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Grilled Chicken & Sweet Pepper Fajitas

I‘m late to the grilling party this year, mostly because our ten-year-old gas barbecue finally called it quits earlier in the summer. I flipped a few burgers over a campfire, and even grilled trout over the open flame, but it wasn’t until we were well into August before we invested in a charcoal grill.

Just in time, too, because I can’t go through this time of the year with out grilled fruit salad, cedar planked salmon, or smokey shrimp tacos. This grilled summer vegetable salad is another favourite…and the list could go on and on.

Our Weber came at the recommendation of family grilling expert, Jan, and my photographer/grill master friend, Tim. I have been wanting to make the switch to charcoal for some time, although I wasn’t quite prepared for the learning curve. It’s…challenging. And how I love a good challenge.

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Vegan Lentil Sloppy Joes

Garden Vegetable & Lentil Sloppy Joes (vegan)

Lightly spiced lentils mounded on a soft roll with avocado and tangy relish: this recipe was too good not to share with you.

I developed these vegan lentil sloppy Joes for Jamie Oliver, as they are focusing on special diets on his blog this month. By the way, if you follow a gluten-free, vegan or vegetarian diet, you certainly want to check out all the new recipes.

As for my contribution, well we’re kind of crushing on how good it is.

Vegan Lentil Sloppy Joes

These Lentil sloppy Joes are a filling, frugal, and totally satisfying meatless main. Get the recipe over on JamieOliver.com!

Have a wonderful weekend, all!

Early Summer Risotto with New Garden Vegetable & Herbs : Simple Bites #recipe

Early Summer Risotto with New Garden Vegetables

I can’t quite remember when risotto went from being a favourite menu item when dining out to a weeknight staple around our table; a go-to comfort food that changed with the produce brought by each new season.

It may have been when my Italian culinary school chef tutored my class on the art of the risotto, instructing us never to rush the dish or the rice would guess our haste and become gummy rather than creamy. Perhaps I became less intimidated to cook the classic dish after testing it out frequently on Danny when we were newlyweds.

At any rate, I eventually discovered that the cheesy rice dish was an indispensable vehicle for getting my children to eat vegetables. Ever since, I’ve seldom been without the basic ingredients for risotto: chicken or vegetable stock in the freezer, butter and Parmesan cheese in the fridge, rice and onions in the pantry.

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The secret is in...the sauce on the side | Simple Bites

The secret is in the sauce…on the side (3 recipes)

We’re a family that dines together for seven dinners a week. This time around the table is important to us and is a crucial step in our journey to build a healthy family food culture.

But? This commitment to the family dinner has its rocky moments. On a nightly basis we’re dealing with spilled milk, tossed food, stormy attitudes and questionable manners. Oh, how our children’s manners are a work in progress (look for a post soon on how we’re working to improve them).

Some nights it would be a whole lot easier to serve up sandwiches on paper plates and then sit down to a hot! spicy! delicious! meal ourselves after we have tucked the munchkins into bed (and on the rare occasion, this is what happens), but we’re committed to that dinner hour.

Today I’m sharing one tip that has brought peace to the table – at least as far as the food is concerned; attitudes and pesky squabbles still need an intervention! This tip has helped to keep everyone happy with their food, especially Danny and I, who love full flavour dishes and are crazy about sauces.

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Asparagus - Header

Roasted Asparagus with Buttery Lemon Breadcrumbs

Our traditional Easter dinner is looking a little different this year.

My beloved first born’s birthday happens to fall on Easter Sunday, so we’re shifting things around to make space for both special occasions. My sister-in-law is hosting a multi-family dinner on the Saturday night of the holiday weekend, and I’m taking on Easter brunch the next day, reserving dinner later that night for Ben’s birthday celebration.

Seeing as he’s in charge of the menu that evening, I imagine we’ll be dining on pulled pork, poutine, and donuts for dessert, a decidedly un-Easter meal if there ever was one. In an effort to make up for it, I’m planning a buffet of seasonal spring foods for the brunch earlier in the day.

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