Meatless Monday – Bulgur Meatballs with Winter Vegetables

Bulgur Meatballs with Winter Vegetables

Whole grain bulgur adds both texture and taste to the meatballs in this soupy stew that’s rich with vegetables. For a vegetarian version, substitute precooked ground soy mixture for the beef.


  • 1 cup  (250 mL)  fine bulgur
  • 1 onion grated
  • 2/3 cups  (150 mL)  low-sodium tomato or vegetable juice
  • 2 eggs
  • 1 tsp  (5 mL)  paprika
  • 3/4 tsp  (4 mL)  ground allspice
  • 1/4 tsp  (1 mL)  black pepper
  • 1 tsp  (5 mL)  salt
  • 1/2 cup  (125 mL)  minced parsley
  • 8 oz  (250 g)  extra-lean ground beef
  • 1 bay leaf
  • 2 cups  (500 mL)  1-1/2-inch/4 cm long pieces celery
  • 2 cups  (500 mL)  1-1/2-inch/4 cm long pieces carrot
  • 2 cups  (500 mL)  1-1/2-inch/4 cm long pieces parsnip
  • 2 cups  (500 mL)  wedges white turnip
  • 3 potatoes quartered


In large bowl, combine bulgur, onion and tomato juice; let stand for 15 minutes. Stir in eggs, paprika, allspice, pepper and 1/4 tsp/1 mL of the salt until thoroughly mixed; stir in parsley and beef. Let stand for 15 minutes. (Make-ahead: Cover and refrigerate up to 8 hours.)

Meanwhile, in stockpot or Dutch oven, bring 6 cups/1.5 L water, bay leaf and remaining salt to boil; add celery, carrots, parsnips, turnips and potatoes. Return to boil; reduce heat, cover and simmer until vegetables are tender, about 20 minutes.

Roll bulgur mixture into walnut-size meatballs.

With slotted spoon, transfer vegetables from broth to casserole dish; keep warm. Return broth to boil; add meatballs, cover and simmer for 15 minutes. Remove bay leaf. Spoon meatballs and broth over vegetables.

Makes 4 to 6 servings.

Another no so Meatless Monday – Kale and Chicken Casserole


Kale and Chicken Casserole




3/4 lb. pasta

2 Tbs. butter

1 yellow onion, diced

3 garlic cloves, minced

1 lb kale, chopped

2 C. chicken, cooked and chopped

48 oz. ricotta cheese

3 Tbs. lemon zest

3/4 C. Parmesan cheese


Preheat oven to 350 degrees.

Cook pasta, drain and return to pot.

Melt butter over medium-high heat.

Add onion and garlic, cook until onion begins to soften. Add kale, cover, and cook until almost tender, about 5 minutes.

Transfer to pot with the pasta.

Stir in chicken, ricotta, lemon zest, and 1/2 cup Parmesan and season with salt and pepper.

Transfer mixture to a 9-by-13-inch baking dish, top with 1/4 cup Parmesan.

Bake until top is golden, 30 minutes.

Not so Meatless Monday – Mrs. Campbells Homemade Beans

Old Fashioned Baked Beans

Serves 8

My good friend Mrs. D Campbell gave me this recipe a couple of years ago, she just handed me an empty bag of Thompsons beans and there it was: The best baked bean recipe ever!

This recipe is so easy, smells amazing while it cooks, and tastes incredible, I always add a little 40 Creek Whisky  to it for a little extra mmm mmm mmmm! It is one of my familys favorites.

Thompson’s Old Fashioned Baked Beans

2 cups (454 g) Thompson’s White Pea Beans
5 cups (1.18 L) cold water
1 medium onion, sliced
½ tbsp (7 ml) salt
2 tsp (10 ml) cider vinegar
1 tbsp (15 ml) brown sugar
½ tsp (2ml) prepared mustard
¼ cup (60 ml) Crosby’s/Grandma Fancy Molasses
½ cup (125 ml) tomato ketchup (no salt added ketchup)
Pinch black pepper
¼ lb (100 g) lean pork or low salt bacon, sliced

Directions Sort and rinse beans. SOAK BEANS OVERNIGHT in cold water. Drain. Add 5 cups cold water, cover, heat to boiling, then simmer 30 minutes or until nearly tender. Drain. Place onion slices on bottom of 6-cup flameproof casserole dish. Add remaining 7 ingredients in with the beans, stirring gently to combine, then pour entire mixture into casserole dish. Add enough water to cover mixture, and place sliced lean pork on top. Cover with lid and bake in oven at 250F for 7 hours. When beans are tender, remove 1 cup of beans, mash, then stir back into pot carefully. Cover and continue to bake. Add water as needed to keep beans covered. One hour before serving, remove cover to darken up the beans. Salt to taste.