2020 Christmas Dinner: Mango Chutney Glazed Ham with Potato Fennel Gratin

 It's 2020, so it was a strange Christmas this year. Quieter than usual. But still filled with rituals around food - the Christmas eve cheese fondue and the Christmas morning puffy pancake. Hugh has been asking for ham for a while now. I'd never cooked a ham but we went with that for our Christmas dinner and it was wonderful! Served along with these amazing potatoes and Claire’s roasted Brussels sprouts. Both recipes come from Ina Garten online and appear in the original The Barefoot Contessa Cookbook. Definite keepers.

Mango Chutney Glazed Ham (serves at least 8)

1 (5-7 pound) fully cooked, boneless smoked half ham

3 garlic cloves

4 oz mango chutney

1/4 c dijon

1/2 c light brown sugar

zest of 1 orange

1/8 c freshly squeezed orange juice

Preheat oven to 350.

Place the ham in a heavy roasting tin. Blend the remaining ingredients in a food processor until smooth. Spread the glaze over the ham and bake for about 1 hour, until the ham is fully heated through and glaze is browned.

Potato Fennel Gratin (serves 4)

1 small fennel bulb, halved, cored, and thinly sliced

½ yellow onion, thinly sliced

1 tbsp olive oil

½ tbsp unsalted butter

1 lb russet potatoes, peeled and thinly sliced

1½ c plus 1 tbsp table cream (or 1 cup whipping cream mixed with 1/2 c low-fat milk)

1½ c grated gruyère cheese (about 250g)

Kosher salt and freshly ground black pepper

Preheat oven to 350.

Saute the fennel and the onion in olive oil and butter over low heat until soft. Mix together with the potatoes, 1 1/2 c cream, 1 c gruyere, 1/2 tsp salt and pepper to taste. Spread into a buttered 9 x 9 inch pan. Mix the remaining gruyere with the remaining tbsp cream and spread over the potatoes. Bake for 1 hour until brown and bubbly. Let sit 10 minutes before serving.

Fromage Fort (aka what to do with all that leftover cheese)

I'll admit it. I overbuy cheese around Christmastime, imagining all of those cheese boards I'll put out when friends and family come around. Only to realize that we actually don't eat an entire extra meal of appetizers just because it's Christmas. (And this year there are no friends or family coming around, obviously.) I have now developed a habit of throwing the small end bits of cheese that get leftover into a freezer bag and freezing them until I want to make a Fromage Fort. This delightful spread I first encountered in Melissa Clark's newest book - Dinner in French. You just throw all the ingredients into a food processor and, viola, a tasty cheese spread that works well with crackers or crudités. You'll need to thaw the cheese first. Otherwise, good to go. And it's very forgiving, so use what you've got!

Fromage Fort

4 oz mixed cheese bits (I always try to use 2 oz of blue)

1/2 c grated old cheddar

1/2 c goat cheese or cream cheese (I usually use light cream cheese)

2 tbsp unsalted butter

2 tbsp white wine

1 clove garlic, finely grated

2 tbsp or so of add in(s) (chives, green onions, jalapeños, cilantro, red pepper jelly, etc)

Salt and pepper to taste

Put all the ingredients except the salt and pepper into a food processor and process until smooth. Add salt and pepper to taste. Serve at room temperature.

Reese's Peanut Butter Blossoms

Last Christmas I made a variety of different cookies and cakes, but this is the one that everyone wanted. I just realized that I did not ever get the recipe onto this blog, so I thought I'd do it now, since I seem keen to procrastinate. The peanut butter blossom recipe is taken from one posted on the New York Times website, but the original used Hershey's kisses. We much prefer the Reese's Minis.

Reese's Peanut Butter Blossoms

1 3/4 c flour

1 tsp b soda

1/2 tsp salt

1/2 c butter, at room temperature

1/2 c smooth natural peanut butter

1/2 c granulated (white) sugar, plus more for rolling

1/2 c brown sugar

1 egg

1 tbsp milk

1 tsp vanilla

1 large bag Reese's mini peanut butter cups, unwrapped

Sift together flour, baking soda, and salt, and set aside. In a large bowl, cream together butter, peanut butter, 1/2 cup granulated sugar, and brown sugar using an electric mixer. Add egg, milk, and vanilla and beat until well blended. Gradually add flour mixture, mixing thoroughly. Refrigerate for about 1 hour.

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper. 

Roll dough into 1-inch balls, then roll balls in granulated sugar and place 2 inches apart on cookie sheet. Bake until very light brown and puffed, 6 to 8 minutes. Remove cookie sheet from oven and lightly press a Reese's mini into the center of each cookie, allowing it to crack slightly. Return to oven until light golden brown, 2 to 3 minutes. Remove from oven and cool completely.

Sautéed Shrimp with Smoked Paprika

I love this recipe from The Pollan Family Table. I love the smoky taste from my new favourite thing - smoked paprika. But I also simply love this cookbook. It is without a doubt one of the books I return to most. Try this recipe then buy the book. Or vice versa. (Note: as with most recipes, I have slightly reduced the fat from the original recipe which called for 1/2 cup.)
The recipe can be served over rice, with a nice veggie or salad side, or served tapas style with some crusty bread to dip in the wonderful sauce.

Sautéed Shrimp with Smoked Paprika

1/4 - 1/3 c extra virgin olive oil
4 cloves garlic, sliced thin
1 tsp paprika
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp ground chipotle pepper
1/2 tsp salt
pepper
1 1/2 lbs large shrimp, peeled and deveined
2 tbsp chopped fresh parsley
lime juice to taste

Heat oil over medium heat in a skillet large enough to hold all the shrimp in one layer until shimmering. Add garlic and cook until soft but not browned.
Add paprika, smoked paprika, cumin, chipotle pepper, 1/2 tsp salt and a few grinds of black pepper. Stir. Raise heat to medium high and add shrimp in one layer. Cook until just pink (about 2-3 minutes) then flip and cook until you reach desired doneness (for me about 2 minutes). Don't overcook! Remove shrimp from the pan, drizzle with the oil from the pan, sprinkle with parsley and squeeze on some lime juice.

Claire's Salmon Burgers

Claire made dinner last night, and it was fabulous! She found a Mark Bittman salmon burger recipe on the NYT website, and made a few small variations. Here is her version. You could easily change to include another type of fish or a mixture of fish (use a bit of olive oil if using a drier white fish) or add in other seasonings. Two thumbs up!

Salmon Burgers

1 1/2 lb boneless, skinless salmon, cut into large chunks
1 tbsp dijon
2 shallots, chopped
1/2 c panko breadcrumbs
1 1/2 tbsp capers, drained
salt and pepper to taste

2 tbsp olive oil or butter

Put about a quarter of the salmon into the container of a food processor. Add mustard and run until the mixture becomes paste like. Stop and scrape down sides as necessary.
Add the shallots and the remaining salmon, and pulse until the fish is chopped and well combined with the puree. No piece should be larger than a 1/4 inch or so, but be careful not to make the mixture too fine.
Scrape the mixture into a bowl and stir in bread crumbs, capers and some salt and pepper. Shape into four burger patties. (This can be done a few hours ahead of time. Refrigerate burgers.)
Place butter or oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter foam subsides or the oil is hot, cook the burgers for 2 to 3 minutes a side, turning once.*
Serve on a bed of greens, or on brioche buns with whatever condiments and fixings you'd like. We had them with homemade tartar sauce, red onions, tomatoes, and lettuce.

*The original recipe says you can also grill them, about 4 mins on the first side and 1-2 mins on the second. We haven't tried that but be careful not to overcook.

Easiest Ever Baked Macaroni and Cheese

Here's another comfort food recipe brought to you during the Covid time. I am generally a BIG fan of Melissa Clark. Her recipes are creative, tasty, often quite practical, and they work! This mac and cheese recipe is now my go-to recipe. It is SO EASY! You don't need to precook the pasta. And it works. You could jazz it up by adding veggies or bacon or more mustard or spice. As you wish.

Backed Macaroni and Cheese

4 1/2 c milk
8 oz cream cheese
1 1/2 tsp salt
1 garlic clove, minced
1 tsp mustard powder or dijon (or more to taste)
black pepper
pinch each cayenne and/or nutmeg

1 lb elbow macaroni
1 lb grated cheese (use up whatever is in the fridge or use all cheddar, whatever works for you)

4 tbsp melted butter
1/2 c grated parmesan
1 1/2 c panko breadcrumbs

Heat the oven to 425 degrees. Blend together (in a blender) milk, cream cheese, salt, garlic, mustard, black pepper, and cayenne and/or nutmeg until smooth.

Spray a deep 9-by-13-inch baking pan with non-stick spray. Spread pasta into the pan and scatter grated cheese on top of the pasta. Pour the milk mixture over the macaroni and cheese in the pan.

To make the bread crumb topping, stir together melted butter, parmesan, and breadcrumbs. Scatter over the top of the macaroni.


Bake for 20 minutes, then increase the heat to 450 degrees and continue to bake until the top is golden brown, about 20 to 30 minutes longer. Let rest for at least 10 minutes before serving; this gives the pasta a chance to absorb all the milk.

* This recipe makes a lot. I freeze the leftover macaroni and cheese in small square or rectangle shaped pieces, to be thawed and warmed as a side dish or for future lunches. Great alongside BBQ sausage and a salad, or packed in the lunch bag with crudités. Ketchup optional.

The Perfect Burger

This perfect burger recipe is based on The Perfect Burger post on the Food.com blog. There, you will find an almost endless set of variations on the burger. This is the combo that I put together for our family and we LOVE it. THE. PERFECT. BURGER.

The Perfect Burger
(makes 3-4 burgers)

1 lb lean ground beef
1 egg
1 tbsp BBQ sauce (currently addicted to Neal Brothers)
1 tsp (or more) dijon
1 tsp worchestershire sauce
1 small onion, grated
1 clove garlic, finely grated
1/2 tsp salt
1/2 tsp pepper

Whisk egg in a bowl, then add all other ingredients except ground beef. Crumble in beef and gently mix. Shape into burgers about 3/4 inch thick. Make a small depression in the centre of each burger.

Heat grill to medium. Lightly oil, and place burgers on grill. Close lid and cook until done as desired, about 6-8 minutes per side, flipping only once.

Accessorize as you wish! I'm 100% in favour of the brioche bun.

Cherry Almond Squares

The LCBO Food & Drink magazine generally has good seasonal recipe ideas. This recipe is taken from the Early Summer 2020 magazine. It is meant to be served as large slices with ice cream, for dessert. And that can happen. But I decided to cut it into 1 inch squares, which I could freeze and then defrost when needed (like most afternoons with my coffee). Just the right hit of tart and sweet. Enjoy!

Cherry Almond Squares

2 1/2 c all purpose flour
! c white sugar
1 tsp baking powder
1/2 tsp salt
1 c cold unsalted butter, cubed
1 tbsp vanilla extract
3 tbsp cold water
1/2 c slivered almonds, roughly chopped
4 c sour cherries, pitted and halved*
juice of 1/2 lemon
1 tbsp flour
1 tbsp corn starch

Preheat oven to 375.
Spray a nonstick 9 x 13 inch baking pan with nonstick spray.
In a food processor, combine flour, 3/4 c of the sugar, baking powder and salt. Add cold butter cubes and vanilla and pulse until you have pea sized bits. Slowly add water.
Remove 2 cups of crust mixture to another bowl, stir in chopped almonds, and set aside.
Stir together cherries, lemon juice, remaining 1/4 c of the sugar, flour, and corn starch.
Press crust mixture (without almonds) into bottom of pan. Evenly spread cherry mixture on top. Evenly distribute almond mixture over cherries. It should be crumbly.
Bake 40-50 minutes. Let cool before slicing.

* If using frozen cherries, drain excess liquid.

Gazpacho

Gazpacho is flexible. So too this gazpacho recipe - feel free to play around with the quantities. I have taken the idea of using celery salt from Laura Wright's The First Mess Cookbook and I think it really makes the soup, but the recipe is an amalgam of her recipe and the French Laundry's Gazpacho recipe from The New York Times Country Weekend Cookbook (a version of which I posted on this blog back in 2011). I like gazpacho chunky these days, but you could puree it in a blender (and even strain it) if you like your gazpacho smoother. Do this after letting the ingredients sit together for a while. And you could also put in a little vodka - and think of it as a healthy Bloody Mary.

Gazpacho

4-6 large tomatoes, peeled and diced
1 medium sized red onion, diced
1/2 large red bell pepper, diced
1/2 large English cucumber, diced
2 cloves garlic, grated
2 tbsps tomato paste
1 1/2 tsps celery salt
1/4 - 1/2 tsp cayenne
1 tbsp white wine vinegar
1 tbsp lemon juice
1/4 c olive oil

Combine all ingredients in a nonreactive bowl, cover, and refrigerate for at least an hour. Serve cold. Will keep several days.

Soy-Glazed Salmon

We made this simple yet fabulous grilled salmon last night. Served it with brown rice and a salad with arugula fresh from friend Christa's garden. Highly recommend! Recipe is based on one from Bon Appetit's The Grilling Book - the very best summer cookbook around.

Soy-Glazed Salmon

4 1/2 tbsp packed brown sugar
2 tbsp dijon mustard
1 1/2 tbsp reduced salt soy sauce
1 1/2 tsp rice vinegar

1 1/4 - 1 1/2 lb skinless, boneless salmon fillet (or 4 - 6 oz fillets)

Whisk together sugar, mustard and soy sauce. Transfer 1 1/2 tbsp to a small bowl, mix with vinegar, and set aside.
Brush salmon with glaze and grill glazed side down over high heat until slightly charred  - around 5 minutes. Brush top with remaining glaze, flip, and grill on second size until slightly charred and salmon is done to your liking - around 5 more minutes. Plate and drizzle with reserved glaze/vinegar mix.

Claire's Black Bean Brownies

Claire has been making these brownies for a few years now, and they never disappoint! The recipe comes from a blog called Chocolate Covered Katie: The Healthy Dessert Blog. Here's how she/we make(s) them but there are modifications on the blog if you'd like to check it out. Not only are these brownies moist and chocolatey, they are also flour free. And super easy to make. And no one will know about the secret ingredient: black beans!

Black Bean Brownies

1 1/2 cups black beans (15-oz can, drained and rinsed well)
2 tbsp cocoa powder
1/2 cup rolled oats
1/4 tsp salt
1/2 cup pure maple syrup
1/4 cup coconut oil
2 tsp pure vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips

Preheat oven to 350 F.

Combine all ingredients except chocolate chips in a good food processor, and blend until completely smooth. Stir in the chips, then pour into a greased 8×8 pan. (Claire sprinkles extra chocolate chips on top at this point.) Bake for 15-18 minutes, then let cool at least 10 minutes. If they still look a bit undercooked, which they normally will, they will firm up in the fridge. They freeze well, but you'll want to freeze on a cookie sheet before putting into bags or they'll stick together.

Spicy Ginger Pork Curry

I've been making this pork curry for 20 years. It's easy to make and so tasty. The original recipe comes from Nancie McDermott's The Curry Book. I've made a couple of small tweaks to the recipe. Here's how I make it.

Burmese-Style Pork Curry with Fresh Ginger

1/4 c peeled fresh ginger, cut into matchsticks
1 1/2 pounds of pork roast (a reasonably fatty cut), cut into 1 inch cubes (previously cooked is fine)
1 tbsp red thai curry paste (or to taste)
1/4 c brown sugar
2 1/2 c water
2 tsp turmeric
2 tsp low sodium (or regular) soy sauce
1/2 tsp salt
1/4 c thinly sliced shallots
2 tbsp minced garlic
1/4 lime juice

Cover ginger with warm water in small bowl and set aside.
Combine pork, curry paste, and brown sugar in a heavy saucepan and cook over medium heat for about 15 minutes, stirring regularly to coat the pork.
Stir together water, turmeric, soy sauce, and salt, and pour over the pork. Bring to a boil, reduce heat, and simmer for 45 minutes.
Add ginger with soaking liquid, shallots, garlic, and lime juice to the pan and cook for a further 5 minutes. Taste and adjust with additional salt, lime juice, or sugar if desired.
Serve over jasmine rice.

Lentil Sloppy Joes

I can't believe it's been over a week since I posted a recipe here. I anticipated posting many during our self isolation, but the days slip by one after another until it's been a week and then two... I also can't quite believe I haven't posted this particular recipe before now. It comes from Recipes from the Hood, a 2011 cookbook filled with recipes from moms in a local Etobicoke women's group - MINOES (Mothers in Need of Entertainment). These are perfect vegetarian sloppy joes. You won't even notice you're not eating ground beef!

Lentil Sloppy Joes

1 c uncooked green lentils
4 c water
1 tbsp olive oil
1 medium onion, diced
1 pepper, whatever colour you have, diced
2 cloves garlic, minced
3 tbsp chili powder
2 tsp oregano
1 tsp salt
8 oz tomato sauce
1/4 c tomato paste
3 tbsp maple syrup
1 tbsp yellow mustard
4-6 brioche buns*

Put lentils in pot with 4 c water, cover, and bring to boil. Lower heat and simmer for about 20 minutes, until lentils are cooked. Drain and set aside.

Saute onion and pepper in oil until soft. Add garlic and saute for about one minute more. Add cooked lentils, chili powder, oregano, and salt, and mix. Add tomato sauce and tomato paste, stir, and cook for another 10 minutes.

Add maple syrup and mustard and heat through. Turn heat off and let sit for about 10 minutes, or more, until you're ready. Serve in brioche buns, ideally with the Il Buco kale salad on the side.


*This is what I like best, but any hamburger buns would do. You could also serve this on rice or potatoes if you wanted.

Spaghetti with Sausage and Kale

This is supper tonight. Our Grocery Gateway order was bumped from this afternoon to Sunday (will we ever see it?!) so we can't have the burgers and fries originally on the menu. Then I remembered this forgiving pasta, and the single sausage and small portion of ground beef hanging out in the freezer. The real recipe is in Curtis Stone's What's For Dinner - and it is perfect. However, liberties can and will be taken. Fingers crossed!

Spaghetti with Sausage and Kale

8 oz sausage meat or other ground meat, seasoned like Italian sausage
1 or 2 large bunches of kale, stems removed, thinly sliced
1 lb spaghetti or fettuccini
1/2 cup olive oil (Curtis uses 3/4 cup - you could try it with even less than I do)
6 cloves garlic, finely chopped
2 tbsp grated lemon zest (or substitute some of the olive oil for lemon olive oil)
2 tbsp freshly squeezed lemon juice
3 oz freshly grated parmesan - I like it coarsely grated here
salt and pepper
optional: chili flakes

Bring a large pot of water to boil over high heat. Add kale and cook for about 5 minutes, until tender. Scoop the kale out of the water with a slotted spoon and set aside.

Return water to boil and add spaghetti. Cook until tender. Drain, saving 1/2 cup of the cooking water.

Heat a large skillet over medium heat and brown the meat, breaking it up as you go.  Remove the meat from the pan with a slotted spoon and set aside. Add 1/4 c of olive oil and garlic and cook for about 30 seconds, until garlic is fragrant. Stir in kale, lemon zest, salt and pepper. Add spaghetti and another 1/4 cup of olive oil (or lemon olive oil) and toss to coat. Stir in lemon juice then half of the parmesan cheese. Use the reserved pasta water to moisten as necessary.

At this point, we take out Claire's vegetarian portion, and add the meat to the remaining pasta. Taste for salt and pepper, and top each serving with remaining parmesan cheese.

Cheese Biscuits

This week I have cooked almost exclusively from Melissa Clark's Dinner: Changing the Game. It is a wonderful book filled with the just the kind of comforting recipes one needs in these days of uncertainty. Last night I made the Rye & Cheddar Biscuits and was surprised by how easy they were, and how tasty! I've never made biscuits before and this will now be my standard recipe. From her post in the NYT today, I think there is wiggle room for variation. While the original recipe calls for rye flour, I used whole wheat because it's what I had on hand. Perfect with a hearty soup or stew. Enjoy!

Cheese Biscuits

 2 eggs
1 1/2 c flour
1/2 c whole wheat flour
1 tbsp baking powder
1/4 tsp baking soda
1 tsp salt
1/2 c plain yogurt
1 tbsp brown sugar
12 tbsp cold unsalted butter, cut into pieces
1 c grated cheese (cheddar or another hard cheese)

optional: handful of fresh herbs

Heat oven to 450. Line a baking sheet with parchment.

Whisk together flour, baking powder, baking soda, and salt. In a separate bowl whisk together yogurt, one egg, and brown sugar. Cut butter into flour mixture until you have pea sized crumbs. Gently fold in wet ingredients, followed by cheese and herbs.

On a floured surface, pat dough into a square shape that is 1 1/4 inches high. Using a pizza cutter or sharp knife, cut the dough into 9 equal pieces. Space close together but not touching on prepared baking sheet. Whisk remaining egg with 1 tbsp water and brush on top.

Bake until brown and tender - 12 to 17 minutes. Cool a bit before serving.

Current Go-To Salad Dressings

My taste for salad dressings and vinaigrettes seems to go in waves. When I like something, I really like it. For example, the pecorino dressing below - that I made three times in one week. It is from the Canal House Cook Something cookbook. It's super easy and very tasty. A really nice alternative to caesar salad dressing. You can use it on romaine or any other sturdy lettuce. I think it might also be nice with broccoli. I also like to have a solid vinaigrette recipe that I can vary as I wish. The one here is from Dorie Greenspan's Everyday Dorie: The Way I Cook. I love it just the way it is. You could add freshly chopped herbs, dried tarragon or oregano, chives or shallots, or whatever else you'd like. It is a staple to dress the salad made from whatever leaves, seeds, and protein I throw together.

Everyday Vinaigrette

Shake together in a small jar:

3 tbsp EVOO
1 tbsp white wine vinegar
1 tsp white balsamic vinegar
1 tsp dijon
salt and pepper to taste

Pecorino Dressing

Whisk together:

2 oz good pecorino romano, grated finely
1 garlic clove, grated finely
1/3 c boiling water

Then whisk in:

3 oil packed anchovies, finely chopped
1/4 c EVOO
lots of freshly ground black pepper

Add salt to taste

Spaghetti Two Ways

I am nesting right now and, like I said in my last post, I am revisiting comforting recipes from my childhood. I'm also really enjoying easy recipes that pack some real taste. These are two very different, very simple, spaghetti recipes that pair well with a simple green salad with maybe some nuts and green onions thrown in. I am partial to Dorie Greenspan's house vinaigrette from Everyday Dorie. Enjoy!

Spaghetti with Salmon and Tomato Sauce

1/4 c olive oil
4 cloves garlic, minced
2 tbsp finely chopped fresh parsley
1 tsp dried basil
1 - 28 oz can plum tomatoes
1/3 c tomato paste
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
8 oz dried spaghetti noodles
1 - 7 3/4 oz tin salmon (or tuna), drained and flaked
capers, optional

Saute garlic in oil over medium low heat with parsley and basil until golden. Add tomatoes, tomato paste, sugar, salt and pepper. Simmer for 20 minutes, breaking tomatoes with a spoon. Add flaked salmon or tuna.
Meanwhile, cook pasta according to package directions until al dente. Drain and mix into sauce. Let sit, covered, for 5 minutes before serving.

Hands-Off Spaghetti and Meatballs

* This is an America's Test Kitchen recipe found in multiple places. Seriously, it's good!

12 oz dried spaghetti noodles, broken in half
1 - 24 oz jar of marinara sauce
2 c water
1 lb lean ground beef
3/4 c panko breadcrumbs
1/3 c basil pesto
1 tsp salt
1/4 tsp pepper
grated parmesan

Heat oven to 475F. Spray 13x9 inch baking dish with vegetable or olive oil spray. Spread dried pasta in the dish, pour sauce and water over pasta and gently toss with tongs to coat.
Combine beef, panko, pesto, salt, and pepper, ideally with your hands. Roll into 1 1/2 inch meatballs. (I use the Pampered Chef small or medium scoop depending if I want slightly larger or slightly smaller meatballs.) Place meatballs on top of pasta, cover dish tightly with foil, and bake for 30 minutes.
Remove from oven and stir. Return uncovered dish to oven and bake until pasta is tender nd sauce is thickened, about 5-8 minutes.
Toss to coat pasta and meatballs with sauce. You can add some hot water here if you want to thin the sauce a bit. Let cool for 10 minutes. Serve with grated parm.

Tuna Bumsteads

I hadn't had these for at least three decades. Until Saturday night! After some considerable searching, I found my Aunt Marie's recipe in an old cookbook I put together in my 20s. (As an aside, that means you're likely to see more golden oldies on here in the next few weeks.) I've made a few substitutions so what's below is my version of the recipe. They were well received by all, and leftovers were sent for school lunches. They even taste good cold!

Aunt Marie's Tuna Bumsteads (Reboot)

1 c grated old cheddar cheese
2 cans tuna, drained and flaked
1/2 c light mayo
1 small onion, diced
1-2 stalks celery, diced
8-12 stuffed green olives, chopped (or more - these are the magic ingredient)
1/2 red pepper, diced
salt and pepper as desired

8 mini brioche buns* (or other buns of choice - hotdog buns would also work)

Mix ingredients together. Spread onto one side of bun and cover. Wrap in foil and heat in oven at 350F for 20 or so minutes, until centre is warm and cheese is melted.

* I get the Costco ones.

Hungry for More - Salted Maple Granola and French Onion Soup

I liked the Chrissy Teigen/John Legend Super Bowl ad. I mean, it wasn't Groundhog Day, but it was pretty good. What is even better, though, is Chrissy Teigen's cookbook - Cravings: Hungry for More. We reviewed it last year in my cookbook book club (Four Cooks One Book) and we all liked it. A LOT. More than we expected to be honest. Here are two of my faves from the book. We make these recipes all the time. Enjoy them, but also go buy the book! The photos are beautiful and the recipes work well. Lots of variety.

Salted Maple Granola

3 c old-fashioned rolled oats
1/2 c unsweetened finely shredded coconut
1/2 c chopped pecans
1/2 c slivered almonds
1/4 c sunflower seeds
1/2 c melted coconut oil (recipe suggests vegetable oil as an alternative, but coconut is much nicer)
1/2 c maple syrup
1/3 c packed light brown sugar
2 tsp vanilla extract
2 1/2 tsp kosher salt
1 c dried cherries, chopped

Preheat oven to 350F. Line a large baking sheet with parchment paper.

In a very large bowl, combine oats, coconut, pecans, almonds, and sunflower seeds. In a separate bowl, whisk together oil, maple syrup, brown sugar, vanilla, and salt. Add to oat mixture and toss.

Spread onto baking sheet and bake for 25-30 minutes, stirring occasionally to ensure it does not burn. Remove from oven, cool completely, and add cherries.

French Onion Soup

3 tbsp olive oil
7 tbsp butter
10 c thinly sliced onions (use your favourite or a variety of types)
5 thyme sprigs
8 cloves garlic, thinly sliced
2 tbsp flour
1¼ c dry red wine
6 c beef broth*
1½ tbs soy sauce
kosher salt
4 large croissants, cut into 1½ inch cubes**
¾ lb gruyere or swiss cheese, grated

In a very large, heavy pot, heat oil and butter over medium-high heat. Add onions and thyme and cook until onions begin to soften, about 15 minutes. Reduce heat to medium-low, add garlic, and cook, stirring often, until are golden. CT suggests this will take about 20 minutes, but depending on the stove, temperature, and pot, this can vary. You want to stir and wait until all the onions are a golden brown.

Add flour and stir for 2-3 minutes ensuring all onions are coated. Add win and increase heat to medium. Cook until wine has evaporated. Discard thyme and add broth, soy sauce, and 1 tsp salt. Bring to a boil over high heat, reduce, and simmer until thickened, about 45 minutes. Add salt if you think it needs it.

Meanwhile, preheat oven to 350F. Arrange croissant pieces on a baking sheet and bake until golden, about 9 minutes. Remove from oven.

Set oven to broil. Arrange soup crocks on a baking sheet. Put 1/4 c grated cheese in the bottom of each crock. Ladle soup over, almost to top. Place a few croissant pieces on top, followed by another 1/4 c grated cheese. Broil until bubbling and lightly browned.

A-MA-ZING!

* As I have mentioned before, I use the Better than Bouillon paste to make my stocks and always keep the chicken, beef, and vegetable in the fridge. I think it's now at Costco in large jars.
** Don't scrimp here. The croissants are really what elevates this soup to the stratosphere. I get mine at Ma Maison.