Posts Tagged ‘simple’

It’s always been my dream to eat from near-by as much as possible. It gives us variation through the seasons, simplicity, and always freshness. Freshness is especially salient up here in the Northwest Territories, as we do receive some imported fruits but all too often they are spoiled by the time they arrive, and they cost a pretty penny.

Living on the shores of the Great Slave Lake means we get a lot of fresh fish. Whitefish and Jackfish are the common ones, but there are others as well. As one of the deepest lakes in the world and being situated where few people live means there still is a good stock.
As winter settles in, and the cold envelopes everything, the fish is changing too. It gets fattier – more full of omega fatty acids – it’s reserves for getting through the cold winter months.

The whitefish from this lake is absolutely delicious. This recipe is one of my favourite. Rapid, simple, and delicious, it’s pretty well perfect.



4 whitefish fillets
1 onion, diced

2 carrots, quartered lengthwise and thinly chopped

4 sprigs fresh thyme

olive oil

4 medium yukon-gold potatoes


fresh parsley, shredded

salt and Pepper to taste


Preheat oven to 400F. Finely chop onions and carrots. Cut 4 squares of parchment paper. Wash the fish fillets, and then drizzle with 1tsp olive oil. Place diced onions and carrots on top, season lightly with salt and pepper, and top with thyme sprig. Fold the parchment paper over it all. Repeat for all 4 fillets.

Place in oven and bake for 14-18 minutes, until cooked (time depends on thickness of fillets).

Meanwhile, place water on to boil. Boil the potatoes for 15 minutes until just tender. Drain and slice in half. Serve potatoes next to fish with butter and parsley. Enjoy!


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I am moving to Ottawa for the summer in less than a week, so I am in “eat everything in the fridge and freezer” mode.  I have this tendency to buy lots of chicken when it is on deep sale, freeze it, and then eat it throughout the next few months.  It’s a great idea – until you realize you have over 10 pieces of chicken with less than five days to go!

To me, roast mushrooms are like candy – they just melt in your mouth.  So I was inspired to make a roast chicken and mushroom dinner.  It could not have been simpler – I quartered the mushrooms, tossed them in a vinaigrette, threw the chicken on top, and roasted away for 20 minutes. As the chicken roasted, the juices flavoured the mushrooms.  The zesty spinach salad set off the succulent chicken and juicy mushrooms beautifully!

Roast Chicken and Mushrooms

(serves 1)


1 piece of chicken (I used a thigh and drumstick, but a breast would also be delicious)

12 mushrooms, quartered

1 onion, sliced

Olive oil

Balsamic Vinegar

Freshly ground salt and pepper



Preheat the oven to 425 F. Toss the mushrooms and onions in a vinaigrette composed of the oil, vinegar, salt, pepper, and thyme. Transfer the mushrooms into an oven-proof dish.  Place the chicken on top of the mushrooms, brush with olive oil, and season to your taste.  Roast in the oven for about 20 minutes, or the chicken is cooked through and the mushrooms are soft.   Bon appetit!

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I’m studying like crazy these days, and there’s nothing like the nourishing warmth of a delicious velvety soup to keep me going.  Well, that and the fact I’m nearly done. I can hardly believe I’m just 12 days away.

Yesterday one of my lovely high school friends came for lunch, so naturally we cooked and cooked in anticipation.  We had mini jalapeno and green onion corn breads with this delicious soup, and then the madeleines whose batter had rested overnight.  What a treat!


-2 leeks, dark green parts removed, washed and diced
-1 small potato, cut into tiny pieces
-3 cups fresh or frozen green peas
-2 Tbsp butter (if you cannot have butter, olive oil is also tasty)
-2 cups water
-2 cups chicken or vegetable stock
-5 sprigs parsley, finely chopped
-salt and pepper to taste
-sour cream (optional)


Wash and cut the leeks.  Melt the butter in a large heavy-bottomed pot until bubbly, and then add the leeks over medium-low heat. Stir to coat in butter, and gently melt for 8 minutes or so, stirring occasionally, so the leeks don’t brown.

Add the few potato pieces, and stir. Then add 2 cups water, and bring to a boil.  Once boiling, add the peas. Cook for 10-15 minutes, until tender. Add the parsley and cook a further 2 minutes.

Using a blender/food processor/whatever you have, purée the soup in batches. Meanwhile heat the stock in a separate pan until simmering. Then return the puréed soup to the pan with the stock, and stir to incorporate it. Heat it through, and let it thicken over low heat for a few minutes if it is too liquid. And if it is not liquid enough, just add a bit more water or stock.

Serve with a dollop of sour cream if you like, and buttered toast or corn bread.


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