Stroganoff is one of those dishes passed along for generations. A comforting, hearty winter meal, I envision my grandparents dining in front of a roaring fire while watching the snow fall. The only issue for me is that traditionally, it is meats (and leftovers) that are turned into stroganoff. My husband despises turkey, and I want to entertain over the holidays with elevated dishes that give a nod to the past without using the double creams favoured by generations past. In order to satisfy all of my goals, I decided to alter the original recipe to include a variety of mouth-watering mushrooms, replace the dairy with Silk Almond Beverage and present everything inside a delectable puff pastry cup that uses no dairy.
Nothing embodies the earthy flavours of autumn more that mushrooms. The Japanese word ‘umame’ means a taste sensation produced by glutamates. It’s sometimes considered a 5th basic taste along with bitter, sweet, salty and sour. And mushrooms dish this out in spades.
Leftovers for school lunches? Check. Healthy side dish? Of course! Nutrient-rich dinner? Absolutely. This Fall Quinoa is a simple idea for a weekday dinner that will be in the family’s top ten as soon as they try it. Serving it in an empty squash or mini-pumpkin elevates this dish for holidays.
The International Baccelaureate program encourages kids to think independently, drive their own learning, become more culturally aware, and engage with people in an increasingly globalized, rapidly changing world. Our family is very lucky that we live in an area with public IB schools that begin at the kindergarten level.
This Greek orzo salad is packed with nutrients and anti-oxidents. It’s great for spring picnics or school lunches. I like to add a sprinkle of feta as well for contrast and extra protein.
Serve this salad as is or with rotini pasta or chickpeas for variety. Makes 4-6 servings
1 1/2 cup Cucumber (English) ~ 1 1/2 cup cubed
1 1/2 cup each red orange and yellow pepper cubed
3 medium vine ripened tomatoes
Given that my dog just sort of got impounded (it wasn’t my fault)… I thought I should do a shout out to the SPCA! Especially if it’s called National Cupcake Day. National Cupcake Day is on February 26th, a fundraising effort supporting animal welfare societies across Canada. It’s easy and delicious to participate. Register your participation online at: www.nationalcupcakeday.ca. Plan a cupcake party at work, home or school; start fundraising by encouraging friends and family to donate online in advance; bake your favourite cupcakes; share them with family and friends; and collect donations to prevent cruelty to animals.
I like to save time. Doesn’t every Mom? With a focus on healthy this year, I started making smoothie freezer packs. Perhaps it’s also because I bought a Vitamix and am determined to have my family eat whole, healthy foods. You can reuse the ziplock bags and keep a stash of smoothie mixes in the freezer. Keep coconut water or almond milk on hand and add 1/2 cup to your smoothie packet. Hint: Using dark berries allows you to camouflage kale or spinach without the kids thinking there is anything green in their smoothie.Smart like a fox.
Once every month I make these school day frozen breakfast burritos with the kids as kitchen helpers. Wrapped in plastic and frozen in a big bag, they can be pulled out the night before and refrigerated. Pop them onto a panini maker, an air fryer or in the microwave to heat. On mornings when we are late for school (that would be most mornings), I wrap the ends in tinfoil and call them ‘hand snacks’ so the kids can eat them on the way. You can add as many vegetables as you like and eliminate the sausage to make them vegetarian-friendly.
Putting pumpkin in a pie, however traditional, isn’t the only thing to do with them as this autumn soup demonstrates. Look for small, sweet pumpkins or you can substitute butternut squash. It’s super-cute to serve it in hollowed out pumpkins.
The following turkey preparation safety tips are adapted from US CDC online documentation: It’s Turkey Time – Safely Prepare Your Holiday Meal. Health Canada also provides turkey preparation tips. Whether you’re a seasoned chef or a novice preparing your first holiday meal, be aware of safety issues when thawing, preparing, stuffing and cooking your turkey. Food safety is especially important as you prepare a holiday meal. Within the last couple of years, public health officials have investigated outbreaks of food-borne illness that were caused by bacteria in jalapeños, spinach, peanut butter, frozen pizza, frozen pot pies, and frozen beef patties. Many consumers are now more aware of the ongoing importance of food safety.