Monthly Archives: March 2015

Salmon en Papillote


Salmon en Papillote

Salmon en Papillote

We’re currently nearing the end of the second week of Spring break at our house and I’ve been finding it difficult to make time to write my blog posts, but I really wanted to share this simple salmon recipe.

Salmon makes a regular appearance on our dinner table, we have it on the menu almost every week. Aside from being delicious, healthy and incredibly versatile, it’s also a guaranteed hit with my kids, which makes it a no-brainer for me. Plus it’s wonderfully flavourful on it’s own, so you really don’t need to do much to it to make it a winner. Typically, I’ll just bake it with lemon slices on top or brush it with maple syrup. This past week, though, I felt like trying something I haven’t made in a while, something a bit fancier, like Salmon en Papillote. En Papillote refers to a cooking method in which the food, traditionally fish or vegetables, is sealed in parchment paper. The term sounds quite fancy, but it is actually an easy way to prepare your meal. By sealing in parchment, the meal cooks in a pocket of moist air, allowing the juices to blend and intensify. The resulting aroma upon opening the package is just a hint of the deliciousness waiting inside.

parchment paper

4 – 4oz salmon fillets

1/2 Carrots, julienned (or thinly sliced)

1/2 Cup fennel bulb, stalk removed and julienned (or thinly sliced)

2 tbsp butter

1/4 Cup fresh tarragon, chopped

salt and pepper

Preheat the oven to 425 degrees Farenheit.

Cut the parchment paper into 4 squares measuring approx. 12″ by 12″. Fold each square in half diagonally. Place one salmon fillet in the centre of each square of parchment, lining it up with the fold. Season with salt and pepper, then top each fillet with an equal portion of the carrots, fennel, tarragon and the butter.

Seal the parcels by folding the paper over the top of the fillet. Starting at one end, twist the edges of the paper until it is tightly sealed.

Samon En Papillote prep   Salmon En Papillote prep

Continue twisting along the edges until you get to the end. Fold the end under the parcel and place it on a baking sheet. Bake in the oven for 12 – 15 minutes until the salmon flakes easily with a fork.


Spaghetti and (Healthier) Meatballs

 Spaghetti and Meatballs

Who doesn’t love spaghetti and meatballs? It’s delicious, kid-friendly and it’s the ultimate comfort food. It’s definitely a favourite at our house. The recipe I usually make is one that I got from my mom, who got it from her friend, who got it from her grandmother many, many, many years ago. It’s one of the best spaghetti and meatball dishes I’ve ever had, so I’ve never really played around with the recipe. Why mess with a great thing, right? Last week, however, I felt like playing around with it just a little. I wanted to see if I could make a healthier, yet equally delicious meatball to throw in the sauce. Usually I use a combination of ground pork and ground beef, but to lighten it up, I chose to use ground turkey. I also added some chopped spinach to sneak some extra veggies into the kids. The experiment was a success. The kids ate the meatballs, spinach and all, and my husband actually said he preferred this verion to the original. So here it is, my updated, slightly healthier version of spaghetti and meatballs. I hope you’ll enjoy it, too!


1 Lbs ground turkey

1 egg, lightly beaten

1/2 Cup grated parmesan cheese

2 cloves of garlic, minced

1 Cup fresh spinach, finely chopped

1/4 Cup fresh Italian flat leaf parsley

1/4 Cup bread crumbs

salt and pepper

Combine all ingredients. Mix well and form into 1″ meatballs. Set aside.


2 tbsp extra virgin olive oil

1 lbs Italian sausage

1 Cup onion, diced

2 cloves of garlic, minced

1/4 Cup red wine

2 tbsp brown sugar

28 oz crushed tomatoes

1 tsp oregano

1 tbsp basil

3 bay leaves

2 tbsp fresh italian flat leaf parsley

salt and pepper to taste

1 box of your favourite spaghetti

Cut the Italian sausage into 1″ pieces. Heat the oil in a large pot. Add the sausage, onions and garlic and saute until the sausage is browned. Add the red wine. Then stir in the brown sugar, tomatoes, oregano, basil and bay leaves. Bring to a simmer. Add the meatballs to the sauce and continue simmering over low heat for 1 to 2 hours, stirring occasionally, until the meatballs are cooked through.

Prepare spaghetti according to the package. Serve the meatballs and sauce over the spaghetti and top with fresh parsley. Serves 6.






Greek yogurt with figs and pistachios

Greek yogurt with figs and pistachios

Over the past couple of weeks, I’ve been really busy writing articles for a couple of other websites, as well as trying to keep up with my own blog. If you follow me on facebook, twitter or instagram you’ve probably seen the links I’ve posted to these other articles, but in case you missed them here they are again.

The first is a recipe for Roasted Yam and Maple Muffins

Second is an article on edible gardening in Vancouver

On top of this, Spring break is two days away and I’ve been busy getting ready to take the kids on a road trip Continue reading

Bean Sprout Salad with Peanut dressing and pan fried Tofu

Bean sprout salad with tofu

Bean sprout salad with tofu



Whew! That seems like a long title for what is really a simple dish.

Over the past few weeks, I feel like I’ve been posting some pretty meat heavy dishes and have decided it’s time to lighten up the menu a little bit. I’ve also decided that it’s time to play around a bit more with the vegetarian meals we have at home. I try to make a meatless dinner once or twice a week, but lately I feel like I’ve fallen into the rut of making the same few dishes over and over again. In an attempt to change things up a bit I’ve been playing around with tofu. It’s something I have very little experience with other than the few little bits that are usually in my miso soup. Continue reading

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