HOMEMADE MAYONNAISE

Most commercially prepared mayonnaise is made with non-organic eggs and genetically modified organisms.  I did find an organic mayo from Spectrum, but I wasn't so impressed with their use of soya oil or with the price ($12-$13/jar!)  I always used to buy it until I realized how easy it was to make my own.

HOMEMADE MAYONNAISE

3 organic eggs

1 1/4 tsp organic dry mustard powder

1 1/2 tsp sea salt

1/4 cup organic lemon juice

1 cup organic vegetable oil

1/2 cup e.v olive oil

1/4 cup organic flax seed oil

Method:  (Please note I have only made this in my Vita-Mix blender so I am not sure how it will turn out in your own blender.....it should be fine though).

     Place the eggs, mustard, salt and lemon juice in the blender.  Turn machine on low and slowly build it up to high.  While machine is running, slowly pour in oil in a thin, steady stream until you use it all up and the mixture thickens.  Stop machine and stir in any oil sitting on top.  Refrigerate up to 4 weeks.

DILL PICKLES

I used to think the whole joke about pregnant women craving pickles was something that would never occur to me.  In a sense it is true that I don't crave them, but I do really enjoy them now more than ever.  So, I decided to make some dill pickles with the fresh cucumbers that are in season right now.
 In an effort to use a more local product, I tried using Boate's Apple Cider Vinegar to make dill pickles last year.  They turned out, only I wasn't very keen on the appley taste.  I was really tempted to just cave and buy good old white vinegar, but realized I couldn't find any that was in a glass bottle, so I decided to try out white wine vinegar.  I'll let you know how it goes.

DILL PICKLES

8 lbs organic pickling cucumbers

14 heads fresh organic dill

7-10 cloves organic garlic, chopped

7 Tbsp coarse celtic sea salt

7 tsp organic pickling spice

3 1/2 dried organic red hot peppers

8 cups vinegar (your choice)

8 cups water

Method:  Fill boiling water canner with water.  Place 7 clean 1 litre mason jars in the canner over high heat.  Wash cucumbers, slicing off blossom ends, leaving a 1/4 inch of stem attached.  Place snap lids in boiling water and boil for 5 minutes.

     Combine vinegar and water in a large stainless steel saucepan.  Bring to a boil, boiling gently while you pack jars.  In a hot jar, place 1 head of dill, 1 clove of the chopped garlic, 1 Tbsp salt, 1 tsp spice and 1/2 of a hot pepper.  Pack cucumbers into a hot jar to within 2 cm of top rim.  Place one head of dill on top.  Add boiling pickling liquid to cover cucumbers to within 1 cm of top rim.  Remove air bubbles by sliding a rubber spatula between glass and food, readjust head space.  Wipe rim, then centre, snap lid on and apply screw band until just fingertip tight  Place jar in canner.  Repeat.  Cover canner, return water to boil and process 15 minutes.  Remove jars, cool 24 hours, check jar seals.

SHRIMP STIR FRY

Living life with less plastic isn't the easiest thing to do sometimes, but for the most part, once you get used to shopping and living differently, it ain't so bad!  For instance, I've sewn a whole bunch of cloth produce bags with drawstrings and take them with me to the market instead of using the plastic bags provided.  I also bring along paper bags and vegetable wax paper for bulk items, meats and seafood, as well as an (old) plastic tub so nothing leaks out.  

     Today, instead of buying the (unfortunately plastic packaged) PC Organic Shrimp that I was once so excited about, I got some wild caught ones from Mike's Fish Shop at the Farmer's Market.  Sometimes it is inconvenient when you are looking for something specific and it is only available wrapped in useless plastic.  If you're strategic though, another store probably sells what you are looking for.  For example, Atlantic Superstore has a nasty policy of selling most of it's organic produce in plastic.  So I choose to shop at the Farmer's Market and Planet Organic.  The market is your best choice for finding plastic free food by far.  Some vendors do use a lot of plastic, but there is always someone around the corner who doesn't, so be discriminating!

     Today was a great reminder that living a life plastic free requires not only diligence in the market, but regular activism!  The last couple of times I've shopped at Bulk Barn, the checkout staff got all flustered when they saw my paper bags.  They then tell me that I am not allowed to use my own bags because of health regulations.  Not only was I hassled by the staff, but then a customer in line was impatient and told  me this wasn't the time for political activism.  I strongly disagreed which then held him up even longer.  So sad.  Anyway, so I will be calling Bulk Barn head office on Monday to voice my objection to their policy and to request that they offer paper bags in their stores for customers who prefer them.  If you are so inclined, please join me by calling (905)886-6756.

SHRIMP STIR-FRY

10 wild caught shrimp, sliced in half lengthwise if huge

3 Tbsp fresh organic ginger, grated and the juice squeezed out with the palm of your hand

3 Tbsp organic tamari soy sauce

1 Tbsp brown rice vinegar

2 tsp organic sugar or honey

1-2 Tbsp organic cornstarch

1 cup water

organic black pepper

4 Tbsp organic vegetable oil

1 organic red bell pepper

1 stalk organic broccoli, peeled and chopped into florets

1 large handful organic snow peas or sugar snap peas

8 organic green onions, cut into 1 inch pieces

1/2 organic zucchini, cut into half moons

1 large handful roasted organic cashews

Method:  In a small bowl, whisk together the tamari, ginger juice, vinegar, sugar, cornstarch, some black pepper and the water.  Set aside.

     Heat half the oil in a large cast iron wok over medium high heat.  Cook the shrimp until just opaque, set aside.  

     Add the other half of the oil and stir fry the vegetables until crisp yet tender, about 3 minutes.

     Whisk the sauce, and pour it into pan, cook stirring until thickened.  Add the shrimp and stir until coated.  Serve over rice or noodles with some cashews.

BANANA BREAD

I woke up yesterday morning really wanting to bake the very ripe bananas that were sitting on my counter into banana bread.  Then the power company decided to do some repair work on some hurricane related damage, and we were left without power again for the whole day.  So I woke up this morning and went right to it.

I love it that this recipe only uses bananas and brown rice syrup for sweetness.  Lightly spiced with cinnamon and spices, it's the perfect snack anytime of day.  Sometimes I like to bake these in mini serving size pans, like a personal pan pizza, only banana bread!  If you're feeling a bit naughty, you can add some chocolate chips too.

BANANA BREAD

Prep time: 20 minutes

Baking time: 50-60 minutes

Makes 1 loaf

3-4 ripe organic bananas

1/3 cup organic vegetable oil

1/2 cup organic brown rice syrup

1 cup organic whole wheat flour

1 cup organic unbleached white flour

1/2 tsp sea salt

1 tsp GMO free baking powder

1 tsp baking soda

1/2 tsp ground organic allspice

1/2 tsp ground organic cinnamon

pinch of ground organic ground cardamom

1/2 - 1 cup organic walnuts, crushed

1/2 - 1 cup organic chocolate chips (optional)

Method:  Preheat oven to 375*.  Oil a 9 X 5 inch loaf pan.  With a potato masher, blend together the bananas and oil until combined.  Stir in the syrup .

     In a separate bowl, mix together all of the dry ingredients, except the nuts and chocolate chips.  Then add the flour mixture to the banana mixture and mix together.  Stir in walnuts and chips.

     Pour the batter into the pan and bake for 50-60 minutes, or until a toothpick comes out clean.  Let cool for 20 minutes on a wire rack.

PRASADA BLOG NOMINATED FOR BEST MOMMY FOOD BLOGGER!

A dear friend of mine nominated me for Best Mommy Food Blogger on Babble.com.  I'd love it if you checked it out and cast a vote!

http://www.babble.com/babble-best/top-50-mommy-food-blogs/nominate-a-food-blog/index.aspx

I'm listed under Anastasia, so the best way to find it is to pick the alphabetical option............

HERBED IRANIAN RICE

Growing up we lived next door to an Iranian family.  My mother fell in love with the cuisine, and encouraged our neighbours to show her how to make Iranian food.  One of the lovely rice dishes she still makes to this day is laced with green onions and herbs.  It was the perfect accompaniment to the organic salmon we broiled.

HERBED IRANIAN RICE

1 cup basmati rice

1 1/2 cups water

1/4 cup organic fresh dill, minced

1/4 cup organic fresh parsley, chopped

3 organic green onions, sliced

1 Tbsp organic salted butter

1 tsp sea salt

Method:  Rinse the rice in a sieve until it runs clear.  Let the rice soak in the water for at least 30 minutes in the pot you will be cooking it in.  Then bring the water to a boil, add herbs, salt and butter, cover with a lid, lower the heat to very low and let steam for about 15 minutes or until all the water is absorbed.  Remove from heat and let sit 5 minutes, then fluff with a fork.

MY MOTHER'S KITCHEN (in my kitchen) - STUFFED PEPPERS WITH EGGPLANT

My mother has been visiting for the last two weeks, so there has been a flurry of activity in the kitchen.  The farmer's market is overflowing with seasonal vegetables we don't see around these parts most of the year, so I've been very excited to bring home treats to make all my summertime favorites with.  Luckily mom is here to help with all the work.  

Her willing hands were also very useful when I had the hugest urge to go wild blueberry picking last week.  A couple of years ago there was a big forest fire alongside the highway not too far away from where we live.  I was sad to see all the trees burn away, but a part of me was looking forward to the idea of prime blueberry growing conditions that are subsequently created as a result of a big burn.  So there we were, out early in the morning, me with my big baby belly, and mom with her allergy congestion.  We weren't there for very long, just enough to pick blueberries to make two lovely pies.  That same day we made sweet and sour pickles, and Spanakopita.  We were tired by the end of the day, but well fed.  

To take a break from all the cooking, we've been busy sewing baby stuff.  And going to the beach to cool off during this heat wave we've been having.  When we get tired of that, we haul ourselves back into the kitchen to make other delicious treats like homemade pasta, which my son helped us make, and stuffed peppers.  Wow, I'm getting tired just writing about it all.  By the way, sorry I haven't posted in a while, but I find myself low on patience and energy during this pregnancy.  Thankfully, mom took these pictures of supper tonight, and so here I am sharing it with you.

STUFFED PEPPERS with EGGPLANT

1 medium organic eggplant, sliced in half and hollowed out, reserve the meat and chop

6 organic peppers, any colour, tops cut off and hollowed out

2 cups partially cooked organic brown rice

1/4 cup e.v olive oil

1/2-3/4 pound organic or pasture raised ground beef

1 can organic whole tomatoes, crushed by hand

1 organic onion, diced

1 organic leek, thinly sliced

2 large cloves organic garlic, chopped

1/4 cup Bulgarian feta, crumbled (I bought this type because it comes in bulk from a metal can instead of a plastic pail!  woo hoo)

1/4 cup organic parsley, chopped

1/4 cup organic mint, chopped

sea salt and pepper to taste

1/8 cup grated romano or parmesan 

1/4 cup organic breadcrumbs

2-4 organic potatoes, cut into large wedges (to hold all the peppers upright in the pan)

Method:  In a large saute pan, cook onion, reserved eggplant, and ground beef over medium heat with half the olive oil until onion is soft and beef is browned slightly.  Stir in the tomatoes and let simmer for a couple of minutes.  Remove from heat, add cooked rice, feta, herbs and seasonings.

     Preheat oven to 350*.  Fill peppers and eggplant.  Cover the peppers with their lids.  Brush olive oil over the peppers and any of the exposed eggplant.  Combine the romano and bread crumbs together in a bowl and then sprinkle on top of the peppers and eggplant.  Place the peppers and eggplants in a baking dish, and use the potatoes to keep the peppers upright in the pan, wedging them between the vegetables.  Bake in the oven for about 1 1/2 hours or until nicely browned and cooked through.  If peppers brown too quickly, cover with parchment paper.

Faegan insisted on being the official pasta machine cranker.  He had a lot of fun helping, but eventually he decided he'd rather cut the pasta into little bits which inspired us to make a quick lunch of leftover pasta bits boiled in water and then smothered in salty butter and freshly grated romano cheese.

The grand finale was this delicious lasagna made from the fresh pasta noodles, grilled eggplant and zucchini.

 

One of the blueberry pies.

The lovely leeks we used in the pita.  I was glad to find a use for all the chard and dandelions in the garden too.

And the delicious sandwich pickles.

I promise I will get to posting all these recipes eventually.  Just as soon as beach days are gone.........