Archive | July, 2015

Salad Days of Summer

24 Jul

It’s too hot to cook. Enter the cool, crisp days of the summer salad.

Inspired by the cult-like status of the Kardashian klan’s ever-present take out order (hello Mango Iced Greentini), this is what lunch is looking like these days.


The California salad craze is nothing new.

Whether it’s a sophisticated Chez Panisse baked Goat Cheese Salad with rounds of chèvre marinated in olive oil and herbs, coated in bread crumbs, and baked, served with lightly dressed mesclun (David Lebovitz here) or a healthy hippie garden bowl with the classic iceberg, avocado, sprouts, cuke, tomatoes, sunflower seeds and Jack cheese, these salads are perfect for summer.

We’ve seen this 1970s concept as a salad, a sandwich, or as a salad sandwich. On a bagel, it was our junior high bagged lunch fave:

Health bagels

1 bagel, cut in half horizontally


1 small avocado, peeled and sliced

2 tbsp/30 mL alfalfa sprouts

1/2 cup/125 mL shredded Monterey Jack cheese

sprinkling of sesame seeds

Spread bagel halves with mayonnaise. Place avocado slices, then alfalfa sprouts on each half. Put 1/4 cup/50 mL cheese on each and top with sesame seeds. Makes 2 halves.


Enter the 1980s Seventeen magazine recipe, complete with tarragon-powered cream dressing:

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Stampede Grub

10 Jul

Just a few days left of Stampede.

Real Baked Beans, a la Medicine Hat

Or this stunner from Jamie Oliver: BBQ Baked Beans over smashed sweet potatoes and cheesy croutons.

Atco Bean Dip

A tasty variation of chili – perfect for holiday get-togethers.

6 slices bacon
1 lb. lean ground beef 500g
1 onion, chopped
1 green pepper, chopped
1 garlic clove, minced
2 Tbsp. molasses 30ml
2 Tbsp. brown sugar 30ml
2 tsp. dry mustard 5ml
1/3 cup vinegar 75ml
19 oz. can tomatoes 540ml
14 oz. can kidney beans 398ml
14 oz. can lima beans, drained 398ml
14 oz. can pork & beans 398ml
1 tsp. worcestershire sauce 5ml
salt, pepper & tabasco sauce, to taste
Fry bacon until crisp. Crumble. Brown beef and onion. Combine with remaining ingredients in a large casserole. Bake at 300F (150C)oven for 2 hours. Serve with caesar salad and baguette sticks. Serves 4-6

8 slices bacon
1 cup chopped onion
1(14 ounce) can green beans, drained
1(14 ounce) can lima beans, drained
1(14 ounce) can pork and beans
1(14 ounce) can kidney beans, drained
34 cup brown sugar, packed
12 cup vinegar
12 teaspoon garlic salt
12 teaspoon dry mustard

Cut bacon into small pieces & fry till crisp.
Remove from pan.
Cook onion until soft in bacon grease.
Put all ingredients into 2 1/2 qt casserole.
Bake at 350 F for 1 hour.
You can also cook in a low crockpot for 4-5 hours, on low.


1 1/2 pounds bulk sausage
3-4 ounce cans green chilies, drained
1 pound cheddar cheese, grated
1 pound Monterey Jack cheese, grated
9 eggs, beaten
2 tbsp. flour

Brown sausage and drain well. Split chilies and remove seeds. Save 1/3 of the chilies and cut in thin strips. Layer sausage with cheeses and remaining 2/3 chilies in a greased 9 x 13″ glass baking dish. Beat eggs, milk and flour together until well-blended. Pour over layered mixture. Decorate top with strips of chilies in a lattice-work pattern. Sprinkle with paprika and bake at 350 for 45 minutes. Serves 12.

Stampede chili

1 Jul

Stampede and chili go together like pork and beans. Or something like that.

from Classic Pillsbury Cookbook on Mexican cooking

Makes six servings

1 pound/500g bulk chorizo sausage or Italian sausage

1 cup chopped onions

2 garlic cloves, crushed

2 jalapeno chile peppers, seeded and chopped

2 (15-ounce) cans black beans, drained and rinsed

1 (28-ounce) can Italian plum tomatoes, undrained, cut up

1 cup beer or tomato juice

1 tablespoon chopped fresh cilantro

1 teaspoon cumin

2 cups hot cooked rice

4 ounces/125g (about 1 cup) shredded Cheddar cheese

In large saucepan or Dutch oven, combine sausage, onions, garlic and chile peppers. Cook eight to 10 minutes or until sausage is well browned; drain. Stir in remaining ingredients except rice and cheese. Cook over medium heat 30 to 45 minutes or until slightly thickened.

To serve, ladle chili over cooked rice in individual serving bowls; sprinkle with a little or a lot of cheese. For our potluck, Marty skipped the rice part, to make buffet service easier. However, if you don’t want to leave it out, spread it on the bottom of a deep serving dish or casserole and pour beans over top or just stir it right into the beans.