Tag: cooking

Words to Live By

September 30, 2015

Not all of us can do great things. But we can do small things with great love.

This quote, apparently wrongly attributed to Mother Theresa, remains one of my favourites.  It doesn’t matter who actually said it – it remains a valid and validating statement.

I can’t, for example, paint a masterpiece.  But I can create art for handmade birthday cards, the image usually one I think will have some extra meaning for the person receiving it.

I will never write a best-seller.  But my first novel has been enjoyed by quite a few people, and has been well reviewed.

I will never be a master chef, but I can create meals from scratch that are enjoyed by friends and family.

I am no design guru or master renovator, but I have mudded and caulked and painted and wallpapered and laid tile with care to help create a home we love.

At the end of my career I received a provincial award for contributions in my field of education, completely unexpectedly.  I had never done anything huge, just a lot of small things over many years.

In a recent article in the New York Times, OpEd writer David Brooks asked readers how they found purpose in life.  He writes  “a surprising number of people found their purpose by… pursuing the small, happy life.”

Small things with great love.  Words to live by, at least for me.

Dreaming of Soup

September 25, 2015

It must be fall.

I woke up this morning from a dream about making soup. Italian wedding soup, to be precise. Of course, I’m craving it now, but as I have none of the ingredients in the house, and no trip to town planned for today, it will have to wait a day or two.

I don’t usually dream about food, but I think a number of factors came together to produce this dream. I was planning menus yesterday, and thinking about making soups for lunches, now we’re home all day. I have either a doozy of a cold or the worst fall allergies I’ve ever experienced – can’t tell which, as my nose is running like an open tap but I have no aches, pains, or lack of energy – so there’s an association with soup as a comfort food. Plus, I actually did make soup yesterday.

While I was away, BD bought the biggest cauliflower he could find, on the basis he didn’t need to buy any other vegetables. (This is the man that eats the same thing every day for breakfast, and another ‘same thing everyday’ for lunch, unless I intervene.) Half of it was still left when I got home Tuesday. We ate part of it in a frittata, but there was still a chunk left, so I looked around for what else we had – potatoes, half a box of frozen vegetable broth, garlic, onion. Definitely enough for soup.

Some years ago I bought myself a second slow cooker, a small one. Except ‘slow’ cooker is the wrong term for this device: it’s a fast cooker. The chopped cauliflower and potato, frozen broth, and garlic was boiling within an hour on high, and then simmered away for another half-hour or so until I could first mash it, and then use my stick blender to puree the mix. I adjusted the seasonings, added cumin, and voilá! -today’s lunch. I’ll turn the ‘fast cooker’ on soon, on low, and bring it back to a simmer, and eat it for lunch with sourdough toast and a sharp cheese for me, and hummus for BD.

And tomorrow when I go to town, I will buy what I need to make Italian Wedding Soup (with chicken or turkey meatballs, for BD’s allergies). I suspect the ‘fast cooker’ is going to be out on the kitchen counter most days now, as the bite of fall sharpens the air, and good long fall hikes sharpen the appetite.

What are your favourite soups? Do you have recipes to share?

Kitchen Gadgets I Wouldn’t Want to be Without # 1: the Mouli-Julienne

September 2, 2015

home

I’ve had this little manual food processor for at least thirty years.  Surprisingly, I still have both the original box and all five of the processing discs, but not the manual – not that it’s needed. It’s only got three parts: the body, the handle, and the disc. This is one of the simplest but effective tools I use in the kitchen.

Today I used it to make just enough carrot-and-broccoli slaw for lunch.  It took two minutes, I used up part of the broccoli stems I’d saved from making a stir-fry earlier in the week, and the slaw was, of course, super-fresh and therefore very tasty.  Stuffed in a kamut wrap with a bit of sliced sharp cheddar, it was a darned good lunch, along with iced green tea and greek yogurt and blueberries.

Over the years I’ve used it to grate cheese, slice radishes, cucumbers, and just about any other sort of vegetable you can think of, shred potatoes for potato cakes…even grate frozen butter for pastry. It cleans up easily:  if I’ve grated cheese, I usually put it in the top shelf of the dishwasher – the whole thing, not just the wheel; if I’ve been doing vegetables, I just hand wash it.  The wheels haven’t rusted or significantly discoloured, and they remain sharp.

I went on-line to see if they are still available; there are a few on e-bay (one described as ‘rare, vintage’ (!)) and a similar product by Westmark on Amazon.  I no longer remember where mine came from; it might have been a present from my parents, as I know they also had one.

It’s easy to use, does what it’s supposed to, has lasted a very long time, and uses no electricity.  Four stars in my book!

What are your favourite kitchen gadgets, the ones you can’t imagine cooking without?

Chili and Corn Bread

August 31, 2015

One of the aftermaths of the surgery and treatment I had last fall and winter was to leave me with what is best described as acquired irritable bowel syndrome. It might pass with time, I was told by my doctor; meanwhile, eat a good sugar-free live-culture yogurt every day, and re-introduce foods high in fibre – especially insoluble fibre – slowly.

This meant a few adjustments to our meal-planning. Legumes – kidney beans, white beans, black beans and lentils – whether in salads, stews, soups, curries or chili – were a large part of our dinners. But the effects of eating them were far too unpleasant to ignore the doctor’s advice!  So for the last eight months they’ve been gone from our dinner table. We just ate more poultry to replace them, and hoped it wouldn’t be a permanent situation.

I went back to eating raw apples, skin and all, and raw cabbage and carrots, in the past six weeks. When there were no ill effects from those, I decided it was time to reintroduce legumes.  So this week I tried black-bean chili, served with corn muffins…and happily, all went well.  It wasn’t quite my usual chili – I used half the beans I normally do, and added some spicy turkey sausage to round out the protein, but next time I’ll add a few more beans, and leave out the meat.

It will be good to get back to eating less meat.  For all our relationship BD and I have tried to eat meat or fish (now because of his allergies only poultry meat) three times a week, choosing eggs, legumes, or cheese-based meals for the other four. Once he could no longer eat cheese, that ratio moved up to four meat-or-fish to three non-meat; and then my issues moved it to six meat-or-fish to one egg-based dinner a week.  It bothered us – there are a myriad of good reasons, for both personal health and the health and sustainability of the planet – to eat less meat.

But now I can start planning legume-based meals again, once a week to start, and we have recently re-introduced small amounts of cheese to BD’s diet without problems.  Home-made vegetarian pizza is on the menu again!  And lentil soup…and dhal…and baked beans.  Just in time for fall!

Black Bean Chili and Cornbread for Two

Two cups de-skinned and chopped Roma tomatoes (or one 19 oz can)

¼ c diced onion

½ c diced red, orange, or yellow pepper

1 c black beans, cooked (or ½ c beans and the meat from one spicy turkey dinner sausage)

½ c corn niblets – fresh or frozen

3 Tbsp chili powder

1 rounded tsp chopped garlic

Oil for browning

Brown the onion and garlic in 1 Tbsp of oil in a heavy frying pan. Add 1 further Tbsp of oil and the chopped pepper, and the sausage meat if using. Cook until the meat is brown throughout.

Put the tomatoes, the onion mix, and the black beans in a oven-proof pot or a slow cooker. Add the chili powder and stir well.

Cook in a 300 degree oven for two hours. If using the slow cooker, I cook on low for 6 hours.

Before serving, taste and adjust chili seasoning. Add the corn a few minutes before serving – it should be cooked but not mushy.

Serve with cornbread/muffins:

1 cup soymilk (or regular milk)

1 egg

2 Tbsp corn oil

¾ c flour

1 ¼ c corn meal

1 Tbsp baking powder

3 Tbsp sugar (optional – I leave it out, especially if I’m using sweetened soymilk.)

1 ½ tsp chili flakes (also optional).

Mix together the milk, egg and oil. Blend the dry ingredients together and add to the liquid. Spoon into either a greased 8″ pan, or greased muffin tins (I use silicon, so no greasing) and bake at 425 for twenty minutes. Makes 8 medium muffins if you use the muffin tins.

Loving Leftovers, with a bit of help

August 27, 2015

Leftovers don’t happen to often in our house, because we plan menus in advance and buy only what we need, but on occasion we do misjudge – usually vegetables – this week it’s too many Brussels sprouts and carrots.  Both keep well, so I’ll likely just work them into next week’s menu.  But an article in yesterday’s newspaper caught my attention, making reference to a web-based tool for planning meals around left-overs.  Intrigued, I went looking for more, and found one other that is specific to using leftovers, not just ‘recipe by ingredients’.  Then I tried them out.

The first one I tried is part of the Tesco (a British grocery store chain) website.  It’s a very simple tool to use – you can enter up to three ingredients and it generates recipes.  It couldn’t, however, generate a recipe that used both carrots and Brussels sprouts; it gave me one for the Brussels sprouts, similar to the recipe I buy them for (penne with Brussels sprouts, broccoli and cheese) and many more than incorporated the carrots, from salads to soups to sandwiches and stews.  When I added chicken to the list, the tool focused on the chicken, giving me lots of good-looking chicken recipes but not really helping with the vegetables.

Then I tried Big Oven’s leftover tool. It uses pretty much the same format – you enter up to three ingredients.  I started with just the two vegetables, as before – and got far better results.  It even sorts them into main dishes, side dishes, etc.  One recipe:  for apple-kielbasa bake – will be tried out almost immediately, using turkey sausage.  When I added chicken to the list of ingredients, the site let me choose to be very specific about the chicken, offering me ‘cubed, wings, broth, whole chicken’  which generated more recipes for me to try…I really liked the look of chicken with winter vegetables. (I’d leave the ‘chicken’ choice as just chicken – narrowing it down to ‘cubed chicken’ really limited the recipes, and I can adapt the recipe as needed.)

Another British grocery store chain, Sainsbury’s, has a leftover tool in development.  It would seem that the UK is taking food waste seriously and attempting to address it right from the suppliers.

I’m not really sure that these ‘leftover’ tools differ from the ‘recipe by ingredient’ tools that are out there – I rather think they’ve just been packaged differently.  But if they help with combatting food waste, I’m all for them.  And they gave me two new recipes to try..so that alone was worth the half-hour I spent testing them!

I’m sure there are more tools out there…which ones have you used and found useful?  Please share!

One chicken, four meals.

August 25, 2015

When we were both working, most Friday night dinners were completely predictable:  rotisserie chicken.  According to a recent article in the Toronto Star, “rotisserie chickens are as ubiquitous as burgers or tacos without falling victim to being dubbed trendy” – at least here in the “Greater Toronto Area”. (As an aside, I can’t help but laugh about that sobriquet – technically my tiny crossroads hamlet is part of the GTA, but what we have in common with the ‘mega-city’ to the east of us continues to elude me.)

Unless it’s a love of food.  Because I’m not talking about the rotisserie chickens drying out under lights at the back of the grocery store.  For $12, I would buy a free-run, clean-fed chicken, rubbed with herbs and olive oil, moist and tender.  They were simply better than any roast chicken I’ve ever made, and at the end of a long week they were satisfying and fast.

One chicken, a bit over a kg in weight (2.5 lb. more or less) gave us four meals.  The first dinner would be just roast chicken:  the leg and thigh for BD, who prefers dark meat; the breast for me. Served with cranberry chutney from Rose’s, a salad and oven fries (BD makes great oven fries, potato chunks tossed in olive oil, black pepper and rosemary, and roasted at 360 degrees for 45 – 50 minutes) that used, roughly, a bit less than half the chicken.

The equivalent pieces – the other leg and thigh, and the other breast, went into the freezer, to be gently reheated over a pan of water in a slow oven another time.  But at this point there was still a lot of meat on the carcass.  I’d chill it overnight, and then on Saturday strip the rest of the meat from the bones, chopping it into small pieces.

These smaller pieces of meat were destined for either ‘poulterer’s pie’: our version of shepherd’s pie created once BD couldn’t eat red meat, or chicken curry.  I’ve never actually written the recipe for poulterer’s pie down, but basically it’s a mix of chicken and vegetables, herbs and spices, in a thickened chicken broth, topped with a mash- I’ve used potatoes, sweet potatoes, a combination of the two, or a combination that includes parsnips; all work – and baked in the oven until bubbly.  It’s a great cold-weather meal.

Once I’d removed the meat from the bones, the carcass is destined to make chicken broth.  Roasting the bones in a slow oven for a while – 45 minutes or so – before making broth does give a richer flavour but it isn’t necessary if you’re using the carcass of a cooked chicken.  I put the bones, a chunk of chopped onion, and a bit of garlic in my slow cooker, fill it with water, and let it cook all day on low.

Once it’s cooked down to about half of the amount of water originally put in, I strain it and let it cool.  The bones are destined for the compost at this point (we have a municipal kitchen-waste composting pick-up here – the town takes it away once a week, composts it at the waste management site, and gives it away in the spring. When we did back-yard composting of kitchen waste, I stopped composting bones because there is a feed mill in the village…and feed mills attract rats…which like bones and meat scraps.  And I don’t like rats.)

I may do one of two or three things with the broth:  make soup immediately; freeze it in mason jars for later use, or, freeze it in ice-cube trays to give me chunks of broth to use when a recipe needs a small amount.  Mostly I make soup, which served with warm bread and pickles from Rose’s often make up Sunday suppers.  We’ve likely had pancakes and sausage for brunch, so a small evening meal is all we need.  And there is usually enough soup left over for at least one lunch.

So there it is:  one chicken, four meals. BD likes these chickens better than the one’s I’ve roasted (I’m not insulted, because I agree with him) so I think we’ll probably continue buying them, once the cool weather returns.  They fit our food ethics – they are locally raised, and I’m supporting a local small business by buying them, and I’m pretty happy with four meals for two from a twelve-dollar chicken.

The weather forecast calls for highs of 19 degrees C (66 F) later this week.  I think that’s cool enough for roast chicken, don’t you?

Sustainable or frugal?

August 13, 2015

Living on roughly half of our previous income, even though we are not by any stretch of the imagination impoverished, still presents some challenges. In the months previous to retiring, I analyzed our spending each month down to the penny, to ensure that we would continue to have a decent quality of life.  For us, quality of life includes being true to our belief in buying local, ethical, and sustainable food whenever possible.

But such food is not inexpensive.  I can buy a dozen factory-farmed eggs for just about half what I pay for eggs from traceable, ethically housed, local free-run chickens.  California greens, even with their drought , are still currently cheaper than the ones from the organic farm up the road.  Food is our biggest single monthly expense, and were I to further change my buying habits, I probably could reduce it by about thirty percent.

I’m not going to, though.  The value of buying the food we do goes well beyond satisfying our own tastes.  A much larger percentage of the money I spend goes directly to the local economy, into the pockets of my neighbours, than if I bought the equivalent products at grocery store.  Animal welfare is improved.  Farming remains viable, which means land remaining productive, and supporting, in the field margins and fence-lines, a healthier bird and wildlife population than would exist if the same land became a housing development.  I can ask the producers of my eggs and meat what they feed their animals, which matters not just in terms of general health for both the animals and us, but because of BD’s allergies.

I am fortunate to be able to afford to buy food like this.  I am fortunate to live in a place that supports, within a ten-mile radius, five seasonal farmers’ markets and one year-round, and innumerable farm stands.  Local food maps are published yearly.  Later today I will go out to buy sweet corn and tomatoes for tonight’s dinner from a farm stand up the road, which sits among the fields where the corn and tomatoes grow.

Frugality has a different meaning for us, when it comes to food.  It means ensuring food is not wasted – broth is made from chicken bones, older fruits and vegetables go into baking (I’ll write about my ‘garbage loaf’ at another time), portion sizes of meats are small.  Vegetarian meals make up half our dinners.  We buy almost nothing prepared; we have the luxury of time, and the skills, to cook from scratch (for which I perpetually thank my parents, who, living through both the depression and the rationing of WWII in Britain, were both frugal and creative with food).

And that sweet corn, tonight, lightly steamed and brushed with olive oil, then sprinkled with salt and pepper, will taste like the essence of earth, water, and summer sunshine in every bite.