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cheddar crackers

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It’s getting cold. As much as I want to hold on to summer, there’s no denying the chill in the air. Reports of snow on it’s way make me want to get cozy and enjoy comfort foods like steaming hot soup.

What goes great with soup? Crackers! Bowls of delicious broth topped with buttery cheddar crackers. Yes please! These crackers are topped with nigella seeds giving it an extra burst of flavour. Not only are these crackers super easy to make, they are great on soup, a nice addition to any charcuterie board and they make the perfect snack!

Cheddar Crackers

1 cup flour
2 cups grated cheddar cheese
4 TB butter
4 TB cold water
1 TB nigella seeds

In a food processor, pulse the flour and the butter. Add the cheese and pulse again. Add the water one tablespoon at a time until the dough forms into a ball. Wrap the dough in plastic wrap and chill for half an hour. This will make the dough easy to roll. Roll the dough, sprinkle the nigella seeds and roll again. This will allow the seeds to stick right to the dough. Cut into squares, or use a cookie cutter for your desired shape. Bake at 350 degrees for 10-15 minutes.

roll-out shortbread cookies

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Looking for something sweet to pack into your little one’s lunchbox? Shortbread cookies are a hit with everyone. They are super easy to make and a great vehicle for sprinkles. Although whipped shortbread are my go-to, you can roll out this dough and cut out your favourite shapes.

Here’s hoping for a happy school year!

Roll-Out Shortbread Cookies

1 cup butter
1/2 cup icing sugar
1/2 cup corn starch
1 1/2 cups flour

Cream the butter and icing sugar. Add in the corn starch and flour until a dough forms. Wrap the dough in plastic wrap and chill for an hour.

Roll out the dough and cut with your favourite cookie cutter. Dab some water on top before adding sprinkles.

Bake at 350 degrees for 15-20 minutes.

spud and beef akni

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September is here and looking at the calendar, life is about to get crazy. From school to activities to meetings, time is a bit limited. Anything to simplify our lives, we’ll take it. Like SPUD.

My friends have raved about SPUD and how wonderful it is. Thanks to SPUD, I was able to try it out for myself and have to agree – it’s pretty awesome. You do all your shopping online at your convenience, which is perfect because sometimes I can’t get onto my computer until the kids are in bed. You pay online and they drop off a reusable box on your delivery day. They pack the products really well, so all the refrigerated and frozen items are in insulated bags with ice pouches.

Not only does SPUD make life easier for you, they make things easier on the environment by partnering with local producers and farmers. I love that on the website, it shows how far each product travels to get to you, helping you to buy local. Not only do they have the necessities like fruits and veggies, they have some great products like salmon sausages and beef bacon. Of course, we tried both (so good!). Try out SPUD for yourself. If you are in a SPUD delivery area, use this code to save $20 off your first order: CRCAL-JADFAA.

One of the things I made using ingredients from my SPUD order and from my garden is Akni. Akni is an aromatic rice dish made with either chicken or beef. Influenced with East African and Indian flavours, it is full of flavour and easy to make and is one of those dishes that are perfect for feeding a crowd. This goes great with yogurt and onions.

Beef Akni

1 lb beef, cubed
2 large tomatoes, diced
2 tsp ginger paste
2 tsp garlic paste
2 cups water
salt

2 cups rice
1 onion, sliced
3 cloves
4 small cinnamon stick pieces or 2 whole cinnamon sticks
3 cardamom pods, slightly cracked open
1 tsp cumin seeds
1 tsp ginger
1 tsp garlic
1 TB lemon juice
2 large potatoes, peeled and cubed
cilantro

In a large pot, add the first six ingredients. Bring to a boil and then turn the temperature to medium and let it simmer for about an hour, until the beef is tender. If you use a pressure cooker, this can be done in less than 20 minutes. Be sure to reserve the stock. While the beef is cooking, soak the rice in water.

In a large pot, heat some oil and cook the onions. Add the spices and cook until the onions are translucent. Add the meat and cook for a few minutes. Add the drained rice and 4 cups of reserved stock/water. Add salt, potatoes and a sprinkling of cilantro leaves. Cover the pot and cook on medium heat until the water is absorbed. Place the rice in a 300 degree oven for 20 minutes until the rice is completely cooked.

5 sandwich-free lunch ideas for school

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Just a couple more days before Q heads back to school. Although Q loves sandwiches, it’s not something he wants to eat everyday. We came up with a list of some of his favourite sandwich-free lunches. I tried to get quesadillas on the list but he insisted that they were considered a sandwich!

We try to incorporate some fruits or veggies, like cucumbers, apples, or melons. We also try to incorporate a treat, like cookies, popcorn or raisins.

Crackers, cheese and beef sausages are always a hit! The kids can eat them separately to stacked together.

We love tacos around here so these taco bowls are always well received. Just form a soft taco around a bowl and bake at 350 for about 10 minutes until it crisps up and holds its shape. You can fill these bowls with seasoned beef, salsa and cheese.

We all love pizza but sometimes it’s just not what Q wants to take for lunch. Get delicious pizza flavour in these pizza rolls. Just use packaged crescent rolls, spread a thin layer of marinara sauce, cover with cheese and roll them up. These are great for breakfast too!

Savoury pies are another idea for those not wanting a sandwich. These can be meat pies, sausage rolls and even those delicious Jamaican beef patties!

Thermoses are a great way for kids to take some hot food for lunch. Hot chili on a cool day always hits the spot. Pack them with some cheese and corn chips to top it with.

slow cooker apple cinnamon oatmeal

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Well, the summer just flew by and school starts later this week. I have mixed emotions. It will be nice to get back to some routine but I feel like I just didn’t do as much as I wanted.

On school days, I make sure that Q has a great breakfast. I can’t be there to make sure he eats his snacks or his lunch but I can make sure he goes to school with a full stomach. Oatmeal is a favourite around here because he loves it and I know he is having something good to start his day.

This is a great recipe using steel cut oats. You put everything in the slow cooker the night before and breakfast is hot and ready in the morning. Topping are added to make things more fun and filling. The nuts give it a great crunch.


Slow Cooker Apple Cinnamon Oatmeal

1 cup steel cut oats
1 apple, peeled, cored and chopped
1 tsp cinnamon
1 1/2 cups milk + more for serving
2 cups water
2 TB brown sugar
salt
Toppings – nuts, chocolate chips, coconut, bananas, etc.

Place everything into a slow cooker and turn on low overnight. In the morning, add more milk as desired. Top with your favourite toppings and enjoy.

quinoa salad

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With all those fresh ingredients out there, summer is the best time for salads. I have to say, simple salads are just not for me. I love a salad with all the extras, like nuts and cheese.

This is one of my favourite salads. I first had a variation of this salad five years ago at Julie’s potluck. It was a copycat of Earl’s West Coast Salad and had delicious prawns and the most amazing dressing. Since then, I’ve made this salad many times, each time simplifying it a bit more so that I could make it anytime.

I use whatever greens I have on hand – romaine, spinach, kale – anything will do. It’s rare that I add the prawns, making it a perfect side salad that goes with anything. I also just use roasted nuts, something I always have on hand. The salad calls for strawberries but I just use what’s in my fridge. The avocado adds the perfect creamy touch. You need to try this salad, I’m sure it will become your favourite too!

Quinoa Salad

1 head of lettuce
2 cups cooked quinoa
8 large strawberries, quartered
1 avocado, cut into cubes
1/2 cup crumbled feta cheese
1/2 cup roasted pecans
2 TB cilantro, chopped

Citrus Honey Vinaigrette:
1/4 cup oil
1 TB rice vinegar
1 TB honey
1 TB lemon juice
1 tsp lemon zest
1 tsp Dijon mustard
salt
pepper

Combine dressing in a jar and mix well.  Place all the ingredients for the salad in a bowl and dress with the vinaigrette.

nobu, las vegas

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Last month, hubby and I escaped for a few days to Las Vegas. It was a much needed break and it was so nice to escape from the real world.  On our first day there, we had dinner at Nobu in the Hard Rock Hotel. This one of our favourite meals and I just had to share it with you.

We had an early dinner since we were heading to the Jennifer Lopez concert. She is amazing by the way, and definitely a concert worth going to!

Once we were seated, we were served with edamame – always a great start to a meal.

Our first course was Tai Sashimi with Dry Miso. The fish was so fresh and the addition of the citrusy Uzu oil made it so refreshing.

Our second course was sushi, which was so fresh. The dish consisted of two pieces of salmon with wasabi, two pieces of scallops and two pieces of tuna. It also had a yellowtail jalapeno roll. It was melt in your mouth sushi. So good!

The third course was rock shrimp tempura with creamy spicy sauce. The shrimp were crispy and the sauce had a kick – it paired so well together.

Black cod with miso was our fourth dish and was so good! The fish was flaky and sweet and we were so happy we chose this for our main course.

We ended our meal on a sweet note with a panna cotta. The dish was beautiful topped with a chocolate wafer.

We had such a great night, we considered coming back for dinner the next night. The food was great, as was the service. Would definitely recommend an evening at Nobu!

Nobu Menu, Reviews, Photos, Location and Info - Zomato

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chicken skewers with peanut dipping sauce

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It’s no secret that I love appetizers. I would prefer a whole meal of appetizers if given the choice.When we head out for Vietnamese or Thai food, we love ordering chicken satay skewers.

This is a spin on the satay chicken – chicken strips marinated in hoisin sauce with garlic and ginger. Grilled up, these are the perfect vehicle for some peanut dipping sauce. Even hubby who is not a fan of peanut butter loved the sauce. Hooray! Peanut butter is combined with lime juice, coconut milk and sambal oelek and made into a luscious sauce that you will want to lick off your plate. So much yum!

Chicken Skewers with Peanut Dipping Sauce

4 chicken breasts, sliced in strips
1/2 cup hoisin sauce
2 garlic cloves, minced
1, 2″ piece of ginger, grated

2 TB peanut butter
1/2 lime, juiced
1/2 tsp sambal oelek
1/4 cup coconut milk
cilantro

Marinate the chicken in hoisin sauce, garlic and ginger for at least an hour. Thread the chicken onto skewers and grill until done.

Mix the peanut butter, lime juice, sambal oelek and coconut milk until well combined. Add some chopped cilantro and serve with the grilled chicken skewers.

invivo wines

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I’m happy to have my friend guest blog today! Thanks to Sabrina for this write up on Invivo Wines!

Invivo Wines of New Zealand is one of Alberta’s fastest growing sauvignon blanc brands. This award winning wine was created with millenials in mind, with a product that is not complicated and tastes good.

A night out with friends enjoying wine is one of my favorite things, so when I heard how Invivo was created, I knew it was my kind of wine. Founded by a couple of old school friends that liked New Zealand wine so much, they started a winery to make some. So fabulous.

Invivo Wines is available at local Calgary locations so you can enjoy the wine when you’re out with your friends. Locations include some of my favorites like 4th Street Kitchen & Bar, 80th & Ivy, Cibo and State & Main.

Don’t feel like going out? Stay in! We enjoyed a night in with Invivo Wines. Game night, a glass of wine and even some chocolate from Epiphanie.  The perfect night.