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Aiden’s Gouda Fruit Salad

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My kids love to get into the kitchen and create things. More often then not they announce what they want to make without checking on ingredients first. This salad was the exception as we just so happened to have all the fruit available. Aiden’s Fruit Salad is made by my son Aiden and on this night accompanied quick sandwiches before a busy activity evening.

A fruit salad can include any fruit you want. We never add a dressing or drizzle of honey to our fruit salads as we let the sweetness of the fruit speak for itself.

Aiden's Gouda Fruit Salad
Aiden’s Gouda Fruit Salad

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Aiden's Gouda Fruit Salad
Author: 
Recipe type: salad, side, lunch
Serves: 6
 
Ingredients
  • 1 cup strawberries, rough chop
  • 2 cups grapes
  • 1 cup blueberries
  • 1 cup green apple, rough chop
  • 1 cup fresh pineapple, rough chop
  • 2 cups watermelon, rough chop
  • 1 tbsp fresh mint
  • ½ cup cubed Gouda, Monterery Jack or grilled Halloom cheese
Instructions
  1. Add all fruit to a bowl. Light stir to combine.
  2. Tear off pieces of mint. Pour cubed cheese on top and serve.

 

 

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.

 

Roasted Jalapeno Hummus

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Chick peas are a good source of protein, iron and several other vitamins and minerals. I try to rotate them into my diet weekly by roasting, adding them to salads, or whipping up a batch of hummus to munch on when hunger hits since I tend to not eat a ton of meat. I secretly eat them right out of the bowl once roasted. So delicious.

This slightly spicy hummus came to be when I needed to use up some jalapenos I had in the fridge. I roasted four and these jalapenos were not all that spicy. The second time I made this hummus the jalapenos had some zing to them and the hummus was spicy. Depending on how much you like heat, you may want to sample the jalapenos first as this will give you an idea of how spicy they are. Then start anywhere from 1 jalapeno to 4 depending on your heat level tolerance.

I also love roasted garlic and roast up to 4 bulbs at a time and keep them in the refrigerator to use as needed. Squish out the entire contents of one roasted garlic bulb into this hummus for added flavour.

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Roasted Jalapeno Hummus
Author: 
Recipe type: snack, lunch, supper
 
Ingredients
  • 4 jalapenos
  • 1 can (540ml) chick peas
  • 3 tbsp tahini
  • ½ cup water
  • 1 head roasted garlic (remove garlic itself)
  • 1 lemon, juiced
  • 3 tbsp olive oil
  • sea salt and pepper
Instructions
  1. Preheat oven to 400F. Drizzle olive oil on your jalapenos and place on parchment lined backing sheet. Roast for 15 - 20 minutes turning at least once. Remove from oven when they are darkly roasted. Set a bowl over top upside down and let them steam for 5-10 minutes.
  2. Peel off the skin of the jalapenos, cut open and remove seeds. You may want to use kitchen gloves while doing this or ensure you wash your hands well after. Set aside.
  3. In a blender or food processor add jalapenos, chick peas, tahini, water, roasted garlic, lemon juice, olive oil and a good sprinkle of salt and pepper. Blend for about 3-4 minutes scraping down sides as needed.
  4. Taste and add additional salt if required. Drizzle with extra olive oil and serve with pitas or bread sticks, in a wrap as a sandwich or with vegetables.

 

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

 

Jicama & Green Apple Slaw

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Coleslaw or slaws are a delicious way to add flavour to burgers, pulled meats, sammy’s and more. You can make them spicy, tangy or sweet, but they must have that crunch factor. Everyone has their own favourite variation of a slaw, and this jicama, green apple slaw is one I came up with a couple years ago while doing a detox. We were having homemade burgers and I had mine in a lettuce cup. It was a super tasty topping for my burger and that added crunch I needed to jazz it up.

It’s become so popular in our family, I make it often. My son loves it so much he requests it regularly, yet never used to like jicama. But he’s crazy about green apples so there you have it.  Sometimes I add 1/2 cup sliced cabbage, or a few slices of red thai chili peppers to change it up. The kids, of course, do not like the heat from the chili pepper so I keep it as an optional topper. If you add cabbage, check to see if you need to adjust your seasonings.

Here’s how I did it.

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Jicama & Green Apple Slaw
Author: 
Serves: 5
 
Ingredients
  • 2 cups jicama, matchstick or sliced thin
  • 1 large green apple, matchstick or sliced thin
  • 1 tbsp cilantro, chopped
  • 1 tsp lime zest
  • ½ lime, juiced
  • 1-2 tbsp pistachio oil or extra virgin olive oil
  • salt and pepper
Instructions
  1. In a bowl toss jicama, green apple, cilantro and lime zest.
  2. In a cup whisk together oil and lime juice. Pour over slaw and toss.
  3. Season with salt & pepper and serve.
  4. Keeps in the refrigerator for a couple days.

 

 

 

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
  • 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, 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.

 

Roasted and Fresh Carrots with Lentils

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We always have luck growing carrots in containers on our deck. Not so much luck with radishes (worms) or lettuce (aphids) however but we haven’t given up yet amidst trying almost everything. The kids love to plant seeds, and watch them grow. It’s something they look forward to every year. They especially enjoy the coloured carrots, and admittedly always plant way to many seeds so we end up with all kinds of carrot shapes, and sizes. But it’s fun, I let them do their thing, and they are learning so much from this process.

Garden carrots ready for roasting
Garden carrots ready for roasting

I was asked to submit some recipes for the Winter edition of a Gluten Free Magazine. Many of my salad or vegetable recipes tend to be gluten free, so I knew exactly what I wanted to make, sides for a holiday dinner. Which could also be a delicious meal for one with some added protein. I had ideas, well several so I decided to make a trio of sides for the magazine. It’s a day of chopping I will never forget as I somehow managed to chop off part of my finger while preparing the parsley for this dish. Fortunately the kids were home (my daughter came to my aid), and my husband just walking in the door. He cleaned the counter/cutting board, and re-chopped a fresh batch of parsley for me so I could get the dish finished, and photographed since the deadline was looming. Plus there was still work to be done, and a cut finger wasn’t going to stop me although it’s the first time I’ve cut it this bad since I worked in a butcher shop when I was 16.

The first time I tried crispy lentils was at a Food Blogger Conference in Vancouver. They were sprinkled on a fish dish (halibut I believe) and it was delicious. I came home and started making crispy lentils which I sprinkle on everything. I promise to post that recipe soon.

The Trio of Sides recipes I made for the magazine are these Roasted and Fresh Carrots with Lentils, Lemon Roasted Potatoes with Parsley Pistou and Brussels Sprouts with Candied Walnuts.

Roasted and Fresh Carrots with Crispy Lentils
Roasted and Fresh Carrots with Crispy Lentils

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Roasted and Fresh Carrots with Crispy Lentils
Author: 
Recipe type: sides, salad, dinner, lunch, gluten free
 
Ingredients
  • 30 small carrots
  • 1 tsp fennel seeds
  • 3 tbsp olive oil
  • ¼ cup fresh parsley, chopped
  • 1 cup roasted green lentils
  • Salt & pepper
  • ½ lemon, halved
Instructions
  1. Roasting Lentils: Pour 1 cup green lentils into a pot. Add 2 cups water, 2 bay leaves, half a lemon and a pinch of salt. Bring to a boil and reduce to a simmer. Cook for about 25 minutes. Let cool for about 10 minutes or make the day before and refrigerate.
  2. Preheat oven to 400F. Pour one cup cooked lentils onto parchment lined baking sheet. Add a pinch of salt, pepper, 1 tbsp olive oil and lightly toss. Spread out evenly and roast for about 10-15 minutes stirring once half way through. Set aside.
  3. Assemble: Preheat oven to 400F. Trim carrot tops and peel about 20 carrots. Line a baking sheet with parchment. Toss carrots on baking sheet with 1 tbsp olive oil, salt, pepper and fennel seeds. Roast about 15-20 minutes. Remove & set onto platter.
  4. Peel the remaining carrots into long ribbons and place in a bowl. Add 1 tbsp of olive oil, salt, pepper, parsley and squeeze of lemon juice. Toss lightly. Scatter over roasted carrots. Garnish with roasted lentils and season with salt as needed.

 

 

Trio of side dishes
Trio of side dishes

 

Lemon Roasted Potatoes with Parsley Pistou

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Roasted potatoes just go with everything, and I defer to them more often than not because hubs loves them. My son on the other hand wouldn’t eat them for I’d say the first 5 years of his life. While he’s finally accepted potatoes, he still doesn’t like them mashed.

In the summer I put them in foil, and on the BBQ they go with a myriad of flavours depending on my mood, and what I feel like for seasoning. Mix together fresh herbs, garlic, butter, your favourite spices, or olive oil with the potatoes all wrapped up in foil. During the colder months I like to have my oven on to  help warm up the house. So it’s into a roasting pan they go with a little olive oil, and spices. Same rules apply, add the flavour enhancers you have available.

I find these potatoes pair with so many things (well not pasta of course) but grilled or roasted meats, slow cooker dishes, even some seafood dishes. I always make extra potatoes so there are leftovers for either breakfast or dinner hashbrowns the next night. Topping them with a fried egg is extra tasty.

If you are wondering what a Pistou is, it’s a Provencal cold sauce made from garlic, basil and olive oil. Similar to a pesto without the nuts. It’s easy to make and you can modify it to suit your tastes. A great topper for roasted veggies, grilled meat or even egg dishes.

 

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Lemon Roasted Potatoes with Parsley Pistou
Author: 
Recipe type: sides, vegetables, dinner
 
Ingredients
  • 6 cups baby potatoes
  • 1 head of garlic
  • 4 sprigs fresh thyme
  • 5 tbsp olive oil
  • 1 lemon
  • Salt & pepper
  • 1 cup parsley pistou
Instructions
  1. Preheat oven to 400F. Break up garlic bulb, remove garlic from shells and place in a bowl. Add potatoes, thyme, 2 tbsp of olive oil, and a good pinch of salt and pepper. Cut lemon in half, give a squeeze and add to bowl. Toss all ingredients onto parchment lined baking pan or sheet. Roast for 45 minutes to 1 hour until brown. Flip once or twice during cooking to ensure even browning.
  2. To make the Parsley Pistou: Make this non-traditional pistou by mixing one cup of chopped flat leaf parsley, 2 minced garlic cloves, 2-3 tablespoons olive oil and a pinch of salt. Add a little more oil if needed.
  3. Assemble: Pour cooked potatoes and garlic onto platter. Top with parsley pistou and serve.

 

Lemon Roasted Potatoes with Parsley Pistou
Lemon Roasted Potatoes with Parsley Pistou

Brussels Sprouts with Candied Walnuts

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Fresh produce in the winter time was limited where we grew up. During the holidays my mom would buy frozen brussels sprouts to cook up with our turkey. Her cooking method of choice was to boil and serve as is. I found them lacking in flavour and tough to swallow so I avoided whenever possible. Brussels sprouts entered my life again in the mid 90’s while living in Vancouver. I was able to experience them sauteed, crispy and full of flavour, and I was hooked. Husband also grew up eating them boiled but with a little encouragement, my simple tastes man has learned to love them sauteed as much as I do.

Lately the trend is to cook your brussels sprouts with bacon or pork of some sort. The added fat gives the sprouts a burst of flavour, but I was looking for something new when I created this recipe. I was also looking to make it gluten free for a magazine. I love to saute my brussels sprouts in sesame oil and decided to add some nuts. Toasted some walnuts in a pan, added a splash of maple syrup at the end, and ended up with candied walnuts that were insanely delicious. The dish started to come together. We are lucky to live where we do where relatively fresh produce is more readily available in the winter time. This year I noticed brussels sprouts in the stores all year long and I definitely made it a point to eat them regularly.

This recipe was one of three I made for the magazine. We also created Roasted and Fresh Carrots with Lentils and Lemon Roasted Potatoes with a Parsley Pistou. Any of these dishes pair well with a big Thanksgiving, Easter or Christmas Dinner.

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Brussels Sprouts with Candied Walnuts
Author: 
Recipe type: Dinner, side, lunch, gluten free
 
Ingredients
  • 1 lb (2 cups) Brussels Sprouts, trimmed and halved
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • 2 tbsp maple syrup
  • ½ cup unbleached walnuts
  • 2 tbsp olive oil
  • 1 tbsp sesame oil
  • water
  • Salt & pepper
Instructions
  1. In a small pot add orange juice and bring to a boil. Add cranberries, and remove from heat. Set aside for about 15 minutes to plump. Strain and set liquid aside.
  2. Heat a large frying pan and add walnuts. Stir regularly and cook for a couple minutes ensuring not to burn. Turn off heat and add maple syrup – it will sizzle. Stir nuts around to fully coat and pour onto parchment lined sheet and let cool for about 10 minutes. Once cooled break apart.
  3. In a large pan, heat olive oil and sesame oil over medium-high heat. Add brussels sprouts, pinch of salt and pepper, and cook, stirring frequently until caramelized, about 10 minutes. Add ¼ cup of water and cook for an additional 2-3 minutes. Remove from heat and pour onto serving plate. Season with salt & pepper as needed, garnish with cranberries and walnuts. Finish with a drizzle of the leftover orange juice.

 

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

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

 

Roasted Sweet Potato with Dill

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Like several other posts, I started this one well over a month ago. But December was….I have to say, a write off. Both husband and I were sick (chest infections to some degree hit everyone in our house over the course of 5 weeks) and we had a hard time shaking the sick. His progressed to laryngitis, mine to a 3 week and still fighting off head cold. We did our best to channel the Christmas spirit for the sake of the kids, but it was tough. So out with the old, in with the new…we were happy to welcome a new year and get back to our chipper healthier selves.

Long before the start of 2015, I was hearing people talking about detoxing and the New Year. I am one of those who like to get a clean fresh start following a holiday season that is typically full of lots of goodies and over indulging, giving my body some maintenance (yes just like a car). It’s a habit I’ve come quite accustomed to and while it’s not for everyone, 10 years later it’s still working for me.

I do the Wild Rose Detox and it’s 12 days long. It’s not an easy plan to stay with, especially if you have never done it before. Detoxes are different and it’s important you do not attempt one without consent from your doctor. If you are considering the Wild Rose Detox here are a few things to remember.

1. Advance shopping, meal planning and some simple prep.

2. Change up your eating weeks in advance to help you cope with the amount of things you have to eliminate from your diet. IE drink more water and green tea.

3. Add more fruit, veggies or even roasted chick peas into your diet for snacks but make sure you know which fruits you can eat on this detox and which ones you can not. This will help when the actual detox starts. There is much you can do with vegetables to help fill you up during the detox, just remember to keep fresh herbs and a good selection of spices on hand as flavour is key to success.

I love roasted vegetables and certainly eat my share of them. Upon slicing into the sweet potato, I learned it was yellow – what a surprise! Sweet potatoes are a powerhouse vegetable. They contain vitamins B6, C, D, iron, magnesium, potassium plus more, so really an excellent vegetable to include in your diet. This recipe makes enough for a couple of smaller meals or is lovely as a side dish to a main meal, Sunday supper or holiday dinner. When I am on the detox, I like to serve it over top a simply seasoned & cooked pork chop, slices of pork tenderloin, salmon, white fish or chicken breast. If you like dill, toss on some additional chopped fresh dill or parsley and finish with a squeeze of fresh lemon.

5.0 from 1 reviews
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Roasted Sweet Potato with Dill
Author: 
Recipe type: side, holiday, vegetarian, gluten free, detox
 
Ingredients
  • I medium sweet potato, peeled & cubed (1 inch)
  • 3 shallots, peeled and sliced thin
  • 1 tsp butter
  • olive oil, or coconut oil
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • salt & pepper
Instructions
  1. Preheat oven to 350.
  2. In a large pan over medium heat add about 1 tsp butter and 1 tbsp oil. Add your sliced shallots and lower heat to low. Cook for about 10 minutes stirring regularly. Depending on the size of your shallots, cook for another 10 minutes or until soft and browned. Set aside.
  3. Toss cubed sweet potato in a bowl with olive oil, pinch of salt and pepper and fresh dill.
  4. Place on sheet pan lined with parchment paper. Spread out. Roast in oven for 20-30 minutes checking about half way through until sweet potato is tender.
  5. Remove from pan and toss with shallots. Transfer to platter, sprinkle with fresh chopped parsley and serve.

 

Asian Noodle Salad with Spicy Nuts

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I’ve been absent the last little while as I’ve been dealing with some work stuff and have had to make some big decisions. I am coming out of the fog now and beginning to get inspired again!

Always been a fan of a spicy noodle salad. This Asian Noodle Salad with Spicy Nuts is inspired by all those potluck noodle salads that left me wanting more. I was usually the one sneaking back to the potluck table unnoticed (or so I thought) to get seconds and sometimes thirds of the noodle salad.

With unlimited variations of noodle salads out there, this is one that works for me. The family still hasn’t learned to love it as much as I do but I say give it time. To vary the salad change up the veggies and even try different noodles. Since we love cilantro here (well 2/4 Bakers) I tend to use more then the 2 tbsp listed below.

This salad pairs nicely with any grilled meat, especially kabobs. It’s a lovely side at a potluck, or picnic and keeps nicely in the fridge as leftovers.

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Asian Noodle Salad with Spicy Nuts
Author: 
Recipe type: dinner, lunch, potluck, picnic
Serves: 4-6
 
Ingredients
  • 1 carrot, peeled and shaved or sliced into matchsticks
  • ½ cup snow peas, strings removed and sliced thin
  • 1 green onion, sliced thin
  • ¼ cup radishes, sliced thin or into matchsticks
  • 2 tbsp cilantro, rough chop
  • ½ 500gm pkg of Vermicelli Pasta Noodles
  • ½ tsp hot pepper flakes
  • ⅓ cup spicy peanuts (find recipe in notes)
  • ½ orange zest or 2 tsp orange zest
  • ½ cup marinade (in notes below)
  • Pinch of salt & pepper
Instructions
  1. Bring a large pot of water to boiling and drop your noodles. Cook 3-4 minutes, drain in a colander and rinse with cold water. Shake off any extra water and place in a bowl.
  2. Add in carrots, snow peas, green onion, radishes and cilantro reserving a small amount of each for a garnish. Stir to combine.
  3. Pour in ½ cup of the marinade, the hot pepper flakes and a pinch of salt and pepper. Stir and taste for seasoning. Add more marinade if needed. Stir to allow all noodles to soak up some of the marinade.
  4. When ready to serve top with orange zest, a scoop of the spicy nuts and the reserved carrots, snow peas, green onions, radishes and cilantro.
  5. Place the extra spicy nuts and marinade on the table in case anyone wants more.
Notes
Marinade: Blend/puree together ½ cup fresh orange juice, 1 tbsp grated fresh ginger, 2 tbsp rice wine vinegar, 3 tbsp soy sauce, 2 tbsp white vinegar, ⅓ cup sesame oil, 2 tbsp olive oil, 1 tsp sugar, pinch of salt and pepper. Makes 1-2 cups. Set aside.
Spicy Nuts: Mix together 1 cup peanuts or cashews, 1 tsp oil, ¼ tsp paprika (smoked is good), sprinkle of cayenne pepper, sprinkle of chipotle chili powder, ¼ tsp sea salt. Pour on baking sheet and roast in 350F oven for 10-12 minutes. Set aside until ready to use. Keep in sealed container.

 

 

 

 

 

 

Carrot & Mint Salad

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Growing up in the 70’s & 80’s, well life was much simpler back then. There was no technology to entertain us other than the great outdoors. It was the mid 80’s when my parents built and moved into a house on a 1/4 acre lot. I watched from afar as they planted a garden starting with just your basics, potatoes, beans, peas, and carrots. Over time, as they mastered these plants, more and more were added to the garden. A greenhouse for tomatoes and cucumbers, the back part of the yard became Berry Lane with raspberries, red currents, strawberries and gooseberries. In later years we added a Saskatoon bush, that came about following a trip to visit family in Regina and my secretly harvesting a branch from one of our relatives Saskatoon Branch. I safely transported it all the way back to BC and we planted it. A miracle really but it grew into a massive bush that lives on to this day.

Also added into the mix in the front yard were fruit trees. Crabapple, Damson Plum, Cherry and Apple. I still remember fondly my dads constant battle with the robins to keep them away and out of his Cherry trees. He tried everything except a gun. Which was probably a good thing since we were in a residential neighbourhood.

As you can imagine this labour of love produced enough fruits and vegetables each year to fill a grocery store. Or at least it seemed like it through the eyes of a child. There was canning, jams, jellies, pies, pierogies and eventually fruit wine. And as a child I didn’t see it then, but looking back I was really lucky to grow up surrounded by all this freshness. Clearly the impact on me is obvious!

Garden grown tomatoes
My own garden grown tomatoes

As an adult with a family of my own, I haven’t lived in one place for very long, or rather long enough to establish a garden until recently.We are Zone 3 for growing here in Calgary, and that is challenging at best as our season is short.

Our yard has needed a lot of work and it’s taken time. We’ve dug out a garden and been working on the soil. So far the kids and I have done some planting, mostly container planting and have managed to successfully grow beans, peppers (from seed), tomatoes (also from seed), peas, carrots, radishes and lettuce. Two years ago we planted raspberries, blackberries, blueberries and strawberries. So far we’ve had strawberries and I predict raspberries this summer as our raspberry bush has quadrupled in size and gave us some berries late last Summer which didn’t have enough time to ripen. I can’t wait for the kids to start picking fresh raspberries!

Container Gardening Carrots
Our Carrots

The exposure to gardening I had growing up taught me to love most fruits and vegetables. I immensely enjoy how it feels to grow your own food and love teaching my kids how important it is. One of our family favourite vegetables is carrots. You can do tons with carrots including salads. My mom used to make a grated carrot and raisin salad when we were kids. I also love fresh herbs and tend to have these in container pots. One of my favourite herbs is Mint and so adding it to this salad, or almost any salad really, makes it magnificent!

We’ve kept the flavours in this carrot and mint salad simple. And it works cause the minions love it. Perfect side. Perfect meal for one.

The Canadian Food Project Experience was started on June 7, 2013 by Valerie Lugonja of A Canadian Foodie. It’s a compilation of Canadian Food Bloggers who are committed to sharing their time, unique regional Canadian food experiences, and recipes. We hope to bring clarity to our Canadian Culinary identity.

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The Canadian Garden | Carrot & Mint Salad
Author: 
Recipe type: salad, side, lunch
Serves: 4
 
Ingredients
  • 3 or 4 medium sized carrots
  • ½ - ¾ cup fresh mint leaves
  • ½ cup olive oil (or extra virgin olive oil)
  • ¼ cup white vinegar
  • ½ lemon juice
  • 1 tsp lemon zest
  • salt & pepper
Instructions
  1. You can either use a mandoline or food processor to slice your carrots as they should be uber thin. Place sliced carrots in a bowl.
  2. Tear your mint or chop thin, and toss into the bowl with the carrots.
  3. Whisk together your olive oil, vinegar, lemon juice and zest. Pour on carrots and toss. Season with salt & pepper and mix well to combine all flavours. Serve immediately.

 

Roasted Cabbage Wedges

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When I made this for lunch this wasn’t the first thing that came to mind. In fact I had set my sights on bigger conquests for lunch, that day. But not everything is meant to be and so Roasted Cabbage Wedges with a Tahini Dressing and Fresh Salsa became lunch. And oh so delicious.

I had cabbage to be used up and the biggest decision of the hour was do I cut the cabbage into wedges or thick planks for roasting. Since the leftover cabbage was on the smaller side, I opted to cut it into wedges. Plus it was easier to roll in the olive oil and lemon juice. Tee hee.

I’ve been all about the fresh salsas lately and so I opted to make one to serve along side, or on top of the cabbage. And I’ve been craving the Tahini Dressing I made back in January so I knew it would be a good companion to the cabbage and salsa.

It was a lovely lunch. Almost too much for one but I managed to get through it all.

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Roasted Cabbage Wedges
Author: 
Recipe type: Snack, Lunch, Side
Serves: 1
 
Ingredients
  • 2 cabbage wedges (or ½ quarter green cabbage)
  • olive oil
  • ½ lemon, juice
  • salt and pepper
Instructions
  1. Preheat oven to 425F.
  2. Mix together 1 tbsp each of lemon juice and olive oil. On a plate pour dressing over cabbage wedges turning to ensure cabbage is completely saturated. Sprinkle with salt and pepper.
  3. Place on parchment paper lined baking sheet and roast for approximately 20-25 minutes. I like my cabbage slightly crunchy. For a softer cabbage cook a little longer.
  4. Serve with dressing and salsa.
Notes
To make fresh salsa combine ¼ cup each of the following: diced avocado, diced red onion, diced cucumber and tomato, 1 tbsp chopped cilantro, 1 tbsp diced and seeded jalapeno, 1 tbsp olive oil, 1 tsp lemon juice and good pinch of salt.

 

Waffle Cone Fruit Salad

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A fun treat for the kids any time of the year. During Winter you may be limited to using whatever fruit is available in your grocery store. I know we definitely are here as certain out of season fruit that has been shipped in from afar, tends to taste bland and not good. In Summer fresh fruit can be found everywhere.

I’ve been making this waffle cone treat for the kids for years. When I make my fruit salad, the only thing I add in sometimes is fresh, thinly sliced mint. I enjoy the full, sweet flavours of the fruit and don’t feel it needs a dressing. I’ve taught my kids to enjoy these simple flavours as well. If you need to have a dressing with your fruit salad, by all means use your favourite. Or even mix in a little yogurt. You can also buy the mini cones and make small versions of this treat for those “mini” hands.

This recipe is incredibly simple and can be used in many ways: great for birthday parties, an alternative to the constant request of “can I have an ice cream cone”, good camping treats, a quick breakfast with a side of yogurt, make it for lunch with some cheese & crackers on the side, add a small dollop of whipping cream on top, make it for game day or bring to a potluck.

But the best part is the kids can be involved in making this enjoyable treat.

5.0 from 1 reviews
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Waffle Cone Fruit SAlad
Author: 
Recipe type: treat, summer, fruit salad, ice cream cone, waffle cone
Serves: 4
 
Ingredients
  • 4 cups of your favourite fruit, cleaned, peeled and chopped into smaller pieces where needed
  • 4-5 waffle ice cream cones, regular size
  • 1 tbsp fresh mint, chiffonade (thin chop)
Instructions
  1. Mix your fruit together in a bowl and add chopped mint.
  2. Scoop fruit into each waffle cone and enjoy.

 

Three Pepper Potato Hash

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As I was making this for lunch one day, I kept hearing this song in my head….”if you like it then you shoulda put an egg on it”. So I did.

This is one of those easy to make recipes that I throw together without thinking about it. The ones husband says I should post to the blog for those of us who can’t just throw a dish together, without thinking about it. OK he wins, this round.

You will need about 30 minutes of cooking time so make sure you allow for it or you won’t get the same results. The idea is to start off with high heat to sear and flavour the outside…then drop down to lower heat to slow cook and flavour the inside.

It’s the perfect lunch, breakfast or dinner. Even a tasty side. Add any kind of seasoning you enjoy, any vegetable and/or protein (leftovers work well). Or top it with a fried or poached egg. We had them again with steak the other night.

This version I created actually had four peppers in it the first time. Jalapeno, red chili, green and red pepper + a sprinkling of black pepper! This is seriously better than any hash I’ve had at a restaurant or diner and I could eat it every day. The family loved it with their steak to.

If you don’t like it spicy then remove the seeds and membranes from the jalapeno and red chili. They will still give off some heat but very mild heat. Or you could just leave out.

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Three Pepper Potato Hash
Author: 
Recipe type: dinner, lunch, snack, breakfast
Serves: 2
 
Ingredients
  • 2 cups yukon gold potatoes, chopped into ½" cubes
  • 1 cup bell pepper, diced
  • ½ cup red onion, diced
  • ½ red chili, sliced
  • 1 jalapeno, sliced
  • 2 tbsp coconut oil
  • 1 tsp butter
  • salt & pepper
  • 1-2 tsp old bay seasoning
  • ½ cup stock
Instructions
  1. Over medium high heat add coconut oil, butter and potatoes. Cook, stirring for about 5-10 minutes allowing potatoes to brown a little.
  2. Turn heat down to medium low and continue to cook for another 7-10 minutes. Add in your onions and bell peppers. Season with a pinch of salt and pepper. Sprinkle on your old bay seasoning or whatever seasoning you prefer. Continue to flip or stir the potatoes for another 5-10 minutes.
  3. Pour in ¼ cup of the stock and put a lid on the pan. Let steam until most of liquid has evaporated. Taste for seasoning and add more spice/salt/pepper as needed.
  4. Test your biggest piece of potato. If the potatoes are still a little underdone add another splash of broth and cover. Let cook until the liquid has evaporated.

 

Twice Baked Smashed Potatoes

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I first came across this recipe years ago, after watching Chef Michael Smith make them on one of his shows…maybe Chef at Home? They were so easy to make, bake a potato, smash them, bake again. The recipe stuck and I started making them at least a couple times a year.

These potatoes are so versatile they go with anything. You can top each one with a small, dressed salad. I love them topped with guacamole or salsa. Eat as a side with a steak or any kind of meat. Sprinkle bacon on top. Drop on some grilled or baked veggies.

Oh La La delicious and they were the perfect side to our Steak with Chimichurri Sauce the other night.

Here’s how I did it.

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Twice Baked Smashed Potatoes
Author: 
Recipe type: side, lunch, dinner
Serves: 6
 
Ingredients
  • 6 potatoes, baked and slightly cooled
  • olive oil
  • salt and pepper
  • fennel seeds
Instructions
  1. Preheat oven to 425 F.
  2. Cover a baking sheet with parchment. Place potatoes on baking sheet.
  3. Using a heavy bottomed pan or cup push down on each potato until it has been smashed down evenly.
  4. Drizzle with olive oil. Sprinkle salt, pepper and fennel seeds on top.
  5. Bake for about 30 minutes or until potatoes have crisped up.
Notes
To bake potato: Wash and prick with fork or knife. Place on piece of tin foil and sprinkle with olive oil, salt, pepper and a tsp of butter. Wrap up in foil and place on baking sheet and in 350F oven. Bake for one hour.

 

 

Tabbouleh

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This Tabbouleh recipe is one I got from my mom, so she gets full credit for this recipe. If I were to try and guess which year, it would have been around 1992. Yikes I’m old.

Shortly after I moved to Vancouver my mom started seeing a nutritionist and taking better care of herself. I learned a lot from her in those years whenever I would come home to visit. Tabbouleh is one of the many new foods she introduced me to. Better explained Tabbouleh is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt.

I really enjoyed this new to me salad and it has become a 20 year (so far) keeper. On the original handwritten recipe, my mom adds other items to her salad. Things like olives, garlic, feta cheese. For me I love an authentic tabbouleh although it tends to have way more parsley and less bulgar wheat then how I make mine. I ate this salad often when I was Single in The City (Vancouver). Recently, and much to my surprise, my husband has decided he likes it to. There is hope!

Did you know, by the way, parsley is a nutritional powerhouse with vitamins A, B, C and K and the minerals iron and potassium. Another reason to try and like tabbouleh or add parsley to your soups, salads and smoothies. It’s not just a garnish anymore.

Like quinoa, I cook a batch of bulgar (1 part bulgar to 2 parts water), let it cool and store it in the fridge. I also like lots of lemon in mine, so you may want to cut back on the lemon the first time you make it if you don’t like it so tangy.

You could also substitute quinoa for bulgar wheat and have a Quinoa Tabbouleh Salad instead.

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Tabbouleh
Author: 
Recipe type: lunch, snack, side, dinner, salad
Serves: 2
 
Ingredients
  • 1½ cups cooked and cooled bulgar wheat
  • 1 parsley bunch, chopped
  • 3 green onions, sliced thin
  • ¼ cup mint, fresh & chopped
  • 1 tomato, diced
  • ½ cup cucumber, diced
Instructions
  1. Place all ingredients into a bowl and mix.
  2. Pour on dressing and toss once more. Taste and adjust seasonings if necessary.
Notes
To make dressing whisk together ¼ cup olive oil, juice from two lemons, pinch of pepper and a good pinch of salt.

 

Bakers Latkes

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One of my favourite foods growing up was potato pancakes. Besides grating potatoes, I honestly don’t know how my mom made them, nor do I recall if they had onion in them or not. But what I do remember is they were crispy on the outside, soft on the inside, thin and oh so tasty.

I’ve experimented with them over the years and the way I like to make mine is without any additional fillers…with the exception of egg, sometimes. If you search your basic latke recipe, you will find it is made with a binder (egg) and either flour, matzo, crushed crackers, or breadcrumbs and some onion. My latkes are pretty much grated potatoes, salt and pepper. This time I added in some grated zucchini. I love to taste the potato without any other stuff. Since they are cooked in oil, I salt them lightly after. Crispy and salty goodness is just what I was needing on Day 8 of my D-Tox.

And for the toppings…well growing up it was mostly sour cream. I’ve eaten them with a variety of other toppings, but I always come back to old faithful (sour cream). Since I’m allowed to eat these on a D-Tox, I had to find another topping and decided to add some of the jicama and green apple slaw I created the other day (recipe to be posted soon). Another yummy topping would be a fried egg.

Potato Pancakes latkes
Bakers Latkes

Things to note: Because you don’t have a binder to hold the latkes together you have to be gentle with them or they will fall a part. Ensure you scoop some carefully into your hot pan, gently push down and only turn when they are browned on the underside.

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Potato Pancakes
Author: 
Recipe type: Lunch, Dinner, Side, Vegetarian, Snack
 
Ingredients
  • 7-8 medium sized russet potatoes, peeled & grated
  • 1 cup zucchini, grated
  • salt & pepper
  • vegetable oil or coconut oil
Instructions
  1. Place shredded potatoes and zucchini in a kitchen towel and twist tightly over the sink to wring out excess water. Transfer mixture to a bowl and toss lightly with a pinch of salt and pepper.
  2. Heat a large pan over medium high heat. Once hot add 4-5 tbsp canola or coconut oil. You will need to add more oil as you go so keep it close by.
  3. Spoon approx 2 tbsp of the potato mixture into pan. Do this two more times so you have three in the pan at one time. Do not overcrowd the pan. Press lightly. Cook until browned (about 5 min).
  4. Transfer to a plate or platter lined with paper towels. Season with salt. Cover to keep warm while you continue to cook the rest of the latkes.
  5. Serve with your favourite topping.
Notes
Toppings: sour cream, apple sauce, creme fraiche, caramelized onions with bacon, any kind of slaw, cranberry compote.

 

Quinoa Stuffed Peppers with Red Chili

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Growing up my mom used to make stuffed peppers. She used ground meat, rice, tomato sauce or soup and a few other simple flavours. It was quite good and I always looked forward to it.

Fast forward to the present. I am married to a man who does not like peppers. Lord give me strength. Fortunately the kids do like them raw. Well really they prefer most of their vegetables raw. But it does make cooking challenging at times since I have to miss out on adding the peppers to stews, soups, chili’s, etc. This is why I try to introduce my kids to a variety of foods constantly so they are more open to foods as they get older and not as fussy as my husband.

I’ve made a quinoa stuffed pepper before, but like so many other dishes I make, I’ve never documented it. Now that I’m doing a cleanse and wanting to keep better track of the recipes I use on this cleanse, I am adding it to the blog.

Things to note: I added in some leftover roasted chicken….you can leave the chicken out and keep it strictly vegetarian if you prefer. This recipe makes enough for one person, so if you are cooking for more than one, double it. I like my peppers on the crispier side vs softened when stuffed, so if you like a softer stuffed pepper, bake it for an additional 5 minutes or so. If you love heat, add more chopped chili pepper. The quinoa mixture could also be eaten as a salad. If you are not doing a D-Tox that requires no dairy, a small scoop of shredded cheese mixed in is equally delicious or even sprinkled on top.

Hope you love it as much as I do!

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Quinoa Stuffed Peppers with Red Chili
Author: 
Recipe type: lunch, dinner, side
Serves: 1
 
Ingredients
  • 1 whole pepper
  • ¾ cup quinoa, precooked & cooled
  • 1 cup spinach, chopped thin
  • ⅓ cup cooked chicken, diced
  • 1 green onion, chopped
  • 1 tbsp red chili, diced
  • ¼ tsp oregano
  • 2 tbsp olive oil
  • 1 tsp chili powder
  • 1 tbsp lemon juice
  • 7-8 whole almonds, rough chopped
  • salt
Instructions
  1. Preheat oven to 400.
  2. Cut pepper in half and carefully remove seeds and membrane. Set aside.
  3. In a bowl add your quinoa, spinach, chicken, green onion and red chili.
  4. In a second bowl or measuring cup whisk together olive oil, oregano, chili powder, lemon juice and a pinch of salt. Pour over quinoa, toss in almonds and stir to combine.
  5. Carefully spoon quinoa mixture into each pepper half. There should be enough to fill each one to just slightly heaping with a few bites leftover for the cook.
  6. Place in baking dish and in oven. Bake for 15-20 minutes. Enjoy.