Crispy Fish Tacos from EmmaEats

Our guest for today is fellow Savvy Storyteller Liz from EmmaEats . . . and Katie too! Liz is a busy mom of two, so she knows first hand that time is at a premium. Somehow she manages to create delicious recipes that are big on taste but don’t require tons of prep. Liz and I have something in common; we both have kids with nut allergies. Her collection of recipes is nut-free, allowing me to just follow along without worrying about substitutions. Follow Liz on Food Gawker or Taste Spotting for meal inspiration or her blog, EmmaEats, for good food for busy families.

These Crispy Fish Tacos, adapted from LCBO’s Fried Fish Sandwiches, are perfect for an alfresco summer family dinner.

Crispy Fish Tacos
(serves 4)
  • 3 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tbsp paprika
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1/4 tsp ground white pepper
  • 1/4 tsp cayenne pepper
  • 4-5 tilapia fillets, cut in half into two strips (~1 lb)
  • salt and black pepper
  • juice of 2 limes
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • tortillas (optional, to serve)
  • Zesty Avocado Dip (optional, to serve – recipe follows)
  • chopped tomatoes, cucumbers, peppers (to serve)
  • sour cream or Greek yogurt (optional, to serve)
  • Chipotle sauce (optional, to serve)
In a small bowl, stir together the garlic, oregano, paprika, cumin, coriander, white pepper and cayenne. Salt and pepper the tilapia and rub the seasoning mix over all sides of each strip. Drizzle with lime juice and let marinate for 15-30 minutes.
Line a baking sheet with parchment paper and preheat the oven to 400F.
Setup a workstation with egg in one platter and panko breadcrumbs in another.
Dredge each tilapia piece through the egg first and then through the breadcrumbs. Arrange in a single layer on the baking sheet.
When all of the pieces are breaded, bake in the preheated oven for ~20-30 minutes, flipping once halfway through baking. The fish should be flaky and opaque with a crispy and golden exterior.
Serve in warmed tortillas, topped with Zesty Avocado Dip, chopped tomatoes, cucumbers and peppers with a dollop of sour cream or drizzled with chipotle sauce.
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Zesty Avocado Dip
(serves 4)
  • 2 avocados
  • juice of 1 lemon
  • 2-3 cloves garlic, minced
  • salt and pepper, to taste
Halve the avocados and roughly mash the flesh with the garlic and lemon juice. Season with salt and pepper to taste. Serve with tortilla chips or over Crispy Fish Tacos.

Rhubarb BBQ Sauce by Dinner With Julie

Our guest for today is Julie Van Rosendaal food writer, stylist and columnist frequently featured in Parents Canada, Calgary Eyeopener on CBC Radio One, a contributor to the online cooking series Good Bite and co-host of It’s Just Food on Viva Network.

Julie is a real foodie and her passion for good food goes beyond simply enjoying it. She shares it. Her blog, Dinner With Julie, is a compilation of recipes that run the gamut from appetizers to dessert, all indexed for easy search and execution. But here’s the thing. Even though she’s an accomplished gastronome, she’s a real mom. She knows that even with our best intentions to meal plan, we end up staring into the fridge trying to make sense of a disjointed collection of potential ingredients . . .some approaching their expiration date. She knows this, because she’s one of us.

For one less worry, bookmark her blog to figure out what’s for dinner or follow her on Instagram for meal inspiration.

Thank you Julie for sharing your recipe for Rhubarb BBQ Sauce. A summer condiment that is the perfect pairing for grilled meats and may even be sourced from your garden. Just remember, only the stalk of a rhubarb plant can be eaten, the leaves are poisonous.
Rhubarb Barbecue Sauce

2-3 large stalks of rhubarb, chopped (about 2 cups)
3/4 cup water
1 onion, finely chopped
2-3 garlic cloves, crushed
1 cup ketchup
1/2 cup pure maple or golden syrup
1/2 cup packed brown sugar
1/4 cup apple cider or rice vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. grainy mustard

In a small saucepan, bring the rhubarb and water to a simmer and cook for 5-6 minutes, until the rhubarb is very soft. Pour into a bowl and set aside.

In the same saucepan, heat a drizzle of oil over medium-high heat and cook the onion for 3-4 minutes, until soft; add the garlic and cook for another minute or two. Add the remaining ingredients and bring to a simmer; cook for 10-15 minutes, until the mixture thickens. Puree with a hand-held immersion blender or cool and puree in a blender or food processor until smooth. Use as you would any barbecue sauce – on grilled meats, in baked beans or drizzled on burgers.

Makes about 2 cups.

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The Canning Kitchen

unnamedI love it when bloggers experience success especially when it’s a blogger I’ve been following for some time. Seeing them on TV or their books in print, make me excited for them . . .mostly because I know that it probably took years of building a relationship with readers and juggling many plates while trying to deliver the best content. Admittedly, I have a soft spot for fellow Canadian bloggers, in particular Savvy Storytellers.

When I saw that Amy Bronee from Family Feedbag, a go-to for quick and easy family friendly recipes, had published a book, I wanted to share it with you.

The Canning Kitchen: 101 Simple Small Batch Recipes is a must-have companion to the bountiful summer harvest season. I have wanted to try my hand at dill pickles and this book covers the classics but it also inspires with new recipes like for Salted Caramel Pear Butter.

Canning isn’t just for grandma anymore!  Give it a try and enjoy the taste of summer all year long.

To order your copy of The Canning Kitchen click here.

Summertime Margarita

This post by Beth-Anne was originally published last summer, but as everyone knows a good margarita is timeless.  Enjoy!

This summer we’ve been all about margaritas! They are so yummy and can easily be made without alcohol. Anyone who knows me knows that I am not comfortable in the kitchen and I have a tendency to “wing” it (insert disastrous result), and I do the same when it comes to mixology too. I like to go by taste, so every measure that I am about to give you is an approximation. Let your sense be your guide!

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Start off with some limes, both regular run-of-the-mill juicy limes and those flavour-bursting key limes. Juice 2 limes per glass. This is where the math comes in. If you’re going to make a pitcher of 8 drinks, you’ll need sixteen limes. It’s a lot of squeezing but it will be worth it.

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Pour the lime juice into the pitcher and add some club soda (1:1 ratio). Now add a healthy dose of tequila. I prefer white (or clear) and I figure about 1.5 – 2 shots per glass. Again with the math.  Squeeze in some agave nectar. This is where it gets personal. Sweetness is subjective, so be sure to taste and add accordingly.

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Pour in a touch of orange juice. That’s a very technical measurement. Don’t screw that part up.

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I’ve sampled several versions of this recipe over the summer and each time I tweak it slightly. I know nothing for sure, other than this drink tastes best served in a tall glass over lots of ice and a thinly sliced key lime.

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The Harbord Room’s Juicy Burger

unnamedToronto’s The Harbord Room is a favourite spot in the city. We had a special 4Mothers dinner a while back and hardly noticed the celebs on the patio because we were enjoying our food (and conversation) so much. On May 28th National Hamburger Day was celebrated and while we may be late to this party, The Harbord Room’s co-chef Robbie Hojilla shares the recipe for their much-loved burger. People, this is insider scoop!

Prep time: 15 minutes

Cook time: 8 minutes

Makes 8 burgers and 3 cups of aioli

AÏOLI

4 large egg yolks
2 tbsp grainy mustard

2 tbsp lemon juice

2 tbsp sherry vinegar
1 tbsp thyme leaves

1 tbsp kosher salt
6 garlic cloves, chopped
2 cups canola oil
¾ cup olive oil

Combine all aioli ingredients except oils in a food processor and mix until blended. Slowly pour in both oils while machine is running, until emulsified. Add salt and pepper to taste. Set aside.

BURGER

3 lbs ground beef brisket
2 tsp salt and freshly ground black pepper
Vegetable oil
8–16 slices aged cheddar
8 fresh buns or large brioche buns

Transfer meat into a large bowl and season with salt and pepper. Mix with your hands until combined and form into 8 patties.

Preheat bbq to medium. Use a clean, oiled, hot grill and barbecue the patties for 5 to 6 minutes with the lid closed. Flip the burgers, top with cheese and continue cooking for 4 more minutes with the lid closed. If the BBQ isn’t an option, coat a cast iron pan or skillet with a little oil and set over medium-high. Cook 4 patties until browned (about 4 minutes), then flip. Top with cheese. Continue cooking for 4 more minutes (for medium-rare) until browned. Repeat with remaining patties.

To finish, smear aioli on bun, followed by the toasted burger patty, caramelized onions and sliced tomato (or your garnish of preference). Serve with a side of hand-cut fries and your favourite summer beverage.

To experience a fantastic summer meal, head down to The Harbord Room. Can’t make it? Follow The Harbord Room on Instagram for your food porn fix.

Grilled Pineapple With Cinnamon Coconut Sugar

Jo-Anna of A Pretty Life and fellow Savvy Sortyteller is our guest for today. Jo-Anna is a mom of three striving to live a more simple life. Her blog offers easy recipes, simple DIYs and housekeeping tips. Jo-Anna’s regular posts are always polished to perfection with gorgeous photographs and accessible suggestions but it’s her holiday posts that really wow!

For housekeeping pointers, help in the garden and figuring out what to make for the potluck, visit A Pretty Life and for simply beautiful inspiration follow Jo-Anna on Instagram.

Today Jo-Anna shares with us her mouth-watering recipe for Grilled Pineapple with Cinnamon Coconut Sugar. To view the recipe click here.

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Summer Salads with Jane’s Adventure In Dinner

We’re excited to have Jane from Jane’s Adventure In Dinner as our guest today. Jane’s blog is a go-to for everything from appetizers to desserts. She’s passionate about food like no other, but as a busy mom she also understands that recipes need to be both delicious and do-able. Regardless of your cooking level (ahem, I am still a beginner after all of these years) Jane is the best teacher and you’re in capable hands with her step-by-step instruction . . .accompanied by gorgeous photos!

Today Jane shares simple salads that are perfect for the hot days of summer. Be sure to follow Jane’s website for meal inspiration and instruction. You won’t be disappointed.

Jane’s Summer Salad

I start with a nice big plate and drizzle it with 2 tsp. balsamic glaze.

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I added a layer (about 1 ½ cups) of spring greens.

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I took a firm pear (I’m a sucker for Anjou) and cut it into 6 wedges. I took out the core and started to lay it on the greens.

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Add 3 T Roquefort (or your favourite blue cheese) to the centre. Don’t like blue cheese? How about some Boursin or an herby cream cheese?

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Fold the pear pieces back together, top with toasted walnuts and drizzle with a really good quality olive oil.

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Drizzle on a bit more glaze . . .

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And add cracked pepper to taste.

Enjoy!

Classic Salad Update

We seem to just live off the bbq in the summer.

I love to cook but I really like to keep the house cool and I’m not a huge fan of running the air conditioning all the time.

We’ve gotten used to having our little 1950’s bungalow vent itself for the most part and even though it’s lots bigger after the reno (yes, I promise to finally get all the pictures together this summer, I’ve got 1000’s) we designed the build to allow for our original airflow.

Having said that, if the oven is on all the time then nothing can keep the house cool so bbq it is.

I’ve been playing with a number of salad recipes lately that I’ll be sharing with everyone in the next couple of weeks but this is one that we’ve now had at least six times since I was happy with the recipe.

Hope you love it too.

To serve four adults for an appetizer start with four romaine hearts cut in half.

Bring them to room temperature, drizzle with olive oil, 3 crushed garlic cloves and lots of crushed, crunchy black pepper.

Let sit for 30 minutes.

Grill on high on each side JUST until a little charred.  This is about 30 seconds a side.

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While your one and only is grilling your lettuce (thinking that you are totally mental with your weird cooking ideas), crisp pancetta (I got super thin pieces that you blink at and they are cooked), or cook four really good pieces of bacon and crumble.

Put your yummy lettuce on a platter and top with; bacon/pancetta, slivers of parmesan, chunky croutons…

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drizzle with lemon juice.

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Plate one half per person (trust me, folks will be back for the other half) with plenty of pancetta and drizzle with balsamic glaze (you can find this all over the place OR boil balsamic until it is half its volume).

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Follow Jane on Twitter, Pinterest, and Facebook.

 

 

Barilla’s Share the Table

In May, in about the second week of baseball season, with her three boys all up to their eyeballs in their summer activities, Beth-Anne emailed me to say, “I knew that you were busy with three boys in hockey during hockey season.  I knew it, and I heard you when you said how busy it was, but I didn’t really hear you.”

Sometimes you just have to live it to get it, and when “it” is three boys in sports almost every night of the week, one thing we don’t always get is time around the dinner table.

Whether it’s summer sports, winter sports or just plain year-round busy-ness, one of the biggest challenges for families is to find time to sit and share a meal together.  That time to connect and to share details about the day is so important, and Beth-Anne and I both felt the same regret that we miss out on that time when the schedule is so full.  That is why we did not hesitate to help spread the word about Barilla Pasta and their Share the Table initiative.  Check out the link for lots of great advice about how to maximize quality family time around the dinner table, even on the busiest of nights.

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classici_rotini_thumbI rely heavily on pasta on hockey nights.  It’s quick, the boys love the leftovers after the game, and it gives them the energy they need.  I love Barilla’s line of PLUS pastas that pack roughly 25% more protein and fibre into each serving than traditional pasta.  I like foods that work hard so the kids can work harder.  It’s a staple in our cupboard, and the kids can’t tell it apart from their favourite classical pasta.  (Whole grain pasta, which I love, is sometimes a tougher sell to the kids.)  Barilla also has a line of gluten-free pastas, so even those with gluten allergies can enjoy the convenience of a quickly-cooked meal.

And here is one of the fastest pasta recipes you will ever make.  Ready in the time it takes to boil the water and cook the pasta, this recipe will minimize prep time and will leave you with more time to sit and eat and share the table before you have to run off!

Pasta with Salmon in Cream Sauce

serves 4

OK, so this “recipe” happened one night when I invited my in-laws for dinner and I had no food in the house and no time to shop for it.  What I did have was a package of smoked salmon in the freezer and cream in the fridge.  Bada-boom bada-bing, smoked salmon in cream sauce over pasta.  It was delicious, easy, and fast.

Ingredients

1 package of frozen smoked salmon, sliced into ribbons

1 cup of cream (whip what’s left over and serve with berries for dessert or after the game)

1 teaspoon of chopped fresh dill (optional; not all kidlets are fond of herbs, so if your kids are not dill fans, omit this or just sprinkle the dill on your own pasta)

freshly ground pepper (you should not need salt because the salmon is really flavourful)

one package of pasta, whatever shape takes your fancy

Method

Boil the water for pasta and cook pasta according to package instructions.

Take the frozen salmon out of the package, and with a large carving knife, just slice that frozen fish into ribbons of equal width (about 1-2 cm).  Put the cream and salmon slices into a frying pan over medium high heat and stir.  The salmon will defrost quickly because it’s so thin.  Warm them through gently until the salmon slices separate and the cream begins to thicken.  Stir, stir, stir.  Increase heat if it’s not thickening, but don’t let the cream boil.  Once the sauce has thickened and reduced, remove it from the heat.  If it reduces too much, just add another splash of cream.

Serve over pasta with freshly ground pepper and a side of your favourite greens.  Done and delicious.

Enjoy!

Grilled Chicken & Fresh Veggie Pasta Salad by Sylvia of Sylvia’s Simple Life

I am excited to introduce our first guest for the month, Sylvia of Sylvia’s Simple Life. Sylvia’s blog is the loveliest nook of the blogosphere. Her photos are stunning and celebrate the beauty and joy in the simple things that make up life.   My favourite post is one of her more recent, Lilac Mornings. Sylvia thoughtfully reflects on lilacs, fragility, nature, beauty and life without being overly saccharine or maudlin. Instead, I feel like she has granted me permission to enjoy the moment and join her in reflection. Treat yourself and spend some time visiting Sylvia’s blog or follow her on Instagram to see beauty in the everyday.

Today Sylvia shares one of her simple summer recipes.

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Grilled Chicken & Fresh Veggie Pasta Salad

Grilled Chicken & Fresh Veggie Pasta Salad

Summer is here and I cannot think of a better time to enjoy life’s simple pleasures and to eat fresh, honest, simple dishes. Summer abounds with colorful treasures of the field ­– from juicy ripe tomatoes, green beans and sweet peppers through fragrant basil and lavender to fresh berries, apricots and melon. Farmer’s markets are operating at full speed giving to those who do not have their own gardens an opportunity to buy local and eat seasonal, something I have committed myself to long ago. Summer also comes with cooking techniques that are easy, straightforward and quick – who wants, in the heat of the season, to be simmering dishes for hours – and there is no need to; simply let the fresh vibrant products do the work. With this simple, easy and delicious pasta salad I am about to share, you can do just that. Full of gorgeous colors and flavors, this market-inspired recipe, truly my family favorite highlights the season’s best and freshest ingredients. Perfect for a potluck, a casual summer get-together or a weeknight dinner whether as a side dish (you can omit the grilled chicken) or a main meal. Put it in a jar and you have a picnic-perfect pasta salad.

Feel free to improvise, make my family favorite recipe your family recipe and do not forget that “when you have the best and tastiest ingredients, you can cook very simple and the food will be extraordinary because it tastes like what it is”, one of my favorite advices from Alice Water. It’s really just that simple and as easy as, well, the summer itself.

GRILLED CHICKEN & FRESH VEGGIE PASTA SALAD

Ingredients:
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1-2 skinless chicken breasts
4 tbsp. white wine
2 tbsp. olive oil
375g tri-colour vegetable rotini, or whole-wheat fusilli

250g (1 box) heirloom cherry tomatoes
1/2 red bell pepper
1/2 yellow bell pepper
2 green onions, chopped into thin slices

200g fresh green peas
Parmesan cheese
fresh basil

Oil and vinegar dressing
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8 tbsp. olive oil

2 tbsp. white wine vinegar
minced garlic

salt and pepper

Directions:

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Marinate chicken breasts for 10-15 minutes in white wine, olive oil, salt and pepper. Grill each side of the skinless chicken breasts. It only takes a few minutes per side over direct medium-high heat for them to be brown, beautifully moist and evenly cooked. Let them cool.
Cook pasta according to package directions. Drain and set aside to cool. Boil green peas in salted water for 3-5 minutes or until bright green and tender crisp. In the meantime, cut heirloom cherry tomatoes in half. Slice pepper halves into strips about 1/4″ wide. Combine all vegetables in a large salad bowl. Add pasta and the sliced chicken breasts.
To prepare the dressing whisk garlic, olive oil, white wine vinegar, salt and pepper together.
Add the dressing to the salad.
Toss with Parmesan cheese and fresh basil.

ENJOY!

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Grilled Chicken & Fresh Veggie Pasta Salad

Grilled Chicken & Fresh Veggie Pasta Salad

Grilled Chicken Breast

Grilled Chicken Breast

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Ceramic Bowl, Used for Making Yorkshire Pudding

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I can hear the sound of fireworks as I type–my neighbours out celebrating Queen Victoria and our fossilized connection to the English crown–but to me, nothing says England like a dinner of roast beef and Yorkshire pudding.

Although I grew up with a Canadian passport, England was the country that most felt like home because it was where we went between countries, on most holidays, and to live for some stretches of time.  My grandmother was in Yorkshire, my aunt in Bristol, and my parents had a house in Surrey for a few spells.  In all three homes, come Sundays, you would smell the roast in the oven and feel the excitement of a special day.  And in all three homes, a Sunday roast meant Yorkshire pudding.  My grandmother scorned the use of an electrical beater and would beat the batter by hand, and the sound of her rapidly mixing the batter is on the soundtrack of my childhood.

We made it two different ways, either as one large rectangular pudding in a baking tray or as individual puddings in muffing tins, but whichever way it was made it was always the most popular part of the meal.  Yorkshire pudding does not keep, but we never had to worry about leftovers because it was always devoured.  My brother, a notoriously fussy eater, could have lived on it.

When my grandmother died and we went back for the funeral, one of the few things my mother chose from the contents of the house was the ceramic bowl my grandmother used for making Yorkshire pudding.  It was an object that held so many memoires of family gatherings and good times.  It had magic in its years of use.

The fact of my mother’s having singled out such an ordinary thing to cherish from my grandmother’s house speaks volumes about the combined power of food and memory, the power of these things to connect us through generations and over oceans.

I now include Yorkshire pudding on the menu for my special dinners.  They are not the weekly Sunday staple of my childhood, but a highlight of holiday meals, and my boys are proudly carrying on the tradition of leaving no leftovers.  I’m now vegetarian, so I like mine served with the mushroom gravy and lentil walnut loaf from Oh, She Glows, roasted potatoes and a mountain of green beans, but anyway you make it, it’s a crowd-pleaser.  This is a good recipe from The Guardian, and I would add that it’s very important not to open the oven door during the cooking time, otherwise the puddings will sink.

Sound of the batter being beaten and the sizzle when it hit the pan, the smell of the roast out resting while the puddings cooked, and the last-minute frenzy to gather all of us and get the meal on the table–all of those sense memories are captured in this simple bowl.