Every year, when I carve my Hallowe’en pumpkins, I am reminded of the horrified look on my then-three year old son’s face when I first tried to get him to eat roasted pumpkin seeds. “But mommy,” he cried, “we don’t eat GUTS!” He couldn’t believe that the slimy innards of a pumpkin could possibly be transformed into something edible.
This is a great dish not only because it only takes 30 minutes to make but also because its mild flavours appeal to even the fussiest eaters. A nice twist on classic gravy, this apple gravy has a sweet-sour tang that is subtle yet very flavourful. Cutting the pork tenderloin into medallions is a great way to get more servings out of a small quantity of meat plus it provides kids with portions that are not intimidating. I prefer Gala apples for this dish because they soften but don’t fall apart when cooked.
I don't know too many people who don't adore pie. It's long been one of my favourite desserts although I seem to not make pies as often as I'd like because I find fiddling with the crust just seems like too much work sometimes. That's why I love this freeform version, similar to an Italian crostata. The pastry is buttery and flaky, but not nearly as tricky to work with as conventional shortening or lard pastry and it’s really easy to make in a food processor. Best of all, you can make the pastry up to a week ahead of time!
I don’t know about your kids, but mine just never, ever get excited about the sight of an apple in their lunch bags. These squares are a great solution to adding a nutritional punch to the daytime menu, especially for people like my daughter who can’t seem to manage a large breakfast. Packable, portable and oh-so-tasty, they’re nice and filling with just enough sweetness to make little (and big) people forget they are also quite healthy, and made without corn syrup or chemicals like some packaged snack items.
My sister says this dish has magical powers because it caused her kids to say three words together in a sentence for the first time: “I love fish!” I’d have to agree – it’s the perfect dish for both reluctant fish eaters and those (like me) who constantly crave fish. You can easily assemble this recipe in a four-portion casserole dish, but I love to prepare single-serving mini versions as my kids have always liked this presentation format – they find it more "festive" which is a big word in our house.
Cheese is considered a food group in my household, so I am constantly looking for new ways to serve it. Cheese and fruit has become a bit of an obsession, and this new dish is satisfying that itch in spectacular fashion. Farm-fresh peaches and squeaky, salty halloumi make a delectable combination, especially after a quick trip to the barbeque to give them a nice sear. If you have never tried halloumi, a semi-soft, brined, salty cheese that hails from the eastern Mediterranean, you’re in for a real treat.
Good thing I love making muffins, since my family adores them. They were the favourite breakfast finisher, after a bowl of cereal, when my kids were little, and then they became the preferred snack item to take to school. These days, one of my kids is the type who can’t eat much first thing in the morning, so I’m glad to send her out the door with a healthy, homemade muffin to tuck into when she’s ready.
Sweet cherry tomatoes and tangy goat’s milk cheese are one of those ideal pairings that will never go out of style. Add in a little fresh basil and it’s a great flavour combination that everyone in the family seems to love. Because of their subtle taste and creamy texture, these tarts are always a big hit at any time of day. Using pre-made little tart shells, available in the freezer section of most grocery stores, means you can whip up a batch of tarts in mere moments.
Chicken stew is one of the heartiest, most comforting meals. My kids have always loved it, and these days they frequently ask for it so they can take the leftovers in a thermos for lunch. Unlike beef, chicken does not need a long, slow braise to be nice and tender, which is why you can actually prepare this dish in 30 minutes. And here’s a tip: you can even make this in 20 minutes if you brown the chicken and chop the vegetables ahead of time; just grab them from the fridge at mealtime and you’ll be dishing up dinner in less time than it takes to have pizza delivered.
My family prefers gelato because they find it's usually a little less sweet than ice cream. I love it because it's full of flavour, yet typically lower in fat. Vanilla is our go-to choice, but only because we love to drizzle homemade chocolate or caramel sauce over top. I thought I knew all I needed to know about making great gelato at home but I was wrong - I read about a nifty little trick - adding a few tablespoons of top quality extra-virgin olive oil - to the mixture. Guess what? It's awesome! The best gelato ever. Really.
Grilling is not only a great way to cook corn when you don’t want to heat up your kitchen; it also enhances its natural sweetness. This simple, make-ahead salad blends three popular vegetables with a spicy lime dressing; you can easily adjust the heat up or down to suit your family’s preference. A delicious accompaniment to grilled meats or fish, this vegan-friendly, gluten-free dish would also be a great element in a summery brunch buffet. As an added bonus, if you have kids with braces, this is a whole lot easier for them to eat than corn on the cob.
I love viral videos. I often recall the immortal words of my then-14 year old daughter, who said, "if YouTube were a country, I'd live there." Dancing kittens, laughing babies, office pranks, hilarious TV segments I can't stay up late enough to watch....I try to get a healthy dose of online entertainment via YouTube every day.
Cheesecake seems to be one of those desserts that almost everybody loves and this parfait-style treat reminds me of a popular dish from the 1970s. I tend to make anything cheesecakey with mascarpone because of its soft, satiny texture; it also happens to have much less sodium than cream cheese. Combining whipped mascarpone with barely-cooked sweet cherries and crushed cookies makes this a super-fast, super-tasty no-bake dessert that’s also super-easy to prepare. If you want to make it even simpler, substitute canned cherry pie filling for the fresh cherries.
So often we think of using strawberries in sweet concoctions, but their flavour actually lends itself well to savoury ones too. This salsa has it all: sweet fruit and maple syrup balanced with lime and salt. A hint of heat is all you need to give it that salsa-y zip while still keeping things family-friendly.
Once you taste this strawberry salsa, you might not ever want to go back to that boring tomato kind. While this salsa is perfect for dipping, you might also enjoy it spooned over grilled meats and fish.
I find a mix of sweet, spicy, sour, and salty – common in many Asian cuisines – is a perfect companion to most vegetables. Sending asparagus on quick trip through this zippy marinade followed by a few minutes on a hot barbeque is all you need to prepare a flavourful side dish that just might have your family reaching for seconds. Choose asparagus spears that are uniform in thickness so they will cook evenly. You might be pleasantly surprised to find your kids develop a fondness for asparagus prepared this way - the sweet-salty combo is usually a crowd pleaser.
I don’t know about you, but I’m not a big mayonnaise fan. Whether it’s a sandwich or a salad, I prefer lighter, more flavourful options. This is particularly true in summertime, as we all know that mayonnaise plus heat is a big no-no. This potato salad is quick to prepare and packed with the bright, fresh flavours that can help make an outdoor meal even more enjoyable. You can mix it up with whatever herbs your family likes or what you have in your garden. If you want to get all fancy, you can even add garden-fresh raw peas or lightly steamed cut green beans to this dish.
I love icy cold lemonade on a hot summer’s day. It’s so refreshing and can perk up any picnic menu. The only thing better than fresh lemonade (which, by the way is SO much better than the canned frozen stuff or even the jugs/cartons found in the refrigerated section of most grocery stores) is fresh lemonade with berries! Muddling (gently squashing) the berries releases some of their flavour into the lemonade without overpowering it.
You know it’s a great meal when you make extras and there are no leftovers. That’s what happens every time I prepare these crunchy, flavourful drumsticks which my family prefers over fried chicken. One of the reasons I love this recipe is that you can pop the chicken pieces into the marinade and put it in the freezer; I usually have several packages tucked away in there so on a busy day I can just pull them out, defrost carefully during the day and then they’re in the oven in just minutes.
I have a weakness for snacks, preferably healthy ones. Yup, I'm that person who needs to be forcibly separated from the pre-dinner nibbles, particularly if they involve dips and things to dip in 'em. Two of my favourites are hummus and guacamole; I like to serve them with a giant platter of veggies so I can overindulge in the dips almost guilt-free. I had an "aha" moment the other day - what if I combined my two favourite dips? The result is impossibly delicious and way, way better than the sum of its parts.
