Oodles of Noodles

My trip to the market this morning resulted in the purchase of two pieces of eco-certified salmon from Mike's Fish Shop.  I don't know much about what eco-certified means other than it abides to some sort of code that somewhat improves the state of salmon farming.  Initally I thought I was buying the fish just for Scott (he will eat anything) but once I started supper I decided to eat some too. It was very yummy, especially next to these awesome noodles.

TAMARI GLAZED SALMON with Nutty Somen Noodles

Salmon:

1/8 cup local honey

1/8 cup e.v olive oil

1 1/2 Tbsp organic tamari

1 Tbsp fresh organic lemon juice

1 Tbsp water

2 organic or the best you can find salmon fillets or steaks (about 1 pound)

Method:  Preheat oven to 400*.  Whisk together the marinade and pour over the fish.  Cook in hot oven for about 15-20 minutes.  Serve on a bed of noodles with the juices pour over top.

Noodles:

1 package of organic kamut somen noodles

1/2 cup organic nut butter (tonight we used some peanut, almond and tahini) 

1/4 organic tamari sauce

1/4 organic brown rice vinegar

1 Tbsp local honey

1 Tbsp organic toasted sesame oil

1 Tbsp raw organic sesame oil

1 handful organic fresh cilantro

2 cloves organic garlic

1 stalk organic broccoli, peeled and floretted and stalk cut into matchsticks

1/2 organic green pepper, slivered

1 organic carrot, grated

2 handfuls organic spinach, torn

handful of organic cashews

Method:  Combine the nut butters, garlic, tamari, honey, vinegar, cilantro and oils into a blender and process until smooth.  Boil noodles.  When noodles are almost done, toss in the broccoli.  When noodles are done, drain the water and toss back into the pot along with the spinach so it can wilt.  Pour half of the sauce onto the noodles and stir.  Plate the noodles, topping with the other veggies and cashew.  Drizzle with more sauce if you like.

Panini

You say Panini, I say Press!

I don't know why I just had to say that, it's repeating over and over in my head.  Anyway so as you can guess I made Panini sandwiches tonight for supper.  They were very yummy, but you don't need a fancy machine to do it, you can just use a heavy weight to press your sandwich while it cooks and then flip and repeat.

BACON PANINI with Caramelized Onions and Dijon Mango Chutney

some fried organic and/or natural pasture raised bacon

organic whole wheat bread slices

1 onion, thinly sliced

1/2 Tbsp maple syrup

1/2 Tbsp balsamic vinegar

1/2 Tbsp olive oil

mango chutney

dijon mustard

organic cheddar cheese, shredded

Method:  Heat a cast iron skillet over medium heat.  Saute onion in olive oil for 5 minutes, then lower heat a bit and add the maple syrup and balsamic vinegar.  Cook onions gently for about 15 minutes or until really soft.  Reserve.

     Spread one side of one of the pieces of bread with dijon and the other with mango chutney.  Put some of the shredded cheese on one piece of bread, followed by some of the onions, then bacon and end with more cheese, close er up and spray the outside of the panini with olive oil and cook in a press or in a skillet with a weight.

HEMP SEED MISO PESTO PANINI with Red Peppers and Onion

I make many batches of basil pesto in the summer when the basil is fresh.  It freezes well, and when I need to use some I just cut off a hunk and let it defrost.  

     Ever since I started making pesto with hemp seeds and miso, I've never gone back to the traditional cheese and pine nuts.

HEMP MISO PESTO

1/4 cup extra virgin olive oil

1 cup fresh organic basil leaves

1 cup organic hulled hemp seeds

2 cloves organic garlic

2 Tbsp organic white miso paste

2 tsp umeboshi vinegar

water

Method: Transfer all ingredients but the water to a food processor.  Process until the ingredients start to smooth, adding water as necessary to make desired consistency.  Keep in mind pestos are better when slightly thicker and creamier.

THE PANINI

some organic cheese

1 Tbsp pesto

the caramelized onions from above

some thin sliced organic pepper

Method: Spread each slice of bread with pesto, followed by some cheese, the onions, pepper and some more cheese.  Spray the outside of the bread with olive and oil and Press!

Stew Weather

When Scott went to go pick up our organic meat order, the man delivering it asked if we were going to sell it.  When he heard we had no plans to sell all the meat he then commented we must have a large family!  Well actually there is only Scott, Faegan and I in this household, but a freezer full of organic beef, a whole lamb and nine chickens.  I figure that will last us 8-9 months at least.  We like having food in the house, and we like buying meat in bulk because it saves us money.  And we really like making stew.....

     As I was just about to make the dumplings for this stew I realized that I didn't have any baking powder left.  I had just bought a bag of it in July.  I know this for sure because I was making our wedding cake and wanted to make sure I didn't run out.  That means I've gone through a whole pack of baking powder in 3 months!  Baking madness over here.  Anyway, so I called my friend Serena to see if she had any I could have and luckily they had just enough.

LAMB STEW with Whole Wheat Dumplings

2 pounds lamb stew meat ( I like the kind with the bones)

1/2 cup unbleached organic flour

sea salt and pepper

4 Tbsp organic vegetable oil

1 large organic onion, chopped

2 cups water

3/4 tsp dry organic thyme, or 1 Tbsp fresh

1 1/2 cups beer, preferably dark (1 bottle)

1 pound organic potatoes, peeled and quartered

3 organic carrots, peeled and cut 1/2" thick on the diagonal

1 cup organic celery root, peeled and cubed

1 organic parsnip, peeled and cut 1/2" thick on the diagonal

3 Tbsp chopped fresh organic parsley

Method:  In a large bowl, season flour with salt and pepper.  Dredge lamb in the flour mixture, shaking off excess.  In a Dutch oven, heat oil over medium heat.  Working in batches, brown lamb on all sides.  Transfer to a plate.

     Pour 1/4 cup of the water into the pot, scraping up browned bits from bottom with a wooden spoon.  Add onions, stirring occasionally until water has evaporated and onion is beginning to soften, about 5 minutes.  Return lamb to pot; stir in thyme, beer, and 1 1/2 cups of water. Cover and simmer until lamb is tender, 1 to 1 1/2 hours.

     Add potatoes and vegetables to pot.  Cook, covered until vegetables are tender and stew has thickened.  About 20 minutes.  Season with salt and pepper and sprinkle with parsley.  Add dollops of dumpling dough to top of stew, cover and again and keep simmering for another 15 minutes.  Serve.

WHOLE WHEAT DUMPLINGS

When I went to Serena's to pick up the baking powder they asked what I needed it for.  When I told them it was for dumplings in the lamb stew they both exclaimed, "Oh Doughboys!"  and I said "I guess so!".  You see that is the first time I have ever heard anyone call dumplings doughboys, but I like it, so doughboys it shall be.  Serena's mom is from Newfoundland and that is what they call them there.

1 cup organic whole wheat flour

1/2 cup organic unbleached white flour

3 tsp aluminum and corn free baking powder

1/2 tsp sea salt

1/3 cup organic butter

3/4 cup organic milk

Method:  Combine flours, baking powder and salt in a bowl.  Cut in the butter until it resembles a coarse meal.  Stir in milk with as many strokes as possible.  Place dollops of dough ontop of stew and steam with lid on for 15 minutes.

Lunch for Me

The other day I was browsing around Sobey's.  I love grocery shopping and just checking out what is available.  This is especially fun at Sobey's because I don't normally shop there and so I never know what to expect to find.  To my great surprise I came across some organic Atlantic salmon from Ireland.  This was very exciting, especially since I started to crave salmon as I was walking past the fish department.  You see, ever since I found out about the sad state of salmon farming I have opted to not eat farmed salmon.  Which is really sad for me because I love Atlantic salmon.  It is very easy to find Pacific wild salmon in the stores, but I prefer Atlantic salmon which apparently is illegal to catch these days.  So I scooped up a pack and brought it home to cook for supper.  I was disappointed in the flavour and texture of this organic salmon and all my hopes for a new life of salmon eating disappeared forever.  I am hoping it was just in the Sobey's freezer for too long, so I will try another batch from a city Sobey's to see if there is a difference.  Anyway, so I had one more fillet left and decided it would taste ok in something like a fish cake.  I had some leftover mashed potatoes from supper the other night which made lovely fishcakes for lunch.

SALMON FISHCAKES with Sweet Potatoes and Capers

1 organic salmon fillet, cooked and flaked (about 4.5 oz)

1 cup organic mashed sweet and white potatoes

1 organic egg, beaten

1 very small onion, minced

1-2 handfuls of organic breadcrumbs

2 Tbsp organic parsley, chopped

2 Tbsp capers

sea salt and pepper

Method: Combine all ingredients in a bowl.  Mix together and then shape into patties.  Heat a cast iron skillet over medium low heat.  Melt some butter and fry the patties about 5 minutes on each side.  Serve over spinach salad

FALL SPINACH SALAD with Feta and Carrot in a Lemon Dressing

Organic baby spinach

Feta cheese, crumbled

Organic carrot, grated

Organic sunflower seeds

Organic lemon

Olive oil

Sea salt and pepper

Method:  Layer the vegetables, cheese and seeds in a bowl.  Squirt with some lemon, drizzle with some oil and sprinkle with salt and pepper.  Toss and then add 2 warm fishcakes on top.

Wild Game

I was a single mom this weekend.  Scott planned a weekend getaway with his father and brother in law to their "camp" in the woods.  It was great that Scott got some time to himself.  It was not so great that I was on call 24/7 alone (ok so I had a friend and her kids over for the weekend which was great but still).  What softened the blow a tiny bit was the wild grouse he brought home.  I think he killed one of them and Brad, his brother in law, got the other.  I like the idea of wild game.  Animals raised in the wild eating forest food are definitely healthier for you.  But I had no idea what to do with it. I've never eaten grouse before and never seen it prepared.  Scott warned me that grouse is pretty much all white meat and so is very easy to overcook and dry out.  That being said I decided to cook it the following way.  It was pretty good but I'd probably try cooking it another way next time.

WILD grouse with Bacon and Cabbage

2 wild grouse

1/4 pound organic bacon

1 organic onion

1 small organic cabbage, shredded

2 organic carrots, cut in 4 chunks

1/4 of an organic celery root, grated

sea salt and pepper

2 cups organic chicken stock

Method:  Preheat the broiler in your oven.  Place the grouse in a heavy casserole and drizzle with olive oil, sea salt and pepper.  Broil in oven for 10 minutes uncovered.  Meanwhile, saute the bacon and onion in a skillet until the bacon begins to brown.  Add the cabbage and celery root and saute until the cabbage begins to wilt.  Pour this mixture on top of the grouse, along with the stock and carrots.  Season with sea salt and pepper.  Reduce the oven to 350*, cover the casserole and bake in the oven for 40 minutes.  You may want to remove the lid during the last 10-15 minutes if really watery.  Serve on mashed potatoes.

MASHED POTATOES

1 organic sweet potato

2 organic yukon gold potatoes

3 Tbsp organic salted butter

1/4 cup organic milk

sea salt and pepper

Method:  Peel and then boil the potatoes in a pot of water.  When soft, drain and mash with the milk and butter.  Season to taste with sea salt and pepper.

KALE SALAD with Arame, Carrot, Pepitas in an Apple Balsamic Vinaigrette

6 leaves of organic kale, sliced thin

1/8 cup organic pumpkin seeds

1 organic carrot shredded

1/4 cup arame sea vegetable soaked and drained

1/4 of an organic red pepper, diced

3 Tbsp olive oil

3 tsp apple balsamic vinegar

1 tsp apple cider vinegar

2 tsp local honey

sea salt and pepper

Method:  Combine all the veggies in a bowl.  Top with the oil, vinegars, honey and salt.  Toss well and let sit for 15 minutes before serving.

Yellow and Green Supper

A friend of ours gave us zucchini from his garden. A huge yellow zucchini.  Then Alice, the woman who lives on a hill by the sea gave me a zucchini.  A huge green zucchini.  What do you do with so much zucchini?  You make zucchini potato latkes.

POTATO  ZUCCHINI LATKES with Apple Sauce

2 organic russet potatoes, peeled and grated

3-4 cups grated organic zucchini

1 organic onion or 2 organic shallots, minced

2 tsp sea salt

3 eggs, beaten

1/4 - 1/2 cup organic unbleached white flour

pepper

organic butter and oil

Method: Combine the zucchini and potato in a large stainless steel bowl.  Scoop a handful and squeeze as much liquid out as you can over the sink and then place in another bowl.  Repeat until you've squeezed all of it.  Then mix in all the other ingredients.  Adding more flour if the mixture is too watery.

     Heat a cast iron skillet over medium heat.  Add some butter and a bit of oil to pan.  Drop spoonfuls of the batter and spread each one out so they will cook evenly and you won't have raw potato.  When golden, flip and cook the other side.  Then slide them onto a cookie sheet in a warm oven until the whole batch is done.  Serve with apple sauce.

APPLE SAUCE

2 large organic apples, peeled and sliced

Method:  Place apple in a small saucepan with a 1/4 cup water.  Bring to a boil and then reduce heat and cook about 10 minutes, or until the apples are soft and mushy.

SPAGHETTI SQUASH with Browned Butter and Garlic

1 organic spaghetti squash, cut in half and scooped out

1/8 - 1/4 cup organic unsalted butter

2 cloves organic garlic, minced

1/2 tsp sea salt

1/2 cup romano cheese, shredded

1 steamed organic broccoli stalk, finely chopped

Method:  Roast the squash cut side down in the oven for about an hour or until the squash is tender.  Scoop out the flesh and drain if very watery.  In a small saucepan melt butter over medium heat and then lower.  Cook, watching very carefully for the milk solids to start to brown.  It will look speckled.  Remove from heat and add the garlic.  Pour the garlic butter and sea salt over the squash, stirring.  Add the broccoli and top with cheese.

Sushitime

Just as I was about to make my sushi rolls I couldn't find my sushi mat.  Luckily my friend Serena gave us placemats that are pretty much just larger versions of sushi mats so it came in handy.  My first time making rolls with rice on the outside - very easy to do.

MISO SOUP

(serves 4)

4 cups water

1 2" piece of kombu sea vegetable

1/2 cup bonito flakes

a bit of wakame sea vegetable

sliced green onions for garnish

3 Tbsp organic white miso paste

1/4 organic white onion, sliced

1/2 Tbsp organic ginger

1 tsp organic sesame oil

2 Tbsp grated carrot

a few cubes organic tofu

1 clove garlic

Method:  Bring water to boil with kombu in it.  When boiling, remove kombu and add the bonito flakes.  When water resumes boiling, remove from heat.  The stock is done when the flakes sink.  Strain.

In a saucepan fry the white onion, ginger, garlic and tofu for 3 minutes.  Add stock and carrot and bring to a boil.  Remove from heat and add the miso and wakame to hot fish stock.  Stir and pour into 4 bowls.  Garnish with green onion.

SEA VEGETABLE  SALAD

(serves 4)

1/2 cup arame seaweed, soaked in water for 5 minutes

1 cup Nova Scotia nori seaweed, rinsed and then squeezed, pick our any shells

1 long piece of wakame seaweed, soaked for 3 minutes and cut in pieces

1 small organic cucumber, sliced thin

some thin sliver of organic carrot

some organic sesame seeds

a few leaves of organic salad 

Dressing: 

3 Tbsp organic brown rice vinegar

1 Tbsp organic tamari or Bragg's Liquid Aminos

1 1/2 Tbsp raw organic sesame oil

1/2 Tbsp organic toasted sesame oil

2 tsp local honey

1 tsp grated fresh organic ginger

1/2 clove organic garlic, grated

Method:  Line four salad bowls with organic lettuce leaves, followed by wakame, nori and arame.  Top each mound of sea vegetable with the cucumber, carrot and sesame seeds.  Drizzle with dressing and serve.

SUSHI RICE

I also make sushi with organic short grain brown rice which I pressure cook with slightly less water than ususal so it gets nice and sticky.  I then pour the dressing onto it and proceed with the sushi rolling.

2 cups organic white sushi rice

2 cups water

2 Tbsp organic brown rice vinegar

2 Tbsp local honey

1 Tbsp sea salt

Method:  Place rice in a bowl and fill with water, and then drain.  Do this several times until the water runs clear.  Combine water and rice in a pot.  Bring to a boil with lid off.  When it boils, reduce heat to low and cover, simmering for 15 minutes.  Remove from heat and let rest covered for 10 minutes.  Combine the vinegar, honey and salt in a small saucepan and warm slightly.  Move rice into a glass or ceramic bowl and pour dressing over it, fanning it and gently cutting into it with a spatula, not stirring.  Bring to room temperature and make your sushi.

     

Look at those juicy hips..rose hips that is

One of my favorite memories of first moving to Nova Scotia was visiting the French shore for the first time.  Camping out by the beach in the fall, I fell in love with the wild rose hips that grew everywhere!  All I could think about was harvesting them to drink for tea.  In fact I did pick some and took them home, but they ended up just going bad because I didn't dry them properly.  Now that we live in the country, I look for wild edibles every time I go for a walk.  There aren't that many wild roses growing around our property, but I managed to pick just enough to make two and a half tiny jars of rose hip jelly.

WILD ROSE HIP JELLY

1 quart of autumn ripe wild red rose hips (4 cups)

1 litre of water

1/4 cup fresh lemon juice

1 cup local honey

2 tsp Pomona's Universal Pectin Powder

2 tsp Pomona's Universal Calcium Water

Method:  Rinse rose hips thoroughly and pick off the scraggly ends.  Place rosehips in a saucepan with water and bring to a boil.  Reduce heat to simmer for one hour or until rose hips are soft and mashable.

     Use a potato masher to smush the rosehips.  Set up a jelly bag or layers of cheesecloth in a mesh strainer.  Transfer the rose hip mixture into the strainer and strain and smoosh all the liquid out.  Ideally you want to have 2 cups of liquid.  If you must, top it up with apple cider.

     Prepare your canning jars.  Measure juice into a pan with lemon juice.  Add the calcium water and stir well.  Measure out the honey into a separate bowl and mix in the pectin powder. Bring the juice to a boil, add pectin-honey and stir vigorously 1-2 minutes.  Return to a boil and remove from heat.  Fill jars to 1/2" of top.  Screw on lid and put filled jars in boiling water to cover and boil for 5 minutes.  Remove from water and let cool.  Lasts about 3 weeks once opened.

Rushing Clouds Dinner

As we ate our supper this evening I looked out at the sky and saw lovely rushing clouds moving past us.  This meal was chosen after a phone call from my sister.  She was excitedly telling me about a great deal she found on a Jamie Oliver cookbook.  I asked her to look up a recipe for chickpeas in it but found none.  But she did find a great one in an International Vegetarian cookbook she owns.  It's a great recipe.  I decided to serve it with Thai Chili Sauce and quinoa.

MOROCCAN CHICKPEAS with Butternut Squash and Zucchini

2 cups cooked organic chickpeas

2 cups organic butternut squash, cubed

3 organic tomatoes, chopped

1 Tbsp fresh ginger, grated

1 tsp organic cumin powder

1 tsp organic paprika

1/4 tsp turmeric

1/4 tsp cayenne

1 2" piece organic cinnamon stick

3 Tbsp olive oil

1 organic onion, sliced into half rings

3 Tbsp organic raisins

3 1/2 cups stock

1 tsp sea salt (but this depends on what stock you use)

1 cup organic zucchini, sliced

1/2 cup organic frozen or fresh peas

cilantro or parsley for garnish

Method:  Saute onions and cinnamon stick in olive oil.  Add spices, stir and then add tomatoes, squash, chickpeas, salt, raisins and stock.  Bring to a boil and then simmer on medium low until squash is soft.  Add the peas and zucchini, cook uncovered until it thickens.  Serve on quinoa or cous cous.

Prep Time- 10 minutes  Cooking time- about 15-20 minutes

QUINOA

1 cup organic quinoa

1 3/4 cups water

pinch of salt

1 Tbsp organic butter (optional)

Method:  Rinse quinoa in a sieve.  Combine quinoa with water, butter and salt in a pot.  Bring to a boil, reduce heat to low, cover and cook about 10 minutes, or until all water has been absorbed.  Remove from heat and let rest 5 minutes.  Fluff with fork and serve.

YOGURT SALAD DRESSING

2 heaping tablespoons organic full fat yogurt

2 Tbsp organic apple cider vinegar

3 Tbsp olive oil

1 Tbsp local honey

some sea salt

some black pepper

Method:  Whisk all ingredients together in a bowl.  

Pease Porridge HOT!

This morning was a porridge kind of morning.  

OATMEAL with Fresh Blueberries, Apple and Walnut

1 cup water

1/2 cup organic rolled oats

1 Tbsp local honey

organic blueberries

1 organic apple, peeled and grated

1/4 organic raw walnuts, slightly crushed

Method:  Boil water and stir in oats, reduce heat and cook until thick.  Add more water if necessary.  Drizzle each bowl with some honey, the berries, apple and walnuts.

Pizza Night

Seeing as last night's pizza plans got sidetracked, I decided to make this afternoon all about pizza. This morning's trip to the Halifax Farmer's Market resulted in some great ingredients for project pizza.  The first thing I spied when I arrived at the market were some HUGE wild caught shrimp from Mike's Fish Shop.  I picked up six and headed over to Norbert's where I bought some lovely chard and peppers.  Last week I had purchased some organic pepperoni from Angelhoeve Farm and was excited to finally put it to the test on our pizzas.  I am in the midst of a bacon craze and so picked up some more of that as well.  Four different pizzas, four taste adventures.

WHOLE WHEAT PIZZA DOUGH

2 cups warm water

1 Tbsp instant yeast

1 Tbsp local honey

4 cups organic whole wheat flour

1-2 cups organic unbleached white flour

1 1/2 tsp sea salt

4 Tbsp olive oil

Method:  Combine the honey and warm water in a large bowl.  Dissolve yeast in warm water.  When frothy, stir in salt and oil.  Gradually add in each cup of flour, stirring.  When it becomes hard to stir with a spoon, start to knead with your hands.  Then bring it out onto a floured countertop and knead for about 5 minutes.  Keep adding flour until the dough kneads without sticking to the counter.  Place into a greased bowl covered with a plate or saran wrap and let rise about 1 hour.  Punch down and divide into 4-5 ball of dough.

     Grease 4-5 cookie sheets and/or cast iron skillets and sprinkle with about a tablespoon per pan of organic cornmeal.  Spread each ball into a thin pizza crust.

BACON PESTO PIZZA with Wilted Chard and Onion

4 strips organic or pasture raised bacon, fried lightly and chopped into bite sized pieces

2 Tbsp basil pesto

3 leaves of chard, chopped

1 onion, sliced into thin wedges

1-2 cups organic mozzarella

Method:  Saute the onion in some olive oil until they begin to soften.  Then add the chard and saute until wilted.  Set aside.

Assembly:  Spread a crust with the pesto, followed by the some cheese, the chard/onion mix and then the bacon.  Top with remaining cheese.  Bake at 450* for about 10-15 mins.

SHRIMP PIZZA with Wilted Chard, Onion, Rose Sauce and Capers

6 large wild caught shrimp, cut in half lengthwise

1/2 cup organic rose tomato sauce

some of the wilted chard and onion from previous recipe

1 Tbsp capers

organic mozzarella cheese

Method:  Spread a crust with the sauce, some cheese, the chard/onion, the shrimp and capers and end with the remaining cheese.  Bake at 450* for 10-15 mins.

PEPPERONI PIZZA with Mushrooms and Olives

1 organic pepperoni stick, sliced thinly

1 cup organic mushrooms, thinly sliced

1/4 green and black olives

1/2 cup organic tomato sauce

organic mozzarella cheese

Method:  Spread crust with the sauce and some cheese, followed by the pepperoni, mushrooms, olives and remainin cheese.  Bake at 450* for 10-15 minutes.

VEGETABLE PIZZA with Zucchini, Peppers, Mushroom and Olives

1/2 organic red pepper, thinly sliced

1/2 organic green pepper, thinly sliced

1/2 cup organic mushrooms, thinly sliced

1/2 cup black and green olives 

organic mozzarella cheese

organic tomato or rose tomato sauce

Method:  Spread sauce on a crust, followed by some of the cheese, veggies and end with remaining cheese.  Bake at 450* for 10-15 minutes.

Rainy Day Supper

I was going to make pizza for supper tonight but then I remembered that I had some hook and line haddock in the freezer, so I took it out to thaw and then phoned my mother to chat.  My family has this habit of always asking each other what we are having for dinner.  So of course, I asked her what they would be eating and she told me. Then inevitably she asked me what I was going to make and I told her about the fish.  She then when on to tell me about this great recipe she saw in a magazine, (Chatelaine or Canadian Living I can't remember which) called Feta Crusted Fish.  So here is my take on this recipe.

FETA CRUSTED HADDOCK

1 pound hook and line haddock (2 fillets)

1/2 cup organic whole wheat breadcrumbs

1/4 cup organic local feta cheese, finely crumbled

1 tsp dry organic oregano

1/2 tsp dry organic thyme

zest of one organic lemon

sea salt and pepper

1 Tbsp olive oil

Method:  Preheat oven to 450*.  Combine everything but the fish in a bowl.  Place haddock in a pan (I like to use my cast iron skillet) and pat dry.  Coat the top of the fish with the breadcrumb mixture, pressing down so it sticks to the fish.  Bake in oven for 10 minutes.

ROASTED VEGETABLES

I met a lovely woman named Alice the other day who lives on a hill by the sea.  As we spoke she offered me some vegetables from her garden, and then proceeded to pick some huge carrots, parsnips and cucumber from the soil.  We fed the carrot tops to her neighbour's cows through the fence.

1 organic carrot

1 organic potato

1 organic sweet potato

1 organic celery root, peeled

1 organic onion

4 cloves organic garlic

1 organic tomato

1 organic parsnip

1/3 organic butternut squash, peeled

1/4 cup olive oil

sea salt and pepper

2 tsp organic dry or fresh oregano

Method: Preheat oven to 400*.  Cut all the vegetables into approximately the same size.  Toss all vegetables into a pan and drizzle with the oil, oregano, salt and pepper.  Roast for about an hour or until vegetables are cooked and starting to get golden on the edges.

THE SALAD WE ATE WITH THIS SUPPER

The garden is just about ready to be prepared for winter.  Today I harvested the last of the salad greens which consisted of two varieties of bitter endive.  To make this a little more palatable I used some local apple cider balsamic vinegar and maple syryup to sweeten the deal.

bunch of endive

1 carrot shredded

handful of organic sunflower seeds

a bit of local feta, crumbled

sea salt and pepper

1 Tbsp maple syrup

1-2 Tbsp apple cider balsmaic vinaigrette

1 Tbsp olive oil

Leftovers You Love

I have fond memories of my mom always making soup from leftover turkey the day after Thanksgiving and Christmas. So in keeping with this tradition I picked all the turkey off the bones and made a great stock which served as the base for this Greek soup which can be made with turkey or chicken stock.

AVGOLEMONO (Greek Egg Lemon Soup)

6 cups turkey stock

1/2 cup organic short or long grain brown rice (or use white rice or orzo pasta)

2 organic eggs

1/4 cup organic lemon juice

sea salt and pepper

2 cups leftover turkey

Method:  Bring stock to a boil over high heat.  Add rice, lower heat and simmer partially covered for 20-30 minutes for brown rice (15-20 for white or orzo).  Reduce heat.  In a separate bowl, separate the egg whites from the yolks.  Using a hand blender, beat the egg whites until they are frothy.  Then mix in the yolks.  Add the lemon juice.  Slowly, pour a few ladlefuls of stock into the egg mix. Then pour this into the soup stock.  Add the turkey pieces and stir. Heat without boiling for 5 minutes. Add salt and pepper to taste. (Be sure not to cover the pot with a lid or it may curdle.

Giving Thanks

This was my fifth time roasting a turkey and I decided to try brining.  A couple of years ago my friend Paul did this with his turkey and itwas by far the tastiest, moistest turkey I ever ate.  I decided to try using maple syrup instead of white sugar for my brine, and used up the last of the fresh sage from the garden along with some garlic and thyme.  The result was an excellent tasting turkey, but I think I slightly overcooked it.  All the guests who like white meat claimed it was very moist and didn't thing it was overcooked at all!  It was also a very dark turkey which I think was due in part to the honey in the brine.  Aside from forgetting to turn the oven on for the first hour of cooking, the feast was a great success!  My favorite part, as always was the stuffing.  It is the same recipe my mom made every Christmas and Thanksgiving and I will never tire of it. The pumpkin pie made with the freshly roasted pumpkins from the garden was AMAZING and I am mad at myself for having made tofu pumpkin pies for so many years.  The real deal traditional pies are great!

MAPLE BRINED TURKEY with Whole Wheat Savoury Stuffing

1- 16 pound pasture raised turkey
1 1/4 cups coarse sea salt
1.25 litres boiling water
150 ml local maple syrup
8 litres cold water
5 tsp organic whole peppercorns
20 bay leaves
4 organic apples, sliced
2 organic onions, sliced

bunch of organic thyme

bunch of organic sage

6 cloves organic garlic, peeled

1 carrot

2 organic celery stalks

Stuffing:

5 cups organic whole wheat bread, cubed

3 Tbsp organic poultry seasoning

1 organic onion, chopped

2 organic celery stalks, chopped

2 cups organic mushrooms, sliced

1/2 pack of organic bacon, sliced

1/4 cup each minced organic parsely, thyme, sage and marjoram

sea salt and pepper

organic butter

Gravy: 1 cup organic chicken stock or white wine

2/3 cup organic unbleached white flour

6 cups water

Method for Stuffing:

Preheat oven to 350*. Place cubed bread in a pan and toast lightly in the oven for about 15 mins.  Heat a cast iron skillet over medium heat.  Add bacon, onion, celery and mushrooms to pan.  Saute until the onion is soft and the bacon begins to brown, then add the seasoning and some salt and pepper.  Fry for about 2 minutes, remove from heat and pour into a large bowl. Add the herbs and mix with your hands until thoroughly combined.

Method for Turkey:

Rinse turkey in cool water.  Combine the boiling water, salt, and maple syrup in a large heat proof bowl.  Stir until salt is dissolved.  Add the cold water, garlic, peppercorns, vegetables, and herbs in a large stainless steel stock pot and immerse turkey in the brine for at least 12 hours (I did ours for 18).  Then remove the turkey and pat dry, placing it in a stainless steel roasting pan, on a little rack.  Tuck the wings under the bird so they don't burn while you roast the turkey.

   

Stuff the neck part first, careful not to pack it in too tightly.  Using large toothpicks pin the flap of skin to to the turkey to keep the stuffing in.  Turn it over and stuff the back end (make sure the gizzards and neck are removed!), leaving a nice pile of the stuffing sticking out for picking on as the bird roasts.  Tie the legs together with cooking twine.  Rub the turkey with salted butter and sprinkle with some black pepper.  Place it on the rack and add the carrot, celery and onion to the bottom of the pan along with the neck and 2 cups of chicken stock.

     Preheat oven to 350* with rack in lowest position.  Tent the bird with foil to prevent  browning too quickly.  Roast 1 hour then baste it every 30 minutes with pan liqiuds until a thermometer reads 125*, about 3 hours.  Remove foil and continue to roast until thigh reaches 175*, about 45 minutes.  Tent it again if it browns too quickly.  Transfer turkey to platter to rest while you make gravy.

Gravy: Place the pan on the stove across 2 burners.  Bring pan liquids to a boil over a high heat. Cook stirring until liquid has mostly evaporated, about 5 minutes.  Keep cooking, stirring until the vegetables have browned, about 5  minutes.  Add the stock or wine, cook, stirring constantly until syrupy, 1-2 mins.  Add the flour, cook stirring until flour is incorporated and browned, about 2 minutes. Slowely add 6 cups of water; bring to a simmer, stirring, about 5 minutes.  Continue cooking until gravy reaches the consistency you like.  Pour gravy through a mesh sieve into a saucepan, discarding solids.  Season with salt and pepper to taste.  Keep warm. 

After turkey has rested about 20 minutes, remove the stuffing and carve.

MAPLE PUMPKIN PIE

1 whole wheat pastry crust, unbaked

1 1/3 cups cooked organic pumpkin puree

3/4 cup maple syrup

1 cup organic cream

1/2 cup organic whole milk

1 tsp organic cinnamon

1/2 tsp fresh grated organic nutmeg

1/8 tsp organic grated ginger

3 organic eggs

1 Tbsp organic unbleached white flour

1 tsp sea salt

Method: Preheat oven to 350*.  Blend all ingredients together.  Pour into pie shell and bake for about 45-60 minutes.  Let cool before serving.

Pea Soup and Real Deal Greek Salad

Counting down the days when fresh ripe tomatoes and cucumbers will still be available from our lovely garden. Tonight we savoured a village style Greek salad, knowing that we probably won't eat another one for a whole year.  That is the bittersweet reality of eating seasonally and locally; enjoy it while it lasts.  I cringe when I go to a Greek restaurant and see items on the menu that were only meant to be eaten when things are fresh and right from the garden.  A real Greek salad (the way I like it) is made using only a few simple ingredients: ripe tomatoes, thinly sliced onion, crisp cucumber, peppers, black olives, feta, oregano, the best olive oil, sea salt and pepper.  That's it.  And you can only pull this off with the freshest ingredients because that is where the flavour comes from.  So that is the recipe.  Place all ingredients in a shallow bowl, drizzle with LOTS of olive oil because that is what you will be dipping lots of crusty bread in!

PEA SOUP with Roasted Garlic

2 cups organic dried split peas

8 cups broth or water

1 organic onion, diced

1 Tbsp olive oil

2 organic bay leaves

2 tsp sea salt

1 large organic carrot, diced

3 organic celery stalks, diced

2 cloves organic garlic, minced

1 head of organic garlic, roasted

black pepper

Method:  Saute onion, carrot, celery in the olive oil over medium heat until soft.  Add bay leaf, salt, garlic, split peas and water, bring to a boil then reduce heat and cook until peas are soft, about 1 -1 1/2 hours.

     Squeeze the roasted garlic into the soup, remove the bay leaves, cook until soup is the consistency you like.  Serve with crusty bread.

Autumn Supper

I love it when I go from having no idea what to make for supper, to making some of the best meals ever!  Tonight was one of those nights.  I had some organic chicken legs that I didn't know what to do with.  I discovered another bowl of cherry tomatoes in the kitchen that needed to be used up so I decided on Goulash.  I still had some pumpkin puree left over from this afternoon so I decided to make a Pumpkin Polenta to serve as a base for the saucy goulash.  I had a bunch of escarole in the fridge from the market last week which I usually boil, but tonight I wanted something raw.  I was a little skeptical that this salad would be awesome, but I was wrong.  It was awesome.  Very awesome.

CHICKEN GOULASH

2 organic chicken legs and thighs, separated

3 organic onions, sliced

2 cloves organic garlic, sliced

4 organic carrots, sliced

1 zucchini, sliced

2 organic green peppers, chopped

3 Tbsp organic sweet Hungarian paprika

1 tsp organic caraway seeds

1 tsp sea salt

fresh ground black pepper

1/4 tsp organic chili powder

1 cup organic chicken stock

1 can stewed tomatoes or 3-4 organic tomatoes, chopped

1/2 cup organic sour cream

2 Tbsp organic unbleached white flour

2 Tbsp chopped fresh organic parsley

Method: In a Dutch oven, brown the chicken in some olive oil over medium high heat.  Remove from pan, set aside.  Add onions and garlic, fry over medium heat until softened.  Add carrots, green peppers, paprika, caraway, salt, pepper and chili powder.  Fry, stirring for 2 minutes. Add chicken stock and tomatoes.  Return chicken to pan.  Bring to a boil, reduce heat and simmer for about 40 mins.  Transfer chicken to a platter and keep warm.  In a small bowl, combine sour cream and flour.  Stir into the sauce and simmer, stirring until thickened.  Pour over chicken. Garnish with parsley.

PUMPKIN POLENTA

3 cups organic chicken stock

2 Tbsp organic unsalted butter

14 oz organic pumpkin puree

1 cup organic cornmeal, if coarse, grind it to make it finer

1 cup romano cheese, grated

Method:  Bring the stock and butter to a boil.  Add the pumpkin and stir.  Whisk in the cornmeal.  Lower heat and cook about 20 minutes or until thick and the polenta starts to come away from the sides of the pot.  Stir in the cheese and serve.

WARM ESCAROLE SALAD with Pecans and Balsamic Vinaigrette

1/2 head organic escarole

1 cup organic pecans

2 Tbsp organic unsalted butter

3 Tbsp organic balsamic vinegar

about 1/8 cup olive oil

2 Tbsp minced organic red onion

sea salt and pepper

Method:  Wash and dry the escarole.  Cut escarole into 1 inch pieces and place in a salad bowl. Saute the pecans in the butter for 5 minutes.  Make a vinagrette with the vinegar and oil, then stirring the onion into the dressing.  When the pecans are done, turn off heat and pour the vinaigrette into the pan.  Heat for 1 minute then pour the dressing over the salad and toss.

Pumpkins and Tomatoes

My grape tomatoes have been super producing lately and we've had bowls of them ripening on the counter for days.  Faegan has been enjoying watching his Mommy cook.  He pulls up a chair right up to the counter and gets up to watch me as I work.  He has been fascinated with these bowls of tomatoes.  Occasionally popping one in his mouth, but mostly he likes to play with them. Before they start to rot I thought I'd make some tomato sauce with them. 

     While I was in the kitchen I also decided to start getting ready for the Thanksgiving Feast I am preparing on Monday.  I am thinking about making a pumpkin pie so I decided to bake 2 pumpkins in the oven so I don't have to worry about it this weekend.  I froze the extra puree to have on hand for the winter.  I am drying the pumpkin seeds to plant in the spring.

FRESH TOMATO SAUCE

3 cups organic tomatoes, chopped if they are large, otherwise the mini ones can go in whole

2 cloves organic garlic, chopped

handful of fresh organic basil, shredded

sea salt and pepper

1 Tbsp olive oil

Method:  Heat the oil in a saucepan over medium heat.  Add the garlic and heat for 1 minute. Add the tomatoes and basil, sea salt and pepper.  Simmer until sauce is thickened, about 30 mins.

PUMPKIN PUREE 

                        

2 small organic pumpkins

Method:  Preheat oven to 350*.  Cut the pumpkins in half, scoop out the seeds and place face down in a roasting pan or cast iron skillets.  Bake for about 45-60 mins until the pumpkins are nice and soft.  Let cool slightly and then scoop out the flesh.  Puree in a food processor.  Use in baking or freeze.

Real Canadian Supper

It was a rainy, cool, blustery day here on the Eastern Shore.  What better meal to make than a true Canadian classic?
I never made fishcakes until I moved to the East Coast.  When I married Scott I discovered you always eat fishcakes with beans, baked beans that is.  Apparently mustard pickles are the preferred condiment of choice for this too......

FISH CAKES

1 pound hook and line haddock or pollock

2 cups cooked mashed organic potatoes, refrigerate until cool

1 small organic onion, minced

1 organic egg, beaten

3-4 Tbsp organic parsley, chopped

sea salt and pepper

Method:  Cover fish with fresh cold water and bring to a boil, simmer and cook until fish is cooked through.  Flake in a bowl and refrigerate until cold.  Mix all ingredients together and shape into patties.  If possible let the patties sit in fridge to hold together better, but not necessary.

     Melt some butter in a non stick pan over a low medium heat.  Fry each side of the patty until they are golden.  I like to heat the cakes in the oven for a bit to make sure the insides are nicely cooked and warm.

BAKED BEANS

2 cups dry organic navy beans, soaked overnight or for 6 hours

1 organic onion, chopped

1/3 cup maple syrup

1 Tbsp sea salt

1 1/2 tsp dry mustard powder

1/2 tsp black pepper

1/3 cup molasses

Method: Pressure cook or boil the beans until they are soft.  Be sure they are as soft as you are going to want them when they are eaten because they will not cook anymore once they are in the oven.  When they are cooked, drain them and combine all the ingredients in a cast iron pot ((or any lidded pot) with lid.  Cover the beans with water.  Bake in a 300* oven for 4-6 hours.  Check and stir the beans every now and then, adding more water as necessary.

Faegan loves this meal.  So does his dad.  So do I really.

Chinese

I had a bag of fermented black beans in my cupboard for about three years before I finally figured out what to do with them.  Great stir fry at home!

TOFU AND VEGETABLES IN BLACK BEAN SAUCE

1 lb organic firm tofu

1 Tbsp organic tamari

2 tsp rice wine or sake

1/2 tsp toasted organic sesame oil

Method:  Cube the tofu and let it marinate in the above ingredients for 15 mins.

1 Tbsp organic sesame oil

1/4 cup sliced organic green onions

1 Tbsp finely chopped organic garlic

1 Tbsp salted, fermented black beans, rinsed and coarsely chopped

1 Tbsp finely chopped organic fresh ginger

1/2 organic green pepper

1/2 organic red pepper

1 crown organic broccoli, cut into florettes

1 organic carrot, thinly sliced

2 tsp organic tamari

1 Tbsp rice wine or sake

1 tsp local honey

1/4 cup stock or water

1/2 tsp toasted organic sesame oil

2 tsp organic cornstarch

1/4 cup raw organic cashews

Method:  Heat a wok over high heat, add the oil and heat until almost smoking.  Add the tofu and cook until lightly browned.  Remove.  Add more oil if needed and stir fry the broccoli, carrot and peppers until beginning to soften slightly.  Add the scallions, garlic, black beans and ginger.  Stir-fry for 10 seconds, add the soy sauce, rice wine, honey, stock, sesame oil and cornstarch.  Add the tofu and cashews, toss lightly to coat.  Serve with steamed rice.

Burgers and Ice Cream

When you are craving take out, try making your own.

BURGERS

1 pound organic and or pasture raised ground beef

1 organic onion, minced

1 organic egg, lightly beaten

1 handful fresh bread crumbs

1 tsp dijon mustard

1/2 Tbsp ground organic coriander

pinch of ground organic cumin

sea salt and pepper to taste

Toppings etc:

3 organic whole wheat burger buns

Homemade cucumber relish

Organic ketchup

Honey mustard or Dijon

Sliced organic tomato

Thin sliced red onion

Slices of organic cheddar cheese

Method:  Preheat oven to 450*.  Combine all the first ingredients together in a bowl.  Shape into 4 big flat patties. Place in a cast iron fry pan and broil for 25 minutes.  Add cheese to melt in the last 5 minutes. 

SALAD WE ATE WITH THE BURGERS

Organic Oak leaf lettuce

Organic Local Feta Cheese

Grated Organic Carrot

Organic Cucumbers

Organic Red Pepper

Organic Sunflower Seeds

Spiralized Organic Zucchini

Dressing:  1/4 cup olive oil * 1/4 cup apple cider vinegar * 4 Tbsp nutritional yeast * 4 cloves garlic * 3 Tbsp fresh herbs * 2 Tbsp local honey * pepper

CHOCOLATE PEANUT BUTTER ICE CREAM SENSATION

I was craving the homemade peanut butter cups I make, but we didn't have any or the ingredients to make them so I decided to create this which was so good I had two bowls.

2 scoops organic milk chocolate ice cream ( we like PC brand)

1 heaping Tbsp organic peanut butter (PC brand)

drizzle organic chocolate sauce (Nativa brand from Shopper's Drug Mart)

Method:  Scoop ice cream, then PB and drizzle with sauce......AWESOME!