Archive for the 'vegetarian' Category
This was actually dinner last night. Tonight W had his two cousins over for their first! sleepover! ever! And I doubt a vegetable curry would have gone over well. They played trains, and Mouse Trap, and played with bubble wrap, and we biked to the store for a movie and then went to the ice cream shop for some MacKays. We had pillow fights and popcorn, and grilled a plain old steak, straight-up, for dinner with new potatoes, carrots and peas from the CSA box. Sounds downright wholesome, don’t it?
For those of you who don’t know what I’m talking about when I refer to my CSA box, I’d love to tell you about it – I’m hoping that soon CSA will be as common a household term as Costco or superstore.
CSA stands for Community Supported Agriculture – it’s a great arrangement that allows consumers (eaters) to connect more directly with (and more directly support) the source of their food. In a CSA relationship, the eater supports the farmer directly by buying a share of his or her crop at the beginning of the growing season. This guarantees a market for the farmers’ produce while covering the expense of planting early on, when it’s most needed. Members typically buy half shares (enough for 2-3 people) or whole shares (enough for a family of 4-5). It’s a direct way of sustainably supporting the existence of a small family farm, and getting to personally know who’s growing your food.
Over the course of the summer and fall (or the length of the growing season), CSA members typically receive weekly boxes of produce containing a share of the crop – most often fresh produce but often eggs, dairy and meat as well – dropped off and picked up at a prearranged location. For us, every Thursday between 5 and 7 we pop by the parking lot at the Hillhurst-Sunnyside Community Association, conveniently located across from Riley park (that has a wading pool!) and pick up our share – ours is a full share, and it about fills two shopping crates. It has become the highlight of the boys’ week to come and each pick one item from each box – white potatoes, purple potatoes, pink potatoes, summer squash (yellow zucchini and pattypan), tomatoes, onions, green onions, chard, lettuces, radishes, peas, and their favourite carrots, which they eat in the car on the way home.
Some CSAs send out weekly newsletters with photos and updates on the current crop. There is also often the option to go help out on your CSA farm – a great experience for anyone who wants to learn hands-on gardening skills or would like their kids to see exactly where their food is coming from. John, the owner (with his dad) of the farm we support, was telling me yesterday how thrilled he is with this new arrangement (in his twenties, he’s part of a new generation of Alberta farmer taking over the family farm – something not enough of the next generation are willing to do these days). This is his first year running a CSA. He says it’s far more efficient than the farmers’ markets as he knows exactly what’s being picked up and doesn’t have to guess at quantities nor haul the remainder home after a disappointing turnout (bad weather can affect weekly markets). Of course there isn’t any overhead either when all you’re doing is pulling into an empty parking lot once a week.
Our CSA is Eagle Creek Farms, in Bowden. But there are others in the Calgary area – Thompson Small Farm in Carbon, Blue Mountain Biodynamic Farm in Carstairs and Oxyoke Farms, in Linden. Of course they’re all booked up for this season, but it doesn’t hurt to connect now and perhaps even put your name on the list for next year. I know John has had a ton of interest for next spring already. For more information and a full list of Alberta CSAs, visit www.csaalberta.com.
Right – the curry. It was a ploy to get rid of the last of last week’s boxes before (or in this case immediately after) picking up this week’s. I chopped sweet onions, garlic scapes, a pepper (not from the box yet), yellow zucchini and chard, and at the last minute tossed in the remains of some flaked fish I used for a fish taco photo yesterday afternoon. Really – all you need to do to make a pretty smashing curry is saute whatever veg you like with a good glob of grated ginger and garlic, a spoonful of curry paste and a can of coconut milk poured in once the veg are soft and starting to turn golden on the edges – this means there are browned bits in the bottom of the pan, too, and the coconut milk will help you get them all up. If you want to add a spoonful of chutney – mango or otherwise – go for it.
Big ol’ Curry
If you really need a recipe, here you go. Curry is a great cupboard cleaner – curries are great with potatoes (plain or sweet), zucchini, spinach, onions, lentils, beans, peppers, kale, chard, cauliflower… and bottled curry paste and canned coconut milk make the sauce easy. If you’re using light coconut milk and want to boost the coconut flavor even further without adding extra fat, add a teaspoon of coconut extract. Serve over steamed rice.
canola or olive oil, for cooking
2 onions, peeled, halved and thinly sliced
4 garlic cloves, crushed
2 Tbsp. grated fresh ginger
1-3 cups chopped fresh veg – any kind you like
2-3 tsp. curry paste
1/2 tsp. ground cumin or cumin seed (optional)
1/4 tsp. salt
1 14 oz (398 mL) can coconut milk, regular or light
A couple handfuls fresh spinach, chard or kale, chopped (remove the stems)
chopped peanuts or torn cilantro, to sprinkle on top (optional)
In a large skillet set over medium-high heat, sauté the onions in a drizzle of oil for 2-3 minutes, until soft. Add the garlic and ginger and cook for another minute.
Add any firm veg you’re using, such as potatoes or cauliflower, and cook them for a few minutes, until they soften and start to turn golden on the edges. Add the remaining vegetables along with the curry paste, cumin, salt and coconut milk and bring the mixture to a simmer. Stir in the chutney, if you’re using it, and cook for about 5 more minutes, until the sauce thickens and the vegetables are tender. (How long you cook it all will depend on the veg you use and how big the pieces are.)
Season with salt and pepper. Stir in the spinach and cook for a minute, just until it wilts. Serve immediately over rice with chopped peanuts and/or cilantro sprinkled on top.
August 20 2010 | one dish and vegetarian | 17 Comments »
I still am not cooking dinner myself these days, so here’s something I made out in Tofino that I didn’t get around to telling you about. It looks simple, and it is – it’s one of those one-pan comfort foods (on account of the potatoes) I could eat over and over, especially with new potatoes and fresh peas from the market. Come to think of it, I need to try this with sweet potatoes.
I’m in Saskatoon tonight, and was in Winnipeg last night, so I haven’t been doing much cooking – in my own kitchen, anyway. (I was on BT Winnipeg this morning, and I’m doing some taping for CTV Saskatoon tomorrow.) I’m beginning to miss my kitchen. (While appreciating fully that it’s some peoples’ dream to never have to cook dinner themselves ever again. On that note, how did cooking and cleaning get lumped together? As if the Cleaning Network would ever happen. Or maybe it would. Magazines devoted to cleaning? I suppose Martha delves into the subject.)
Now that I wouldn’t miss doing. Not that I do much of it anyway. I minimized W’s birthday party menu not only because I was only going to be home for a day and a half, but because the level of disgusting our house has risen to was far more pressing. I think we’ve reached the point where it will be easier to paint than to wash the walls.
Where was I? Right – in Saskatoon. In a charming old hotel with a sign out front that says “WATCH FOR FALLING ICE!”, bathroom tiles like the ones at my Grandma’s house, wide hallways that I hope later tonight I don’t remember remind me of The Shining, and other details that make me wish I had my camera.
No, I didn’t bring my camera. I’m lugging dishes and gear and food from points A to B to C to D (I brought two loaded grocery bags filled with food/frozen meat/glass bowls and a frying pan as part of my carryon baggage today – there is no elegant way to transport all this) and I didn’t want to carry my camera too, nor feel pressured to document everything and then guilt over not getting around to uploading them.
I used my phone when I detoured my rental car to BDI this afternoon, but didn’t manage to document the part where I leaned in to lick the top off my hot fudge sundae and poured sticky fudge-melted ice cream soup all down my front, all over and INSIDE my bag, with nothing but dry napkins to clean it up with and it was 34 degrees with a humidex of 42? ON MY WAY to the airport.
Curried Potatoes with Tomatoes and Peas
a variation of “Potato Curry” in Simply Indian
4-5 Yukon gold or new potatoes, cut into large chunks (I don’t bother to peel them – a bonus when you use thin-skinned potatoes like Yukon Golds)
canola oil, for cooking
1 cup crushed tomatoes, tomato sauce, or 2 tomatoes pureed in the food processor
1 jalapeno pepper, seeded and minced (optional)
2 tsp. paprika
1-2 tsp. curry powder or paste
1-2 tsp. chili powder
2 tsp. sugar
1/2 tsp. salt (or to taste)
1/2-1 cup frozen peas, thawed by running under warm water in a colander
Boil the potatoes until tender. In a large skillet, heat a drizzle of oil and add the potatoes; toss them around a bit. Add the tomatoes, jalapeno, paprika, curry powder, chili powder, sugar and salt and cook for 5 minutes. Add the peas and cook for another 5 minutes, until the potatoes are well coated and the extra moisture has cooked off.
Serves 4.
August 09 2010 | veg and vegetarian | 16 Comments »
I learned plenty yesterday from this lot right here. These six represent the two semi-finalist teams in the kids’ chili cook-off at the Stampede – I was lucky enough to act as judge yesterday. It was a tough decision.
I missed out on taking an actual photo of the food, being in my Official judge’s role and all, but it was mighty tasty – smoky and hot and loaded with beans – it always interests me, as a carnivore, how often the vegetarian version of a chili wins at a cook-off. (This isn’t the first I’ve judged.)
Although it was very tasty, the heat kind of leapt up and smacked us right in the tongue straight off the bat, so if you’re a wuss like me, consider dialing down the chipotles by about half. And I’d personally swap the green pepper for any other colour (red, yellow, orange), but that’s just me. (I don’t understand the point of a green pepper. Is all that bitterness worth the financial savings? I think not.) And of course all chilis taste better after a day or two in the fridge (or a long simmer in the slow cooker), so it’s great to make ahead and feed a crowd.
An important note: the winning team added a secret ingredient to the following recipe – chopped green onions. Yum.
Smoky Vegetarian Chili
1 cup diced carrots
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
3 cloves garlic, chopped
1 tbsp olive oil
1 tbsp chili powder
2 tsp cumin
1 can (28 oz/796 mL) diced tomatoes
3 cans (19 oz/540 mL each) mixed beans, rinsed and drained
2 tbsp chopped canned chipotle peppers in adobo sauce
Salt and freshly ground pepper
In a Dutch oven, saute carrots, onion, bell peppers and garlic in oil until tender, about 7 minutes. Add chili powder and cumin; cook and stir 2 minutes. Stir in tomatoes, beans and chipotle peppers.
Bring to a boil; reduce heat and simmer, stirring occasionally, until mixture is slightly thickened, about 30 minutes. Season to taste with salt and pepper. Serves 8.
And the bread. When I see the quantity of cheese and butter and garlic I understand why it blew me away. It’s exactly the sort of melty-cheesy, buttery, carb-heavy thing I would marry, if it were human.
Rosarella Bread
1 1/3 cups coarsely chopped bocconcini cheese
1/2 cup butter, softened
2 tsp finely chopped fresh rosemary
2 cloves garlic, crushed
1/2 tsp freshly ground pepper
1/4 tsp salt
1 loaf french bread, halved lengthwise
In a food processor, combine cheese, butter, rosemary, garlic, pepper and salt. Process until smooth. Wrap bread halves individually in heavy duty foil, leaving cut side open. Spread cheese mixture over cut side of bread halves.
Heat bread over low heat directly on grid or on warming rack on natural gas barbecue for 15 to 20 minutes or until cheese is melted and bread is golden around edges. Slice bread and serve.
July 15 2010 | beans and vegetarian | 11 Comments »
This afternoon Mike, W and I went down to the food bank to pick up an emergency hamper to live off for the week. We’re taking part in A Week in Their Kitchen, an initiative for Hunger Awareness Day (which has in Calgary expanded to “Husky Help the Hungry Week”), living exclusively on the items in a food bank hamper to help give people a sense of what it’s like. (By the way- Husky has covered the cost of extra hampers, so we’re not actually taking food from those who need it.)
We went through the same process the other clients go through in order to get our hampers. Gave our ID. Discussed our financial situation. As I gave this info the woman at the window beside mine leaned over and offered W treats from a basket of chocolate bars and fruit snacks. It struck me hard how many kids were in the room, waiting in line with their mothers, mostly – I saw about a dozen in the hour that we were there, and it wasn’t a very busy day. 41% of the food bank clients are children under 12 – another large percentage are teenagers.
We were given the go-ahead for a weeks’ worth of food for a family of 2-3, and I proceeded to the corridor where clients pick up their bins. The volunteers were friendly and offered a powdered donut as they filled empty milk crates for me and slid them down the line to pass other volunteers who added produce, milk and eggs. One volunteer had just been a volunteer at my cooking class at the Cookbook Company yesterday. She looked a little surprised to see me.
They offered extra buns, if I wanted some, and one volunteer asked if I would like one head of iceberg lettuce or two. (One.) The second last guy on the line held up two handfuls of plantains and asked if I knew what to do with them. I told him I’d figure it out. He asked if I had access to the internet (at which I internally laughed and was simultaneously embarrassed for my addiction to same) and suggested I Google “plantain recipes”. Which I did. I panicked a little when I got home, unloaded the bags and bins and discovered there was no fruit (besides a dozen ripe plantains) – not even canned or frozen – and the vegetables were limited to 4 bags of coleslaw, a bag of potatoes, 5 packages of mushrooms and a small bag of green beans and two yellow zucchini that were banging on death’s door.
I have to say I’m astounded at the quantity of food we were given. It filled the back of the car. There’s no way I could have transported it on the bus. A young woman in her twenties who was behind me in line walked out with a cartful, and hers was a hamper for one. We got two bags of Cheerios, an enormous tub of peanut butter, rotini, spaghetti, plenty of bread and buns, a pound of solid margarine (no can do…), two cake mixes and a shortbread mix,
two cans of tuna and two of brown beans, a dozen eggs, a 6-pack of lactose free meal replacement drinks, a big jug of V-8 and a tetra pack of apple juice, two sleeves of saltines, four cans of soup, canned tomato sauce and whole tomatoes, two packages of hot dogs (no hot dog buns, though! just burger buns), a few cans of club soda and two 2L cartons of milk.
I feel a little like the kitchen McGyver tonight. Which I quite get into, but recognize it’s a huge obstacle for most people making do with very little in their kitchen cupboards, and possibly very little in the way of cooking skills.
Of course, what you get depends largely on what has been donated. It’s never exactly the same. We got the hugest box of Oreos I’ve ever seen, plus another sleeve of them, half a dozen donuts and three 4-packs of bubblegum and cotton candy flavoured Jell-O pudding, in shades of pale blue and pink. (W: “What is THAT?” M: “Not food.”)
We got three produce bags packed with miscellaneous granola bars, cereal bars and packets fruit snacks and chocolate Easter eggs. One volunteer pointed them out, kindly telling me we were getting Gushers so that W wouldn’t feel different at school.
Which I can sadly relate to, having been the kid with the big ol’ woody carrot for recess snack when the other kids had fruit roll-ups. But what does it say about our society that you need to have Gushers in your lunch to be cool? To be normal?
But the sentiment was sweet.
I remember my Mom picking up boxes of Pot of Gold chocolates to put in the Food Bank donation bin at Christmastime, because wouldn’t it be nice if people got a treat in their hampers along with all that rice and beans. And I still remember that when I make donations to the bin – should I be practical? or give something sweet? There seemed to be no shortage in the sweets department – not that there’s anything wrong with that. If I were having a hard time of it and needed to rely on the food bank to get me through a week (or month), I’d be happy to find a bag of cookies in there. I’m sure plenty of food bank clients have bigger fish to fry.
Tonight, I thought I’d cook the perishables first – since the beans and zucchini were so close to self-combusting I turned them into a simple stew with two potatoes and a large can of tomatoes. It reminded me how good plain, unadorned food can be – our rules of engagement allow cooking oil and three spices, so I added a pinch of Italian seasoning (from my friend’s garden), salt and pepper. Had I been doing this on my own I might have added asparagus, garlic and onion, maybe white beans, and possibly a sausage to start. I certainly would have grated some Parmesan cheese overtop. But we enjoyed it nevertheless, and felt good after eating it. It was simple, comforting and nourishing. It fed us well (W opted for eggs on toast, and I did let him finish the last of the watermelon we started yesterday – it seemed ironic to not eat something and have it go to waste in order to spread the word about the food bank?) I sauteed the second zucchini with a package of mushrooms and added a can of tomato sauce – that will go in the fridge for dinner another day.
Zucchini, Green Bean and Potato Stew
canola or olive oil, for cooking
1 onion, chopped (optional)
1 yellow or green zucchini, chopped
3-4 garlic cloves, crushed (optional)
1-2 cups fresh green beans, stem ends trimmed
2 potatoes, russet, Yukon gold or red, chopped (don’t bother peeling them)
1 28 oz. (796 mL) can whole tomatoes, undrained
pinch Italian seasoning
salt and pepper
In a medium pot, heat a drizzle of oil over medium-high heat and cook the onion (if you’re using it), zucchini and garlic for about 5 minutes, until soft. Add the green beans, potatoes, tomatoes (with their juices) and Italian seasoning; bring to a simmer, cover and cook for about half an hour, or until the potatoes are tender. Season with salt and pepper and serve immediately.
So yes, it’s “Husky Help the Hungry Week” – anyone can drop off food donations at any Husky and Mohawk location, Calgary Police Services or Husky Energy Head Office throughout the week.
May 31 2010 | veg and vegetarian | 30 Comments »
I have news! (No, I’m not knocked up. I was, again. But I’m not, again. It’s been a bit of a crazy spring.) Remember Sue? She and I are writing a book! A for-real, gonna-be-published-and-put-in-bookstores cookbook. When I went out to stay for the weekend during the olympics we came up with it, and pitched it, and the publisher jumped on it, and within a few weeks we had an actual contract and a deadline. !!!!
It’s occurring to me now that that was two months ago. HOW DID THAT HAPPEN? Does anyone else’s life feel like the Polar Express? With the stoned guy in the hoodie at the helm, asking if we want to go faster and ignoring our screams to PLEASE STOP. OR AT LEAST SLOW DOWN. Because I just might throw up. Which isn’t going to be pleasant for either of us.
So yeah, Sue and I are writing a cookbook together. Something I’ve wanted to do for a very long time. (A project like this with her, that is.)
And it’s due in June. JUNE. That’s a good half a year from now, right? At least 6 months. No? Six weeks?? Perhaps if I enlist a hundred monkeys on a hundred typewriters, smoking a hundred cigarettes…
But for real – I cannot WAIT to share some of these recipes with you. We’ve been baking with beans – I made wonderful (if I do say so) yeasted cinnamon buns using pureed beans in the dough, making them higher in fiber than if they had been made with whole wheat flour, with the light, chewy texture of white dough. I’m not going to spill all the beans – ha – pun totally not intended – because that would leave nothing new for the book, which is scheduled to be released next spring. Spring 2011. Doesn’t that sound like the year you finally get your own jet pack?
But we do need a title. Beans and grains is just not sexy, no matter how you say it. The combo brings to mind gastrointestinal issues.
But they are so good for you. Their parts can stand on their own, but the sum is fantastic. The idea came about as we chatted about how I really want/need to eat more beans and grains, and want to seek out more meal options so that ideas come as readily and naturally as they would when faced with some chicken parts or a pork tenderloin. Or John Cusack.
Did I tell you I’m following him on Twitter? I’m pretty sure he’s not following me. Which is a shame. But Michael Ruhlman is! Ruhlman! Following me! The day I learned this I developed a severe case of Twitter performance anxiety.
So to digress, we need some title ideas for the book. Badly. I’ve never had such a total mind block – usually something comes to mind, and it’s a matter of weeding through the cheese and cliches and finding something that works. This time – nada. But you’re a smart and creative lot, so I thought I’d toss it out there for you to chew on.
Also – chew on this. I made this lentil and sweet potato curry on our last night in Tofino and actually toted it all the way back to Calgary in my cooler bag and reheated it today. It’s easy. It’s good for you. Lentils, sweet potatoes and spinach, all in one bowl?
Red Lentil & Sweet Potato Curry with Spinach
canola or olive oil, for cooking
1 onion, chopped
1 fresh jalapeño, seeded and finely chopped
1 Tbsp. grated fresh ginger
3 garlic cloves, crushed
2 tsp. curry paste or powder
1 tsp. cumin
1 tsp. turmeric
1/2 tsp. salt
1 medium dark-fleshed sweet potato, peeled and cut into 1/2″ cubes
1/2 cup dry red lentils
1 14 oz. (398 mL) can coconut milk
1 cup water
a big handful of baby spinach leaves
In a large, heavy skillet, heat a drizzle of oil over medium-high heat. Saute the onion for about 5 minutes, then add the jalapeño, ginger, garlic, curry paste, cumin, turmeric and salt. Cook for a few more minutes.
Stir in the sweet potato, lentils, coconut milk and water; bring to a simmer, then cover, turn the heat down to medium-low and cook for about 20 minutes, until the potatoes are tender.
Uncover and tear in the spinach; stir, return the lid and cook for another minute or two, just until the spinach wilts. Serve immediately, over rice. Serves 4-6.
So for Free Stuff Friday, leave a comment with a title suggestion, if you have one, and I’ll draw for a brand spanking new Crock Pot! I picked one up because I know how much you like them. This is a 5 qt. round – a great size, and won’t take up too much real estate in your kitchen. (I’ll still do a random draw – next Tuesday – in case we can’t settle on a winning title right off the bat.)
April 16 2010 | beans and veg and vegetarian | 90 Comments »
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