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No-Cook Sicilian-Style Tomato Pasta Sauce

No-Cook Tomato Pasta Sauce | www.kiwiandbean.com

I predict that you get about one paragraph into this blog post and decide that this dish is not for you. Or that, even if it might work for you, it definitely won’t please the littlest mouths in your house. I’m going to guess that if you skipped straight ahead to the recipe, and scanned the list of ingredients (resist; don’t do it!!), you’d click about as far away from here as you could go: “Oh, blech, no way not in my house,” you’d likely think, if not say out loud. Continue Reading →

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Greek Pasta Salad

Greek Pasta Salad | www.kiwiandbean.com

Well hello Saturday June 21, 2014. We’ve been waiting for you.

I’ve often thought it would be lovely to live in a warm summery climate year round, to drop my kid at school wearing a t-shirt and sandals, to eat Christmas dinner on the deck, to give up snow boots, shovels and mittens, to celebrate February birthdays in the park. Continue Reading →

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“In the Door” Quinoa Fried Rice

Quinoa Fried Rice | www.kiwiandbean.com

The Bean—now three years old—recently discovered the power of “why”. In a big way. As in:

Me: Let’s get dressed.
The Bean: Why are we getting dressed?
Me: Because we are going outside.
The Bean: Why are we going outside?
Me: Because it’s a beautiful day.
The Bean: Why is it a beautiful day?
Me: [Stumped.] Put your socks on and stop asking questions.

I have a feeling I’m supposed to welcome this to and fro as a signal of my child’s robust intellectual development. So why do I find it so dang annoying? And how the heck is it possible for a three year old to routinely stump an adult some 20 years (ahem) her senior?

When I next serve up this quinoa dish—one of the Bean’s favourites, incidentally—I imagine she might ask: Why do you call this quinoa dish “fried rice”? A good question, indeed. And perhaps a sign that we (I) have taken this quinoa thing too far. Why not just make rice fried rice?  Continue Reading →

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Asian Napa Cabbage Slaw

Napa Cabbage Slaw | (Cooking for) Kiwi & Bean

After months of stewing, braising and roasting, I am so giddy to finally be ushering barbecue season into the K&B kitchen. Nothing chases away the winter blues better than a big hunk of grilled meat. Am I right?

I’ll admit that we have a bit of a spring/summer dinner “formula” around here, and if you follow me on Instagram you will no doubt recognize it: grilled meat or fish, oven-roasted veg, big ass salad. I serve up this formula at least two or three times per week, but to keep things interesting, I rotate through different marinades, veggies and salads. And on special occasions I add (*gasp*) bread.

This Napa Cabbage Slaw is a recent recruit to the salad lineup. I developed the recipe for our friends over at Belly Bootcamp (who whip moms-to-be and moms—including this one—into wicked shape), but it is SO good and healthy and fabulous in every way that I had to share it with you too!

Napa Cabbage Slaw | (Cooking for) Kiwi & Bean

You will have a hard time resisting *raw cabbage* (yes, cabbage) when it’s tossed with red pepper, apple, cilantro and green onion and spiked with a sweet and sour Asian-inspired vinaigrette and salty roasted peanuts. It’s not only a great side for grilled meat or fish; it makes a perfect healthy lunch or topping for a burger or pulled pork sammie. You can change up the vegetables to use whatever happens to be overstaying its welcome in your refrigerator. I recently added sliced radishes and shaved broccoli, with yummy results.

If your kiddo is a salad skeptic like mine, offer up a deconstructed version of the slaw: set aside some of the undressed veg and peanuts, and serve with a bit of the dressing for dipping.

Now hop on over HERE for the recipe!

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