Liam has been battling a high fever since the weekend. He stayed over with my parents Sunday night, but the fever hadn’t broken by Monday night, so I decided I would stay home with him Tuesday. It was a good thing because all he wanted during the night was his mama nearby. Tuesday morning was full of couch snuggles and cartoons until I decided to take advantage of the day home and get some much-needed meal prep done.
With the nice weather, we are always out and about at nearby parks in the evenings and galavanting around visiting family on the weekends. Meal prep time has become non-existent, and I’m usually throwing together plain and simple dinners for us. I was happy that I could have some time in the kitchen to make ahead our meals and snacks for the week.
On The Menu:
– Rhubarb muffins – since Liam is a muffin monster and told his day home provider “There are no muffins at my mom’s house”.
– The best pasta salad you will ever have in your entire life – No joke. This pasta salad is amazeballs
– Watermelon and strawberry salad with mint from my patio garden – Just watermelon, strawberries and mint. It’s so simple, refreshing and delicious.
– Tomato and cucumber salad with fresh oregano from my patio garden – Again, another simple one, just tomato and cucumber with a splash of EVOO and some fresh oregano. You can add in onions (I had none) or feta/goat cheese too. This salad is just so yummy.
– Wine and herb salmon skewers – purchased from my local Sobeys and grilled on the BBQ
– Grilled broccoli and garlic and goat cheese tomatoes – grilled tomatoes are the best!
– Grilled Turkey and Smoked Canadian Maple Cheddar Burgers
– Spinach and Kale Salad with Halloumi Croutons In Citrus Olive Oil Vinaigrette.
Now that’s a mouthful.
I was invited to participate in an online Master Cheese Class with celebrity chef Christine Cushing through ChickAdvisor. Unfortunately, the class was Sunday when I was dealing with a sick and cranky toddler, so I wasn’t able to participate but decided not to let the ingredients I purchased go to waste. I’m not much of a master chef but despite the fancy names, the recipes seemed pretty basic. I’m thrilled to report that I didn’t screw anything up and both recipes turned out perfectly. It almost seemed like a waste of such a fancy meal for just myself (Liam didn’t want any).
Combine the citrus juices and zests, mustard, balsamic with salt and pepper and whisk well. While whisking, slowly pour in the oil and combine. Set aside.
Wash and dry the arugula and place in a medium bowl. Dust the Halloumi cubes in fine corn meal, tossing gently in a bowl. Transfer to a plate and discard the remaining corn meal. In a medium skillet, heat olive oil over medium high temp. Fry the Halloumi for about 5 minutes, turning often to get a dark golden crust. Remove from heat and transfer back to plate.
Toss the greens with the vinaigrette and cheese gently to coat. Sprinkle with beet chips and serve immediately.
I just used a kale and spinach mix instead of arugula and almond meal instead of corn meal but it all worked out great. The dressing is amazing and the cheese croutons were perfection.
Heat skillet over medium heat. Sauté butter, onion, garlic and mushrooms until soft and golden for about 5 minutes. Season with salt and pepper. Remove from heat and cool to room temperature. once cooled, transfer to food processor. Add egg and remaining ingredients. Pulse until mixture is finely chopped.
Preheat grill to medium high. In a large bowl, combine cooled mushroom mixture, turkey meat, rosemary, sage, smoked paprika and 1/3 of the finely grated smoked Canadian maple cheddar. Season with salt and pepper. Mix gently until blended and form into four equal patties.
Grill burger for 5 minutes per side or until juices no longer run pink. Turn off grill and top each with remaining smoked Canadian maple cheddar to melt. Serve the burgers on grilled buns with additional condiments of your choice.
They turned out just as good. While I was eating my burger I couldn’t stop thinking to myself, “This doesn’t taste like anything I’m capable of making!”. It was THAT good! Since Liam’s appetite is pretty non-existent this week, I have tons of leftovers for future lunches and dinners. I’m very thankful for the found time to be able to get all that food prep done. Now I have more time to play outside when Liam starts to feel better.
All You Need Is Cheese
My recipe package was accompanied by The Canadian Cheese Book of Discovery which I found incredibly informative. It included some facts about Canadian cheese and it’s nutritional benefits. I love that Canadian cheeses do not contain hormones or antibiotics. When eaten in moderation, cheese can be a good source of protein, Vitamin A, B12, Riboflavin, Niacin, Calcium, Phosphorus, Zinc and Selenium. It also talked about the different kinds of cheeses, handling and storage and my favourite part, entertaining with cheese! It has a great chart to use for a cheese tasting party and tips on how to prepare the perfect cheese plate. Seriously, there’s nothing I love more than good cheese.
Liam’s attempt at being a food blogger:
What’s your favourite kind of cheese?
What’s the best meal you’ve made lately?
I could use some more meal prep ideas for the coming days.