Broccoli (& kale) casserole

Broccoli casserole was another classic side dish that was always at our festive meals. Over the years I’ve tweaked the recipe to add in some kale for a touch of bitterness and lemon to brighten up the creamy side. The result is a cheesy, savoury, buttery nostalgic dish, perfect with any holiday main.

This recipe will feed a 6-8 people as a side - if I am having a larger crowd I double the recipe and bake in a 9 x 13 pan.

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Broccoli (& Kale) Casserole

2 heads of broccoli, steamed and chopped

1/2 cup mayo

1 can cream of mushroom soup

1/2 small onion, finely diced 

1/2 a head of kale, diced

2 cups of old cheddar, grated

1/2 tsp Garlic powder

Lots of black pepper

Juice of half a lemon 

Ritz Crackers, crushed (about ½ a box)

1. First, prep the broccoli - steam either stove top or in the microwave until just fork tender. It will continue to cook in the oven so do not need to fully cook through at this stage. Look for bright green colour and a fork or cake tester should pierce with little resistance. Once cool to touch, chop into bite sized pieces (2-3 cm pieces). I include the stalks as well!

2. Add the chopped broccoli to a large bowl, then add in mayo, cream of mushroom soup, diced white onion, and shredded kale. Once well mixed, add in grated cheese, garlic powder, black pepper and the juice of half a lemon. You can season lightly with salt but it doesn’t require much!

3. Pour mixture into a 8x8 casserole dish. If baking straight away, top with crushed Ritz Crackers. 

4. Bake at 350F for 45 mins uncovered, until top is golden brown and mixture is bubbling! Serve warm.

Sweet Potato Casserole

Whether Thanksgiving or Christmas dinner, sweet potato casserole is a classic side dish my family always makes. Growing up we would spend Christmas dinner with my mom’s siblings and their kids, sometimes with the dinner table being 20+ people. My uncle always brought a huge casserole dish filled with the bubbling sugary topping and the smooth, creamy sweet potato base. It was my favourite as a child (I always had a sweet tooth!)  and still is the side dish I crave the most during the holidays. Over the last few years, I have tweaked the family recipe to make the topping more of a peppery crumble for that extra spice and savouriness.

If thinking about your oven schedule for the big day, this can go in at the same time as broccoli casserole, as well as dressing first bake! I often prep this ahead of time (like the day before), and keep it in the fridge until ready to bake. 

This recipe will feed 6-8 people as a side - if I am having a larger crowd I double the recipe and bake in a 9 x 13 pan.

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Sweet Potato Casserole

Serves 6-8, 30-60 mins prep, 45 min bake

Ingredients:

Base:

3-4 large sweet potatoes 

2 tbsp butter

¼ cup heavy cream (up to ½ cup depending on how starchy your potatoes are) 

2 tbsp maple syrup (probs 2-3 tbsp)

1 egg (wait to add until sweet potato is cool)

pinch of ground nutmeg

½ tsp kosher salt

Ground black pepper to taste

Topping:

1/3 cup butter room temperature

2/3 cup all-purpose flour

1/2 tsp kosher salt (especially if butter is unsalted)

1/4 cup brown sugar

1/4 tsp ground cinnamon

Lots of black pepper (I do 3/4 tsp)

1 package pecans halves (100g)

Method:

1. Prep your sweet potatoes:

• If boiling (faster, can be less creamy because potatoes take on water): peel the potatoes, and then cut into large, 3 inch chunks (typically 6 pieces per sweet potato). Place in a medium pot, and just cover with water, then place on the stove and bring to a boil at medium-high heat. Continue to boil until a fork or cake tester smoothly pierces the potato with no resistance. Drain, then return to low heat for 2-3 mins to boil off any remaining moisture from the potatoes. Place in a medium bowl, add the butter, and set aside to cool to room temperature.

• If roasting (takes longer, allows for a creamier base due to less water): pre-heat oven to 425F. Wash and scrub the dirt off the outside of the sweet potatoes. Prepare a baking sheet line with parchment paper. Place the sweet potatoes on the baking sheet and pierce each potato multiple times with a fork to create little holes in the skin. Roast for 45-50 mins, until you can easily pierce with a fork with no resistance. Set aside to cool to room temperature. Cut the potatoes in half lengthwise and scoop out the potato into a medium bowl. Add the butter and set aside to cool to room temperature.

2. Prep the topping - in a medium bowl add all of the ingredients except for the pecans and mix to create a crumble. This is easiest with your (clean!) hands, pressing the room temperature butter into the flour and spices. Once a ‘playdoh’ like texture is formed, add in the pecans. 

3. Preheat oven to 350F.

4. Mix together the base - mash the sweet potato until smooth. In a separate small bowl whisk together the cream, egg and maple syrup until well combined and there is no visible egg streaks. Pour the liquid into the mashed sweet potato, add in nutmeg, salt and pepper. Whisk for 1 minute until light, fluffy and smooth. If needed, add more cream until the right texture is achieved.

5. Pour sweet potato mixture into a 8x8 pan, and top with the pecan crumble, breaking up into small pieces as you drop on the topping.

6. Bake, uncovered, for 35-45 mins - until topping is golden brown and base is bubbling.

7. Serve warm!

Macaroni Salad

This is probably my most requested recipe but it has been a true struggle to finally publish it. I think I get major writer’s block when it comes to recipes that people love the most, and especially ones I “wing”.  I don’t think I’ve ever made a macaroni salad the same way twice - it’s always dependent on what I have on hand and also… how many beverages I’ve had since I usually make this in the summer with a beer or two. 

I have a dream of publishing a “Choose Your Own Adventure” version of this recipe, with all the options and considerations. But in the meantime, here is a base recipe for macaroni salad that you can play around with yourself. Where I’ve noted “+ more to taste” those are ingredients that I plus up or down depending on the day, and what I’m feeling. More tang? More apple cider vinegar. More sweetness? More white sugar or green relish. Not feeling that YUM? Probably need a little more salt to bring out the flavours.

A few tips:

Salt your pasta water

Cold food needs more seasoning (article in Fine Cooking) and that starts from the inside of your pasta! Make sure you season your pasta water well with salt before cooking so that the pasta gets seasoned while cooking.

Rinse the pasta with cold water

Rinse the pasta with cold water and let it drain well - you don’t want excess water going into the pasta salad. Cold water stops the cooking process so that you don’t end up with mushy pasta, and rinsing its rid of all of the starchiness on the outside of the pasta so it doesn’t stick together.

Finely dice your veg

The best part of this salad is the little bites of freshness from the finely chopped veg. You don’t want them to be big bites.

Use spice packets

I’m all for making things from scratch but there is a little “je ne sai quoi” about the premade spice packets. My favourites are Club House Pasta Salad or the spice packet in the Kraft Macaroni Salad box.

Season to taste. Taste again. Season. Taste again.

Back to the first tip: Cold food needs more flavour. Taste as you go - your sauce should be punchy before you add in the pasta, because the flavour will mellow out with the noodles. Taste again just before serving and adjust as needed.

Controversial move: top with sliced hard-boiled eggs

I personally love hard-boiled eggs with my pasta salad but for some people, it’s a hard no. Since it can be quite polarizing I sometimes will have the sliced hard-boiled eggs on a plate beside the salad so guests can truly choose their own adventure. I love the fatty yolk chopped into each bite.

Double the recipe if making for a big crowd

This recipe can be easily scaled - mix double the dressing if making for a big BBQ!

Prepping ahead?

If prepping ahead of time, save a little bit of the dressing to add right before serving - the pasta will soak up some of the dressing in the fridge. If you forget, you can always whisk a little mayo with some apple cider vinegar (maybe 2 tbsp to 1 tbsp) and fold that in right before serving.

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Macaroni Salad

25 mins, serves 4-6 people

Ingredients

3 cups dried macaroni, cooked, rinsed with cold water (see step 1)

½ cup mayonnaise (more if you want it creamier, add up to a ¼ cup more)

1 tsp yellow mustard

2 tbsp green relish (or 2 tbsp finely diced gherkins)

1 tsp white sugar (+ more to taste)

1 tbsp apple cider vinegar (+ more to taste)

2 stalks of celery, finely diced

½ a red or orange pepper, finely diced

¼ cup diced red onion (about ⅛ of a medium onion), finely diced

Seasonings:

½ a packet of Club House Pasta Salad mix or Kraft Pasta Salad kit 

OR

½ tsp of each garlic powder, onion powder, paprika plus some dried herbs like basil, dill, parsley or oregano (or all!) 

½ tsp kosher salt

Freshly cracked pepper to taste

Optional:

Fresh herbs! Fresh dill, chives or parsley are great additions

4 hard-boiled eggs, peeled and sliced

Method:

1. Cook your pasta according to the package, and immediately drain and rinse with cold water until fully cooled. Set to the side and allow it to drain well.

2. In a large bowl combine your mayo, mustard, relish, sugar, vinegar, plus your seasonings of choice (either spice packet or mixture of dried herbs). Add in your finely diced veggies.

3. Taste - does it need more seasoning or salt? Maybe a bit more tang from the vinegar? Once it tastes good you’re ready for your pasta. If you are making this ahead of time, save a little dressing to fold in right before serving. Add in your drained macaroni and stir until every noodle is well coated. Give it another taste and adjust.

4. Once you’re happy with the seasoning top with fresh herbs (if using) or sliced hard boiled eggs (if using) and serve! If prepping ahead of time, put in the fridge. Right before serving fold in your reserved dressing and add your toppings.

5. ENJOY!

Sweet and Spicy Cauliflower Bites

I am currently home in Halifax for a few months to wait out the winter, so I’ve been enjoying cooking for my parents again. I live alone in Toronto and knew that the winter would be tough in the pandemic without … human contact. While I am home my mom and I are trying to eat more plant-based meals coming off the holidays, which involved a lot of meat and pastries, and pastry wrapped meat. These cauliflower bites are the perfect veggie appetizer, snack or main (paired with a big salad).

Cauliflower has become really trendy in the last few years but I’m kind of ok with it. I find it super filling, and these bites are no exception. It’s also a blank canvas that can take on pretty much any flavour. I also love how cauliflower can become so creamy when cooked through, and these bites pair that creamy texture with a crispy, slightly chewy exterior. 

I am borderline obsessed with these cauliflower bites. I love that they are made in one bowl, and the texture they get without oil or frying makes me very happy. I hate when you have to set up an intense dredging station to get something breaded (one bowl for egg, one bowl for flour, one bowl for crust). It’s worth the effort but sometimes you just don’t want to put in the effort, ya know?

The key to these cauliflower bites is the biscuit-like batter, that when cooked for a super long time gets crispy and holds up against the sauce. The batter completely coats the cauliflower, seeping into all the little crevices, making an almost fritter meets cauliflower bite… bite. 

There are a lot of different directions you could take these bites - Franks Red Hot Sauce paired with ranch to go traditional buffalo style; I am also going to try them out with some spices added to the batter (like chili powder and cumin) to use for cauliflower tacos. But today’s recipe is inspired by flavours of the Vietnamese sauce nuoc cham. Typically nuoc cham includes water so this is a bit more concentrated. I also added in melted butter to allow the sauce to emulsify, helping it coat the cauliflower more evenly and added a bit of richness. The sauce is tangy, sweet and spicy. Topping with fresh herbs or sliced green onion adds some freshness to finish them off.

A few tips:

• Spread out the cauliflower on the cookie sheet to ensure it gets nice and crispy. If you overcrowd the pan, the bites will steam - you need enough space to let the air circulate

• 45 minutes feels like a long time in the high heat but don’t take them out sooner! You want them to deeply cook. They may have some brown bits and that’s ok! That’s just extra flavour.

To serve:

• Best served fresh out of the oven and tossed in the sauce.

• They will keep ok in the fridge, but they may lose some of their crunch the next day but will still be very flavourful. If you can reheat in a toaster oven or the oven vs. the microwave, that will preserve some of the texture.

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Sweet and Spicy Cauliflower Bites

Serves 4-6 appetizer style

15-minute prep, 45-minute cook time

Ingredients

1 head of cauliflower, leaves and stem removed, cut into bite-sized pieces

1/2 cup all-purpose flour

1/2 cup panko

1 egg

1/2 tsp kosher salt

½ cup water or milk

2 tbsp butter

1 tbsp honey

1/2 tsp fish sauce (my favourite brand is Red Boat)

1 tsp sriracha (or other hot sauce/chilli sauce like sambal oelek)

1/4 tsp kosher salt

Juice of 1 lime (roughly 2 tbsp)

Optional toppings: fresh herbs (basil, mint) or green onions

Method 

1. Preheat the oven to 425F. Prepare a cookie sheet with a silicone mat or line with parchment paper.

2. In a large bowl, stir together the batter ingredients until smooth - should look like a drippy/loose biscuit batter.

3. Add in your chopped cauliflower and toss to coat. Ensure you toss well - you want every little crevice of the cauliflower to be coated.

4. Place the coated cauliflower onto the prepared cookie sheet one at a time, in one layer, with plenty of space between each piece.

5. Bake for 45 minutes, until they get really dark and crispy. You can flip them over partway through to ensure both sides crisp up.

6. Meanwhile, prep the sauce. In a microwave-safe bowl add the honey and butter. Melt in the microwave. Add in the fish sauce, hot sauce and lime juice, whisking until well emulsified. Taste and adjust with salt and pepper!

7. When the cauliflower is done take it out of the oven and put them in a large heat-safe bowl. Pour over the sauce and toss the cauliflower until they are evenly coated.

8. Serve on a platter topped with any soft fresh herbs you have on hand (ex. Basil, mint) and sliced green onion.

Leek & Cauliflower Puree

This is one of my favourite side dishes over the holidays because it carries all the flavour of a luxurious potato side dish without feeling as heavy. I started developing this a few Christmases ago as my aunt cannot eat potatoes. Since so many holiday meals are served with potatoes on the side, I wanted her to have an option that was equally tasty without defaulting to rice. The flavour here really comes from leeks - you want them to get nice and soft and buttery. It’s ok if they brown a bit too, that’s just extra flavour! If you don’t have a food processor you could use a blender or hand blender. The other advantage to cauliflower over potato is you don’t have to worry about it turning gummy when blended!

About the ingredients

Leeks: as you will begin to notice in my recipes, leeks are one of my favourite ingredients. They add a gentle onion flavour without too much bite, and I find they pair nicely with cheese without overtaking the dish. 

How to store leeks:

Leeks should be stored in the fridge but they can be REALLY big. Since you only eat the white part of the leek, if you’re tight on space, you can always trim off the green parts before storing them in your fridge. Just dampen a paper towel and wrap the cut ends until you are ready to use.

How to clean leeks:

I always give them a good rinse on the outside - if the outer layer seems to be discolouring, I will peel that off. Again, you only use the white part, so I cut off the greens. I’ll then peek down in the layers of the white part - if it seems really dirty I will chop the leeks to whichever size I need, then give them a rinse in a colander or soak in a bowl of water to remove all the dirt. Sometimes soil can get between the layers so it’s important to give them a good clean!

What do I do with all these leeks?!:

Typically leeks come in bunches of three. This recipe will use one. For the other two, you can pretty much use them in any recipe that calls for onion. They are awesome in soups. I use them in my turkey dressing/stuffing. I have a great leek and camembert quiche recipe in the archives. They are delicious with a roast chicken - add them to the pan and the chicken fat drippings will caramelize the leeks while it roasts. THE WORLD IS YOUR LEEK.

Choosing your milk: the higher the milk fat content of your milk, the richer this side dish will be. If you are looking for a lighter side, choose 1 or 2% milk. If you’re looking for a luxurious, creamy side, go all out with 35% m.f cream. Anything in between will also be delicious! I have not tried this recipe with non-dairy milk but I think any unsweetened nut or oat milk would probably work nicely.

Cheese: in the recipe, I recommend using parmesan cheese but really, any hard, sharp cheese will work well. Asiago would be delicious. So would Grana Padano. It isn’t meant to be like… “cheesy” in flavour, just super savoury and delicious. Save your cheddar for another recipe!

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Leek & Cauliflower Puree

Serves 4-6, 30 mins prep/cook time

Ingredients:

1 cauliflower head, leaves and stalks removed

1 leek, green part removed

1 tsp, olive oil

1 tbsp butter

½ cup of milk or cream (higher the milk fat the creamier it will be)

¼ cup grated parmesan

Salt n pepper to taste

Method:

1. Prep your cauliflower - you can either boil or steam the cauliflower, your choice! First I chop the cauliflower into roughly equal pieces so it cooks evenly. Then while the cauliflower cooks, skip to step 2 to get your leeks cooking at the same time.

   • To boil: bring a medium pot of water to a boil. Add in cauliflower and boil until fork-tender, about 5 minutes. Drain and place in the food processor.

   • To steam: place your steaming basket in a medium pot with 1 cm of water. Add cauliflower pieces to the steamer basket and cover with a lid. Allow to steam for 5-7 mins until fork tender. Remove cauliflower and place it in the food processor.

2. Thinly slice your leek, first by running the knife lengthwise down the white part, and then slicing crosswise. Add to a pan over medium-low heat with olive oil and butter, and a pinch of salt. Allow to cook until translucent, buttery and softened. I like to let them deeply cook, 10-15 minutes.

3. Once leeks are cooked, add to the food processor along with your milk/cream and pulse until smooth. Add in your cheese and pulse again until well combined. Taste. Does it taste like you want to eat more? If no, you probably need some more salt and pepper. Add a touch, pulse again, and taste. Continue until it tastes delicious and perfectly seasoned!

4. You can keep the puree warm on the stove in a pot, covered, over low heat while you wait for the rest of your meal. You can also refrigerate for 3-5 days to reheat!