TAHINI MISO SPREAD

     If you're one of those people who has to avoid dairy and miss butter on your toast real bad, this spread is for you. Every piece of toast needs some sort of salty goodness on it to make you feel like all is right with the world. And it is my friends, it is.

TAHINI MISO SPREAD

3/4 cup organic raw tahini

1/4 cup organic white miso

2 Tbsp nutritional yeast flakes

Method: Put all ingredients into a bowl and stir until well blended. Keep refrigerated.

DATE SQUARES

I had an urge to launch a Pop Up Bakery the other day, so I did. Basically I put the word out that I was offering Sourdough Bagels and Date Squares for sale in a few days and would meet people at the local farmer's market to deliver. So today was baking day. And here are the awesome Date Squares I made.

DATE SQUARES

This recipe makes one 3 L (13 X 9 X 2") rectangular baking dish of very thick date squares, or you can do what I usually do and make one large 3 L pan of them and a smaller 2 L (8 X 8 X 2") pan of thinner ones. Just be sure to make a bit more filling if you are making 2 pans.

1 1/2 cups organic flour 

(sprouted if you have it - I usually use a mix of whole grain and unbleached)

1 tsp baking soda

1 tsp sea salt

2 cups organic unsalted butter

2 cups organic coconut sugar

5 1/2 cups organic rolled oats

1 pound dates (more if making two pans)

water to cover

Method: Preheat oven to 325*. Put the dates in a saucepan with enough water to cover about half of the dates. Bring to a boil, then reduce and simmer the dates until water evaporates and dates can be stirred into a jam like consistency.

Combine the flour, baking soda, sea salt, sugar, and oats in a large bowl. Stir well to combine. Cut in the butter, and using both hands rub the butter into the flour mixture until very well combined. Press half of this mixture into the bottom of your pan(s). Spread with the date puree. Top with the rest of the oat mix and press gently. Bake in the oven for about 30 minutes. Let cool completely and then cut into squares.

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LIVER IN DISGUISE

You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers. 

MEATBALLS

2 pounds grass fed ground beef

2 pastured organic eggs, lightly scrambled

3/4 cup sourdough breadcrumbs

2 medium organic onions, grated

3 cloves organic garlic, grated

1 small piece grass fed liver, frozen and grated

sea salt and pepper

chopped garden herbs (parsley, chives etc)

Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together. 

Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.

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THE MAKING OF AN AUTUMN SALAD

I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.

Mache and two kinds of endive

Purple cabbage and carrot sauerkraut.

Thinly sliced beet.

Thinly sliced carrot.

Feta cheese.

Soaked and dried sunflower seeds.

Seaweed - dulse, sea lettuce, and nori.

DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.

CRISPY ROASTED POTATOES

By far one of my family's favourite side dishes. So good we have never had any leftover.

6 Yukon Gold potatoes, diced

a free spoon full of extra virgin olive oil, lard or coconut oil

sea salt and pepper

large pinch paprika

a few pinches garlic granules or powder

about 3 Tbsp grated romano or parmesan cheese

Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.

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FEAST OF THE DEAD

You’re Invited to Join Us For An Ancestor’s Feast this Halloween

SAMHAIN  Saturday October 31 5:30 pm

     Translated into English, Samhain (SOW-WIN) means the end of summer, and marks the Celtic New Year and the end of the harvest season. The gardens have ceased to produce, and now there is nothing left but dry and dead stalks. The perennials have gone dormant so that they may return to us in the spring. Animals have been brought in from the pastures for the winter, and meat has been cured and prepared to last us through the cold months. The herbs have been gathered, the grain has been picked, and the pantry is stocked with the multi-hued jars of preserves. The harvest is over, and now it's time to settle in for winter with the coziness of a warm fireplace, heavy blankets, and big pots of comfort food.

     Samhain is when the earth literally dies for the season and the time in the wheel of the year where we contemplate the endless cycle of life, death, and eventual rebirth. Symbolically, the pagan celebration of Samhain marks the end of the Old Year and the beginning of the New. Fires are lit to brighten the darkening days of autumn.

     This time was considered by the Celts to be a “crack between the worlds.” As time passes between one year and another, it belongs to neither, standing beyond the confines of normal reality. It is believed to be the one night when the veil that separates our world from the next is at its thinnest. A time when the spiritual and material worlds touch for a moment, allowing the dead to mingle in the world of the living. Their spirit and memory are welcomed and celebrated with a feast attended by their kin. Traditionally, the Feast of The Dead, was a festival of remembrance, honouring those who had left this world. On the eve of Samhain, people would leave their houses lit throughout the night to help the dead find their way along the dark path from the tomb. And once these travellers arrived, they were welcomed and refreshed with food and drink. Many prepared a feast, and set a plate at the table for their dead relatives. 

     Please come and honour and celebrate your ancestors with a special feast with us! At this time it is customary to prepare your ancestor’s favourite foods for dinner, as is the custom in Mexico where the spirits are greeted with offerings of food and things that the person enjoyed in life. It is believed that the spirits consume the essence and the aroma of the foods that are offered. When the spirits depart, the living consume the food and share it with their family, friends and neighbours. You might also like to bring a photo of your dearly departed. We will also have a bonfire going with “healthier” marshmallows and “healthier” treats for the kids. Please RSVP to let us know if you will be joining! Costumes encouraged…..

     The invitations were sent, the preparations were made, and the guests arrived. It was a relaxed and enjoyable dinner party with the wee ones going nuts playing and gorging on their "treats" - bags of organic lollipops and gummy bears.  My children only receive candy on holidays - a compromise I can live with, and which makes the candy (and holidays) special. 

     For the feast I honoured both my Greek and French Canadian ancestors by preparing a classic French Canadian Pea Soup, (made even better with the addition of smoked pork hock from Mirella Rose Farm), Turkey Kokinisto with Rice and Maroulosalata using Nappa Cabbage instead of Romaine Lettuce. This meal was feeling a little one sided as my husband Scott's family wasn't being represented so we agreed making Grandma Hazel's classic old school Easy Cherry Cheesecake was in order - but we needed a serious recipe redux to make it REAL food style or no one would eat it. Much to my horror Scott exclaimed Hazel would punch me in the face for doing that.  Uh oh.  I did it anyway. And it was good - so, so, so good that even our gluten free guests had to try a piece. Now I apologize but it's been kind of hectic around here and I just didn't get the photos of the delicious dishes that I would have liked so I am going to borrow a few images so you get the idea. Luckily I did take a few of the Cherry Cheesecake on Instagram though!

Photo from Food.com

CLASSIC FRENCH CANADIAN PEA SOUP

with Smoked Ham Hock

1 pound dried yellow split peas 

1/2 pound smoke ham hock, cut into pieces

3 quarts chicken stock

3 medium onions, chopped

2 carrots, cut into cubes

3 bay leaves

3 celery stalks, chopped

sea salt and pepper

Method: Wash and drain the peas. Heat some butter or oil in a large soup pot and sauté the onion, carrots and celery. When the onion is translucent, add the rest of the ingredients and bring to a boil and boil for 2 minutes. Remove from heat and let rest for 1 hour. Bring to a boil again, lower heat and let simmer for 1 1/2 hours, or until peas are cooked. Stir in the salt and pepper to taste. 

Photo from Jamie Oliver.com

GREEK TURKEY KOKINISTO 

with Rice

2 large turkey legs and thighs, skin removed (or 1 chicken cut into pieces)

5 Tbsp butter or olive oil

2 onions

sea salt and pepper

1 small can tomato sauce

1 1/2 cups long grain white rice

2 bay leaves

2 tsp dried Greek oregano

water or chicken stock

Method: Preheat oven to 350*. In a large casserole dish, heat butter and saute the turkey until golden on each side. Remove from pan and then sauté the onion until translucent. Return the meat to the pan, along with salt and pepper, tomato, bay leaves and oregano. Add enough stock or water to just cover the turkey. Bake in the oven for 40 minutes. Remove from oven. Check liquid to make sure it measure 3 cups, if necessary add more water. Stir in the rice and shake the casserole to mix it in and continue to bake uncovered for 20 minutes longer, or until the rice is tender and all the water has been absorbed. Remove from oven and serve hot with feta cheese.

NO BAKE CHERRY CHEESCAKE DESSERT

GRAHAM CRACKER CRUST

1 1/2 cups unbleached white flour

1 cup whole wheat flour

1/2 cup raw wheat germ

1/2 tsp sea salt

1 tsp baking soda

1 tsp ground cinnamon

1 cup unsalted butter, softened

3/4 cup coconut sugar

2 Tbsp local honey

Method: Preheat oven to 350*. Whisk flours, wheat germ, salt, baking soda and cinnamon in a medium sized bowl. Set aside.

Put butter, coconut sugar, and honey into a bowl and using a mixer, mix until light and fluffy (2-3 mins). Reduce to low and and add the flour mixture until combined.

Turn the dough out on a floured surface, and divide into quarters. Roll out each piece between two pieces of parchment paper into rectangles about 9"X6".

Trim the outer edges if desired and divide into three 6"X3" rectangles, scoring each piece in half and lengthwise and crosswise to form crackers. Chill in freezer for 20 minutes.

Remove from freezer and pierce each cracker with the tines of a fork. Transfer to baking sheets lined with parchment and bake for 8-9 minutes. Allow to cool completely and then make cookie crumbs in your food processor.

CHERRY PIE FILLING

4 cups organic frozen cherries

1/4-1/2 cup local maple syrup

1/4 cup organic corn starch

1/4 tsp sea salt

1 cup water

2 Tbsp lemon juice

Method: In a large saucepan, combine the maple syrup, cherries, half the water and lemon juice. Bring to a boil and then lower to a simmer.  Dilute the cornstarch with the rest of the water and whisk until smooth. Slowly add to the hot cherry mixture and cook stirring until nice and thick.  Allow to cool.

WHIPPED COCONUT CREAM

1 14-ounce can full fat coconut milk 

1-2 Tbsp maple syrup or honey 

1/2 tsp vanilla extract

Method: Chill your coconut cream or milk upside down in the fridge overnight. Also chill a large mixing bowl 10 minutes before whipping.

The next day, remove the can from the fridge without tipping or shaking and

remove the base of the can. Pour off the liquid and reserve the cream. Place cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until

creamy. Then add vanilla and maple syrup and mix until creamy and smooth - about 1 minute. 

PUTTING IT ALL TOGETHER

2 cups graham cracker crumbs

2 Tbsp coconut sugar

1/4 cup melted organic butter

2 cups coconut whipped cream

1/2 tsp vanilla

8 oz organic cream cheese, softened

28 oz cherry pie filling

Method: Grease a 9 X 9 baking pan. In a bowl, mix the graham cracker crumbs, melted butter, and the coconut sugar. Spread in the bottom of the pan to form a crust. 

Mix the whipped coconut cream and then add the cream cheese and vanilla a little bit at a time. Taste for sweetness and add maple syrup to taste. Smooth on top of crust. Top with cherry pie filling.

Cover and chill at least 3 hours or overnight in the fridge.