Archive for the ‘Lunch’ Category

Pauline swears by these burgers.  Leave out the hot stuff for the kids.

These are burgers with attitude! Jalapeño pepper and hits of cayenne add kick to mild turkey while avocado relish soothes. Teeny burgers can be made into dynamite nibbles to serve with drinks and numerous enough to feed a crowd? (see Tip below).


1 ripe but firm avocado
½ tsp (7 mL) freshly squeezed lime juice
¼ tsp (1 mL) salt
1 plum tomato, seeded and finely diced
1 green onion, thinly sliced
2 to 3 tsp (10 to 15 mL) seeded and minced jalapeño pepper
2 tbsp (25 mL) chopped fresh coriander (optional)


1 lb (500 g) ground turkey or chicken
1 egg, beaten
1 clove garlic, minced
¼ tsp (1 mL) salt
¼ tsp (1 mL) cayenne
¾ cup (175 mL) fresh bread crumbs
2 green onions, thinly sliced
1 to 2 tbsp (15 to 25 mL) canola oil
4 buns, preferably Italian
4 lettuce leaves

1. Slice avocado in half lengthwise; remove pit. Using a rounded-tip knife, score avocado into ¼-inch (5-mm) dice. Use a spoon to scoop dice from leathery shell into a medium bowl. Drizzle with lime juice and sprinkle with salt. Add diced tomato, sliced green onions, minced jalapeño and chopped coriander. Combine using a gentle tossing motion so avocado retains some of its shape. Set aside, or cover by placing a sheet of plastic wrap directly on surface and refrigerate for up to half a day.

2. Place piece of waxed paper on work surface. Put ground turkey in a large bowl. Stir egg with garlic, salt and cayenne; pour overtop of turkey. Add bread crumbs and green onions. Using your hands, combine all ingredients with a gentle kneading motion. Divide and shape into 4 burgers about ½-inch (1-cm) thick, laying on waxed paper as formed. Cook right away or cover and refrigerate for up to half a day.

3. Heat 1 tbsp (15 mL) oil in a large frying pan over medium heat until hot. Add burgers; fry for 5 minutes per side or until browned and burger is cooked (165°F/73°C on instant-read thermometer).

4. Open up buns; on bottom half, layer lettuce leaves, tearing and layering to fit. Top with burger and a large dollop of relish. Serve with potato or tortilla chips.

Tip: To make into a nibble, shape burger mixture into scant 1-inch (2.5-cm) balls. Flatten and sauté as above for 2 to 3 minutes per side. Then cover and refrigerate for up to 2 days. To serve, reheat burgers in a hot frying pan over medium-low heat for 3 to 4 minutes. Slip into a warmed mini-pita half or place on a crostini. Dab with avocado relish. Makes about 60 substantial nibbles.


Read Full Post »

My friend Jess makes this all the time. All the ingredients are optional but add any leftover veggies to really make it good. Buy the really nice fancy organic nachos as a treat. This is surprisingly filling!

Bag of nice nacho chips
3 green onions finely chopped (or some red onion)
Chopped yellow or orange peppers
Lots of diced tomato (pick the fancy sweet ones)
Chopped avocado
Leftover chicken or beef
Kidney beans (my kids love beans)
Finely grated cheeseburger- you choose the type

Spread the chips on you largest cookie sheet covered in foil.
Layer ingredients on top ending with the cheese.
Bake in oven at 375 until cheese melts. You can also make these on BBQ.

Read Full Post »

So easy, so fast – perfect for weekend lunches.

Preheat oven to 375C

Spoon pizza sauce onto english muffins

Add whatever toppings (ham, salami, left over chicken or just plain veggie)

Cover with grated mozzarella.

Cook for 10 minutes.

Sweet deal!

Read Full Post »

This recipe is genius.  I had dinner made in about 15 minutes and it was a big hit.  Neva ate hers with tortilla chips because they are a good hand size, Addie had hers in soft tortillas because she likes to roll them and we had them in taco shells.  It made  a lot, but it tastes great the next day on some toast or in a sandwich.  (oh yea – I got it from the Canadian Living website, since Pauline is always raving about them).

12oz (375g) lean ground beef
1 onions, chopped
1 tsp (15 mL) chili powder (I left this out and then added it to ours later)
1tsp (5 mL) dried oregano
1  can (19 oz/540 mL) red kidney beans, drained and rinsed
1-3/4cups cups(425 mL) mild salsa
12 taco shells or small flour tortillas
shredded lettuce
chopped tomatoes
shredded cheese

In large nonstick skillet, cook beef over medium-high heat, breaking up with spoon, for about 5 minutes or until no longer pink. With slotted spoon, transfer to bowl; drain off fat in skillet.

Add onion, chili powder and oregano to skillet; cook over medium heat, stirring occasionally, for 5 minutes or until softened. Add beef, beans and salsa; simmer for 5 minutes. Divide among taco shells. Top with lettuce, tomatoes and cheese.


Read Full Post »

Unfortunately, this is not kiddie approved.  Neither of mine liked them, but Joe and I loved them.  Fantastic and…..wait for it, Robin…vegetarian.    I got it from my friend Jess, who got it from her mother, who stole it from the Star!  Most of Jess’ family is celiac (including Jess) so this recipe is gluten-free.  Maybe now’s the time for all you folks to get on board the crazy gluten-free wave that’s crossing the globe!

1 cup (250 mL) cooked quinoa
19-oz (540-mL) can chickpeas, drained, rinsed, well mashed (I use the food processor)
2 cups (500 mL) loosely packed baby spinach (I tear it into smaller pieces)
2 large eggs (I beat the eggs in a bowl first)
1/4 cup (60 mL) ground flax seeds
2 tbsp (30 mL) basil pesto
1/4 tsp (1 mL) cayenne pepper
Kosher salt & freshly ground black pepper
Vegetable oil for frying

In bowl, stir together quinoa, chickpeas, spinach and eggs. Add flax, pesto and cayenne pepper. Season with salt and black pepper. Mix well.

Heat thin layer of oil in large non-stick skillet on medium-high. Scooping by heaping 1/4 cup (60 mL), add 4 latcakes to pan, gently pressing down with spatula to form 3-inch (7.5-cm) rounds. Cook 5 minutes until browned on bottom. Carefully flip; press down with spatula. Cook 5 minutes or until golden, reducing heat if needed. Transfer to plate. Cover with foil to keep warm. Repeat with more oil, if needed, and remaining latcakes.

Makes 12 to 14.


Read Full Post »

This soup is actually a traditional South African starter.  I stole it off the internet, but have adapted it slightly.  This is definitely Adelaide Approved.  Serve with some fresh bread from Cozy Cafe and you’re all set!

1 large butternuts
1 apple
1 large onions
Olive Oil
7 ml medium curry powder (1 ¼ t)
750ml of chicken or veggie stock
500ml of milk (or just use all stock if you choose)

Sautee onions in olive oil until soft.  Add curry powder and fry lightly.
Add butternut and apple and sautee.
Add stock and milk.
Note:  Be careful how much liquid you add to this soup, as the butternut can be a bit watery.  I add the milk slowly to see how it’s turning out.  You can also add some more milk at the end if you find it to be too thick after you puree it!
Boil, with the lid on, over moderate heat until the butternut pieces are soft. Stir the mixture occasionally.
Puree or blend until smooth.
The colour of the soup should be a deep yellow and the texture creamy. Serve the soup hot.


Read Full Post »

You know, sometimes it’s not about the kids.  Sometimes, you’re just having a bunch of friends (and their kids) over early in the morning (since we’re all up anyway) and you want to feed the moms (and maybe the kids).  Well this is the thing for you.  I never even knew what a Strata was, I had to Google it, but now I can see it being my best friend.  Thanks Shirley for stealing this one from Imperial Margarine and for feeding us all.  It’s actually Neva approved and we’re pretty sure Isla would eat it too.

8 slices whole-wheat sandwich bread
4 slices Cheddar cheese
4 slices Black Forest ham
1/4 cup Margarine
6 eggs
1 cup milk
1/2 tsp each salt and pepper
1/4 tsp each dry mustard and Worcestershire sauce
1 green onion, finely chopped

Preheat the oven to 350° F (180° C). Top 4 slices of bread with cheese and ham, then crown with the remaining slices of bread to make 4 sandwiches. Spread the margarine evenly over the outside of each sandwich. Using a serrated knife, cut each sandwich into 12 cubes. Lightly pack 4 cubes into each of 12 greased muffin cups.

In a medium bowl, whisk together the remaining ingredients. Spoon the egg mixture over the cubes. Let stand for 10 minutes. Bake for 30 minutes or until golden and set. Let stand for 15 minutes and then remove the muffins from their cups. Serve immediately or wrap individually and refrigerate. May be kept in the refrigerator for up to 2 days. Serve warm or at room temperature.


Read Full Post »

Older Posts »