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!

Canadian Recipes/ Featured

Shrimp, Asparagus and Sun-dried Tomato Penne

Shrimp, Asparagus, Sun-dried Tomato Penne

Oh my goodness, you guys, it has been awhile since I’ve posted on here! I went back to work on October 12 after being off on a year-long maternity leave, and life has taken on a whole new level of busy! Here are some random things I’ve learned about being a working mom after a month of being back at work:

  • Working is a break from parenting – at work, I’m able to go to the bathroom whenever I want, enjoy my coffee uninterrupted, have a free lunch hour where I can go to the gym or go shopping, etc. I am so grateful to have had the luxury of a year-long mat leave, but I’m not going to lie, I love the independence of being back at work again.
  • That being said, there is no better feeling in the world than going home and seeing my baby’s big smile and outstretched arms, ready to embrace me!
  • I am exponentially more efficient at work after coming back from mat leave. With a baby and parental responsibilities waiting for me at home, I am not able to put in extra hours at work anymore. As a result – I am superhumanly efficient at work. Time spent away from my baby is a huge sacrifice so I make sure that every minute is utilized smartly. I’ve surprised myself with how much I’ve gotten done at work this month!
  • I am so tired. All the time.
  • I’ve never meal planned so hard in my life. With me working Mondays through Fridays, and my husband working shiftwork, all of our meals and grocery shopping trips are planned out at least a week in advance. Lunches are packed the night before, I know exactly what I’m having for breakfast the next morning, and our dinners are planned out for the week.

If you follow me on Instagram and watch my Insta-stories, you would have seen me experimenting with a new pasta recipe. This shrimp, asparagus and sun-dried tomato penne is definitely one of my new weekday favourites.  I’m always on the lookout for easy weekday recipes that my baby can also enjoy, and pastas are usually a huge hit with both the baby and husband. We were over at a friend’s house for dinner last weekend, and they had served a shrimp and asparagus pasta. I had never thought to combine shrimp and asparagus in a pasta before, so I was inspired to create my own recipe.

Shrimp, Asparagus, Sun-dried Tomato Penne Ingredients

This recipe was so delicious! The combination of tomato paste and heavy cream made a perfect rose sauce and the addition of freshly grated Parmesan added another hit of creamy texture. Make sure to buy a hunk of Parmesan cheese and grate it yourself though. It’s worth the expense! Pre-grated, canned Parmesan contains fillers in it and it doesn’t melt and combine as well.

I loved having these leftovers for lunch the next day, so I will for sure be adding this to my regular weekday meals rotation!

Shrimp, Asparagus, Sun-dried Tomato Penne closeup

Shrimp, Asparagus and Sun-dried Tomato Penne

Print Recipe
Serves: 4 Cooking Time: 20 minutes

Ingredients

  • 1/2 cup of sun-dried tomatoes, packed in oil, chopped and drained
  • 1 tbsp of the oil from the sun-dried tomatoes
  • 1 lb (one small bunch) of asparagus, trimmed, cut into 1/2 inch pieces
  • 15 pieces of uncooked Black Tiger shrimp, thawed, peeled, deveined (feel free to use more shrimp!)
  • 1/2 cup chopped fresh basil
  • 2 large garlic cloves, minced
  • 1/2 tsp dried oregano
  • 1/4 tsp dried crushed chili flakes
  • 1 3/4 cups chicken broth
  • 1/2 cup dry white wine (I used an Italian pinot grigio)
  • 2 tbsp tomato paste
  • 1/2 cup heavy cream
  • one box (500 g) of penne
  • 3/4 cup grated Parmesan cheese
  • salt and pepper to taste

Instructions

1

Heat the oil from the sun-dried tomatoes in a large skillet over medium-high heat. Add asparagus and saute for 5 minutes. Using a slotted spoon, transfer asparagus to a bowl.

2

Add the sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and chili flakes to the same skillet and saute until the shrimp are just pink, about 4-5 minutes. Transfer the mixture to the bowl with the asparagus.

3

Add the chicken broth, wine, tomato paste and heavy cream to the same skillet. Boil until the sauce thickens slightly, stirring occasionally, about 7-8 minutes.

4

Turn the heat down low and add the shrimp/asparagus mixture into the sauce. Let it simmer on low.

5

Cook the penne according to package instructions. Drain and add the pasta to the skillet with the sauce.

6

Add remaining 1/4 cup of basil and the grated cheese.

7

Toss the pasta until the penne is well coated with the sauce.

8

Season with salt and pepper and enjoy!

Canadian Recipes/ Featured

Strawberry Overnight Oats

You guys, I don’t know where the year went but I have 9 days left of maternity leave! I feel like it was just yesterday where I was telling myself that I had 9 months left of maternity leave! I’m excited and ready to go back to work, but I can’t help but feel wistful of the year that went by. I wish I could just rewind the year and relive it again, knowing what I know now.

So with my return to work date looming, one of the luxuries I’ll be giving up are the slow leisurely breakfasts with my baby, making avocado toast and eggs for the both of us, with HGTV playing in the background. Instead, I foresee frantic mornings where I’m rushing to do my hair and makeup (which I’ve done maybe a handful of times this entire mat leave), actually put together a decent outfit instead of just staying in sweats or rompers all day, grab a breakfast, and rush off to work.  I’ve been thinking of quick healthy breakfasts that I can make the night before to make my mornings a bit easier, and I thought I’d give overnight oats a try. I’ve seen a lot of Pinterest recipes about overnight oats but I’ve never really tried it before. I happened to have a spare mason jar at home, so I attempted a strawberry overnight oats recipe.

For my overnight oats, I used some quick oats as the base, maple syrup as the sweetener, vanilla as the flavour enhancer, almond milk as the dairy alternative, chia seeds as the healthy boost, strawberries as the fruit, and vanilla Greek yogourt as the dairy base. I didn’t have any plain Greek yogourt, but I thought the vanilla flavour would just enhance everything well.

I mixed everything except the strawberries into the mason jar and left it in the fridge overnight. I added sliced strawberries to it in the morning and ate it cold. It was definitely filling, just the right amount of sweetness, and so delicious. However, I think next time, I’ll top it with a spoonful of granola along with the strawberries just to add a bit of crunch to it. I like the fact that with this breakfast, I could either eat it quickly at home or take it with me to eat in the office.

This strawberry version is definitely a keeper for me, as I usually have strawberries in my fridge at all times. This weekend I’m making a pumpkin pie for Thanksgiving and I’ll have leftover pumpkin puree, so I’m going to attempt a pumpkin spice overnight oats recipe. I’ll keep you guys posted!

Strawberry Overnight Oats

Print Recipe
Serves: 1 Cooking Time: N/A

Ingredients

  • 1/2 cup quick oats
  • 1/2 cup almond milk (or any dairy or dairy alternative)
  • 1/4 vanilla Greek yogourt
  • 1 tsp maple syrup
  • 1/4 tsp vanilla extract
  • 1 tbsp chia seeds
  • 1/4 sliced strawberries

Instructions

1

Place all ingredients except for the strawberries in a mason jar. Stir and cover tightly with lid.

2

Refrigerate overnight.

3

When ready to eat, stir, then top with sliced strawberries and granola (optional).