Greek Quinoa Salad

This is another recipe from the new Michael Smith cookbook I picked up a couple of weeks ago. I originally made it to go with a roast chicken, but it was robust enough that you could have it on it's own for lunch or a light dinner. It was also super easy to put together, which is always a bonus in my eyes. If you wanted to make this vegan, just omit the feta cheese and replace the honey in the dressing with brown rice syrup or maple syrup. I made a few minor modifications based on my preferences as well.

Brussels Sprouts with Bacon

Growing up every once in awhile my dad would try and serve us brussels sprouts. You can't blame him for trying, he very well may have liked them but to young kids they were terrible. I mean, who wants to eat something that kind of looks like a green brain? Fast forward to University, and I had a boyfriend who tried serving them to me, again, they just seemed terrible, like boiled cabbage or something. Fast forward a few more years and my sister in law roasted them for me. It was like a light went off - this is what all the fuss is about! They were roasted with sea salt, olive oil and garlic, and she served them to me and two of my sisters (fellow brussels sprout haters) and we all loved them. So my eyes were opened and I was willing to put them into my grocery cart, much to Brent's pleasure as he'd been pushing them on me for years. Can you imagine his surprise when he brought some home to cook for dinner and I asked if I could cook them for him? This recipe is so simple and so tasty. Seriously, it's got bacon, how could it not be good?

Thanksgiving Make-ahead - Cheesy Carrot Casserole

I have no idea where this recipe originally comes from, but it's another staple at Cavanagh turkey dinners. Every year around Thanksgiving or Christmas my sister's and I inevitably end up texting each other (and our mom) looking for the recipe. Now it will live on this blog so we can all enjoy it!

I'll admit I've had some challenges with this recipe at times, but it could be because the version I copied down from my mom doesn't have many instructions. When you make a recipe so many times you often forget about the steps you just seem to take naturally. I've done my best to write it out, and apologize in advance if I've missed something.

One thing to note - sometimes I blanche the carrots, sometimes I don't. This year I decided not to, and I'm curious as to how it will turn out. Either way you're talking carrots covered with cheese and a creamy beschemal-type sauce. Delish!

Cheesy Carrot Casserole on the right.

Cauliflower and Cheese Casserole

I first made this recipe over 2 years ago, mentioned it in a post here and have meant to post it for some years. This is a great way cook cauliflower and is a dish that definitely stands out. Another great side from Canadian Living. Their recipe calls to steam the broccoli, but you can also blanche in boiling water, dunking them in cold water to stop the cooking.

Cauliflower and Cheese Casserole

- 1 large cauliflower, cut in bite-size pieces, steamed until tender.

- 2 tbsp butter

- 1 small onion, minced

- 1/3 cup flour

- 4 cups hot milk

- 1 1/2 cups shredded old Cheddar cheese

- 1/2 tsp dry mustard

- salt and pepper

- 1/4 cup fresh or dry bread crumbs

- 1/4 cup grated Parmesan cheese

- 2 tbsp chopped fresh parsley

Place cauliflower in 8-inch square glass baking dish.

In saucepan, melt butter over medium heat. Fry onion, stirring occasionally until softened, about 5 minutes. Stir in flour and cook, stirring about 1 minute. Whisk in milk, 1/2 cup at a time. Simmer, whisking, until thick enough to coat back of spoon - around 8 minutes. Stir in Cheddar, mustard, salt and pepper, until cheese is melted. Pour over cauliflower.

In small bowl mix together bread crumbs, Parmesan and parsley. Sprinkle over cauliflower mixture and bake in 400 F oven until bubbly and golden, 15 minutes.

Chickpea Couscous

After watching that first episode of Jamie Oliver's Food Revolution, I wanted to make something healthy and wholesome for dinner. Looking through the cupboards and fridge, I realized I had enough to make a variation of a couscous dish from the Best of Bridge that I've made numerous times before.

Chickpea Couscous

- 1/2 red onion, chopped

- 1 large red pepper, chopped

- 1 clove garlic, chopped

- 1/2 tsp paprika

- 1/4 tsp cayenne pepper

- 2 carrots, chopped

- 1 cup frozen green peas

- 1 can chickpeas, drained and rinsed

- 2 tomatoes, chopped

- 2 cups liquid (ideally broth, I used water)

- 1 cup couscous

- can of artichoke hearts, chopped

- 3 tbsp freshly chopped parsley

- juice of half a lemon

In saucepan with tight fitting lid, heat 1 tbsp olive oil over medium heat. Saute onion and red pepper until they begin to soften, about 2-5 minutes.. Stir in cayenne pepper, paprika and garlic. Cook one minute. Add carrots, chickpea's, green peas, tomatoes and liquid. Cover and simmer for 5 minutes. Add couscous, cover and simmer for one minute more. Remove from heat and keep covered for 5 minutes. Stir in artichoke hearts, parsley and lemon.

Twice Baked Potatoes

These potatoes are the bomb. I’m taking my time, I don’t want it to end.
- Rachel Cavanagh

I kid you not, this is what I heard the other night at the table. We were celebrating my parents 33rd wedding anniversary, and I had made dinner for everyone (although my dad took care of the roast). Seated around the table on the screened-in porch, enjoying a meal together, the 6 of us, at the cottage. The entire meal was fantastic, but I think the twice baked potatoes were the definitive hit.

Reebs’ Twice Baked Potatoes (adapted from a Canadian Living recipe)
-4 baking potatoes

-2 cups broccoli florets, chopped

-6 slices bacon

-1 cup finely chopped onion

-4 tsp flour

-1 cup milk

-salt and pepper

-½ cup old cheddar cheese (crumbled or shredded)

Scrub potatoes, prick all over with a fork. Bake in 400F oven for 1 hour or until tender.

Meanwhile, in skillet bring ½ cup water to boil. Add broccoli and cook 2 minutes, until tender and bright green. Drain and set aside. Add bacon to skillet, cook on medium for 5-6 minutes, or until bacon is crisp. Drain off fat, let bacon cool on paper-towel lined plate. Chop and set aside.

Add onion to pan, cook on medium-high for 2-3 minutes until softened. Stir in flour, cook for 30 seconds. Whisk in milk, salt and pepper, cook, stirring for 1 minute or until thickened. Remove from heat. Stir in cheese until melted. Add bacon and broccoli and mix well.

Cut potatoes lengthwise down centre. Scoop out flesh into bowl and mash. Stir sauce into mashed potatoes, until blended. Spoon into shells. Sprinkle with cheese and bake at 350F for 20 minutes.

Summer and Potato Salad

I'm writing this post from my parents cabin on Big Basswood Lake in Northern Ontario. It's so nice out here (even if it's raining and the lake is a bit colder than I'd like). This is a place that I plan to return to every summer for as long as I can. There are no agenda's, no schedules, while I'm here it's easy to forget about the hustle and bustle of life.

We had a big crew out for an afternoon of fishing, kayaking, hot tubing, boating and eating on the weekend, so I thought I'd do a quick post on the potato salad I made. Potato salad is a great side dish anytime of year, but especially in the summer. The great thing about it is that you can add whatever you would like, and there's no end to the possibilities.

Basswood Lake Potato Salad
- 20 - 30 little potatoes ( I used half white half red skinned)
- fresh peas
- 5-6 gherkins, chopped
- 1/2 cup mayo
- 1/4 dijon mustard
- 2 tbsp white wine vinegar
- salt, pepper, dill

*Note, I don't actually measure any of the ingredients for the dressing, these are my best approximations.

Cook potatoes until they are fork tender, but not mushy. Let cool and quarter.
In small bowl, mix mayo, mustard, vinegar, salt and pepper and dill. Add more of whatever you'd like to get the flavour you are looking for.

In large bowl add chopped gherkins, peas and potatoes. Pour dressing over potatoes and toss gently to coat. Cover and refrigerate at least an hour before serving. This salad is great the next day as well.

Scalloped Potatoes

I know everyone claims to have a recipe for the best scalloped potatoes ever. Believe me, I've made a lot of different recipes. One of my favourites includes a layer of sauteed cabbage and bacon. However, I truly believe the recipe I made for Easter this past weekend trumps them all. I should have made a double batch, they were that good. Oh, and I even got an email from a party guest the next day who wrote, and I quote "I am still dreaming about those potatoes". So although I don't have a photograph of the completed dish (it disappeared way too fast), here is the recipe for what I am calling The Absolute by Far Best Scalloped Potatoes EVAH.

The Absolute by Far Best Scalloped Potatoes EVAH
- 1 1/2 lbs Yukon Gold potatoes
- 1 1/2 lbs yams or sweet potatoes
- 2 cups heavy whipping cream
- 1/4 cup butter
- 2 garlic cloves, minced
- 1 tbsp each, minced fresh parsley, sage, rosemary and thyme (sing it like Simon and Garfunkel)
- 1 1/2 tsp sea salt
- 3/4 tsp fresh ground pepper
- 1 1/4 cups grated Gruyere cheese (I might have used more)

Fill large bowl with cold water. Peel potatoes, slice into 1/8 inch thick rounds and place in bowl with water. I've used a food processor in the past for this, which works, but this time I did it by hand.

Combine cream, butter, and garlic in medium saucepan; bring to simmer. Remove from heat. Mix all herbs in small bowl, and salt and pepper in separate small bowl.


Butter a large glass baking dish. Drain potatoes, then pat dry with kitchen towels. Transfer half of potatoes to baking dish, using hands to distribute evenly. Sprinkle with half of s&p mixture then half of herb mixture.

Sprinkle with half of cheese. Repeat with remaining potatoes, s&p, herbs and cheese. Pour cream mixture over gratin, pressing lightly to submerge potato mixture.


Cover tightly with foil. Bake in 400F oven 30 minutes. Uncover; bake until top is golden, and most of the liquid is absorbed, about 25 minutes. Let stand for 10 minutes.

I baked mine the day before and then reheated in the oven while the ham was resting. Soooo good!!!!

Frozen Food

So I admit, I love having frozen food on hand for days when you want something and you don't want to make a mess or do a lot of dishes. Now that being said, I also like making my own frozen food, and once you start, it's addictive. I was over at a friends place a few weeks ago, and went to put some ice cream in the freezer and noticed she had a ton of homemade frozen dinners. When she told me that she tries to make a big batch of something every weekend, it got me to thinking and remembering how awesome it is to have stuff on hand, especially if you're working late, or you've got to get to dodgeball or something. Tonight I was making meatloaf with mashed potatoes (recipe to come) and decided to make hamburgers and freeze them with some of the beef. Now I have a few more meals ready to go!

So, in the spirit of frozen food, I present one of my favourite frozen foods...french fries! I wish I had a picture of the finished product, but you always end up eating them and forgetting to take the picture!

Frozen French Fries
These can also be prepared and cooked immediately, although I find they bake better from frozen. Make sure to keep your eye on them as they bake!

~ potatoes of any kind, scrubbed
~ olive oil
~ salt

Slice the potatoes lengthwise, and then slice again, making matchsticks. In a pot of boiling water, immerse potatoes, stirring until tender but not cooked through, about 2-3 minutes. With a slotted spoon, take potatoes out and lay in single layer on paper towels, pat to dry. [At this point you can move to the cooking stage if you are not freezing the fries.]


Freeze fries in a single layer on parchment lined cookie sheets. Once frozen store in freezer bags, cook within a month.


To Cook
Toss fries with a couple of tablespoons of oil, and some salt. Place in single layer on baking sheets. Bake in 450 oven for 35-40 minutes, flipping half way through. Make sure to watch them!!!