HuffPost Canada’s Stay-At-Home

Cookbook

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Saskatchewan SteakSaskatchewan Premier Scott Moe

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Fish ChowderNew Brunswick Premier Blaine Higgs

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Cheddar Cheese Pan Biscuits

New Brunswick Premier Blaine Higgs

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Lobster Fra DiavoloYukon Premier Sandy Silver

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Carrot CakeNorthwest Territories Premier Caroline Cochrane

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Lobster Dip Prince Edward Island Premier Dennis King

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Indonesian Chicken Sate (Sate Ayam)

Deputy Chief Public Health Officer of Canada Dr. Howard Njoo

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Oh Boy WafflesPrime Minister Justin Trudeau

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Homemade Tomato SauceSophie Grégoire Trudeau

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Theresa McNeil’s Dinner Rolls

Nova Scotia Premier Stephen McNeil

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Baked SalmonBritish Columbia Premier John Horgan

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Caribou StewNunavut Premier Joe Savikataaq

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Channa MasalaAlberta Premier Jason Kenney

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Autumn Fruit FlanNewfoundland & Labrador Premier Dwight Ball

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The Premier’s CheesecakeOntario Premier Doug Ford

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“Usually served with scrambled eggs mixed with grated cheese with a side of chewy bacon.”

Ingredients

WET INGREDIENTS3 eggs, beaten3 ⅓ cups of milk½ cup vegetable oil or melted butter

DRY INGREDIENTS3 ⅓ cups of flour6 teaspoons of baking powder1 teaspoon of salt2 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.

Oh Boy WafflesThe prime minister loves making breakfast for the family. He also loves making guacamole.

Prime Minister Justin Trudeau

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Ingredients Serves 6 – 8

12 ripe Roma tomatoes (Any type of tomato can be substituted or use canned or bottled tomato purée if you don’t have enough fresh tomatoes)

• Olive oil• 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!

Homemade Tomato Sauce

Sophie Grégoire Trudeau

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“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 and sisters.”

Ingredients Servings 48, Preparation 15 minutes, Baking 15 minutes

2 tablespoons instant yeast1 kilogram (7– 8 cups) flour,

separated (4 cups and 3 – 4 cups)

1⁄2 cup white sugar

1 teaspoon salt2 eggs lightly beaten 1⁄3 cup oil3 cups warm water

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.

Theresa McNeil’s Dinner Rolls

Nova Scotia Premier Stephen McNeil

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“Nature’s most perfect food.”

Ingredients

2 pounds of wild B.C. salmon1 bunch fresh dill1 - 2 lemons 2 tablespoons melted butter1 teaspoon salt 1⁄4 teaspoon pepper2- 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.

Baked Salmon

British Columbia Premier John Horgan

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Ingredients

9 cups of water2 pounds of cubed caribou meat

(preferably one you just caught)2 packages tomato vegetable soup mix1 onion, diced1 celery stalk, diced4 potatoes, diced6 carrots, diced1 tablespoon seasoning salt1 healthy pinch of Montreal steak spice

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!

Caribou StewPremier Savikataaq makes this stew often at his cabin in Arviat, Nunavut.

Nunavut Premier Joe Savikataaq

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“ 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 to attend with different communities throughout the province.”

Ingredients

1 cup (or can) chickpeas2 -3 tablespoons oil1 onion, peeled and chopped2 teaspoons garlic, finely chopped2 teaspoons ginger, finely chopped2 tomatoes, chopped or 1/4 cup tomato paste1 tablespoon tamarind concentrate paste1 teaspoon chili powder1 tablespoon coriander1 tablespoon cumin1 teaspoon garam masala1 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,

or naan.

Channa Masala

Alberta Premier Jason Kenney

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“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 often for family occasions.”

Ingredients

1⁄2 cup butter 1⁄3 cup sugar1 cup flour3 pears, sliced2 apples, sliced

FOR THE FLAN FILLING4 ounces cream cheese 1⁄2 cup sugar2 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.

Autumn Fruit Flan

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.

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“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 a cheesecake factory.”

Ingredients

FOR THE FILLING3 packs of Dream Whip1 1⁄2 cups of milk3 packages (8 ounces each) of cream cheese, softened 1 cup icing sugar

FOR THE CRUST½ brick of butter2 boxes of graham cracker crumbs1 cup sugar

FOR THE CHERRY TOPPING2 cans of cherry pie filling (If you don’t like cherries,

use blueberries.)

Instructions

Preheat the oven to 350 degrees Fahrenheit.

FOR THE FILLING1. 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 CRUST1. 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 cheesecake.

5. Chill for several hours before serving.

The Premier’s Cheesecake

Ontario Premier Doug Ford

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“I’m no master cheesecake baker, so I’m going with a classic. Nothing beats Saskatchewan steak.”

Ingredients

• A couple of ribeye steaks from your local butcher• 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!

Saskat- chewan Steak

Saskatchewan Premier Scott Moe

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“You can add other seafood along with the haddock such as scallops, lobster.”

Ingredients

3 - 4 medium sized potatoes, diced1 carrot, grated1 onion, chopped1 - 2 teaspoons chicken bouillon1 pound haddock, cut up1 tablespoon sugar3 tablespoons butter1 teaspoon thyme1 tin smoked oysters, pureed2 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.

Fish Chowder

New Brunswick Premier Blaine Higgs

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New Brunswick Premier Blaine Higgs

Ingredients Makes 1 dozen biscuits

⅓ cup butter or margarine 2 1⁄4 cups all purpose flour1 1⁄2 cups shredded cheddar cheese1 tablespoon sugar1 tablespoon baking powder1⁄4 teaspoon salt1 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.

Cheddar Cheese Pan Biscuits

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“Yukon has so many delicious food options, from foraged cranberries to wild meat and lots in between. That said, I’m sharing this recipe because it reminds of my family in Antigonish, N.S., who feel quite far away right now.”

Ingredients Makes 4-6 servings

FOR THE LOBSTER4 lobsters

(1 1⁄2 – 2 pounds each) 1⁄2 cup butter 1⁄4 cup olive oil 3⁄4 pound onions, diced 8 fresh sprigs parsley

leaves, chopped 1⁄4 teaspoon crushed red

pepper flakes/chili flakes 1⁄3 teaspoon freshly ground

black pepper1 garlic clove, mashed

FOR THE MARINARA SAUCE6 tablespoons olive oil1 clove garlic, minced 1⁄2 cup finely diced onion 1⁄2 cup white wine2 (14.5 ounce) cans stewed

tomatoes1 (6 ounce) can tomato

paste4 tablespoons chopped

fresh parsley1 teaspoon dried oregano1 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 SAUCE1. 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, salt and pepper. Cook for 10 minutes.

3. Add marinara to lobster. 4. Serve over cooked spaghetti.

Lobster Fra Diavolo

Yukon Premier Sandy Silver

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“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 and when it comes to carrot cake, it’s never too much for the five of us.”

Ingredients

FOR CAKE1 cup white sugar3 eggs1 1⁄3 teaspoon baking soda1 1⁄3 teaspoon cinnamon2 cups finely grated carrots1 teaspoon vanilla1 cup vegetable oil½ teaspoon salt1 1⁄3 teaspoon baking powder2 cups flour1 cup crushed pineapple

FOR ICING8 ounces cream cheese 2 cups icing sugar 1⁄2 cup butter or margarine

(softened but not melted)2 teaspoons vanilla

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 ICING1. Mix ingredients together. 2. Spread over cake which has been cooled.

Carrot Cake

Northwest Territories Premier Caroline Cochrane

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Ingredients Serves 6

250 grams cream cheese3 tablespoons Miracle Whip dressing1 tablespoon lemon juice1 tablespoon crushed garlic2 - 3 stalks, chopped green onion1 pound broken lobster meat

Instructions

1. Mix cream cheese and Miracle Whip until smooth.2. Stir in remaining ingredients.3. Serve on your favourite crackers or baguette.

Lobster DipThe premier spent many years working with the fishing industry, including processors like Royal Star Foods. This is one of his favourite recipes.

Prince Edward Island Premier Dennis King Recipe source: Royal Star Foods

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“This is a family recipe that comes from my Indonesian roots and is easy to make — perfect for a family meal during the summer barbecue season.”

Ingredients

4.5 pounds of skinless and boneless chicken thighs

FOR THE MARINADE1 1⁄4 to 1 2⁄3 cups sweet soy sauce

(Indonesian style is ketjap manis)5 tablespoons ground coriander3 tablespoons garlic powder3 tablespoons sugar1 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 chicken is a bit black, it is due to the sweet soy sauce.

6. Enjoy!

Indonesian Chicken Sate (Sate Ayam)

Deputy Chief Public Health Officer of Canada Dr. Howard Njoo

HuffPost Canada’s Stay-At-Home Cookbook

Editors Althia Raj, Andree Lau

Art Direction & Design Yenwei Liu, Ivylise Simones,

Rebecca Zisser

Cover IllustrationMax-o-matic (Máximo Tuja)