Baby Food and Winter Moods
I recently read a statistic that said a record 18 000 babies will be born in Calgary by the end of this year. My first thought was ‘whoa’, the second was, I bet their parents are terribly hungry.
Many of my pals have become parents over the last decade, and a few are such good buddies that Murph and I have been able to drop in on them less than 24 hours after their new addition has arrived. It’s an unusual experience. It often feels like you’re stepping into an altered universe where a mystical hush has enveloped the house; the air feels thick and people move slowly as though floating through a sea of syrup. It’s almost as if parents instinctively create a transition
room womb to ease their little one into existence. The only thing I can compare it to is the palpable silence and insulation felt on a midnight walk, through falling snowflakes and a foot of snow.
This atmosphere may simply be a bi-product of their intense physical exhaustion. The last thing they want to think about is making a meal but they’d sure like to eat something other than crackers and water. Which is exactly why my Meatball Stroganoff is chilling out in a few freezers right now.
It’s the kind of meal any new parent will be grateful to heat up in the oven while they catch some zzz’s and if you’re kid free, it’s the perfect dinner to precede a late night walk through the womb of winter.
2 lbs lean ground beef (.900kg)
1 Tbls dry mustard powder
1 Tbls Worchestichire sauce
3/4 cup oat flakes
2-3 Tbls milk
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper, fresh ground
3 Tbls butter
10-12 large white cap mushrooms, sliced thinly
1 medium onion, finely diced
2 large cloves garlic, minced
4 Tbls all-purpose flour
1 can condensed beef broth
1 1/4 tsp Dijon mustard
4-5 green onions, chopped
1/2 cup sour cream
1/3 cup white wine
1 1/2 Tbls thyme, freshly minced
salt & pepper to taste
340g package large broad egg noodles
In a large bowl combine ground beef, eggs, dry mustard powder, Worchestichire sauce, oat flakes, milk, garlic powder, salt and pepper. With clean hand, knead the ingredients together and then form small meatballs, about 1 tsp worth of meat.
In a hot skillet with vegetable oil, brown the meatballs until cooked through. Set aside.
Set a large pot of water to boil on the stove. Cook a package of broad egg noodles according to the directions. When noodles are al dante, drain and set aside.
Heat a large sauce pan to medium-high and toss in butter. When the butter has melted add the mushrooms. Let them reduce and brown, 8-10 mins. Once most of the liquid has cooked out, push the mushrooms to the side of the pan and add the onions and garlic. Cook about 5 minutes until translucent, then stir into the mushrooms and push to the side of the pan. Sift flour into the juices on the empty side of the pan. Add beef broth, mustard and green onions. Bring to a simmer, stirring frequently. Toss in the meatballs and cook for another 3-5 minutes.
Five minutes before serving, stir in the sour cream, white wine and fresh thyme. Salt and pepper it according to taste and serve over a bed of egg noodles.
Serves 4-6 people
Recipe and photos by Maggie Murphy