Julie Van Rosendaal
London in Ontario, Canada
Calgary in Alberta, Canada

About Me: Julie is a freelance food writer, food editor of Parents Canada magazine, regular contributor to several newspapers and magazines, columnist for The Family Kitchen on Babble.com, and the author of the best-selling cookbooks One Smart Cookie, Starting Out and Grazing. She is the food and nutrition columnist on the Calgary Eyeopener on CBC Radio One, co-host of It’s Just Food on the Viva television network, and a contributor to the new online food show Good Bite (www.goodbite.com). She also writes and is the photographer for her popular food blog, DinnerwithJulie.com, which documents real life in her home kitchen with her husband, Mike, and 5 year old son, Willem.

Recipes Posted by Julie Van Rosendaal:

This coming Easter holiday season, if you’re looking for recipes that seem extra special but don’t take hours to prepare, you’ll love this recipe. Lamb chops seem like a fancy special-occasion dinner entree, but in reality they take under 10 minutes to prepare, and if you do the math, may cost less than take-out! These chops are quickly seared in a hot pan, then topped with a curried peanut sauce. Try French-cut chops, which still have their long, handle-like bone, if you want to make lamb “popsicles” to serve at parties (serve the peanut sauce alongside for dipping); if they’re destined for dinner, serve chops with rice or potatoes and a side of something green – sauteed spinach or kale, broccoli, asparagus or green beans.

Sweet potatoes are a great way to upgrade potato salad, both flavor-wise and to give it a nutritional boost. Whether you’re making traditional potato salad or giving this version a try, roasting the potatoes first caramelizes them slightly, intensifying their flavor without allowing any nutrients to be lost to cooking water. The addition of kale further increases fiber, vitamins and minerals, and a peanut dressing ties it all together. The addition of Parmesan cheese is optional, but interesting, adding a new slightly salty dimension to the dish.

This dish will make a terrific side to any Thanksgiving menu!

These moist, peanut buttery muffins are stuffed with jelly – a perfect flavor combination, packaged up like a jelly doughnut, without the deep-frying! They make a great breakfast, lunchbox treat or after-school snack, and leftovers freeze well, if there are any!

Waffles are in regular rotation in our house – they’re a must on weekends, and leftovers are frozen to pop into the toaster on more rushed weekday mornings. The addition of peanut butter boosts protein, which helps the boys get through long school days. If you don’t have Mighty Maple or The Bees Knees peanut butter, Smooth Operator or Crunch Time works well too – just add a tablespoon of maple syrup, honey or brown sugar to add a touch of sweetness.

There’s no better combination than chocolate and peanut butter, except maybe peanut butter and banana… this pie combines the best of both worlds. An easy pat-in crumb crust is topped with a layer of chocolate and peanut butter, which as an added bonus keeps the creamy, pudding-like filling from making the bottom of the pie soggy. Topped with whipped cream and chopped peanuts or chocolate shavings, this pie will make a good number of people very happy.

Chocolate, Peanut Butter & Banana Cream Pie