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family meals

The Great Canadian Grille-Off

EAT, entertain By June 27, 2014 Tags: , , , , , , , , , , , , No Comments

Great Canadian Grille-OffIt’s almost here!! Canada Day long weekend is as synonymous with outdoor grilling as Victoria Day is with the number 24. You have the grill, the apron and the tools that a certain someone received for Father’s Day, but now comes the hard part: recipes and spices. My son has taken to creating special dry rubs for ribs and marinades for beef, but at the age of eight he’s no match for the two celebrity chefs going head to head for a culinary Canada Day grilling dual! It’s The Great Canadian Grille-Off!

Throughout the summer, eight celebrity chefs from across Canada will compete in four culinary duels to determine the best barbecue recipes using Club House products. To celebrate this Canada Day long weekend, chefs Karen Barnaby and Trevor Bird will try their hand at recipes they have created using Club House products – namely La Grille Wild Whiskey Smoked BBQ Sauce and La Grille Vintage Smokehouse with Honey BBQ Sauce. So what will it be? Karen’s Easy BBQ Beans or Trevor’s Whole Roasted Duck?

Wild Whiskey Smoked Easy BBQ Beans by Karen Barnaby

UM: Why did you choose this dish?
KB: Baked beans are great with barbecued food. When the inspiration hits, I want beans that are quick and delicious. The recipe is fast and easy, and can be cooked outside on a BBQ burner. For the delicious part, La Grille Wild Whiskey BBQ Sauce provides that.

Karen Barnaby BBQ BeansPrep Time: 20 Minutes
Cook Time: 30 Minutes

Ingredients (Serves 4)

  • 2 15 oz (470 mL) cans white beans of your choice
  • 4 slices bacon, diced
  • 1 cup (250 mL) diced onion
  • 1 clove garlic, minced
  • 1/2 cup (125 mL) Club House La Grille Wild Whiskey Smoked BBQ Sauce
  • 2 Tbsp (30 mL) light or dark brown sugar
  • 1 Tbsp (15 mL) tomato paste
  • 1/2 cup (125 mL) water
  • 1 tsp (5 mL) Worcestershire sauce
  • 1/2 tsp (2.5 mL) Club House chili powder
  • 1/4 tsp (1 mL) Club House ground cumin
  • Club House Sea Salt Grinder
  • Club House Black Peppercorn Grinder

Directions:

  1. Drain the beans and rinse under cold water. Set aside.
  2. In a pot, over medium high heat, cook the bacon until browned.
  3. Add the onions and garlic and cook until soft.
  4. Add Club House La Grille Wild Whiskey Smoked BBQ Sauce, brown sugar, tomato paste, water, Worcestershire sauce, chili powder, cumin, salt and pepper.
  5. Bring to a boil then reduce to a simmer and add the beans.
  6. Simmer for 30 minutes, stirring occasionally. Add a little water if the mixture looks too dry.
  7. Check the seasoning and serve 

Chef Trevor Bird makes a delicious Whole Roasted Duck with Vintage Smokehouse with honey BBQ sauce! Try it for your next backyard BBQ party!


Whole Roasted Duck with Vintage Smokehouse Honey BBQ Sauce       

 

UM: What makes this dish such a popular choice  at Fable Kitchen, your restaurant in Vancouver?
TB: At Fable we do a lot of family style cooking, and our whole duck is always a hit. With the long slow roast and heavy basting of the duck, it makes for a nice sticky glaze that will impress.
Whole Roasted Duck with Vintage Smokehouse Honey BBQ SauceYield: 4 portions
Prep time: 10 – 15 minutes
Cook time: 6 hours in oven

Ingredients:        

  • 1 Yarrow meadows/Brome Lake whole duck
  • 1 cup (250ml) Club House La Grille Vintage Smokehouse with Honey BBQ Sauce
  • 1/2 cup (125ml) Rice or wine vinegar
  • Club House Sea Salt Grinder
  • Club House Black Peppercorn Grinder

 

Procedure:                                                                                                               

1. Preheat oven to 250F, or 225F in a convection oven
2. Take your whole duck and wash the outside well, pat dry and season with salt and pepper
3. Mix the BBQ sauce and vinegar with a brush
4. Place the duck in the oven, after 3 hours of cooking, start to brush the duck with the BBQ sauce every 30 minutes
5. Check the duck after 5 hours. The leg should pull away from the body very easily like a confit.
6. If not ready, leave in the oven 1 more hour.
7. Serve on a platter with your favourite grilled products, roasted potatoes and a side of the Vintage Smokehouse with Honey BBQ sauce                                  

The whole bird falls apart so just grab some forks and dig in!

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Sanity-Saving Supper Time Tips

EAT, family meals By March 25, 2014 Tags: , , , , , , , , , , , , No Comments

Sanity-Saving Supper Time TipsBy Lianne Phllipson-Webb, Sprout Right

In the spring as the weather improves, kids can get even busier with after school and evening activities. This can make supper time a challenge. How do you feed your hungry crowd healthy food, and quickly? Here are three sanity-saving supper time tips that will make your weekday meal prep a cinch.

  1. Weekends are for Prepping

Make some time for your weekday meal prep. Head to the grocery store and fill your fridge with fresh fruits, vegetables and protein. Create a plan for weekday meals and prepare by washing and cutting up veggies, grilling or roasting meats.

  1. Think BIG

Think BIG when it comes to meals and always aim to have a hearty amount of leftovers. Leftovers make great lunches for the next day and they can also form the foundation of your next supper. Cook a whole chicken (or two) instead of cooking a chicken breast and cut up the meat to make a salad or taco for the next night. Incorporate casseroles that please a crowd, and heat up great, like homemade lasagna.

  1. A Team Sport

Involve your kids as much as possible in meal preparation. Find age-appropriate activities like ripping lettuce leaves (pre-schoolers) and cutting up raw veggies (school-age). Even toddlers can help by grabbing their own plate and fork and helping to set the table. You can have “make your own” nights, where you put out the basic ingredients and the kids choose how to put their meal together. Examples include make your own pasta night, a chili bar (with hot chili, cheese, veggies and potatoes) and make your own taco night. Getting the whole family involved at mealtime not only helps you, it helps your kids learn skills toward independence.

Do you have some favourite recipes for quick and easy weekday meals? How do you save your sanity at suppertime?

Lianne Phillipson-Webb is the founder of Sprout Right, a company that specializes in pre-conception, prenatal, and postnatal nutrition for women, as well as good food and health for the whole family. With over ten years of experience, Lianne is a registered nutritionist, author, member of the International Organization of Nutrition Consultants, and mother of two.

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homemade chocolate ice cream

Easy Homemade Chocolate Ice Cream

EAT, family meals By August 24, 2013 Tags: , , , , , , No Comments

What’s the end of summer without trying a few old-fashioned kid activities?  Especially delicious ones.  To make an easy homemade chocolate ice cream is the stuff of memories.  Kids learn exactly how much sugar can fill their favourite treat and parents can control the quality of the ingredients.  It also teaches patience.

Ingredients:
3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate, chopped
2 cups heavy cream
1 teaspoon vanilla extract

 

Directions:
Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. This will assist in amalgamating the egg into the hot mixture.  Heat until thickened, but be careful not to boil. Remove from the heat, and stir in the chopped chocolate until melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.

When chocolate mixture has completely cooled, stir in the cream and vanilla. Pour into an ice cream maker, and freeze according to manufacturer’s directions.  An ice cream maker to finish the treat is easiest, but if you don’t have one you can fill a big bowl with ice and put the cold liquid into another metal or plastic bowl nestled into the ice bath.  The family can take turns stirring.  If nothing else the kids will learn patience!

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A Back to School Goal: Exciting Family Dinners

EAT, family meals By August 21, 2013 Tags: , , , , , , , , , No Comments

Summer is so great.  Salad from the garden.  Beach dinners prepackaged at the grocery store.  The 2 for 1 Tuesday Whole Foods pizza deal.  Thankfully there are berries in the garden because I’ve been pretty lax on feeding my family interesting, well-balanced dinners.  A goal I always implement for September is to get life back on track after a summer of fun.  This year at the top of my list for back to school is exciting family dinners.

I wouldn’t say that I’m in a meal rut – I love to cook and develop recipes and experiment.  I’ve just been (gasp) lazy this summer.  Lazy and tired.  So the thought of a meal plan that forces me to experiment is quite exciting.  The plan should eliminate stress, save money at the store and get the kids excited for what is to come.  Mexican has always been a favourite of the family – making our own tacos to assert our personalities and experimenting with spices, meats and fresh ingredients to excite the tastebuds.  (Food fights optional).

So when I created this plan, I’ve slotted in two Mexican-inspired nights.

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Kid Friendly Crab Cakes

EAT, lunches, snacks By August 18, 2013 Tags: , , , , , , , , , , , No Comments

 

If you’re used to picky eaters or chicken finger lovers, kid friendly crab cakes make a great healthy snack.  And it’s not necessary to catch the crabs and shell them like we did (for authenticity).  You can grab the cans.  You also have the option of frying or baking.  The baked version is of course healthier, but you could do a flash fry at the end using olive or grapeseed oil (which has a higher temperature threshold to prevent burning).  Served with veggies or a robust salad they make a great dinner as well.

Kid Friendly Crab Cakes Ingredients:

4 T. finely crushed whole grains (kamut, wheatgerm, wholewheat flour – whatever you have)
2 tablespoons mayonnaise
1/2 teaspoon Dijon mustard
1/2 teaspoon seafood seasoning/cocktail sauce
1/4 teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper (optional)
1 pound fresh crabmeat, well drained
1/4 cup dry bread crumbs (try to use whole grains seasoned with just salt and pepper)
2 tablespoons butter
3T cut chives
6 T finely diced apple (optional) 

Method:

  1. Mix grains, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  2. Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  3. Sprinkle breadcrumbs on a plate.
  4. Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  5. Grease a cookie sheet and place in the oven at 350 degrees for 20 minutes.  Flip crabcakes at 10 minutes.
  6. Optional: flash fry for 30 seconds/side in a skillet before serving.

This kid friendly crab cakes recipe is also great for making shapes – the letters in the kids’ names, hearts, stars and geometric shapes.  Have fun! 

 

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20 Picnic Basket Essentials Inspired by Anne Parks

EAT, lunches, snacks By June 19, 2013 Tags: , , , , , , , No Comments

When you meet Anne Parks the first thing you notice is the sparkle in her eyes.  Easy-going and in love with life, she infects you with curiosity.  And then she talks about her vegetable gardens and beekeeping, her gourmet cooking and passion for finding new food trends when she travels.  You would never guess that this vibrant, youthful woman with a phenomenal mane of blond hair has worked with McDonald’s Restaurants for 34 years and is now the Director of Menu Management for McDonald’s Canada.  But then again, every executive I’ve met with at the company has been there for at least 30 years.  Listening to Anne talk at the Vancouver picnic-style launch of the newly developed Signature McWrap® gave us all a window into her passion and the reasons why McDonald’s Canada retains the great people who work there.

UrbanMommies ran a contest inviting readers to share their favourite must-have picnic items, and ten lucky parents attended the special lunch.  We learned so much from Anne about what goes into the process for choosing menu items and we were intrigued to hear about the Canadian palate.  In coming up with flavours for the new grilled or crispy chicken McWrap, she took into account  Canadians’ penchant for  spicier foods, and also our love of different textures within each bite.  (Think: crunch with a bit of bite and smoothness in the same mouthful). The sandwiches also come with a whole wheat wrap – a first for McDonald’s globally and only the second whole wheat item apart from the bun of the Premium Chicken Sandwich.

Anne Parks and her team travel to different parts of the world to explore fresh street markets, flavours and trends, and then bring their findings back to the McDonald’s test kitchen.  Working with dietitians and specialists in areas of pastry and baking, the team comes up with items that are tested for taste, quality, nutrition and consistency.  With the Signature McWrap, I loved the diversity that made me feel as if I were travelling.  I get in different ‘food moods’ so being able to pick Asian, Mexican or North American-themed flavours is a bonus.  The Signature McWrap comes in three flavours Fiesta, Sweet Chili, and Chicken and Bacon.

The luncheon was special in that guests got to ask very specific questions, and Anne was incredibly receptive to suggestions.  Comments about lower-sodium ketchup and options for healthy Happy Meal side dishes started to flow, and the lunch whizzed by.  We drank frozen Chai Iced Frappés and Iced Frappes that were also developed by Parks.

In an interview about her job and life, Parks clearly shows her love of food, people, and bees!

So for our picnic-loving readers, the contest was an incredible opportunity to gather and curate a ton of ideas about summer lunches.  We have compiled the ideas to help you plan your own picnic basket and make beautiful memories with your kids.  As much as I love making sandwiches, though, I’m personally counting on picking up a bagful of the grilled chicken Sweet Chili Signature McWraps, as they are certainly better than anything I can produce at home.  Thanks Anne!

20 Picnic Basket Essentials

1.  Baby Wipes (almost everyone included this!)
2.  A game like ‘Spot it!’
3.  Celery sticks in a lidded jar with peanut butter or cream cheese at the bottom
4.  Cloth napkins in fun colours cut with pinking shears – fun and great for the planet
5.  Extra bags and ziplocks for treasures the kids find during the picnic
6.  A blow-up ball.  It’s lightweight and great for encouraging activity
7.  Afterbite, bug spray and a first aid kit
8.  Old quilts and soft sheets
9.  A small vase for found flowers
10.  A jambox to connect to your smartphone for music
11.  Microwave popcorn cooked still in the sealed bag
12.  A blank book and pen for the family to write memories and share ideas
13.  Lemons and limes already cut up with ice water (we use frozen water bottles that you can drink as they melt)
14.  A scavenger hunt printable (we found one HERE).
15.  Tin dishes.  You can often find them at yard sales or camping supply stores
16.  Old-fashioned games (think: etch-a-sketch, cards, cat’s cradle)
17.  A trash bag
18.  Loveys for the kids in case the picnic sneaks into nap time
19.  Vintage mismatched silver plate cutlery
20.  Candles in tall jars

We’re looking forward to hearing picnic tales throughout the summer and having photos sent to us too!  Enjoy the memories and make sure that your meals have some crunch and some spice!

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Mexi Meatless Shepherd’s Pie

EAT, family meals By December 6, 2012 Tags: , , , , , , , No Comments

When the Vegetarian’s Complete Quinoa Cookbook arrived at the UrbanMommies offices we got very excited!  It is often difficult to find great recipes for vegetarians.  This Mexican inspired meatless Shepherd’s Pie is packed with healthy ingredients and huge flavour.

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Real Mac ’n’ Cheddar Cheese

EAT, family meals By October 15, 2012 Tags: , , , , , , , , , 1 Comment

Jennifer Low has done it again!  With a belief in teaching kids to cook healthy and fun meals, she has developed 100 brand new recipes that use no sharp knives, no stove-top cooking and no motorized appliances.  In her new book – Everyday Kitchen for Kids, she encourages children to experience the thrill of cooking for the first time.  We’ve been given a peek and can’t wait to get into the kitchen.  (But with stilettos instead of bare feet.)  Here’s a teaser for you – Real Mac ’n’ Cheddar Cheese.

Makes 3 cups (750 mL).

Supplies

2 1⁄2-quart (2.5 L) glass or ceramic baking dish, baking spatula, measuring cups, measuring spoons, foil (or lid of baking dish), bowls, whisk, wooden spoon.

Ingredients

macaroni

1 1⁄2 cups (375 mL) uncooked elbow macaroni
1 tsp (5 mL) vegetable oil
2 1⁄3 cups (580 mL) warm tap water

cheese sauce

1⁄4 cup (60 mL) unsalted butter
3 Tbsp (45 mL) all-purpose flour
1⁄2 tsp (2 mL) dry mustard
1⁄2 tsp (2 mL) salt
1⁄2 tsp (2 mL) white sugar
1⁄4 tsp (1 mL) onion powder
1⁄8 tsp (0.5 mL) chili powder
1 cup (250 mL) milk
1 1⁄2 cups (375 mL) pre-grated cheddar cheese

breadcrumb topping

1 Tbsp (15 mL) unsalted butter
1⁄2 cup (125 mL) dry breadcrumbs
pinch of salt

Preheat the oven to 375°F (190°C).

In the baking dish and using a baking spatula, mix the macaroni with the vegetable oil until the macaroni is well coated.

Pour the warm water onto the macaroni. Cover tightly with a lid or foil. Bake for 30 minutes. Get help taking it out of the oven. Keep covered for at least another 15 minutes. The macaroni softens some more and the baking dish cools off a bit.

Meanwhile, make the sauce. In a large microwave-safe bowl, melt the butter in the microwave at 50% power (about 1 minute). Use a whisk to mix in the flour until smooth. Then mix in the dry mustard, salt, sugar, onion powder, and chili powder. Gradually whisk in the milk until smooth.

Heat the sauce in the microwave on high for 1 minute (or longer, but only 1 minute at a time so it doesn’t foam over), until the sauce is bubbly and thickened. Get help removing the bowl from the microwave. Cool slightly so the bowl isn’t too hot to touch.

Stir the cheddar into the sauce. The cheese does not need to be fully melted in right now. Set aside.

Next make the breadcrumb topping. In a large microwave-safe bowl, heat 1 Tbsp (15 mL) unsalted butter in the microwave at 50% power until melted (about 30 seconds). Mix in the breadcrumbs and salt. Use the back of a wooden spoon to mash the breadcrumbs into the butter to break up lumps.

Get help uncovering the dish of macaroni (there should be some water left in the bottom of the dish). Using a baking spatula, scrape the cheese sauce onto the macaroni. Stir well. Spread the macaroni evenly in the dish. Sprinkle the breadcrumbs on top. Bake, uncovered, for about 20 minutes, or until the breadcrumbs are lightly golden.

Jennifer is inviting kids to send in pictures of their favourite recipes from the book to her website www.kitchenforkids.com

Excerpted from Everyday Kitchen for Kids (Whitecap Books) by Jennifer Low
Photo by Ryan Szulc from Everyday Kitchen for Kids (Whitecap Books)

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12 healthy breakfast ideas

12 Healthy Breakfast Ideas For Your Family

EAT, family meals By October 10, 2012 Tags: , , , , , , , , , , , , , , , , , No Comments

Truly the most important meal of the day, breakfast should not be skipped – especially for kids heading off to learn at school.  We’ve put together 12 healthy breakfast ideas, some of which can be made in advance and frozen.  Moms need to save all the time possible in the morning!

Smoothies are a fabulous option and a great way to add fruit and vegetables to the diet.  We like to ‘hide’ spinach in smoothies and disguise it with dark fruit like blueberries.

Mini quiche are great to make in mini muffin tins and an easy place to throw in tiny peppers, cheese, bacon and herbs.

Shaped pancakes are fun to make in huge batches and keep in the freezer.  You can pull out a few at a time for the kids and heat.

Breakfast wraps (we call them ‘hand snacks’) are fun with scrambled eggs, cheese and salsa.  Wrap the end in tinfoil and they become a great portable breakfast option!

Oatmeal from scratch is easy when you add mil to the oats and finish with with cinnamon and brown sugar.

Homemade muffins are fantastic for hiding pureed or grated veggies such as zucchini and carrot.  Here are our zippy zucchini ones.

Whole grain waffles that you can pop in the toaster make a great start to the day.  Try to opt of real maple syrup over the artificially flavoured ones..

Poached eggs on whole wheat toast are a favourite in our household.  You can skip the hollandaise to save a few calories.  And a ton of time!

Granola with a few hidden chocolate chips at the bottom of the bowl helps my kids eat everything.  Wink.

Scrambled Eggs and Smoked Salmon on brown toast is a great way to start the day, and packs a ton of lean protein.

Ham and Eggs is a great way to begin a day and the protein boost will help the kids retain the juicy tidbits they learn at school.

Cut up fruit with Greek yoghurt dip is a healthy snack, and you can make fun patterns with different shapes of fruit – a sailboat scene for instance.  Sprinkled with chia and hemp seeds, it packs a ton of omega 3’s. Enjoy your breakfast!!

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Healthy Thanksgiving Eating Tips

eat, LIVE By October 5, 2010 Tags: , , , , , , No Comments

It’s harvest time. So take advantage of fall’s bounty and fill your plate with the season’s freshest flavours and you’ll actually be doing yourself a favour. You needn’t compromise taste or tradition to stay on track this Thanksgiving season.

Some of the season’s most traditional foods are packed with health. Here’s a taste:

Brussel Sprouts:  Are a huge source of fiber, containing four grams of equal parts soluble and insoluble fiber. And they are touted for their cancer-fighting properties.

Zucchini: Perhaps best known for its vitamin C content, is also a good source of vitamin A and lutein, which is important for eye health, as well as folate and potassium.

Pumpkin: It’s an antioxidant powerhouse, filled with beta-carotene, vitamins C and E, potassium, and a hefty dose of veggie fiber. The seeds offer a wallop of protein, fiber, iron and potassium. Canned purree is good too, just watch for sugar.

Sweet potato: Coined as a superfood, it is an excellent source of beta-carotene, a very good source of vitamin C, B6, manganese, and a good source of copper, dietary fiber, potassium and iron. It is an antioxidant food that works in the body to eliminate free radicals and is also a natural anti-inflammatory.

Turkey: It’s a very good source of zinc, vitamins B6, B12, protein, selenium, niacin, and the amino acid tryptothan. Roasted skinless, white meat has less total fat, and less saturated fat and cholesterol than chicken, pork or beef. So make sure to go skinless.

  • Don’t go hungry. Just because it’s Thanksgiving, make sure to eat a whole grain filled breakfast and lunch. Don’t look at the meal as an endless buffet you are saving up for. Stop the madness of piling the plate. Remember you are celebrating Thanksgiving. So give thanks to your body by not over eating.
  • Watch portion size: Go for smaller portions. This way you can sample all the different foods. Moderation is always the key.
  • Make a conscious choice to limit high fat items: Remember try to eat vegetables as close to their whole, natural state as possible. Traditional dishes—like fried and creamy dishes as well as cheese or sugar-filled casseroles—are where the high fat lurks. If you cannot control the ingredients that go into a dish, simply limit yourself to a smaller helping size. Again moderation is the key.
  • Skip the gravy boat: The gravy is where all the saturated fat lurks. Instead, opt for the cranberry sauce. Cranberries are huge source of antioxidants and promote gastrointestinal and oral health. So skip the boat.
  • Keep to the special stuff:  No need to graze on the chips, cheese, and other assorted treats scattered around. Wait for the main event.
  • Don’t give in to the tryptophan: Go for a walk instead with family or friends and walk some of the calories.
  • Don’t cut your favorites out completely: If you indulge occasional, you will be less likely to binge. So go for it, but again, moderation is key.
  • Be Mindful how good that first bite is: No other bite will taste as good. You’ll be getting more calories but not necessarily more pleasure. For dessert, leave behind the pie crusts. Ever notice how seconds are nearly as pleasurable?
  • Help clear the table: Rather than sitting and picking at leftovers.

The Season’s Best Bets: Skinless white turkey, roasted sweet potatoes, plain vegetables, defatted gravy or cranberry sauce, pumpkin pie, wine spritzers.

We work with busy women who are starved for time, hungry for balance and crave more energy. We help them develop and instill individual lifestyle solutions so they feel fabulous while they maximize their time doing what they love.  The modern woman can do it all. Nourished will show you how. Alyssa-Schottland Bauman received her training to practice Health Counseling at the Institute for Integrative Nutrition, which is the only nutrition school integrating all the different dietary theories—combining the knowledge of traditional philosophies with modern concepts like the USDA food pyramid, the glycemic index, the Zone and raw foods. www.nourished.ca

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