City Mom’s Kitchen: Tarte aux Moutarde

Life Made DeliciousNow that our spring weather has finally arrived, it’s time to start delving into fresh, local produce. There’s nothing better than buying farm fresh harvests from local grocers and markets and now is the time as most of our favourites are in full bloom.

And timing for me couldn’t be better as I have recently returned from a trip to the south of France where they are no strangers to making use of the amazing, seasonal fruits and vegetables the countryside has to offer.

A dish that I became smitten with while travelling in Provence is called Tarte aux Moutarde which is known by us English speakers as Tomato and Mustard Pie.

The French have a way of making everything sound better, more romantic and more appealing don’t’ they? But don’t be turned off by the English translation; this pie is so full of flavour that it will leave you saying “plus s’il vous plait”!


The region of Provence is rich in healthy fruits and vegetables including tomatoes, eggplant, bell peppers, garlic, onions, lettuce, carrots, fennel, potatoes, mushrooms, cabbage, zucchini, artichokes and asparagus.

And of course their sunny climate (much like ours) lends a perfect breeding ground for olives so you can be sure that most of their recipes include fresh olive oil.

Here in Canada, tomatoes peak in July so you have lots of time to practice this recipe to perfection to serve at your summer BBQ and patio parties. It will be a hit, and when you’re asked where you found this recipe, you can simply reply “Oh, it’s just an old Provencal recipe I had tucked away!”

C’est manifique!


Tarte aux Moutarde

The whole grain Dijon mustard and tomatoes marry together to create a harmonious burst of sweet, salty and sour all at the same time. I can only suggest that you try it yourself to see!


  • 1 pie crust (frozen)
  • ¼ cup whole grain, Dijon mustard
  • 3 – 4 (1/4 inch thick) slices of Swiss cheese
  • 3 small to medium tomatoes
  • Olive Oil
  • 1 tbsp Herbs de Provence


  1. Thaw (if frozen) pie shell according to package directions. Follow package directions for fluting.
  2. Preheat oven to 375 F.
  3. Spread mustard over the bottom of the pie crust.
  4. Layer with cheese slices.
  5. Slice tomatoes and distribute in a spiral formation over cheese.
  6. Drizzle with olive oil.
  7. Sprinkle with Herbs de Provence.
  8. Bake in over for 20 – 30 minutes or when crust is golden brown and tomato edges are wilted.
  9. Enjoy!


Since this post is inspired by the Life Made Delicious Ambassador program that I am a part of, I wanted to share some other tasty recipes that make use of wonderful, seasonal tomatoes this summer:

What is your favourite season vegetable to cook with?

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

City Mom

10 Delicious Easter Brunch Recipes

Easter Brunch Recipes

I love food! Enough said right?

Anytime you merge two mealtimes into one you know it’s going to be fun!  So, this Easter why not throw a festive and delicious brunch including recipes from Canada’s Life Made Delicious.

From Bunny Rabbit Pancakes that the kids will love to an Asparagus and Swiss Bake that will be a hit with more mature pallets, there is something for everyone on LMD’s Top 10 spring brunch collection.


In our home sweet breakfast items are always at the top of the breakfast menu wish list. I plan to combine two LMD recipes and swap a couple of items to add a little more nutrition to a family-fav!

Check out my creation below:


Bunny Rabbit Pancakes

  • 1 cup (250 mL) Fibre 1 original cereal
  • 1 egg
  • 1 ¼ cups (300 mL) buttermilk or milk
  • 2 tbsp (25 mL) vegetable oil
  • 1 cup (250 mL) whole wheat flour
  • 1 tbsp ground flaxseed
  • 1 tbsp (15 mL) Xylitol
  • 1 tsp (5 mL) baking powder
  • ½ tsp (2 mL) baking soda
  • ½ tsp (2 mL) salt
  • ½ cup (125 mL) fresh or frozen (thawed) blueberries
  • 1/4 cup (50 mL) raisins
  • 8 pieces (each 11/2-inches/4 cm) red string licorice
  • 4 maraschino cherries
  • Maple Syrup
  • If desired, crush cereal by placing in resealable food-storage plastic bag; seal bag and crush with rolling-pin or meat mallet (or crush in food processor). In medium bowl, beat egg with wire whisk or fork. Beat in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is soft. Beat in remaining ingredients except blueberries. Gently stir in 1/2 cup (125 mL) blueberries.
  • Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour 1/4 cup (50 mL) batter on hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon/15 mL at a time, until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn; cook other sides until golden brown.
  • On four dinner plates, stack 2 pancakes each.
  • Use additional pancake to cut ears and bow tie.
  • For bunny’s face, arrange 2 raisins for eyes, cherry for nose and licorice for mouth.
  • Drizzle with maple syrup and garnish with raisins.

What’s your favourite brunch recipe?

Happy Easter!

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

City Mom

Black Bean-Sweet Potato Chili {#LMDConnector}

Black Bean-Sweet Potato Chili

Have you noticed that smell in the air lately? It’s hard to describe but it’s undeniable. The evenings are cooler, the air is crisper, the leaves are changing colour and the kids are back in school. No doubt about it, its fall!

This time of year always inspires me in the kitchen. I love using seasonal fruits and vegetables to create warm, soothing and delicious meals. I love to experiment with new recipes and to take my time learning new techniques on the weekends, but it’s a very different story during the week.

As every parent knows, it’s tough to manage the school day, work and healthy meals. I always turn to my slow cooker to ensure there’s something healthy and hearty waiting for us when we get home. It’s sometimes too easy to give into our hectic schedule and whip something up from a package.


Remember that inspiration I talked about? Well, one of the places I love to gather my motivation is at lifemadedelicious.ca.  There are thousands of recipes from comfort foods to beverages to desserts. You’d be hard pressed not to find what you’re looking for.

As the temperature drops, my desire for something warm and spicy rises so I decided to search for some slow cooker chili recipes at lifemadedelicious.ca. To my delight, nine delicious looking recipes showed up.

It was hard to choose just one but I finally decided on Black Bean –Sweet Potato Chili. I think it was the sweet potato that caught my eye as it seems to coincide with fall. I’m glad I chose this recipe since we all loved it. The sweet potato adds a nice earthy taste to this vegetarian chili. I substituted crushed tomatoes for the diced tomatoes and chose to forgo the red wine vinegar and this recipe was still delish!



  • 2 large dark-orange sweet potatoes (1 1/2 lb), peeled, cut into 1/2-inch cubes (about 5 cups)
  • 3 large onions, chopped (3 cups)
  • 3 cloves garlic, finely chopped
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 can (28 oz) Muir Glen organic diced tomatoes, undrained
  • 1 can (16 oz) refried black beans
  • 1 can (15 oz) Progresso black beans, drained, rinsed
  • 2 cups Progresso chicken broth (from 32-oz carton)
  • 2 teaspoons red wine vinegar
  • Shredded cheese, if desired
  • Sour cream, if desired


  • Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix sweet potatoes, onions, garlic, chili powder, cumin, tomatoes, refried beans, black beans and broth.
  • Cover; cook on Low heat setting 7 to 8 hours (or on High heat setting 3 hours 30 minutes to 4 hours).
  • Before serving, stir in vinegar. Serve chili with cheese and sour cream.

Visit lifemadedelicious.ca for this recipe and other delicious ideas.

What’s your favourite fall meal to cook for your family? What seasonal fruits and veggies are you wild about this time of year?

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

Celebrating the 2012 Summer Olympics Aussie Style

Here’s something you may not know about me: I traveled and worked in Australia for one year over a decade ago.  Not only was this one of the most amazing years of my life, but it was also unintentionally planned during the year the 2000 Summer Games were taking place in Sydney.

Attending the Sydney Olympics is definitely a Bucket List item in my life. At the time it wasn’t on my Bucket List. In fact I didn’t even have a Bucket List but now I’m 12 years older and life has different meaning than it once did. I realize now how short life is and how quickly the time goes by. You have to search for opportunities and grab them once they come up. Knowing this, I’m thrilled that I’ve been able to cross cheering my country on in an international setting like the Olympics off my list!


Life Made Delicious

I’m happy to announce that I’m a Life Made Delicious Connector (#LMDConnector) through Mom Central Canada. As a LMD Connector, I have the privilege of learning valuable information that I can share with City Mom readers. From time and cost saving recipes, to special General Mills Canada offers and perks, lifemadedelicious.ca is definitely a site you want to visit often.

Every other month, for the next 12 months, I’ll be sharing some of this great information with you. This month the inspiration for us LMD Connectors was celebrating London 2012.

As a huge Olympics enthusiast I had tons of ideas! I can’t wait to cheer on Christine Sinclair, Melissa Tancredi and the other amazing women of the Canadian women’s soccer team. So I considered making a batch of the patriotic Oh Canada Chex Mix or a big gooey soccer cake. But what came to mind strongest was my experience in Sydney all that time ago and I thought there was no better way to celebrate the 2012 games than with some fun Aussie-inspired grub.


Bangers & Mash

When you think Aussie food, do you think Bangers & Mash? Or do you even know what Bangers & Mash is? For those who aren’t familiar with this fun-sounding dish, it is nothing more than sausage and mashed potatoes; pretty delicious, yet pretty simple.

With this in mind I set out on lifemadedelicious.ca to find some fun inspiration on creating an easy and inexpensive version of this Australian classic.

Here is what I came up with:

Garlic Mashed Potatoes and an altered version of the Grilled Sausage Packet recipe with a side of buttery corn! Yum!

Classic, hearty and truly Australian-inspired. I loved these versatile  recipes and their cost effectiveness. Not to mention every mom’s favourite: the ease of creating the meal.

Next, it was on to dessert…


Anzac Biscuits

I found this delicious and super-easy recipe for Anzac Biscuits from alldownunder.com. Here’s a quick history on Anzac Biscuits as they are an old Australian tradition.

During WWI, wives, mothers, girlfriends and daughters would make these cookies to send to their loved ones overseas while fighting in the war. You’ll notice that this recipe does not call for eggs which are typical in most cookies recipes. Since eggs weren’t readily available back then, golden syrup was used in its place to keep the cookies bound together. There was also no refrigeration on the long trip over to the brave men fighting, so the ingredients had to be that of sustainability over a long period of time.

Try these biscuits out…they are so delicious!

So how do you and your family plan to celebrate the 2012 Olympics? Do you have any fun traditions or recipes you’d like to share? We’d love to hear all about them. What’s your favourite Olympic sport?


Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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