Beef Stroganoff

Beef Stroganoff is a recipe handed down to me from my mom and I still love her to make it for me if we are visiting for dinner. It is best served on egg noodles, brown rice with a side of green.

Chicken Tikka Masala

Though it is not traditionally an Indian side dish consider serving Chicken Tikka Masala with a side green vegetable making it a more nutritious option for your family.

Bolognese Sauce

The key to a rich Bolognese Sauce is a long simmer. 3 hours works well so plan accordingly.  In group cooking it is easy to see first hand the wonderful difference a cast iron pot can make.  Enamelled cast iron pots or a pot with a heavy duty bottom composed of layers of steel alloy work best as they retain heat for a gentle simmer. In a standard steel pot it will take extra time simmering and you will have to stir more often to reduce the sauce to a thick ragu. This sauce travels well and is a crowd pleaser for chalets and cottages alike.

Creamy Spring Pasta

BBQ up some extra chicken on the weekend and maybe your kids can prepare this Creamy Spring Pasta recipe during the week. Let them pick the green vegetables, peas, asparagus, steamed broccoli or spinach all work well.

Turkey Rolls

Turkey Rolls present well and are actually easy to make. I originally tried a recipe from Fine Cooking and then I took out so many steps (brining, bacon wrapping and browning) that I had to call them "Rolls" instead of "Roulades." In the end the turkey rolls are so much easier and taste superior. This recipe makes two rolls so it is easy to make with a friend or make two and freeze one or bake them both with company. The mushroom and shallot sauce is optional but worth the effort.

Macaroni and Cheese

This homemade macaroni and cheese recipe is courtesy of dear friend Alison and though my kids initially did not like the “homemade version” they now LOVE IT. I like making this recipe in my Le Creuset braiser as it can go from stove top right to the oven.

Cornbread

I never really liked cornbread; I found it either too grainy or too sweet, that is until I was introduced to this recipe by my sister-in-law. This version has been adapted from “Holly Hock Cooks” a book created by the cooks of this west coast retreat located on Cortes Island in BC’s Georgia Strait.  Unlike some restaurant versions that would pass more as a dessert, this corn bread contains 5 cups of vegetables. Cornbread has many times travelled along side chili, soups and stews for the perfect mountain ski weekend. The recipe makes enough to share with another family or for leftovers which can be wrapped and frozen.  I use jalapeño cheddar or havarti to give it a bit of heat and it saves a step but you could also use a seeded and minced jalapeño along with regular monterey jack cheese. Or leave out the heat for a kid pleasing version.