March 13th - Come Cook & Eat: Soup & Frittata, Salad & Muffins

Join Burnaby Food First & Red Seal Chef Ilan Wright at Burnaby Neighbourhood House 

(near Metrotown Skytrain Station)

Registration information below:

TODAY tonight: Pork Chile Verde

Look at me!  Look at me!  I'm blogging!  I'm blogging!  It seems like every year, I take an unintended hiatus over Thanksgiving.  We usually travel to Los Angeles, and it's hard to keep up with cooking and posting recipes, even though it seems ALL I'm doing is eating, eating and eating.  But now I'm back... just in time for the most wonderful time of the year (minus waking up every morning and realizing I forgot to move that damn elf... ugh, that smirk).

I can't wait to flood this site with holiday baking but for now, let's talk about delicious comfort food.  On the Today Show yesterday, Padma Lakshmi made a chile that the crew raved and raved about.  Savannah even sent me a text, urging me to make it (and you don't ignore a woman who is 9 months pregnant).  It begins with this verde sauce consisting of tomatillos, avocados, jalape�os, cilantro and tons of yummy spices.  By the way, you should absolutely double this sauce and save some because it's ridiculous.  Then ground pork, onions and cannellini beans are added to a pot along with the sauce, stock, oh, and did I mention tequila?  The depth of flavors are intense, and yet it's also something I think your kids would enjoy (especially if you de-seed the jalape�os like I did).  

You can find the recipe HERE.

Have a great weekend!

Creamy White Chicken Chili

Have you ever made something, and after your husband takes one bite of it he sends a photo to the neighbor, and five minutes after that the neighbor shows up?  That's what happened when I made this chili.  This is easy, hearty comfort food at it's best with so much flavor and just enough kick.  I would probably double the recipe if I were you and make it for Game 7 of the World Series.  Go Cubs!!  

Recipe here.

Four New Burnaby Food First Workshops in November

These workshops are FREE and child-friendly, but registration is required. See the poster below for e-mail & telephone contact information.

 

Save the following dates: 

 

November 2nd: Healthy After-School Snacks for Kids

November 16th: Soups On! Healthy, Low Cost, Great Tasting

November 23rd: How to Use Leftover Bread in Tasty Meals

November 30th: Healthy Holiday Gifts from the Kitchen

Silky Zucchini Soup

Remember that one time I was on the Today Show making soup, and I used my favorite tool (the immersion blender), and I sprayed soup all over the cameras and Matt Lauer?  It feels just like yesterday, oh, because it was (you can view the recipes and segment here).  You might not believe me, but I really DO know how to use that thing... I just like to give the national TV people something to slo-mo once in awhile.  Anyway, this silky smooth zucchini soup was a result of my PROFESSIONAL immersion blending, and it was delicious.  Dairy-free, vegan (if you don't use the butter... I used the butter) and superb.  

Recipe here.

Carrot-Coconut Soup

Dudes, what should I be for Halloween?  Any fun, original couples costumes ideas?  I really wanted to do a family theme, but my 7 year-old and 4 year-old don't agree on ANYTHING, not to mention my daughter changes her mind every 3 minutes about her costume.  So let's torture Carson and come up with something fun, okay?  Ok.

In the meantime, let's talk about this deliciously unique soup.  I've made carrot soup before, but the coconut flavors in this elevated things tremendously.  In addition, the recipe calls for two tablespoons of Thai chili sauce, which added a subtle kick (and I highly suggest drizzling more when serving).  It was easy, and perfect for this fall weather.  It didn't make a ton, however, so I would recommend doubling everything.  I made it for some friends over the weekend, and we all wish there had been more!  Recipe here.

Lunches from the Market on CBC's Weekend Morning Show

This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.

Yellow Split Pea Soup with smoked Berkshire hock (Wildfire Farms)

1 onion, chopped

1 smoked pork hock (available at Wildfire Farms at St. Norbert�s Farmer�s Market, Zinn Farms)

1 tbs olive oil

2-3 carrots, peeled and diced

2 ribs celery, chopped

2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)

1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle)

1 tsp salt (to taste)

Pepper, to taste

4-6 cups water or broth

Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Saut� until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!

When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. You may, at this time, choose to pur�e the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.

Enjoy on a cold day with some hot toast on the side.

Crusty Rustic Bread Recipe (easy bread recipe with great results from Inn at the Crossroads in Game of Thrones)

Ingredients:

3 cups of water

1 1/2 Tablespoons of Coarse Salt

1 /1/2 Tablespoons of Yeast (2 packets)

1-2 Tbs. honey

6 1/2 cups of all purpose flour (I use Prairie Flour from Elie, MB for this recipe)

Flour to dust dough ball

Run your tap until the water is warm, just about body temperature.  If it is too hot, it will kill the yeast.

Add the yeast and honey to the water and mix it up. Don�t worry if all the yeast does not dissolve; it will finish mixing in the flour.  At this point, add the flour and salt and begin working into the mixture.  You can use a spoon, but will probably have to dig in with your hands to finish the job.

Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop.  Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump.  Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you�re all set.

Now place your dough into a clean bowl, cover with a towel, and let sit in a warm place for about 2 hours. You can also let it rise overnight by putting it in the refrigerator, where it will rise more slowly.  You can even let the dough sit in the fridge for a couple of days, at which point it will begin to take on a slight sourdough taste.

Once your dough has at least doubled in size you are ready to form it into loaves.  Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.

Now, sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes.  Preheat your oven to 450 degrees.

Before putting the bread in the oven, dust the top with a bit of  flour and make some light slices into the dough for that artisan look. You can make the loaves any shape you like, although a larger loaf will take longer to bake.

One final trick to a nice loaf of rustic bread is to make the crust crusty.  To achieve this, fill a second baking dish or a broiler pan with water and place it under the rack where your bread will go.  The steam from the water adds a nice crunch to the loaf.  Place your risen loaves in the oven, close the door, and bake for around 30 minutes to start.  The crust should have a dark brown color, and the loaves should sound hollow when you tap them.

You will be tempted to break into the hot bread, but if you can stand to wait, it will give the bread a chance to really settle into perfection.  Serve the bread sliced, plain, with seasoned olive oil, honey, or your favorite butter.

Seared Tuna Sandwich

2 slices Rustic Loaf (above recipe, or, wonderful sourdough bread from Old Church Bakery at St. Norbert�s Farmer�s Market)

1 Wild Caught Ahi Tuna Steak (Available at Gimli Fish)

1 generous tbs favourite spice blend for coating tuna (I used a smoked paprika, cumin, chipotle blend today)

Favourite sandwich toppings: I�m using pesto, a little mayo, Dijon Mustard, cheese, etc.

Coat tuna steak in spices (or sesame seeds, pepper, dried herbs, etc.).  Heat pan to medium-high to high heat.  Add sesame or olive oil and sear tuna steak on each side for 1 minute.  Remove steak from heat and let rest.  

Toast bread and prepare with your favourite fillings.  Cut tuna steak to fit into sandwich, wrap and enjoy your lunch!

Gluten Free Lunch!

Corn Tortillas (Available at Dino�s Grocery Mart on Notre Dame)

Assorted microgreens (available at Fresh Forage Microgreens Sunday at The Forks Farmer�s Market)

Cooked Quinoa (available at Tamarack Farms at St. Norbert�s Farmer�s Market)

Salsa (try the recipe below with Farmer�s market offerings: Late Summer Salsa Mexicana (served with toasted tortillas)

Options: black beans, refried beans, cheese, etc.

Bring ingredients for lunch, lightly toast the tortillas in a toaster or toaster oven, and assemble.  Enjoy!

Late Summer Salsa Mexicana

Makes about 2 cups

Ingredients:

1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)

1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped

1 pound late summer tomatoes, chopped into 1/4-inch pieces

1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like

Juice of 1 lime

Salt

Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Creamy Tortilla Soup

*UPDATE: Details about Tortillas below...

You guys, I have a problem.  I have had one particular thing on my to-do list for, oh, probably seven months now.  Maybe longer, but I don't want to admit that.  And by the way, it's not the only thing on there.  I can't seem to knock off "dry clean wedding dress" or "DENTIST!!" either.  But this one really bothers me and yes, even more than preserving my memories or my teeth.  My camera is dead and I don't have a charger!!!!  I have been using my iPhone for every, single blog photo for... I don't know how long.  All I need to do is re-order a charger.  How hard can that be??  WHAT IS WRONG WITH ME?!  Don't answer that at all.  Anyway, I guess I'm telling you now so that you cut me some slack (either that or light a fire under my ass).  I mean, look at that photo up there!  It's not bad for an iPhone, but do you think I could have cleaned up the background a little?  No, because I am the type of person that can't knock things off her to-do list.   

  Ok, want to hear a little about this soup before I sign off?  It was delicious.  My 7 year-old and I made it together, with no real plan or recipe, and it turned out so yummy.  It's only creamy because you blend the veggies at the end, well, that and the teeeeensy bit of butter.  Otherwise it's bright and refreshing and a great end-of-summer meal.     

Creamy Tortilla Soup

Serves 6-8

Printable Recipe

2 Tbsp olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 white onion, diced

3 cloves garlic, minced

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp garlic powder

3 Tbsp tomato paste

4 cups chicken stock

2 cups water

Salt and pepper to taste

2 Tbsp butter

2 cups shredded roasted chicken (already cooked)

Optional toppings: queso fresco, avocado, cilantro, jalape�o

In a large pot, heat olive oil over medium heat.  Add bell peppers and onion, and season with salt and pepper.  Let cook for 5-7 minutes, stirring briefly.  Add garlic, and cook for another couple of minutes.  Add cumin, chili powder and garlic powder, and cook for another 5 minutes.  Season to taste with salt and pepper.  Stir in tomato paste until vegetables are coated, and saut� for another couple of minutes.  Add chicken stock and water and bring to a boil.  Lower heat, and let simmer for 10-15 minutes.  Again, season to taste with salt and pepper.  Turn off heat, and with an immersion blender*, puree soup until it reaches your desired consistency (I like mine slightly chunky still).  Stir in butter and chicken, and turn heat back to low, cooking until butter melts and chicken warms.  Serve hot with optional toppings.

*If you do not have an immersion blender, you may ladle soup into a blender, returning it to the pot once blended.  You also do not have to blend the soup at all if you prefer a chunkier tortilla soup.

*Many of you helped me realize I didn't mention anything about the tortillas.  Doh!!  I like to crisp mine up and then add them to the soup while serving.  Below is how I do it, but it's pretty easy to change up (i.e. you may use flour tortillas or different spices).  

Crunchy Tortilla Strips

Makes 2 cups

Printable Recipe

6 small corn tortillas

1 Tbsp olive oil

Chili powder

Garlic Salt

Salt and pepper

Preheat oven to 350.  Slice tortillas into small strips and place in bowl.  Add olive oil and desired amount of spices.  Toss until combined.  Place on baking sheet and cook (shaking the pan a few times to prevent from burning) until golden and crispy, 15-20 minutes.

Minnesota Wild Rice & Mushroom Soup

If someone asks me where I'm from, I always say Minnesota.  Technically, I was born in California, and then I spent a big chunk of time in Connecticut before moving to the Midwest when I was 9 years old.  I lived in Minnesota until I graduated high school and never moved back, not even 10 years spent there and yet, I still feel like that's where I'm "from."  Sometimes I wonder why that is?  Is it because most of my concrete memories are from that time?  Or because I formed so many close friendships that are still strong today?  Maybe it's because I called soda "pop" for many years, or because I still crave Bruegger's Bagels even though I can get a true east coast one whenever I want.  Or is it because my mom still lives there, in the same house we grew up in?  (Even though she's slooooowly spring cleaning, packing up, and asking us if we want Dumbo on VHS.) 

It's probably all of those things and more... so whenever something is associated with Minnesota, I feel a certain alliance with it, like this recipe.  Oh, a Minnesota Wild Rice & Mushroom Soup?  Well, I'm FROM THERE, so I need to make it.  Also, I will make anything with caramelized mushrooms and heavy cream.  This was SO GOOD.  Rich, creamy, hearty... proving us Minnesotans know how to eat.  I mean, we fry Snickers bars and put them on a stick and sell them at our state fair, duh.  

Slow Cooker Chicken and Biscuit Pot Pie

Holy Moly, people, you will need to try the dish I made on the Today Show this morning.  There may be a few more steps than your average "throw it all in the crockpot" meal, but I'm telling you, it's worth it.  Slow Cooker Chicken and Biscuit Pot Pie will be a hit this weekend, between the blizzards and the football and the "oh come on, January is almost over and I deserve some comfort food" attitudes.  Click on the link above for the recipe, and please enjoy these photos of when Savannah and I realized we were out of time, and when Carson randomly posed with a vase of flowers...

Photos by the lovely Samantha Okazaki

Winter fare from Mexico on CBC's Weekend Morning Show

Yesterday I had the pleasure of presenting these two lovely winter dishes on CBC's Weekend Morning Show with host Terry MacLeod.    

 They are surprising easy to prepare and with wonderful results.  I used the cheese from the Dairy Fairy for the Queso Fresco. 

Black Bean Soup with Orange Zest: Sopa de Invierno

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 large clove garlic, minced
2 teaspoons ground cumin
2 cups cooked black beans (if using canned beans rinse them well)
� cup freshly squeezed orange juice
1 teaspoon orange zest
1 cup chicken stock
1 tablespoon fresh lime juice, or to taste
� cup plain yogurt
 chopped cilantro and scallions for garnish
Salt, to taste

Preparation

In a large saucepan, heat the oil, add the onion and cook, stirring, until wilted and just beginning to brown. Add the garlic and cumin and cook, stirring, for 1 minute. Add the beans, orange juice and zest, chicken stock, lime juice and yogurt and cook until heated through.

Using an immersion blender, puree the stock to the desired consistency.

Serve hot, garnished with chopped cilantro and scallions. Makes 4 first course servings.

Cheese-filled Sweet Potato Patties: Tortitas de Camote

In most of Mexico, these fried patties are made with white potatoes, whereas in Veracruz they are made with sweet potatoes or yucca. This cheese-filled version is more versatile than most, because it can be served as an hors d'oeuvre as well as a side dish.

Ingredients:

* 2 pounds sweet potatoes
* 1 cup all-purpose flour
* salt to taste
* 1 pound queso fresco, farmer cheese or ricotta (not ricotta salata)
* Corn oil or vegetable oil for frying

Preparation:

Scrub the sweet potatoes, boil in their jackets until tender, cool and peel. Alternatively, prick them with a fork in several places, cook until tender in the microwave, cool and peel.

In a mixing bowl, mash the sweet potatoes, adding salt to taste, with a potato masher or fork to a smooth consistency. Add the flour and combine well. The dough should have a uniform consistency.

Using moist hands, shape into 8 large balls (for side dish servings) or 12 smaller ones (for appetizers or hors d'oeuvres.) Poke a hole into each and stuff it with about 2 teaspoons cheese for the smaller size or 1 tablespoon for the larger. Re-form the dough around the cheese to cover, and gently flatten each ball into a patty.

Fry the patties in about 1 �" - 2" hot oil, turning once, until golden brown on both sides. Drain on paper towels. Makes 12 as an appetizer, hors d'oeuvre or buffet item.

Enjoy!

Ina's Italian Wedding Soup

I did it!  I made it through the week without eating a cheeseburger!  Or a bagel every morning!  There was some cookie dough last night... but remember how we talked about balance?  Also, you guys, I have had this blog for a very long time.  That was a weird transition, but just hear me out.  Carson and I were watching the Food Network the other night - "Diners, Drive-ins and Dives" if you must know (cause it's either that or HGTV in this house) - and he saw some soup and said, you should make that.  And I was all, I have made that, don't you remember?  And he's like, nope.  And I was like, ugh, what is WRONG with you (we're in the honeymoon phase).  Then I searched my blog and realized I made it SIX YEARS AGO.  Check it out here, along with my teeny, tiny photos.

So I made it again!  The dish is Italian Wedding Soup, and it's delicious.  A healthy blend of veggies, greens (I used escarole) and turkey meatballs (I skipped the sausage as well as the pasta in Ina's recipe).  We ate it along with grilled cheeses (balance) and it was a wonderful dinner!        

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.

Upcoming Workshops - Winter Vegetable Wonder and Soups On!!

Burnaby Food First is pleased to offer two more FREE workshops!



Winter Vegetable Wonder!

Thursday, December 3rd

6:30 pm - 8:15 pm



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



Winter doesn't mean you can't eat your vegetables! Join Holistic Nutritionist Sondi Bruner and learn some simple, delicious and nutritious recipes using inexpensive seasonal vegetables. Yum yum - see you there!



Registration is required. Space is limited! To register, please contact Meghan at (604) 209-2404 or by email at burnabyfoodfirst@gmail.com.



AND



Soups On!

Tuesday, December 8

6:30 pm - 8:15 pm



Burnaby Neighbourhood House, South Location (4460 Beresford St. / Burnaby - map)



Join Sharon Kravitz to learn the basics of making delicious homemade soups for the whole family! This is a hands-on workshop, so bring your aprons. Yummy tastings included.



** REGISTRATION IS CLOSED - workshop is full. **





Note: Due to the presence of hot liquid, no small children please at the 'Soups On' workshop. Older kids, however, are welcome

Beef Stew in a Pumpkin

I was at a friend's house for dinner last weekend, and she made a beef stew that she prepared IN A PUMPKIN!!  Yeah, my friend's name is Ina Martha Garten Stewart, by the way.  (Just kidding, her real name is Mo.  Ina Martha Garten Stewart is my imaginary friend.)  Anyways, I didn't get the exact recipe from her but if you're interested, I found a few recipes you could try here, here and here.  What a perfect dish to prepare for friends and family on Halloween night!  Do it!!

Farmer's Market Chowder on CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show with host Terry MacLeod.  This was made all with items that I have from this week's farmer's markets and my CSA, Farm Share, Including the chicken stock.

Farmer�s Market Chowder

This can be prepared as a vegetarian option by omitting the bacon and using vegetable stock.

4 ears corn
1 lb tomatillos, husked (Binkley Farms - Sundays at The Forks Farmer's Market)
3-5 potatoes, cubed (God's Acres - Thursdays at the Downtown Farmer's Market)
1 leek, sliced
1 tbs olive oil
1 cup chopped slab bacon (Zinn Farms for Berkshire or Wildfire Farms for Beef Bacon!)
1 red pepper
1 Summer Squash, cubed skin on.
and/or 1 lb patty pan squash or zucchini, sliced or cubed
4 cups stock (vegetarian, chicken, etc)
1-2 roasted jalape�os
� tsp ground nutmeg
� tsp smoked paprika
Salt and pepper, to taste
500 ml whipping cream (for heart healthy recipes, try one tin fat free milk)
salt, to taste

Roast or broil corn, jalape�os, and tomatillos for a few minutes per side.   When cooled, cut corn off of cobs. One method is to place cob upright in the middle of a Bundt pan and cut around. Saut� leek with bacon pieces until leek becomes translucent. Add tomatillos and soup stock.  Cook and pur�e, using an immersion blender, or leave chunky.  Add corn,  potatoes, red pepper and zucchini/and/or squash and combine. Add spices and bring to a boil. Simmer and cream. Season as needed.  Serve hot.

Enjoy!

To make chicken stock, keep the bones and neck of the chicken and put it it in a stock pot with a few cut up carrots, celery with leaves, 2-3 star anise, cut onions with skin on, 1 tbs peppercorns, 1 + tbs salt, water to cover, thyme, etc.  Bring to a boil and simmer for 3-8 hours.  Let cool and strain.  If you haven't strained the stock through a cloth, chill and remove fat before portioning to freeze or use.
Please note, using vegetable trimmings if you save them for stock but not Brassica, or cabbage family trimmings.  Those will leave a bitter, gassy flavour.

Warming Soups on CBC's Weekend Morning Show

Yesterday on CBC's Weekend Morning Show with guest host Laurie Hoogstraten, I presented the following two warming, rich and healthy soups for winter.  The first, Dhal, is a traditional lentil soup that you can make thick or thin, according to taste.  The second, made with my Ras el Hanout spice blend, is also up to your tastes.

Soup is something from which you should demand great flavours.  It is so easy to prepare stocks or broths from what you have on hand already in most kitchens and then you control the salt and fat.  Both of these soups freeze well to have on hand or for lunches (regarding some New Year's Resolutions to bring your own healthy lunches to work).  Depending on the quantities and ingredients, each lunch can cost between $0.10 - $0.50.  Compare to buying lunch every day ($10 - $20!)

Dhal

2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend
2-3 tbs olive or vegetable oil
2-3 tomatoes, diced
1 cup spinach leaves
~ 4-6 cups water
~ 1 cup yoghurt
salt, to taste
optional, 1 tbs brown sugar to round out taste and cut acid

In a larger pot, bring lentils and water to a boil. In a separate pan, heat oil and saut� onion until translucent. Add spice blend and cook until softened. Add ginger and garlic and be careful not to burn. When the water in the lentil pot is boiling, add hot onions and spices to the pot and stir. Simmer and add vegetables. Bring to a gentle boil. Stir in yoghurt and test for salt.

Enjoy!

Kitchen offerings soup (aka, what do you have on hand?)

 I made a vegan soup with my Moroccan spice blend, Ras el Hanout.  It is spicy and has red cabbage, parsnips, tomatoes, carrots, porcini mushrooms, and squash.

1-2 onions, sliced

1-2 tbs olive oil

2-4 tbs Ras el Hanout

1 Kabocha squash, in large dice (depending on the squash, you can leave the skin on!)

3 parsnips, in coin slice

1/2 red cabbage, cored and fine slice (use green if you don't wish a dark red colour of soup)

3-4 carrots, in coin slice

a few cauliflower flowerets, rough chop

small amount dried porcinis, crumbled

stock or water, to cover for a thick broth

salt and pepper, to taste

Saut� onions in olive oil in large stock pot.  When translucent or caramelized, add ras el hanout and cook until soft over medium heat.  Add vegetables and stir to incorporate.  Add stock and bring to a boil.  Reduce heat and simmer until vegetables are soft.  Season to taste.

Enjoy!

Moroccan Tour for the Assiniboine Park Conservancy

Last night I had the pleasure of presenting the following recipes for the Assiniboine Park Conservancy.  Jenny Steusser, Education Coordinator for the Assiniboine Park Conservancy, presented on the country and history of Morocco and Jody Twomey, Product Consultant for the MLCC, provided excellent beverage pairings. 

These recipes are from Paula Wolfert's, The Food of Morocco.  It is a wonderful cookbook and an essential part of any kitchen.

Reception Beverage:  Moroccan Cider (Moroccan beer with Pomegranate liquor)

1. Moroccan Butternut Squash Soup
Paired with La Patisserie Chard Muscat, $13.99 and Nobel House Riesling, $12.84

1 yellow onion, chopped
pinch coarse salt
1 1/2 tbs extra virgin olive oil
2 lbs butternut, kabocha, or calabaza squash halved, peeled and seeded and cut into 1 1/2 inch chunks (about 6 cups)
2 tbs tomato paste
1 tsp La Kama Spice Mixture (1 tsp each of ground ginger, turmeric and white pepper, good pinch of grated nutmeg, 1/2 tsp each of cinnamon and optional cubeb pepper)
1/2 cup heavy cream or creme fraiche
1/2 lb crumbled chevre
1 tsp or more to taste Harissa paste (available at Halal Meats and Specialty Foods or Dino's Grocery Mart)
salt and pepper, to taste

1. Cook onion in heavy bottomed pot or casserole dish (tajine) on medium low heat with the olive oil until the onions are soft, about 10 minutes
2. Add the squash, cover with parchment paper and/lid and cook for 20 minutes.
3. Add tomato paste, spices and 4 cups of hot water and bring to a boil. Then simmer until the squash is tender, about 20+ minutes. Remove from heat.
4. Blend in batches or with an immersion blender until smooth. Add the cream and 3.4 or the cheese and the harissa at the end. Puree until velvety.
5. Bring up to heat and season with salt and pepper, to taste. Serve into warmed bowls and top each portion with a light sprinkling of the remaining cheese.

enjoy!

2. Eggplant Salad, Rabat Style
Paired with Jacob's Creek Cool Harvest Pinot Gris, $13.59

1 eggplant
1 clove garlic, peeled and slivered
2 tbs chopped parsley
2 sprigs cilantro, chopped
1/2 tsp paprika
1/2 tsp ground cumin
2 tbs olive oil (or less)
1-2 tbs lemon juice
pinch salt

Stud the eggplant with garlic slivers, using a pairing knife to cut slits into the eggplant. Bake at 400�F until very soft. Remove from oven to cool when darkened and "collapsed".

When cool enough to handle, squeeze out the flesh of the eggplant into a sieve. Discard liquid and skin of eggplant.

Mash or push the eggplant and garlic through a food mill (avoid a blender as it won't give you the desired effect).

Add the chopped herbs and spices and mix well. Fry in the olive oil over moderate heat, turning often until all of the liquid has evaporated and the eggplant has been reduced to a thick black jam, about 15 - 20 minutes. Sprinkle with lemon juice and salt. Serve warm or slightly cooled.

Try with grape tomatoes and good toasted pita bread.

Enjoy!

3. Chicken Tajine with prunes and almonds
Paired with Innis & Gunn Rum Cask, $3.60

1 chicken � (3 1/2 lbs)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup prunes
1-2 tsp ground cinnamon
2 large yellow onions, halved and thinly sliced lengthwise
1 tsp ground turmeric
1 tsp ground ginger
1 cup whole blanched almonds
vegetable oil for frying

Rub all the chicken pieces with salt, pepper and cumin. Let stand for one hour.

Soak prunes if very dry.

Place onions in a wide shallow casserole with turmeric, ginger, cinnamon, salt and pepper to taste, 1/4 cup water, cover and steam for 15 minutes.

Brown the almonds in 4-5 tbs oil in a large skillet and drain on paper towels. Brown the chicken evenly on all sides in the oil and transfer to the steamed onions. Cover with parchment paper and cook in tajine on the lowest heat for about 1 1/4 hours.

Discard the parchment paper. Add the prunes and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

4. Moroccan Lamb Stew
Paired with House of Mandela Cab Sauv, $12.15

1 lb lamb leg, 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!

Easy Peasy Split Pea Soup

I have a few things to discuss with you today: jury duty, TV shows, and the easiest soup ever. We�ll start with jury duty.


I had my first jury duty summons this week, and you guys� I loved it! Obviously it can be an inconvenience and burden to take the time off work, and blah blah blah� but man was it fun. I was on a panel, and got to spend a few hours in a court room for jury selection, with the judge, attorneys, and defendant. In the end I didn�t make it in the jury box, but it was so cool to see the process. I was a little bummed I wasn�t selected. Everyone else cheered when they were released. I was sad. I�m gonna go watch Runaway Jury now.


Ok, so� TV shows. Are you watching True Detective yet!? Holy moly. I seriously can�t handle Monday through Saturday, because I�m just dying for the next episode. I love everything about it. The acting is phenomenal (Matt McConahey and Woody Harrelson are amazing), the story line has me hooked, and the I love the look and feel of it. Also, House of Cards, Walking Dead, GIRLS: loving the latest of all three. Although, I must say, and I hate to admit this, but in the latest GIRLS, the beach house episode� Gah. I think I�m sort of a Marne when it comes to party planning and expectations and getting mad when extra people crash the party and I only have enough duck for four people. I get it. But it was pretty gross watching it� I�ll try to change, I will!


Ok, so now, on to this soup. All you have to do is add everything to a pot, boil it, simmer it, eat it. Seriously the easiest ever. Easy peasy� peas. Now, I enjoy the process of browning and caramelizing my base ingredients as much as the next gal, and if you have time and are so inclined, you can do that here. But, if you�re my fianc� (hehe, fianc�gets me every time) and your night for cooking usually consists of the taco truck or a frozen pizza, this soup is a really good start. Evan is a mighty fine onion chopper, and that�s basically all the skill needed for this recipe.

Oh yeah, and it tastes really good, too.

Easy Peasy Split Pea Soup

Slightly adapted from my sister, who slightly adapted from my mom, who slightly adapted from the recipe on the bag of split peas

1 bag (about 2 cups) dried split peas, rinsed
1 onion, diced
2 cloves garlic, minced
3-4 carrots, diced
6 pieces of thick cut bacon, diced
1 bay leaf
2-3 sprigs thyme
8 cups water
1 teaspoon salt
Pepper

Add all ingredients to a large pot, and bring to a boil. Turn heat to medium-low, cover, and simmer for an hour, or until peas are tender and mushy. Add more water if needed. Serve with parmesan cheese and bread or crackers.