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Fall Harvest Salad with Elderberry Syrup Dressing

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Fall Harvest Salad with Elderberry Syrup Dressing
Fall Harvest Salad with Elderberry Syrup Dressing

Salads are one of those meals you can enjoy any time of the year. A versatile dish you can change up with the seasons featuring fresh produce or ingredients, proteins, beans, lentils, pasta, rice, nuts, seeds, dried fruit, fresh herbs – really whatever floats your boat for the most part can go into your salad as long as you create a balance.

For example add fresh sliced brussels sprouts and pears to your slaw like in this Winter Brussels Sprout Slaw with Pancetta and you have a winter salad. Fresh summer blueberries help create this Blueberry & Halloumi Quinoa Salad with Charred Corn giving you a delicious summer salad. Salads can be many things any time of the year as long as you have a little imagination and some great ingredients!

Working with Feel Good Elderberry Syrup this month, we wanted to create a salad dressing using the four main elements of a dressing: extra virgin olive oil (oil), white balsamic vinegar (acid), Elderberry Syrup (sweet) and salt + pepper (salt). While elderberry syrup is not that sweet, it definitely brings the sweet element and is as healthy as using maple syrup or honey.

Fall Harvest Salad with Elderberry Syrup Dressing
Fall Harvest Salad with Elderberry Syrup Dressing

A fifth element involved in making salad dressings, (aromatic) can include shallots, chives and herbs, however we were very happy with the taste of the dressing and left it as is. Our salad ingredients are a combination of Fall ingredients like squash and pomegranates, smokey gorgonzola cheese, slightly bitter escarole & arugula and salty prosciutto. Believe me when I tell you this all came together beautifully!

Fall Harvest Salad with Elderberry Syrup Dressing
Fall Harvest Salad with Elderberry Syrup Dressing

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Fall Harvest Salad with Elderberry Syrup Dressing
Author: 
Serves: 4
 
Ingredients
  • 2 cups escarole
  • 2 cups arugula
  • 1 cup butternut squash, cut into small cubes and roasted
  • ⅓ cup toasted hazelnuts
  • ½ cup pomegranate seeds
  • 100 grams or a couple slices prosciutto (the good stuff)
  • 1 honey crisp apple, cored and sliced thin
  • 160 grams smoked gorgonzola, crumbled
  • Dressing
  • 2 tbsp Feel Good Syrup
  • 2 tbsp extra virgin olive oil
  • 2 tbsp white balsamic vinegar
  • sea salt & cracked black pepper to taste
Instructions
  1. Tear up your escarole and add to bowl or platter with arugula. Scatter on squash, hazelnuts, pomegranate seeds, prosciutto, apple and gorgonzola.
  2. Whisk together feel good elderberry syrup, extra virgin olive oil, white balsamic vinegar, salt and pepper until thick and creamy.
  3. Pour dressing over salad and serve.
Notes
To roast squash, toss with olive oil, salt and pepper and roast on parchment lined baking sheet in 375 F degrees oven for 20-25 minutes or until tender and lightly browned. To roast prosciutto, put slices on parchment paper lined baking sheet and bake for about 10 minutes in 350 F degrees heated oven. Remove, let cool and break up.

With colds and flu’s already circulating through schools, offices and our house (tis the season), we have been taking the syrup regularly to keep our immune systems healthy, boosted and ready for travel to Indonesia next month. Elderberries are a natural anti-inflammatory and high in flavonoids (plant-based antioxidants). It’s these flavonoids that help prevent damage to the body’s cells and boost the immune system. That’s why studies show elderberries are known to be effective in treating colds and flu!

Feel Good Syrup continues to expand their syrup offering throughout Western Canada making it easier to find and purchase the product. Just this month Feel Good Elderberry Syrup became available to purchase at Blush Lane Organic Market in Alberta. You can also find it at Amaranth Foods, and via Spud.ca. Be sure to follow the Feel Good Syrup website for updates on new retail locations as they come on board and company news, plus recipes!

Fall Harvest Salad with Elderberry Syrup Dressing
Fall Harvest Salad with Elderberry Syrup Dressing
Fall Harvest Salad with Elderberry Syrup Dressing
Fall Harvest Salad with Elderberry Syrup Dressing

We are working in collaboration with Feel Good Syrup on this post. All opinions, views expressed and recipe development are, as always, my own.

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

 

Pork Schnitzel with Israeli Salad & Halloumi

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Our final recipe for Pork Month in June in collaboration with Sunterra Market involves utilizing one of their pick up and cook at home meal options. I love to cook, but even I get tired of cooking and look for an easier way without giving in to take out.

In the meat department in Sunterra Market they have several ideas for those who do not wish to cook at all, aka take out, those who want to cook but very little time for prep, aka pick up and cook at home, or those who want to start from scratch like we did with the Pork Souvlaki with Cucumber Pineapple Salsa and Vietnamese Pork Meatball Banh Mi recipes.

Sunterra offers a large variety of take home options both on their website and in the store. Some of the pork options we spotted include marinated ribs, pork steaks, pork meatballs and meatloaf, sliders, ready made pork skewers and stir fry options, plus pork schnitzel all ready to go to be cooked at home.

Pork Schnitzel Ingredients
Pork Schnitzel with Israeli Salad & Halloumi Ingredients

One of the easiest meals to make is one where most of the work has been done for you. We decided on the Sunterra Farms Pork Sirloin Schnitzels for our quick meal to help combat busy baseball evenings.

Earlier this year we made a recipe out of Gail Simmon’s new cookbook that included a chicken schnitzel with an Israeli style salad. The combination of a cooked protein and salad as your meal is exactly how I like to cook, and this became my inspiration for making our Israeli Salad to accompany this schnitzel. When we grew up meals had to be a protein, carb and veggie.

An Israeli salad is a chopped salad of finely diced tomato, onion, cucumber, and bell or chili peppers. We went for a chunky salad and changed ours up a bit by adding grilled halloumi cheese and no peppers.

If you are shopping for a particular ingredient and can not find it, always find an employee or someone to talk to about the product. The pork schnitzel I was after wasn’t in the meat counter so the butcher happily prepared me a package in less than ten minutes. Do not be afraid to talk to the staff in the store to ensure you find what you are after. The Sunterra team has always been so helpful and easy to chat with every time I visit.

Sunterra Farms Pork Schnitzel
Sunterra Farms Pork Schnitzel

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Pork Schnitzel with Israeli Salad & Halloumi
Author: 
Recipe type: dinner
Serves: 4
 
Ingredients
  • 4 pork schnitzels, set aside
  • 1 pkg Halloumi cheese, sliced lengthwise into 4-5 slices
  • 2½ cups cucumber,
  • ½ cup red onion, sliced
  • 2 green onions, chopped
  • 2 cups cherry tomatoes, halved
  • 1 cup flat leaf parsley, chopped
  • 2 tbsp mint, chopped
  • 3 tbsp extra virgin olive oil
  • ½ tsp lemon zest
  • juice from one lemon
  • cracked black pepper
  • sea salt
  • ½ cup toasted pistachios
Instructions
  1. Brush the cheese with olive oil and place onto a medium hot grill for 3 minutes on each side, or until grill marks appear. Remove from heat and set aside.
  2. Add cucumber, red onion, green onions, cherry tomatoes, parsley and mint to a bowl. In a separate cup whisk together 2 tbsp olive oil, lemon zest and juice. Pour over salad, add a good turn or pinch of freshly cracked black pepper and pinch of salt. Cut cheese slices into chunks and add to salad. Gently toss.
  3. Heat oil in large nonstick skillet over medium-high heat. Working in batches, add cutlets to skillet; cook, turning once, until golden brown, about 3 minutes per side. Remove cutlets to warm platter.
  4. With a slotted spoon add your salad to the platter. Sprinkle with pistachios and serve immediately.
Notes
To toast the pistachios: Preheat oven to 350 F. Spread the pistachios evenly on a rimmed cookie sheet. Place in the oven for about 5 to 8 minutes. When they become fragrant they are done. Remove from oven and let cool down on a cutting board. Once cool rough chop and they are ready to go.

 

 

Pork Schnitzel with Israeli Salad & Halloumi
That Israeli Salad with Halloumi

 

Expect simple flavours from the crispy Israeli salad with fresh herbs and grilled cheese. We served this meal family style on a platter with a sprinkle of chopped toasted pistachios adding a little extra crunch.

 

Sunterra Farm Facts:

  1. Sunterra Farms started in Acme in 1970 by Stan and Flo Price and their eldest son Dave.
  2. All three Sunterra companies are still owned and operated by the Price family.

Sunterra Market has seven locations in Calgary and two in Edmonton. Each location may offer a slightly different set up, but they all have the same great local products, good quality and awesome selection.

We are working in collaboration with Sunterra Market and they have provided the ingredients for this recipe. All opinions, views expressed and recipe development are, as always, my own.

Greek Wedge Salad

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As we all know by now the wedge salad went into hiding for awhile before resurfacing. In this installment of our wedge salad series we share a Greek Wedge Salad recipe using all the ingredients you love in a typical Greek Salad.

We’ve shared the history of a wedge salad in our Iceberg Wedge Salad with Bacon post, how to eat a wedge salad in our BLT Wedge Salad post and today let’s talk about dressings and other types of wedge salads you could make.

Greek Wedge Salad
Greek Wedge Salad

The Salad Dressing

While not exactly the star of a salad, the salad dressing is a close second. Making your own salad dressing can save time and money once you have invested in all the ingredients you need which could be as simple as extra virgin olive oil, Dijon mustard and a few vinegars.

Store bought dressings are fine, especially these days when you can find dressings that are fairly healthy, however they can still contain extra unwanted sugars, calories and additives you can’t spell so be leary when going the store bought route and read your labels.

If you already have extra virgin olive oil and vinegars try adding some new flavours to your pantry. Walnut or pistachio oil is exceptionally tasty and a little goes a long way. White Balsamic Vinegar or Champagne vinegar changes up your vinegar game. Spanish onion, shallots, garlic and fresh herbs all chopped fine or blended add depth to any home made dressing. Of course you can use buttermilk, mayo, sour cream and Greek Yogurt if you please.

Greek Wedge Salad
Greek Wedge Salad

Other Ways to eat your Wedge

We are not referring to a blender wedge salad turned smoothie, but rather more wedge salad ideas to try.

  • Waldorf Wedge Salad: grapes, apple, celery, toasted walnuts, mayo dressing
  • Caesar Wedge Salad: pancetta, croutons, shaved parmesan, Caesar salad dressing
  • Cobb Wedge Salad: tomato, bacon, cooked chicken breast, hard boiled egg, avocado, onion, strong cheese like a blue, red wine vinegar dressing
  • Italian or Antipasto Wedge Salad: chick peas, beans, salami, tomato, provolone, artichokes, sun-dried tomatoes, Italian dressing with herbs

Have you ever tried a wedge salad?! If not, what’s stopping you?!

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Greek Wedge Salad
 
Ingredients
  • 1 piece of wedge from 1 head of iceberg lettuce
  • 2 tbsp diced tomatoes
  • 2 tbsp sliced cucumbers
  • 1 tbsp red onion, sliced or diced
  • 1 tbsp bell pepper, diced
  • 1 tbsp kalamata olives
  • 1 tbsp feta cheese, crumbles
  • pinch of oregano
  • salt and pepper
  • Greek dressing
Instructions
  1. Place wedge on a plate.
  2. Sprinkle on toppings tomato through oregano
  3. Season with salt and pepper.
  4. Whisk together 3 tbsp extra virgin olive oil, 1 tbsp red wine vinegar, pinch of dried oregano, 1 tsp lemon juice, salt and pepper to taste.
  5. Spoon dressing over your wedge and serve.

 

BLT Wedge Salad

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If you followed my pro tips in our Iceberg Wedge Salad with Bacon recipe and wrapped your iceberg lettuce in plastic wrap with a tiny splash of water, your lettuce wedge should be fresh and ready to make our next wedge salad: the BLT Wedge Salad.

Infatuated with Iceberg lettuce

As a youngish child we always had iceberg lettuce in the refrigerator and one of my guilty pleasures back in the day was to cut myself a chunk of lettuce and poor white distilled vinegar all over it eating it exactly as is or perhaps with a little salt on top. Don’t judge, I was a kid testing out my palate and always have been drawn to vinegar.

I was also infatuated with the crunch iceberg lettuce offers and I still am to this day. I have been known to go heavy on the vinegar in my salad dressing offering a more tangy dressing, so to those I may offend with over vinegar-ed salad dressings, I apologize.

BLT Wedge Salad
BLT Wedge Salad

Toss that salad, maybe

In a world full of radicchio, kale and arugula, iceberg in a wedge salad is like the steak of salads. It can be big, or small. You can dress it up, dress it down, or stick with the traditional classic. The wedge can be eaten as is, or once served, cut into smaller pieces and tossed right on your plate with all the other ingredients, giving those who prefer “tossed” salads, well, their tossed salad.

Our wedge salad today takes a look at ingredients we had kicking around. Leftover bacon, always tomatoes, home made croutons and hard boiled eggs. We used up basil and buttermilk to make a basil infused buttermilk dressing with a little bit of mayonnaise added since all BLT’s have mayo don’t they? The hard boiled egg is our ode to the BLT sandwich.

BLT Wedge Salad
BLT Wedge Salad

Pro Tips:

  • If you do not have time to make your own salad dressing, buy one. Your favourite, any will do. Really.
  • Pour a little dressing on and serve the rest on the side. Or just serve it on the side and use as much or less as you and/or your guests prefer.

Be sure to check out our Greek Wedge Salad where we talk about dressings and other wedge salad options.

People who love to eat are always the best people. – Julia

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BLT Wedge Salad
Serves: 1
 
Ingredients
  • 1 piece of wedge from 1 head of iceberg lettuce
  • 2 pieces of cooked bacon, cut in half to equal 4 pieces
  • 2 tbsp diced tomatoes
  • ¼ cup croutons
  • 1 tsp parmesan cheese
  • 1 hard boiled egg sliced lengthwise into 4 pieces
  • Salt and pepper
Instructions
  1. Place wedge on a plate.
  2. Sprinkle on toppings bacon through parmesan cheese.
  3. Gently place hard boiled eggs on plate.
  4. Season with salt and pepper.
  5. Whisk together 3 tbsp buttermilk, 2 tbsp mayo, 2 tsp white vinegar, ¼ cup fresh basil, 6 tbsp extra virgin olive oil, salt and pepper to taste.
  6. Spoon dressing over your wedge and serve.

 

 

Iceberg Wedge Salad with Bacon

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A salad needs only a few ingredients and a fantastic dressing to make it a salad and this Iceberg Wedge Salad with Bacon offers all those things and more.

Wedge Salad History

The history of the Wedge Salad has been found to date back to 1916 in a book called “Salads, Sandwiches & Chafing Dish Recipes” by Marion Harris Neil. Iceberg lettuce was a very popular item in those days, most likely super cheap and a good canvas for adding flavours. With fewer ingredients to cook with in those days Marion’s recipe is simply Roquefort cheese and hard boiled eggs with a light dressing. In the decades to follow the wedge salad became a delightful and popular starter course to order when dining out.

Wedge Salad with Bacon
Wedge Salad

The traditional classic wedge salad of the 1970s could be found in many steakhouses and would always be laden with blue cheese dressing, crispy bacon, and hard boiled egg all on top of an iceberg lettuce wedge.

Wedge Salad with Bacon
Wedge Salad with Bacon & Pistachios

In the last ten years the wedge salad has begun to make a comeback popping up on menus all over the country. Many recipes stick true to the traditional wedge salad ingredients, however at Bakersbeans we see no point in following tradition and as always love to put our own spin on recipes.

A wedge salad, like any bright green salad can be dressed up or dressed down however you choose. Adding beans, nuts, chopped vegetables or fruit, different cheese, salad dressings, even protein changes the game and gives you a new fresh salad every time you make it.

I’ve been playing with my food aka wedge salads for the past month. We decided this week will be wedge salad week in our house. One head of iceberg lettuce can make four meal sized wedge salads, therefore stay tuned for three more wedge salads this week!

Pro Tips:

  • Leave the stem on, slice a thin piece off the bottom and eat around it. Keeping the stem on helps hold the wedge together.
  •  This recipe makes enough for one wedge. Double ingredients for more wedge salads.
  • Sprinkle a little water on your leftover lettuce head and use plastic wrap pressed against the cut side of the lettuce head and wrapped around it to stop it from turning brown.
  • If you do not like to cut into your salad, simply cut up the salad, toss everything currently on your plate and boom you have a regular plated salad.

This salad is a knife and forker and currently one of our favourites. Be sure to check out our other wedge salads: BLT Wedge Salad and Greek Wedge Salad.

What is your favourite salad?

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Iceberg Wedge Salad with Bacon
Author: 
Serves: 1
 
Ingredients
  • 1 head iceberg lettuce, cut into four wedges
  • 1 tbsp blue cheese crumbles
  • 3 pieces bacon, cooked and chopped
  • 1 tsp fresh chives
  • 1 tsp fresh dill
  • 1 tbsp pistachios
  • White Balsamic Dressing
Instructions
  1. Add your piece of wedge to a plate.
  2. Sprinkle on your toppings blue cheese through pistachios.
  3. In a small bowl or measuring cup whisk together 2 tbsp white balsamic vinegar, 6 tbsp extra virgin olive oil, 1 tbsp dijon mustard, ½ tsp kosher salt, fresh ground black pepper and 1 small chopped fine shallot.
  4. Pour dressing over salad and serve.

 

 

Orange and Fennel Salad with Sicilian Olives

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Inspired by a trip recently to our local Italian Store and an abundance of bright fresh smelling citrus, plus healthier eating, I picked up some ingredients to make this orange and fennel salad with Sicilian olives. Adding olives to the salad was a last minute decision as I browsed the olive section in the deli of the store. Wanting to purchase some olives for munching, a conversation ensued about olives and oranges. The Silician olives were recommended in the salad. I sampled these olives and immediately fell in love. With Sicilian olives.

There is absolutely no Italian in me and so beyond chatting with the ladies in the store, I had never heard about an Italian or Sicilian orange salad before. Citrus fruits are extremely popular in Italy in January and that explained why there was an abundance of oranges in the store.

We host International students and for the most part its a great experience. Not always but some times. One thing we love to learn from the International students we host is about their food. How it’s prepared, what goes into it, what’s common and popular in their culture and more. All the things! For example everyone in North America screams if you cook with olive oil at high temperatures. According to our Spanish student his generations of family have always cooked with Spanish olive oil at high temperatures and never any issues health wise or other. It’s so interesting and I get extremely excited when our students are motivated to cook and share recipes.

 

Orange and Fennel Salad
orange and fennel salad ingredients

 

Tips: When making this salad use a good extra virgin olive oil and whatever oranges you can find in your market. We used a mandolin to slice our fennel, but if you do not have one it’s perfectly fine. Try to slice the fennel and the red onion as thinly as possible. Fresh basil is a must. If you do not like olives, leave them out or substitute your favourite olives. The Sicilian ones have a hint of spice to them and to replicate this you could sprinkle on a few hot pepper flakes.

There’s many ways to change up this simple recipe so if you try it and add your own spin, let us know in the comments what you did!

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Orange and Fennel Salad with Sicilian olives
Author: 
Recipe type: salad, side, lunch
Serves: 6
 
Ingredients
  • 3 oranges
  • 2 mandarin oranges
  • ¼ fennel bulb, halved lengthwise, cored, thinly sliced
  • ¼ cup thinly sliced red onion
  • 6 Sicilian olives
  • 1 tbsp extra virgin olive oil
  • 1 tbsp lemon juice
  • Fresh ground pepper
  • Sea salt
  • Fresh basil leaves
Instructions
  1. Using a sharp knife, cut and peel the oranges removing the white pith. Peel the mandarins.
  2. Thinly slice the oranges crosswise, removing any pits.
  3. Arrange the oranges on a platter and scatter the fennel, red onion and Sicilian olives on top.
  4. Drizzle with the olive oil, lemon and season with Maldon salt and freshly ground cracked black pepper.
  5. Garnish with the basil and serve.

 

Blueberry Caprese Salad

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Fresh mozzarella and ripe summer tomatoes are a annual favourite in this house. With this recipe we went all left field and changed up the traditional caprese salad by adding fresh B.C. blueberries and roasted pistachios. This adds a delicious hint of sweet and crunch from the pistachios to the traditional caprese salad.

Not everyone in my tribe likes balsamic vinegar so I always put it on the table and dress my salads simply with olive oil, salt and ground black pepper. This way we assume nothing and allow each person to dress their own salad with vinegar if they so choose to. Or keep the flavours simple with just olive oil and a little sea salt.

With so many great summer salads out there and fresh summer fruit, what’s your favourite summer salad?!

blueberry-caprese-salad-v4

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Blueberry Caprese Salad
Serves: 6
 
Ingredients
  • 2 cups cherry tomatoes
  • 200 gr mini bocconcini
  • 1 cup fresh blueberries
  • ½ cup toasted pistachios
  • Fresh basil
  • Olive oil
  • Sea salt
Instructions
  1. Add tomatoes, bocconcini, blueberries and pistachios to your serving dish or bowl. Toss gently to combine. Drizzle on your olive oil and toss.
  2. Sprinkle on your fresh basil and sea salt. Serve immediately or cover refrigerate for a couple of hours before serving. If refrigerating hold off on adding the pistachios until serving to keep the crunch factor.

blueberry-caprese-salad-v1

Moroccan Steak with Couscous

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Couscous, a North African dish of small steamed balls of semolina is considered to be a pasta. It’s also a grain my mom introduced to me back in the 90’s and one we eat as a side dish regularly. We grew up taught to always have a carb on our plate with our meal. This was either pasta, rice or potatoes. But is it really necessary? Not really, as long as you are eating enough of each food group throughout the day.

Moroccan Beef on Couscous

For dinners I love to cook a protein and have a great side, salad or grain to go with it. We always put fresh veggies of some sort of the table for the kids to munch on before and during our meals ensuring they get lots of veggies in them.

If the thought of meat on the couscous doesn’t appeal to you, try a couscous salad on the side. The first one I ever had was made by my mom and full of artichokes, sun dried tomatoes and more. We made a yogurt drizzle using a little Greek Yogurt mixed with a splash of water, juice of one lemon and a pinch of salt.

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Moroccan Steak on Couscous
Serves: 6
 
Ingredients
  • 2 lbs sirloin or top sirloin steak
  • 2 tbsp ras el hanout spice
  • 1 tbsp coarse salt
  • 4 tbsp olive oil
  • 2 cups chicken stock
  • ⅓ cup lemon juice
  • lemon zest from one lemon
  • 2 cups fine couscous
  • salt and pepper in pinch bowls
  • 4 scallions, sliced thin
  • 1 398ml can chick peas
  • ½ cup fresh mint, chopped
  • ¼ cup fresh flat leaf parsley, chopped
  • ¼ cup toasted pepitas
Instructions
  1. At least an hour before (or more) you are ready to cook, rub steak with ras el hanout and salt on both sides. Lightly drizzle with olive oil. Cover and let sit in the refrigerator until ready to cook. Remove to counter at least 30 minutes before cooking steak.
  2. To cook steak heat grill pan over medium high heat. Add 2 tbsp of olive oil and add steak. Get a good sear on one side then turn over cooking til desired doneness. Remove from pan, let rest on plate covered for 5 minutes. Thinly slice and set aside.
  3. Add 1 tbsp olive oil, chicken stock and lemon juice to a medium sized pot. Bring to a boil on stove and remove from heat. Stir in couscous, a pinch of lemon zest, pinch of salt and pepper, and let stand for five minutes Fluff with a fork, taste for seasoning adding more salt and pepper as needed.
  4. To serve, spread couscous out on a platter. Sprinkle on sliced scallions, chick peas, mint and parsley. Top with sliced steak. Add pepitas and leftover lemon zest.

 

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.

 

Italian Sausage, Zucchini and Bocconcini Pasta Salad

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Summer fresh grilled veggies with fresh basil and bocconcini is favourite dish around here when it gets to hot to cook. Leftover veggies are an easy addition the next day to any dish, like these Grilled Veggie, Pesto & Bocconcini Pizzas.

Today we jazzed up our grilled veggies with bacon, grilled Italian Sausage and lots of fresh garlic. It was a hot one so making something easy and cool for dinner was right up our alley. If you have a side burner on your grill you could also cook the bacon and pasta right there to avoid your oven all together.

In our family we have some who don’t like peppers, some zucchini and some bocconcini cheese (insert gasp). Since I don’t cater to anyone’s likes or dislikes when I make a meal, I always tell them to pick out what they don’t like and eat what they do.

This would be an easy dish to partially prepare in advance and take camping. Make your dressing and store in a sealed jar. Cook all veggies and store in the fridge in a sealed container. Cook the rest when you are there and assemble.

 

Italian Sausage, Zucchini and Bocconcini Pasta Salad
Italian Sausage, Zucchini and Bocconcini Pasta Salad

 

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Italian Sausage, Zucchini and Bocconcini Pasta Salad
Author: 
Recipe type: lunch, dinner, potluck
Serves: 6
 
Ingredients
  • ½ green pepper, cut in chunks
  • ½ red pepper, cut in chunks
  • ½ red onion, cut in chunks
  • 1 small zucchini, cut in chunks
  • 3 mild Italian sausages, grilled
  • ½ pkg bacon, cooked
  • 5 cups uncooked Catelli Ancient Grains Fusilli
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp cracked pepper
  • olive oil
  • 3 tbsp white vinegar
  • 1 container small bocconcini
  • 1 tbsp lemon
  • ¼ cup fresh basil, sliced thin
Instructions
  1. Add peppers and onion to a bowl. Drizzle in 1 tsp of oil, a pinch of salt and cracked pepper.
  2. Add vegetables to a grill pan set over medium high heat on the BBQ and grill for about 5 minutes. While they are grilling, toss zucchini into same bowl, drizzle in 1 tsp of oil and a pinch of salt and cracked pepper. Mix and add to grill pan with other veggies. Cook an additional 5 minutes or until tender and lightly charred all over.
  3. In a pan of salted boiling water add fusilli. Cook according to package instructions. Drain and spread on to a baking pan with edges to cool down.
  4. Drain and cut each bocconcini into fours. Set aside.
  5. Sliced sausage into thin slices. Set aside.
  6. Cut bacon into chunks. Set aside.
  7. In a cup or small bowl mix minced garlic with olive oil, salt and pepper. Whisk in vinegar.
  8. In a large pasta bowl add cooled pasta, sausage, cheese, grilled veggies, bacon and dressing. Toss to combine.
  9. Sprinkle with fresh lemon, salt, pepper and basil. Serve immediately.
Notes
You could also use the Catelli Ancient Grains Rotini or Penne pasta in this dish.

 

Greek Pasta Salad

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Back in 2002 I used to play on a local softball slow-pitch team. I was fairly new to Calgary and looking to get out and meet people. The same year I also joined an indoor soccer team and billiards team. It was around then I met my husband, through work of all places, and life was forever changed.

During our ball season, our team did a few weekend tournament camping trips. Let’s be honest. They are beer tournaments and lots of beverages were consumed. Lots of fun though! We planned potluck style meals and it was around this time someone from work introduced me to Club House Pasta Salad Dressing Mix. I was hooked, it was so delicious. So every camping trip that followed I would precook the pasta, store it in a zip lock bag, chop up a bunch of vegetables, store them in a plastic bag, mix up the dressing and keep it in a sealed jar and wrap up some feta as the finishing touches. Always a hit and a salad I make regularly now. Our Greek Pasta Salad was created when leftover Greek salad met pasta using the Club House Pasta Salad Dressing.

Did you know you do not have to rinse your pasta to cool it down? Last year at an event with Canadian Chef Lynn Crawford she made a delicious noodle salad. She advised not to rinse your pasta while letting it cool down – it’s not necessary. Instead lay it out on a cookie sheet and let it cool that way. I’ve been doing this ever since and it works like a charm!

 

Greek Pasta Salad
Greek Pasta Salad

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Greek Pasta Salad
Serves: 12
 
Ingredients
  • 400 gr pasta (fusilli, rotini)
  • 1 cup of peppers, chopped
  • ½ cup red onion, thinly sliced
  • 1 cup cucumber, chopped
  • ½ cup Kalamata olives
  • 1 cup small grape tomatoes cut in half
  • ½ cup feta cheese, crumbled
  • 1 pkg Club House Pasta Salad Dressing Mix
  • 1 tsp Dijon mustard
  • White vinegar
  • Olive oil
Instructions
  1. Cook your pasta according to instructions on box. Drain and lay out on cookie sheet to cool down.
  2. Whisk together your pasta salad dressing as per instructions using vinegar and oil. Mix in Dijon mustard. Set aside.
  3. In a medium sized bowl combine peppers, onions, cucumber, olives, cooled pasta and dressing. Gently toss in tomatoes and feta. Let sit in refrigerator for at least an hour before serving.

 

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.

 

 

Watergate Salad Trifle

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Who remembers this popular green salad from the late 70’s and 80’s called Watergate Salad? It’s a salad known by names such as pistachio delight, shut the gate salad, green goop, green fluff and green stuff and these days can be found on the table during Thanksgiving or Easter celebrations.

According to research efforts, the origin of the name “Watergate salad” is obscure: Kraft Corporate Affairs (who makes the pistachio pudding) says “There are several urban myths regarding the name change, but we can’t substantiate any of them. We developed the recipe for Pistachio Pineapple Delight.” It was in 1975, the same year that pistachio pudding mix came out. According to Kraft Kitchens, when the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column. Neither the article nor editor has been tracked down, however.

Further to this in in 1922 Helen Keller published a similar recipe, calling for canned diced pineapple, nuts, marshmallows, whipped cream and other ingredients. “I ate it first in California, so I call it Golden Gate Salad”. Similar “fruit salad” and “pineapple salad” recipes had been published in the 1910s, and “Golden Gate Salad” was served in some US hotels. The question still begs to be answered, who came up with this recipe or was it an accumulation of recipes as we see so often these days.

Watergate salad wasn’t something we ate regularly in our house, in fact more of an experience we had when we were at gatherings with friends or family. I never did understand (even though I grew up in the era of jelly salads), how a bowl of pudding with fruit, nuts and marshmallows could be a side to a dinner. Inspiration hit and I decided to make this retro recipe into a trifle with real whipping cream.

Cococo Chocolatiers Baking Chocolate
Cococo Chocolatiers Baking Chocolate

Recently we dropped into Cococo Chocolatiers to try their hot chocolate for YYC Hot Chocolate Fest and I noticed they carry baking chocolate. They asked if I would like to sample some and I graciously said yes. Chocolate shavings was one of the items I received  and was excited to use. While making the individual trifles, I added toasted pecan bits to the layers of the trifle along with the Cococo Chocolate Shavings.

If you are having a friends over make this in a trifle bowl and double it for a crowd. This was the perfect amount for four or you could easily stretch it into 6-8 individual servings.

 

Wategate Salad Trifle
Watergate Salad Trifle

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Watergate Salad Trifle
Author: 
Recipe type: dessert
 
Ingredients
  • 1 pkg. 4 serving size Jello Pistachio Flavour Instant Pudding
  • 1 cup mini marshmallows
  • 1 398ml can crushed pineapple in juice, undrained
  • 5-6 cups whipping cream, whipped
  • 1 Angel Food Cake, baked and cooled
  • ½ cup pecan pieces, toasted
  • Cococo Chocolatiers chocolate shavings
  • plastic wrap
Instructions
  1. Combine pistachio pudding, pineapple, marshmallows. Mix in 3 cups whipped cream. Cover with plastic wrap and refrigerate.
  2. Cut your Angel Food Cake into 1 inch cubes.
  3. Place a layer of cake cubes on the bottom of your bowl or glassware.
  4. Add a layer of the pistachio pudding mixture.
  5. Spread on a dollop of whipping cream.
  6. Sprinkle with nuts and chocolate shavings.
  7. Add another layer of cake cubs and continue to layer 2 - 3 times depending on your glassware.
  8. Top with whipping cream, pecans and chocolate shavings.

 

 

Wategate Salad Trifle
Watergate Salad Trifle

 

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.

 

Grain Salad with Edamame

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Several big family gatherings in July called for lots of great potluck, and easy to assemble type food. We had Manitoba, Alberta and Saskatchewan represented in our house over the course of several days, leaving many mouths to feed. So I made big salads and big food. This super grain salad with quinoa was one of them. So delicious and serves 10-12 with the possibility of leftovers. It’s one of my new favourite salads loaded with goodness and easy to take camping or to a BBQ.

I first discovered the PC grain blends a couple years ago when they launched them. Always loved them but it seems they’ve changed the packaging and keep relocating them in their stores. This makes it a challenge every time we go to find the item on the shelves. I love the 5 grains that are in this mix [spelt, barley, rice, wheat berries & oats] which really is a powerhouse in itself, but being a confessed quinoa addict, um fan, I have to be different and add a handful of quinoa into the mix as well. Just because. It’s one of those salads you could change up entirely based on your likes. This one was a hit at our potluck, and a keeper.

 

Grain Salad with Edamame
Grain Salad with Edamame

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Grain Salad with Edamame
Author: 
Serves: 10-12
 
Ingredients
  • 1 pkg [225g] PC Brand 5-Grain Blend, cooked & cooled
  • 1 cup quinoa, cooked & cooled
  • 2-3 cups arugula
  • 1 cup edamame, cooked
  • 2 carrots, peeled & diced small
  • ½ red onion, chopped into small dice
  • ½ pepper (red, orange, or yellow), diced
  • ¾ cup zucchini, diced (we used yellow)
  • ½ cup radishes, sliced thin
  • ½ cup pepitas, [pumpkin seeds] toasted
  • handful fresh chives, chopped
  • 4 tbsp olive oil
  • 2 tbsp white wine vinegar
  • salt and pepper
  • 2 tbsp orange juice
Instructions
  1. Pour all grains into a large serving bowl.
  2. Add arugula, edamame, carrots, onion, pepper, zucchini, and radishes. Season with salt and pepper, toss to combine.
  3. Make your dressing by whisking together olive oil, vinegar, orange juice and a pinch of salt & pepper. Pour on salad and toss.
  4. Sprinkle on chives and pepitas.

 

Panzanella Salad with Summer Cherries

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I enjoyed a childhood filled with an abundance of tree fruits. Cherry, apple, prune plums and crab apple trees adorned the front yard. I often wonder if the people who live in that house now enjoy the fruit trees as much as we did. I have fond memories of the battles my father would have with the birds (Robins mostly) eating his cherries. Sometimes when I think back to those battles, he reminds me of Mr. McGregor in The Tale of Peter Rabbit.

There are many variations of panzanella salads and I love how versatile this salad is especially in the summer months. Summer cherries just seems to work in this salad. It’s a salad that’s actually been around a very long time. Did you know Panzanella was based on onions, not tomatoes until the 20th century? And modern panzanella is generally made of stale bread soaked in water and squeezed dry? I’m not much on eating stale bread soaked & squeezed…I prefer my crunchy croutons!

It’s easy to toss the bread on the grill, chop up some veggies, mix up a dressing, pick your favourite cheese to add and you have a delicious dinner ready to go. Firmer veggies are best for this salad. It’s perfect for a potluck or to take camping. Days like today when it’s to hot to cook, we like to pick up a cooked roasted chicken, whip up an easy salad and dinner is done. Toss some firm fruit or berries into your salad and change it up again.

Better photo coming soon!

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Panzanella Salad with Summer Cherries
Author: 
Recipe type: Panzanella Salad with Summer Cherries
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 1 loaf day old french bread, sliced 1 inch thick
  • 2 cups cherry tomatoes, halved
  • 1 cup fresh cherries, halved & pits removed
  • 2 tbsp toasted pepitas (pumpkin seeds)
  • 1 package halloumi cheese grilled and cut into smaller pieces
  • fresh basil
  • olive oil
  • red wine vinegar
  • honey
Instructions
  1. Slice your bread into 1 inch pieces and drizzle with olive oil on both sides.
  2. Preheat your grill to medium high. BBQ on both sides until grill marks or a little char occurs.
  3. Chop into bite size pieces. You will want between 5-6 cups.
  4. Lightly toss cherries, tomatoes, halloumi cheese, grilled bread and dressing.
  5. Sprinkle with fresh basil and pepitas. Serve immediately.
Notes
To make dressing mix together ¼ cup each oil and red wine vinegar. Add in a little honey or agave syrup and sprinkle of salt and pepper. Whisk until combined.

 

 

 

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

Brussels Sprouts Brown Rice Bowl with Cilantro Lime Drizzle

3 · · 2 Comments

I love bowl food. It’s hearty, filling and mostly healthy depending on ingredients. When I make it at home, it’s always healthy. When I have it out it’s full of inspiration and for the most part a bowl full of good stuff.

I’ve had a love affair with brown rice going on for over 20 years thanks to my mom and since it’s part of the rotation, my husband even likes it. We top it with salty feta cheese & fresh herbs. If brown rice is not your thing try making this bowl with white rice or even quinoa.

I finished it with a Cilantro Lime Drizzle but you can use your favourite dressing if cilantro is not your thing or use a different herb like basil or parsley. If you are on the Wild Rose Detox you have to keep your dressing simple (olive oil, citrus, herbs, s&p). I called this a drizzle as it doesn’t contain vinegar and technically a vinaigrette does.

As always recipes can be changed up to suit your tastes. Add chicken or protein if you want some meat, omit the jalapenos if you don’t like the extra heat!

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Brussels Sprouts Brown Rice Bowl with Cilantro Lime Drizzle
Author: 
Recipe type: lunch, dinner, snack, bowl food
Serves: 1
 
Ingredients
  • ½ - 1 cup cooked brown rice
  • ¼ cup peppers & spanish onion, chopped
  • ¼ cup cooked lentils
  • ¼ cup brussels sprouts, lightly sauteed
  • ¼ cup baby tomatoes, halved
  • 1-2 radishes, sliced thin
  • 1 jalapeno cut thin and sauteed lightly
  • 2-3 small bocconcini balls
  • Cilantro Lime Dressing
Instructions
  1. Put brown rice in bowl.
  2. Add each item on top of brown rice.
  3. Pour on some of your Cilantro Lime Drizzle & serve.
Notes
To make Cilantro Lime Dressing: Mix together 1 part lime juice to 3 parts olive oil. Add ½ cup cilantro, pinch of salt & pepper & puree with a hand mixer, food processor or blender. Use within a day or two.

 

Chilled Noodle Salad with Ginger Wasabi Dressing – Cooking with Catelli

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What’s old is new again – at least when it comes to eating grains. Catelli Foods Corporation shared this message with us at a recent event here in Calgary. Several bloggers & food writers were invited to attend a one on one cooking demo with Canadian Celebrity Chef Lynn Crawford and Catelli Foods. The evening started with us sampling some tasty snacks from the SAIT Culinary Campus and watching Chef Crawford whip up two pasta dishes. Each pasta dish was passed around for us to sample. The demo was fun, entertaining, and we quickly learned Chef Crawford has quite the sense of humour. While we ate, Chef Crawford moved into making a delicious Chilled Noodle Salad with Ginger Wasabi Dressing. Once she was finished her demo we all donned chef hats and aprons, and picked a cooking station to get started making our own delicious salad. The evening concluded with photos and swag bags.

Catelli® Healthy Harvest® Ancient Grains pasta blends 100 per cent Canadian whole wheat with five wholesome ancient grains: quinoa, teff, amaranth, millet and sorghum. Certified GMO-free (NON GMO Project Verified), Catelli® Healthy Harvest® Ancient Grains pasta is available in three cuts –  Spaghetti, Spaghettini and Rotini.

Chef Lynn Crawford
Chef Lynn Crawford

The health benefits of eating 100 per cent whole grain wheat have been touted for years, but what makes the other grains so healthy? Here’s the ancient secret:

Quinoa: Dating back to the 13th century South American Inca Empire, quinoa is high in fibre, protein and minerals – including magnesium, potassium, zinc and iron – and low on the glycemic index.

Amaranth: Native to the Americas and prized by Aztec civilization, amaranth is rich in protein, containing all the essential amino acids, key vitamins, and minerals such as calcium, magnesium, potassium, phosphorus and iron.

Teff:  Originating in Ethiopia and Eritrea between 4,000 BCE and 1,000 BCE, this poppy seed-sized grain is high in protein, fibre, calcium, thiamin and iron.

Sorghum: Domesticated in Northeastern Africa more than 5,000 years ago, sorghum – a good source of vitamin B6, riboflavin, thiamin and magnesium – is known to support digestive health, help fight cardiovascular disease and help control blood sugar levels.

Millet: Cultivated 4,000 years ago from wild West African grass, this nutty-flavoured grain is known to be heart healthy, containing a high level of protein, magnesium and niacin. Alkalizing to the body, millet is considered one of the most digestible and non-allergenic grains available.

Catelli® Healthy Harvest® Ancient Grains pasta retails for $3.29 and is available at major retailers in Western Canada.

 

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Chilled Noodle Salad with Ginger Wasabi Dressing
Author: 
Recipe type: lunch, dinner, picnic
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pkg (340 g) Catelli Healthy Harvest Ancient Grains Spaghettini
  • 2 cups snow peas, thinly sliced diagonally
  • 1 cup shelled edamame
  • 1 small English cucumber
  • 2 cups napa cabbage, finely shredded
  • 1 cup red pepper, cut into matchsticks
  • 3 green onions, thinly sliced
  • 1 ripe avocado, sliced
  • ¼ cup cilantro leaves
  • 2 tbsp black sesame seeds
Instructions
  1. Cook pasta according to package directions; drain well. Rinse under cold water until well chilled; transfer to large bowl and set aside.
  2. In a pot of boiling water, cook snow peas and edamame until tender-crisp. Drain and rinse under cold water until well chilled; set aside.
  3. Meanwhile, halve the cucumber lengthwise and use the end of a spoon to scoop and discard seeds; cut cucumber into julienne strips.
  4. Ginger-Wasabi Dressing: Whisk together rice vinegar, canola oil, soy sauce, lemon juice and zest, brown sugar, sesame oil and ginger. Season with wasabi to taste.
  5. Add cucumber, snow peas, edamame, napa cabbage, red pepper, green onions and avocado to noodles; toss with enough dressing to coat.
  6. Garnish with cilantro leaves and black sesame seeds.
  7. Tip: If you have time, you can chill the noodle dish by refrigerating for 1 to 4 hours.
Notes
To make Ginger-Wasabi Dressing whisk together ¼ cup seasoned rice vinegar, 3 tbsp canola oil, 2 tbsp soy sauce, 2 tbsp lemon juice, 1 tsp lemon zest, 2 tsp brown sugar, 2 tsp sesame oil, and 1 tsp grated fresh ginger. Add wasabi to taste.

 

 

Chef Lynn Crawford shares her recipe for Chilled Noodle Salad with Ginger Wasabi Dressing using Catelli Noodles
Catelli Healthy Harvest Ancient Grains Pasta – so delicious

 

Chicken Milanese with Spinach & Arugula

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A quick and easy meal your family will love cause it’s simple. The kids think these are just “big” chicken fingers and one eats it with plum sauce. The other BBQ sauce (not complaining). The dressing on the salad is so simple and light. The whole meal cooks up quickly and is perfect for a busy activity night or night where you just don’t feel like cooking much.

Chicken Milanese has variations. Some fry the chicken and the salad is more basic than what I’ve made. I like to bake the chicken in the oven. It still crisps up and tastes great. Add a few extras to the salad and it’s just as delicious.

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Chicken Milanese with Spinach
Author: 
Recipe type: Dinner, lunch
Serves: 6
 
Ingredients
  • 6 boneless, skinless chicken breast halves (total of 6)
  • 1½ cups toasted bread crumbs
  • ½ cup all purpose flour
  • 2 large eggs, beaten
  • ½ lemon juice
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • Salt and pepper
  • 4 cups arugula and spinach
  • Half a small spanish onion sliced thin
  • ¼ cup cherry tomatoes halved
  • lemon wedges for plate
Instructions
  1. Preheat oven to 425.
  2. Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about ½ inch thick. Set aside.
  3. You will need 3 pie plates or similar size vessels. In first add flour and a sprinkle of salt and pepper. Mix. Second add your beaten eggs. Third is your bread crumbs and parmesan cheese.
  4. Dredge chicken in flour coating all over. Dip in eggs and finally in bread crumbs. Place on rack on baking sheet.
  5. Bake (no need to flip) for about 10-15 minutes until browned and cooked through.
  6. While chicken is cooking whisk together olive oil and lemon juice. Add in a pinch of salt and pepper. Add arugula & spinach, red onion and cherry tomatoes. Toss until mixed.
  7. Serve salad over chicken with a lemon wedge.

 

Salad in a Jar with Lentils, Chick Peas & Brussels Sprouts

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This started as a chickpea, brussels sprout & lentil salad. I’ve got this thing for brussels sprouts lately and have to have them with everything. Almost. With lots of options in my fridge, I decided to try my hand at a Salad in a Jar. What a great idea to prepare in advance and take for lunch or a picnic. This salad tasted better the next day.

It turned out so well I decided to throw another recipe into the hat for the Canadian Lentils Contest. With 5 categories to enter, I’ve already entered my Berry Lentil Smoothie into “Freestyle”. This might be the last one I enter before the contest deadline, just not sure yet.

With this salad I added in some zucchini, Ned Bell ocean-wise tuna, spinach, pepitas, and we were on our way to my version of Salad In A Jar. To learn how to roast chickpeas click on this recipe: Roasted Cauliflower & Chick Peas. Use any spice you like or none at all. Salt & pepper roasted chick peas are equally delicious.

You don’t have to use matching jars either, use any jars you can find just adjust quantities for the size of the jar.

Salad in a Jar with Lentils, Chick Peas & Brussels Sprouts
Salad in a Jar with Lentils, Chick Peas & Brussels Sprouts

 

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Salad in a Jar with Lentils, Chick Peas & Brussels Sprouts
Author: 
Recipe type: Lunch, Dinner, Snack, Salad
Serves: 4
 
Ingredients
  • 1 cup cooked lentils
  • 3-4 Brussels Sprouts halved and sliced into shreds
  • 1 cup roasted or regular canned chickpeas
  • 2 tbsp chopped parsley
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 2 tbsp dijon mustard
  • ½ lime or lemon, juiced
  • Salt & pepper to taste
  • 1 cup sliced zucchini
  • 1-2 cans chunk light tuna packed water
  • ½ cup pepitas
  • 1 carrot, peeled & grated
  • Package spinach
  • Pinch of salt & pepper
Instructions
  1. To make the Lentil, Brussels Sprouts & Chickpea Salad combine lentils, brussels sprouts, chickpeas and parsley. Set aside.
  2. Whisk together olive oil, red wine vinegar, dijon mustard, lime or lemon juice and a sprinkle of salt & pepper. Pour 2 tbsp of dressing on lentil salad mixing to combine.
  3. In a separate bowl toss together tuna with pepitas and grated carrots.
  4. Assemble your salad:
  5. Equally distribute the rest of the dressing amongst 4 mason jars
  6. Add ¼ cup of sliced zucchini
  7. Add ½ cup lentil salad
  8. Divide your tuna mixture between all jars.
  9. Stuff the rest of the mason jar with spinach. Put your lid on and store in the refrigerator until ready to eat.

 

 

 

Chicken Salad with Crackling

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This chicken salad with crackling (crispy chicken skin) is a spinoff or variation of coronation chicken, a dish created and served at Queen Elizabeth II’s coronation on June 2, 1953. She became monarch of the United Kingdom, Canada, Australia, New Zealand, Union of South Africa, Pakistan and Ceylon. To this day we still sing God Save The Queen.

As I was researching this recipe I came across a recipe by Jamie Oliver. This recipe in fact. Remade in his style with flair and whimsy. I’ve always loved Jamie’s rustic approach to food. He is one chef I would most definitely like to meet in this lifetime.

After looking at his recipe, I made a few modifications to the salad to suit my family. You could easily add in some curry paste to the greek yogurt for an extra hit of curry love. A good curry paste just makes things taste better. I was thrilled the by the response I received from the family, it was a hit. I was even told this is the best supper ever. Cool Mom over here. *Waving

The first time I prepared this dish for my family I served all the bits in separate bowls, allowing everyone to scoop up what they wanted and assemble their own chicken salad. I also served it with noodles. The second time I tossed the whole lot on a platter and served it with rice. Scoop it up and if you don’t like something, pick it out, is my new motto.

In the end this dish takes just over an hour to make. And I let the chicken marinade for about 30 minutes before it goes into the oven.

 

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Chicken Royale
Recipe type: Main, Dinner, Entree
Serves: 5
 
Ingredients
  • 5-6 chicken thighs, bone-in & skin-on
  • 1 tbsp garam masala
  • 1 tsp cumin
  • 1 tsp chili powder
  • olive oil
  • salt & pepper
  • 2 tsp ginger, grated
  • 3 cloves garlic, minced
  • ½ lemon, juiced
  • ¼ cup almonds or cashews, rough chop
  • 1-2 tbsp sesame seeds
  • ½ fresh pineapple, peeled, cored & chopped
  • ½ cucumber, chopped
  • 3 green onions, chopped
  • 1 fresh red chile or ½ jalapeno, sliced thin
  • 2-3 red onion slices
  • ¾ cup greek yogurt
  • 1 lime, juiced
  • 1 cup lettuce, torn
  • fresh cilantro
  • cooked noodles or basmati rice as a side
Instructions
  1. In a bowl mix together garam masala, cumin, chili powder, a good drizzle of olive oil, ginger, garlic, lemon and a pinch of salt & pepper. Drop in your chicken and massage spices all over. Let marinate for 30 minutes if you have the time.
  2. Preheat oven to 375.
  3. Place chicken in a roasting pan, skin side up. Bake in oven for 45 minutes or until meat pulls away from the bone. You will be left with liquid. Remove chicken from pan and let liquid cool slightly.
  4. Peel off all pieces of chicken skin from chicken and put skin on a lined cookie sheet. Sprinkle with salt, pepper and sesame seeds. Place chicken skin back in oven for 8-10 minutes and bake until skin is crispy. Once crispy remove from oven and set aside.
  5. While your skin is crisping remove & shred chicken from it's bones. Garbage bones and inedible bits. Mix chicken with some of the reserved liquid and set aside.
  6. Remove the crispy chicken skin from pan and break up into smaller pieces. Set aside.
  7. Spoon away as much fat as you can and try to scrape aside any bits that are left in the liquid. You can reduce this down a little more in a pot on the stove, and drizzle over the salad before serving, or mix into your cooked noodles to add a flavour burst.
  8. On your platter sprinkle on your lettuce, chicken, cucumber, red onion, pineapple, green onions, chile and crispy chicken skin. Add some additional sesame seeds and your almonds or cashews and some more cilantro.
  9. In a small bowl mix together yogurt, lime juice, pinch of salt and about ⅓ cup chopped cilantro. Drizzle over salad or serve as a dressing on the side.