tag:blogger.com,1999:blog-52183822457175906332024-03-12T17:35:46.617-06:00Canadian ScratchA blog about cooking from scratch, homey hand made things, and life in the midst busy days.Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.comBlogger131125tag:blogger.com,1999:blog-5218382245717590633.post-92056582441707709032016-07-15T18:44:00.001-06:002016-07-15T18:44:02.413-06:00Creamy Mushroom SoupSometimes in July, it gets cold and rainy and all I want to do is curl up with a blanket and a bowl of my favourite soup. <div><br></div><div>Today is that day. </div><div><br></div><div><b>RECIPE: CREAMY MUSHROOM SOUP</b></div><div><br></div><div><u>Ingredients</u>:</div><div><br></div><div>Coconut oil</div><div>Large package of mushrooms, diced</div><div>1 small onion, diced</div><div>1 litre chicken stock (or vegetable or mushroom stock)</div><div>2 cans coconut cream</div><div>Garlic powder</div><div>Salt </div><div>Black pepper</div><div><br></div><div><u>Method</u>:</div><div><br></div><div>> heat up a spoonful of coconut oil and sauté the minced onion and mushrooms until soft and slightly caramelized</div><div><br></div><div>> pour into a blender and blend with as much of the stock as needed to make it smooth</div><div><br></div><div>> return the blundered ingredients to the pot; add in the rest of the stock and coconut cream</div><div><br></div><div>> season with garlic, salt, and pepper to taste</div><div><br></div><div>> heat and serve</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU0CCbek-mvgH3Gf1LC5mMLflgjcvAALSa1pewo3GjCdHMw2rZhu9tPCEjIFZBOqRnHJ-BrEIlRzfl954haKWnh16oxXUxpurUcWT2hchn4ZwhKqXCDLaGBJZndumEN6cc_2zKPVRP0U/s640/blogger-image--981388348.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU0CCbek-mvgH3Gf1LC5mMLflgjcvAALSa1pewo3GjCdHMw2rZhu9tPCEjIFZBOqRnHJ-BrEIlRzfl954haKWnh16oxXUxpurUcWT2hchn4ZwhKqXCDLaGBJZndumEN6cc_2zKPVRP0U/s640/blogger-image--981388348.jpg"></a></div><br></div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-87555306483323283892016-07-11T13:10:00.001-06:002016-07-11T13:10:44.431-06:00Ginger Beef<span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It is widely accepted that Ginger Beef was first created in Western Canada. The story goes that a Chinese restauranteur was having difficulty getting locals to try the exotic dishes on his menu. He created a dish with local beef and a Chinese-inspired sauce and a new classic was born. </span><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Fast forward to this weekend. Nine people in the house, a craving for Chinese food, as a chunk of beef in the fridge. Voila. </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">RECIPE: GINGER BEEF</b></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u>Ingredients</u>:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Beef (prepare however you want - could be left over roast, grilled steaks, or ground beef)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 tbsp oil for cooking</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 onion, finely minced</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1 large hand of ginger, finely minced</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">A splash of water (maybe 1/2 cup)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/2 cup maple syrup</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/3 cup fish sauce</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">1/4 cup Srirachia</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">2 lemons, juiced</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u>Method</u>:</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> prepare beef as usual (grill steak, slice roast into strips and fry, cook ground beef or make meatballs, etc.)</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> heat up the oil in a pan and sauté the onions until soft; add in the ginger and water and let cook another 5 minutes or so</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> pour onion and ginger mix along with the rest of the ingredients into the blender; blend until smooth </span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> pour the sauce over the beef, garnish with bell peppers, cilantro, green onion, and sesame seeds</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> serve over rice or rice noodles and enjoy!!</span></div><div><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3cxN6axe-L4gD_kGH0eNMWZ7bYsF5D_F455yYWH-A089MhEZf8e7ffSMjzkzH5_283qCmdKH9TMGcWV1urp5eo0GvRJBjlXULXffAiEpTDlbKOcob-r0D5ovh3rqmqnsxIGC0hDqwTo/s640/blogger-image--1085478088.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji3cxN6axe-L4gD_kGH0eNMWZ7bYsF5D_F455yYWH-A089MhEZf8e7ffSMjzkzH5_283qCmdKH9TMGcWV1urp5eo0GvRJBjlXULXffAiEpTDlbKOcob-r0D5ovh3rqmqnsxIGC0hDqwTo/s640/blogger-image--1085478088.jpg"></a></div><br></div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-13600057994595123522016-01-30T20:31:00.001-07:002016-01-30T20:31:32.346-07:00Sloppy JoesA lot has happened in the last two years. The boys grew (a lot) and both now play football. My new one-year contract job has changed titles three times and should last over a year into the future. Our dog died. We got a new dog. We visited Chris's parents on the island. My parents both turned 70 (and were each thoroughly celebrated). <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">And Chris got sick. </span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">It's taken nearly two years, but we might finally have some answers on that front. </span><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Just before Christmas, our stove died. The dishwasher was also on its last legs. So, we decided to replace the old flooring while we had both appliances out - why not?! And then the flu hit. It has been so awful for all of us for well over a week. The doctor said if Chris got any worse to take him to the hospital. That bad. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Work has been amazingly busy these past few weeks, and I have zero ability at the end of the day to come home and make dinner. There are times this kind of chaos and difficulty inspire amazing dishes. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Today was one of those days. </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><b>Sloppy Joes</b></font></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><i>Ingredients</i> </span></div><div><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><br></span></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">4-5lb ground beef (or whatever meat you want)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1-2 tbsp coconut oil</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 onions, chopped</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 large finger of ginger, diced</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1/4cup coriander seeds</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp cumin seeds</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tsp turmeric</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 tbsp fennel seeds</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">4 sticks cinnamon</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">20ish green cardamom pods, ground (or 1/2 tsp ground)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">15ish dried juniper berries, ground</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 tbsp dried garlic or 1 head fresh garlic, minced</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">5 dried figs, chopped (or a handful of raisins)</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2 green apples, diced </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1-2 tsp salt, to taste</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1-3 tsp black pepper, to taste</font></div><div><br></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><i>Garnish</i></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 bunch cilantro, chopped</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 bunch green onions, chopped</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1 loaf French bread</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">Butter, garlic, salt</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><i>Method</i></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><i><br></i></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">1. Heat the coconut oil, add the spices, then the onion, ginger, and garlic</font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">2. Once #1 is fragrant, add the meat. Now really, don't be super concerned about the method or timing here; if you do this 2 minutes after you add the garlic, great - if it's 15 minutes later and the onions have browned and the bottom of the pot is dark, no worries. It will be yummy, I promise. If pieces brown to the bottom, add some water and scrape them off. That's flavour. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">3. Add in the rest, whenever. Figs and raisins always benefit from being in the pot longer. If you'd like the apples to add a punch of fresh, add them right at the end. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">4. Cut the French bread lengthwise, like you're going to make a huge sandwich. Butter, garlic, and salt it; broil or bake like you would to make garlic bread. I like doing this in a cast iron skillet with the loaf cut in quarters. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">5. Serve; garnish with green onions, cilantro (any herb would be great here, including celery leaves), and eat with the garlic toast. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif">I can hardly wait to have leftovers for breakfast tomorrow. </font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><br></font></div><div><font face="Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK7GAZ5q2tOCU4QflZF2n8VeXIn0VuFUwau_90Jcrq7BtkJHk__vw5UTQZTAeF2y6iIuva8mt2YaTt64u1dDYreZhX0aufYc6BJHmXIFX3hhxXqoNObusFgGdALGGFNINUqIqI8_twoc/s640/blogger-image--1543845171.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWK7GAZ5q2tOCU4QflZF2n8VeXIn0VuFUwau_90Jcrq7BtkJHk__vw5UTQZTAeF2y6iIuva8mt2YaTt64u1dDYreZhX0aufYc6BJHmXIFX3hhxXqoNObusFgGdALGGFNINUqIqI8_twoc/s640/blogger-image--1543845171.jpg"></a></div><br></font></div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com1tag:blogger.com,1999:blog-5218382245717590633.post-29439437525654965782013-11-17T17:39:00.001-07:002013-11-17T17:39:06.784-07:00Chickpea Curry<div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwFJR7NG1fVoprfzenZSUV361wCpbqfBwqJOK0-4QnbqH9909CTo6ejQTUZYVLkBTWhimHPTf-L2jMKxKxMNKO_c_k6xDwSo2H4mkimorvmtER7IJYQ1lUixEgCkkZP_EoqZetx8udXU/s640/blogger-image-1814047627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxwFJR7NG1fVoprfzenZSUV361wCpbqfBwqJOK0-4QnbqH9909CTo6ejQTUZYVLkBTWhimHPTf-L2jMKxKxMNKO_c_k6xDwSo2H4mkimorvmtER7IJYQ1lUixEgCkkZP_EoqZetx8udXU/s640/blogger-image-1814047627.jpg"></a></div><div><br></div>Green onion chickpea curry with fresh ginger. Perfect. Sounds like dinner. Except I don't have green onion. Or fresh ginger. <div><br></div><div>No worries!</div><div><br></div><div>Put about 1/4 cup coconut oil in a pot and fry 1 heaped tablespoon of cumin seeds until they are fragrant. Add 1 large can diced tomatoes, 1 can coconut cream, 4 cans chickpeas, 2 tablespoons dried ginger, 1 teaspoon of yellow curry powder (Madras curry), and 1 teaspoon salt. </div><div><br></div><div>Bubble.</div><div><br></div><div>Stir. </div><div><br></div><div>I sliced up an onion and two rogue apples to add in. No green onions. No need. </div><div><br></div><div>Goes well with a hungry appetite and will be eaten in place of what I really wanted tonight - baked macaroni. Turns out, my body doesn't love wheat and dairy nearly as much as my mouth does. </div><div><br></div><div>Goes well on rice, noodles, with other dishes, or by itself. It's one of my standards.</div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-78849593534253804152013-08-09T19:26:00.000-06:002013-09-02T17:48:33.854-06:00Hakka Chicken<div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzPXD-fb7WhQxf6XWevNrs5VguYAEkCSZfEQnoT9lifeYwKm9glIotNV4FkfCIqJfCDzFstY-dqvwu_hVIFS2xk8QehsM-9Mpiy0dIBODNF4wCp5xZtqOocuLMwFl8pyO-I4x-yISpZBs/s640/blogger-image-412924917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><div class="separator" style="clear: both;"><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj470gcJF4rmFSLINbZafGflzfjyjBjNFNCcskO5EoRcu_oS6Rq9K0q-0EV-pp1LwPZZbiOxhNDJfaLejrYLEjKyyPNmCCLIAqWkkfHWAX3LiYvoO3SkhxzDX-dWXaaVryG77-F4pKX-gs/s640/blogger-image--1974258660.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj470gcJF4rmFSLINbZafGflzfjyjBjNFNCcskO5EoRcu_oS6Rq9K0q-0EV-pp1LwPZZbiOxhNDJfaLejrYLEjKyyPNmCCLIAqWkkfHWAX3LiYvoO3SkhxzDX-dWXaaVryG77-F4pKX-gs/s640/blogger-image--1974258660.jpg"></a></div></div></div></div><div><br></div>Re-wind to August 2012 - last year.<br>
<br>
My brother-in-law was just a day or two away from moving to Spain. He had to go ahead of his family to procure a home, vehicle, and various other requirements that the government of that country needed to have met. Then the would grant visas to his wife and children.<br>
<br>
He was in the city just for a few days - selling the van, tying up a few loose ends, and waiting for his flight.<br>
<br>
Let's celebrate this momentous occasion. Let's go out for dinner. Indian food? YES!!! Let's go to <a href="http://tasteofindia.ca/" target="_blank">Taste of India</a>.<br>
<br>
We ordered rice, naan (pronounced 'naaaaaaaaaaan' - like when you say aaaaaaa for the doctor, <b>not</b> <i>Nan</i> - the name some people use for their Grandmother), and various delicious dishes with veggies and meat.<br>
<br>
The "<a href="http://en.wikipedia.org/wiki/Hakka_cuisine#Hakka_cuisine_in_India" target="_blank">Hakka</a>" portion of the menu caught our attention and I remembered a <a href="http://www.cbc.ca/eyeopener/columnists/restaurants/2013/04/05/john-gilchrist-reviews-a-taste-of-india/" target="_blank">columnist</a> on CBC talking about this delicious blend of Indian and Chinese cuisines. We were intrigued. We ordered the chicken.<br>
<br>
It was amazing. Incredible. DE-Lish-OUS!!!<br>
<br>
My newest favourite dish and something I craved from the moment I finished licking the sauce off the plate. I used naan, by the way, not my tongue.<br>
<br>
I was instantly addicted.<br>
<br>
I need to eat this again. Yes, <b><u>need</u></b>. Soon. Like... tomorrow. And the next day. And the next.<br>
<br>
How can I make this at home? It is too good... and <i>A Taste of India</i> is too far away to make this a daily order.<br>
<br>
<b>RECIPE: Hakka Chicken</b><br>
<br>
<u>Ingredients</u>:<br>
chicken wings<br>
oil<br>
madras curry powder (the yellowish curry powder)<br>
garlic<br>
salt<br>
<br>
sweet chilli sauce<br>
<br><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE10zXlBY4f1_imA7hMHcLsAUn2BBzbrlldpKooWikHNzcoVP-tQpcFWlagWLV2Rjt85RcaiyTDK7DN15g68BRe-g60vU2pxYM7cgx-25u_VsmVn-guIS-AzJxb-5aX5TZu52mVhr7VIg/s640/blogger-image--384976642.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE10zXlBY4f1_imA7hMHcLsAUn2BBzbrlldpKooWikHNzcoVP-tQpcFWlagWLV2Rjt85RcaiyTDK7DN15g68BRe-g60vU2pxYM7cgx-25u_VsmVn-guIS-AzJxb-5aX5TZu52mVhr7VIg/s640/blogger-image--384976642.jpg"></a></div><br>
<u>Method</u>:<div><br></div><div>> in a bowl large enough to accommodate all the wings, mix oil, garlic powder, and madras curry powder (I know I have not put quantities here - that is because some will like it more garlicky, others more curried, and the third lot will realize that cayenne is <i><b>magic</b></i> in this recipe)</div><div><br></div><div>> the idea is to thoroughly coat the chicken wings in the curry oil</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlv-SLJnHd1QnvZ42qmjfAR6KMSiPmc1rGYHkEIw8sXNlnRDy-9syY8HGIVKZsdwMc-0NyZ3TS7HPO1sH0n9gJklEssWHsAqSClSItgZJnGah6giYkeG5YtCDoJJjSsyBAhCeZzsWfmk/s640/blogger-image-740445180.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlv-SLJnHd1QnvZ42qmjfAR6KMSiPmc1rGYHkEIw8sXNlnRDy-9syY8HGIVKZsdwMc-0NyZ3TS7HPO1sH0n9gJklEssWHsAqSClSItgZJnGah6giYkeG5YtCDoJJjSsyBAhCeZzsWfmk/s640/blogger-image-740445180.jpg"></a></div><br></div><div>> now line a rimmed cookie sheet with foil so the foil goes over all the edges and put parchment paper over that; this will save you from the wings sticking to the cookie sheet and makes clean-up super simple</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07vdc_h6JHOOXxkWHFwheF0DgLCh4zn6wOOEYK8iSDoHEmiqtZLv19WKSFZDOELpAI847lslJWw7CUFyTz96VtDhWibx_3Sbfdz_gZbZU6wvlI_LRGL0WRBWy2OWAdWoPE2-zeiwkT1k/s640/blogger-image-164861409.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi07vdc_h6JHOOXxkWHFwheF0DgLCh4zn6wOOEYK8iSDoHEmiqtZLv19WKSFZDOELpAI847lslJWw7CUFyTz96VtDhWibx_3Sbfdz_gZbZU6wvlI_LRGL0WRBWy2OWAdWoPE2-zeiwkT1k/s640/blogger-image-164861409.jpg"></a></div><br></div><div>> here us where a slight deviation occurs and you can do this one of two ways</div><div><br></div><div>A> bake the wings at 400°F or 205°C for about 40 minutes or until they are 84°C or 180°F internal temperature
</div><div><br></div><div>A> pour the sweet chilli sauce into a clean bowl, then the chicken wings on top; I use about 1/2 to 1 cup</div><div><br></div><div>A> toss the wings in the sweet chilli sauce and enjoy </div><div><br></div><div>OR</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcRiJClnHbYvjL8JxfCaAgeQWbS7Cb0uwMdbIlLcoYdv4uOM7_i5fZvoIHR0rE07v6pg6rzFgEcAkJahIeGnc5ClblgwYkkT0lSLdveaYb3LAiZOCXdfUcEa_d6z2oH3ewobfm5Z6-jA/s640/blogger-image-1438270765.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHcRiJClnHbYvjL8JxfCaAgeQWbS7Cb0uwMdbIlLcoYdv4uOM7_i5fZvoIHR0rE07v6pg6rzFgEcAkJahIeGnc5ClblgwYkkT0lSLdveaYb3LAiZOCXdfUcEa_d6z2oH3ewobfm5Z6-jA/s640/blogger-image-1438270765.jpg"></a></div><br></div><div>B> bake the wings for 30 minutes, toss them in the sweet chilli sauce, and finish baking them to sticky perfection</div><div><br></div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbG6RHkPoHr6bmF5xNGMRq98DHj1JFUP2y7WZo0RjwbhYkNww3LIj1H7rWu2ewblHG3Mzy9hyNZqUjRAebfvLRCt2LkXbraJkold7BJCVWdrb4K9dXYB_9mN6_XHaDDsAsgQl7uGkn1wA/s640/blogger-image--1985820538.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbG6RHkPoHr6bmF5xNGMRq98DHj1JFUP2y7WZo0RjwbhYkNww3LIj1H7rWu2ewblHG3Mzy9hyNZqUjRAebfvLRCt2LkXbraJkold7BJCVWdrb4K9dXYB_9mN6_XHaDDsAsgQl7uGkn1wA/s640/blogger-image--1985820538.jpg"></a></div><br></div><div><br></div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-82014623342172027582013-07-25T15:31:00.001-06:002013-07-25T15:31:27.241-06:00Bowtie Neapolitan<p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Sounds impressive and complicated, doesn't it? It isn't. It's super simple. </span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><b style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">RECIPE: Bowtie Neapolitan</b></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u>Ingredients</u>:</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Pasta</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Oil</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Onion</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Tomato</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Basil</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Garlic </span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Basil</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Chives (optional)</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">Salt & Pepper</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><u>Method</u>:</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> boil water in a pot and cook noodles as recommended on the package</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> chop and fry one onion in the oil over fairly high heat; you will make the sauce and shred the cheese in the time it takes the pasta to cook</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> chop and add two tomatoes</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> chop and add garlic, basil, and chives</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> finish with salt and pepper </span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> chop or shred some fresh or aged mozzarella (or ANY other cheese)</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> drain the pasta</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> toss the pasta in the sauce </span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">> add the cheese either to the pot and toss or leave it separate to self-serve at the table</span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">This one takes 10 minutes, start to finish (if you start with a pot of water that is already hot from the tap). </span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);">It's a great side to any dinner or lunch and is great served hot or cold. If serving cold, do not toss the cheese in while the pasta and sauce are hot. </span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"><br></span></p><p style="margin: 0px; "><span style="-webkit-text-size-adjust: auto; background-color: rgba(255, 255, 255, 0);"></span></p><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjtTowgQkkn-EMt3KQddw-4Xt1XX2zM5Ym6Ik6SVdxHeqAf4EZDTXqKyWNp3bwyERgf7OIxj_m_wShrGIg0sTUYOjNz2ugpDB6ZI6CiRQImC7fLXTsMz9A8Inl8wzbH_mH63W0pcfMI4/s640/blogger-image--368546801.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFjtTowgQkkn-EMt3KQddw-4Xt1XX2zM5Ym6Ik6SVdxHeqAf4EZDTXqKyWNp3bwyERgf7OIxj_m_wShrGIg0sTUYOjNz2ugpDB6ZI6CiRQImC7fLXTsMz9A8Inl8wzbH_mH63W0pcfMI4/s640/blogger-image--368546801.jpg"></a></div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-19607668597592312892013-07-14T15:37:00.001-06:002013-07-14T15:37:58.975-06:00Apparently, it's been a while...I haven't been on here in a while.<br />
<br />
Life is busy and I let my inspiration wane.<br />
<br />
What have we been eating lately? Mostly just veggies and meat. I make hash with yams and other chopped veggies sautéed together. Salads with various chopped veggies and simple dressing of mayo, garlic, and wine.<br />
<br />
The flooding in Southern Alberta has affected us, but we are dry. Our focus now is disaster recovery and helping out friends.<br />
<br />
I will be back on, talking about food, family, and all manner of good things.Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-48697926000775414902013-05-05T20:13:00.000-06:002013-05-05T20:13:15.292-06:00Green Salad<br />
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<br />
This is how I felt tonight.<br />
<br />
So we made tomato sandwiches. <br />
<br />
Well, we had sliced tomatoes with mayo on stone ground wheat thins. And I grilled some steaks, which we sliced and put over the top. Yum. <br />
<br />
But dinner needed something... green.<br />
<br />
How about salad? <br />
<br />
Sure... what's in the fridge?<br />
<br />
Um... broccoli, fresh ginger, green onions, and mini cucumbers.<br />
<br />
So I made a green salad. <br />
<br />
Chop them all up and mince up a little fresh ginger. <br />
<br />
Stir in a spoon full of mayo, sprinkle a little salt, and SHAZAM!!!<br />
<br />
Green salad.<br />
<br />
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<br />
<br />
Who said you <b>had</b> to invite actual leaves for the salad to be green?<br />
Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-30849249427172476472013-05-01T18:27:00.001-06:002013-05-05T20:14:43.939-06:00LoafI invited myself over for coffee. She is a new friend I have only hung out with twice before. But there I was, Sunday afternoon, standing in her kitchen telling her I would come over for coffee on Wednesday.<br />
<br />
Well, if I'm going to invite myself over, I may as well bring something along to share and eat. I did after all volunteer her to host me.<br />
<br />
But what can I make? She cannot have wheat or diary, so creativity is required to make something.<br />
<br />
Loaf. I can stir in nuts, seeds, and dried fruits along with spices to make something incredible.<br />
<br />
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<br />
<b>RECIPE: Loaf</b><br />
<br />
<u>Ingredients</u><br />
<br />
2 cups flour (or chickpea flour)<br />
4 tsp baking powder<br />
pinch salt<br />
nutmeg<br />
green cardamom<br />
1 can coconut milk (or 1 1/3 cups milk)<br />
5 large eggs<br />
vanilla<br />
nuts, seeds, dried fruit<br />
<br />
<u>Method</u><br />
<br />
> mix the dry ingredients<br />
<br />
> no, there are no quantities for the dry spices - use a bunch, like a teaspoon of each - or whatever you have that will be yummy with the nuts, seeds, and dried fruit (cinnamon, ginger, pumpkin pie spice, chai spiced tea, etc.)<br />
<br />
> mix the wet into the dry (eggs, coconut milk, and vanilla or other extract)<br />
<br />
> stir in half of the nuts, seeds, and chopped dried fruit you want in the loaf<br />
<br />
> split the batter between two lined or buttered loaf pans<br />
<br />
> sprinkle the remaining nuts, seeds, and fruit over the tops of the loaves<br />
<br />
> bake at 190°C or 375°F for 35 to 40 minutes or until golden brown and a toothpick comes out cleanly when poked in<br />
<br />
Enjoy with butter, jam, or toasted with maple syrup!!<br />
<br />Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-54863369090714982462013-04-22T13:51:00.004-06:002013-04-22T14:19:28.103-06:00Tomato SandwichesMy plan for today's lunch was a tomato sandwich. Nothing fancy - leftover sliced tomatoes from dinner last night and artesian bread we picked up over the weekend in Calgary.<br />
<br />
The bread was stale. The slices were all rock hard. What was I to do?<br />
<br />
There are other leftovers in the fridge… I could just throw the bread out and eat other leftovers instead.<br />
<br />
Wait a minute.<br />
<br />
Throw out artesian bread... are you kidding?<br />
<br />
And then I realized I could make a simple French salad for lunch: tomatoes with croutons. It's called something awesome in French that sounds way better than my English version.<br />
<br />
But hold on…<br />
<br />
Make your own croutons? That sounds complicated.<br />
<br />
What's complicated about it? You have bread, an oven, oil, salt, and garlic - you don't need anything else.<br />
<br />
Just chop up your two slices of bread into crouton sized bites and toss them with a little olive oil, salt, pepper, and garlic and that's it. Put them onto a lined cookie sheet and roast at 180°C or 375°F for five minutes or until they are golden.<br />
<br />
Set the timer for this or you will burn them like I usually do.<br />
<br />
Chop the tomatoes into bite-size pieces and any other vegetables you want to add - cucumber, red bell pepper, onion, capers, olives and feta would all be amazing with this.<br />
<br />
Then adorn your vegetables with a dollop of mayonnaise and heavenly heaping of homemade croutons.<br />
<br />
Voila! Lunch is served. So much better than just a sandwich.<br />
<br />
<br />Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-3203922586566459742012-10-05T16:47:00.002-06:002012-10-05T16:48:12.516-06:00Knish: Roasted Garlic Mashed Potato Goodness<div class="separator" style="clear: both; text-align: center;">
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<br />
As usual, I was running a few minutes behind when I rushed into Starbucks on a beautiful day in early September around noon. The boys were at their second day back to school and I was meeting a wonderful lady from the local Jewish Temple.<br />
<br />
We had a lovely roving visit about all kinds of things for over two hours - it was delightful.<br />
<br />
In preparation for the Jewish-inspired lunch that took place after church on September 30th, I needed some culturally appropriate guidance and insight. This coffee date would shed light on my path into culturally appropriate fare.<br />
<br />
Near the end of our conversation about food, my new friend's eyes lit up with delight as she started explaining this delicious Jewish treat called "knish". Bread dough with mashed potatoes inside. There were strict instructions, it was difficult to pull off, but INCREDIBLE and culturally appropriate.<br />
<br />
But it would be far too difficult to pull off for our purposes - I mean, feeding 200+, scratch making the dough, and then forming them all by hand? It could not be done.<br />
<br />
Sounds delicious.<br />
<br />
Sounds like a challenge. A challenge I wanted to take on and execute.<br />
<br />
I wanted to make knish and make it well. Make it delicious. Make it memorable.<br />
<br />
Here is what we made.<br />
<br />
<br />
<b>RECIPE: Knish with Roasted Garlic Mashed Potatoes</b><br />
<br />
<u>Ingredients</u>:<br />
<a href="http://canadianscratch.blogspot.ca/2012/03/garlic-confit-easier-to-make-and-use.html" target="_blank">garlic confit</a><br />
2 lb potatoes, cubed<br />
1 package phyllo pastry<br />
olive oil for brushing<br />
<br />
<u>Method</u>:<br />
1. make mashed potatoes (wash & cube the potatoes and toss them in a pot, fill with water until just covering the potatoes, boil until tender when pierced with a fork, drain from the hot water)<br />
<br />
2. you can either add milk and butter as usual (heat them first so your potatoes do not become gluey) or you can just add roasted garlic from the garlic confit - either will work<br />
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3. now it's time to get out the phyllo; free it from the plastic, but keep it rolled; slice the roll into 4 equally sized portions<br />
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4. put away 3 of the four rolls of phyllo and roll out one so all the sheets are in a stack<br />
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5. put about 1 tbsp (I got an ice cream scoop for this) at the top of the sheet<br />
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6. now fold over the top corner into a triangle, then follow it all the way to the bottom of the sheet<br />
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7. once you reach the bottom of the sheet, brush the phyllo with olive oil or garlic oil from the garlic confit, seal the packet, and lay it on a sheet pan<br />
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8. repeat until you're out of potatoes or phyllo<br />
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9. bake at 210ºC or 400ºF for 10-14 minutes or until golden brown<br />
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It is a little fiddly, but worth the work in the end.<br />
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This can be adapted for any number of fillings. It is a wonderful thing to stuff with cheeses as it becomes cheese and cracker. I enjoyed these full of sun dried tomato hummus or made with puff pastry instead of phyllo (think biscuit).<br />
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You could pre-make these and freeze them on a sheet pan then put them into zippered baggies once they are frozen solid for baking just a few at a time. I also then write the temperature and time it will take for them to cook on the bag.Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-46131438540248715812012-10-03T11:55:00.000-06:002012-10-03T12:00:21.231-06:00Kosher Salt & Mint Crusted Leg of LambWhen our church announced we would be moving locations for Sunday mornings to a Jewish Temple, we knew we wanted the first church lunch there to be inspired by the Jewish culture.<br />
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Clearly, lamb would HAVE to be on the menu.<br />
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After some research, we found an amazing local farm with fresh lamb available weekly. To order your own, go <a href="http://www.eweniquefarms.com/" target="_blank">here</a>.<br />
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<b>RECIPE: Kosher Salt and Mint Crusted Lamb</b><br />
<br />
<u>Ingredients</u>:<br />
1 leg or shoulder lamb roast (with or without the bone)<br />
1 large bunch of fresh mint<br />
1/3 cup kosher salt<br />
2 tbsp kosher salt<br />
up to 1 cup olive oil<br />
<br />
<u>Method</u>:<br />
1. in a blender, blitz the mint, 1/3 cup kosher salt, and add olive oil until the mixture blends into a thick, liquidy mixture<br />
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2. place the lamb roast and the mint mix into a ziplock bag and allow to marinate for one day<br />
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3. once you are ready to cook the lamb, preheat the oven to 190ºC or 375ºF<br />
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4. place the lamb in a roasting pan and pour over the remainder of the marinade then sprinkle 2 tbsp of kosher salt over the works<br />
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5. roast until cooked through - the FDA suggests a temperature of 145ºF or 63ºC<br />
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6. slice the roasted lamb and serve in the roast drippingsJessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-48374757964257848752012-07-11T00:28:00.000-06:002012-07-11T00:28:27.534-06:00Diablo Cookies<b>WARNING</b>: these will cause mixed emotions for you. <u><i>Highly addictive</i></u> in nature. You've been told.<br />
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<br />
Last September while travelling in BC, we visited a food truck in <a href="http://tofino.ca/" target="_blank">Tofino</a> called <a href="http://tacofino.com/" target="_blank">TacoFino</a>. They have a cookie called the "Diablo Cookie" that a friend said we <b>had</b> to try. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcenwA3OmJAITV_aCOKpJGcbMjKy3_eJC-h6s0Nz4QSxqveePceUsCmMj4ecErN32SAoB9KcqZ5XLlGGCtHeVwGEhmaF5lIZbz75syS2dcMb17AV9jiGipELJg80MbvRVvu0vteq-lDL4/s1600/DSCN6822.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcenwA3OmJAITV_aCOKpJGcbMjKy3_eJC-h6s0Nz4QSxqveePceUsCmMj4ecErN32SAoB9KcqZ5XLlGGCtHeVwGEhmaF5lIZbz75syS2dcMb17AV9jiGipELJg80MbvRVvu0vteq-lDL4/s400/DSCN6822.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">TacoFino Cantina in Tofino, BC</td></tr>
</tbody></table>
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We tried it, and it was good. Amazing, in fact. Chris found the recipe online (I have no idea where). <br />
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When we arrived at my parents house a few days later, we had to whip up a batch.<br />
<br />
My Mother likes food a certain way. She does not like sweets or chocolate, she does not like cookies and she hates, above all else, spicy food.<br />
<br />
I wanted you to know all of that... and these are her favourite cookies. <br />
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<br />
<b>RECIPE: Diablo Cookies</b><br />
Pre-heat oven to 190ºC / 375ºF<br />
<br />
<u>Ingredients</u>:<br />
[the dry]<br />
1.5 cups all purpose flour<br />
1 cup sifted cocoa powder<br />
1 tsp baking soda<br />
1 tsp cinnamon<br />
1 tsp ground cayenne<br />
1 cup milk chocolate chips or large milk chocolate chunks<br />
<br />
[the wet]<br />
1 cup brown sugar<br />
1 cup white sugar<br />
1/2 cup canola oil<br />
2 eggs<br />
1tbsp vanilla extract<br />
3 tbsp fresh minced ginger (or fresh squeezed ginger juice)<br />
coarse sea salt (for garnish)<br />
<br />
<u>Method</u>:<br />
1. mix the dry (if using chunks, reserve to the side for now)<br />
2. mix the wet<br />
3. combine the dry and the wet<br />
<br />
4. on a greased cookie sheet, press fist sized dough balls and sprinkle with rock salt (or sea salt or coarse salt of any kind) and sugar; if using large milk chocolate chunks, press two into the middle of the cookie before sprinkling salt & sugar on top<br />
<br />
5. bake for approximately 11 minutes or until the cookies start to crack - they should be fudgey in the middle<br />
<br />
6. leave on the sheet to cool for a few minutes before removing to a rack<br />
<br />
Makes 12 large cookies. Don't eat them all in one sitting.<br />
<br />
And as a note - I always try to lower the amount of sugar in EVERY recipe I make; in this one, the amount cannot be lessened with this quantity of cayenne; the sugar helps cut the heat. It should also be noted that the texture is compromised when the sugar is cut. <br />
<br />
Makes an AMAZING compliment to a bowl of vanilla ice cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkNOyvzuDRIG1sWn8ug_A-7FTcu_n_g3mSPKVpwHE70p3jbEFkAIEZECh6u7kte_gVkDuMvbk0VeaFwSe-btkBC8y6muGjTAYrG3c2VhKJ3cnmXpMr048shNoG50toDByMryZIZQmUV8/s1600/DSCN8307.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIkNOyvzuDRIG1sWn8ug_A-7FTcu_n_g3mSPKVpwHE70p3jbEFkAIEZECh6u7kte_gVkDuMvbk0VeaFwSe-btkBC8y6muGjTAYrG3c2VhKJ3cnmXpMr048shNoG50toDByMryZIZQmUV8/s640/DSCN8307.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">As consumed at several Friends Church <a href="http://canadianscratch.blogspot.ca/p/fcck.html" target="_blank">lunches</a></td></tr>
</tbody></table>
<br />Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-35427947479666413682012-06-04T18:26:00.000-06:002012-06-04T18:26:20.872-06:00Potato SaladEver find one of those recipes that is just... the BEST?! When you eat what you've made you think, "How have I lived my life up to this point without this food in my life?!"<br />
<br />
Yeah, <b><u>this</u></b> is one of <b><i>those</i></b>.<br />
<br />
Now, I can't take credit for most of this recipe; much of it is owed to <a href="http://www.foodnetwork.com/tyler-florence/bio/index.html" target="_blank">Tyler Florence</a>. You can find his original <a href="http://www.foodnetwork.com/recipes/tyler-florence/potato-salad-recipe/index.html" target="_blank">here</a>.<br />
<br />
When Chris and I make a recipe, we tend to pare it down and make it with quantities of ingredients that make our life simpler. Also, we tend to cook for a bit of a crowd.<br />
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At this point, some of you are thinking of that potato salad you had three years ago that was flavourless, watery, and left you disappointed. Firstly, I did not make that salad and secondly, this is ENTIRELY different from that salad. This one is actually good.<br />
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<br />
<b>RECIPE: Potato Salad</b><br />
Serves 12 (for your bbq this weekend)<br />
<br />
<u>Ingredients</u>:<br />
5 lb bag baby potatoes<br />
12 eggs<br />
1 bunch scallions (green onions), whites and greens sliced up together<br />
1 small jar capers, drained<br />
2 cups mayo<br />
1/4 cup dijon<br />
8-10 good pickles, diced (I use Kuhn brand as they don't contain preservatives)<br />
reserve the pickle juice<br />
1 small red onion, finely diced<br />
1 bunch fresh flat leaf parsley or cilantro (whatever you prefer), chopped - including stems<br />
1 bunch dill, chopped<br />
the juice of 1 lemon or lime<br />
<br />
<u>Method</u>:<br />
<br />
> turn the broiler on high<br />
<br />
> after washing the potatoes, quarter them, lay them on a sheet pan, and put them under the broiler (second rung from the top) for about 10 minutes; they should be golden and tender when you take them out of the oven; leave them on the pan until they have cooled<br />
<br />
> to boil the eggs, put enough water into the pot to just submerge all the eggs; bring the water to a boil then turn it down to medium before lowering in the 12 eggs; put the lid on the pot and set the timer for 9 minutes; cool in cold water, peel, and dice the eggs up fairly small<br />
<br />
> add the chopped eggs, scallions, capers, dijon, diced pickles, red onion, parsley or cilantro, dill, and lemon juice to the bowl; stir together<br />
<br />
> stir in the potatoes to coat<br />
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> lastly, add in the mayo, determining how much is needed for the rest of the salad; thin down with pickle juice to your hearts content<br />
<br />
> enjoyJessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-47821624122481016972012-05-30T18:17:00.001-06:002012-05-30T19:54:56.326-06:00Twenty Minute DinnerRight now, I don't have time. I don't have extra time at any point in my day. There is just so much going on with the end of the school year, spring sports, our dogs, my husband's job change, garden, family moving... and then it's time to make a healthy dinner before rushing out the door and on to the sport of the evening.<br />
<br />
I just don't have time.<br />
<br />
But I have these cubes of stewing lamb in the fridge. And I a litre of canned tomatoes. We must be out the door in less than one hour so I have 20 minutes - at most - to make a healthy, filling, delicious dinner. Here I go!<br />
<br />
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<br />
<b>RECIPE: Quick Curry</b><br />
serves 6<br />
<br />
<u>Ingredients</u>:<br />
3 cups white rice (+ water to make the rice)<br />
<br />
<<i>for the curry</i>><br />
2 tbsp olive oil<br />
1 tsp cumin<br />
1 tsp turmeric<br />
1 tsp garam masala (brown curry powder)<br />
0.5 tsp kosher salt<br />
1 to 1.5 lb (450-700g) stewing lamb, beef, or cubed meat of any kind<br />
1 litre (quart) of canned tomatoes<br />
1 cup raisins<br />
1 cup yogurt<br />
<br />
<<i>for the cauliflower</i>><br />
2 tbsp olive oil<br />
1 tbsp madras curry (yellow curry powder)<br />
1 head cauliflower, chopped into florets<br />
<br />
<<i>serve with</i>><br />
chopped cilantro<br />
unsalted peanuts<br />
<br />
<br />
<u>Method</u>:<br />
<br />
1. measure the rice and get on with cooking it<br />
<br />
2. bring the oven rack up to the second from the top and turn the broiler to high<br />
<br />
3. over high heat, heat the oil for the curry in a large skillet then add the spices and stir together for 1 minute until fragrant<br />
<br />
4. add in the meat and stir to coat the meat with oil and spices<br />
<br />
5. in a large bowl, mix the olive oil and madras curry; chop the cauliflower and add in the florets and toss them to coat the cauliflower (I also had a leek in the fridge and chopped that into the cauliflower; any veggies would work here)<br />
<br />
6. once the meat is cooked, add the litre of tomatoes and the cup of raisins; stir together<br />
<br />
7. pour the cauliflower onto a cookie sheet - in one even layer - and put under the broiler for about 10 minutes<br />
<br />
8. chop the cilantro and pour the peanuts into a bowl for the table<br />
<br />
9. set the table and pour a glass of wine (or crack open a beer)<br />
<br />
10. stir in the yogurt right before serving the curry; it may curdle a little, not altering the flavour at all, it just looks a little funny, like when I made it!<br />
<br />
11. ENJOY!!!<br />
<br />
<u>Alternate</u>:<br />
- instead of stewing lamb, you could use beef, chicken, shrimp, pork, goat, chopped onions, mushrooms, or chickpeas<br />
- instead of in the oven, you could steam the cauliflower in a pot on the stovetop<br />
- instead of cauliflower, you could use cabbage<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6a4l04Y0vQ4hlzuUZr36EGxArRMCD5c2jhhrh6S81u-QCCIzTDzkh4q1IhwsTI3kBiEY5phwIvDU_hKIcvjosGX2h5JmLJZf0LKjUS7n5l-2pq14_GaTe_kdiuSvFqoglNeZIjbIjlKQ/s1600/DSCN9080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6a4l04Y0vQ4hlzuUZr36EGxArRMCD5c2jhhrh6S81u-QCCIzTDzkh4q1IhwsTI3kBiEY5phwIvDU_hKIcvjosGX2h5JmLJZf0LKjUS7n5l-2pq14_GaTe_kdiuSvFqoglNeZIjbIjlKQ/s400/DSCN9080.JPG" width="400" /></a></div>
<br />
This was so delicious, I really did make it two nights in a row!!Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-83560299045798309352012-04-29T21:54:00.000-06:002012-04-29T21:54:48.314-06:00Green Onion Chickpea Curry<div class="separator" style="clear: both; text-align: center;">
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<br />
This is easily one of our favourite dishes. It is simple to make, cook, and easy to eat.<br />
<br />
<b>RECIPE: Green Onion Chickpea Curry</b><br />
<br />
<u>Ingredients</u>:<br />
1/4 cup oil<br />
1 tbsp cumin seeds<br />
1 large onion, chopped or sliced<br />
2 large tomatoes, diced (or a can of diced tomatoes)<br />
1 tsp salt<br />
5 tbsp minced ginger<br />
2-4 large jalapeños, minced<br />
3 cans (16 oz each) chickpeas, drained<br />
1 can coconut milk, stirred<br />
8 stalks green onions, cut in 1 cm lengths<br />
<br />
<u>Stovetop Method</u>:<br />
> heat the oil and fry the cumin seeds for 30-60 seconds or until fragrant<br />
> sauté the ginger, jalapeños, and onion until soft<br />
> add the tomatoes, salt, chickpeas, and coconut milk and simmer for 10 minutes or until the rest of dinner is ready (add water to thin the curry as needed)<br />
> stir in the green onions just before serving<br />
<br />
<u>Oven Method</u>:<br />
> pre-heat the oven to 190ºC or 375ºF<br />
> the oil can be omitted if the cumin and vegetables are not being sautéed<br />
> throw all the ingredients into a deep pan or lidded casserole dish and stir it all together<br />
> put the lid on and bake it<br />
<br />
Serve over:<br />
> rice or noodles<br />
> salad greens like spinach, arugula, or endive<br />
> thinly sliced sautéed cabbage<br />
<br />
For an interesting twist, add a chopped apple or two to the curry before cooking. Pairs well with <a href="http://canadianscratch.blogspot.ca/2011/11/tangy-chilli-sauce.html" target="_blank">tangy chilli sauce</a>.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVOa1PGVrypEP1tpUFN6WBvaL0P5AOFvUHraKRGc4udzQr1PPcabb3dVPX1_mlwqwRwj3DUHcmLeydANiuE1-lO_4nB9WednjGv-yZiU8RnKb5_jtUSpVDbOU9uC-D3GOuRSs13mwI9Y/s1600/DSCN8539.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjVOa1PGVrypEP1tpUFN6WBvaL0P5AOFvUHraKRGc4udzQr1PPcabb3dVPX1_mlwqwRwj3DUHcmLeydANiuE1-lO_4nB9WednjGv-yZiU8RnKb5_jtUSpVDbOU9uC-D3GOuRSs13mwI9Y/s400/DSCN8539.JPG" width="400" /></a></div>
<br />Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-21103490350352265372012-03-21T12:56:00.001-06:002012-03-21T12:58:04.399-06:00"Free" Stovetop Muesli<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Today, a guest post from my sister-in-law, Kim. She is my husband's sister and one of my favourite people. She and her family are currently waiting on paperwork before returning to international work and are living with Mom and Dad. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">There are lots of challenges that come with cooking for three generations and individuals with very specific dietary needs.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;">~=~=~=</span><span class="Apple-style-span" style="font-family: Helvetica;">~=~=~=~=~=</span><span class="Apple-style-span" style="font-family: Helvetica;">~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVt3Vtt6Yg9qhmRjjEcjpdcr6Zp2xHL6oa-Y4OlhDHLqmTSMftwBVKjVrYAkKRJ-6HPoJhvYYP_OuuEw6wXq4EFORO7-zuUm0sDcsIA_OjkKGUT4vi41zE82niLxLHmKR8zmslCXzIkQ/s1600/P1090973.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVt3Vtt6Yg9qhmRjjEcjpdcr6Zp2xHL6oa-Y4OlhDHLqmTSMftwBVKjVrYAkKRJ-6HPoJhvYYP_OuuEw6wXq4EFORO7-zuUm0sDcsIA_OjkKGUT4vi41zE82niLxLHmKR8zmslCXzIkQ/s400/P1090973.jpg" style="cursor: move;" width="400" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Helvetica;">Our lives changed drastically last May with my dad's leukemia diagnosis, and we quickly learned a new lifestyle: vegan, gluten-free, dairy-free, sugar-free, and avoiding a number of foods that my dad had allergies to.</span></div><div style="font-family: Helvetica;"><br />
<a name='more'></a>This has resulted in a huge campaign by Mom and me to cook amazing food that conformed to all of the "new rules". We seldom go to restaurants now, and not just because of the diet restrictions that dad has, but because we've found food that just plain rocks: full of flavor and <i>completely</i> healthy.</div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;">The last two weeks I have been modifying muffin recipes to send to school with my little guy, and because there are so many allergies there among his classmates, the challenge was even greater, but we have been successful now with two kinds of muffins! The best part is that Dad can eat a treat for once, too. </div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;">Today I had a special challenge in that Dad is in surgery to remove some wisdom teeth. However, the surgeon suggested that in order for Dad to heal faster, he needed a diet <b>heavy</b> in protein. That's not easy when you're vegan. So, I had 5 minutes before I had to get a kid dressed and two other kids back to school, and came up with stovetop muesli. </div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;">It was awesome. </div><div style="font-family: Helvetica;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mNRLztlvPQfuUdx3T8hD_w3rgIiAXHjSyzJjfVEPTGqnxwmZe_R5N3_nRsaI30a91Q9Z9PtxYDpITfb4DWOHFHwzvllNKFb56TFSEZk_r7PjhA5j2s4Qc1g7r10RA2DPAmsnU577ua4/s1600/P1090972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0mNRLztlvPQfuUdx3T8hD_w3rgIiAXHjSyzJjfVEPTGqnxwmZe_R5N3_nRsaI30a91Q9Z9PtxYDpITfb4DWOHFHwzvllNKFb56TFSEZk_r7PjhA5j2s4Qc1g7r10RA2DPAmsnU577ua4/s640/P1090972.jpg" style="cursor: move;" width="360" /></a></div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;"><b>RECIPE: "Free" Stovetop Muesli</b></div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;"><u>Ingredients</u>:</div><div style="font-family: Helvetica;">3 tsp. grapeseed or sunflower seed oil</div><div style="font-family: Helvetica;">1/2 cup rolled oats</div><div style="font-family: Helvetica;">1/3 cup hemp hearts</div><div style="font-family: Helvetica;">1/8 cup flax, ground</div><div style="font-family: Helvetica;">1/2 cup chopped nuts (I used pecans, but am going to use almonds next time for variety)</div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;"><u>Method</u>: </div><div style="font-family: Helvetica;">> Toast it all together in a skillet on med-high heat, moving constantly to avoid burning</div><div style="font-family: Helvetica;">> Toast until the fragrance of the nuts comes out and oats start to get a little golden</div><div style="font-family: Helvetica;">> Remove from heat</div><div style="font-family: Helvetica;">> If your family can use honey, drip about 1/8 of a cup over the mixture and mix to "bring it all together"</div><div style="font-family: Helvetica;">> Let cool a little before eating</div><div style="font-family: Helvetica;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhPTScKPv1YWassmOPAGox-QLI5CS12OgG675T4VTA1NNbUOHPTes3TMNlMLBK3ifm65QLREb7wbnGgK25LunrEDnH8URtqqt1jMjtqpvStYBvu-JBxLzCjI7SWAfM_Snq1UBiunfV68/s1600/P1090974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHhPTScKPv1YWassmOPAGox-QLI5CS12OgG675T4VTA1NNbUOHPTes3TMNlMLBK3ifm65QLREb7wbnGgK25LunrEDnH8URtqqt1jMjtqpvStYBvu-JBxLzCjI7SWAfM_Snq1UBiunfV68/s640/P1090974.jpg" style="cursor: move;" width="640" /></a></div><div style="font-family: Helvetica;"><br />
</div><div style="font-family: Helvetica;">My kids eat dairy, so I plopped a big gob on some unsweetened yogurt with about 1/3 cup of frozen blueberries, and voila, dessert. Really, the variations are endless -- same as with the muffins. We are going to blend the muesli (minus the honey) and fruit together with rice or almond milk to make smoothies for Dad for after his surgery.</div><div style="font-family: Helvetica;"><br />
</div><div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Helvetica; margin-bottom: 0.5em; margin-left: auto; margin-right: auto; padding-bottom: 6px; padding-left: 6px; padding-right: 6px; padding-top: 6px; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pfIeFJQ7KrqtTJGY4tBzA_hKRFaCxoq3Rnoyy5GzPylY5P3xwRN_9chLd68blYLe5t-ckCQZVv43KHw8AmOVBm-HkSjg9-5GGtUCompKy3608OA_2jutU0qSZkdM8J1qyJOWgYvtDac/s1600/Kim.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pfIeFJQ7KrqtTJGY4tBzA_hKRFaCxoq3Rnoyy5GzPylY5P3xwRN_9chLd68blYLe5t-ckCQZVv43KHw8AmOVBm-HkSjg9-5GGtUCompKy3608OA_2jutU0qSZkdM8J1qyJOWgYvtDac/s1600/Kim.jpg" style="cursor: move;" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 13px; padding-top: 4px; text-align: center;">My beautiful sister-in-law, Kim</td></tr>
</tbody></table><div style="font-family: Helvetica; font: normal normal normal 12px/normal Helvetica; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="font-family: Times; font-size: medium; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><span class="Apple-style-span" style="font-family: Helvetica;">~=~=~=</span><span class="Apple-style-span" style="font-family: Helvetica;">~=~=~=~=~=</span><span class="Apple-style-span" style="font-family: Helvetica;">~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~=~</span></div><div style="font-family: Helvetica;"><span class="Apple-style-span" style="font-family: Helvetica;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Courier New', Courier, monospace;">Kim can you post again in the future? I think we need to hear more about the incredible muffins; all healthy with no need for guilt!</span></div><div style="font-family: Helvetica;"></div></div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com2tag:blogger.com,1999:blog-5218382245717590633.post-48843351744659576592012-03-16T12:59:00.000-06:002012-03-16T12:59:12.336-06:00Grilled Salad with Cream CheeseIt's lunch time. There are no leftovers for me from dinner last night. What should I make?<br />
<br />
There are half an onion, half a green pepper, and half a red pepper all staring at me in the fridge.<br />
<br />
And cream cheese... and fresh tomatoes... hmmm...<br />
<br />
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<b>RECIPE: Grilled Salad with Cream Cheese</b><br />
<br />
<u>Ingredients</u>:<br />
half a small onion, sliced<br />
one bell pepper, sliced or chopped<br />
1 tomato, diced<br />
1 dollop low fat cream cheese<br />
<br />
<u>Method</u>:<br />
> sauté the onion and pepper in a skillet<br />
> once caramelized, pour into bowl<br />
> add tomatoes, cream cheese, and parsley or cilantro garnish<br />
> season to taste and enjoy!!<br />
<br />
There are many variation options for this recipe; here are a few that popped to mind:<br />
<br />
This would also be amazing with leftover grilled chicken, fish, or beef in place of the cream cheese.<br />
<br />
Add to a bun with leftover steak, melt some mozzarella over the top, and drizzle with garlic mayo, hello Philly Cheese Steak!!<br />
<br />
Without the cream cheese, this is a great vegetable side dish with very little work - fresh and grilled!Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-37667137415211039002012-03-13T14:13:00.000-06:002012-03-13T14:48:13.462-06:00Garlic Confit: easier to make (and use) than pronounce<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garlic confit (say con-FEE) is simply garlic slowly poached in oil. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here are the steps:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. skin garlic</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. poach in oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. enjoy</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Step 1</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- smash the garlic head to break up all the cloves</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- place garlic into a metal bowl</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- cover bowl with inverted metal bowl</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- hold tightly and shake it for all you're worth<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_O6zaPRBuDsWQcFOV9xFAUUrLqCae6O8sQUWTr5pMB9UfN847c6v3P3A6vzqRMXOTvsfjS31G8h1QIWTl6v_OC96iDAEWWdndp2_hweR4VEIXP57RcrclWfJ_BFMImDS0Wc8z-gC5yXQ/s1600/DSCN7600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_O6zaPRBuDsWQcFOV9xFAUUrLqCae6O8sQUWTr5pMB9UfN847c6v3P3A6vzqRMXOTvsfjS31G8h1QIWTl6v_OC96iDAEWWdndp2_hweR4VEIXP57RcrclWfJ_BFMImDS0Wc8z-gC5yXQ/s400/DSCN7600.jpg" width="400" /></a></div><br />
Here's how it is done...</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/0d3oc24fD-c?feature=player_embedded' frameborder='0'></iframe></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Step 2</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyr-ehvaJreIN_22E6v1qNnECJRj211LKahAmB0aYkuAsJ-Qa-0loo6EarnKwvl-dKiSyiOlDZ8_pJAU-JtwVYTAwODp46jc6PYQcDzNvTGY0kNcs4EdLCwWCza-7hwW2isAaQH1Af90/s1600/DSCN7607.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghyr-ehvaJreIN_22E6v1qNnECJRj211LKahAmB0aYkuAsJ-Qa-0loo6EarnKwvl-dKiSyiOlDZ8_pJAU-JtwVYTAwODp46jc6PYQcDzNvTGY0kNcs4EdLCwWCza-7hwW2isAaQH1Af90/s400/DSCN7607.jpg" width="400" /></a></div><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- place the peeled garlic into a pot and pour oil to just cover the garlic (you can use olive oil for this or any other oil you would like infused with garlic)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GccHPpfCz3zYEzkLJU2RvTTlnn4Mp5sfCh0X_59ceOpfSCeLNCRRmIFrUiEsHViEvMopSvsXkMYUDeHkjW9Hx5-Kdmgg2aYrTUHOZ2iX0aFGMAjBpueg-MnHrxVv8MSbwhMI7B2ZWMU/s1600/DSCN7610.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GccHPpfCz3zYEzkLJU2RvTTlnn4Mp5sfCh0X_59ceOpfSCeLNCRRmIFrUiEsHViEvMopSvsXkMYUDeHkjW9Hx5-Kdmgg2aYrTUHOZ2iX0aFGMAjBpueg-MnHrxVv8MSbwhMI7B2ZWMU/s400/DSCN7610.jpg" width="400" /></a></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">- turn the pot on LOW or 2 and allow to bubble away for 40 to 50 minutes or until they are golden and soft like warm butter; stir occasionally</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaHXfH3q7g91JS1uc_YOPeMv2v_0QD8bzB2RDE0f3u0ZnSgX9IZ5cqQCGYp_LGxUy8u-xhimbh-I7PCa2M78a0k4gEIrd2EsDE7D_4erZJvf49HPo6vBPIrYpw5lvbW470k-_gClUceI/s1600/DSCN7613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPaHXfH3q7g91JS1uc_YOPeMv2v_0QD8bzB2RDE0f3u0ZnSgX9IZ5cqQCGYp_LGxUy8u-xhimbh-I7PCa2M78a0k4gEIrd2EsDE7D_4erZJvf49HPo6vBPIrYpw5lvbW470k-_gClUceI/s400/DSCN7613.jpg" width="400" /></a></div><span id="goog_91674050"></span><span id="goog_91674051"></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Step 3</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
Enjoying this treat is the best part! How can you use it? Here are a few ideas:<br />
<br />
<b>For the oil...</b><br />
- use the oil for a vinaigrette salad dressing<br />
- roasted garlic vegetables - use the oil to toss the veggies before broiling to perfection<br />
- for frying eggs in the morning<br />
- lightly garlic toast for two - oil a cast iron skillet with garlic oil, then toast the bread on both sides<br />
- for a lighter pizza, brush the shell with garlic oil instead of pizza sauce<br />
- use in place of butter or oil - the options are almost limitless<br />
<br />
<b>For the garlic cloves...</b><br />
- salad dressing - smash the cloves and mix with mayo and water to thin then salt to taste<br />
- use in cream pasta sauces<br />
- garlic bread - smash the garlic together with butter (and a little salt if your butter is unsalted) and spread on bread to be toasted in the oven<br />
- use whole in recipes that call for a smaller amount of fresh minced garlic, for example, spaghetti sauce, homestyle chowder, or in stir-fries<br />
- in mashed potatoes; pop them into the milk and butter (or garlic oil) while you are warming them before adding the potatoes and mashing the works; is wonderful this way with fresh goat chèvre<br />
<br />
<b>Storage</b><br />
<br />
Keep in a sealed glass jar in the fridge. Keeps for about a month in the fridge as long as the garlic oil stays above the level of the garlic. If the garlic cloves are exposed to air, they are able to spoil more quickly.<br />
<br />
When I make this, I use it up before it has a chance to go bad. Once you have made and used this garlic confit, I am sure you will find it disappears fairly quickly.</div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com2tag:blogger.com,1999:blog-5218382245717590633.post-2326679142165914062012-03-07T20:02:00.000-07:002012-07-08T20:05:22.249-06:00Guatemalan Banana Bread<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>RECIPE: Guatemalan Banana Bread</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
(serves 6)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Ingredients</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
5 cups flour</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 cups brown sugar</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 tablespoons baking powder</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 teaspoons salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 teaspoons cinnamon</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1 teaspoons allspice</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2.5 cups smashed bananas</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
0.5 cups milk</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
1/3 cups vegetable oil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 eggs</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
zest of 1 lime</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
2 tbsp lime juice</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Method</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> heat oven to 350ºF; grease bottom of the pan</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> mix all ingredients; beat 30 seconds</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> pour into pan</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> bake until wooden pick inserted in center comes out clean (30-45 minutes)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> cool before slicing</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;">
<a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/395479_10150617208978468_24464963467_8686972_2097896295_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/395479_10150617208978468_24464963467_8686972_2097896295_n.jpg" style="cursor: move;" width="400" /></a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
And when you bake one that is THIS huge, you bake it a little longer!!</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
To see a list of what else was made for the Guatemalan lunch, go <a href="http://canadianscratch.blogspot.ca/2012/03/guatemalan-lunch.html" target="_blank">here</a>. </div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-50075351408042001682012-03-07T19:53:00.000-07:002012-07-08T20:06:43.011-06:00Arroz con Leche / Rice Pudding<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>Arroz con Leche / Rice Pudding</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Ingredients</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 cup of rice</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2 cups water</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 20 beans coffee</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2 cinnamon stick</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 10 cloves</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2 cans of coconut milk</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 small lime, whole and washed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 can sweetened condensed milk</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Method</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> put the rice, water, coffee beans, cinnamon and cloves in a saucepan with a tight lid; bring to a boil, then simmer until the water is gone and the rice is cooked</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> add the coconut milk and the lime (whole); cook over low heat until it reduces again</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> remove the cinnamon stick, cloves, and lime</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> add the sweetened condensed milk and stir over low heat until the mixture thickens</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> decorate with a shake of cinnamon and a few raisins if you like</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
To see a full menu created for the Guatemalan lunch, go <a href="http://canadianscratch.blogspot.ca/2012/03/guatemalan-lunch.html" target="_blank">here</a>. </div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-77838908381578248862012-03-07T19:50:00.000-07:002012-07-08T19:52:35.604-06:00Frijoles a la Huacha / Dirty Beans<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<b>RECIPE: Frijoles a la Huacha / Dirty Beans</b></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
(serves 6)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
Ingredients:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 tbsp oil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1/2 onion, finely chopped</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 jalapeño chile, diced (use gloves)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2 cans red kidney beans</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 500 ml chicken broth</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 large bunch of mint</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Method</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> fry the onion and chile in the oil until soft but not brown</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> blend the beans with broth until smooth</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> add beans to the fry pan with onion and peppers</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> fry until beans reduce to a thick paste (about 10 minutes)</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
> add chopped mint leaves toward end of cooking time</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
To see the full menu created for the Guatemalan lunch, go <a href="http://canadianscratch.blogspot.ca/2012/03/guatemalan-lunch.html" target="_blank">here</a>. </div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-60793688249929581012012-03-07T19:38:00.000-07:002012-07-08T19:42:03.269-06:00Subanik / Roasted Aubergine & Mushroom Stew<b>Subanik / Roasted Aubergine & Mushroom Stew</b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
(serves 6)<br />
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Ingredients</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>For the sauce</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 4 medium red bell peppers, cut in half from top to bottom, then stemmed and seeded</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 9 roma tomatoes, cut in half lengthwise</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 onion, cut into quarters</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 4 tomatillos, husks removed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 dried ancho chili pepper, washed inside and out, seeds and stem removed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 dried red chili pepper, such as chili de arbol</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 or 2 Thai red chili peppers</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>For the mushroom and aubergine (eggplant)</i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1 to 2 tablespoons vegetable oil</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1.25 pounds mushrooms</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1.5 tsp salt</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- freshly ground black pepper</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- water, as needed</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 1.25 pounds aubergine, cubed into 1-inch pieces</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2 bay leaves</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
- 2 to 4 sprigs thyme</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<br /></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u>Method</u>:</div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i><br /></i></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<i>For the sauce</i></div>
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> preheat the oven to 500ºF</div>
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> place the red bell peppers on a foil lined baking sheet and roast for 20 to 25 minutes, turning them once or twice, until their skins are blistered with black spots all around</div>
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> foil another baking sheet and place the tomatoes and onion cut side down on the sheet, along with the whole tomatillos, dried chili peppers and Thai red chili pepper; roast for about 10 minutes, until the tomatoes are quite tender, with blistered skins</div>
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> working in several batches, transfer the roasted peppers, tomatoes, tomatillos, onion and Thai red chili pepper to a blender; pulse for 1 to 2 minutes for each batch, until a fairly smooth sauce forms; do not over-process the mixture</div>
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> break off pieces of the dried chili peppers and add them through the top of the blender while the motor is running; stop to taste, and add more of the dried chili peppers to achieve the desired level of spiciness</div>
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<i>For the mushroom and aubergine:</i></div>
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> toss the cleaned mushrooms and cubed aubergine in the oil with thyme and gently salt and pepper</div>
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> place on an unlined baking sheet and place into the broiling hot oven</div>
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> broil until golden all over, turning a few times</div>
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> add a little water to the baking sheet to scrape up the browned on bits from broiling the mushrooms and aubergine; pour over the vegetables</div>
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> in a large pot, add together the puréed vegetables, roasted mushroom and eggplant, and the bay leaves</div>
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> cover and cook for 25 minutes, stirring occasionally, until the flavors have blended</div>
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> salt and pepper to taste</div>
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For the full menu of what was served at the Guatemala lunch, go <a href="http://canadianscratch.blogspot.ca/2012/03/guatemalan-lunch.html" target="_blank">here</a>. </div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-30605904460966982672012-03-07T19:31:00.000-07:002012-07-08T19:43:45.711-06:00Kaq Ik / Roasted Pepper Turkey Stew<b>Kaq Ik / Roasted Pepper Turkey Stew</b><br />
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(serves 6)<br />
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<u>Ingredients</u>:</div>
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- 1/4 turkey (hind quarter, breast "roast")</div>
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- 4 cups chicken stock</div>
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- 1 head of garlic</div>
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- 1/2 pound of tomatoes</div>
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- 1 onions</div>
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- salt</div>
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- 1 large tomatillo</div>
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- 1 onion</div>
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- 1 fresh sweet red pepper</div>
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- 1 dried chile guajilla</div>
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- 1 dried chile pasilla</div>
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- half to 1 tbsp chopped chipotle peppers in adobo sauce</div>
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- 1/4 cup water</div>
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- 1/2 tbsp achiote</div>
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- 3 corn tortillas</div>
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- 1 bunch fresh cilantro</div>
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- 1 bunch fresh mint</div>
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- salt</div>
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<u>Method</u>:</div>
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> place the turkey and the whole garlic head in the chicken stock; salt to taste.</div>
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> in a separate pan, cook tomato, onion, sweet red pepper, chile guajillo, and chile pasilla, chipotle pepper until soft; once fully cooked, puree in blender; partial vegetable chunks also work</div>
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> once the turkey is cooked, add the vegetable mix to the stew</div>
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> place achiote in a small bowl and add some of the “soup” to it and stir until it is a smooth paste; stir into soup pot with adobo chipotle</div>
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> to thicken the soup, tear up corn tortillas into small pieces and add to soup pot; stir well</div>
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> bring to boil for about ten minutes, or until tortillas have dissolved and soup has thickened</div>
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> add cilantro and mint and season with salt to taste.</div>
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Served with rice on the side to be added to the bowl. Garnish with lime wedges and avocado slices.</div>
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Variation:</div>
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- add corn (fresh or frozen) for the last 10 minutes of cooking</div>
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For a full menu of what was served at the Guatemalan lunch, go <a href="http://canadianscratch.blogspot.ca/2012/03/guatemalan-lunch.html" target="_blank">here</a>. </div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0tag:blogger.com,1999:blog-5218382245717590633.post-84221266483066520382012-03-07T19:22:00.000-07:002012-07-08T19:44:03.367-06:00Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce<b>RECIPE: Jocón / Guatemalan Chicken in Tomatillo-Cilantro Sauce</b><br />
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(serves 6)</div>
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<u>Ingredients</u>:</div>
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- 3 pounds chicken, cut into serving pieces</div>
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- 4 cups water</div>
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- 2 tsp salt</div>
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- 1/4 cup pumpkin seeds (pepitas)</div>
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- 1/4 cup sesame seeds</div>
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- 2 corn tortillas, chopped, soaked in water, drained</div>
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- 1 cup tomatillos, hulled and chopped</div>
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- 1 bunch cilantro, chopped</div>
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- 1 bunch scallions, chopped</div>
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- 1-5 jalapeño or serrano chile peppers, chopped</div>
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<u>Method</u>:</div>
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> place the chicken, water, and salt into a large pot over medium-high</div>
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> bring to a boil, reduce heat to medium-low, and simmer for 30 minutes to 1 hour</div>
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> heat a dry skillet over medium; add the pumpkin and sesame seeds and toast, stirring, until lightly browned; remove to a coffee grinder or food processor and grind to a fine powder</div>
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> add the sesame and pumpkin seeds, tortillas, tomatillos, cilantro, scallions, and chile peppers to a food processor or blender; add 6 cups of the broth from the chicken and process until smooth; you may have to do this step in batches</div>
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> pour pureed sauce into the pot with the chicken pieces</div>
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> heat over medium-low and simmer for an additional 15-25 minutes; adjust seasoning and serve</div>
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For a full view of the menu served at the Guatemalan lunch, go <a href="http://canadianscratch.blogspot.ca/2012/03/guatemalan-lunch.html" target="_blank">here</a>. </div>Jessicahttp://www.blogger.com/profile/01433380458706439821noreply@blogger.com0