My mother is an amazing cook and taught me everything I know about cooking. I remember standing on a chair at the kitchen counter baking sugar cookies with my mother as preschooler.
To this day when I have a cooking related question she is the first person I call.
When my daughter was a toddler and beginning to try big kid foods, my mother bought me “Better Food For Kids” by The Hospital For Sick Children as a Christmas gift.
This is a wonderful Canadian book filled with a ton of nutritional information for feeding children ages 2-6 years old and 150 healthy recipes that children of all ages and adults will enjoy for breakfast, lunch, dinner, snack and dessert.
Recipes such as easy quiche, strawberry salad, tomato herbed chicken and pita crisps will satisfy children’s appetite and make parents happy knowing their child is eating healthy.
Along with the Canadian Homeschooler I am happy to be involved in another great giveaway (Entry-Form )here on my blog. Residents of Canada (sorry to our readers outside of Canada) aged 18 years and older can enter this giveaway. Beginning Wednesday February 25th at 6am until March 11th at 11:59EST readers can enter for a chance to win a set of 8 youth books from Coteau Books called the Disaster Strikes! Series
Feel free to share your favorite Canadian book below in the comments. Good luck to everyone entering!
If you have ever planted a vegetable garden that included zucchini then chances are you have ended up with so many zucchini you didn’t know what to do with them all. Here is a great recipe that helps to put some of that surplus zucchini to good use.
Gluten free/dairy free zucchini mini Quiche
3 cups shredded zucchini (can even use the club size zucchini as long as the skin is still tender)
1 large onion shredded
2 tsp dried parsley
1 tsp salt
1 cup all-purpose gluten-free flour
1 tsp baking powder
Pinch ground black pepper
Paprika for garnish
Mix all of the above ingredients and fill greased muffin tins 3/4 full. Bake at 350F for 20 minutes or until cooked.
For those of you not on a gluten-free/dairy free diet you can replace the gf flour with 1 cup all-purpose flour and add 1/2 cup grated parmesan cheese, 1/2 cup reduced fat feta cheese and 1 cup of shredded mozzarella cheese.
What do you do with extra over ripe fruit?
Don’t throw it out!
Make banana pancakes with berry sauce instead.
This is a great recipe to use up fruit like banana’s and berries when they get over ripe. It also works great with frozen berries such as those handfuls of frozen berries left in the freezer from smoothie making.
Dairy free banana pancakes
1 1/2 cup dairy free pancake mix
1 cup water
4 very ripe banana’s, peeled
- Mix above ingredients in a medium size mixing bowl with electric mixer
- Cook on greased hot griddle
- Top with berry sauce or maple syrup
Assorted berries fresh or frozen (strawberries, black berries, raspberries, blueberries)
- Cook berries on low to medium heat on the stove
- Add honey to taste
- Stir often until berries are soft
Berry sauce can be used on pancakes, waffles, crepes, ice cream or added to yogurt
If you are in a hurry skip the extra optional steps and just toss it all together and cook.
Gluten free/dairy free bacon & onion potatoes
3 sheets of heavy-duty foil
3 tsp of gfcf dry onion soup mix
6 cups red potatoes cubed
12 slices of cooked and crumbled bacon
1-2 large onions diced
Salt and pepper to taste
3 tbsp of extra virgin olive oil (if caramelizing the onions) or 3 tbsp of gfcf margarine if using raw diced onions
Optional: When roasting potatoes I like to cube the potatoes and bring them just to a boil first. This can be done on the stove or in the microwave. This makes the potatoes less starchy and dry when roasted.
Optional: The other “trick” I use when cooking with onions (stew, soup, roasted potatoes ect) is to caramelize the onions in a frying pan first with extra virgin olive oil and a sprinkle of white sugar. It makes the onions taste milder and adds a sweet taste. If you prefer spicy to sweet, skip this step.
1) Divide up the potatoes (slightly boiled or raw) onto the foil in 3 even piles.
2) Top with diced onions (or caramelized onions)
3) Add cooked and chopped bacon
4) If using raw diced onions add margarine evenly to potatoes. If using caramelized onions no need for margarine because of the olive oil.
5) Add 1 tsp of dry gfcf onion soup mix to each pile
6) Add salt and pepper to taste
7) Wrap the mixture up and grill on the bbq for 20-30 mins.
For those of you not on a gluten free dairy free diet, you can add shredded cheese to the mixture, top with sour cream and not have to worry about gfcf margarine or gfcf soup mix.