Mini Okonomiyaki (Okominiyaki)

Mini okonomiyaki with bacon and shrimp

I think we’ve mentioned this a few times before, but Megan and I like to plan our meals ahead of time to reduce meal planning decision fatigue (it’s a real thing!). To keep thinks interesting, we try to plan for a variety of different types of cuisine throughout the week: Taco Tuesday, Japanese Wednesday, Indian Thursday, … And while we’re definitely not opposed to eating the same thing every week, we also like to change things up once in a while for a little variety week to week. Our baby boy just turned one and has been reaching for our food more frequently, so a good way to reduce some of our meal prep is to get him to eat what we eat. At this point it’s not too difficult, it just means laying off on the salt and sugar, and making sure the consistency is manageable for him. Okonomiyaki has been a really great option for this! We have also discovered that with something like a pancake, it’s much easier for us to hide his vegetables.

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Cabbage Squares

This recipe is a lovechild between okonomiyaki and potato kugel (though it leans more toward the latter than the former).

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Japanese (Canadian) Chow Mein

This is a dish that I grew up with – at Grandma’s house and occasionally at home. It always felt like a real treat: (a) because it’s so yummy, (b) because we didn’t have it often, and (c) because you knew you might get some leftovers the next day in a chow mein sandwich!

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Supper Club (2021-10-01)

Now that I’m back to school, it’s been a few weeks since I’ve had the chance to do a dinner outside of our regularly scheduled program, which goes something like: Taco Tuesday; food that my parents dropped off; Indian Thursday; Cheese, charcuterie and bread on Fridays… After a few weeks of slowly getting used to our new schedule (back to work with a baby), I’m easing my way back into learning and improving my craft by doing more of these dinners where I try new recipes/techniques.

Foie gras, blackberry and truffle (oil)
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Secret Butternut Mac & Cheese

This meal came about as the intersection of two lines of thought. We wanted to try out the old fashioned (original) macaroni and cheese recipe, as featured on the Netflix series High on the Hog (recommended, by the way!). And, I’d been wanting to try adding butternut squash to macaroni and cheese ever since we ended up with way too many (is there such a thing) squash last fall. Earlier this week we finally got around to trying a mix of the two…we cooked the macaroni in equal parts milk and water (4 cups and 4 cups), then used the leftover cooking liquid (about a litre) to make the sauce with a roux: melted 5 Tbsp (75g) butter and softened some diced garlic and onions in it; added 1/4 cup (34g) flour and cooked it for about a minute, seasoned with salt and paprika; slowly added the reserved cooking liquid (we were able to use all the liquid from cooking the pasta, so the water and milk didn’t have to go to waste) and brought everything to a boil; added about 2 cups (300g) cubed butternut squash and let simmer for about 45 minutes. After that we added some cheese (shredded, mixed cheddar, about 1 cup) and stirred to combine with the macaroni. We added hot dogs (obviously), divided it into 3 baking dishes (good portions for 2 people), and topped with breadcrumbs and extra cheese before baking (and freezing for later).

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