Recipes & Food Tips


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  • Butternut squash latkes

    Butternut squash latkes

    These tender, savoury pancakes are a quick, tasty way to cook up squash; serve them as is, or alongside roasted meat or fish.


  • Vegan blueberry “cheesecake”

    Vegan blueberry “cheesecake”

    Although there is no cheese involved, you would never know it.  Cashews soaked overnight then blended create a lusciously smooth and creamy filling, with dates and pecans standing in for a nutty crust.  Top it off with whatever fruit is in season and you really can’t go wrong.


  • Spaghetti squash and meatballs

    Spaghetti squash and meatballs

    When cooked, spaghetti squash separates easily into long strands with a fork, resembling spaghetti.


  • Ginger molasses cookies

    Ginger molasses cookies

    Not to be confused with a gingersnap cookie which are usually very crispy and spicy, these cookies have just the right blend of spices with the richness of molasses and the zing of crystallized ginger.


  • Chickpea flatbread with crispy shallots

    Chickpea flatbread with crispy shallots

    Perfect as a casual appetizer, warm from the oven everyone will quickly gather around. For dinner with guests, paired as I did, with a big pot of clams in broth with leeks, chorizo and cherry tomatoes it was a big hit.  Works well as a pizza base too!


  • Crispy salmon cakes with mustard and dill

    Crispy salmon cakes with mustard and dill

    There are a ton of recipes online for salmon cakes, however, most use mashed potatoes as a binder. Boy are they missing out.  Turns out brown rice is perfect here, it creates a salmon cake that resembles “Arancini”, which are beautiful crispy Italian rice balls.


  • Inside-Out Chocolate Chip Cookies

    Inside-Out Chocolate Chip Cookies

    Inside-out chocolate chip cookies are perfect to pack to take camping or to the beach, or to stash away for a busy back-to-school.


  • Charred corn salad with tomatoes and feta

    Charred corn salad with tomatoes and feta

    I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently.  You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.


  • Double Blueberry Waffles

    Double Blueberry Waffles

    BC blueberries are in season - they're perfect for everything from cobblers to smoothies, but we love adding them to waffles - and scattering them overtop, too.


  • Brownie Ice Cream Sandwiches

    Brownie Ice Cream Sandwiches

    Homemade ice cream sandwiches are surprisingly easy to make - using brownies instead of cookies keeps them soft and easy to eat, and delivers maximum chocolate flavour.


  • Blueberry corn muffins

    Blueberry corn muffins

    I have learned that when baking gluten free, if you bake something everyone raves about, make it again, then make it again slightly differently.  You could use this recipe and swap the blueberries for strawberries, or maybe create an apple cinnamon version.


  • Summer time ribs

    Summer time ribs

    The beauty of these ribs is that you season and roast them in the oven the day before, or very early that same day.  Later, slather with BBQ sauce and grill until they are charred at the edges, producing fall off the bone rib goodness.  You can claim you smoked them for hours, no one will be the wiser, that’s how fabulous these are.


  • Maple Cedar Planked Salmon and Veggies

    Maple Cedar Planked Salmon and Veggies

    Planked salmon is simple to prepare, the plank acting as a buffer between the delicate fish and intense heat of the grill while infusing the meat with flavour as it smoulders.


  • Book Review: The First Mess Cookbook

    Book Review: The First Mess Cookbook

    The First Mess is a great guide to delicious plant-based meals that your entire family will enjoy.


  • Quick Skillet Jam

    Quick Skillet Jam

    It’s a myth that preserves need to be made in large batches – with a basket of berries on hand, or a few that are starting to get too squishy to eat on their own, you can mix up a single jar of jam to keep in the fridge and dip into for a few weeks.


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