I think these cookies might have been one of the very first things I was allowed to make all by myself as a kid. Because they require just a few moments of stovetop cooking but no oven time, they are super simple and fast. Sometimes called haystacks, macaroons or, unfortunately, turd cookies, they are a sweet treat that just so happens to be packed with fibre AND is gluten-free! You can whip up a batch in just five minutes; put ‘em on a pretty plate and you’ve got a lovely centre piece for your Easter table.
Sisters always have the best ideas, even the ones we call sisters but don't share DNA with. I cannot count the number of adventures or delicious kitchen experiments that were prompted by a member of my extended tribe of sisters. I count myself as very lucky to share my life with my mom and three sisters, all of whom enjoy good food and drink.
Whether you make your own baby food or purchase commercial products is a personal choice. If you have the time and inclination to make it yourself, you can feel good about knowing exactly what you’re feeding your little one and get them used to eating things your whole family enjoys.
For years, I struggled to get my kids to enjoy fish. A proud Maritimer, I love cooking, serving and eating fish and seafood as often as possible, but it was a hard sell on the little ones. Adding bacon as part of a crispy topping in this fish dish worked wonders, but I knew there had to be other ways to train their young palates to appreciate all the delicious nutrition that fish offers.
Most of us have many things we are grateful we learned from our mothers. My own list is long, but near the top is my love of food and cooking, which I definitely inherited from her. Growing up, we spent a lot of time in the kitchen together and one of her lessons that really stuck with me was what a joy it is to make bread. Until you’ve tried it, you might feel daunted by bread baking but fear not! It’s actually quite easy to turn out a delicious loaf with great texture and I’ve provided a very detailed step-by-step for you to follow.
Tacos and pizza have long been two go-to meals in our house. Everyone loves them, they’re delicious, and if you throw enough veggies on them, they can even be quite nutritious.
On their own, each is terrific, but put them together and it’s a match made in heaven. Use store-bought flatbreads (regular or gluten-free) as the base to speed things up plus they make it super easy for kids to take charge and add whatever tasty toppings they like to craft their own personalized taco pizzas.
This recipe combines a few of most people’s favourite things into one delectable, unforgettable savoury delight. They’re a magical combination of buttery biscuit dough laced with pizza sauce, cheese, and toppings, and I could honestly eat these things all day long.
I'm usually a gigantic fan of getting a solid eight hours of sleep, but occasionally, I find myself restless at 4am. I try to put this unanticipated block of thinking time to good use, which means I typically run through new recipe ideas and plan what I want to cook in the hours and days ahead. I’ve recently thought up some pretty great recipe ideas, but it wasn't always about food and recipes. What used to occupy my thoughts in the dark was my worry about retirement.
Rich and creamy, this hearty chowder is packed with seafood and vegetables and is super quick to prepare. As you’ll see, the recipe is quite flexible and can be made with just fish, just seafood, or your favourite combination of the two. Note that you can even make this gluten-free, if preferred, plus you can make it ahead and gently reheat. Serve it with baguette and a green salad for a perfectly pleasing meal, ideal for two but even better for sharing with friends.
I’ve been making this Enchilada Dip so often that I almost forgot about making actual enchiladas until my son requested them the other day. This recipe takes just a few minutes to put together, especially if you use leftover roast chicken (storebought rotisserie chickens are ideal).
It was exciting to see a Canadian-made culinary innovation rocket to the top of the charts late last year. The Instant Pot, invented in my hometown of Ottawa, was a runaway success on Amazon throughout November and December, leaving lots of folks looking for recipes adapted for this newfangled cooking appliance.
If your kids are like mine, one of the easiest ways to get them to eat more vegetables is to add a delicious sauce. These cauliflower nuggets are easy to make (the kids can even help with the prep) and while they’re yummy on their own thanks to the crunchy coating, the honey-garlic sauce means they’re just bursting with kid-friendly flavour!
This cocktail is reminiscent of the flavour of Mexican Hot Chocolate.
Note: The recipe below calls for not too much booze as my homemade coffee liqueur (which is fabulous and so easy to make) is 180 proof. If you’re using commercially prepared Kahlua or Tia Maria, you may want to increase to four ounces per two cocktails.
What’s not to love about coffee liqueur, most famously known as either Kahlua or Tia Maria? I remember my mom making this homemade liqueur when I was younger and thought it very clever of her to do so. I've updated her classic recipe my preparing it with decaf coffee (hers called for instant coffee granules....shudder....) so I don't have to lie awake all night after enjoying a cocktail or two in the evening. You can add this liqueur to your favourite hot beverage, pour it over ice cream or transform it into delicious adult drinks.
I am not sure whether it’s the delicate taste or the melt-in-your-mouth texture of shortbread cookies that made me fall in love with them when I was a little kid. They’re a holiday staple in my house; we probably make at least 10 batches every year as they’re great for gifting. This year I decided to shake things up a little and added some chai-inspired spices to my favourite quick shortbread recipe. What a hit! I’ll be making dozens more as the quality control officer (my husband) plowed through most of the first batch in record time.
If you’re a fan of traditional pickles, maybe it’s time to branch out (pun intended) to pickled fruit. Not only are pickled apples fast to make and delicious, they add a bright burst of colour to any meal. I love this recipe because you can make just one jar or several and once the brine has worked its magic for a day or two, the apples are ready to be enjoyed. My kids love putting them in grilled cheese sandwiches while I enjoy scattering them over salads or munching with a handful of nuts for a mid-afternoon pick-me-up.