HuffPost Canada's Stay-At-Home Cookbook
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HuffPost Canada’s Stay-At-Home Cookbook
4 20
Oh Boy Waffles Saskatchewan Steak
Prime Minister Justin Trudeau Saskatchewan Premier Scott Moe
6 22
Homemade Tomato Sauce Fish Chowder
Sophie Grégoire Trudeau New Brunswick Premier Blaine Higgs
8 24
Theresa McNeil’s Cheddar Cheese
Dinner Rolls Pan Biscuits
Nova Scotia Premier Stephen McNeil New Brunswick Premier Blaine Higgs
10 26
Baked Salmon Lobster Fra Diavolo
British Columbia Premier John Horgan Yukon Premier Sandy Silver
12 28
Caribou Stew Carrot Cake
Nunavut Premier Joe Savikataaq Northwest Territories Premier Caroline Cochrane
14 30
Channa Masala Lobster Dip
Alberta Premier Jason Kenney Prince Edward Island Premier Dennis King
16 32
Autumn Fruit Flan Indonesian Chicken Sate
Newfoundland & Labrador Premier Dwight Ball
(Sate Ayam)
18 Deputy Chief Public Health Officer of Canada Dr. Howard Njoo
The Premier’s Cheesecake
Ontario Premier Doug Ford
2 3
Oh Boy
“Usually served with scrambled eggs
mixed with grated cheese with a side of
chewy bacon.”
Waffles Ingredients
WET INGREDIENTS
3 eggs, beaten
The prime minister loves making 3 ⅓ cups of milk
breakfast for the family. He also ½ cup vegetable oil or melted butter
loves making guacamole. DRY INGREDIENTS
3⅓ cups of flour
6 teaspoons of baking powder
1 teaspoon of salt
2 tablespoons of sugar
Instructions
1. Mix the wet ingredients together in a bowl.
2. Mix the dry ingredients together in a different bowl.
3. Then mix it all together.
4. Pour batter into waffle iron and cook in batches.
Prime Minister
Justin Trudeau
4 5
Homemade
Ingredients
Serves 6 – 8
12 ripe Roma tomatoes
Tomato
(Any type of tomato can be substituted or use
canned or bottled tomato purée if you don’t have
enough fresh tomatoes)
• Olive oil
Sauce
• Sea salt
• Butter
• Garlic, chopped
• Onion, optional
• Anchovy paste
• Maple syrup
Instructions
1. Cut tomatoes in pieces, remove seeds.
2. On a large tray, place tomatoes a small distance apart.
3. Heat oven to 375 degrees Fahrenheit. Pour olive oil and
sea salt all over the tomatoes. Place them in the oven.
4. In a pan, on medium heat, mix butter, chopped garlic (and
some onion, if you like).
5. When tomatoes look cooked (skin should be easy to peel),
take them out of the oven, let them sit until lukewarm or
room temperature. Remove the skins, if you like.
6. In a blender, mix tomatoes, garlic, butter and salt. Add
these two “secret ingredients”: a little anchovy paste and
a little maple syrup. Parmesan is great too. Add olive oil.
7. I like to put that blended sauce back into a pot on the
oven and simmer for 15 minutes or so. Enjoy over your
favourite pasta!
Sophie Grégoire
Trudeau
6 7
Theresa
“Is there anything better than the smell of
fresh-baked bread and rolls? My mother’s rolls
were a favourite of mine and my 16 brothers
McNeil’s
and sisters.”
Ingredients
Dinner
Servings 48, Preparation 15 minutes, Baking 15 minutes
2 tablespoons instant yeast 1 teaspoon salt
1 kilogram (7– 8 cups) flour, 2 eggs lightly beaten
separated (4 cups and 1⁄3 cup oil
Rolls
3 – 4 cups) 3 cups warm water
1⁄2 cup white sugar
Instructions
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mix together yeast and 4 cups of flour;
set aside.
3. In a small bowl, mix together sugar, salt, eggs, oil
and water.
4. Add wet ingredients to the flour mixture, stirring together;
will be quite wet.
5. Add 3 cups of flour. Use your hands to mix, adding more
flour if needed. Hint: grease your hands prior to mixing.
Continue until mixture is no longer sticky and forms a ball.
6. Leaving it in the mixing bowl, cover with a towel and
place on top of the stove or other warm place. Let rise for
15 – 20 minutes, punch the dough, return to a warm place.
7. Repeat this process two more times.
8. Divide dough into smaller balls. Place in well-greased
22 cm × 32 cm (9 inch × 13 inch) pans.
9. Let rise one hour and then bake 15 – 20 minutes until
golden brown.
10. Remove from oven, put a little butter on waxed paper and
rub it on the tops of the rolls.
11. Place on a wire rack to cool.
Nova Scotia Premier
Stephen McNeil
8 9
Baked
“Nature’s most perfect food.”
Ingredients
Salmon 2
1
1-2
2
1
pounds of wild B.C. salmon
bunch fresh dill
lemons
tablespoons melted butter
teaspoon salt
1/4 teaspoon pepper
2- 4 cloves chopped garlic (optional)
Instructions
1. Heat oven to 375 degrees Fahrenheit. Line a large baking
dish with a large piece of aluminum foil.
2. Cut one of the lemons into thin slices and arrange half
the slices down the middle with half of the dill. Place the
salmon on top.
3. Drizzle the salmon with the butter and sprinkle with salt
and pepper. Lay more dill and lemon slices on top of the
salmon. Scatter the garlic cloves over the top, if desired.
4. Fold the sides of the aluminum foil up and over the top of
the salmon until it is completely covered.
5. Bake the salmon for 15 – 20 minutes, until the salmon is
almost completely cooked through at the thickest part.
6. Remove the salmon from the oven and carefully open the
foil so that the top of the fish is completely uncovered.
Set the oven to broil, then return the fish to the oven and
broil for 2 – 3 minutes, until the top of the salmon is
golden, and the fish is cooked through. As soon as it
flakes easily with a fork, it’s ready.
7. Cut the salmon into portions. Sprinkle with additional
fresh dill or top with an extra squeeze of lemon, if desired.
Serve over steamed vegetables.
British Columbia Premier
John Horgan
10 11
Caribou
Ingredients
9 cups of water
2 pounds of cubed caribou meat
Stew
(preferably one you just caught)
2 packages tomato vegetable soup mix
1 onion, diced
1 celery stalk, diced
4 potatoes, diced
6 carrots, diced
Premier Savikataaq makes
1 tablespoon seasoning salt
this stew often at his cabin 1 healthy pinch of Montreal steak spice
in Arviat, Nunavut.
Directions
1. Add caribou and water in a stock pot. Bring to a boil.
2. Once at a boil, add the packages of soup mix and continue
boiling for 20 minutes.
3. Add all veggies and simmer until tender.
4. To finish, add the seasoning salt and Montreal steak spice.
Adjust seasoning, as you see fit.
5. Enjoy with fresh bannock or bread!
Nunavut Premier
Joe Savikataaq
12 13
Channa
“ This is one of my favourite dishes to make as
it’s a comfort food and reminds me of the
thousands of events I’ve had the opportunity
Masala
to attend with different communities
throughout the province.”
Ingredients
1 cup (or can) chickpeas
2 -3 tablespoons oil
1 onion, peeled and chopped
2 teaspoons garlic, finely chopped
2 teaspoons ginger, finely chopped
2 tomatoes, chopped or 1/4 cup tomato paste
1 tablespoon tamarind concentrate paste
1 teaspoon chili powder
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon garam masala
1 tablespoon fresh cilantro
• Salt to taste
If using dry chickpeas: Soak in 3 cups of water overnight.
Add salt to taste to the soaked chickpeas. Boil in the
same water for about half an hour or until chickpeas are
tender.
Instructions
1. In a saucepan, heat oil; add onion and fry for 2 minutes.
2. Add garlic and ginger. Fry for 1 minute.
3. Add chickpeas.
4. Heat more oil in a second pan and add ground coriander,
cumin and chili powder. Mix well and fry for 1 minute.
5. Add tomatoes to the spice mixture, cover and simmer until
well cooked.
6. Add spice mixture to chickpea mixture.
7. Cover and simmer for 15 – 20 minutes.
8. Mix in tamarind paste and stir well.
9. Add 1/2 cup of water if the mixture looks dry and simmer
for an additional 5 minutes.
10. Stir in garam masala.
11. Garnish with fresh cilantro and serve with rice, chapati,
Alberta Premier or naan.
Jason Kenney
14 15
Autumn
“A family recipe that was first used in my
daughter’s 2nd Deer Lake Brownie group many
years ago. Now, it’s become a recipe we use
Fruit Flan
often for family occasions.”
Ingredients
1/2 cup butter
1/3 cup sugar
1 cup flour
3 pears, sliced
2 apples, sliced
FOR THE FLAN FILLING
4 ounces cream cheese
1/2 cup sugar
2 eggs
3/4 cup milk
1/2 teaspoon vanilla
FOR THE TOPPING
1/2 teaspoon cinnamon
1/4 cup sliced almonds
Instructions
1. Combine butter, 1/3 cup sugar and flour.
Press in a 10-inch dish.
2. Place slices of pears and apples onto base
(higher in centre).
3. Cream and smooth cream cheese; add 1/2 cup sugar and
eggs, one at a time. Add milk and vanilla; beat well.
4. Spread over fruit. Sprinkle top with cinnamon and
almonds.
5. Preheat oven for 10 minutes to 425 degrees Fahrenheit.
Reduce heat to 350 degrees Fahrenheit.
6. Bake for 35 – 40 minutes.
Newfoundland & Labrador
Premier Dwight Ball Recipe source: Jade Ball, 2nd Deer Lake Brownie Group
This recipe was also found in the Dairy Farmers of Ontario’s 1987 Milk Calendar.
16 17
The
“I learned this recipe years ago, off my mother.
She learned the recipe off her sister, my
Aunt Wendy. If I wasn’t premier, I’d open up
Premier’s
a cheesecake factory.”
Ingredients
Cheesecake
FOR THE FILLING
3 packs of Dream Whip
1 1/2 cups of milk
3 packages (8 ounces each) of cream cheese, softened
1 cup icing sugar
FOR THE CRUST
½ brick of butter
2 boxes of graham cracker crumbs
1 cup sugar
FOR THE CHERRY TOPPING
2 cans of cherry pie filling (If you don’t like cherries,
use blueberries.)
Instructions
Preheat the oven to 350 degrees Fahrenheit.
FOR THE FILLING
1. Empty the Dream Whip packets into a bowl, add milk and
mix it with an electric mixer until peaks form. Set aside.
2. Microwave the cream cheese bricks for one minute to
soften. Use an electric mixer to mix the cream cheese
and icing sugar in with the whipped cream until smooth.
Place it in the fridge to cool.
FOR THE CRUST
1. In a pot, combine graham cracker crumbs, butter and
sugar and melt together.
2. Press the crust ingredients onto the bottom of a baking
pan and a third of the way up the sides of a 9 - inch
baking pan. Bake for 20 minutes then remove and let it
cool for 15 minutes.
3. Add the cheesecake filling onto the crust and spread
evenly. Put it in the fridge to let it chill for an hour.
4. Open cans of cherry filling and spread evenly over the
Ontario Premier 5.
cheesecake.
Chill for several hours before serving.
Doug Ford
18 19Saskat-
“I’m no master cheesecake baker,
so I’m going with a classic. Nothing
beats Saskatchewan steak.”
chewan •
Ingredients
A couple of ribeye steaks from your local butcher
Steak
• Salt and pepper
Instructions
1. Season steak with salt and pepper to taste.
2. Grill on medium high for a bit. Flip it once. Steak should
be bleeding, but not mooing.
3. Pair with Saskatchewan-made Original 16 beer.
4. Enjoy!
Saskatchewan Premier
Scott Moe
20 21Fish
“You can add other seafood along with the
haddock such as scallops, lobster.”
Chowder
Ingredients
3-4 medium sized potatoes, diced
1 carrot, grated
1 onion, chopped
1-2 teaspoons chicken bouillon
1 pound haddock, cut up
1 tablespoon sugar
3 tablespoons butter
1 teaspoon thyme
1 tin smoked oysters, pureed
2 cans evaporated milk
• Milk or cream if desired
• Pepper for seasoning
Instructions
1. Add vegetables to a pot and just enough water to cover
them. Add chicken bouillon and boil until just about cooked.
2. Add haddock, sugar, butter, thyme, smoked oysters,
pepper to taste. Cook until fish is done, about 5 minutes.
3. Turn heat down and add evaporated milk and some milk or
cream if desired.
New Brunswick Premier
Blaine Higgs
22 23Cheddar
Ingredients
Makes 1 dozen biscuits
⅓ cup butter or margarine
Cheese Pan
2 1/4 cups all purpose flour
1 1/2 cups shredded cheddar cheese
1 tablespoon sugar
1 tablespoon baking powder
Biscuits
1/4 teaspoon salt
1 cup milk
Instructions
1. Heat oven to 400 degrees Fahrenheit. In a 9 - inch square
baking pan, melt butter in oven (about 3 – 5 minutes).
2. Meanwhile, combine all ingredients except milk in medium
bowl. Then stir in milk, until mixture is just moistened.
3. Turn dough onto lightly floured surface; knead 10 times
or until smooth. Pat and roll dough into a 12 × 6 - inch
rectangle.
4. Cut into 12 (1 - inch) strips. Dip each strip into melted butter
in pan. Fold strip in half. Place folded strips in 2 rows in
same pan.
5. Bake for 20 to 25 minutes or until lightly browned.
New Brunswick Premier
Blaine Higgs
24 25Lobster
“Yukon has so many delicious food options,
from foraged cranberries to wild meat and lots
in between. That said, I’m sharing this recipe
Fra Diavolo
because it reminds of my family in Antigonish,
N.S., who feel quite far away right now.”
Ingredients
Makes 4-6 servings
FOR THE LOBSTER FOR THE MARINARA SAUCE
4 lobsters 6 tablespoons olive oil
(1 1/2 – 2 pounds each) 1 clove garlic, minced
1/2 cup butter 1/2 cup finely diced onion
1/4 cup olive oil 1/2 cup white wine
3/4 pound onions, diced 2 (14.5 ounce) cans stewed
8 fresh sprigs parsley tomatoes
leaves, chopped 1 (6 ounce) can tomato
1/4 teaspoon crushed red paste
pepper flakes/chili flakes 4 tablespoons chopped
1/3 teaspoon freshly ground fresh parsley
black pepper 1 teaspoon dried oregano
1 garlic clove, mashed 1 teaspoon salt
1/4 teaspoon ground black
pepper
Instructions
1. Split live lobsters lengthwise down the middle. Remove
head sacs and intestinal veins and discard. Cut and split
claws the same way as a normal lobster boil.
2. Combine butter and olive oil in a large skillet and heat.
Add onions and sauté slowly to medium brown (it’s very
important to the flavour to make sure they begin to
caramelize). Add lobsters, meat side down and sauté
for 10 minutes.
3. Turn lobsters. Add parsley, pepper, chili flakes, and garlic
and stir well.
FOR THE MARINARA SAUCE
1. Heat olive in a saucepan over medium heat, brown garlic
and onions.
2. Add 1/2 cup white wine, reduce for a few minutes. Stir in
canned stewed tomatoes, tomato paste, parsley, oregon,
Yukon Premier salt and pepper. Cook for 10 minutes.
3. Add marinara to lobster.
Sandy Silver 4. Serve over cooked spaghetti.
26 27Carrot
“Carrot cake was a staple in our family home
and my mother’s favourite dessert. I like
this recipe because I can make a large batch
Cake
and when it comes to carrot cake, it’s never
too much for the five of us.”
Ingredients
FOR CAKE FOR ICING
1 cup white sugar 8 ounces cream cheese
3 eggs 2 cups icing sugar
1 1/3 teaspoon baking soda 1/2 cup butter or margarine
1 1/3 teaspoon cinnamon (softened but not melted)
2 cups finely grated carrots 2 teaspoons vanilla
1 teaspoon vanilla
1 cup vegetable oil
½ teaspoon salt
1 1/3 teaspoon baking powder
2 cups flour
1 cup crushed pineapple
Instructions
1. Combine sugar and oil.
2. Add eggs one at a time, beating well after each one.
3. Add flour, salt, baking soda, baking powder and cinnamon
to creamed mixture. Beat until well blended.
4. Fold in carrots, pineapple and nuts.
5. Bake in layer pans, Bundt cake pan or rectangular pan
at 325 degrees Fahrenheit for about 70 minutes. It is
ready when a toothpick comes out clean. Allow to cool
before icing.
FOR ICING
1. Mix ingredients together.
2. Spread over cake which has been cooled.
Northwest Territories Premier
Caroline Cochrane
28 29Lobster
Ingredients
Serves 6
250 grams cream cheese
Dip
3 tablespoons Miracle Whip dressing
1 tablespoon lemon juice
1 tablespoon crushed garlic
2-3 stalks, chopped green onion
1 pound broken lobster meat
The premier spent many years
working with the fishing industry, Instructions
including processors like Royal 1. Mix cream cheese and Miracle Whip until smooth.
Star Foods. This is one of his 2. Stir in remaining ingredients.
favourite recipes. 3. Serve on your favourite crackers or baguette.
Prince Edward Island
Premier Dennis King Recipe source: Royal Star Foods
30 31Indonesian
“This is a family recipe that comes from
my Indonesian roots and is easy to
make — perfect for a family meal during
Chicken
the summer barbecue season.”
Ingredients
Sate
4.5 pounds of skinless and boneless chicken thighs
FOR THE MARINADE
1 1⁄4 to 1 2⁄3 cups sweet soy sauce
(Sate Ayam)
(Indonesian style is ketjap manis)
5 tablespoons ground coriander
3 tablespoons garlic powder
3 tablespoons sugar
1 small lemon, juiced
Traditionally served with peanut sauce and/or sweet soy
sauce on the side, with rice.
Instructions
1. Mix the marinade ingredients in a bowl large enough to
also hold the chicken later.
2. If you want to make authentic sate on skewers, cut the
chicken into even size cubes; otherwise just leave
the thighs intact and place the chicken into the bowl
and mix well with the marinade.
3. Cover and marinate in the refrigerator for at least few
hours, ideally overnight.
4. For sate on skewers, soak about 30 bamboo skewers
in water for at least 30 minutes to prevent burning on
the barbecue. Thread the marinated chicken onto the
bamboo skewers.
5. Preheat the barbecue on medium high heat. Place either
the chicken skewers or the whole chicken thighs on
the barbecue with tongs. Turn the chicken often to prevent
burning, until cooked through (chicken is no longer pink
in the centre). The time to cook will vary, depending on
the thickness of the chicken (small pieces on a skewer will
cook faster than a whole chicken thigh). Don’t worry if the
Deputy Chief Public 6.
chicken is a bit black, it is due to the sweet soy sauce.
Enjoy!
Health Officer of Canada
Dr. Howard Njoo
32 33HuffPost Canada’s
Stay-At-Home Cookbook
Editors
Althia Raj, Andree Lau
Art Direction & Design
Yenwei Liu, Ivylise Simones,
Rebecca Zisser
Cover Illustration
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