Family Bites

Leftovers Strata-Frittata

How do you feel about leftovers? Do you love them? Hate them? Or do you view them as nothing more than recycled food you feel obliged to use in another day’s dinner?

To be honest, I’m a fan. Nothing excites me more than finding stacks of containers filled with uneaten cooked vegetables, roasted proteins, and good-for-you-grains hanging out in the fridge waiting for a meal makeover. Leftover buttermilk is pretty usable, too, not to mention the remnants of a bottle of wine (but let’s be honest, it’s not often you’d find that in my house), or the ends of some crusty French bread.

Once weekday lunches are packed for Rob and the boys there isn't much left behind for my use, but on the rare occasion that I’m faced with a cup or two of decent quality leftover items I stake my claim to them, planning a humble transformation for the otherwise disregard goods. This is how I came up with the strata-frittata.

Based on two different egg dishes, I combined them to make a meal worthy of a mention here. Using up cubed day-old baguettes and a few cups of what remained from our Saturday night dinner (shown here in the photo) we ended up with a hearty and rustic dish popular with everyone at the table.

Feel free to use any combination of leftovers you might have. I like a good mix of seasonal vegetables and lean protein, but anything would work, included pasta. Use whatever cheese you have on hand, or opt for none at all, and serve it alongside a tossed salad or bowl of soup for a complete meal.

Which leftovers camp do you fall into? Are you pro or con? And what are some of your favourite things to do with the uneaten edibles you find in your fridge.

Leftovers Strata-Frittata

Serves 4-6

• 2 cups stale bread cubes
• 2 tablespoons olive oil
• 2 tablespoons grated parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 cups chopped leftovers (any combination of proteins/veggies/starches)
• 8 eggs, lightly beaten
• 1 cup grated cheddar cheese

Preheat the oven to 350 degrees. Combine the breadcrumbs, olive oil, Parmesan cheese, parsley, salt and pepper in a bowl and toss together, ensuring the bread cubes are evenly coated with the seasonings. 

Warm a 10" skillet over medium heat and the add the bread to the pan, stirring occasionally, and cooking until golden all over, about 5 minutes. Add the chopped leftovers to the skillet and stir to combine with the bread. 

Pour the lightly beaten eggs over the bread mixture, tilting the pan to make sure the eggs settle evenly over the filling. Cover with the cheese and cook for a minute or two until you see edges beginning to set.

Transfer the skillet to the preheated oven and bake for 8-10 minutes or until the eggs have completely set. Cool for 3-5 minutes, then cut into wedges and serve.

Food for Thought: The Week In Review

Was it just me or was this week unusually hectic? Perhaps it was the short workweek that made everything else seem so rushed. We had a lovely Easter that included my sister's new slow-cooker ham recipe, which was so fantastic we've all declared it the only way to ever make a ham again. Ben has been reminding me daily of his impending teenage-hood, which, as of this morning, will take place in 13 days. He was due to be born on April 4th but came sixteen days later, on the 20th, and his impatience at waiting for his special day to arrive is not unlike how I felt thirteen years ago, only this time there's no puffy ankles and Braxton Hicks to endure along with the wait. 

I hope you enjoy the links this week. If you're planning a slow Sunday there's plenty of good stuff to help you pass the time as you impatiently wait for the 2-hour Mad Men premier tonight. I, personally, can’t wait.

• This comprehensive list of 5-ingredient dinners (that can be made in 10 minutes!) is being placed on the front of my fridge - brilliant!

• What does 2,000 calories look like? I think you'll be surprised.

• Will a child who plays with crayons at dinner rather than a coloring application on an iPad be a more socialized person? 

• 5 dishes to make with your kids using foods from the farmer's market. 

• Thomas Keller's perfect poached eggs.

• Baby breakfast ideas. 

• Did you know you can freeze an avocado? 

• 10 ways to save money at the grocery store. Especially #1. (via Simple Mom)

• Tami Taylor on caviar, champagne, and perfect hair. 

• I can't wait for this book to come out. Inspiration for our Wednesday night date-nights!

Homemade Potato Chips

If you're looking to impress your children - and even if you're not - I highly encourage you to try your hand at making homemade potato chips. Served alongside a double-decker sandwich (which I'll tell you more about next week) and crisp pickles, they really do elevate a simple dinner into something extra special. 

Homemade Potato Chips

Adapted from Real Snacks

Makes plenty, or enough to feed 4-6 hungry people

While the ingredient list is short, you do need a few more items to make this recipe as easy as it seems. A mandolin, heavy-bottomed pot, and candy/deep fry thermometer are definitely encouraged, although you could get by without the mandolin if you are skilled at slicing potatoes. 

• 3 russet potatoes
• Approx. 4 cups safflower, sunflower, canola or vegetable oil
• Sea salt

Using a mandolin, slice the potatoes to 1/8" - 1/4" thickness. Place the pieces in a large bowl and cover them with cold water. Allow to soak for 15 minutes. 

Drain the water and place the slices in a single layer on a towel-lined baking sheet. Cover them with a second towel and pat dry. Repeat with all slices. 

Heat the oil (it should be 2" - 3" thick in your stockpot) and bring it to 325-350 degrees F. Add the potato slices in batches, taking care not to crowd them in the pot. Cook each side for 2-3 minutes or until golden brown in colour. If the oil is bubbling there is still moisture in the potatoes and they will be soggy, so cook them until it subsides, flipping to cook each side evenly and to avoid burning. 

Remove the chips from the oil with a slotted spoon and place on a wire rack to drain. Sprinkle with sea salt and serve. Store the potato chips in an airtight container for up to 3 days. 

Lunch in Jars: Black Bean Salad with Jalapeño Lime Dressing

Even when the temperatures skyrocket to nearly forty degrees this summer, I will still make soup for dinner. Without a doubt, it’s my favourite food, and as I type these words I have a pot of white bean and ham potage simmering on the stove to make use of the weekend leftovers – ham! carrots! - lingering in the fridge.

BUT.

Now that the sun is shining, and the squirrels are tearing through my backyard each morning, my thoughts are turning to growing a garden, canning some food, and making salads; especially for weekday lunches.

So I’m trying something new. I’ve stuffed glass mason jars with the ingredients of our favourite salad and tucked them in the fridge for grab-and-go lunches for Rob and I this week. When paired with a roast chicken sandwich it’s the perfect midday meal for him, while I’m happy to eat mine as is, or beside a slice of toast smeared with fresh avocado that’s been jazzed up with a little lime juice and sea salt.

The dressing is kept a reasonable distance from the lettuce ensuring it doesn’t go soggy, and while I don’t mind eating my greens straight from the jar you could shake it up and dump everything onto a plate, if you prefer. 

Black Bean Salad with Jalapeño Lime Dressing

Adapted from 101 Cookbooks

Don't panic about using the japaleño in the dressing. With the seeds removed, the pepper infuses the liquid with flavour, but adds no spicy kick. 

For the dressing:

• 1 lime, juiced (about 1 1/2 - 2 tablespoons liquid)
• 1 tablespoon white wine vinegar
• 1 tablespoon honey
• 1/2 small jalapeño, seeded, deveined and chopped
• 1/2 teaspoon fine grain sea salt
• 1 small clove garlic
• 1/4 cup olive oil

For the salad:

• 1 can black beans, rinsed and drained
• 1 small head romaine lettuce, trimmed and chopped
• 1/2 cup almonds (about 40)
• 1/2 cup sliced cucumber
• 1/4 cup crumbled feta

Start by making the dressing. Combine all of the ingredients except the olive oil in a blender or food processor and purée. Add the olive oil and pulse until everything comes together. Taste and adjust the seasoning, adding more salt or honey if necessary. Divide the dressing evenly between four 500ml mason jars.

Divide the beans evenly between the jars, layering them over the dressing. Top each with 1/4 of the romaine, almonds, cucumber and crumbled feta, leaving an inch or two of space at the top of each jar. Seal tightly and store in the fridge for up to 4 days. 

To eat, shake the jars to combine the ingredients and devour straight from the jar, or invert the ingredients onto a plate for a more civilized presentation.  

Food for Thought: The Week In Review

Happy Easter weekend! Here's a little long weekend reading for you. 

• Jenny's 100 Rules of Dinner. YES to #5!

• I've been poring over the pages of this book all week, and want to make one of everything for my boys.

• Maple popcorn!

• I see these spinach and artichoke melts in my future. 

• Upgrades for the cheeseboard.

• We love backyard games and plan on adding this lawn jenga to our collection soon. 

• How to make homemade non-stick baking spray. 

• I'll have a teenager in three weeks so I'm voraciously reading posts like these. 

 

Quinoa Pilaf with Spring Veggies

I’m still tying to get the boys to get on board with quinoa, and I’m not going to lie - it isn’t among their favourite grains. They would happily take rice, couscous, and barley over the protein-dense, starchy seeds any day of the week.

I’ve tried jazzing it up with sauces and flavourings that I know they like, and I’ve tossed it with bits of grilled flank steak and leftover roasted chicken. Sadly, they’re still not into it. I figure if I add bacon, or mix it into a meatball I might have better luck, but then that kind of defeats the purpose of serving a nutritionally perfect food if it’s all drippy with pork fat, cheese and sauce, no?

Instead, for now, I’m making quinoa for me. I cook up a large vat every Sunday and turn it into a pilaf tossed with spring veggies, or a salad laden with dried fruits, nuts, and a favourite dressing. I occasionally even top it with a fried egg. It’s quick, easy, inexpensive and good for me, and I’m certain if I make it and eat it often enough the kids just might try a bite – and like it – soon enough.

Quinoa Pilaf with Spring Vegetables

Adapted from the Cook with Campbell’s website

Serves 4-6

I found this recipe on the Campbell’s website. I love the idea of cooking quinoa – or any grain – in chicken broth in order to brighten it up with a burst of flavour without using extra-added fats.

• 2 ½ cups Campbell’s 30% Less Sodium Chicken broth
• 1 cup quinoa
• 1 Tbsp. olive oil
• ½ cup cremini mushrooms, sliced
• ½ cup sliced leeks
• 2 cups baby spinach
• 1 cup frozen peas
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon butter
• Optional topping: crumbled feta and chopped parsley

1. Bring the broth to a boil over medium-high heat and stir in the quinoa. Reduce the heat to medium-low and cover. Cook for 15-20 minutes, or until most of the moisture has been absorbed, then remove from the heat and let stand 5 minutes covered. Fluff with a fork and set aside.

2. In a large skillet warm the oil over medium-high heat and sauté the mushrooms and leeks until softened and most of the moisture from the mushrooms has been released. Add the peas to the pan and cook until warmed through.

3. Reduce the heat and stir in the quinoa and baby spinach and cook for 2 minutes, or until the spinach has wilted.

4. Add the Parmesan cheese and butter and stir for one minute or until well combined.

5. Garnish with feta and chopped parsley, if desired.

 

This is proudly sponsored by our friends at Campbell Company of Canada but the opinions and content are mine. For more quick and easy meals kids will love, visit CookwithCampbells.ca

 

Gatherings: A Simple Spring (Easter) Brunch

Some of my favourite gatherings are the ones that include just a few people. Smaller groups are more intimate, with the conversations easier to keep track of, and while I truly enjoy hosting a big group, I like being with fewer people just as much.

A gathering is no less significant if there are only two people instead of ten; in fact, when I think about family dinner or date night, those come-togethers will be some of the most important “gathering” I do in my lifetime, I’m sure of it. I’ll always remember our Canada Day parties, and big birthdays, but hearing Jackson talk about his friend’s toddler-aged sister’s mispronunciation of their new dog’s name (you can only imagine how she says Tucker) while shoveling tangy lemon loaf into his mouth will stay with me far longer. 

For this month’s Gatherings post, Julie and I are talking spring brunches. Mid-morning meals are a great way to entertain on the weekend as the food is usually cost-effective, the timing is family-friendly (no late nights for little kids), and the dress code is nothing more than yoga pants and fluffy hoodies. Besides, how often do you get to serve pancakes to your guests?

Here’s my version of a simple, mostly make-ahead menu designed for two to six people. I made it with a very small group, the kind we usually eat with, in mind. It looks nice, but isn’t overly fancy, and the colourful linens (the fabric is from Ikea and a quick hem on all four sides yielded me a pretty seasonal tablecloth) yellow tulips, and tiered dessert stand make this meal a little special, yet totally approachable, for almost everyone.

Here’s a look at my spring brunch menu:

• Hash brown quiche with caramelized onion, spinach and cheddar cheese
• Mixed greens with almonds and mango poppy seed dressing
• Lemony lemon loaf
• Fresh fruit which includes grapes, strawberries, blood and navel oranges, and pink grapefruit

I made the lemon loaf, salad dressing, and hash brown base for the quiche a day before serving. On the day we ate, the fruit was washed and sliced, the eggs and veggies added to the pie, and the salad greens tossed with almonds. It’s a meal made for sharing, even if you only have three people at your table. 

For Julie's brunch, she's serving up waffles and slushy fruit and wine smoothies - I sure wish we lived a little closer!

Mixed Greens with Almonds and Mango Poppy Seed Dressing

Serves 4

•  ¼ cup honey
• 2 tablespoons apple cider vinegar
• 1 teaspoon grainy Dijon mustard
• ½ teaspoon coarse salt
• ½ mango, peeled and pit removed
• ½ cup canola or grapeseed oil
• 1 ½ teaspoons poppy seeds
• 4 cups mixed greens
• 1 cup whole or chopped almonds

1. To make the dressing, place the honey, vinegar, mustard, salt and mango in a blender or food processor and pulse until pureed or well combined.

2. With the motor running on low, slowly pour in the oil and blend until the dressing is completely emulsified.  Transfer the liquid to a small glass jar and add the poppy seeds, stirring to combine.

3. In a large salad bowl, toss the mixed greens and almonds, and drizzle with the mango poppy seed dressing. Leftover dressing can be stored in the fridge for up to 10 days.

 

Hash Brown Quiche with Caramelized Onions and Baby Spinach

Serves 2-8

•  2 russet potatoes, peeled and grated squeezed in a towel to release the liquid
• 1 egg, beaten
• 3 tablespoons butter, melted + 1 teaspoon butter
• 1 tablespoon oil
• 1 medium sweet onion, peeled and sliced
• 3 cups baby spinach
• ¾ cup grated cheddar cheese
• 6 eggs
• 1 ½ cups light cream
• Kosher salt and fresh ground pepper

1. Preheat the oven to 425 degrees. Brush the bottom and sides of a pie plate or 9” springform pan with some of the melted butter and set aside.

2. In a medium bowl combine the potatoes, egg, remaining butter, and 1 teaspoon each of salt and pepper. Toss to combine. Press the potato mixture into the prepared pan with your fingers, covering the bottom and sides evenly. Bake until the potatoes are set and golden brown, about 20 -25 minutes. Remove from the oven and let cool.

3. While the potatoes are cooking, heat the oil and 1 teaspoon butter in a skillet and add the onions. Cook over medium heat for 3-4 minutes or until some of the liquid is released. Lower the heat to medium-low and cover, cooking for an additional 15 minutes, stirring occasionally, or until the onions are caramel in colour. Season with salt and transfer to a bowl. Add the baby spinach into the same skillet and cook until wilted, about 4 minutes.

4. Reduce the oven heat to 350 degrees.

5. Spread the onions over the potatoes and top with the spinach. Cover with the grated cheddar cheese. Whisk together the eggs and light cream and season with salt and pepper. Pour the egg mixture into the pie plate. Bake for 35-45 minutes or until the centre of the quiche is set but soft, slightly puffed and golden brown.

6. Allow to cool for 15 minutes before serving.

An Easter Celebration for the Kids

Our Easter weekend plans are starting to come together nicely, and tomorrow I'll be sharing the simplest Spring brunch for this month's Gatherings post should you still be wondering what to serve to your family on Sunday morning.

First, though, I want to bring your attention to this month's edition of Party Savvy on the SavvyMom website. I put together this simple Easter celebration for the kids, and I'm thrilled with how it turned out. Nothing on the menu is complicated, and if you're setting up a kids' table at your holiday dinner, you just might want to steal this easy-peasy interwoven streamer tablecloth that will make the kids feel as though they are sitting inside their very own Easter basket. 

And how about this vegetable carrot...that's made from carrots! With chocolate eggs and marshmallow chicks popping up all weekend long, it might be nice to serve something just a little more healthy, but certainly no less fun. 

Head on over to the SavvyMom website for all the recipes and party details. 

Food for Thought: The Week In Review

Happy Saturday! This week's Food for Thought post is one of my favourites, so pour yourself a cup of coffee - or tea - and enjoy! And if you came across a recipe, story, or thought-provoking post yourself, please feel free to share it in the comments below. Have a great day!

• Look what Rosie made! I love everything about this 'stache and chevron-inspired baby shower.

• Did you know that fast food restaurants have secret menu items? 

• Only Julie would stand outside and make beignets for her neighbours while they were walking to work. 

• Amazing Instagram breakfast art for the kids (I'm now I'm a follower!).

• Rob and I went out for dinner this week and tried this cocktail. Our version was made with Prosecco and it's a definite new fave. 

• Let's create a new normal food environment in which it isn't a struggle to be healthy. 

• The Roadkill Bill. Could you source your meat from the side of the road?

 

 

 

 

Party Pieces: Making Homemade Sparkling Water

Rob and I bought two linen baskets off Etsy a few years ago, and within weeks of receiving them in the mail I knew they were destined to become timeless pieces that would be used repeatedly for home entertaining. It’s no secret that we love nothing more than a good gathering, and anyone who’s ever eaten here has surely seen the light beige foldable containers in use. They hold everything from homemade crackers to slices of baguette, and are my go-to serving vessel for anything bready.

I have several other tools that I consider essential to my party-planning arsenal and in the coming months I’ll be dedicating a small amount of space - in a series called Party Pieces - to sharing a few of my favourites. Some of the items can be found in retail stores, others are little more specialized, and there are also those that are homemade. 

First up is a newer product that I recently acquired, but it’s one that I can see will get a lot of leverage in the coming months with celebrations for Easter, Ben’s birthday, and Mother’s Day on the calendar. The Soda Stream Genesis Soda Maker might seem like a gateway to producing sugar-laden pop, and I’m sure for some it is, but I use mine to make sparkling water, which can be infused with a variety of homemade flavoured syrups.