Family Bites

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. 

Golden Candied Vanilla Popcorn

Serving caramel popcorn at a party is always an inspired idea. It’s the one food that pairs well with beer, wine and spirits – specifically whisky - and the kids are always happy to see something familiar at a snacking table.

This popcorn isn’t quite of the caramel variety, but instead it’s a sugared one, glistening with a vanilla-infused syrup that’s been cooked to create a hard candy surface. It also happens to be tossed with roasted, salted peanuts and finished with a blanket of white chocolate. The recipe comes from the new book Pure Vanilla by Shauna Sever, and I was lucky enough to receive a copy from the kind folks at Random House earlier this week

As I was assembling this treat, I was stuck by how perfect it would be for a holiday party. The white chocolate gives the popcorn a snow-dusted appearance and I’m imagining it set out on a buffet of all white foods – baked brie, white crudité and dips, etc.

I also happened to envision it dusted with gold. I was picturing vessels of popcorn tucked into jars and scattered around a party. The light from flickering candles would bounce off the golden kernels, and this already pretty party food could be elevated to something extra special. 

Chili-Spiced Popcorn

This chili-spiced popcorn has been seeing more air time in our house these days than Don Draper, which is certainly saying a lot. It's been packed into small lidded containers for the lunchbox, tossed into galvanized tubs for pre-dinner munching, and it's keeping the kids company as they make their way through a series of silly movies, as only two tween boys can do. 

When paired with sliced watermelon and pink lemonade it also makes for a mighty fine meal when the temperatures declare it too hot to cook, which, if you live anywhere near me, you know it's been almost every day this week. There is no butter or oil drizzled over this seasoned collation, and if you feel like jazzing up the flavours a little, it really benefits from a tiny squeeze of lime juice and just a hint of zest. 

Chili-Spiced Popcorn

We like this so much that I've take to making an extra large batch of the seasoning blend to keep on hand. Store it in a mason jar with a tight fitting lid for up to two months. The sugar in the recipe brings out the smoky heat of the paprika and chili powder, so I wouldn't omit it. 

• 2 tsp. smoked paprika
• 1 tsp. chili powder
• 1 1/2 tsp. sugar
• 1/2 tsp. garlic powder
• 1/2 tsp. table salt
• 8-10 cups air-popped popcorn

Combine the paprika, chili powder, sugar, garlic powder and salt in a small bowl and stir to combine.

Place the popcorn in a large mixing bowl and sprinkle the spice blend over the top. Toss well to combine, ensuring the popcorn is evenly covered with the seasoning.

Serve immediately.

 

 

Apple Cranberry Loaf

The nicest thing happened this week.

Someone wrote me a letter.  It was from a man. Who lives in Turkey. He wrote to say he had made a recipe that I created.  He found it online, and decided to give it a try. He made it for friends who were coming for tea.  He suggested adding grated nutmeg and powdered ginger because that's what he did and he liked it.  He called the recipe lovely. And he thanked me. And that, my friends, is what this whole thing is about.

Not the thanks.  That doesn't matter much at all.  It's about the making-people-happy-with-food thing. Coming together with like minded folks over a recipe. If Nigel lived closer, I'd be tempted to invite him for dinner.  

Apple Dried Cranberry Loaf

• 3/4 cups whole wheat flour
• 1/2 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 3/4 cups brown sugar
• 1 egg
• 1 egg white
• 2 teaspoons vanilla
• 1/4 cup olive or canola oil
• 1/4 cup yogurt (plain or vanilla)
• 1 cup diced apples
• 1/2 cup dried cranberries

Preheat the oven to 350 degrees

Whisk together the egg and egg white and set aside.  

Add the remaining ingredients to one large mixing bowl.  Add the beaten eggs and combine all of the ingredients well.  Be careful not to over mix. 

Pour the batter into a greased loaf pan and bake for 50 minutes or until the top is golden brown and a knife inserted into the centre of the loaf comes out clean.

 

 

 

After-School Snack: Mini Pizzas

I'm thrilled to welcome my nine year old son, Jackson, to the blog today.  I'm tickled by how well he wrote his first post (which has been not been edited at all by me).

Hi, I’m Jackson. I really thought helping my mom with her blog would be fun, so I helped. All you people out there whose children say “Mommy I want a snack” and you do not know what to give them? Let’s just say I’m giving you a “treat”.

How to make mini pizza’s

Ingredients 

1.Crackers

2.Pizza Sauce

3.Cheese (Mozzarella)

4.Oregano

Procedure:

First, grab a handful of crackers and lay them out on a tray.

After, spread pizza sauce all on a cracker with a spoon.

Next, put one piece of  cheese(3 cm) onto the cracker.

Then, add some oregano and put in the oven for 5 minutes at 350 degrees.

Finally, take out and Enjoy!

 

Avocado Dip and Chili "Chips" for Him

These are for him.  The him I speak of is none other than the man who walked in the door with not one, but two, new cookbooks for me, having made a trip to the store after work.  

He knew I wouldn't buy them for myself.  I made a "resolution" that I wouldn't buy one single cookbook this year.  Ridiculous?  Perhaps.  But so is having a collection that already numbers in the three digit realm. I did mention that it was okay if I was gifted books this year (hint, hint), but I wouldn't actually purchase any on my own.  And I haven't.  It's been challenging at times, and I'm sure my friend Amazon is wondering where I am, but it's also nice to know that I don't need to find room for "just one more bookshelf" later this year. 

Any guy that walks in the door armed with new reading material deserves a treat of his own, wouldn't you say?  And when that guy loves chips and dips and Mexican flavours and avocado, what's a girl to do but come up with something like this. Just for him.

 

Avocado Dip with Chili "Chips"

For the dip:

• 2 avocados
• 1/4 cup mayonnaise
• 2 tablespoons plain yogurt
• 1 teaspoon lime juice
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper
• 2 tablespoons chopped fresh dill
• 1 garlic clove, minced

For the chips:

• 4 whole wheat wraps
• 1 tablespoon olive oil
• 1/4 teaspoon sea salt
• 1/2 teaspoon chili powder

Preheat the oven to 350 degrees.

Slice the avocados in half lengthwise, and discard the pit.  Scoop the avocado out of it's skin and place in a bowl.  Set the avocado skins aside.

Add the mayonnaise, yogurt, lime juice, salt, pepper, dill and garlic to the bowl and mash together with the avocado until you have a smooth consistency.  Fill the avocado skins with the dip and use them as a bowl.  

Brush the whole wheat wraps with the olive oil.  Season with the salt and chili powder, and cut each round into 8 triangular pieces.  Place them on a baking sheet and bake for 12 minutes, or until golden and crispy. Serve with dip.

 

 

Cherry Marshmallows

Bright pink, cherry flavoured marshmallows are a perfect Valentine sweet, don't you think?

When I lived in France, many storefront windows were adorned with pretty pink marshmallows in February.  Large signs would read "guimauve a la cerise", and little kids were often spotted walking the streets with sticky, pink fingers.

This Valentine's we're packaging these ones up for Jackson's grade 3 class.  The jury is still out on whether it's okay to give the boys the pink ones, so we may have to make red cherry marshmallows for them.  I'll be sure to let you know what we decide.

Marshmallow making  has been a popular activity in our home since last winter. We make them for just about any occasion, in an assortment of flavours. Cinnamon has been a popular one this past year, and if you're the sort of  person who loves the taste of those little red cinnamon hearts, you could spike the this confection with a touch of Saigon cinnamon, which is what's used to give those little candy hearts their spicy flavour kick. Well, maybe not the spice itself, but an artificial flavour replica for sure.

I think the cherry variety is nice though, and in this case the taste was imparted via some chunky cherry jam. I'm sure you could also use cherry puree, or extract, but I made do with what was on hand. It added a slightly pink hue to sugary mess, but I opted to add a touch of pink colouring as well to make them brighter.

I may not be walking the streets of southern France these days (sigh), but I do have the sweets.  And the sticky fingered kids, too.

Cherry Marshmallows, adapted from the French Laundry

Yield: 70 mini marshmallows

• 3 pkgs. knox gelatin
• 1/2 cup cold water
• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 1/4 cup water
• 2/3 cup cherry jam
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/4 teaspoon pink gel colouring
• 1/3 cup confectioners sugar
• 1/3 cup cornstarch

In a large mixing bowl, sprinkle the gelatin over 1/2 cup ice cold water.  Soak for 10 minutes. Meanwhile, combine the sugar, corn syrup, cherry jam and 1/4 cup water in a small saucepan and bring to a boil.  Boil hard for 1-2 minutes.  Strain the syrup to remove cherry chunks, and pour the boiling syrup into the gelatin mixture. 

Add the salt and beat at high speed for 8 - 10 minutes if using an electric mixture, or 10-14 minutes if using a hand mixture.  The fluff should be thick and white, and tripled in size.

Add the vanilla and pink colouring, and incorporate them into the mixture.  Lightly oil your hand or spatula and scrape the mixture into a well oiled or sprayed 9x9 pan.  After placing the mixture in the pan, press it down using your oiled hands.  

Let the marshmallow mixture set up for minimum 2 hours (I left overnight).  Combine the confectioners sugar and cornstarch and mix well.  Remove the marshmallow from the pan and sift sugar mixture over the entire piece of marshmallow.  Cut into squares (I used an oiled pizza cutter for this) and dredge each piece into confectioners sugar/cornstarch to keep from sticking to the other pieces.  Store in a covered container for up to three weeks.

 

 

 

Rosemary Popcorn

  

There are not many things about my day that I fear, but showing up at the playground after school sans snacks, is one of them.  

My boys are ravenous (in part due to the fact that they don't often finish their lunches!) and ready, yearning, for something to eat.  It's so easy to fill them up with cookies, muffins, quick bread and the like, but like everyone else I'm trying to avoid those defaults, so I've been turning to popcorn.  

To be more specific, I've been serving up varieties of savoury popcorn.  Think fresh and dried herbs, a touch of salt, fresh ground pepper, melted butter or warmed oil and perhaps some grated parmesan.  The combinations and flavour profiles are endless. I've even read about a honey-Dijon popcorn, which definitely sits on my must-make list.  But for now, this week anyway, we're enjoying rosemary popcorn.  

Not only is this yummy-for-your-kiddies after school (the gaggle of boys digging into the bag were proof positive of this popcorn's appeal), but place a bowl out on your picnic table during a summer BBQ and I guarantee the adults will be sure to dig in.  What about making individual brown paper bags of this goodness for a child's party?  Or serve it up in parchment paper cones for an adults-only soiree.  So simple and delicious. Oh, and it's good for you (and your wallet) too!

Rosemary Popcorn

• 2 tbsp canola oil
• 2 cups popcorn kernels
• 4 sprigs rosemary, leaves removed and chopped
• 2 tsp sea salt
• Fresh ground pepper
• 2 tbsp butter

Place oil, popcorn kernels, 1 tsp. sea salt and  half the rosemary in a large pot set over medium-high heat. Cover and shake the pot well to coat the kernels with the oil.  Cook until all of the kernels have popped, continuously shaking the pot back and forth over the burner.

While the popcorn is popping place the butter and remaining rosemary in a saucepan and heat until the butter has melted.  Pour over the popped popcorn, sprinkle with remaining salt and fresh ground pepper.

  

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.

Ricotta Fruit Fondue

 

Jackson hates fruit.  Have I mentioned this before?  Not only does he hate fruit, but he also hates all fruit flavoured  items - lollipops, candies, popsicles, juices, carbonated fruit beverages, etc.  I'm okay with his dislike for the latter, but I'm saddened by his aversion for the real fruit itself.  

He was like this as an infant as well, eschewing the lovely purees I set before him.  As a toddler he pushed away grapes and berries, apples and bananas.  Nothing coloured, sweet or fruity was making it's way into his mouth or his tummy.  He's probably the only child at school who brings green beans and corn for lunch because he can't take a peach or some slices of orange.  

I'm happy to say that he will now eat apples and bananas.  The bananas require blending with some rice or almond milk for a morning smoothie, and the RED apples must be sliced and served with peanut butter for dipping or cheddar cheese for sandwich making.  No, he's not picky - or flavour challenged - at all!

I made a new dip for him this weekend.  I thought I could combine his favourite food (cheese) with his least favourite food (fruit) and come up with a compromise of flavour - something he might be able to get down.  I was wrong.  Ben described this dip as tasting like "yummy melted ice cream" and Jack made a face and walked away after licking the dip from the apple slice - making sure that I witnessed his gag reflex first. 

Despite his lack of appreciation for this new dipping sauce the rest of us loved it.  Served up with some apples, bananas and oranges we made a nice afternoon snack.  I think it just might taste incredible with some luscious berries later in the summer.  

Maybe by then Jackson will be on board the fruit train but I'm not holding my breath.

Ricotta Fruit Fondue

• 1 cup ricotta cheese
• 2 tbsp orange juice
• 2-3 tbsp honey/maple syrup/icing sugar
• 2 tbsp grated orange zest
• 1 tsp vanilla

Combine all of the ingredients in a blender or food processor and puree.  Serve chilled with assorted fresh fruits.