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Colourful Fish Tacos

EAT, family meals By Jill Amery October 1, 2012 Tags: family meal, fish, loblaws, mexican, oceansfortomorrow, presidents choice, sustainabile seafood, tacos No Comments

Tacos are the new darling of the culinary world, and they help to inspire creativity, variety and healthfulness in our kids. Not only fun and healthy as a meal, but fish tacos can help kids learn about sustainability in the seafood industry. Parents can help their children learn more about the importance of sustainable seafood on the interactive www.oceansfortomorrow.com website sponsored by President’s Choice/Loblaws, who have made a commitment to sell only sustainable seafood products by the end of 2013. The link “school of fish” includes a list of fish at risk, a ‘did you know’ section, more recipes that kids will love, and tips for parents to help even their picky eater like to eat more fish.

Serves: 8
Skill level: Advanced
Prep time: 20
Cooking time: 10
Total time: 30

Ingredients
2 tbsp (25 mL) sour cream
1 tbsp (15 mL) fresh lime juice
2 cups (500 mL) coarsely grated red cabbage, grated using large holes of box grater
4 green onions, thinly sliced on diagonal
½ tsp (2 mL) salt
Half jalapeño pepper, seeded and minced (optional)
2 pkgs (each 280 g) PC Blue Menu Wild Pacific Halibut Skinless Fillets, thawed
2 tbsp (25 mL) olive oil
1/8 tsp (0.5 mL) freshly ground black pepper
8 PC Blue Menu Jalapeño Corn Whole Grain Tortillas
½ cup (125 mL) PC Tomatillo Salsa
½ cup (125 mL) fresh coriander leaves

Directions

Preheat oven to 350°F (180°C). In large bowl, stir together sour cream and lime juice. Stir in cabbage, green onions, ¼ tsp (1 mL) of the salt and jalapeño, if using; toss to coat.
Cut each halibut fillet lengthwise into 6 strips. In large nonstick frying pan, heat olive oil over medium-high heat. Sprinkle halibut with pepper and remaining salt. Place in pan; cook until golden brown on both sides, about 2 to 3 minutes per side. Meanwhile, remove tortillas from package and wrap with foil; place in oven and heat 5 to 7 minutes.
To assemble, fill tortillas with slaw, fish, salsa and coriander.

Nutritional information

Low in saturated fat pillar
Source of Fibre

Per serving:

220 calories
fat 8 g (1.5 g of it saturated)
sodium 440 mg
carbohydrate 22 g
fibre 4 g
protein 17 g
Omega-3 pillar

How to tempt a picky eater

FAM, health By Guest September 5, 2012 Tags: family meal, featured, food aversions, getting kids to eat vegetables, picky eaters, tempting picky eaters No Comments

Almost every child goes through a picky eater stage…and some seem like they will never come out of it. How do you get a nutritious diet into a kid who won’t eat anything green or white, or who refuses to eat anything except chicken nuggets or macaroni and cheese? Nearly two thirds of parents describe at least one problem with their child’s eating, according to a study in Contemporary Pediatrics, so you are definitely not alone here–millions of parents feel your pain. There’s more to this dilemma than just tempting a picky eater, but that is a great way to start. Here are some practical solutions to helping your kid get the nutrition they need, without the wailing and gnashing of teeth.

Summer Asian Pasta Salad

EAT, family meals By Jill Amery August 13, 2012 Tags: asian pasta salad, bbq, bbq salad, family meal, featured, side dish, simple easy recipe, summer salad 1 Comment

With all the barbeques, picnics, and entertaining we do all summer long, this Asian Pasta salad is sure to be a hit wherever you take it. It can easily be doubled for big crowds, and is quick and easy to prepare.

Riley’s Baked Organic Apple

baby, EAT By Jill Amery August 10, 2012 Tags: apple, baby, baby food, baby food recipes, baked apple, family meal, feeding your baby, solid foods No Comments

Good for 9 mos and up. It doesn’t get much easier than this. It’s quick, yummy and really good for you and your little one! You know what they say, “an apple a day”! This recipe is great if your little one is starting to eat soft solids and not just pureed foods.

Peanut Basil Pesto

EAT, family meals By Jill Amery July 29, 2012 Tags: family meal, featured, gnocci, herb, pasta sauce, peanut basil pesto No Comments

This peanut basil pesto is terrific on pasta or meat and super simple to make. Your kids can join in the fun of blending the ingredients. (Don’t forget the chef hats!)

Ingredients:

½ cup peanuts, toasted
3 garlic cloves, chopped
4 cups packed basil leaves
⅓ cup olive oil
½ cup freshly grated Parmesan
Salt and pepper to taste

Directions:

1. Place cooled toasted peanuts and garlic in a food processor. Pulse until coarsely ground. Don’t pulse too much or you’ll have peanut butter. Add basil leaves and pulse until combined and finely chopped and a puree begins to form.

2. With machine running, slowly drizzle in oil until combined. Add 2 tbsp (25 mL) more oil if you would like pesto a bit saucier. Turn into a bowl and stir in Parmesan, salt and pepper to taste. Delicious as a pasta sauce or a sandwich or pizza spread. Makes about 1 cup (250 mL).

Perfect Summer Sides: Bacon Wrapped Asparagus on the Grill

EAT, family meals By Guest June 24, 2012 Tags: asparagus on the grill, bacon wrapped asparagus, family meal, perfect summer sides, recipes, summer side dishes No Comments

If your family is anything like mine, they love bacon, and everyone knows, bacon makes everything better! When you’re making dinner on the grill, try this simple, inexpensive, and delicious perfect summer side dish: bacon wrapped asparagus on the grill!

Daddy’s Ice Cream Bar

EAT, family meals By Jill Amery June 7, 2012 Tags: cool whip, dad, family meal, ice cream, ice cream bar, picnic, summer No Comments

Now that the warmer weather is upon us, the kids are begging for beach balls and popsicles every time we hit the grocery store. I have romantic visions of old-fashioned ice-cream socials, but they are a bit more interested in tree climbing and cowboy games. Being the mother of two boys sometimes necessitates getting a tad creative (read: wiley). This is where the concept for ‘Daddy’s Ice Cream Bar’ came about. We dressed in costumes (any excuse to wear the Little-House-on-the-Prairie outfit of course). After setting up tables with flowing cloths in the garden, I started the creation of the bar. Three flavours of ice cream set in crushed ice and antique vessels to hold toppings. Long spoons. Dainty napkins. (I can’t believe I actually just used that word). And edible flowers to add the final touches. Despite my creativity, the kids and Daddy decided that the toppings pretty much made the whole event.

Quick and Easy Pizza Dough Recipe

EAT, family meals By Jill Amery February 28, 2012 Tags: bread sticks, family meal, pizza dough, Trattoria Grappolo 2 Comments

We love this quick and easy pizza dough recipe. It’s delicious and versatile bread that can be frozen and makes dinner or a snack quick and easy.

Makes 6 (10 inch) pizzas

1 package of dry active yeast
2 cups of lukewarm water
4 teaspoons of salt
4 ½ cups of all-purpose flour (you can use whole wheat too)
2 tablespoons olive oil

In an electric mixer with the dough hook attached, stir yeast and lukewarm water until combined. Add salt and then add flour until dough begins to form and is not sticky, about 10-12 minutes.Remove dough from bowl and place on a smooth working surface. Divide dough into 6 balls, about 6 ounces each. Place each dough ball on a lightly floured surface and cover with a towel. Let rise for about 45 minutes.

One at a time, roll each dough ball on a floured surface until a thin 10 inch round pizza shape is formed. Store by simply freezing unused dough in plastic wrap.

Easy, Tasty Recipe: Bacon-Wrapped Pork with Bok Choi

EAT, family meals By Jill Amery February 15, 2012 Tags: bacon, bacon-wrapped pork with bok choi recipe, bok choi, easy recipe, family meal, pork, pork recipe, romantic dinner recipes, simple recipes No Comments

Looking for an easy, tasty recipe for a romantic dinner? This super simple meal has a fancy feel without the “fancy” work. Enjoy bacon-wrapped pork with bok choi at home on a blustery night when the kids are at the grandparents. You can find some great ingredients using Meijer coupon codes.

Ingredients:

1 lb pork tenderloin
1 tbsp vegetable oil
8-10 slices of bacon
8 cups of baby bok choy, sliced in half length wise and washed
1 bottle of VH Sweet and Sour Sauce

Heat oven to 400F (200C), slice tenderloin into 2 pieces. Heat oil in a large sauté pan over medium-high, brown the pork about 7 minutes. Layer 4-5 bacon slices by side on a cutting board, allow edges to only slightly overlap. Place one piece of pork across the bottom ends of the bacon strips, roll the bacon around the tenderloin and place the wrapped pork seam side down in a baking dish. Repeat with second piece and remaining bacon. Place baking dish in oven and cook until bacon is browned and pork is cooked through, about 30 minutes (pork should be cooked to an internal temperature of 160F (70C)). Pour out leftover oil from sauté pan, add baby bok choy and 2 tbsp (30 mL) water, cover and cook on medium heat for 8 minutes, add bottle of VH Sweet and Sour Sauce and heat through, lower heat to simmer and keep warm. When pork is ready, slice and serve with bok choy and VH Sweet and Sour Sauce.

Roasted Polenta with Garden Vegetables

EAT, family meals By Jill Amery January 15, 2012 Tags: family meal, polenta, recipes, roasted vegetables No Comments

Recipe courtesy Chef Jon-Paul Hutchins, Scottsdale Culinary Institute

Polenta:
4 cups chicken stock
4 tablespoons butter
2 teaspoons ground black pepper
1 tablespoon salt
2 cups polenta or cornmeal
1/2 cup grated Parmesan
1/2 cup finely shredded basil leaves
Softened butter for the pan
Olive oil, as needed

Marinade and Vegetables:
1/4 cup balsamic vinegar
1 clove garlic, minced
3/4 cup olive oil
Salt and pepper
2 red onions, cut into 1/2-inch thick slices
2 zucchini, cut into 1/2-inch thick slices on the diagonal
2 yellow squash, cut into 1/2-inch thick slices on the diagonal
2 red bell peppers, cored, seeded, and cut into 2-inch pieces
1/2 pound asparagus, tough ends removed
1/2 pound mushrooms

Make the Polenta:
Bring the chicken stock, butter, pepper, and salt to a boil in a heavy-bottomed pot. While whisking the hot stock in a quick circular motion, “rain” in the polenta by letting it stream through your fingers. (This will prevent lumping.)

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