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Surprise Mom with a home-cooked meal

Mother’s Day is coming up (it’s this Sunday, for those of you who justpanicked), and if you’re short on cash, but big on love, a homemademeal may be just your ticket into the good books with mom.

Mother’s Day is coming up (it’s this Sunday, for those of you who just panicked), and if you’re short on cash, but big on love, a homemade meal may be just your ticket into the good books with mom.


Pair this impressive meal with a simple bouquet of flowers and a nice bottle of wine for a lovely DIY Mother’s Day.


Salsa-Steamed Mussels with Cilantro Broth
Serves 4
Prep Time: 10 Minutes
Cooking Time: 10 Minutes
Recipe Developer: Paula Bowman

Ingredients
• 2 Tbsp olive oil
• 1/2 cup diced red onion
• 2 garlic cloves, thinly sliced
• 1/2 jalapeno, seeded, finely chopped (about 2 tbsp)
• 1/2 pound diced tomatoes (about 1 cup)
• 3/4 cups white wine
• 1 lime zested and juiced
• 4 pounds mussels, scrubbed, debearded
• 1/4 cup coarsely chopped cilantro
• 1 baguette, for garnish

Method



  • 1. Heat oil in a large pot set over medium heat. Add onion, garlic and jalapeno and cook stirring often until onion and garlic are soft and translucent, about 4 minutes. Add tomatoes, wine, lime zest and juice, turn heat to high and bring to a boil.

  • 2. Add mussels, cover with tight fitting lid and cook shaking pan often, until mussels are open, about 3-5 minutes. Use a slotted spoon to divide mussels between 4 large bowls. Stir cilantro into broth, season with salt and pepper and pour over mussels.

  • 3. Serve with crusty baguette on the side for soaking up the delicious broth.



Roasted Spice Crusted Chicken with Fennel, Parsley and Olive Salad
Serves 4
Prep Time: 10 Minutes
Cooking Time: 15 Minutes
Recipe Developer: Paula Bowman

Ingredients
• 3 Tbsp olive oil
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp fennel seed, crushed
• 1 tsp ground sweet paprika
• 1 tsp brown sugar
• 1 tsp grated lemon zest
• 3/4 tsp ground cayenne
• 1/2 tsp minced garlic
• 1/2 tsp kosher salt
• 4 (5oz) boneless, skinless chicken breasts
• 1 cup fresh parsley leaves, stems discarded
• 1 fennel bulb, shaved, fronds chopped and 1 tbsp reserved
• 2 blood oranges, peeled and segmented, 3 tbsp juice reserved
• 1/2 cup black olives, pitted

Method



  • 1. Preheat oven to 450°F. Line a rimmed sheet pan with aluminum foil and set aside.

  • 2. In a large bowl, combine 2 tablespoons olive oil and the next nine ingredients and stir until mixed. Add chicken and using hands or a rubber spatula, rub spice mixture all over chicken. Transfer chicken to prepared sheet pan and roast in oven until cooked through, about 15 minutes.

  • 3. Meanwhile, combine remaining 1 tablespoon olive oil, parsley, shaved fennel and fronds, blood orange segments and juice, and olives in a large bowl and toss until thoroughly coated. Season to taste with salt and pepper. Divide salad among 4 plates and serve with sliced chicken breast.


Cran-Apple Crumble
Serves 4-6
Prep Time: 10 Minutes
Cooking Time: 50 Minutes
Submitted by: Christine Luten, Vernon, BC

Ingredients
• 6 apples
• 3/4 cups fresh or frozen cranberries
• 1/4 cup sugar
• 1 tsp cinnamon
• 1/2 cup flour
• 1/2 cup oats
• 1/2 cup brown sugar
• 1/3 cup softened butter

Method



  • 1. Peel and slice apples into a buttered baking dish (approx. 8" by 8").

  • 2. Sprinkle cranberries over the apples.

  • 3. Sprinkle sugar and cinnamon the apples and cranberries.

  • 4. Mix together flour, oats, and brown sugar. Blend in butter. Spoon over apples and cranberries.

  • 5. Bake at 350ºF for 50 minutes. Serve warm with vanilla ice cream.


 
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