Monthly Archives: November 2011

multigrain cereal bread

30 Wednesday Nov 2011

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I have been looking for a dark, dense, chewy, grainy, nutty bread for years and I think I have found a winner! This afternoon the whole cabin smelled wonderful while these were baking- almost like candy, probably due to the molasses. As I eat Red River cereal almost every morning, I usually have it on hand in the pantry. These are great with butter and raspberry jam.

Multigrain Cereal Bread

2- ½ cups milk

1 cup wheat germ

1 cup Sunny Boy or Red River cereal

2 tablespoons instant yeast

3 cups whole-wheat flour

½ cup molasses

½ cup canola oil

½ cup unsalted sunflower or sesame seeds

1-½ cups warm water

2 teaspoons salt

2 tablespoons brown sugar

5 cups all-purpose flour

Heat milk in a saucepan over medium heat until bubbles begin to appear around the edges. Remove from heat. Pour scalded milk over the wheat germ and cereal in a large mixing bowl to soften. Set aside to cool until just warm.

In another large bowl, mix yeast with 2 cups of whole-wheat flour. Stir in cooled cereal mixture, molasses, canola oil, sunflower or sesame seeds, warm water, salt, and brown sugar. Beat in remaining whole wheat four until it forms a soft but sticky dough.

Turn out onto a floured surface, let rest for 5 minutes, then begin kneading. Add all-purpose flour until dough is smooth and silky, but be cautious and add flour slowly. The bran in the mixture can suddenly absorb liquid and you may be left with a dough that is too dry. (Note: you probably will not need to add the entire amount of all-purpose flour. Be sure to stop adding when the dough is the right consistency.)

Form three large loaves and let rise in greased bread pans, covered, until doubled, about 45 minutes. Bake in a preheated 375 degrees (F) oven for 20 minutes. Reduce heat to 350 degrees (F) and bake 20-25 minutes longer. Makes 3 loaves.

 

Another great recipe from my High Plains: The Joy of Alberta Cuisine by Cinda Chavich.


Lucy in winter

29 Tuesday Nov 2011

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She is your friend, your partner, your defender, your dog. You are her life, her love, her leader. She will be yours, faithful and true, to the last beat of her heart. You owe it to her to be worthy of such devotion.~Unknown

Lucy is a fellow lover of winter and she is a joy to watch on each of our twice-daily walks. Each morning she wakes me with a cold, wet nose, anxious to start the day. I feed her and then she patiently waits while I sip hot water and eat some fruit. If I take too long she reminds me to get back on task by nosing me or putting her paws on my lap. As I dress for the walk, Lucy’s excitement builds and she begins to pace. Finally, I let her out the back door and watch as she leaps and bounds toward the woodshed with incredible grace and boundless joy.

Lucy truly is herself out here in the woods. She is comfortable, confident, respectful of other wildlife and completely aware of every sound, scent and movement. She stays reasonably close and often makes eye contact as a way of ‘checking in’.

Lucy loves to hunt for mice and it doesn’t take her long to dig deep holes in the snow with her large paws while following a scent.
It is amazing how deep she can go…!!!

I always love the moment when she pops her head back out.

Of course, like most dogs, she also loves rolling in the snow, picking up the scent of whatever was left behind by some other animal. I tease her and tell her that she’s ‘putting on her perfume’. Usually she smells quite sweet and clean when she rolls in the snow, but once in a while she’ll roll in something raunchy (like a dead frog in summer or coyote scat) and then I’m a little more reluctant to cuddle with her later!

Ahhhh…. pure ecstasy.. She actually acts drunk whenever she does this.

If I had to describe Lucy in one word, it would be ‘jaunty’. This next photo completely captures this in her…

During and after the walk, Lucy often tends to the ice balls that form in her large, beautiful paws.

And finally, home again. Lucy spends the rest of the morning on the front deck, snoozing, following the sun, and watching the world go by.

waffles for breakfast

28 Monday Nov 2011

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I love fresh waffles, especially when they are a bit crispy and fresh off of the waffle iron. Both waffles and pancakes provide a nice way to enjoy both your garden and wild fruit preserves. I served these with my rosehip jelly and highbush cranberry compote. Make a full batch of the waffles as you can always pop the extras into the toaster for breakfast the next day.

Waffles

2 eggs

1 cup all-purpose flour

1 cup whole wheat flour

1 tablespoon ground flax seed

1/2 cup vegetable oil

1-3/4 cups milk

1 tablespoon brown sugar

4 teaspoons baking powder

1/4 teaspoon salt

Preheat the waffle iron. In a medium bowl, beat the eggs until fluffy. Beat in the remaining ingredients until batter is smooth. Ladle some batter onto waffle iron (the amount depending on the size of your iron) and bake for about 5 minutes. Remove the baked waffles and place them into a warm oven until all waffles are baked. Serve immediately.

avocado toasts with onions and capers

27 Sunday Nov 2011

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Weekend breakfasts at cabinorganic tend to be both healthy and decadent. We had this for breakfast after skiing yesterday and couldn’t resist ‘seconds’!

Avocado Toasts with Onions and Capers

Half of 1 red onion, finely chopped

2 tablespoons capers

2 tablespoons extra-virgin olive oil

2 teaspoons balsamic vinegar

½ teaspoon salt

black pepper

avocado

Juice of half lemon

1 teaspoon salt

rye or whole wheat bread, sliced

Mix together onions, capers, olive oil, vinegar, salt and black pepper to taste.

Mash together avocado, lemon juice and salt in large mortar and pestle.

Toast the bread, 2 per person. Lightly butter them, then spread 1 tablespoon of avocado mixture over top of each toast.

Cover each toast with 1 tablespoon of the onion mixture.

Serve with poached eggs and/or a fresh salad on the side.

Optional: add a thin layer of sliced tomatoes over the avocado mixture and/or incorporate 2 slices of cooked chopped bacon in the onion mixture.

Adding some fresh chives just before eating… (just picked from the window garden)

Enjoy!

 

eggplant parmesan

24 Thursday Nov 2011

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I needed to use up the last of the greenhouse tomatoes that were ripening on the counter. Instead of canned tomatoes, I just added chopped fresh tomatoes. A delicious cheesy dish for a dark, early winter’s evening.

Eggplant Parmesan

2 tablespoons extra virgin olive oil

½ cup chopped onion

1 clove garlic, crushed

1 can diced tomatoes

1 small can tomato paste

2 teaspoons dried oregano leaves

1 teaspoon dried basil leaves

8 ounces mozzarella cheese, sliced

¼ teaspoon black pepper

1 tablespoon brown sugar

1 large eggplant

2 eggs, slightly beaten

½ cup dry breadcrumbs

¼ cup grated Parmesan cheese

1- ½ teaspoon salt

1/3 cup olive oil

Heat 2 tablespoons of the olive oil in a large skillet. Sauté the onions and garlic, stirring occasionally, for about 5 minutes. Add tomatoes, tomato paste, oregano, basil, salt, pepper and sugar and bring to a boil, stirring with a wooden spoon. Red. Cover and simmer, for about 45 minutes, stirring occasionally.

Meanwhile, preheat oven to 350 degrees (F). Lightly grease a 13x9x2-inch baking dish. Wash the eggplant, do not peel. Cut crosswise into ¼ inch slices. In a shallow dish combine the eggs with 1 tablespoon of water. Mix well with a fork. In another shallow dish, combine breadcrumbs with the Parmesan cheese and mix well. Dip eggplant slices into egg mixture, coating well. Then dip into crumb mixture, coating evenly. In a medium skillet, add 1 tablespoon of the oil and sauté eggplant slices a few at a time, until they are golden brown and crisp on both sides. Add more oil as needed.

Arrange half of the eggplant slices in the bottom of the prepared baking dish. Sprinkle the top half with the remaining Parmesan cheese. Top with half of the mozzarella cheese, then cover with half of the tomato sauce. Arrange the remaining eggplant slices over the tomato sauce. Cover with the half of the tomato sauce and mozzarella slices. Sprinkle the top with the rest of the Parmesan cheese. Bake, uncovered, for 25 minutes or until cheese melts and the top is browned. Serves 8.

You may make this dish ahead and freeze it after baking. To serve, bake the frozen dish at 350 degrees (F), covered, for 45 minutes. Then uncover and bake for 15 minutes longer.

Lucy napping on the deck while I cooked this dish…

carrot health muffins

23 Wednesday Nov 2011

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A great recipe for your carrots from the garden. Carrot health muffins are a favorite of mine. The dates, carrots and apple keep the muffins moist and flavorful while the spices make them taste like carrot cake. I made these just before leaving as they are great for breakfast and healthy snacks on the go.

carrot health muffins

 1 cup all-purpose flour

1 cup whole wheat flour

1 cup chopped dates

¾ cup brown sugar

1 tablespoon ground cinnamon

1 teaspoon ground nutmeg

2 teaspoons baking soda

½ teaspoon salt

½ cup chopped nuts

2 eggs

1 egg white

2/3 cup low-fat plain yogurt

2 teaspoons vanilla extract

3 cups grated carrots

1 cup grated apple

Preheat oven to 350 degrees (F).

Combine flours, dates, sugar, cinnamon, nutmeg, baking soda, salt and nuts.

In another bowl, whisk together eggs, egg white, yogurt and vanilla. Stir in grated carrots and apples. Pour over dry ingredients and stir until just mixed.

Spoon into greased or paper-lined muffin cups. Bake  for 40 minutes, until tops are firm. Yield: 18 muffins.

Another great recipe from the High Plains: The Joy of Alberta Cuisine by Cinda Chavich

 

harvesting dillseed (Anethum graveolen) for the kitchen

16 Wednesday Nov 2011

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The scent of a lush stand of dill is one of my great gardening pleasures. I love to breathe in the remarkable aroma, a heady blend if mint, citrus and fennel, with a hint of sea air. ~ Lois Hole

Native to the western Mediterranean basin and western Asia, dill (Anethum graveolen) is easy to recognize when growing in the garden. Closely related to fennel, it is an upright, hardy annual, growing up to 2-3 feet tall, with glaucous, ovate leaves that further divide into thread-like segments. The tiny yellow flowers grow in the shape of an umbrella in summer and develop into flat, oval seeds by late summer-early fall.

The leaves, stems, flower heads and seeds of this aromatic herb are all edible. Harvest dillseed when the flower heads turn brown. When ripe, the seeds will fall off easily when brushed up against or touched. Store the flower heads in a paper bag to allow them to dry out even further. Then shake the dried flower heads and/or gently rub them to release the seeds. Remove all remaining stems and store in a clean jar with a tight-fitting lid.

Dill is a traditional Middle Eastern herb that has been important since Biblical times. Its leaves and flowers were found on the mummy of Amenophis II (c.1425BC) and both the ancient Egyptians and the Copts used dill medicinally. It is mentioned as being subject to a tithe in the Talmud (ancient Jewish law), and in ancient Rome, Pliny (AD23-79) extolled its numerous uses. Classified as a cooling carminitive, dill has been used in Ayurvedic medicine for thousands of years. ~Denis Brown

Dillseed are small and flat, with thin wing-like ridges. Their warm, sharp smell has been described as reminiscent of fennel, caraway and mint. When ripe, the seeds are toxic to birds (Fortin, 1996).

The Romans believed that dill was a “fortifying” herb, so it was common practice for gladiators heading into the arena to cover their (possibly) last meals with the herb to bolster their strength. The Romans were probably responsible for carrying dill to many of the regions where it now grows. ~ Lois Hole

 

Medicinal Uses:

  • Ease indigestion (calming, toning effect on the digestive system)
  • Carminative effects (eases gas)
  • mild diuretic
  • antiseptic
  • antispasmodic
  • colic (notably in the form of gripe water for babies)
  • increase milk production in nursing mothers

In Traditional Chinese Medicine, dillseed is considered a yang tonic food, whose effects include: warming the kidneys, improving appetite, dispersing cold, promoting energy circulation and counteracting fish and meat poisoning (Lu, 1996).

Make a mix of carminative seeds, such as anise, cardamom, cumin, dill and fennel, and chew them at and between meals. These are all very helpful in reducing gas and bloating.

Culinary Uses:

  • soups, salads and stews
  • pickling spice
  • seasoning vinegars and marinades
  • cold sauces
  • flavor breads, potatoes and sometimes pastries
  • in the preparation of salmon and crayfish (particularly in Scandinavia)

According to Fortin, “…dill goes very well with tomatoes, celeriac, beets, cucumbers, cabbage, fresh and sour cream, cream cheese, white sauces, melted butter, salad dressings, eggs, stews and seafood (1996: p. 469).

To ease digestion, steep 2 teaspoons of dillseed in 1 cup water for 10-15 minutes. Strain. Take ½ cup 2-3 times daily. ~Mindell

Until today, I have only used dillseed twice, and both in pickling recipes. This evening I have been chewing the seed mixture and sipping the tea and am excited about all of the other ways I can incorporate this delicious and versatile spice into my diet! I’m thinking of starting with the salmon…

Resources:

Brown, D. (2001). Herbal: The essential guide to herbs for living. Pavilion Books Ltd.: London.

Fortin, J. (1996). The Visual Food Encyclopedia. Les Editions Quebec/Amerique: Montreal, Quebec.

Gladstar, R. (2001). Rosemary Gladstar’s Herbal Recipes for Vibrant Health: 175 teas, tonics, oils, salves, tinctures, and other Natural Remedies for the Entire Family. Storey Publishing, North Adams, MA.

Harkins, M.G. (2002). Spices: From the Familiar to the Exotic- Recies from Around the World. Ryland Peters & Small, Inc.: New York.

Hole, L. (2000.) Herbs & Edible Flowers: Gardening for the Kitchen. Holes: St. Albert, Alberta.

Lloyd, C. (1997). Gardener Cook. Willow Creek Press: Minocqua, Wisconsin.

Lu, H. (1996). Sterling Publishing Company Inc.: New York

Mindell, E. (1992). Earl Mindell’s Herb Bible. Simon and Schuster: New York.

Werle, L., & Cox, J. (2000). Ingredients. Konemann: Cologne.

cross country ski season officially begins!

15 Tuesday Nov 2011

Posted by in appreciate the seasons, cabin living

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Although the snow may look a little thin on the ground, for cross country skiers who have been waiting for months to snap on the skis, there is plenty of snow for skiing. This morning, breaking trail wasn’t too difficult as there was lots of ‘glide’ and I wasn’t ploughing through knee-deep snow. Also, hiking with poles twice a day this summer has really helped my skiing arms stay reasonably strong. As I skied, I couldn’t help but smile like a child rediscovering a favorite thing. I’ve always loved skiing and this trail is both beautiful and fun- with a few long ‘downhills’ to keep things fun and interesting (crazy on icy days)!

Plenty of snow… trust me! Looking behind…

Miss Lucy checking up on me. She is usually a little ways ahead of me and keeps busy hunting. She pauses regularly to look back and make eye contact with me before moving on further. If I stop for more than a few minutes she always comes barreling back to make sure I’m alright and see what is causing the hold-up. Then she’s off and running again…

…and now I’m off and skiing again as it is time for our evening walk/ski. Take care everyone!

a final farewell to Autumn

14 Monday Nov 2011

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As I write this the wind is blowing fiercely outside my window and there is two inches of fresh snow on the ground. The forecast for this week calls for sub-zero temperatures and more snow tonight. (Yay!) Lucy and I walked the trails today but tomorrow I will start breaking in my ski trail. I am lucky that they groom over 4 kilometers of trails out back for cross country skiers, but that won’t start until we have a good base of snow for the grooming tractor to have something to work with. Until then, I get a little extra exercise!

With the ‘white stuff’ finally here, I thought I would dedicate this post to a final farewell to Autumn and share some pictures taken in the last few weeks around here. These are my favorites as they seem to evoke a sense of stillness and peace…

As of late, all I like

  is quiet.

Far from my mind

  the vanity of things.

Stripped of all resources,

  what I have left is the joy

Of hanging around again

  in my forest.

~Wang Wei

Empty mountain,

  not a soul to be seen.

Only echoes of voices

  sounding in the distance.

Ray of of setting sun

  in the deep woods:

On the moss

  a final burst of light: green.

~Wang Wei