Canadian Recipes/ Featured

Creamy Garlic Steelhead Trout with Sun-dried Tomatoes

Wow, it has been MONTHS since I’ve posted anything on here. Honestly you guys, this working mom thing is no joke. I feel like I’m on a hamster wheel all day every day – wake up, go to work, go home, make dinner, play with my child, bathe my child, put her to bed, go to bed myself by 9PM, repeat. And then weekends are just a blur of playing, laundry and housework. Work has been crazy busy but it’s also been a lot of fun. Although I do try to make dinner every day, I will confess that due to my workload and my husband’s crazy hours, we do end up ordering Skip the Dishes at least once or twice a week. However, when I’m on the ball and I’ve meal prepped and grocery shopped and put out the right things to defrost the night before, dinner isn’t usually too difficult to throw together after work. I have a whole repertoire of easy 30 minute meals that I can’t wait to share with everyone. Now if only I can find some time to take photos of the meals and blog about them!

Now that summertime is here, I try to hit up the Farmer’s Market every Wednesday during my lunch hour and support local vendors as much as I can. I buy a lot of my produce at the Farmer’s Market but they do have a few vendors that offer meat products too, like Reid’s Meats. A few weeks ago, I visited the Reid’s Meats storefront here in Regina for the first time and picked up quite a haul of locally and ethically sourced meats. For just over $100, I bought two steelhead trout fillets, one whole chicken, two packages of chicken bangers, two pounds of ground beef, and two flatiron steaks. I plan on featuring these products in a series of recipes over the next few weeks, so stay tuned!

Purchases from Reid’s Meats

Today’s recipe is going to feature the beautiful steelhead trout fillets that I bought. They were the fresh fish feature that day and they were just so gorgeous! I try to make a fish dinner at least once per week, but our go-to is usually salmon. I don’t buy trout in the grocery stores as they tend to look quite anemic and unappetizing. I was excited to see such beautiful trout fillets at Reid’s Meats, as this might be another economical protein that I can add to our family recipe repertoire.

My little toddler will eat any type of pasta, so this was a good recipe for her to get her pasta fix and try some healthy fish as well! And with this being a quick 30 minute meal, I was able to easily distract her with her favourite movie (Moana) while I quickly whipped this up.

Give this recipe a try and let me know what you think. I’ll try to pop on here more regularly and share some more recipes but no promises! With the beautiful summer weather, all I want to do during my spare time is go outside and read books in the sunshine!

Canadian Recipes/ Featured

Broccoli Mac & Cheese

Like any self-respecting foodie, I often have the Food Network on TV in the background of our household. At the gym, I also like to have the Food Network on while I’m doing cardio. My only complaint is that there are waaaaay too many cooking competition shows, and not enough true cooking instruction shows. I can’t stand shows like Chopped or Cupcake Wars because I feel like there is limited learning opportunities in those shows. I love the true cooking instructional shows like Giada At Home or Pioneer Woman.

This broccoli mac & cheese recipe is adapted from the Pioneer Woman recipe. And in true Pioneer Woman fashion, it is a simple, guilt-inducing, satisfying, comforting meal. I mean, it has three cheeses in it, one of which is Velveeta! I never thought in this lifetime I would purchase Velveeta!

I’ve adapted it somewhat – I didn’t have celery, so I omitted that. I added garlic into my recipe for some more kick. I also changed some of the quantities of cheese – the recipe called for a cup of cubed Velveeta, but I just used half the block so that the other half can be saved and used when I make this recipe again next week. I know it sounds contradictory considering this recipe contains processed Velveeta, but remember to buy real cheddar and Parmesan and grate it yourself! Canned, pre-grated cheeses won’t melt as nicely in this recipe. Tip: buy your cheeses from right from the deli aisle – the stuff that you find in the dairy aisles by the yogourts and sour creams are all processed and contain fillers. I made sure to buy a block of cheddar and a block of Parmesan right from the deli aisle, grated them myself, and they melted beautifully in this recipe.

The original Pioneer Woman recipe can be found here: https://www.foodnetwork.com/recipes/ree-drummond/broccoli-cheese-mac-n-cheese-3703650

My adaptation is below. I served mine with some baked chicken breasts and lots of Frank’s Red Hot Sauce. Enjoy this comforting dish and try not to feel too guilty about it!

Broccoli Mac & Cheese

Print Recipe
Serves: 4-6 Cooking Time: 25 min

Ingredients

  • 4 tbsp salted butter
  • 1 box of macaroni (I used a 375 g box of Catelli macaroni)
  • 2 small heads of broccoli, broken into very small florets
  • 1/2 onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp flour
  • 1 tsp mustard powder
  • 2 cups whole milk
  • 1 cup chicken broth
  • 1/4 cup half and half cream
  • 2 cups grated sharp Cheddar
  • 1/2 block of Velveeta cheese, broken into small pieces
  • 1 cup grated Parmesan
  • 1/2 cup breadcrumbs
  • salt and pepper, to taste

Instructions

1

Preheat the oven to 350 degrees F, and a grease a baking dish (I just used a bit of olive oil in my 9x13 ceramic backing dish).

2

Bring a pot of water to a boil and cook the macaroni according to the package instructions. Drain and set aside.

3

Meanwhile, melt the butter in a pot over medium heat. Add the onion, garlic and broccoli, stirring often for about 5-6 minutes. The vegetables should be soft enough that you can use your wooden spoon to break the broccoli pieces.

4

Sprinkle on the flour and the mustard powder and coat the vegetables.

5

Pour in the milk, chicken broth and half and half, stirring often, as it warms up. Do not let it boil.

6

Add the cheddar, Velveeta and 1/2 cup of the Parmesan and stir until they have all melted into the sauce.

7

Add the macaroni and stir. It should be beginning to thicken up now.

8

Add salt and pepper to taste.

9

Pour into the prepared baking dish.

10

Combine the breadcrumbs and the remaining 1/2 cup of Parmesan in a small bowl and sprinkle over the top of the dish.

11

Bake in the oven for 25 minutes.

Canadian Recipes/ Featured

Swedish Meatballs with Egg Noodles

Swedish meatballs over egg noodles

Hey guys, I’m back with another pasta recipe! I’m on this pasta kick lately because Baby E will just devour any pasta dish that I put in front of her. And when she’s nice and full after supper, she will sleep 12-13 hours straight at night. There are times when she doesn’t eat much supper and then she will get up in the middle of the night around 4AM and need some milk before going back down.  Needless to say, if pasta will get her to sleep 12-13 hours a night, then pasta I shall make!

I am always on the lookout for recipes and meals that use ground beef, because we always seem to have ground beef on hand. I buy my ground beef from two places: 1) Costco – I buy the organic lean ground beef that comes in a three-pack for about $28; or 2) Ranchhouse Meats in Shaunavon, SK.  My mother-in-law works there, and whenever she visits, I always make sure to place an order of various meats to stock my freezer. Ranchhouse sources the finest locally grown meats and poultry, and I feel much better feeding my family meats that are as pure as possible.

Here in Regina, we have another local business that sells locally and ethically sourced protein – Artisanal Reid’s Butchery, or Reid’s Meats for short. I haven’t purchased any meats from them yet, but my amazing team at work got me a gift certificate to Reid’s Meats for Christmas, so I plan on visiting their storefront soon and purchasing some products to feature in some new blog posts!

This recipe makes about 12 larger-sized meatballs, which is perfect for our family of three. Baby E will usually crush two meatballs along with the egg noodles, and the husband and I have 5 each with our noodles. I love the rich creamy gravy, the buttery egg noodles, and the hearty meatballs.  I also like the fact that I can make the meatballs ahead of time during Baby E’s noon nap, and that just makes supper prep so much easier later in the day. I’ve made this after work on a weekday before, and even when you don’t have the meatballs prepped ahead of time, it’s still an easy, quick meal to make. Give this recipe a try and let me know what you think!

Swedish meatballs

Swedish meatballs

Swedish Meatballs over Egg Noodles

Print Recipe
Serves: 2-3 Cooking Time: 45 minutes

Ingredients

  • 1 lbs ground beef
  • 1/4 cup bread crumbs
  • 1 tbsp fresh parsley, chopped
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 small white onion, finely chopped
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 1 egg
  • 1 tbsp olive oil
  • 5 tbsp butter
  • 3 tbsp flour
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 tbsp worcestershire sauce
  • 1 tsp dijon mustard
  • salt and pepper to taste
  • 1 package egg noodles

Instructions

1

In a medium sized bowl, combine the ground beef, bread crumbs, parsley, allspice, nutmeg, onion, garlic pepper, egg, and salt and pepper. Mix with your hands until combined.

2

Roll into 12 large meatballs. In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Add the meatballs and cook turning continuously until brown on all sides and cooked throughout. This will take approximately 10-15 minutes depending on the size of the meatballs. Transfer to a plate and cover with aluminum foil.

3

Start boiling the egg noodles, as per packaged instructions.

4

Add 4 tbsp butter and the flour to the same skillet and whisk until it turns brown. Add the beef broth and heavy cream. Add the worcestershire and dijon mustard and bring to a simmer until sauce starts to thicken. Add salt and pepper to taste.

5

Add the meatballs back to the skillet and let simmer on low while the egg noodles finish.

6

Drain the egg noodles and toss with a little bit of butter.

7

Plate the noodles, and smother with the meatballs and rich sauce!