Healthy living resolutions on CBC's Weekend Morning Show! Plus, locally sourced awesome braised Beef Short Ribs

On Saturday morning, I'll be presenting the following ideas and resources as well as a recipe, for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.

 The lovely grass-fed beef short ribs are available at Wildfire Farms.  They will be at St. Norbert's Farmer's Market on Saturday, January 2nd, if you are interested in the following healthy living resolutions.  

1. Enjoy making food. For yourself or for others.  By yourself or with others. I love it, but so many do not.  By enjoying the planning and making of your meals, you are cooking with love and you will taste the difference.  For friends and families, it can be an important time together, learning and celebrating.

2. Try a new food at least twice a week.  Either in preparation or when dining out.  Look up recipes, use your cookbooks to try something new.  Go to our amazing restaurants that you hadn�t considered.  Try making different soups or pastas from around the world.

3. Buy local.  If you can�t afford a whole share of a CSA, buy a half share or go into a share with other people. http://csamanitoba.org/.  You will meet some great people who grow your food and other members buying the food.  Go to the Farmer�s markets.  http://fmam.ca/. 

4. Plant a garden/plant something.  If you can and have space, plant a garden.  Plant a tomato in a pot.  Grow some wonderful culinary herbs.  Join a community garden group or allotment gardens.  http://www.winnipeg.ca/publicworks/parksandfields/CommunityGardens/communitygardens.asp

5. Cook together.  Food costs are rising.  A cooking club can bring down your food costs, get you out with great people, learn new skills, and can be made to your needs.  http://www.urbanfarmonline.com/sustainable-living/urban-community-building/community-kitchen.aspx


You will have your own resolutions.  These are part of healthy living in that it isn�t only about a diet.

Braised Beef Short Ribs (serves 2-4)

4 Beef Short Ribs

2 sprig fresh sage leaves (torn, with stems)

1 sprig fresh rosemary (torn)

2 bay leaves

~ 10 peppercorns

sea salt, to one�s tastes (sprinkle over meat)

1 � cups rustic red wine (I used a Bulgarian wine but ask a product consultant)

1 (+) cup beef or veal stock (to cover)

drizzle olive oil

Put all of the above ingredients in a container, cover and refrigerate for at least 5 hours, or overnight.

For the braising:

4 shallots, thinly sliced

2-3 tbs good tomato paste (such as Tat, available at Millad�s Supermarket on Notre Dame)

sprig fresh thyme

2-3 cloves garlic, sliced

2-3 slices (rashers) bacon, cut into lardons, aka, small rectangular pieces or matchstick pieces

1 cup veal or beefstock

salt and pepper, to your taste

optional:  carrots and other vegetables

Drain ribs, reserving liquid.

On medium heat, start to cook the shallots, bacon and thyme in a oven-proof pot.  Spread tomato paste over ribs.  When the shallots and bacon start to brown, push aside in pot and brown ribs on both sides.  When browned, add veal or beef stock and marinating liquid, and seasoning.

Place pot open in a 300�F oven and braise until ribs are starting to come off of the bone. Half way through braising, add vegetables, optional. 

For serving, remove ribs and vegetables from pot, strain liquid and reduce in a pan, adding seasoning and wine or butter.

Enjoy with potatoes, breads, or rice.

Happy New Year!

Wedding + Cake

This blog has been quiet as of late, but it's because I've been gorging myself on food and drink, spending time with a house full of family and GETTING MARRIED!  After 10 years and 3 kids, Carson and I surprised our moms with a tiny Christmas Eve "Eve" wedding, and it was perfect.  Thank you all for the nice wishes you've posted on Instagram and Twitter!  

So now that I can finally TALK about it (my GOD that was a hard secret to keep), let's discuss how for the longest time I convinced myself I was going to make my own wedding cake.  I was all, OMG I'm totally going to do it and it will be a challenge, but also super fun, and I'll blog about it and YAY! Then the date crept closer and closer and oh, SO DID CHRISTMAS, and I became a ball of stress trying to finalize last minute wedding details while shopping for gifts.  I wisely decided, along with the advice from my new husband, that in fact making my own cake would not be fun but would be TERRIBLY HORRIBLE.  So I turned to a pastry shop in Long Island and requested a wintery three-tiered cake with three different fillings (white chocolate, fudge and cannoli).  The only major bummer was the cake topper I ordered never came, so here's my mom holding up an image of what it should have looked like...  

Perfect, right?  These photos were snapped after our photographer left, but all the black and white images that have been posted online were shot by the INCREDIBLE Pete Thompson.  What a great and immensely talented guy, I can't say enough good things about him.

So, that's where I've been, I will be back to blogging regularly after New Year's.  Until then, keep eating, drinking, and have a Happy and Healthy New Year!

Dress and jewelry were J Crew, hair was done at Dry Bar and makeup was done at Sephora :)

Healing Back Pain

I've put off writing this post for many years because I know it will be controversial. But we're a few days from Christmas, and I also know this post will be a wonderful gift for some people.

Chronic or intermittent pain, often located in the back, neck, and/or buttocks, is a major driver of personal suffering and reduced productivity in the US and other affluent nations. While pain can obviously have a variety of structural causes, such as sprained ankles or bruising, garden-variety back pain usually doesn't. I've come to believe that such pain is usually psychosomatic in nature-- in other words, caused by the brain but resulting in physical signs and symptoms in the body. It's widely accepted that a person's mental state can affect pain perception, but this idea goes further. Pain isn't just exacerbated by a person's mental state; it's often entirely caused by it.

Read more �

Burnaby Food First wishes you a merry Christmas

We wish all our readers a very happy and healthy Christmas. Here's wishing everyone also a lovely festival season and wonderful times with family and friends.

The festivities are all around us this month and foodies are probably already beginning to plan their Christmas dinner menus. So in this post we will try and visit some of the diverse food traditions celebrated in Canada during Christmas time brought over by the potpourri of immigrant cultures taking root here over the centuries. 

The main dish of the holiday dinner is usually roast turkey with stuffed dressing, cranberry sauce, gravy and this is part of the European traditions that early settlers have adapted and followed here for generations. Some families with ties to our neighbours south of the border may choose roast beef or ham or other poultry instead of turkey. More recent immigrants introduced the use of Asian recipes to cook the winter vegetables instead of the usual mashed potatoes, boiled carrots, green beans, squash or turnips for the sides. Also the protein could include a vegetarian option such as tofu or salmon for a lighter Christmas meal. Some families with middle eastern roots end up cooking a peasant meal or a lamb stew. 

Customary desserts include rich, heavy puddings filled with dried fruits or plums or carrot puddings or a sherry trifle. There are sometimes replaced here by fruity or creamy treats at the end of a hearty wintry meal. Perhaps you have had a chance to attend Burnaby Food First's free workshop earlier this month and plan a 'homemade apple dessert' this year for a change!

Source: CBC

In parts like Quebec there is also a tradition to celebrate 'r�veillon' on Christmas Eve with a sumptuous dinner consisting of lobster, oysters or foie gras and a meat pie called 'toutierre'. Dessert is 'Buche de Noel', a special thinly rolled sponge cake baked and designed to resemble the traditional 'Yule log' burned as part of a historic bonfire ritual. These are influences of historic French/European celebrations. In some parts of Nova Scotia, lobster is cooked on Christmas Eve. 

Other Christmas traditions here include cookie baking parties. Flavours from all over have made their way into the typical Canadian palette be it spice ginger cookies like the German 'lebkuchen' or Scottish shortbreads or Italian florentines or French meringues. BC's very own 'Nanaimo bars' are also a favourite for many. Mince pies are little pies filled with dried fruit mince and covered with a crumbly pastry. These are a must have for Christmas. Butter tarts topped with raisins, walnuts or pecans are popular in Eastern Canada. Children love the candy canes in red and white. 

Has reading about all this delicious mouth watering food inspired you to also cook something special or treat yourself to a special drink? Why not try your hand at baking some mince pies or pumpkin pies accompanied maybe with some fresh apple cider or eggnog? Here's wishing you once again a delicious and healthy Christmas!

Some links for further reading:

http://www.cbc.ca/news/canada/is-turkey-still-king-how-canadian-holiday-food-traditions-are-changing-1.2466006

http://www.foodtimeline.org/christmasfood.html

http://cnmag.ca/food/1503-christmas-foods-a-canadian-tradition

http://www.whychristmas.com/cultures/canada.shtml

Ultimate Seven Layer Bars

These are bananas.  Hands down, the best Seven Layer Bars I've ever made.  I followed this recipe which includes all the normal ingredients from the familiar bars - chocolate, butterscotch, coconut, pecans, ooey, gooey sweetened condensed milk, etc - with one amazing variation.  Instead of a basic graham cracker crust, it's a graham cracker butterscotch cookie crust!  DID YOU HEAR ME?!  It's amazing.  This is the only picture I took before we ate the rest.  So much for gifting them to people!    

White Chocolate Peppermint Candy Fudge

I love making fudge, especially during the holidays, but using a candy thermometer can be intimidating (remember this fudge fail?).  That's why I was excited to find a method that only uses your microwave!  I whipped this White Chocolate Fudge together in a matter of minutes and it's rich, creamy, and deliciously festive.  I followed this recipe but swapped the chocolate candy for peppermint M&M's, peppermint Kisses and chopped up candy canes.  Another great gift idea!  

*Note: to chop candy canes I place them, unwrapped, in a bag and use a hammer or meat tenderizer to smash them into pieces.  It's fun... a good stress reliever this time of year.

More fudge...

Chocolate Peanut Butter Fudge

Bittersweet Chocolate Fudge with Sea Salt

Slice and Bake Chocolate Dipped Rosemary Shortbread Cookies

It�s cookie swap time!! Once again, I participated in The Great Food Blogger Cookie Swap, an event hosted by the lovely gals of Love & Olive Oil and Little Kitchen, wherein food bloggers make cookies, send each other cookies, blog about the cookies, eat the cookies, and support Cookies for Kids Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, and did I say eat cookies?

I�m gonna keep this short and sweet, because you�re going to have A LOT of cookie recipes to check out today. Here�s what we�re doing: buttery, herbaceous shortbread cookies, dipped in dark chocolate, with a little pinch of flakey sea salt. YES. The perfect counter-point to all the super sweet treats you�re shoving in your face right now. Around Thanksgiving, I sent these little beauties to 3 lucky ladies, and I received some fun treats in return... so basically I've been living off of cookies since Thanksgiving. Maybe we need to start a food blogger taco swap or something... OR! Food blogger cocktail swap!? Logistics might be a challenge... 
Sidenote: How rad is that custom made Washington cutting board from the amazing company AHeirloom!? We got it as a wedding gift from my friend Kristy! 


Slice and Bake Chocolate Dipped Rosemary Shortbread Cookies
Slightly adapted from this recipe
Makes approximately 24 cookies

1.5 sticks (3/4 cup) unsalted butter, softened to room temperature
2 tablespoons honey
1/2 cup powdered sugar
2 cups flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1.5 tablespoons finely chopped fresh rosemary
2 tablespoons granulated white sugar
1 cup good quality dark chocolate chips
Flaked sea salt
Optional: milk chocolate chips, sprinkles

In bowl of stand mixer, cream together butter, honey, and powdered sugar.

In a separate bowl, whisk together flour, salt, baking powder, and rosemary. Slowly add flour mixture to butter mixture, beating until combined. It will should be course pea-sized clumps. Bring dough together with your hands, forming a ball (the softer your butter was, the easier the ball will come together).

On a sheet of parchment paper, roll the ball into an even-shaped log, about 14 inches long. Wrap in parchment and or plastic wrap, and refrigerate for 2-3 hours, until firm (or freeze for about 40 minutes).

Preheat oven to 300 degrees. Line baking sheet with parchment paper or silicone baking mat. Slice log into disks approx. 1/2 inch thick, and place on parchment paper, with about an inch between each cookie. Sprinkle a hearty pinch of granulated sugar on top of each cookie.

Bake for approximately 20 minutes, until cookies look just golden around the bottom edge. Cool completely on a wire rack.

Melt dark chocolate: use a double boiler, or microwave for 15 second intervals, stirring between each round. Once totally melted and smooth, dip one end of cooled cookies in chocolate, and place on a parchment or wax paper to cool. Sprinkle with a pinch of sea salt and sprinkles. 

To do milk chocolate drizzle, melt chocolate, and drizzle on cookies. To do geometric dip, let dark chocolate cool completely (freezing for 10 minutes helps) before dipping in milk chocolate. 

Cookie Butter Truffles

These Cookie Butter Truffles are absurd.  Absurd!!  I mean, first of all, Cookie Butter.  That's all, just... Cookie Butter.  Nothing else needs to be said.  Who invented this magical jar of goodness, because that person deserves a country named after them.  Or we could just call the country Cookie Butter, and I want to move to there.  Sorry this post is really getting away from me.  Probably because I've been staying up until midnight all week wrapping presents and then my baby wakes up at 5:45 which would be ILLEGAL ACTIVITY IN THE COUNTRY OF COOKIE BUTTER.  

Make these.  They are simple, require few ingredients, yield a crap load, will last forever in your fridge or freezer and make great gifts.  Recipe here and more truffle ideas below.

More truffles...

Dark Chocolate Peppermint Truffles

Nutella Truffles

White Chocolate Vanilla Bean Truffles

Cookie Dough Truffles

Brown Butter Peanut Butter Blossoms

Good Morning!  What did you do this weekend?  I was flying solo so I gave my kids 11 baths (to kill time... they've never been so clean) and we made Christmas cookies!  I can't wait to share them with you this week.  What are your favorites to make?  I love to stick to my usuals as well as try out new recipes.  Believe it or not, I don't make these classic Peanut Butter Blossoms every year but I knew my kids would love to unwrap (and eat) the kisses (also killed a lot of time).  I followed this recipe with one variation: I browned the butter on the stove and let it cool in the fridge for a bit before mixing it in with everything.  If you're wondering why I did that, well, I happen to think browning butter makes everything better.  Especially when there's peanut butter involved!

So tell me... what else should I make this year?    

Spiced Apple Bourbon Sparklers

What are your favorite holiday cocktails? I love warm mulled wine and bourbon drinks. And I�m a big fan of champagne or sparkling wine during the holidays slash all year long. This year I whipped up a double batch of this eggnog, at my coworker�s insistence. It�s been aging for a few weeks, so we won�t know the outcome until we crack it open the week of Christmas. I�m pretty excited for it though! 

I�ve been mixing up these sparkling bourbon cocktails since Thanksgiving. Get started infusing your bourbon now�you�ll want it to soak up the flavors for at least a week before making a cocktail with it. I made a big jar of apple peel bourbon for Thanksgiving, and then instead of using ginger beer as the recipe suggested, I used Martinelli�s sparkling apple cider (which is a holiday must in my household. This isn�t sponsored. I seriously just love Martinelli�s.). Several batches in, I realized the best combo is a sparkling cider base, the spiced bourbon, and then a ginger beer float on the top. So Christmassy! The bourbon gets so mellow and flavorful, and the apple cider brings out the� apple-y-ness. Mostly for cuteness, but also for a hint of flavor, you should definitely garnish with a sprig of rosemary, pomegranate arils, and a cinnamon stick. These are seriously good and dangerously chuggable. 
FYI: In true holiday spirit, my computer just kept trying to autocorrect �chuggable� to �huggable.� 

Spiced Apple Bourbon Sparklers

Spiced apple peel bourbon (recipe below)
Martinelli�s sparkling apple cider
Ginger beer (non alcoholic)
Fresh rosemary
Pomegranate arils (seeds)
cinnamon sticks

Fill rocks glasses with ice. Add 1 shot of the spiced bourbon to each glass, then fill 3/4 full with sparkling cider. Top off with ginger beer. Garnish with a rosemary sprig, pomegranate arils, and a cinnamon stick. Feel free to adjust amounts based on your preference. 

Spiced Apple Peel Bourbon
Adapted from this recipe

Makes one large bottle/ jar 

2-3 large apples, peeled (use the apple for something else, use the peels here)
peel of 1 lemon or small orange
1 cinnamon stick
2 cloves
2 small chunk of peeled ginger
3 cardamom pods, smashed
One 750 milliliter bottle of bourbon (my first batch used rye, which was delish) 

Fill a large jar or bottle with the apple peels, and add the rest of the spices. Pour the bourbon over to completely cover. Let sit, sealed, for at least a week at room temperature (taste after a few days, and if the cinnamon or cloves seem strong, feel free to remove). After a week, strain, and keep the strained bourbon in a jar or bottle in the fridge. 

Upcoming January 2016 Workshops: Winter Salads and Breadmaking!

Burnaby Food First is pleased to announce TWO new workshops for 2016!



Start the New Year by attending one or two of our workshops!





Winter Salads!



Monday, January 11, 2016

6:30 pm to 8:15 pm



Brentwood Community Resource Centre (2055 Rosser Ave / Burnaby - map)



Join Meghan Cooke and learn to make some delicious and healthy winter salads that will start you off the New Year in a healthy and budget-friendly way!



Registration is required. Space is limited!



To register, please contact Meghan at (604) 209-2404 or by email.

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Bread and Pizza Dough Workshop!



Wednesday, January 13, 2016

6:30 pm to 8:15 pm



Brentwood Community Resource Centre (2055 Rosser Avenue / Burnaby - map) 



Join Annabell Choi in this hands-on workshop and learn how easy it is to make bread or a pizza dough. 



After this workshop, you will want to try making your own bread at home!



Registration is required. Space is limited!



** REGISTRATION IS CLOSED!** Workshop is full! 



If you need to cancel your registration, please do so as early as possible.

Contact Meghan at (604) 209-2404 or by email.

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Enjoy Burnaby Food First workshops? Want to get involved as a
volunteer?

Check out all the great ways you can get involved. All are welcome, and we'd love to have you on
board! For more information, send us an email.

CBC radio today - Gluten-Free Latkes!

I lost my voice but should be on the mend in a couple of days.  I had planned on presenting these dishes on CBC Radio's Weekend Morning Show.  The Wild Rice Flour is available at Gimli Fish and is a great, local product for Gluten-Free options.

The final photo of the purple potato latkes was not possible as they were inhaled before the camera was brought out.

Enjoy!

Update:  I featured these on yesterday's CBC Weekend Morning Show with host Terry MacLeod along with the Ginger Apple Sauce and Sliced grilled beef on Focaccia Crostini with Wasabi Sour Cream. 

The apple sauce is very simple to prepare. 

2 Granny Smith Apples, cored and diced
1 large knob of fresh ginger, grated
1 tbs sugar
splash of Mirin, Vermouth or apple juice

Cook all ingredients together in a small saucepan until soft, stirring regularly.  When the apples are soft, mash or pur�e.

The Wasabi Sour Cream is also very simple to prepare.

Sour Cream
Wasabi paste
pinch sugar

Combine all ingredients, to taste.  Use with shrimp, beef, vegetables, etc.

Enjoy!

Gluten-Free Latkes!

4-6 purple potatoes, grated
1 bunch green onions, roughly chopped
1 inch ginger, grated
1/2 cup Wild Rice Flour
4 large eggs
1/2 tsp ground nutmeg
1 tbs sesame seeds
1 tbs salt (potatoes and the Wild Rice flour can dull the seasonings)

Mix all ingredients together and adjust seasonings as needed.  Let mixture set for 30 minutes, so as to allow the Wild Rice Flour to absorb the moisture.  In a hot pan, drizzle olive and sesame oil and fill pan with a 2 cm thickness of the potato mixture.  Cook until crispy on one side on medium heat.  Flip and cook until crisp and done.  These can be prepared in advance.

Serve with sour cream, ginger Granny Smith apple sauce, soy or your favourite hot sauce.  Can also be served with Chermoula.

Enjoy!

Chermoula with Eggplant

3-5 large cloves garlic
� tsp cayenne
1 heaping tbs cumin
pinch saffron
� bunch parsley
1 whole bunch cilantro
juice of one lemon
2 tbs vinegar
1 generous tbs olive oil
salt, to taste

1 Eggplant, sliced, then grilled or saut�ed.  Important to note, eggplant takes time to cook.  Do not undercook it or you may experience an unpleasant reaction, such as a burning on the tongue or an upset stomach.

Blend all of the first ingredients in a food processor and place in glass bowl. Set some chermoula aside for extra at the table.   Place cooked eggplant slices back in a saut� pan and cook with the Chermoula.  When cooked through, serve immediately.  

Can also use Chermoula with saut�ed carrots or marinate or in grilling fish.

Caramelized Brussels Sprouts Grilled Cheese

Guess what?!  I cloned myself!  (See previous post if you're confused.)  Yeah, I cloned myself, and my second self just made me lunch!  The best lunch EVER!  Well, okay, that didn't really happen, but I was able to time naps perfectly today, which left me with a few hours to make a REAL lunch and hopefully shower (I have a holiday party tonight so if I don't fit the shower in now it will have to be later with ALL of my kids hanging in the bathroom around an iPad).

Anyway, about the sandwich.  You know those bags of pre-shredded Brussels Sprouts?  I think they're genius, and almost always have one in my fridge (especially this time of year).  So for the sandwich... heat a tablespoon of butter or olive oil in a small skillet over medium heat and saut� two tablespoons of chopped onion and three tablespoons of shredded sprouts.  Season with salt and pepper, and cook until they're all brown and caramelized.  Remove, and place a piece of your favorite bread in the skillet (I of course put more butter on the bread).  Add a piece of white cheddar, then the sprouts and onions, then another piece of cheddar and top with bread (more butter).  Grill like you would a grilled cheese!  Voila!  It's really, really good.     

Spiced Squash Pancakes

Does anyone else feel like they need to clone themselves right about now?  I need at least two more of me to get stuff done in these next two weeks.  Three would probably be best.  One to watch the kids, one to get the gift shopping done and one to bake all of the things I want to bake.  As for the real me?  I would just sleep for two entire weeks and wake up Christmas morning feeling all magical and refreshed.  I'm going to write this screenplay.  It's going to be called "Psycho Holiday Mom" and it's going to win an Oscar.  And this person will play me (for reals, click on that link and watch that video if you haven't already seen it... "we can't let people know WE SIT!").

Alas, there is just one of me and I'm trying my best to pop the stress when it starts to bubble, to keep things in perspective, to maintain the magic of the holidays (wine helps).  Lately, I've been looking up festive recipes online and while these aren't latkes, they are a fun variation of the crispy, veggie pancake.  I found this recipe and it's spaghetti squash mixed with all sorts of yummy spices, formed into a fritter of sorts.  Topped with greek yogurt and chives... I ate four for dinner.  

So tell me... how are you handling all of this hustle and bustle?  TIPS?!  

New Evidence Strengthens the Link Between Hypothalamic Injury, Obesity, and Insulin Resistance

Obesity involves changes in the function of brain regions that regulate body fatness and blood glucose, particularly a region called the hypothalamus. My colleagues and I previously showed that obesity is associated with inflammation and injury of the hypothalamus in rodent models, and we also presented preliminary evidence that the same might be true in humans. In our latest paper, we confirm this association, and show that hypothalamic injury is also associated with a marker of insulin resistance, independently of BMI.

Introduction

Read more �

It's More Than Just An Apron - Online Apron Sales Available!

We are very excited to announce the launch of our online apron store!

The Apron
Project began in 2013, with an idea
from one Burnaby Food First committee member to make and sell aprons to help
support Food First activities. Money raised by the Apron Project is used to offer
free community education workshops to the public and support other Food First
activities.

When you buy one of our beautiful aprons, you help us work towards food security in
Burnaby!

One of our fabulous apron models!
Credit: Christina Mak

And now it's even easier to support our work - as you can browse and purchase available aprons online!

The Apron
Project is supported by VanCity, Burnaby Public Library, Canadian
Mattress Recycling, Game Point Sportswear, Haruna Sales, Afghan Women's Sewing
Circle, France's Sewing School, GardenWorks (Mandeville), and an amazing pool of
volunteers. For more information, or to
sign up to volunteer, please email us
. Thanks for your support!

Crockpot Italian Chicken and Broccoli Rabe Chili

It's hard to write about how delicious this chili was when I've been dealing with my son's stomach virus all night/day.  So just trust me, this was delicious.  One of those easy crock pot recipes that are comforting, healthy and can feed an army.  I used boneless, skinless chicken thighs and when it came time to shred them, they just fell apart.  This isn't your ordinary, same old chili... it's uniquely different with loads of broccoli rabe, sliced red peppers, cannellini beans and parmesan cheese.  

You can find the recipe here.  Now if you'll excuse me, back to Lysol'ing my entire house.

DIY Vanilla Salt

Vanilla Salt.  It's a thing!  You may already know about Vanilla Salt, but I did not until a few days ago, so please do not burst my bubble of excitement.  What a perfect topping for cookies and bars (like these, in fact).  And it would also make a great homemade gift this holiday season.    

I followed this tutorial, however, I did not use Grey Celtic Sea Salt.  I do not have that in my pantry, and I didn't feel like braving our horrendous Whole Foods parking lot just to get it.  So I used regular old coarse sea salt and it turned out just fine.  Easy peasy!      

Salted Chocolate Pecan Pie Bars

Oh hi!  Remember me?  My name is Siri and I'm the gal who (occasionally) chronicles my journey with food on this here blog.  I've been absent, but I can explain (or I can spew excuse after excuse at you... like we were in LA for 12 days, or I lost my camera battery charger, or I'm trying to prepare for the 8 houseguests staying with us for 2 weeks, or I'm feeling overwhelmed with gift shopping, or I've been abducted by aliens... I sorta wish).  What it really boils down to is that when we travel, I lose my desire to cook and I come home feeling like I'm in a rut.  But this weekend, I spent an hour online looking at my favorite blogs and they lit a fire under my tushy!  (I'm a mom, I say things like that and potty.)  This week and next week be prepared for seasonal treats and dishes as well as gift ideas!  Yay!  And by the way, even when I'm absent on here, I'm pretty active on my blog instagram and my new mommy instagram accounts.  

So let's talk about these bars.  I'm not really a pie person, but ever since I ate Pecan Pie this Thanksgiving from this glorious bakery in California I've been craving it.  So when I saw this recipe I put it on my to-do list right away.  Holy crap, these are insane.  SUPER rich but beyond delicious.  If you like buttery shortbread and rich, salted chocolate and caramely pecan pie... you will love this.  I topped mine with Vanilla Salt which I'll write about later on today.

They also refrigerate and/or freeze very well, and a little goes a long way, so these would be perfect edible holiday gifts this season.  The best kind of gift if you ask me.    

Tagine cooking demo today at D.A.Niels! From 11-3PM

 I'll be presenting these dishes as a Tagine cooking demonstration today at D.A.Niels at 485 Berry St..

Regarding the very good tomato paste, listed in the Squash recipe, try Tat brand, available at Millad's Supermarket at 396 Notre Dame.

Moroccan Beef Tagine (can use lamb)

2 lb beef roast, cut into bite-sized pieces
2 onions, thinly sliced
2 tbs ras el hanout
1-2 tbs olive oil
1-2 tbs butter
good pinch saffron
2 large tomatoes, chopped
3 carrots, peeled and diced
2 green peppers, seeded and diced
1/2 - 1 cup prunes
2-3 tbs honey
1 cup chicken broth
1 cup red wine
salt, to taste

Slowly saut� onions on medium-low heat with olive oil until they begin to caramelize. Stir in Ras el Hanout spice blend. Turn up heat to medium-high and add butter and saffron. Brown meat well on all sides and add tomatoes and other vegetables. Add broth, prunes and honey. Add red wine and salt and let simmer for 1-2 hours, depending on using the tajine and toughness of the meat. Meat should melt in your mouth when done.

Serve with flat breads, rice, couscous or bulgur.

Enjoy!

Moroccan Squash Tagine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 eggplant, cubed
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
2 tbs �tomato magic� or very good tomato paste (ask chef)
1 tbs turmeric
1 heaping tablespoon Ras El Hanout *
Splash of Rosewater**
1/2 chopped pickled lemon (just the peel)***
Pinch of salt
Optional: eggplant, zucchini

Place all ingredients together in a casserole dish (traditional cooking vessel is a tajine). Cover and bake at 350F for about 45 minutes. If cooking on the stovetop, cook covered at medium heat for about 30 minutes or until the vegetables are fork tender. Serve with rice or couscous or bulgur.

Enjoy!

What's Happening in December!

It seems like this year is flying by! We, at Burnaby Food First, wish all in our community the best during the holiday season! As well as taking the time to enjoy a home cooked meal with local ingredients. 



Now let's see what is happening around town!



New Westminster Market Day - Dec. 5 & 19



After spending time at the Anvil Centre, why not head up to 5th and Belmont to check out the Winter Farmers Market!



There will be up to 40 vendors offering fresh local produce, prepared
foods and handmade crafts as well as delicious food trucks.



Saturday Dec. 5 & 19

11:00 am to 3:00 pm

5th and Belmont Street, New Westminster



More information: http://rcfm.ca/event/dec-5th-market-day/ 



Vancouver Winter Farmer's Market - Dec. 5, 12 & 19



Every Saturday in December, except Dec. 26th

10:00 am to 2:00 pm

4601 Ontario Street, Vancouver



More information: http://markets.bcfarmersmarket.org/market/vancouver-winter-farmers-market

 



Homesteader's Emporium December Events



Monday Dec. 7th: Holiday Canning (food gifts) - cost: $80



Tuesday Dec. 15th: Natural Skincare Essentials (skin care gifts) - cost: $40



To buy tickets, visit: http://www.homesteadjunction.ca/collections/event-tickets



Support UBC Farms and Forestry Undergraduate Society - Buy a Christmas Tree - Dec. 11 & 12



Friday, December 11� 11:30-4:30pm

Saturday, December 12� 10:00-4:30pm



First come, first served! Cash only.



Both live potted trees and u-cut trees
will be available. Proceeds will help support the FUS (Forestry
Undergraduate Society) and a portion will also be donated to the UBC Farm and Forests Without Borders. 



For information, visit: http://xmastrees.forestry.ubc.ca/ 



SFU's Philosophers' Caf� Water Issues in an Era of Climate Change - Dec. 17



Thursday Dec. 17th at 7:00 pm

Vancouver Public Library (Mount Pleasant branch), Multipurpose room 1, 1 Kingsway

Cost is free.



Join Dr. John Irwin in this talk about being water efficient as possible. 



More information: http://www.sfu.ca/continuing-studies/events/2015/12/water-issues-in-an-era-of-climate-change.html



Christmas Gift Ideas

With Christmas fast approaching, why not show your support for local community programs!



2016! Get Your Edible Garden Project Calendars



Ok,
the new year is coming up real fast and what a great way to give the
gardener a great planning resource! The cost is $18.50 and monies raised
support the North Shore Neighbourhood House's Edible Garden Project.



Buy your calendar at: http://ediblegardenproject.com/2016-calendar-shop/



Hastings Sunrise Cookbook



Hastings Sunrise Cooks is a local community engagement project
celebrating the neighbourhood's food and drink, community spirit, and
love for all things green. Recipes from local restaurants, cafes and
delis. A awesome gift for the cook in your life!



More information: http://hastingssunrisecooks.bigcartel.com/product/hastings-sunrise-cooks-cookbook



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If you have a farming/gardening/food security event that you would like to share, please email us with the information to: burnabyfoodfirst@gmail.com. We would be happy to share your events on our blog!