Pizza Won Tons

These Pizza Won Tons are the easiest pizza pockets you'll ever make - and theyre just as variable as your standard pie. Get the kids involved making these too and your after school snack team is locked down!

Photo by Laura R.

I'm hard pressed to find a child who does not like pizza in some way, shape or form. In my five years teaching Home Economics, the highlight of each school year has been making something "pizza-like". Nothing has been such a hit as these turnovers - full of gooey cheese and sauce while being deceptively simple, quick to make and absolutely delicious.

I'm also a huge fan of kids being self sufficient, and while these won tons are tasty, they are also ridiculously simplistic in design - even though the recipe calls for "making your own" pizza sauce. In fact the recipe is so easy to whip up that even my Grade 1's are able to make it start to finish without my help (except with the oven). The crunch of the dumpling wrapper after being baked in the oven contrasts with the goo in the middle, and these are even great room temperature - the week or so after we make them in class, I see more than one student pull them out at noon! While I keep my version simple for classes, these are also super variable - minced pepperoni, ham, mushrooms and peppers all work in these too as long as the bits are small.

Of course, just because these are a huge hit with "my" kids doesn't mean grownups don't love them too - a batch of these were brought along to my very first date with N and enjoyed immensely (the saying about the way to a man's heart is true!), and both my parents have gladly taken care of leftovers too. For game days, movie nights or even just friends coming over for drinks, these are a perfect accompaniment - and since everything freezes well, make a double batch, bake and freeze before reheating gently at go time!

Mashed Potato Quick Bread

The crumb of this Potato Quick Bread is so soft and moist you'd expect it to contain a pound of butter - but it has no added fat and it's vegan! Not to mention it can be on the table in under an hour.

There is honestly not one scrap of my being that doesn't miss biting into good, warm, homemade bread. While my days of eating loaves, rolls and cinnamon buns are over (thank you, autoimmune), I still enjoy making bread for my friends and family, and with the kids at work! When it comes to breadmaking in Home Economics class, speed and ease are key, as is thriftiness - hence the creation of this crackly-crusted, moist loaf. After my classes made chocolate potato truffles for what seems like the millionth time (they all love them, and I can't believe I haven't posted the recipe after 6 years of making them!) I found myself with a rather large amount of potatoes left over. Well, not one to waste food (or my school's money), I Googled and came up with a recipe for a quick, one bowl bread using mashed potatoes and blissfully few other ingredients. Mixing the dough was absolutely no work for me, and when I set my (older) kids free to follow their recipe while I was hands off they made equally excellent results that they were quite proud of! It is, I dare say, even easier than Irish Soda Bread, and tastier to boot!

This loaf, when warm from the oven, tastes exactly like the biscuits from Red Lobster. Even when there is no garlic, cheese, butter or herbs in sight, it is unmistakably similar in both flavour and texture. Even my sister had to agree, and if it passes her picky taste test I know it's got to be good!

If you are trying to get your kids (or yourself) into baking, I strongly recommend this loaf as a jumping-off point. Who knows, you may catch the bug like me! Also, for the simplest of simple recipes, use a digital scale. Consistent results every time and one less thing to wash!

Spicy Popcorn Crisps #Breadbakers

Ground popcorn, hot sauce and just a touch of flour make for crispy, cracker like snacks.

I grew up in the heyday of Kernels, where you couldn't get two steps into a mall entrance without smelling the aroma of (fake, but yummy) buttery popcorn mixed with an inexplicable sweetness. Popcorn buckets were a huge thing at birthday parties, especially school ones where popcorn became a "failsafe" option for those with nut allergies. People fought over the "good" kind, depending on their flavour preference, and you knew your friend had your back when she brought out the flavour shakers just for he two of you.

But you want to know a secret?
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I hate pre-made popcorn.

Now, this is not to say I hate popcorn entirely, or even that I'm a popcorn snob. I will eat air-, stove-, campfire- and even microwave-popped popcorn without issue (well, unless there's coconut oil involved)... anything, as long as it gets to me hot. Cold popcorn is listless and chewy, definitely not what I want in a supposedly crunchy snack. It's fine for Christmas tree garlands and making crafts, I just can't be bothered eating the stuff.

However, my abhorrence for pre-fab popcorn was outweighed by my cheapness frugality recently, where a party favour containing baggies of cheese-dusted popcorn came home with me. I wasn't about to eat it, certainly, and it didn't look like anyone else in the house was going to either - we had all gone to the same party and thus had multiple portions of the stuff. I knew there had to be some flavour, and most importantly texture benefits left in the popcorn, so I started scouting around. I didn't find any savoury recipes specifically using popcorn, but I did find cornmeal-based cracker recipes and thought "well, they're both corn, and I can grind the popcorn to a meal, so why not?". I had the ingredients anyways, and the result was likely to be edible at the very least because crackers are meant to be dry!

The first round was not as much of a success as I hoped - there was too much milk and not enough flour in the dough, and the best consistency I got was a very loose batter which was nowhere near stiff enough to roll. It made a sort of crisp flatbread in the oven, spread on a baking sheet - come to think of it, I could have made a pretty good pizza on it. While it was crisp on the outside, the inside was moist and chewy - not cracker-like. So with the remaining popcorn (which I had ground in the food processor to bits) I tried again, reducing the milk and adding flour by the tablespoon, finally documenting the amount needed to create a shape-able, if moist, dough. I was able to spread the mixture on the pan with a palette knife and flatten it with a rolling pin over parchment to keep it from sticking, but cutting it right away would have been disaster. Instead I gave it the biscotti treatment - pre-baking it to firmness, slicing it, then baking again until crunchy.

This time, it worked - and how! I love spice in almost everything, and Louisiana style hot sauce is my jam, so of course it went in (and the half teaspoon in the recipe is conservative - I used more). These were the perfect snack to munch on their own, but I hear tell they make a fine base for guacamole too.

This month the #BreadBakers are making crackers, and these now fit the bill! Looking at the array going on this time around, I'd say I'd best get into the kitchen soon and give a few of these a try!

Enjoy the diversity of cracker recipes this month!

• Coconut Cheese Crackers from Gayathri's Cook Spot
• Crispy Homemade Cheddar Crackers from Palatable Pastime
• Dried Fruit Crackers from Cook's Hideout
• Easy Homemade Oyster Crackers from Food Lust People Love
• Freshly Baked Methi Crackers from The Mad Scientist's Kitchen
• Garlicky Chickpea Flour Crackers from Ambrosia
• Parmesan Herb Crackers from Spill the Spices
• Sourdough Crackers with Chilli and Garlic from Sonlicious
• Sourdough Crackers with Gruyère and Thyme from Karen's Kitchen Stories
• Spicy Popcorn Crisps from What Smells So Good?
• Spicy Potato Crackers from Mayuri's Jikoni
• Sweet & Savory Crackers from All That's Left Are The Crumbs
• Vegan Herbed Crackers from Sizzling Tastebuds
• Vegan Whole Wheat Crackers from Sneha's Recipe

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

French Onion Dip

If you're a lover of caramelized onions, homemade French Onion Dip is a fantastic way to indulge in their rich bittersweet taste

There is something cathartic for me about caramelizing onions. A big, heavy pot fulled to the brim with yellowy-white half-moons slowly but surely condenses into almost nothing, and what the vegetable loses in volume it gains in a caramel-like sweetness and a luxurious texture not found in any other food. Even people who hate the taste of onions as a rule - my sister or stepdad, for instance - are drawn to the kitchen by the unmistakable aroma of perfectly done caramelized ones, and if you love onions the allure is ten times stronger.

Now, I will put caramelized onions on many things - pasta, rice (so good on Camargue red rice), garlic bread... even roasted green beans (leave the casserole at the door). However, the one thing you will never see me eating is French Onion Dip. The storebought kinds are flat in flavour and overwhelmingly fake-tasting, and the one "homemade" version I've had at a house party tasted like weirdly sweet-sour-bitter mayo that had gone ever so slightly bad. I know I'm a bad judge of things like this - I'm just not a fan of creamy sauces and dips - but I knew I could make a version that at least tasted of real onions, had a touch more oomph to the cream base, and that was still easy enough that my grade 7 and 8 students could make it themselves. I tinkered with an onion-garlic dip that I had clipped from a magazine a few years ago, not only adding more onions but swapping some of the mayo for yogurt, adding smoked paprika and letting the medley sit overnight before serving - a key step to preventing bites of just "cream" or just "onion".

Adding the extra onions was mostly fluke - I made a double batch of this with the kids and my class total was 16 students, but most children were able to decimate a whole onion quite capably (albeit with a lot of complaining about watery eyes). The original recipe only called for 3 onions, but since it was French Onion Dip, I asked them if adding some extras was okay. Thank goodness for the palates of that class - and all their hard work! The extras were sauteed and frozen for later lessons, and the kids learned the lesson of prepping ahead. Of course, most of them didn't realize what they were learning as they downed bowlfuls of carrot coins and dip, but I'll take what I can get!

While I won't argue that slicing and caramelizing onions takes time, this dip is quite simple to make - easy enough to get your (older) kids in the kitchen to help when there's a house party coming up (like say, the SuperBowl). I guarantee they will be proud to serve "their masterpiece" on the big day.

Whole Wheat Soft Pretzels #BreadBakers

Whether soft or hard baked, a great pretzel is deep golden with a generous kiss of salt!

I have always loved pretzels. I'll eat them in any form - waffled, stuffed, sourdough, twisted, knotted, alphabet and even goldfish. However, my all time favourite form of this deep golden bread is soft and pillowy, with a light crusting of salt. A butter dip is definitely a bonus, but not a necessity. I've made my own pretzels before - gluten free and gluten-full - but they were both hard varieties, and I wanted to try my hand at making my own carnival-worthy snacks.

Soft pretzel making is very similar to making bagels - a relatively firm bread dough is shaped by hand, boiled (or in this case, basted) with an enhanced water solution and baked to deep golden brown perfection. The major differences between the two are the shape and the waterbath the dough is exposed to. While bagels are treated with honey-or malt-enhanced water (making it mildly acidic), pretzels are in an alkaline, baking soda baste. This gives them their signature flavour and crust. While usually a dip in the alkali bath is called for, I made these pretzels with my grade 1-8 Home Ec students and in the interest of timeliness and cleanliness I opted to brush the baking soda water over the risen dough instead. Both methods work and taste delicious, although the brushing does yield less even browning.

As for toppings, salt is always a great enhancement for pretzels but it is by no means the be-all-end-all option. Sanding sugar and cinnamon would be great for a sweet option, or coarse pepper, or even everything bagel seasoning. The options are endless!

This month, the #BreadBakers are making pretzels! There is a great range of options this month, from stuffed to sweet to sourdough and even saffron! Be sure to check out all the options below and say hi!
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

• Authentic German Pretzels from Sara's Tasty Buds
• Ballpark Pretzels from Karen's Kitchen Stories
• Beer Pretzels from Passion Kneaded
• Buttery Pretzels from Ambrosia
• Cheddar Garlic Soft Pretzels from Palatable Pastime
• Cheese Jalapeño Stuffed Pretzel Rolls from Herbivore Cucina
• Cinnamon Sugar Pretzel Bites from Cook's Hideout
• Cinnamon Sugar Soft Pretzels from Hostess At Heart
• Double Soda Pretzels from Food Lust People Love
• German Pretzel Rolls from All That's Left Are The Crumbs
• Honey Mustard Snack Pretzels from Cindy's Recipes and Writings
• Pretzel Dogs from Sneha's Recipe
• Pretzel Sticks from A Day in the Life on the Farm
• Saffron Pretzel Rolls from The Schizo Chef
• Soft Whole Wheat Pretzels from What Smells So Good?
• Sourdough Soft Pretzels from Baking Sense
• Whole Wheat Pretzel Bites from I camp in my kitchen

Baked Bao with Hoisin Turkey

Baked Bao are stuffed with a hoisin-soaked turkey mixture and baked to golden perfection. Hot or cold, they're a treat for lunch or an after school snack! 

I hope everyone who celebrated Thanksgiving yesterday had a wonderful and thankfulness-filled holiday! For my part, I spent the whole morning writing my last final (yay for no more exams!) and by the time I got home I was glad cooking an elaborate meal was not a necessity. However, I still had to cook, because we had finished all our Thanksgiving leftovers ages ago. Tough life, eh?

One of my favourite things to do with leftovers is to not simply re-purpose them, but transform them into another dish entirely. While grocery shopping, my mom and I were discussing some of the things she was exposed to while working overseas and in an office marked by a diverse mixture of cultures. One thing she mentioned having a few times (and missing in retirement) was Chinese dumplings. For one of her co-workers birthdays, the gang went to a dim sum-leaning restaurant serving a variety of these filled dough pockets: boiled, steamed, fried and baked. Knowing we had leftover turkey in the freezer and a glut of hoisin sauce (left over from a stir fry or two) in the fridge, I decided to give a baked version of the BBQ meat buns a shot. 

The recipe is ridiculously simple to prepare, although the ingredients may require a trip to your local Oriental market (we cook a lot of Asian-esque food at home, so these were all pantry items for us). It is also a fantastic multi-day friendly preparation, which I wound up doing since school and work had to be attended to. The filling was mixed, covered and chilled overnight, and in the time it took to come back to room temperature the next day the wrapper dough was made, risen and ready to go. The most intensive part of making this Thanksgiving revamp was the filling and sealing of the buns, which was made 100% easier with a disher / cookie scoop. As a bonus, the oil-rich dough moisturizes your hands like crazy and smells mighty fine to boot!

What's your favourite holiday leftover recipe? 

Do you stick to the classic turkey and gravy sandwich or do you completely rehash the meal?

Asian Style Chicken Lettuce Wraps #SundaySupper

The filling for Asian Style Chicken Lettuce Wraps is packed with whole-grain brown rice, water chestnuts, baby corn and bamboo shoots and is mixed with a sweet and salty hoisin-orange-teriyaki sauce. 

When I think about football (or any) sport season that's upon us, I have to inwardly groan a bit. I am probably the furthest thing away from a sports fan out there, and personally, I'm not one for the rowdy, loud social brouhahas that seem to convalesce at our place during the hockey season. 

However, I am one for putting together the finger food trays for holiday and other get-togethers, and these lettuce wraps are just that. I originally write this recipe as an Asian-inspired "use up" for ingredients in my Home Economics class, and after getting good reviews from the kids (who as we all know are the ones to please) I refined it a bit more for a gathering we had at home. In it's essence, it's chicken-fried rice without the frying, and uses all pre-cooked ingredients so it's a breeze to put together. While it's perfectly good right after mixing, I personally think it makes the best tasting appetizer after a night in the fridge, when the rice, baby corn, water chestnuts and bamboo shoots have had a chance to soak up the tangy-spicy-sweet sauce. As a bonus, because it keeps so well in the fridge, you can pack a container of it for lunch along with some lettuce leaves (or a wrap) all week. My next test with it is to turn it into a warm, Napa-cabbage roll filling - kind of like a veggie-fied spring roll. 

This recipe is also rather variable in the actual components. Don't want rice? Try quinoa, millet or amaranth, or skip it all together and use riced cauliflower (the taste will change, but if you roast it it won't taste as "vegetal"). Don't eat chicken? Anything from shredded tofu to salmon or tuna works, probably jackfruit too. Hoisin can be replaced with a sweet BBQ sauce with a dash of hot sauce, or use more teriyaki. Swap out orange for lime, use all baby corn and no bamboo shoots, or swap in shredded or diced veggies to suit your tastes. This is really more of a formula rather than a cut-and-dry thing. After all, cooking is about enjoyment, not fussing over rules!

September is upon us, and you know what that means– Football Season! There is no better time of the year than Football Season for delicious party food. Wings, fries, sandwiches, chips and dip… when it comes to finger food, you’ve got a lot of firepower in your kitchen arsenal!
Break out the napkins and let’s celebrate Football Season’s exciting parties with equally exciting finger food! 

• Apple Kielbasa Stack by The Freshman Cook
• Asian Style Chicken Lettuce Wraps by What Smells So Good?
• Bacon Wrapped Pickle Spears by Our Good Life
• Baked Jalapeno Poppers by A Day in the Life on the Farm
• Buffalo Chicken Pizza Bites with Blue Cheese Dip by Sprinkles and Sprouts
• Candied Bacon Wrapped Lil’ Smokies by Turnips 2 Tangerines
• Copycat Hooter’s Fried Pickles by Fantastical Sharing of Recipes
• Easy Pesto Palmiers by That Skinny Chick Can Bake
• French Onion Dip by Pies and Plots
• Gluten Free Jamaican Beef Patties by Cricket’s Confections
• Grilled Jalapeno Poppers by Simple and Savory
• Mini Spinach Calzones by Jonesin’ For Taste
• Peanut Butter-Stuffed Chocolate Cookies by Books n’ Cooks
• Pigs In A Blanket by Bottom Left of the Mitten
• Popcorn Chicken 3 Ways by Cindy’s Recipes and Writings
• Sausage Rolls by Caroline’s Cooking
• Smokey Spiced Nuts by Hezzi-D’s Books and Cooks
• Tortilla-Crusted Chicken Fingers with Salsa-Ranch Dipping Sauce by The Weekend Gourmet
• Totchos by Palatable Pastime
• How to Make Potato Skinsby Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Zucchini Dills

Zucchini Dills are a delicious use for the garden's bounty, and for pickle lovers like me they are a snack morning noon and night!

It's no secret that I am addicted to pickles. At this point in time, I have 6 - 6! jars of them in various formats hanging out in my fridge. While my so-to snacker is still a Bick's ultimate garlic, far and away my favourites are the barrel-cured deli pickles I get to buy once a year at the St. Lawrence Market. Those - and I'm not kidding - can be the size of a child's forearm, and are just riddled with juice. Yes, for the short while they grace my fridge, those are the bomb.

Of course, homemade pickles are excellent in their own right, and I grow the cucumbers and dill to put up a few quarts of them each year. However, this year the rain and the wacky temperatures meant the cucumbers were really slow in getting started... and I wanted some home-pickled goodness! It didn't help that the dill had taken off thanks to the glut of rain and was risking bolting (not that dill seed is bad, just not what I wanted), but I was not willing to shell out for produce that I was too impatient to wait for in my own backyard.

Luckily, about the time the dill took off, the zucchini harvest did too - and we were hauling them in by the bushel. After potfuls of curry, a sizable cake, and two zucchini breads, not to mention baking them into breaded discs and zoodling our lives away, I had to figure out something else to do. I'm not sure how I came by Epicurious' recipe for Zucchini Dill Pickles, but I had to give it a shot. After all, what did I have to lose - and besides, pickles!

I have to say these were way better than I expected. The zucchini is bland enough to take the spices, garlic, dill and vinegar on without much complaint, but it's firm enough that the pickles hold their shape and don't go all "noodley" or mushy. In fact, they stand up admirably to the waterbathing process too - if you let them get that far. Myself, I canned up two big quart jars for storage and made a "tester jar" that hung out in the fridge. I tell you, even if you just keep them in the fridge, wait at least 7 days before eating them. In fact, for better flavour, wait 2.

Honey Garlic Crackers

Gluten free honey garlic crackers are made with freshly ground black rice flour, potato flour and psyllium. Each bite is an explosion of garlic, honey and the earthiness of black rice.

Growing up, after school snack at Grandma and Grandpa's was always a plate of Triscuits. I loved those things (and still do) - provided they were the original, real-deal, full salt kind. Since then, I still love a snack of crackers, usually spread with a Toast Topper. Usually, my crackers are pretty plain and boring, but it never really occurred to me to just make my own. Sure, I've done crackers as Christmas gifts and the like, but for me? Never thought of it.

Inspiration struck in the form of a bag of black rice (not the purplish sticky kind often called Forbidden Rice, which I also have, but inky black Chinese black rice) and the dregs of a bottle of buckwheat honey. I love honey garlic tofu on rice, so why not make a honey garlic rice cracker? I busted out the Mockmill attachment for my stand mixer and got to grinding, then added a little potato flour and psyllium for cohesion, the garlic powder (fresh would be too wet and would burn) and the honey. From experience, I know that most doughs - gluten free especially - benefit from a rest, so I spent a half hour heating my oven while it hung out in the bowl. 

Rolling and cutting was somewhat challenging - unlike regular dough this doesn't "stretch" and is prone to breaking - but by rolling and cutting on the cookie sheet you eliminate the risky "transfer" between cutting board and tray. 

They smelled awesome while baking - almost like my favourite Chinese food place growing up - and once they were cooled I grabbed a taste. Excellent on their own, even better with more honey on top (what can I say, I have a sweet tooth), and even great with sour cherry jam! My mom had a few spread with peanut butter alongside a bowl of curry and gave it the thumbs up too. All that taste and full of the antioxidants and iron from the whole grain rice!

Sweet Potato Crackers

These deliciously crisp crackers are 100% gluten free and vegan, with the goodness of sweet potato too!

A throwback to the dieting days of my teens is the die-hard "knowledge" that dry snacks (read: chips, crackers, rice cakes) were bad and dehydrating, and never slaked your hunger. Lucky for me, I guess, that I never really liked those things anyways - notable exceptions being for Triscuits after school and saltines when I was too sick to eat anything else. Crackers and potato chips just felt like a non-filling waste of time (and calories) when I could just as easily smear some Nutella or peanut butter on a slice of bread and make a fold-over sandwich.

However, I know I'm in a relative minority. I look at my grade 4-6 class, for example, and spot baggies of microwave popcorn, chips, Bugles and Goldfish in over half the lunchboxes. While a good third of the class will ignore the morning snack option most days, if crackers and dip are on offer? Gone in a flash. Since my mom is in the same camp, and everyone loves sweet potatoes, when I saw this recipe on Frugal Farm Wife it seemed like a perfect mixture of favourites!

By making my flour blend with sorghum and chickpea flour, these crackers had a hefty dose of protein and B vitamins injected into their makeup. This not only helped out the nutritional profile, but improved the texture by helping the dough stick together a bit more and prevent the "sawdust" mouthfeel of so many GF baked foods.

The original recipe's author said these reminded her of Wheat Thins. I've never liked Wheat Thins, which is great - because these tasted nothing like the cardboardy, weirdly salty snacks I grew up with. If you're a fan of sweet potato fries, though - this is in your wheelhouse. A less greasy, crunchier sweet potato treat, true, but the nuances are there. I liked them plain personally (but I don't like "stuff" on each other in general) but I can imagine they'd be good with a cream cheese type of dip or even guacamole. No sweet potato (or you hate it / are allergic to it)? Use an equal measure of  pumpkin or any other winter squash. Heck, even pureed carrots would likely work! Let me know if you try those substitutions so I can update the recipe!

Rich Bruschetta Endive Cups

When entertaining, whether its for a small group of close friends or a party of 30+, I always like to make sure I have an assortment of nibbles that are bright and fresh to go with the standard bread and oil or chips and cheese. Usually guests mean a heavier main course too - and around here, undoubtedly dessert as well - and the ability to have a pop of colour and refreshing coolness is a welcome accompaniment.

This year I was still coming down off my "tomato high" from the summer and knew exactly the app to put out on the table. While most of the fresh tomatoes in the stores are at the gross, mealy winter stage, we're lucky enough to have a greenhouse down the street (and if all else fails, a hydroponic operation a few towns over) which consistently gives us delicious tomatoes that I just had to use. To bump up the flavour even more, I tossed in some diced sundried tomatoes and a few tablespoons of their packing oil, adding a rich sweetness to the mixture. Roasted, rather than fresh, garlic added even more sweetness as well as the classic garlicky flavour without the bite. With all that sweetness, I had to balance it out, and opted for a dash of balsamic and a hit of lemon zest as well as some fresh basil.
 

Everything sat for a while at room temperature while we went about other preparations for the party, and when we were just about to open the door I spooned it into some lovely endive leaves and garnished each with a sprinkle of briny, perfectly salty sheep's milk feta. Leftovers (only of filling, since it makes a lot) found their way into more spartan, post-holiday meals such as toasted bread (usually challah), whole wheat pasta and plain fish or chicken and rice meals. It is a great low-calorie, low-fat alternative to the butter and cheese-heavy foods we go for in the winter, without tasting like it's cardboard-y diet food.

Shared with Gluten Free Fridays

Rich Herbed Crackers

As Winter continues, I've realized that more than the short sleeves and 30C days, I miss the freshness of my vegetable and herb gardens. During the season, it always seems like there's far too much of both the veggies and the herbs, but once they're done it's a dearth for another 5-6 months!

Luckily, canning, freezing and dehydrating work wonders to preserve the bounty, and by doing it myself I can control what happens with the formulation. Of course, some things just aren't as good preserved one way or another, like my lemon balm and basil. These, I realized as I made a compound butter for my favourite roast chicken, that most herbs, even the most delicate and dainty ones, explode flavour wise in a fat or oil medium. I decided I would use the rest of the butter (it happened to be EB Buttery Sticks since I was cooking with dairy-allergic guests coming) as a "catch all" herb butter, spiked with lemon zest, for future roasting and baking whims. 

Here's my mixture:

Herb Butter
4 oz butter
zest of 1 lemon
1/2 tbsp packed minced fresh basil
1/2 tbsp fresh rosemary
1 tsp fresh lemon thyme leaves
3 tbsp minced lemon balm

1. Melt together the butter and zest, remove from heat.
2. Add remaining ingredients. 
3. Pour into mini loaf pan or mould of choice and refrigerate until firm.

I made a good amount of the herb butter this summer, and to keep it around for longer, I wrapped each block in waxed paper and foil before freezing them. This holiday, we used up some of it in herbed vegetables at dinner and tossed with pasta, and to add to the spread for the New Year's festivities, I made a couple batches of these excellent "butter crackers".

We do a lot of entertaining around this time of year, and while it's usually the same group of people coming by, there is always the chance of an unexpected guest. As well as needing nibbles for home, I was putting together the last of my holiday gift boxes of goodies, which included those for two of my gluten-free friends. To keep things simple (and doable in one day) I used a recipe from Gluten Free on a Shoestring and adapted it to work with what I had on hand.  

The resulting crackers are light, savoury, crispy and not at all greasy, and stood up well to dips like hummus or even a few goodies from our cheese platter. In fact, my mom helped us eat some of the "edges" that weren't perfect squares by topping them with homemade cranberry sauce!

Shared with Gluten Free Fridays

Harcha with Scented Cinnamon Honey Butter

I hear you: what-cha?

Luckily, if you like English muffins, johnnycakes or toasted polenta, the name of this Moroccan, skillet-cooked flatbread doesn't matter. What does matter is that it's easy, kid-friendly, infinitely variable and most importantly, delicious. 

Traditionally made with semolina, milk, cream or buttermilk, oil, and occasionally cornmeal, harcha can easily be a relatively Spartan carbohydrate staple for breakfast or with a meat or legume entree. However, adding a few extra touches - sugar, saffron, and vanilla - the crisp-crusted cakes are prime for a special breakfast or even dessert. This was the version I opted for when it came time to share the dish with my grade 1-6 classes, and while the just-textured-enough discs were more than delicious enough on their own, we upped the ante by dolloping an orange blossom water, cinnamon and honey butter on top. 

One of the best things about these (to me, anyways) is that they're yummy warm or room temperature, not to mention portable and 100% freezer friendly. Leave out the saffron, and they're totally budget-friendly too! Whether you adorn them to the nines or grab them hot out of the pan, there's no wrong way to taste Morocco at home.

Rosemary and Olive Grissini #SundaySupper

I have a confession.

I almost never watch movies. In particular, I never willingly watch romantic comedies, especially if they're in the theatres. For my $15 (not counting concessions), I'll take James Bond, Tim Burton or Star Wars way before settling in for 2+ hours of boy-meets-girl / boy-loses-girl / boy-gets-girl semi-storylines. Even then, I'm hard pressed to focus that long on anything (I can barely watch a half hour TV show) so most of the time I skip the theatres entirely and catch up on the Coles Notes version while waiting for it to come out on the free On Demand cable channels.

That said, I'm still excited for this week's #SundaySupper theme - My Big Fat Greek Wedding 2 - because I love Greek food, and definitely love partying Greek style! Our group is combining Hellenic inspired dishes to create a feast of Olympic proportions - whether its to remember and join the re-union celebration of Toula and Ian or simply revel in the rich, healthy flavours of the Mediterranean.

My contribution to the dinner feast is this recipe for grissini - skinny, crunchy breadsticks that are perfect for an appetizer, snack or accompaniment to a simple Mediterranean meal. They are incredibly easy to put together, and are packed with the bright, vibrant flavour of fresh rosemary and the briny richness of both Kalamata and sun-dried olives, which mingle with the slight nuttiness of the whole wheat flour to make a satisfying, well-keeping snack that not only stands up on its own but pairs beautifully with dips like baba ghanoush or hummus. For cocktail or dinner parties where they're being used as pre-meal nibbles, a grating of fresh Parmesan on top before baking adds an extra "gourmet" twist - but even without that extra garnish I dare you to try stopping at one. If you're anything like my coworker - who claims he's not a "bread guy" in general - you'll find yourself missing more than a few before the end of the day due to "quality control" checks!

This #SundaySupper event is hosted by Nichole Crews from Casa de Crews. Thanks Nichole!

Greek Appetizers:

• Greek Salad (Horiatiki Salata) by Angels Home Sweet Homestead
• Greek-Style Sliders with Feta Aioli by Grumpy’s Honeybunch
• Kalamata Phyllo Cigars with Whipped Feta by Pook’s Pantry
• Rosemary and Olive Grissini by What Smells So Good?
• Socca Pizza with Spinach, Roasted Tomatoes, Kalamata Olives, and Feta by The Wimpy Vegetarian
• Spanakopita Bites by My Imperfect Kitchen
• Tiropitas (Greek Cheese Triangles ) by Moore or Less Cooking
• Tyropita Appetizer Bites by The Freshman Cook

Greek Soups:

• Avgolemono Chicken Zoodle Soup by Cupcakes & Kale Chips
• Quick and Easy Greek Avgolemono Soup by Confessions of a Cooking Diva
• Shrimp Avgolemono with Spinach by Monica’s Table
• Vegetarian Magiritsa (Greek Easter Soup) by Palatable Pastime

Greek Breakfast:

• Baklava French Toast with Cinnamon Honey Syrup by A Mind Full Mom

Greek Main Dishes:

• Brizola (Greek-style Pork Chops) by Cindy’s Recipes and Writings
• Chicken Greek Salad Flatbread by Family Foodie
• Greek Chirashi Sushi by NinjaBaker
• Greek Breakfast Wraps by Brunch-n-Bites
• Greek Meatball Salad by Magnolia Days
• Gyro Meatballs with Lemon Rice by Casa de Crews
• Kotopita (Greek Chicken Pie) by Curious Cuisiniere
• Mediterranean Meatball Gyro Sandwich by Life Tastes Good
• Slow-Cooked Lamb Shoulder with Roasted Vegetables by Food Lust People Love
• Souvlaki Chicken Wraps with Homemade Tzatziki by The Crumby Cupcake
• Youvetsi (Greek beef or lamb and orzo stew) by Caroline’s Cooking

Greek Side Dishes:

• Greek-style rice salad by Pine Needles In My Salad
• Greek Zucchini Fritters by Hezzi-D’s Books and Cooks
• Homemade Tzatziki Sauce by Cosmopolitan Cornbread
• Spanakorizo by Feeding Big and More

Greek Desserts:

• Chocolate Baklava by The Chef Next Door
• Greek Lemon Cake by That Skinny Chick Can Bake
• Greek Spice Cake by Our Good Life
• Greek Walnut Cake by Pies and Plots
• Greek Wedding Cookies – Kourabiethes/Kourabiedes by La Bella Vita Cucina
• Loukoumades – Greek Donuts by The TipToe Fairy
• Loukoumades (Greek honey fritters) by The Redhead Baker

Greek Beverages:

• Ouzito: The Greek Mojito by Hardly A Goddess

Plus Baked Shrimp with Feta plus More Greek Cuisine from Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Smoky Blender Salsa #SundaySupper

I've loved salsa almost as long as I've loved super-sour pickles. Regardless of the season or occasion, the combination of tomatoes, onions and spices matches the "party" atmosphere, and goes with any sort of "chip" (from traditional tortilla to pita, black bean and even thick-cut jalapeno-dusted potato). However, the dipping possibilities are more than that - I grew up on baby carrots, cucumber and celery sticks dunked in it as an afternoon snack, and today you'll almost always be able to find me by the crudites with a smuggled jar of spicy, chunky, garlicky goodness instead of the go-to ranch or French onion dip on offer.

More than a dip, a good salsa has recipe building potential too. I've blended this rendition into a can of low-sodium black beans, black eyed peas or cooked lentils for an impromptu burrito filling, scooped it into chicken and rice soup, mixed it with Wild Pecan rice and roasted cauliflower for a quick dinner and even plopped a dollop into colcannon (weird, yes, but SO GOOD). To me, it's definitely one of those perfect meal-makers, and with "big game" (and award show) watching season upon us why not take the opportunity to make your own "vintage" to keep on hand?

Obviously, making your own has nutritional advantages too - this recipe needs no preservatives or oil, has no sugar added and is made with wholesome, simple ingredients. Watching your salt intake? Use a no salt added variety of roasted canned tomatoes (or roast your own at home) and a dash of liquid smoke in place of the regular canned tomatoes and smoked salt. Fresh garlic and garlic scapes team up with the onions, chiles and tomatoes for some super flu-fighting and antioxidant goodness too! Since garlic scapes are super-short seasoned (unless you grow your own at home), when I whip this up in the winter, I use two extra garlic cloves instead. The flavour is a little more intense, but for me (and my immune system), there's never enough garlic!

This week #SundaySupper is bringing you perfect recipes for watching the big game / awards shows as a group - if you can eat it on a paper plate balanced on your lap and/or find it on a buffet-style table at a potluck, it's fair play! This week's host is T.R. Crumbley of Gluten Free Crumbley - thanks T.R.!

Appetizers and Sides

• Atomic Buffalo Turds by Wholistic Woman
• Avocado Egg Rolls by My Imperfect Kitchen
• Philly Cheesesteak Sliders by Daily Dish Recipes
• Bacon Wrapped Potato Wedges by Grumpy’s Honeybunch
• Buttermilk Battered Chicken Wings by Crazy Foodie Stunts
• Cajun Okra Fries by Food Lust People Love
• Cheddar Sausage Balls by Tramplingrose
• Cheese Board and Baguettes Make for the Start of a Great Game Day Feast by Delaware Girl Eats
• Cheesy Crabmeat Canapés by Meal Planning Magic
• Cheesy Sausage Dip by The Bitter Side of Sweet
• Chicken Fajita Nachos by Sweet Mornings
• Chipotle-Ranch Chicken Wings by Casa de Crews
• Corn Dog Muffins by Noshing With The Nolands
• Crock-Pot Bean Dip by Confessions of a Cooking Diva
• Deep Fried Pimento Cheese and Celery Bites by Granny’s Down Home Sassy Southern Cooking
• Dill Pickle Dip by Seduction in the Kitchen
• Fish Taquitos by Jane’s Adventures in Dinner
• Gluten Free Asian Sweet Chili Wings by Flippin’ Delicious
• Healthy Guacamole Recipe by Real Food Real Deals
• Hogs in a blanket by Cooking on the Ranch
• Hot Pork Roll and Cheese Dip by Cupcakes & Kale Chips
• Nacho Waffle Fries by Cosmopolitan Cornbread
• Patatas Pobres for a Crowd by Lydia’s Flexitarian Kitchen
• Pepperoni Pizza Bites by Family Foodie
• Pimento Cheese-Stuffed Bacon Wrapped Dates by The Healthy Fit Foodie
• Rajas by Pook’s Pantry
• Roasted Broccoli Artichoke Dip by Cooking Chat
• Slow Cooker Thai Wings by Sew You Think You Can Cook
• Smoky Blender Salsa by What Smells So Good?
• Southwestern Eggroll Cups by A Gouda Life
• Southwestern Flatbread and a “Design Your Own Flatbread” Table by The Freshman Cook
• Spicy Szechuan Shrimp Lettuce Cups by Palatable Pastime
• Sweet and Spicy Hummus by Rants From My Crazy Kitchen
• Texas Caviar by Books n’ Cooks
• Tex-Mex Egg Rolls by Cookin’ Mimi
• Thai Beef Taco Bites by Brunch-n-Bites
• Three Cheese Macaroni Bites by Tara’s Multicultural Table

Main Dishes

• BBQ Pulled Pork Sliders With Tangy Warm Cabbage Slaw by Taste And See
• Buffalo Chicken Chili by Monica’s Table
• Cheeseburger Pizza Recipe by Life Tastes Good
• Cheesy Cheesesteaks by Family Around The Table
• Emeril’s Chicken and Andouille Gumbo by The Texan New Yorker
• Game Day Chili by Our Good Life
• Handy Beef Buns by Get the Good Stuff
• Lahmacun – Turkish flatbread by Caroline’s Cooking
• New Jersey Sloppy Joe by kimchi MOM
• Pizza Pasta Bake by A Day in the Life on the Farm
• Pork Italiano Sandwich by The Food Hunter’s Guide to Cuisine
• Puerto Rican Pernil (Garlic Roast Pork) by Curious Cuisiniere
• Ree’s Philly Cheesesteaks by Fantastical Sharing of Recipes
• Slow Cooker Italian Sausage Cheese Bombers by Kitchen Gidget
• Spicy Tuna Croquette Sliders with Avocado Pesto by The Crumby Cupcake

Desserts and Drinks

• Chocolate Football Cookies by That Skinny Chick Can Bake
• Cinnamon Sugar Chex Mix by Pies and Plots
• Game Day Mocktails by Beauty and the Beets
• Gluten Free Football Potato Candy by Gluten Free Crumbley
• S’more Poutine by Desserts Required
• Super Duper Peanut Butter Cup Popcorn by Only Taste Matters

• Plus Big Game Party Recipes plus Sausage and Peppers Over Cheesy Grits by Sunday Supper Movement

 
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Zippy Quick B & B Pickles

Happy new year everyone! While I'm sure some of you are still recovering from the festivities last night (I didn't even party and I slept for 10 hours!), the new year is a time for opportunity and new experiences. What better way to embrace the first week of the year than with a brand-new project?

Pickles are definitely one of my favourite things in the world - ever since I was old enough to sit up in a high chair, you'd find me "gumming" on a big ol' kosher dill when my family went to one of the local pubs. I'm definitely on the side of the "sour" or "spicy" pickled goods though - you won't find me loading up a cocktail plate with the syrupy-sweet classic bread and butters when there's tons of sour pickled cocktail onions and gherkins to choose from! That said, a good portion of the family adore the sweet "chips", so back when our garden was overflowing with cucumbers I knew I would make them a little something special to top their burgers through the Summer. The first batch was more successful than I ever imagined - jars kept coming back to me with little notes asking for more, and I've been making them almost constantly since. My secret is taking the classic "sweet" pickle a little over to the "savoury" and even "exotic" side - onions, mustard seed, Tellicherry pepper and even a pinch of Sichuan peppercorns make them addictively unique and definitely worthy of even the most high-end sandwich.

Thankfully, the whole process is dead-simple, not to mention fast... to get into the jars. However, I implore you - wait that week before cracking into them. Trust me. That pickling time in the fridge is crucial - otherwise you're just eating damp cucumbers, and who wants that? Plus, being pickles, they last (almost) forever in the fridge, so even if you're not constantly pickling, you can have a nibble or three of preserved Summer anytime you like!

Shared with Gluten Free Fridays

Chimichurri Bread #SundaySupper

I can't believe it's less than a week until Christmas day arrives! frankly, I'm happy for that fact, because like every year I am already 110% holiday-ed out and ready for a true vacation where I can chill out, tend to myself (read: Zumba time!), my blog, latent book reviews, languishing sourdough starter and ever-patient cat. Of course, until December 26, the kitchen is a flurry of activity - between me putting together the finishing touches on cookies and chocolates for gift baskets to preparing components of holiday meals, breads and endless batches of shortbread cookies. The oven is almost constantly on and occupied, but when guests come over it always seems to be a scramble to set out enough nibbles in time! 

This year,  I took a leaf out of my Home Ec syllabus and whipped up an Argentine-inspired appetizer to set out during one of the many gatherings taking place this month. Thanks to a demi-loaf of homemade baguette in the freezer, all I had to do was beat together some herbs, garlic, cheese and butter, smear it onto the halved loaves and slap it onto a panini press plugged in away from the main action of the stove and oven. By using the press (you could use an electric grill pan or George Foreman too), it keeps the large appliances free for the mains and sides while still allowing for a hot, crispy and gooey addition to the party platters. Pair it up with some sangria, a bowl of chilled, grilled shrimp, crudites and salsa and you've got a taste of the balmy southern hemisphere on your table - even when it's snowy out! 

Today, the Sunday Supper tastemakers are easing the holiday rush with recipes perfect for last-minute gatherings, cravings and "oh yeah, I should eat" moments!

Beverages
Gluten Free Holiday Mocha by Gluten Free Crumbley
The Frenchy by Books n’ Cooks

Breakfast
Chocolate Chip Banana Bread by Ruffles & Truffles
Chocolate Cranberry Mini Muffins by Sew You Think You Can Cook

Appetizers
Cauliflower-Apple Melts by The Wimpy Vegetarian
Chimichurri Bread by What Smells So Good?
Everything Cream Cheese Balls by Magnolia Days
Mini Party Crab Cakes by Food Lust People Love
Holiday Bruschetta by Grumpy’s Honeybunch
Lobster Salad in Puff Pastry Cups by The Weekend Gourmet
Potato Kimchi Bacon Bites by kimchi MOM
Quick Crab Stuffed Mushrooms by A Kitchen Hoor’s Adventures
Scallops with Cranberry Bacon Jam by Caroline’s Cooking
Shrimp and Artichoke Crostini by Monica’s Table
Spanakopita Bites by Casa de Crews
Tortellini Caprese Bites by The Freshman Cook
Tropical Cocktail Wings by Cindy’s Recipes and Writings

Main Dishes
Bean, Escarole, & Sausage Soup by Get the Good Stuff
Chicken Cacciatore Pronto by Crazy Foodie Stunts
Easy Chicken Fried Rice by Feeding Big
Swedish Meatballs by Palatable Pastime

Side Dishes
Apple Pecan Salad by Wholistic Woman
Bourbon Glazed Sweet Potatoes by Cosmopolitan Cornbread
Healthier Hoppin’ John by Cooking Chat
Italian Sausage & Broccoli Rabe Stuffing by The Food Hunter’s Guide to Cuisine

Desserts
4-Ingredient Double Chocolate Christmas Fudge by Cupcakes & Kale Chips
Bananas Foster Bread Pudding by Wallflour Girl
Dark Chocolate Coconut Pecan Cups by PancakeWarriors
Frangelico French Silk Pie by That Skinny Chick Can Bake
Holiday Pie Crust Cookies by Rhubarb and Honey
Peppermint Bark Pretzels by Pies and Plots
Red Velvet Eggnog Cheesecake Trifle by The Crumby Cupcake
Santa Cookies by NinjaBaker.com
Skillet Cookies by Lifestyle Food Artistry
Soft and Chewy Lemon Cookies by Serena Bakes Simply From Scratch
White Chocolate Covered Gingerbread OREOS by Renee’s Kitchen Adventures
White Chocolate Peppermint Fudge by Hezzi-D’s Books and Cooks

Quick and Easy Holiday Recipes #SundaySupper by Sunday Supper Movement

Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It's easy. You can sign up by clicking here: Sunday Supper Movement.

Christine's "X-Treme" Beans

I love being able to make my own versions of "craveable" grocery store, restaurant or bakery items. I've whipped up marshmallow fluff, creme eggs, apple fritters and pretzels over the years, as well as a Baked Haddock and Seafood recipe my mom couldn't get out of her mind after enjoying it out east. Whenever I try to do these "copycat" style recipes, I always want to make them better - fresher ingredients, varied flavour or texture profiles and most importantly, tailored to the intended eater's tastes!

One of my co-workers (the Christine of the recipe title) brings a jar of spicy pickled green beans (adequately called The Extreme Bean) regularly to have with her lunch, and I have to admit, they're delicious! Since our garden was nice enough this year to give us not only beans, but a couple different hot peppers, I couldn't resist the urge to whip up a batch for a future Christmas gift! The quart jar makes for a gorgeous and delicious addition to any gift basket, showcasing the prime ingredients in all their glory. Now it just comes down to filling out the rest of the basket!

Shared with Gluten Free Fridays and Waste Not Want Not Wednesday