quesadillas with sausage, potato and montery jack cheese

20 Tuesday Sep 2011

Posted by in cheese, cook, Mexican

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I made this for dinner tonight using Cloverleaf’s Jalapeno Jack cheese. It was delicious! The sausage added a smoky flavor, the potato was freshly dug from the garden, and the cheese added a nice spicy kick. Served warm, it is the perfect appetizer for when friends drop by, for movie nights, or Superbowl Sundays…

1 pound fresh chorizo or hot Italian sausage

1 tablespoon plus and extra 1 teaspoon canola oil

1 large potato or 2 medium (about ½ pound), diced into ½ inch cubes

½ teaspoon paprika

½ teaspoon salt

4 6-inch tortillas

¼ cup red onion, finely diced

½ cup cilantro, finely chopped

½ pound Montery Jack cheese, grated (about 2 cups)

Preheat oven to 425 degree (F). In a large, nonstick frying pan, cook the sausage over medium heat until golden brown. Remove sausage from pan with slotted spoon and pour the fat from the pan.

Heat the 1 tablespoon oil in the pan over medium heat. Add the potato, ½ teaspoon of the paprika and the salt. Cook for 10 minutes or until tender.

Put 1 tortilla on a baking sheet (I put this over a sheet of parchment paper). Put a third of the sausage, onion, potato, cilantro and cheese on top, spreading the ingredients evenly all the way to the edge. Top with another tortilla and press down firmly. Add another third of the ingredients over top. Top with another tortilla and again, press down firmly. Repeat for a final layer, saving a little cilantro for garnish. Top with a final tortilla. Press down firmly and brush with olive oil. Sprinkle with paprika and cilantro and bake for about 10 minutes, or until the cheese melts. Cut into wedges and serve immediately.

Enjoy!

tiffiny’s burritos

18 Sunday Sep 2011

Posted by in breads, cheese, cook, Mexican

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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!

invite your inner child out to play

17 Saturday Sep 2011

Posted by in play

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I have a few of SARK’s books and love to reread them now and then. She gives such great advice for being creative (plant impossible gardens or invite someone dangerous to tea…), or ways to love a child (go to a movie theater in pajamas or bake a cake together and eat it with no hands…), or ways to treasure an old person (hold hands at twilight or take a slow midnight cruise in a convertible…).

Today, just for fun, I decided to come up with cabinorganic’s top 20 ways to invite the child inside each of us to come out to play:

  • go barefoot for an entire day
  • make a date to watch the sunrise and notice every color you see
  • visit the oldest person you know and ask them your burning questions about life
  • trace your body on a huge sheet of craft paper and write a letter to someone you love (or to yourself) inside with with crayon (then mail it)
  • bury a piece of treasure somewhere in your yard, then make a map and give it to a friend for them to find… Have them do the same for you
  • write “You are so special!” in huge chalk letters on a busy sidewalk
  • in the drive-in coffee line up, pay for the person’s coffee behind you
  • make a date to spend a whole day in bed in your pajamas, have your favorite snacks on hand, order pizza, watch movies, read a sinfully good book…
  • invite a child over and bake a single humungous cookie together (with smarties pressed into it)…
  • build something with wood… with your own two hands
  • find a butterfly and follow it around for as long as you can
  • make your dog laugh hysterically
  • send a chatty postcard to a friend’s cat or dog or snake or hamster
  • put a jar of water out all night under a full moon… then enjoy moon juice with breakfast the next morning
  • choose one flower in your entire garden and tell it your life story, then take a turn and listen…
  • find a smooth stone and whisper your secret hopes into it, then carry it with your wherever you go
  • reread the favorite storybooks you loved as a child (make sure you do the voices)
  • play dress up, complete with fake mustache or just wear a silly hat out shopping
  • ask a child to teach you something
  • have a tea party with your pet
Okay, dear readers, it’s your turn. Share one good idea for inviting our inner child out to play in the comments section. Anyone who shares here, or comments on any post from now until September 30, will be entered into a draw at the end of the month to win a jar of homemade jam or jelly of their choice. Limit one comment per post. Good luck!

chocolate zucchini muffins

15 Thursday Sep 2011

Posted by in cook, muffins

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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!

the joys and challenges of log cabin interior design

14 Wednesday Sep 2011

Posted by in cabin living

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Ask anyone who lives, or has lived in, a log cabin and they will all tell you you the same thing… ‘It is very dark inside.’ Especially during our Alberta winters when we get precious little daylight. Unless you are lucky enough to have entire walls of windows, the wooden interior seems to absorb all of the light, leaving any interior designer with the same challenge: how can we bring more light in here?

The same is true for Lucy and I here at cabinorganic. We live in a pan-abode cedar cabin. This means that the entire cabin is made from cedar that has been milled into 3″x6″ double tongue and groove timbers. (Note: other homes may be made from 4″x6″ timbers.)  All of the walls and ceilings (except for the semi-finished basement) is cedar. Even the flooring in the living room is wood and comes from timber that was, in another life, a grain elevator in Oyan, Alberta (an agricultural center near the border of Alberta and Saskatchewan) and now has been remilled and repurposed into flooring.

As you can see from the photos, I addressed the problem of the dark interior in three ways: First, I used large mirrors throughout the cabin to reflect incoming light back into the room. I choose a mirror with a heavy dark frame for contrast so that it would clearly stand out. Here in the living room, the mirror is directly under one of three skylights.

Second, I used a series of bright lamps around the seating area to create pools of ambient lighting or to further brighten the room when the ceiling lights are on. (To be honest, I rarely use the ceiling lights.)

Third, I used bright vibrant color in the painting as well as the drapery and accessories to inject life into the room and reflect light. (Note: I painted the painting myself. It is a copy of Daphne Odjig’s ‘Denizens of the Forest’.) You could also decorate with light airy colors (white, cream, etc.) to reflect light but I love color and love to be surrounded by vibrant dramatic color schemes. I installed black drapery hardware for contrast and hung bright red drapes. These create an almost theatrical background to the black baby grand piano. A high quality silk palm plant (barely enough light for real plants in here) in the corner adds life and a touch of cheerful green.

Note the stone fireplace. All of the stones including the large mantle and base pieces (and so many more stones outside on the property) were gathered by the gentleman who built this cabin. (I am meeting him for the first time next Thursday! I am so excited!) I have an art project in mind for the mantle that I hope to work on this winter. I’ll let you know when it is done. The fireplace is extremely well-built and throws a lot of heat. If you look closely you will see botanical fossils in some of the key stones:

The cushions also add a fun splash of color to the dark leather sofa and compliments the cozy knitted throw that I wrap around me when reading in the evenings.

Here is the ceiling fan that my dad and sister installed while they were visiting a few weeks ago. The previous outdated fan was brass with the same color wood as the ceiling. The new darker ceiling fan is fresh and classy, and it really stands out from the ceiling instead of blending into it:

Around the cabin you will find stones, feathers, bits of driftwood, fossils, pine cones and other natural items collected from my many travels and walks in nature.

Here’s a ‘before’ shot, before the mirror was hung. You can see one of the skylights:

The joys of living in a pan-abode cedar cabin far outweigh the challenges. Even just that earthy smell of cedar whenever I come home after being away all day wraps around me and reminds me that I am home.  Yes, it still feels dark in the living room at times, but it is a ‘cozy, curl-up-in-front-of-the-fire’ kind of darkness. If all else fails, I simply light a bunch of candles and immediately the cabin living room feels warm, welcoming and inviting…

Stay tuned for more interior design posts here at cabinorganic! I have many projects on the go and as the weather cools down I will be spending more time indoors working on interior renovations and projects.

rosehip jelly (Rosa acicularis)

13 Tuesday Sep 2011

Posted by in cook, forage, preserve, wild berries

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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!

rosehips (Rosa acicularis)

12 Monday Sep 2011

Posted by in forage, tea, wild berries

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This evening, Lucy and I took our time on our walk and I picked rosehips. I always know that summer is nearly over and autumn is just beginning when the wild rose bushes are covered with the small, scarlet fruit. Usually it is best to harvest rosehips after the first frost when they are sweetest, but I had noticed that the deep red fruits were beginning to dry out and wrinkle so I thought I had better pick them sooner rather than later.

Nutritional Information:

Rose hips contain iron, calcium, phosphorus and flavinoids. They are richer than oranges in vitamin C. In fact, according to Beverley Gray, 3 rosehips contain the same amount of vitamin C as an orange. It is not surprising to learn that during the Second World War, British soldiers gathered huge quantities of rosehips when they could no longer import citrus fruits.

Be careful not to eat the seeds as they are covered with fine, silvery hairs which can cause digestive problems if ingested. Cut the hips in half and scrape clean.

Culinary Uses:

Rosehips can be used whole in teas and syrups (crush the fruit then steep in hot water for 15-20 minutes, then strain the liquid), or made into jams and jellies. They can also be dried (cut in half and remove seeds first) then later ground into a powder and added to other wild tea blends.

Dried seedless rose hips make a delicious and easy-to-prepare jam. Simply cover them with fresh apple juice and let them soak overnight. The next day, the jam will be ready to eat. Cinnamon and other spices can add more flavor, but the jam is quite good as it is. ~ Rosemary Gladstar

Medicinal use:

  • treat anemia
  • treat menstrual cramping (antispasmodic)
  • for bladder or kidney irritations (antibacterial)
  • excellent heart tonic (bioflavinoids)
  •  to strengthens capillaries  and treat varicose veins and hemorrhoids (bioflavinoids)
  • help regulate blood circulation
  • relieve teething symptoms (give 4 to  drops of the syrup every hour for infants)

Rosehip seed oil is available commercially and is very high in essential fatty acids. According to Stephanie Tourles, this makes it “ideal for mature, environmentally-damaged, prematurely aged and devitalized skin”. Add the oil to you homemade creams and lotions.

Pop in tomorrow and I’ll share my rosehip jelly recipe. I may also try Beverley Gray’s recipe for rosehip syrup with brandy. See you then!

Resources:

Bennett, J. (1991). Berries. Camden House: Camden East, ON.

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.

Gray, B. (2011). The boreal herbal: wild food and medicine plants of the north; a guide to harvesting, preserving, and preparing. Aroma Borealis Press: Whitehorse, Yukon.

Stewart, H. (1981). Drink in the wild. Douglas & McIntyre: Vancouver, BC.

Tourles, S. (20070. Organic body care recipes: 175 homemade herbal formulas for glowing skin & vibrant self. Storey Publishing: North Adams, MA.

wizard lake soap and body products & dragonfly lane teas

10 Saturday Sep 2011

Posted by in buy local, Dragonfly Lane Teas, eco-living, for the body, handmade, Pigeon Lake, Wizard Lake Soap & Body

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I am so fortunate to be living in an area where I am literally surrounded by artists, artisans, crafts people and farmers. It is truly easy for me to ‘buy handmade’ and support local businesses as I do not have to travel far to find what I need.

I would like to introduce you to my friend, Lynne Thievin, who owns Wizard Lake Soap & Body Products and Dragonfly Lane Teas, an Alberta home based business. I first met Lynne at a Christmas bazaar at Rundle Mission last November. It only took a few tea samples and a bar of creamy lavender soap and I was hooked. I was so impressed at the quality and beauty of her handmade products that I had to find her again and try more. It wasn’t until the Pigeon Lake farmers market started for the season this year that I found her again and was then able to happily buy my teas and body products.

Dragonfly Lane Teas

Lynne’s large sampling of herbal teas include: Quiet Child, Chinese Green, Cold-Chaser, Festive, Green Mint, Good Morning, Lemon Stress Away, Raspberry Lavender, Relax and Enjoy!!!, Rooibos, Vanilla Rooibos, Fennel Passion, Balance, Sniffle Buster, Yerba Mate, Lavender Buds and Rose Hips.

You can also get the following black teas: Asssam, Mango Ceylon, Oolong and Orange Spice. (Apologies as I don’t have any pictures of her tea selection at the moment.)

Lynne uses the highest ingredients in her teas and many are organically grown and/or fair trade.

Wizard Lake Soap & Body Products

Lynne’s wide selection of body products include bath salts, body wash/bubble bath, shampoo & conditioners, all natural deodorants, exfoliation, lotions, hand and facial creams, face & body mists, baby’s bottom ointment, helpful healing salve, rub it out, and one of my summer essentials: Buzz Off natural mosquito repellant. Wizard Lake Soaps are made from saponified oils of palm, coconut and olive. She also uses only pure essential oils and other fine ingredients. She makes small batches at a time for quality control and all of her products are fantastic for sensitive skin. Here are a few of my daily products (I also use Buzz Off and Gardener’s Delight soap):

Although the Pigeon Lake farmers market has closed for the season, you can contact Lynne by telephone (780-389-4036) or email (wizlakesoap@hotmail.com) with your order. Or you can wait until November and visit her at one of the Christmas bazaars where she will be showcasing her work. Her prices are very affordable and if you would like to ‘buy handmade’ for Christmas gifts, I highly recommend her products. Most of the items are the perfect size for stocking stuffers and upon request, Lynne would be happy to put together a custom gift basket for you.

Click here for Lynne’s Christmas 2011 show schedule.

Click here for the December 5th, 2011 post on Lynne.

the garden in september

08 Thursday Sep 2011

Posted by in garden

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The garden leaves an enduring impression of serenity, dignity and cheerful repose. As soon as you set foot in it, you breath a purer air.

~Harold Steton

We have been fortunate to have had such a hot and sunny week here in central Alberta. This is just what our gardens need to grow and catch up a bit after our cool, rainy summer. I was going to start harvesting and tidying up the garden for the winter this week but am glad that I waited, at least until this hot spell is finished.

Today, I thought I would take you on a little tour and show you what is happening in the garden today…

Sunflowers, in full and vibrant bloom…

Sweet peas growing up the fence…

Cheerful little Johnny Jump Ups…

Black-Eyed Susan Vine (climbing up the greenhouse)…

Mint…
Flowering onion…

Hops…
French lavender and chilies…

Tomatoes…

Zebra tomatoes…

Artichoke…

Pumpkin…

Summer squash and spaghetti squash…

I hope that your gardens are flourishing as well, wherever you may be!

Edmonton-born artist, Sheila A Kelba-Warawa, captures the essence of Alberta in her unique hand-built pottery

07 Wednesday Sep 2011

Posted by in buy local, handmade, Pigeon Lake

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A few days ago, Lucy and I were fortunate to spend an afternoon with Sheila at her beautiful home in Bentley, Alberta. We shared a delicious lunch and then got busy touring her studio, interviewing her and photographing her unique and beautiful work.

Sheila A Kelba-Warawa creates works of art that are funky, fresh and beautiful. Originally from Edmonton, Sheila studied art at the Alberta College of Art and Design. She then moved to the Queen Charlotte Islands where she lived for ten years before moving to Vancouver Island for the next seven years. The west coast influence and inspiration for some of her pieces is easy to see. For example, in the variety of colorful fish she creates.

Eight years ago, Sheila moved back ‘east’ and settled in central Alberta. From her home at the very edge of town in Bentley, you can see the rolling hills and fields of the surrounding farms. She explains how it was the beauty of the rural Albertan landscape that inspired her to start creating funky and unique farm animals, including cows, goats, chickens, and animal women. (Note: for you gardeners, the second photograph of a goat was designed to fit over a square fence post. Also note: the pieces that have cracks in the pottery are from the firing process and now hang in Sheila’s home.)

Another inspiration for Sheila’s work is her beautiful garden. “I love the vibrant colors in the garden… Color is so important to me. In anything that I do, I need to deal with color. I find that it changes my mood… Texture is also very important… I find seed pods very interesting and I use them for shapes.”

Other inspirations of Sheila’s work include works by Hundertwasser. “I think he’s always looking at nature and really trying to incorporate nature into his work and into architecture…”

…and designer Tricia Guild, whose organic work and use of color and form inspired the creation of ‘Poppies’, the chicken women who also function as a vase to hold flowers.

Sheila has a keen sense of interior design, which is very evident in her warm and colorful eclectic home. She loves working with her hands and likes to make her own things for her home wherever possible, whether it’s maintaining and designing her garden, building a bench with wood from scratch, or making clay cupboard knobs and handmade tiles for her bathroom.

Here are a few more photographs to show a little more of the wide range of Sheila’s work. These include butter dishes, jugs, candlesticks, mugs, bowls, and a range of other tile designs.

If you would like to view more of Sheila’s inspiring work, you can:

I hope this post has provided you with a good sampling Shiela’s work!