English Shepherd’s Pie

Traditionally a way of using up leftover roast meat, this can be made with diced or minced lamb – either way, it’s a winner.
 

Mash hits

It was a piece of kitchen equipment that gave rise to the modern version of this meat and-mash dish. In the 1870s, the newfangled mincing machine made short work of processing offcuts of meat and a classic was born. It is widely believed that the dish came from the north of England and Scotland, where there are large numbers of sheep. Shepherd’s pie, as the name suggests, uses mutton or lamb, and is not to be confused with cottage pie, which contains minced beef. A regional variation is the Cumberland pie, which includes a layer of cheese and bread crumbs on top of the mashed potato.

Pure MmmMaple, Molasses and Sweet Mustard Glazed Pork Tenderloin

Pure Canadian maple syrup, pure fancy molasses and sweet mustard blend with the flavour of the two-pepper rub on pork tenderloin for an "mmm..." sweet and spicy finish. Casual entertaining proves far more enjoyable if preparation is fairly simple, allowing the cook an opportunity to benefit along with the guests. Pork tenderloin, properly skinned and cleaned, makes the perfect surface for a dry rub. Rubbed with a simple mixture of freshly ground pepper, cayenne and a dash of salt, the tenderloin can be prepared as far ahead as the night before or just before guests arrive. Initially grilled on high for 10 minutes, it is then brushed with a prepared glaze and finished grilling. Once done, it is removed from the heat and tented with foil for approximately 5-10 minutes. To serve, slice pork and fan around a platter. Drizzle remaining glaze over the meat. Serve with garlic mashed potatoes, steamed honey dill carrots and a fresh garden salad on the side. Alternately, plate individually (pictured).

West Coast 3 C's Quiche

I love brunch. This is my favourite meal by far, and I love the ease of having something like a quiche already prepared. The flavours are always richer and more enhanced after the quiche has had a chance to sit overnight as well, which is another benefit to advanced preparation. I thought about my favourite Canadian ingredients and it really has to include crab, chanterelles, and corn. There is just something about the sweetness of the crab, the burst in your mouth juiciness of corn, and the earthiness of sauteed chantrelles with garlic that is just plain perfect. The gouda I love is from Gort's Gouda in Salmon Arm B.C., where my mom lives. It's organic and is outstanding. While the crab and the chanterelles are definitely the bell ringers on this grocery bill, the other ingredients are low cost. I buy my crab and fresh B.C. chanterelles at my local Costco for under $25 combined, which makes it even more affordable. I made this with a potato crust as I can't eat gluten, but a pastry crust would work just as well. I'd pair this with a tangy raspberry hazelnut vinaigrette mixed with fresh, tender leafy greens to round out the meal.

Cornish Game Hen with Maple, Ginger and Cranberries

This recipe is an homage to slow cooking, fine Canadian ingredients and a nod towards the 100 km diet. On a fall or winter's afternoon, I love braising so that my house is redolent that my guests know that they are in for a mouth-watering treat when they walk through the front door. Although this recipe calls for Cornish hens, chicken breasts or legs may be substituted. This dish and sauce makes a great companion with mashed potatoes or wild rice and a vegetable. Green beans with either crumbled goat cheese or toasted slivered almonds makes a great side dish. I have an excellent side dish, Shiitakes and Manitoba wild rice that I would love to submit along with the Cornish hens. However your contest only permits one entry per contestant. For a stunning presentation, plate on either a white or light coloured dish. Garnish with fresh herbs (like thyme used in the recipe or minced flat leaf parsley). This can go easily well with either a white or red wine (e.g. an oaked Chardonnay, or lighter red - both Canadian, of course).

Abitibi Game Pie

Come winter or late fall, there is nothing like sharing a savoury meat pie from Abitibi with family and friends. Commonly called tourtière, cipaille or tourte, there seem to be as many recipes as there are amateur of this hearty fare. The tourte, the bird that gave it its name, is unfortunately extinct, but the tradition of this delectable, easy to prepare in advance dish, is very much alive. Deer, caribou, moose, bear, boar and especially hare make it a very special treat. The fortunate cook, who has hunters in the family or generous friends to donate a little game, is blessed. Even more, if they are willing to help deboning and dicing the meat. However, it can also be prepared with farm raised deer, caribou, boar, rabbit and adding shoulder or loin of pork, as some game is very lean. The important thing to remember is (that the recipe calls for) half part game, preferably a variety of three different kinds, to half part diced potatoes. With some home-made tomato ketchup and a nice green sassy salad, like chicory with old style mustard and cider vinegar dressing, the hostess can sit back and enjoy the hunters' long tales.

Honey Sage Chicken

I love cooking and have been in the kitcken since I can remember. I also enjoy entertaining family & friends. My friends offen joke around and call me "Martha." Summer entertaining has always been my favorite. I'm always mixing up different ingredients to marinade or rub on meat, poultry and vegetables.

The honey and sage work really well together. This recipe has all the great components for a great marinade. The base, olive oil, honey for sweetness, the lemon juice for citrus and the sage to round all the flavors together.

The glaze really makes the chicken. It brings out the flavors in the marinade even more; the honey brings a nice sweetness, the lemon juice gives tartness and helps thin out the honey. Tabasco sauce helps kick things up a bit. For presentation this dish speaks for itself, but I like to garnish with whole fresh sage leaves and slices of lemons. I like to serve the chicken with baked potatoes and a simple side salad. This is a delicious dish and I hope you enjoy it as much as we have and it is also very affordable meal for entertaining, around $80.00 for a whole meal for 6-8 people. That's pretty good. Enjoy!

Canadian Bison Burgers with Spicy Yukon Gold Oven Fries and Caesar salad

This is an elegant, health-wise version of a Canadian favourite that shows you don't have to sacrifice big taste for health. Bison is a red meat alternative that is becoming increasingly popular due to it's lower fat content and because it is naturally raised, hormone-free, nutrient-dense and tastes wonderfully flavourful. Alberta raises some of the best bison on earth, providing Canadians with a local source of this amazing food. Last year, I made a commitment to myself to live healthier and lose weight. So far, I have lost nearly 80 lbs, and attribute much of my success to being creative and finding healthy alternatives to higher-calorie favourites. In many cases, like with these bison burgers and oven fries, I find that the healthy version tastes even better than the original! I use Yukon Gold potatoes as they give the best result for oven fries, but they are also an inherently Canadian ingredient, being "invented" at the University of Guelph and produced locally all over Canada, including a farm not 5km from my residence here in BC. I love being able to buy local produce, and am often inspired by our delicious, full-flavoured local produce.The salad that accompanies this meal is a low-fat version of the traditional Caesar that is a fraction of the calories and offers a fresh, clean taste.


This entire meal is 598 calories, 20g fat, 43g protein, 71g carbs. Compare this to a conservative estimate of a typical restaurant-style 1/4 lb cheeseburger, fries with herbed mayo, and ceasar salad at 1200 calories and 77g of fat, and you can see that it's a pretty amazing reduction! As well, this meal tastes fresher, more flavourful and delicious than any from a restaurant...it's a win win!

E.V.E.R. Elk Valley Elk Roast

My husband is a hunter, so wild game is plentiful in our household. We love to forage in our area for all that Mother Nature has to offer. In the springtime around Mother's Day - you can find us out in the poplar forest near the river searching for the elusive morel mushrooms. Determined, we trudge around in the forest until we find some. Then in midsummer - it's huckleberry time! The anticipation of finding these gems is wonderful as we think of all the huckleberry treats that we enjoy such as huckleberry cake, huckleberry sauce for pancakes, huckleberry fudge, huckleberry wine (only if the harvest is plentiful) and, of course, the huckleberry marinade for elk roast. The method for preparing this elk roast is very easy. The hard part happens before. My husband and his hunting group usually spend a week in the upper Elk Valley on a horseback hunt, depending on where the elk is, the packing out of the elk meat can take up to a day. The huckleberries are usually found on steep mountainside terrain, and climbing up to them is quite challenging. Also, on one occasion, my sister and I encountered three grizzly bears - but that is another story best left for another time. All you need to know is that when running back to the truck, we were careful not to spill our berries. I usually serve with my Elk Valley elk roast, a cream of morel mushroom soup, potatoes and a huckleberry cake. All of the ingredients are found in our Elk Valley in the southeast corner of British Columbia. This recipe would work well for any wild game such as elk, venison or moose.

Curry Shepherd's Pie

With the addition of curry powder, this caserole is a spicy twist on a family favourite. And feel free to experiment with the addition of chopped hot spicy peppers if you desire more of a kick. I like to use a mixture of ground beef and pork. You could stick to the tradition of using ground lamb if you prefer.