Family Bites

68 Ways to Naturally Flavour Your Water

One of the perks of my “job” is convincing myself that I need something for “work” or “research” when in reality it’s just a cool object I want to add to my collection of stuff.

Case in point: the oversized glass drink dispenser. It’s been impossible not to notice the popularity of these party-sized urns in the past year or so, and they’ve been calling my name from the aisles of my favourite stores. I purchased one last week, and am anxious to spend the summer filling it with sangria, lemonade, and flavoured water.  

I’ve never had trouble meeting my daily quota of h2o, but infusing it with natural flavour is pretty much my favourite way to down it.  Plus, it looks kind of pretty, don’t you think?  It only takes minutes to turn ordinary water into a serve-worthy drink for summer, and if a glass beverage dispenser isn’t on your kitchen wish list, any kind of clear pitcher, jar, jug, or bottle, will do just fine.

Here are some of my favourite flavour combinations. Sixty-eight of them to be exact. If using citrus fruits, squeeze the juices into the water before adding the segments, which will provide an additional burst of colour and taste to the pitcher. For the herbs, scrunch them up a bit in your hands before plopping them in to get the flavours flowing a little bit.

68 Ways to Naturally Flavour Your Water

Did I miss you favourite combination or ingredient?

 

1. Blackberry, lavender, and lemon

2. Blackberry, lemon, and mint

3. Blackberry and lime

4. Blackberry, peaches, and ginger

5. Blackberry, lemon, and oranges

6. Cherry and lemon 

7. Cherry and lime 

8. Cherry and cantaloupe

9. Cherry and orange 

10. Cherry, raspberries, and mint

11. Blueberry, lemon, and lemon thyme

12. Blueberry, lavender, and lemon

13. Blueberry and lemon

14. Blueberry, watermelon, and lemon

15. Blueberry, peach, and lime

16. Blueberry and rhubarb, 

17. Blueberry, blackberry, strawberry

18. Blueberry and basil

19. Lemon and basil

20. Lemon and thyme

21. Lemon and rosemary

22. Lemon, rhubarb, and mint

23. Lemon and kiwi

24. Lemon, pink grapefruit, and orange

25. Oranges, peaches, and plums

26. Orange, blueberry, and basil

27. Orange and lemongrass

28. Orange and rosemary

29. Orange, lemon, and rosemary

30. Orange, pomegranate seeds, and mint

31. Lemon and lavender

32. Lime and mint

33. Pineapple and mango

34. Strawberry, blackberry, and orange

35. Strawberry, grapefruit, and plums

36. Strawberry and lime

37. Strawberry and lemon

38. Strawberry and mint

39. Strawberry, orange, and mint

40. Cucumber and basil

41. Strawberry, cucumber, and orange

42. Cucumber and lemon

43. Watermelon and rosemary

44. Orange, raspberry, and lime

45. Rhubarb, mint, and orange

46. Lemongrass, cilantro, and mint

47. Cucumber and pineapple

48. Cucumber and thyme

49. Cucumber, lemon, and lime

50. Cucumber, orange, and lime

51. Sliced cucumbers

52. Whole strawberries

53. Segmented oranges

54. Lemons wedges

55. Limes rounds

56. Blueberries

57. Blackberries

58. Watermelon cubes

59. Halved grapes 

60. Bunches of mint

61. Handfuls of basil

62. Cantaloupe chunks

63. Honeydew melon pieces

64. Pineapple and mint

65. Blackberry and sage

66. Peaches

67. Pineapple

68. Honeydew melon and cucumber

Blackberry Crumb Bars

Despite the fact that I hauled my winter coat out of the closet this morning for my early dog walk, picnic season is officially upon us, and I couldn’t be happier about it.

There’s some sort of magical law that makes anything eaten outdoors automatically taste better, and I try to take full advantage of dining al fresco whenever the opportunity presents itself. Not only are the flavours of the meal or snack somehow enhanced when eaten outside, but there’s also the bonus of not having to clean up the dining room table that’s usually littered with tiny crumbs and milk spills. It’s a total win-win.

These blackberry crumb bars are ideal for any kind of outdoor eating, but they taste pretty good when served indoors, too. Last week I put a few trays together for a teacher appreciation lunch, and they were a hit. I think hand-held snacks are ideal for warm-weather eating; they’re casual, easy to tote around, and require nothing more than your fingers for easy consumption. Oh, and not only are these incredibly tasty, and not too sweet, they’re also versatile, and can be customized with whatever berry is in season. They also travel well, and make just enough to feed a large group without too many leftovers.

I froze a few extra pieces that I had on hand to see how they would hold up, and I actually enjoyed them a little more after they were chilled. In the future, I will likely pop these into the freezer as soon as I cut them, then I’ll platter them straight up from there. By the time we eat, they’ll be cool yet soft, and perfectly pleasant for a hot spring day.

Blackberry Crumb Bars

For the crumb topping:

• 6 tablespoons butter, melted
• 1/2 cup brown sugar
• 1 tablespoon lime zest
• 3/4 cup whole-wheat flour

For the bars:

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup butter
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 large eggs
• 2 cups blackberries

1. Preheat the oven to 350 degrees. Butter an 8” square baking pan. Line the bottom of the pan with parchment paper, leaving an overhang on two sides.

2. Make the crumb topping: In a medium bowl combine the butter and brown sugar. Add the whole-wheat flour and lime zest, and mix with a fork until moist and crumbly. Place in the freezer until ready to use.

3. In a medium bowl whisk together the all-purpose flour, baking powder and salt. Set aside. In the bowl of an electric mixer beat the ½ cup butter, powdered sugar and vanilla until light and fluffy. Add the eggs, one a time, beating well after each addition. With the mixer on low, add the flour mixture and stir until just combined.

4. Spread the batter evenly over the bottom of the pan. Sprinkle the blackberries over top, and cover with the chilled topping, distributing it evenly over the berries. Bake until golden brown, about 35-40 minutes. Cool completely in pan, and lift out using the paper overhang. Cut into 16 squares and serve. 

Food for Thought: The Week In Review

Thank you, thank you, thank you for all of your emails and comments during book week - I loved reading about your favourite cravings, the food books you like best, and what craziness you've encountered when cooking with your kids. All of the winners have been contacted by email - I hope you were one of them! Enjoy the weekend...and Happy Mother's Day to all of my reading mamas. 

• I'm totally adding these lemonade jello squares to my next party menu (and the book they come from to my Amazon wishlist!).

• 10 secrets (or shortcuts) for better cooking! 

• Jimmy and John lip-sync. The BEST thing I saw last week. 

• I saw this movie on the weekend and liked it a lot!

• The first hot chocolate popsicles of the season have been made and consumed!

P.S. - Above is the strawberry rhubarb soda we've been drinking all week. Combine 2 cups of water, 1 cup honey, 2 cups chopped rhubarb, and 2 cups sliced strawberries, and 1 vanilla bean (optional) in a saucepan and bring to a boil. Reduce the heat to medium-low and simmer the ingredients for 15 minutes. Strain and let cool. Mix 1 part syrup with 3-4 parts sparkling water for a refreshing summer drink. 

 

 

Porch Parties

                   
 

Welcome to Family Bites' book week! I'll be sharing a week's worth of my favourite recent reads, giving you the chance to win a copy or two, as well. 

I have a huge crush on today's book. Released in 2010, Porch Parties is one of the few practical, inspiring, and simple party guides available in book stores, and it would be remiss of me not to mention it in a week dedicated to some of my favourite reads. 

While I don't have a large porch, and certainly not one big enough to entertain on, this charming guide to casual outdoor entertaining is just as relevant for backyard gatherings, and that's something I know a little bit about.

The book is heavily influenced by the author's Southern roots, and is packed with recipes for drinks ideal for serving at any outdoor bash. Also included are recipes for hand-held snacks, which allow you to keep a drink in one hand, while enjoying small bites of food with the other. I've stashed a few copies of this book away for summer hostess gifts - it's perfect to take with you to a summer barbecue, cottage weekend, or housewarming. 

Here's one of my favourite summer drinks inspired by the book: watermelon lemonade. Loaded with antioxidants, vitamins C and K, and anti-inflammatory properties, watermelon is not only sweet and juicy, but also, really good for you. I’ve managed to pare down the sugar to a half cup, and I’m thinking it might even be easily replaced with honey, although I’ve yet to try that.

I have a copy of Porch Parties for one Family Bites reader. Leave a comment, and if you're inclined let me know how you feel about backyard parties. Do you have them? Do you enjoy hosting them? I'll draw at name at random on Saturday May 11th. 

Watermelon Lemonade

• 1 cup fresh lemon juice (approx. 5 lemons)
• 2 cups watermelon puree (about 4 cups chopped watermelon)
• ½ cup sugar
• 5 cups cold water

1. To make a simple syrup, combine 1 cup of water and the sugar in a small saucepan and bring it to a boil. Remove from the heat and stir until the sugar is completely dissolved. Place it in the fridge to cool, approximately 30 minutes.

2. While the water cools, place the watermelon pieces in a blender and puree until completely smooth; strain through a fine mesh sieve to remove seeds and pulp.

3. In a large pitcher, combine the lemon juice, watermelon puree, simple syrup and remaining cold water. Stir well and serve over ice.

Salad for Dinner

Welcome to Family Bites' book week! I'll be sharing a week's worth of my favourite recent reads, giving you the chance to win a copy or two, as well. 

I’m going to go out on a limb here, and suggest that the latest food trend to hit cookbook shelves is books based on vegetables, as evidenced by the photo below. Each of the titles you see arrived on my doorstep within days of each other, and since then, two others have joined the group. I like them all, and have found valuable information tucked between the pages, but without a doubt, my favourite of the lot is Salad for Dinner, by Jeanne Kelley.

At first glance you might think this looks like a nice book about healthy dinners, but in reality it’s a treasure trove of information dedicated to the subject. If you were only ever going to buy one book about making salad, this would be it.

Divided into four parts – vegetarian salads, salads with fish and seafood, salads with poultry, and salads with meat – this is a book you’ll reach for time and time again, regardless of whether you’re planning a family dinner or a weekend party for a crowd.

The beginning chapter is a primer on salad, and includes information about the differences between baby greens, mixed greens, and peppery greens; a glossary of different greens, when their grown, and what they taste nice with; foraging for salad, and how to do it; washing and storage; make-ahead salads; how to dress a salad appropriately; and the salad code – a chart dedicated to coming up with your own salad creations using the right balance of ingredients. In short, everything you could ever want to know about making a great salad.

If that hasn’t sold you on the title, the recipes just might sway you: kale with lemon, Parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. And, let’s not forget about the meals that are made into salads, or in other words, how I get my boys to like salad, and they include: Korean barbecue beef salad; duck confit with fingerlings and frisée; and buttermilk fried chicken salad.

I have a copy of Salad for Dinner to give away to one Family Bites reader. To enter, leave a comment and let me know what your favourite type of salad is. I’ll draw a name at random on Friday May 10^th. 

 

Sharp Knives, Boiling Oil: My Year of Dangerous Cooking with Four-Year-Olds

  

Welcome to Family Bites' book week! I'll be sharing a week's worth of my favourite recent reads, giving you the chance to win a copy or two, as well. 

I'm new to the world of digital reading. I took me several years to adopt the e-reader, and another full one after that to understand what someone meant when they asked what type of file my device required. I resisted the idea of abandoning my precious paperbacks in lieu of an electronic, but I have to admit - I’m smitten.

For a while I was reading on a Kobo, and now I use an iPad mini. I have the Kobo and Kindle apps downloaded, which means I can purchase books from both Chapters and Amazon, and have them available to read within minutes. It’s pretty fantastic.

My favourite recent read via Kindle is Kim Foster’s Sharp Knives, Boiling Oil: My Year of Dangerous Cooking with Four-Year-Olds. I’m not sure which sold me on the story first: the title or the cover photo. Really, it doesn’t matter, because it was the writing that kept me hooked. 

In the self-published book, Kim, an enthusiastic, passionate cook, and mom of two school-aged girls, offers to teach her daughter’s pre-K class (in an East Harlem Public School, no less) how to cook. And by cook, I don’t mean no-bake cookies and fresh fruit kebobs – I’m talking about meatballs, latkes, dumplings, egg rolls, butter, Greek yogurt, and cream cheese, all from scratch; with a group of four-year-olds, in a classroom, using nothing more than a hot plate.

To say it all went smoothly would be lying. There were mishaps and messes, a Parmesan cheese fight, salt-infused paper cuts, copious amounts of crying, and parental complaints about the use of “sharp” knives. But, there was also confidence building, skills teaching, hilarity, and plenty of learning. For Kim, too, I suspect. And, tenderly weaved through it all, are narratives of a mother’s changing relationship with her daughter, and what it means to be a good parent.

As someone who has experience with classroom cooking, I am in awe of what she achieved with these kids in such a short amount of time, and deeply admire her dedication to sticking with the project when things got tough. I laughed through the pages, nodded my head in heartbroken understanding at the personal parts, and can’t wait to try a few of the lip-smacking recipes punctuating the end of each chapter. 

Kim has generously offered to give away a copy of Sharp Knives, Boiling Oil: My Year of Dangerous Cooking with Four-Year-Olds to one Family Bites reader. To enter, leave a comment and let me know if you’ve ever cooked with kids, and what the experience was like for you. I’ll draw a name at random on Friday May 10^th!

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If you missed the other posts that have been a part of book week you can catch them below:

Monday's book: Mad Hungry Cravings

Tuesday's book: The Cassoulet Saved Our Marriage

The Cassoulet Saved Our Marriage

Welcome to Family Bites' book week! I'll be sharing a week's worth of my favourite recent reads, giving you the chance to win a copy or two, as well. 

I loved every essay in Lisa Catherine Harper and Caroline M. Grant's The Cassoulet Saved Our Marriage. From junk food to soul food, from busy weeknight meals to holiday feasts, from feeding a vegan to the kosher pantry, each story will bring you to the kitchens, tables, and hearts of real American families. 

I'm not sure I can adequately detail how meaningful some of the writing is, but the following should give you an idea of the goodness you'll find tucked within the pages:

• "There are doubtless measurable benefits to dinner-table conversation. It’s a natural check on overeating, for example. Even if you’re talking and eating at the same time, you simply can’t generate the same food-shoveling velocity that you could if you were eating silently. Plus, I’m sure it’s good for mental health, for social health, for learning how to become a good date — although, my god, I’ll miss them when there’s someone they’re dating besides us. Bust mostly the benefits are immeasurable. What dinner table conversation gives us is time to stop and appreciate how much we have, right now, even as we imagine, deliriously, that it could go on forever." Catherine Newman, Talk with Your Mouth Full

• "I cannot imagine making cassoulet alone any more than I can imagine life without you. Please don't let a great tradition die." Deborah Copaken Kogan and Paul Kogan, The Cassoulet Saved Our Marriage

• My Mom stood frozen, a glass of Prosecco in on hand, a plate brimming with salmon, potatoes, and asparagus in the other. She gave me a look that expressed first suspicion, then delight and pride. "Melissa," she said, "this is the best gift ever." Better than the massage I bought her last Mother's Day? Or the bouquet of roses the year before? Or the computer I chipped in on for her sixtieth birthday? The cashmere sweater from Barney's? A simple gift of food was better than all that? I suppose it was. But I was given the gift that day - understanding in my heart that food is love, family and community - and finally being able to create a meal that confirmed all of this, and so much more." Melissa Clark, Rachael Ray Saved My Life

See what I mean? I've highlighted passages, bookmarked recipes, and re-read certain stories more than a few times because I was laughing so hard I feared I may have missed something. In essence, this book makes you feel, and that alone is worth the purchase price. 

I have a copy of  The Cassoulet Saved Our Marriage to give away to one lucky Family Bites reader. To enter, leave a comment letting me know your favourite book about food. Contest ends Friday May 10th! PS - If you're reading this via email, please click though and leave a comment on the blog. 

Mad Hungry Cravings

                     

Welcome to Family Bites' book week. I'll be sharing a week's worth of my favourite recent reads, giving you the chance to win a copy or two, as well. 

Lucinda Scala Quinn's name may not be overly familiar but her recipes certainly are. As the Executive Editorial Director of Food and Entertaining for Martha Stewart Living Omnimedia, she's been bringing her creative ideas and food prowess to our homes for over a decade. 

As a long time reader of Living magazine (I have eight years worth of issues stored in magazine holders beside my desk) I was familiar with Lucinda's name, but it was two years ago when a copy of her first book, Mad Hungry, landed on my doorstep that I became a die-hard fan. With a tagline that reads 'feeding men and boys' I suspected the book would we be well-used in my kitchen but I never imagined it was destined to become one of my all-time favourites. 

Her latest publication is no different. Mad Hungry Cravings, provides smart strategies for great tasting meals, and questions why anyone would outsource feeding their families when it takes less time, money and effort to cook favourite comfort foods from scratch at home. Passionate about gathering around the table with her own family, Lucinda devised a way to make the foods her kids were craving in an attempt to keep them eating at home in lieu of overpriced restaurants and tired takeout.

Last month, in an "I-can't-believe-this-is-happening" moment I had the opportunity to meet with and interview Lucinda, which you can read more about here. We talked about food (naturally), her Canadian roots (she's from Windsor, Ontario) and how parenting pre-teen/teenage boys is really being in the "thick of it" when it comes to feeding your children (mostly because they are venturing off on their own, with money, being tempted by the foods that are available for purchase on the streets and in the stores). 

Some of my favourite things about this book include:

• The Larder - a section dedicated to stocking your pantry with the things you need in order to cook the foods you crave.
• The Anecdotes - there are plenty of inspiring glimpses into Lucinda's life and how she cooks for and creatively feeds her family. 
• The Recipes - I've dog-eared plenty of pages and among my favourites are the milk and cookie smoothie, bahn mi, lumberjack breakfast sandwich, and chicken club (photo above and recipe below). 

Thanks to the generous folks at Thomas Allen, I have a copy of  Mad Hungry Cravings to give away to one lucky Family Bites reader. To enter, leave a comment letting me know which food you crave the most. Contest ends Friday May 10th!

Chicken Club Sandwich

(slightly adapted from Mad Hungry Cravings)

Feeds 2 hungry boys or 1 ravenous adult

• 4 slices bacon
• 1 - 6oz. skinless chicken breast half, butterflied
• 3/4 teaspoon koser salt
• 1/4 teaspoon coarse salt
• 1/4 teaspoon dried Italian seasoning
• 3 slices whole-wheat bread, lightly toasted
• 2 tablespoons mayonniase
• 1/2 avocado, thinly sliced
• 2 - 3/4" thick slices beefsteak tomato
• A few iceburg/romaine lettuce leaves, torn
• 2 small dill pickles

1. Cook the bacon in a 10" skillet over medium heat until crisp, about 5 minutes. Transfer to a paper-towel lined plate to drain. Reserve 2 tablespoons of the fat in the pan. 

2. Season the chicken with 1/2 teaspoon salt, 3/8 teaspoon pepper and the Italian seasoning. Heat the reserved fat in the pan over medium-high heat. Add the chicken and cook, flipping once, until golden brown in places and cooked through, 3-4 minutes total. Transfer to a cutting board and thinly slice on the bias. 

3. Lay the slices of toast side by side on a work surface and spread the mayonnaise over them. Divide the chicken between 2 slices, followed by the avocado, bacon, and tomato. Season with the remaining salt and pepper. Top with the lettuce, place on bread stack on top of the other, and close the sandwich with the remaining slice of toast. 

4. Spear each pickle with a 6-8" wooden skewer and secure to opposite corners of the sandwich from top to bottom with the skewers. Cut the sandwich in half on the diagonal and serve.  

Food for Thought: The Week In Review

I am madly in love with books. It’s a passionate love affair that’s been going strong for over 30 years, and I don’t anticipate the burning flames of desire to dissipate any time soon.

I’m happy to read pretty much any genre of book, most of the time, but as the kids have gotten older and my reading time is a little less than it once was, I’m choosier about what I read now. I adore non-fiction, mostly food-related memoirs, children’s literature (hello, Harry Potter!) and fluffy, fun fictional pieces that always seem perfect for summer. 

All of this is to say that I’m thrilled to be hosting Family Bites’ first book week starting Monday. Five days, five posts, five books. I’ll share a few of my favourite reads from the last few months, and you’ll be treated to a couple of cookbooks, a memoir or two, and something fun that I think you’ll enjoying hearing about. Oh, and I’ll have one of each to give away as well.

While I put together my posts, and photograph a few recipes to share, here are some things that caught my eye this past week. 

• 10 ways to use a muffin pan other than making muffins. 

• Coconut & almond caramel corn. 

• I love Amy's lentil wraps! And if you're so inclined, I think she deserves your votes. 

• It's practically popsicle season - here's a great resource if you're looking for recipes. 

• Does your family celebrate the half birthday? We don't (which might be a little surprising given how much we do celebrate) but I'm so curious to know if many of you do. 

 

A Healthier Rice Crisp Treat

Inspiration can come from the strangest places, and these were derived during a lunch date with a good friend. We popped into a bakery that served a hodgepodge of homemade goods, yet oddly smelled more like meat than sweet, prompting us to head in another direction for our post meal treat. But just before leaving, I caught a glimpse of a vegan and gluten-free rice krispie snack on the top shelf of the vintage glass display case, and was intrigued. 

Here's my version of that confection, and depending on the type of chocolate you use these won't necessarily be officially vegan, but they are gluten free, and just a little bit healthier than your usual gooey rice crisp treat.

P.S. The boys, and their friends, loved them. 

 

Brown Rice Crisp Treats

Adapted from Sprouted Kitchen

This recipe is fairly forgiving so feel free to use almond butter in place of peanut butter and maple syrup in lieu of the brown rice syrup, if desired. Please note, the maple syrup will yield a more crumbly and less compressed treat, but still tastes great. 

• 2/3 cups natural peanut butter
• 2/3 cups brown rice syrup
• 1 teaspoon vanilla
• 6 cups brown rice cereal
• 1 1/4 cups chopped dark chocolate

1. Using a neutral flavoured oil (grapeseed, canola, safflower), grease the inside of a 9" springform pan and set aside. 

2. In a medium saucepan set over medium heat combine the peanut butter, brown rice syrup, and vanilla and heat until thick and syrupy, about 2 minutes.

3. Place the cereal in a large bowl and pour the syrup mixture over it, mixing thoroughly. 

4. Press the cereal into the prepared pan with the back of a rubber spatula or spoon. Transfer to the fridge while you prepare the chocolate. 

5. Place the dark chocolate in a heatproof bowl set over medium heat. Make sure the bottom of the bowl is not touching the water. Slowly melt the chocolate, stirring periodically. Pour the melted chocolate over the rice crisp treat, and spread it evenly over the surface using a spoon or palette knife. 

6. Refrigerate for 1 hour and cut into wedges with a sharp knife. Store in the fridge for up to 2 days.