Month: January 2022

Pasta alla Genovese

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Pasta alla Genovese

  • Servings: 8 generous portions
  • Difficulty: Easy
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You find recipes in different places, different books, for different reasons. This book was created as a fundraiser for the Fondation du CHUS during the pandemic. This is a University Hospital in Sherbrooke. The recipes were contributed and paid for publication by doctors, students, and celebrities. This one is from Neurologist Sylvie Gosselin.

Ingredients


– 2 tbsp of olive oil
– 2 tbsp of butter
– 1 blade roast or cross rib roast of approximately 2.2 lbs or 1 kg
– 10 cups of thinly sliced onions, approximately 10 large onions
– 5 ounces of prosciutto, or 145 gr chopped
– 8 cups of large pasta as fettuccini or spaghettoni (2 lbs or 1 kg)
– Salt and pepper to taste
– Parmesean grated or shaved to taste

Directions

  1. Preheat oven to 250.
  2. In a stock pot heat oil and butter.
  3. Brown meat on all sides.
  4. Salt and pepper to taste.
  5. Cover with onions, spreading this evenly.
  6. Top with prosciutto.
  7. Cover and cook for 7 to 8 hours. Baste meat occasionally.
  8. Once cooked, remove from broth. Remove bones and shred meat with forks.
  9. In a separate pot, heat salted water and cook the pasta, per package instructions.
  10. During that time, put stock pot on ring and bring to a boil and reduce the broth to approximately 3 cups. Return meat to broth (if necessary).
  11. Serve over pasta and sprinkle parmesan over it.

Nutrition Per Serving

  • Calories 435
  • Fat 14.7 g
  • Sugar 9.5 g
  • Carbohydrates 38.9 g
  • Protein 40.3 g
  • Fibre 5.6 g

You can serve this with a green veggie or a nice salad. I always make a new recipe as indicated the first time. Then I adjust to our tastes by adding spices and such. That’s the way to have fun and make it my own. Your turn to do the same.

Tourtiere a.k.a. Meatpie

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Tourtiere a.k.a. Meatpie

  • Servings: 8 Slices
  • Difficulty: Easy
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I had a dilemma. I was asked, by a friend, for something that was truly French Canadian. He wanted to showcase my culture as I had assisted in his love of cooking. He asked for Tourtiere. Oh boy, how embarrassing, I didn’t know how to make one and heck didn’t even have a recipe.

Had a girls night and a friend of mine was serving Tourtiere. It was amazing. So this goes out to my friend Louise Mallet. Thank you for the recipe.

Ingredients

  • 3 lbs of ground meat (1 lb lean ground beef, 1 lb lean ground pork, 1 lb ground veal)
  • 1 medium potato boiled and mashed (separately) (reserve water)
  • 1 small onion chopped
  • 1 cup of boiling water (I used the potato water)
  • 1 tbsp of tourtiere spice (I used El-Ma-Mia) (see picture)
  • 2 packages of frozen pie shells (I used Tenderflake deep dish)

Directions

  1. Preheat oven to 350
  2. In large skillet, cook meat with onion. Should be a little pink
  3. Add water and bring to a boil
  4. Lower heat to simmer and add mashed potato and spices
  5. Cook for another 25-30 minutes, stirring regularly to make sure that meat and potato are evening incorporated. (Fat will absorb)
  6. Allow it to cool for 5 minutes (if you add it when it’s too hot, the dough will get soggy)
  7. Divide the mixture into two pie shells
  8. Cover with the remaining two pie shells and crimp. Make slits in top to help let out the steam
  9. Bake for 45 minutes

Nutrition Per Serving

  • Calories 500
  • Fat 26 g
  • Sugar 2.5 g
  • Carbohydrates 23.1 g
  • Protein 40.6 g
  • Fibre 0.4 g

My friend Louise used a 9’’ ceramic pie plate which is deeper and fit all the meat mixture in. Mind you, you need to divide her Tourtiere into 8 pieces as it is a mile high. You would reduce the calories of the pie shells. The math above is with the frozen pie shells. So cut each of my version into 4 so it still serves 8.

My next lesson to learn is how to make pie crusts that are not to be used as frisbees or deadly weapons (lol). This is truly a French Canadian meal that some serve with a gravy, some with Ketchup, and some just plain. Choose what you serve it with and have fun and make it your own.

Avocado Smoothie

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Avocado Smoothie

  • Servings: 4
  • Difficulty: Easy
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I’m all about versatility. Had a banana that was aging. Bought the wrong yogourt. If at all possible, nothing goes to waste in our house. I find this a great thing to add to a meal, especially if it is low in protein.

Ingredients

  • 1.5 cup of plain greek yogourt (I bought high fat by mistake so the calories will reflect this)
  • 1 medium banana
  • 1/2 cup almond milk
  • 2 cup of Exotic Orange Pineapple Juice (Oasis)
  • 1 cup diced frozen Avocado
  • 1 tsp of splenda (optional)

Directions

  1. Put everything in the blender and mix until smooth (depending on your setting, mine has one for smoothie)
  2. Fill 4 – (500 ml/2 cup) mason jars 3/4 full
  3. Chill and serve.

Nutrition Per Serving

  • Calories 230
  • Fat 13.7 g
  • Sugar 14.9 g
  • Carbohydrates 25.1 g
  • Protein 5.7 g
  • Fibre 4.1 g

Smoothies are fun. I like adding avocados to mine as they add that silky feel to them. I would normally have used 0% fat greek yogourt that has a higher protein count but the selection was limited and truth be told, I rushed and didn’t read the label correctly. That would have reduced the calorie count by 50 each serving and added 5g of protein. You can use frozen berries instead of the juice and it will add back the vitamins. Just add a little more milk for volume. Use the fruit you like best and you can even use yogourt with fruit. All you need is a little imagination to have fun and make it your own.