Category Archives: cook

tiffiny’s burritos

18 Sunday Sep 2011

Posted by in breads, cheese, cook, Mexican

≈ 1 Comment

Tags

, , , , , , , , ,

This recipe brings back so many hilarious memories of the time I spent with my dear friend, Tiffiny, back when we both lived in Inuvik. I would need a whole book to describe the crazy adventures we had together! Tiffiny has Mexican blood running through her veins, something just that just goes without saying when you see the amount of jalapenos she can eat in one sitting! This recipe is a staple in Tiffiny’s home and after tasting her amazing burritos a few times I now cannot go more than a few months without making a big batch of these myself. She makes everything from scratch: the tortillas, the salsa, even the beans have been soaking overnight and slow-cooked over the stove making the entire house smell like good cooking. Of course, mine never taste as good as hers for some reason… Isn’t it funny how certain foods bring back certain memories? Whenever I make these (and eat them), I always think of Tiffiny… standing at the counter in her colorful kitchen rolling her tortillas into perfect rounds… Her hands are covered with flour… and she is singing a soulful country tune…

Tiffiny’s Burrito’s

The Beans:

Measure a desired amount of pinto beans (depending on how many people you are cooking for (i.e. 1-2 cups) and soak overnight. Next day, rinse the beans and place in a pot with enough water to cover. Add a pinch or two of salt. Bring to a boil, then simmer gently for a few hours. When the beans are soft, mash them with potato masher. Season with salt to taste.

The Salsa:

6 medium tomatoes

4-5 cloves garlic, finely chopped

2 tablespoons cilantro, chopped

1 Spanish (or red) onion

1 large jalapeno chili (or to taste)

salt and pepper to taste

Mix all ingredients by hand. Warm in a sauce pan before serving in small bowls with little spoons. Spoon a little of the warmed salsa onto burrito just before taking a bite. (This keeps the burrito from getting soggy.) Note: you can also add chopped cucumber, parsley, a good squeeze of fresh lime juice, even a little chopped mango to the salsa if desired.

The Tortillas:

Even though it is easier to buy tortillas, once you taste homemade there is just no going back. I tried once and they were so disappointing! Yes, these are more work but they are so delicious! I like to put my guests to work grilling the tortillas while I roll them out.

3 cups unbleached flour

2 teaspoons salt

2 teaspoons baking powder

1/3 cup vegetable shortening (or butter), chilled

1 cup or so of warm water

In a food processor, combine the flour, salt and baking powder. Add the shortening and process in short bursts until the mixture resembles coarse cornmeal. Add the water in a steady stream and process until the dough just comes together. Turn onto a lightly floured surface and knead for 4 or 5 minutes.

Divide the dough into 4 equal pieces, then divide each of these into 4 more equal pieces, forming them into balls. Cover the balls with a damp towel and allow them to rest for at least 15 minutes. On a lightly floured surface, roll each ball into a flat tortilla round, about 8 inches in diameter. Cook each round on medium heat, in a large cast iron skillet, until lightly speckled brown and small bubbles appear on top. Turn and cook the other side. Place on a plate in a warmed over and cover with a dry towel to keep from drying out.  (Note: this tortilla recipe is from my John Ash Cookbook From Earth to Table).

Putting Everything Together:

1/2 head lettuce, shredded

6 tomatoes, chopped

8 oz aged cheddar, grated (Buy the best quality cheese for this recipe. It makes a difference!)

Optional: 1 package of lean ground beef, cooked until brown and seasoned with salt, pepper, and chili pepper.

Place everything in serving bowls and allow your guests to build their own burritos. Give each guest their own cup of salsa on the side (with a small spoon). Serve with an ice cold glass of beer… Enjoy!

chocolate zucchini muffins

15 Thursday Sep 2011

Posted by in cook, muffins

≈ 2 Comments

Tags

, , , ,

It’s not that chocolates are a substitute for love. Love is a substitute for chocolate. Chocolate is, let’s face it, far more reliable than a man. Miranda Ingram

Here is another way to use up all that zucchini in your garden! This recipe comes straight from the epicurious website. I found it today in my search for the perfect… moist… chocolately… zucchini mmmmmmuffins. This recipe satisfied my craving and so it wins the prize! The lemon and orange zest give it that extra flavor that sets it apart from other recipes that I have tried. I only made half the cream cheese icing (and used only half of the sugar than it called for) and left the remaining half of the muffins plain.

2 cups granulated sugar
3/4 cup canola or vegetable oil
2 1/2 teaspoons vanilla extract
3 large eggs
1/3 cup buttermilk or plain yogurt
2 1/4 cups shredded zucchini
Zest of 1 lemon, finely grated
Zest (finely grated) and juice of 1 orange
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
11/2 teaspoons baking soda
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans or walnuts (optional)
8 ounces Neufchâtel or cream cheese, at room temperature
3 ounces unsalted butter, at room temperature
1/3 cup confectioners’ sugar

Preheat oven to 375°F. Grease 3 mini-muffin tins with nonfat cooking spray (or rub butter into your muffin stoneware).

In a large bowl, whisk together the sugar, oil, and 2 teaspoons of the vanilla. Add the eggs one at a time, whisking well after each, then add the buttermilk or yogurt. Whisk in the zucchini, lemon zest, and half the orange zest.

In a medium bowl, combine the flour, cocoa, baking soda, salt, and cinnamon, whisking to aerate. Stir half the flour mixture into the egg mixture, then the other half. Fold in the nuts (if using) and distribute the batter evenly into the muffin tins.

Bake on the center rack until springy but firm to the touch and lightly browned around the edges, about 30 minutes. Cool in the pans for about 10 minutes, then remove and let cool completely.

To make the icing, blend the cheese and butter in the bowl of a food processor until they are well combined and no lumps remain. Add the confectioners’ sugar, orange juice, and the remaining vanilla and orange zest, and process until smooth.

Ice the muffins with a knife (or forgo the icing if you’d like to convert these muffins from an after-dinner treat to a healthy breakfast). Serve the same day or store in the refrigerator for up to 3 days.

I could give up chocolate but I’m not a quitter.

To keep squash fresh for as long as possible, handle it carefully to avoid bruising, and don’t wash it until just before use. If stored in a perforated plastic bag in the refrigerator, it should keep for 4 to 5 days.

Man cannot live on chocolate alone; but woman sure can.

Enjoy!

rosehip jelly (Rosa acicularis)

13 Tuesday Sep 2011

Posted by in cook, forage, preserve, wild berries

≈ 7 Comments

Tags

, , , , , , ,

This jelly is very high in vitamin C and has a wonderful tangy, hibiscus-like flavor. Serve on toast, pancakes, waffles, crepes or on top of a wheel of brie.

rosehip jelly

8 cups of rose hips

6 cups of water

4 cups of the prepared juice

1 box of certo

1/2 cup lemon juice (bottled or fresh)

5 cups of organic sugar (I only used 3 cups as I like my jelly tart in flavor)

Remove stems and wash rosehips. Put hips into a stainless steel pot (never use aluminum as this destroys the vitamin C) and add water. Boil for about 10 – 15 minutes, until the fruit is soft enough to crush. Crush and squeeze through jelly bag. Put prepared juice into stainless steel pot, add lemon juice and certo and bring to a boil. Add sugar and boil hard for 2 minutes. Remove from heat and pour into sterilized jars up to ¼ inch from the top and seal.

Enjoy!

cheesy jalapeno cornbread

03 Saturday Sep 2011

Posted by in cook

≈ 1 Comment

Tags

, , , ,

A moist, buttery cornbread with a kick of heat from the jalapeno peppers. Enjoy on its own with jelly or compote, or serve with tonight’s supper for a cheesy treat.

3 cups all-purpose flour

1 cup cornmeal

1/4 cup honey (or sweetener of your choice)

2 tablespoons baking powder

2 teaspoons salt

2 cups buttermilk

3 eggs, lightly beaten

1/2 cup butter, melted

2-1/2 cups aged extra sharp Cheddar, grated

1/3 cup chives or green onion, finely chopped

3 tablespoons jalapeno peppers, seeds and finely chopped

In a large bowl, mix together the flour, cornmeal, baking powder, and salt. In a separate bowl, mix together the buttermilk, eggs, honey and butter. Using a wooden spoon, mix the wet ingredients into the dry ingredients until incorporated without over-mixing. Mix in 2 cups of the grated Cheddar (saving 1/2 cup for topping), the chives and jalapenos, and allow the mixture to sit on the counter for 20 minutes.

Preheat oven to 350 degrees (F). Grease a 9x13x2 inch baking pan (or 2 loaf pans, or muffin tray). Pour batter into prepared pan and sprinkle remaining cheese and extra chives on top. Bake for 30-35 minutes or until toothpick inserted into center comes out clean. Allow to cool before slicing.

Remember, your dish is only as good as the ingredients you put into it. Choose the freshest jalapenos and chives and the highest quality of cheese. If you do not have a local cheese maker in your neck of the woods, see award-winning Clover Leaf Cheese, a local Albertan company specializing in traditionally made, naturally-aged cheese, for some excellent products found right in your grocery store. They also sell an impressive selection of imported cheeses.

 

 

 

highbush cranberry jelly & thumbprint cookies

31 Wednesday Aug 2011

Posted by in cook, cookies, forage, preserve, wild berries

≈ 2 Comments

Tags

, , , , , ,

 wild highbush cranberry jelly

Clear, ruby-red, tart and delicious. Serve on toast, over ice cream or yogurt, or as a condiment with meat.

5 cups highbush cranberries

3 cups water

4-1/2 cups prepared juice

1- 2 oz package (57 g) or pectin crystals

4 cups sugar

3 tablespoons lemon juice, fresh or bottled

Put highbush cranberries and water in a large pot. Bring to a boil. As the berries begin to soften, mash or crush them gently. Boil for 10 minutes, then put berries into a jelly bag and strain overnight.

Measure juice, adding water if the liquid doesn’t add up to 4-1/2 cups. Put into a large pot and add the pectin. Bring to a boil, stirring constantly. Add sugar and lemon juice. Stir until sugar is dissolved. Then boil hard for 1 minute without stirring. Skim off foam. Pour liquid into hot sterilized jars to within ¼ inch from the top. Seal. Makes 6 half pints.

For more information on highbush cranberries (Viburnum edule), click here to see a previous post. Also, see my recipe for highbush cranberry compote.

thumbprint cookies

This recipe comes from my Betty Crocker Cookbook (40th Anniversary Edition).

Making thumbprint cookies is a fun and great tactile activity to do with kids. With this recipe, I can enjoy my home made jam and it also lets me use up the ground almonds that are a by-product of my home made almond milk.

¼ cup packed brown sugar

½ cup butter, softened

½ teaspoon vanilla

1 egg, separated

1 cup all-purpose flour

¼ teaspoon salt

1 cup finely chopped nuts (I use toasted ground almonds)

jelly

Heat oven to 350 degrees (F). Mix sugar, butter, vanilla and egg yolk. Stir in flour and salt until dough holds together. Shape into 1-inch balls.

Beat egg white slightly. Dip each ball into egg white. Roll in nuts. Place 1 inch apart on ungreased cookie sheet. Press thumb deeply in the center of each. Back about 10 minutes or until light brown. Cool. Fill thumbprints with jelly. (Note: in the picture I used highbush cranberry compote instead of the jelly. The gingery tart compote balanced the sweetness beautifully!). Yield: 2 dozen cookies.

Why not have a ‘jam tasting’? Make a batch of these cookies and use an assortment of your favorite jams and jellies and fruit butters to fill them. A yummy and colorful addition to your Christmas cookie platters.

Resource:

Zeman, A.M. (1991). Betty Crocker Cookbook: 40th Anniversary Edition. Prentice Hall:New York.

wild highbush cranberry compote (Viburnum edule)

29 Monday Aug 2011

Posted by in cook, forage, wild berries

≈ 5 Comments

Tags

, , , , , , ,

An intense and tart burst of red fruity flavor that is packed with vitamin C and K. Serve this over ice cream, yogurt, waffles, pancakes or crepes, or eat it just as it is. .

A few neighbors have described the smell of highbush cranberries as similar to ‘stinky socks’. I was puzzled as I never could smell it. However, today I finally got it. In fact, today the entire cabin reeks of stinky socks!!! I had boiled two batches of highbush cranberries (Viburnum edule), one for jelly (which is currently straining) and one for compote. Once the two batches were fully cooked, I turned off the heat and Lucy and I left for our evening walk. When I came home and opened the door, the pungent smell of stinky socks almost knocked me over! Luckily, there is no smell in the finished product, it was just the cooking process that released the stinky odors.

Here is my recipe for highbush cranberry compote, created just today!

Wild Highbush Cranberry Compote

4 cups (1 L) highbush cranberries

4 apples, coarsely grated

1 tablespoon lemon juice (fresh or bottled)

1-2 teaspoons fresh ginger, finely grated

1 cup honey or natural sweetener of your choice

Put highbush cranberries in a large pot and add 1-1/2 cup water. Bring to a boil. As the fruits begin to soften, gently mash the berries to a pulp.

Stain the berries through a cheesecloth or jellybag. Return the juice to the pot and boil, stirring often, until the mixture is reduced to half of its original amount.

Meanwhile, grate the 4 apples and ginger. Add them to a medium bowl and mix in the lemon juice to keep from browning. Once the berry juice has reduced to half, add the apple mixture and the sweetener to the pot and cook for 15 minutes, or until the apple is very soft. Taste to see if it is sweet enough and add more sweetener if desired. Turn off the heat and allow to cool. Keep refrigerated or freeze for later use. Yield: 4 cups.

For more information on highbush cranberries (Viburnum edule), please see yesterday’s post highbush cranberries (Viburnum edule).

If used as a topping on a dessert, consider adding a few tablespoons of your favorite liquor, such as Grand Marnier,  Cointreau or Galliano. I think I will try this served warm over my Decadent Chocolate Cake instead of my usual raspberry sauce.

Enjoy!

dandelion pancakes

24 Wednesday Aug 2011

Posted by in breakfast, cook, forage, wild flowers

≈ 1 Comment

Tags

, , , , ,

The flavor of dandelion flowers is very subtle, which makes adding it to your current recipes very easy as they do not interfere with other flavors. The flowers add cheerful specks of yellow and you benefit from their nutritional value. Here, I added dandelion flowers to my favorite cornmeal pancake recipe. A perfect part of a hearty country breakfast.

2/3 cup whole wheat flour

1 cup all purpose flour

1 teaspoon sugar

1/4 cup cornmeal

1/2 cup dandelion flowers (the yellow part)

3 teaspoons baking powder

1/2 cup vegetable oil

2 eggs

1-1/2 cup milk

Put the dry ingredients in a bowl. Make a well in the center and add the oil, eggs, dandelion flowers and milk. Beat well/ Let sit for a few minutes. Then cook on a hot griddle.

Enjoy your breakfast, everyone!

savory gooseberry jam with bay leaf & raspberry vinegar

18 Thursday Aug 2011

Posted by in cook, forage, oil & vinegar, preserve, wild berries

≈ 9 Comments

Tags

, , , , , ,

A tart and savory gooseberry jam to serve with lamb, roast turkey, pork or wild game pie.

I had more gooseberries to work with today and decided to adapt the previous recipe to make a tart and savory jam for meat dishes. The gooseberries growing near the garden have ripened to a lovely ruby red color. I wonder if they are domestic gooseberries, as the wild bushes on the trail have ripened to a deep purple color?

I mixed the red gooseberries together with the wild gooseberries from the trail and made the jam.

Savory Gooseberry Jam with Bay Leaf

1 cup water

3 cups sugar (I only used 1-1/2 cup of organic sugar for more tartness)

4 cups gooseberries

6 small whole bay leaves, fresh or dried

Heat the water on the stove. Mix the sugar in until it is dissolves and add the bay leaves. Allow the mixture to boil down for about 10 minutes.

Add the berries and allow to boil, stirring frequently, for 20 minutes, or until mixture has thickened. Skim off the foam if needed. Remove the bay leaves and place one bay leaf into the bottom of each sterilized jar. Pour jam into jars to within 1/4 inch from the top of the jar. Mix the jar around with a chopstick or small spoon to release any air trapped under the bay leaf. Seal. Makes 6 half pints.

I also made another batch of raspberry jam, started a jar of raspberry vinegar and froze more raspberries for winter smoothies and sauces.

Raspberry Vinegar

1 cup raspberries

500 mL white wine vinegar

Place raspberries in jar and crush them with a wooden spoon. Pour in the vinegar and seal. Keep on your counter for 1-3 weeks (longer for a stronger vinegar). Strain and pour into a decorative bottle.

Note: I poured a whole new bottle of white wine vinegar into the jar. Then I washed the label off of the bottle (it’s a pretty bottle) and will use it to store the raspberry vinegar when it is done with a new cabinorganic label. Speaking of labels, come back tomorrow and I will show you how I make mine.

Below, raspberries for freezing.

I just had to end with this shot of Lucy, taken today. She has a ‘hot spot’ on her leg which is really itchy. To keep her from licking off the medicine, I have made her wear a shirt for the past three days. Today’s shirt matches the berries. My neighbor L, just dropped off an Elizabethan collar for her and I will use it tonight. Good night, everyone!

tasty zucchini muffins (wheat-free, gluten-free option included)

12 Friday Aug 2011

Posted by in cook, gluten-free, muffins, wheat-free

≈ 3 Comments

Tags

, , , , ,

At this time of the year, anyone who has one or more zucchini plants in their garden is scratching their heads and asking themselves, “What am I going to do with all of this zucchini?”

Here is a great recipe that is healthy, moist and flavorful. You can make a few batches of these and freeze some. Or, put some in nice little gift bags and hand them around to the neighbors as treats (this is what Lucy and I did yesterday).

Zucchini Muffins

3 cups zucchini, grated

1-2/3 cup sugar (or natural sweetener of your choice)

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

1 cup whole wheat flour (or spelt flour)

2 cups all-purpose flour (or spelt flour)

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon baking powder

1 tablespoon ground flax seed

1/2 course chopped nuts (I often use ground almonds left over from making almond milk)

1/2 cup raisons, currants, dried cranberries or chopped dates, if desired

Heat oven to 350 degrees (F). Grease 1 loaf pan or a dozen muffin cups.

Mix together zucchini, sugar, oil, vanilla, and eggs. Add the remaining ingredients and mix until all of the ingredients are fully incorporated. Pour into pan or spoon into muffin cups. Bake 30 minutes or until golden brown and a toothpick inserted into the center comes out clean. Remove from oven and allow to cool for ten minutes. Removed loaf or muffins from pan and place on a cooling rack for 20 minutes. Cool completely before slicing.

Note: I substitute spelt flour for the whole wheat and all purpose flour for wheat-free, gluten-free muffins. Delicious!

Enjoy your zucchini harvest! And if you do not grow your own, beg some off of a neighbor. I am sure that right about now they are scratching their heads and asking themselves, “What am I going to do with all of this zucchini…???”

Lucy’s harvest

07 Sunday Aug 2011

Posted by in cook, garden, Lucy

≈ 2 Comments

Tags

, , , , , , ,

Lucy and I spent most of the day in the garden. Not too long ago, whenever Lucy was outside of the cabin, I would have to keep her on a long rope (attached to a dog run) as she had a tendency to run down the road without looking back. Every time she did this, the theme song from that 1980’s television program, The Littlest Hobo would play through my mind: “There’s a voice that keeps on calling me…. Down the road that’s where I want to be…!!!” Of course, I would then have to spend precious time chasing after her and bringing her back to the cabin. It seems, however, that Lucy finally understands the boundaries of home and as of three weeks ago, I have had her ‘off the rope’ (unless she’s outside by herself). On our hikes, she was always off-leash from the beginning and she stayed close to me, it was just at home that she would wander.

Lucy has become a different dog with her new freedom. She is more relaxed and happier, which makes me more relaxed and happier. She isn’t quite perfect yet, as she did start running down the road the other day, chasing after a black lab who was chasing a jogger. But she came right back as soon as I called her. And just last week some hikers followed the trail to our private residence and Lucy ran just to our property line and barked at them as they headed back to the main trail.

With Lucy off the rope, gardening is even more of a pleasure. Before, I would tie her to a tree near where I was working and she would be confined to a small area. Now she simply follows me freely out back to the large vegetable garden and spends time exploring the woods but staying so close by that I can hear her dog tags jingling. Then she joins me in the garden, lying as close as she can get to me. Today, she napped in the parsley. After her snooze, she will wander around, eating blades of grass, drinking water from the birdbath and sniffing around in the potatoes and the herbs. Because I am often on my hands and knees as I weed the garden, I am fair game for kisses and she gave me lots of sugar today. I love when she kisses me because the first four months that she came to stay, she was very serious and somber, never played and rarely gave kisses. She is still very choosy about who she kisses (and how often) so when she gives me a kiss I know that I am truly loved and that she is deeply happy. It is even better when she kisses me in the garden as the fur on her face is often scented with dill or fennel or cilantro.

After a few hours of quiet gardening, Lucy will often have a sudden burst of energy. She will get up and start acting crazy, running wildly in circles. Today, she attacked an onion, growling and pulling it out of the ground. Then she pulled out another one so I decided I had better give her a play break before she harvested my whole onion crop! As I got up, she came to me smiling (she had lovely onion breath) and we left the fenced in garden to the lawn area where I joined her, running around wildly with one of my gardening gloves. Then I threw it as hard as I could and Lucy went after it, seizing it and shaking it roughly. Then she ran in circles, around and around the lawn, throwing the glove up in the air and catching it, taunting me and daring me to come get it, then growling fiercely whenever I tried. We wrestled over that glove for about 20 minutes until my stomach hurt from laughing. Then we settled down, both of us panting, and I pet her for a few minutes before heading back to work.

After that break, I happily got in another hour of weeding when I suddenly realized that Lucy had been very quiet. I wondered what she was up to. I knew that she was in the potato patch, but doing what? I went over to her and found a large hole right in the middle of the red potato patch with about eight beautiful little potatoes dug up from the soil. I had to laugh because that is exactly what I wanted for supper. She even got the type of potato I wanted. I picked up the little potatoes, the two onions that she previously harvested, and grabbed myself some Swiss chard to go along with it. Once inside, I washed the vegetables and simply cooked everything in one pan, adding olive oil, garlic, salt and pepper and a few herbs. It was delicious! “Lucy’s harvest”. That is what I had for dinner tonight.

Here is my little gardener, exhausted after a hard day’s work.

Have a wonderful week, everyone!