Browsing: Recipes

“Go Barley” Go!

June19

In the spirit of the World Cup, I am inspired to write this blog post headline…..

I am fascinated by ancient foods especially those referred to in the Bible.  Add barley to that list as it is mentioned over 30 times-in fact there is archeological evidence that wild forms of barley were being harvested as early as 17,000 BCE!

In my recent efforts to increase my soluble fibre, I have been seeking out recipes for whole grains like barley.  In addition to reducing the risk of heart disease, barley helps improves glycemic control and the soluble fibre helps with digestive health.  Barley is also a super food when it comes to vitamins and minerals, containing thiamine, niacin, folate, riboflavin, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, selenium, B vitamins and amino acids!  I feel better, just having typed this long list….

Barley is a local food and I love to see fields of graceful, long blonde haired stems, blowing in the farmer’s fields throughout Manitoba and the rest of the Canadian prairies.

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But the truth is, no nutritional food is worth knowing about if it doesn’t taste good.  I love barley’s unique nutty flavour.  In my enjoyable work as a food-stylist, I sometimes am recruited when a new recipe book is being launched.  Such is the case, with a gorgeous new book entitled “go barley-MODERN RECIPES FOR AN ANCIENT GRAIN” by Pat Inglis and Linda Whitworth.

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Linda and I have worked together before and she is a delight to work alongside and is the “Barley Queen” as far as her knowledge of the grain is concerned.

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The book itself is a perfect size and is packed with gorgeous photography that make you want to pick up a spoon or fork and break through the pages.  This is what ingenious recipe writing (and a good food stylist) can achieve. My favourite of the three recipes: Wild Rice, Barley, and Fruit Salad; Raspberry Rhubarb Cobbler and Barley Tabbouleh, is the latter.

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I left it for D’s dinner last evening with a grilled chicken breast and just now I crumbled some feta on top for a refreshing (from fresh mint) and yet satisfying lunch.

D with his sweet tooth, loved the Cobbler and I am planning on making the Ole Fashioned Ginger Snaps for him and the Sunflower Barley Crackers for me.

With Linda’s permission, here is the Barley Tabbouleh recipe, just to whet your appetite until you get a chance to buy the book or check out their website: Go Barley.

Barley Tabbouleh
Author: 
Recipe type: Salad
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Garnish this Middle eastern dish with mint leaves and serve it icy cold as a salad or as an appetizer with crisp bread. Add the tomatoes just before serving to keep their firm texture and taste.
Ingredients
  • 1 c pot or pearl barley
  • 2 c water
  • 1 c chopped fresh parsley
  • ½ c chopped fresh mint
  • ½ c chopped green or red onion (I used red)
  • 1 small cucumber, coarsely chopped
  • ¼ c olive oil
  • ¼ c fresh lemon juice
  • ½ t cinnamon
  • ¾ t salt
  • freshly ground pepper, to taste
  • 3 plum tomatoes, chopped (I used Roma)
  • fresh mint leaves for garnish
Instructions
  1. In a saucepan over high heat, combine barley and water; bring to a boil.
  2. Reduce heat to simmer; cover pan and cook for 40 minutes, then chill.
  3. In a large bowl, combine chilled barley, parsley and mint.
  4. Add onion and cucumber.
  5. In a small bowl, whisk together olive oil, lemon juice , cinnamon, salt, and pepper; pour over barley mixture and mix well, then refrigerate.
  6. Shortly before serving, stir in tomatoes.
  7. Garnish with fresh mint leaves.

Kath’s quote: “For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; a land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey.” Deut 8:7-8

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Love-that is all.

We Raised Them Right

June5

I recently came upon a statistic about 18-34 year olds depending primarily upon processed and pre-made food and the reason for this being that "from scratch" cooking was not modelled by their parents.  I commented in a recent post, that this was not the case in my family and a couple of weeks ago we had dinner with three other couples where this was not the case either.  In fact, one offspring is a gold-plate chef and two others have sons who are not chefs, but professional cooks.  I recounted our evening together and pondered what we had all done "right" to ensure that our children were comfortable in the kitchen. laura9 One couple was in from Toronto for the weekend and staying with another couple.  One half of the hosting couple was about to celebrate a monumental birthday which was our reason to get together.  None of us wanted the hosting couple to go to a whole lot of trouble because, the dinner was in their honour after all.  In addition, the visiting couple did not want to spend their short time grocery shopping and in an unfamiliar kitchen so I suggested that we order in.  Consensus was that even considering the concerns noted above, it would still be better if we all cooked and contributed ourselves and so..... laura1 laura2 The menu was decidedly simple: D and I provided little plates of sausage, cheese bread, olives and other brined items. laura3 At the appointed time, R fired up the grill showing me how he first brushes the grills with oil and hot sauce to neutralize any flavours from previous use. laura4 First he marinated the salmon in soya, balsamic vinegar and sarachi sauce.  He called the fish "Iphone Salmon" because the trick was to flip the fillets, precisely when his Iphone signalled, to ensure even cooking without over-cooking.  The lid of the grill was lowered for intervals and the cuts were placed crosswise on the grill each time they were flipped to decorate them with the precise cross-hatch marks. laura5 The result?  Perfection! laura6 The salmon was accompanied by boiled baby potatoes tossed in butter and fresh dill, laura7 grilled asparagus laura8 and the lightest, freshest tasting bean salad, I have ever tried.  I am not typically a bean lover but this one was sensational.  So much so, that I had to get M's recipe:
Marie's Very Fresh Bean Salad
Author: 
Recipe type: Salad
Prep time: 
Total time: 
Serves: 6-8
 
has a Mexican flare
Ingredients
  • 1 tin red kidney beans
  • 1 tin black beans
  • 1 tin chickpeas
  • 1½-2 c Edamame
  • 3-4 small hothouse cucumbers, cut into small cubes
  • ¼ c fine cut green onions (only the green part)
  • ½ red pepper, cut into cubes
  • 1-2 cloves garlic, crushed
  • 1 c cilantro or Italian parsley, coarsely chopped
  • juice of 1 lime
  • 3-4 T olive oil
  • ½ t cumin
  • ground chili powder to taste
  • salt and pepper to taste
Instructions
  1. Make sure all the beans are drained, rinsed and dried off.
  2. Let them sit on a while on a kitchen towel and use paper towel to soak up excess moisture.
  3. Worth the effort, so that the beans can soak up the flavours of the ingredients.
  4. Toss together all ingredients.

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 Influencers of the next generation of “real” food eaters.

So did we have some fun?  Absolutely!  We were entertained by the antics of the bearded fellow with the parasols stuck into his whiskers.  He kept disappearing into their home and coming back out attired as famous bearded men-think: ZZ Top, Moses, Duck Dynasty, etc.  (Perhaps some wine was enjoyed as well).

Kath’s quote: The basic thing a man should know is how to change a tyre and how to drive a tractor. Whatever that bearded dude is doing on the Dos Equis beer commercials sets the bar. That’s your guy. Every man should be aiming to be like him. The beard is just the tip of the iceberg.”-Timothy Olyphant

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Love-that is all.

 

 

Happy Birthday to Me!

June3

In our family birthdays are a big deal and it is not because of the lavish gifts that we bestow upon each other.  I think that it is because of the care that goes into the celebration.  Take this weekend for example.  My birthday fell on a Friday which typically means that I have a longer break from my computer on some sunny patio with friends.  This year though we spent 2/3rds of the day on the road.  First driving in from Regina and then after a quick turn around right out to our beach house for the weekend.  Besides a salad that I ate in the car and a bowl of chicken soup that we shared with our grandbaby, there was not a lot of focus on food or merry-making.  But on Sunday afternoon, D scooted into the city early so he could start with supper preparations.

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He didn’t have any trouble knowing what meat would be the main, just how to prepare the pork chops that he knows that I love.

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In addition there were savoury grilled potatoes;

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my favourite grilled eggplant

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and also grilled zucchini and onions.

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Sister #3 contributed the salad and everyone loved it so much, that I am sharing the recipe here.

Birthday Salad
Author: 
Recipe type: Appetizer
Prep time: 
Total time: 
Serves: 8
 
Originally titled Winter Salad.
Ingredients
  • Dressing:
  • ½ c sugar
  • ⅓ c lemon juice
  • 2 t grated onion
  • 1 Dijon mustard
  • ½ t salt
  • ⅔ c canola oil
  • 1 T poppy seeds
  • Salad:
  • 1-2 heads romaine lettuce, torn
  • 4 oz. cubed Swiss cheese or other
  • 1 c cashews
  • ¼ c cranberries
  • 1 apple, cubed
  • 1 unpeeled pear, cubed
Instructions
  1. Mix dressing with a whisk. Makes lots. Use about half.
  2. Combine salad ingredients and toss with dressing.

All the food was lovingly prepared and The Frenchman picked up a banana log Jeanne’s cake which is my absolute favourite.  But the highlights of the weekend were the following:

  • Last year I was in Philadelphia for my birthday and although I love to travel to and dine out in various cities, my favourite spot at the end of May is the lake.  The smells of the forest, the surprising warmth of the beach, the new growth everywhere-I can’t get enough.  We live very simply at the beach house and it was only a year ago that we got an indoor biffy.  What a lovely treat when you are all sleepy and cozy from watching movies and drinking wine, to know that you don’t have to make the trek outside one last time before bed.
  • We got to take the Wee One as both J1 and J2 had commitments.  We were thrilled with how easily she just slipped into “lake” mode with us.  In the mornings when D an J1 are off playing tennis and J2 is catching up on some sleep, I walk with the Wee One for her hour nap.  She has this lovely chariot stroller that can be pushed on wet sand and so both mornings, we spent the time on the beach; she singing to herself and watching the birds and the water until she fell asleep and me just basking in the warmth and so happy that spring and the promise of summer had come again to the Canadian prairies.

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  • As is our tradition at a birthday dinner, everyone took a turn sharing what they loved about the birthday girl (me).  This is the most precious gift of all, not only because it is lovely to be in the spotlight every once in a while but because of the beautiful words that my family blessed me with.  Not only was our Mom and Sister #3 there to celebrate with us but Daughter #2 skyped in from Colombia where she is away studying.  Although we felt funny eating in front of her, she visited with us throughout our entire dinner!  I love technology when it brings people together.

In our home, we find something to celebrate most days or at the very least most weekends BUT birthdays are a special opportunity to give and receive love.  Make the most of every opportunity as birthdays also remind us that our days are finite.

Kath’s quote: “That outdoor grilling is a manly pursuit has long been beyond question. If this wasn’t firmly understood, you’d never get grown men to put on those aprons with pictures of dancing wienies and things on the front and messages like ‘Come ‘n’ Get It'”.-William Geist

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Love-that is all.

 

 

Vegetable Strudel

May6

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Even though I am not partial to sweets, I love anything baked with apples: apple pie, apple crisp, apple jacks (perhaps these are a Winnipeg thing), apple platz (definitely a Winnipeg thing) and apple strudel.  After years of being timid about working with phyllo pastry, I had to step up to the plate when a food styling gig that I was contracted for, demanded that I make my first fruit strudel.  What did I discover?  Working phyllo is a piece of cake.

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I had some phyllo dough in the freezer and decided that a vegetable strudel would make not only a perfect dinner that evening but that left overs would be handy for lunch.  I love spanakopita (a Greek pastry filled with spinach and feta), so I worked up a recipe that would spring off of it.

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Vegetable Strudel
Author: 
Recipe type: Main
Cuisine: Mediteranean
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Next time I was serve it with a light tomato sauce to moisten up a bit more.
Ingredients
  • 2 garlic cloves, minced
  • 1 onion, diced
  • 1 yellow pepper, diced
  • 1 tomato, diced
  • 1 big handful of mushrooms, quartered
  • 1 t canola oil
  • 1 t salt
  • ½ t pepper
  • 1 T fresh rosemary, needles pulled from stem
  • 2 c cooked barley
  • 1 c feta cheese, crumbled
  • 1 pkg. phyllo sheets
  • 3 T canola oil
  • ½ c breadcrumbs
Instructions
  1. Roast all veggies in a preheated oven 400 degree oven for 30 minutes, turning once during roasting.
  2. Place veggies in a large bowl and add cooked barley and crumbled feta.
  3. Add salt & pepper, taste and adjust if necessary.
  4. Keep phyllo wrapped in the plastic while working with it or cover with a damp tea towel.
  5. Count out sheets and use half the number for half of the veggie mixture.
  6. Place a sheet of phyllo on a clean counter, brush with oil and sprinkle with bread crumbs.
  7. Repeat using half the total number of sheets.
  8. Place half the filling along the edge of the stack.
  9. Roll up lengthwise, transfer to a baking sheet that has been sprayed with canola oil.
  10. Repeat with second strudel.
  11. Slash top layers of phyllo on a diagonal in serving sized pieces and brush with any remaining oil.
  12. Bake in a preheated oven of 400 degrees for 45 minutes until well browned and crisp.

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Kath’s quote: “You may feel that you have eaten too much…But this pastry is like feathers – it is like snow. It is in fact good for you, a digestive!”
-M.F.K. Fisher

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Love-that is all.

posted under Entrees | 2 Comments »

Homemade Oatmeal Breakfast Cereal

April25

At the advice of my doctor, I have started taking a medication to reduce my cholesterol.  Subsequently, my dose has been reduced by half as I have been suffering from one of the known side effects-that of muscle pain.  In the mean time, I have stepped up my efforts to reduce my cholesterol naturally through diet.  The first step was eliminating the foods that may be harmful to my levels and making a list of those foods that are known cholesterol fighters.  In addition to kidney beans, pears, grapes, citrus fruits, blueberries, tomatoes, eggplant, nuts, halibut and flaxseed, I found that oatmeal, oat bran, apples, almonds and canola oil were on the list of healthy foods.

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I clearly remember when I was a little girl and my Mom would make what she called Browned Betty (apple crisp) for dessert, she would allow me to have some with warmed milk the next day for breakfast. I loved the treat, especially the oatmeal topping and thought that if I could find a way to duplicate that taste, eating oatmeal everyday would not be such a bad thing.

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So I have formulated this delicious pseudo “Brown Betty” recipe that incorporates oatmeal, oat bran, apples, almonds and canola oil into one healthy little breakfast bowl.  Once a batch is made up, I keep it in the freezer.  When it is breakfast time (usually about 10 am for me), I put a healthy handful into a bowl with some milk and mic it for 45 seconds or so.

Homemade Oatmeal Breakfast Cereal
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 3 c quick-cooking oatmeal
  • 1⅓ c whole wheat flour
  • ⅔ c oat bran
  • 1 T cinnamon
  • 1 t baking powder
  • ½ t salt
  • ⅔ c canola oil
  • 1 egg
  • 2 t vanilla
  • ½ c brown sugar substitute
  • 1 large Macintosh apple, unpeeled and coarsely chopped
  • ½ c slivered almonds
Instructions
  1. Preheat oven to 375 degrees.
  2. Combine all dry ingredients (except sugar) and set aside.
  3. Combine canola oil, egg, vanilla and brown sugar together.
  4. Add wet mixture to dry and stir until blended.
  5. Spray a sided 13" x 18" cookie sheet with canola spray.
  6. Dump the contents of the bowl onto the sheet.
  7. Spread out evenly.
  8. Bake for 15 minutes.
  9. Cool and place in a zip loc bag to freeze.
  10. Upon serving, place desired serving in a small bowl with milk.
  11. Microwave on high for 1 minute.

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Kath’s quote: “You have to eat oatmeal or you’ll dry up. Anybody knows that.”-Kay Thompson, author of ‘Eloise’

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Love-that is all.

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