With the holiday season in full swing, it is time to think about Christmas baking. I know a lot of people have already started….but the problem I have with starting early, is that Jamie and I raid the freezer of our sweet treats, and we end up having to bake twice as much!
Tag Archives: homemade
This is my variation on the recipe that my mom always made (and still makes today). There is nothing better on a cold winter’s day to have a piping hot bowl of chili. So, you may be asking, why are you sharing this recipe now, in April. Well, as you know, we live in Ottawa, and they are calling for snow this week, so I thought that sharing my recipe for chili made perfect sense! 🙂
This is the second recipe that I submitted to Turkey Farmers of Canada and Mushrooms Canada for their #GrillOn Summer promotion. You will remember that the first recipe I made for them was the Turkey Mushroom Sausage.
I knew that I wanted to make something stuffed for this promotion. I actually wanted to make a roulade, but that didn’t turn out too well. It tasted great, but it didn’t slice or photograph very well. I am not sure if my knife wasn’t sharp enough, but it ended up looking like a turkey mushroom casserole instead of a beautiful roulade 🙂
My favourite muffin to make is Oatmeal Banana Chocolate Chip. I have been making this muffin for years. I change it up from time to time, omitting the chocolate chips for fruit, but let’s admit it, we all want that little bit of chocolate in our muffin to make it feel like a bit of a treat 😉
After making the triple lemon cake for Laurel’s birthday, I have become intrigued with the idea of using jelly powder to flavour cakes. In fact, Kerri flavoured a cake with grape Jell-O and grape Kool-Aid. I was fortunate enough to taste the result of her experiment, and it was delicious. It was a perfect birthday cake for a child’s birthday party.
When I was approached a few weeks ago to make a dessert for a birthday celebration in the office, I knew that I wanted to play around with different flavour combinations. I have done a chocolate, vanilla and lemon cake now I wanted to play around with strawberry. You may think this is an odd choice to celebrate a milestone birthday for a male co-worker, but I can explain…
I hope that everyone had a great Mother’s Day weekend. Jamie and I travelled back to Hamilton so that we could spend time with our families. Normally Mother’s Day is a lovely spring day, with the sun shining and flowers blooming, but yesterday was exactly the opposite. We had rain, freezing rain, snow and a few glimpses of sunshine. Not the ideal day to host a family BBQ in Mom’s honour.
I really want to force the warm weather to be here to stay. When Jamie and I moved last December, we moved downtown. We are so close to bike paths and walking trails that weave in and around Parliament Hill and Gatineau, but the weather really has to improve for us to do more exploring. As part of my defiance of the still too cool weather, I have been making a lot more warm weather foods. This mango salsa is a summer treat that goes well on its own or as a delicious topping for a turkey burger.
With spring finally here I want to dive into salads. There is something about the warm weather that makes us want to eat cold, crisp foods. Last year I used fennel for the first time in a fennel, apple and chicken salad. Fennel wasn’t the star of that salad; it was more of a complimentary character. So, since a year has passed, I figured it was time I gave fennel a staring role in one of our meals. Since I enjoyed the combination of fennel and apple so much before, I searched out a recipe with those two ingredients. Here is the result of that search.
Jamie and I actually went searching for fennel recipes at different times, but we both thought this one would be the perfect starting point. It is nice to think that we are in sync 🙂
This recipe is from the Epicurious site. I have used recipes from this site before. I still rave about how great the coconut cream pie turned out, and I found the recipe on Epicurious. Now that I have jumped into the world of the Smartphone, their app was one of the first that I downloaded.
This recipe appealed to me, because it is coleslaw. I am a huge fan of coleslaw. My favourite (and don’t judge me on this) is Dixie coleslaw. You know the one, it is fluorescent green and you can buy it by the gallon at the deli counter. I don’t know why, but there is something about that coleslaw that I find mildly addicting. Hmmm, I wonder if I can make that at home? I have never tried, but now I think I have found a summer project.
Another reason I wanted to make this was because it was a great excuse to bust out the mandoline that we received as a wedding gift. I haven’t used it as much as I thought I would, but with the ingredient list calling for thinly sliced fennel, celery and julienned apples, it was the perfect opportunity.
The difficult part about making this dish is the waiting. Oh, and making sure that all the thinly sliced ingredients make it into the bowl! 😉 Is there anything more appetizing that thinly sliced fruits and vegetables that provide a satisfactory crunch? If you can wait 24 hours, this coleslaw is the perfect marriage of summer flavours. Jamie and I served it with some homemade sausage patties and devilled eggs. A little taste of summer in the middle of spring. Awesome!
Do you have a favourite coleslaw recipe? Or a summer-time guilty pleasure that compares to my Dixie coleslaw addiction?
Epicurious – Celery, Apple and Fennel Slaw
- 3 tbsp extra-virgin olive oil
- 2 1/2 tbsp apple cider vinegar
- 2 tsp fresh lemon juice
- 1/4 tsp white sugar
- 3 celery stalks, thinly sliced using mandoline
- 2 small fennel bulbs, thinly sliced using mandoline
- 1 tbsp chopped fennel fronds
- 1 firm, crisp apple (I used Fuji), julienned
- Kosher salt and freshly ground black pepper
- Whisk first 5 ingredients in a medium bowl to make your coleslaw dressing.
- Add sliced celery, thinly sliced fennel, chopped fennel fronds, and julienned apple; toss to coat.
- Season to taste with salt and pepper.
- Let sit in fridge overnight to allow flavours to combine.