Our General Store

Eat with your hands!!!!

A couple of weeks ago I hosted an interactive dinner party featuring Indian fare.

18 women gathered in my loft to take part in a unique food experience I like to call 'piglets pantry'. In an informal Hopey manner the group was briefed about Indian food and given instruction on their food mission before being separated into smaller cooking groups. Each group of 6 woman worked together  to chop, stir and create 2 dishes each.  We ended up with 12 delish dishes and condiments that we gorged on using only our hands as utencils.

Clearly the crew of ladies gathered to learn more about Indian flavors, healthier meal alternatives and how to put together a fantastic Indian meal for friends and family (and the pleasures of eating sans cutlery). But as the evening progressed, I realized food was just the medium for other connections.  We talked about our health, food experiences and upbringings and how integral food is to everything!

The italian mammas have it right. Gather a bunch of women around food preparation, whilst drinking vino, and the honesty starts flowing.

I promised the recipes (see below) and also info on where to find indian ingredients in Toronto.

Thank you all for coming and I look forward to seeing you again.

Stay tuned for the next interactive evening of tasty treats.
Asian Persuasion!!

Mouthwatering morsels

I am psyched!!! I am off to take a 5 day Thai cooking course in Chiang Mai. 

I am looking forward to learning from a renowned Thai Chef.  Although I have been cooking Thai food for years I am sure there is still so much to learn.  I wonder how many holes exist in my own teaching and cooking techniques?  I will blog my discoveries and RECIPES!!!!

For the last week I have been focusing on Asian tapas menus.  This bite-sized world of fusion can be a wild and sensual world of mouthwatering morsels.  Now that I have had a real lesson in confusing fusion cuisine in Bali I am driven to find out ways to combine various cuisines together in perfect harmony.

SOME OF THESE RECIPES ARE PERFECT FOR THOSE ON THE ATKINS DIET.  IF YOU HAVE ANY QUESTIONS ABOUT THE INGREDIENTS OR WHERE TO FIND THEM....LET ME KNOW WHERE YOU LIVE AND I WILL LET YOU KNOW.

http://chinesefood.about.com/od/fusionrecipes/r/lettucewraps.htmAsian tapas recipes

http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Tapas&ttl=33Asian Tapas

LOVE THESE .....

Crisp Cheese Tikki Patties

Mix these ingredients and then chill for 20 minutes-

*1 cup of drained yogurt

*1 cup cream cheese

*1/2 red onion, diced finely

*4 tbsp minced green chilis (jalapenos will work also)

*3 tbsp of grated ginger (fine as possible)

*2 tsp minced coriander leaves

*1 tsp of salt

When the mixture is cool enough form into small balls and roll in breadcrumbs or panko flour.

** Deep fry and serve with plum sauce or deep fried chilis (as they do in India)

insect recipes

Be a real crowd-pleaser at your next potluck. Serve your guests/hosts some tasty insect treats.

Here are some suggestions-

http://www.ent.iastate.edu/misc/insectsasfood.html

The Potato Dichotomy

There is a great divide in the world of spuds: high-starch potatoes and low-starch potatoes. Some potato dishes work better with the former and others with the latter.

I have never been a huge potato lover, but since moving to PEI I have made a commitment keep trying them again and again. I am learning more about potatoes each day. Although I must admit that my interest leans towards the culinary approach...as usual.

Which are high-starch potatoes?
Russet potatoes are the champion in this category. Their high-starch content makes them drier, mealier and more floury when cooked. They also tend to fall apart (I have had nightmares making scalloped potatoes with this variety!!). Although they make incredible baking potatoes and fluffy mashed spuds.

Which are low-starch potatoes?
Red Norland, New Potatoes, Yukon Gold, Fingerlings, Blue or Purple potatoes are all in this category. These potatoes have a wetter and waxier content. If cooked properly, they hold their shape; in salads and gratins for example. My mother prefers these for a wetter, creamier mashed potato dish.

My favourite way to cook a potato involves baking, mashing and gratin! Yes folks you can have it all!!!

Double Baked Potatoes a la Hopey

*I use large red potatoes, but try this dish with any potato and experiment.
-Wash and stab the potatoes with a small knife
-Microwave the potatoes for 5 mins (this loosens the skin and starts the insides cooking
-Oil and season the potato skins
-Place them in a 375 oven for 30 mins until the outside is crisped and the inside seems completely cooked (I find it depends on the oven and potato)
-Slice the hot spud in half- lengthways, and scoop out the inside
-Place the insides in a bowl and mash, then add butter and mash, then add cream and mash
-Season the mash and set aside (some people like to add roasted garlic to this stage?)
-Butter and season the emptied skins and put them back into the oven to crisp up for 8 mins
-Stuff the skins with the mash and top with old cheddar and put back into the oven until the cheese melts
*top with green onions and serve with a steak and salad!!!!!!!

Hopey tip- I love to make this dish using sweet potatoes. Instead of cheddar cheese I put gorgonzola cheese and I top it with deep fried sage and toasted walnuts!!!! WOW!!!!!!

Asparagus recipes

Pickled Asparagus (with dill)

5 lbs asparagus

per pint jar:
1 garlic cloves
1 tsp dill seed
1 tsp mustard seed
6 peppercorns

brine:
8 cups of water 2 1/2 cups white vinegar
3 tbsp pickling salt
1/2 cup white sugar

Wash asparagus well and soak in ice water while you are preparing the 6 pint jars. Place the garlic dill seed, mustard seed and peppercorns in the bottom of each jar. Place asparagus tips in jar. Bring water, white vinegar, pickling salt, and white sugar to a boil and pour over asparagus. Process in hot bath for 5-6 minutes.

Asparagus Stroganoff

1/2 lb asparagus - cut into 1 inch pieces
2 onions - coarsely chopped
1 can cream of mushroom soup
1/2 lb mushrooms
1 cup sour cream

Saute onions, mushrooms, asparagus. Add mushroom soup (no water), sour cream. Heat thoroughly, without boiling. Serve over noodles.

Hopey tip****** What about an 'asparagus bar?'
I love serving plain, boiled asparagus with a variety of side dipping sauces- mayonnaise, vinaigrette dressing, hollandaise, cheesy sauce......whatever you like!

For more recipes:
http://www.asparagus.org/maab/recipes.html

AND... apart from recipes, tips, nutritional information what about the question.....
"Why does asparagus make your pee smell?"

http://www.discovery.com/area/skinnyon/skinnyon970115/skinny1.html

Apparantly the smell is due to a metabolite called methanethiol. As your body metabolizes asparagus, it produces this smelly chemical, which your discriminating kidneys see fit to dump into the bladder.

DELICIOUS DETOXIFYING DANDELION

Rachel Wood RHN, RNC gave a speech about the health benefits of Dandelions....

Dandelions are a calcium rich addition to a healthy diet.
Being a green vegetable, dandelion greens contain many vitamins, minerals, antioxidants, water and fiber. Dandelion greens are a good source of calcium, iron, magnesium, potassium, and Vitamins B, E and C. These greens help boost immunity by acting as an overall body tonic to aid the elimination of toxins.

Dandelions contain bitter properties, which help cleanse our internal organs and body systems. This bitter acts directly on the liver, the organ of detoxification. Dandelion is also a strong blood purifier, diuretic, laxative and digest-ant. It is an ideal excretion. Dandelion may also help to improve eczema and other skin conditions, soothe stiff sore joints and rejuvenate a sluggish liver.

Dandelion greens are nutritious and delicious. Try incorporating fresh greens into your diet, especially in the spring. Boil greens in water, like spinach, and serve with butter pepper and spices. Create your own green salad mix using dandelion greens, kale, spinach, romaine lettuce and bok choy. Dandelion greens can also be added to recipes to replace these other green vegetables. So experiment and enjoy the detoxifying benefits of this food and medicine.

Dandelion may help improve symptoms associated with:

Anemia- Dandelion contains high levels of potassium and is a rich source of iron and viatmins including folic acid and small amounts of B12.

PMS, Bladder Infections- Dandelions is a strong diuretic and helps to relieve fluid retention while replacing the body wiht lost potassium.

Constipation, Indigestion- Dandelion is mildly bitter and an appetite suppressant. It increases digestive juices inthe lining of the stomach.

Liver Problems- Dandelion increases bile production and flow to the liver. People with sluggish liver funtion or an unhealthy diet should condsider including dandelion greens to their diet.

Obeisity, Hypoglycemia- Dandelion reduces water weight through ist diuretic effect. It mayh also help the liver regulate blood sugars and reducing food cravings. Dandelion stimulates bile flow to improve fat metabolism within the body.

Recipes using Dandelions

THESE ARE FROM THE PEI ENVIRONMENTAL HEATLH CO-OP- DANDELION FESTIVAL

Dandelion Pancakes:

Ingredients:
1/2 cup whole wheat flour
1/2 unbleached all-purpose flour
2 tsp baking powder
1 tsp cinnamon
pinch of salt
1 egg
1 cup milk
2 tbsp vegetable oil
1 cup dandelion flowers

Method:
Mix the dry ingredients. In another bowl, beat the egg and add the milk and oil. Stir into the dry mix. Add the dandelion flowers and blend. Heat large skillet over high heat until hot. Drop batter by spoonfuls and cook over medium heat until bubbles form on suface and underside is golden brown. Flip and cook just until second side is lightly browned. Especially good with dandelion syrup or strawberry jam.

C/O sunriseherbfarm.com, adapted by Marion Copleston for PEIH Co-op.

Dandelion Syrup

Ingredients:
250 dandelion flowers
8 cups of water
1 orange
1 lemon
1 lime
5 cups of sugar

Method:
Grate peel from lemon and from orange. Cut into the orange, lemon and line, then squeeze to release the juices into a cup. Coarsely chop the fruit, including the pee. Add chopped fruit, juices and peel to water with dandelion flowers and simmer for 1 1/2 hrs. Let sit overnight. Strain through a cheesecloth and reserve liquid. Add sugar to liquid and simmer 1 1/2 to 2 hrs. Pour hot syrup into hot sterilized canning jars or glass juice bottles. Makes about 9 small jars c/o Eillen Sark.

GLUTEN-FREE RECIPES- Karin LaRonde

CARROT COCONUT CAKE
I have made this cake many times and it's a favorite of many.
1 cup grated raw carrots
3/4 cup coconut crumbs
6 eggs, separated
1 cup ground raw cashews
3/4 cup honey
1 teaspoon vanilla

In a large bowl, blend the carrot, coconut, honey, and vanilla. In a separate bowl, beat the egg yolks to a creamy consistency.
Fold the egg yolks into the carrot-coconut mixture and let it stand in the refrigerator for 1 hour, or until it has soaked up the moisture. Add the ground cashews and blend. In another bowl, beat the egg whites until stiff. Fold the egg whites into the carrot-coconut mixture. Make two 9-inch layers or pour the mixture into a bundt pan. Bake in a preheated 400 degree F (220 C) oven for 10 minutes, then reduce the temperature to 350 degrees F (180 C) and bake for an additional 20 to 30 minutes or until the cake shows signs of leaving the sides of the pan. Cool on a wire rack.
 
BANANA BREAD
1/4 cup nuts
1 3/4 cup amaranth flour,sifted
1/2 cup arrowroot
2 ts baking soda
1/2 cup  nuts; chopped
1 1/2 cup banana; mashed
1/4 cup  vegetable oil
1/4 cup honey
 2  Eggs
 2 tb Lemon juice
1 ts Vanilla
 
Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts. In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla.  Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not overmix. Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loaf at 350F for 55 to 60 min, or small loaves for 45 min or until a cake tester inserted in the middle comes out clean. Let stand in the pan for10 min, then turn the loaf out onto a wire rack to cool.

SNEAKY VEGGIE PANCAKES
4 eggs
1 cup squash (or any other pureed vegetable)
1 tsp Cinnamon
1 tsp vanilla
1 TBL melted coconut oil

Mix all ingredients well and prepare as pancakes.
 
GLUTEN-FREE CHICKEN CASSEROLE
1.5kg chicken pieces (for best flavour, leave the skin on)
4 tsp oil
2 large onions
4 cloves garlic
2 tsp olive oil, extra
4 tsp lemon juice
2 tsp grated lemon rind
2 cups gluten-free tomato sauce
2 tsp brown sugar
2 tsp dry mustard
2 tsp gluten-free curry powder (some isn't GF)
4 tsp wine vinegar (NOT malt vinegar)
2 tsp Bragg's Liquid aminos*
salt and freshly ground pepper

Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.
Serve with rice.
* Braggs Liquid Aminos is a wonderful product. Not only is it gluten-free, but it isn't fermented and a terrific substitute for salt. You can get it at any Health Food Store.

Gluten-free foods

So many people have allergies to gluten. Although gluten is a large part of many people's diets, it is possible to substitute your breads, pasta, beer etc for some healthy and tasty alternatives.

Karin LaRonde from 'Eat Well- Food with thought' Catering has some suggestions and recipes.
http://ourgeneralstore.typepad.com/our_general_store/2004/03/karin_laronde_e.html

Here at "Eat Well" we offer a large variety of gluten-free choices.
We do not use soy sauce which contains wheat. We thicken with cornstarch or arrowroot. We use chickpea flour, almond flour or rice flour. The seasonings we use are pure, not cut with flour. We make certain that the ingredients we use do not contain any gluten at all.
We have meals, either with meat or vegetarian or vegan that are gluten-free as well as our "Crispy Rice Squares" with the works. These can be found at most coffee shops and health food stores in Charlottetown.
Once you get your mind wrapped around the idea of no gluten, it gets easier. Forget about having toast for breakfast. In fact, forget about having bread at all. Try different breakfast ideas such as fresh fruit with yogurt, crustless quiches or gluten-free cereals (be sure to check the ingredients for hidden ingredients such as barley malt).
For lunches and dinners, experiment with some gluten-free grains  such as rice, buckwheat, corn/maize, quinoa, millet, amaranth.
Corn chips, rice cakes or crackers, pop-corn, seeds and nuts are great gluten-free snacks.

CONTACT KARIN FOR MORE INFORMATION OR TO ORDER HER DELICIOUS, GLUTEN-FREE MEALS!!
TEL: 566-2796, OR EMAIL HER AT laronde@isn.net
 

GRRRREAT GRANOLA, RASPBERRY OAT SQUARES....value-added snacks!!!

I have discovered some new ways to use one of the best, organic products available!

This is my favorite oatmeal- from Speerville Flour Mills (n6speerv@nb.aibn.com, 1 866 277 6371)

For more information about this incredible Maritime company refer to my All Organic catagory section - http://ourgeneralstore.typepad.com/our_general_store/all_organic_/index.html

Delicious Raspberry Oatmeal Cookie Bars

Ingredients:
1/2 cup packed light brown sugar
1 cup all-purpose flour
1/4 tsp baking soda
1/8 tsp salt
1 cup rolled oats
1/2 cup butter, softened
3/4 cup seedless raspberry jam (other jam will work)

Method:
1. Preheat oven to 350 degrees F. Grease one 8 inch square pan, and line with greased foil.
2. Combine brown sugar, flour, baking soda, salt and rolled oats. Rub in the butter using your hands or a pastry blender to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinnkle the remaining crumb mixture over the top and lightly press it into the jam.
3. Bake for 35-40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.

GRRREAT GRANOLA (kids love making this with me...we customize our own by adding some delicious personal favorites....Plus it makes any kitchen smell fabulous!!)

Ingredients:
5 cups of rolled oats
1/2 cup unsweetened shredded coconut
1 cup natural bran
1 cup oat bran
3/4 cup sunflower seeds
1/2 cup honey
1/4 cup vegetable oil
2 tsp vanilla
1 cup raisins
1/2 cup chopped dried fruit

Method:
1. Combine the first seven ingredients in a large bowl.
2. Heat the honey, oil and vanilla in a small saucepan over low heat until blended.
3. Pour this mixture over the dry ingredients, stirring to coat well.
4. Spread the mixture in a thin layer on one or two large cookie sheets. Bake at 350 for about 20 minutes, stirring at intervals until lightly browned.
5. Cool completely, mix in the raisins, and store in an airtight container in the fridge.

HOPEY TIP.... When i have cooled the granola I let my kids add their own custom ingredients (banana chips, dried tropical fruits, yogurt raisins, sesame sticks, pretzels, carob chips.......you can make it as healthy as you want) stir it all up with a HUGE spoon and pour it into their own jar/container. Then they decorate the jar with labels, stickers and paint. I have found that children are much more likely to eat granola if they have made it, personalized it and given it their own name!!!!