Tag Archives: snacks

clementine yogurt pistachio snack cake on a cooling rack

The Dreamiest Clementine Yogurt Pistachio Snack Cake

I call this my Chameleon Cake, because it can take on so many different flavors: lemon and almond, blood orange and pine nut, coconut and lime—just sub the flavors with the same measurements and you’re good to go. Keep it rustic as a loaf cake or dress up your own chameleon with edible flowers in cupcake form. You won’t even recognize it. I use sweetened vanilla Greek yogurt here, which, to be honest, I bought by accident. It turned out to be a happy one, as it allowed me to cut back on the granulated sugar.

clementine yogurt pistachio snack cake on a cooling rack

Clementine Yogurt Pistachio Cake

Prep Time: 10 minutes
Bake Time: 40-50 minutes
Cool Time: 5 minutes
Total Time: 55 minutes – 1 hour, 5 minutes
Servings: Makes one 5 × 9-inch loaf or 12 cupcakes

Ingredients:
For the cake
1⅓ cups all-purpose flour
½ cup fine almond flour
2 tsp baking powder
1 tsp kosher salt
½ cup chopped unsalted pistachios
1 cup vanilla Greek yogurt
½ cup granulated sugar
⅓ cup light brown sugar
3 large eggs
3 Tbsp packed clementine or orange zest
½ cup olive oil + more for greasing

For the salted pistachio clementine glaze
1 cup powdered sugar
2 Tbsp clementine juice
3 Tbsp chopped unsalted pistachios
¼ tsp flaky sea salt

Directions:
1. Preheat the oven to 350°F and grease a 5 × 9-inch loaf pan with olive oil.

2. To make the cake, in a bowl, stir together the flour, almond flour, baking powder, salt and pistachios.

Related: This Confetti Sheet Cake With Pastel Frosting is Straight-Up Magical

3. In another bowl, whisk together the yogurt, both sugars, eggs, zest and ½ cup olive oil.

4. Pour the wet ingredients into the dry ingredients and stir together using a wooden spoon or spatula until just combined. Don’t overmix.

5. Pour the batter into the pan and bake for 40–50 minutes, or until a cake tester inserted into the center comes out clean.

Related: You’ll Never Guess the Secret Ingredient in This Beautiful Carrot Cake

6. Allow the cake to cool for 5 minutes before using a knife to loosen it from the sides of the pan. Remove to a wire rack.

7. To make the glaze, in a bowl, stir together the powdered sugar and clementine juice until smooth and glossy. It will be thicker than you think it should be, but it will spread once poured. Pour over the slightly cooled cake, letting it drip over the sides, and sprinkle with the chopped pistachios and flaky sea salt.

Note: The cake will keep very well in an airtight container for 4–5 days.

conveniently delicious by devin connellExcerpted from Conveniently Delicious by Devin Connell Copyright © 2021 Devil Connell. Photography © Louisa Nicolaou. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Conveniently Delicious, Amazon, $30

All products featured on Food Network Canada are independently selected by our editors. For more products handpicked by our editorial team, visit Food Network Canada’s Amazon storefront. However, when you buy through links in this article or on our storefront, we earn an affiliate commission.

Love this snack cake recipe? Try this upside-down banana cake next.

the best new farm boy products for fall 2021

The 7 Best New Farm Boy Products to Try This Fall

If you’re anything like us, you’re already completely obsessed with Farm Boy – also known as Canada’s answer to Trader Joe’s. While we’d be remiss to write this article without shouting out our all-time Farm Boy favourites (the lemon-garlic dressing, chocolate almonds, and spicy kale edamame dip to name a few!), it’s time to say hello to Farm Boy’s latest crop of game-changing products. Here are our top picks for fall:

farm boy cream soda caramel corn

Farm Boy Cream Soda Flavoured Caramel Corn, $3.99/280g

Cream Soda Flavoured Caramel Corn

Caramel popcorn and cream soda is the unexpected snack mashup you need in your life. With notes of banana swirled into the pink cream soda drizzle, it lends the classic sweet snack a welcome note of nostalgia. Who needs to choose between popcorn, soda pop and candy when you can have all three?!

farm boy truffle pepperoni sticks

Farm Boy Truffle Pepperoni Sticks, $8.99/150g

Truffle Pepperoni Sticks

Truffle lovers, rejoice! These truffle pepperettes contain real summer truffle (none of the synthetic stuff!) and have a rich umami flavour that would be right at home on a luxe charcuterie board beside a thick chunk of brie and some herb-studded crackers. While we’re certainly fans of this truffley creation, they aren’t for the faint of heart – opt for the equally delicious Olive Pepperettes if you plan on sharing with kiddos or the truffle-averse.

farm boy tostadas

Farm Boy Tostadas, $3.49/350g

Tostadas

Looking to switch up your Taco Tuesday routine? These certified gluten-free tostadas are the answer, and contain just four simple ingredients: yellow corn flour, water, sunflower oil and salt. Supremely sturdy with just the right amount of crunch, you can pile them high with your favourite taco toppings. Bonus: we have a feeling they’d make for an *excellent* addition to at-home version of a Crunchwrap Supreme.

farm boy tomatillo and jalapeno salsa

Farm Boy Tomatillo and Jalapeno Fire Roasted Salsa, $4.99/300ml

Tomatillo and Jalapeno Fire Roasted Salsa

You’d never guess that this sophisticated salsa comes from a jar. With an inviting deep green colour and complex smoky flavour palate, this is not your average salsa! Keep this alongside a bag of corn chips in the pantry to serve when unexpected guests arrive and they’ll be impressed by your gourmet hosting abilities.

Organic Cucumber Melon Sparkling Water

Farm Boy Organic Cucumber Melon Sparkling Water, $1.49/1L

Organic Cucumber Melon Sparkling Water

Farm Boy’s organic sparkling waters are always an instant add-to-cart (we’ve been known to buy five cases of the Orange Vanilla at a time), so we were delighted to get our hands on their latest flavour. It tastes like a fizzy sparkling hybrid of cantaloupe and watermelon, and we’re officially hooked.

farm boy seafood paella kit

Farm Boy Seafood Paella Kit, $6.99/255g

Paella Kit

ICYMI: Paella is trending right now, and you don’t have to be a pro chef to make it at home! Farm Boy makes it easy with this straightforward kit that contains traditional ingredients like olive oil, bomba rice, and delicate saffron for quick prep, all you have to do is add in your favourite seafood and veggies.

farm boy fruit and vegetable wash

Farm Boy Fruit and Vegetable Wash, $4.99/496ml

Fruit and Vegetable Wash

While there’s nothing wrong with washing your fruits and veggies  the old fashioned way, this all-natural, fragrance-free alternative helps the process of removing pesticides, and eliminating bacteria without the soak time. Just spray and rinse!

rye chunky chocolate chip cookies on a cooling rack

These Rye Oatmeal Chocolate Chip Cookies Are an Elegant Twist on a Classic

Chocolate chip cookie lovers, say hello to your new favourite baked good. The subtle additions of rye flour and oatmeal lend the classic cookie a nutty, earthy flavour that’s perfect for pairing with your morning coffee or a late-night glass of milk. Plus, the dough can be made in advance and frozen so that you can have fresh, warm cookies at a moment’s notice, perfect for an impressive last-minute dinner party dessert or taking with you for long weekend cottage getaway.

rye chunky chocolate chip cookies on a cooling rack

Rye Oatmeal Chocolate Chip Cookies

Prep Time: 10 minutes
Rest Time: 40 minutes
Bake Time: 16-18 minutes
Total Time: 66-68 minutes
Servings: 12

Ingredients:
¾ cup unsalted butter
¾ cup brown sugar
1 egg
1 tsp vanilla
1 cup all-purpose flour
⅓ cup rye flour
⅓ cup oatmeal
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup dark chocolate chips/chunks

ingredients for rye chunky chocolate chip cookies on a white countertop

Directions:
1. In a stand mixer, whip together the butter and brown sugar until light and fluffy. Add the eggs and vanilla, and combine.

2. Add all of the dry ingredients (except the chocolate chips) into the wet batter and combine using a stand mixer with beater attachment.

Related: These Ginger Molasses Cookies Will Warm You up on a Chilly Fall Day

3. Fold the chocolate chips into the batter.

4. Using a spoon or ice cream scoop (for large cookies), portion the dough onto a baking tray lined with parchment paper. Make sure they are well spaced apart (2-3 inches), so they don’t join when baked.

Dough for rye chunky chocolate chip cookies on a baking sheet

5. Chill in the freezer for 30 minutes before baking.

6. Preheat the oven to 350°F and bake for 16-18 minutes or until golden on the edges.

Related: These Creme-Filled Chocolate Cookie Sandwiches Will Make You Feel Like a Pro Baker

Rye chunky chocolate chip cookies on a baking sheet

7. Allow to cool for 10 minutes and enjoy.

Related: Date Night at Home Isn’t Complete Without This Chocolate Peanut Butter Skillet Cookie

A rye chunky chocolate chip cookie on a cooling rank with a bite taken out of it

Note: The cookie dough can be chilled for up to 3 months in an airtight container in the freezer.

Love Yakuta’s cookies? Try her mango tarts next!

mooncakes for mid autumn festival 2021

Mooncakes Decoded: Everything You Need to Know About the Decadent Treat

Dense, with a sugary richness contrasted ever so slightly by a golden brown pastry shell, mooncakes have a certain moreishness that make them a perfect indulgence for celebration. This is fitting, considering the role of mooncakes as a prized gift during the Mid-Autumn festival in China and throughout the world.

mooncakes for mid autumn festival 2021
Getty

Origin and History of Mooncakes

The origin of mooncakes is spun from a fanciful legend of Moon Goddess Chang’e, who became a deity upon drinking a potion for immortality given by the gods to her heroic archer husband Hou Yi, celebrated for shooting nine of 10 suns from the sky. In one version, the separation of the two lovers due to the flight of Chang’e to the heavens leads a heartbroken Hou Yi to set out favourite foods in her honour — a tradition that has continued in the moon festival.

Related: The Best Ways to Shop, Prepare and Cook Chinese Greens

Mooncake delicacies have long been rumoured to be the basis of revolution throughout Chinese history, from the Manchu rebellion (a story, which turns out, may be equally mythological) to the recent political uprisings in Hong Kong. The round cakes are gifted and shared with family, friends and business acquaintances to symbolize reunion each year on the 15th day of the eighth month of the lunar calendar. Today, mooncakes are made throughout China, although, as with much Chinese cuisine, regional variations abound.

Where to Find Mooncakes

In larger Chinese supermarkets, you can often find more than 100 kinds of mooncakes and be warned: these delicacies dont come cheap. Around the Mid-Autumn Festival, which starts this year on September 21, store shelves and bakery displays begin to fill with colourful boxes of these treats.

Although you can certainly make mooncakes at home if you’re looking for a project, part of the pleasure of these pastries is opening the elaborate wrapping or box and getting that first glimpse of the intricate lettering or patterned design of the pastry created with a specialized mold that varies by bakery or manufacturer. Cutting through the thin golden crust to reveal the dense filling inside is also a satisfying sight, revealing the splendid treasures beneath the patterned pastry.

Related: Restaurant-Worthy Chinese Scallion Pancakes You Can Make at Home

If you want to attempt them at home, molds can be found in some Asian supermarkets and restaurant supply stores, and come in either wood or plastic for easy extraction, according to Carolyn Phillips’ comprehensive work, All Under Heaven.


Pexels

Types of mooncakes

From traditional to modern, here’s a rundown of the most common types you’re likely to encounter.

Sizes

Mooncakes generally come in two sizes, depending on the type: a larger 3-inch version and a smaller 1-inch mini cake.

Shells

The most traditional version of mooncakes uses lard or shortening to create a tender light brown shell, easily pressed into a mold and shaped. One variation you may see on store shelves today, however, are the increasingly popular snowy or snow skin mooncakes, which are unbaked and use rice flour, giving them a mochi-like consistency.

Related: Make These Soft and Fluffy BBQ Pork Bao Buns

Fillings

One of the most commonly made types of mooncakes are the ones using red bean paste, resulting in a dark brown filling the colour of a Mexican mole sauce or roux for gumbo. The texture is soft and chewy but easily sliced, and densely sticky sweet.

Lotus seeds, on the other hand, produce a lighter filling based on a laborious process involving shelling, boiling and pureeing the seeds to form a paste. The creamy caramel coloured filling is smooth and delicately sweet, contrasting with the thin pastry shell.

Although these two fillings are the staples, bakeries and manufacturers have gotten increasingly creative, using fruit such as durian or dates, nuts or even egg custard as fillings to cater to a wider audience.


Unsplash

In addition to the red bean, lotus seed, and other fillings that may come inside your mooncake, salted egg yolks are often added to represent the full moon in autumn. Whether you choose a one or two yolk filling is up to your tolerance for rich textures: brined duck eggs are used for both savoury and sweet applications in Chinese cooking and the salting process turns the yolks into the essence of deeply yellow egginess. If you really want to go all out, three egg yolk versions are available, but not for the faint of heart.

Whatever your choice, be sure to share your mooncakes with friends and family, the way that they were meant to be eaten —  in celebration and amidst the joy of reuniting.

Related: These Chinese Coconut Buns Come Together With Ingredients You Already Have on Hand

comeback snacks founder emily o'brien beside bags of her popcorn

This Popcorn Shop is Destigmatizing the Ex-Con Label, One Kernel at a Time

Almost every job application form asks one simple question: “Do you have a criminal record?” For many people, it’s easy to breeze by it without a second thought. But for an ex-convict, it can feel like an impossible employment barrier to overcome.

comeback snacks founder emily o'brien beside bags of her popcorn
Comeback Snacks founder Emily O’Brien

After being sentenced to four years in prison for attempted drug smuggling, Comeback Snacks founder Emily O’Brien knows this firsthand. “If you’re an employer and you have two candidates, you’re probably going to go with the person who doesn’t have a criminal record just because it seems like a safer bet, without knowing anything about the other person.“

Which is why O’Brien decided to do something about it by starting her own business helping ex-convicts like herself: “I knew I couldn’t let my sentence determine the rest of my life in a negative way,” she explains. Food felt like a natural path to pursue: “When I was in prison I noticed the ways food brought people together. It made people laugh and forget where they were. It also allowed people to talk about their anxieties about reentering the workforce. They were terrified of being misunderstood and stigmatized and having no one believe in them. I wanted to change that narrative for myself and for others.”

Related: How Food Injustice Inspired This 23-Year-Old to Start Her Own Farm, Plus Her Advice for You

5 bags of comeback snacks popcorn on a marble countertop
Comeback Snacks Popcorn, $6/bag, well.ca

And so, over many bowls of popcorn (a prison-approved snack), the idea for Comeback Snacks was born: “We would make different popcorn recipes, my favourite was Kraft Dinner cheese, I called it Jailhouse Cheese. I would buy Kraft Dinner from the canteen and put the cheese powder on the popcorn,” says O’Brien. “Some people would put mixtures of spices, some people would use a blend of cinnamon and Splenda from their morning coffee. It was really interesting to see how creative a lot of people were.” In many ways, popcorn provided the blank canvas O’Brien needed to map out her future: “I knew this would be the vector to my new way of life and my way of helping others to reenter the work force by proving that we are capable of so much more.”

That kernel of an idea turned into the thriving business that Comeback Snacks is now. With the help of friends and family on the outside, Emily mapped out her business while in prison and went full speed ahead once she was released, developing many of her flavours while living in a halfway house. Today, with five sweet gourmet flavours on their roster (think: Lemon Meringue and Salted Chocolate Caramel) and a staff of 5 employees (all of whom have criminal backgrounds), Comeback Snacks popcorn is in over 200 stores and ships across Canada. Each employee also earns above minimum wage: “Financial struggles are often a leading cause of why someone could become incarcerated,” says O’Brien. “When you come out and you have no credit or job and you’re trying to get an apartment, it can be really hard to build that foundation. We’re trying to help with that.”

Related: Joshna Maharaj on Tackling Food Security, Inclusion in Canada’s Hospitality Industry + More

In addition to hiring staff with criminal records, part of Comeback Snacks’ mandate is also to work with organizations that align with their values through fundraisers and popcorn donations, including the Yonge St. Mission, the Elizabeth Fry Society and even the SPCA: “Animals need a second chance too!” says O’Brien with a laugh.

 

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Comeback Snacks also recently opened their first bricks and mortar location in Hamilton, Ontario called Comeback Commissary. “Instead of it just being a store with popcorn it’s an educational experience for people to come and learn about the prison system and break some of the stigmas they may have,” says O’Brien. “I have a storytelling wall with my old uniform, pictures and other documents that explain the institutional challenges that limit people and make their reentry into society very difficult.” The shop also plans to serve as a community hub in its off hours: “We’re going to host AA and NA meetings. A lot of people that have worked with us struggle with that, and it’s important that they have a safe space they can use.”

As for what’s next? Comeback Snacks has partnered with snack food powerhouse the Neal Brothers to manufacture their popcorn on an even larger scale and produce new savoury flavours, including Lemon Pepper Dill and Emily’s own version of the Jailhouse Cheese flavour that started it all: “Instead of it being Kraft Dinner cheese it’s composed of three real Canadian cheddar cheeses.” Breaking stigmas has never been more delicious.

Related: What is Food Insecurity? FoodShare’s Paul Taylor Explains (Plus What Canadians Can Do About It)

Photos courtesy of Martyna Domurad

keto arancini in white bowl with parsley

Try This Keto Cauliflower Arancini for a Healthy Snack

Yes, you can absolutely enjoy cheesy arancini and wine with a keto twist! Unlike traditional arancini which is often deep-fried, this arancini with a garlic butter wine sauce is a feel-good alternative packed with tons of flavour, texture and of course, good cheese. You can also easily make this vegan by swapping in vegan dairy and eggs.

keto arancini in white bowl with parsley

Keto Cauliflower Arancini

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6-8

Ingredients:

2 Tbsp olive oil
3 cups riced cauliflower or cauliflower crumbs
2 tsp dried oregano
1 tsp sea salt
1 tsp ground black pepper
1 cup mozzarella cheese, shredded
⅔ cup Parmigiano Reggiano, shredded
2 egg yolks
⅓ cup almond flour
¼ coconut flour (optional)
½ cup almond flour
¼ cup Parmigiano Reggiano, grated
½ stick of unsalted butter
2 cloves garlic, minced
½ dry white wine
¼ cup fresh parsley, chopped

keto arancini ingredients on countertop

Directions:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Place a saucepan over medium-high heat and add olive oil. Once the pan is hot, add in cauliflower, oregano, sea salt and pepper and cook until softened, about 5 minutes.

Related: Keto-Friendly Snacks That Are Simple to Make (and Super Satisfying)

2. Transfer cooked cauliflower into a bowl. Add mozzarella, Parmigiano, egg yolks and almond flour and mix until smooth. Now check the consistency of your batter. If your batter seems a little loose or too sticky, add in coconut flour and adjust as needed. You want to be able to form the shape of a ball without it flattening.

keto arancini ingredients in white bowl

3. Using an ice cream scoop or a ⅓ cup, scoop the batter onto the lined baking sheet until you have 6-8 medium sized balls. In a separate plate, combine almond flour and parmigiano cheese. Roll each arancini ball in the almond-cheese mixture and return to the baking sheet. Bake in the oven for 18-20 minutes. Set aside and keep warm.

4. In a medium saucepan over medium heat, add butter. Once melted, add garlic and saute for about a minute. Add wine and simmer until reduced, about 1 minute. Turn the heat off and stir in fresh parsley. Pour the garlic butter wine sauce over the keto arancini. Top with additional parsley, if desired.

keto arancini in white bowl with parsley

Like Valerie’s keto arancini? Try her air fryer corn “ribs” or healthy oven-fried chicken.

Cross-section of pretty sandwiches made of white bread with whipped cream and sliced fruits

This Japanese Fruit Sando is the Sandwich of the Summer

Fresh fruit and sweetened whipped cream sandwiched inside fluffy white bread is a fun and easy no-bake treat to make. Called a fruit sando in Japan, it is made with Japanese milk bread (shokupan) which is wonderfully light and springy with a little bit of chew. Most East Asian grocery stores or bakeries will have them. If you can’t get a hold of it, the closest substitution is thickly-cut Texas toast or any thickly-cut, fluffy soft bread you can find. Use your favourite seasonal fresh fruit such as strawberries, kiwis, mangos, blueberries, etc. in this Kindred Kitchen recipe. Whatever you choose, arrange the fruit strategically along the cut line for an oh-so beautiful reveal.

pretty Japanese-inspired sandwiches with whipped cream and sliced fruit

Japanese Fruit Sando

Prep Time: 10 minutes
Rest Time: 30 minutes
Total Time: 40 minutes
Servings: 3 sandwiches

Ingredients:

7 large strawberries, stems trimmed off
3 kiwis, ends trimmed and halved lengthwise
1 mango, peeled and pitted and fleshy sides cut into long thick slices
1 passionfruit (optional)
1 cup whipping cream
6 Tbsp powdered sugar
6 slices of Japanese milk bread or other fluffy white bread

Three Japanese fruit sandos with strawberries, mango and kiwis ingredients on countertop

Directions:

1. Wash and pat the fruit with paper towels to remove excess moisture. Trim, peel, pit and cut as required (see above).

2. Pour whipping cream and sugar into a chilled bowl and whisk until stiff peaks. You’ll want the cream to be on thicker side, but also be careful not to overwhip. With a stand mixer, this takes 60 seconds.

Related: Bucket List Burgers and Sandwiches You Need to Try

3. Lay out bread slices and spoon ⅓  cup of whipped cream on each of the six slices. If you have a little bit of whipped cream remaining, hang onto that for the moment. Spread the cream evenly, leaving a small border around the edges which will be trimmed off later.

4. On three of the bread slices, arrange your fruit (in this case: strawberries, mango slices with passionfruit pulp dribbled on top and kiwi halves). Pay attention to how you place the fruit along the intended diagonal cut line since that’s what will be shown when the sandos are cut in half. Fill in larger gaps between fruits with any remaining whipped cream. Place the other bread slices on top.

Three Japanese fruit sandos with strawberries, mango and kiwis

5. Without changing the orientation of the sando, wrap each one tightly in a piece of plastic food wrap while pressing gently, but firmly down on it. Use a marker to draw a line on the plastic wrap where the intended cut will be so you know where to cut it later.

Three Japanese fruit sandos with strawberries, mango and kiwis wrapped in plastic wrap

6. Chill in refrigerator 30-60 minutes. When the rest time is over, make note of the marker line and unwrap each sando. Make a clean, firm cut along the line using a long, sharp knife. Trim off the four crusts (my kids snack on these). Wipe knife clean between every cut. Separate the sando halves to reveal your beautiful fruit design.

Like Sonia’s fruit sando recipe? Try her three-ingredient kimchi chicken patties or sweet and sour shrimp and tofu recipe.

A platter of deviled eggs and tempura cauliflower and a plate of ricotta topped figs

3 Crowd-Pleasing Appetizers From Lynn Crawford That Make the Perfect Snack Board (Plus Recipes!)

Kids aren’t the only ones that like to snack! Grazing platters are an impressive way to plate a variety of appetizers perfect for entertaining when you just can’t decide on one dish. Beyond that, snack platters can make for a special dinner at home that’s casual and delicious.

These three elegant appetizers from Junior Chef Showdown judge and mentor Lynn Crawford are so easy to make and, when plated together, make for a lovely spread of hors d’oeuvres. Featuring classic deviled eggs, lightly crusted tempura cauliflower and ricotta-stuffed figs drizzled with honey, this picturesque and crowd-pleasing grazing platter tastes as good as it looks.

Easy Five-Ingredient Deviled Eggs

Total time: 20 minutes
Yields: 12 devilled eggs

Seven deviled eggs on a wooden platter

Ingredients:

6 eggs, hard boiled and peeled
⅓ cup mayonnaise
1 tsp Dijon mustard
Salt and pepper, to taste
2 Tbsp salmon roe
1 Tbsp minced chives

Directions

1.  First, cut the hard boiled eggs in half. Remove yolks and transfer to a small bowl.

2.  Pass the yolks through a fine mesh sieve or mash well with a fork.

3.  Add mayonnaise and Dijon and stir until creamy. Season with salt and pepper.

4.  Spoon or pipe filling into egg halves evenly and then top evenly with roe and chives. Serve immediately.

Related: Lynn Crawford’s Bacon and Egg Ramen

Better-Than-Takeout  Cauliflower Tempura With Quick and Easy Buttermilk Ranch

Total time: 30 minutes
Yields: 6 servings

Three plates of cauliflower tempura and buttermilk ranch

Ingredients:

Cauliflower Tempura
1 small head cauliflower, cup into medium florets, about 4 cups
1 cup flour, divided
3 egg yolks
1 cup cold club soda
1 Tbsp cornstarch
1 tsp salt
Oil for frying

Buttermilk Ranch
Sour Cream
Mayo
Fresh Herbs (Parsley, Dill, Chives)
Buttermilk

Related: BBQ Halibut Collar & Tempura Spot Prawn Salad

Directions:

1. Line a rimmed baking sheet with a cooling rack and toss cauliflower with ¼ cup flour in a large bowl.

2. Then, whisk together egg yolks and water in a large bowl until foamy. Add remaining flour, cornstarch and salt. Mix until smooth.

3. Heat oil in a deep fryer or heavy-bottomed saucepan to 325°F.

4. Toss cauliflower and flour in the batter. Add in batches to oil and fry for 3 minutes. Transfer to prepared sheet, sprinkle with more salt and cool slightly before serving.

5. Serve with buttermilk ranch (recipe below) or your dipping sauce of choice.

6. For buttermilk ranch, in a small bowl stir sour cream and a little mayo with  fresh herbs such as parsley, dill, and chive. Add buttermilk until desired consistency and salt and pepper. Optional: Add a few dashes of your favourite hot sauce.

Ricotta-Stuffed Figs Drizzled With Honey

Total time: 20 minutes
Yields: 12 stuffed figs

Six figs topped with ricotta and drizzled with honey on a plate

Ingredients:

12 figs
¾ cup ricotta cheese
1 Tbsp lemon juice
¼ cup chopped pistachios
2 Tbsp honey
1 tsp lemon zest

Directions:

1. Prepare the figs by cutting 1/2-inch off the steams. Them, score the top of each fig with an “X” about 1/2-inch  deep.

2. Gently separate the cuts and set aside.

3. In a separate bowl, stir cheese with lemon juice. Place the sauce into a small piping bag or sandwich bag.

4. Cut the tip and pipe the cheese mixture into each fig and sprinkle with the crushed pistachios.

5. Stir honey with the lemon zest. Drizzle over the figs before serving.

Related: 3 Classic Sauces From Lynn Crawford That Will Be Instant Staples (Plus Recipes!)

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Eden Grinshpan’s Baba Ghanoush With Za’atar, Pomegranate and Mint Will Be Your New Favourite Dip

What makes this an essential is the eggplant technique, which is so simple but blows your mind at the same time. I learned about charring eggplants whole when I was twenty-one years old and working in a restaurant in Tel Aviv. They’d score an eggplant, throw the entire thing on the grill, and then let the fire do all the work. The skin gets completely charred while the heat steams the flesh until it is smoky, tender, and juicy. That becomes the foundation of baba ghanoush, a smoky, velvety dip that’s an essential in its own right.

Baba Ghanoush with Za’atar, Pomegranate, and Mint

Prep Time: 10 minutes
Cook Time: 20-35 minutes
Total Time: 30-45 minutes
Servings: 4 cups

Ingredients:

3 medium eggplants
½ cup tahini paste
2 Tbsp fresh lemon juice
1 garlic clove, grated
1½ tsp kosher salt
Za’atar, for serving
Extra-virgin olive oil, for serving
Pomegranate molasses, for serving
Fresh mint leaves, for serving
Pomegranate seeds, for serving (if in season)

1. With the tip of a knife, pierce each eggplant in two places—doesn’t need to be perfect or in the same place every time; this is just so the eggplant doesn’t explode on you (it’s happened to me, and it’s not pretty).

2. Pick a cooking method for the eggplant: grill, broiler, or stovetop burners. The bottom line is that you want this eggplant to be almost unrecognizable. It’s going todeflate and the skin will get white in some places, but that just means the fire is working its magic on that eggplant.

OPTION 1: Grill Preheat the grill until hot. Add the eggplants and let the fire do its thing, making sure to keep turning the eggplants so they char all over. You want them to get black in some places, 20 to 30 minutes total.

OPTION 2: Broil  Preheat the broiler. Put the eggplants in a broilerproof roasting pan and place the pan as close to the heating element as possible. (You may have to adjust your oven rack to accommodate the size of the eggplants and the depth of the pan.) Broil until they are evenly charred all over, 30 to 35 minutes, checking and turning the eggplants periodically. You want the eggplants to keep their shape but get really charred and wilted.

OPTION 3: Stovetop Gas Burners Line your stovetop around your burners with foil. Working with one at a time, place the eggplant over a medium flame and let it char, making sure to turn it every 5 minutes. Continue cooking until it is deflated and black all over, 20 to 30 minutes.

3. Transfer the cooked eggplants to a colander in the sink and let the juices run. (The juices can make the dish taste bitter.) Once the eggplants are cool enough to handle, remove the stem and all of the skin.

4. In a medium bowl, whisk together the eggplant flesh with the tahini, lemon juice, garlic, and salt.

5. To serve, first make a za’atar oil by mixing together 1 tablespoon of za’atar with 1½ tablespoons of olive oil for every 2 cups of baba ghanoush.

6. For each serving, use a spoon to spread about 1 cup of the baba ghanoush over a platter or in the bottom of a bowl. Drizzle over 1 to 2 teaspoons of the pomegranate molasses (go easy—it’s very tart and sweet), followed by the za’atar–olive oil mixture. Finish with a sprinkling of small mint leaves (or large leaves, torn) and a small handful of pomegranate seeds (if using).

Excerpted from Eating Out Loud by Eden Grinshpan. Copyright © 2020 by Eden Grinshpan. Photography by Aubrie Pick. Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC, New York. Reproduced by arrangement with the Publisher. All rights reserved.

Eating Out Loud, Amazon, $35

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Leftover Fried Chicken + Pineapple + Nacho Chips = The Game-Day Meal of Your Dreams

When life gives you leftover fried chicken, make nachos! Inspired by the flavours of Toronto-based The Heartbreak Chef’s Dutty Chicken Sandwich, these Dining In chicken and pineapple nachos with jerk sour cream pairs leftover spicy fried chicken with the sweetness of pineapple — and is then finished with red onion, jalapenos and loads of cheese. It’s a quick and simple dish for a late-night snack or game-day meal!

Leftover fried chicken nachos

Leftover Fried Chicken and Pineapple Nachos With Jerk Sour Cream

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4

Ingredients:

½ cup sour cream
2 tsp jerk sauce
6 cups tortilla chips
3 cups medium cheddar, grated
2 cups leftover spicy fried chicken (or leftover chicken tossed in jerk sauce), cubed
1 cup pineapple, cubed
½ small red onion, diced
2 jalapeno peppers, sliced
2 green onions, thinly sliced

Leftover fried chicken nachos ingredients on countertop

Directions:

1. Preheat oven to 400°F. In a small bowl, combine sour cream and jerk sauce. Set aside until serving.

Jerk sour cream in bowl

2. Layer about of the tortilla chips on a round baking tray or skillet. Top with about of cheese, fried chicken, pineapple, red onion and jalapeno peppers. Then repeat with another layer — of the tortilla chips, cheese, chicken, pineapple, onion and jalapenos. Place the nachos in the oven to bake for 5 minutes, until the cheese is melted.

Leftover fried chicken ingredients on countertop

3. Remove the nachos and make another layer using the remaining ingredients, forming a pyramid. Return to the oven for an additional 10 minutes until the cheese is bubbling and tortilla chips are beginning to brown.

Leftover fried chicken nachos

4. To serve, spoon a large dollop of the jerk sour cream on the top of the nachos and sprinkle with green onions. Enjoy!

Watch the how-to video here:


Like Philip and Mystique’s leftover spicy fried chicken nachos? Try their eggplant parm dip!

Leftover Grits, Ham & Gruyere Cheese = The Ultimate Fried Snack From Kardea Brown

Can a bite-sized fried recipe really be the snack of your dreams? As Kardea Brown proves time and time again with her mouth-watering comfort food on Delicious Miss Brown, the answer is yes with a capital Y.  Ready in 45 minutes, these crispy balls have all the goods thanks to the combo of ham, cheese, paprika, breadcrumbs and leftover cooked grits. It’s the afternoon snack we’ve all been waiting for.

Related: Kardea Brown’s Pan Fried Collard Greens Are the Garlicky, Bacon-y Vegetable Side Dish of Your Dreams

Kardea Brown’s Cheesy Country Ham Grit Balls

Total Time: 45 minutes
Yields: 10 to 12 servings

Ingredients:

Canola oil, for frying
1/2 cup diced country ham
2 1/2 cups leftover cooked grits
1 cup grated smoked Gruyere cheese
1/2 cup all-purpose flour
1/2 tsp paprika
1/8 tsp cayenne pepper
3 large eggs, lightly beaten
1 cup panko breadcrumbs
Kosher salt

Miss Kardea Brown rolls her Cheesy Country Ham Grit Balls with Spicy Mayo in breading, as seen on Delicious Miss Brown, Season 3.

Related: 32 Easy Air Fryer Recipes That Are Simply Delish

Directions:

1. Fill a large Dutch oven two-thirds full with oil and heat over medium-high heat to 360°F.

2. Add 2 tablespoons oil to a large heavy-bottomed skillet over medium-high heat. Add the ham and cook just until browned, 4 to 5 minutes. Remove with a slotted spoon to a large bowl. Add the grits and cheese to the bowl and stir until combined. Using wet hands, scoop 1/4 cup of the grit mixture, roll it into a ball and place on a platter or large plate. Repeat until all the grit mixture is used.

3. Whisk together the flour, paprika and cayenne in a shallow bowl. In a separate shallow bowl, add the eggs. Add the panko to another separate shallow bowl. Dip each grit ball into the flour mixture and shake to remove any excess before dipping into the eggs and then into the panko, spinning to coat completely.

4. Add the grit balls to the Dutch oven in batches, frying until brown on all sides, about 5 minutes. Remove to a sheet pan lined with a wire rack and immediately sprinkle with salt.

Looking for a Southern-style finish to your fried snack? Kardea Brown’s Caramel Apple Cake should hit the (sweet) spot.

Watch Delicious Miss Brown and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to recipe video here:


Molly Yeh’s Zucchini Pizza With Fresh Pesto Will Be Your New Go-To Pie

Our all-time favourite Girl Meets Farm recipes often include Molly Yeh’s healthier comfort food classics – think bagel salads and chicken shawarma – and this mouth-watering zucchini-forward pizza is no exception. Whether you’re looking for a hearty lunch or family-friendly dinner main, this pie is a slice of pizza heaven.

Make use of all that luscious basil and mint growing in your indoor herb garden by combining it with toasted pine nuts, garlic, crushed red pepper, zucchini and cheese for a meal you’ll want to eat on repeat. Find more tips and recipes with our ultimate herb guide.

Related: Molly Yeh’s One-Pot Wonder Taco Hot Dish

Molly Yeh’s Zucchini Pizza With Basil Mint Pesto

Total Time: 1 hour, 5 minutes
Yields: 4 servings

Ingredients

Pizza Dough:
500 grams (3 1/4 cups) all-purpose flour
2 tsp fine sea salt
1/4 tsp active dry yeast

Pizza Toppings:
1/2 cup pine nuts, toasted
4 cloves garlic
1/2 cup fresh basil, plus more for serving
1/2 cup fresh mint
1/4 tsp crushed red pepper, plus more for serving
1 lemon, halved
Kosher salt and freshly ground black pepper
1/2 cup shredded Parmesan, plus more for serving
1/2 cup olive oil
All-purpose flour, for dusting
1/2 lb fresh mozzarella, torn
1 small or 1/2 large (6 ounces) zucchini, cut into 1/8-inch-thick slices

Related: Molly Yeh’s Flaky Dill Bread: The Perfect Use for Leftover Herbs

Molly Yeh's Zucchini Pizza with Fresh Basil Mint Pesto

Directions

1. For the pizza dough: Mix together the flour, salt and yeast in a bowl, then stir in 350 grams (1 1/2 cups) water until combined. Cover with plastic wrap and put it down for an 18- to 24-hour nap at room temperature until it’s doubled in sized and bubbling.

2. For the pizza toppings: Preheat the grill with a pizza stone over medium-high heat. (If you don’t have a pizza stone, you can use a baking sheet.)

3. Combine the pine nuts, garlic, basil, mint, crushed red pepper, juice of half a lemon, 1/4 teaspoon salt, a few turns of black pepper and the Parmesan in a food processor and pulse to a coarse crumb. With the processor running, drizzle in the olive oil and blend until smooth. Taste and adjust the seasonings as desired.

4. Divide the pizza dough in half. On a floured pizza peel or baking sheet, flatten out one half of the dough into a 10- to 11-inch round. Spread with a thin layer of the pesto and top with half of the mozzarella. Bring it out to the grill. Grill the zucchini and remaining lemon half on the grates until charred, a few minutes. Add half the zucchini to the pizza and slide it onto the pizza stone. Close the grill and cook until the bottom is browned and cheese is melty, 6 to 9 minutes. Drizzle with more pesto, squeeze with juice from the charred lemon and add more Parmesan, crushed red pepper and basil and serve.

5. Repeat with the other half of the pizza dough and ingredients.

Related: The Best Homemade Pizza Recipes (Including Dough From Scratch)

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

Watch the how-to video here:


 

These Easy Sourdough Discard Crackers Come Together With Just 5 Ingredients

Cheese, meet your new BFF: sourdough discard crackers. With just a few ingredients, you can turn your sourdough discard into crispy, buttery, delicious crackers to enjoy with literally everything. Make these crackers, throw together a cheeseboard, you can thank me later.

Sourdough Discard Crackers

Prep Time: 5 minutes
Bake Time: 32 minutes
Total Time: 37 minutes
Servings: 1 cup crackers

Ingredients:

½ cup sourdough discard
2 Tbsp butter, melted
¼ tsp salt
¼ tsp freshly ground black pepper
2 tsp sesame seeds

Directions:

1. Preheat oven to 325°F. Line a cookie sheet with parchment paper.

2. In a medium bowl, mix together the sourdough discard, melted butter, salt and pepper.

3. Spread the discard onto the parchment paper in one thin layer. Sprinkle with sesame seeds.

4. Bake in the oven for 10 minutes, pull out the pan and cut into pieces with a knife or pizza cutter. Continue to bake in the oven for another 20 to 24 minutes until golden on the edges.

5. Cool completely on a wire rack.

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies.

Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.

5 Tips to Help Your Kids Pack Their Own Lunches

If you’re tired of making lunches your kids won’t eat, getting them to build their own lunches can help streamline your morning routine and increase the odds their lunchbox comes home empty. From shopping for the right ingredients to choosing the right lunchbox, there are many strategies that can set your family up for lunchtime success.

Take Them Shopping

The first step in getting your kids to help pack their own lunch starts at the grocery store. Have your child make a list of their favourite lunch foods, and then let them navigate the grocery store with you for those items. Commit to trying one new item from the produce department each week and talk to them about what makes a balanced meal. Knowledge is power, and this is true for food and meal prepping.

Make Packing Fun

If you think packing lunches is a boring chore, chances are your little one will too. One way to shake this stereotype is to make packing lunches fun. Pick up some cute and colourful reusable containers and bags, pop on your little one’s favourite songs, and make an assembly line where you can all pitch in together packing their midday meal.

Use a Bento Box/Snack Box

One way to get your kids to pack and eat their lunch is to stop calling it lunch! For whatever reason, kids seem to balk at the concept of eating a proper meal, but fully embrace a snack situation. The snacks-as-a-meal trend is having its moment right now, with parents using everything from muffin tins to plastic craft boxes to hold a variety of tasty eats for their kiddos. Have your child fill Bento box compartments with foods they enjoy – such as crackers, dried fruit and add some cheese, a hardboiled egg, and cucumber or apple slices for a balanced meal. Don’t forget a dip or two like hummus or seed butter for even more kid-friendly fun.

Keep Items Accessible

If kids can’t reach it, they can’t pack it, so leave ample supplies of storage containers and food options where your kids can access them. Once they know where everything is, get them into the routine of putting their lunch together at the same time every day – before bed the night before or after breakfast on the day of are both good options.

Shake up Lunch with New Recipes

Another way to get kids excited about packing their own lunch is to try making a new recipe together. Research shows that children are more likely to eat food that they’ve taken a role in preparing, so let them practice their measuring and mixing skills with a kid-friendly recipe. A medley of sweet, dried strawberries, apples and yogurt-covered raisins are right at home with crunchy crackers, roasted pumpkin seeds and puffed rice cereal. Make a double batch, because this snack will be popular on the playground.

Super Easy S’mores Popcorn Perfect for Summer Weekends

From Oreos and Goldfish to Ben & Jerry’s, companies everywhere have come out with a chocolate, graham cracker and marshmallow version of their signature treats to please customers everywhere. Somehow s’mores have become the Pumpkin Spice Latte of the warm weather season. To carry on with the trend everyone seems to be so fond of, I gave one of my own favourite snacks the s’mores treatment. I topped sea salt popcorn with drizzled milk chocolate, toasted marshmallows, graham cracker bits and a little bit of caramel, to create a treat that’s the perfect mix of sweet and salty.

s'mores popcorn in white bowl

S’mores Popcorn

Prep Time: 20 minutes
Cook Time: 2 minutes
Total Time: 22 minutes

Ingredients:

1 bag sea salt popcorn
¼ cup unsalted butter
½ cup light brown/golden sugar
1 cup milk chocolate chips
¼ cup mini marshmallows
¼ cup broken graham crackers

s'mores popcorn ingredients on counterop

Directions:

1. Line a baking sheet with parchment paper and spread the bag of popcorn over the entire surface. Preheat oven to broil on high.

2. In a small saucepan on medium-high heat, melt the butter and stir in the sugar. Cook while stirring until completely combined and smooth. Pour the caramel over the popcorn. Be sure to work fast as the caramel dries quickly and becomes difficult to spread.

Related: Scrumptious S’mores Recipes to Try This Summer

3. Divide the chocolate chips into two batches and heat them in the microwave for about 45 seconds or until melted. Mix with a spoon until smooth and drizzle over popcorn. Repeat with remaining chocolate chips.

4. Sprinkle the marshmallows on top and place the pan on the top shelf of the oven to roast the marshmallows. Be alert: you only want the marshmallows to be lightly golden and this can take as little as 30 seconds to 2 minutes. Make sure you remove the pan from the oven before the chocolate gets burnt.

s'mores popcorn ready for the oven next to red bowl of melted chocolate

5. While still warm from the oven, sprinkle the graham crackers on top. Gently press to help them stick to the chocolate. Refrigerate for about an hour and break into pieces. Enjoy!

Published August 26, 2015, Updated August 1, 2018

trail-mix-in-a-bowl

Snacking Just Got a Little More Canadian with Butter Tart Trail Mix

Cottage canoe rides, road trips, relaxed barbecues and outdoor summer concerts all have one thing in common: they’re better with snacks! We’ve come up with a healthy staple trail mix that takes less than 5 minutes to make, along with a few fun Canadian twists to tickle your fancy and tantalize those taste buds, no matter where the summer takes you. Get out there and hike, paddle, cruise, grill and sway to your heart’s content – we’ll bring the snacks

four-trail-mixes

Basic Canadian Trail Mix Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Makes: 3½ cups

Ingredients:

1 cup roasted salted or unsalted almonds
1 cup roasted salted or unsalted cashews
½ cup roasted salted or unsalted sunflower seeds
½ cup roasted salted or unsalted pepitas (pumpkin seeds)
½ cup dried cherries

Directions:

1. Mix together almonds, cashews, sunflower seeds, pepitas and cherries. Serve. Store airtight at room temperature, up to 1 month.  

nanaimo-bar-trail-mix

Take all your favourite flavours of Nanaimo bars into the woods with you by making some chocolatey trail mix. Not a fan of coconut? Our original trail mix is simply satisfying.

Nanaimo Bar Trail Mix Recipe

Prep Time: 5 minutes
Total Time: 5 minutes
Makes: 4 cups

Ingredients:

1 cup roasted  walnuts halves
1 cup toasted, shaved coconut
¾ cup dark chocolate chunks
½ cup roasted salted or unsalted cashews
¼ cup roasted salted or unsalted sunflower seeds
¼ cup roasted salted or unsalted pepitas
¼ cup dried cherries   

Directions:

1. Mix together walnuts, coconut, chocolate, cashews, sunflower seeds, pepitas and cherries. Serve. Store airtight at room temperature, up to 1 month.  

butter-tart-trail-mix

The choice is yours: candied pecans or candied bacon? There’s no wrong answer! Both our tasty butter tart trail mix and sweet and savoury bacon mix are satisfying.

Butter Tart Trail Mix Recipes

Prep Time: 5 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 20 minutes
Makes: 3½ cups

Ingredients:

¼ cup brown sugar
1 Tbsp water
2 tsp salted or unsalted butter
1 cup pecans
1 cup roasted salted or unsalted cashews
½ cup roasted salted or unsalted sunflower seeds
½ cup roasted salted or unsalted pepitas
½ cup raisins

Directions:

1. Line a rimmed baking sheet with parchment and set aside.

2. Melt brown sugar, water and butter in a large, non-stick skillet over medium heat. Add pecans and cook, stirring occasionally until the mixture foams and the pan starts to look dry, about 5 minutes. Spoon onto prepared sheet and cool completely, about 10 minutes.

3. Mix together candied pecans, cashews, sunflower seeds, pepitas and raisins. Serve. Store airtight at room temperature, up to 1 month. 

Candied Bacon Trail Mix Recipe

Prep Time: 5 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 40 minutes
Makes: 4 cups

Ingredients:

6 strips bacon
⅓ cup brown sugar
1 cup roasted salted or unsalted almonds
1 cup roasted salted or unsalted cashews
½ cup roasted salted or unsalted sunflower seeds
½ cup roasted salted or unsalted pepitas
½ cup dried cherries   

Directions:

1. Preheat oven to 350ºF. Fit a rimmed baking sheet with a cooling rack. Spray rack with cooking spray. Set aside.

2. Place bacon in a shallow dish and sprinkle with brown sugar, turn to coat, pressing sugar onto bacon to adhere. Place on prepared cooling rack on baking sheet and bake 20 to 25 min, or until golden and crispy. Set aside to cool. Once cooled, crumble or roughly chop.

3. Mix together almonds, cashews, sunflower seeds, pepitas, cherries and bacon. Serve immediately.

More bites this way with our Best Road Trip Snacks made for traffic jams and car singalongs.

ketchup chip seasoning feature image

How to Make Ketchup Chip Snack Seasoning (It’s Oh-So Canadian!)

Since the 1980s, ketchup chips have been one of Canada’s favourite chip flavours. While the origin of these much-loved, finger-staining chips remains unclear, there’s no denying their uniquely appealing aroma and ketchup-ish flavour. And if ketchup makes a good flavour for chips, you can bet it makes a great seasoning for many more delicious snacks. Learn how to make your favourite chip flavouring at home and go wild with this delicious, buttery topping. Add it to popcorn, roasted potatoes, parsnips, even squash for a sweet taste of nostalgia, minus the artificial flavours and colours of course.

Ketchup Chip Seasoning

Ketchup Chip Snack Seasoning

Prep Time: 5 minutes
Cook Time: 20 minutes
Rest Time: 10 minutes
Total Time: 35 minutes
Servings: ¼ cup of seasoning

Ingredients:

2 Tbsp butter or coconut oil
2 Tbsp sugar
2 Tbsp tomato paste
4 tsp white vinegar
½ tsp smoked paprika (or regular paprika)
½ tsp salt
¼ tsp onion powder
¼ tsp garlic powder
12 cups air-popped popcorn (about ⅓ cup kernels)

Directions:

1. In a small saucepan, melt butter over medium heat. Whisk in sugar, tomato paste, vinegar, smoked paprika, salt, onion powder and garlic powder. Cook, whisking constantly, until sugar is dissolved, about 1 minute.

Ketchup Chip Seasoning

2. In large bowl, toss popcorn with tomato mixture to coat. Spread coated popcorn on large parchment paper-lined rimmed baking sheet.

Related: Tasty Nut-Free Snack Recipes

3. Bake in 300°F oven, stirring once, until coating is dry to the touch, 15 to 18 minutes. Let cool on pan for 10 minutes to crisp.

Published February 2, 2016, Updated March 27, 2018

ketchup-chips-history

The Crunchy History of Ketchup Chips

It’s no secret that Canadians love their ketchup chips. The crunchy, thinly sliced fried potatoes, doused in a tangy reddish powder, have been a favourite flavour since the early 1980s, sparking snack attacks and staining fingers across the nation. It’s bewildering that a Heritage Minute hasn’t been created for Canada’s signature snack.

But what’s the story behind ketchup chips? French fries and ketchup have gone hand-in-hand since the early 1800s, but the duo really became BFFs in the 1940s with the rise of fast food and drive-ins at the time.

Ketchup Chips

Inspired by this classic combo, adding ketchup-flavoured seasoning to potato chips came to be sometime in the 1970s. Each chip was dusted with tomato powder, garlic, onion and spices, infusing smoky, salty and sweet flavours with a tart bite into every crunch. Since then, millions of chip bags have been torn open and devoured by hungry hordes of Canadians, who can’t get enough of this quirky and addictive ketchup-y flavour.

Although a quintessential Canadian snack, the origins of ketchup chips are mired in mystery, with no one stepping forward to officially take the credit. At its simplest, it’s believed that this red-powdered snack was first invented by Hostess Potato Chips in the early 1970s, and sold exclusively to the Canadian market. The newfangled flavour was a huge hit in the Great White North, triggering a ketchup chip craze to erupt from coast-to-coast.

Digging deeper, it appears that the story could be more complicated. An American company in Pennsylvania, Herr’s Snacks, has reportedly been making ketchup-flavoured chips since the early 1980s. A decade later, the Heinz Ketchup company got on board with Herr’s, realizing that potato chips and ketchup seasoning makes a killer combo. They’ve since blended the brands to create Herr’s Heinz Ketchup Flavoured Potato Chips.

The bottom line? Although ketchup chips likely hold dual citizenship, it’s definitely a Canadian classic to the core. While the flavour tends to be scarce south of the border, Canadian store shelves are almost always well-stocked with bags of this favourite Canuck snack. Plus, smaller Canadian-owned companies are jumping on the ketchup wagon and making their own versions.

Ketchup Chip Seasoning

Featured on Food Network Canada’s Food Factory, the Covered Bridge Potato Chip Factory in New Brunswick uses their grandmother’s recipe to make their chips, but revamped the recipe to include Homestyle Ketchup Chips. Made with Russet Potatoes, these ultra crunchy chips are dusted with tomato powder and other goodness, making it a favourite Canadian brand.

Nowadays, Canadians can do more than rip open a bag, as chip lovers are taking ketchup-style snacking to the next level. For one, the ketchup-y powder makes a sensational seasoning for many other tasty snacks, and it’s easy to make in your home kitchen. With this homemade ketchup chip flavouring, you can spice up everything from popcorn to roasted potatoes to squash, without adding artificial flavours and colours.

Short on time? You can also buy ready-to-go ketchup seasoning from the Covered Bridge Potato Chip Factory (along with bags of chips too!). Or just crush up some ketchup chips and use the bits as a crunchy topping for hot dogs or other mains. For more adventurous home chefs, why not try making a batch of Ketchup Chips Chicken Strips? The crispy batter of crushed ketchup chips transforms routine pub grub into a tangy and sweet dish.

The verdict? Ketchup chips hold a special place in the history and hearts of our delicious nation — but we’re still waiting on that Heritage Minute!

For more Canuck eats, check out these 45 Canadian Comfort Food Recipes.

Doubles

5 Must-Try Snacks at the Toronto Caribbean Carnival

Caribana weekend is around the corner! As we get ready to come together in Toronto to jump and wave at one of the largest street festivals in North America, it’s only right we fuel ourselves with flavour-packed Caribbean foods! We’ve rounded up some of the best Caribbean street foods and treats that make for the perfect Caribana snack.

Doubles

Doubles
Doubles are a delicious, filling snack that are oozing with curried chickpea goodness! This snack is a common street food in Trinidad and Tobago but luckily for us, it is readily available in Toronto. It consists of channa (curried chickpeas) surrounded by two round pieces of bara (fried dough). It’s then wrapped up tightly in wax paper and ready to enjoy. It’s often topped with a tangy cucumber chutney and tamarind sauce. The tart sauce, spicy chutney and hot channa blend perfectly together to create a unique burst of flavor with every bite. If you like your snacks with an extra kick then be sure to add a touch of Caribbean hot sauce on top. Grab doubles while you watch the Grande Parade from one of the many vendors nearby. Just be sure to save your dance moves for after you eat because this tasty snack can get messy!

Jamaican Patty

Jamaican Patties
Jamaican patties are flaky, golden pockets that make a perfect snack on the go. It’s no surprise that these hand-held snacks are available at almost every corner store and major subway stop in the city. Patties can be filled with anything from spicy beef to jerk chicken or curried vegetables. If you want an exceptionally flaky patty then head on over to Randy’s Take Out on Eglinton Avenue West. If you’ve graduated from the spicy beef patty and want to try something new, seek out ComeNyam’s unique patties. Their patties are filled with everything from oxtail to pumpkin. You can find their patties at specialty food stores throughout the city.

Fishcakes and Bakes

Fish Cakes and Bakes
You can never go wrong with saltfish fritters. They are easy to carry on the road at Caribana and extra filling too. Although there are many variations of fried dough packed with flavor and saltfish across the islands, I suggest the Bajan fish cakes and bakes. Bakes are a sweet fried dough that go perfectly with any treat. Street Shak Caribbean Kitchen offers their own spin on these Bajan snacks that are sure to please.

Corn Soup

Corn Soup
You may be wondering why soup made the list. It isn’t what you typically think of as a snack, but this hearty Caribbean soup can be found across the city outside of the major Caribana parties. Served extra hot and filled with ingredients like pumpkin, sweet potato, onion, scallion, coconut milk and thyme, you’ll find several vendors at the parade with a big pot of this delicious dish. You can also grab the corn soup late night outside of the many fetes. After a fun filled day of carnival parade and parties, a nice big bowl of corn soup will help you re-charge.

a bowl of hummus on a white tile background

5 Tasty Ways to Use Hummus (That Aren’t Dip)

Nutritious, filling and most importantly, tasty, hummus is so easy and inexpensive to make that there’s no excuse not to make it from scratch. We all know that hummus is everyone’s go-to dip for vegetables and pita, but how else can you use this popular Middle Eastern condiment? Here are five delicious ideas to hummus-ify your meals.

Basic Hummus Recipe
Traditional hummus contains tahini, a creamy paste made from ground sesame seeds. However, I tend to skip the tahini since I don’t use it in much else. You can make your own tahini by simply grinding sesame seeds and olive oil together in a food processor—and this version is tasty as is.

Ingredients:
1 591 mL can chickpeas, drained and rinsed
1⁄2 cup extra virgin olive oil
2 cloves garlic, minced*
Salt, to taste
Lemon juice, to taste

Directions:
1. Combine chickpeas, garlic and olive oil in a blender, food processor, or a bowl if you’re using a hand blender.

2. Purée the ingredients until everything becomes a smooth and velvety texture, with all the lumps gone. If the mix is too thick, thin it out with a bit of water.

3. Add salt and lemon juice to taste. Continue blending until everything is well incorporated. Store in an airtight container in the fridge.

*If the taste of raw garlic is too strong, use one clove or opt for roasted garlic, which yields a milder, sweeter taste.

Related: One Humble Can of Chickpeas, Six Different Meals to Remember
Hummus_sandwiches

1. Sandwich Spread

Skip the mayonnaise and use hummus to beef up and boost flavour in your sandwiches and wraps. The nutty taste goes especially well with turkey slices, and the creamy texture adds a good contrast to crunchy toppings like cucumber and carrots. In the picture below, I made a vegetarian breakfast sandwich with thinly-sliced mini cucumbers and chunks of leftover, roasted butternut squash from the fridge.

Related: This Healthy Israeli Stuffed Pita is a Sandwich Lover’s Dream
Hummus_PastaSalad

2. Pasta Salad Dressing

Thin out the hummus with olive oil and a bit of water until the consistency is similar to a creamy salad dressing. Add salt and pepper to taste. Toss the dressing in a big bowl of fusilli, penne, or any pasta shape that has crevices to hold on to the hummus. Bonus: if you’re using hummus from the fridge, the cold dressing will help cool down the cooked pasta quicker. Here, I added chopped cucumbers, sliced chicken breast, and roasted corn and onions for a summery weekend lunch with the family.

Hummus_Chicken

3. Chicken Topping

Jazz up a piece of grilled chicken breast by smearing hummus and sprinkling crushed raw almonds on top for some added texture. Bake the chicken at 400ºF for 12-15 minutes until it is well done.

Hummus_SaladDressing

4. Salad Dressing

The strong, garlicky taste of hummus goes especially well with the bitter taste of dark greens. Similar to the pasta salad, dilute the hummus with olive oil and water until it reaches Thousand Island-like consistency. Add a bit more lemon juice and salt, and mix with the greens.

Related: Bright and Beautiful Beet Hummus
Hummus_Soup

5. Hearty Soup

This soup is so thick and creamy (not to mention protein-filled) that this pot can feed four people, especially when you add in the vegetables. Speaking of, you’ll have to sauté the veggies (or better yet, roast for at about 30 minutes at 400ºF) until they’re soft, before you dump them into the pot. If you have any leftover roasted carrots and potatoes in the fridge, use them in this recipe to skip the first step and save time. Save this soup recipe for the cold, winter months when you’ll be craving a hot bowl of soup with a big punch of nutty, garlicky taste.

Ingredients:
2 cups hummus
2 1/2 cups no-salt added chicken broth, plus more for vegetables
2 cups carrots, chopped into small pieces
1/2 cups potatoes, chopped into small pieces
1/2 cup pancetta, chopped
Salt and pepper, to taste
Chopped green onion, to garnish
Grated Parmesan, to garnish

Directions:
1. Bring a splash of chicken broth to a simmer in a saucepan. Add the carrots and potatoes. Cover and let cook until they begin to soften. Add more broth if the pan starts to dry up.

2. Meanwhile, in a medium-sized pot, bring the chicken broth to a boil. Add the hummus and stir until well incorporated. Reduce to a simmer and stir occasionally.

3. Using the same pan used to cook the vegetables, add a bit of oil and fry up the pancetta until it starts to brown. Add it to the soup pot, along with the cooked vegetables. Stir and bring to a simmer.

4. Pour the soup into individual bowls. Garnish with chopped green onion and parmesan. Serve immediately.