Top 5 Campfire Recipes

top-5-campfire-foods

The long weekend is almost here! If camping is on your schedule, it’s time to start thinking about what you’ll pack to eat. Good thing we’ve already thought of that for you. Our top 5 campfire recipes are so quick and simple, but pack a ton of flavour. Put away that hot dog on a stick and treat your friends and family to some surprisingly easy-to-make outdoor meals!

For more meal ideas, check out our Summer Guide and as always, tweet us at @FoodNetworkCA with any questions. We love hearing from you!

 

Grilled Pizza Recipe

Chocolate Caramel S’mores Recipe

Maple Planked Salmon with Grilled Lemon Recipe

Grilled Shrimp Skewers with Garlic, Chili and Parsley Recipe

Roasted Garlic Onion Potatoes Recipe

 

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17 Irresistible Cheesecake Recipes

 

 

Oh, happy day! Today is National Cheesecake Day and we can hardly contain our excitement! We’ve gone through all of our cheesecake recipes and hand-picked 17 of our favourite and most creative ones. Whether you’re a fan of chocolate or fruit, or anything in between, we’ve got a recipe for you! If there was ever a day to have your cake and eat it too, it’s today. Bon appetit!

 

1. The Best Blueberry Vanilla No-Bake Cheesecake 2. Carrot Cake Cheesecake

3. Chocolate Hazelnut Cheesecake 4. Chocolate Chip Cheesecake

5. Lemon Cheesecake with Raspberry Sauce 6. Cheesecake with Mixed Berry Sauce

7. Mini White Chocolate Raspberry Cheesecakes 8. Praline Cheesecake

9. Pumpkin Swirl Cheesecake Squares 10. Vanilla Cheesecake with Shortbread Crust

11. Creme Brulee Cheesecakes 12. Mango Swirl Cheesecake 13. Mini Cheesecakes

14. Ginger Berry Cheesecake 15. New York-Style Cheesecake

16. Lemon Cloud Cheesecake 17. Espresso Chocolate Cheesecakes

 

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National Lasagna Day

ntl-lasagna-day

Not sure what to make for dinner tonight? We’ve got an answer: lasagna! Today is National Lasagna Day, so we’ve rounded up some of our favourite (and most creative!) lasagna recipes. From butter chicken to individual rolls, this irresistible pasta dish is definitely versatile.

 

Autumn Lasagna with Chicken, Squash and Sage Recipe

Gluten-Free Spinach Lasagna Recipe

Butter Chicken Lasagna Recipe

Lobster Lasagna Di Carnevale Recipe

Creamy Seafood Lasagna with Herbs Recipe

Lasagna Roll-Ups Recipe

 

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Food Network Star: Voting Opens on August 4th

food-network-star-vote

Voting day is almost here! Season 9 of Food Network Star is coming to an end, and you’ll soon have a chance to vote for your favourite! Polls will open on Sunday, August 4th at 10pm ET/PT and will remain open until Wednesday, August 7th at 9am ET/PT. Then, make sure to watch the finale on Sunday, August 11th at 9pm ET/PT. Stay tuned for further details on where to vote (we’ll keep you posted on our Twitter and Facebook pages).

 

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Food Network Canada Faves: Sorbet

fnc faves - sorbet

National Ice Cream Month is coming to an end (does that mean we can no longer justify eating ice cream for dinner?) but before it does, we’ve rounded up some of our favourite sorbet recipes. Whether you’re lactose-intolerant or you just want a light and refreshing treat, sorbet is a wonderful option. Check out our picks below!

 

Chuck’s Pear Sorbet

Orange Grapefruit Sorbet

Zesty Pear Sorbet

Banana Orange Sorbet

Champagne Peach Sorbet

Spicy Caesar Sorbet

Pink Grapefruit Sorbet

Blackberry Vidal Sorbet

 

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Family Fun: Pesto Goat Cheese Croissants

It’s end of the week; I’ve resorted to PB&J a little too often recently, and I’m thinking, “What am I going to make for lunches tomorrow?” I spotted a sheet of puff pastry dough thawed (and needing to be used) in the fridge. Further investigation revealed pesto and goat cheese, and a star was born.
Pesto_Croissants.jpg

Recipe: Pesto Goat Cheese Croissants
Makes 6

Ingredients
1 sheet/200g thawed puff pastry
6 teaspoons pesto
6 teaspoons fresh goat cheese
1 egg

Pesto_Croissants_Dough.jpg

Preheat your oven to 400F. You’ll need one sheet (about 200g) of thawed puffed pastry.

Pesto_Croissants_Roll.jpg

On a lightly floured surface, roll out the pastry until it’s about the size of a cookie sheet.

Pesto_Croissants_Score.jpg

Cut the rolled pastry sheet into six squares.

Pesto_Croissants_Pesto.jpg

Spread about ½ -1 teaspoon pesto on each pastry square, leaving space at the edges.

Pesto_Croissants_Cheese.jpg

Add about ½ – 1 teaspoon fresh crumbled goat cheese. You don’t need a lot of either ingredient, as the flavours are intense, and you don’t want too much oozing out of the pastry.

Pesto_Croissants_Triangles.jpg

Fold the squares over to make a triangular package. Pinch the edges lightly to secure. If you want, you can roll the triangle into a crescent (starting from the widest side).

Pesto_Croissants_Egg.jpg

Put your triangles or croissants onto a parchment-lined cookie sheet and brush with an egg wash (just lightly whip an egg with a fork). Bake for about 15 minutes, or until golden on top and bottom. Cool, and pack in your kids’ lunch (but eat at least one warm!).

Pesto_Croissants_Plated.jpg

Recipe: Pesto Goat Cheese Croissants
Makes 6

Ingredients
1 sheet/200g thawed puff pastry
6 teaspoons pesto
6 teaspoons fresh goat cheese
1 egg

Instructions

  1. Preheat oven to 400F.
  2. Roll out one sheet of thawed puff pastry (about 200g) until it is about the size of a cookie sheet.
  3. Slice into six squares.
  4. Spread ½- 1 teaspoon pesto on each square, to coat lightly. Do not spread fully to the edges.
  5. Top with ½ -1 teaspoon fresh, crumbled goat cheese.
  6. Fold square over to make a triangle. You can pinch the edges together and bake in this shape or, starting with wide back of the triangle, roll forward to form a crescent.
  7. Brush pastry with a beaten egg.
  8. Bake for 15 minutes or till golden on top and bottom.
  9. Allow to cool slightly and serve.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

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Roger Mooking’s Food Adventures: Honolulu Convenience

roger-mooking-honolulu

Chef Roger Mooking recently traveled to the United States and Jamaica, and returned with tons of photos and stories about the incredible food culture. We hope you’ll be inspired to explore different cuisines and exotic ingredients this summer. We’ll be publishing a new post every Thursday over the summer, so stay tuned and enjoy Roger’s fourth post below! Make sure to also check out Roger’s latest solo album, Feedback, available on iTunes.

honolulu-1

The island of Oahu in Hawaii has a very strong Asian influence. Filipino, Japanese, and Korean culture are very prevalent – along with the native Hawaiian culture. Oahu is also a very popular travel destination for Southeast Asians looking for a beach vacation.  To represent and satisfy the crowds, it is not unusual to walk into a corner store or a gas station and see a display of steamed Char Sui Bao.

honolulu-2

Usually, you’ll find this treat at Dim Sum or a Chinese bakery; this was definitely the first time I’ve come across steam buns at a gas station. Another common local treat is called Musubi, which is a slice of warm Spam on top of sushi rice wrapped with Nori.  I tried a teriyaki flavoured version and while I’m not a fan of mystery meats, locals are crazy about it. Musubi is also found all over the island in the most unusual of places.

honolulu-3

Another convenient treat is Udon (a type of noodle) with a variety of goodies like meatballs, fish balls, fish stick, and fish cake. Food is a Hawaiian obsession and maybe that’s why I got along so well with everyone I met. Imagine my surprise to find yet another friendly islander at a corner store pushing me toward the greatness of their Udon in broth when I just went in to pick up a magazine. I could get used to this.

 

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Top Chef Masters: Season Premiere Tonight!

top-chef-masters-premiere

Are you ready for the season premiere of Top Chef Masters tonight at 10pm ET/PT? We sure are! Hosted by Chef Curtis Stone, this season will see Chef Lynn Crawford competing with her sous chef Lora Kirk, alongside 12 award-winning chefs and their sous chefs for the title of Top Chef Master and $100,000 for the charity of their choice. This season, each sous chef will also be competing in Battle of the Sous Chefs, an online competition hosted by Canadian celebrity chef Hugh Acheson. They will be given advantages (such as immunity), or disadvantages, that will directly impact the following episode of Top Chef Masters. 

 

We caught up with Lynn Crawford and Lora Kirk to chat about this season’s competition. Check out the interviews below! Chef Lynn will be live-tweeting during tonight’s episode (and so will we!), so make sure you join in the discussion by following us @FoodNetworkCA and Lynn at @Chef_Lynn and using the hashtag #TopChefMasters.

 

 

 

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Top 5 Bikini-Friendly Meals

top-5-bikini-friendky-foods

We’re right in the middle of summer, and that means you’ve already (hopefully) frolicked on a beach or two. Whether you’re trying to maintain your bikini body, or you’re working toward a weight goal, we’ve got some nutritious and irresistible meals that are loaded with flavour, not calories. Your waistline will thank you! Remember, eating well doesn’t mean skimping on taste. Put down the celery stalks and enjoy a well-rounded meal!

 

Grilled Salmon Filets with Papaya Salsa

“Faux” Fried Chicken and Coleslaw

Eva’s Chicken and Cashew Lettuce Wraps

Grilled Turkey, Brie and Pecan Salad

The ‘Better for You’ Breakfast Sandwich

 

 

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Homemade Chocolate Ice Cream from The Hot Plate

Other than bacon, there is nothing that disappears faster in The Hot Plate test kitchen than chocolate ice cream! But even if you don’t have a test kitchen and chef at your disposal, you can still enjoy this uber-decadent, double chocolate truffle ice cream. The best part is there’s no ice cream maker required! So go ahead, get crazy and get cooking!

chocolate-ice-cream

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 3 hours, 25 minutes
Serves: 6

Ingredients:

1 (14 oz) can sweetened condensed milk

1 ½ cup whole milk

6 oz semi sweet chocolate, chopped

¼ cup unsweetened cocoa powder, sifted (to prevent lumps)

2 tablespoons cornstarch

2 tablespoons water

1 teaspoon pure vanilla extract

¼ teaspoon salt

Directions:

1. Combine sweetened condensed milk, cream and milk in a pot over medium heat. Bring the mixture to a boil and whisk frequently. Once boiling, remove from heat. Whisk in chocolate and cocoa powder until smooth.

2. Return the pot to heat and simmer for another 5 minutes, or until thickened. In a separate bowl, whisk together corn starch and water. Whisk in corn starch, vanilla extract and salt.

3. Pour ice cream into a large dish and cover with plastic wrap. Freeze for 3 hours, or until firm.

 


 

Amanda_GarbuttAmanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

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Top Chef Masters: Battle of the Sous Chefs

top-chef-masters

We can hardly wait for the season premiere of Top Chef Masters on Wednesday, July 24th at 10pm ET/PT!If you haven’t already, don’t forget to mark it on your calendars! Hosted by Chef Curtis Stone, this season will see Chef Lynn Crawford competing with her sous chef Lora Kirk, alongside 12 award-winning chefs and their sous chefs for the title of Top Chef Master and $100,000 for the charity of their choice.

This season, there’s an added twist! Each sous chef will be competing in Battle of the Sous Chefs, an online competition hosted by Canadian celebrity chef Hugh Acheson. They will be given advantages (such as immunity), or disadvantages, that will directly impact the following episode of Top Chef Masters.

To get ready for the season premiere on Wednesday, check out the first episode of Battle of the Sous Chefs below, and make sure to tune in after each episode of Top Chef Masters to see what the show has in store the following week!

 

 

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Food Network Canada Faves: Crumbles

crumble-recipes

Who doesn’t love a good fruit crumble? No one, that’s who! (Seriously, if you’ve got a thing against crumbles, tweet us at @FoodNetworkCA and tell us why! We’re dying to know). Whether you prefer classic apple or exotic pineapple, we’ve got a recipe that you and your family will love! Top with a dollop of vanilla ice cream and watch them melt (your family, not the ice cream. Well, probably also the ice cream). Here are some of our favourites.

 

MacIntosh Maple Crumble with Candied Bacon

Gluten-Free Summer Berry Crumble

Lisa’s Peach Almond Crumble

Peach and Raspberry Crumble

Maple-Pecan Crumble

Toffee Apple Crumble

Quick Berry Frozen Yogurt with Crumble Topping

Mango Pineapple Crumble

 

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Family Fun: Sweet Marie Bars

I’m going camping and I can finally make a treat with nuts (no school!). So I’m going with my mother-in-law’s Sweet Marie Bars recipe. It’s one of those cookie bar recipes where the sum of the parts is so much more delicious than what you imagine when looking at the ingredients. It’s certainly not fat-free but your family will be scrapping over these, I swear.

 

Sweet_Marie_Bars

Recipe: Sweet Marie Bars

Ingredients
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
1 tbsp. butter or margarine
2 cups Rice Krispies
1 cup salted peanuts
1 package real chocolate chips

Sweet_Marie_Ingredients

In a medium pot, heat ½ cup smooth peanut butter, ½ cup brown sugar, ½ cup corn syrup (yes, corn syrup, but I really rarely use it and I’m not going to mess with magic), and 1 tablespoon margarine or butter (see note about corn syrup).

Sweet_Marie_Krispies

Remove the pot from the heat and stir in 2 cups Rice Krispies and 1 cup salted peanuts.

Sweet_Marie_Dish

Press into a greased 8″ x 8″ or 9″ x 9″ pan.

Sweet_Marie_Chips

While hot, pour 1 cup chocolate chips on top. As chips melt, smooth the chocolate over the bottom layer (give them a couple minutes to heat up, as they will not spread immediately).

Sweet_Marie_Cut

Allow to cool so chocolate is not runny, then cut into squares (be warned that things will get a little messy). My mother-in-law throws this into the freezer to speed up the firming of the chocolate — about 10-15 minutes — but you still want it somewhat pliable for cutting. I like to cut these fairly small as they pack a wallop into one bite. And you’ll feel less guilty having another…

 

Recipe: Sweet Marie Bars

Ingredients:
1/2 cup peanut butter
1/2 cup brown sugar
1/2 cup corn syrup
1 tbsp. butter or margarine
2 cups Rice Krispies
1 cup salted peanuts
1 package real chocolate chips

Directions:

  1. Heat peanut butter, sugar, corn syrup and butter over low heat until mixture starts to boil.
  2. Remove from heat and add Rice Krispies and peanuts. Mix well.
  3. Press into a greased 8- or 9-inch square pan.
  4. Cover with chocolate chips while hot. As chips melt, spread over the top.
  5. Let cool and cut into squares before the chocolate gets too hard.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

 

Related:

Roger Mooking’s Food Adventures: Welcome to Hawaii and The First Supper

roger-mooking-hawaii

Chef Roger Mooking recently traveled to the United States and Jamaica, and returned with tons of photos and stories about the incredible food culture. We hope you’ll be inspired to explore different cuisines and exotic ingredients this summer. We’ll be publishing a new post every Thursday over the summer, so stay tuned and enjoy Roger’s third post below! Make sure to also check out Roger’s latest solo album, Feedback, available on iTunes.

 

 

Welcome to Hawaii

I love a great adventure, and visiting Oahu for the very first time definitely earns that title.  For years, stories of this beautiful island have surrounded me but always remained elusive – until now.

After a long flight, I arrived just before sunset and was greeted with a stunning view from my hotel balcony, certainly a great start to a great journey.

One afternoon driving around the island, on our way to a location, we happened to pull up to a stop sign and I realized we had stopped on a food lover’s street name so I held up traffic while I pulled out my camera to get a shot of Avocado Lane. It had to be done (there was a lot of honking).

Once we got to the location on the west side of Oahu, I realized we stepped onto the set of one of my favorite shows, Lost. I got extra-excited by the idea that Hugo walked this very same ground! If you are a fan of the show, then the mountain valley above will look very familiar.

Keep looking out for more travel blogs from Hawaii; the whole trip, like the surprise fireworks on the water at the Honolulu festival, was a bang!

The First Supper in Hawaii

After a long flight, on the first night in Honolulu, the whole crew got together for a celebratory dinner. We found a place on the brink of closing called Tokkuri-Tei: the perfect mix of delicious Japanese food and college bar that was highly recommended by some locals.

The décor was a collage of pub chairs and tables, Japanese lanterns, fisherman’s buoys and customer testimonials written on the walls.

The kitchen staff was slightly annoyed that we arrived with 10 people just 10 minutes before closing, and the server warned us that the cooks were getting ready to go home. So we rushed and ordered; the food came out quickly and was delicious. I’m a soup fanatic and love a good broth with noodles, so that was my choice. To make it even better, the soup had another one of my favorite foods: a soft-poached egg. The shrimp tempura and cabbage were an extra special bonus.

Everyone left stuffed and tired after a long travel day. On the way out I noticed a sign that made me laugh…a lot. Check it out in the photo gallery above!
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Bake Off Results: Coconut Carrot Cake

Consider us officially blown away by your creativity this month! We’re so glad you all enjoyed recreating Bal Arneson‘s Coconut Carrot Cake and we love that you each put your own individual touch on the recipe. That’s what baking is all about, isn’t it? A few of you used the recipe to make birthday cakes, which is always lovely. Thanks to everyone who entered!

 

 

This month’s winner is Katie O,for crafting such a gorgeous (and surely delicious!) creation. We can hardly believe this was your first-ever carrot cake, so a big congratulations goes out to you!

 

COCONUT CARROT CAKE    

Ingredients

  • 4 eggs
  • 1 3/4 cups sugar
  • 1 cup grapeseed oil
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground fennel
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cinnamon
  • 1 pinch salt
  • 3 cups carrots, shredded
  • 1 cup sweetened, shredded coconut
  • Spiced Mascarpone Frosting (see recipe)

Spiced Mascarpone Frosting

  • 4 ounces cream cheese, room temperature
  • 4 ounces mascarpone cheese, room temperature
  • 2 tablespoons butter, room temperature
  • 3 1/2 to 4 cups icing sugar
  • 1 pinch salt
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1 tablespoon lemon juice
  • 1/2 cup toasted coconut for garnish

Directions

Coconut Carrot Cake

  1. Preheat oven to 350°F. Grease 2 8-inch round cake pans and line bottoms with a round of parchment paper.
  2. Beat eggs and sugar together until smooth and pale. Slowly beat in the oil, scraping the sides of the bowl so it is evenly blended. Sift flour, baking soda, spices and salt together and add to eggs. Continue to beat until it is just combined. Stir in the carrots and coconut and pour batter into prepared pans. Bake for 35-40 minutes, until cake is firm to the touch and a toothpick inserted into the center comes out clean. Let cool and remove cakes to a cooling rack. Cool completely before frosting.

Spiced Mascarpone Frosting

  1. Beat cream cheese, mascarpone and butter together until smooth and creamy. Add icing sugar, salt and lemon juice and beat until light and fluffy. If icing seems a little runny add a little more icing sugar until it reaches desired consistency. Place a cake layer on a cake platter and cover with a layer of frosting. Place the second layer on top of it and frost the rest of the cake. Scatter the toasted coconut on top.
  2. Freeze any unused frosting for another use.

 

Here’s how Bake Off works:

•You make the recipe (follow it or add your creative flair)
•Email us (giveaways@foodnetwork.ca)  a picture and short descriptive blurb before July 17th at 9am ET for your chance to win! We are giving away cookbooks and fun Food Network Canada swag!

 

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Top 5 Peach Recipes

top-5-peach-recipes

One of our favourite things about summer is the fact that peaches are in season. We’ve never been able to get enough of the juicy fruit! To demonstrate the wide variety of dishes that you can enjoy them in, we’ve rounded up our top 5 peach recipes. In fact, we love them so much that we’re resisting the urge to make a corny joke about summer being ‘peachy.’ You’re welcome.

 

Make sure you also check out our Summer Guide for more refreshing recipe ideas!

 

Peach Raspberry Custard Tart

Champagne Peach Sorbet

Nadia G’s “Famous” Drunken Peaches

Peach Gazpacho

Almond Meringue Cake with Peaches

 

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Food Network Star: Vote for Your Favourite!

food-network-star-voting

The end draws near! We’re about halfway through season 9 of Food Network Star and we’re excitedly counting down to the August 11th finale! Expert Judges Alton Brown, Giada De Laurentiis and Bobby Flay currently hold the reigns when it comes to the fate of each contestant, but that’s about to change! The winner of the show is, of course, decided by the viewers, and we’ve got some great news: Canadian viewers will also be able to participate in the voting process!

Voting will open on Sunday, August 4th at 10pm ET/PT and will remain open until Wednesday, August 7th at 9am ET/PT.

Stay tuned for further details (we’ll keep you posted on our Twitter and Facebook pages) and make sure to tune in to Food Network Star on Sundays at 9pm ET/PT, so you can start picking your favourites!
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Grilled Whole Fish from The Hot Plate

For a lot of people, cooking ‘whole’ anything is something you imagine Julia Child doing, not something you see yourself attempting for tonight’s dinner. But wait! Don’t click past! Here’s a way to fool-proof your fish & impress your guests on a grand scale (pun intended!).

grilled-whole-fish

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

3 tablespoons extra virgin olive oil

2 whole snappers (about 1 pound each), gutted

1 lemon, thinly sliced

3 tablespoons parsley

2 tablespoons fresh thyme sprigs

salt and pepper

Directions:

1. Fill the cavity of each snapper with lemon sliced, parsley and thyme. Use string to secure the snapper filling inside. Drizzle half the olive oil into the cavity and season with salt and pepper.

2. Rub the outside of the snapper with remaining olive oil. Season with salt and pepper. Arrange on a single layer on the grill and grill for 10 minutes per side until cooked through.

3. Remove fish from the grill and serve family-style with favourite summer side dishes.

 

 

Amanda_GarbuttAmanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.

 

 

 

 

 

 

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Family Fun: Quinoa Picnic on the Run

You know those weeks when you’ve made grilled cheese sandwiches two nights in a row and you’re contemplating doing the same for a 3rd consecutive night but your guilt is too great? Well, it’s quinoa to the rescue! For one thing: make any meal with quinoa and you’re a nutritional superstar; secondly, it tastes good and it’s easy.

Quinoa_Salad

Recipe: Quinoa Surprise
Serves 4

Ingredients
4 cups cooked and cooled quinoa (1 ½ cups dry)
1/4 cup extra virgin olive oil
1 teaspoon salt
2 cups peas, cooked and cooled
2 sausages, cooked, cooled and sliced
1 cup feta cheese, roughly diced

Quinoa_Salad_Tupperware

This Tuesday, I had to pick up Felix at camp and head straight to his swim class. With no time to cook, I boiled some water, mixed together some basic (but delicious) ingredients and dinner was ready — and portable.

Quinoa_Salad_Peas

I had found some fresh peas at the market and decided to start with those, cooking 2 cups that I set aside to cool.

Quinoa_Salad_Quinoa

Since I wanted enough to make a meal for the family, I cooked up 1 ½ cups of quinoa, yielding about 4-5 cups cooked. I let that cool as well (I just put the quinoa in boiling water, cooked until tender, then drained it). Once cooled, I tossed the quinoa with ¼ cup extra virgin olive oil and 1 teaspoon salt.

Quinoa_Salad_Sausage

I felt we needed something savory in the mix, so I cut up 2 organic beef sausages we had in the fridge.

Quinoa_Salad_Feta

And…success! Our picnic on the damp towel post-swimming lessons was a roaring success. Plus, there were still leftovers in the fridge for a midnight snack. Obviously, this is a very flexible recipe that can be made to work with any veggie or meat, or even tofu, so feel free to throw in whatever you have in the fridge.

Quinoa_Salad_Eaten

Recipe: Quinoa Surprise
Serves 4

Ingredients
4 cups cooked and cooled quinoa (1 ½ cups dry)
1/4 cup extra virgin olive oil
1 teaspoon salt
2 cups peas, cooked and cooled
2 sausages, cooked, cooled and sliced
1 cup feta cheese, roughly diced

Instructions

  1. Toss the cooked and cooled quinoa with the olive oil and salt. You want the mixture to be moist and slightly savoury.
  2. Add peas, sausages and feta cheese. Gently combine.
  3. You can heat this up lightly in the microwave but it will also taste great at room temperature.
  4. Store leftovers in an airtight container in the fridge.

 

Sue_RiedlSue Riedl is a Toronto-based food writer with a passion for cheese who writes a column called The Spread for The Globe and Mail. She loves to push stinky cheese on her 4-year-old.

 

 

 

 

 

 

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Food Network Canada Faves: Ice Cream Sandwiches

ice-cream-sandwiches

We hope you’re enjoying National Ice Cream month as much as we are thus far! Last week, we gave you a roundup of our favourite ice cream cake recipes, and this week, we’re counting down our top picks for ice cream sandwiches. Whether you prefer a classic chocolate and vanilla combo, or you like to switch things up, we’ve got a recipe for you!

 

Quick and Snappy Ginger Lemon Ice Cream Sandwiches

Bee-Nut Butter Ice Cream Sandwiches

Peppery Gingersnap Ice Cream Sandwiches

Ice Cream Sandwiches

Anna Olson’s Ice Cream Sandwiches

Guerilla Ice Cream Sandwiches

Cranberry and White Chocolate Oatmeal Cookie Ice Cream Sandwiches

Chocolate Chip Ice Cream Sandwiches

Heart-Shaped Ice Cream Sandwiches

 

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