Family Bites

Chopped Chocolate and Sea Salt Biscuits

Early Spring is the season of weekend brunches, wouldn't you agree?  Whether guests come for Easter celebrations or a Mother's Day gathering, brunch is a wonderful opportunity to entertain and visit with friends and loved ones.

I often daydream of hosting a large outdoor brunch, complete with a long wooden table, mismatched chairs, happy children, flowing linens and a buffet of quiches, salads, breakfast breads, preserves, fruit, juices and mimosas.  The skies would be clear, a light breeze in the air and sunshine aplenty.  I envision twenty or so of my favourite people relaxing and enjoying the food, the setting and each other.  I have yet to entertain in this way but it's on my list of things to do soon.  And when I do it (and I will) these biscuits will most certainly make an appearance on that buffet of goodness.

 

Prep time for these goodies is less than fifteen minutes and baking time is approximately twenty.  They are best when served toasty warm and straight from the oven, which means these morning biscuits are achieved in less than thirty-five minutes.  Taking a tip from Chef Michael Smith, always keep some butter in your freezer for biscuit making.  It really does make a difference in the flakiness of the the finished product.

If brunch is not on your desired list of things to do, I might suggest enjoying these baked breads paired with warm cups of tea and a sweet movie on a rainy Sunday morning, which is how we recently savoured them. There was no long wooden table or mismatched chairs and the skies were anything but sunny, but my visit with my two little loved ones was just as nice.  Still, I look forward to hosting that brunch some day.

Chopped Chocolate and Sea Salt Biscuits

• 2 cups all-purpose flour
• 2 cups whole wheat flour
• 2 heaping tablespoons baking powder
• 2 tablespoons sugar
• 1 tsp salt
• 1 cup frozen butter, grated
• 1 1/2 cups cold milk
• 6 oz dark chocolate, chopped

Topping:

• 1 tbsp coarse sea salt
• 1 tbsp coarse sugar
• 2 tbsp milk

Pre-heat the oven to 400 degrees.  Combine the flours, baking powder, sugar and salt in a mixing bowl and set aside.

Add the grated butter and work it through the flour mixture to create a mealy texture.  Add the chopped chocolate and the milk and mix with a wooden spoon until the dough comes together.  Dump it out onto a lightly floured counter-top or wooden cutting board and knead the dough a few times.

Pat the dough into a large round circle, approximately 1/2 inch thick.  Cut the dough into wedges, like a pizza, and place on a parchment-lined baking sheet.  Brush the tops of the biscuits with milk, sea salt and coarse sugar.  Bake for 16-18 minutes or until the edges are golden brown.

  

 

Name that Vegetable and Meal Planning Monday

 

Last week Rob and I visited a new-to-us grocery store.  This isn't a new chain or a new specialty shop, but rather a new location of a familiar store, one found in almost every city in Ontario and I think even Alberta, British Columbia and parts of Eastern Canada.  

While there we found the above vegetable.  Isn't it fascinating?  I was completely unfamiliar with the name and the item itself, and I'm wondering if any of you know what it is or how it is cooked.  Ben had a so much fun with this and finally decided that it looks like " a banana that has been eaten by a deranged alien". Jackson just thought it looked like a plant and declared it was "something he would not ever, ever eat".

Do you have any idea what it is?

Here is our meal plan for the week.  How about you, what are you eating?

Monday - No cooking tonight....we're all out at various places

Tuesday - Goat cheese and mushroom stuffed chicken breast, braised leeks

Wednesday - Turkey and ricotta meatballs, rice and greens beans

Thursday - Chopped chicken salad with couscous and veggies

Friday - Homemade fish and chips

Saturday - Homemade pizza with artichokes, arugula and gruyere

Five-Ingredient Chocolate Nests with Eggs and Chicks

These chocolate nests have been my go-to Easter treats for a few years now and I must confess that I really love them.  I stumbled upon a more complicated version of the recipe many years ago, one which required far more ingredients and time than I had at that point in my life.  So, I've tweaked and refashioned and created this little gem of a treat which I have now served each and every year since. Using only five ingredients and a no-bake recipe, this is almost the perfect edible for any time-crunched Mom during the Spring holiday season.

Ideal for a classroom or pre-school party, these treats also make lovely gifts for friends and family when placed in a cellophane bag and tied with ribbon.  I'm sending these to school with one of my boys this year, but am also working on a new delicacy which will make use of all those homemade marshmallows I've been making.

How about you, what is your favourite Easter/Spring treat to make?

Chocolate Nests with Chicks and Eggs, my recipe

13 Shredded Wheat squares

2 cups of chocolate chips

1 tbsp butter

Yellow marshmallow chicks

Mini-eggs

• In a large mixing bowl, crush the shredded wheat squares until there are no large pieces.
• Place a pot, half-full of water, on the stove and bring to a simmer.  Place a glass or stainless steel bowl over the pot and add the chocolate chips and butter.  Stir gently until the heat from the simmering water has melted the chocolate and the butter.  Mix well and remove from the heat.
• Pour the chocolate over the shredded wheat and mix until all of the cereal is well coated.
• Spoon large tablespoons of the chocolate/cereal mixture onto baking sheets lined with parchment. Shape into a nest (they don't have to be perfect or identical  - no two nests are) and place baking sheet into fridge until the chocolate hardens.
• Remove from the fridge and fill the nests with mini eggs (2-3 per nest) or marshmallow chicks (you may have to trim the edges of the chick so it will sit in the nest).  Place on a colourful plate or tray and serve.

The "Parisian Picnic" - Nine Yummy Things to Platter Up

Living abroad had a tremendously permanent affect on me and most of what I do in my day to day life. It was while living in France I learned the most about myself, saw how not to act as a mother (I'll share more about that another day!) and discovered how to truly appreciate family, friends, food and fun above materialistic goods and consumerist attitudes.  Interesting, since I was living in one of the most affluent areas of the world (Monte Carlo).

Aside from this wonderful appreciation for different things in life, I also learned how to eat some really good food.  Really good.  I picnicked almost every day with an assortment of goods found around the kitchen and it was effortless compared to the North American picnics I was used to.  No barbecued chicken, pre-made sandwiches and sugar-laden beverages and treats.  Nope...it was just a collection of random pantry items and fridge-foods tossed together and laid out for everyone to help themselves.  Brilliant, really.

Now, as a Mom with really hungry boys, this is one of my favourite ways to feed my kiddies.  I don't wait specifically for warm weather or picnic-blanket eating - instead we have "Parisian Picnics" all the time. Especially when we're feeding other kids.  I have put together a short list of how I like to use these picnics and the foods I like to include in them.   I hope this encourages you to have a French-inspired feast one of these days.

  

Weekday Lunches - This is my favourite way to feed a gaggle of kiddies who've come for lunch.  Place assorted items on a large wooden cutting board, with small items and dips and spreads tucked neatly into little bowls.  Give each child a small plate and let them at the buffet!  It's so interesting to see who eats what and I find my own children might be inclined to eat something they think they aren't fond of, if their friends give it a go first.

Family Weekend Lunches - The perfect opportunity to clean out the fridge before the next round of food shopping.  It's great to set out food and let family members help themselves as they are home and feel the need to nosh.  Sometimes one of us adults is out with one child and instead of cooking two lunches we just leave everything out, with some plates on the side and can help ourselves as we feel the need.

Parties/Holidays/Large Gatherings - I find this to be an easy and stress-free way to entertain. Whether you are hosting ten people or thirty, set out a large picnic table/buffet table and fill up the space with an assortment of your favourite ingredients, using your most-loved baskets, bowls and platters.  If this is an adults-only party you can use premium cheeses and meats and if your event involves lots of little-ones be sure to include some kid-friendly fare like homemade marshmallows, cookies and chocolate dipped strawberries.

Here is a list of nine yummy foods to include in any "Parisian Picnic":

1. Breads - baguette, wraps, mini bagels, rye bread, biscuits

2. Crisps and Crackers - wheat crackers, rice crackers, raincoast crisps, pretzels

3. Cheeses - brie, goat, assorted cheddar, blue

4. Fruits - grapes, apples, strawberries, 

5. Veggies - broccoli, carrots, cauliflower, green beans, asparagus, celery, olives

6. Meats/Main - Virginia ham (sliced), quiche, roast chicken

7. Dips/Spreads - hummus, babaganoush, egg salad, tuna salad, tzatziki, butter, preserves

8. Beverages - flat/sparkling water, sparkling juices, lemonade, wine

9. Sweets/Treats - chocolates, dried fruits, dates, nuts, bite-sized cookies, cake, loaves

Tell me, what foods would you include in your "Parisian Picnic"?

How do you like them Apples?

 

Part of our new routine at home is that I meal plan and make the grocery list and Rob heads out to do the shopping.  Not always, but a lot of the time.  Grocery shopping doesn't fall into my list of "preferred-things-to-do".  Don't get me wrong, I love nothing more than perusing the aisle of a specialty food shop, walking through a farmer's market or visiting a butcher or boutique cheese store.  However, the regular "milk, eggs, pasta" doesn't thrill me much, but Rob loves it, so our new way of bringing food into the house is working well for us.

Upon his return from the food shop last week, he had a bag of red apples.  I had put Granny Smith apples on the list and gently questioned if they were out of the green variety.  He said no, but that they "didn't look too good". Fair enough.  When I opened the red apples to place them in my fruit basket I noticed they were red delicious apples.  

What? Who eats red delicious apples?  We don't and I can't really give a good reason as to why, other than the fact that I'm not that fond of them.  I find them soft and mealy and much prefer a Gala, Empire or Honeycrisp (oh, how I love me a Honeycrisp apple).

This, of course, created a long discussion about apples and he challenged me to put it out here on my blog and find all the Red Delicious apple eaters (he feels there are many).  Are there any of you out there?  Now I'm simply curious about kind of apples you like to eat - please do let us know.

In any case, regardless of your choice of apple,  here is a delicious caramel sauce to enjoy with them.  Made with a touch of vanilla and some lavender, this is a wonderful way to make basic apples a tasty dessert. Serve up a selection of sliced apple pieces with a bowl of this gooey sauce and everyone in your family will be happy.  Even if they're eating the Red Delicious variety.

Caramel Sauce

1/4 cup butter

1 cup brown sugar

1/2 cup whipping cream

1 tsp vanilla

Melt the butter in a small saucepan.  Add the brown sugar and cream and bring to a boil.  Boil for one minute, remove from heat and stir in the vanilla.  The mixture will thicken as it cools.  Serve slightly warm.  

Meal Planning Monday and Rice and Bean Burritos

 

Spring Break is over and we are back to routine this week.  We don't have much on the go, which is a welcome change, so both Rob and I feel like we can spend a little more time in the kitchen this week.  As usual, Rob's night to cook is underlined and the italics indicate when I'll do some batch cooking, stocking the freezer with an extra container of bolognese.  Without further ado, here is what we'll be eating:

Monday - No cooking!  Boys are having dinner with their Grandparents and I have school, so Rob is going to make something for himself.

Tuesday - Roast pork, rice and beans, broccoli

Wednesday - Spaghetti Bolognese and mixed greens salad

Thursday - Homemade pizza with caramelized onion, baby spinach and ricotta

Friday - Roasted chicken thighs and braised leeks and potatoes

What are you cooking up this week?

PS - For those interested, here is the recipe for the Rice and Bean Burritos from two weeks ago...

 

Rice and Bean Burritos, adapted from this recipe

• 3/4 cups rice (brown or white)
• 2 tbsp. olive oil
• 2 onions, chopped
• 4 cloves garlic, chopped
• 1/2 tsp ground cumin
• salt and pepper
• 3 tbsp. tomato paste
• 1 can white kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 6 green onions, thinly sliced
• 1 1/2 cups water
• 8 10-inch whole wheat tortillas
• 2 cups Monterrey Jack cheese, shredded
• Optional items: salsa, sour cream and jalapenos

Cook the rice according to package instructions and set aside.

Meanwhile, heat the oil in a large saucepan over medium high heat.  Add the onions, garlic and cumin and season with some salt and pepper.  Cook, stirring occasionally for 10-12 minutes.  Add the tomato paste, stir and cook for 1 minute.

Add the beans and water and bring to a boil.  Reduce the heat to medium and simmer, stirring occasionally, until thickened, about 10-12 minutes.  Add the rice to the bean mixture and warm through. Add the green onions and mix well.

Heat the tortillas according to package directions and fill with the rice and bean mixture.  Top with shredded cheese.

Cowboy Cookies

As you may have noticed I didn't meal plan this week.  With the boys away for a few nights and cousins here for another one we decided to just be spontaneous with our meals.  But even if I had meal planned this week, I wouldn't have been able to cook because we've been too busy playing Jenga!  Do you remember that game?  We've been immersed in it for the past week and have only stopped to visit family, play hockey and do a few other activities. 

The game goes great with popcorn and toast with peanut butter.  Leftover pizza and carrots and hummus have worked well too.  You see, you need to have one hand free at all times, so forkable food is not an option here. For an afternoon game-playing snack I also made cowboy cookies.

   

The origin of these goodies is unclear but some sources state they come from Colorado.  Regardless of their regional beginnings, they are packed with a bunch of goodness, are crunchy and chewy at the same time, and were a big hit for all.

We're back to the game playing this weekend as the weather is calling for nothing but rainy skies.  Please feel free to let me know your one-handed food suggestions but rest assured that we won't go hungry - we have cowboy cookies to keep our tummies full in case I can't make it into the kitchen.

Cowboy Cookies, adapted from Canadian Living

• 1/2 cup each of all-purpose and whole wheat flour
• 1/2 tsp back baking soda and salt
• 3/4 cup butter, melted
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 egg, lightly beaten
• 1 tsp vanilla
• 2 cups quick-cooking oats
• 1/2 cup raisins
• 1/2 cup peanuts
• 1 cup semi-sweet chocolate chips or chunks

Preheat the oven to 350 degrees.  Whisk together the flours, baking soda and salt; set aside.

In another bowl, beat together the melted butter, brown sugar, granulated sugar, egg and vanilla.

Add the flour mixture to the wet mixture and stir with a wooden spoon.  Mix in the oats, raisins, peanuts and chocolate chips.

Drop by the tablespoon onto a parchment-lined baking sheet, keeping cookies 2 inches apart. 

Bake for 12-14 minutes or until the edges are slightly browned.  Let cool for 5 minutes and transfer to a wire rack.  Store in an air-tight container for up to 5 days. 

My Favourite Rice

 

We're on Spring Break here so posting is a little leaner than normal due to the fun and relaxing days we are enjoying.  

The boys were at their Aunt's house for a couple of nights and then we entertained a few cousins here - and with temperatures rising above 15 degrees Celsius and sunshiny skies in abundance, we haven't spent much time in the kitchen.

I did return last night though, and we happily ingested roast chicken breast, French green beans and my favourite rice.  It doesn't really have a name because it's not an extraordinary rice dish, but it's good and we all love it and I feel it would be remiss if I didn't share it here, with you.

Ben's taking to the kitchen tomorrow night to assist with making dinner.  He's been spending a lot of time perusing Jamie Oliver's Food Revolution cookbook while he eats breakfast and has selected a meal he would like to make with me.  I can guarantee that it is carnivorous in nature and sure please all the boys in my home - it should be fun!

My Favourite Rice

• 2 tbsp olive oil
• 1/2 large sweet onion, peeled and diced
• 1 large carrot, peeled and grated
• 2 cups long grain rice
• 4 cups chicken stock
• 2 tbsp dried parsley

Heat the oil in a large pot set over medium-high heat.  Saute the onions and carrots until translucent and slightly browned.

Add the rice and stir to coat, ensuring the rice is coated with the oil and vegetable mixture.  

Cover with the chicken stock and bring to a boil.  Cover, reduce the heat to a simmer and allow to cook for approximately 20 minutes or until the rice is tender.

Serve warm and sprinkle with a touch of dried parsley

**Note: This can be made with other rice varieties, especially brown, basmati, wild or arborio.  Be sure to increase the liquid as per your package directions.

**Another note: I served this as a side dish but it's also wonderful as a main dish.  If I do this I increase the vegetables by adding some baby spinach and top it with nuts or feta cheese for a bit of protein.

Ten Ways to Enjoy Roasted Garlic at the Family Table

Isn't it great when you eat something that tastes so good you forget just how good it is for you?  I can think of approximately ten foods that fall into this category, but none please me as much as garlic.  Used for centuries for both culinary and medicinal purposes, garlic dates back to 500 A.D and is consumed in almost every culture around the world.

We eat an inordinate amount of garlic, specifically roasted garlic.  I tend to throw a few heads in the oven each time I make a cake or bake something that requires the oven to be on for at least 20 minutes. Then we use the garlic that day, or the day following in a myriad of ways. Culinary multitasking at it's best. We have always fed garlic to the kids so the strong, pungent taste is not offensive to them and, in fact, they adore it now.  Without further ado, here is a list of how we enjoy roasted garlic at our family table:

• Smear the roasted cloves onto pieces of sliced baguette and serve as the "carb" portion of your dinner.
  
• Mash the roasted garlic and spread it over a baked potato in place of butter.
  
• Place garlic in a saucepan with some olive oil, diced onion and thyme.  Saute and then cover with chicken stock and simmer for 15 minutes.  Puree and add a splash of cream. Makes a delicious soup.
  
• Serve 2-3 heads of garlic as a veggie.  The kids will have fun fishing the cloves out of their skins.
  
• Toss cloves of roasted garlic, baby spinach and goat cheese with warm pasta for a quick and easy weeknight dinner.
  
• Mash the roasted garlic and combine with some mayo.  Spread on bread and top with turkey, lettuce, avocado and swiss cheese for an open faced sandwich.
  
• Combine roasted garlic cloves with chickpeas, lemon juice, olive oil and dill for a rustic hummus spread.  Serve with assorted veggies.
• Combine roasted garlic cloves and olive oil and spread on pizza dough in place of traditional tomato sauce.
• Make a salsa with mashed roasted garlic, diced red pepper, feta cheese, green onion, oregano and olive oil.  Serve with assorted crisps and crackers.
• Saute roasted garlic cloves with any of the following: bok choy, asparagus, broccoli, green beans or snow peas (whatever your kids will happily nosh on).

The simplest, most unassuming item can add such an interesting element to your dinner table.  The fact that it also cures colds, repels mosquitoes, manages cholesterol and supposedly treats acne is just an added bonus. How do we create this gem of an ingredient?  It couldn't be easier! 

Roasted Garlic

• 6 garlic bulbs
  
• olive oil
  
• sea salt
  
• fresh ground pepper

Preheat the oven to 400 degrees.  Peel away the outer skin of the garlic bulb and slice 1/2 off the top.  Place the bulbs on a piece of aluminum foil and drizzle each with some olive oil and a generous sprinkling of sea salt and ground pepper. Cover with another sheet of aluminum foil in order to create a foil parcel and bake for approx. 35-45 minutes, or until the cloves are softened to the touch.  Allow to cool and remove from the skins by squeezing the bulb to release the individual cloves or pulling them out with the tip of a knife.

Do you enjoy roasted garlic?  What is the multitasking-ingredient most often used in your kitchen?

Butter Tart Muffins and a Love Story

I'm a little fond of muffins.  Not necessarily for their taste or texture, or even their abundant flavours and sizes. Mostly I'm fond of them for they led me to love.

You see, twelve years ago, upon returning home from living in the South of France, I took a job working in a coffee shop to earn a little post-Europe cash.  I wanted to spend some time with my family and - let's be honest here - party with my friends.  I had really taken to the food culture abroad and thought I may want to work in the industry, so I decided to start in a coffee shop that sold 35 muffin varieties and didn't require working weekends (allowing more time for honing my social skills!).

What was supposed to be a six month employment stint turned into a two-year pleasure.  I loved the people I worked with, took delight in the introduction to catering and enjoyed all aspects of the job.  I was also quite taken with the customers.  I was flabbergasted by just how loyal coffee customers were and I began to look forward to regular visits from some wonderful, eclectic people each day.  Especially one person in particular. 

 

He started coming for coffee once a day and within a month of our first chat he was a perfectly developed caffeine addict making three or four purchases daily.  Five minute chats led to fifteen minute conversations, which eventually led to a date (six months later!) that evolved into a home, a family and a marriage.  Yes, I was the coffee girl and Rob was my customer.

In honor of him, and us, I made these muffins.  I came across this recipe almost three years ago and love it just as much now as I did then.  It's a Lucy Waverman recipe from Food and Drink magazine and I've only adjusted it slightly, for I like to indulge in just a little more maple flavouring than the original.  Dense and perfect in tastiness, the maple and raisin combination is very reminiscent of a butter tart.

All those years ago I used to sneak Rob little bags of muffins for his afternoon office snack.  Today, he just pops into the kitchen - our kitchen - to pick up his nourishment.  Thank you, muffins!

Butter Tart Muffins, slightly adapted from Lucy Waverman

Yield: 12 muffins     Prep Time: 15 minutes    Bake Time: 15 mintes

• 3/4 cup sugar
• 1/2 cup butter
• 2 eggs, beaten
• 1/2 cup milk
• 1 tsp vanilla
• 2 tbsp maple syrup
• 1 1/2 cups raisins
• 1 1/2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda

Topping:

• 2 tbsp maple syrup

Pre-heat the oven to 350 degrees.  Place the sugar, butter, eggs, milk, vanilla and maple syrup in a saucepan over medium heat and cook, stirring constantly.  Bring to a boil and remove from heat.  Stir in raisins and let cool in the refrigerator for 10 minutes.

Meanwhile combine the flour, baking soda and baking powder in a small mixing bowl.  Add the raisin mixture and mix well.  Fill lightly greased muffin tins 3/4 full.  Bake for 14 minutes, or until golden. Remove from oven and brush the tops with maple syrup.