Fudge is a Christmas tradition in my family, my mom or sister always makes it for us to enjoy on Christmas Eve (and for days after!) I’ve never really made it myself but I recently came across a recipe for Apricot Raspberry Cheesecake Fudge from A Mom’s Take and while it looks amazingly delicious, I’m personally not a big fan of white chocolate or apricots by my little pregnant brain immediately went to: That would be awesome as a Peanut Butter and Jelly fudge!!!
When asked about a typical family recipe, I’d have to say stir-fry. I don’t know how my father learned to make it. He has never been to China, but somehow for as long as I remember, my father has been making these tasty and healthy meal that could be made in no time whatsoever. It was such a typical recipe and I later asked him to teach me to make stir fry. Of course, I make it for my family and it is always a favourite of ours.
The winter months can feel long and unforgiving, and it’s easy to fall into a food slump. This hearty pulled pork mac and cheese, jazzed up with BBQ sauce and spicy honey ketchup, might be just the ticket you need to wake up your tastebuds.
There’s no better way to chase away a chill than sipping on a hot beverage. That’s why I was so happy to find a cherished, family recipe in one of my grandmother’s collectable tins a few years ago. Loved by all, her rich and creamy decadent crockpot hot chocolate brought smiles to faces. No boxed hot cocoa can compare to the taste of this sweet, yet smooth treat. And kids love it! I loved it as a child.
When you are serving vegetarian or want a tasty, light and healthy dinner, our harissa cauliflower steaks are always a huge hit!
This is a fresh salad with clean and bright flavours. For the best flavour, let the salad stand at room temperature for 15 minutes before serving.
By Lianne Phllipson-Webb, Sprout Right
In the spring as the weather improves, kids can get even busier with after school and evening activities. This can make supper time a challenge. How do you feed your hungry crowd healthy food, and quickly? Here are three sanity-saving supper time tips that will make your weekday meal prep a cinch.
- Weekends are for Prepping
Make some time for your weekday meal prep. Head to the grocery store and fill your fridge with fresh fruits, vegetables and protein. Create a plan for weekday meals and prepare by washing and cutting up veggies, grilling or roasting meats.
- Think BIG
Think BIG when it comes to meals and always aim to have a hearty amount of leftovers. Leftovers make great lunches for the next day and they can also form the foundation of your next supper. Cook a whole chicken (or two) instead of cooking a chicken breast and cut up the meat to make a salad or taco for the next night. Incorporate casseroles that please a crowd, and heat up great, like homemade lasagna.
- A Team Sport
Involve your kids as much as possible in meal preparation. Find age-appropriate activities like ripping lettuce leaves (pre-schoolers) and cutting up raw veggies (school-age). Even toddlers can help by grabbing their own plate and fork and helping to set the table. You can have “make your own” nights, where you put out the basic ingredients and the kids choose how to put their meal together. Examples include make your own pasta night, a chili bar (with hot chili, cheese, veggies and potatoes) and make your own taco night. Getting the whole family involved at mealtime not only helps you, it helps your kids learn skills toward independence.
Do you have some favourite recipes for quick and easy weekday meals? How do you save your sanity at suppertime?
Lianne Phillipson-Webb is the founder of Sprout Right, a company that specializes in pre-conception, prenatal, and postnatal nutrition for women, as well as good food and health for the whole family. With over ten years of experience, Lianne is a registered nutritionist, author, member of the International Organization of Nutrition Consultants, and mother of two.
The continent of Africa has helped me fall more deeply in love this year and I couldn’t possibly set up a romantic Valentine’s dinner without giving a nod to its guttural beauty and spirit. In February I worked with kids in Liberia with Right To Play Canada and then my husband raised money in August for Canada’s first blood cord bank by summiting Kilimanjaro in Tanzania. Throughout the year, our kids’ school fundraised to build water wells in South Sudan.
Veggie sloppy Joes are like childhood on a plate. Growing up in the ’70s, you just couldn’t escape this meaty dish. Since it’s such a comfort food, Ceri and I decided to go retro and bring back the sloppy. We’ve updated it, of course, for a more health-conscious family, substituting all that ground beef with a flavor-rich black bean sauce. This recipe was excerpted from the great new cookbook entitled How to Feed a Family: The Sweet Potatoes Chronicles Cookbook, by Ceri Marsh and Laura Keogh. As two urban, working moms, Ceri and Laura learned quickly how challenging healthy meal-times can be. So they joined forces to create the Sweet Potato Chronicles a website written for, and by, non-judgmental moms, packed full of nutritious recipes for families.
We think these little cakes have everything going for them, from their portable size to their delicious Parmesan flavour. This hearty risotto also gets a dose of my favourite superfood, kale. Two-bite wonders, they’re a great lunch packed up with some fruit and cut vegetables. You can also serve these little bundles alongside eggs at breakfast or as a side with dinner.
This recipe was excerpted from the great new cookbook entitled How to Feed a Family: The Sweet Potatoes Chronicles Cookbook, by Ceri Marsh and Laura Keogh. As two urban, working moms, Ceri and Laura learned quickly how challenging healthy meal-times can be. So they joined forces to create the Sweet Potato Chronicles (www.sweetpotatochronicles.com), a website written for, and by, non-judgmental moms, packed full of nutritious recipes for families. The phenomenal cookbook is available across Canada at Chapters Indigo.
Prep time: 30 minutes
Total time: 1 hour
Makes: about 8
5 cup (125 ml) arborio rice
1 Tbsp (15 ml) butter
4 cup (60 ml) chopped onion
3 cloves garlic, minced
1 cup (250 ml) chopped kale, fresh or frozen
1 cup (250 ml) chopped spinach, fresh or frozen
5 cup (125 ml) grated Parmesan cheese
Preheat the oven to 400°F (200°C). Using a nonstick spray, grease a muffin tin.
Cook the arborio rice according to the package directions. If you’re using fresh greens, wash and remove any tough stems then chop. If your greens are frozen, thaw them for a few minutes and squeeze out any liquid.
Meanwhile, in a small frying pan, melt the butter over medium heat. Add the onion and garlic. Sauté for 2 to 3 minutes, or until the onion is translucent. Add the kale and spinach and sauté for about 5 minutes. Transfer this mixture to a food processor and pulse until finely chopped.
Transfer to a medium-size bowl and add the rice and cheese. Beat the eggs and then add to the rice. Stir to combine. Pour the mixture into the prepared muffin tin, leaving about 1 inch (2.5 cm) space at the top. Place in the oven and bake for 18 to 20 minutes, or until the egg is set and the edges are golden brown.
Allow to cool for a few minutes. Loosen the edges with a knife and turn the cakes onto a plate. Store in an airtight container in the refrigerator for up to 4 days.