Recipes (Main)

Grilled Corn Ribs

Mar 25, 2021 · 16 Comments

Summer corn is slathered with our favourite seasonings and then grilled to curly perfection. Grilled Corn Ribs are a delicious, easy side you should be serving at your next potluck or gathering!

Grilled Corn Ribs

It’s true, we’ve been playing around with these grilled corn ribs for the last couple weeks. Trying different spice combinations and different methods of cooking. They come out delicious and fun every single time!

This is a trend we are seeing making it’s rounds and after testing this one a few different ways, we can say it’s awesome!

The biggest challenge will be cutting the corn cobs into four. Trust me it takes some muscle, patience and careful crafting to get a cob cut in half. Use a big knife and take it slow. Put an old tea towel on a cutting board to help prop the corn and underneath the cutting board. This will help secure the corn as you cut it in half without it slipping. Then cut each half into a quarter.

Elotes, Mexican Street Corn

This version of grilled corn ribs are a spin on Elotes, Mexican Street Corn. Elotes are whole cobs that have been grilled and then slathered in a mixture of mayo and spices, then rolled in cotija cheese. Everyone has their own way of making elotes, however it’s a delicious way to change up your corn game!

Mayonnaise is a fat and acts similar to butter. In fact we use mayo on our grilled cheese all the time to save on butter since it’s become so expensive. The grilled cheese turns out perfectly and you don’t miss the butter!

Make these Vegetarian or Vegan

In this recipe we mix spices with mayo and citrus. You can also mix the spices with avocado oil, coconut oil or olive oil and get the same results ensuring these stay vegan.

Or use vegan mayonnaise to achieve the same result.

Now that we’ve sparked your interest, here’s a few tips and trips we’ve learned while making these corn ribs!

PRO TIPS

We’ve served them sprinkled with cotija and feta cheese, however grated asiago, mancheo and parmesan are also delicious.
Drizzle on a spicy sauce before serving or pour the sauce into a bowl and serve on the side. These ribs are flavourful enough we enjoy them without the sauce. Healthier too!
Change up your spice game as often as you like. Chile powder, cumin, garlic, onion, za’atar, peri peri (spicy), even barbecue spice tastes great on this corn.
Two cobs served five of us. You could factor two ribs per person since when served with other items, it’s plenty.
Don’t stand the corn up and trying slice down. You risk slipping and cutting yourself.

Planning a barbecue?! Here’s a few favourite sides to add to the table.

Excellent Side Recipes to enjoy all summer long

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

Baked Ham with Pomegranate Molasses Glaze

Mar 1, 2021 · 8 Comments

An easy old fashioned baked ham covered in and basted with a mixture of pomegranate molasses, orange and ginger makes this dish finger licking good. Baked Ham with Pomegranate Molasses Glaze hits all the right notes whether it’s Sunday night supper or your next holiday meal.

Baked Ham with Pomegranate Molasses Glaze

We are not traditionalists in that we have to have ham on Easter or turkey on Thanksgiving. It’s awesome for those who do, but we are the make it whenever we feel like it kind of people even if that means Christmas day.

What is Pomegranate Molasses?

Pomegranate molasses is your new favourite condiment you never knew you needed. Truthfully I’ve always got a bottle in my pantry as I absolutely love it. Plus I’ve started doing a lot of Lebanese, Persian and Middle Eastern cooking and these dishes have this ingredient more often than not.

Simply put, it’s a syrup made from boiled pomegranate juice. A thick pouring liquid with a sweet and sour consistency kind of like balsamic vinegar.

It offers flavour and complexity to many dishes and I can’t live without it. When I was thinking about what glaze to make for this ham, and looking in my pantry, there it was staring back at me, the syrup was the key to this glaze.

Even though it’s a newer ingredient to many cooks, it’s becoming more readily available. I buy mine at our local Italian Store however you could find it at any Middle Eastern store, or International grocery store.

Can I just tell you this glaze is the bomb. It’s so delicious that husband and I had to keep tasting it just to be sure. He decided it would be phenomenal on ice cream and if there had been any left we may have tried it out.

Pomegranate Glaze Ingredients

As per the photo, the ingredients are simple.

An Orange, buy a heavy medium sized orange, zest first then juice it
Pomegranate Molasses
Honey, I love the stuff from Bear Bait Honey
Sea Salt, it won’t be too salty
Black Pepper, freshly cracked

Now that I’ve got your attention, you might be thinking about what to serve with this baked ham. Here’s a few tasty sides.

Other uses for Pomegranate Molasses

A few favourite ways we use the syrup:

Salad dressings, it can replace vinegar, even acid (lemon juice)
Drizzle on top of hummus, baba ghanoush, muhammara or on other dips
Use in cocktails, mocktail, ice tea, lemonade even sparkling water
It’s tasty on chicken, pork even lamb
Drizzle on roasted or grilled vegetables (game changer)
Drizzle over cheese like brie, parmesan or grilled halloumi

Sides to serve with this baked ham:

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

Double Chocolate Muffins

Feb 15, 2021 · 8 Comments

Double Chocolate Muffins are moist and luxurious, made with leftover milk chocolate chunks and chips combined with cocoa powder sure to satisfy all your chocolate cravings!

Double Chocolate Muffins

Imagine being able to consume chocolate for breakfast and it’s totally okay since muffins equal breakfast so that means chocolate for breakfast is acceptable! Am I right?

We’ve combined leftover chocolate chunks from Christmas and milk chocolate chips with cocoa powder to create these super moist and delicious muffins!

The Inspiration

Searching through a lot of old recipes recently trying to de-clutter the house and came across bunch of hand written scribbles on paper. They turned out to be various recipes, set aside for another time. Since we are not getting any younger, guess now’s the time!

The Muffin Method

In high school home economics class we were taught the muffin method and it’s something I teach my kids today. The muffin method is a mixing method used when your recipe doesn’t have a lot of fat ensuring your muffins remain moist and fluffy. This method also applies to quick breads like cornbread, pancakes, waffles, loaves and some cakes.

This method teaches combining wet ingredients in one bowl and dry in another. You mix the two with very little stirring or strokes to ensure you do not overwork the batter rendering the muffins tough and dense. Since this batter contains leavening agents, you will need to get them in the oven right away.

Here are the ingredients we use in this recipe.

Ingredients

Yogurt: I prefer Greek yogurt, however plan works to
Sugar: We use white sugar
Oil: Canola is our oil of choice however olive oil or vegetable oil will work
Eggs: Let them warm for about 15 minutes on the counter before using
Vanilla: No artificial stuff, only pure vanilla here
Flour: All-purpose flour is what we use in this recipe
Cocoa: Use your favourite brand
Baking Powder and Soda: Make sure it’s fresh
Chocolate: Use chocolate chunks, chocolate chips or a combination. You could even chop up milk chocolate wafers or pure chocolate bars.

Time to get baking! You will find these muffins come together rather quickly.

Looking for more muffin recipes, check these out!

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

Turkish Eggs with Dilled Yogurt

Jan 23, 2021 · 21 Comments

Turkish Eggs with Dilled Yogurt is a riff on cilbir, a traditional Turkish breakfast dish made with yogurt, eggs and chile butter. We’ve added roasted cherry tomatoes, fresh dill and mint, drizzled it with spicy chile oil and served with toasted sourdough bread.

Turkish Eggs with Dilled Yogurt

Cilbir or Turkish eggs is a simple dish made with poached eggs and garlic yogurt. It can be served warm with the yogurt slightly heated, however bringing the yogurt to room temperature as it fuses with the garlic works perfectly fine with no additional heating required. Served with a crusty bread, simit, pita or pide, it’s a total flavour bomb in your mouth.

We’ve enjoyed this dish with sauteed mushrooms and fried potatoes. Although for this recipe I roasted some cherry tomatoes bringing out their sweetness adding a new flavour profile to the mix.

Slathering the garlic yogurt on the toasted sourdough, some of the egg and those sweetened tomatoes makes for a highly addicting affair.

The Inspiration

I’ve had something similar before locally so when there was a call out for bloggers last year to submit recipe ideas to the Egg Farmers of Canada, this is one of the recipes I submitted. I seldom enter these things anymore because I never get chosen and I don’t like giving out recipes ideas for someone else to store for use later on down the road.

How do you poach an egg?

There are several methods available on the Internet teaching how to poach the perfect egg. We have an egg poaching pan, one inherited from my mother over 20 years ago. It works fabulous and is our go to. If you don’t have a favourite well-used egg poaching pan like we do, check out these easy to follow instructions for: How to poach an egg.

Bringing it all together

There are a few steps to this recipe. Mix your yogurt and set aside. Roast your tomatoes. Poach your eggs and toast your crusty bread. Then assemble the dish topping with fresh herbs and chile oil. Here’s a tips and tricks to help you on your way.

PRO TIPS

Replace Greek Yogurt with Labne or whipped feta
Sprinkle on Aleppo pepper and Za’atar just before serving.
Sprinkle on feta if you have any.
Add a slice of grilled or fried halloumi.
Instead of tomatoes serve with fried potatoes, sauteed mushrooms, sliced avocado or roasted squash.
It’s important the yogurt come to room temperature.

Other egg or brunch recipes to try:

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

Slow Cooker Chicken Coconut Soup

Nov 30, 2020 · 16 Comments

Slow Cooker Chicken Coconut Soup combines favourite Thai flavours like ginger, garlic, fish sauce, lime, sugar and chili paste while slow cooking all day.

Slow Cooker Chicken Coconut Soup

While many of us have been cooking from our crockpots for decades, there are still many recipes that can be made in the slow cooker, like soup. It really makes busy days more enjoyable when you come home to the smell of a home cooked meal requiring very little intervention.

We lightly sweat chili paste, ginger, garlic and shallots in a sauce pan, give our chicken a quick sear to add flavour, mix with coconut milk, broth, lemongrass, cilantro and carrots and let it go low and slow.

Thai Curries

There are three flavours of Thai curry available. You can make your own, I’ve watched cooking shows on how to do this, or buy it at the store. I currently have all three in my refrigerator and depending on my mood, that’s the curry I use.

Yellow is the mildest of the bunch as it uses less chili and is loaded with all kinds of spices.
Green is made using cilantro, kaffir lime leaves and green chili’s.
Red is bright and quite spicy thanks to red chili.

For this dish we used the yellow curry to keep it milder. You can add more than the recipe calls to intensify the flavour.

Inspiration

If you read through my blog you will find in some recipes I talk about the inspiration for my recipes. Every year for Christmas Eve we go sledding with friends and have a fondue-palooza. Everyone brings food to contribute. My friend Angela has brought a variation of this soup a couple of times and admittedly was always on my mind.

She tosses ingredients into a slow cooker and let’s it do it’s thing. We’ve made this soup quite a few times and really do love the flavour.

If you are ready to make this soup, here’s a few tips to help you on your way.

PRO TIPS

Make this vegetarian by adding eggplant when you add the mushrooms. And more mushrooms.
You could add cooked rice noodles to your serving dish.
Use whatever Thai curry paste you want.
If you can’t find kaffir lime leaves, try Thai basil leaves. Or leave them out.
If you want more spice garnish with sliced red chili or jalapeno pepper.
If your coconut milk is mostly thick and creamy, pour into a large bowl and mix it up before pouring in.

Looking for more slow cooker recipes, check these out!

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

Warm up with a delicous and flavourful slow cooker chicken and coconut soup. Serve with a squeeze of fresh lime, chopped cilantro and chopped green onions.

Beer Cheese Fondue

Nov 16, 2020 · 11 Comments

We’ve combined Monterey jack cheese with cheddar and Gruyere, infusing the mixture with a mellow, smooth lager creating an unforgettable Beer Cheese Fondue. It’s so good you may get caught scraping the bottom of the pot!

Beer Cheese Fondue

We’ve been making cheese fondue with beer for ages. In fact I’ve got an email tucked into my recipe folder dating back to the 90s comparing fondue notes with an old employee from Eastern Canada who also fondued.

Like a classic swiss cheese fondue, you start with a hearty alcoholic beverage, add in robust cheese and serve with crusty bread. Drooling yet?

The Beer

Through trials and tribulations we’ve learned you shouldn’t use a light beer as it just doesn’t work and makes the fondue watery.

A good flavourful lager works best and one that is not too carbonated. If it is you should let it sit out open on the counter to settle down for a little while before using.

The Dippers

For every cheese fondue we make, we curate the dippers to the flavours we are using. For example this fondue is delicious with homemade pretzel bites or pretzels. Because beer. Also delicious with beer is a cheesy artisan bread cut into cubes, cheese sticks, sausage and pepperoni. Another game changer is sauteed chunks of pork belly. Trust me.

Cornichons are great with any rustic savoury cheese fondue as is blanched broccoli, boiled baby potatoes or potato chunks, raw mushrooms and cauliflower. Get creative and try blanched asparagus and green beans!

I feel like fondue is in my blood and now it’s running through my kids blood as they totally love it. It’s always been a part of our lives since I was a wee lad. And I think it always will be.

After years of trials and tribulations, we’ve got some trips and tricks up our sleeves.

PRO TIPS

It is extremely important you do not add the cheese to boiling liquid. The heat can cause the protein in the cheese to coagulate to quickly, turning it clumpy or stringy.
Mixing the cheese with flour allows the mixture to thicken.
This recipe makes enough for six to share but really, it’s melted cheese, two of us could devour this in minutes.
If you don’t have fondue forks, use skewers.
A fondue pot is really a must but use one made for cheese or chocolate.
You don’t need a ton of dippers, we always go over board and it makes me feel good when I put extra vegetables out.

Here area few other must try Cheese Fondues

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

Choose a lager beer with flavour and keep it at room temperature until ready to use. This will ensure a flavourful cheese fondue.

Mulligatawny Soup

Nov 6, 2020 · 11 Comments

An authentic Indian lentil curry soup, Mulligatawny Soup is flavoured with curry paste, garam masala, green apples and coconut milk.

Mulligatawny Soup

I’ve tried this soup a few times over the years and enjoyed the simplicity that goes into making it, and how delicious tasting it is. To be honest any soup with a curry flavour base and coconut milk has my attention.

We opted to make this a vegetarian soup although you could add roasted shredded chicken or leftover roast turkey for some additional protein.

Why Red Lentils

Red Lentils are both a pulse and a legume and a must have pantry item. Added to meals they offer a delicious option for when you want to have a lighter, vegetarian meal. Red lentils are hulled and split before packaging making them easier to cook with than most other legumes.

This is a meal that will come together quickly. The lentils cook fast, offer a faint sweet, nutty note and will get a little mushy making them excellent in soups, stews or curries. These guys are a natural thickener.

What to eat with this soup

Are you the type of person that loves a side with your soup? Or is your big bowl of soup your entire meal?! I swing either way. Some days I prefer a small cup of soup with a side and other days bring on a big mug of steaming love!

Try any of these sides with your vibrant bowl of mulligatawny soup.

Crusty bread.
Soup and a sandwich. Need we say more.
Salad on the side.
Fresh vegetables on the side.
Fresh naan or pita bread.
Cheese toast.

How to serve this soup

Pour hot steaming soup into a bowl or mug. Drizzle on some olive oil when serving and freshly cracked black pepper. Other ways to finish your soup, top with fresh cilantro, basil, parsley, dill or spinach.

I made this soup for a soup swap and drop and sent along a little fresh cilantro with each one to ensure they were able to add some on top.

PRO TIPS:

This is a vegetarian soup although you can add roasted chicken towards the end.
We factor in about 2 cups per person per serving in this recipe.
Add your cooked rice just before serving. You need only to reheat it, not cook it or it will become mush.
Swap flat leaf parsley for cilantro if you don’t like the taste of cilantro.
Instead of cooked rice, add cooked orzo.

Other soup recipes to try:

Thai Turkey Coconut Soup: leftover turkey or chicken
Pizza Soup: a favourite for pizza lovers
Carrot and Cumin Soup: combines simple flavours
Chicken Tortilla Soup: a family favourite

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

Smoked Deviled Eggs

Sep 12, 2020 · 10 Comments

Take a classic dish to a whole new level by infusing hard boiled eggs with smoke on your barbecue or smoker. Smoking adds a ton of flavour making these Smoked Deviled Eggs a hit at every single time!

Smoked Deviled Eggs

First up you will need a barbecue to make these eggs. Or a smoker. We always smoke our eggs on our Weber charcoal grill. It’s small, easy to use and simple to navigate.

Different types of wood will impart different flavours. We’ve tried cherry, mesquite and hickory. Cherry offered the lightest bite, while the other two wood chps provided a stronger smoke flavour.

Preparing the Eggs

First up you will need to hard boil the eggs. Use whatever method words best for you. We hard boil eggs in our Instant Pot.

Let them cool down in a water bath and come to room temperature before peeling. Then cut them in half and put right onto your prepared grill.

Deviling the Eggs

Now that you smoked the eggs, it’s time to devil them! Growing up classic deviled eggs contained only a few ingredients and were always served topped with paprika. To devil your eggs ensure you have the following ingredients:

Hard-boiled eggs: We factor one egg per person, so two servings. Remove the smoked egg yolks and set in a bowl.

Mayonnaise: You can sub in Miracle Whip or Greek Yogurt. Or a combination of both. I prefer mayo.

Mustard: Mustard offers tang. Use your favourite mustard in these eggs. I use Dijon or regular prepared mustard.

Salt & Pepper: To taste of course.

Toppings: The classic way to serve eggs is with paprika sprinkled on top. For this recipe it’s not necessary. We added a sprinkle of parsley for colour.

PRO TIPS:

While the yolk might appear to have a firmer layer after smoking, it does nothing to the texture or taste of the deviled egg mixture and blends in perfectly adding even more flavour.
Use a pastry bag with a fancy tip, plastic bag with end snipped off or scoop the filling right into the egg.
Hickory and Mesquite wood give the eggs a strong smoke flavour. Cherry offers a light smokey flavour. I talk more about wood flavours when smoking here: Smoked Spatchcocked Chicken.
Use a potato masher to mash the egg yolks.

Other fun appetizer recipes to try:

We sure do love to experiment and play with our food. Here’s a few fun recipes that are tried and true hits!

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

Smoked Spatchcocked Chicken

Aug 30, 2020 · 12 Comments

Smoked Spatchcocked Chicken gets a dry rub with a flavourful spice blend and then is smoked on the grill for additional flavour.

Smoking is a lot easier than you think and you don’t need a high end smoker to create something delicious. Before we bought our Weber charcoal smoker grill, we used smoke boxes on our propane grill. The end result was always tasty.

What is Spatchcock Chicken

Spatchcocking is a method of cutting out the backbone of the bird so you can flatten it. Traditionally it’s done to open up the chicken so it cooks quicker and more evenly. This method is not the same as butterflying chicken which essentially means to cup a piece of meat horizontally to the point it opens like a book.

What do I need to smoke meat

A grill or smoker to start!

When using a propane grill you will needs a smoker box or pouch, a good supply of wood chips, a water pan for the wood chips to soak in. If adding sauce a mop or culinary brush to add the sauce is key.

If using a charcoal grill ensure you have extra charcoal on hand, a good supply of wood chips, a water pan for the wood chips to soak in. A mop or culinary brush for sauce.

Which wood to use for smoking

The wood you choose to use for smoking comes down to personal preference and what’s available in your area. These are some of the woods we’ve tried over the years.

Hickory – gives a strong, sweet, smokey flavour and a deep colour to your meat. Good for most meats except fish.
Cherry – has a mild, sweet, fruity flavour. Good with most meats and our favourite for our Smoked Salmon.
Maple – a mild, subtle flavour. Great with most meats, cheese, vegetables.
Apple – subtle and sweet. Good with anything pork, chicken, cheese or fish
Mesquite – intense, strong, earthy, very smoky flavour.
Alder – very mild, simple flavour with a hint of sweet. Also good for smoking fish but good with any kind of poultry.
Oak – medium to strong smoky flavour. A good wood to combine with others and good with most meats.

How much wood to use

This depends on how long you are cooking for. A good rule of thumb is to start smoking with fresh wood chips. Then once per hour after. Start with 1 – 1.5 cups of soaked wood.

This recipe is a quicker cooking smoked recipe so we are good with one batch of wood chips.

How long does this chicken take

We like the quick smoking method for spatchcock chicken for a crispier skin. Plan for a minimum 1 hour and a half or until the internal temperature reaches 165 degrees F. You want that skin to be brown and crispy!

Sides to serve with this chicken

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

Smoked Spatchcocked Chicken gets a dry rub with a flavourful spice blend and then is smoked on a charcoal grill for additional flavour.

Honey Roasted Carrots

Aug 15, 2020 · 24 Comments

Move over roast turkey, Honey Roasted Carrots have arrived and they are here to stay!

Carrots are oven roasted and caramelized, then served with a mixture of fresh carrot top greens, garlic, lemon and olive oil.

When roasted, carrots release natural sugars adding a sweet note making them irresistible. Honey roasted carrots is an easy dish that comes together quickly. Clean your carrots setting carrot tops aside to make the Carrot Top Gremolata, slice, mix and bake.

What to serve with honey roasted carrots

We harvest our carrots in the weeks leading up to Thanksgiving here in Canada making them the perfect side dish to your Thanksgiving meal. My mom always made some variation of cooked carrots picked fresh from her garden for our holiday meals and it became tradition for us.

Serve them alongside turkey, beef, pork, lamb, even a vegetarian dinner. Equally important is Christmas and Easter dinners.

What about those Carrot Tops

Let’s start with the flavour. Carrot tops offer a simple flavour like parsley, some can be quite earthy offering a hint of carrot.

For years we agonized about tossing the carrot tops into the compost bin. Then we started experimenting and discovering several ways to use them to prevent food waste. Fresh carrot tops make a beautiful garnish, can be chopped up, frozen and added to stocks, stews, curries or a hearty chili. You will find many recipes out there for carrot top pesto, even green sauces like pistou or chimichurri. Take it one step further and mix the tops into hummus or roll mini cheese balls or labne balls in chopped tops!

Carrot tops added to a salad will brighten it up therefore you should try them in green salads, potato salads, quinoa and coleslaw!

Prep the carrots

If you have fresh harvested new carrots from your garden or from the market, there is no need to peel them. The skin will be soft, edible and a delicious part of the carrot requiring very little effort.

Remove both ends of the carrots and try to keep your cut pieces close to the same size to ensure they roast at the same rate. Cutting on a diagonal makes them pretty or if you have a crinkle cutter you could use it to make your cuts. Cut the smaller end pieces thicker so they will cook relatively the same as the thicker pieces.

With so many ways to enjoy carrots, how do you like to eat them?

More Great Carrot Recipes

Blueberry Compote

Jul 23, 2020 · 1 Comment

A few simple ingredients combined with fresh blueberries create a delicious and refreshing summer topping. Try Blueberry Compote on ice cream or gelato, crostini, on brie, even french toast!

My mom used to make a strawberry compote when we were kids to go with our crepes. She served them with sour cream as whipping cream was expensive. I make a mixed berry compote to serve my family with crepes and go by memory. All the compote recipes I make are a progression of my mom’s strawberry version.

How to make a Compote

The ingredients are simple and only a few needed. Fruit and sugar are the stars. Any kind of citrus and spices can be added to create your own variation. Fruit can be fresh, frozen, even dried.

Salt adds flavour so a little pinch goes a long way and I always add it to my cooked fruit desserts.

For this blueberry compote you do not need to add extra water as the berries will cook down enough to release their juices ensuring the compote is saucy. Extra water will make the sauce runny. As it cools it will thicken therefore cornstarch or a thickener is also not needed in this recipe.

What to do with Compote

Now that you’ve made blueberry compote, what do you do with it? So many things!

Breakfast: On top of yogurt, on pancakes, in crepes, in smoothies, on french toast, or my favourite on top of oatmeal or cream of wheat.

Appetizer: We love to serve it on Blueberry Crostini with Thyme and Fresh Ricotta or on top of Baked Brie. It’s a nice addition on a charcuterie platter.

Dinner: Blueberries pair nicely with grilled pork, beef, turkey and duck. Turn it into a barbecue sauce and slather it on a burger.

Dessert: Delicious on ice cream, chia or vanilla pudding or use to make a milkshake. Try on pavlova, shortcake, on angel food cake, even cheese cake.

Fresh or Frozen?

Try both. In this recipe I prefer fresh but fresh are not always available. Or fresh that actually tastes good. When I make my mixed berry sauce I use frozen berries. Both work. Both are delicious.

Looking for more fun summer recipes, check these out.

Crepes are in rotation here and the perfect vessel for stuffing compote inside or adding on top.
Spring rhubarb shines in our Rhubarb Compote.
Try making Blueberry Bourbon BBQ Sauce to slather on your next burger.

What ways do you like to use compote?!

Smoked Salmon

Jul 6, 2020 · Leave a Comment

Memories from childhood and the desire to relive and taste favourite childhood food inspired me to prepare and make Smoked Salmon for our family and friends to enjoy.

There was no recipe to follow, instead a faint memory of seeing salmon marinating in my old baby tub, prepped for smoking the next day with the salmon fillets carefully placed on racks in an old hollowed out refrigerator.

Family Recipe

My dad started smoking salmon as far back as I can remember which is sometime in the 1970’s long before the internet, easy access recipes and oodles of cookbooks existed.

I have no idea how this recipe came to be other than back then friends used to share techniques, ideas, recipes and so I suspect this was how this recipe came to be.

Every summer was about salmon fishing for our family as the “Springs were rolling” which also meant fishing season had begun and my dad would spend his summer fishing when not working. Our recipe starts with marinating the salmon.

For this recipe we actually used three full fillets even though the recipe calls for two so you will end up with a little extra marinade.

Smoking Fish

There are two ways to smoke fish, hot-smoking and cold-smoking. In our family we hot smoke which essentially cooks the meat while flavouring it. Cold-smoking adds flavour, takes a lot longer and actually preserves it more than cooks it.

It’s important to note you do not need a smoker to smoke food. We’ve smoked meat on a propane grill and recently this summer on our charcoal grill which is our vessel of choice. An actual smoker might make the process easier, however you can’t get much easier than this recipe.

Marinated salmon on the grill ready to be smoked

Assemble the Tools

You will need a drip pan, smoking wood and temperature gauge. Plus a charcoal smoker and some time.

Make sure you have a large container with a lid that will fit into the refrigerator.

For this recipe we recommend two whole (half salmon) fillets to be cut into smaller individual fillets.

Samlon is marinating — Marinating salmon

What Fish to use

This really comes down to personal preference. I grew up eating Spring salmon, steelhead, sockeye, chinook and several other varieties of B.C. salmon caught fresh. Living in Calgary there is not a lot of choice of salmon from British Columbia which is beyond disappointing since Alberta is right next door to B.C.

I am a self confessed salmon snob and will not by farmed fish or Atlantic salmon. I’ve had Atlantic salmon several times and the flavour just isn’t there. My fish of choice for eating and smoking is steelhead. Always use fresh, do not use fish that has been frozen.

Learn more about this variety of salmon here: Pacific Salmon Foundation: Steelhead.

Setting up the Charcoal Grill

If you are using a charcoal grill you will need to prepare one side with coals and the other side will have a drip pan. The purpose of this pan is to hold liquid to keep moisture inside the smoker and catch any drips. You can use juice, beer, any kind of liquid actually but we stick with what we know for this recipe and use water.

Small wood chips are readily available in different flavours. The flavour of the wood chip will affect the flavour of the smoked fish. Soak the chips for about 15 minutes before using. Once your coals are ready it’s time to get your fish on the grill and your soaked wood chips directly on the coals.

Salmon Recipes that are not smoked

How do you eat smoked salmon

For us we’ve always picked at the fillets with our fingers or OK a fork and eat it as is.

When we’ve had our fill we mix it into cream cheese and make a spread for bagels, crackers or sliced baguette. Add flaked smoked salmon to sliced baguette slathered with cream cheese. Make salmon pasta, mix with mayo and a few other ingredients for a salmon sandwich or burger or even make smoked salmon tacos. My mom had her own way of using up extra smoked salmon that I will share another time.

Add this salmon to any dish that utilizes smoked salmon or eat as is!

Carne Asada Tacos

Jun 27, 2020 · 8 Comments

Try these Mexican-inspired street tacos the next time a taco craving hits! Carne Asada Tacos are made with marinated flank steak, grilled until done, cut and dropped into tortillas topped with your favourite taco toppers!

What is Carne Asada

What might surprise you is the actual term carne asada translates to marinated and grilled steak. I learned many things about Mexican food during all my visits to see my Uncle in San Diego.

When grilling this flank steak, always start by grilling over high heat to get a good sear on the outside. A task easier achieved on a charcoal grill versus a propane grill.

Why Flank Steak

Flank steak is easier to find in Canada. Sure you can purchase hanger steak or a skirt steak but you will be hard pressed to find it in your grocery store meat department display case. Calling your butcher and pre-ordering is the most common way to track down cuts like this if not readily available.

Flank steak is quite lean, however it lends itself perfectly to being marinated. Salt is very important in the marinade as it helps to break down the muscle protein. Citrus such as lime juice, a very common ingredient in carne asada, will tenderize tougher connective tissue. The end result becomes a very tender steak!

Carne Asada Taco Ingredients

The Beef: Flank steak is easy to find and work with but hanger or skirt steak is another great choice.
Tortillas: While corn is traditional, you can also use flour tortillas.
Onion: White onion diced small is best for tacos. Use red onion or yellow to replace white.
Jalapenos: We prefer fresh but pickled will work.
Cilantro: Lovely flavour and colour. Not a fan, use flat leaf parsley or omit.
Mango and Pineapple Salsa: A simple recipe for fresh salsa below.
Lime: Always fresh if available.

Taco Topper Ideas

This really depends on if you want to go more traditional and authentic or lean towards what many of us grew up with?! If you are leaning towards what we grew up with, the basic toppings include diced tomatoes, chopped lettuce, shredded cheese.

Cheese: Mexican cheese includes cotija or queso fresco.
Optional: sliced avocado or thinly sliced radish
Salsa: pico de gallo, guacamole or your favourite jarred salsa

Not a taco fan? Most definitely enjoy this steak with your favourite side or salad!

Simple Mango and Pineapple Salsa

Peel and chop one mango, add 1 cup fresh cut pineapple, toss in a bowl. Mix in 1 tbsp fresh chopped cilantro, add a little of the diced white onion, and some diced jalapeno to taste. Toss in a sprinkle of salt and good squeeze of lime juice. Set aside until ready to use.

Love tacos? Here’s a few more you should try!

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

Simple Herb Potato Salad

Jun 7, 2020 · 1 Comment

Simple Herb Potato Salad is one of our summer time go to salads. It brings back memories of summer time fun, picnics in the park and barbecues in our back yard!

What type of potatoes

Potatoes that are firm and hold their shape when cooked will work best in this recipe. My preference is Yukon Gold but I’ve also used Red potatoes.

Potato Salad Ingredients

I change my ingredients every time I make a potato salad so essentially I probably have 100 variations of potato salad in my head! Here’s a range of ingredients you can use in this salad.

Potatoes: As mentioned my preference is potatoes that hold up. Russets do not hold up well in salad so I opt for yukon gold or a red potato.
Peels on or Peels off: Again it depends on the potato and the mood. Skins on baby potatoes like in this salad are left on. With larger potatoes we might peel them.
Mayonnaise: I always add a little mayo and mix in Greek yogurt or sometimes sour cream. If you are a Miracle Whip fan like my husband is, feel free to mix some in for a sweeter taste.
Vinegar: The vinegars I use depends on my mood that day. Champagne vinegar, white balsamic, white wine vinegar, apple cider vinegar, even sherry vinegar are favourites here.
Add Ins: chopped celery and onions (either red or scallions) are what my mom used in her salad plus chopped hard boiled eggs. Sometimes I toss in pickles, chopped olives, radishes even peppers. Cooked chopped bacon & pancetta are delicious too as is a variety of fresh herbs.
Mustard: Dijon adds a nice zing, a local grainy mustard is another go to for me, but regular mustard is also works well.
Seasonings: Fresh cracked black pepper and kosher or sea salt is all you need. Every once and a while I see my husband sneaking paprika to sprinkle on his as this is how he grew up!

The secret to a good potato salad

Make it in advance. This allows the ingredients to marry together providing more flavour when it’s time to serve.

Looking for more barbecue sides or salads? Some of our favourites include:

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

Tzatziki

Jun 1, 2020 · 6 Comments

Tzatziki is a Greek yogurt and cucumber sauce traditionally made with garlic, lemon, dill, sometimes even mint. In Greece they eat tzatziki with bread, although it’s common to find it wrapped in pita with souvlaki or gyros.

We enjoy this dip with french fries, on burgers and even have been known to put a dollop on top of our Greek Salad!

Tzatziki – The Inspiration

When I lived in Vancouver in the West End, I used to visit or rather haunt a local restaurant on Davie Street called Stephos. I lived literally two blocks away! Oh my goodness it was delicious and cheap. Whenever anyone was visiting from out of town, that is where we would go.

Like so many of my other food stories, this is where my love of Greek food began.

Other ways to use this dip

We’ve added it to burgers, like our Greek Feta Burger, served it for breakfast with hearty roasted potatoes topped with an egg, plus it’s an excellent dip to serve with fresh veggies. This dip is delicious in a wrap with leftover roast chicken or turkey and your favourite veggies. Or try roasted or grilled lemon chicken breasts or thighs served with a dollop of Tzatziki.

PRO TIPS

The amount of dill you use comes down to personal preference. I used extra, but cut it down to a couple tablespoonfuls if you don’t love it as much as I do.
Add more garlic if you love the taste of garlic.
Make it a couple hours in advance if you have time so the flavours can mingle.
You need an acid. It could be lemon juice, it could also be vinegar.
Be sure to strain and drain the cucumber really well so you Tzatziki is not to runny.

Other dip recipes to try:

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

Chicken Shawarma

May 26, 2020 · 14 Comments

Moist, juicy and served in a pita with loads of veggies and sauce, grilled Chicken Shawarma has become our weekly favourite meal!

We made this dish for friends of ours when they came for dinner one night and they devoured it all, even the youngest who was the uncertain eater of the night. It’s tried, trued and been made half a dozen times so here it finally is!

But first…..

What is Shawarma

Shawarma is a meat preparation that turns on a spit or rotisserie for as long as a day. Pieces are cut off and served while the rest continues to turn. It is served with a salad, toppings like hummus, tahini, sauce, pickled turnips and veggies.

In other cultures this dish is also known as doner kebab, gyros, souvlaki.

Since we don’t have the proper set up to stack meat on a spit and cook it all day, we have opted to marinate chicken thighs, grilled them, slice and serve family style so everyone can stuff their pitas with their favourite toppings.

Shawarma Veggies

When I order Shawarma in a restaurant, I get all the veggie toppings and delightfully watch as they expertly stuff them all into my pita. My eyes are always bigger than my mouth and I can never finish an entire shawarma when in a pita.

Choose from an assortment of fresh veggies like cucumber, onion, tomato, lettuce, eggplant, chopped parsley, pickled turnips, pickles and cabbage. These days you can find pickled turnips in the grocery stores.

Shawarma Sauces

The sauce is equally important.

When dining out you’ll get asked if you want sweet sauce, tahini sauce, sometimes hummus or a garlic sauce (toumaia). For this recipe we keep it simple combining tahini, yogurt, garlic, lemon juice and salt to make our sauce. You can thin the sauce with water if you find it to thick.

PRO TIPS

Use chicken thighs, not breasts
Make the tahini garlic sauce a couple hours in advance so the flavours can mingle
If you have time marinate the chicken over night
Chop all veggies and have them ready to go before grilling the chicken
Serve the meal family style so everyone can make their own

Love grilled chicken, check out these chicken recipes:

Marinating these boneless skinless chicken thighs imparts flavour and ensures your chicken will be moist. Easy prep makes them perfect for outdoor entertaining!

Rhubarb Compote

May 12, 2020 · Leave a Comment

Rhubarb Compote is a fresh, delicious, sweet sauce ready in less than 30 minutes! Warm it up to serve over ice cream or cool it down for a yogurt topping.

Stewed or Compote?

Here’s a conversation starter for all you rhubarb lovers. Is it Rhubarb Compote or Stewed Rhubarb?

If you are like me you’ve heard both terms used. Some even call it Rhubarb Relish. You might be surprised to know, they are all technically the same thing. All cooked with liquid and a sweeter. All used in a variety of applications including on pavlova, in a parfait, on oatmeal – even rhubarb shortcake.

My mom even tried making Rhubarb wine back in the day because she was just crazy like that!

Cooking Rhubarb — Cooking or stewing the Rhubarb

What is Rhubarb

It’s a cold weather plant that dates back to the B.C. era. It’s designated a vegetable. You can read more about the designation here: Four Things You Didn’t Know About Rhubarb by National Geographic.

It’s a perennial that comes back every year and can take up a lot of garden real estate so take care in where it’s planted.

When you harvest the rhubarb you want the stalks, not the stems (they are poisonous) It’s insanely tart and not recommended eaten raw. But when cooked it transforms into a beautiful thing lending itself perfectly in pies, tarts, squares, crisps, even as an accompaniment to cooked meat.

It’s in season in the Spring and the season is short.

I’ve had my rhubarb plant for several years but it’s temperamental. Doesn’t much like where I have it planted so it doesn’t give me much rhubarb every year. Thankfully I have friends who have rhubarb but don’t like it so it comes my way.

About this recipe

I like the tart flavour rhubarb has to offer so I use less sugar than my mom did when making this recipe. You can always add in honey or maple syrup to taste after it comes off the heat if you want it sweeter.

When ready to serve let it warm up to room temperature so it’s not fridge cold!

Other ways to enjoy Rhubarb Compote

We eat a lot of compote. I make a berry one for crepes, strawberry one to eat over cakes, this rhubarb compote is delicious on ice cream or toasted english muffins. Fact is you can put compote on so many things…or in them. Like French toast or crostini like the blueberry crostini recipe we have featured below. We’ve listed a few more ideas below.

Try this compote: over vanilla ice cream, on Grilled Angel Food Cake, for breakfast on oatmeal, yogurt or Quinoa Porridge. Even tapioca or quinoa pudding. It’s excellent in parfaits, trifles and on pavlova. Dab it onto cheese cake, regular cake or cupcakes. Strain it and use the syrup in cocktails or lemonade.

Other fruit recipes we love

“You learn a lot about someone when you share a meal together.” – Anthony Bourdain

Shawarma Spice Blend

May 2, 2020 · 1 Comment

Make a big batch of homemade Shawarma Spice Blend to add on all your favourite dishes. Mixed with a little olive oil it’s spectacular on roasted chickpeas, grilled vegetables, falafel, lamb, beef or chicken!

Spice Blends

Learn how to make your own spice blends and you will be so glad you did.

Buy a few jars (the Dollar Store has them) with lids and plan on labeling them. Even canning jars will work. It’s easy to blend flavours to suit your taste. Make the initial investment of buying the different spices and a few jars then start creating!

Cooking International Cuisines

Throughout this blog you will find recipes and cuisines from around the world. I’ve been lucky enough to travel the world and both my travels and living in Vancouver influence my cooking. Plus the fact we host International students and they bring so much knowledge about their cuisines into our lives!

It’s so great to learn how to cook a new cuisine and I highly recommend taking a cooking class in your area to help you get started and inspired. Or take out a cookbook from the library and challenge yourself to try something new.

DIY Shawarma Spice Blend

Use pantry staples like cumin, coriander, paprika and cinnamon to make this super easy spice blend. Like many spices it will keep for a long time but will lose it’s potency over time so best to use it within the first six months.

International Recipes

Check out some of the other popular recipes in this website!

“Open your mind, get up off the couch, move.” – Anthony Bourdain

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

This recipe makes approximately 4-5 tablespoons of shawarma seasoning.

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Roasted Rack of Lamb

Apr 13, 2020 · 18 Comments

Sunday supper, a special day, or even to impress some guests are all good reasons to cook up a roasted rack of lamb and a few simple sides.

Rack of lamb, either cut into ribs and cooked individually, or left together in the rack are the most expensive cuts of lamb available. Think of it as the filet mignon of beef. If you’d prefer to try a less expensive cut of lamb, a slow cooked shank or shoulder would be my suggestions.

For more information on different cuts of lamb, check out Jamie Oliver’s guide: How to choose the right cut of lamb.

Ingredients for roast rack of lamb dinner with potatoes and asparagus

When to eat lamb

There is no rule of thumb here. In May and June lamb is said to be the most tender as they are younger, hence the term Spring lamb. Lamb is also a very popular Easter meal enjoyed by Europeans around the world for Easter dinner.

As the lamb matures it becomes more flavourful so technically you can enjoy lamb any time throughout the year.

What to serve with Lamb

This really comes down to when you are serving the lamb, IE: Sunday Supper, or holiday meal. We love to serve our roast rack of lamb with a home made Chimichurri Sauce featuring pink peppercorns, some variety of potatoes and a green vegetable of some sort. Even a grain or green salad would be a lovely side.

In the event you can not find fresh herbs to make chimichurri sauce, like there is a pandemic happening or something along those lines, find a good bottled chimichurri instead.

Sides Inspiration

Here are some sides we’ve served or would serve with our rack of lamb:

Green Apple & Cranberry Quinoa Salad
Lemon Roasted Potatoes with Parsley Pistou
Green Beans with Basil Vinaigrette
Roast Asparagus
Simple Roast Potatoes

Now that you’ve decided to try making a rack of lamb, here’s a few suggestions to help you on your way.

PRO TIPS

Take rack out of refrigerator at least 30 minutes before cooking.
As soon as you take rack out of fridge, add salt and pepper. Set aside.
Everyone thinks you need to smother the lamb with mustard. I’m here to tell you – you don’t. Especially when serving with a strong sauce like chimichurri.
Mix together oil, garlic and zest before hand to allow flavours to fuse.

Did you make this recipe?! Share your feedback in the comments below!

Mushroom Toast

Mar 17, 2020 · 16 Comments

Move over avocado toast, Mushroom Toast has arrived! Earthy, luscious and delicious, fresh mushrooms are sauteed with a little fresh thyme and piled on toast with creamy brie and crunch kale chips!

Mushrooms on Toast — Mushroom Toast with brie cheese

I’ve been noticing on restaurant menus this past year several varieties of toast offerings. But let’s be honest…these really are a spin on an open faced sandwich, are they not?!

Long gone is avocado toast yet in it’s place is an assortment of toasts with all kinds of flavour combinations. Some that have stood out include bacon and eggs, berries on peanut butter, turkey, beets and goat cheese, lox, hummus, and bruschetta.

What Mushrooms do you use?

We used a variety of mushrooms for this toast. Sliced white mushrooms, crimini, oyster, shiitake and the first time ever using white shimeji mushrooms. Depending on how many you are cooking for – you do not need a whole lot to make this dish.

The shimeji mushrooms were sauteed separately as they cook faster than the bigger ones. They are delicious! If you can’t find some of these mushrooms in your local grocery store, stick with what you can find!

Want to know more about mushroom varieties? Check out this post: 14 types of Mushrooms.

Crispy Kale Chips

These come from a food trend that went around years ago. You either like them or you don’t. They can offer a mild seaweed type taste. While everyone was making kale chips I started making Spinach Chips!

Either would do in this recipe as I like that little light crunch and umami taste they offer. Or omit them all together!

Other Ideas

Here are some other ideas to make your mushroom toasts! Or if you love them so much have them weekly and change it up every week.

Fresh chopped parsley, chives or fresh dill in place of thyme. Toss with mushrooms in pan just before pouring into bowl.
Try goat cheese, flavoured cream cheese, or labne instead of brie.
Before mushrooms spread on some hummus or mashed beans.
Add a little garlic to your mushrooms while sauteing.
Top these toasts with a fried or poached egg.
Make toasts for breakfast, lunch or dinner!

What are your favourite way to enjoy mushrooms?!

Salmon Tacos

Feb 17, 2020 · Leave a Comment

Chili and cumin are mixed together to add a hint of flavour to the Salmon Tacos before cooked. Easy to make and ready to eat in less than 30 minutes!

Salmon Tacos

A History of Seafood

Growing up in British Columbia, daughter of a man who liked to go fishing, I was introduced to all kinds of seafood. On the islands of Haida Gwaii (formerly Queen Charlotte Islands) we would go digging for razor clams.

In Port Edward just outside of Prince Rupert, we used to catch crab off the docks, which I’ve learned over the years no longer exist beyond the poles that held the docks. The large sized dungeness crab we would catch would get cooked up that evening and consumed. In PR we’d pick up spot prawns.

This man would go out by boat with friends on the Douglas Channel near Kitimat and come home with any variety of octopus, red snapper, ling cod, halibut and more depending on what was biting.

Of course there was always river and lake fishing for a variety of salmon depending on what season it was. While he didn’t bring much to my life as a father, he did bring an appreciation for seafood and fresh fish into my life.

Me & My Salmon Loving Family

My own little family has been eating salmon since they were born and it’s one of their favourite things. The best way to serve salmon is to keep the flavours simple and not over power the flavour of the salmon by serving it with something stronger.

We prepared this salmon for the tacos with a light dusting of chili powder, cumin and salt. It is seared in a saute pan and broken into large pieces for the tacos.

I am a self confessed salmon snob and very picky about my salmon. Salmon season in British Columbia is May – September, sometimes October & November. During the winter months we would buy our salmon. Living in Alberta, we also buy our salmon. Here are some tried and true tips to get you started on buying your own salmon.

PRO TIPS

FRESH IS BEST. I’ve been eating salmon for over 50 years and will wrestle anyone who challenges this. Yes frozen is a good alternative however salmon is not always as fresh picked vegetables and it has to be frozen properly which is not always the case.
SMELL the fish before you buy it. Always. If it’s old it will smell fishy.
RESEARCH where your salmon comes from. Is it farmed? Farmed can contain all kinds of crap in the water like pollution, the fish can not move around like in their natural habitat because of crowding and are typically given antibiotics amongst other things. You really want to eat that?
SUNTERRA MARKET in Alberta sources organic King Chinook Salmon raised without antibiotics in Tofino. Know the facts about where your salmon comes from.
When in doubt buy WILD SALMON.
SUPPORT YOUR OCEAN. If you live in the Western Provinces buy Pacific Salmon. Seriously it’s so annoying to live in Alberta and have an abundance of Atlantic Salmon (5+ hour flight) and very little Pacific Salmon (1 hr 2o min flight). 5 hour vs less than 2 hour flight – see Tip #1.
When BUYING a whole salmon, the eyes should be bright and not cloudy.
Salmon is more than just sushi. Learn how to cook it and enjoy it other ways than raw.
When buying your salmon ensure you purchase a big enough piece of filet based on how many people you are feeding. For example we fed five so our salmon filet was large and cut into six smaller pieces from the filet.
Citrus salsas are delicious with salmon whether in tacos or not. Replace mango with pineapple or papaya if you are not a mango fan.

If I’ve got you excited about salmon, check out these salmon recipes:

Learn more about British Columbia salmon by visiting their website: BC Salmon.

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

Albondigas (Spanish Meatballs)

Jan 20, 2020 · Leave a Comment

Albondigas (Spanish Meatballs) are a traditional tapa found in tapas bars all over Spain. Serve them as appetizers with toothpicks and bread to mop up the sauce, over pasta or change it up and serve them in tacos!

Albondigas Inspiration

Every year we host International students September through June. One of our students was from Spain and our experience with him was one of the best experiences we’ve had as a host. He had a thirst for sports and activities so he fit right in with our family. Plus he liked to eat!

We became friends with his parents and learned much about the culture and food thanks to his desire to cook some of the foods he missed from home. His dad sent me a video on how to make Croquetas de Jamon (Spanish ham croquettes) in Spanish! However food transcends language/words and I was able to follow the recipe and make them one night much to our student’s surprise!

My inspiration for these meatballs comes from him and all the tips and techniques he taught me while living here with us.

How do you eat Albondigas?

You can make Albondigas with ground veal or a mixture of beef and pork. They are served in a simple tomato sauce flavoured with saffron.

We add white wine to the meatballs and let the flavour blend for about 30 minutes before rolling. Once formed, they are sauteed in olive oil giving the outsides a nice brown for extra flavour before being simmered in a tomato sauce.

What is Saffron?

Saffron is the dried stigmas in a flower. Each stigma thread is harvested by hand making this the most expensive spice in the world due to the amount of time and care involved. It’s a fascinating process.

Learn more about this unique spice here: What is Saffron.

This is a fairly easy recipe to make, it just takes a little extra time to roll and sauce your balls! Here’s a few tips we’ve learned along the way.

PRO TIPS:

Once you’ve mixed your ingredients together, let the mixture sit for about 30 minutes to blend before rolling your meatballs.
Shake off excess flour before sauteing.
Don’t make them to big, appetizer size is perfect.
Make them the day before if you have time. The flavours improve over night. They will warm up while simmering in your sauce.
This recipe serves 6 or more people. You can freeze half the meatballs for another day or cook them all and enjoy over a few days.

Love meatballs? So do we! Here are a few more meatball recipes to wet your appetite!

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

Saskatoon Berry Basil Smoothie

Jan 10, 2020 · 8 Comments

Start your day with a Saskatoon Berry Basil Smoothie packed full of flavour and antioxidants! A berry of many names, Saskatoon berries are also known as prairie berry, serviceberry, shadbush, juneberry and even pigeon berry!

Saskatoon Berry Basil Smoothie

Saskatoon berries are quite simple tasting so they need something to help boost the flavour. Fresh basil pairs perfectly in these smoothies combined with frozen or fresh bananas, coconut milk and avocado.

When you have an abundance of fresh basil or mint, use some in your next smoothie!

Saskatoon Berries

Saskatoon berries are native to Canada, mostly Western Canada and the prairie provinces. They can also be found in North Central USA, even Alaska and bears absolutely love them!

I had never heard of them before until we started visiting family in Saskatchewan where they are everywhere. I fondly recall as a young child being quite enamored with these berries and some how breaking off a branch, wrapping it carefully and bringing it all the way back to Northern British Columbia. It survived the trip and we planted it. This bush grew into a large bountiful bush offering up delicious berries every year. It may have quite possible the only Saskatoon berry bush in our little town.

Today we live in Alberta and they are abundant here as well. We can go to a park, walk down back lanes right in the city or go camping and find wild bushes everywhere.

Antioxidants

Move over blueberries, Saskatoon berries are also high in antioxidants and the perfect berry.

These berries are purple and resemble a blueberry, until you taste them – it’s very different! The flavour is simple, unique and it might take you a few bites before you decide what to do with them. They are high in antioxidants and a very healthy option just like blueberries.

The word Saskatoon is derived from the Cree name for the bush Mis-sask-qua-too-mina and it is believed they were once used for medicinal purposes.

Ways to enjoy Saskatoon Berries

Use them exactly as you would blueberries.

Pancakes
Baking like muffins or cakes
Syrups, berry sauce, relish, chutney
Tarts, galettes, hand pies and regular pies
Crisps and bars
Homemade wine (yes it’s true, my mom used to make it)
Jellies and jams
Preserve them, our pantry was always full of canned berries
Ice Tea

Saskatoon Berries in Alberta

Since everyone who lives here is on to the secret of berry picking you can be hard pressed to actually find some still on a bush. That’s where Pearon’s Perry Farm or the Saskatoon Farm come in handy. We pick, we make and bake and then we freeze them.

PRO TIPS:

Smoothies have been my jam for over 30 years and the combinations are endless! Here’s a few pro tips I’ve learned along the way.

Frozen berries work best for getting thick smoothies.
When making one smoothie I use my immersion blender, when making larger amounts, my blender.
Bananas don’t have to be frozen, use them fresh.
Leftover coconut milk can be saved in a sealed container and kept in the refrigerator for a couple days.
Add more basil if you love basil.
Any kind of milk will work in this smoothie.
I like thicker smoothies but some days I thin them a bit with water or leftover cold green tea.
Can’t find Saskatoon berries? Use blueberries instead.

Here’s a few recipes you could use Saskatoon berries in:

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

Holiday Gift Guide 2019

Dec 2, 2019 · Leave a Comment

December has officially arrived and it’s time to launch our first ever Holiday Gift Guide 2019 and Instagram Contest!

Every item in this guide will be given away in daily contests over on our Instagram page running December 5, 2019 – December 15, 2019.

Recently the City of Calgary launched #BuyLocalYYC, a celebration of local businesses and services in Calgary. We wanted to get involved to help spread the good word about supporting local businesses especially throughout the holiday season.

We’ve partnered with some of our favourite local businesses (there are more than we can count) to bring you this holiday Gift Guide. Here you will find something for everyone including chocolate, beer, spirits, cookbooks, popcorn, spices, coffee, and restaurant gift cards.

But this is more than just a Holiday Gift Guide – every item you see on this page is going to be given away in a contest over on our Instagram Page! We have over $900 worth of gifts to giveaway!

Instead of supporting the big box stores or doing all your shopping online, take a peek at some great gift ideas for the holidays featured below.

Bakersbeans 2019 Holiday Gift Guide

Best of Bridge Cookbook – Comfort Food

Best of Bridge cookbooks and recipes have become staples at dinners and celebrations across Canada and many recipes are now part of family traditions.

Following the success of Weekday Suppers and Sunday Suppers, the Best of Bridge ladies Emily Richards & Sylvia Kong are back with Best of Bridge Comfort Food, another essential cookbook devoted to 150 all-new recipes for timeless comfort food recipes and modern-day variations of many of those old favorites. This is a cookbook that is sure to become a new family favorite and kitchen staple alongside your well-used and much-loved Best of Bridge cookbook collection.

Giveaway: 3 x Best of Bridge – Comfort Food Cookbooks (December 5th)

Comfort Food Cookbook with easy and tasty recipes

Cococo Chocolatiers Chocolate Gift Pack

In our house the holidays aren’t complete without a little chocolate in the pantry. Chocolate manufacturer Cococo Chocolatiers believes everyone needs to embrace a Cococo chocolate lifestyle over the holidays and we couldn’t agree more!

These guys create award-winning chocolates and handcraft fine cocoa confections using couverture chocolate made with Rainforest Alliance Certified™ sustainable & fair trade cocoa and cocoa butter. New to the line up this year is the fourth kind of chocolate made with pink cocoa beans, Ruby Couverture. Definitely a need, not a want this holiday season!

Giveaway: Dark Chocolate Dipped Cherries 9 pc, Ruby Cocoa Ingot 300g Bar, Milk / Dark Chocolate Shavings 200g (December 10th)

Crafty Cocktails Full Kit & Old Fashioned Kit

Crafty Cocktails offers a monthly box subscription service that includes expertly curated craft cocktail ingredients, tools and recipes all delivered to your doorstep in a stylish box.

Each month discover a new box delivered to your door with everything required (except the booze) to create perfectly balanced craft cocktails at home featuring the best quality, local ingredients. Love making cocktails? Sign up today!

Giveaway: 2 winners, 1 – Crafty Cocktails Full-Size Box and 1 Old Fashioned Kit (December 9th)

Crafty Cocktails full box set and an old fashioned kit — Comfort Food Cookbook with easy and tasty recipes

Citizen Brewery Basket of Goodies

Citizen Brewing Company is both your neighbourhood craft brewpub and hidden beer oasis. Located in a residential / slightly industrial area just down the road from a bus depot, Citizen Brewery strives to make beers people want to drink.

You’re going to want to check out their core line up of beers, rotating seasonals, dog friendly patio, plus some of the best brewery burgers and bites North of downtown Calgary.

Giveaway: Gift Basket with a hoodie, hat, pint glass, growler and fill, mix beer 4 pack (December 12th)

Citizen Brewery Gift Pack — Citizen Brewery Basket of goodies

The Silk Road Spice Merchant – Popcorn Seasoning Kit

The Silk Road Spice Merchant in Inglewood has more than an extensive assortment of spices, they also offer accessories, supplies, books and gift packs. Their Spice Sets are seriously one of my favourite things as they are beautifully packaged in a box with whole spices added to the box making it a stunning gift to give, and to receive.

Everyone enjoys popcorn, that’s why this is the perfect gift to give this holiday season!

Giveaway: Popcorn Seasoning Spice Set (December 14th)

The Silk Road Spice Merchant Popcorn Seasoning Set

Sunterra Market Cookies

Sunterra Market is a family-owned company featuring farm to market products. They offer fresh ingredients from their own farms, and the local farms and businesses they support.

Their unique European-style shopping experience ensures they nourish customers with affordable, fresh, wholesome food, offer a unique selection of items throughout all their stores and keep prices affordable.

Grab a coffee while you shop, take a break for lunch, pick up one of their take home meals or fresh ingredients to whip up an easy and delicious meal. They are a full grocery store for all your one stop shopping.

Giveaway: Sunterra Holiday Cookie Collection (December 11th)

Sunterra Market Cookie Collection — A box of Sunterra Market Cookies

Midtown Kitchen and Bar Gift Basket

A stroll through Kensington isn’t complete without stopping in to Midtown Kitchen & Bar for a bevy and a bite. From tap takeovers, local collaborations, house and guest taps, and supporting community through various events, Midtown also offers up a variety of delicious bites on their menu to suit all appetites.

Come for the beer, stay for the food…or is that come for the food, stay for the beer?! Either way you won’t be disappointed!

Giveaway: Basket filled with gift cards, wine, glasses, accessories, hoodie and hot sauce. (December 7th)

Poko Popcorn Tin of Popcorn

Poko Popcorn was born out of the minds of a small group of friends in a tiny kitchen in Calgary. Their popcorn is made in small batches in each Poko Popcorn location and they offer a variety of sizes and flavours to choose from.

While delicious to eat, it’s also fun to craft garlands with popcorn for your holiday decorations!

Giveaway: 1.0 gallon tin of popcorn (December 8th)

Moonlight and Eli Champagne + Fondue Bar for Two

Champagne is the drink most associated with love, and love comes in many shapes and sizes, as do champagne glasses. The bubbles of the carefully selected sparkling wines at Moonlight & Eli cut though the richness of the fondue they offer making this duo the perfect pairing.

Fondue options include cheese or chocolate and for those who prefer still to sparkling, there is a lovely selection of wines available.

Giveaway: Fondue and Champagne for Two (December 6th)

Moonlight & Eli Fondue + Champagne — Moonlight and Eli Fondue + Champagne For Two

Eau Claire Distillery Gift Pack

Situated about 35 minutes southwest of downtown Calgary in a historic hamlet called Turner Valley, is where you’ll find Eau Claire Distillery.

The distillery is housed in the circa-1929 Turner Valley Movie Theatre and Dance Hall that in early days served as town hall, political rally centre, dance hall and community gathering spot. They produce their spirits using local Alberta grain and offer a variety of spirits to wet any appetite.

These spirits are the perfect accompaniment to any cocktail, even a cocktail subscription box!

Giveaway: Christmas Gin, Apple Brandy, 2 glasses (December 15th)

Analog, Fratello, Corbeaux Bakery Gift Card

Local coffee company, Fratello Coffee is available both wholesale and at any of their five Analog Coffee retail locations in Calgary. The Fontaine brothers work directly with farmers in the world’s best coffee growing regions to produce a product that is not only delicious, but also ethically sourced.

Their bakery Corbeaux Bakery, offers European food and baked goods available in the Analog cafes, through their wholesale division and catering. These items are made fresh daily using locally sourced ingredients.

We like this coffee so much we’ve even included them in our 10 Days of Coffee Round Up!

Giveaway: 3 Gift Cards (December 13th)