Recipes (Main)

Pork Fondue in Lemongrass Broth

Nov 23, 2015 · 2 Comments

Pork Fondue in Lemongrass Broth keeps the broth fondue’s new and interesting!

The holiday season is a time to build lasting memories with family and friends. It allows you to reconnect with those you don’t see or speak to very often, and gives the opportunity to create new traditions with those you love.

Christmas Traditions

We have several Christmas traditions in our home we factor in every December and a few of these include opening new pyjamas on Christmas Eve, and marking off December days on an advent calendar. These are the moments we carry with us, not the gifts we receive, and it’s these special times we like to reflect upon with our own family while we create new memories.

As children we did not have family close by, so Christmas’s were spent with friends. There would be Christmas music and singing, a traditional turkey dinner complete with Christmas cake, and lots of laughter. As adults with our own families we also spend Christmas with friends since our family is not near by.

Fondue-Palooza

One of our holiday traditions is to fondue with friends Christmas Eve. If we have time we also fondue on New Year’s Eve. The Christmas Eve Fondue-palooza evening begins with a gathering of friends at The Festival of Lights at Confederation Park, for a wander through the Christmas lights and some sledding until it gets too cold.

After an hour or two at the park, we head back to the house to prepare for our potluck fondue evening. Every family pitches in bringing food and beverages. This broth fondue can be prepared in advance and reheated when it’s time to eat. In addition there are several cheese fondues on the table, like a classic Swiss Fondue. And a simple Chocolate Fondue.

Fondue is an exciting way to get family and friends together around the table, and initiate some great conversations while having fun with your food. Here is one of several broth fondues we enjoy during the season, Pork Fondue in Lemongrass Broth. Freeze leftover cooled off broth and use later one in soups and stews.

Some of our favourite Fondue recipes:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

Disclosure: This post was sponsored by the makers of ZANTAC®, but the opinions expressed are my own.

Christmas in November

Nov 21, 2015 · Leave a Comment

Christmas in November in Jasper is an event held every year at The Fairmont Jasper Park Lodge and a glorious celebration of food, drink and decor. It’s a place you can go to get back to nature (literally you will see wildlife everywhere), breathe in the fresh mountain air and allow yourself to get caught up in the festivities.

We were invited to attend this event, now in it’s 27th year, and partake in the tradition of getting ourselves immersed in the spirit of Christmas. How could we say no? It wouldn’t be easy with no family nearby to help with the kids, but we managed to have someone look after the dog, the sister cats and take the kids. We are fortunate to be surrounded with such great friends.

We were allowed to pick the sessions we wanted to attend (squee). If you’ve followed my journey, you will know I started watching cooking shows when they only appeared on PBS (Public Broadcasting Service) back in the 70’s. It was my favourite Saturday past time. In the 80’s my mom started buying me Canadian Living Cookbooks which featured Elizabeth Baird. From there TV as we know it exploded into what we call the Food Network. My love for cooking shows has never faltered and to this day they are my number one pick to watch anytime the TV is on and the remote in my hand.

The line up of presenters was nothing short of spectacular. With so many presenter options it was kind of sad you couldn’t spend time with all of them. Our sessions included one of my all time favourite Canadian Chefs Elizabeth Baird. She used to do a show with Emily Richards and the two of them team up to present at Christmas in November. Roger Mooking is a pretty cool dude in person, the super friendly and talented Micah Dew (Mixologist) we got to meet on our first night and enjoy a cocktail session with him. Love Connie & John from Charcut so I wanted to see them present, found it pretty cool to meet the spectacular married duo Anna and Michael Olson, been a long time fan of Christine Cushing, and watched Dale MacKay become the first Top Chef Canada Winner. All the presenters at Christmas in November are fun, friendly and boy can they make cooking look easy peasy.

Upon arrival you enjoy a welcome dinner in the evening. The next day you are in 3 sessions. When you are not in sessions you are eating. Important tip, do not eat breakfast and do not eat for two days before arriving. They will feed you in each food session and then again at breakfast, lunch and dinner. You will need to roll your way back to your room. Sometimes you even find treats left in your room like milk and cookies. Delicious & more eating.

The next day more sessions. Just to be clear, you have 2 full days of sessions and one final session the morning of your departure. You do not have to register for every session if you want do partake in other activities. They do have a few other activities planned for you. Or you can explore the Lodge.

Down in the Beauvert Promenade (lower level) they have a recreation and health club, fitness centre, hair salon and spa. Stop in to Fitzhugh’s To Go for a special coffee, Grizzly Paw Beer or pick up a bottle of Prosecco for later. Take your coffee to go and wander through the Mountain Galleries or browse the selection at the Fairmont store, affectionately called “Call The Kettle Black” during the festivities. If you brought the kids, they will enjoy the Kid’s or Teen rooms complete with table games to occupy any age.

If snow covers the ground there is a large array of outdoor winter sports to partake in should you choose to arrive a few days early or stay a few days later. Your last evening at Christmas in November will be a full on Gala. They treat you so well and it’s so beautifully decorated, it’s like being at a wedding. Each evening they have a band playing fun dance tunes and in between you are treated to the lovely sounds of the Willows. The food is amazing, there are delicious beverages to accompany your meals and the staff at the Fairmont treat you like Kings and Queens. My husband attended with me and he enjoyed himself almost as much as I did.

It’s truly a magical experience you will love and a good way to get into the festive spirit and let your sparkle shine. You can read more about my adventures and some of the sessions I attended here with Gastropost at Christmas in November.

Sobeys Grand Opening Nolan Hill + Giveaway

Nov 10, 2015 · 98 Comments

I was invited to attend the Grand Opening of Sobeys newest location in Nolan Hill, Calgary. This store is market-inspired with an improved food shopping experience offering convenience, wholesome food, and is stocked with the freshest products. I brought my son with me since he was out of school early. It didn’t take us long to get there and the sun was shining, making for a great day to explore!

We entered the store and were right in the produce department. As we meandered through the produce picking out a few things to take home with us, we discovered a living wall of greens. Quite an impressive display of greens and unique discoveries if I do say so myself.

Moving on, we came across the Fresh Kitchen. Or what we realized later to be a small part of the fresh kitchen. Rows of small and larges salads ready to eat presented themselves to us with additional add on items within reach. They looked so good! As we moved through the store we found the Fresh Kitchen goes on and on offering up an array of ready to eat entrees, sides, salads and hot pizza from their Al Taglio stone oven.

Next we arrived in the meat and seafood departments. My kids always love visiting the live lobsters in the tanks whenever they can find them. It’s like they have their own private conversation while I shop. Being from the Coast, I was pleased to see a large variety of fresh seafood, and regular or marinated meat. My kind of surf and turf.

Right across is the cheese department. I had my eye on it the whole time. I’ve always loved the cheese counters in the Sobeys stores as they feature Canadian, local, and specialty cheeses. They were sampling some parmesan and the boy & I had a moment of happy silence while eating it. Cheese has always been one of my favourite things, and we admittedly spent extra time in this department.

By this point I was seriously getting a little lost. The store is so big, but I did manage to find the Sushi section. The sushi is hand-rolled daily by a Sushi Chef. All of the items have unique flavours, and you can even buy supplies for making your own sushi at home. Winning.

We also happily discovered the Bakery. What a treat this was and another favourite in this store. I gained 10lbs just standing there drooling. From cakes, cupcakes, delicious breads, to chocolate covered everything, they have so much to offer. Yes we did indulge a little bit too.

As we rounded the corner with a basket full of goodies, we found the Natural Source Section. It was massive. They carry thousands of natural and organic choices plus I discovered a whole row of Gluten Free items, and my favourite organic free trade coffee, Kicking Horse. Love Jamie Oliver and seeing his smiling face throughout the store. His dishes are gorgeous to. #ChristmasIdeas

Sobeys North Hill Natural Source section

Checking out the new store with my boy, stopping to have a slice of pizza in their little eating area/cafe, and enjoying the freshness of everything made this visit exceptional. The staff were always there ready to help, or answer questions, or in my case fix the glass case at the cheese counter that came unhinged as I leaned it to grab a piece of cheese (whoops). I’m looking forward to bringing the entire family back to hit up the seafood counter, bakery, sushi department, and cheese & deli department again. Any maybe stop for pizza and, and…..

I have received consideration from Sobeys’ media partners in exchange for this content. Sobeys has not reviewed these claims and is not responsible for the content. All opinions are my own.

Giveaway:

To celebrate the Grand Opening of the new Sobeys Nolan Hill Store, I am giving away not 1 but 2 – $50 Share & Care Sobeys Gift Cards! This contest is only open to residents of Canada.

Two readers will win a $50 Share & Care Gift Card to Sobeys (valid all over Canada at any participating stores) .

To enter the giveaway, all you have to do is follow the prompts below.

Winners will be randomly selected on Tuesday, November 17th. An email confirmation will be sent out and winners will need to respond within 48 hours of receiving email to claim their prize.

a Rafflecopter giveaway

Roasted Cauliflower and Garlic Soup

Nov 8, 2015 · 8 Comments

Roasted Cauliflower and Garlic Soup blends simple ingredients creating a flavourful, creamy, dairy free soup. Garnish with croutons, smaller pieces of roasted cauliflower, nuts and seeds, fresh herbs, chili oil or Parmesan cheese.

Roasted Cauliflower and Garlic Soup

I’ve been making this soup for a couple of years. It was a clean out the fridge day and I had an entire head of cauliflower needing to be used, and not much else. Fortunately the pantry is usually stocked with onions, garlic and potatoes.

Since I like to roast cauliflower with chick peas for a light lunch on occasion, I decided to turn cauliflower into soup.

Roasting party in oven becomes soup on stove

Once the veggies are tossed with oil, salt and pepper, they can all be roasted together. The potato is added into the pot with the stock as the starch from the potato will help to thicken the soup once it’s been blended.

To blend the soup I use an Immersion Blender as it comes together easily and is less clean up. You can also use a counter top blender, just ensure you only fill the blender to the fill line or less. Put a towel on top and hold lid when you start it. Start low and slow then gradually up the speed until the soup is pureed.

Diet Preferences and Garnishes

Keep this soup dairy free by omitting any cheese.
Keep gluten free by not adding croutons.
Keep vegan by using vegan stock and no cheese.

Garnishes: I need to write a post on soup garnishes! I have been fortunate enough to try so many different kinds of soups while dining out that have an assortment of unique garnishes on top when served.

For this simple soup you can add a lot of flavour to it through garnishes. A few of our favourites include:

Pesto drizzle
Chili oil, chili crunch or flakes
Roasted, chopped nuts
Fresh herbs
Grated Parmeson or Asiago (my favorite) cheese
Roasted cauliflower or broccoli

TIPS & TRICKS

Use the whole head of cauliflower including the leaves if they look fresh.
Yellow potatoes provide a nice creamy texture.
Stock adds additional flavour, although you can use water.
You don’t have to roast the cauliflower, but it does add more flavour to the soup.
The flavours are simple, to spice it up a notch or two add a spoonful of curry paste when it all goes into the pot.

If you made this recipe tag Wanda Baker on Instagram, hashtag #bakersbeans and please leave a comment below!

Slow Cooker Carrot Bread

Nov 3, 2015 · 10 Comments

It’s cookbook review day and I’m checking out 175 Essential Slow Cooker Classics by Judith Finlayson and her Slow Cooker Carrot Bread. The best smell ever is walking in the door to something cooking in your slow cooker or crockpot.

I’ve been using my slow cooker for over 20 years, and when one dies or burns out (because they all do eventually) it’s a mad dash to replace it with a new version. I’ve made a bread pudding in my slow cooker, but never bread, so when I saw how easy Judith made it sound, I couldn’t wait to try it out. Plus I had some summer garden carrots to use up. Missing pecans, I used toasted slivered almonds instead.

This book is a reissue with a new cover and all new trade paper binding. It’s one of several slow cooker cookbooks from Judith Finlayson, and this book includes 60 new recipes, plus many of her favourites from three of her previous slow cooker cookbooks with both vegetarian and vegan recipes. There are recipes for everyday to elegant entertaining, and so many to choose from including recipes such as Kids’ Favourite Fondue, Leek Risotto, Country Stew with Fennel, and Sumptuous Spinach and Artichoke Dip.

Judith offers up this advice to Maximize Slow Cooker Convenience:

Use Make ahead instructions to partially prepare a dish up to 2 days prior to cooking.
Do any additional chopping and slicing the night before you intend to cook to keep work to a minimum when it is less convenient.
Cook a recipe overnight and refrigerate until ready to serve.

With so many great recipes to try in this book, you could be busy all winter long. We are admittedly on our third recipe from the book with more to go.

Courtesy of 175 Essential Slow Cooker Classics by Judith Finlayson, 2015 © www.robertrose.ca Reprinted with publisher permission.

Halloween Bark

Oct 30, 2015 · 9 Comments

Oh the fun you can have with making holiday bark and incorporating all kinds of candy and even googly eyes! Halloween Bark uses up candy after Halloween ensuring this ghoulish holiday lasts a little longer!

Halloween Bark

Making a candy bark using leftover candy on any holiday is a fantastic way to get the candy out of the house! Well after you eat the bark that is.

Velvety chocolate is combined with your favourite chocolate, nuts, candy, chocolate bars, even dried fruit or pretzels creating a delicious anytime snack.

Halloween Candy

Ever lost and wondering what to do with leftover Halloween candy like us? For me it sits in the house and calls out my name. So I have to find ways to get rid of it quickly and efficiently!

Chop it all up and dunk it in chocolate, cool it and bam you have Halloween Bark.

What kind of chocolate do I use?

Any kind of melting chocolate. Even the coloured chocolate wafers. Orange, red, green or black would certainly add an effect to this bark!

When it’s time to add your candy or chocolates, mix everything right in reserving a few pieces to dot on top just to pretty it up.

PRO TIPS

Halloween bark is more than just candy! Put in broken Girl Guide or Scout cookies, googly eyes, gummy candy, even leftover broken candy bars!
Make a double batch. Seriously this stuff goes like hotcakes around here.
Store in refrigerator or freeze

Here’s some spooktacular Halloween recipes we love:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Roasted and Fresh Carrots with Lentils

Oct 29, 2015 · 2 Comments

Roasted and Fresh Carrots with Lentils are a delicious addition to your holiday table or the perfect side to to any main.

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.

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

Mango Ginger Smoothie

Oct 26, 2015 · Leave a Comment

Smoothies in our house happen fast & furious. Never a lot of thought goes into making smoothies, but more searching through the freezer and fridge for fruit or veggies needing to be used up. That’s what so great about smoothies is anything goes. My kids now know how to make them and are totally ok with spinach going in, cause they can’t taste it.

This time we were under the weather so I added fresh ginger. You need to puree it really well to break up that ginger, and it’s never so strong it takes over the taste. Just a hint. Pomegranates never last long in this house. The kids are totally addicted. So this last tablespoon full is all I got out of two pomegranates. They both inhaled them. Not a bad thing since they are full of antioxidants. I just need to teach them how to clean them. This is a fun smoothie to make.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Lemon Roasted Potatoes with Parsley Pistou

Oct 22, 2015 · 8 Comments

Oven roasted potatoes with lemon are made more delicious with a fresh parsley pistou on top. Flavourful and delicious, try these Lemon Roasted Potatoes with Parsley Pistou tonight!

Potatoes

Roasting potatoes is easier than you think. A little fat, a few spices or herbs, a good vessel to bake them in and an oven that works is all you need for a delicious side! Try them during your next potluck, holiday dinner or Sunday supper.

Best potatoes to use

I’m a big fan of the Yukon Gold (yellow) potatoes or a red potato variety. These potatoes do not go mushy when roasting and hold their shape well.

What is parsley pistou?

Parsley pistou is a French sauce typically made with fresh basil, garlic and olive oil. We changed it up by adding fresh parsley. It’s very similar to a pesto without the nuts.

Once you make a batch it will keep in your refrigerator for a couple days. Try it on any roasted vegetables, grilled meat or fish, even egg dishes.

Other delicious sides you might want to try

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

Pumpkin Coconut Smoothie

Oct 21, 2015 · 9 Comments

October always feels like pumpkin month. Thanksgiving here in Canada is celebrated in October, so we’ve been enjoying turkey, celebrations, great food, and pumpkin deliciousness for awhile now. I’m big into smoothies, and usually just want to drink mine immediately without taking the time to set up a photo.

Today as I was rummaging through the fridge for something breakfast related, I found some leftover pumpkin puree, and coconut milk (from a previous smoothie). This was the making of a delicious new smoothie, and one I need to share with you.

The pumpkin taste is not strong. All these flavours just flow together making this a very delicious breakfast or lunch.

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

Roasted Pumpkin Seeds

Oct 20, 2015 · 1 Comment

Keep the leftover seeds after you’ve carved your pumpkins so you can turn them into Roasted Pumpkin Seeds!

Cleaning Pumpkins

It’s true, cleaning a pumpkin can be a daunting task. Scooping out the stringy, pumpkin flesh makes for a messy affair. However while your fingers and possibly arms are dirty from scooping, take a few extra minutes and separate string and flesh from all the seeds.

Pumpkin seeds ready for roasting — Pumpkin seeds with a few pumpkin strings left (no bigs) ready for roasting

Cleaning or gutting the Pumpkin

Start with a large sturdy spoon, not a wooden one, a metal one will hold up to the scooping of the inner pumpkin walls.

Once you’ve cut the top off the pumpkin, get in there with the spoon. Have a large bowl next to your pumpkin. As soon as you are done scooping, start pulling out the pumpkin flesh from the seeds in the bowl. Compost it.

What is left can be rinsed in a strainer in the sink or in a bowl full of water to pull off remaining strings of pumpkin.

The Seasonings

Anything pretty much goes as far as seasoning. Think about chicken wings – what flavours do you like? Or even consider spiced nuts. Flavours are totally transferable to pumpkin seeds. When I grew up it was classic flavours like salt and pepper or plain sea salt.

I’ve tried many variations but standouts are Ras el Hanout, cinnamon sugar, maple syrup, taco seasoning, old bay, salt and pepper, hot sauce, chili and cumin powder, even fresh herbs like rosemary mixed in.

Your favourite spice blend would also be delicious.

You’ll need to mix together the seeds, seasonings and butter or oil well. Layout on a parchment lined baking sheet large enough to hold them in a single layer and let them roast away.

PRO TIPS:

Make sure your seeds are fairly dry before you roast them. Additional moisture will steam them vs roasting them.
You can use melted butter, bacon fat or olive oil to roast your seeds.
Stir occasionally to keep them roasting evenly.
Cook them low and slow.
If you want them extra crispy, after 40 minutes turn heat up to 325 and roast an additional 5-10 minutes.

Looking for more pumpkin recipes, try these:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

Vegetable Lasagna [Catelli® Gluten Free Lasagne Challenge]

Oct 20, 2015 · Leave a Comment

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

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

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

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

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

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

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

Layering ingredients — Layering vegetable lasagna ingredients

Bacon Wrapped Turducken

Oct 15, 2015 · 2 Comments

Thanksgiving has different meanings for different folks. Many celebrate and express gratitude through their religion, while others look forward to the tradition of spending time with loved ones, friends, community, and enjoying the harvest. There is typically always food involved, and it’s tradition to cook a turkey. Did you know Thanksgiving day is celebrated primarily in Canada and the United States? Last year our International German student was quite amazed to learn about a holiday she knew nothing about, and even more surprised at the feast we had prepared to celebrate this day. Thanksgiving definitely blew her away, so imagine how she felt when she learned and participated in her first ever Halloween.

In my youth we spent holidays with friends as family lived too far away, and winter time travel across Provinces from that small northern town was not exactly something you wanted to do willingly. Today we live in a City where we also have next to no family around, so we make our own traditions, and have recently started spending Thanksgiving with friends, alternating houses every year.

This year, Echelon Foods asked if we would be interested in sampling one of their Bacon Wrapped Turduckens. Having had an Echelon Turducken roughly 4-5 years ago, I knew we were in for a treat. Well who am I kidding, they had me at bacon. One great experience can only be made better with bacon, right? At this point my European followers might be wondering what a turducken is. Simply put it’s a deboned chicken stuffed in a duck stuffed in a turkey, and in this case, wrapped in bacon with an Italian sausage stuffing inside. Some even call it a Three Bird Roast. Luxurious, yet simple, solid but unique. The question begs to be asked – how does a turducken becomes a turducken?

Since it wasn’t our turn to host Thanksgiving dinner this year, I left the turducken in the very capable hands of my girlfriend Jody who is also a delicious cook. Our biggest hurdle and decision which should have involved wine was…do we cook low & slow, or do we rev it up a little and getter done. We choose the quicker method, and Jody cooked up that turducken like a pro. You can tell by the photos it came out beautifully. 12 of us sat down to enjoy the feast, the friendship, our health, the food & wine and our bacon wrapped turducken.

Important to note this turducken is available locally throughout the year. It’s a beautiful addition to a meal and something you might just get hooked on.

Echelon Foods provided me with a turducken to try and review. All opinions expressed are my own.

Brussels Sprouts with Candied Walnuts

Oct 10, 2015 · 4 Comments

This perfect side dish has been topped with candied walnuts and plump cranberries turning these Brussels Sprouts with Candied Walnuts into a very popular holiday item!

Childhood Memories

Growing up it was boiled frozen brussels sprouts during holiday meals. No disrespect to those who still love them cooked this way, my husband being one of them, but it was never my thing. Too plain, to simple for me.

It wasn’t until I moved to Calgary that I experienced them sauteed, fried, crispy and full of flavour. Now we both like brussels sprouts sauteed and loaded with flavour although husband still defers to the boiled and plain occasionally!

How do you cook brussels sprouts

There are many ways to cook brussels sprouts. You can steam them or boil them as mentioned earlier. When we gather with friends for Thanksgiving and Christmas dinner, we always set a few aside for one of the girls who prefers them plain.

We like to roast them, BBQ in a grill pan or sautee in a pan on the stove. Essentially these little cabbages can take on lots of flavour just like a coleslaw or slaw for tacos.

Gluten-Free holiday dinner sides

This was one of three recipes we created for a local magazine making it gluten-free, dairy free and sugar free.

The other two recipes shown below are roasted and fresh carrots with lentils and lemon roasted potatoes with a parsley pistou.

Recipes for the other two dishes we created for the magazine are below.

Other Sides Recipes

I grew up in British Columbia, my husband in Manitoba. We had the same traditional Thanksgiving dinners every year even though two Provinces apart!

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans

Cabela’s Makes its debut in Calgary

Oct 7, 2015 · 15 Comments

Cabela’s established itself in Canada in 2007, with a store in Winnipeg, Manitoba, and it’s there they set up their headquarters. Today, with eight stores already in Canada, Cabela’s is set to officially open their Calgary operations on October 15th with more stores on the horizon.

Predominantly a hunting, fishing and camping store retailer, Cabela’s aims to offer customers an outdoor-like experience as soon as they enter the store. From their large replica mountain, wildlife displays, kid friendly indoor archery shooting range, to a fudge shop, and gun library, Cabela even has plans for future educational seminars and demonstrations. This is a store with a little something for everyone with an active lifestyle.

Cabela's Archery Range Calgary — Cabela’s Indoor Archery Range Calgary – Kid Friendly

With the store sitting fairly close to the Deerfoot highway, we have been driving past the Cabela’s construction site on our way home for the past 8 months. We have enjoyed watching this store take shape, and recently the mini and I were able to participate in the media launch and get a glimpse of what was inside.

We arrived and our first stop was to try samples of the game sausage, cheese & cracker plates. No stranger to game sausage, I made sure to try a piece of each variety. Every piece was unique with it’s own distinct flavour profile, and was quite delicious. The sausage will be available in time for Christmas shopping and I already know who I’m getting some for!

Next mini wanted to check out the Indoor Archery Range so off we went to see what all the excitement was about. She’s never tried anything like this before and surprised everyone when on her second shot she missed the bullseye by a few centimeters! The girl is hooked and was already eyeballing a bow & arrow for Christmas.

We decided to circle the perimeter of the store to ensure we didn’t miss anything since we had already cut across the store to get to the Archery Range. We observed the Hunting section complete with a gun library. This in itself is fascinating for those of us who have never owned a gun. Moving along we hesitated at the Fudge Shop. Several flavours of fudge are made here daily and we were given samples to taste test in our goodie bag which totally sealed our fudge loving deal.

Cabela's Calgary Foodie Section — Cabela’s Calgary Foodie Section

I got completely lost in the cooking/foodie section, on purpose of course. Since it was next to the kids toy section, mini and I were equally happy to part and regroup later after each of us had explored our sections. Lots of great items in the cooking department for those who love to cook or are looking for a gift. There were some pretty cool outdoor adventure kids toys to check. I took some pictures of a monster truck Imagination Adventure Set I thought the boy might love. He did when he saw the photos later.

Next stop was the Fly Shop where mini got to practice her casting. She happily talked with the sales associate about fishing with her grandpa and her dad proving this wasn’t her first rodeo. The Bargain Cave and Outdoor Sports Area finished our tour of the store as we checked out some new camping gear and made notes of things we needed for next year.

Cabela's Calgary Wild Life — Cabela’s Calgary Wild Life

Cabela’s Calgary officially opens on October 15th and they’ve got quite the weekend-long celebration planned to kick it off featuring giveaways, family activities and more. The newly renovated Winners in the Deerfoot City Mall is also having a Grand Opening Party the same day so you can hit two Grand Openings in one.

To celebrate the Grand Opening of the Cabela’s new Calgary store, I’m giving away a $25 Cabela’s Gift Card! This Gift Card Giveaway is for the Calgary Store and open to Canadians only. A winner will be chosen randomly on October 22nd at 12:00 am. and you have 48 hours to respond to an email or another winner will be chosen.

Congratulations to Krista who was chosen via random draw as the winner of the Cabela’s Gift Card! Thank you to everyone who entered.

a Rafflecopter giveaway

Beef Stir-Fried with Asparagus

Oct 4, 2015 · Leave a Comment

I love cookbooks. In fact my mom started buying them for me back in the 80’s. I started watching cooking shows on the PBS in the 70’s and with my mom buying me cookbooks, well it lead to a small cookbook obsession. Which could be worse right? It’s a good thing except when it comes time to move!

Today I’m sharing a Beef Stir-Fried with Asparagus Recipe from a cookbook called Simply Vietnamese Cooking by Nancie McDermott. This cookbook has 135 recipes and they are all straight forward and easy to make. You’ll find speedy stir-fries, vibrant salads, soothing soups and tasty snacks. Even recipes for seafood on the grill and desserts. Ever wanted to learn how to make a Vietnamese Coffee? You will in this book. The photos are colourful and mouth watering, exactly what I like in a food photo. I love how they’ve even included some local photos of Vietnam.

I found several recipes I would make and several similar to what I have made in the past (I make spring rolls all the time). I’m always up for learning new tips & tricks and this book has several of them. It was an activity night when I made this recipe, and only 3 of us home to eat dinner [the girl was out selling cookies]. I was able to marinate the beef for almost an hour so this helped with the flavour. The recipe was easy to follow, simple to execute, and the sidebar tips very informative.

Vietnamese cuisine is delicious, unique, fascinating, healthful, and irresistible. Everyone can cook Vietnamese dishes in their own home and this cookbook will help you get started.

Courtesy of Simply Vietnamese Cooking by Nancie McDermott, 2015 © www.robertrose.ca Reprinted with publisher permission.

YYC Pizza Week- The Sequel

Oct 2, 2015 · Leave a Comment

We are closing in on our second year of YYC Pizza Week and this involves creative & unique pizza offerings from any local restaurant who wants to participate. Not to mention eating delicious pizza pies all week, and raising money for Calgary Meals on Wheels.

Several people have asked me how this event came to be. Early in 2014 we began discussions with Calgary Meals on Wheels about collaborating on a project together. This progressed to a partnership between two people and Meals on Wheels. You know it as YYC Pizza Week. Our team was a mere 4 back in 2014, yet with help from Meals on Wheels, we some how managed to pull off signing on 45 restaurants and raising close to $10,000 for Calgary Meals on Wheels. We were definitely the little engine that could and undeniably proved ourselves worthy our first year.

403 Meaty Breakfast Pizza from 4th Spot Kitchen & Bar

With this success in our pocket, YYC Pizza Week – The Sequel had to come back, but we needed to be better. We had to assemble a new & bigger team as a previous member was encouraged to resign following unacceptable practices and complaints from the community. So the original 3 regrouped, got bigger and came back stronger than ever. We formed an amazing team of volunteers who have put countless hours into helping make this event a success and it couldn’t have been done without every single one of them. It definitely takes a village.

Over 40 restaurants are a part of YYC Pizza Week – The Sequel this year, several media outlets have supported our cause, and many local business promotions have been happening all week. You can even find us on digital boards all over Calgary thanks to great sponsors like Pattison Outdoor.

Canadian Thanksgiving Pizza from Cibo Calgary

All the participating restaurants have created an incredible pizza offering for YYC Pizza Week and they are all delicious. I’ve been fortunate to sample a few at different media spots throughout the week and I can honestly say I don’t have a favourite – I love every pizza I’ve tried for different reasons! This year we’ve seen some more simple pizzas and some super creative offerings like Banh mi from Beer Revolution, Truffled Pighead Mortadella Fugazza, with Provoleta and Pistachios from Charbar, Braised Bison Lengua Pizza from Cilantro and the BBQ Duck Pizza from Melose Cafe & Bar. Of course each restaurant puts out something fabulous and I couldn’t be more proud to live in a City that wants to give back to their community and support Charity. And who doesn’t love pizza?!

You have a couple days left to try one of the 42 pizzas being offered until October 4th. You can find a pizza place in every quadrant of our City and something for every taste. Learn more about the pizzas, the charity and the team at YYC Pizza Week.

The first photo by the way, is of the Stavro’s Royale Cheeseburger ‘N’ Fries by Stavro’s Sports Pub.

Pumpkin Creme Brulee

Sep 17, 2015 · 7 Comments

Pumpkin Creme Brulee is a creamy, light dessert and a perfect ending to a large meal or a weekend treat. It’s a lovely pumpkin dessert perfect for fall.

Pumpkin Creme Brulee

Fall spices, pumpkin puree and maple syrup come together nicely making this a delicious way to end a big holiday meal.

If you are like us and you need to fill your plate during holiday meals and eat until you undo the top button on your pants, you will appreciate this dessert. It’s a no fuss, make a couple days ahead if you wish, lighter way to end a meal.

Making Creme Brulee

Luxurious and creamy, it’s really not a difficult dish to make. When you temper your eggs (step 3) make sure you whisk in the hot cream slowly and in small amounts so you don’t scramble your eggs. Let it rest, strain and pour into your creme brulee bowls or ramekins and cook in a water bath.

When you let the custard rest you both infuse it and you allow the air bubbles to settle down.

Using the right vessel

Creme Brulee is meant to be a smaller, lighter dish, not a dessert meant to eat as a meal. You can buy dedicated creme brulee dishes which are lovely to have and use. If you do not have any, oven proof custard ramekins or even canning jars also work perfectly.

PRO TIPS:

Give yourself some time to make this dish. Start it 1-2 days before you want to serve it.
Remove from refrigerator 1-2 hours before you plan on eating. This allows the jars to warm up and not react or break immediately if hit with a flame.
You can find small brulee torches at most cooking stores. This is the way to go.
Straining is important to remove any spice bits.

Other Creme Brulee recipes you should bookmark:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

McDonald’s Mighty Angus Burger

Sep 9, 2015 · Leave a Comment

I grew up in a town in Northern British Columbia and remember fondly when McDonald’s made its appearance in our community. I was in high school and everyone was so excited to have the golden arches arrive. Outings to McDonald’s became a regular routine with friends for a burger & fries. To this day those fries still hold a special place in my heart. Did you know the very first item on the McDonald’s menu back in 1967, was a burger? Baby you’ve come a long way.

Recently McDonald’s added a new burger to their menu, The Mighty Angus. They invited a select group here in Calgary to attend a Mighty Angus Open Kitchen Flavour Session, providing us with information on the new burger, some background details of how it came to be, a kitchen tour showing us how the burger is made, and finally the best part – we got to sample the Mighty Angus Burger!

McDonald's Canada Mighty Angus — McDonald’s Canada fresh bites greeted us when we arrived

The McDonald’s Canada Menu Innovation Manager led the information session and we learned all the beef in McDonald’s hamburgers is 100% Canadian Beef. They are also made in a patty plant in Swift Current, SK. In attendance at this event were Canadian Beef representatives supporting the launch. Every time McDonald’s makes Angus patties they have a representative from the Canadian Beef Grading Agency on hand to verify they are 100% Angus Beef. The entire process was explained to us in detail, and then demonstrated in the McDonald’s kitchen. Watching the Mighty Angus Burger being made was definitely the icing on the cake…or pickle on the burger if you must.

This love story starts with grilling a 100% Canadian Beef patty and toasting a sesame and poppy seed bun. We watch the love affair explode with an assortment of delicious toppings; smoky Angus aioli, hickory smoked bacon pieces, grilled onions, crisp leaf lettuce, tomato and processed cheddar cheese. This combination comes together in to one satisfying, mighty burger. It’s a story that endures.

The Mighty Angus is a delicious burger from start to finish. While I did my best to finish this large & in charge mighty beast, admittedly there were a few bites left on the plate. I almost would have preferred my bacon kept whole rather than in pieces as I felt it would add more bacon flavour, but either way I enjoyed the flavour profile and hope this burger is here to stay.

Have you tried the Mighty Angus Burger yet?

Grain Salad with Edamame

Aug 23, 2015 · Leave a Comment

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.

Peanut Butter Chocolate Nanaimo Bars

Aug 18, 2015 · 7 Comments

Chocolate and peanut butter are one of the best pairings around, but what happens when you combine chocolate, peanut butter and nanaimo bars?! Peanut Butter Chocolate Nanaimo Bars will become a family favourite and need to go into rotation!

Peanut Butter Chocolate Nanaimo Bars

I’m beyond excited and fully wearing my fat pants. Why you ask? Well since the Reese Peanut Butter Spread arrived, truth be known, I’ve been diligently taste testing it every day, with a spoon, to ensure it hasn’t gone bad. Quality control for the people, of course.

Truth be known several bloggers received a jar of this sinfully delicious finger licking goodness and were tasked to create a recipe. I’d been pondering the idea for awhile and decided to swap out the regular nanaimo bar icing so I could incorporate this peanut butter spread.

What is this Canadian Treat?

Nanaimo Bar (pronounced nuh-NYE-mo bar) are a Canadian bar mostly enjoyed during winter months. They are named after the city of Nanaimo on Vancouver Island in British Columbia, Canada. My mom always made them during Christmas and coloured the icing green making them festive for the season.

These bars typically consist of three layers; a graham wafer and coconut bottom, custard-flavoured icing in the middle and a delicious chocolate spread on top that hardens. It’s a Canadian favourite!

Nanaimo bars have been in my life since I was a young child, (which dates us back to the 1970’s) helping my mom make them in the kitchen. Here’s a few tips I’ve learned along the way.

PRO TIPS

Chill between layers to ensure everything sets up nicely and doesn’t bleed into each other.
Use a hot knife to cut the bars.
No custard powder or pudding powder needed in these bars.
Make them throughout the year and double the batch. They freeze nicely and will go fast.
If you can’t find Reese Peanut Butter Spread, use regular peanut butter. It’s pretty much the same thing!

More chocolate recipes to try:

If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker

This post is sponsored by Hershey’s Canada and I’ve been compensated monetarily and with product to create a new recipe.

La Marca Prosecco is the Perfect Sparkling Wine

Aug 17, 2015 · 2 Comments

So many of my friends are turning the big 40 this year. As a woman this is one of those ‘major’ mile stones in our lives, and definitely one to be celebrated with a little bubbly. That milestone has come and gone for me but I’m still excited to celebrate each earned wrinkle, grey hair and new aching joint with all my friends. Let’s face it, 40’s is the decade we need to start celebrating ourselves as women, and enjoy all those special occasions that come our way.

La Marca Prosecco arrived in Canada in 2014 and has become a brunch favourite. According to a study by International Wine and Spirit Research, its popularity is growing steadily with Canadian consumers, up 14 per cent over the last several years. Who doesn’t love a mimosa with their Sunday brunch – it’s the ultimate treat. This prosecco is fun to drink, affordable and the stylish bottle makes it look luxurious. I adore the bottle and I almost didn’t want to open it.

Winemaker Frabrizio Gatto crafts La Marca Prosecco out of grapes from Italy’s Veneto region. According to Gatto, La Marca is not just for special occasions. “It’s a crowd-pleasing wine that can be used in classic brunch cocktails, as well as adding a splash of flavor in a simple recipe.”

La Marca Prosecco was kind enough to share some prosecco with us to sample and share some of their favourite summer brunch recipes below. I tried it as is with a few berries and infused it with some french lavender and okanagan peaches-Oh la la. La Marca Prosecco is available in retail stores for under $20.

La Marca infused ricotta cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts, and figs glazed in La Marca Prosecco, orange zest.

Recipe by: Kevin Prendergast, Executive Chef, Hilton Toronto

Ingredients:

500 mL (2 cups) La Marca Prosecco
15 mL (1 tsbp.) wild flower honey
2-3 fresh or dried figs
125 mL (1/2 cup) ricotta cheese
3-4 slices prosciutto
3-4 pieces toasted walnuts
1 wild flower honeycomb
chives, edible flowers, to garnish

Methods:

La Marca Prosecco Reduction:

500 mL (2 cups) La Marca Prosecco
15 mL (1 tsbp.) wild flower honey
Combine both ingredients together in sauce pan over medium heat (275F) and reduce until light golden syrupy consistency about 1/4 of a cup remaining and cool to room temperature.

Glazed Figs:

2-3 fresh or dried figs
30 mL (2 tbsp.) La Marca Prosecco reduction
Gently toss the fresh or dried figs into the La Marca Prosecco reduction and set aside to marinate.

La Marca Prosecco Spiked Ricotta with Fresh Herbs:

125 mL (1/2 cup) ricotta cheese
5 mL (1 tsp.) La Marca Prosecco reduction
Handful of chopped chives
Combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.

Plate assembly: With a small spatula, spread 50 grams of La Marca infused ricotta. Place 3-4 slices prosciutto, 3-4 pieces toasted walnuts, wild flower honeycomb, and edible flower garnish on the La Marca ricotta in an artistic fashion. Serves two as a shared plate. Enjoy!

Chef’s notes: Wildflower honeycomb, edible flowers as well as seedling are available at most gourmet grocery store

Panzanella Salad with Cherries

Aug 13, 2015 · Leave a Comment

We put a fun summer spin on an Italian Classic with this Panzanella Salad with Cherries. A combination of flavours including sweet cherries, fresh tomatoes, grilled halloumi cheese and toasted French bread will wake up your taste buds and have you wanting this salad all summer long!

I consider myself quite lucky to have grown up with cherries trees in our yard. The big, lush, plump juicy variety. We ate them until our fingers and mouths were stained red.

There were so many my mom would can them, freeze them, make all kinds of desserts and also make cherry wine!

Cherries

There are so many variety’s of cherries right now I have no clue which ones my parents grew. Click the link to learn more about cherry varieties.

When we pick cherries in the Okanagan we end up with whatever cherry trees in their orchards are available at the time. One time an early frost had cleared out over 60% of the orchards that year so there were only a few options for picking. Plus did you know they are rated by size? Interesting, right?

Buying cherries means going to the local markets that offer the largest cherries since they are simply the best.

Cherry Salad

While it might surprise you to add cherries to a salad that is not a fruit salad, it’s important to note they hold up in any kind of salad. There is a lot of texture and flavour in this Panzanella salad with cherries.

Did you know the original panzanella salad was made with onions, not tomatoes? This changed when the 20th century came along and modern panzanella salads were made with stale bread soaked in water and squeezed dry. This may still be the case today, although we prefer our bread crunchy!

Where to serve Cherry Salad

I’d say anything goes. If I were single, I’d eat it as a main meal.

Potlucks, family dinners (we had ours while house sitting), picnics, as a main, as a side, even for your next barbecue.

PRO TIPS

Thawed frozen cherries can be used although the texture will not be the same as fresh.
Try focaccia bread, challah or even an olive bread in this recipe.
It’s the perfect side to your grilled main.
Have all ingredients ready to go so you can literally dump them all together and mix.
We’ve used white vinegar to replace red wine. Balsamic is also delicious. Play around.

Summer salad recipes

Love salads in the summer, give these a try:

If you’ve tried our salad let us know what you thought in the comments!

Blueberry Lavender Creme Brulee

Jul 27, 2015 · 20 Comments

Blueberry Lavender Creme Brulee infuses the essence of lavender and fresh blueberries to form a rich, creamy, delicious dessert perfect for Spring or Summer!

Blueberry Lavender Creme Brulee

A favourite dessert in this house, Blueberry Lavender Creme Brulee utilizes summer fresh blueberries and food grade lavender to create a memorable treat that can be made on repeat all summer long.

What is Creme Brulee

Creme Brulee goes by a few different names; burnt cream or Trinity cream. It’s comprised of a rich custard topped with a hard caramel crust. The earliest reference to creme brulee dates back to a 1691 cookbook!

You can serve your creme brulee slightly chilled or room temperature. It really doesn’t matter however we try to let it sit out and come to room temperature to ensure the glass is not super cold when we torch the top to brulee it.

Why Blueberry and Lavender

Lavender and Blueberry are a match made in heaven. There are plenty of recipes featuring these two ingredients since they fuse together beautifully!

For this recipe I was inspired by a Creme Brulee shop at one of our local Farmers Markets. They are no longer around but they offered up several unique variations weekly. Inspiration comes from everywhere!

Have No Fear

Do not fear making creme brulee. People comment to me regularly how afraid they are to make this dessert but really the truth is it’s not complicated and you can do it!

Always Torch the Caramel

I have tried a few times to broil the caramel in the oven and it doesn’t work for me without affecting the custard. It’s nearly impossible to get the perfect amount of color without burning it to a crisp or even attempt to caramelize the top evenly. We always use a kitchen torch and it always comes out perfectly.

Here’s a few tips to help get you started.

PRO TIPS

Make the custard the day before and let sit in your refrigerator. This gives the lavender extra time to infuse the custard.
A small hand held torch works great for burning your sugar.
Save some blueberries to add on top when you serve.
I use small canning jars for my brulee. Allows for me to put a lid on and keep in fridge until ready to use.
You must temper the eggs. Follow instructions carefully.
Let the creme brulee cool completely in the refrigerator to set up the custard before serving and bruleeing.
White sugar is the only sugar you should use for torching.

Looking for more blueberry recipes? Here’s a few you should try!

If you made this recipe tag Wanda Baker on Instagram, hashtag it #bakersbeans or #wandabaker and follow me on Pinterest!

Recipes (Main)

Christmas Traditions

Fondue-Palooza

Some of our favourite Fondue recipes:

Roasted Cauliflower and Garlic Soup

Roasting party in oven becomes soup on stove

Diet Preferences and Garnishes

TIPS & TRICKS

Halloween Bark

Halloween Candy

What kind of chocolate do I use?

PRO TIPS

Here’s some spooktacular Halloween recipes we love:

Potatoes

Best potatoes to use

What is parsley pistou?

Other delicious sides you might want to try

Cleaning Pumpkins

Cleaning or gutting the Pumpkin

The Seasonings

PRO TIPS:

Looking for more pumpkin recipes, try these:

Childhood Memories

How do you cook brussels sprouts

Gluten-Free holiday dinner sides

Other Sides Recipes

Pumpkin Creme Brulee

Making Creme Brulee

Using the right vessel

PRO TIPS:

Other Creme Brulee recipes you should bookmark:

Peanut Butter Chocolate Nanaimo Bars

What is this Canadian Treat?

PRO TIPS

More chocolate recipes to try:

Cherries

Cherry Salad

Where to serve Cherry Salad

PRO TIPS

Summer salad recipes

Blueberry Lavender Creme Brulee

What is Creme Brulee

Why Blueberry and Lavender

Have No Fear

Always Torch the Caramel

PRO TIPS

Looking for more blueberry recipes? Here’s a few you should try!

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