Posts Tagged ‘recipe’

Artichoke “This is so good. What is it?” Dip

May 29, 2010 Leave a comment

I had the girls over last night and I used the opportunity to try out this recipe I saw in Best Health magazine…I love dips of all kinds, but especially the really rich and cheesy ones.  So when this dip promised to bring the flavour without my old friend mayonnaise, I was excited to give it a shot.  It turned out well, so I thought I’d share the recipe with my modifications.

2 cans (398 ml) artichoke hearts (canned in WATER), drained
4 tsp capers
4 garlic cloves (to taste)
1/2 cup Parmesan cheese (I used good old Kraft)
a few tbsp feta cheese
1/4 cup fresh parsley
2 tbsp grapeseed oil (or olive)
juice of half a lemon (or 2 tbsp lemon juice)
1 avocado
handful of fresh spinach (because I throw it in everything)

Mix together with a hand blender or food processor until smooth.  It was best warm though it can be served either way; put it in the oven or toaster oven until bubbly.  Serve with crackers or chips.

Does anyone have any artichoke experience?  Their texture makes them ideal to “sneak”  and they are nutrtionally rich with antioxidants, folate, magnesium and fibre.  I’d love to experiment with fresh artichokes, but they seem so scary!

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Superfood: you can do it.

April 8, 2010 Leave a comment

Almost every superfood list includes oatmeal and blueberries. Oatmeal is claimed to fight cancer and heart disease, and blueberries are high in vitamin C and antioxidants.

It seems like such a virtuous thing to eat, but here’s the thing:  it’s boring as hell. I’m not a fan of sweet, but plain glue-ey oatmeal makes me think of the slop on Big Brother.

So here’s how you can learn to enjoy oatmeal while maintaining its benefits.  First off, I choose either 9-grain or “porridge oats” cereal produced by Rogers, a local company.  It’s oatmeal with a little somethin’ somethin’…additional grains like flax seed and wheat bran, which gives it a little more texture.  I use less than half a cup.

Next, I add a LOT of cinnamon (also showing up on superfood lists, purporting to control blood sugar, prevent diabetes, and help arthritis sufferers).  Experiment to your taste.   I cook it with almond milk.  You can use your preferred milk; I prefer almond due to the low calorie count.  Making oatmeal with milk lends a creamier texture and takes away the gluey-ness that you can sometimes end up with.  Add enough milk to cover up the oatmeal.  Microwave for 2-3 minutes and stir it immediately upon removal (and as my office can tell you…be careful, ”OUCH!  It’s HOT!!”)

I then add a handful of frozen berries – ½ cup to a cup.  My preferred brand is the Kirkland Rader Farms ($10.69/bag, Costco).  The quality is great.  Add a little more milk if it’s dried up, stir in the frozen berries, then microwave for another minute or two.

To me, it ends up tasting just like a fruit crumble.  I’m sure you could experiment with other spices or use apples or applesauce.  It’s really natural, easy and tasty this way and your whole kitchen will smell like pie!  I’m still working on getting the kids to eat it (rather than just pick out the berries), but if your kids are a little more adventurous than mine, then they’ll love it too.

It’s a pink miracle doused in ketchup!

March 24, 2010 Leave a comment

I’ve been fantasizing about getting some omegas into little B all winter.  He’s been so very itchy (not that rolling around in the dog bed with M helps at all).  He has dairy-related eczema and eats cheese sandwiches almost exclusively.  Well that’s not true, some days he’ll have a cheese quesadilla, and some days a cheeseburger – hold the meat.

I ventured out to the Organic Grocer to try to get some seabuckthorn oil, as I read that it was fantastic for dry and irritated skin – and no nasties.  Unfortunately, the clerk told me that the oil was extremely expensive for topical use.  She suggested that dry skin may be linked with diet, which I of course already suspected.  I’ve been trying to sneak the omegas in via smoothie, which is the one way that I get some good stuff in him.

I had a recipe for salmon-potato patties stashed away forever, so I thought that tonight might just be a good night to try it.  Couldn’t find that recipe, so I found this one on the internet, sans potato, but that’s okay because the potato recipe called for potato “flakes”.  What?

I tweaked it a little, adding garlic – of course! – and served it up Cajun-style (blackened…okay BURNT) but he loved it!  “It tastes like french fries!”, he said as he picked out the green onion.  Note, he did not enjoy the actual french fries that I made, because “they look like potatoes”.  (As for Marshall, he licked 3 servings of ketchup off the plate then threw a french fry at Cooper.)

I think you could really play with this recipe, maybe add in some shredded zucchini or spinach and maybe some quinoa for bulk.  It’s not the healthiest on the planet, what with the frying and all…but since I’m most concerned with beefing up the B (would be nice if he had more than 3 lbs on his brother THREE years younger!), I’m not too concerned.  Also, I just used canned pink salmon.  Easy!  All ingredients are -ish, I used 1 can because there was just the 3 of us tonight.

Salmon Patties


  • 1-2 cans of salmon
  • 1/4 cup mayonnaise
  • 2 Tbsp. Dijon mustard
  • 3/4 cup Panko (Japanese bread crumbs), divided
  • 2 Tbsp. chopped green onions
  • 1-2 minced/pressed garlic cloves
  • spices to taste (we used Costco brand garlic & herbs)
  • 2 Tbsp. olive oil


  1. In a large bowl, combine salmon, mayonnaise, Dijon mustard, 1/2 cup of Panko bread crumbs,  onions and spices. Stir until well-combined.
  2. Form into patties.
  3. Place remaining bread crumbs on a plate (add more spices as desired, we used garlic salt). Roll salmon patties in bread crumbs, pressing down lightly to ensure crumbs adhere.
  4. Heat olive oil in a large skillet over medium-high heat. Place salmon patties in skillet.
  5. Turn heat down to medium. Cook salmon patties until golden brown, flip and cook on the other side until golden brown (about 4-6 minutes on each side).

If your kids are under 5, serve with a generous dollop of ketchup and make sure any hidden veggies are well-chopped!

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