FRIED GOODNESS

     It doesn't matter what you call them - schnitzel, cutlets, or even fingers - breaded and fried meat is tasty. It doesn't matter what meat you use either - this recipe works for chicken, pork, turkey and fish. Your kids will love it. You can even adapt it for gluten free diets. Its a win win situation any way you look at it. So make some. Soon. Everyone will be glad you did.

A traditional way of preparing pork is to marinate it in an acidic medium. This preparation technique can inhibit the growth of bacteria, kills parasites and prevents the inflammatory and blood clotting effects that are observed when un-marinated pork is consumed. So, I recommend you marinate your cutlets before breading and frying them!

PORK CUTLETS

4 pastured and organic pork loin cutlets

1 cup apple cider vinegar

1/4 cup sprouted or gluten-free flour

2 tsp sea salt 

fresh black pepper

2 eggs

2 cups sourdough or gluten-free breadcrumbs

lard, coconut, or avocado oil for frying

Method: One at a time, place a cutlet in a plastic bag and flatten with a heavy object such as a small cast iron pan. Marinate the cutlets in the vinegar for at least 12 hours or overnight in the fridge.

     Remove from vinegar - rinsing is optional. Dry with a towel.

     Heat your oven to 200*F and place a tray inside.

     Place the flour, 1 tsp salt and some pepper on a plate and stir to combine. On another plate, whisk to combine the breadcrumbs and the rest of the salt. In a small mixing bowl, whisk the eggs.

     Take one of the cutlets and dredge in the seasoned flour, making sure you shake off the excess. Then dip it into the eggs, and then finally into the breadcrumbs, patting so the entire cutlet is lightly coated. Place the finished cutlet onto a plate or baking sheet while you prepare the rest.

     Heat 1/4" of melted lard or coconut oil in a large cast iron skillet over medium heat until nice and hot. In batches, cook the cutlets until golden brown on each side. Transfer to the pan in the oven to keep warm while you cook the rest. Serve with freshly squeezed lemon.

      

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CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

     Our chicken population was getting out of control. We were going through a bag of chicken feed every week and so it was definitely time to cull the flock. Although these lovely birds of ours aren't great for roasting, they do make great stock. If I remember to pick the meat off early enough, then I have a some nice tender meat to make sandwiches and soups with too.
     When it comes time to make soup, I often ask myself the same question; is there any way I can make chicken soup a little more exciting? Here was yesterdays chicken soup redo with a batch of the sourdough biscuits my family loves so much slathered with salty butter...

CHICKEN MISO SOUP with Butternut Squash, Sage & Apple

2 pounds leftover cooked chicken meat

2 onions, chopped

1 Tbsp extra virgin olive oil or coconut oil

3 cups, peeled and cubed butternut squash

1 cup peeled and diced parsnip

1 1/2 cups apple cider

2 cups mineral rich chicken stock

2 cups peeled and chopped apple

2 Tbsp chopped fresh sage, or 2 tsp dried

1 Tbsp peeled and grated ginger root

2 tsp sea salt, or more to taste

fresh black pepper

1/2 Tbsp white miso per bowl of soup

Method: Heat a large soup pot over medium heat, drizzle with oil, and saute onions until soft. Add the vegetables, apple, chicken, stock and cider. Bring to a boil, then reduce and simmer until squash is tender. Place 1/2 Tbsp miso in each bowl, dilute with some stock, and then fill with soup. Stir and serve.

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SOURDOUGH BISCUITS

2 cups whole wheat flour

1 Tbsp coconut sugar

1/2 tsp sea salt

1 tsp baking soda

1/2 cup butter

2 cups sourdough culture

Method: In a bowl, combine the flour, sugar, salt and baking soda. Cut in the butter with a pastry cutter until it looks like coarse crumbs. Add the sourdough culture, stirring with a fork. Add more flour as necessary to prevent the dough from being to sticky and wet. Turn out onto a floured surface and knead very briefly until the dough is soft and barely sticky. Add more flour as needed. 

Using your hands form the dough into a rectangle about 2 inches thick. Using a large knife cut into 8 biscuits. Place on a baking sheet lined with parchment paper and let rest at room temperature for 2 hours. Bake in a preheated 375*F oven for about 20 minutes or until golden. Serve hot.

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WINTER RITUALS

     Growing up in Canada means long, cold and snowy winters. Ice skating and sledding. And hot chocolate. Just the mere thought of a hot cup of cocoa makes me nostalgic. Good memories of mom showing us how to make it from scratch, our cheeks red and rosy from all that fresh winter air. It's so simple to make your own hot chocolate, I have a hard time understanding why there's even a market for instant. The best part too is that you can use ingredients that make this chocolatey treat a little bit healthier than usual.

HOT CHOCOLATE

1 1/2 cups milk (almond, coconut or cow)

1 Tbsp cocoa powder

1 Tbsp raw honey

optional: cinnamon, Dandies brand marshmallows, whipped cream

Method: Heat the milk in a small saucepan until hot. Meanwhile, put the cocoa powder and honey in your mug. Add a bit of warm milk and stir into a moistened paste. Pour in hot milk and stir. Top with optional ingredients and enjoy!

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     Now, I limit the amount of refined sugar the kids eat, but ever since a non-GMO marshmallow hit the market they are hooked, and it's hard to say no to s'mores on the campfire and ooey gooey melted marshmallows in their hot chocolate. A rare, but fun treat for sure.

     Every Friday my youngest son and I are home alone while my eldest is at school. This winter I've decided that Fridays will be a special baking day for the two of us. Today we baked up some yummy (and addictive) Chewy Chocolate Chip & Oatmeal Cookies. Tasty little tidbits I can't seem to stop eating.

CHEWY CHOCOLATE CHIP & OATMEAL COOKIES

(Gluten-Free/Dairy-Free/Egg Free)

1 1/2 cups rolled oats

6 Tbsp nut butter of choice (I used almond)

1/3 cup maple syrup

1/3 cup mini chocolate chips (I use Enjoy-Life brand because they are non-GMO)

pinch of sea salt

2 tsp ground cinnamon

Method: Preheat oven to 350*F. Combine all ingredients in a bowl, and then drop by the spoonful onto a parchment lined baking sheet. Bake for about 10 minutes.

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THE SEASONAL LIVING PROGRAM - Winter Edition is LIVE!

Winter Solstice is just around the corner which means WINTER IS COMING! There are so many simple (and fun) things you can do to work with the energy of winter to stay happy and healthy - and I've outlined them all in this latest e-course - the second in my series of four. Normally I'd wait until the solstice to launch it, but there are so many great ideas, recipes and homemade gift giving inspirations that I had to release it early (did I mention there are Christmas cookie recipes in there too?)
     The 3 E-Books and 5 Video You Receive include:
* A Seasonal Rejuvenation Protocol with Self Care Practices, Herb & Supplement suggestion
* 3 Hatha & 2 Kundalini Yoga Videos for Winter Warmth, Adrenals & Kidneys
* Seasonal Eatings and Dietary Suggestions for Winter
* 60+ Seasonal Recipes in a Handy Recipe Book you can print out
* Seasonal Celebration Ideas and Recipes
* Wildcrafting in Winter + Recipes
* My New Year 3 Day (Warm) Detox - a nice reboot after the indulgence of the holidays!
     This program is designed to assist you in creating harmony and balance in your life by becoming consciously connected to the earth and it's rhythms. A seasonal routine is an important cornerstone of health, year round.

Makes a nice gift for yourself or for someone you love - ENJOY, and Happy Holidays :)

For more information or to enrol visit http://bit.ly/1YBqp4x

BARE BONES OF WINTER

We are in the thick of winter.  Deep drifts of snow encase our home, and our activities revolve around the warm, cozy fire.  Trekking out to the deep freeze in the barn, I unearthed from deep beneath piles of pork chops a package of lamb ribs from this fall's slaughter.  

Soups are a regular feature on our dinner table these days.  Warming and comforting, soups almost seem necessary for surviving the long winter.  They are also a great way for using up those challenging cuts of meat and frozen packages of summer's bounty.

SCOTCH BROTH with Winter Roots, Barley & Lamb's Quarters

Grass Fed Lamb - 

either leftover from a roast or any bits and bobs you having around

1 organic leek or 2 onions, chopped

2 sticks organic celery, chopped

2 organic carrots, chopped

organic avocado oil or butter

1 small rutabaga, peeled and chopped

1 organic potato, peeled and chopped

1/2 cups organic pearl barley, rinsed

1-2 cups cooked wild lamb's quarters or spinach, chopped

3 litres organic bone broth ( I used chicken)

sea salt and pepper

Method:  If meat isn't already cooked, preheat oven to 350*.  Place lamb in a pan and sprinkle with sea salt and pepper.  Roast in oven for about an hour.  Remove from oven, allow to cool.  Remove meat from bones, reserving bones to use in soup.

Saute the leek or onion, carrots, and celery in the oil until softened.  Add the stock and bones.  Simmer on low for about 30-45 minutes.   Remove the bones and then add the rutabaga, potato, barley and lamb's quarters,  and simmer gently for about an hour.  Season to taste with salt and pepper. Enjoy.

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30 Days of Real Meals- #6 and #7 Whoops!

Sorry about missing a day there!  It just totally skipped my mind that I wanted to post for day #6.  Some relatives were coming over to visit so I figured it was a good a time as any to whip up another batch of turkey stock with the leftover bird waiting patiently in the freezer.  I made a big pot of Turkey-Vegetable Soup and served with some nice bread, brie, smoked mackerel, and olives.  For dessert we enjoyed one of our favourites - Apple Crisp.  Great family, delicious food.

I just have to warn you, I made this without measuring anything, and I was also cooking for 9 people, so allow your intuition to guide you with this one.

TURKEY VEGETABLE SOUP

1 large organic onion, chopped

1 Tbsp organic coconut oil

4 cloves organic garlic, minced

2 organic carrots, chopped

1/4 organic butternut squash, peeled and chopped

1/2 organic rutabaga, peeled and chopped

2 organic celery, chopped

1 cup cooked organic swiss chard, chopped

2 cups chopped organic string beans

1/2 bottle organic pasta sauce

2 cups cooked organic turkey or chicken pieces

sea salt and pepper

kelp flakes

organic bay leaf

organic turkey or chicken stock

Method:  Saute the onion, carrots, celery, squash, and rutabaga in a large soup pot in the coconut oil over medium heat until soft.  Pour in enough stock to make the soup the consistency you like.  Add the rest of the ingredients and allow it to simmer for about an hour.  Serve seasoned with salt and pepper to taste.

APPLE CRANBERRY CRISP

8 organic cortland apples, peeled and sliced thinly

1/2 cup organic or wild cranberries

juice of 1/2 an organic lemon

5 tsp organic ground cinnamon, divided

2 Tbsp sprouted organic spelt flour

water or organic apple juice

2 2/3 cups organic quick rolled oats

1 cup sprouted organic spelt flour

1 tsp sea salt

1 cup organic coconut sugar

1 cup organic unsalted butter

Method:  Preheat oven to 375*.  Toss the apples and cranberries with the lemon juice, 2 tsp cinnamon, and 4 Tbsp spelt flour. Place them into a 9"X 13" baking dish, and pour in just enough apple juice or water to cover the bottom of the pan.

     Mix the oats, 1 cup flour, sea salt, sugar, and butter in the now empty bowl.  Use a pastry cutter or your fingers to combine the butter into the dry ingredients, until it forms a coarse meal. Press lightly onto the apples.  Bake for about 25 minutes or until apples are soft.    

Tonight I kept it simple by serving pasta.  One of my favorite methods for making pasta is adding whatever vegetables I have in the fridge right into the pot while the pasta is almost done cooking.  Tonight that included cauliflower, shredded carrot, and frozen green beans (remnants of our summer garden).  Add a can of wild salmon, drizzle with lots of extra virgin olive oil, salty butter, a bit of umeboshi vinegar, and lots of fresh garlic.  Oh, and of course, LOTS of grated fresh romano cheese.

CABBAGE: The New Lettuce

It's January.  It's cold out, and we are in the midst of a huge snowstorm.  It's also Friday, the end of the week.  The fridge is starting to look very empty on the eve of market day.  But we have cabbage.  It's pretty hard not to have cabbage because it lasts - ALL winter.  Just as we eat lettuce, spinach and arugula like it is going out of style in the summer, in winter, we eat cabbage.  So much cabbage in fact, that I am now calling it the new lettuce.  New?  Well, for those of us learning how to truly eat locally, learning to eat and love cabbage is a new concept.  I am especially appreciating the versatility and freshness of Nappa Cabbage which so far is always available at the market on Saturdays, and I am crossing my fingers it keeps on coming.  This cabbage has delicate leaves (unlike the ordinary red and green cabbages) which gives it more of a lettuce character.  The fun part too is that you can treat it like a lettuce or a cabbage, depending on your mood.  Tonight it took on more of a cabbage personality when I dressed it in an Asian Peanut Dressing, served alongside Wild Salmon Fish Cakes.  Recipes like this make me feel like I can survive this winter without breaking down and buying California greens.

NAPPA CABBAGE SALAD with Asian Peanut Dressing

Feel free to substitute red or green cabbage if you don't have any Nappa around.  

4 cups shredded organic Nappa cabbage

1 organic carrot, shredded

1/8 cup organic tamari

1 1/2 Tbsp brown rice vinegar

1/8 cup organic peanut butter, chunky or smooth

1 Tbsp local maple syrup

Method:  Combine the cabbage and carrot in a salad bowl.  Whisk together the remaining ingredients and then toss with the cabbage.  (If using red or green cabbage, be sure to let it sit for about 30 minutes before serving).

MAKING MARMALADE

     It all started when I was reading a Beatrix Potter book out loud to my son .  I wanted to make marmalade.  Now, the crazy thing is that I don't even eat marmalade.  But sometimes I get this nostalgic inspiration that I just can't shake and it makes me want to do crazy things.  This was one of those times where I longed for the times when people made homemade biscuits spread with golden marmalde, spun wool and milked cows.  

So, I got busy.  Very, very busy because making marmalade is a big job.  

     A big job that was made even bigger because I overestimated the number of oranges I would need to make a batch, and ended up making 4 times the amount just to use up the excess.  

     Good thing we just bought a HUGE 40 litre stainless steel pot at Christmas time for brining our turkeys in.  This pot is so big I needed two stove burners to heat the thing.  At first I thought maybe the pot was too big, but then I realized that the large surface area was actually a good thing because it increased the evaporation area which ensured that the marmalade didn't take forever to reduce.  The pot will really come in handy next summer when I preserve tomatoes, and Scott is excited to use it when he is slaughtering chickens.  To each their own.....

     Now marmalade is traditionally made with Seville orange which apparently contain more pectin and are bitter which makes a nice tasting spread.  I didn't realize this when I was planning this mad adventure and just used organic navel oranges from the supermarket.  If I ever find organic Seville oranges, I might try them out, but until then, navel will do.  I am only going to list the method for making a small batch because odds are you don't need 19 jars of marmalade.

ORANGE MARMALADE

2 pounds organic oranges

1 organic lemon

7 cups organic sugar

2 litres of water

Method:  Wash the fruit.  Remove the stem and flower ends of the oranges and lemons.  Cut the fruit in half and squeeze the juices into a sieve, saving the pulp and seeds.  Pour the juice into a large pot.  Scrape and pull out the membranes and remaining pulp from the peels with a small spoon, adding them to the reserved pulp and seeds.   Place the pulp mixture into a large piece of cheesecloth and tie with cooking twine.  Put it into the pot containing the juice.

     Halve the oranges and lemon peels and then cut in half again.  Slice the peels into paper-thin strips and adding them into the pan as well.  Stir in the water and bring mixture to a simmer over medium heat. Simmer, stirring often and pressing the bag to release the pectin for about 2 1/2 hours.  Place a small plate in the freezer.  Remove the bag and allow to cool.  Squeeze the pectin juice out of the bag.  At this point the mixture should measure 7 cups.  Add more water or reduce as necessary to achieve this amount.

     Add the sugar to the pan and bring to a hard boil, stirring.  Boil until the foam clears and it reaches the gelling stage, about 12-15 minutes.  Pour a small amount of the recipe on a cold plate and place it in the freezer for a few minutes.  The product is gelled if it does not run together when separated with a spoon.  (While doing this test remove the mixture from the heat to prevent overcooking.)

     Using a canning funnel, fill hot sterilized canning jars, leaving a 1/4 inch headspace.  Cover with a prepared lid, screw on band and boil in water canner for 10 minutes.

In case you do have an excess of marmalade like I now do, here are some unusual uses for this tasty condiment.

MISO MARMALADE MARINADE

3/4 cup organic white miso

1/2 cup organic freshly squeezed lemon juice

1 cup organic marmalade

sea salt and pepper

Method:  Whisk all ingredients together and use as a marinade for duck, pork, seafood, chicken or fish.

* or you can make this cake from Orangette

* or use it to glaze carrots

* in salad dressings

* in cake frostings

* on a roast chicken sandwich

* mix it with garlic, tamari and ginger for another marinade

HOT ROCKING

We rocked it New Year's....hot rocked it that is, or rather hot stoned.  My $3.99 Value Village purchase of a Hot Stone Grill a few year's ago finally got a workout.  Luckily all the parts were in the box because I didn't actually check it until the morning of the dinner party (uh oh!).  

I had no idea how the thing worked because I'd never seen one in action, but luckily it was pretty straight forward and actually not all that different from a fondue really.  You see you have a stone platter with handles that gets placed into a cold oven and then warmed up to 400* for half an hour.  

The three little fondue style fuel pots then get lit, which gives you just enough time to grill enough food to feed 4 adults.  Now, I'm not so sure it was the greatest idea to host this kind of dinner party with two four year olds and two almost one year olds in attendance, but hey, we survived despite the chaos of it all. 

 Even though my whole house was filled with smoke from grilling indoors, I think I'm addicted to the hot stone grill!

*The 2012 New Year's Hot Stone Grill Menu*

Mini  Greek Lamb Patties

Scott's Wild Turkey - Tandoori Style

Miso Marinated Scallops

Balsamic Marinated Portobello Mushrooms

Red and Yellow Bell Peppers

Asian Style Noodles and Salad

Honey Vanilla Ice Cream and Waffles with Warm Chocolate Sauce (that seized)

GREEK LAMB PATTIES

1 pound ground grass fed lamb

1 small organic onion, grated

1 clove organic garlic, minced

1/4 cup organic whole wheat bread crumbs

1 organic egg

1 tsp dried organic mint

sea salt and pepper to taste

Method:  Combine all ingredients and let sit for 20 minutes, then form them into small, flat patties.

MISO MARINATED SCALLOPS

1 pound wild scallops, tough bit removed

2 Tbsp organic white miso

1 Tbsp organic sugar

2 Tbsp mirin

1 tsp organic sesame oil

Method:  Combine all the miso, sugar, mirin and oil in a bowl and whisk.  Add the scallops and allow to marinate for a few hours.  Remove from marinade and grill.

TANDOORI TURKEY

1 1/2 pounds organic turkey breast, cut into thin strips

1/4 cup organic yogurt

1 Tbsp organic lemon juice

1/2 Tbsp organic minced garlic

1/2 Tbsp organic peeled and minced ginger

1/2 Tbsp organic ground cumin

1/2 tsp organic ground coriander

1/8 tsp organic ground cardamom

1/8 tsp organic ground cloves

1/8 tsp organic ground black pepper

1 tsp sea salt, or to taste

Method:  Marinate the turkey in a bowl with all of the above ingredients except salt, which you add just before cooking.

DIGGIN IT SUNDAY * 12/11/11

I've been loving all these inspiring ideas for homemade Yule Tree ornaments:

(photo from Paper and Whimsy esty shop)
* 101 ways to reuse buttons - little christmas trees on this etsy shop were the inspiration for a similar craft, except I double sided the tree and stuffed it with wool roving, then sewed on multicoloured buttons

* Martha Stewart's button wreath made a great craft for my almost 4 year old who really enjoyed stringing them onto pipe cleaners all by himself

(photo from apron thrift girl website)
* lovely beeswax ornaments which I am inspired to make, perhaps this week

(photo from Arian Studio

* this sweet little toque ornament from Arian Armstrong's blog was too cute to resist making

(photo from Petunia blog, but the link for directions on how to make appear to no longer connect!)

* these simple stars from Petunia were quite easy to make, but then I complicated matters by double siding them, stuffing them with roving, adding some beadwork, and then blanket stitching around the edges!

(photo from the Magic Onion blog)

* and as always, the Magic Onion blog had so many lovely craft ideas, but I couldn't resist making a couple of these Pinecone Gnomes

So aside from crafting my little heart out I've been loving:

* Dr. Hauschka body care, again

* Brie cheese on toast with pears

* hot chocolate

* spending time with family and friends today out in the sunshine cutting down our Yule tree, laughing, singing into the Santa-oki machine (and then going nuts when the kids wouldn't stop), feasting and then decorating.  

DIGGIN IT SUNDAY * 12/4/11

Glad to be back on the old blog here sharing with you my current fascinations and obsessions.  We are full swing into the Solstice/Christmas preparations which is keeping us very busy around the homestead.  Yesterday we attended a really lovely gathering with the local Waldorf community to walk the Advent Spiral.  It was so nice to come together with such a loving group of people to prepare ourselves for the darkest night of the year.  

Advent has been the theme around here all week as Faegan and I gathered some spruce boughs and berries to make an Advent wreath to count down the days to Winter Solstice.  After much deliberaton I decided to start the countdown on December 1st and light one more candle each night until the 22nd.  That meant I needed candles, and lots of them.  Ever since I discovered the toxic nature of petroleum wax, I only burn beeswax.  Seeing as I needed 21 candles, I decided to make my own instead of spending $78 on votives.  Making candles is actually very easy once you have the right wicks and moulds.  I am going to make my own wicks one day and make candles from my very own beeswax (once we get bees) but until then I made them this way:

BEESWAX VOTIVE CANDLES

pure local beeswax

very small paper Dixie cups

pre tabbed candle wicks

hot glue

Method:  Melt the beeswax in the bowl of a double boiler (bain marie).  As you wait for it to melt, place a dab of glue onto the tabs of the wicks and press them into the dixie cups.  Steady the wicks with wooden clothespins to prevent them from moving off centre.  Pour melted wax into each cup. ( If you don't like the cracks that may form, simply pour more wax to fill in the gaps once they have hardened. ) Allow the wax to harden and then peel off the cups, being careful not to pull the wicks out when trying to remove the glued on tabs.

We just got back from a trip to Ontario to visit with family.  My mother so sweetly prepared for our visit by buying some bath toys for the boys to play with.  Being the very perceptive and understanding momma that she is, she shopped on Etsy and found a great shop that offers wooden floating bath toys in the shape of a whale, fish, boat, and turtle.  Way to go mom!  I am so delighted with these little toys that I went out and found a scroll saw on Kijijji and bought it so I can make some.  Well actually the main impetus for buying the saw was so I could make some farm animals for Faegan's Christmas present.  While we were away Scott made him a toy barn, and so now it is my job to make the animals to go with it.  I was out there today in the freezing cold workshop cutting them out.  They just need to be sanded and then I am going to pull out my handy woodburner to fill in the details.  I even made a beeswax wood polish for them today while I was making the candles.

BEESWAX WOOD FINISH

1 part beeswax

4 parts jojoba oil

Method:   Melt together in a double boiler and then pour into containers.

So many tools......soo little time to play with them.

CHAI

Years ago when I first started really getting into yoga, my interest and fascination with all things "India" began.  Visits to Gerard Street in Toronto to shop in the fascinating stores of Little India, feasts at Indian restaurants, forays into the world of Hare Krishna, and of course, chai.  Keep in mind, I've never been to India and have never had authentic chai, for I am sure it is probably quite different than the chai I like to make.  However, most accounts of this delectable beverage include these ingredients in some form or other.  I like mine really milky with lots of honey.  If you're not really into black tea, you can omit it altogether, which I often due, most of the time just because I forget to add it in.  Chai makes a great alternative to hot chocolate on a cold winter day.

CHAI 

(makes enough chai for 3 servings)

2 - 2" pieces of organic cinnamon sticks, smashed

2 cups water

5 organic cardamom pods

5 organic cloves

2 black peppercorns

1 thumb sized nob of fresh organic ginger, grated

1 Tbsp organic loose leaf black tea leaves

2 cups organic milk (coconut, almond or cow)

2-3 Tbsp local honey

Method:  Add the ginger, cinnamon, cardamom, cloves and peppercorns to the water in a small saucepan.  Bring to a gentle boil, then turn the heat low and simmer for 5 minutes.  Add the milk, increase heat slightly, but do not boil, just heat milk gently.  Remove from heat, stir in tea leaves and let brew for 1-3 minutes.  Strain, stir in honey to taste and serve.

HOMEMADE SPELT SPINACH NOODLES with Cauliflower and Broccoli in a Mustard Butter

I really need to learn how to use my external flash to take pictures of the food I make at night.  Now that it is darker earlier in the evening, I've been having a hard time getting a picture good enough to post on this blog!  To my horror, I am unable to share with you the visual delight of the meal we ate tonight.  Trust me, it looked as delicious as it tasted.  The inspiration for this one comes from Deborah Madison's "The Greens Cookbook" which is a classic, French inspired vegetarian cookbook from 1987.  Since I am avoiding wheat these days, one of the adaptions to  the recipe was the use of spelt flour in the pasta.

HOMEMADE SPELT SPINACH NOODLES with Cauliflower and Broccoli in a Mustard Butter

Spelt Spinach Noodles

1 cup organic spinach leaves, loosely packed with stems removed

2 organic eggs

1 cup organic spelt flour

1/4 cup organic whole spelt flour

pinch of sea salt

Method:  Wash the spinach leaves and dry them as well as you can.  Chop them very finely to make a coarse puree, then gently squeeze out the water.  Mix the spinach with the eggs.  Place the flour and salt in a bowl, and make a well in the centre.  Pour the egg mixture into the well and gradually, work the egg into the flour, using your fingertips.  Continue until the egg is evenly distributed, then turn the mixture out onto the counter and begin to knead.  If the dough is too dry, add a few drops of water at a time.  Knead the dough until it is smooth and shiny (5 mins).  Place it in a covered bowl and let it rest while you prepare the other ingredients for the pasta.  When ready for pasta, roll the dough out onto the counter by hand and cut into thick strips, or use a pasta machine according to machine directions.

The Vegetables and Sauce

5 Tbsp organic butter, softened

2 Tbsp organic Dijon mustard

3 cloves organic garlic, minced

2 tsp organic balsamic vinegar

2 Tbsp organic parsley, roughly chopped

1 cup organic breadcrumbs

2 organic sundried tomatoes, soaked and cut into small pieces

3-4 cups organic broccoli and cauliflower cut into small pieces and florets

sea salt

pepper

romano cheese

Method:  Prepare the pasta dough, set it aside to rest, then roll it out and cut it by hand into strips about 1/2" wide.  Shake them with more flour to keep them from sticking together and set them on a floured cookie sheet while you make the sauce.

     Cream 4 Tbsp of the butter with the mustard, garlic, vinegar and parsley.  Melt the remaining butter and add the bread crumbs.  Fry them in a small skillet until they are crisp and browned.

     When you are ready to cook the pasta, salt the boiling water, melt the mustard butter on low and then add 1/2 cup of the pasta water and the tomatoes.  Drop the broccoli and cauliflower into the pasta water halfway into the cooking time of the pasta and then drain the whole pot  when the pasta is ready.  Toss with the butter sauce, season with salt and pepper.  Serve garnished with the breadcrumbs and fresh romano cheese.

APPLE CAKE with Walnuts and Honey

There were so many things to do last night, but all I wanted (and was craving ) was to make a dessert.  Even though it took about an hour before I could indulge, this delicious cake was definitely worth the wait.  The best part about this cake is that it's wheat-free, and sweetened with fruit, honey and just a wee bit of maple sugar.

APPLE CAKE with Walnuts and Honey

1/4 cup organic unsalted butter or organic palm oil at room temperature

1/4 cup (generous) local honey

1/4 cup flax slurry or 1 organic egg

1 tsp organic vanilla

1 cup organic applesauce

1 cup organic oat flour (or spelt or wheat flour)

1/2 cup organic brown rice flour (or spelt or wheat flour)

1 tsp organic cinnamon powder

1/4 tsp allspice

1/2 tsp gmo and aluminum free baking powder

1/2 tsp baking soda

1/4 tsp sea salt

2 organic apples, peeled and chopped

1/2 cup organic raw walnuts, chopped

Topping: 1/4 cup local maple sugar or coconut sugar

1/8 cup organic butter at room temperature

2 Tbsp organic oat flour

1/2 cup organic raw walnuts, chopped

1 tsp organic cinnamon powder

Method:  Preheat oven to 350*.  Oil a 9 X 9" cake pan, or line it with parchment paper.  Cream the butter and honey together until light and fluffy.  To make the flax slurry, blend 1/8 cup organic flax seeds with 1/2 cup water until frothy.  Stir the slurry in, along with the vanilla and applesauce.

     Mix together the dry ingredients in another bowl.  Add the dry mix to the wet and stir.  Fold in the apples and nuts and spread into the cake pan.

     Combine the ingredients for the topping in a separate bowl.  Sprinkle on top of the cake and bake in the oven for 40 minutes.  Cool and cut.

BEEF BARLEY VEGETABLE SOUP

     I have a vivid memory of my mother taking me out for dinner in a restaurant as a child, and ordering me Beef Barley Soup.  It was so good!  This soup is my attempt at trying to re-create that awesome yumminess.  Although, I am pretty sure that one probably didn't include organic kale, cabbage and grass-fed beef.

BEEF BARLEY VEGETABLE SOUP

4 pounds meaty grass-fed or organic beef bones

2 Tbsp e.v olive oil or organic vegetable oil

4 organic onions, coarsely chopped

6 cups water

2 cups organic cabbage, chopped

3 stalks organic celery, chopped

4 organic kale leaves, stemmed and chopped

2 organic parsnips, chopped

4 organic carrots, chopped

3 pounds organic tomatoes, peeled and diced (or use canned tomatoes)

1 organic bay leaf

3/4 cup organic pearl barley

sea salt and pepper to taste

Method:  Heat the oil in a large soup pot over medium heat.  Brown the meat bones on all sides, then remove from pan.  Saute the onion in the oil until softened.  Add the water and stir, removing the brown bits from the bottom of the pan.  Be sure the water covers the meat.  Cover and bring to a boil, then reduce heat and simmer for 2 hours.

     Add the rest of the ingredients and cook another hour.  Season to taste with salt and pepper.

CRISPY BBQ TOFU

I was a vegetarian for many, many years and this was my all time favorite comfort food recipe.  I think it's because it reminded me of all those yummy, greasy, sparerib and chicken wingy type foods I ate growing up.  For the ultimate meal, serve this with mashed potatoes and frozen corn!  We were halfway there tonight, minus the corn.  We didn't really have enough potatoes, so I added a turnip into the pot which was a great addition that boosted our vegetable intake.  That lovely salad you see in the photo is one of my cabbage and kale jobbies I've already posted, so take your pick from the recipe index, and enjoy!

CRISPY BBQ TOFU 

1 lb organic extra firm tofu, cut into 1/4" slices

2 Tbsp organic flour

2 Tbsp organic cornmeal

1 1/2 tsp organic poultry seasoning

2 tsp nutritional yeast

1/2 tsp sea salt

1/4 tsp fresh organic black pepper

2 Tbsp organic dijon mustard

4 Tbsp organic vegetable oil for frying

Sauce: 1/2 cup organic ketchup

1/3 cup coconut sugar, honey or maple syrup

2 Tbsp organic lime juice

2 cloves organic garlic, minced

1 organic onion, minced

4 Tbsp worcestershire sauce

1 tsp hot pepper sauce

Method:  Make your sauce by combining all the ingredients in a small saucepan and bring to a boil.  Simmer on low heat for 20-30 minutes.

     On a plate mix flour, cornmeal, poultry seasoning, nutritional yeast, sea salt and pepper.  Brush tofu with the mustard and then roll in the cornmeal mix.  Set aside.

     Heat 1 Tbsp of oil in a heavy skillet over medium heat, place 4 slices of tofu in the skillet and fry until golden brown.  Keep warm in an oven on low heat.  Repeat.  Serve with sauce and enjoy.

MAPLE STICKY TOFFEE PUDDING with Vanilla Ice Cream

     My in-laws were coming by to pick up my son for a sleep over and were staying for supper. I had already planned to make a casserole for supper, but now I had an excuse to make a dessert! And what a dessert it was. Maple Sticky Toffee Pudding with Vanilla Ice Cream.  After my third piece of this heavenly concoction I have decided that this is my absolute favorite dessert.  Everyone should try this once before they die.  That's how good it is.

     Rather than bake the maple date cake in a square pan, I thought using a muffin tin would work really nicely, making individual portions that plate nicely once you cut the top off.  The caramel sauce was a bit on the thin side when hot, so I recommend you let it cool to a nice thick consistency before spooning over the cake and ice cream.  In fact, make it the day before, refrigerate and just spoon on top of the warm pudding.

     Next to the dessert, our main course pales in comparison. It's not a pretty dish, but very tasty, and a great way to use millet!

CARROT MILLET CASSEROLE

1 cup organic millet, cooked in 2 cups water until light and fluffy

4 cups organic carrots, shredded

6 Tbsp e.v olive oil

6 Tbsp organic tamari

4 cloves organic garlic, smashed and minced

2 tsp dry marjoram or 1 Tbsp fresh

1 pound organic firm tofu, crumbled

10 Tbsp nutritional yeast

2 organic onions, chopped

1/2 cup fresh organic parsley, chopped

Method: Combine all ingredients in a covered casserole dish. Bake at 350* for 40 mins.

MAPLE STICKY TOFFEE PUDDING

1/2 cup organic unsalted butter, softened

8 oz pitted dates

1/2 cup light rum or water

1 cup organic all purpose flour

1 cup organic whole wheat flour

1 1/2 tsp baking powder

1/2 tsp sea salt

1/2 tsp ground organic cinnamon

1/4 tsp baking soda

3/4 cup maple sugar

2 organic eggs

Toffee Sauce:

2 Tbsp organic butter

1/4 cup maple sugar

1/4 cup maple syrup

1/4 cup brown rice syrup

1/3 cup organic whole milk

Method: Preheat oven to 450*. Butter 12 cupcake spots in a pan, or a square 8" pan. Combine the dates, rum and 1/2 cup water in a saucepan, bring to a boil, and then simmer for a couple of minutes until the dates are soft. Remove from heat and use a hand blender to puree. Set aside to cool.

Whisk the flours, baking powder, sea salt, cinnamon and baking soda in a bowl. Whip the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, scrape the bowl and then add flour alternatively with the date mixture in 3 additions. Scoop into the pan and bake for about 2-25 minutes. 

Make the sauce by combining the butter, sugar and syrups together in a saucepan over medium heat. Bring to a boil and cook for 3 minutes. Whisk in the milk and cook one more minute. Remove from heat and let cool until thick. Serve the sauce over the pudding.

GARLIC CHIVE AND CHEESE SCONES

My big pot of pea soup was bubbling away on the stove when I started to make these scones for supper.  

GARLIC CHIVE AND CHEESE SCONES

1/2 cup organic unbleached white bread flour

3/4 - 1 cup organic whole wheat bread flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 tsp dry mustard powder

1/4 cup organic unsalted butter

5-6 Tbsp organic whole milk

1/4 cup organic cheese

3 Tbsp organic garlic chives, minced

Method: Sift flour, baking powder, baking soda and salt into a bowl. Rub in butter until it resembles coarse meal. Stir in mustard powder, cheese and chives. Mix in milk to make a soft but not sticky dough. Turn out onto a floured counter and knead very lightly. Form into a 3" wide log and cut into triangles with a knife. Bake at 425* for about 12-14 minutes.

NORBERT'S NOODLES

My favorite farmer in the whole world is making pasta and it is good.  Norbert from Selwood Green has awakened a latent talent for noodle making and I am glad.  Although this means he isn't spending as much time growing phenomenal organic vegetables.  But at least he is doing good things no matter what he does.  And lucky for us it always involves food.

     We eat Norbert's Kamut Pasta with all kinds of sauces, but tonight we delved into our frozen green curry paste stash and whipped up this little yummy.

KAMUT NOODLES in a Peanut Coconut Sauce

1 pack of Norbert's Organic Kamut Noodles (equal to about 1/2 pound dry pasta I think)

1 pound organic local firm tofu, cut into cubes

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

1 organic onion, chopped

2 cups organic cabbage, cut into small pieces

3 organic carrots, chopped

1/2 cup organic peanut butter

1/2 can organic coconut milk

6 Tbsp organic tamari

4 Tbsp spicy thai chili dipping sauce

big pinch sea salt

2 Tbsp organic raw sesame oil

1 heaping Tbsp green curry paste

1/4 cup water

1/2 bunch organic cilantro, chopped

1/2 organic lemon

Method:  Bring a pot of water to boil and when ready cook noodles for about 5 minutes.  Preheat oven to 450*.  Marinate the tofu in 2 Tbsp of the tamari sauce and 1 Tbsp of the sesame oil.  Broil in the oven in a cast iron skillet for about 10-15 minutes, flipping halfway through.  Set aside.

     Heat a cast iron wok over medium high heat.  Add the rest of the oil and stir fry the onion, carrot, cabbage, arame and a pinch of sea salt for about 8 minutes.  Then stir in the tofu, coconut milk, curry paste, peanut butter, chili sauce, water and remaining tamari.  Cook stirring for about 5 minutes, then add the drained noodles and chopped cilantro.    Serve with a squeeze of lemon juice and chopsticks.

BUTTERNUT SQUASH PIZZA

Today was the last day of local butternut squash for us.  To honour this special day I sent the squash out with a bang by creating a very lovely and tasty pizza with it.  It tasted really great for breakfast, but you can make it anytime at all (in season of course).

BUTTERNUT SQUASH PIZZA with Gouda, Mushrooms and Fresh Thyme

1 organic whole wheat pizza dough (http://prasada-eatingisdivine.blogspot.com/2009/10/pizza-night.html)

1 1/2 cups butternut squash, peeled and grated

1/2 cup organic gouda, grated

1/2 cup organic mozzarella, grated

1 cup sliced organic mushrooms

a few sprigs of fresh thyme, removed from stems or dried thyme

1/2 cup organic pizza sauce

sea salt and pepper to taste

Method: Preheat oven to 450*.  Spread the pizza dough out into a greased cast iron skillet.  Top with the tomato sauce, some of the cheese, then the squash, mushrooms, the rest of the cheese and then sprinkle with thyme, sea salt and pepper.  Bake in oven for about 10-15 minutes.