Once you have a busy little munchkin in your life, you realize that you can no longer take the luxury of spending multiple hours in the kitchen on Sunday morning making brunch, or making an elaborate meal on a Saturday evening. Between the laundry, dishes and (multiple) house-reconstruction sessions per week, you really start to value the times when you can prep meals for the freezer. I am so lucky to have incredible supports and hubby gives me ample time to meal prep (thank goodness).
Remember the freezer burritos I made? Well, these breakfast sandwiches are very similar in concept. Convenience and easy to heat at a moment’s notice, these breakfast sandwiches have become a coveted item in our freezer. Justin and I have always been breakfast sandwich fanatics – they’ve always been our go-to fast food option, when we unfortunately have to go there… But as a home chef, I’d much rather make our own!
The first step is to make the homemade breakfast sausages. (See why they are so popular around here?) Combine ground pork with maple syrup, sage, dried marjoram leaf, and salt and pepper to taste.
Form into patties and bake at 400 for about 20 minutes, flipping once.
I wrapped the sandwiches individually in aluminum foil to make it easy to pop them on our panini press in the morning, after letting them thaw in the fridge overnight. As a quick and easy, grab-and-go breakfast, this one knocks any fast food breakfast sandwich out of the park!
Freezer Breakfast Sandwiches
You will need:
For the sausages (makes 12 sausage patties):
2 lbs ground pork
3 Tbsp maple syrup
1 tsp dried sage
1 tsp dried marjoram leaf
1 tsp each salt and pepper
For the sandwiches:
12 whole grain buns or pitas
12 breakfast sausages
12 cheese slices (I used smoked cheddar from Costco – *drool*)
Begin by preheating your oven to 400. Combine ground pork, seasoning and spices in a large bowl. Mix with hands until just combined (do not over mix). Shape into 12 patties and transfer to a baking sheet lined with foil (for easy clean-up). Bake at 400 for 10 minutes, flip patties and then bake for another 10 minutes until thoroughly cooked.
To make the sandwiches, begin by frying 12 eggs in butter and then set them aside on a plate to cool. Cut buns or pitas, slice cheese and begin assembling by layering sausages, eggs and cheese on buns or pitas. Wrap in aluminum foil and freezer in a large Ziploc bag.
Thaw in fridge overnight. To serve, place foil-wrapped sandwich in panini grill. Cook for 2-3 mins, until the cheese is melted and the bun is crispy. Alternatively, unwrap from foil and microwave for 2 mins. Enjoy immediately!
I have a special treat for you all today!
Phil Wilson from Baconhound has recently started a very interesting new project for his blog called the Community Table Project. He is the brains behind the YEG Pizza Odyssey and the YEG Burger Odyssey, which pits some of the best Edmonton restaurants’ specialities against one another. The Community Table Project takes a different journey through YEG’s food scene. Through this project, Phil wants to feature recipes that are important to the Edmonton home cooks that create and cook them. I was scrolling through Facebook the other day when I came across this video, describing the project. I just had to participate. And what better recipe to share than my Grand-maman’s French Canadian Baked Beans?
My Grand-Maman was an incredible woman. She was orphaned in her teens and being the only girl in a traditional French-Canadian family of five, she was responsible for taking care of her brothers in every way after her parents passed: cleaning, washing and of course, cooking. Being from St. George de Beauce, Quebec (pretty much as down-home French-Canadian as they come), she cooked a plethora of traditional French Canadian recipes: Pudding Chomeure, Tarte au sucre, tourtiere and cretons. She went on to create an incredible, large family legacy of Canadiens-Francais with my Grand-Papa (My extended family is now 61 strong!). I am so proud to be able to share one of her signature recipes with you today.
Many French-Canadian Baked Bean recipes call for salt pork. When I picked up some bacon ends from Irvings at the Strathcona Market, I asked them about that. They told me that salt pork was essentially illegal, unregulated bacon. Well, since I wasn’t going to make my own bacon for this recipe, Irving’s high-quality, Berkshire bacon ends would do the trick quite nicely.
Then I used 3/4 cup of maple syrup.
Here are the delicious bacon ends, all crisped up.
Traditionally, this dish is prepared in a bean pot. I am so fortunately to have inherited my Grand-Maman’s bean pot. You can tell that this pot was well loved. The sealed ceramic is cracked from use and there are ancient burnt beans marks on the bottom of the pot.
French-Canadian Baked Beans (Fèves au lard)
You will need:
- 1 lb bag of dried white navy beans
- 1 pack of back ends from Irvings Farm Fresh (or one package of regular bacon)
- 2 medium onions
- 3/4 cup maple syrup
- 1.5 tablespoons dried mustard
- 6 cups water
- 1.5 teaspoons of salt or to taste
Soak beans overnight in a large bowl with water. In the morning, slice bacon and fry in a pan. Dice onions. Combine maple syrup and dried mustard, and add to a crockpot. Add water and stir to combine. Add bacon, onions and beans. (You can make ahead by combining cooked bacon, onions, syrup and mustard in a large tupperware in the fridge and add beans and water to crockpot in the AM.) Stir to combine and slow cook on low for 10 hours. Once beans are cooked, add salt to taste.
To cook in a beanpot, preheat oven to 350 while preparing your ingredients. Cook at 350 for about 30 minutes, then lower the heat to 200 and cook for a total of 8 hours. Check and stir occasionally, and add more water if needed.
I love tuna melts. They carry such an interesting flavour combination with their tuna, tomato and cheese combination of deliciousness. I was perusing the latest All You Need is Cheese Magazine, put together by the Dairy Farmers of Canada, and I came across a recipe for Tuna Melt Stuffed Tomatoes. Instant inspiration!
I didn’t have many of the items the recipe called for on hand, so I substituted them. These turned out so incredibly delicious, I am so happy with the variations!
First, make sure that your tomatoes are sitting upright. I used some larger tomatoes on the vine that I picked up at the Strathcona Market, so they sat upright nicely on their own. If you’re using any other kind of tomato, you can cut a thin slice off the bottom of each tomato. Then, cut the top off to create a large enough opening to stuff them.
For the stuffing, I used oats, Gruyere, onion, the reserved tomato flesh and liquid. Dice the tomato flesh and add the other stuffing ingredients. Add reserved tomato liquid to help soften up the oats.
I baked the tomatoes on the grill, because it was waaaaay too hot in my house to even fathom turning on the oven. I grilled the dish on medium for about 20 mins (until the cheese was all melty and gooey).
Tuna Melt Stuffed Tomatoes (modified from All You Need is Cheese)
You will need:
6-8 large tomatoes (I used large on the vine, but beefsteak tomatoes would be perfect for these!)
1 can of tuna
1/2 cup Gruyere, cut into small cubes
1 medium onion, diced
3/4 cup rolled oats
If baking, preheat oven to 450. If grilling, preheat BBQ to medium-high. In both instances, line a large baking dish with foil.
Make sure that your tomatoes are sitting upright. If they aren’t, cut a thin slice off the bottom of each tomato. Then, cut the top off to create a large enough opening to stuff them. Scoop out their insides and reserve the flesh and liquid. Dice the tomato flesh and add to a large bowl. Add oats, tuna onion and Gruyere. Add reserved tomato liquid and mix well to coat. Stuff each tomato with filling and top with tomato cap. Bake on grill or in oven for 15-20 mins until the filling is very hot and cheese has melted. Serve right away and enjoy every last crumb.
*Tip: If you have any extra filling, bake alongside tomatoes in a separate dish and eat it right out of the pan.
Good morning all! I’m so sorry that I’ve been MIA recently. Things have been a little crazy over here. We’ve had kitchen renos done! Yay! We now have direct access to the back yard through a sliding patio door, as well as a more open kitchen with a hole in the wall leading between the dining room and kitchen. We also had some more counter space and cabinetry installed. I love it. I am so happy that we finally invested in a more functional kitchen!!
This recipe is from the great Deb Perelman from Smitten Kitchen. I bought her cookbook when it came out and have loved making the delicious recipes therein. For father’s day last month, I asked Justin to peruse my cookbooks and choose a breakfast recipe. He settled on Baked Ranchero Eggs from the Smitten Kitchen Cookbook. Hmmmm.
First things first, I roasted a can of diced tomatoes.
Baked Ranchero Eggs (Courtesy of Smitten Kitchen)
You will need
1 large can of diced tomatoes (or fire-roasted tomatoes. This will save you a step!)
1 medium white onion
2 garlic cloves
salt and pepper to taste
1 can black beans
1 cup jack cheese
Chopped fresh cilantro
Begin by roasting the tomatoes at 350 for 30 mins, if you weren’t able to find fire-roasted tomatoes. Transfer to a food processor. Add onion, salt and pepper and garlic and blend until smooth. Transfer to a skillet. Add black beans. Cook for 15 mins on medium-low. Add eggs ad cover. Cook until still very soft. Add jack cheese and broil on high for 5 minutes, until cheese is bubbly and browned. Top with sour cream, lime juice and cilantro. Serve with tortilla chips. Enjoy!
My goodness! It’s been over a month since I last posted. May has been an absolutely balls-to-the-wall crazy month for us over here. Justin applied for and got a promotion, we’ve been trying to rent our basement, and I started my own business. Add trying to find child care for Anna into the mix and you have one set of stressed-out parents. That said, I’ve done a lot of cooking; I just haven’t had the opportunity to post!
I was lucky to have been able to attend a cookbook launch back in April. Lick Your Plate by Julie Albert and Lisa Gnat is an absolutely delicious and gorgeous Canadian cookbook, complete with step-by-step guides to tasty recipes. I’ve been cooking a lot of recipes from their book lately. This recipe is one of my new favourites!
Coconut Crusted Sole with Mango Lime Salsa (Courtesy of Lick Your Plate)
You will need:
For the fish:
1/2 cup flour
1 tsp seasoning salt
1 tbsp lime juice
1 cup panko
1 cup unsweetened shredded coconut
8 sole fillets
For the salsa:
2 ripe mangos
1 sweet red bell peper
1 red onion
1 cup fresh cilantro diced
1/4 cup lime zest
2 tbsp lime juice
Begin by dicing all of the salsa ingredients into small pieces. Add to a bowl and mix in lime juice, lime zest and cilantro. Set aside in the fridge. For the fish, take out three separate bowls. In the first, combine flour and seasoning salt. In the second, combine eggs and lime juice. In the third, combine panko and shredded coconut. Line a baking sheet with tinfoil and preheat oven to 375. Dredge a fillet in flour, then egg, then panko. Place on a baking sheet. Repeat for all fillets and bake at 375 for 20 mins, until fish is crispy. Serve topped with mango lime salsa. Enjoy!
Guys, I’ve done it. I’ve finally taken the plunge into learning how to bake my own bread. I’ve tried baking with yeast in the past and have had so many mixed results that I quickly gave up. I’ve read many accounts that baking with sourdough culture is actually easier to get a good rise out of your baking, and I was pleasantly surprised that it wasn’t as difficult as I thought it could be.
Recently, I’ve embarked on a food adventure with Michael Pollan. The netflix documentary series “cooked” was so beautiful and awe inspiring that I picked up the book. The chapter on sourdough bread lends such respect to one of our most basic foods – bread – that I had just to go through my own journey in order to learn how to create it, just like Pollan did.
Kaelin, over at the ruby apron, hosted a sourdough bread baking workshop two weeks ago. She took great care in explaining the many steps involved in sourdough bread baking. Trained as a chef in Ireland, she learned how to perfect her loaf across the sea. Once she got home, she had to re-learn her sourdough culture, modify her technique to fit with her kitchen. The recipe below is credited to Kaelin, who adapted this recipe from Tim Allen at Ballymaloe Cookery School to use with local flours.
Kaelin was selling all the essentials needed to make sourdough bread. I committed and even bought a chunk of her culture. I named him Sam the sourdough culture. He is now a new fixture in my kitchen.
Next, knead the dough using the bread hook attachment on your mixer. Set it to medium-low and let the dough knead for about 10-15 minutes. You’ll know that it’s ready once the ball pulls away from the sides of the bowl and bread hook can hold the weight of the dough.
Cover the dough with saran wrap and leave it to rest on the counter for 3-4 hours, or you can pop it in the fridge to rest overnight. I tried to do all of the steps in one day, and I found that it was a little overwhelming. If I make the dough the day before and let it rest overnight in the fridge, you cut down the work and waiting time significantly.
The next step is the shape the dough. At first, when you transfer the dough to your counter, it will look like this. Using a bench scraper, turn the dough over onto itself. Do this every 5-10 minutes until the dough begins to form a tighter ball.
Next step is to let it rest again. Line a breathable mesh basket with a clean tea towel that has been sprinkled with flour. Gently transfer the dough to the basket, fold the ends of the tea towel over the dough and place in a plastic bag. At this point you can either leave to rest on the counter for 3-4 hours or you can pop it in the fridge overnight again.
Now for the baking process. Kaelin uses a Lodge cast iron combo cooking pan with a lid to bake her dough. It is essentially a deeper-set cast iron pan with a lid. Rather than going out and buying another piece of equipment to bake my bread (I was already accumulating quite the hefty tab during that class), I decided to try and use my tagine to bake the bread. It worked brilliantly. It trapped the heat and steam of the bread inside exactly like the combo cooker would.
Here are the steps for baking: Preheat your oven and pan to a whopping 500 degrees. Quickly tip the dough into the pan and score with a knife – be careful not to burn yourself. Cover with the deep pan or tagine lid and pop back into the oven. Cook, covered for 10 mins at 500. Turn oven down to 450 and bake for another 5 mins. Next, take the lid off the top and bake for another 5 mins (still at 450). Turn the oven down to 400 and bake for another 10 mins. The best way to test if the loaf is fully cooked is to tap the bottom of the loaf. If it sounds hollow, you’re good to go!
Here it is. My first gorgeous loaf of sourdough bread! This loaf had it all, delicious texture, a great crust, and it wasn’t too sour. I was very impressed with the flavour. My only qualms were with the flour. This loaf was 70% white flour, and 30% whole grain.
If you’ve been following this blog for you a while, you know how I feel about white flour. Pollan drove home my feelings about it in “Cooked”, when he went deep into the history of white flour and the health problems it has caused for those eating it. Quite simply, white flour is bad for you. Eating white flour has been linked to a host of chronic diseases, as well as the rise in gluten intolerance and Celiac Disease across the globe.
When you eat whole grains on the other hand, you’re getting all of the health benefits of a diet rich in fiber and protein. This is why I started using John’s flour from Gold Forest Grains. You can taste and feel the difference when eating fresh milled, whole grain flour. I haven’t had to pick up a bag of white flour ever since.
Experimenting with a whole grain sourdough loaf was not without its challenges. My first loaf was a thick dense brick that was overly sour and chewy. I was completely disheartened, but I wasn’t willing to give up on my sourdough adventure yet.
Luck had it that I read a passage in “Cooked” right as I was grappling this problem. Pollan had encountered the same issues with his whole grain sourdough loaves. He, however, came up with a brilliant solution to solving his problems!
To combat the extreme sourness he came up against, he retarded his dough int he fridge overnight for the first rise. I tried this as well.
Next, Pollan put his thinking cap on and determined that the major factor preventing his loaf from rising as it should was the wheat germ and bran that gives whole grain flour its incredible mouth feel. He had sifted it out so that it doesn’t break the gluten during the loaf’s first rise.
While shaping the loaf, he incorporated the germ and bran back into the loaf to maintain the health benefits of the flour without compromising the rise. I followed the same steps as above for the baking process and what came out the oven was a revelation. A delicious 75% whole grain loaf that was not too sour and had great rise. I was so thankful that Pollan took the legwork out of it for me. Now I make my loaves just the way he did, and they come out tasty every time.
Whole Grain Sourdough Bread (Recipe modified from Kaelin Whittaker from the Ruby Apron)
You will need:
340g sourdough starter
250g Gold Forest Grains Red Fife Flour
90g Highwood Crossing Organic All Purpose Flour (If you have to use AP, you may as well use the good stuff, eh?)
Begin by building up your starter. Add 150g of whole grain flour and 150g water to the starter and mix well. It will take about an hour or two to become active. Test if your starter is active by adding a heaping teaspoon to a glass of water. If it floats, you’re good to go. If it sinks, wait a little longer, as it is not quite active enough yet.
To make the dough, sift the flour into a mixing bowl. Reserve the bran and germ into a separate container and set aside. Add the other ingredients and, using the paddle attachment on your mixer, incorporate all of the ingredients. (I used a wooden spoon and it works just as well!)
Knead the dough using the bread hook attachment on your mixer. Set it to medium-low and let the dough knead for about 10-15 minutes. Be careful not to set the mixer to high as you can break the gluten! You’ll know that it’s ready once the ball pulls away from the sides of the bowl and bread hook can hold the weight of the dough. Cover the dough with saran wrap and pop it in the fridge to rest overnight. This is called retarding the dough.
To shape the dough, use a bench scraper to turn the dough over onto itself. Do this every 5-10 minutes until the dough begins to form a tighter ball. On your last 2 turns, reintroduce the reserved bran and germ into the loaf, making sure to cover as much as the loaf as possible.
Line a breathable mesh basket with a clean tea towel that has been sprinkled with flour. Gently transfer the dough to the basket. Fold the ends of the tea towel over the dough and place in a plastic bag. At this point, you can either leave to rest on the counter for 3-4 hours or you can pop it in the fridge overnight again.
To bake, preheat your oven and pan to a whopping 500 degrees. Quickly tip the dough into the pan and score with a sharp knife – be careful not to burn yourself. Cover with the deep pan or tagine lid and pop back into the oven. Cook, covered for 10 mins at 500. Turn oven down to 450 and bake for another 5 mins. Next, take the lid off the top and bake for another 5 mins (still at 450). Turn the oven down to 400 and bake for another 10 mins. The best way to test if the loaf is fully cooked is to tap the bottom of the loaf. If it sounds hollow, it is cooked throughout.
Let cool on a metal wire rack. Avoid cutting into the loaf too early, as you may burn yourself and let some precious steam escape.
Slather with butter and enjoy. Share with your family and watch them devour every crumb!
I’ve been on a ginger kick lately. I’ve used so much ginger in the last few weeks that I’ve decided to invest in a pot of pre-ground ginger. I know, some of you a horrified, but the amount of time is takes to peel then mulch up the ginger sometimes makes me want to use ground ginger, so which is worse? For this recipe, I used the last of a large knob of fresh ginger I bought last week. It was definitely worth the peeling and mulching.
First things first, season and brown some chicken thighs.
Orange Ginger Glazed Chicken
You will need:
8 boneless, skinless chicken thighs
salt and pepper
1 cup fresh orange juice from 4 oranges
1 cup no sodium chicken broth
1/2 cup brown sugar
1/2 cup hoisin
4 cloves garlic, pressed
2 tbsp orange zest
1 inch knob of ginger, peeled and mulched
1 handful snap peas
8 mushrooms, sliced
Rice, to serve
Season chicken thighs and heat some oil in a pan over medium heat. Lightly brown chicken on all sides. Remove from pan. In a medium bowl, whisk the remaining ingredients until well combined. Transfer back to the pan and cook the sauce over medium heat until reduced by a third. Add chicken back to the pan and simmer, coating chicken well with sauce, until reduced again and chicken is well cooked. Add snap peas and mushrooms. Serve over rice. Enjoy!