Lina: “Okay, Samad, I’ve got my apron, my playlist, and my stretchy pants on… are we doing this?”
Samad: “Oh, we’re doing this. We’re diving headfirst into the most famous Canadian recipes all in one cozy menu.”
Lina: “Perfect for Canadian families looking for comforting meals you can count on. Let’s make this a weekend feast!”
Table of Contents
French Onion Soup (Starter)
Samad: “So technically French, but this soup has serious Canadian roots especially in Quebec kitchens.”
Lina: “Caramelized onions, beefy broth, and that bubbly cheese on top of crusty bread? I mean, what’s not to love?”
Ingredients:
- 4 large yellow onions, thinly sliced
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp sugar
- 1 tsp salt
- 4 cups beef broth
- 1 cup dry white wine (or extra broth)
- 1 tsp thyme
- 1 bay leaf
- Baguette slices
- 1 ½ cups grated Gruyère or Swiss cheese
Tip from Lina:
“Don’t rush the onions low and slow gives that deep, sweet flavour. It takes time but it’s worth every minute.”
Butter Chicken (Main 1)
Lina: “This one has become a Canadian classic, especially in places like Toronto and Vancouver.”
Samad: “Creamy, tomatoey, buttery goodness. And that aroma when it simmers on the stove? Unreal.”
Ingredients:
- 1 lb boneless chicken thighs, cubed
- 1 cup plain yogurt (for marinade)
- 2 tsp garam masala
- 1 tsp turmeric
- 1 tsp ground cumin
- 2 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 ½ cups crushed tomatoes
- 1 cup heavy cream
- Salt to taste
- Fresh cilantro, for garnish
👩🍳 Samad’s Shortcut:
“Marinate overnight if you can. But even 30 mins makes a difference. And don’t skip the butter swirl at the end!”
French Canadian Tourtière (Main 2)
Lina: “Okay, this is comfort food royalty. We had this every Christmas growing up.”
Samad: “A spiced meat pie wrapped in flaky pastry. It’s hearty, rustic, and just so Canadian.”
Ingredients:
- 1 tbsp oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 lb ground pork (or mix with beef)
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp allspice
- Salt and pepper
- ½ cup mashed potatoes (helps bind!)
- 1 double pie crust (store-bought or homemade)
Tip from Lina:
“Let it cool a bit before slicing it’ll hold together better. And leftovers are unreal the next day.”
Maple-Glazed Roasted Veggies (Side Dish)
Samad: “You knew maple had to show up somewhere.”
Lina: “It wouldn’t be a Canadian table without it! These veggies are sweet, sticky, and just a bit crispy on the edges.”
🛒 Ingredients:
- 3 cups mixed root veggies (carrots, parsnips, sweet potatoes)
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- Salt, pepper, thyme
Samad’s Tip:
“Crank the heat to 425°F and give them space on the pan crowded veggies = steamed veggies.”
Lasagna (Main 3)
Lina: “Every family has their own version, but lasagna in Canada is a total staple Sunday dinners, potlucks, freezer meals… it’s everywhere.”
Samad: “We’re going classic here meaty sauce, cheesy layers, and that golden top.”
🛒 Ingredients:
- 12 lasagna noodles
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (796 ml) crushed tomatoes
- 1 tbsp tomato paste
- 1 tsp dried basil
- Salt and pepper
- 1 tub (475g) ricotta cheese
- 1 egg
- 2 cups shredded mozzarella
- ½ cup grated Parmesan
Lina’s Note:
“Let it sit for 10–15 mins before slicing. It helps everything set up and stops the sauce tsunami.”
Shepherd’s Pie (Main 4)
Samad: “The ultimate use-everything-in-the-fridge dish. Total comfort food.”
Lina: “It’s got that savoury meat filling, sweet pops of corn, and creamy mashed potato clouds on top.”
Ingredients:
- 1 lb ground beef or lamb
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn
- 2 cups mashed potatoes (warm)
- 1 tbsp butter
- Salt and pepper
- Optional: pinch of paprika for topping
Samad’s Tip:
“I like to rough up the mashed potato top with a fork gives you crispy golden edges after baking.”
Nanaimo Bars (Dessert 1)
Lina: “Born in B.C., beloved coast to coast. No-bake, layered, sweet perfection.”
Samad: “It’s the official dessert of Canadian kitchens and so easy to whip up ahead.”
Ingredients:
Base Layer:
- ½ cup butter (melted)
- ¼ cup sugar
- 5 tbsp cocoa powder
- 1 egg, beaten
- 1 ¾ cups graham cracker crumbs
- 1 cup shredded coconut
- ½ cup chopped walnuts (optional)
Middle Layer:
- ½ cup butter (softened)
- 2 tbsp vanilla custard powder
- 2 cups icing sugar
- 2 tbsp milk
Top Layer:
- 4 oz semisweet chocolate
- 2 tbsp butter
Lina’s Note:
“Chill between layers for clean cuts and run your knife under warm water before slicing.”
Canadian-Loved Tiramisu (Dessert 2)
Samad: “Okay, it’s Italian but Canadians love tiramisu. Especially when you bring it to a dinner party.”
Lina: “Coffee, mascarpone, cocoa it’s dreamy. And no baking!”
Ingredients:
- 6 egg yolks
- ¾ cup sugar
- 1 cup mascarpone cheese
- 1 ½ cups heavy cream
- 2 cups strong coffee (cooled)
- 3 tbsp coffee liqueur (optional)
- 1 pack ladyfingers (about 24)
- Cocoa powder for dusting
Samad’s Tip:
“Let it chill overnight the flavours get deeper, and the texture is even better.”
Canadian Classics with a Twist
Take your guests on a trip across the provinces with classics like:
- Manitoba Chicken with Honey Dill Sauce: A regional favorite that’ll steal the spotlight at any table.
- Moose Burger: A bold and truly Canadian option for the adventurous foodie.
- Lamb Spiedini: Skewers of flavor inspired by Canadian-Italian heritage.
Frequently Asked Questions
1. Can I freeze tourtière or lasagna for later?
Lina: “Totally! Just wrap them tightly in foil and label the date. They freeze great for up to 3 months.”
2. What’s the best side for butter chicken?
Samad: “Steamed basmati rice or warm naan or both if you’re feeling fancy.”
3. Can I make Nanaimo Bars gluten-free?
Lina: “Yup! Just sub in gluten-free graham cracker crumbs and double-check your custard powder.”
4. What’s a good vegetarian swap for Shepherd’s Pie?
Samad: “Use lentils or mushrooms instead of meat hearty and still super tasty.”
5. Are these good for family dinners or parties?
Lina: “These are made for sharing. Perfect for potlucks, holidays, or feeding a hungry crowd.”
Wrapping it Up
Lina: “We hope this recipe feast brings a little joy to your table.”
Samad: “And don’t forget the best meals are the ones shared with family.”
