This is an update of a classic.

It’s a classic that many, many kids love because it involves crunch, imagination, and bugs – what’s not to love!

I call this an updated classic because back when I was a kid, living in the suburbs in the 70’s & 80’s, our ‘logs’ were stuffed with fluorescent orange Cheese Whiz.  I just can’t recommend that.

But, it’s just as tasty (arguably more tasty) with healthier ‘stuffings’ such as nut butters (e.g. almond butter, peanut butter) or bean spread (e.g. hummus, white bean spread).

It’s quick to make. And it lends itself well for kids’ involvement.

This is a great, quick, full meal salad. It is also very flexible. Make as much or as little as you wish. Add extra veggies that you like.

Take advantage of the love of dipping to introduce healthy foods – like beans.

Beans are a great source of protein and fibre.

This white bean dip is super easy to make. Adjust the amounts of garlic, lemon juice and olive oil to match your child’s (and your) taste buds.

I adapted it from an old cookbook that was handed down to me: Farmers Market Cookbook by S.F. Carlman, 1988.

This recipe is fantastic as a side dish for pork or halibut (or any other white fish).  

Home-made vegetable stock is a free, almost work-free way to add flavour to all sorts of dishes. And, all without adding any salt/sodium.

Did you know that almost all store-bought stock and boullion cubes are super-high in salt (sodium)? It’s true.

This home-made veggie stock gives just as much flavour to any dish that calls for vegetable or chicken stock.

And, better yet it’s free. And, almost takes no work at all.

I don’t know if this counts as a recipe. Or, if it’s really a technique. Regardless, it’s a key ingredient in my cooking that I wanted to share with you.

When I make it, I usually adapt the recipe to almost double the amount of zucchini that it calls for. Give it a try – the loaf is much more moist. 

From: The Hutterite Community: 3rd Expanded Edition

Adapted from: Salt Spring Island Cooking

This is a hearty, winter favourite. It has a bright, lemony flavour that makes you completely forget the usual split pea soup that’s made with ham.

Serves:  12 – 14 (note: this recipe halves well)

The riper the bananas that you can find, the better. If I let a banana get too ripe, I put it in the freezer. Simply degfrost before using in this recipe – you don’t even need to mash it. 

This is a very inexpensive but tasty soup. It’s classic winter fare. While it does take longer to cook, it involves very little work.

Makes: 1.5 Litres

I’ve made just a few minor changes to make this recipe of my Mum’s my own. She learned this recipe in a cooking class that she attended while living in Colorado in the 70′s. To truly make this recipe like my Mum you need to use pinto beans. While a variety of other beans will work, the result can’t be called Jenefer’s Chili.