Family Bites

BBQ Pork Burgers with Coleslaw

The first unofficial long weekend of summer has arrived (say what?!), and all I can focus on is the fact that grilling season is finally here. After being cooped up in my too-small house during the longest winter ever, with two teenagers and a baby no less, I’m ready to get outdoors and feast with my friends and family.

This weekend, I plan on filling my charcoal container to the brim with coals, and stocking up on newsprint for my trusty summer sidekick. I’m also planning a Sunday supper BBQ with summer classics like hot dogs and hamburgers on the menu.

Speaking of burgers, here’s a new one to try this season. It’s simple, flavourful, and a nice alternative to the beefy ones you’re probably accustomed to making. The kids loved them, and I think they’re impressive enough to serve to guests, making them ideal for both weeknight family dinner and weekend entertaining. 

I found the recipe on the Ricardo website. In fact, I found quite a few there that I plan on adding to my summer recipe repertoire. Salmon burgers? Without a doubt. Marinara meatball mini burgers? Absolutely. Jalapeño-stuffed beef burgers? I think my Father’s Day menu is made.

A note about the recipe: it asks you to make your own barbecue sauce, and quite frankly it’s dead simple to do. But if it's a recipe deal-breaker then just use your favourite store-bought variety instead. Having said that, if I know I’m making a recipe like this on a weeknight, I usually try to assemble the sauces on the weekend so they’re ready for me when it’s time to get dinner on the table. It’s like putting money in the bank, right? 

BBQ Pork Burgers with Coleslaw

Makes 4 burgers

 For the coleslaw:

• 4 cups finely shredded green cabbage
• 1 carrot, peeled and grated
• 1 green onion, thinly sliced
• ¼ cup mayonnaise
• ¼ cup rice vinegar
• 1 ½ teaspoons granulated/cane sugar
• Kosher salt and pepper

For the BBQ sauce:

•  ½ cup ketchup
•  ½ cup chili sauce
•  2 tablespoons molasses
•  1 teaspoon hot sauce 
•  2 cloves garlic, finely chopped

For the burgers:

•  1 lb. ground pork
•  3 tablespoons barbecue sauce
•  2 green onions, chopped
•  4 hamburger buns
•  Mayonnaise, to taste 

1. To make the coleslaw: In a large bowl, combine the cabbage, carrot, and green onion. In a smaller bowl, whisk together the mayonnaise, vinegar, and sugar. Pour the sauce over the veggies, season with salt and pepper, and toss to combine. Let the salad rest in the refrigerator for at least 30 minutes to allow the cabbage to soften.

2. To make the BBQ sauce: In a saucepan, bring all the ingredients to a boil and simmer for about 2 minutes, stirring constantly. Remove from heat and set aside.

3. To make the burgers: Preheat the grill, setting the heat to high. Oil the grate. In another bowl, combine the meat, barbecue sauce, and green onions. Season with salt and pepper. Shape into four patties. Grill the patties for about 3 minutes per side or until the meat is thoroughly cooked. Brush with barbecue sauce. Toast the buns.

4. Spread the inside of the buns with mayonnaise. Place the meat inside the buns. Top with the coleslaw. Serve with the remaining coleslaw and potato chips. 

Adapted from Ricardo.

Roasted Rainbow Carrots with Dukkah & Spicy Aioli

Now that rainbow-coloured carrots are readily available at most of my favourite grocery stores, I'm adding them to our dinner plates regularly in hopes of convincing my boys that roasted carrots are a thing to love. My theory is that adding a burst of bright colour to the dinner plate makes the meal more fun, and therefore more interesting to eat. Sadly, they don't see things quite the same way, and are firm in their position as cooked carrot haters.

However, the adults in the house love them, and this season we've been enjoying them bathed in a bit of olive oil and honey before they hit the oven. Once baked until golden brown and tender, they're hit with a small dose of dukkah (an Egyptian spice blend) and served with a side of spicy aioli.

The idea for this recipe came from Tara O'Brady's brilliant new book Seven Spoons (you can read a brief review here). I didn't change much about her recipe because it's pretty perfect as is; there's both colour and crunch, and a touch of sweet paired with a generous dose of heat. The kids may not be crazy about it, but we are, and if you're looking for something simple yet sophisticated to serve at a dinner party this season, this dish has you covered.

I happen to have a copy of Seven Spoons available for giveaway thanks to Penguin Random House. To enter, just leave a comment telling me what you're cooking this week. It's that simple, just like these roasted rainbow carrots. Winner will be selected at random on Sunday May 11th. Good luck!

Roasted Rainbow Carrots with Dukkah and Spicy Aioli

Serves 4

For the dukkah:

• 3 tablespoons hazelnuts, skins on
• 1 tablespoon sesame seeds
• 2 teaspoons coriander seeds
• 1 teaspoon cumin seeds
• Kosher salt

For the carrots:

• 12 thin rainbow carrots, end trimmed and scrubbed clean
• 1 Tbsp. olive oil
• 1 Tbsp. liquid honey
• Kosher salt and pepper

For the spicy aioli:

• 1 cup mayonnaise
• 1 -2 tablespoons Sriracha
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• Zest and juice of 1 lime
• Pinch of salt

1. Preheat the oven to 400°F. Make the dukkah by toasting the nuts, seeds, and spices in a small skillet set over medium heat. Toast each ingredient separately for 1-2 minutes, or until lightly golden and aromatic. Transfer to the bowl of a food processor or a mortar and pestle, cool completely, then process into an unevenly textured mix. Season well with salt and set aside. 

2. On a sheet pan, toss the thin carrots with the olive oil and honey, then season with salt and pepper. If the carrots lean towards the thicker side, slice them in half lengthwise, like I did in the photo above. Roast the carrots, turning once, until browned and tender, 15-20 minutes.

3. While the carrots are roasting make the aioli by combining all of the ingredients in a small bowl and stirring well to mix.

4. Arrange the roasted carrots on a serving platter and sprinkle with as much Dukkah as you'd like. Serve with a side of spicy aioli.

Adapted from Seven Spoons by Tara O'Brady

Chocolate Peanut Butter Candy Explosion Birthday Cake

If there’s one thing teenagers like, it’s junk food. Do you remember that from your own adolescence? I vividly recall having adventures with friends that inevitably involved food, specifically the kind that we didn’t get to eat very often with our families. We went out for ice cream, hit up fast food joints, and bought lots of treats to devour during movie marathons via the VHS.

I’d like to say that my own teens are different, and that the food choices of today’s fifteen-year-olds have evolved just like the studies on health and wellness, but that’s not the case. They love their sweet treats just like all the teens that have come before them, and despite the fact that it goes against my natural feeding instincts I enthusiastically endorse allowing them to eat it.

Here’s why: over the years I've learned that if you don't buy the kids the candy they crave they’re just going to go to someone else’s house and eat it there instead. If you want to keep them and their friends hanging around your house – and trust me, you do – then buy the cookies, or the cake, or whatever it is they’re into, and serve it with abandon. Why? Because there are way worse things teenagers could be doing than hanging out at home eating sugar-laden, crazy-making sweets.

My oldest teenager loves candy of all kinds, so including it in his birthday cake this year was a no-brainer. He requested a chocolate peanut butter combination, which I topped with a variety of confections bought at my local bulk store. The verdict? It was a total hit with the kids, but really, was there any doubt it would be?

Chocolate Peanut Butter Candy Explosion Birthday Cake

Serves 8-12

For the chocolate cake:

• Butter, for greasing the baking pans
• 1 ¾ cups all-purpose flour
• ¾ cups cocoa powder, plus extra for dusting
• 2 cups packed brown sugar
• ¾ teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 1 cup hot coffee

For the peanut butter frosting:

• 2 cups powdered sugar
• 2 cups smooth peanut butter
• 10 tablespoons unsalted butter, softened
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon kosher salt
• 2/3 cup heavy cream

For the decorations:

• 1 - 1 1/2 cups assorted candies
• Candles, optional

1. To make the cake: preheat the oven to 350°F. Butter cake pans; line bottoms with parchment paper, and butter paper, then dust the pans with cocoa, tapping out the extra.

2. Combine the flour, cocoa powder, sugar, baking powder, baking soda and salt in a large bowl and stir well. Add the buttermilk, oil, eggs and vanilla and beat with a handheld or electric mixer for 2 minutes. Add the coffee and mix to combine. 

3. Divide batter evenly between the cake pans. Bake for 30-35 minutes or until the centre is springy to the touch and a wooden toothpick or skewer inserted into the middle of the cake comes out clean. Cool completely before frosting.

4. To make the frosting: Place the powdered sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

5. To assemble the cake, place one layer upside down on a cake plate or stand and mound 1/3 of the frosting over top, spreading it evenly over the surface of the cake. Place the second layer on top, also upside down, and cover the top and sides with the remaining frosting. To create the swirl effect on the icing, use the back of a soup spoon and swipe it over the icing, wiggling it as you go. 

6. To decorate the cake: mound the candy in the centre of the cake and insert candles, if using. 

Cook Once, Eat Three Times: Spicy Honey & Soy Pork Butt

When it comes to feeding my family, I have a few rules I try to employ in order to make the job easier. For starters, if I know what I’m making for dinner by the time breakfast hits the table then I’m guaranteed to get a good meal made that day. If I try to decide what I’m going to cook that night at 3pm, our evening eats are never as nice.

I also like to implement the “cook once, eat twice” school of thought when determining the quantities that I cook. If I’m making a roast chicken for dinner, I never bake just one. Last Sunday, we made three of them, and used the leftover meat throughout the week for lunchbox sandwiches and after-school snacking. While I’ll always think about cooking this way, lately I’ve been inspired to improve upon my methods and here’s what I’m doing instead: I come up with one item I can cook in bulk and three possible meals using the dish before I even begin cooking. It can be three dinners, or, better yet, a dinner, breakfast, and lunch, as is the case with today’s recipes.

Instead of shoving the leftovers into the fridge and hoping that inspiration will strike, I’m intentional with what I want to do with them, which also takes the guesswork out of a few more meals for the week. It’s important to note though, that if you have older eaters in the house, you may want to label the food with a sticky notes that states “please don’t eat” because if you don’t, any meat you stash away is likely to disappear before you have the chance to use it again.

I’m going to make this concept a new series here, and will post three recipes or ideas for one item every few weeks. I figure if I need the help than surely someone else might, too, and even if you only want to make one dish out of the three, that’s okay, also. The photos will always include at least one of the main dish I made, and I’ll add in the secondary pictures when possible, even if they come from Instagram instead of my DSLR camera.

I picked up a pork butt roast last week. Usually, I would automatically turn this into a large pot of pulled pork, one of my guys’ favourite foods. I wasn’t feeling it this time though, and wanted to make something a little more special, but that was just as quick and easy to assemble as my go-to porky provisions. I also knew that I wanted to use the leftovers in Cubano sandwiches, an excellent weekend lunch option. Lastly, whatever meat was left could be tossed into a rice and egg stir-fry, because in our house, leftover rice always becomes breakfast. So there you have it: three meals made from one cooking session that took me ten minutes to prepare and a few hours of hands-off time for the cooking to take place.   

Slow-Roasted Pork with Spicy Honey and Soy Sauce

 Serves 4-6 (with leftovers)

• 1 – 5-7lb. boneless pork butt roast (or pork shoulder)
• 2 cups liquid honey
• 1 cup soy sauce
• 1/3 cup sambal oleak (chili paste)
• 1 teaspoon ground ginger

1. Place the pork in a large roasting pan or baking dish. Whisk together the honey, soy sauce, chilli paste, and ground ginger and pour over the pork. Refrigerate for 12-24 hours, turning the meat frequently.

2. Preheat the oven to 250°F or prep your slow cooker for use. Remove the meat from the fridge 30 minutes before cooking and transfer the pork to a Dutch oven or the slow cooker; pour the sauce over the top.

3. Cook for 7-8 hours, occasionally basting the meat with the marinade.

4. When cooked, transfer the pork to a platter and place the pot on the stovetop. Bring the marinade to a boil and cook down until it’s thick and syrupy and reduced by half. If you are using the slow cooker, pour the marinade into a medium saucepan to reduce it.

5. Slice the meat thinly and pour some of the sauce over the top, serving the extra on the side, or store it in the fridge for another use.

Cubano Sandwiches

Makes 4

• 2 Tbsp. mayonnaise
• 2 Tbsp. Dijon mustard
• 8 slices thick-cut sourdough or French bread
• 4 slices ham
• 4 slices slow-roasted pork
• 4 slices Swiss cheese
• 4-8 sandwich pickles

1. Mix the mayonnaise and Dijon mustard together and spread it evenly over the bread slices.

2. Top four pieces of the bread with a slice of ham, a piece of pork, a pickle(s), and cheese. Cover with another slice of bread, placed mustard-side down, and butter the outsides of (top and bottom) of the sandwich.

3. Heat a panini press and place the sandwiches inside, cooking until the bread is golden brown and crisp and the cheese has melted.

Note: If you don’t have a panini press, heat a cast-iron skillet over medium-low heat and place the sandwiches in the pan. Place a second skillet on top to press the sandwiches down and cook for 2 minutes. Flip the sandwiches and press them down with the second skillet again, cooking until the bread is golden brown and crisp and the cheese has melted.

Pork Fried Rice with Eggs

Serves 4 

• 2 Tbsp. cooking oil (safflower, canola, grapeseed)
• 4-6 cups cooked rice
• 4 eggs, lightly beaten
• 2 cups chopped leftover pork
• 1/4 cup leftover spicy honey soy sauce
• 3 green onions, thinly sliced

1. Heat the oil in a large skillet set over medium heat. Add the rice, breaking up any clumps by rubbing the grains between your fingers, and cook until slightly crisp, about 5 minutes.

2. Make a well in the centre of the pan and add the beaten eggs. Stir them with a wooden spoon or spatula to slightly scramble the eggs, mixing them into the rice as you go. Stir in the pork and honey soy sauce and cook until warmed through, about 3-5 minutes. Garnish with green onions and serve.  

Pork recipe adapted from Mad Hungry

Boys Like Beef (Recipe for Slow-Cooker Pulled Beef Poutine)

If living in an all-male house has taught me anything it’s this: boys eat very differently than girls do. They eat a lot, usually emptying the fridge as soon as you stock it with new groceries. They eat often, casually standing in the kitchen filling their faces with food as dinner simmers on the stovetop. And it isn’t uncommon to get a request for leftover steak for a snack at 10:30 p.m. just as you’re thinking about closing the kitchen for the night.

In addition to the quantity of food they require and their desire to eat at all times, they also like a different set of food then woman do. Or rather, what I should say is that they like similar foods, but they prefer it to eat it in different quantities. For me, beef is something I really enjoy eating once or twice a week, but the boys in my house would happily eat it once or twice a day if it were available. It’s their most requested meal when I ask what they’d like for dinner—steak! roast beef! burgers!—and while I like it too, I prefer to balance my beef with other less meaty options throughout the week.

My friends at Canada Beef recently launched a new app, and I was very happy to take it for a test drive, knowing how much beef I cook in my house. “The Roundup” is a pocket guide to buying and cooking Canadian beef, and takes a lot of the guesswork out of any beefy confusion you may have when it comes to cooking your meat. From the opening menu you can choose how you want to navigate your meal making by selecting one of the nine options you’re greeted with. My three personal favourites are Beef Cuts, Cooking Methods and Recipes.

The “Beef Cuts” option is a touch-screen poster that breaks down the different kinds of beef you might consider purchasing, and then takes it even further by giving you a list of common and uncommon cuts of meat that fall under a particular name. I often come across recipes that call for a “chuck” roast, but my grocery store tends to label it differently. By using the app, I can quickly see that “chuck” may also be referred to a blade pot roast or a boneless cross rib pot roast. Insanely useful for those who might be less familiar with the various cuts of meat, don’t you think? I feel certain it will also inspire me to try a new cut of beef that I don’t usually purchase, which is good news for the boys in my family.

The “Cooking Methods” option is great for when I need to plan my menu around how my meat gets cooked instead of what type of meat I’m making. For example, in the nice weather I typically want to get the grill going, but in the dead of winter roasting is my preferred cooking method. The app allows me to select which technique I prefer and from there I can either choose to receive cooking instructions or flip through a recipe database to select something for dinner.

Lastly, the “recipes” folder is full of encouraging new dishes to try, but my favourite thing about them all is how they are categorized. I love having the option of clicking through to the kid-friendly options, the slow-cooker/hands-off meals, or the dinner party dishes, depending on my needs for the day.

Ultimately, the app made me a more knowledgeable about beef in general, and there is no doubt it’s a treasure trove of information for the home cook, regardless of their culinary expertise. It also inspired me to make the slow-cooker pulled beef dish you see below. I’ve been giving my big boys a little extra time and attention the past few weeks as we lead up to the baby’s arrival, and placing bowls of roasted spiced potatoes topped with shredded beef, jus and cheese curds—in other words, poutine—on the table definitely made their day. I even made sure to have leftovers for snack time later in the evening. 

Slow Cooker Pulled Beef Poutine

Adapted from Canada Beef

This super-simple crowd pleasing recipe used basic pantry ingredients that come together in a snap, leaving you free to play all day as dinner simmers in the slow cooker.

For the pulled beef:

• ½ cup barbecue sauce
• ¼ cup beef stock or red wine
• ¼ cup steak sauce
• ¼ cup Worcestershire sauce
• 1 onion, cut lengthwise into quarters
• 3 garlic cloves, minced
• 3lbs. beef blade pot roast
• Salt and pepper

For the poutine:

• Roasted spiced potatoes
• 1 cup cheddar cheese curds
• 3 green onions, thinly slices
• Sour cream, optional

1. Combine the barbecue sauce, beef stock or red wine, steak sauce, Worcestershire sauce, onion, and garlic in a slow cooker. Season the roast beef on all sides with salt and pepper and place in the slow cooker, turning once with tongs, coating the entire piece of meat evenly with the sauce mixture.

2. Cover and cook on low for 8-10 hours (or 4 hours on high) or until the beef is fork tender.

3. Transfer the beef to a plate and remove any twine. Use two forks to pull the roast into shreds. Pour the sauce into a saucepan and bring to a boil over medium-high heat. Lower the temperature to medium-low and simmer until reduced by half.

4. Serve the beef over the roasted potatoes and top with cheese curds and some of the sauce. Garnish with green onions and sour cream, if desired.

Note: If you aren't up to making the poutine, serve the beef on buns, smear it over pizza or toss it with some rice. Fill you freezer with any leftovers and use them in a variety of ways for dinner or lunches. 

This post was generously sponsored by Canada Beef, however all opinions expressed are my own. 

Crunchy Apple and Pear Crisp

Last week I suffered from a serious bout of insomnia, and when coupled with the typical 37-week pregnant nesting phase, the result was a whole lot of cooking being done by the time breakfast landed on the dining room table.

I started around 6am and made a double batch of curried split pea soup with veggies and ham, a classic banana bread, homemade hot chocolate mix for the cold week to come, oatmeal and carrot muffins, and a crunchy apple and pear crisp. Not shown was the large pot of rice I made to store in the fridge for quick breakfasts and easy lunches (my boys’ favourite morning food is a stir-fry of rice and eggs topped with a few splashes of soy and hot sauces) or the kale slaw that I made for that day’s meals. Admittedly, it might have been a little over the top, but I had the energy and the ingredients, and the house was quiet so I made the most of the morning.

The nice thing is that the kids had snacks for most of the week, and the soup served us one full meal plus a few lunches for Rob and I. The hot chocolate mix is still going strong, but the rice disappeared by the third day – it never lasts long around here. The crisp was saved for me. I’m not ashamed to admit that with the exception of one serving, I devoured the entire pan over the course of the week. The wheels come off a little in the last week or so of pregnancy, and I figure there was enough fruit, oats and nuts in the baking dish to qualify the dish as a decent breakfast, snack, and even dinner, because goodness knows, what I’ve been cooking for everyone else hasn’t really been appealing to me lately. 

The benefits of batch cooking are well documented, and I certainly don’t think you need to be pregnant to benefit from them. If you have the time this weekend, make a little extra food for the week to come. Your weeknight-dinner-and-lunch-making-self will thank you. So will your family, because if they’re anything like mine they eat the fridge down in a day or two, and this will keep you from making extra trips to the store during the week. It’s way too cold to be doing that. 

Crunchy Apple and Pear Crisp

Crisps and cobblers seem to be very popular in the fall, but I actually think they're perfect for late winter, when you're craving something fruity and good quality grocery store options are few and far between. This no-fuss recipe comes together quickly and is made with everyday fridge and pantry ingredients you likely have hanging around your house already.

For the filling:

• 4-5 apples and/or pears (assorted varieties), peel, cored and cut into ½-inch thick slices
• 2 Tbsp. lemon juice
• 2 Tbsp. brown sugar
• 1 teaspoon ground cinnamon
• 1 Tbsp. all-purpose flour
• Pinch of salt

For the topping:

• ½ cup all-purpose flour
• ½ cup old-fashioned rolled oats
• ½ cup cane or brown sugar
• ¼ cup chopped walnuts or pecans
• ½ teaspoon cinnamon
• Pinch of salt
• 1/3 cup butter, melted

1. Preheat the oven to 375°F.

2. Place the sliced fruit in a medium mixing bowl. Add the lemon juice, brown sugar, cinnamon, flour and salt and gently toss with a large spoon to combine.

3. Tip the filling into an ungreased 2-quart (or similar size) baking dish and set aside.

4. To make the topping, stir together the flour, oats, sugar, nuts, cinnamon, salt and butter in a separate mixing bowl. Spoon the topping evenly over the filling.

5. Bake until the fruit is bubbly and the topping is golden brown, 25-35 minutes.

6. Serve warm with ice cream if desired (but it’s highly recommended) 

Cinnamon Palmiers

One of the smartest things Rob and I did when our boys were born was to quickly establish a solo night out once a week for each of us. He had a tendency to take every Thursday night, as that’s when his friends would meet up at a driving range, followed by chicken wings and beer at a nearby pub. I took whatever night worked best for me, or the friends I was meeting up with for dinner and/or a movie, but we had an unspoken rule that neither of us went out alone on a Friday or Saturday night, as those nights were reserved for us.

We did this for years – probably seven or eight – until the boys reached an age where homework and hockey, and all other types of extra-curricular activities, took precedence and our free time during the week was truly at a premium. Our friends were busy with their work and families too, so it worked out well for everyone, but we still encouraged each other to get out alone when possible, even if it was just for a run, a pedicure, or a peruse through the bookstore. 

I don’t know that we’ll repeat the practice of solo nights out when our baby arrives. The older boys keep our calendar pretty full so I imagine we won’t have the luxury of the same free time that we had all of those years ago. It’s okay though  - we’ve learned that we do need some time away from the house on our own (it’s makes us better parents and partners) and as long as we plan for it, we can almost always make it work, even if there’s a baby in the house.

The boys would say that while they don’t require any kind of solo time, they’re definitely in need of homemade cookies as often as possible, and truth be told I sometimes find it challenging to keep up with the demand given how voracious their appetites are. My new secret is to keep a few rolls of puff pastry in the freezer, making palmiers – those classic French pastry-cookie combos - a possibility whenever the requirement strikes. These three-ingredient cookies are easy enough for the kids to make on their own, as evidenced by the picture above, and tasty enough that even their mom will sneak a few from the stash to accompany her afternoon hot chocolate/magazine reading break from time to time. 

Cinnamon Palmiers

These are perfect for serving alongside a small pot of chocolate pudding, something we've been doing regularly for Sunday supper, or for dipping into mugs of hot cocoa after school.

• 1/3 cup granulated or cane sugar
• 2 teaspoons ground cinnamon
• 1 sheet frozen puff pastry, defrosted

In a small bowl, whisk together the sugar and cinnamon. Scatter half the sugar over a flat work surface (counter, table, cutting board) and press the puff pastry sheet onto the sugar.

Spread the remaining sugar evenly over the top of the puff pastry and, using a rolling pin, shape it into a 10" x 13" rectangle, pressing the sugar into the pastry as you go. 

Starting at the short end of the rectangle, fold one end over halfway to the middle of the pastry. Fold the other side over the same way, and then fold each side in half again so the folded edges come together in the middle. Fold once more so the folded halves are stacked on top of each other. Wrap tightly in plastic wrap and chill for a minimum of 30 minutes. 

When ready to bake, preheat the oven to 400° and line two baking sheets with parchment paper. Remove the plastic wrap and cut the pastry rolls into 1/2" thick pieces (about 24 per roll) and place them face up on the baking sheets spacing them 2" apart. Bake for 10-12 minutes, or until caramelized and brown on the bottom, then flip with a spatula and cook for an additional 3-5 minutes or until caramelized on the other side. Allow to cool for a few minutes before transferring to a cooling rack. 

Optional: Melt 4oz dark chocolate in the microwave or on the stove top using the double-broiler method. Dip half the palmier into the melted chocolate, then transfer to a parchment-lined baking sheet to set. 

Winter Broccoli Slaw

I just came home from my 32-week pregnancy check up and I’m happy to report that all is going well. My blood pressure is well within the healthy range, the baby moves about 35 times a day, flipping back and forth and up and down like he’s in training for some sort of Olympic sport, and my weight has held steady for the past month, bringing my total gain to 13 pounds to date.

I know, I know. Rob’s convinced that this wee thing will barely weigh more than three pounds when he’s born because I’ve gained so little this time around, but I know better, as evidenced by the enormity of my midsection. And if that wasn’t enough to convince me, the elderly man at the grocery store did when he told me I must be excited because my baby is coming soon. Sorry sir, still 8 weeks to go. Or how about the woman at the DMV who asked if I was having two babies and seemed shocked when I assured her there is indeed just one. I may not be gaining a ton of weight – and believe me, I’m quite thankful – but this baby is definitely growing, and I’ll be shocked if he doesn’t end up nearly the same size as his brothers, both of whom tipped the scales over nine pounds when they were born.

I know it borders on annoying to say this, but I think the real reason I’m able to keep my weight down is because I crave nothing but smoothies, non-lettuce salads, cheese and plain bagels. Pretty boring, right? But it’s reality, as evidenced by the bags of frozen fruit and bottles of carrot juice current stored in my fridge, or the containers of broccoli slaw being stashed away for this week’s lunches. I have never loved these foods as much as I do now, but I’ll take it. 

The real point of this post though is to tell you about the slaw. It’s adapted from The Smitten Kitchen cookbook, and I can honestly say I would have flipped right passed it, if it hadn’t made an appearance at one of our recent cookbook book club meetings. All three of us downed more than one serving, declaring it a fabulous addition to our dinner, and I’ve made it twice in the past week, adding a few extra ingredients willy nilly to make it the way I like it.

If you’re looking to add a little extra colour and crunch to your winter dinners, I heartily suggest you give this a go. It can be made well in advance (2-3 days if you like) and would be perfect to serve to your family and friends if you have any plans to entertain this month. If not, simply store it in the fridge for your own weekday lunches. You deserve it.

P.S. Here's proof that the baby bump is indeed growing!

Winter Broccoli Slaw

• 2 heads broccoli (approx. 1lb each)
• 1/2 cup toasted sliced almonds
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/2 cup buttermilk
• 1/2 cup mayonnaise
• 2 Tbsp. cider vinegar
• 1 teaspoon granulated or cane sugar
• 1/2 teaspoon table salt
• 1/2 small red onion, finely chopped
• Fresh ground pepper

Trim the broccoli and cut it into bite-size chunks, then cut into halves or quarters depending on the size of your florets. Cut the stems into thin slices, then stack them and cut in the other direction, creating thin matchsticks (don't worry, this doesn't have to be perfect, just make sure the pieces can fit on a fork easily). 

In a large bowl, toss together the cut broccoli with the almonds, dried cranberries, and sunflower seeds. In a small bowl, whisk the buttermilk, mayonnaise, vinegar, sugar, and salt until smooth. Stir in the red onion and let marinate for 10 minutes. Pour the dressing over the broccoli mixture and season generously with fresh ground black pepper. Stir the salad well, making sure the broccoli is evenly coated with the dressing. Serve immediately or store in the fridge for 2-3 days.

Sausage and Veggie Bake

I interrrupt all of the holiday-themed posting to bring you the best thing I'm putting on the table for dinner these days. It's a hit with everyone, especially me, the cook, who doesn't have a lot of time on her hands for fancy feasting these days. 

I’m still behind in my holiday shopping, but for some reason I don’t feel overly concerned or stressed about it. Should I be? We’re fortunate enough that I can give Rob a list of what I need and where to buy it and he can take care of it over his lunch hour, but even that seems to be too time consuming these days, so in all honestly I imagine that one night this week, I’ll curl up with my laptop and do most of it online in the comfort of my own home.

It could be that the idea of moving my burgeoning belly through throngs of people and their armfuls of holiday packages holds little appeal at this point, or it’s possible that this year I’m seeing the holidays as a time to relax for the first time since the beginning of October, and all I really have on my wishlist is the desire to have some fun with my family. Regardless of what’s holding me back, I do have to eventually get some of it done, and I suspect that’s how I’ll be spending any free time between now and the 19^th, when school and work are finished for 2014.

For those nights when I head out shopping, or the ones when I’m feeling too busy/tired to get dinner on the table (like last night) this is what I’m making: a one-pan sausage and veggie bake. It takes less than 10 minutes to assemble, about an hour to bake, and is so easy my teenager is now going to be in charge of making this once a week. The kids LOVE it, and so do we, and it’s a great way to get a ton of veggies into them without thinking too much about how to do so.

I shared an idea like this last year, but didn’t turn it into an official post. I’ve also decided that the secret to making this extra flavourful is to toss the veggies with a mix of olive oil, salt and pepper and good mustard before baking. It doesn’t matter what type of sausages you use; we go for spicy ones because the kids can totally handle the heat, but you can opt for regular Italian, honey garlic, and even turkey, if you’re looking to keep things extra healthy.

Sausage and Veggie Bake

• 1 ½ lb. sausages (approx. 6-8)
• 10 cups of assorted chopped vegetables cut into one-inch thick pieces (potatoes, sweet potatoes, cauliflower, carrots, parsnips, red onions, Brussels sprouts)
• 4 Tbsp. olive oil
• 2 Tbsp. grainy Dijon mustard
• 2 thyme sprigs, leaves removed
• Kosher salt and fresh ground pepper

1. Preheat oven to 400°F.  Place the chopped vegetables into a large bowl. Whisk together the olive oil, mustard, and thyme leaves and pour over the vegetables. Stir everything together with a wooden spoon (or your hands) so the veg are evenly covered with the seasoning.

2. Toss the vegetables onto a large sheet pan; season well with salt and pepper. Arrange the sausages on top and bake for 30 minutes. Flip the sausages, stir the veg, then bake for an additional 25-30 minutes or until the meat is cooked through and the vegetables are golden brown and crisp.

How to Entertain in a Small Space Over the Holidays

I’ve never lived in a home blessed with ample space, and to be completely honest, it doesn't bother me in the slightest. From a 400 sq. foot bachelor apartment to a small two-bedroom urban house, all of our homes have been small in size, and I really kind of prefer it that way, despite the challenges that come with packing a family and a few pets into cramped quarters.

Thankfully, our lack of space has never placed limits on our ability to entertain, even in that too-tiny apartment back when we were childless adults learning our way around a kitchen, and admittedly we’ve been fairly creative when it comes to feeding a crowd in our space ever since.

There are so many reasons that people refrain from casual entertaining in their home, but the one I hear about most frequently is the perceived lack of space available to comfortably play host to a crowd of friends. It’s disheartening to think that there are folks out there holding back from the gathering of dear ones simply because they feel there isn’t enough room to have friends and family over to share a meal.

So, this is where I'm going to come in and help. I'm here to tell you that you absolutely can have people over this holiday season, and that you can entertain and feed them well, even if you live in the smallest house in town. These are some of my best tips and tricks, simple ideas that I've put into practice more times that I care to count.

• To start with, if you’re feeling short on space consider maximizing serving surfaces by going vertical – use cake stands and tiered platters to elevate food, which will allow you to squeeze more into a small area. If you don’t have cake stands, set a pretty plate on top of an inverted wine or water glass and voila  - an instant serving stand.

• If you’re having decorations at your party hang them from the walls and ceilings in order to keep tabletops and counters free – you’ll need them for drinks and food, and somewhere for people to put their feet up in relaxation. Alternatively, focus on sprucing up one main area - the buffet, bar, or a mantle - and leave the rest of the spaces clear of clutter in order to have room for things listed above.

• Be open to rearranging the furniture if it’s necessary. Move an end table to another room, or place a large floor plant in your bedroom; push sofas and chairs against walls around the perimeter of the room, opening the floor space for easy movement and more seating.

• Folding tables and chairs create non-permanent seating and dining options and can easily be tucked away under beds or sofas, stored in a basement or garage or in the back of a closet up against a wall. A coffee table and throw cushions can easily double for a dining space when you have a small group over.

• If you don’t have enough seating for all of your guests serve the food buffet-style, which automatically signals that the meal is more casual affair. Guests can help themselves to a plate of food and find a spot to sit or stand wherever there is space. No need to fuss with place settings, just make sure everyone has a decent napkin and the utensils required for the meal they’re eating.

• Tidy small spaces like tables, mantles and bookcases of everyday items such as books, magazines, remote controls, etc. in order to create small spots for people to put down a glass or plate.

• While it’s fine to set out a buffet of foods for people to choose from, make sure each conversation hub has something to pick from. I like the idea of adding small bowls of nuts, olives, chips, and popcorn to the corners of a room for my friends to nibble on while chatting with other guests. This will keep guests from having to continuously walk around the area, cluttering up the corners and hallways.

• I don’t believe in buying furniture just for the purposes of entertaining – if you don’t have a sideboard clear a shelf on your bookcase for the champagne bucket and platter of nibbles, making a self-serve bar area.

• Store small appliances in a cupboard, closet or another room leaving lots of counter space for meal prep and/or a buffet.

• If you have kids coming to your place and there isn’t enough space to seat them with the adults, set up a kid’s table in another room, like a basement playroom, kitchen, or patio, if the weather is nice. Kids don’t notice the cold quite like the adult, and even in  the winter they would be delighted to bundle up and eat at a picnic table in the snow.

• Clear space in your coat closet to hang you guest’s jackets. Move your items to a bedroom closet for the night so your friend’s coats can be hung up. If you don’t have a coat closet, revert to the old-fashioned method of storing jackets on a bed. No one will mind and you can even have older kids create a ticket system and be in charge of collecting the coats at the end of the evening.

Now, it's your turn. What are you best secrets for entertaining in a place you feel is too small? In my experience, even the largest of homes have some space challenges so I'm curious to hear how you get creative with your too-small rooms.

This post is partially excerpted from Gatherings.

Looking for more holiday how-tos? Check out the rest of the series here:

• How to Fill a Bread Basket
• How to Make Homemade Fruit and Nut Crisps
• How to Make Three Easy (Gluten-Free) Appetizers for the Holidays
• How to Give an Impressive Hostess Gift