Canada Day BBQ for Beef eaters, Vegans, and Vegetarians on CBC's Weekend Morning Show!

Happy Canada Day on July 1st!  While you are planning on your BBQ, remember the wonderful beef that we have here locally, as well as the vegans and vegetarians who will inevitably also wish to partake of the celebrations.  :)  

I am presenting the following dishes for CBC's Weekend Morning Show with Host Nadia Kidwai.  The lovely Sirloin Steak Beef from Manitoba Beef was perfect for kebabs. This is available on Saturday at St. Norbert's Farmer's Market as well as the quinoa from Tamarack Farms for the Quinoa Sweet Potato vegan burgers.  If you are looking to keep completely Gluten-Free, use their quinoa flour in place of panko.  The grilled eggplant is wonderful for so many events.  You can find locally grown eggplant now at Vic's Fruit Market on Pembina and at Schreimer's Greenhouses.

Happy Canada Day!  Enjoy!

(Quinoa Sweet Potato burgers)

  
(Marinating beef kebabs)

Turkish Beef Kebab

1 lb thinly sliced beef or lamb (Today was Manitoba Beef�s Sirloin Steak, available at the St. Norbert�s Farmer�s Market on Saturday)

1 onion, grated

1 medium tomato, grated

1 tsp oregano

1 tsp dry mint

2-3 cloves garlic, minced

salt and pepper

� cup olive oil *

1 cup red wine

If meat is a tough cut, you may pound the thinly sliced beef.  Mix all ingredients together and let marinate overnight of for several hours.

Skewer the meat and grill over high heat, turning.  Let meat rest and serve with yoghurt tahini sauce, grilled vegetables and Afghani Naan. (available fresh at Millad�s on Notre Dame).

Quinoa Sweet Potato Veggie Burgers (adapted from Bonappetit, January 2016)

1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
� small zucchini
1 small shallot, finely chopped
� teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about � uncooked) (Tamarack Farms available at St. Norbert�s Farmer's Market and Downtown Hydro Market)
� cup dried breadcrumbs (panko)
1� teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert�s Farmer�s Market

Guacamole, tomato chutney, sprouts, etc.

Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave.  Fastest and easiest method and won�t heat up your kitchen with the oven.

Remove the skin from the sweet potato and mash the flesh with a fork.  Set aside.

Grate zucchini and mushrooms.  Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent.  Add zucchini and mushrooms and cook until moisture has been released.  Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes).  Season and mix with salt and pepper.  Let cool.

Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.

Divide mixture into 4 portions and form into patties.  Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.

Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.

Enjoy!

Patli�an Yog�rtl�

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!

Happy Lunar New Year! On CBC's Weekend Morning Show

 Happy New Year!  Tomorrow, on CBC's Weekend Morning Show with Interim Host, Laurie Hoogstraten, I will be presenting these Sichuan noodles, known as Dan Dan Mian.  The long noodles are for happiness with a long life.  There are many dishes for luck and wealth for the new year.  In the year of the Rooster, Dumplings, for wealth, sweet rice balls for family togetherness, rice cake to increase your status or income, citrus fruit for wealth and fullness, and fish, also to increase prosperity.

I was fortunate to live in Chongqing, Sichuan for a period, and enjoyed these noodles with ground pork.  The most remarkable place was at the Great Buddha in Leshan.  

Enjoy for luck, long life, and because they are really yummy!

* For the Chilli oil, great chili oils can be purchased.  I used this one with peanuts that I can purchase at SunWah Grocery Store.  

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Ch�c m?ng nam m?i!

Dan Dan Mian, aka for me, Great Buddha Noodles 

1. For the Chilli Oil: (you can purchase good chilli oil)

�                2 tablespoons Sichuan peppercorns

�                1 inch-long piece of cinnamon

�                2 star anise

�                1 cup oil

�                1/4 cup crushed red pepper flakes

2. For the Meat and Sui Mi Ya Cai:

�                3 teaspoons oil

�                8 oz. ground pork (I�m using veggie ground round and it works nicely with the taste and texture)

�                2 teaspoons sweet bean sauce or hoisin sauce

�                2 teaspoons shaoxing wine (I often use Mirin or Vermouth)

�                1 teaspoon dark soy sauce

�                1/2 teaspoon five spice powder

�                1/3 cup sui mi ya cai (optional Sichuan ingredient of dry fried vegetable. Packaged in small foil pouches)

3. For the sauce:

�                2 tablespoons sesame paste (tahini) (I often use peanut butter as a substitute)

�                3 tablespoons soy sauce

�                2 teaspoons sugar

�                1/4 teaspoon five spice powder

�                1/2 teaspoon Sichuan peppercorn powder (we ground whole Sichuan peppercorns in a mortar and pestle)

�                1/2 cup of your prepared chili oil (to your taste)

�                2 cloves garlic, very finely minced

�                � cup hot cooking water from the noodles

4. For the Noodles & Veg:

�                1 lb fresh or dried white noodles, medium thickness

�                1 small bunch leafy greens (spinach, bok choy, or choy sum)

�                chopped peanuts (optional) chopped scallion (optional)

Cook the sauce and the vegetables and set aside.  Cook the long noodles and toss with sauce, vegetables and optional scallions and peanuts.  Enjoy for a long life!

Asian Dumplings Workshop

Burnaby Food First is pleased to announce a new workshop! 



Asian Dumplings Workshop

Wednesday, October 5, 2016

6:30 pm to 8:30 pm

Brentwood Community Resource Centre

(2055 Rosser Avenue, Burnaby)



Join Burnaby Food First member Gloria, and learn to make both vegetarian and meat Chinese dumplings. Children are welcome.



The workshop is FREE, but space is limited. To register, please contact Meghan at (604) 209-2404 or by e-mail at burnabyfoodfirst@gmail.com.



Parking is limited: please consider taking transit, biking or walking.



-----

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



All are welcome, and we'd love to have you on board! For more information, send us an e-mail at burnabyfoodfirst@gmail.com.

Don't throw those veggie tops away! On CBC's Weekend Morning Show

Don�t Throw It Away 2.0
This morning, on CBC's Weekend Morning Show with host Terry MacLeod, I presented the following recipes with items that many people throw out.

Last year, I encouraged cooks and people who love things from the garden and farmer�s markets to not throw radish leaves away. I have a couple of recipes for them on my blog. Now, I see people throwing carrot and beet tops away. These delicate leaves are delicious and so easy to make into many dishes.

Carrot Top Pesto

1 bunch carrot top greens, chopped (today from Almost Urban Farms at St. Norbert�s Farmer�s Market)
2-3 bunches basil (or chives, cilantro, etc.) (Fresh today from Reimer�s at St. Norbert�s Farmer�s Market)
3-5 cloves garlic
�- � cup parmesan reggianno or Padano
� cup walnuts (or almonds or pine nuts, or, pumpkin seeds)
1 (+/-) ground black pepper
Olive oil

In a food processor or blender, grind up garlic and nuts, and cheese if cut and not grated. Add chopped carrot greens and basil or other herbs and pepper. Drizzle in olive oil as it blends until a smooth paste or the consistency that you desire.

Use on pasta, fish, seafood, as a compound butter for steaks, in sauces, etc.

I�m serving it today on linguine from Nature�s Pasta.

Stuffed Beet Leaves

1 lb ground beef (or lamb) (I used Wildfire Farms ground beef, available at St. Norbert�s Farmer�s Market)

1-3 shallots, sliced
2-3 cloves garlic, chopped
1-2 tbs Turkish Baharat (or your favourite seasonings)
� finely chopped pepper (optional)
2 tbs chopped fresh dill
1 tbs good tomato paste (Available at Millad�s)
2 tbs pomegranate molasses (optional, available at Millad�s)
Salt, to taste
� cup bulgur (can use cooked rice, quinoa, etc.)
� cup stock (I used chicken stock that I make and freeze)
1 bunch beet leaves
Chicken stock for cooking

Preheat oven to 350F.

Saut� the shallots until soft and add the ground beef. After browned, add vegetables, seasonings and cook until soft. Add tomato paste and pomegranate molasses. Stir in the bulgur and add stock. Simmer until the bulgur is softened. Set filling aside.

Line a baking dish with a few beet leaves. Stack the beet leaves for stuffing. You can soften the rib by gently running your finger along it, to make rolling the leaves easier.

Fill each leaf with the meat filling and roll like a small burrito or dolma. Place each roll in the baking dish on top of the leaves. Add chicken stock to the baking dish and bake for 30 minutes, or until soft.

Serve hot, cold, or warm. Top with yoghurt tahini sauce or a cream sauce with dill.

Enjoy!

Quinoa Sweet Potato Burgers for CBC's Weekend Morning Show

I�m preparing these quinoa burgers now for tomorrow�s CBC Weekend Morning Show segment.  They are coming along nicely and the Tamarack Quinoa works perfectly with this recipe.  http://www.tamarackfarms.ca/

Quinoa Sweet Potato Veggie Burgers (adapted from Bonappetit, January 2016)

1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
� small zucchini
1 small shallot, finely chopped
� teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about � uncooked) (Tamarack Farms available at St. Norbert�s Farmer's Market and Downtown Hydro Market)
� cup dried breadcrumbs (panko)
1� teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert�s Farmer�s Market

Guacamole, tomato chutney, sprouts, etc.

Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave.  Fastest and easiest method and won�t heat up your kitchen with the oven.

Remove the skin from the sweet potato and mash the flesh with a fork.  Set aside.

Grate zucchini and mushrooms.  Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent.  Add zucchini and mushrooms and cook until moisture has been released.  Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes).  Season and mix with salt and pepper.  Let cool.

Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.

Divide mixture into 4 portions and form into patties.  Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.

Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.

Enjoy!

Changing the diet on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with host Terry MacLeod,  I presented the following recipes that have been adapted to Low Glycemic Index ingredients to benefit people living with diabetes.  

Curry leaves can be purchased at Dino's Grocery Mart on Notre Dame, Dong Thai groceries on Notre Dame, Young's (three locations), Lucky's, etc.

Eggs, Potatoes and Cauliflower

There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs. The addition of sweet potatoes or yams makes this more friendly for living with diabetes as the long fibres break down slower, thus preventing peaks in blood sugar.  This would also be perfect for Passover.

1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
4 cloves garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves (use more if using dried curry leaves)
2-4 yams/sweet potatoes, cubed (original recipe called for boiling potatoes)
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala


1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.

Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.

2. Hard boil the eggs and cool, peel and cut in half. Set aside.

3. Cube yams.

4. Break the cauliflower into flowerets or bite-sized pieces.

5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.

6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.

7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.

8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.

9. Cover and simmer on low heat for 5 minutes, stirring once or twice.

10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.

Enjoy!

Filipino Avocado Milkshake

This is the traditional recipe.  I will change it by dropping the sugar, milk and ice-cream and using stevia, frozen condensed fat free milk.  Avocados are recommended as a snack before bed due to the long fibres and the good fats which are beneficial for people living with diabetes.  The Australian Diabetes Association recommends 1 avocado per day.

Ingredients

1 avocado - peeled, pitted, and cubed
5 cubes ice
1 tbs stevia
1 teaspoon fresh lemon or lime juice (optional)
1 tin frozen fat-free condensed milk

Directions

Place avocado, ice, stevia milk, lemon juice, into a blender. Puree until smooth.

The Lowly Potato, on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented the following potato recipes.  

We have such great varieties of potatoes grown here in Manitoba.  They are all available at the local Farmer's Markets and some stores.

1. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350�F until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.


5 Cheese Scalloped Potatoes

3-4 potatoes (Icelandic, Yukon, yellow, etc.)
2-3 shallots or yellow onions
1/2 cup flour
1 tsp nutmeg
1 tsp smoked paprika
2-4 cups milk
1/4 cup butter, cubed
5 cheeses, grated (I used:  1 cup grated smoked Oka, 1 cup grated cave aged Gruyere, 1 cup cut up Brie, 1/4 cup Mascarpone, 1/4 cup chopped Mozzarella)
salt and pepper, to tastes

Using a mandolin or a slicer/food processor, slice onions/shallots and potatoes separately.
Grease a 2-3 l baking dish with butter wrapper.
Layer in 1/3 of the thinly sliced potatoes.  Top with 1/3 of the thinly sliced shallots/onions.  Sprinkle 1/3 of the flour, nutmeg and paprika.  Top with 1/3 of the cheese.
Pour 1/3 of the milk over the potatoes, press down and repeat.

Cover and bake at 350�F for at least 1 hour.  Let rest for up to 20-30 minutes.  Enjoy!

P.S.  I used Mozzarella that I learned to make.  That is for another time!

Punjabi Rajmah and Tuscan beans on CBC's Weekend Morning Show!

Tomorrow, on CBC's Weekend Morning Show, with host Terry MacLeod, I'll be bringing in these two bean dishes.  It is the year of beans and pulses, enjoy!

Both the Kidney and the White (canellini) beans are grown here in Manitoba and are available at Saturday's St. Norbert's Farmer's Market by J. Berard Gardens.   

The Sausage for the Tuscan Beans is also available at the Market tomorrow at Wildfire Farms. 

Rajmah

2 cups red kidney beans, washed thoroughly, soaked and cooked
1 medium yellow or red onion, roughly chopped (about 1 cup)
1 tbs + olive oil
2 medium-sized tomatoes diced (about 1 cup)
1-inch piece ginger, peeled and chopped or grated (2 tablespoon)
3 cloves garlic, chopped or minced (1 tablespoon)
2 � 4 green Thai, Serrano or cayenne chilies, thinly sliced
1 tablespoon whole cumin seed
1 teaspoon turmeric powder
1 teaspoon garam masala
1/4 tsp ground cloves
1 tsp red chili powder (cayenne)
1 tsp ground cinnamon
1 - 2 tbs tamarind paste
good pinch or two of salt
6-8 cups water (less if you want more of a chili effect)
1 bunch fresh, chopped cilantro (1/2 cup)

Saut� onions over medium heat in olive oil. Add chopped tomatoes, chilies, ginger and garlic. Add dry spices and cook until soft. Add beans and salt and tamarind and cook until the beans break down and become thick and somewhat creamy.

When finished, take an immersion blender and press it about four times to break up some of the beans. If using a blender, take out about a cup and process in the blender, then put this back in the pot. Be careful not to process all of the beans. Most of the beans should remain whole.

Stir in the cilantro.

Serve over a bed of rice with yogurt. Some enjoy a dab of butter on each serving.


Tuscan beans (Fagioli all'uccelletto)

This is perhaps Florence's most famous dish. Some include Italian sausage.  I used the sausage from Wildfire Farms. 

1 pound small white cannellini or great northern beans, soaked overnight
1 large sausage (optional)
2 sprigs of sage
6 tablespoons olive oil
salt & pepper to taste
2 cloves garlic
5 ripe tomatoes, peeled and chopped, or 1 14 oz can Italian plum tomatoes

DRAIN the beans and simmer in fresh water to cover, with 1 sprig of sage and 1 tablespoon olive oil, for about 1 1/2 hours, or until tender, adding salt when the beans begin to soften.

IN a separate pan (large enough to hold the beans) heat the remaining oil on low heat with the garlic and the rest of the sage so that the flavors infuse, but do not brown

ADD the tomatoes and simmer for 10 minutes, then add the drained beans, season with salt and pepper, and cook for another 15 minutes or so. There should be a good amount of sauce.

Enjoy!

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!

Easy Comfort Food on CBC's Weekend Morning Show

Easy Comfort Food

This morning I am presenting the following recipes for CBC's Weekend Morning Show, with host Terry MacLeod.  

Both dishes are so easy to prepare, that I made them this morning in short order.  

Local honey from Beeproject Apiaries can be purchased directly through them.  They will deliver, within a reasonable distance. 

1.Honey Saut�ed Zucchini (with Lavender)

1-2 sliced zucchinis (sliced on the bias)

� + tsp creamed honey (I used wonderful Bee Project CreamedHoney www.beeproject.ca)

pinch lavender flowers (optional)

Heat a saut� pan and add the honey and then the lavender.  Add the zucchini slices and cook until done.  Serve. 

2. Baked Cheesy Pasta

(for a large baking dish)

2 pkgs short pasta (farfalle, penne, shells, etc.)

1 large tin diced tomatoes

1 head roasted garlic

1-2 onions, sliced

1-2 dried red chilies, crushed

1 tbs dried oregano

pepper, to taste

chipotle peppers, or other chilies � tsp (optional)

2 cups heavy cream

good pinch nutmeg

white wine or vodka

olive oil

Cheeses:  your favourites, such as blue, chevr�, brie, gruyere, Emmenthaler, etc., crumbled or grated in a large bowl.

Grate and crumble cheese.  Cook pasta less than time recommended.  That is, if the dried pasta package recommends 10 minutes, take off 2+ minutes in cooking time.

Cook sliced onions in a large saucepan with some olive oil. Add tomatoes and spices.  Add garlic and red wine or vodka.  Bring up to a simmer.  Now make the white sauce IN the red sauce.  That is, add cream, nutmeg and white wine or vodka. 

I don�t add salt to the sauce as the cheese is salty enough. 

Drain pasta and add to cheese.  Add sauce and stir thoroughly.  Fill a large baking dish with the mixture and bake at 350�F until bubbly. 

Let rest for a few minutes and serve. 

Hint:  When reheating, bring to hot temperature, covered, in an oven.  A microwave will result in an unpleasant and mushy pasta.

*other optional ingredients include, red wine, vodka, roasted red peppers, saut�ed mushrooms, sun dried tomatoes, cooked bacon, cooked chicken, Crispy onions, etc.

Cooking with Tajines at D.A.Niels!

On Saturday, I presented the following dishes for a cooking demonstration using tajines at D.A. Niels.  I'll be there again on December 5th to give another tajine cooking demonstration.  

The photo with the eggs was at the beginning of cooking.  Cooking eggs in the tajine whole results in a creamy egg.  Quite remarkable!  One person tried the beef tajine recipe using my Ras el Hanout with Moose meat!  He loved the result.  My spice blends of Ras el Hanout, Turkish Baharat and Tea Masala, are all available at D.A. Niels.  

Come and see me at the Downtown Hydro Market on Thursday, November 12th, for more cooking ideas and products!

 

Moroccan Beef Stew (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 Tajine

1 small butternut, hubbard or winter squash, peeled and chopped into bite-sized pieces
1 medium chopped red pepper
1/4 cup chopped black olives
1/4 cup chopped dates
1 medium onion, chopped
1 head garlic (loose cloves)
2 tbs olive oil
juice of half a lemon
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!

Quinoa Pilaf in Turkish Dolmas on CBC's Weekend Morning Show!

 On Saturday, I'll be presenting the following Dolmas using local Tamarack Farms Quinoa, for CBC's Weekend Morning Show with host Terry MacLeod.  

Turkish Dolmas with local Quinoa pilaf (Adapted from Classical Turkish Cooking, by Ayla Algar)

1 cup Tamarack Farms Quinoa

2 cups vegetable stock

1 onion, finely diced

2-3 tbs olive oil

� cup fresh tomatoes, finely diced

� cup almond slices (or pine nuts.  I used almonds due to cost and allergies)

1-2 Tbs Turkish Baharat � or � � tsp each of cinnamon, dried mint, fresh dill, nutmeg, cloves, pepper

3 tsp sugar

� cup currants (or zerishk)

� cup raisins

3 tbs lemon juice

salt, to taste

For the Cabbage:  � cup water, 3 tbs lemon juice, salt

For the Peppers:  Rich tomato sauce, red wine

1. Saut� the onions in olive oil in a pot.  Add seasonings, tomatoes, almonds, currants, raisins, currants and then salt and lemon juice.  Add the quinoa and coat through.  Add the stock (or water) and bring to a simmer.  Cover and let simmer for 20+ minutes.  Let cool.

2. For the cabbage leaves:  Bring a pot of salted water to a boil and place a cored cabbage in the water for 4 minutes.  Peel off leaves and return to pot to repeat to remove more leaves. 

Cut out a small triangle of the core of each leaf.

Place a tablespoon or two of the pilaf at the top of the leaf, and roll, like a burrito or salad wrap, and place in a baking dish that has been lined with extra cabbage leaves at the bottom.

Fill the baking dish and cover with the water, lemon juice, olive oil and salt mixture. Bake at 300�F for 1-1/2 hours.

Serve warm or cold.

3.  For the peppers:  Core the peppers and cook in the boiling water for 4 minutes, to soften.  Fill with pilaf and place in a baking dish with a rich tomato sauce with red wine.  Bake at 350�F for 1 hour, or until soft.

Serve hot, warm or cold.

Enjoy !

Squash Two ways for CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following recipes using local squash, for CBC's Weekend Morning Show, with Host Terry MacLeod.

Gorgeous Heirloom varieties are available at the St. Norbert's Farmer's Market, until Oct. 31st from producers from Wiens Farm and Trudy Penner/Penner Pumpkins.

Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
� cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
� tsp kosher or sea salt
� tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
� cup crumbled feta

Preheat oven to 400�F. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.

While the squash is baking, toast the walnuts lightly. Whisk together the lemon juice, walnut oil, salt and pepper in a small bowl.

Toss the greens with the vinaigrette in a large bowl and place on serving plates. Top with 3-5 slices of squash. Sprinkle with the walnuts and feta, season and serve while the squash is still warm.

Squash Halwa- Easy Diwali Sweet Recipe

1 Seeded and baked Squash (Acorn, Hubbard, Delicata, etc.) ~ 4 cups
Milk- � cup
Condensed milk- � can or 150 ml
Saffron, strands (optional)- � tsp strands soaked in 1 tbsp milk
Ghee- 4 tbsp
Roasted Almonds, whole or chopped- � cup (roasted in � tbsp ghee)

Peel the skin off the squash and dice it into medium size.
In a non-stick cooking pan, cook the diced squash in water till it turns tender and well cooked.
Drain the water from the cooked squash and put it back into the pan.
Using a wooden spoon, mash the cooked squash without any lumps.
Switch on the stove to medium heat and place the pan with the mashed squash over it.
Add milk and combine well stirring constantly breaking any lumps present in it.
Add the condensed milk to it and combine well stirring constantly.
Pour 2 tbsp of ghee at this point and keep stirring.
If you are adding saffron, add the soaked saffron to the mixture.
Let it thicken and don�t forget to stir it.
When the mixture is no more watery and has thickened, add 2 tbsp more of ghee.
Keep stirring for a minute and remove from the heat.
In a small pan, roast whole or chopped almonds in � tbsp ghee till it turns golden in color.
Grease a platter with little ghee and spread the squash halwa onto the plate.
Even out the halwa level using a flat spatula.
Garnish the squash halwa with roasted almonds.
Chill the halwa for an hour and serve.
Notes
You could tweak this recipe according to your needs.
You could adjust the sweetness, amount of ghee added accordingly.
Also add pistachios, raisins or other nuts for extra crunchiness.

This morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  Canadian Lobster tails and Arctic Char are available at Gimli Fish.  Pesto is so versatile and delicious.

Arugula and Chive Pesto
2 cups young arugula
2 cup roughly chopped chives
1/2 cup ground almonds
1/2 cup grated Parmesan reggiano or padano
1/4 tsp ground black pepper
1/4 + cup good olive oil
pinch salt, to taste

Grind up all ingredients to a paste.  Enjoy as a pesto, as an ingredient, as a sandwich spread, etc.  In pasta, try with chopped tomatoes to bring out the sweetness of the chives.  The Arugula is peppery but is softened by the sweetness of the chives.

Served today mixed in pasta with grilled Canadian Lobster tails and Dugald, Manitoba Arctic Char. 

Lobster grilled with garlic butter.  Arctic Char grilled with pesto.  Served on top of pasta with grated Parmesan and cracked pepper.


Enjoy!

Turkish treats on CBC's Weekend Morning Show!

This morning I presented Turkish treats for CBC's Weekend Morning Show with host Terry MacLeod.  These recipes are all easy to prepare and can be prepared in advance.  

Pomegranate White Bean Dip

2 cups cooked white navy beans (aka, canelini)
1/2 cup pomegranate juice (unsweetened) or a bit less pomegranate molasses (paste)
Pinch salt, to taste
minced garlic, optional

Pur�e ingredients in a food processor until smooth. Serve with breads.  Top with pomegranate seeds or paprika and/or olive oil.  Enjoy!

Patli�an Yog�rtl�

1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt

Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.

Mince garlic and stir into yoghurt with salt.

Saut� eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.

Enjoy!

Mushrooms with Turkish Baharat

2 cups roughly chopped mushrooms
1 tbs butter
drizzle olive oil
2-3 cloves garlic, grated or minced
1 tbs good tomato paste
1 tbs Turkish Baharat
pinch salt
vermouth or white wine to deglaze

Heat saut� pan to medium high heat and add butter and oil.  Add mushrooms and garlic and a pinch of salt and let cook until soft.  Add tomato paste (a bit of water, if needed), Turkish Baharat and cook until all softened.  Deglaze the pan with vermouth or white wine.

Serve immediately with bread or can be heated later or served at room temperature.

Enjoy!  Afiyet olsun arkadas!

Tagine cooking demo

I've been a bit busy and forgot to post this from Saturday's cooking demonstration at D.A. Niels.  Both are so yummy.  The chicken recipe is adapted from Paula Wolfert's The Food of Morocco as I used apricots instead of prunes.  Such a great cookbook.  An invaluable resource, actually.

The eggs in the second dish are placed whole, on top of the vegetables in the tagine.  They cook whole and are remarkably creamy in texture and not rubbery. 

Chicken Tajine with Apricots and almonds

1 chicken � (3 1/2 lbs) (or, your favourite pieces)
Coarse salt and freshly ground black pepper
2 tsp ground cumin
1/2 cup cut dried apricots
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.
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 apricots and bring to a gentle boil. Remove from the heat. Serve with almonds sprinkled on top.

Zucchini Tajine with whole eggs

2 onions, thinly sliced

4 medium zucchini, sliced on the bias

1 medium sweet potato, cubed

1 tbs good tomato paste

2 tbs Ras el Hanout

salt, to taste

splash rose water or orange blossom water

4-8 whole eggs

olive oil

Place all ingredients except for eggs mixed together in a tagine with � cup water.  Place whole eggs on top of vegetables.  Slowly simmer until zucchini is soft, about 20-30 minutes.  Remove egg and shell and place on plate of zucchini for service.

Enjoy!

Optional, green olives, black olives,

Is Meat Unhealthy? Part VII

Looking at individual diseases is informative, but it can cause us to become myopic, making broad health-related decisions based on narrow information. It can cause us to miss the forest for the trees. In this case, the "trees" are individual diseases and the "forest" is total mortality: the overall risk of dying from any cause. Does eating meat increase total mortality, shortening our lifespans?

Non-industrial cultures

Traditionally-living cultures such as hunter-gatherers and non-industrial agriculturalists are not the best way to answer this question, because their mean lifespans tend to be short regardless of diet. This is due to ~30 percent infant mortality, which drags down the average, as well as a high risk of death in adulthood from infectious disease, accidents, and homicide/warfare. It can also be difficult to accurately measure the age of such people, although there are reasonably good methods available.

However, there are semi-industrialized cultures that can help us answer this question, because they feature a somewhat traditional diet and lifestyle, combined with modern medicine and the rule of law. The so-called Blue Zones, areas of exceptional health and longevity, fall into this category. These include Sardinia, Italy; Okinawa, Japan; Loma Linda, California; Nicoya Peninsula, Costa Rica; and Icaria, Greece.

Read more �