Family Day Recipes as seen on CTV Morning Live Ottawa

No matter what you and your gang are up to this Family Day weekend, one thing I can guarantee: hunger will eventually hit!!

Hope you and your crew enjoy the following recipes/dishes as much as my gang does. From my family to yours: Happy Family Day cooking & eating (what we do best)!

Here is my most recent segment on CTV Morning Live Ottawa:

Peanut Butter Lover Family

Take that jar of peanut butter to new heights with some mouthwatering recipes your gang (including your pup) will devour this Family Day.

For more tasty recipes using peanuts and peanut butter, click here.

Double Peanut & Chocolate Pretzel Bars

Asian Chicken and Veggie Wrap

Peanut Butter Dog Treats

For the Pasta Lover Family

Char’s Cheesy Pesto Pasta Bake Made with Italpasta Artisan Fusilli

This time of year, we eat at least two pasta dishes a week – I look at pasta like a blank canvas for countless concoctions. My cheesy pesto pasta bake is a family favourite in our home – no doubt it will be with your gang too! Click here for more pasta recipes.

Step One:

• 1/2 cup (125 mL) seeds I use ¼ cup (60 mL) each: sunflower & pumpkin seeds
• 3 cloves garlic – about 1 tbsp (15 mL) minced garlic (or to taste)
• 6 cups (1.5 L) lightly packed baby spinach and/or baby arugula or baby kale leaves (and/or a mix of all three)
• ¼ cup (60 mL) chopped green onion
• ¼ cup (60 mL) grated Parmesan cheese
• ½ tsp ( 2 mL) salt
• ¼ tsp (1 mL) chili flakes and ground nutmeg
• zest and juice of half a lemon
• 1/4 cup (60 mL) olive oil
• 6 oz (170 g about 3/4’s of 250g pkg) brick-style cream cheese, at room temp
• 1 ½ cups (325 mL) milk

Method

1. Place seeds and garlic in a food processor fitted with a metal blade. Pulse until well chopped.
2. Add spinach and pulse until finely chopped (scrape down the side of the bowl if needed). Add green onions, cheese, and spices. Pulse until combined.
3. Add lemon zest and juice. With the motor running – drizzle in oil.
4. Add cream cheese and pulse until well combined. Scrape down the sides of the bowl If needed. With the motor running, pour in milk until just combined. Set pesto aside.

Step Two:

• 1 box (450 g) Italpasta Artisan Fusilli or Penne (click here for more info)
• 1 head of broccoli, cut in florets (use stem too!)
• 250g (8 oz) German salami, sliced on an angle
• ½ cup (125 mL) thinly sliced sundried tomatoes
• 1 cup (250 mL) quality Parmesan cheese divided

Preheat the oven to 400 F (200 C).

Method

1. Preheat the oven to 400 F (200 C)
2. Cook pasta to al dente (according to package directions).
3. Place broccoli florets in the bottom of the colander. Drain pasta over broccoli. Place pasta and broccoli back in the pot you cooked pasta in (to save dirtying another dish).
4. Toss pasta/broccoli with reserved pesto, salami, sundried tomatoes, and ½ cup (125 mL) of parmesan cheese. Stir until evenly combined.
5. Place mixture in a well-greased 9 X 13-inch baking/casserole dish. Sprinkle top with remaining ½ cup (125 mL) Parmesan cheese.
6. Place in the center of the preheated oven for about 25 to 30 minutes or until the cheese is sizzling and the top is just starting to brown.

Makes 8 servings.

Plant Based Family

Canned lentils and beans are my go-to pantry staple for plant protein and fibre.

Spiced Carrot & White Bean Soup

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 cooking onion, sliced
• 2 tbsp (30 mL) Canadian maple syrup
• ½ tsp (2 mL) each of salt and ground cinnamon
• ¼ tsp (1 mL) ground cardamom
• 4 cups (1 L) chopped carrots, well washed (skin left on)
• 1 cup (250 mL) of canned white kidney beans, drained and rinsed
• 6 cups (1.5 L) vegetable stock
• 1 tbsp (15 mL) minced fresh ginger
• 1 tsp (5 mL) finely grated orange zest
• 1 clove minced garlic (or to taste)
• 1/4 tsp (1 mL) chili flakes

Garnish

• Swirl of 35% cream, chopped fresh mint and additional chili flakes.

Directions

1. Heat oil in a Dutch oven (or large pot) over medium heat. Cook onion for about 3 minutes, stirring, until lightly brown.
2. Add maple syrup, cinnamon and cardamom stir until spices are fragrant (about 15 seconds). Add carrots, white beans and vegetable stock. Bring to a boil and simmer for about 20 minutes (until carrots are fork tender).
3. Remove from heat. Cool slightly. Stir in ginger, orange zest, garlic and chili flakes.
4. Using an immersion blender (or stand up blender), puree soup in batches. Reheat soup, garnish and serve. Makes about 8 cups (2 L).

Spicy Lentil Dip

This dip takes minutes to whip up, is economical, and can be made two days in advance (be sure to give it a good stir before serving). It is great as a holiday appetizer option.

Ingredients

• 1 (540 mL) can of lentils, drained and rinsed
• ⅓ cup (75 mL) tahini
• zest and juice of one lemon
• ½ tsp (2 mL) salt
• ¼ tsp (1 mL) chili flakes
• 2 cloves minced garlic (or to taste)
• ¼ cup (60 mL) quality olive oil
• ¼ cup (60 mL) each of chopped fresh mint and chopped fresh parsley

Garnish:

Chili flakes, and a drizzle of olive oil.

Directions

1. Place lentils in a bowl of a food processor fitted with a metal blade. Pulse until roughly chopped.
2. Add remaining ingredients (except for chopped herbs) and pulse until very well combined. Scrape down the sides of the bowl when needed. Check consistency – if the dip is too thick for your liking add 1 to 2 tablespoons of water (or more olive oil).
3. Add half of the chopped herbs and pulse until just combined. Place dip in a serving bowl and garnish evenly with remaining chopped fresh herbs, chili flakes, and a drizzle of olive oil. Serve with veggies and flatbreads.

Yields: 1 3/4 cup (425 mL)