Kaleslaw

Kaleslaw

This is a colourful summer salad that’s great with many meals.  When you serve it to friends and family you’ll soon find you never can make enough!

Serves 4

3 cups curly kale, stemmed and slivered
1 cup grated carrots
2 cups shredded red cabbage
1/4 cup chopped toasted sunflower seeds
3 green onions, chopped
1/3 cup dried cranberries
1 tablespoon olive oil
Salt and pepper

Dressing :
2 tablespoons seasoned rice vinegar
2 teaspoons apple cider vinegar
3 teaspoons Dijon mustard
1/4 cup plain 2% yogurt

Place kale in a large bowl with 1 tablespoon olive oil and massage for 3 minutes.  Add carrots, red cabbage, sunflower seeds, green onions and dried cranberries.

Dressing:  In a small bowl whisk together rice vinegar, apple cider vinegar, Dijon mustard and yogurt. 

Toss kale salad with enough dressing to coat.  Season with salt and pepper and serve.

Ingredients for Kaleslaw

Looking for another squash recipe?  Try the Recipes To The Rescue's Kale, Squash, Bean Soup recipe.

Kale, Squash, Bean Soup Recipe

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Salmon With Capers, Sun-Dried Tomatoes & Fresh Basil Vinaigrette

Salmon with capers, sun-dried tomatoes & fresh basil vinaigrette

Looking for a simple, tasty salmon recipe to try?  This is a tasty and simple dish to make for those nights you don’t have time to cook. Serve with brown basmati rice and a green salad.

Serves 4 

1 1/2 - 2 pounds of salmon

Olive oil

Salt and pepper

Vinaigrette:

1/4 cup fresh basil, chopped

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon capers with 1 teaspoon caper juice

1 tablespoon sun-dried tomatoes, chopped

1 clove garlic, minced

Preheat oven to 425° F.   Place fish on a cookie sheet lined with foil.  Brush with olive oil and season with salt and pepper. In a small bowl combine basil, olive oil, lemon juice, capers and juice, sun-dried tomatoes and garlic. Cook fish 10-15 minutes or until it flakes.  Dish up fish and serve, passing the vinaigrette to spoon on top.

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All About The Radish

Radishes at the farmers market

Radishes were never part of my upbringing. I’m not sure why. My mom served us interesting foods but radishes never made it into her repertoire. It’s too bad because they’re some really interesting and unusual varieties and they can pack a big punch. It’s surprising how a cute little red and marble-size, yet sometimes globe-shaped, veg can wake up your taste buds.

The radish is a root vegetable from the brassica family which includes a large variety of veggies such as cauliflower, kale, Brussels sprouts, cabbage and many more. The many varieties of radish range in taste from mild to pungent and peppery. The red globe radish is the most familiar. But they can also be white, oval, oblong, and long like the Asian white daikon radish in the shape of salami or the turnip shaped “black radish." 

Their peppery taste makes them popular in salads such as the Spinach with Radishes, Chickpea, Blueberry and Farro salad recipe in this blog. When buying radishes look for ones with the greens still attached. The green tops should look crisp and healthy. Cut them off and store the radishes in your refrigerator’s crisper. These radish greens are edible but only on the day you buy them because they wilt fast.  Although radishes are typically eaten raw or in salads, I recently roasted them and was pleasantly surprised.

Radishes come in various sizes

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Food Safety Tips For Barbecuing

Food Safety Tips For Barbecuing

I heard a story from an acquaintance about how she once poisoned her whole family at a summer barbecue. She felt terrible!  It was a potluck and she’d brought a stir-fried rice dish. There were leftovers so she sent her family home with the extra. They all became sick.

She didn’t know that cooked eggs, sitting in the hot sun, can grow a nasty bacteria and cause food poisoning. Ouch! So please do glance over this Canadian government website on food safety tips at a barbecue before going to your next family gathering.

Looking for a salad to take to your next potluck? Check out these salads....

Curried Rice Salad

Watermelon Salad  

Couscous, Garbanzo Bean Salad

What Is Farro?

Farro is a wheat, often referred to as an ancient grain

Farro is a wheat. Sometimes it’s referred to as an ancient grain, which makes it sound kind of special, demanding extra respect like an elder statesperson. But in fact, the term ‘ancient grain’ means it hasn’t been constantly bred and changed over time like other modern-day wheat. You may think because it’s called an ancient grain that it’s not actually a wheat, and is hence gluten free. But this isn’t so. Wheat is a whole grain, so if you’re celiac or have a wheat allergy, you should pass on farro.

If you haven’t tried it, I suggest you do. It's like a cross between barley and brown rice. It has a nutty flavour and a chewy texture. Farro comes raw, polished or semi polished. Raw farro needs to be soaked ahead of time and takes longer to cook than polished or semi polished. Farro must be rinsed before using and cooked like rice. It takes 20-40 minutes to cook depending on the variety used.  It should be cooked al dente which means tender on the outside but with a still slightly chewy texture.

When buying farro store it in the refrigerator or freezer. It’s good in salads, soups, casseroles and pilaf. More information on farro can be found on this Farrow 101 You Tube video from Clean & Delicious.

Looking for a recipe to try using farro?  Try our Spinach Salad with Radish, Chickpeas, Blueberries and Farro.

Spinach Salad With Radish, Chickpeas, Blueberry and Farro

Ingredients for spinach salad with radish, chickpeas, blueberry and farro

Farro is an ancient grain with a similar texture to barley. It has a nutty taste which makes it interesting in a salad.

Serves 4

1/2 cup farro, rinsed
5 cups fresh washed spinach
4 radishes, thinly sliced
1.5 cups canned chickpeas, rinsed and drained
1 cup blueberries, rinsed
1/4 cup fresh Italian or curly parsley, finely chopped

Dressing:
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/8 teaspoon red pepper flakes

In a small saucepan combine 1/2 cup farro and 1 cup water and bring to a boil. Reduce heat to low, cover and simmer for 25 - 30 minutes.  Remove from heat and let stand 5 minutes. Fluff up with a fork and drain off any excess water.

Dressing:  In a small bowl combine olive oil, lemon juice, honey and red pepper flakes. In a salad bowl toss spinach with radishes, chickpeas, blueberries and parsley along with the farro.  Season with salt and pepper and serve. 

Want to try another salad?  Try our Spinach Salad With Feta Cheese

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Tuna and Pasta Casserole

“Never apologize for your cooking,” said Chef Morgan to her class of 12 students. We soaked up her words of cooking wisdom while drinking a glass of white wine, and watching her create a scrumptious three course meal for us. (My kind of cooking class!) 

Her comments return to me when the taste of my cooking is questionable, or, if I forget to add a crucial ingredient to a recipe.  It’s happens -  in our first year of marriage my husband and I were having friends over to our newly rented apartment. Crammed into a small eating area by the galley kitchen the eight of us enjoyed a pasta dish I had created. Halfway through the meal I went into the kitchen, and there, sitting in a colander on top of the refrigerator were the vegetables waiting to go into the pasta primavera. I had out-organized myself by cooking the veggies ahead of time with the plan to toss them into the pasta at the last minute. The veggies didn’t make it, I didn’t tell anyone and I never apologized.

     Speaking of pasta, here is a Tuna Casserole that my good friend Barb Matthews created. When she mentioned her kids ate this tuna casserole, I had to try it.  I added 1 clove of garlic to the onions and purposely left out the mushrooms and red peppers to appease my kids.. Enjoy!

tuna casserole ingredients

Tuna and Pasta Casserole

Serve with a green salad

Serves 5

½ package egg noodles
¼ cup butter
¼ cup flour
2 cups milk
½ teaspoon dry mustard powder
½ cup cheddar cheese, grated
½ cup mozzarella cheese, grated
2 hardboiled eggs, thinly sliced
1 (7 oz) can tuna, drained
2 teaspoons vegetable oil
½ cup onion, diced
1 clove garlic, minced
1 cup sliced mushrooms (optional)
¼ cup red peppers, diced (optional)
1 cup bread crumbs or 1 cup crushed regular potato chips

Preheat oven to 350 degrees F.
     
Cook noodles according to the package. Drain, rinse, place into a casserole dish and set aside.

Melt the butter over medium low heat in a medium-sized saucepan. Add flour and stir until lightly brown. Turn up heat to medium and slowly whisk in milk. Stir constantly until thickens. Add cheeses, hardboiled eggs and tuna; spoon into noodles. Heat oil in a small skillet over medium-high heat. Add onions, garlic, mushrooms, and red peppers and sauté until soft about 5 minutes. Add onion mixture to the noodles. Mix to combine. Sprinkle bread crumbs or crushed potato chips on top. Bake 20 minutes in oven.

Recipe Debriefing: One small problem with this recipe is that it uses 5 pots and pans (something I try to avoid because I HATE DOING DISHES!) To get around this you could cook the eggs the night before or in the morning. You could purchase breadcrumbs and pre-grated cheese. You could saute the onions, garlic, mushrooms and red peppers in the butter at the beginning and when they're soft add the flour and go from there....or you could ask someone else to help you wash the dishes!

Chili Rub Steak With Corn Salsa Recipe

Looking for a perfect summer dish to make that’s easy and tasty?  Try this simple Chili Rub Steak with a fantastic Corn Salsa Recipe.  Your family will keep coming back for more.

Chili Rub Steak With Corn Salsa Recipe

Chili Rub Steak With Corn Salsa

Serves 4

Steaks:
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
½ teaspoon ground coriander
¼  teaspoon cayenne pepper
1 ½  pounds rib eye steaks

Grilling Chili Rub Steaks

Corn Salsa:
2 cups frozen or fresh corn kernels, cooked and drained
½ cup red onion, finely chopped
½ cup red bell pepper, finely chopped
1 clove garlic, minced
1 jalapeno pepper, seeded and minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons olive oil
3 teaspoons fresh lime juice
salt to taste

Ingredients for Corn Salsa

Steaks:  Mix together chili powder, cumin, salt, ground coriander, cayenne pepper in a small bowl.  Rub both sides of steak with spices.  Cover and chill 1 hour or longer in refrigerator.  Preheat barbecue.  Grill until cooked, about 5 minutes per side.  Serve with corn salsa.

Corn Salsa:  Combine all ingredients in a small bowl and toss well.  Serve with steaks.

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Old Fashion Carrot Cake Recipe

Yummy Carrot Cake Recipe

This carrot cake is a family favourite.  It has pineapple and walnuts hidden inside that makes it super yummy.  Of course, the cream cheese icing helps too!

Old Fashion Carrot Cake

Makes 1 large Cake

1 cup white sugar
1 cup brown sugar
1 cup canola oil
4 eggs
2 cups all purpose flour
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
3 cups grated carrots
1 cup pineapple tidbits, drained
1 cup walnuts, chopped

Preheat oven to 350° F.  Beat together sugars, oil and eggs until blended.  Add flour, baking soda, cinnamon and salt.  Stir in carrots, pineapples and walnuts.  Pour into a lightly greased 13 x 10 inch pan.  Bake until cooked about 50 minutes.  When cool spread icing on top.  Store cake in refrigerator if using cream cheese icing.

Cream Cheese Icing:

1 cup cream cheese
3 1/2 cup icing sugar
1/4 cup soft butter
1/4 teaspoon salt
1 teaspoon vanilla

Cream all together.  When cake is cool spread icing evenly on top.

Carrot cake with cream cheese icing

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Rhubarb, Apple, Pecan Muffin Recipe

Muffins filled with rhubarb and apples

This muffin recipe is a nice combination of sweet and tart.  It's loaded with fruit, nuts and has a hint of cinnamon. 

Makes 12 muffins

2 cups all purpose flour
3/4  cup sugar
1 ½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon  
3/4 cup pecans, chopped
1 large egg
1/2 cup butter, melted
3/4 cup orange juice
1 cup fresh rhubarb, finely chopped
1/2 cup apple, peeled, cored and finely chopped

Preheat oven to 350° F. Line muffin pan with paper liners.

In a large bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon and nuts.  In a medium bowl, beat the egg.  Add butter and orange juice.  Add to the flour and stir until just mixed. Stir in rhubarb and apple.

Divide batter evenly into muffin cups and bake for 25 to 30 minutes.

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