Family Bites

21 Questions for Allison Day (Whole Bowls Review)

I’ve long said that one of the very best things to come from food blogging are the friendships that have been formed along the way, and today’s post is an excellent example of that fellowship in full effect.

My friend Allison Day – Canadian food blogger extraordinaire – recently released her first cookbook, Whole Bowls. I haven’t actually met Allison in person, only briefly spotting her across the room at last September’s Taste Canada food writing awards, where we were both nominees (she won, I didn’t). However, thanks to the positive powers of social media we became quite friendly in the months that followed, and in January discovered we share a literary agent. Since then we’ve exchanged numerous emails, most of which are just me gushing over the beauty of a book she’s been working on, and I was only too thrilled to organize a blog hop with some of our fellow food writer friends in an effort to spread the word about her crave-worthy creation.

Whole Bowls is a collection of more than fifty gluten-free and vegetarian meals to power your day. Organized by breakfast, salad, entrée, and dessert bowls, there are also dozens of mini recipes-within-recipes, plus the homemade extras and basics found at the back of the book. The idea is that you’ll use these ideas and components – plus her brilliant “Whole Bowls Formula” - to build your own quick meals throughout the week. I’m especially fond of the vegetarian pantry guide, a useful resource for anyone interested in constructing more dishes with less meat.

Harvest Kale Salad with Maple Vinaigrette

Every once in a while I make a meal specifically with myself in mind. Admittedly, it’s a bit of a hard thing to do, because when you love to feed others you tend to put their likes, wants, and needs ahead of your own. When those other people also happen to be your children, well, you really have no hope of choosing meals catered just to you because you’re likely too worried about their nutritional needs, picky palates, or desire for nothing but meat all the time (oh sorry, is that just my kids?).

This harvest kale salad definitely wasn’t made with my boys in mind, although they did eat a bit of it, mostly because I suggested it would be a good idea for them to do so. No, this salad was made because it happened to be what I was craving one sunny Sunday not too long ago, when apples were newly available at the market, a few fresh squash were crowding my countertops, and the oversized bunch of kale I enthusiastically purchased the day before was smothering the other contents of fridge. I hauled everything over to my workspace, and applied a few of my favourite salad-prepping principals to the dish:

• Combine both cooked (squash) and fresh (apples) produce.
• Add something crunchy (the pepitas).
• Add something cheesy (goat or feta).

The result just joyously shouted, “fall!” from the dinner table, and while Rob and I tucked into the dish, the boys were more enthralled with the roasted garlic sweet potato mash and green beans with pesto, not to mention the fake fried chicken, which I obviously made specifically for them. 

Harvest Kale Salad

Serves 4-6

If kale isn't your thing, this salad also works well with baby spinach. Just skip the bit about massaging the dressing into the greens and serve it on the side of the salad.

• Olive oil
• 2 cups butternut squash, peeled and cut into ½-inch dice
• 4 medium shallots, quartered
• Kosher salt and fresh ground pepper
• 1 bunch of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise
• 1 teaspoon Dijon
• 2 tbsp. balsamic vinegar
• 1 tbsp. + 1 tsp. maple syrup
• 1 apple, cored and thinly sliced
• ¼ cup dried cranberries
• ¼ cup pepitas (pumpkin seeds)
• ½ cup crumbled feta or goat cheese

1. Preheat the oven to 425°F and line a baking sheet with parchment paper. Combine 2 tablespoons of olive oil, the squash and the shallots in a medium bowl and toss to combine.

2. Season to taste with salt and pepper, and then spread the squash and shallots on a single layer on the prepared baking sheet and roast, turning occasionally, until the squash and shallots are tender and lightly golden, about 30 minutes.

3. Place the kale in a large salad bowl. In a small bowl, whisk together the Dijon, vinegar, maple syrup and ½ cup of olive oil for the dressing; season with salt and pepper.

4. Drizzle some of the dressing over the kale. Using your fingers, ‘massage’ the vinaigrette into the kale leaves, evenly coating them. Let rest for a minimum of 15 minutes.

5. Add the remaining salad ingredients to the bowl and top with the roasted squash and shallots. Toss and drizzle with more dressing, if desired, before serving.

Kale Cobb Caesar

Jackson recently spent a few days at a friend’s cottage, and when he walked in the door at the end of the weekend he declared that he’d had the best Caesar salad ever while he was away.

He was quick to comment that he didn’t want to offend me, of course, but thought I should know that this particular salad was far superior to the one I make. I’m not overly competitive, but naturally I needed to know what it was about this specific dish that won his heart. Apparently, it was so good he had to have three servings for dinner, something that never happens at home. He readily launched into a detailed description of the crisp romaine, shredded Parmesan cheese, and toasty croutons. Then he paused and said, “I’m pretty sure the salad was made at Costco, because I saw the packaging.”

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

Spring Salad

I made this spring salad for SavvyMom last year when we created a series of "green" recipes in honour of Earth Day. After months of feeling apathetic towards any type of greens, a sad side effect of pregnancy, I'm happy to be enjoying them again, and it’s this seasonal dish that’s been seducing me back to regular salad consumption.

Instead of tossing chunks of avocado – one of my favourite salad ingredients - into the bowl with the other veg, here it’s blitzed into the dressing with a creamy buttermilk base, one of my favourite flavours to pair with spring produce. Radishes, cucumber, zucchini, and Boston lettuce round out the remainder of the ingredients, and the entire bowl is garnished with crumbled feta cheese and crunchy sunflower seeds.

While I enjoy eating this for a quick and easy weekday lunch, it also makes a show-stopping side dish for any spring dinner party. Instead of plating individual bowls, fill a large one with the ingredients and plop it in the centre of the table so your friends can help themselves. Just be sure to serve the dressing on the side, as it’s thick and rich, and a dollop or three is all you need to brighten up the salad.

Boston Lettuce Salad with Avocado Green Goddess Dressing

For the dressing:

• ½ ripe avocado peeled
• ¾ cup buttermilk
• 2 tablespoons lemon juice
• 1 clove garlic
• 2 green onions, chopped
• ¼ cup packed parsley leaves
• ¼ cup packed basil leaves
• ½ teaspoon kosher salt
• ¼ teaspoon fresh ground pepper

For the salad:

• 1 head Boston lettuce
• 4 Persian or mini cucumbers, thinly sliced
• 4-6 radishes, trimmed and thinly sliced
• 2 small green zucchinis, ends trimmed and thinly sliced lengthwise
• ¼ cup crumbled feta cheese
• 2 tablespoons sunflower seeds

1. To make the salad dressing, combine all of the ingredients in a food processor or blender and pulse until smooth. Taste and adjust the seasonings, if necessary. Store leftovers in the fridge for up to three days.

2. To assemble the salad, fill a large bowl with torn lettuce leaves and top with sliced cucumber and radish. Roll the pieces of zucchini and tuck them in and around the lettuce leaves, then scatter the crumbled feta over top of the dish. Garnish with sunflower seeds and serve with dollops of the dressing.

Patatas Bravas

I’ve been wanting to write this update for over a week now, but every time I crack open my laptop the baby decides he needs my attention, or better yet, my eyes slowly start to shut the moment I begin typing, prompting me to put away the computer in favour of nap, which will hopefully keep me from falling asleep facedown in my dinner later in the day.

Life with our three-week-old is pretty perfect these days, but the sleep deprivation I feel is seriously no joke. It’s not that he’s up all night – because he really isn’t – it’s just that at 39 years old I don’t function on short 2-3 hour bursts of sleep quite like I did when I was 24 and getting up in the night with my first baby. It’s okay, though; my blue-eyed boy and I are getting used to hanging out together at 3am, and I kind of cherish the quiet time together in the middle of the night.

The rest of the family has adjusted quite well to Matthew’s arrival. His Dad is pretty fond of him, and they hang out together early in the morning when I sneak back to bed for a quick nap before the big boys get up for school, and last week, as I was quizzing Ben on literary terms with his stack of handmade flash cards, he looked at me and said that life hadn’t changed much since the baby was born, but he was really glad that Matthew was here. I took that as a compliment because all Rob and I wanted was for this change in our family to be a smooth transition for the older kids, and if they feel that life is trekking on like normal – something severely important to teenagers – I have to assume that we’re succeeding in our goal. 

Speaking of making smooth transitions, I haven’t done a very good job of transferring that to the kitchen. We’ve hosted one family supper Sunday since Matthew joined us (and are attempting the second one this week), and I’ve done some baking while the older boys are at school, but dinners have been anything but delicious. Somewhere between the delivery room and coming home again I lost my meal-making mojo. There have been a few decent pots of soup, and a successful homemade pizza, but other than that things have turned out overcooked, undercooked, or not cooked at all, in which case Rob brings home something and we eat casually as I walk around the house with an infant strapped to my chest. I keep telling Rob that things will return to normal soon – more of a reassurance for myself than anything – but who am I kidding? There is no normal anymore because we’re still trying to figure out what that looks like for us, these days. 

Today I decided to put a plan in place for myself, which included getting dinner sorted out by the time breakfast was served to the kids. It worked and somehow in the process I even managed to make a meal worthy of sharing with all of you. The sausages are dead simple, of course, as are the salad and the peas, but it’s the potatoes that you really want to know about. Patatas bravas is a Spanish bar snack that’s spicy and carby and perfect for late-night snacking alongside a few cold beverages. It also happens to be an ideal dish for serving to a crowd, or even your family on a regular Thursday night. Traditionally made quite spicy, this milder version is a little more kid-friendly, but could easily be kicked up a bit with the addition of some sriracha or chiles.

I like to serve mine with a small bowl of mayonnaise for dipping, but if I were plating this for a party, I’d likely drizzle it over the top of the potatoes and set it out with a bunch of forks for people to help themselves to. One-handed eating seems pretty appealing to me right now, and even if you aren’t wearing a three-week old all night long, you’re sure to appreciate the free hand which will guarantee you can also hold a cold beverage, something I crave almost as much as the sleep I’m missing these days.

P.S. While the potatoes are completely crave-worthy, I think we can all agree that the most delicious thing in this post is the baby, don't you agree? Truth be told, he is ridiculously sweet, and if you follow me on Instagram then you already know that I spend a good part of my day snapping pics of him because I just can't get over how cute he is. 

Patatas Bravas

The smoky tomato sauce can be made up to 24 hours in advance and stored in the fridge until needed.

Serves 4-6

For the tomato sauce:

• 3 tablespoons olive oil
• 1 small onion, roughly chopped
• 1 clove garlic, minced
• 500 mL crushed, chopped or diced tomatoes
• 2 teaspoons smoked paprika
• 1/2 teaspoon sugar
• 1 teaspoon chili powder
• 1 teaspoon hot sauce
• juice of 1/2 lemon (1-2 tablespoons)
• Kosher salt

For the potatoes:

• 2 lbs. baby potatoes, halved
• 3-4 tablespoons olive oil

For serving:

• fresh chopped parsley
• Mayonnaise

Heat the olive oil in a medium saucepan and add the onion. Sauté until softened, about 5 minutes. Add the garlic, tomatoes, smoked paprika, sugar, chili powder, hot sauce, and lemon juice and bring to the boil, stirring. Reduce the heat and simmer for 10 minutes. Using an immersion or standard blender, puree until smooth. Season with salt and set aside or refrigerate for up to 24 hours.

Preheat the oven to 400°. Place the potatoes and oil in an ovenproof skillet or baking pan and toss to combine. Roast for 45-50 minutes, or until the potatoes are crispy and golden brown.

Tip the baked potatoes into a serving dish and spoon the sauce over the top. Stir to combine. Sprinkle with the parsley and serve with a bowl of mayonnaise for dipping. 

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.

Make-Ahead Mashed Potatoes

October is, without a doubt, my favourite month. I adore Thanksgiving—it has all the qualities of Christmas, minus the demand for shopping and gift exchanges – and Halloween is also a big deal in our house, as we have a fun family tradition of fashioning homemade costumes each year (stay tuned for more on that later this month). I feel like I thrive the most during the first few weeks of fall, and I find it impossibly difficult not to be inspired by pretty much everything right now.

Next weekend, is our annual outdoor Thanksgiving (assuming the weather cooperates, as it has for five out of the past six years), and I’ve been making my lists and checking them twice (and three and four times because I have the worst case of baby brain ever, and can barely remember what I ate for breakfast let alone what I need to feed 21 people) in preparation. 

Part of my strategy this year is to make as much in advance as possible. Not only do we cook a feast for plenty of people, but we also have games and activities for the kids that everyone counts on. It keeps us all busy in the days leading up the big meal, so anything that can be done ahead of time is. This year that will include the carrot cake for dessert (I’m baking it tomorrow and freezing it until next weekend), and the massive amount of mashed potatoes – 15 pounds - needed to feed this group.

If you’re sceptical about making mashed potatoes ahead of time, I can assure you it really does work. However, the key to keeping them moist is to ensure they are mixed with plenty of fat, which is totally okay for a holiday meal, right? Cream cheese is really that secret ingredient here, but don’t worry… if you or one of your guests isn’t a fan of the flavour or texture you honestly won’t even know it’s in the dish. 

I actually make my potatoes a full week in advance and freeze them until needed, but if you’re unsure about that process, you can just make them two or three days ahead of time and keep them covered in the fridge until your big dinner. Either option will work well, and you’ll be grateful not to be standing over a steaming pot of boiling potatoes when your family and friends arrive for dinner.

Make-Ahead Mashed Potatoes

Serves 8

• 5lbs. russet of Yukon gold potatoes, peeled and quartered
• Salt
• 8 oz. cream cheese, softened
• ½ - 1 cup half and half or sour cream
• ½ cup butter, softened, plus extra for baking pan and dotting top of potatoes
• Optional: fresh ground pepper

Place the potatoes and a tablespoon of salt in a large saucepan. Cover with cold water, bring to a boil, lower the heat to medium, and cook until the potatoes are tender and can easily be pierced with a fork. Drain well and transfer to a large bowl.

Using a handheld or electric mixer, combine the potatoes, cream cheese, ½ cup half and half, and the butter and mix until combined. Season well with salt and pepper, if using.

Lightly grease a 9” x 13” (or similar sized) baking pan with butter. Spoon in the mashed potatoes and smooth the top. Dot with butter.

Cover the potatoes and let cool in the refrigerator. Keep for 2-3 days, or alternatively place in the freezer for up to two-weeks (if going with this option, make sure you use a freezer-safe baking dish).

To serve: If potatoes are frozen, thaw in the fridge. Bring the potatoes to room temperature, preheat the oven to 350 degrees and bake for 45-60 minutes or until warmed through. 

Salads for Supper

We have been home from vacation for five days, and I’ve spent four of them editing my book. The first pages arrived on Monday morning, just as I was emptying the last of the sand from our beach bags, and I’ve spent very little time on anything else since then. I’ve retested a recipe, reread almost the entire book, and marked up passages and pages with my trusty red pen with hopes of fine tuning this thing into the best it can possibly be.

Naturally, this means I’ve done little else, including cooking. Dinners have been pieced together with whatever we’ve found in the fridge and turned into salads and pastas. I did manage to make turkey burgers one night, and we cooked some sausages another, and that’s about it. The funny thing is, no seems to mind at all. That’s likely due to all of us requiring a little detox post-holiday, so the timing was actually pretty good on the part of my publisher, not that they were even aware of our dietary needs at this time.

Speaking of dinners, the week before we went away we ate nothing but salads as I was testing some recipes for SavvyMom. I did a “Salad for Supper” series on their site, and we had a few winners at our table that week. Hands down the favourite of everyone in the house was the Asian chicken and cabbage salad. This take-out fake-out tastes like something you’d find in popular fast food restaurants, only it’s made at home in less than thirty minutes, and boasts a plateful of fresh flavours the whole family will love. Ben ate it for meals and snacks and kept coming to kitchen to ask for more servings, so I know we’ll have that dish on repeat for the rest of the summer. 

Rob and I were partial to the niçoise salad platter, a guest-worthy dish that’s a cinch to put together despite the lengthy list of ingredients. When served with a loaf of crusty bread, quality cheeses and chilled rosé you’ll have a French-inspired dinner that your friends and family are sure to fawn over.  

Lastly, the Mediterranean orzo salad I cooked up is ideal for summer for a few reasons: it’s quick cooking and inexpensive, fits nicely on a spoon, and travels well, making it an excellent candidate for summer potlucks and picnics. It can also be made up to a day in advance, and actually tastes better when you do so, allowing the flavours to marry while mingling in the fridge.

Have you been making any fabulous salads for supper this summer? Do fill me in…

Brown Rice Salad with Edamame and Citrus-Basil Dressing

I could spend a lot of time telling you that healthy grain salads are going to be the cornerstone of my summer diet, or that this particular variation is a tasty mix of pantry/fridge staples that can be made ahead of when you need it (essential), served cold or at room temperature, packed up for a picnic or potluck, and easily doubled when you need to feed a crowd.

I could probably also tell you that the ingredient list can be tweaked to suit your own tastes and that the dressing makes a mighty fine marinade for chicken and steak, but the really important thing I want to share is that I finally found a foolproof method for making brown rice. One that yields a tender and fluffy product free of the mushiness that's often synonymous with this type of grain. It's life changing, friends. 

If you want to learn the method, too, I'm going to send you over to Saveur for the how-to. It's definitely worth knowing. Oh, and about this salad... it's pretty awesome.

Brown Rice Salad with Edamame and Citrus-Basil Dressing

• 2 ½ - 3 cups cooked brown rice
• 2 carrots, grated
• 1 cup cooked edamame
• 4 green onions, trimmed and thinly sliced on an angle
• Citrus-Basil Dressing (recipe below)
• Salt and pepper
• Fresh cilantro, basil, or mint leaves, for garnish

Combine the rice, carrots, edamame, and green onions in a large bowl. Add half of the vinaigrette and toss to combine. Check the seasonings and add salt, pepper and more dressing, if needed. Garnish with fresh herbs and serve cold or at room temperature.

Citrus-Basil Dressing

This dressing makes more than needed for the salad. Store the leftovers in a lidded container in the fridge for up to five days. Feel free to use the remainder with another salad or as a meat marinade for chicken or steak.

• ¾ cup orange juice
• ¼ cup lime juice
• ½ cup fresh basil leaves, chopped
• 1 cup fresh cilantro leaves
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• 1 ½ tablespoons honey
• ½ cup canola oil

Combine all of the ingredients in a blender or food processor and blend for 1 minute. Alternatively, place in a wide-mouth Mason jar and puree with an immersion blender. 

Recipe adapted from here.