Kerala Coconut Curried Mussels and Sweet Potato Fries on CBC's Weekend Morning Show!

This morning on CBC's Weekend Morning Show with interim host Nadia Kidwai, I presented the following dishes.  Mussels are incredibly simple to prepare, are raised organically and sustainably, higher in Omega fatty acids than Salmon, and make a fun meal with friends.

Kerala Coconut Curried Mussels and Sweet Potato Fries

2 lbs PEI Mussels (available at Gimli Fish)
1/4 oil
1 onion, chopped and smashed (traditionally done on a large stone but I mixed them in a blender)
20 curry leaves (Available at Dino�s Grocery Mart, Lucky�s Dong Thai, etc.)
6 green chillies, slit, or favourite chilli
10 small cloves of garlic, smashed or in blender with onions
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquefy in blender for about 2 minutes, strain into a bowl and that is your coconut cream.  Repeat with less very hot water and that is your coconut milk, combine for this recipe)

1/2 tsp salt to or to taste

Method:
In a large pot with a lid heat the oil and add the onions, smashed garlic and green chili. After some time add the smashed ginger until they are soft. Chili can be added as per how spicy you like it. When cooked through, add the  coconut milk and cook through.  Then add the mussels, stir,  and cook 3-5 minutes, or until all have opened.  Serve immediately with Sweet potato fries or potato fries.

Enjoy!

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:

March 15 Discussion - Income & Food Connection

Join Burnaby Food First to discuss the links between income & food, find out what exists in our community to decrease food insecurity, and explore solutions to hunger in Burnaby.

To participate, please register on Eventbrite (information below):

Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta

The last few weeks have been full of: cold but sunny blue skies, blooming cherry blossom trees, pouring rain, hail, and snow. The glimpse of clear-skied weather on the horizon, paired with an even more soggy dreary grey, has me longing for spring and summer so hard. I miss sitting on a patio, sipping a cool crisp white or rose as the sun sets. I miss using the grill and watching things grow in my garden bed. I miss jogging outside with bare arms. I miss sun ripened berries and stone fruits. Deargod I miss nectarines.


How glorious does a picnic sound right now? Like a lazy, warm, afternoon picnic in a park, with a summery wine and a fresh, bright tasting sandwich, a few good friends or just a good book. SIGH. I�m so over winter right now.

These chicken salad pita sandwiches are inspired by a sandwich I like at a spot near my office. Shredded roasted chicken is tossed in a tangy, lemony dressing, with briny capers, lots of fresh dill, and crunchy, salty pancetta, then rolled up in pita pocket with tangy Havarti and crispy peppery greens. This sandwich feels like sun and spring, even if your picnic is actually inside, in front of the fireplace.

Chicken Salad Pita Sandwiches with Lemon, Dill, & Pancetta

Makes 2 big sandwiches, 4 halves

8 thin slices of pancetta (you can usually get  at the deli counter�if you can�t find it, then  use 4 slices of regular bacon) 5 oz cr�me fraiche (approx. � cup plus  two tablespoons�the kind I buy comes  in a 5oz cup) 1 tablespoon mayonnaise Juice from 1/2 lemon (approx. 1  overflowing tablespoon) Heaping tablespoon fresh dill, chopped 2 tablespoons capers, plus splash of their brine/juice 1 tablespoon finely diced red onion 2 cups shredded, roasted chicken (already cooked, I used a store bought  rotisserie chicken) Salt and black pepper, to taste 2-4 slices Havarti cheese Handful of fresh greens (I prefer the  peppery bite of arugula/spinach mix) 2 pita pockets

First, cook pancetta in a skillet over medium heat, similar to how you cook bacon, until it�s crispy. Drain on a paper towel, set aside, and crumble once cool. In the bottom of a medium-large bowl, whisk together cr�me fraiche, mayo, lemon juice, and dill. Stir in capers (with splash of juice) and onions. Add pancetta crumbles and chicken, and toss to coat. Add salt and pepper to taste (as well as more lemon or dill, as you wish). Heat each pita pocket about 10-15 seconds in the microwave, until it�s pliable. I like to make pita pocket wraps� to do that, you slice open the top seam of the pita, fill it, and roll it into itself. You can learn how on the internet. You can also just cut in half and stuff each half. First, put in 1-2 slices of havarti, depending on how much cheese you like, then a couple scoops of the chicken salad, a pile of the greens, and roll it up. Cut in half to serve.

March 10 - Boost Your Skills & Your Resum�: Come to our Design & Clear Language Workshop

There are still a couple of spaces left at our 

FREE Clear Language Workshop Friday, March 10th

 

Want to make a bigger impact on your audience? Join us at McGill Library from 1:00 - 3:30pm to learn design and writing tips to make your posters, brochures and literature easier to understand.

Registration information below:

Roasted Carrots and Asparagus w/ Avocado

I've made dishes similar to this one before (seen here) but I just can't get enough of the carrot/avocado combination.  I can't, I tell you, I can't!  Even though our weather is seventy degrees one day and snowing the next, I'm channeling springtime with these vegetables: sweet carrots and crisp asparagus, roasted in garlic, red pepper flakes and cumin, and then topped with a zesty greek yogurt, creamy avocado and crunchy pumpkin seeds.   It's a delicious blend of flavors and textures, and I think you'll love it as much as I do.    

Roasted Carrots and Asparagus w/ Avocado 

Adapted from here

(Serves 4)

Printable Recipe

1 bunch asparagus, ends trimmed off

1 bunch small carrots, stems removed

2 cloves garlic, minced

1/4 tsp red pepper flakes

1/4 tsp cumin

Salt and pepper

Extra virgin olive oil

1 cup greek yogurt

Zest of one lime

1 avocado, sliced

Handful of pumpkins seeds

Preheat oven to 400 degrees.  Coat a rimmed baking sheet with foil.  Place carrots and asparagus in a large bowl, and add garlic, cumin, red pepper flakes and a couple tablespoons of olive oil.  Season with salt and pepper and toss to coat.  Pick the carrots out of the bowl and place on baking sheet.  Roast for 10 minutes, then add asparagus and roast for another 20.  Remove from oven and place on a serving dish.  While the carrots are roasting, add the lime zest to the yogurt and stir.  Top veggies with sliced avocado, dollops of yogurt and pumpkin seeds.  Season to taste.  

TODAY tonight: Smoky Bacon Mac & Cheese

Goooooood morning, Internet!  I'm back with another TODAY tonight, which is a series where I make something at home that Carson ate at work and absolutely loved, mostly just to get him to shut up about it.  Just kidding!  I love hearing him talk!  Anyway, after he tried this Smoky Bacon Mac & Cheese (along with the gruyere and caramelized onion one) he said it was probably the best thing he's ever eaten on the show, and that Matt Lauer shared similar sentiments.  That's a pretty good review, if you ask me.  We had some friends over this weekend so it seemed like the perfect opportunity to make it and it, was, delicious.  Delicious enough to use commas inappropriately.  It's made with smoked gouda and pepperjack cheese, applewood smoked bacon and seasoned with cayenne and paprika... which all contribute to the most wonderful smoky flavor.  And it doesn't hurt that you use bacon fat to make the roux.  Definitely try it at your next gathering, especially if you're a bacon fan, and if you try the other one please send me your thoughts!   

Recipe HERE.