This is a twist off of my mom’s Broccoli Salad recipe. Hers is packed full of yummy goodness like grapes, sesame seeds, grated carrots and crumbled bacon. Although it is one of my favorite salads to eat, I’m much to lazy to make it for a weeknight dinner. This is my simplified version with a bit different ingredients which I think is just as yummy.

The dressing on this salad is sweet and tangy lending itself to all sorts of fruit and nut combinations. You could really mix this up with any type of fruit and nuts you like. Strawberries and almonds would be a nice change. Or, how about apples and walnuts. Mmm.. apple season. I’m actually getting quite excited about fall and all it’s produce.

I chose to fill mine with broccoli, mandarin oranges, cashews, dried cranberries and red onion. It’s a stunning combination. And, this is a great do ahead too, although you’ll want to add the nuts just before serving as they tend to get soggy.

What yummy combinations would your salad consist of?

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Our family is in the midst of kitchen renovations. We started tearing out the kitchen cupboards last weekend and are currently in the process of laying the flooring so we can get all the cupboards and appliances in over this coming weekend.

Right now, I’m doing food prep on the dining room table, dishes in the bathroom sink and haven’t done any laundry in almost a week (laundry hookups are in the kitchen). I’m more then ecstatic to get my new kitchen but I really don’t mind living in limbo. It makes it feel much more like home because we LOVE renovating!

This Barbecue Bean Salad is so easy to make and perfect to go along with whatever you have on the grill for supper. It can be made ahead but I highly advise tossing the tortilla chips in at the last minute or they’ll get soggy.

Thankfully my fridge and stove are so small that we can drag them in and out of the kitchen as needed, so I cooked up the dressing and then started the oven to slow-cook some beef dip to serve up beside. Such a perfect dinner at the (near) end of a hard working day.

P.S. To satisfy your curiosity (because I know I would be) I’ll be posting before and after pictures once the kitchen is complete.

Barbecue Bean Salad

adapted from Taste of Home

Barbecue Dressing

• 2 tablespoons cider vinegar
• 2 tablespoons canola oil
• 2 tablespoons ketchup
• 2 tablespoons brown sugar
• 1/2 tablespoon dijon mustard
• 1/2 tablespoon worcestershire sauce
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon hot pepper sauce

1. Heat all ingredients in a small saucepan over medium heat until boiling. Lower heat, cover and simmer 10 minutes to meld flavours. Allow to cool slightly before using.

Salad

• 2 cans beans, rinsed and drained
• 1 small can corn (about 1/2 cup), drained
• 1 red bell pepper, chopped
• 1/2 onion, chopped
• 1 cup crushed tortilla chips

1. Stir together all ingredients except chips. Add dressing and toss to coat. Stir in chips just before serving.

Makes: 7 servings

* I used one can of kidney beans and one can chickpeas.

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Last week I put the call out on Facebook for some trusted company-worthy eats. There were many delicious suggestions but this one from Natasha (a fellow Canadian ex-pat living in Switzerland) really stuck out to me because a) there was a link to the recipe and b) it contained sun-dried tomatoes, which I love and James hates.

Being the bad wife that I am, I like to make at least one dish that James doesn’t like when company comes over because I know that I’ll have someone to help me finish it. After all, I’m cooking for them not him, right? (Although it sounds more like I’m cooking for me.)

James, being the good husband that he is, usually tries a piece anyways, and I couldn’t believe when he reached for seconds, thirds and fourths of this dish.

I wouldn’t have needed to make anything else, because this was really all we wanted to eat. Even Max was unhappy with his bowl of usually pre-occupying spaghetti and kept reaching for the plate full of bruschetta.

Who could blame him? A crusty slice of baguette topped with a pungent and robust Sun-dried Tomato Tapenade. Such simple ingredients melding together to make one mouthwatering bite.

This would be a great appetizer or side dish to serve alongside a summer barbecue. You could even keep the house cool by popping it on the grill once the meat is done and resting. I have some leftover tapenade in my freezer and I have a feeling it’s going to make it’s way onto some homemade pizza very soon.

I know we’ll be having this often, to the disdain of all those within a five mile radius of our breath. Goodbye friends, it’s been nice knowing you.

Sun-dried Tomato, Feta and Basil Bruschetta

inspired by Natasha Kay

• 1-9 inch baguette
• olive oil, to drizzle
• sun-dried tomato tapenade (1/3 of recipe below)

1. Slice the baguette into 1 inch pieces at a diagonal. Brush or drizzle lightly with olive oil. Top with tapenade.
2. Bake at 350ºF for 6 minutes. Serve immediately.

Serves: 4

Sun-dried Tomato Tapenade

adapted from allrecipes

• 1 cup sun-dried tomatoes (packed in oil)
• 3 tablespoons finely chopped red bell pepper
• 5 cloves garlic, finely chopped
• 6 ounces feta cheese
• 2 tablespoons dried basil (or 6 tablespoons fresh)
• 1/2 teaspoon pepper
• 2 teaspoons balsamic vinegar

1. Remove the tomatoes from oil (reserving 1/3 cup oil) and chop finely.
2. Stir together tomatoes, 1/3 cup reserved oil, red pepper, and garlic. Crumble feta over top and add remaining ingredients. Stir to combine.
3. Cover and refrigerate at least 4 hours before serving. Can be made a couple of days in advance. Stir before using.

Makes enough for 3- 9 inch baguettes

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Make sure to check out Natasha’s blog Domestica. She did a disturbing yet intriguing “McMold” experiment with a McDonalds Cheeseburger and Fries. You may be surprised by the results.. or not.

Nothing is more frustrating to me then wasting food. Whether it be because I burnt something, forgot about it in the back of my fridge, made something less then stellar, or simply bought too much of it. Whatever the case, I hate to throw away food.

One of those foods that seems to always go bad before it’s eaten in our house is bread. One of my largest hinderances to baking fresh bread is knowing that it will probably go stale before we are even halfway through it. And, since I don’t like anything to be a hinderance to me in the kitchen, I got to work figuring out ways to use it up without having to gag on the dryness.

Two of my favourite ways to use up those bread scraps are to make homemade croutons and breadcrumbs. Not only does it save us money, but since they are things that we use on a regular basis, it’s nice to know that they are much healthier being made at home. Not to mention extremely easy.

Below are instruction on how to make both croutons and breadcrumbs as well as recipes for Parmesan Garlic Croutons and Italian Breadcrumbs. Here are a few tips on how to go about it.

• Do not use already stale bread. If you don’t like to eat stale sandwiches you won’t want to eat stale croutons either.
• If  you find yourself with lot’s of little scraps that don’t seem worth the effort to turn into something else, freeze them. Once you have a larger collection, pull them out and get to work.
• If you do freeze your bread, this will probably mean you have a variety of breads stored away. The combination of breads will add a more complex flavour as well as some pizzaz to both the croutons and the breadcrumbs.
• If there is any moisture in either the breadcrumbs or the croutons, they will not be able to store at room temperature without going mouldy. If you would like, you can store them in the freezer. If they regain any moisture, simply give them a short toast to perk them up.

Making Croutons

The Process

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Parmesan Garlic Croutons

• 4 cups bread cubed
• 3 Tbsp. olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. parsley
• 1 Tbsp. finely grated parmesan cheese

1. Toss the bread cubes in oil until well coated. Sprinkle on spices and cheese. Toss until evenly distributed.
2. Spread out in a single layer on a baking sheet and bake at 375ºF for 15-20 min. until browned and dry, stirring halfway through cooking time.
3. Allow to cool completely before storing in a plastic container (or bag) in the freezer.

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Making Breadcrumbs

The Process

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Italian Breadcrumbs

adapted from cdkitchen

• 1 cup breadcrumbs
• 1/2 tsp. salt
• 1/2 tsp. dried parsley
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. sugar
• 1/4 tsp. oregano

1. Mix all ingredients together and store in a sealed container in a cool, dry place.

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Do you make homemade croutons or breadcrumbs? If so do you have any tips to share? What’s are your favourite flavours?

I made this salad for my company over the weekend. I had plans to make a couple different salads but we all liked this one so much that we couldn’t seem to stay away from it. Sorry Mr. Caesar, you have been trumped.

This is my favourite homemade vinaigrette so far. Most are too oily for my taste, but this one melds together so perfectly it’s hard to tell the ingredients apart. I was quite surprised at how fruity the vinaigrette tasted. In fact, I was asked what type of fruit was in the dressing. I suspect that could be in part, because of it’s lovely pink hue.

It pairs wonderfully with a simple salad of greens, fruit and nuts. It also makes a wonderful dip for fresh fruit. I seriously can’t get enough of it. If a dressing is so good that I can’t stop eating my fruits and veggies, then I know its a keeper.

Red Onion Vinaigrette

adapted from Grand Slam

• 2 Tbsp. white vinegar
• 1/4 cup sugar
• 1/2 cup canola oil
• 1/2 tsp. salt
• 1/4 cup red onion, chopped
• 1/2 tsp. dry mustard
• 1 Tbsp. water

1. Place all ingredients in a blender and process until smooth.
2. Store covered in the refrigerator for up to one week.

Makes: 2/3 cup

* Stir before each use.

Simple Salad with Oranges and Almonds

• 4 cups fresh spinach
• 1/4 cup sliced almonds
• 1/2 cup canned mandarin oranges, drained
• 3 Tbsp. red onion vinaigrette

1. Clean spinach and tear or cut into bite sized pieces.
2. Place a non-stick pan over medium heat. Add almonds and toast just until fragrant.
3. In a large bowl, toss together spinach, almonds and oranges.
4. Add dressing and toss to coat. Taste. Add more dressing if necessary. Serve immediately.

Makes: 4 (1 cup) portions

* Use any combination of greens, fruit and nuts that you like.

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You know those people that you just know well enough that every time you run into them you have to strike up an awkward conversation? So, you try desperately to pretend that you have not noticed them because you are not in the mood for small talk? I think we all know at least one person like that. Well, today I ran into THAT person and realized that the feeling was mutual.

I was on my way to get into line at the bank machine when I noticed THIS person as he turned his face to look in the opposite direction. I quickly pushed passed and looked straight ahead so that it would seem like I had not noticed him. (How horrible is it that I am admitting this?) Then once I had secured my spot in line I saw him look at me out of the corner of my eye. I braised myself for the conversation that was sure to ensue (he is a very talkative and inquisitive man). But, to my surprise he slowly started backing up, practically tiptoeing as to not be noticed, until he was out of my eye-line. What! I am supposed to pretend I didn’t see you buddy, not the other way around! If I had been in a sitcom I would have huffed up asking him why he would feel the need to avoid me, when clearly it should be ME that should want to avoid HIM! But, this is real life, and in truth I was just glad that I didn’t have to talk with him and that we could now mutually avoid each other. Until the fatefull day when we have no choice but to make eye contact and strike up a conversation. (I promise I am not a snob, just a little shy.)

I very strongly considered calling these babies, Breadtwigs, but I couldn’t quite get over the cheesiness. Whatever you want to call them, they are a lot of fun to make and you can even get the kids involved in the shaping. They look quite elegant in the right setting and add such a nice touch of fall to the table.They are a crisp breadstick so don’t be expecting any pillowy softness. The biscuit-like flavour and firm crunch would be perfectly paired with a large bowl of soup. If you do not have a food processor I am sure they would turn out equally well being mixed by hand. Just cut in the butter as you would when making biscuits or pie crust. These are so easy to make, and so pretty to look at, that they are being put into my repertoire for when company comes over.

Breadstick Twigs

adapted from Martha Stewart

• 2 cups flour
• 2 tsp. sugar
• 1 tsp. salt
• 2 Tbsp. unsalted butter, cubed
• 2/3 cup whole milk

1. Place flour, sugar and salt into a food processor and pulse to combine. Add the butter and pulse until mealy. Gradually add milk with machine running until dough is formed.
2. Divided the dough into 24 pieces (approx. 1 Tbsp. in size). Roll each piece into a log that is 1/2 inch wide. With kitchen scissors or a sharp knife make diagonal slices along both sides of the breadsticks, making sure to switch it up to give it that random twig feel. Gently stretch each twig to help separate the thorns. Place on a baking sheet lined with parchment paper.
3. Bake at 350ºF (180ºC) for approx. 24 min. until a pale golden brown.

Makes: 24

* These can be stored in an airtight container for up to 3 days.

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I have a confession to make. I am not so great with potatoes. Don’t get me wrong, I love potatoes. In fact, they are one of my favourite vegetables. But, my husband does not appreciate their texture or lack of flavour so making potatoes is a little foreign to me.

When I saw some Roasted Mashed Potatoes on Hot Garlic I knew I had to give them a try. Mashed potatoes that are loaded with flavour and no fuss? Count me in! You know what my husband said after digging in? “These are pretty good for mashed potatoes.” Score! I probably still won’t be making them very often because I enjoy cooking for other people rather then myself, and pretty good just doesn’t cut it for me. But, as a potato fan I have to say, these had an excellent roasted garlicky flavour.

This is the beginning of my countdown to Thanksgiving. I am a Canadian living in Norway so I won’t be able to celebrate Thanksgiving with my family and friends, which makes me a little sad. So, I thought it would be fun to spread out our Thanksgiving meal over the next couple of weeks so that James and I can enjoy the food without a ton of leftovers. Plus, I was hoping to help inspire you if your Thanksgiving Meal Planning Well was running dry. :)

Anybody have any great potato tips they would like to share?

Roasted Mashed Potatoes

I served these potatoes with Basil & Prosciutto Chicken Cordon Bleu, so I added a tsp of dried basil to the mix. Feel free to use whatever herb will compliment your dish.

• 1/2 onion
• 3 cloves garlic
• 6 potatoes
• 1 tsp. basil (or other herb), optional
• salt and pepper, to taste
• 2 Tbsp. butter
• 2 -4 Tbsp. cream (or milk)

1. Peel and chop onion into large chunks. Peel garlic, leave whole. Chop potatoes into quarters or smaller, depending on the size.
2. Lightly grease a baking pan with olive oil. Place onions, garlic, and potatoes inside and drizzle with more olive oil. Sprinkle on basil, salt and pepper.
3. Bake at 375ºF (190ºC) for 50 min-1 hour, until potatoes are tender.
4. Place in a food processor, mixer, or bowl and mash. Add butter and cream to preference and beat until smooth. Add more salt and pepper if needed.

Serves: 3

*My mom’s rule of thumb was always 2 regular sized potatoes, per person, when mashing.

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