Fibre, Fibre, Fibre!
In January I stopped eating fresh vegetables, and my roommate quit his granola habit. We just didn’t feel like it anymore.
Entrees
Soup Season
Soup is just the best for the busy cook, especially in February when the light’s coming back and we’re rushing in from…
Finger Food For Dark Nights
The MI5 agents came into the house by stealth, wrapped in worn, crinkled purple tissue paper. The package nestled under the tree…
Fried Okra With Spicy Mayo
Okra can be polarizing. Some people are really turned off by the texture, which can tend towards slimy. But if you embrace the slime…
Turkey Salad with avocado
These types of Thai-inspired salads are also called larb or laap. They pair intensely-seasoned ground meat, with bright herbs…
Road Snacks For White Line Fever
On November 26, my sister and I pulled into the Husky gas station at Hope, just off the Trans-Canada Highway.
Honey-Roasted Kabocha Squash
Kabocha squash has a dense texture and a subtle, almost nutty flavour. When roasted, you can eat the exterior…
Fried Zucchini And Alfalfa Sandwich
Eating this sandwich feels hopeful for spring, and since winter just started, we need all the hope we can muster.
Final Suppers
My husband and I are on our last visit to my sister’s house in Parksville, on Vancouver Island. She is moving across the country…
Jammy Eggs, Anchovies and Bagel Toast
There isn’t a bad time for a soft, jammy egg. In a soup, on a salad, a bowl of steamy rice or on a bowl of cheesy noodles.
Roasted Eggplant Sandwiches
Eggplant is often relegated to classic parmigiana, or baba ganoush. But it can be so much more! Take the time to salt and season it…
How To Cook A Moose
I want to share with you a success I had this weekend. But first, hands up anyone who has ever overcooked a moose roast.
Rice Paper Omelet
You may have seen this on TikTok, and while, in many cases, it is absolutely justified to roll your eyes at internet cooking.
Chorizo, Paprika and Chickpeas
Chorizo and chickpeas—simmered in a paprika, spiked, and olive-oil hearty sauce—makes for a fantastic dinner.
Barley Converts
My old friend Julie called to me from the back of her car, where she’d just finished loading her groceries.
Tofu And Pork Ragu
This dish mashes together mapo tofu and classic ragu, and what you get is a spicy and savoury sauce worthy of any weeknight supper table.
Texas Tartine With Spinach, Poached Eggs and Lemony Yogurt Sauce
A tartine is a posh French open-faced sandwich; a Texas tartine is a tartine on Texas toast. If you’re looking for a more, double the recipe.
Taku River Sockeye Salmon and Atlin Lake Trout: Preserving the Harvest
Together we admired the colour and texture of trout and salmon, contrasting them with each other, enjoying handling this beautiful resource.
Crepes With Camembert And Fried Salami
Savoury, cheesy crepes: You can fully make this recipe a day ahead, then extend baking time to thoroughly melt the cheese.
Single For The Weekend Rice And Eggs
Honestly, when left on my own it is more often packet Ramen and microwave Lean Cuisine than anything as flashy as rice and eggs.
Sausage And Apple Breakfast Stuffing
Stuffing is the best part of cold weather; some people think it’s soup. Or stew. Or crumble. But they’re wrong.
Steak Tartare
If you have a sweetie and your sweetie eats meat, try making them a plate of steak tartare on your next evening in.
Stewed Okra Rice
Okra is gooey (just accept that gooey is a nice quality and embrace it). This rice dish stews okra and rice, with bacon, and uses the goo to make a rich filling side that would go well with braised meats and any sort of spicy barbecue sauce.
Summer Pea And Bacon Toast
In this Summer Pea and Bacon Toast dish, it’s freshly shelled peas that are the star.
Seared Onglet Steaks With Roasted Potatoes
Onglet is the French description of a hanger steak, a lovely little tab of meat that comes from around the lower belly of a cow.
Oxtails With Star Anise, Soy and Vinegar
Oxtails are so, so good. All of those tough, long simmer cuts of meat can become a meal you can have on a weeknight with a pressure cooker.
Rabbit Ragu With Bucatini
Rabbit (Ragu) has mild white meat but it has a bit more of a robust and meaty flavour than average grocery-store chicken.
Potato Chip Spanish Tortilla
Spanish tortilla (or Spanish omelet) is made with eggs and sliced potatoes served at room temperature. This simple recipe uses potato chips.
Beef Cheek Hash
Slowly cooking a beef cheek for a simple hash like this is a set it and forget it scenario. Get your beef cheek at Tum Tum’s Black Gilt Meats
The mushrooms are coming, the mushrooms are coming!
You know it’s morel season when photos show up on social media. Try this Caramelized Onion and Morel Mushroom Quiche.
Twice-Cooked Lamb Heart Tacos
Twice-Cooked Lamb Heart Tacos, Cooking the lamb hearts twice gives the final product a satisfying texture.
Seasonal Recipes: Spiced Carrot and Feta Sandwiches
Sweet spiced carrots and salty brined feta make this a vegetarian sandwich that’s super satisfying served warm or at room temperature.
Corn Pancakes
Corn pancakes walk that perfect line between sweet and savoury, This recipe makes an equally satisfying meal and side dish.
Roasted sardines with tangerines and shallots
Roasted sardines with tangerines and shallots. Gut & scale them mostly frozen, and avoid most of the unpleasant smells and mess.
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt
Whole-wheat Vegetable Pancakes with Arugula and Greek Yogurt. A breeze to put together & works well with any sort of pre-shredded kale salad.
Whole Wheat Pitas with Spice-roasted Eggplant, Tahini and Arugula
Eggplant is controversial. If you like it, you really like it. If you don’t, then pass this recipe over because it is all about eggplant.
Breakfast rice and eggs
This Breakfast rice recipe is cheap, and filling, and will take the edge off whatever you may have gotten into the night before.
When Gatherers Become Gardeners
Mid-winter Potato, Kale and Cheddar Pie. A hearty, cheesy, main course that only needs a side salad for a satisfying mid-winter meal.
Pork tenderloin, arugula, and goat cheese tartine
Pork tenderloins are lean and cook fast. If you’re looking for a change from a boneless, skinless chicken breast this is a good cut to try.
Bucatini with walnuts, green olives and lemon
Bucatini, like a really long Kraft Dinner noodle. It can soak up all sorts of seasoning that a spaghetti noodle might lose.
Crispy roasted broccoli with homemade seasoning salt
This recipe makes roughly 4 servings of roasted broccoli, but 10+ servings of homemade seasoning salt. A quick and tasty vegetable side dish.
Soft noodles with cabbage and chicken
Having any sort of fresh pasta in your fridge in case of getting home late is a game changer, and most fresh pasta lasts at least a week
A tall glass of Christmas treat: Gingerbread protein smoothie
Christmas is coming and with it, all the gingerbread-flavoured things! Try this delicious gingerbread protein smoothie recipe.
Buttermilk, black pepper crepes with bacon and birch syrup
Buttermilk gives the crepes a lovely, fresh, slightly sour taste that plays off the salty bacon and the slightly bitter birch syrup.
Spaghetti squash and turmeric fritters
Spaghetti squash and turmeric fritters. Change up the spices! Garam masala would be delicious, or even some freshly grated ginger and garlic.
Blackened sweet pepper with chilis and eggs
Cooking red bell peppers and onions until they’re soft and just beginning to blacken makes them sweet with a bit of char flavor. Tuck them into soft rolls with eggs for brunch, or a light supper.
Chili ginger beef with rice and eggs
Processing all the aromatics to a paste is what makes this chili ginger beef with rice and eggs so delicious.
Whole wheat spaghetti with anchovies and broccoli rabe
A simple pasta dish gets punch from bitter greens, chili and anchovies. Whole wheat spaghetti with anchovies and broccoli rabe.
Feel Good Foods: Deconstructed egg roll
Make good food choices that improve your health. This recipe can help you make this process easier and less stressful.
Bucatini with chorizo and kale
The delicate winey, kaley, garlicky sauce gets into the noodles and lets the subtle flavors of the ingredients come through.
Bucatini with sardines and olives
Bucatini with sardines and olives is vaguely puttanesca-ish, but somehow even more simple. Try this recipe yourself.
Potato gnocchi with crab, scallions & grapefruit
These gnocchi with crab, scallions & grapefruit gnocchi are paired with crab and grapefruit and make a filling meal without any heavy meat.
Healthy Cornbread
This cornbread comes out light, fluffy and golden-brown. Enjoy it with chilli, as a side dish to any main course, or just as a snack.
Dandelion season
Don’t hate them! Not only are dandelions beautiful, the bees love them and we should too! They are delicious.
Creamed broccoli and macaroni
Creamed broccoli is simple and satisfying, as well as easy on the stomach and the wallet.
Bologna Pockets
Please make these adorable round sandwiches and fry them until they’re golden and gooey, then dip them in yellow mustard and ketchup.
Foraging in local markets for cheese pie makings
A forage around town in supermarkets and small shops for local and locally available foodstuffs to bring home and play with
Thai green curry with shrimp
This Thai green curry with shrimp is quick, easy and nutritious. It is also gluten, dairy, soy and sugar-free.
Broccoli pancakes with garlic, oregano and chili flakes
Vegetable pancakes are a perfect side dish for grilled meat and fish, and can make a nice change from a tray of roasted veg or salad. You could dress these up with a poached egg, or a couple slices of smoked salmon for a veggie-heavy brunch.
Greens, eggs, and ham
Braised kale, soft onions and crisped ham on sourdough topped with soft eggs hits all of the flavors and textures that anyone would ever need in one bite.
Garlic roasted broccoli with lemon
Broccoli can feel a bit drab – and while roasting it won’t magically turn broccoli into a perfect gooey, cheesy, pizza it will give it some extra pizzazz that is perfect for a simple weeknight meal.
The Easter Moose
Why not celebrate this time round with a feast that connects you to the landscape; that reminds you of where you live.
Brussel trout spring rolls
Deep frying is fun, but takes a lot of effort, follow-through, and clean up. These trout and sprout filled spring rolls are liberally brushed with oil and baked and achieve a super satisfying crunchy result without any of the mess.
Fried klik and sweet pickled cucumbers
Klik is basically SPAM from Ontario. Emulsified, salty, fatty, canned meat. If it’s something you’re into, you’re really into it. If you’re not, or if you’ve never tried it, this is a good first kick at the klik can.
Caffeinated!
In these recipes you may use any coffee roast you like—the effect will be different with each one–but be sure to use a fine grind. The coarser stuff can be unpleasantly gritty.
Linguine with parmesan, black pepper, breakfast sausage and eggs
While this recipe came from an admittedly empty fridge, it is nonetheless perfect for brunch or dinner. It’s inspired by two classic Italian pastas, cacio pepe and carbonara.
Simple shredded duck with hoisin and scallion pancakes
This week is a treat of a meal, shredded duck with scallion pancakes!
Simple shredded duck hash and eggs
This week is an easy brunch recipe for shredded duck hash and eggs, based on the previously published shredded duck recipe.
An old favourite with a smoky twist
Sometimes, in the midst of celebratory foods, we just feel like something simple. Like a melty, comforting, satisfying mac and cheese!
A simple weeknight duck fettuccine
Whole ducks in the frozen section of the grocery store are often overlooked, they seem like a project and that’s not always what you’re looking for when it comes to dinner. This week’s recipe is a weeknight duck ragu, best served with fresh fettuccine.
Duck, Boursin, and arugula sandwiches
This delicious meal builds on the recipe for simple shredded duck, which appeared in the Dec. 16 issue of What’s Up Yukon, and is available online.
Simple shredded duck
For the next few weeks, there will be a new recipe outlining something to do with this simple shredded duck.
American Chop Suey (a.k.a. Cheeseburger Casserole)
This recipe is commonly called American Chop Suey in New England, but can be found all over the U.S. under names including cheeseburger casserole, Johnny Marzetti, or American goulash.
Tall tales and fish cakes
People who live and work on the water are good at tall tales. Fisher people don’t just tell whoppers about the whopper that got away, they tell ghost stories, stories with an element of magic, stories that strike a chill into the heart. The movie Jaws is one such tall tale. For me the two …
Bucatini with red wine braised squid and pepperoni
If you’re new to cooking squid, or haven’t had them outside of fried calamari, this is a great way to give them a try. The squid turn out tender and mild, while the sauce takes on most of its flavor from the pepperoni and the red wine.
Linguine with herb battuto
This is a play on a classic Italian sauce (called battutto di erbe) and is similar to pesto. Linguine with herb battuto.
Turmeric and chili turkey meatballs with coconut milk
No searing, no baking – these spiced turkey meatballs are poached in coconut milk seasoned with fresh ginger and garlic.
Juniper—Not Just for Gin
Juniper is used to flavour gin and game dishes; crushed berries are excellent in rubs for hot-smoked salmon or braised or roasted meats – Photos: Miche Genest In my Yukon world, ‘Juniper’ is a name that has been given to kittens and new babies; in the world of musician Donovan Leitch it is affixed to …
Chicken with cilantro and ginger
Cold weather recipes that still feel bright and light are hard to come by in a world of rich stews and heavy casseroles.
Chicken a la king, fit for a king
Chicken a la king Ingredients 4 ounce medium noodles 1 can condensed cream of chicken soup 16-oz can Carnation evaporated milk 1 tsp salt 1-1/2 cups shredded Velveeta cheese 2 cups of diced chicken 1 cup celery slices 1/2 cup diced green peppers 1 cup slivered blanched almonds ( toasted) Instructions Cook the noodles in …
Casse-croûte sandwich
Toasted stale bread drizzled with whiskey and topped with bacon, eggs, and cheese.
Student noodles
These noodles are perfect for students, or those of us who let their pantries get down to pretty much nothing before venturing out. Which is pretty much all of us these days.
Creamy pasta shells with roasted cauliflower
The secret to this recipe is the cream sauce that is just quickly buzzed together in a blender or food processor.
Salmon, twice as good
It’s hard to say which of these two salmon recipes is the best because both are delicious. The bonus is that each one is pretty simple to prepare.
Garlic roasted cauliflower
Garlic roasted cauliflower can be a quick and easy side dish, but toss it with some pasta and grated parmesan and you’ve got a fast dinner.
Pork trotter with star anise and soy sauce
Trotters are all about texture—chewy tendon, soft braised skin, tender bits of meat.
Linguine with breadcrumbs, parsley, lemon and anchovies
Yukon Recipes Linguine with breadcrumbs, parsley, lemon and anchovies
Salmon tacos with chili honey
While this recipe is written for a single person, it’s easily scalable to however many people you have in your household.
Moose sausages
A step by step to learn this moose sausage recipe to serve family and friends just in time for the fall season.
Weeknight crepes
Crepes make a great light dinner. They are somewhere between a ‘breakfast for dinner’ type meal and making dessert the star of the show.
Beet and potato galette
We’re heading into root vegetable season, and with the local school vegetable fundraiser on our doorsteps again, here’s a quick easy way to use up some of your potatoes and beets that feels a bit fancier than just a simple roast.
A stew to go hunting for
This is one stew recipe that I picked up more than 30 years ago. It has yet to be outshone by any other wild game stew I’ve made.
Meatball subs with simple marinara
Savory balls tucked into crispy bread and dripping with gooey cheese. This classic sub shop favorite is easy to make at home.
Honey ginger chicken feet
Chicken feet may be a lot for some, but this recipe is for those few people I know who just love gnawing on these gooey talons at dim sum restaurants down south.
When home cooking wasn’t frozen in a box
Murray shares some “instant meals” for families from the 40s and 50s that don’t come from a box Chili con carne Now we are going back in time to the 1940s, before the days of questionable, pre-cooked contents in a box. The meal of the day was chili con carne. We had a big family, …
Forgotten meals
Here are some old and mostly forgotten meals that still linger on my taste buds and I, once again, long to dig into the good ol’ days with some of these home-cooked meals. Barbecued wieners INGREDIENTS 8 wieners, slit lengthwise Cheese, sliced (enough to fill slits) (Sauce) 1 tsp. dry mustard 2 tsp. vinegar 1 …
Extra cheesy diner-style omelette
Some people think that omelettes are light. With the addition of some toast and a light salad though, this hearty omelette could make for a filling supper.
Sweet potato and goat cheese omelette
An overstuffed, browned omelette can be a thing of real beauty. This goes against all the teachings of the high-strung French culinary instructors of the world; and yet, a lovely diner-style omelette is a fast and comforting meal at pretty much any time of day.
Bourbon-marinated steak with mushrooms and thyme
Cooking steak and mushrooms in a cast iron skillet is a fast, one-pan, weeknight meal that feels a bit decadent. And any time you get that indulgent feeling from a meal that’s relatively healthy, it is bound to become a household staple.
Squid and salami spaghetti
Squid is an inexpensive, sustainable and awesome little cephalopod that should be part of everyone’s diet, beyond fried calamari at the bar (an awesome little appy as well, don’t get me wrong). If you’ve never cooked squid, go grab a bag of frozen rings at the grocery store and give this recipe a try.
Ginger and soy braised tripe
A few weeks ago, a local association called GoOFY (Growers of Organic Food Yukon) held an event about nose-to-tail eating—eating every bit of an animal that is harvested. Which is not only sound ethical practice, but a really sustainable and delicious way to live and eat. In the spirit of that event and nose-to-tail eating, …
Shredded-potato and onion frittata
My fridge is always a bit on the sad and empty side. I’d rather have to get a bit creative with empty cupboards than to risk ingredients going slimy in my crisper. Potatoes and onions are mercifully long-lasting, and it’s always good to have a few (non-canned) staples floating around.
Pork picnic shoulder with peaches and bourbon
Picnic shoulders are a great cut of pork—lots of meat, skin and connective tissue that, when cooked, correctly turns into beautiful, soft and moist meat. One of the issues with this awesome cut of meat is that in order for it to really shine, you have to cook it for a very long time. And …
Pasta with walnut garlic sauce
Thickening sauces with bread is a very old-world way to use up any sort of stale bits you happen to have, but it also makes a sauce with a wicked rustic texture and is totally different than thickening with starches or using a reduction.
Hot dog fried rice
Hot dogs are the perfect food, and this is a good way to incorporate more of a perfect food into your diet.
Leftover camping burritos
That last day of any wilderness trip can be dodgy when it comes to eating something beyond sustenance. Try this recipe.
Foil-wrapped cheesy eggs in peppers
There’s something about a fire-cooked breakfast that just sets the tone for a great day in our beautiful wilderness.
Campfire chicken fajitas
Mexican flavours are well suited to cooking over a fire—fresh and savory, it generally uses few ingredients and cooks quickly. This foil packet chicken fajita is all of those things.
Steak tacos
Tacos are ideal for camping because you don’t really need a plate or utensils to eat them. And if you mix the sauce before you leave, there’s really minimal prep for your taco camping feast. You could even buy a bag of pre-sliced coleslaw mix and have it do a bit of double duty on your trip.
The best and most authentic currywurst caribou tater tot poutine
Let’s just get this cleared up right away. Poutine is a national treasure. There is no dish so beloved, so exalted throughout this nation as poutine.
Sweet potato hash and eggs
It’s breakfast. It’s sweet potato and breakfast, so it’s simplicity and cosiness on a plate.
Roasted grape, leek and goat cheese tart
Grapes make a lovely sweet and savoury addition to a variety of meals. If you can manage it try and time this recipe for when you have the bottom of a bag of grapes that have gotten a little old. For some reason grapes that have gone a bit wrinkly tend to roast the best. …
Baked spaghetti with bison
Everyone has that dish that they always order – for the lovely man that keeps my freezer stocked with wild game: baked spaghetti.
Sausage and Kale Strata
This is a great recipe to help clean out your freezer of last years (or a few years ago) sausage and all that stale old bread on your counter at the same time. Add in that wilted kale from the back of your fridge and you’ve got a filling brunch that uses up all those …
Chicken Galore
Travelling back into time to the 1950s you would see some great old cars, but we would like to bring the cherished food recipes from the ’50s forward to 2017. Here are some great old fashioned, tasty recipes. We hope you will try them and enjoy.
Japanese Hamburger (Hambagu)
This is classic Japanese comfort food, exactly what you would expect from an all-night diner in Tokyo. Hambagu is just a simply seasoned burger served with gravy over hot rice. It’s simple and comforting and just a tiny bit different than a hot hamburger sandwich you’d find anywhere along the Alaska Highway. It’s those teenie differences …
Caribbean stew meat with coconut dumplings
These spicy, savoury braised meats are very common all over the Caribbean, in fact you’ll find pigs feet and ox tails as much as you’d expect to find grilled fish.
Cheeseburger eggrolls
These egg rolls would make great party food, and if you have the time to make a double batch, freeze a few for a day when you don’t feel like cooking.
Roasted bone marrow with parsley
This classic bistro dish can be found all over menus in Europe and North America, usually served with plenty of crusty bread and salt.
Paprika roasted carrots with parsley yogurt sauce
This is a simple way of preparing sweet local carrots where the root vegetable stays the star of the plate.
Roast pork with apples and rosemary
Pork loins cook fast, are inexpensive, and happen to be just as easy on the waistline as they are on the pocketbook.
Hasselback Potatoes
INGREDIENTS 1 Yukon gold potato 1 teaspoon canola oil Salt, to taste METHOD 1. Set oven at 425ºF. Using a sharp knife carefully cut neat slits along one side of the potato so that it resembles an accordion, but make sure the bottom of the potato stays intact. Using a brush apply one teaspoon of …
Good Ol’ Comfort Food
Baked Fish and Vegetables 4 large mushrooms, sliced 1 cup peas 2 chopped white onions 1 cup string beans 2 tomatoes chopped 1 cup shredded cabbage 2 cloves garlic,minced 2 medium potatoes, sliced 2 carrots, sliced 1 green green pepper, finely sliced 1 cup salad oil ⅛ tsp thyme 1 bay leaf 2 tsp salt …
Northern Food Fusion: Arctic Char Harvest
I can still smell the smoked fish on my jean jacket and I smile. It means I have been home to the Northwest Territories. At the end of August, I went home to my family’s fish camp. August is when the Arctic char (also known as Dolly Varden, Salvelinus malma) are running through Big Eddy. …
Simple Meat Ragu
Things get freezer burnt. Those unfortunate packs of meat can still be delicious if you know how to deal with them.
Caramelized Onion, Mushroom and Havarti Stuffed Burgers
My husband came home one day with this weird looking plastic gadget that made no sense to me, until my 12 -year-old told me how to use it: it it’s a stuffed burger press. We’ve been making stuffed burgers for years, but this silly little gadget actually works great. It’s messy and a little awkward, …
Caramelized Onion, Mushroom and Havarti Stuffed Burgers Read More »
Keema Curry
Keema Curry INGREDIENTS 2 Tbsp oil (coconut oil, canola oil, olive oil) 1 Tbsp curry powder 1 tsp ground cumin ½ tsp ground cinnamon 1 onion, finely chopped 1 Tbsp finely chopped fresh ginger 2 garlic cloves, finely chopped 4 cups chopped hearty greens (kale, spinach, beet greens, swiss chard or a combination) 3 cups …
Two Breakfast Wraps to Stock Your Freezer
Huevos Rancheros Breakfast Wraps INGREDIENTS: 2 Tbsp butter 1 onion, finely chopped 1 tsp chili powder One 19-ounce can of black beans, drained One 12-ounce can corn, drained 10 eggs, beaten Salt and pepper, to taste 10 large tortillas 2 cups grated cheddar cheese 1 cup salsa ¼ cup chopped cilantro METHOD: 1. Heat a …
Roasted Cauliflower with Mint and Pecan Pesto
Mint and Pecan Pesto INGREDIENTS: ½ cup pecans 1 cup mint leaves, coarsely chopped 3 cloves garlic, coarsely chopped ⅓ cup olive oil ⅓ cup lemon juice ¼ cup grated parmesan cheese Salt and pepper to taste METHOD: 1. Place pecans in a skillet and heat to medium high, toss nuts constantly until they begin …
Grilled Kofta
2. Divide the ground meat into four portions and shape into 6-inch sausages, place on a metal skewer (or don’t, I had good results just grilling these without any skewers) and drizzle with olive oil. 3. Heat your grill to high heat and grill kofta until cooked through turning often, about 6 minutes. Let kofta …
Hot Dog Bánh Mì
Bánh mì hot dogs INGREDIENTS: 4 hot dogs 2 hotdog buns ½ cup diced cucumber ¼ cup mint leaves ¼ cup cilantro leaves Mayonnaise, to garnish Sriracha sauce, to garnish Lime wedges, to garnish Sliced Thai chilies, to garnish (these are wicked hot, so proceed with a bit of caution) METHOD: 1. With a sharp …
Bison Dan Dan Noodles
Peanut butter is great. It reaches it’s full potential if you spike it with chili oil & mix it with fresh noodles. Bison Dan Dan.
Filipino Spaghetti with Bison
Filipino spaghetti is the perfect food; it’s meaty, savory, sweet and cheesy. And it’s filled with hot dogs. This recipe uses bison.
Salmon: Another Dijon Delight
Fire up the barbecue, here’s another never-fail salmon recipe. Salmon: Another Dijon Delight Ingredients: ¼ to ⅓ cup mayonnaise 2 Tbsp of your favourite Dijon mustard 2 tsp brown sugar 2 tsp fresh or concentrate lemon juice ½ tsp dill Black pepper to suit your taste Lemon pepper Olive oil Method: In a mixing bowl …
Salmon on a Stick
This shish kabob recipe works well, but be gentle as rough handling will cause the cooked fish pieces to break and fall off the skewer. Ingredients: Any size skinless salmon fillet cut into 1” cubes ½” thick sliced zucchini, enough to put 1 slice between every 2 pieces of salmon ¾ inch pieces of red …
Classic Meat Recipes
Peppered Tenderloin Ingredients: 2 pounds of beef tenderloin 4 Tbsp butter 2 Tbsp oil 1 tsp salt ½ tsp pepper A dash of sage A dash of cumin 1 pound mushrooms, trimmed and quartered 1 medium white onion, cut to wedges 2 green peppers, cut in 1 inch pieces 2 Tbsp cider vinegar ½ cup …
Salmon, Salmon, Salmon
Many household freezers have some – or even a lot – of salmon waiting their turn on the menu. Hopefully all our salmon is wild salmon and not the farmed Atlantic Salmon that is so common in stores these days. Farmed salmon looks and sounds to be less expensive, but if all the factors are …
Sausage Stuffed Squid with Creamy Polenta
The rule of thumb when cooking squid is either really fast, or really slow. Most people lean towards fast – fried calamari is on thousands of menus all over the country because you can get a great product really quickly. But the depth of flavour and tender texture you can achieve when you slowly simmer …
Eggs Baked in Peppers
2. Divide bacon mixture between the roasted pepper cups then place back on the sheet pan. Break an egg into each pepper and place in the oven for 15 minutes, or until egg whites are set and the yolk is still runny. Serve with lots of toast.
For the Love of Potatoes
Let’s go back in time, say 60 some years ago. Potatoes in those days, in my mother’s kitchen, were an everyday vegetable and cooked in some tasty remarkable different ways. Here are some recipes for you to try. Mom’s Hashbrown Casserole Ingredients: 2 pounds of frozen hash browns ½ cup melted butter 2 cups sour …
Roasted Sausages with Arugula and Barley
2. While the sausages are roasting, whisk together remaining olive oil, balsamic vinegar, brown sugar, and grainy mustard and season to taste with salt and pepper. Toss with cooked barley and let sit at room temperature. 3. When the sausages are fully cooked remove them from the oven and let them rest for 5 minutes. …
For the Love of Tomatoes
Allow me take you back to some 65 years to a recipe dated in my mother’s hand written book as 1951. That was a memorable year for me as I had waited patiently for years to reach 18, so I could join the Air Force without my parent’s consent. Over the years I had six …
Old Time Meat Dishes
Allow me to take you back to 1950s when we cooked in a specific way. At a time when we still did not rely on canned goods and most items came fresh from the garden. The following is an example of such. 1950 Meat Pie with Cheese Pastry Top Brown a ½ pound of cubed …
Vietnamese Style Leftover-Chicken Lettuce Cups
1. Arrange the chicken, cucumber, carrots, scallions and bean sprouts on a platter. Place the mint and cilantro on a separate plate, and the peanuts in a small bowl alongside. Arrange the lettuce on a separate platter. 2. To make the nuoc cham, whisk together lime juice, fish sauce, sugar and water together until …
Sausage rolls are bundles of love, and the perfect food for any occasion
1. Set oven at 425 degrees, and have on hand a lined baking sheet. Unroll the puff pastry and spoon half the mustard along one side, then place half the sausage on the mustard. Brush the rest of the pastry with the beaten egg then roll the pastry arounds the sausage. Cut the roll into …
Sausage rolls are bundles of love, and the perfect food for any occasion Read More »
Baked Rigatoni with Moose and Mozzarella
As we settle into the first few snows of the year let this recipe take you somewhere warm and comforting. This simple baked pasta sends me right back to playing in the yard while mum makes dinner.
Potato and Green Onion Kugel
3. Remove pie plate from the oven and add the last remaining tablespoon of oil swirling the pan to coat. Add the potato mixture and smooth the top. Place the kugel in the oven and bake until it is evenly browned, about 90 minutes. Serve with sour cream. Serves 6
Roasted Carrot Galette
‘Tis the season for hearty stews, roasts and root vegetables. I bought vegetables from the From the Ground Up fundraiser (www.YukonFromthGroundUp.ca) a few weeks ago and now I have an abundance of carrots, beets and potatoes to use up. This simple galette is a great way to posh-up the humble carrot. Try it as a …
Bison Bao
Steamed buns filled with a variety of meat and vegetables are a dim sum classic. This version is bison filled and spiced with ginger, garlic and chili paste but season the filling to your liking if you’re in the mood for something a bit more spicy. These buns also freeze beautifully, and reheat well popped …
A-moose-bouche
Savoury pies are ideal for cool weather and days that are getting shorter. Moose pairs beautifully with earthy mushrooms and Bonanza Brown ale by Yukon Brewing. But if you don’t have a bottle of Bonanza Brown and a pot of moose stew meat kicking around, then substitute any sort of nutty beer you’d like and …
Gnocchi with Butternut Squash, Sage and Blue Cheese
These little potato dumplings seem labour intensive, but they’re worth the effort and can be a lovely way to spend a Sunday afternoon. But if you’re looking to make this dish ahead you can absolutely make and assemble everything a day before and just bake it before you serve. Ingredients: 1 butternut squash (about 2 …
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Veganize Your Chili
Autumn is here. The Yukon experiences seasons differently than other parts of Canada do. Our southern friends won’t start gearing up for fall until the end of September, but here in the north this lovely season comes in mid-August. Currently the trees are ablaze with neon yellow – stretching as far as the eye can …
Grouse Stew with Baking Powder Biscuits
Grouse Stew with Baking Powder Biscuits If you had a good grouse harvest or are just looking for a different way to serve them, follow this easy recipe. Ingredients: 3 grouse breastplates (still attached to the bone) 1 slice celery stalk 1 sliced onion 1 sliced carrot 1 Tbsp. pickling spice 1 bay leaf 4 …
PIZZA!
I really like pizza. A lot. What I really dislike is paying for pizza. In fact, I have no idea why any (sober) person pays for pizza. It’s much cheaper and healthier to make yourself, and really doesn’t take much time to make. The most time consuming part is letting the dough rise, which is done all by itself thanks to Saccharomyces cerevisiae, also known …
Curing without killing
Nitrates, nitrites, nitrous… makes me think of big industrial fertiliser companies, laughing gas, and that wheee sound the cars in videogames used to make when you gave them an extra burst of speed. They also raise a flag as something to be consumed in moderation, or not at all, because of various reports over the …
That’s a wrap
Arriving home after time away, without stopping by the grocery store, may seem overly optimistic, but I was rewarded by finding the freezer just as I had left it. While the remnants of last year’s harvest are certainly dwindling, there is plenty to keep me going as the new crops begin to poke their heads …
Grilling Salmon
Salmon can be grilled in your oven. Then, it’s referred to as broiling. It can also be grilled on the barbeque, or carefully over a campfire. During our lengthy winters broiling is the usual method at our house, but occasionally I dig the snow off the barbeque and ask myself why I am standing out …
Of Course You’ll Stay for Dinner
You aren’t sorry for inviting them to stay, because they are all your kids’ best friends, but what can you make for dinner to satisfy a group that size? If you are a planner you’ll have many containers of spaghetti sauce, chili and stew in the freezer, but what if planning isn’t your strong suit? …
Edible Yukon: The Other Half of Foraging
I am always amazed at the prevalence of advertising in town. Traveling to a larger city I notice it even more — posters and billboards everywhere, even sounds and smells that are geared to entice consumption. I wander about, following tantalizing aromas, becoming less and less interested in the lunch I’ve brought with me, and …
Stuffed Chicken Breast with Red Wine and Red Currant Sauce
Preparation time: 45 minutes Servings: 4 Ingredients: ½ cup of dried cranberries ½ cup of dried apricot 1 cup of bread crumbs 1 bulb of garlic, roasted 1 bunch of arugula 1 tablespoon of olive oil Salt and pepper 4 chicken breasts, boneless and skinless 8 slices of bacon 2 shallot, chopped 2 cup of …
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Still the Moose Remains
For much of this week the smell of hanging meat has been lingering in my nostrils, and my hands are abnormally soft. That’ll be because it’s butchering time. While I have never harvested a moose myself, I like getting up close and personal with my food and I value the experience of butchering – it …
A Northern Recipe from a Southern Chef
The Yukon Culinary Festival takes place over the next few days, with an Ontario television personality hosting the five-day showcase of Yukon flavours. Christian Pritchard dishes up what he calls gastrotainment, via television shows, social media, cooking classes, catering, and his website ChrisCooking.com. Pritchard has been the guest chef on various TV shows, including The …
Beautiful Beans
Here is another make-ahead salad to add to your summer repertoire. This recipe is a great one for adding colour, fibre and flavour to your Yukon picnics. Make ahead since it will, like us, improve with age. Beans – both fresh green and canned — add valuable fibre to our diets. Beans contain oligosaccharides, a …
Yukon Salmon Goes Upstream
Succulent salmon is a new gold in Yukon rivers and streams. If ever you cook, bake or BBQ a fillet and are fortunate enough to have some left over, this quiche is the way to enjoy it a second time around. Alternately, you can use smoked salmon or a home/commercially canned salmon. The flavour will …
Klondike Rice and Beans
In old Yukon, many a miner survived the winter with a sack of rice and a bag of beans. With escalating food prices, we may be wise to follow suit. While rice and beans by themselves lack certain amino acids, combined together in the same meal however, amino acids lacking in one are present in …
A Christmas Savoury
In Klondike days, the oldtimers would have used canned spinach to make this quiche. Today, we have the luxury of being able to buy fresh spinach in the middle of a Yukon winter … how times have changed. This is a lovely and colourful dish that can be made in a traditional quiche pan or …
A Taste of Our Northern Woodlands
Morel mushrooms are an exquisite treat found in the ashy remains of the forest fire floor. Because these mushrooms only germinate when exposed to extremely high heat, morels are available the year after a forest fire has raged through the woods. While destruction does take place, much growth occurs afterwards. Harvesting the woods in early …
Wild About Rice
Northern wild rice (Zizania palustris) is a grass that grows in shallow lakes and slow-moving streams. While not harvested in the Yukon, one can sometimes find it when paddling in the Southern Lakes district. High in protein (albeit, incomplete protein), fibre and low in fat, wild rice is a welcome accompaniment to wild meat and …
Held Together by a Noodle
Vegetables and fresh fruits, lots of them, held together by pasta in this quick-to-prepare meal, is perfect for a busy fall night. You can eat it warm or make it ahead, refrigerate it and then heat it up to fit individual schedules. Vary the vegetables: use what is freshest and in season right now. Cooked …
Fee, Fi, Fo, Fum! This Healthy Veggie Pie Is Yum
Fall is a time of great vegetable abundance. Yukon-grown root vegetables, as well as squash, mushrooms, pepper and garlic, add rich flavour to this warm and comforting one-pot dish. You can make it ahead and then pop it in the oven when you come home. Add a crusty sourdough bread, a crisp salad, and a …
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Time for Bison
If your family or circle of friends didn’t harvest any bison this fall, don’t despair as bison is now available in local grocery stores. As steaks, ground mince or roasts, bison is a high source of protein, iron and B vitamins. Russian influences, during early Alaskan days, is evident in some Klondike recipes such as …
Cooking on the Wild Side of Christmas
Steak and Kidney Pie has been a Boxing Day tradition in my family. They go “Box” (shop) and I make the pies … mmm … This old family recipe gets a decidedly Northern flavour with caribou and/or moose along with the kidneys. If your hunting prowess is a little on the lax side, you can …
Springtime Rice
In old Klondike days, about the time of spring break-up, often all that was left in the cabin larder was a bag of rice. With a few weathered, withered and dried vegetables, even a prospector or miner could rustle up the vittles in a stir-fry like this. We have it much easier now. Colourful and …
Beets Me
Beets are one of the “super foods” – extremely high in vitamins, minerals and anti-oxidants. They also happen to grow well here in the Land of the Midnight Sun. Gathered now, as winter fast approaches, there are green beet-tops and the lovely red beet-root to harvest and use. Paired with fresh basil, this roasted beet …
The Great Garbanzo
Garbanzo beans, although relatively bland, have a rich texture that can be easily perked up with herbs and spices. For vegetarians, legumes are a standard source of protein, so variety in the bean preparation is always welcome. In this garbanzo patty recipe, a food processor makes light of the work. The Garbanzo Stew can be …
I Feel Waffle
I’m hungry, I’m kind of grumpy and I’ve slept well past breakfast. It’s 3 pm. I feel waffle. But not for your average “L’eggo My Eggo” type waffle. I want crispy, light waffles, crispy fried chicken, birch syrup, whipped butter and icing sugar. Maybe, if I’m feeling lucky, I may go with a side of …
All That the Rain Promises
Iknow, I know, you’re all thinking I’m crazy, but after the rain, the underground “internet” of mycelium is incubating. Mushrooms are being born. Mycelium or mushroom “spawn” is the vegetative portion of fungus that digests food under the right conditions – ideally damp, soggy, but not too cold. The mycelium bundles together in a series …
Mysteries of the Bacon Chop
Quick cured bacon chops are ready in 24 hours, and are a great way to dab into the fun of making your own.
Green Eggs and Moose
I like to eat them by the lake, I like to eat them when I skate, I’d share them with a fox or goose, I do so love green eggs and moose. I have always admired Theodor Seuss Geisel, and his way of playing with language. In fact, I used to have a quilting studio …
Put Your Shoulder into It
All over the world people are doing crazy things with meat and fire. I mentioned in my April 21 column that barbecue, as most of us know it, is more than what it seems. We Yukoners love bbq, but seem to trade in complexity for simplicity, speed and convenience. There’s nothing wrong with a simple …
Going Back To Cauli
With the sun out and the temperatures warming up significantly, you may find yourself having the urge to eat or cook outside. Time to dust those barbecues off and get at it. People sometimes struggle with side dishes or vegetables to compliment what tends to be a meat dominated arena. However, I know of very …
Bank on Salmon: It’s in the Can
Take a can of salmon … it is amazing what one can do with it. With fresh salmon so pricey and fish so healthy to include in the weekly menu, one must be creative. Here is a recipe for Salmon Burgers that will fit the bill for a quick-to-fix, inexpensive and satisfying dinner. Salmon is …