I give to you today another little cookbook for review. I love cookbooks as you all know. I can read them like novels. I love when they have a great title and fit a certain niche. So when it is hot outside you will want to grab this cookbook, The No-Cook, No-Bake Cookbook by Matt Kadey.
Matt Kadey is a James Beard award-winning food writer, registered dietitian, recipe developer and travel photographer based in Waterloo, Ontario, Canada. That’s an impressive list of accomplishments. No wonder I enjoyed this book of his so much!!
This cookbook features 101 fast and fun oven-free meals, everything from breakfast to dessert. Recipes like Acai Granola Bowl, Lemony Apple Fennel Salad, Lentil Wild Rice Pilaf and Lemon Cheesecake with Cherry Sauce. All without turning your oven on!! There are 80 photos to enjoy also, all scattered through the cookbook.
Our daughter loves smoked salmon so I was drawn to this very appetizing looking sandwich. I also love pesto and was intrigued with the addition of arugula. Well it was a sure fire winner in our house. That pesto is fabulous with it’s peppery finish from the arugula. Loved it! Such an easy and quick dinner for anytime of the year when you are tired of making those big casseroles and roasts. A simple yet elegant sandwich. I hope you try this recipe and enjoy this cookbook!!
An amazing smoked salmon sandwich that is upped in flavor with a delicious pesto!!
2 cups packed arugula
½ cup packed fresh basil
2 cloves garlic, chopped
½ cup chopped walnuts
1 oz. grated Parmesan or Parmigiano Reggiano (about ½ cup)
Juice of ½ lemon
¼ tsp. sea salt
⅓ cup extra virgin olive oil or avocado oil
8 slices whole grain bread or 4 whole grain buns, split in half
4 oz. smoked salmon
½ English cucumber, thinly sliced
½ cup thinly sliced jarred roasted red pepper
½ cup sprouts, such as broccoli or pea (optional)
For the pesto: Place the arugula, basil, garlic, and walnuts in the bowl of a food processor and pulse a few times until coarsely minced. Add the cheese, lemon juice and salt, and process until combined. Scrape the sides of the bowl. With the machine running, pour in the oil through the feed tube and blend until fully combined.
For the sandwiches: Spread a generous spoonful of pesto on four slices of bread or bun halves, and top with equal amounts of salmon, cucumber, red pepper and sprouts if using. Top with the remaining bread or bun slices.
Yup, it is that time of year again when we all (who have kids that is) start to think of the dreaded lunchbox. #SundaySupper is here to help! Some kids love the same old thing in there lunchbox but our daughter would not be happy with that at all. Variety is the spice of life for her!!
I actually bought a cookbook called Ready, Steady, Lunchbox which has helped me out a lot with her lunches. When either of us are feeling a lack luster towards that little lunch kit I pull out this cookbook for inspiration. That is where I headed when I saw this theme.
Flipping through the cookbook I wanted to try something I hadn’t before. I came across a recipe called Junior Pikelets. Hmm, never heard of a regular sized Pikelet!! LOL!! They looked like mini griddle cakes so that is what I called them. When Ken made them the batter was super thick so we upped the milk by doubling and it made a nice smooth batter. We tried them for dinner and Amber loved them especially with Apple Butter!! We freeze pancakes all the time for her breakfast for school days and these would freeze just the same. Super convenient to put into a lunch box. Add a little jam, apple butter, yogurt, peanut butter, whatever your child likes. They are good cold as they are warm. A great little side to a nice big fruit salad. I will be making these for sure again and again. ENJOY!!!
Great mini griddle cakes to liven up any lunchbox!!
1 cup self raising flour
¼ tsp. baking soda
2 Tbsp. berry or caster sugar
1 cup skim milk
1 egg, beaten
2 tsp. oil, plus more for frying
jam, apple butter, yogurt etc.
Whisk the flour and baking soda together in a medium bowl. Whisk in the sugar. In a small bowl stir together the milk, egg and oil. Make a well in the center of the flour and whisk in the milk mixture. Mix until smooth.
Heat the oil in a non stick fry pan over medium low heat. Drop teaspoons of the batter into the pan and cook until bubble form. Flip over and cook the other side until golden. Serve warm or freeze in layers between wax paper to later put into a lunchbox. Freeze for up to one month. Serve with apple butter, jam, yogurt or your favorite topping.
And remember that we have a #SundaySupper chat tonight at 7 PM. We tweet throughout the day using the hashtag #SundaySupper, then we all gather to share ideas, recipes and answer questions from 7-8 PM ET. Check out our #SundaySupper Pinterest Board for more fabulous recipes and food photos.
Ken came up with this idea and made these delightful bites for us. I love when he is creating in the kitchen, not only do I get a break but he always makes something so divine. These would be great for lunch, appetizer, kids party, the list goes on and on.
Amber and I loved them and gobbled them down in no time. A real treat, if you love pizza you are going to love these!! ENJOY!!
Pizza dough, homemade or store bought approx. 1 lb.
100 gm. sliced pepperoni, finely diced
⅓ cup finely diced red pepper
⅓ cup finely diced yellow pepper
5 large mushrooms, finely diced
100 gm. mozzarella cheese, grated
213 ml. can pizza sauce
Salt and pepper to taste
Mix the pepperoni, peppers, mushrooms and mozzarella together in a medium bowl. Roll out dough on a floured surface and cut into 5″ rounds making 12-14 rounds.
Preheat oven to 425F. On each round spread with 1-2 Tbsp. pizza sauce and 1 Tbsp. pepperoni mixture. Pull sides to the top and pinch open edges to form a ball approx. 2-3″ round. Oil a cast iron pan with olive oil and place pinched side up. Repeat until pan is full, single layer only.
Bake for 20 min. Remove from oven and brush with olive oil. Continue to bake for 8-10 min. Cool for 5 min. and then serve with additional pizza sauce for dipping.
I was super excited for this #SundaySupper. I have never made fried chicken and thought it would be perfect of course for a picnic, which is today’s theme. I knew exactly the kind of chicken I wanted to make. Super crispy double dipped buttermilk fried chicken. The kind that you see everyone make on TV and that makes you drool.
I looked quickly at a recipe from Epicurious and off I went to create our own. They brined their chicken but I didn’t have time for that nor did I want to. Nothing against brining as we do it a lot when Ken smokes his chicken or turkey.
I also wanted to do a whole chicken as I remember Ken was given a lesson on how to butcher one properly when he did a BBQ smoking class. So I watched him and learned. I knew that I wanted to dredge it in a spiced flour then buttermilk and then back in flour to get an amazing crust. Ken set up the whole production in our garage. Great idea so that it didn’t stink up the house!! He then cooked this chicken to perfection for us. We succeeded making a fabulous crunchy and still juicy chicken. I think anyone would be happy to have this in their picnic basket. Here is the chicken in our picnic basket. ENJOY!!!
Picnic Basket Buttermilk Fried Chicken for #SundaySupper
Author: Tara Noland
Recipe type: Entree
A super crunchy and juicy chicken!
I whole chicken, cut up into 10 pieces
3 cups flour
1 Tbsp. freshly ground black pepper
2 Tbsp. paprika
2 Tbsp. fine sea salt
2 tsp. cayenne pepper
2 Tbsp. baking soda
2 cups buttermilk
Oil for deep frying
Have ready a cookie cooling rack on the baking sheet. Heat oil in a deep fryer to 350F. Mix the flour, black pepper, paprika, salt, cayenne pepper and baking soda together. Divide the flour into 2 bowls, ⅓ and ⅔. Pour the buttermilk into a third bowl. Dredge the chicken in the first bowl and shake off excess and place on the cooling rack. Dip the pieces in the buttermilk and then thoroughly into second bowl of flour. Return them to the rack.
Start to deep fry the pieces making sure not to over crowd and cook for 12-15 min. until the chicken is cooked through. Transfer the chicken to another rack or paper lined plate to cool for 5-10 min. before serving.
You can join in the chat on Twitter too: we’ll tweet throughout the day and share all of our picnic recipes. Our weekly chat starts at 7:00 pm EST. To join in, just follow the #SundaySupper hashtag, and remember to include it in your tweets. You can also check out our #SundaySupper Pinterest board for more delicious recipes and photos.
After a long pause with Mother’s Day interrupting I bring you the final sandwich, Day 5 of 5 Days of sandwiches. Here is my take on a grilled cheese sandwich. This is a delicious and easy sandwich to make that has all the tastes of France.
Who doesn’t love a grilled cheese sandwich but sometimes it is nice to change things up. To get creative, to gain a whole new avenue of flavors. This is what this sandwich is all about. ENJOY!!