Old-Fashioned Kitchen

10/11/2026

Apple Crisp
The Pan That Was Always on the Back of the Stove

I've taken traditional Apple Crisp (and I think) made it better. Try it and compare it with yours and let me know.

Growing up, there was always a pan of something on the back of the stove. It wasn't for expected company. It wasn't for a “fancy” dinner. It was there for whomever came through the door cold, hungry, or pretending they weren’t. Sometimes it was apples.

Not fancy ones. The soft ones that bruised easy. The ones that had to be used before they turned. They were peeled at the table into an old ceramic bowl, the skins dropped into a brown paper bag for dumping in the garden, and the slices went straight into a pie plate greased with whatever was closest. Butter if times were good, margarine if they weren’t.

The topping was oats and flour rubbed into fat with your fingers until it looked like damp sand. You didn’t overthink it. If it covered the apples, it was enough. It went into the oven while everything else was happening. Tea kettle on, dishpan filled, radio low in the corner. By the time it came out, the edges were bubbling dark and the middle was soft enough to take a spoon without cutting. Nobody waited for it to cool properly.

It was eaten warm in shallow bowls with milk poured over the top, the milk running into the cracks and turning the brown sugar into sauce. If there was real cream in the house, that meant someone important was visiting.

That was apple crisp in an Atlantic Canadian kitchen. Not a dessert. Not a company dish. Just something that made the house feel like somebody was looking after you.

*** OFK Signature Recipe ***
Atlantic Canadian Apple Crisp

Ingredients:
6 cups mixed apples (MacIntosh mixed with Cortland would be my go-to, but you could use Granny Smiths with the Macs)
2 tbsp brown sugar
1 tbsp fancy molasses
2 tbsp canned milk (evaporated)
1 tbsp flour
½ tsp cinnamon
Pinch nutmeg
Tiny pinch summer savoury (yes, summer savoury)
Pinch salt
Mix everything together well and put into a well greased pie plate.

Topping:
⅓ cup butter
¾ cup rolled oats
½ cup flour
½ cup brown sugar
1 tbsp white sugar
Pinch salt
Melt the butter in a pan, add the oats and toast lightly until they smell nutty. Remove from heat and mix in the remaining ingredients until clumpy. Sprinkle over the apples.

Bake at 375°F for 35-40 minutes (but watch because some ovens run hot) until the edges bubble and the top is deep golden. Let rest 15 minutes before serving if you can stand to wait. Letting it sit gives it better texture.

OFK Note: Summer savoury is one of the secrets in this recipe. There's not enough to taste herbal, but just enough to amplify the apple flavour. It's the same principle as when you put salt in caramel.

So, tell me. Did we just outdo your granny? Or is your grandmother's version still better? Tell me in the comments!

10/11/2026

The Chili We Grew Up With Isn't Really the Original Chili

f I told you to picture a pot of chili, I'm willing to bet I know roughly what you'd see. Ground beef. Kidney beans. Tomatoes. Onions. Chili powder. Maybe even some green pepper and a little celery. That was chili growing up in my family.

And I mean, that's chili, right? Well, here's the thing. Not originally. The chili that I and most of us grew up eating in Canada is actually the end result of a dish that travelled a very long way and changed considerably along the way.

What eventually became known as chili con carne, literally, chilli peppers with meat, developed in the American Southwest, particularly Texas, from a mixture of Mexican, Indigenous, Spanish and frontier food traditions. And the early versions could be remarkably simple. Just meat, chili peppers, fat, spices and a little liquid. That was essentially it. No kidney beans, and more often than not, no tomatoes either.

Instead of the ground beef we're accustomed to, the meat might be chopped or cut into small pieces and simmered for a long time with dried chile peppers until everything became a thick, intensely flavoured stew. It was practical food. Tougher pieces of meat could be cooked until tender, dried peppers kept well, and a pot could simmer while people went about their work. My brother in law cooked his chili like that.

By the late 1800s, chili had become famously associated with San Antonio, Texas. Women who became known as the Chili Queens set up outdoor stands in the city's plazas, particularly in the evenings, serving bowls of inexpensive chili to workers, travellers and eventually curious tourists. Tables, lanterns, pots of steaming chili and tortillas transformed the plazas into informal nighttime restaurants.

Visitors carried stories of San Antonio chili back home with them, and that's when chili began travelling. Something interesting happens to food as it travels. Every place that adopts a dish changes it. As chili spread throughout the United States and eventually into Canadian kitchens, cooks adapted it to what they could easily buy.

Ground beef was convenient. Canned tomatoes were inexpensive and always available. Canned kidney beans were filling. Commercial chili powder meant you didn't have to find, toast and grind several varieties of dried chile peppers. Suddenly chili wasn't simply meat cooked with chile peppers anymore. It had become something else:

It had become a one-pot family supper, and that was perfect for Canadian kitchens. A pound of hamburger could become a large pot of supper once you added a couple cans of beans and tomatoes. It could simmer on the stove, it reheated beautifully, and it tasted even better the next day.

By the mid-20th century, versions of this tomato-and-bean chili were appearing throughout North American home cooking. And that is the ancestor of the chili many of us remember.

Now, this is where chili becomes really interesting. Every family had their own recipe. Some families use kidney beans, others use baked beans. Some put in peppers,while others added corn. Some use a spoonful of brown sugar or molasses to soften the acidity of the tomatoes. Some make it so mild a child could eat it, while others make a pot capable of removing paint.

And still there's someone somewhere in Texas, probably still yelling "Beans don't belong in chili!"

They have a historical argument. But here's the thing, food changes when people adopt it. The chili that ended up simmering on Canadian stoves may not look much like an early bowl of Texas chili con carne, but after generations of families making it their own way, it has its own history now too.

And that's exactly what we're going to explore.

Welcome to Chili Week at Old Fashioned Kitchen. We're going back to the old chili pots, regional recipes, inexpensive family versions and some of the dishes people served alongside them.

But before we start, I want to know something. What went into the chili you grew up eating? Kidney beans? Tomatoes? Green peppers? Corn? Brown sugar? And most importantly… were there beans in it?

10/10/2026

Slow Cooker Smoky Maple & Sweet Potato Chili
An old-fashioned, stick-to-your-ribs supper with a Maritime twist.

There's something about a slow cooker bubbling away on a chilly October afternoon that makes a house feel like home. And while everybody seems to have their own favourite chili recipe, this one takes a slightly different road.

We're adding sweet potatoes, a little pure maple syrup, and smoked paprika to a good, hearty beef chili. The sweet potatoes soften as they cook, thickening the sauce naturally, while the maple brings out the richness of the tomatoes and spices without making the chili taste sweet.

It's not a traditional Maritime recipe, but it borrows a little inspiration from our autumn harvests. And it makes a wonderful supper after a day outdoors. The best part? Once everything is in the slow cooker, supper pretty much takes care of itself.

Slow Cooker Smoky Maple & Sweet Potato Chili
Ingredients
Prep: 20 minutes
Cook: 6–7 hours on LOW
1 lb lean ground beef
1 large sweet potato, peeled and cut into ½-inch cubes
1 medium onion, finely chopped (or 1½ tsp onion powder)
1 sweet red pepper, diced
1 can (28 oz/796 mL) crushed tomatoes
1 can (14-15 oz/398 mL) diced tomatoes
1 can (19 oz/540 mL) red kidney beans, drained and rinsed
2 tbsp chili powder
1½ tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
2 tbsp pure maple syrup
1 tbsp tomato paste
1 tsp apple c***r vinegar
½ tsp salt, plus more to taste
½ tsp black pepper
¼ cup water or beef broth, only if needed

In a skillet over medium heat, brown the ground beef until fully cooked. Drain off excess grease. If using fresh onion, cook it with the beef for the final few minutes. Add the cooked beef, sweet potato, red pepper, tomatoes, kidney beans, tomato paste, maple syrup, vinegar, and all the seasonings to the slow cooker,

Give it a good stir. The mixture should be fairly thick. Add a splash of water or beef broth only if it looks too dry. Cover and cook on LOW for 6–7 hours or HIGH for approximately 3–4 hours, until the sweet potatoes are completely tender. About 30 minutes before serving, gently mash a few of the sweet potato pieces against the side of the slow cooker and stir them into the chili. Add another pinch of chili powder for heat, a little salt if needed, or a few drops of vinegar to brighten the flavour.

A Few Old-Fashioned Kitchen Tips. For a deeper, richer flavour, add one teaspoon of unsweetened cocoa powder. It won't make the chili taste like chocolate, but it gives the sauce a darker, more rounded flavour.

For a little heat. Add ¼ teaspoon of cayenne pepper or a pinch of crushed red pepper flakes. This chili often tastes even better the following day, after the spices have had time to settle together.

If you have a little old cheddar in the refrigerator, grate some over the top. Nobody's going to complain about that.

Chili doesn't always have to be fiery hot or follow the same old recipe. Sometimes a little sweetness, a little smoke, and a few good pantry ingredients are enough to make something special.

Now here's a question for everybody. Have you ever put maple syrup or sweet potatoes in your chili, or would that be crossing a line in your kitchen?

10/10/2026

10/10/2026

Spicy Tomato & Garlic Mussels

Harvesting wild mussels is as direct as it gets. Boots on rock, hands in cold water, watching the tide more than the clock. At low tide, mussels can be found clustered tightly on rocks, pilings, and sheltered inlets, holding fast with strong byssal threads. Gathering them means twisting or cutting them free, often with a knife, and keeping a careful eye on where they came from. Clean water matters, and experienced harvesters know which shores to trust and which to leave alone.

There’s a rhythm to it that hasn’t changed much over time. You move with the shoreline, fill a bucket slowly, and stop before the tide turns. It’s not just about taking, it’s about knowing when to leave enough behind. Small mussels are left to grow, and healthy beds are respected so they can continue to produce. It’s a simple practice, but one built on awareness, patience, and a quiet understanding of the coast.

Spicy Tomato & Garlic Mussels
Ingredients:
2 lbs mussels, cleaned
2 tbsp olive oil
4 cloves garlic (or 1 tsp garlic powder)
½ - 1 tsp red chili flakes (as much heat as you like)
1½ cups crushed or diced tomatoes
½ cup white w**e or water
Salt & pepper
Fresh parsley
Squeeze of lemon

Heat the oil, add garlic and chili flakes and cook gently (don’t burn). Add the tomatoes and simmer for 5 minutes. Add w**e (or water) and bring to a boil. Add mussels, cover, and steam for 5 - 6 minutes. Finish with parsley and a squeeze of lemon.

You are aiming for noticeable heat, but balanced. The broth still light enough to dip bread.

Do you like your mussels simple… or with a bit of heat and sauce like this?

10/10/2026

Porcupine Meatballs

So, why are they called Porcupine Meatballs? The name comes from the rice inside the meatball. As the meatballs simmer, the uncooked rice absorbs liquid and expands. Some of the grains will poke out through the surface of the meatball, creating little white spikes. So that when they are fully cooked, they look surprisingly similar to the quills of a porcupine.

The recipe dates back to the early 1900s, but it became especially widespread during the 1930s and 1940s when families were looking for ways to stretch meat. One pound of hamburger mixed with rice could feed significantly more people than hamburger could by itself.

On many Maritime kitchen tables, they were served with mashed potatoes and bread, turning a single pound of hamburger into a meal that could feed an entire family.

Ingredients:
Meatballs
1 lb ground beef
½ cup uncooked long-grain rice
1 small onion, finely chopped
1 egg
1 tsp salt
½ tsp pepper
1 tsp Worcestershire sauce
1 tsp summer savoury
Sauce
1 can tomato soup
1 can beef broth
½ can water
1 tsp brown sugar
1 bay leaf

In a large bowl, combine the ground beef, egg, summer savoury, Worcestershire sauce, uncooked rice, onion, salt, and pepper. Mix everything together gently until it’s evenly distributed. Form into meatballs about 1½ inches in diameter.

In a Dutch oven or deep saucepan, combine the tomato soup, beef broth, water and brown sugar. Add the bay leaf and bring to a gentle simmer. Carefully add the meatballs to the sauce. Cover and simmer gently for about 1 hour, stirring occasionally to prevent sticking. The meatballs are done when the rice is tender. Serve with buttered bread, mashed potatoes, or cooked vegetables.

Do you remember eating these? Let us know.

10/09/2026

Creamy Clam Linguine

Canned clams weren’t created to replace fresh ones, they were created to make them possible year-round. Coastal harvesting is seasonal, weather-dependent, and not always accessible inland. Canning allowed that flavor to travel, to reach kitchens far from the shoreline, and to last long after the digging season ended. It was preservation in the truest sense: locking in the taste of the coast so it could show up on a weeknight table in the middle of winter.

In a lot of older homes, canned clams became their own tradition. Not a compromise, just a different tool. They made clam dip for gatherings, quick chowders, pasta dishes that came together without planning ahead. And while they don’t have the same texture as fresh, they bring something else. Consistency. You always know what you’re getting, and sometimes that’s exactly what a working kitchen needs.

Creamy Clam Linguine
Ingredients:
1 can clams (with juice)
10 oz linguine
2 tbsp butter
½ small onion, finely diced
1 tsp garlic (or ½ tsp powder)
½ cup cream
¼ tsp summer savoury (optional)
Black pepper

Cook the linguine in salted water. Reserve ½ cup pasta water. Sauté the onion in butter until just soft. Add the garlic. Cook for 30 seconds. Pour in the clam juice and cream, then simmer for 3 to 4 minutes. Now, add clams. We are just warming them through. Toss with the pasta. Loosen with the reserved pasta water if needed.

Keep heat gentle once clams go in, they toughen fast.

Ever made something with canned clams that surprised you how good it was?

10/08/2026

Cape Breton Haddock and Broccoli Chowder
This is a hearty Maritime fish chowder that's simple and filling. A complete super.

Ingredients:
1 lb fresh haddock, skin removed
1 lb potatoes, peeled and diced
2 cups broccoli florets, cut into bite-sized pieces
4 green onions, sliced
2 cups fish stock or chicken stock
2 cups whole milk
1 bay leaf
1 tbsp summer savoury
1 cup corn kernels (fresh, frozen, or canned and drained)
2 tbsp butter
1 tbsp flour
½ cup cream
½ tsp dried thyme
Freshly ground black pepper
Salt, only if needed (the haddock is often salty)

Okay, let's start the chowder. In a large pot, melt the butter over medium heat. Then add the green onions and cook for 2 to 3 minutes until they are softened. Sprinkle in the flour and cook for one minute, stirring constantly. Gradually whisk in the stock and milk until smooth. Once its smooth, add the potatoes, bay leaf, summer savoury and thyme and bring to a gentle simmer. Once the pot is simmering, cover and continue to simmer for about 10 minutes.Add the broccoli and continue cooking for another 5 minutes.

Cut the haddock into large chunks. Add it and the corn to the pot. Season generously with black pepper. Simmer it gently for 8 to 10 minutes, until the fish flakes easily and the potatoes are tender. Avoid boiling, as that can toughen the fish.

Remove the bay leaf and add ½ cup of cream. Using the back of a spoon, lightly mash a few of the potatoes against the side of the pot. This naturally thickens the chowder without making it heavy. Taste it and adjust the seasoning.

To serve it, simply ladle it into warm bowls and garnish with extra sliced green onions. Serve it with fresh biscuits or homemade brown bread

This is the kind of chowder that your mother may have made. Simple ingredients, plenty of fish, and enough richness to make a meal on its own.

What did your mother add to her chowder to make it into a meal?

10/07/2026

We’ve been loving the memories you’ve been sharing with us. Sometimes we post a recipe and the comments become even better than the recipe itself.

Someone remembers their grandmother making it every Sunday. Someone else remembers eating it at church suppers, after school, at Christmas, or at a kitchen table that hasn’t been there for years. And sometimes somebody mentions a dish we haven’t heard of in ages and suddenly half the comments are saying, “Oh my goodness, I remember that too.”

That is one of our favourite parts of Old Fashioned Kitchen.

So today, instead of us giving you a recipe, we want one from you. What is a dish from your childhood that you still remember clearly?

Maybe it was something your mother or grandmother made. Maybe it came from a community cookbook. Maybe nobody ever wrote the recipe down at all. It could be a cake, a casserole, a boiled dinner, a cookie, a pie, a strange little dessert, or something so simple you haven’t thought about it in 40 years.

Tell us the name if you know it. And if you remember what was in it, even better. You never know, your old family favourite might become one of our next Old Fashioned Kitchen recipes.

So let’s hear from you. What is one old recipe you would love to taste again?