Tiki Party!

Let�s have a Mother�s Day TIKI PARTY! 

There are tons of Mother�s Day food blog posts and ideas out there, and the majority are all flowery and lavender colored, and filled with breakfast in bed and tea sandwiches. I�ll admit, I�m guilty of doing this in the past. But what about the badass moms!?
What about the moms like mine who would trade a croissant for gooey ribs any day of the week? Who would much rather have a leftover slice of pizza for breakfast than a scone? What about the ladies who love hoppy beer and Tarantino flicks, or the ones who are far more comfortable in a pair of sweats in front of a baseball game than in a flowery silk scarf at a garden party?

When I was growing up, my dad was the one who loved flowers, beautiful fruit tarts, and waffles. My mom appreciated those things, sure, who doesn�t, but the quickest way to her heart was a plate of enchiladas. If I was throwing my mom her ideal Mom�s day feast, it would for sure include Mexican food and tequila shots with lots of 70s rock. But since the internetz have been filled with Mexican food for Cinco de Mayo, and I just blogged about these amazing chilaquiles, I wanted to share a different kind of Mother�s Day feast. Even though it�s not a fiesta, this is a party my ma would love a whole lot more than your typical mom�s day champagne brunch�  a TIKI PARTY! 

Why a tiki party? Well, for starters, Amanda went to a tiki bar in on a work trip to Chicago a few weeks ago, and for some reason her photos sent me down a very serious tiki rabbit hole that had me purchasing several bottles of rum and reading up on the history of faux-Polynesian tiki culture, which was in full swing in the US from 30s through the 70s. And secondly, I happen to know that my mom loves a good tropical cocktail and retro tiki snack! Not gonna lie, we ate our fair share of rumaki growing up! 

I have a few fun tiki recipes to share with you, so you can throw your badass mom a super rad and retro Mother�s Day party! Since tomorrow�s Cinco de Mayo, we�ll skip a day, and our first recipe will be up Wednesday. Here�s what you have to look forward to:

Three Dots and a Dash Cocktail
Ru-mock-i
Coconut Shrimp Rangoon
Frozen Key Lime Pie Cups

And, here a couple of recipes from the archives that you should include in your tiki party:
Fried Chicken Musubi
Hawaiian Style Sliders
Coconut Pineapple "Shave Ice" Sundae

And, if you still need a little more inspiration, here's a quick look at my Tahitian vacation from a few years ago (where I got this cute little tiki guy, below). 

IT�S TIKI TIME! 

Quick Black Bean Chilaquiles

You may be a Derby fan, and I like the idea of celebrating the Kentucky Derby�what�s not to love about strong minty whiskey drinks!?�but I�ve never really gotten around to it. Probably because it always falls around the same time as Cinco de Mayo, and I live for Mexican food.


I�ve shared a bunch of Cinco de Mayo-worthy recipes in the past, including my favorite ever, must-make pork carnitas, this whole line-up full of ridiculously fun and tasty things like coconut margaritas and totally grilled guacamole, and of course these chorizo breakfast tacos. I was kind of racking my brain thinking of something to share for this year's fiestivities (get it... fiesta + festivities!). I make Mexican-inspired meals a few times a week�random tacos, burritos, and quesadillas are pretty common in this household�but I just didn't feel inspired.

Then I made these chilaquiles as a quick, thrown-together meal and couldn�t wait to tell you about it. Honestly this is hardly a recipe, to the point where I feel a little weird sharing it, but it�s just so easy and good! And it uses things that I typically have in the house. I think about making spontaneous chilaquiles ALL the time, but I never seem to have stuff for the sauce, and I don�t actually want to put forth the effort of frying tortillas, so I skip it. These use a can of saucy black beans and whatever salsa you have in the fridge, plus tortilla chips. 

I�m a die-hard, fanatical Juanitas devotee, so I honestly don�t know how other kinds of chips would hold up to sauce, because I don't buy other kinds of chips. I would recommend something similar, but for sure get Juanitas if you can find them near you, because there is no better tortilla chip. They�re also from my homeland, so I�ve been a fan for life... when I first moved to Seattle for college, stores up here didn't have them yet, so they were the ultimate care package item from the parents. And when I was a kid they came in those softer stretchy plastic bags, like sandwich bread comes in, with a twisty tie. Also, my friend LZ's cat, Shaboom, is obsessed with them too. People love 'em, cats love 'em. I also have no affiliation with them, I just love 'em so much I would marry them (if I didn't already marry Evan).

The big difference between chilaquiles and nachos is the lack of melted cheese, and that we�re going for a sort of soggy, sort of crispy chip, whereas with nachos, we want a totally crispy chip. Here the chips soak up the sauce but retain a little crunch, because we put �em under the broiler instead of simmering stove-top like most chilaquiles recipes. Then we top the whole thing with a runny fried egg and your favorite toppings. I think the crumbled cotija is a must, it adds the perfect salty tang. Plus avocado, because duh/get �em while you still can before the drought pries them from our avo-toast lovin� hands.

Happy Derby/Cinco de Mayo/weekend!

Quick Black Bean Chilaquiles
This is hardly a recipe, so adjust the amounts depending on how much you want to make!

Tortilla chips
Canned black beans (NOT drained)
Salsa
Fried egg(s)

Toppings:
Crumbled cotija cheese
Shredded cabbage
Thin sliced radishes
Sliced green onion or diced white onion
Cilantro
Avocado
Sour cream
Hot sauce

In a bowl, toss together a few handfuls of chips and a few spoonfulls of black beans (with sauce) and salsa. You want the chips to be fully coated in the saucy goodness. Spread chips (with the beans and salsa in the bowl) on a sheetpan, and broil until warm�they should be a little soggy, but also a little crispy. Top with fried egg(s) and remaining toppings, and go to town!

What's Happening in May

Lots of programs and workshops are happening around the Lower Mainland. Check out some of these events!



Artisan Farmers' Markets

It's spring -- time to eat your greens!

Photo Credit: Leanne Zmud

Lonsdale Quay

Location: Lonsdale Quay, East Plaza (123 Carrie Cates Court / North Vancouver - map)

Dates: May 2, 2015 to October 24, 2015

Hours: 10:00 am to 3:00 pm each Saturday



Burnaby Market

Location: Burnaby City Hall, North Parking Lot (4949 Canada Way / Burnaby - map)

Dates: May 2, 2015 to October 24, 2015

Hours: 9:00 am to 2:00 pm each Saturday



Ambleside Market

Location: 1500 Block Bellevue (15th Street and Bellevue Avenue / West Vancouver - map)

Dates: May 3, 2015 to October 25, 2015

Hours: 10:00 am to 3:00 pm each Sunday



Find a great selection of conventional and organic foods, from fresh produce to prepared food and handmade products. There's everything from jam, honey, and salsa to berries and greens!



The markets also host a book exchange, reading area, and activities table and live music.



In an effort to reduce plastic use, please bring your own plastic or reusable shopping bags.



Burnaby Food First - Apron Project



If you've been looking to get your hands on one of our fundraiser aprons, come visit the Burnaby Food First booth at the Burnaby location on May 2! Come meet some Food First members and say "Hello" to Emily, our new Events Coordinator!



For more information on these markets, including monthly market events, visit the Artisan Farmers' Markets website: http://www.artisanmarkets.ca/



The Flour Peddler



Location: Burnaby Public Library, Metrotown Branch (6100 Willingdon Avenue / Burnaby - map)

Date: Monday, May 25, 2015

Time: 6:30 pm to 8:30 pm



In 2008, a small-scale flour miller from Sunshine Coast created a handmande bike mill. From the rainforests of Roberts Creek, BC to the bustling streets of Kampala, Uganda, and finally onwards to the village of Panlang in South of Sudan, the Flour Peddler is the story of two community-minded entrepreneurs as they set out to build and deliver their bicycle-powered grain mill to a rural women's cooperative in a tiny village.



This Chris & Josh Hergesheimer presentation and siledeshow will explore the trends and issues of local food systems as well as the challenges and power of alternative food movements.



Event is FREE, but registration is required. Please phone (604) 940-8967 or register online.



For more information, visit the event page here.



Hands-On Cook Off Contest



Deadline: May 15, 2015



This video contest, brought to you by Fraser Health, is about bringing together food and fun in the kitchen. Two generations or two youth come together to demonstrate how to prepare a recipe. You can win some great prizes!



So, choose a recipe, grab your family, film your three-minute video, and upload it! Contest and submission information can be found here: http://www.bettertogetherbc.ca/contest/.



Richmond Community Seed Library



Location: Richmond Public Library, Brighouse (Main) Branch (7700 Minoru Gate / Richmond - map)

Dates: Wednesday, May 13, 2015 and Saturday, May 30, 2015

Time: 6:30 pm to 8:30 pm



The Richmond Community Seed Library will be available at the Brighouse Branch of the Richmond Public Library. Drop by, join the seed library, and start growing!



For more information, visit the Seed Library page here. 



Wild Salmon Caravan



Date: Thursday, May 14, 2015

Location: Vancouver Art Gallery (750 Hornby Street / Vancouver - map)

Time: 10:30 am



Traveling from Prince George/William Lake (on Sunday, May 10) to Vancouver (on Thursday, May 14), the BC Food System Network hopes everyone will join the caravan to celebrate the strength and resiliency of wild salmon.



There are different ways to get involved!

Event page: https://www.facebook.com/events/683957878397505/

YouTube video: https://www.youtube.com/watch?v=TIlXaCpilr0



Richmond Food Security Society Annual General Meeting



Location: Terra Nova Red Barn (2631 Westminster Highway / Richmond - map)

Date: Saturday, May 16, 2015

Time: 2:00 pm to 4:00 pm



Join new Executive Director, Anita Georgy, of Richmond Food Security Society for their Annual General Meeting! Find out more about the work they have done in the past year and what work is planned for the future.



For more information, visit the meeting page here.



All Things Vegetarian and Vegan at Veg Expo 2015 - May 31st 





Find out about new and tasty plant-based products to try at the largest Vegetarian and Vegan event in Vancouver!

 

Location: 999 Canada Place, Vancouver - map

Date: Sunday May 31, 2015

Time: 10:00 am to 5:00 pm



Visit website at:  http://www.vegexpo.ca/

New Study Strengthens the Case that LDL Causes Heart Disease

There is little remaining doubt in the scientific/medical community that high levels of LDL, so-called "bad cholesterol", cause heart disease. Yet in some alternative health circles, the debate continues. A new study adds substantially to the evidence that LDL plays a causal role in heart disease.

Read more �

Good Times at Burnaby Empty Bowls

A few Burnaby Food First-ers attended the recent Burnaby Empty Bowls gala, and we had a great time!



The food was amazing, the company engaging, and the silent and live auctions were a lot of fun -- and, of course, the bowls were incredible!



Thanks to everyone who made this happen! A big thanks also to Empty Bowls for their support of our Sharing Backyards project!

Yum! Some of the great food featured during the event.
Credit: Rebekah Mahaffey

Some community projects Empty Bowls supports -- including Sharing Backyards!
Credit: Rebekah Mahaffey

Bowls, bowls, bowls!
Credit: Rebekah Mahaffey

The Empty Bowls Project was launched in 1999 to raise awareness about the existence of hunger and poverty in Burnaby. Every two years, the Project hosts a fundraising gala. Funds raised go to support local programs for children, youth, and families in Burnaby that provide nutritious food and help to build skills that encourage healthy lifestyles.

Burnaby Food First donated an apron to the silent auction - it was very popular!
Credit: Rebekah Mahaffey

Hope to see you all at the next event in two years' time!

No-bake Chocolate Peanut Butter Banana Ice Cream Sandwiches

I�m not going to lie to you and tell you that these all-natural healthy-ish ice cream sandwiches replace the classic vanilla ice cream plus chocolate chip cookie combo. Because sometimes a gal just needs a scoop of full-fat, full-dairy ice cream between two buttery, sugary cookies. This gal dreams of that combo daily.


But alas, this gal is almost 30, and moderation has recently joined cookies and ice cream (not to mention nachos, pizza, pork, cats, friends, family, and sunshine) in my list of life�s most important things. It�s tough out there for a five-foot tall gal with a dessert addiction and hips that don't lie. Extra cookies just have no where to hide on this short frame. And that's why sometimes we need desserts with a little less butter and a little less sugar, because I seriously eat dessert every single day. Now, that's not to say these don't have fat and sugar. But it's the good kind! 

I've made Ashlae's no-bake cookies about 6 times since she posted the recipe. I just gotta have 'em in the freezer at all times. They're rich and creamy, and taste like a grown-up version of the classic no-bake cookie from elementary school. And they're made with just 5 ingredients (plus salt), which I always have in my house. Seriously obsessed. The other day, in a moment of weakness (shortly after dipping a tortilla chip in bacon grease�genius or terrifying, I�m not sure), I topped one of these cookies with a spoonful of ice cream, and it was magical. 

I wanted to keep the natural, minimal-ingredient thing going, and what goes better with chocolate and peanut butter than banana!? So, here we have thin, creamy layers of chocolate-peanut butter-oat no bake cookies, with 2-ingredient banana ice cream in the middle. It�s basically oatmeal and a banana, so I�ve been having it for breakfast. And it�s practically a protein shake, so I�ve definitely been chowing down on these before working out. Honestly, I can�t stop eating these, and I think I have a problem. Help? 

Help yourself to a batch of these no-bake chocolate peanut butter banana ice cream sandwiches, is more like it! 

No-bake Chocolate Peanut Butter Banana Ice Cream Sandwiches
Cookies from Oh Lady Cakes

Plan ahead, there a few separate freezing steps, but trust me, it�s simple and worth it! 

1/4 cup coconut oil
1/4 cup pure maple syrup
1/3 cup cacao powder
1/2 cup peanut butter (or other all natural nut butter)
Pinch of sea salt
1 cup rolled oats

3 bananas, peeled, chopped, and frozen solid
1/2 teaspoon vanilla

To make cookies: Line an 8x8 baking dish with parchment paper and set aside. Add coconut oil through sea salt to a small sauce pan, and heat over medium, whisking until everything is melted and combined. Remove from heat and stir in oats. Spread mixture evenly in bottom of parchment lined dish. Freeze up to two hours, until solid. 

To make ice cream: Add bananas to a food processor, and blend until creamy (at first, the mixture will look crumbly, but eventually it all comes together in a smooth, creamy soft-serve), then add vanilla and blend until just combined. 

To assemble: Using a sharp knife, cut frozen cookie layer in half (just lift the parchment out of the dish to a cutting board, then put half the cookie back in the dish). Top half the cookie evenly with ice cream, then gently place the other half on top and smooth the edges. Freeze at least over night, until totally solid. Cut using a sharp knife while fully frozen. They melt pretty quickly, so enjoy right out of the freezer! 

BBQ Chicken two ways on CBC's Weekend Morning Show

This morning I presented the following two BBQ chicken dishes for CBC's Weekend Morning Show with host Terry MacLeod.   Very easy to prepare in advance and impress at the grill.

BBQ Chicken

4-8 chicken thighs (or pieces), skinned

1 heaping tbs good Dijon mustard
1 heaping tbs ketchup
1-2 cloves garlic, minced
1 tbs molasses
1/2 tsp dried oregano
1/2 tsp hot smoked paprika
drizzle olive oil
1 oz bourbon (optional)
1/4 tsp dried chipotle (or chopped with adobo sauce from a tin)

Mix the marinade together and set chicken pieces in to marinade, at least a few hours.  Heat grill to high heat and place on grill, ~ 2 minutes per side, turning.  Longer time if bone in chicken.  Baste with marinade.

If using the marinade as a sauce, Cook up to boil for at least a minute, adding more bourbon or other liquid such as apple or pear juice.

Enjoy the BBQ!

Grilled Pomegranate Chicken thighs with Ras el Hanout
(serves 2 for 4 chicken thighs)

2 tablespoons Ras el Hanout*
1/2 cup pomegranate molasses** (can also use pomegranate juice)
1/4 cup good olive oil
splash orange blossom water (optional)
1-2 cloves garlic, minced
pinch salt
1/4 � 1/2 chopped peel preserved lemon*
4 boneless skinless chicken thighs

Mix first 7 ingredients together well to blend in the olive oil. Place chicken thighs in marinade in a bowl, cover and refrigerate for 1-4 hours. Place chicken thighs on a hot BBQ for up to 4 minutes a side, turning NOT flipping every two minutes for grill marks.

Let meat rest and enjoy with grilled Naan bread, salad, rice, etc.

*Ras el Hanout can be used as a spice rub for your BBQ meats, in vegetable stews (recipe in blog), on roast chicken, lamb, goat, etc.

**Orange blossom water, pomegranate molasses and preserved lemon are available at Halal Meat Centre and Specialty Foods at 206 Maryland and Dino's Grocery Mart at 460 Notre Dame Avenue in Winnipeg.