Butternut Squash and Chickpea Curry

I needed something that would be quick and easy, include ingredients that I had on hand, and would make enough for a couple of dinners...Jamie Oliver to the rescue!  This recipe popped up on my Twitter feed and it completely fit the bill.  My only complaint is that it isn't hot enough for me, but my kids enjoyed it (and I just added more chili to mine!)  For someone who doesn't love leftovers; I ate this all week and enjoyed it more and more as the flavours deepened!!

BUTTERNUT SQUASH & CHICKPEA CURRY
Ingredients:

1 butternut squash, peeled, seeded and diced into 1" chunks

1 tbsp freshly grated ginger

1 large onion, diced

4 cloves of garlic, minced

1 fresh red Thai chili sliced

1 bunch of fresh cilantro, leaves removed and stems finely diced

1 tbsp coconut oil

1 tsp mustard seeds

1 tbsp curry powder

1 tsp turmeric

1 large can of diced tomatoes

2- 400g cans of coconut milk

2-400g cans of chickpeas, drained and rinsed

• Melt coconut oil over medium high heat in a large skillet.  Add ginger, garlic, red chili and onion.  Stir frequently until golden brown.  Add mustard seeds, curry, and cilantro stems.  Saute until crispy.
• Add the turmeric, can of tomatoes with juice, and coconut milk.  Bring to a boil and add squash and chickpeas.  Reduce heat to medium and simmer until tender and sauce has thickened (approximately 25 to 30 mins).
• Serve over a bed of basmati rice.
• ENJOY!

Dal - An Indian Red Lentil Dish

Dal is one of those Indian comfort foods that I could just eat contentedly with a piece of warm garlic naan bread! This is a delicious recipe that incorporates a smoky flavour that really hits the spot!

MURKHA DAL

Ingredients:

1/4 cup butter

2 tsp black mustard seeds

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp grated gingerroot

1 tsp turmeric

2 green chilies, deseeded and finely chopped *wear gloves!!*

1 cup of dried red lentils

4 cups water

1 1 /4 cups coconut milk

1 tsp salt

• Melt the butter in a large saucepan over a medium heat. Add the mustard seeds and cover the pan - when you can hear the seeds popping, add the onion, garlic and gingerroot (this smell emanating from the pot just makes my mouth water!!)
• Cook uncovered until they are soft and the garlic is brown - about 7 to 8 minutes. Do not worry that the garlic is burned to the bottom of the pan - this is what produces the heavenly smoky flavour.
• Stir in the turmeric and green chilies and cook for 1 to 2 minutes until the chilies soften a little.
• Add the lentils, and cook for 2 minutes, stirring frequently, until they begin to turn translucent.
• Add the water, coconut milk and salt. Stir well and bring mixture to a boil. Reduce heat to a simmer and cook for 40 minutes, or until the desired consistency is reached. You may like it more liquid than I do, in which case 40 minutes will be about right. For a thicker consistency you will need to cook it about 10 to 15 minutes longer.
• Serve immediately and ENJOY!!!

Pickled Coleslaw

Yet another favourite at our party and something that I tried in the summer when I received cabbage and carrots in my CSA basket! This recipe comes from Jennifer MacKenzie's book "The Complete Book of Pickling" (AKA my canning bible!!!) Even though it is a two-day process, it really isn't taxing and well worth the effort! I got 3L jars and 1 500mL jar out of this recipe.

Pickled Coleslaw

Ingredients:

DAY 1:

4 lbs green cabbage (approx. 1 head)

4 cups shredded carrots (approx. 8)

1/4 cup pickling or canning salt

DAY 2:

3 3/4 cups granulated sugar

2 tbsp celery seeds

2 tbsp mustard seeds

1/2 tsp freshly ground black pepper

5 cups cider vinegar

TO SERVE (per 500 mL of coleslaw):

1/4 cup sunflower oil

1 tsp Dijon mustard

DAY 1:

• Cut cabbage lengthwise into 4 to 6 wedges. Cut out core. Cut each wedge crosswise into very thin slices. You should have about 22 cups.
• In a large non-reactive bowl, combine cabbage, carrots and salt. Place a plate on top to weigh down vegetables. Cover and let stand at a cool room temperature for at least 12 hours or for up to 24 hrs.

DAY 2:

• Prepare canner, jars and lids
• In a colander working in batches, drain vegetables and rinse well. Drain again, squeezing out as much liquid as possible. Spread out on towel-lined baking sheets to drain any remaining water.
• In a pot combine sugar, celery seeds, mustard seeds, pepper and vinegar. Bring to a boil over medium heat, stirring often until sugar is dissolved. Boil for 1 minutes. Reduce heat to low and keep liquid hot.
• Working with one jar at a time, pack vegetables into hot jars, leaving room for liquid and 1" headspace. Pour in hot pickling liquid, leaving 1/2" headspace. Remove air bubbles and adjust headspace as necessary. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight.
• Place jars in canner and return to a boil. Process 500mL jars for 15 mins and 1L jars for 20 minutes. Turn off heat, remove canner lid and let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that are not sealed.
• When serving, open jar and drain coleslaw in a sieve. Transfer to serving dish. In a small bowl combine the sunflower oil and Dijon mustard and toss with coleslaw just prior to serving.

Apple, Onion & Ale Relish

As I logged in today to the blog I realized that it has been almost a month since my last post?! "What have I been doing with myself?", I asked. And then it hit me - I have been preserving like a woman crazed (if my pantry is anything to go by!)

I have been making Zucchini Relish, Tomato & Rhubarb Chutney, Strawberry Jam (by the truckload!), Sweet Watermelon Rind Pickles, Caramelized Vidalia Onions, Dill Pickles (both icicles and slices), Spicy & Sweet Mango Salsa, Salsa Verde, Apple, Onion & Ale Relish, Peppery Strawberry Salsa, and the favourite by far - Dilled Green & Yellow Beans!

So thankfully I haven't been exactly slacking! As I am sweating profusely over my steaming canner I hold fast to the vision of friends and family enjoying these summer flavours in the middle of a long and cold winter.

Yesterday I made the Apple,Onion & Ale Relish that I mentioned earlier, and it is so simple and delicious slathered over a crispbread topped with aged cheddar, I just felt I had to share the recipe! The malt and hops from the ale really add depth to this sweet and savoury relish. It comes from my new favourite book "The Complete Book of Pickling" by Jennifer MacKenzie. I picked it up at Costco for $14.99 and it has been an invaluable resource for unique recipes.

APPLE, ONION & ALE RELISH

Ingredients

4 cups finely chopped onions

2 tbsp pickling salt

1 1/2 cups packed brown sugar

1 tbsp yellow mustard seeds

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

1 cup cider vinegar

2 cups finely chopped peeled tart soft apples (McIntosh or Granny Smith)

1 cup dark ale (I used "Chimay" a Trappist Monk's ale)

4 cups finely chopped peeled tart cooking apples (McIntosh or Granny Smith)

6 - 250mL jars

• In a large non-reactive bowl, combine onions and salt. Cover and let stand at a cool room temperature for 2 hours.
• Meanwhile, prepare the canner, jars and lids.
• In a colander lined with cheesecloth, working in batches, drain and rinse onions well. Drain again and squeeze out excess liquid. Set aside in colander to continue draining.
• In a large pot, combine brown sugar, mustard seeds, cinnamon, nutmeg and vinegar. Brint to a boil over medium heat, stirring often until sugar is dissolved.
• Increase heat to medium-high and add drained onions, soft apples and ale; return to a boil, stirring often. Reduce heat and boil gently, stirring often for about 10 minutes, or until apples start ot break down and mixture is slightly thickened.
• Stir in cooking apples and return to a boil, stirring often. Reduce heat and boil gently, stirring often to prevent sticking, for about 2 minutes, or until cooking apples just start to soften but don't break down.
• Ladle hot relish into hot jars, leaving 1/2" (1cm) headspace. Remove air bubbles and adjsut headspace as necessary by adding hot relish. Wipe rim and place hot lid disc on jar. Screw band down until fingertip tight.
• Place jars in canner and return to boil. Process for 10 minutes. Turn off heat and remove canner lid. Let jars stand in water for 5 minutes. Transfer jars to a towel-lined surface, and allow to stand for 24 hours. Reprocess any jars that the lids did not seal properly on to.
• Store in a dark and cool cupboard until you are ready to enjoy!!!

Rhubarb-A-Rama!!!

There is nothing, for me, that signifies springtime more than the annual arrival of the rhubarb crop!!! After making a couple of pies (rhubarb meringue pie, and a sour cream and rhubarb pie), I turned me thoughts to my newfound obsession of preserving. I scoured my recipe collection and found a few I had torn out of a "Canadian Living" in the thoughts of one day tackling the scary job of canning....well that day has arrived! I decided to create a chutney that can be enjoyed in the height of wintertime either on a baked brie, or just alongside a ploughman's lunch. Although I have the jars in my cupboard, I have yet to crack the seal on one - but I tasted it just prior to canning and I believe it will quickly become a family fave!!

RHUBARB TOMATO CHUTNEY

Ingredients:

4 cups chopped rhubarb

2 cups packed brown sugar

2 cups chopped, seeded and peeled tomatoes

1 cup cider vinegar

1/2 cup golden raisins

1 tbsp grated fresh ginger

2 cloves of garlic, minced

1/2 tsp salt

1/2 tsp hot pepper sauce

1 tbsp yellow mustard seeds

• In a large, shallow Dutch oven, combine rhubarb, sugar, tomatoes, vinegar, raisins, mustard seeds, ginger, garlic, salt and hot pepper sauce; bring to a boil. Reduce heat and simmer, stirring occasionally, until mixture is reduced to 4 cups. Approximately 1 1/2 to 2 hours.
• Ladle into hot 1 cup (250 mL) canning jars, leaving 1/2" headspace. Cover with prepared lids; screw on bands fingertip tight. Process in a boiling water bath for 15 mins.
• Makes 4 cups (1L)
• Enjoy on top of a baked brie, with robust cheeses or meats, or on a sandwich!