MY GINGERBREAD MAN

It began last night.  After a long and full week, I wondered what my son and I were going to do all day today.  Another rainy, overcast day.  Me, a baby full belly and little desire to be mobile.  The only solution was to go for a walk to get the mail, rainy day or no rainy day.  Am I ever glad I did go for a walk.  Five minutes into being outside, my mood immediately changed and I found myself marveling at the beauty of nature.  As my son threw rocks into the ocean, I noticed how lovely and magical the perfect circles that formed on the surface of the water were each time a rock went in.  

     When we got back home, I decided to visit the supermarket to load up on some bulk decorating candy so we could make gingerbread houses!  I purposely chose the supermarket over Bulk Barn, because as you know,  Bulk Barn won't allow me to bring in paper bags to package my goods, but Superstore does.  So yay!  Superstore, you get my business!  I am really hoping I succeed in convincing my son that the candy is solely for decorating, and not food meant for human consumption (what? it isn't!).  I'll let you know how it goes.  I have hopefully enlisted the (willing) assistance of my talented husband to construct the gingerbread houses.  He is a builder after all, so I think he will do an excellent job.  It will be fun to make them altogether as a family anyway.  Until then, Faegan and I spent the morning baking gingerbread men, which taste divine warm from the oven.

GINGERBREAD MEN 

(if I had a gingerbread woman cookie cutter I would have made them too)

I multiplied this recipe by four to make enough men and the house.

1/4 cup organic butter, room temperature

1/2 cup organic coconut sugar (or organic brown sugar which can be as simple as 1/2 cup organic sugar mixed with 1 Tbsp organic molasses)

1/2 cup organic molasses

1 organic egg

1 cup organic whole wheat flour

1 1/2 cups organic unbleached flour

1 tsp baking soda

1/2 tsp organic ground cloves

1 tsp organic ground cardamom

1 tsp organic ground cinnamon

1 tsp organic ground ginger

1/2 tsp sea salt

Method:  Cream the butter and sugar until light and fluffy.  (If your butter is cold, simply beat it in the mixer bowl while you blow a hot hair dryer on it for a few seconds, it will be warm in no time.)  Add the molasses and egg and combine.  

     In a separate bowl, sift the dry ingredients.  Then add the flour mixture to the wet ingredients and mix until smooth.  Cover the bowl with a lid and refrigerate dough for at least one hour.  Roll dough out on a floured countertop to desired thickness.  Use cookie cutters to make shapes.  Transfer to greased or parchment lined sheets and bake at 350* for 8-10 minutes.  

Thai Temptations

My mother is in town visiting so a special meal was in order.  I am trying to keep her off dairy and wheat so Thai food is the perfect thing!  We started off the meal with Thai Salad Rolls, which I already talked about in another post, but I will share the amazing Thai Green Curry secret which was then followed by an incredible Caramelized Pineapple Sundae with Candied Ginger.  Now I know I used quite a few imported ingredients for this meal, but I figure a little bit of imported treats now and then is ok, and besides, I am so sick of winter fare......

THAI GREEN CURRY with Mixed Vegetables, Shrimp and Tofu

Green Curry Paste (adapted from REbar Modern Food Cookbook):

3/4 Tbsp organic coriander powder

1 1/2 tsp organic ground cumin

1 tsp organic ground black pepper

4 cloves organic garlic

3 Tbsp organic ginger root

5 shallots, peeled

1 large jalapeno pepper (keep seeds in if you want hot curry, take them out if you want mild)

2 lemongrass stalks

4 green onions

1 cup fresh cilantro

juice of 1 lime

1 Tbsp sea salt

1/4 cup organic coconut oil

1/4 cup organic sesame oil

Method:  Toast the coriander, cumin, and peppercorns in a small skillet over medium heat until fragrant.  Chop the ends off the lemongrass, and discard along with the top two thirds of the stalk.  Chop into a few pieces and throw into a food processor along with all the other ingredients.  Puree to a smooth paste and then transfer to a jar in the fridge until ready to use.

1 pound organic firm tofu, cut into cubes 

2 Tbsp organic tamari

1/2 Tbsp organic sesame oil

1 can organic coconut milk

4 Tbsp green curry paste

6 dried lime leaves

1/4 cup organic chicken stock

1 organic potato, cut into thin quarter moon slices

1 Tbsp organic coconut sugar (or maple syrup, honey or brown sugar)

2 Tbsp organic tamari 

4 Tbsp fish sauce

2 crowns organic broccoli, divided into florettes

1/2 pound button mushrooms, sliced

1/4 organic butternut squash, peeled and cut into thin quarter moon slices

2 organic carrots, chopped

1 organic onion, chopped

1 bag organic raw, unpeeled shrimp

juice of 1 lime

1/3 cup cilantro, chopped

1/4 cup organic cashews, roasted and chopped

Method:  In a bowl, combine the tofu, tamari and sesame oil.  Then broil in a cast iron skillet or tray in the oven for about 10-15 minutes until golden brown, stirring occasionally.  Set aside.

Heat a wok or large pot over medium heat and add 1/3 canned coconut milk.  Heat to a simmer and add the curry paste.  Stir the paste into the milk and then add lime leaves and stock and bring to a boil.  Add the potatoes and squash, cover and cook at a gentle simmer until the potatoes and squash are tender.

     Stir in the coconut sugar, tamari and fish sauce, broccoli, mushrooms, onion and remaining milk.  Cover and continue to simmer until all the vegetables are tender.

     Turn up the heat and add the tofu and shrimp.  Simmer until the shrimp are cooked through and sauce thickens a bit.

     Just before serving, stir in the lime juice, cilantro and season to taste with more tamari or fish sauce if necessary.  Serve with jasmine rice garnished with the cashews and more cilantro.

CARAMELIZED PINEAPPLE SUNDAE with Crystallized Ginger on Coconut Ice Cream

1 organic pineapple, peeled, cored and cut into half moon slices

1 cup organic coconut sugar

2 Tbsp organic butter

5 Tbsp organic coconut oil

1 tub organic coconut milk ice cream

5 pieces crystallized ginger, minced

Method:  Preheat oven to 375*.  In a bowl, combine the sugar, butter and coconut oil.  With your fingers, rub the butter into the sugar.  Line a cookie sheet with parchment paper and drop smidgens of half of the butter mixture all over the sheet.  Place the pineapple onto the sheet and top each piece with the rest of the butter.  Bake in the oven for 30 minutes.  Flip the pineapple pieces over, bake another 150-20 minutes or until the pineapple begins to brown and caramelize.  Scoop some ice cream into a bowl, top with some of the pineapple and the pan juice, sprinkle with the ginger.  Enjoy!

Carrot Banana Smoothie with Fresh Ginger and Spirulina

This carrot juice smoothie was a great way to start the day.  I love juicing because it is an easy, delicious way to get more veggies in me and my toddler!  Lately I've been making my own yogurt because I am trying to avoid buying food in plastic containers that are not recyclable plastics #1 and #2's.  It is so easy, especially with the handy yogurt machine my sister picked up for me at Value Village for $1.99.

CARROT BANANA SMOOTHIE with Fresh Ginger and Spirulina

1 organic banana

1/2 cup fresh organic carrot juice

1/2 cup organic yogurt

3/4" organic fresh ginger root

1 tsp organic spirulina

Method:  Juice the carrots and ginger together and blend with the banana, yogurt and spirulina.

Soup Day

A perfect foggy rainy day soup for this time of year.

CARROT CARDAMOM SOUP with Red Lentils and Squash

2 Tbsp organic coconut oil

1 organic onion, chopped

3 Tbsp peeled, grated fresh organic ginger

1 tsp organic ground cardamom

1/2 tsp organic ground turmeric

1/2 tsp organic ancho chili powder

1/8 tsp organic ground cinnamon

5 large organic carrots, cut into small pieces

2 potatoes, peeled and cubed

8 cups organic chicken or vegetable stock or water

1 cup organic butternut squash, cubed

1/2 cup organic red lentils

1 Tbsp maple syrup

sea salt and pepper to taste

a few squeezes of fresh lime juice

organic yogurt for garnish

Method:  Heat the oil in a large stock pot over medium heat.  Add the onion, ginger, spices, carrots, potato, and squash.  Stir to coat the vegetables in the spice and saute for 5 minutes, stirring. 

     Add the stock, lentils, and maple syrup.  Bring to a boil, reduce heat to low, cover and simmer for 30-40 minutes or until vegetables are tender.  Remove from heat.  Keep soup chunky or blend until smooth.  Stir in salt, pepper and lime.  Add a dollop of yogurt into each bowl before serving.

SPINACH SALAD with Feta, Celery and Cabbage in an Apple Balsamic Vinaigrette

Okay, so I strive to eat locally.  Come winter though, I admit to buying the odd package of salad greens and celery.

Organic spinach leaves

Organic celery, chopped

Grated organic carrot

Feta cheese, crumbled

Organic sunflower seeds

Organic cabbage, shredded

Boates apple balsamic vinegar

E.V Olive oil

Sea Salt and Pepper

Method:  Combine all ingredients and enjoy!