Swedish meatballs are a de-facto comfort food. This recipe opts to bake the meatballs so they remain intact during cooking. These seasoned meatballs, coated in sour cream, can really brighten the mood at the table and are sure to become a family favourite!
This recipe feeds 6 to 8 people.
This is a classic French-Canadian breakfast spread. Made with pork, onions, spices and served over toast, this dish can be readily found in any Québec kitchen. While this spread may be served straight, many will add some mustard.In English Canada this dish typically gets confused looks. However, cretons should be judged with your tastebuds!
A tasty way to marinate pork tenderloin using ginger, peanut butter, soy sauce and various spices. This dish is typically cut into tender bite-sized pieces.
This recipe can be prepared ahead of time and frozen. I use this when going camping for the week, since it can be used like cold packs as it thaws and allows me to get supper done on the first day without much effort.
A tasty combination of pork and seasonings. While the roast itself has great flavour, it can also be served with a rich hunter sauce, roast potatoes and some tasty greens. This recipe is easy to prepare, and is sure to be a crowd pleaser!
There are many variants of tourtière and this one is the most iconic version. Filled with ground beef and pork, covered in crust and baked in the oven, this dish is often enjoyed with hunter sauce or ketchup.
For an added kick, add some grated cheddar cheese before the top layer of crust is added. Stuffed crust tourtière? Yes!
I saw an article about Quebec’s Secret Meat Pie. Cipaille is a recipe which hails from my mother’s side of the family. After a bit of research, I was able to adjust the recipe to be more historically accurate. Now it features six layers and quatre épices which is popular in French Canadian cooking.
This recipe is said to have origins from within the British Navy. It features a deep-dish pie with three meats and potatoes. The cloves give it a distinctive flavour which really makes this unique among my recipes.
When the Chinese immigrated to North-America, they used the raw ingredients available to them. Hence Chinese food that differs from what we would find in China today.
This French Canadian meal is such a variant. This recipe is easy to make and an excellent way to change things up when you have leftover rotisserie chicken or pork. Simply prepare, mix and you are done!
The tourtières that hail from the Lac-Saint-Jean region are slow-cooked deep-dish meat pies made with potatoes and various meats cut into small cubes or diced. Some families will serve it as-is or topped with a hunter sauce or ketchup.
