30 Days of Real Meals - #1

Welcome to Day #1 of Real Meals!  It's winter, the pickings are slim, but we're eating, and eating real.  Good or bad, I am going to share with you what my family of four (2 adults, a 5 year old, and a 2 year old) eats every day for the next 30 days.  In many ways, we are your typical Canadian family, with a few twists.  For one, we never eat out.  We eat only organically. We strive to eat seasonally and as locally as possible.  So within those parameters, my job is to juggle raising two kids, and make three healthy meals, every day.  The pictures may not always be pretty as I reach for the camera regardless of the lighting or perfection of the dish I'm photographing - but hey, over here, we like to keep it real.

DAY #1 - DINNER

Romano Roasted Potatoes and Carrots

Steamed Cauliflower and Brussel Sprouts with Nori- drizzled with olive oil and umbeshi vinegar

Roasted Haddock with Salsa and Romano Cheese

ROMANO ROASTED POTATOES AND CARROTS

4 cups organic Yukon Gold potatoes (3/4" on all sides)

3 Tbsp extra virgin olive oil

1 tsp garlic salt or powder

1/2 tsp sea salt

2 tsp organic paprika

1 tsp organic ground black pepper

5 Tbsp grated Romano cheese

Method: Preheat oven to 425*.  Place the cubed potatoes into a baking dish or cast iron skillet.  

Transfer dish to the oven and bake 30 mins. 

Remove from the oven and toss - put back in oven for another 15-25 minutes, or until they are golden and crispy.

HADDOCK with Salsa

4 pieces hook and line haddock, rinsed and patted dry

1-2 cups organic tomato salsa

sea salt and pepper

romano cheese

Method:  Preheat the broiler in your oven.  Spread the salsa onto the fish, season with sea salt and pepper.  Sprinkle with cheese.  Broil for about 10-15 minutes, or until fish is firm.

ON VACATION

It is so nice to eat food that someone else has prepared.  Especially when that someone else is your mother who is a really, really talented cook.  The kids and I have abandoned our homestead down east and we've landed in Toronto to hang with my parents while my husband does some serious renovating on our home.  The beautifully warm and sunny warm weather has set the scene for lots of kiddie pool and sprinkler time, not to mention some great outdoor dining.  My mother wowed me last night with a really yummy fish dish.  The best description I can come up with is Broiled Haddock with Sauteed Onion and Fennel.  Simple, delicious, and a really nice change from the way food tastes when I prepare it.  

                            

BROILED HADDOCK with Sauteed Onion and Fennel

2 pounds hook and line haddock fillets (about 4 pieces)

2 large organic onions

1 medium organic fennel bulb, fronds reserved

2 Tbsp organic butter, one of them melted

1/2 cup dry organic white wine

sea salt and pepper

Method:  Preheat the oven to 375*.  Place onion, 1 Tbsp of butter, fennel, wine, sea salt and pepper in a large cast iron skillet.  Stir to combine and place in the oven.  Roast, stirring occasionally until the mixture is lightly caramelized, about 45 minutes.  Remove from oven, keep warm.  Increase the temperature to 400*.  Place the fish in another cast iron skillet, drizzle with the other dab of butter which you have melted, and then season with sea salt and pepper.  Place in the oven and bake for about 10 minutes or until opaque.  Place the fish on a nice bed of the onions and fennel and serve.

BROILED SHRIMP AND HADDOCK with Spring Vegetable Noodles

Tomorrow is market day so tonight I tried to clear out as many of the fresh greens from the refrigerator as possible.  (Why have I bought so many bags of kale?)  Braised kale, spinach and fiddleheads in pureed tomatoes, a little garlic, lots of romano cheese and you have yourself a mighty fine pasta dish.  Pair that with some broiled shrimp and fish and you have one happy husband too!

SPRING VEGETABLE NOODLES

1 bunch organic kale, chopped

1/4 pound organic spinach

4 large handfuls wild fiddleheads

5 cloves organic garlic, smashed and minced

3 Tbsp e.v olive oil

1 can organic tomatoes, pureed

sea salt and pepper

Method:  Heat the olive oil in a large saucepan.  Add the garlic, greens, some sea salt and pepper and saute for one minute, then stir in the tomatoes.  Bring to a boil and then reduce to simmer for about 20 minutes.  Serve on your favorite noodles with lots of cheese.

BROILED SHRIMP AND HADDOCK

1 bag PC organic shrimp, raw 

1 filet hook and line haddock

tom's spice (on my etsy shop)

organic lemon

2-3 Tbsp e.v olive oil

Method:  Toss the shrimp in some olive oil along with a sprinkle of Tom's Spice.  Drizzle some olive oil on the filet and sprinkle with some Tom's Spice.  Lay in the middle of a large cast iron skillet and spread the shrimp alongside.  Squeeze a little lemon on it.  Broil in your oven for 5-10 minutes or until fish is flaky and opaque and the shrimp start to brown slightly.  Stir shrimp as needed.

BIRTHDAY DINNER

My son is two years old today.  I didn't know I was making a special meal until we sat down and realized just how lovely it was.   It is such a joy preparing food for my family.  Happy Birthday Faegan, here's to many, many more delicious meals together!

BROILED HADDOCK with Mushrooms and Thyme

1 pound hook and line haddock fillets

1 pound organic mushrooms

2 Tbsp e.v olive oil

1 tsp fresh thyme

1 Tbsp Tom's Spice (available from my Etsy Shop)

Method:  Preheat oven to 450*.  In a cast iron skillet, toss the mushrooms with half the olive oil, thyme, and 2 tsp of Tom's Spice.  Roast for about 10 minutes.

     Drizzle the remaining olive oil over the fish, season with the rest of Tom's Spice.  Pile the fish onto the mushrooms and roast for 10 minutes. 

 

HORSERADISH MASHED POTATOES

5 organic potatoes, peeled and cut into 4 pieces

sea salt and pepper

1/2 cup organic whole milk

3 Tbsp organic salted butter

1 heaping Tbsp natural horseradish (I like Bubbies)

sea salt and pepper to taste

Method:  Bring potatoes to a boil.  Cook until very tender, drain and then add the remaining ingredients.  Mash until creamy.

SPINACH SALAD with Leftover Easter Eggs, Spring Sprouts and Walnuts

3/4 pound organic spinach

1/2 cup organic sprouts

1/2 cup organic raw walnuts

3 organic boiled eggs

3 Tbsp white wine vinegar

2 Tbsp organic Dijon mustard

2 Tbsp e.v olive oil

2 tsp local honey

sea salt and pepper to taste

Method:  Whisk the vinegar, mustard, olive oil and honey together in a bowl.  Drizzle over the salad.  Season with salt and pepper to taste.

Spiced Haddock

What a gorgeous sunny and warm day it was today.  So much so that I didn't get around tocoming insided to prepare supper until 4:30, so a quick fish dish was the perfect thing.  The whole thing kind of morphed into an Indian meal with a vegetable biryani from a foil packet spice mix and a lovely carrot cilantro slaw.  The whole thing turned out a little to spicy so I am making the necessary adjustments so you don't suffer too.

SMOKY SPICED HADDOCK 

1 lb hook and line haddock fillets

1 clove organic garlic, chopped finely

1/2 tbsp cumin powder

1/2 tbsp paprika

1/2 tsp sea salt

1/4 tsp chipotle powder

1/4 tsp dried oregano

1/4 tsp dried thyme

2 Tbsp chopped fresh cilantro

1 Tbsp olive oil

Method:  In a small bowl combine garlic, cumin, paprika, salt, chipotle, oregano, thyme, cilantro and oil.  Pat dry the fish and smear with the spice mixture.  Let it sit for 15 minutes.  Place the fish in a cast iron skillet and roast in a preheated 425* oven for about 20 minutes.

CARROT CILANTRO SLAW

5 organic carrots, peeled and grated

1 cup organic cilantro, roughly chopped

1/4 of an organic red onion, chopped

1/2 cup organic cashews

2 Tbsp organic sesame oil

1/4 of an organic lemon, squeezed

pinch of sea salt

fresh black pepper

1 Tbsp mango chutney

Method:  Combine all ingredients and toss.

Broiled Spiced Haddock with Garlic Mashed Sweet Potatoes and Brussel Sprouts

This meal was so good I was glad Faegan barely touched his so I could eat his share

BROILED SPICED HADDOCK

1 lb local hook and line haddock

1 Tbsp e.v olive oil or butter

2 Tbsp organic tamari

1 Tbsp worcestershire sauce

1/2 tsp organic paprika

1 clove organic garlic, chopped

1/4 tsp organic chili powder

1/2 tsp hot pepper sauce (tabasco)

Method:  Preheat oven to broil.  Whisk all the ingredients except the fish in  a bowl.  Coat the fish in the sauce and place in a cast iron skillet.  Pour the sauce over the fish and broil in the oven for 10-15 minutes, or until fish starts to flake and browns on the edges.

GARLIC MASHED SWEET AND WHITE POTATOES

1 1/2 pounds mixed organic sweet and yukon gold potatoes, peeled and diced

2 Tbsp organic butter

1 clove organic garlic, minced

1/3 cup organic whole milk

sea salt

Method:  Boil potatoes until fork tender.  Drain thoroughly and return to pot.  Melt butter in a small skillet over low heat and add garlic to cook the flavour into the butter.  Add milk just to warm.  Mash the potatoes while adding the butter and milk.  Season to taste with sea salt.

TAMARI BRUSSEL SPROUTS

12 Brussel sprouts, end trimmed

1/2 Tbsp organic tamari

1 tsp organic sesame oil

fresh organic black pepper

Method:  Place sprouts in a pot, fill halfway with water.  Bring to a boil and cook for about 3-4 minutes, or until they become tender.  Drain the water and toss with the tamari and oil.  Sprinkle with pepper and serve.

Crunchy Fish Sticks

There never seems to be enough fried fish to go around so you might want to double up on this recipe!

CRUNCHY FISH STICKS

1 pound local hook and line haddock, cut into strips

3 organic egg whites

1 cup organic yellow cornmeal (if using Speerville, grind it a bit in a coffee grinder first)

1/2 cup organic unbleached white flour

3/4-1 cup organic vegetable oil for frying

tartar sauce and lemon for serving

2 tsp sea salt

fresh ground black pepper

Method: Whisk together the egg whites and 1 tsp of the sea salt and some pepper.  In another bowl, mix the cornmeal, flour and the rest of the sea salt and pepper.  

     Coat the fish in the egg whites and then transfer to the flour mix, dredging it and patting it.  Work in two batches - fry the first batch in a skillet warmed over medium high heat.  Cook fish until golden brown (about 5 minutes), turning it once.  Transfer to a warm oven while you cook the rest of the fish.  Serve with a squeeze of lemon and tartar sauce.

SALAD

That lovely little salad contains fresh sprouts that I've been growing the last couple of days.  A perfect accompaniment to winter salads!  Try it out!

Rainy Day Supper

I was going to make pizza for supper tonight but then I remembered that I had some hook and line haddock in the freezer, so I took it out to thaw and then phoned my mother to chat.  My family has this habit of always asking each other what we are having for dinner.  So of course, I asked her what they would be eating and she told me. Then inevitably she asked me what I was going to make and I told her about the fish.  She then when on to tell me about this great recipe she saw in a magazine, (Chatelaine or Canadian Living I can't remember which) called Feta Crusted Fish.  So here is my take on this recipe.

FETA CRUSTED HADDOCK

1 pound hook and line haddock (2 fillets)

1/2 cup organic whole wheat breadcrumbs

1/4 cup organic local feta cheese, finely crumbled

1 tsp dry organic oregano

1/2 tsp dry organic thyme

zest of one organic lemon

sea salt and pepper

1 Tbsp olive oil

Method:  Preheat oven to 450*.  Combine everything but the fish in a bowl.  Place haddock in a pan (I like to use my cast iron skillet) and pat dry.  Coat the top of the fish with the breadcrumb mixture, pressing down so it sticks to the fish.  Bake in oven for 10 minutes.

ROASTED VEGETABLES

I met a lovely woman named Alice the other day who lives on a hill by the sea.  As we spoke she offered me some vegetables from her garden, and then proceeded to pick some huge carrots, parsnips and cucumber from the soil.  We fed the carrot tops to her neighbour's cows through the fence.

1 organic carrot

1 organic potato

1 organic sweet potato

1 organic celery root, peeled

1 organic onion

4 cloves organic garlic

1 organic tomato

1 organic parsnip

1/3 organic butternut squash, peeled

1/4 cup olive oil

sea salt and pepper

2 tsp organic dry or fresh oregano

Method: Preheat oven to 400*.  Cut all the vegetables into approximately the same size.  Toss all vegetables into a pan and drizzle with the oil, oregano, salt and pepper.  Roast for about an hour or until vegetables are cooked and starting to get golden on the edges.

THE SALAD WE ATE WITH THIS SUPPER

The garden is just about ready to be prepared for winter.  Today I harvested the last of the salad greens which consisted of two varieties of bitter endive.  To make this a little more palatable I used some local apple cider balsamic vinegar and maple syryup to sweeten the deal.

bunch of endive

1 carrot shredded

handful of organic sunflower seeds

a bit of local feta, crumbled

sea salt and pepper

1 Tbsp maple syrup

1-2 Tbsp apple cider balsmaic vinaigrette

1 Tbsp olive oil