My favorite recipes

I will try to post at least one new recipe a week...  Since I lived most of my life in Quebec, Canada and my family and my husbands is pretty much still there, you'll probably find that a lot of my recipes do originate from there.  I hope you enjoy these as much as I do.  I will take a picture of each dish the next time I make them!

Soups and Salads

Cream of Vegetables

3-4 tbs Better than bouillon chicken Paste in water (6-8 cups)
3-4 Potatoes
1-2 Leaks
3-4 onions coarsely chopped
2 Carrots
1 cup  brocoli
6 Celery stalks
1 cup cauliflower
1/4 cup heavy cream (optional)

Start off by cooking all your vegetables together until they are tender (falling apart).  Puree all veggies in your food processor and put in a another pot.  *Keep your cooking liquids*  Once all veggies have been pureed, add cooking liquid until the consistency is to your liking.  Add salt and pepper to taste.   Add heavy cream if you wish to do so and simmer for about 15-20 minutes.  This quick and healthy meal is a staple in our home during the winter season.  Even the kids love it!  You can add any vegetable your family enjoys and customize these cream to your hearts content.  Enjoy :)


Fancy meatloaf

1lb ground pork
1 lb ground beef
1/4 cup bread crumbs
1/4 cup grated fresh parmesan
2 tbs ketchup
1 egg
4 mozzarella cheese sticks
4-6 slices of pre-cooked bacon

Mix all the ingredients together with the exception of cheese sticks and bacon.   Mix well and place half of the meat into your dish.  Place all four cheese sticks and put the rest of the meat, make sure to seal the meat together.  Lay your bacon on top and cook in a 350 degree over for about an hour.  

Sweedish Meatballs

1 lb ground pork
1lb ground beef
1/2 onion chopped
1 egg
1/4 cup bread crumbs
Dash of nutmeg
Salt & Pepper to taste

2 cups beef broth/condensed beef broth
1/4 cup heavy cream

Mix together the first set of ingredients and form meatballs.  Add to a hot pan with 1/2 tbs of butter and 1/2 tbs of olive oil.  Sear meatballs all around until browned.  Add the broth to the pan and put in the oven at 350 degrees.  Let cook for about 1 hour.  Remove the meatballs from the pan and set aside.  Mix the heavy cream into the broth and bring to a boil.  Simmer for about 10 minutes.  Use a cornstarch and water mixture to thicken the sauce until you like the consistency.  Add the meatballs back into the sauce and leave on low heat for about 5 minutes.  DELICIOUS! 

Swee and Sour Meatballs

1 lb. ground beef (or 1/2 lb. pork/1/2 lb. beef)
1 egg
1/4 c. milk
1/4 c. oats
1 onion thinly sliced
Salt & Pepper


2/3 c. corn syrup
4 tbs. mustard
2 tbs. ketchup
1/4 tsp. tobasco sauce

Mix the meat mixture together and form meatballs.  Place in an 8 X 8 dish, spread onion slices on top of meatballs.  Mix sauce ingredients together and pour over raw meatballs.  Cook in oven at 375 degrees for 30 minutes or so.  Serve with rice and vegetables.   DELICIOUS!!!

Marinara Meatballs (This week's menu)

1 lb ground pork
2 lbs ground veal (beef would be fine)
2-3 tsp basil
1 tsp garlic salt
1 onion diced
1 egg
1/2- 3/4 cup bread crumbs
2 tbs ketchup
salt and pepper to taste

Mix together well and form meatballs.


1 large can of tomato sauce
1 can of tomato juice
1 can of tomato soup (Aylmer)
1-2 tsp oregano
4 cloves of garlic chopped 
1 tbs Worcestershire sauce

Start by searing the meatballs in a little butter (brown all sides).  Add the meatballs to the tomato sauce (crockpot works well).  Cook for at least 2 hours.  The longer they cook the better.  Serve on pasta!

Chicken "Vol-au-vent"

1 package of puff pastry (the individual circular ones)
4 chicken breasts (shredded)
3 Carrots diced
1/2 bag of frozen peas
1 onion diced
1/2 bag frozen corn
3 potatoes diced (small)
6 tbs butter
6 tbs flour
3 cups milk
3 tbs chicken paste
pepper to taste

Start off by boiling and shredding your chicken.  Boil your potatoes and carrots until they are just about ready.  In a pan melt the butter, add the flour and cook for a minute or 2 to create a roux.  Add the milk and whisk until you get a nice thick sauce.  Add the chicken base and simmer for a few minutes.  Once the sauce is ready, add the chicken and the vegetables.  Simmer for about 10 minutes for all the flavors to distribute.  While this is simmering pop your puff pastries in the oven. Once they are  done, put one or two puff pastries per plate and pour some the mixture onto the pastry.  This makes for one delicious comforting meal.  You could also add any other vegetables that suit your fancy!

Mexican Style Rice

2 cups of rice
1 lb ground beef, veal or pork
1/2 green pepper diced
1/2 red pepper diced
1/2 yellow pepper diced
1/2 bag of frozen corn
1/2 cup (or more) salsa

Cook rice according to directions.  Sear the ground beef in a little butter.  Salt to taste.  Add peppers and sear for a few minutes.  Once the meat is well cooked, add to rice.  Add corn and cook for about 5 minutes. Stir in salsa to the consistency you would like.   Cook for an additional 10 minutes stirring occasionally.  You can make it "au gratin" by adding shredded cheese (mozzarella or monterey jack) and broil in the oven until it the top is golden brown.


French Fries (homemade are always better)
Poutine gravy
Curd cheese (from Quebec)

Put cooked french fries on plate, add cheese and pour gravy over.  Enjoy!  You could use shredded mozzarella cheese, but it really doesn't do it justice :)  This is definitely a staple food in my home town.  We don't do McDonald's, this is our alternative :)  You could probably order the gravy and the cheese online.  

Baked Haddock

Cooked bacon
1 onion sliced thin
Salt & Pepper to taste
Olive oil

Put your haddock on aluminum foil, drizzle with olive oil, salt and pepper to taste.  Add the thinly sliced onions and bacon on top and close foil to forma "bag".  Cook at 350 for 15 minutes or until the fish is nice and flaky.


"Pete de soeurs"

1 cup heavy cream
1 cup maple syrup (pure)
1 Pillsbury croissant roll dough

Mix these two liquid ingredients together in a pot and heat until it boils.  Make sure to whisk well as it cooks.  Cut the crescent dough into pinwheels and place in a pyrex dish.  Once the liquids have combined, cover the pinwheels with it.  Cook in a 350 degree over for about 45 minutes.  One of my all time favorite deserts...making me hungry just thinking about it.

"Pudding Chomeur"


1 c. pure maple syrup
1c. brown sugar
1c. boiling water
1/4 c. butter

Cake batter

1 1/2 c. flour
1 tsp. baking powder
1/4 c. butter
1c. sugar
1c. milk

Pre-heat over at 325 degrees.  Sift the flour and the baking powder in a bowl and set aside.  In a separate bowl beat the butter until creamy texture and add sugar while still beating.  Beat again until you get a creamy texture.  Alternate adding 1/4 of the flour and 1/4  of milk while mixing until all ingredients are combines.  Grease a 13 X 9 dish and pour batter.

Pour all sauce ingredients into pot and bring to a boil.  Stir well and simmer for 10 minutes or so.  Pour the hot sauce over the raw batter and cook for 45 minutes.  Here is the delicious "not so diet friendly" result you'll get!  Enjoy :)

No comments:

Post a Comment