We had a family reunion this past weekend.  Forty hungry members of my family were in attendance.  My aunt told me not to bring anything as they had all the food under control but I just couldn’t resist whipping up a batch of coleslaw.  After all, it’s really so easy to make and easy to feed a large group of people with two or three heads of cabbage.  Coleslaw is one of my favorite summer treats though I’ll admit I’m a late convert to this perennial favorite.  Growing up, I hated the stuff… especially the green slimy one that seemed to appear at every Brownie or Girl Guides outing.  My father-in-law makes a coleslaw salad to die for.  Here’s a raw vegan twist on this traditional treat.

Curried Cabbage Salad

1/2 head green cabbage, chopped
1/2 head purple cabbage, chopped
2 whole carrots, grated
1/3 cup shredded flaked coconut (be sure it’s raw, if needed)
2 tablespoons lemon juice
1/4 cup olive oil
1/4 cup soy sauce (if raw, use Nama Shoyu)
3 tablespoons sesame seeds
1/3 teaspoon turmeric
1/2 teaspoon curry
1/2 teaspoon cumin

In a large bowl, toss together all ingredients, making sure cabbage is evenly coated.  If possible, chill for at least an hour and toss thoroughly again before serving.  This will allow all the flavors to mingle and blend.  Variation: Serve with Red Wine Vinaigrette Dressing instead of Soy Curry Dressing or substitute vinaigrette for lemon juice.

Kitchen Table Talk…

What’s one of your favorite summer BBQ or picnic recipes?  Do you have a standby recipe that’s easy to whip up in a pinch?  If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I attended my cousin’s bridal shower yesterday… well my cousin-to-be’s bridal shower

It was a large event held in a banquet hall.  Believe it or not, it’s the first bridal shower I’ve ever attended.  Imagine that!  I didn’t know what to expect.  It was a lovely afternoon.

Inspired by the theme, I came home and let my inner Martha Stewart out and planned a bridal shower luncheon menu for a smaller gathering that caters to someone with my gluten sensitivities.  As the guests at traditional bridal showers are women, I focused on a menu that featured light dishes that are light on the waistline.

Each recipe is gluten-free and is a perfect alternative to a bridal luncheon held in a hall (most do not cater to gluten-free brides).  If you’re planning a larger event, be sure to advise the banquet hall of your sensitivities.  Most are more than willing to work with you to ensure you have a healthy day.

Bridal Shower Luncheon Menu

Brie Stuffed with Peach Preserves

An easy and delicious appetizer to serve while guests arrive and cocktails are served.  Serve with rice crackers.

1 wheel Brie
1 10-ounce jar unsweetened peach puree

Slice the wheel of Brie in half sideways with a large knife and spread a thin layer of peach puree on the bottom half.  Replace the top layer of Brie and present on a large round decorative platter with the slices of French bread or crackers spread out in a circle around the cheese.  Clusters of red or green grapes make a nice decorative touch and compliment the cheese as well.

Wild Rice Salad

This salad is a variation of another salad I make often: the Milestones Salad.  I like adding fresh fruit to my salads and it’s always a hit with my family.  You can save time by making the rice the night before and garnishing with the strawberries and dressing right before serving.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

3 cups water
11/2 cups wild rice
1/3 cup chopped scallions
1 pound strawberries, quartered and then sliced
1/3 cup olive oil
1/3 cup orange juice
1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat.  Once boiling add wild rice to the water and return to a boil.  Lower heat and simmer for 50 minutes or until water is absorbed.  If you have a rice steamer, this recipe works really well with steamed rice.  Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries.  Toss and serve.

Green Bean Salad with Vinaigrette Dressing

Wild rice may not be everyone’s cup of tea.  If the shower is held in the summer (which most are!) then consider offering a refreshing green bean salad as an alternative to the traditional lettuce-based salads on most Bridal Shower menus.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

2 pounds green beans, blanched
2 tablespoons Dijon style mustard
2/3 cup olive oil
6 tablespoons balsamic vinegar
2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp.  Drain them in a colander and pour cold water over them to stop the cooking process. Drain thoroughly and toss with chopped dill.  Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.  Toss with green beans and serve.  You may also sprinkle almond slivers or pumpkin seeds on the salad before serving.

Chicken Saltimbocca with Lemon Sauce

My mum used to make this for us regularly, in tiny little bit sized pieces (you could serve it as an appetizer). This recipe calls for using the entire chicken breast so it will serve as an entree. This recipe also serves eight and is gluten-free.

8 large skinless boneless chicken breast halves
16 large fresh sage leaves
16 thin prosciutto slices
1 cup plus 4 teaspoons gluten-free all purpose baking flour
2 tablespoons butter
3 tablespoons olive oil
4 tablespoons dry white wine
1 cup low-salt chicken broth
4 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1 cup warm water
Fresh thyme stems for garnish

Place chicken between 2 sheets of plastic wrap on work surface.  Using mallet, pound chicken to 1/3-inch thickness.  Sprinkle chicken with salt and pepper.  Place 2 sage leaves on each chicken breast half.  Top each chicken breast with 2 prosciutto slices.  Spread 1/2 cup of gluten-free flour on plate.  Dredge chicken in flour by turning chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.  Add chicken, prosciutto side down; cook 4 minutes.  Turn chicken over and cook just until cooked through, about 3 minutes.  Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining flour in small bowl.  Add broth and lemon juice to same skillet; bring to boil.  Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.  Season to taste with salt and pepper.  Spoon sauce over chicken and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Happy Cinco de Mayo! Here are some more Mexican inspired treats for your Cinco de Mayo celebration.

Sausage and Potato Quesadillas

1 pound fresh chorizo or other sausages, casings removed
1 tablespoon plus 1 teaspoon cooking oil
1 large baking potato, peeled and cut into 1/4-inch cubes
3/4 teaspoon hot paprika
1/4 teaspoon salt
12 6-inch flour tortillas
1/4 cup chopped red onion
1/2 cup cilantro leaves
2 cups Monterey jack, grated

Heat the oven to 425°F. In a large nonstick frying pan, cook the sausage over moderately high heat, breaking it up with a fork, until browned, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Pour off the fat from the pan.

Heat 1 tablespoon oil in the pan over moderate heat. Add the potato, 1/2 teaspoon of the paprika, and the salt and cook, stirring occasionally, until tender, about 10 minutes.

For each tortilla, put half of the sausage, potato, onion, cilantro, and cheese on the tortillas, spreading the ingredients all the way to the edge, and top with another tortilla. Repeat with the remaining sausage, potato, onion, cilantro, and cheese and cover with the remaining four tortillas.

Brush the tops of the quesadillas with the remaining 1 teaspoon oil and sprinkle with the remaining 1/4 teaspoon paprika. Put the quesadillas on a baking sheet and bake until the cheese melts, about 5 minutes. Cut into wedges and serve.

Roasted Red and Green Pepper Quesadillas

4 whole poblano peppers
2 large red peppers
1 large onion, cut into 1/4-inch pieces
1 pint grape tomatoes
1 teaspoon vegetable oil
16 (8-inch) soft-taco-size flour tortillas
4 cups shredded Monterey Jack cheese
1/2 cup fresh cilantro leaves, chopped
5 ripe avocados
3 tablespoons fresh lime juice
Salt

Preheat broiler. In broiling pan lined with foil, arrange poblanos and red peppers in single layer. Broil 15 to 20 minutes or until blackened all over, turning occasionally to evenly blacken. Wrap peppers in foil; let cool.

Toss onion and tomatoes with oil until coated in a baking dish or pan; arrange in single layer. Broil 12 to 15 minutes or until onion is brown and tomatoes begin to burst, stirring once. Remove from broiler and cool in pan. Reset oven control to 200°F. Remove peppers from foil; peel off skin and discard. Remove and discard stems and seeds; finely chop peppers.

Prepare quesadillas: Arrange 8 tortillas in single layer. Divide Monterey Jack, cilantro, and chopped peppers among tortillas. Top with remaining tortillas.

Heat 10-inch skillet on medium until hot. Place one assembled quesadilla in skillet and cook 1 to 3 minutes or until bottom browns. Carefully turn and cook 1 to 3 minutes or until bottom browns. Transfer to clean large cookie sheet and place in oven. Repeat until all quesadillas are cooked.

Prepare guacamole: Cut avocados in half. Remove and discard seeds and peel, then transfer to large serving bowl. Add lime juice, onion and tomatoes, and ½ teaspoon salt. Using potato masher or fork, mash until just slightly chunky. Makes 5 cups guacamole.

Cut each quesadilla into sixths, and serve with guacamole on the side.

Cubano Quesadillas

Here’s one for the kids…. I make it at the cottage for my nephews often (usually omitting the dill pickle).

8 (6-inch) low-fat flour tortillas
1/4 cup yellow mustard
4 ounces thinly sliced Black Forest ham
8 slices sandwich-cut dill pickle
4 ounces thinly sliced roast pork from the deli
4 ounces thinly sliced part-skim Swiss cheese

Prepare outdoor grill for direct grilling on medium.

Brush 1 side of each tortilla with mustard. Evenly divide ham, pickles, pork, and cheese on 4 tortillas. The kids can help with assembly of the quesadillas. Top with remaining tortillas, pressing firmly.

With large metal spatula, place quesadillas on hot grill grate and cook 2 to 3 minutes or until tortillas on both sides are browned and Swiss cheese melts, carefully turning quesadillas over once. Transfer quesadillas to large cutting board; let stand 1 minute. Cut each quesadilla into 4 wedges to serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I had some down time this weekend and decided to watch some tv.  Caught an episode of Two and a Half Men where Alan is annoyed with his girlfriend for using the x-ray machine on Mexican food.  She replies “Well, I wanted to know what’s inside a chimichanga!”  He asks “If you didn’t know what was in it, why’d you order it?!”  Her reply “‘Cause it’s fun to say ‘chimichanga’!”

Since you probably don’t have easy access to an x-ray machine, thought I’d share a recipe for Chicken Chimichangas, as well as a clip from YouTube showing how to roll a tortilla.

Chimichangas are fried traditionally but I decided to make a healthier version that’s baked, not fried. Enjoy!  We’re only a few days away from Cinco de Mayo.

Chicken Chimichangas

1/2 cup finely chopped onion
1 (4 ounce) can green chilies, drained
3 cups cooked shredded chicken
1 cup chicken broth
1/2 cup salsa
1/2 tablespoon McCormick’s Montreal Brand steak seasoning (I know it’s a chicken recipe, but I like the steak seasoning)
1 teaspoon cumin
1/2 tablespoon adobo seasoning
1 teaspoon garlic salt
8 whole flour tortillas (8 inch)
1 teaspoon butter
extra virgin olive oil
2 cups Mexican queso blanco

Cook chicken, shred and set aside.  You can either use left over roast chicken or boil a chicken breast and shred once cooked.  I prefer to use left over chicken roast but the boiled method will work in a pinch.

In large skillet, cook onion in butter until transparent.   Add shredded chicken, broth, salsa, chiles and all spices.

Bring mixture to a boil and then simmer at low-to-medium heat for about 15 minutes, or until most of the liquid is absorbed.  Heat tortillas in microwave to soften them.  Grease baking dish.

Scoop 1/2 cup of mixture into each tortilla and fold.  Place in dish seam side down. Brush lightly with extra virgin olive oil.

Bake at 425 for 10-15 minutes, or until lightly brown and top of tortilla is hard to touch.

Serve with white queso.

How to Roll A Tortilla

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

When I was growing up, there was a little restaurant in one of the malls my mom used to shop in that made the most amazing empanadas.  They were so delicious, I would get excited when my mom said we were going down to the Cumberland Mall because I knew that I’d be having an empanada or two!

In honor of Cinco de Mayo, I’ll be posting a few authentic Latin American treats.  Enjoy!

Authentic Beef Empanadas

For the dough

3 cups flour
pinch of salt
2 teaspoons sugar
3 teaspoons baking powder
1/2 cup shortening
3/4 cup chicken stock
1 whole egg
oil or shortening for frying

Beef Empanada Filling

2 pounds ground beef
2 small potatoes, diced into one inch cubes and boiled until soft
1 medium onion, peeled and coarsely chopped
5 cloves garlic, peeled and finely chopped
1/4 cup green olives, finely chopped
2 whole hard boiled eggs, coarsely chopped
1 cup beef broth
1/2 cup raisins, soaked in warm water for 1 hour (optional)
1 teaspoon oil

To make the dough: Mix the dry ingredients together.  Cut in the shortening with a pastry cutter or 2 knives until the mixture resembles coarse meal.  Whisk egg and mix into chicken broth. Mix the broth and egg into the flour mixture and knead until dough forms. Cover and refrigerate for 30 minutes.

Lightly flour a surface and roll out dough to 1/4 inch thick. Cut into 4-inch circles for small empanadas, 5-inch for medium ones or 6-inch for large ones. Place 1 tablespoon of filling in the center of the dough circle for small empanadas, 2 tablespoons for medium and 3 tablespoons for large.

Fold dough over to make a filled half circle and use a fork to press the edges together. Refrigerate uncooked empanadas for 3 hours.

Fry in 350 degree oil for 6-7 minutes or until golden brown.

To make the filling: Sauté the onions and garlic in the oil over medium heat for 1 minute.  Put the ground beef in and begin to brown.  When the beef is cooked through, add in the broth, green olives, raisins and bring to a simmer.  Let the liquid reduce until it’s almost gone.  Fold in the eggs and potatoes and place by the spoonful into your prepared empanada dough and cook accordingly.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

An acquaintance sent me an Easter recipe this week.  She writes:

“I made this FoolProof Fruit Cake for Easter. I had to type out the recipe, as the hand written page fell out of my exercise book and I didn’t want to loose such a family favourite, and then I thought I might as well share it. : ) It was given to me by my Aunty Chris about xx years ago. (I saw how long ago that was and thought I might sound old, so I took it out! It was a while ago, but I still use the recipe!)

This recipe makes a fabulous, more-ish fruit cake – quite a big, heavy one.

If I put in a lot of extra dried fruit eg ½ cup apricots and ½ cup prunes, I might add in an extra egg and/or extra flour.  You can’t go too wrong with this recipe (remember ‘fool proof’). Draining a tin of crushed pineapple and adding that (without the apricots and prunes) is also a nice flavour-some touch.

Enjoy!“

I haven’t had a chance to test the recipe yet but wanted to share it with you in time for Easter.  Part of the recipe requires soaking overnight so if you get started today, it will be ready for baking tomorrow.  It makes one large, yummy cake!  Happy Easter!

Fool Proof Fruit Cake

Night before baking

1 kilogram mixed fruit (sultanas, currants, raisins, glace cherries)
fruit juice (grape or apple, etc.) enough to cover mixed fruit

Place the fruit into a bowl, and cover with fruit juice. Soak fruit in juice overnight.

Day of baking

120 grams sugar
1 cup milk
240 grams butter
1 teaspoon coriander or nutmeg
1/2 teaspoon all spice
1/2 teaspoon salt
1/2 cup slivered almonds
3 whole eggs
2 tablespoons Brandy (optional)
360 grams flour

On the day of baking, drain juice from fruit in a colander. Reserve the juice for another purpose (maybe some smoothies!) or discard.

In a saucepan, heat butter, milk, and sugar together until dissolved, stirring occasionally. Be sure not to scald milk. Set aside. Add spices, salt and almonds to fruit mixture and combine well. Pour butter/milk/sugar mixture over fruit and set aside.

Beat eggs lightly in a small bowl and combine with fruit mixture. If desired, add two tablespoons Brandy and mix to combine.

Add flour to fruit mixture and stir until well combined.

Line a large square baking pan with several layers of baking paper, spray with oil and sprinkle with flour to prepare the pan.

Using a spatula, scrape the fruit cake mixture into the pan and smooth to flatten.

Cover the pan with foil and place the pan into 275F oven and bake for 2 1/2 or until a cake tester inserted in the center comes out clean. Once the top of the cake is lightly cooked (about 30 minutes before end of bake time), remove the foil so that the cake can finish cooking and brown on top. Let the cake cool completely in the pan on a wire rack. Remove cake from the pan, peel off paper and wrap in foil. Store in an airtight container or in refrigerator for several weeks.

Variations: Add in some chopped dried apricots; and/or dried, seedless prunes; and/or drained, crushed pineapple.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I’ve been searching for Easter recipes this week.  I won’t be seeing my family over Easter and I’m taking to the kitchen to console my disappointment.  I will be with honeyman and his family but it’s just not the same as laughing with your own brothers and sisters.  We don’t have many traditions in our family but laughing around the dinner table with my brothers and sisters has always been a cherished memory.

With our busy schedules and full lives, the holidays are the only time we tend to all be around the same table.  Maybe we’ll reschedule Easter this year!

I have a good friend who recently shared one of his photos with me.  It’s of Cromer Church in England.  The picture inspired me to find a traditional English Easter recipe.

In England the most notable Good Friday custom is baking hot cross buns.  Hot Cross buns are round in shape, with a cross indented in the top.  The custom is said to have originated in 1361 at St. Alban’s Abbey, when one of the monks baked them as gifts for the poor.

I’ll be experimenting with a gluten-free variation over the next year but for now, the traditional version will have to do.

Mikey’s Hot Cross Buns

2 teaspoons active dry yeast
1/2 cup warm 2% milk
1 tablespoon butter, softened
1 whole egg
4 teaspoons sugar
1/4 teaspoon salt
1 1/2 cups all-purpose flour
2 tablespoons raisins
2 tablespoons dried currants
1/4 teaspoon ground cinnamon
1 dash ground allspice
1 egg yolk
1 tablespoon water

Icing:

1/4 cup confectioners’ sugar
1/8 teaspoon vanilla extract
3/4 teaspoon 2% milk

In a small mixing bowl, dissolve yeast in milk. Stir in butter, egg, sugar and salt. Combine 3/4 cup flour, raisins, currants, cinnamon and allspice; add to the yeast mixture and mix well. Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; shape into six inch balls. Place 2 inches apart on a baking sheet coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each bun. Cover and let rise until doubled, about 30 minutes.

Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 13-15 minutes or until golden brown. Cool on wire racks. Combine icing ingredients; pipe into the scored areas of your buns.

Kitchen Table Talk…

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I’m having my sister over for dinner on Good Friday.  We had planned to be at dad’s place for dinner but he has other plans.  Not to be swayed, I invited her over to my place for dinner.  We typically don’t eat meat on Good Friday and had planned to make fish for dinner at dad’s place.  My house, my menu: so we’ll be having beans instead.  It’s my honeyman’s family recipe: a Macedonian favorite!  I’ll probably substitute white kidney beans in place of the lima beans as that’s what I have on hand but the recipe traditionally calls for lima beans.  Enjoy!

Baked Lima Beans

1 pound lima beans
2 quarts water
1 large onion, chopped fine
1 large green pepper, chopped fine
2 cloves garlic, chopped fine
1 cup stewed tomatoes
1/2 cup vegetable oil
1 tablespoon salt
1 teaspoon paprika
1 teaspoon mint
1/2 teaspoon pepper

Soak beans overnight in cold water.  Pour off water and place in large saucepan.  Add 2 quarts water and bring to a boil.  Reduce to medium heat.  Boil for approximately 1 1/2 hour until beans are tender, stirring occasionally.  Drain beans and place in a casserole or roasting pan.

Saute onion, pepper and garlic in oil until soft.  Add tomatoes, paprika and salt.  Continue to cook for an additional ten minutes.  Pour fried vegetables over the beans and mix well.  Add enough water so that beans are not quite covered.  Sprinkle with pepper and mint and bake at 300F for about 1 hour.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

I just realized that the Oscars are on tv this weekend.  I love watching the Oscars.  It’s a holdover from when I was a teenager and dreamed of one day standing on that stage and accepting my own Oscar (I still have that dream LOL).

Once I was out on my own in University, a few friends would get together at my place every year for an Oscar Party.  The first year we just decided to meet at my place because I was the only one with cable and had such a blast watching the show and eating great food that we decided to make an annual event out of it.  For the next six years, we met at my place and even dressed up in our Red Carpet best for the occasion.  One year we had a full sit down meal.  Most years, though, we just ate finger foods and appetizers.

I’ve since moved away from my University town and my hometown crowd just wasn’t into the Oscar Party idea.  Well they might be because everyone loves to eat but for me it won’t be the same without the glam of my Oscar Parties Past.

I may just whip up some old recipes just for me and find my best red carpet dress (I don’t have too many party dresses left. They’ve all been replaced with yoga clothes!) and have my own Oscar Party.

Here are a few recipes that were a hit with my old Oscar Buddies.  Enjoy!

Mini Red Carpet Cheesecakes

I call these Red Carpet Cheesecakes because of the raspberry topping and the black bottom (like the little black dress, I know I’m a little odd!).

Vegetable oil spray
24 Oreo Cookies, separated so that you only have the cookie
3 tablespoons unsalted butter, melted
1 8-ounce package cream cheese, at room temperature
1/4 cup sugar
2/3 cup sour cream, at room temperature
2 large eggs
2 teaspoons pure vanilla extract
1/4 cup seedless raspberry preserves, warmed

Preheat the oven to 350 degrees. Line a 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the oreo cookies. Add the butter and process until fine crumbs form. Spoon the Oreo cookie crumbs into the prepared baking cups and press with the bottom of a shot glass to compact. Bake for 5 minutes, or until almost set. Remove from oven and set aside. Leave oven on.

In a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the sour cream, then add the eggs and vanilla and beat until smooth. Pour or spoon the cheesecake batter into the baking cups, filling them three-quarters full.

Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center.  Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake (warming the preserves makes it easier to spread without breaking your cheesecake). Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes.

Remove the cheesecakes from the pan and peel off the baking cups. Transfer the cheesecakes to a platter and watch them disappear before the Stars have finished coming down the red carpet.

Parmesan “Chips”

I’ve always been a potato chip junkie.  So much so that I can’t keep them in the house.  I rarely have them on hand, even at parties, a habit I developed in University.  I know my weakness and I try to stay away from chips.  These pita chips satisfy my cravings and no one will notice that chips aren’t on the table.

3 tablespoons olive oil
3/4 teaspoons ground cumin or cajun seasoning
1/4 teaspoons paprika
5 whole (5 to 6 inch) whole wheat or white pitas with pockets
1/2 cup coarsely grated Parmesan cheese
Salt, optional

Preheat oven to 350 degrees. Mix oil, cumin and paprika in a cup.

Carefully split each pita in half with a knife. Brush 1 side of pita halves with oil mixture. Cut each half into 8 wedges. Arrange wedges, oiled-side up, on an ungreased cookie sheet. Sprinkle with Parmesan, and salt (optional – parmesan can be pretty salty on it’s own).

Bake pita wedges 12 to 15 minutes or until golden. Cool in pans on wire racks. Serve with dip or salsa for dipping.

Sweet & Savory Popcorn

What’s an Oscar Party without popcorn?!?  That’s why I always had two types on hand: sweet and savory.  And I would make the popcorn the old-fashioned way: with a pot on a stove.  Growing up, we didn’t have a microwave and my mum would always make us popcorn in a big pot on the stove.  She would top it off with parmesan.  My savory twist is a variation of the popcorn I used to eat growing up.

Sweet Caramel Corn

2 tablespoons Canola oil
1/2 cup popcorn kernels
2 tablespoons butter
1 cup brown sugar

Add about 2 tablespoons of oil to a large soup pot. Heat oil over medium heat. To test if oil is to temperature, add 1 kernel popping corn as soon as you add oil to pot. When kernel is popped, oil is heated. Add your popcorn (be careful not to splash yourself). Cover the pot and shake it to coat the popcorn with oil. Continue to cook, covered, and shake the pot every 20-30 seconds. Keep shaking the pop until the popping basically stops. Remove from heat.

Prepare the caramel. Combine the butter and the brown sugar in a sauce pot on medium-high heat, stirring occasionally until the mixture boils. Turn off the stove and remove the sauce pot from the heat.

Pour the popped corn into the serving bowl. Drizzle the caramel mixture over the popcorn. Mix with the wooden spoon to distribute caramel (don’t use your hands – it’s really hot!). Let cool before eating.

Savory Garlic Parmesan Popcorn

2 tablespoons canola oil
2 tablespoons olive oil
2 whole garlic cloves, split
3/4 cup popping corn
1/2 stick butter
1/4 cup freshly grated parmesan
1 whole garlic clove, minced
dash cayenne pepper

In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Again, add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat and remove garlic. Prepare butter topping. Combine butter and minced garlic in a sauce-pot on medium-high heat. Stir until melted. Stir in Parmesan and cayenne pepper.

Pour the popped corn into a serving bowl. Drizzle the butter-parmesan mixture over the corn. Toss until coated.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Well we made it!  Today is the last day of the 2010 Vancouver Olympics.  The past two weeks have been filled with so many inspiring moments and I feel lucky to work from home and be able to catch as much of the Olympic coverage as I possible could.

The 2010 Vancouver Games have been a hot topic of conversation for Canadians across the country, and we have shouted with pride every time we brought home a medal, of any color.

Today the games cap off with the Mens’ Gold Medal hockey game: Canada vs. the US.  The Canadian Womens’ team brought home the gold earlier this week and the men are set to repeat the event this afternoon.

In honor of this historic event on Canadian soil, I decided to host an Olympic Fondue Party featuring Canadian and American cheeses in their own Olympic face-off.  A few friends and family will be here this afternoon to watch the game on the big screen and share in the festivities in the medal ceremony, no matter the color.

Canadian Pride Cheese Fondue

2 cups Brights dry white wine
1 clove garlic, minced
5 1/2 cups Canadian Oka cheese, shredded
3 cups Canadian Balderson extra-old cheddar cheese, shredded
2 tablespoons cornstarch
1 1/2 teaspoons dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon fresh ground pepper
Pinch each grated nutmeg and cayenne pepper
1 tablespoon Crown Royal whiskey
2 whole baguettes, cut in 1-inch cubes
3 each apple and pear, cored and cubed

Pour all but 2 tablespoons wine into fondue pot; add garlic and bring to simmer over medium heat on stove top.

Add Oka and Canadian Cheddar cheeses; stir with wooden spoon until melted.  Dissolve cornstarch in remaining wine; stir in mustard, Worcestershire sauce, pepper, nutmeg and cayenne.  Add to fondue pot and bring to a simmer, stirring; simmer for 1 minute.  Stir in whisky.

Place over medium-low heat of fondue burner on table, adjusting heat as necessary to maintain low simmer.  Serve with bread, apple and pear pieces to skewer and stir into cheese mixture.

Recipe serves six.  Adjust quantities as desired.

American Cheese Fondue

1 1/2 cups diced processed American Velveeta cheese
1 1/4 cups milk
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
1/2 teaspoon ground mustard
1 1/2 cups shredded Colby
6 to 8 whole Vienna Beef Chicago style hot dogs, cut into bite-sized pieces

Mix American cheese food, milk, Worcestershire sauce, cornstarch and mustard in fondue pot.  Cook over low heat, stirring frequently, until blended and smooth.  Stir in Colby cheese.  Serve with Chicago style hot dogs for dipping.

Serves 6.  Adjust as necessary.

Charlie’s Chocolate Factory Fondue

2 cups Canadian milk chocolate or dark chocolate squares, broken up
3 tablespoons heavy cream
2 tablespoons cherry brandy
1 tablespoon brewed espresso
1/8 teaspoon ground cinnamon

Break chocolate into small pieces and drop into fondue pot.  The best Canadian brand of chocolate is Bernard Callebaut but is a bit pricey.  You can also use Purdy’s chocolate or even Charlie’s Chocolate Factory (based in Burnaby BC).

Add cream to fondue pot to keep chocolate from going lumpy.  Add brandy, coffee and cinnamon to fondue pot and melt over a low flame.  Heat until melted, stirring occasionally.  Serve with a selection of bite-sized strawberries, thick banana slices, pineapple chunks, cherries, peeled kiwi slices, pear or apple cubes or even cubes of cake like pound cake or angel food cake.

Serves 6.  Adjust as necessary.

Going For Gold!

In honor of the Gold Medal Canadian Men’s Hockey game at the 2010 Vancouver Olympics, varieties of Canadian cheeses were pitted against American cheese varieties and we’ll be awarding the hold to one of the fondue recipes.

Once you’ve tried each recipe, be sure to come back and vote for your favorite by sharing your thoughts in the comment area below.