These vegetarian burritos can be served as soon as they’re filled and rolled, or can be crisped up in a hot pan, which allows you to assemble them in advance and then heat them through just before serving.
If you can’t pass off broccoli as tasty ‘trees’ or douse it in enough cheese sauce to make your kids like it, try roasting then blitzing it into an irresistible pesto. Roasting rids it of any cabbagey bitterness, making it sweeter and nuttier. This sauce goes well on everything from pasta to chicken, hot or cold.
Who says you have to hit a midway or a specialty popcorn shop for fun-coloured kernels? Try this at home with whatever Jell-o flavours your brood likes best.
Ingredients:
Lots of popped popcorn – a big bowl (around 15 cups)2 cups (500 mL) sugar1/2 small box Jell-O gelatin powder1/2 cup (125...
Tossing kale with oil and salt and cooking at high heat produces crispy, nutty kale ‘chips’ that smell like popcorn and have the crunch of potato chips.
The best thing about homemade popsicles is that they’re made with real ingredients — fruits, juices, yogurt and no high fructose corn syrup, artificial colours or flavours. Use your imagination — anything you can freeze, you can freeze on a stick.
Chana masala is an inexpensive chickpea dish that comes together in no time. It gets better with age, so use up the leftovers wrapped up in a soft pita or tortilla or puree into a soup.
