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Monthly Archives: January 2012

potted apple strudel

14 Saturday Jan 2012

Posted by Delena Rose in cook

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apple, apple dessert, apple strudel, cinnamon, cooking in terra cotta, nutmeg, potted apple strudel, terra cotta pots

Another fun use for those tiny terra cotta pots! Click here for directions on seasoning the pots.

Potted Apple Strudel

4 apples

1 tablespoon lemon juice, bottled or fresh

2 tablespoon brown sugar

1 tablespoon cinnamon

1/4 teaspoon ground nutmeg

1/4 cup chopped walnuts (optional)

phyllo pastry (about 4 sheets)

1/2 cup butter, melted

icing sugar, optional

Preheat oven to 350 degree (F).

Season your terra cotta pots. (Click here for directions) Butter the inside of the seasoned pots.

Add about 2 cups water and the lemon juice to a small saucepan. Peel apples and cut into small pieces and add to the water. Bring water to a boil and cook for about 2 minutes; then strain. Add brown sugar, cinnamon, nutmeg and walnuts to the apples and mix well.

Unfold phyllo pastry and cover with a damp tea towel to prevent dough from drying out. Lay one sheet on a flat surface and cut into three equal pieces (I use a round pizza cutter). Brush the phyllo with melted butter and line each pot with 2 small pieces of the pastry.

Fill each pastry-lined pot with about 1/4 cup of the apple mixture. Top with a small piece of buttered phyllo, crumpled up.

Place in preheated oven and bake for 15 minutes. Brush the tops with more butter and allow to bake for an additional 10 minutes, or until golden brown. Allow to cool. Sprinkle with icing sugar, if desired. Yield: 6 small terra cotta potted strudel.

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paella for dinner

13 Friday Jan 2012

Posted by Delena Rose in cook

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casserole, chicken, one-dish meal, paella, peas, peppers, rice, rice dish, sausage, scallops, shrimp, Spanish cooking

I used to think that paella was a complicated dish to make and that I needed that special pan to make it properly. Recently I experimented and found that paella is actually very easy and worth the effort in preparing it! The name of this dish comes from the shallow round pan or ‘Paellera’ that it is traditionally cooked in. However, any shallow pan will make a suitable substitute.

1 tablespoon olive oil

4 boned chicken thighs, cut into bite-size pieces

1/2 lb prawns and scallops, raw and shells removed

1 cup spicy sausage, cut into bite-sized pieces

half each of a yellow, red and green pepper, diced

1/4 cup fresh parsley, chopped

1 medium onion, diced

2 cloves garlic, minced

2 cups long grain rice (I use scented or jasmine rice)

1 tablespoon olive oil

1/2 teaspoon ground turmeric

4 cups chicken or vegetable broth

1 cup frozen peas

1 lemon, cut into wedges

Soak rice in cold water for about 10 minutes. Drain and rinse a few times under cold running water.

Heat olive oil in a large wok or pan and add chicken. Cook over medium-hugh heat until golden brown. Remove from pan and place on a paper towel to help remove excess oil. Add peppers, parsley, prawns, scallops and sausage to the pan and stir-fry over medium-high heat for 5 minutes. Set aside in a separate bowl.

Heat the extra tablespoon oil in the pan and add garlic, onions. Cook on medium heat for a few minutes and then add the rice. Stir until all of the grains of rice are well-coated with the oil. Add the turmeric and stock and cover the pan with a tight fitting lid.

Bring stock to a boil and stir. Then reduce the heat and allow mixture to simmer for 10 minutes. Add chicken on top of rice, cover and allow mixture to cook for another 10 minutes.

Add the peppers, sausage and seafood mixtures and the peas. Cover and continue to cook on low heat for 10 minutes, or until all of the liquid has been absorbed.

Remove from heat and allow to stand for another 5 minutes. Separate rice grains with a fork just before serving on a large platter garnished with lemon wedges. Enjoy!

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paying attention to January

12 Thursday Jan 2012

Posted by Delena Rose in appreciate the seasons, be mindful

≈ 3 Comments

Tags

dog, dried grass, dried leaves, January, looking closely at nature, Lucy, mindfulness, seed pods, snow, winter photographs

It has been unseasonably warm this past week so I have happily been able to spend much more time outdoors. This has been a rare treat as I do miss the long hours of being fully immersed in the natural world. This week, while the temperatures were well above zero degrees (C), I couldn’t resist taking the camera out for a walk and taking time to once again, look closely at the profound beauty of our natural world.

Everything, a bird, a tree, a simple stone, and certainly a human being, is ultimately unknowable ~Eckhart Tolle

In his book, A New Earth, Eckhart Tolle writes about ‘mental labels’ and our human tendency to label objects around us. Once we know the ‘name’ of something, we immediately stop inquiring about it and, instead, we fall under the illusion that we know all there is to know about that object. This often prevents us from fully experiencing the awesome beauty, wonder and mystery of life.

The quicker you are in attaching verbal or mental labels to things, people, or situations, the more shallow and lifeless your reality becomes, and the more deadened you become to reality, the miracle of life that continuously unfolds within and around you. ~Eckhart Tolle

When you look at it or hold it and let it be without imposing a word or mental label on it, a sense of awe, of wonder, arrives within you.~Eckhart Tolle

The other day I was watching some birds at the feeder outside the window. As an exercise, I deliberately refrained from labeling anything. For example, instead of thinking: “That’s a bird sitting on a branch eating a berry…”, I reminded myself that everything is ultimately connected (We are One). To keep my mind busy, I thought, “That is Oneness, sitting on Oneness eating Oneness…” Looking at the bird in this way, and with a truly inquisitive mind, I was able to see it fresh and new, as though for the very first time. As I continued to observe and be fully open to the experience, the little bird suddenly cocked its head and I found this simple movement so profoundly beautiful that I began to weep.

To help me refrain from labeling and thus experience my reality more spontaneously and with wonder, I sometime focus on the experience of the ‘architecture’ or the texture of an object. Sometimes I use my imagination to try to experience the object as though I were the size of an ant…

If we could see the miracle of a single flower clearly, our whole life would change. ~Bhudda

Nature has no desire to be anything than what it is. When you are able to experience nature unspoiled by human intervention, you can feel the depth of peace and harmony in its expression. You will be awed by the complex interworking of nature to support itself and to provide for a multitude of life. ~William Lovett

Nature has no beliefs or no reason to desire anything outside of itself. Nature has so much to teach us about simplicity in action. It is the awareness of unity consciousness that nature can teach if you can be open to it. Sit with nature whenever possible and let the silence become your experience. This silence is your portal to the awareness that you seek. When you can quiet the mind your connection to nature will develop. Your spirit and the unity that nature represents will dance together expanding your awareness more than ever before. ~William Lovett

I often find that it is when I remove my preconceived notions about what I expect to discover both in nature and in everyday life, that I immediately expand the scope of possibility from limited to limitless, and I become completely open to being surprised.

In nature there are no static and stable “things”; there are only ever-changing, ever-moving processes. Rain is a good example to illustrate this point. Though we use a noun called “rain” which appears to denote a “thing,” rain is nothing but the process of drops of water falling from the skies. Apart from this process, the activity of raining, there is no rain as such which could be expressed by a seemingly static nominal concept. The very elements of solidity(pathavi), liquidity (apo), heat (tejo) and mobility (vayo), recognized as the building material of nature, are all ever-changing phenomena. Even the most solid looking mountains and the very earth that supports everything on it are not beyond this inexorable law of change.~Lily de Silva

I couldn’t resist adding this irreverent picture of Lucy, engaged in what looks to be a highly enjoyable activity: paws straight up in the air, rolling in some pungent animal essence. This girl is my greatest teacher, daily demonstrating how to fully embrace life and live in the present moment each minute of the day. This teacher always knows how to put a smile on my face!

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West Haven Date Bars

10 Tuesday Jan 2012

Posted by Delena Rose in cook

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bake, chocolate chips, cocoa, date bar, dates, dessert, dried fruit, pecans, snack, walnuts, West Haven Date Bars

I like dates and am trying to incorporate more dried fruit into my diet. This date bar recipe was a real find as it is quite different from the ‘Fig Newton’ style of date bar. Instead, this is a moist, chocolately treat!

 West Haven Date Bars

1 cup boiling water

1 cup pitted dates, chopped

½ cup butter, softened

1 cup sugar or natural sweetener of your choice

2 eggs

1 teaspoon vanilla

1-1/2 cup all-purpose flour

2 tablespoons unsweetened cocoa

1 teaspoon baking soda

1 cup semisweet chocolate chips

½ cup chopped walnuts or pecans

Preheat oven to 350 degrees (F). Lightly grease a 13x 9-inch pan. Pour boiling water over the dates in a small bowl and let stand until cool.

Cream butter and sugar in large bowl. Add eggs and vanilla; beat until light. Blend in flour, cocoa and baking soda to make a smooth dough. Stir in date mixture. Spread batter evenly in prepared pan. Sprinkle chocolate chips and nuts over the top.

Bake 25-30 minutes or until center feels firm. Cut into 2x 1-1/2 inch bars while still warm. Makes about 3 dozen bars.

Resource:

Ojakangras, B. (1990). Chocolate Lover’s Cookies & Brownies. Publications

International Lmt.: Lincolnwood, Illinois.

 

 

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the ECOcafe at the Village on Pigeon Lake

09 Monday Jan 2012

Posted by Delena Rose in buy local, eco-living, Pigeon Lake

≈ 1 Comment

Tags

cafe, eco-friendly dining, ECOcafe, local foods, Pigeon Lake, restaurant, supporting local rural farmers

If you enjoy delicious high quality food and are committed to supporting local foods and “independent local farmers who share our vision about the environment and the philosophy of eating healthy safe foods” then I highly recommend the ECOcafe.~Delena

Residents of Pigeon Lake, Alberta and the surrounding area are extremely lucky to have the ECOcafe in our neighborhood. The ECOcafe has been offering a unique and ethically-conscious dining experience since it opened its doors in 1997. Believing in “Food as Community”, this locally-owned restaurant is committed to serving naturally-raised foods and promoting local rural sustainability. Each of the items on their menu is a wholesome and tasty adventure and also includes a wide variety of choices for vegetarians.

The ECOcafe also offers items to buy and enjoy at home, including breads, desserts, and meat and fruit pies. Below are pictures I took this afternoon of their famous Elk Pie that I bought frozen a few weeks ago and then baked at home today for lunch.

The ECOcafe has been featured in many newspapers, magazines and even on television. Click here to find out more. Aside of the delicious food, another thing that impresses me and inspires my loyal patronage is the ECOcafe’s commitment to the community. According to their website:

The ECOcafé has worked with University students participating in mentorship’s and internships, as well as school lunch programs, cooking classes, complimentary yoga classes, speaking engagements, volunteer programs, fundraising and a host of other programs, directly and indirectly.

Even when the cottagers and tourists have left at the end of summer, there always seems to be something exciting going on at the café throughout the entire year. For example, there are monthly wine tastings, ‘open-mike’ nights, and on the first Saturday of every month they feature the cuisine of another country. Sunday mornings showcase an Eggs Benedict brunch, on Monday afternoons you can get an Intuitive Reading, and if you enjoy seafood, be sure to pop in on Friday evening for the Chef’s fabulous seafood creation. There are also special one-of-a-kind gatherings, such as last month’s Conversations with Marg.

Here is a picture of the restaurant as seen on their website:

I love dining at the ECOcafe.  Not only have I met some great new friends there but I feel good supporting a local business that in turn supports my local community in many different ways. I always leave feeling nourished, both in body and in spirit. ~Delena

Located in the Village on Pigeon Lake, Alberta. Click here for a map and directions.

For Your Unique Dining Experience
Contact ECOcafe At:
#10 Village Drive, R.R.#2
Westerose, Alberta
T0C 2V0
Rest. 780.586.2627
Office 780.586.2623
Fax 780.586.2625
info@ECOcafepigeonlake.ca

Regular hours

8 am-8 pm  Sunday through Thursday

8 am-9 pm Friday through Saturday

Summer hours

8 am-9 pm Sunday through Thursday

8 am-10 am Friday through Saturday

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chocolate cake with wild berries

08 Sunday Jan 2012

Posted by Delena Rose in cook, wild berries

≈ 2 Comments

Tags

chocolate, chocolate cake, Cointreau, decadent chocolate cake, dessert, Grand Marnier, raspberries, Saskatoon Berries, wild berries, wild berry sauce

This cake has never failed me. Even non-chocolate lovers dive in! Perhaps the secret is the sauce? This cake is worth the effort to make and always looks good for any sort of presentation. I normally use Grand Marnier or Cointreau in the sauce for the liqueur. Garnish the cake with whole berries or edible flowers. Today I sprinkled some the the rose petals that I dried back in July on top. For the sauce, I used some of the Saskatoon berries and wild raspberries that I had picked last summer as well.



Chocolate Cake with Wild Berries

1 cup semisweet chocolate chips

1/2 cup butter

1/2 cup all-purpose flour

4 eggs, separated

1/2 cup sugar

1/2 cup semisweet chocolate chips

2 tablespoons butter

2 tabelspoons corn syrup

Preheat oven to 325 degrees (F). Grease a spring form pan. Heat 1 cup chocolate chips and 1/2 cup butter in a small saucepan until melted. Cool for 5 minutes then stir in flour and eggs yolks until well-mixed.

In electric mixer, beat egg whites on high speed until foamy. Add sugar, a few spoonfuls at a time, and continue to beat until stiff peaks form. Fold the chocolate mixture into the egg white mixture. Spread in pan.

Bake for 35-40 minutes, or until wooden toothpick inserted in center comes out clean. Allow cake to cool for 10 minutes then run a knife along the sides of the cake to loosen. Open spring and remove. Invert cake onto a wire rack and remove bottom of spring form pan. Allow cake to cool completely.

Heat 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over medium heat until the chocolate chips are melted. Mix until smooth and then spread over the top of the cake, allowing some to drizzle down the sides.

Garnish with whole berries. Serve with Wild Berry Sauce and whipped cream if desired.

Wild Berry Sauce

2 cups of fresh or frozen berries (raspberries, strawberries, blueberries, Saskatoons, dew berries, etc.) or 1 package (10 oz) frozen berries, thawed, drained, juice reserved

1/4 cup sugar

2 tablespoons cornstarch

1-2 tablespoons orange or raspberry-flavored liqueur (if desired)

Add enough water to the reserved berry juice to measure 1 cup. Mix sugar and cornstarch in a small saucepan and stir in the juice and berries (reserve some whole berries for the garnish, if desired). Heat to boiling over medium heat, allowing the mixture to boil for about a minute. Remove from heat and stir in the liqueur. Serve warm over chocolate cake or ice cream.

Enjoy!

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sunrise… sunset

07 Saturday Jan 2012

Posted by Delena Rose in appreciate the seasons

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colors of the sun, dawn, dusk, Lucy, rise, set, sun rising, sun setting, sunrise, sunset

I treasure this time of year at the cabin when the sun rises well after I have arisen from bed and sets many hours before I head to sleep. These are the days when, unless there is heavy cloud cover, I get to drink in the beauty of sunrises and sunsets on a daily basis.

Each morning while it is still dark, Lucy wakes me up at 7 am, nudging me gently with her cold, wet nose. I sit for meditation for about an hour and then move to the dining room window with my fruit and mug of hot water. This is a deeply enjoyable part of my day, quietly watching the unique and dynamic spectacle of colors and clouds as the sun slowly rises above the lake. Then Lucy and I head out for our morning walk/ski with the sun still low and golden on the horizon.

We have had a few cougar sightings in the area recently so I prefer to go on our evening walks before the sun sets. We normally leave the cabin by 4 pm and often by the time we get home the sky is just turning gorgeous shades of red, orange, yellow and sometimes purple. It is truly a magnificent sight! Every once in a while the sky looks completely bizarre, like the background of a science fiction novel, and I look at it and think, “If I were to paint this exactly as I am seeing it, no one would believe that it was real!”

During the long days of summer, I rarely see a sunrise or sunset as the sun rises well before I do and sets an hour or more after I go to bed. This helps me treasure the time that I have now each day. The cold, dark days of winter are easy to embrace when there is the daily opportunity and enjoyment of greeting the sun and then later saying good night as it sets for another night.

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slow cooked lamb stew with coconut rice

03 Tuesday Jan 2012

Posted by Delena Rose in buy local, cook

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Alberta Lamb Producers, coconut milk, coconut rice, hand ground spices, lamb, lamb stew, local lamb, slow cooked stew, slow cooker, tomatoes

Nothing beats slow cooked food for tenderness, flavor and sensuality. The heady aromas and tactile pleasures of hand-grinding spices or hand-grating fresh ginger…  The way your entire home smells warm and delicious all day long as the stew cooks, and of course the intensity of flavor and incredible tenderness as the meat literally falls off of the bone as you enjoy the meal with a glass of full bodied red wine… For this recipe, try and find the freshest prime local lamb in your area by visiting Alberta Lamb Producers.

Slow Cooked Lamb Stew

3 tablespoons coriander seed

2 tablespoons cumin seed

1 cup all-purpose flour

1 teaspoon salt

2 pounds lamb stew meat, trimmed of fat and cut into 1-1/2 inch cubes

¼ cup vegetable oil

2 yellow onions, coarsely chopped

2 cloves garlic, minced

1 tablespoon ginger, finely grated

1 tablespoon paprika

½ teaspoon cayenne pepper

1 (28 oz) can organic diced tomatoes

½ cup plain yogurt

salt and pepper

½ cup packed cilantro leaves, chopped, for garnish

1 fresh tomato, chopped, for garnish (optional)

Put coriander and cumin seed in a mortar and pestle an hand grind to a fine powder.

Combine the flour and salt in a large resealable plastic bag (or plastic container with lid). Add the lamb and shake to coat all pieces completely.

Heat oil in a large skillet over medium-high heat. Add the lamb in batches and cook until browned on all sides. Drain browned meat on paper towels and transfer to slow cooker.

When the meat is done, add the onions to the pan and sauté, stirring frequently for about 10 minutes, or until onions are translucent. Add the ground spice mixture, garlic, ginger, paprika an cayenne and stir for a few minutes. Add the canned tomatoes and cook for another 5 minutes. Add the yogurt and mix well.

Transfer the tomato mixture in the pan to the slow cooker mix together. Cover and cook on low heat for 6-8 hours. Just before serving, season with salt and pepper to taste. Garnish with cilantro.

Coconut Rice

1-3/4 cups Thai fragrant rice

14 fl oz can coconut milk

1-¼ cup water

1-½ teaspoon ground coriander

1-2 inch piece of cinnamon stick

1 lemon grass stalk, bruised

1 bay leaf

salt

deep fried onions (optional) to garnish

Rinse rice with cold water until the water is no longer cloudy. Drain then add to a pot or rice cooker. Pour in the coconut milk and water then add the coriander, cinnamon stick, lemon grass and bay leaf. Season with salt. Bring the mixture to a boil, then cover and simmer for about 10 minutes.

Remove cinnamon stick, lemon grass and bay leaf and fluff up the rice with a fork. Then cover the pot again and continue to cook for another 10 minutes.

Serve rice on a platter and garnish with the crispy, deep fried onions.

This recipe is taken from Rice & Risotto: Cooking with the World’s Best-Loved Grain by Christine Ingram.

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french bread with organic lavender

02 Monday Jan 2012

Posted by Delena Rose in cook

≈ 1 Comment

Tags

baguettes, breadsticks, French bread, French bread with lavender, herbs, lavender, loaves, organic lavender, parmesan cheese, poppy seeds, rolls, sesame seeds

In North America, we often think of lavender as an essential oil and an ingredient in soaps and body products. In French cooking, however, is common to use organic lavender in many different cooked dishes, including breads, pastries, roast meats, and sauces. I often use lavender in French bread, shortbread, in roast lavender-honey duck, as well as adding a pinch to black tea.

French Bread with Lavender

1 oz (or 1 tablespoon) dry active yeast

1 cup warm water

1 tablespoon honey (or natural sweetener of your choice)

1 tablespoon extra-virgin olive oil

1 teaspoon salt

1 tablespoon dried organic lavender

3 cups organic all-purpose flour

1 egg white, beaten (to glaze the loaves)

Place yeast and water in a large mixing bowl and allow to sit for about 5 minutes. If yeast has begun to bubble or foam a little, add the honey, olive oil, lavender and salt and mix together. (If yeast isn’t bubbling, discard as this means that your yeast is dead and your bread will not rise.)

Add 2 cups of the flour, mixing in with a wooden spoon until the dough is smooth. Turn the dough onto a floured surface and knead for 8-10 minutes, incorporating as much of the remaining 1 cup of flour as needed for a smooth, elastic dough.

Place dough into a large, oiled bowl. Cover with a damp tea towel and allow to sit in a warm place for an hour and a half (or for one hour in the oven on the ‘proof’ setting).

Punch down dough. Cut in half. Roll out each half on a floured surface to about 1/4-inch thick, then roll up the dough into a long loaf. Make three diagonal cuts in the top of the loaf and place on a baguette or loaf pan. Repeat with the other half of the dough.

Place loaf pan(s) in a warm place to rise for about an hour or until double in size. Brush beaten egg white over the loaf just before baking.

Bake in a 375 degree (F) oven for about 25 minutes, or until golden brown. Enjoy!

Instead of baguettes you can always shape these into small rolls. I also sometimes shape these into Funky Breadsticks and serve them in a tall glass vase. Instead of lavender, you can keep the dough plain and garnish with parmesan cheese, poppy seeds or sesame seeds. Or you can add fresh or dried herbs to the dough.


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