeno, zucchini, jicama, crushed gluten free taco chips
Instructions
  1. Preheat oven to 425F. Drizzle olive oil on poblano and jalapeno peppers, place on parchment lined baking sheet and roast until blistered, about 35 minutes, turning regularly. Remove to bowl and cover with aluminum foil. Let sit for 10 minutes to steam. Peel skin by holding stem and pulling skin off. Cut out membrane and toss seeds. Cut into large pieces. Set aside.
  2. Over medium high heat add olive oil to pot and toss in your onions. Turn heat down and cook for about 10 minutes. When onions are soft, add garlic, cooking for another minute before adding red pepper. After a few minutes stir in the oregano, cumin, both chili powders and a pinch of salt and pepper. Add your turkey and cook until browned.
  3. Make a hole in the middle of your pot by spreading your ingredients to the outer edges. Add tomato paste in the middle stirring until combined with all ingredients. Drop in diced tomatoes and chicken broth stirring to scrape up any bits on the bottom. Let simmer 15 minutes.
  4. Stir in beans, poblano and jalapeno peppers. Let cook an additional 10-15 minutes. Taste and season with salt and pepper as needed. Pour into bowls and garnish with your favourite toppers.

 

 

Roasted Poblano Turkey Chil
Roasted Poblano Turkey Chil

 

 

Homemade Sausage Patties

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I remember my sister in law serving up sausage patties while we were all out camping one summer. They were these perfectly formed sausage shaped coins (twoonie sized for my Canadian readers) purchased from the local Costco as an easy to cook main to accompany breakfast eggs or a dinner salad. I thought they were pretty cool and was left wondering why I didn’t think to bring something so convenient and easy.

These patties have the delicious addition of roasted garlic. If you can roast your garlic the night before or earlier in the day so it’s ready to go. They are an easy dinner served with green apple & jicama slaw, eggs, a light pasta or a salad. If you have time prep the ingredients the night before allowing the pork to infuse the flavours overnight.

A simple and healthy meal you can have on the table in less than 30 minutes.

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Pork Sausage Patties
Author: 
Recipe type: dinner, lunch
Serves: 6
 
Ingredients
  • 2 lbs ground pork
  • 1 tbsp fresh sage, chopped
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 tsp fennel seeds
  • 1 tbsp dijon mustard
  • pinch red pepper flakes
  • 1 entire head roasted garlic (removed from shells)
  • 1 tsp salt
  • ½ tsp ground pepper
  • oil
Instructions
  1. Combine the pork, sage, rosemary, thyme, fennel seeds, dijon mustard, red pepper flakes and roasted garlic.
  2. If you have time to cover the bowl and let it sit in the fridge, the flavours improve. If not form into 12 equal patties.
  3. In a cast iron pan over medium high heat, add your oil.Depending on the size of your pan you will need to cook the patties in batches. Do not over crowd the pan. Fry the patties until completely cooked through and golden brown about 3-4 minutes per side. If you are not sure, your internal temperature should read 165F.
  4. Remove from grill, lightly tent and let sit a few minutes until ready to serve.
  5. We enjoy these patties with green apple & jicama slaw.

 

Homemade Sausage Patties
Homemade Sausage Patties

Lentil, Roasted Butternut Squash and Black Bean Tacos

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Who doesn’t love a good taco. These days they are all the rage as taquerias keep popping up everywhere. They come in all shapes and sizes to satisfy any appetite. But have you ever wondered where tacos come from? I certainly have and so I decided to find out.

The origin of tacos is more or less unknown and potentially dates back to the 18th century and the silver mines in Mexico. According to Katy June Friesen, a historian writer at the Smithsonian, in those Mexican sliver mines the word “taco” referred to the little charges they would use to excavate the ore. These were pieces of paper that they would wrap around gunpowder and insert into the holes they carved in the rock face. The first references to the taco in any sort of archive or dictionary didn’t come about until the end of the 19th century. And one of the first types of tacos described is called a miner’s tacos. Fascinating right?!

Happy childhood memories involved eating Old El Paso Tacos. While these taco kits are still available for those who prefer to keep it simple, more adventurous palates delve into beef tongue, lamb neck and octopus tacos available right here in Calgary. I admittedly love tacos and enjoy trying new varieties.

For this recipe I had a squash craving and bacon to use up. It can be kept entirely vegetarian by omitting the bacon and bacon fast used to cook the beans and gave the tacos an extra hit of flavour.  But

 

Lentils Butternut Squash and Black Beans Tacos
Lentils Butternut Squash and Black Beans Tacos

 

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Lentil, Roasted Butternut Squash and Black Bean Tacos
Author: 
Serves: 4
 
Ingredients
  • 3 cups butternut squash, cut into small cubes (3/4 inch)
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tbsp chili powder
  • salt and black pepper
  • ½ cup bacon, chopped small
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 1 540 ml can black beans, drained
  • 1 tsp cumin
  • ½ cup stock
  • ½ cup green lentils cooked
  • ¾ cup sour cream
  • 1 tbsp chipotle in adobe, chopped fine
  • 2 tsp lime juice
  • cilantro sprigs
  • 10 flour tortillas warmed
  • 1 lime cut into wedges
Instructions
  1. Preheat your oven to 400F. Line a baking sheet with parchment paper. In a bowl mix together squash olive oil, cumin, chili powder, and a good pinch of salt and pepper. Spread onto baking sheet and roast until browned around the edges about 30 minutes. Stir half way through. Remove and set aside.
  2. Add your bacon to a pot and saute until browned. Remove with slotted spoon leaving fat in pan. Add onion and cook until translucent. Add garlic, cumin and a pinch of salt and pepper cooking for 2 minutes. Pour in beans and broth. Bring to a boil and drop to a low simmer. Cook about 15 minutes. Season as needed. Set aside.
  3. To make chipotle sauce, add sour cream, chipotle, lime juice and a pinch of salt to a bowl. Stir until blended. Set aside in fridge until ready to use.
  4. Heat a sauce pan over high heat. Using tongs add one flour tortilla at a time flipping after 30 seconds. This will heat and blister your tortillas. Continue until all done.
  5. To assemble tacos: fill tortillas with a couple small sprigs of cilantro, roasted squash, beans and a sprinkle of cooked lentils. Sprinkle on a little bacon, drizzle on chipotle sauce, a squeeze of lime juice and serve.
Notes
If you are sensitive to heat, use less chipotle in your sauce.
Substitute spinach or flat leaf parsley if you do not like the taste of cilantro.
Follow instructions on your dried lentils bag to cook them and have them ready to go.

 

Israeli Couscous with Butternut Squash and Cranberries

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This dish was an easy sell to the kids. They love pasta and Israeli couscous are small, round, pasta-like granules made from semolina and wheat flour. Once they heard the word pasta they were happy to try it and pick out what foreign objects (in their minds it’s squash and red onion) didn’t belong. You even cook this couscous like you would pasta by boiling it in a pot of salted water.

We grew up with the Canada Food Guide with dinners having a serving of carbs (rice, pasta or potato), fruits & veggies, dairy and protein. You kind of carry this mentality with you when you have your own kids. Fortunately those carbs translate into so many other things. Like this couscous salad for example. It counts as a serving of both carbs and you’ve got some veggies in there. We grilled up (yes it was -6 outside but those are minor details) sausage, pita bread and I made some home made tomato soup to serve with dinner. It was a delicious and filling meal. My husband who doesn’t love pasta but tolerates it for the kids sake, said he loved it – even the fresh red onions (which he also does not care for).

This recipe was made using several local ingredients. In fact the only ingredient not local would be the Israeli Couscous and the orange. The couscous was cooked in advance and cooled down in the refrigerator. It served four and there were leftovers so I know what my lunch will be today!

Israeli Couscous with Butternut Squash and Cranberries
Israeli Couscous with Butternut Squash and Cranberries

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Israeli Couscous with Butternut Squash and Cranberries
Author: 
Serves: 4
 
Ingredients
  • 1 cup of butternut squash, cubed
  • 2 cups cooked and cooled Israeli Couscous
  • ⅓ cup dried cranberries
  • ⅓ cup fresh parsley, chopped
  • ¼ cup fresh mint, chopped
  • 1 tsp orange zest
  • 2 tsp za'atar
  • 3 tbsp canola oil
  • 1 tbsp apple cider vinegar
  • Juice from ½ orange
  • salt and pepper
Instructions
  1. Preheat oven to 350F.
  2. Toss butternut squash with 1 tsp canola oil and 1 tsp za'atar in a large bowl. Season with salt and pepper. Arrange on a baking sheet and roast until tender & lightly browned, 25 to 30 minutes.
  3. Whisk together 2 tbsp canola oil, apple cider vinegar, 1 tsp za'atar, orange juice and a pinch of salt and pepper. Set aside.
  4. In a large bowl light toss Israeli couscous, cranberries, parsley, mint, orange zest and butternut squash. Pour over half the dressing, season with salt and pepper and taste. Adjust seasoning (with more dressing) if needed. Serve.

 

Green Apple & Cranberry Quinoa Salad

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Meals during the week have to be quick since the kids have activities. These are the days they come home from school, play with the dog, check their emails, do their homework, eat and go to activities, so dinner has to be easy and fast. By the time they get home it’s bed time. Last night was one of those nights, and unfortunately I had not done any meal prep in advance. Off to the store I went to pick up some quick grill sausages and a few ingredients to make a Quinoa Salad.

Green Apple, Gouda & Cranberry Quinoa
Green Apple, Gouda & Cranberry Quinoa

I tend to make my quinoa a day or two in advance. I like it cool or right out of the fridge vs hot off the stove. I find it fluffs up when it has time to sit and cool off plus it’s available for a quick meal solution. This salad is Gluten Free and can be made dairy free by not adding the cheese.

I’m happy my whole family enjoys quinoa and I no longer feel like I have to put a carb on the table (rice, pasta, potato). Grains are a beautiful & filling thing.

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Green Apple & Cranberry Quinoa Salad
Author: 
Recipe type: Salads, dinner, lunch
Serves: 4
 
Ingredients
  • 2 cups cooked quinoa
  • 2 green apples, sliced thin
  • ½ cup parsley, chopped
  • 2 tbsp mint, chopped
  • ¼ cup cranberries
  • ½ cup Gouda cheese, cubed
  • ¼ tsp salt
  • 2 tbsp fresh squeezed lemon
  • ½ cup olive oil
  • 5 tbsp pepitas, toasted
Instructions
  1. In a large bowl toss together quinoa, green apple, parsley, mint, cranberries and cheese. Set aside.
  2. Whisk together olive oil, lemon juice and salt. Pour half on salad, toss and taste. Add more dressing if necessary.
  3. To serve top with toasted pepitas.

 

Vegetable Lasagna [Catelli® Gluten Free Lasagne Challenge]

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Vegetable lasagna’s have been a favourite of mine since the 90’s when I was single, living in Vancouver, and involved in weekly office potlucks. Then I moved to Calgary, got hitched, had kids, and well settled down with a prominently meat eating family. These days lasagna’s in our house have some form of meat in them, and husband advises he “misses” the meat when it’s not there. Extraordinary one can actually miss the meat, but who am I to judge.

Recently I was offered a challenge by Catelli to create a Gluten Free Lasagna using their new Gluten Free Lasagne noodles, a first-of-its-kind pasta made from a delicious blend of four grains; white rice, brown rice, corn and quinoa. I knew I wanted to bring vegetarian lasagne back into the routine, so I went for it.

Lasagna noodles have sure evolved over the years. I remember making lasagna, and having to boil the noodles first. What a treat that was. When oven ready noodles came out I did the happy dance. The Catelli® Gluten Free Lasagne noodles are also an oven-ready noodle that does not need to be boiled or cooked beforehand. It’s the little things like this that appeal so much to a busy life style.

Additionally Catelli has a delicious line of Gluten Free Pastas including Penne, Fusilli, Macaroni, Spaghetti, and recently launched Linguine. Their Gluten Free Lasagne noodle has been voted by consumers as a 2015 Best New Product Award winner.

After sampling this lasagna, I can tell you first hand you wouldn’t know it was gluten free pasta – it’s delicious. In fact I tested it on our vegetarian baby sitter, and she loved it. She had no clue it was gluten free. These noodles are available at all major retailers across Canada, in the pasta aisle.

I did something I’ve never done before when making lasagna, I topped it with a little smoked cheese. The distinct hint of smokiness elevates this lasagna to a whole new level. While this recipe may have a few extra steps, it’s well worth it.

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Vegetable Lasagna [Catelli® Gluten Free Lasagne Challenge]
Author: 
Recipe type: dinner, lasagna, lunch
Serves: 6
 
Ingredients
  • ½ yellow onion, diced
  • 2 cloves garlic, peeled & minced
  • ½ - 28oz can crushed san marzano tomatoes
  • ½ tsp sugar
  • ½ tsp dried basil
  • Olive oil
  • Salt and pepper
  • 2 firm, medium zucchini
  • 1 leek, cleaned & sliced (white parts only)
  • 2 cups mushrooms, cleaned & sliced
  • 1 ½ cups sundried tomatoes (dry pack, not in oil)
  • 1 tbsp balsamic vinegar
  • 2 cups fresh ricotta
  • 2 cups mozzarella, grated
  • ½ cup parmesan, grated
  • 1 pkg frozen spinach, thawed & drained
  • 3-4 cups fresh spinach
  • 1 cup provolone, sliced thin or grated
  • 1 tbsp fresh oregano
  • ½ cup smoked gouda, grated
  • 1 - 250 gram box Catelli Gluten Free Lasagna
Instructions
  1. Add 1 tbsp oil to sauce pan over medium high heat. Add onion and sauté 3-4 minutes. Toss in garlic and cook for one minute ensuring garlic doesn’t burn. Add crushed tomatoes, sugar, basil, and season with salt & pepper. Allow to simmer for minimum 15 minutes while you prepare other ingredients.
  2. Preheat the oven to 400F. Slice zucchini crosswise ¼ inch thick. Set onto parchment lined baking sheet, drizzle on some olive oil, season with salt and pepper, and roast for 10 minutes. Remove and set aside to cool.
  3. In a sauce pan over medium high heat add 2 tbsp olive oil swirling around pan. Sauté your leeks for 2 minutes. Add mushrooms stirring regularly for 3-4 minutes. Season with salt and pepper, and let cook an additional 4-5 minutes. Turn off heat.
  4. Put sundried tomatoes in a bowl. Pour boiling water over just enough to cover. Let sit to soften for 3-4 minutes and drain. Mix 1 tbsp oil with 1 tbsp balsamic vinegar in a bowl. Add your softened tomatoes and stir. Marinate at room temperature for at least 20 minutes. Blend in mixer or with immersion blender until consistency is spreadable.
  5. Combine the ricotta with 1 cup mozzarella, the parmesan, and a pinch of salt & pepper.
  6. Mix together your fresh & frozen spinach in a bowl. Set aside.
  7. Spread half of the tomato sauce on the bottom of a 9x9 baking dish, and layer on your zucchini. Place 4-5 of your noodles (breaking up to fit if necessary) on top and carefully spread on half of your ricotta mixture. Sprinkle on your fresh oregano, and top with your mushrooms and leeks. Lay down another layer of noodles. Spread on your sundried tomato mixture, top it with the rest of your ricotta, and finally your spinach. Add a layer of noodles. Spread the rest of your sauce over all the noodles evenly. Sprinkle on your mozzarella and provolone cheese. Finish with your smoked gouda evenly distributing.
  8. Cover the lasagna with greased parchment and wrap with foil. Bake for about 30 minutes, uncover and let cook another 15 minutes. Let stand for 15 minutes, cut and serve.

All ingredients for the Vegetable Lasagna have been prepped
Vegetable Lasagna ingredients

 

Layering ingredients
Layering vegetable lasagna ingredients

 

Vegetable Lasagna ready to eat
Vegetable Lasagna ready to eat

 

 

Catelli Gluten Free Lasagne Noodles
Catelli Gluten Free Lasagne Noodles

 

Crispy Molasses Coleslaw

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We had an International German student living with us for almost a year. She had a few food allergies and one of them was carrots. So I got used to cooking without carrots. Although the allergy was mainly to raw carrots, I just stopped using them so as to not “forget”. With my coleslaw’s I always experiment. Sometimes I’d add apple or pear, other times it’s nuts or seeds. But the basics of my coleslaw are always the same; cabbage, onions, cilantro with a mayo/sour cream/vinegar dressing.

As I was making the dressing to go with our Beef on a Bun, I asked my father in laws girlfriend/partner what she thought about me adding molasses into my dressing. She wasn’t sure at first so I pulled a little out & mixed in some molasses. Let her try it to get her opinion and Bam she liked it. I know some people add sugar to their dressings, so the molasses could add the sweet factor. And since I’m more of a salty person to begin with I needed feedback and second opinions. It was well received that evening by everyone. And so the Crispy Molasses Coleslaw recipe was born.

This recipe feeds a crowd so if you are cooking for a smaller family you may want to half it. And yes I put cilantro in my slaw. You can always replace it with flat leaf parsley.

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Crispy Summer Molasses Coleslaw
Author: 
Recipe type: salad, dinner, lunch
Serves: 12
 
Ingredients
  • 1 small-med size head napa cabbage, shredded
  • 2 cups red cabbage, sliced thin or shredded
  • 4 green onions, sliced thin
  • 1 cup of cilantro, rough chop
  • salt and pepper
  • 2 cups dressing
  • 1-2 tsp black sesame seeds
Instructions
  1. Mix first four ingredients together in a bowl.
  2. Add dressing stirring to combine. Season with salt and pepper if needed.
  3. Let sit for at least 30 minutes in the fridge.
  4. Sprinkle with black sesame seeds before serving.
Notes
In a bowl whisk together ½ cup sour cream or plain greek yogurt, 1½ cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp prepared mustard, 2 tsp Crosby's Molasses, 1 tsp old bay seasoning, 1 tsp cumin, and a good pinch of salt & pepper. Taste and adjust seasoning if needed (ie add more salt).

 

Crispy Molasses Coleslaw
Crispy Molasses Coleslaw