PLANTAIN GRATIN

I was watching "Everyday Exotic" hosted by Roger Mooking on the Food Network the other night and he created this dish which is so colourful and SO different from anything that I have cooked in the past, that I just had to try it! I have never eaten, nor cooked with plantains so unfortunately my first attempt was disasterous as the plantains were too unripe. However I persevered, bought more and let them blacken on my countertop...the results were miles better!!

PLANTAIN GRATIN

Ingredients:

1/2 cup white wine vinegar

1/4 cup water

1/2 stick of cinnamon

1 shallot, sliced into 1/4" pieces

2 jalapenos, seeded and sliced into 1/4" pieces

1 tbsp sugar

salt

4 ripe plantain, peeled, and sliced in half lengthwise

1 tsp vegetable oil

1 cup aged white cheddar, grated

3 green onions, chopped

1/4 cup cilantro leaves (optional garnish)

salt

• In a small saucepan, combine the vinegar, water and cinnamon. Bring to a boil and boil for approximately 1 minute. Add the shallot, jalapenos, sugar and salt to taste. Take off the heat and let sit for 15 minutes before removing the cinnamon and draining. Set aside the pickled topping.
• Preheat oven to broil
• Place the halved plantain in a baking dish, drizzle with the vegetable oil and season with salt. Broil for 5 to 7 minutes until slightly caramelized.
• Place the cheese and green onions over the plantains, broil in the oven for an additional 3 to 4 minutes, until the cheese is melted.
• Garnish with pickled topping and cilantro.
• ENJOY!

**This is a really unique side dish that held up fabulously against the meatloaf leftover from dinner a few nights ago!

RIB-STICKINGLY GOOD BEEF STEW!

I discovered this recipe years ago in my "Complete Canadian Living Cookbook". It really requires very few ingredients, and has a wonderful sweet and tangy flavour. I decided to make this the other night as I have some exceptional stewing beef from my winter CSA basket, as well as heirloom purple carrots from the summer CSA basket, chopped and in my freezer! The other items were already in my pantry so it came together relatively quickly.

SAUERBRATEN BEEF STEW

Ingredients:

2lb stewing beef, cut into 1" cubes

4 tsp of EVOO (extra virgin olive oil)

2 onions, chopped

2 1/2 cups of beef stock, or water

1/2 cup cider vinegar

1/4 cup packed brown sugar

2 bay leaves

1/4 tsp each of salt & pepper

Pinch each of ground allspice and ground cloves

4 large carrots, thickly sliced

1/2 cup crushed gingersnap cookies

1/4 cup seedless raisins

1. 
   
   In a large pot (or Dutch oven), heat half the oil over high heat; brown the beef in batches, adding remaining oil as needed. Transfer to plate and set aside.


2. 
   
   Pour off any fat from the pan. Reduce heat to medium-low; cook onions, stirring occasionally, for 5 mins, or until softened. Return beef to pan; add stock, vinegar, sugar, bay leaves, salt, pepper, allspice, and cloves. Bring to a boil; reduce heat, cover and simmer for 1 hour.


3. 
   
   Add carrots; simmer, covered for about 20 mins. or until tender. Add gingersnaps and raisins; simmer 5 mins. or until thickened. Discard the bay leaves and serve!!

**When browning the beef, make sure that there is plenty of room around the meat in the pan. If you add too much at once the heat won't be distributed properly and it will end up steaming, rather than browning.

**This is a great dish to also make, cool and freeze! If you make it the day before the flavours will intensify.

PANTRY BASICS

I have had many people ask me what I keep in my pantry in regards to basics and kitchen gadgets/equipment. So I decided to devote a posting to discussing what I like to have on hand to quickly whip together a meal!

EQUIPMENT BASICS:Let's start with equipment. I love a kitchen gadget store just like the next person, but frankly a lot of these items are just a waste of your time. Here's what I find I use regularly:

Knives: I regularly use my 10", 8", two paring knives, boning, and bread knives. Mine are Henkel's Professional series, but frankly you can get great results from cheaper brands. Just make sure that you have one chef's knife that you are comfortable with and you can accomplish almost everything you need to do in a kitchen!

Silicone Spatulas: I have approximately 5 of these in varying sizes, and I use them ALL the time!

Whisks: I have approximately 3 of these and one miniature one. I prefer the wire balloon-style, but also have one that is straight with steel balls on the end, and a silicone one that I use occasionally.

Cutting boards: I am old-school when it comes to cutting boards. Mine are hardwood (maple or bamboo) and I prefer them because I find that they are gentler to my knife edges. There is controversy about boards and some people insist that plastic is safer as they don't harbour any bacterias etc. My response is that if you take a good look at your plastic boards, you will see that they are stained. Stains are the result of cuts in the surface of the board where bacteria could lay. They can be dishwashered whereas wood can't, but I just ensure that I diligently bleach my boards once a week. I just fill my sink with hot water and a capful of bleach (I use the environmentally safe version as we are on a septic system and part of the Oak Ridges Moraine). I then just immerse my clean wooden boards in the water for approximately 5 mins, rinse and let dry. Also after cleaning my boards after use, I spritz them with white vinegar and this will remove the vast majority of possible contaminants as well as odours.

Measuring Spoons & Cups: I have two sets of spoons (one for wet ingredients, and one for dry), and two one-cup glass measuring cups, and two four-cup glass measuring cups.

Baking Sheets: I tend to use these a lot (but not for baking!!!) I have about 5 metal rimmed baking sheets that I use for baking my homemade granola, roasting veggies and nuts. I always line my baking sheets with parchment paper prior to use, so mine are not the non-stick version. In my opinion, these are invaluable and a crucial item in my kitchen. I also have a couple of loaf pans and two baking stones (used for pizza) in my cupboard.

SMALL APPLIANCES:

For smaller appliances I tend to use my food processor, steamer, mini chopper, and immersion blender the most. I am so lucky to have a husband who is also a Contractor, so I got to design my kitchen to suit me. As you can see in the above photo, my small appliances are contained in one cupboard of my pantry, on slide-out drawers for easy storage and access. I find if these appliances are easily reached, they will be used! I also have a panini grill and an ancient sandwich maker/press which see a lot of action in our house!! The standing mixer was a gift to me, but since I don't bake, and that's Greg's passion, he tends to use it more than I.

PANTRY BASICSThere are items that I religiously keep stocked in my pantry as I know that I will always need them. Here's a list of what can be generally found in my pantry:

-legumes: dried black beans, dried lentils, canned chickpeas, canned kidney beans, Heinz baked beans (easy supper for the kids with toast!), dried split peas, canned sweet peas (mainly for my Dad whose favourite meal is peas & boiled potatoes!)

-sauces: chili sauce, organic salsa, HP sauce, mango chutney, sweet chili sauce, miso paste, ketchup, plum sauce, a variety of local mustards (both grainy and smooth - Dijon especially), tomato paste, tomato sauce (I want to make my own this summer, but right now purchase the best quality, organic ones that I can find), and I have one bottle of "Diana's Herb & Garlic Marinade" always on hand for my picky daughter who will only eat chicken souvlaki that is marinated in this sauce...sigh!

-oils: EVOO (extra-virgin olive oil), coconut oil, Olys cereal-based oil.

-herbs: I keep quite a variety of dried herbs and seeds always on hand as I routinely use them in my dishes. The most common are: allspice, basil, curry powder, cumin, coriander, chili powder, cinnamon, cloves, dill weed & seeds, fennel seeds, herbs d'provence, mustard powder & seeds (both yellow and black), rosemary, thyme, sage, sesame seeds, sunflower seeds, salba seeds, parsley, paprika, black and red pepper, red chili flakes, nutmeg, a variety of salts (my primary cooking salt is Kosher, but I also have started experimenting with Hawaiian red, Fleur de Sel de France, grey and pink salts).

-grains: basmati rice, long grain rice, wild rice, quinoa, brown rice, whole wheat bread crumbs and panko bread crumbs.

-pasta: spaghetti, fettuccini, ziti, couscous, lasagna, rice noodles, farfalle, shell pasta (jumbo for stuffing, and small), broad egg noodles.

-freezer items: beef/chicken/vegetable stocks that I have made and frozen in 1 cup portions, whole ginger root, vanilla bean pods. Carrots/corn/peas/potatoes/onions/squash/spinach/beets/turnip/sweet bell peppers that I have received from my CSA basket and prepared, chopped and bagged in measured portions for use. Vegetable purees (broccoli/cauliflower/carrot/spinach/butternut squash) that I sneak into my kids' food! Dried wild mushrooms, phyllo pastry, organic meats (chicken/beef - in a variety of forms/pork - in a variety of forms), cod and trout fillets, fresh herbs harvested from my garden, a variety of bread (because I really am a carb-o-holic!), fiddleheads, and lemonade (that I use when I am called upon to produce a punchbowl!)

-other: whole wheat and white organic flours, cornmeal, white/brown/golden/icing/vanilla sugars, COFFEE (organic free-trade, Hazelnut-Vanilla, Illy Espresso, and decaf for my sister-in-law and any pregnant friends). Sundried tomatoes in oil, garlic cloves that I have roasted and packed in EVOO and keep in a mason jar, Parmesan-Reggiano, goat's cheese, blue and stilton cheeses, cheddar (medium and old), creamed cheese, ricotta, feta, bocconcini, mozzarella. Organic salted and unsalted butters. Tea - my Dad's Typhoo, and a vast array of herbals. Honey, molassas, dried coconut, chocolate chips, rolled oats, ground & roasted flax seed (I purchase it from Can-Mar Foods from Saskatchewan because the owner has perfected the roasting technique to capture the highest level of Omega 3's while growing it organically! Check it out and make sure that you include a tbsp. in your morning yogurt or breakfast cereal!!) My homemade granola, organic yogurt. In my vegetable bins you will find potatoes (fingerlings, white, red, sweet potatoes), onions (cooking and red), shallots, garlic, and squash.

There are a ton of other items that I have stored away, but I find with these items, as well as a good variety of colourful fresh fruits and veggies, I am able to create tasty, nutritious and appealing dishes anytime!

HELLO DOLLY!!

Now if you know me, you know that I do not enjoy baking (and generally leave it up to Greg who is an amazing baker!!) But sometimes a girl just requires chocolate...and when that craving occurs, I turn to this super-easy recipe that a girlfriend passed on to me years ago. These bars are also known as Mudslides, but Shannon always called them "Hello Dolly's"!

MUDSLIDE BARS

Ingredients & Method (yup! they're that easy!):

1/2 cup of melted butter poured into a square baking pan

Add in layers without mixing...

1 cup graham crumbs (press down into the butter)

1 cup dessicated, sweetened coconut

16oz of semi-sweet chocolate chips

1/2 cup of sliced almonds (or chopped walnuts)

1 cup of Eagle Brand condensed milk (I use the whole can - more is more!!!)

Bake at 350F for 30 mins, or until the top is slightly browned. Cut into bars and serve! YUMMY!!

Sundried Tomato Meatloaf

 

I was inspired to cook this meal when I was talking to my friend Michelle. She made mashed potatoes and meatloaf for dinner the other night and I really got a taste for it! I decided with this super-cold weather, a meal of stodgy comfort food was just the ticket! I got this recipe from "Canadian Living" years ago and love it so much that it has become a family favourite!

 

The beauty of this meatloaf is that it tastes fantastic in a sandwich as well as on the dinner plate, owing to its bold flavours.

 

 

SUN-DRIED TOMATO MEAT LOAF

 Ingredients:

1 tbsp oil (vegetable or olive)

1 1/2 cups of thinly sliced shiitake mushroom caps or white mushrooms

1/2 cup minced onion

1 stalk celery, finely chopped

2 garlic cloves, minced

2 tbsp balsamic vinegar

1 free-range egg

1/2 cup panko or regular bread crumbs

1/3 cup oil-packed sun-dried tomatoes, chopped

1/2 tsp dried thyme leaves

1/4 tsp each, salt and black pepper

1lb of organic ground pork or beef

1/4 cup chili sauce or ketchup

1 tbsp Dijon mustard

1/4 tsp dried thyme leaves 

• Heat oven to 375F. In a medium skillet, heat oil over medium-high heat and stir fry onions, mushrooms, celery and garlic. Stir occasionally until softened. Add balsamic vinegar and stir until evaporated; about 30 seconds. Remove from heat and let cool slightly.
• Meanwhile, in a large bowl using a fork, beat the egg. Add the breadcrumbs (I use panko crumbs because I really enjoy the crispiness of them), tomatoes, 1/2 tsp thyme, salt and pepper. Mix in the mushroom mixture and then add the meat. Combine well.
• Pack mixture into a loaf pan (1.5L), mounding in the middle.
• In a small bowl, combine chili sauce, Dijon mustard and 1/4 tsp of dried thyme; spread over the top of the meatloaf.
• * At this point you can cover and refrigerate up to 12 hours*
• Place in oven and bake until a meat thermometer registers 170F (approximately 50 mins.). Let stand for 5 mins. before slicing and serving.

 

I really think that you will enjoy this updated version of an old classic - the flavours are bold and the sauce is really savoury!! ENJOY!

"Our Daily Bread" - film by Nikolaus Geyrhalter

Last night I decided to rent myself a movie for when the kids went to bed. Anything culinary-oriented catches my eye so when I saw "Our Daily Bread" I picked it up. This film was the winner of a Special Jury Award at the International Documentary Festival in Amsterdam. Although it was difficult to watch at times, I think for anyone who truly wants to understand the state of modern food production, it is a must-see.

Essentially this film depicts just how far removed we as a 'modern' society, have become from our food. The fact that there is no commentary throughout this 92 minute film makes the message that much more impactful because you cannot focus on anything other than the images being shown.

I think the movie synopsis says it perfectly when they state:

...monumental spaces, surreal landscapes, and bizarre sounds - a cold, industrial environment which leaves little space for individualism. People, animals, crops and machines play a supporting role in the logistics of this system which provides our society's sustenance. Our Daily Bread is food for thought that just may make you change how and what you eat.

The film follows the cycle of various foodstuffs and depicts the indifference of those who are producing, tending and packing our food. I tell you, reading "Fast Food Nation" was eye-opening, "Super-Size Me" made us realize what the consumption of convenience foods are doing to our bodies, but this film goes further than that. I personally was unprepared for some of the scenes I saw depicted.

After watching this film and absorbing what I had learned, I realized just how lucky I am to be involved with a program and a farm where I can go and question how and why things are grown/handled/sown/harvested in a particular manner. I am able to walk out into the fields and see how my food is being grown - and grown with such pride and thoughtfulness. I can see how the animals are handled and cared for from field till they arrive in my CSA basket. And more importantly, I KNOW the people who are growing my food! They have been involved in agriculture for over 100 years and practice time-honoured traditional methods of farming and animal husbandry. They take great pride in what they do and the products that they are producing. They care for the land and utilize sustainable farming practices.

Although I never doubted my decision to purchase the bulk of our food through a CSA Program, after watching this film, I am even more determined to spread the word of clean eating. Until we truly take our heads out of the sand and acknowledge how our food is being produced, where and in what conditions, and what impact this has upon the environment, our health and future generations, this terrible cycle will continue. Cheaper is not better because it invariably means removing something to bring the cost down - be it humane handling of animals, the nutritional value of our fruits and vegetables, and in some cases removing mother nature entirely...

Southwestern Roasted Vegetable Couscous

I literally made this out of items that I had on hand in the kitchen! Couscous is an easy to prepare pasta that literally absorbs the flavours of what you cook it with (similar to tofu!), so I decided to roast the couscous itself to add a nutty flavour to it. I think I would make it spicier next time, but overall it turned out well!

Ingredients:

1 cup of whole wheat couscous

2 1/4 cups of vegetable broth (you could also use a chicken broth)

1 cup diced red bell pepper (luckily I had some chopped and bagged in the freezer!)

1 cup sliced white button mushrooms

1/2 cup diced carrots (also chopped, bagged and frozen from my summer CSA!)

1 tbsp EVOO (Extra Virgin Olive Oil)

1 tsp chili powder

1/2 tsp salt

1/2 tsp black pepper

1/4 tsp ground cumin

11 oz canned corn kernels

1 clove of garlic, minced

1/3 cup chopped green onions

1 - 15oz can of black beans, rinsed and drained

Fresh cilantro or parsley leaves, for garnish

1. Preheat oven to 425F. Place the couscous on a cookie sheet with edges, and bake for approx. 5 mins. until golden brown (I shook the pan often to ensure even browning).

2. Boil broth in a saucepan and while stirring, add the couscous. Turn off the heat, cover and let stand for approx. 5 mins. Fluff the couscous with a fork and set aside.

3. Combine bell peppers, mushrooms, carrots, oil, chili powder, salt & pepper, cumin, corn and garlic together in a bowl. Turn out onto the cookie sheet and place in oven for approx. 12 to 15 mins, stirring often. Once vegetables are roasted, combine couscous, green onions, black beans and roasted vegetables in a bowl, and stir well.

4. Garnish with either whole cilantro or parlsey leaves!

**What made this recipe so easy to prepare was the fact that I took advantage of the bountiful harvest from the summer CSA and spent a day chopping and preparing vegetables to bag and freeze. Then when I need them they are on hand! BTW, the carrots look dark because they are the purple heritage ones from Cooper's!**

The Best Potluck Dish...EVER?!

Although I am sure you are tired of hearing me say it, but I created this dish using ingredients that I received in my CSA basket from "Cooper's CSA Farm & Maze". When growing season is upon us and we receive bushel baskets brimming with produce, rather than try to use it all at once, I simply process the veggies (trim, peel, blanch, chop, etc.) and freeze them in my chest freezer until a time where I will need them - with the added bonus that they are pretty much ready to go as I took the time to trim and chop them prior to freezing!
This recipe is one that I have had for YEARS and have pulled out time and again whenever I am asked to produce a potluck meal. It is quick, nutritious, and tastes delicious!!!

LAYERED VEGETABLE CASSEROLE

Ingredients:

10 to 12 medium sized potatoes, peeled and halved

4 tbsp unsalted butter

1 cup sour cream

1 tsp salt

300g of frozen, chopped spinach - defrosted and squeezed dry

2 thinly sliced green onions

1 egg, slightly beaten

300g of frozen, squash puree

1 tbsp grated ginger

1 cup of grated, sharp cheddar cheese

EVOO (Extra Virgin Olive Oil) or cooking spray for casserole dish

1. Place peeled and halved potatoes in a large pot filled with salted water. Boil for 20 to 30 mins. until soft. Drain and mash stirring in 2 tbsp butter, sour cream and 1/2 tsp salt.

2. Stir drained spinach together with green onions, egg, 1 tbsp butter and 1/4 tsp salt.

3. Stir squash puree together with 1 tbsp butter, ginger and 1/4 tsp salt.

4. Preheat oven to 350F. Grease a large casserole dish with EVOO or cooking spray. Using a silicone spatula (I find this is the best tool for the job!) spread 1/3 of the mashed potatoes evenly, on the bottom of the dish. Evenly spread all of the squash on top of the potatoes, followed by 1/2 of the remaining mashed potatoes - remember to smooth out evenly. Then follow with the spinach mixture and the remaining potatoes. Sprinkle cheddar over top of the casserole and bake in the oven, uncovered, for 55-60 mins!

5. ENJOY!!!

MOMMA's LITTLE HELPER...

No it's not what you're thinking (although there are days...), but I digress! This is a meal that I can make up and easily freeze for another day. It's delicious and I first discovered the recipe when I was 'nesting' a few months prior to having Devon.

CHICKEN AND BLACK BEAN BURRITOS

Ingredients:

1 tbsp EVOO

1 onion, chopped

2 cloves of garlic, minced

salt & pepper

4 boneless, skinless chicken breasts, cubed

1 jalapeno pepper, seeded and minced

1 red bell pepper, chopped

1 can black beans, rinsed and drained

1 cup salsa (try to get an organic one as the flavours are far fresher and zippier!)

8 large whole wheat tortillas (although when I make them for the kids I tend to use the spinach or sundried tomato ones for colour!!)

2 1/2 cups shredded Cheddar cheese

1/2 cup light sour cream

1. In a large skillet, heat EVOO over medium-high heat and saute the onion, garlic, salt and pepper until onion is translucent. Add chicken, jalapeno, red pepper, black beans and salsa. Cook stirring until the chicken is no longer pink inside (approx. 10 mins). Let cool to room temperature.

2. Spoon approx. 3/4 cup of the filling down the centre of each soft tortilla shell. Sprinkle each with 1/4 cup of the cheese. Fold in the bottom edge, then sides and roll up into cigar shapes. Place, seam side down, in a greased 13"x9" baking dish and sprinkle remaining cheese over top.

3. Bake in a 400F oven until golden and hot and cheese is melted (approx. 15 mins). Serve with sour cream and enjoy!!!

**If you are planning to freeze these for later, sprinkle the burritos with the remaining cheese and let cool. Cover the baking dish with heavy duty foil (or wrap each individually for a quick lunchtime meal!). Bake from frozen, loosely covered with the foil in a 400F oven for approx. 25 mins.

EAT YOUR TREES!!

Instead of arguing with the kids at the dinner table I just keep trying to present veggies in combination with other things that they enjoy...like in this instance, bacon!

We all know the virtues of the oft overlooked broccoli, but frankly I don't really enjoy it unless it is in pasta or is raw. So when I discovered this recipe in "Canadian Living" I pounced on it! Needless to say it is DELICIOUS and definitely encourages me to eat 'my trees'!!!

BROCCOLI AND PANCETTA SAUTE

Ingredients:

1 bunch broccoli

3 tbsp EVOO (Extra Virgin Olive Oil)

1 oz Pancetta or prosciutto (I must admit that I used good old streaky bacon since it came with my winter meat share basket and it was fabulous!), diced

4 garlic cloves, quartered

Pinch of hot pepper flakes

1. Trim tough stalks from broccoli and cut it into 4" spears. Set aside.

2. In a large skillet heat EVOO over medium-low heat. Saute pancetta, garlic and hot pepper flakes , stirring occasionally for approx. 5 mins. or until garlic is golden and pancetta is crisp.

3. Stir in broccoli and 1/4 cup water; cover and cook for about 8 mins. until tender-crisp.

4. Serves 4.