Category Archives: cook

wild berry muffins

27 Friday Jan 2012

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It’s time to dip into those frozen berries that you picked last summer! For this recipe, use blueberries, strawberries, raspberries or Saskatoon berries; or a combination of any of these.

Wild Berry Muffins

2 cups organic all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1 cup brown sugar

1 cup plain yogurt

1/2 cup butter, melted

1 teaspoon vanilla

1 cup berries

icing sugar and/or cinnamon for dusting (optional)

Preheat oven to 375 degrees (F).

Sift flour, baking powder, baking soda and salt into a large bowl. In a separate mixing bowl, place eggs, sugar, yogurt, butter and vanilla and beat until blended. Add the egg mixture to the flour mixture along with the berries. Use a rubber spatula to fold together gently until just combined. Do not over-mix.  Place in muffin tray and sprinkle with a dusting of sugar and cinnamon (if desired).

Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for about 5 minutes before removing muffins from pan. Turn onto a wire rack. Serve while still warm or later at room temperature.

Resource:

Elliot, R., & Treuille, E. (2001). Organic Cookbook: Naturally Good Food. New York:

Dorling Kindersley.

spiced green lentil soup with spinach and lemon

25 Wednesday Jan 2012

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I love this soup and make it often. The addition of lentils make this soup a hearty meal -especially when served with a wedge of homemade crusty brown bread.  Lentils are high in protein, fiber and iron. They are also an excellent source of essential B vitamins.

Spiced Green Lentil Soup with Spinach and Lemon

2 tablespoons extra virgin olive oil

1 onion, finely chopped

4 garlic cloves, minced

3 celery stalks, diced

2 medium potatoes, diced (note: I used yams today)

1 teaspoon ground cumin

1 cup green lentils

6 cups organic vegetable (or chicken) stock

1 lb spinach or swiss chard

2 tablespoons freshly squeezed lemon juice

salt and freshly ground pepper, to taste

Heat the oil in a large, heavy-based pot. Add the onion, garlic, celery, potato and cumin and cook, stirring frequently, over medium low heat until the potato is tender, about 10 minutes.

Increase the heat to medium. Add the lentils and stock and bring to a boil. Adjust the heat, partially cover and simmer gently until the lentils are tender, about 20-30 minutes.

Add the spinach or chard and cook until wilted but still bright green, about 3 minutes. Add the lemon juice and salt and pepper to taste. Ladle into warm bowls and serve hot. Enjoy!

Variation: Hearty Green Lentil Soup with Bacon and Red Wine Vinegar

Omit the ground cumin. Add 4 chopped bacon slices with the onion, celery and potato to the pot. Cook as directed. Replace the lemon juice with 1 tablespoon of red wine vinegar.

Resource:

Elliott, R., & Trueille, E. (2001). Organic Cookbook: Naturally Good Food. New York: Dorling Kinderley.

citrus barley salad

24 Tuesday Jan 2012

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Barley is an ancient grain and a good source of fiber. It also supplies trace minerals such as zinc, manganese, magnesium, phosphorus, copper and iron, plus some B vitamins. Barley commonly appears in soups but its chewy texture makes it a wonderful addition to pilafs and salads.

Citrus Barley Salad

3 cups cooked barley

1 red pepper, diced

1 English cucumber, diced

1 medium red onion, diced,

2 stalks celery, diced

2 medium carrots, peeled and diced

1 cup broccoli florets

1/4 cup fresh coriander, chopped

1/4 cup fresh mint, chopped

Juice of 1 orange

2 tablespoons freshly squeezed lemon juice

2 tablespoons extra virgin olive oi

salt and freshly ground pepper

In a large bowl, combine the barley with all of the vegetables and chopped herbs. In a small bowl, whisk together the orange juice, lemon juice and olive oil. Toss until vegetables are well-coated with the dressing and season with salt and pepper. Enjoy!

parmesan crisps

18 Wednesday Jan 2012

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Incredibly quick and easy to make, these parmesan crisps add a special touch to any meal. As always, use the highest quality cheese you can find, such as Cloverleaf. Serve over a salad, as a tasty snack on its own, or as a crispy addition to your festive cheese platters.

Parmesan Crisps

1 cup parmesan cheese (parmigiano-reggiano) , freshly grated with a coarse grater

freshly ground pepper

Preheat oven to 350 degrees (F). On a nonstick baking sheet (I use parchment paper on the baking sheet) sprinkle about 1 tablespoon of the grated cheese into little separate piles, about an inch in diameter. Grind pepper over each round (to taste). Bake the crisps until the edges just start to turn golden brown. Remove from oven and allow to cool. Crisps can be stored in an air tight container. Enjoy!

potted apple strudel

14 Saturday Jan 2012

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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.

paella for dinner

13 Friday Jan 2012

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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!

West Haven Date Bars

10 Tuesday Jan 2012

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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.

 

 

chocolate cake with wild berries

08 Sunday Jan 2012

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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!

slow cooked lamb stew with coconut rice

03 Tuesday Jan 2012

Posted by in buy local, cook

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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.

french bread with organic lavender

02 Monday Jan 2012

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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.