Thursday, May 15, 2008
Ahhh, Sunnyslope..
Snack time is always a little more exciting when I'm back at 6364 Sunnyslope Dr. By myself. Pilffering through the cupboards and fridge for Joan's hidden stashes. Finding that last little bit of apple crisp, or the roll of Drosts hidden since Christmas. There is something nostaslgic about this- Brings me back to my teen years. This morning? A discovery from the freezer. A lovely tupperware full of homemade eatmore bars. Thanks Joan. Always good to be back!
Saturday, May 10, 2008
The Stone vs. Cookie Sheet Dilemma
What Reems doesn't love a good pizza. This a popular Friday night meal at the Campbell household. Mikeyc is the king of the pepperoni and feta (the key here is that the pepperoni must be on TOP of the cheese). For myself, a rummage through the crisper drawer to see what veggies are requiring urgent attention. This particular pie had a medley of orange and red peppers, spinach, green onions, and shrimp. The shrimp is a new addition to my pizza repertoire; however, so easy. Just shake some little precooked shrimpies from your bag in the freezer, run under tap water, break into two if desired, and voila! A pizza with class (to combat the more, shall we say, ghetto pepperoni).Now my other dilemma. Pizza stone or cookie sheet? Now, in the past I have been a stone kind of girl- despite my inital stone near disaster.. the first meal that I ever prepared for future brother-in-law Rhys... note PREHEATING of the stone is required. So when you have a little grublet like Finn lurking in the shadows I find it easier to premake the pizza during nap time or Daddy and Finn hangout time.. This makes the cookie sheet the better option.
Pizza Stone
PROS
- Nice round shape. who doesn't like a good wedge of the 'za?
- Years of getting my stones nicely seasoned (don't used soap on them, soak and scrub clean)
- The bottom gets nice and crispy (although I must say that I am in the soft and doughy team so this is a con for me)
- Preheating - requires everything to be preassembled and then thrown together in a mad pizza making frenzy right before they need to go in the oven. This is particularly problematic when making 2 pies.
PROS
- Can premake your pizzas
- The doughy crust (A con for some)
- Not as cool.
Soup, Fluffy Bread, and Mojitos: A Dysphagia's Dream
Caleb has created a small garden in our living room. It is my favourite place to sit and read surrounded by a forest of greenery with the sun coming in through the window. He collected the plants from roadside stalls and church bazaar sales. I want a basil plant but, oddly, he hasn't stumbled across one yet. He's out garage saling right now so my fingers are crossed. I never know what Caleb might find.
The chives are a great addition to soups and salads but we weren't sure how to make the best use of our mint plant. Last week I found the answer at Irish Times, floating in my glass. My drink was clotted with green leaves, as mint is an integral part the Mojito. I slurped back the remains of my favourite beverage and thought, surely we can do better. (I was a little disappointed in IT's mojito. The mojito at Spinnakers is far tastier.)
We wanted to share our wealth of mint and alcohol, so we rounded up the Canada trip crew (Caleb, Kathleen, Brian, and I) for a Friday night of eats and drinks. Food options will be limited on our cross-Canada trip this summer. All cooking will be done on a propane stove. We have to revel while we can. Although last night we concluded that if Brian had the proper supplies, he could mix mohitos right across the country.
As usual, I was responsible for the food component of our 'Mojito Night.' I've been feeling a bit under the weather. I blame my cold on my new job at P.C.S. as high schools are riddled with germs. Nothing beats a sore throat like a thick soup and so, with the guidance of my Rebar Cookbook, I redrafted a recipe for Yam Peanut Soup, swapping the yams for carrots and potatoes. Naturally I kept the integral ingredient, peanut butter. The results were delicious.
Cooking for Kathleen and Brian is always a challenge. Not because they're particularly fussy. When Brian samples my cooking, his response is so enthusiastic that I become quite certain that I'm the West Coast's answer to Julia Child. Kathleen is the problem. She has a condition called celiac. Her body is unable to digest gluten. In fact, the negative response is so strong that if she eats gluten she is unable to take in the nutritional properties of other foods. Yikes. The worst part is, it (gluten) will cause her to fall asleep almost anywhere (work, school, the shower, etc). It's usually easy to prepare a dinner without gluten but I usually pair soup with bread. I had made a spinach salad but I needed something relatively easy and filling to round out the meal. I turned to Bernard Clayton's Complete Book of Breads which I recently borrowed from the library. In the cornbread section I found a rich but lovely recipe for something called Spoon Bread, a cross between corn bread and souffle. While the bread took longer to bake than it should have due to my tempermental oven, our anticipation heightened the experience. The timer went off for the fourth time and we were finally treated to a cloud of cornmeal, eggs, and cheese hot from the oven.
As I scrambled to complete my miniature masterpiece, Brian downloaded a recipe for Mojitos. When I sat down at the table, I tired and hungry, he slid a cup of goodness, complete with a tiny umbrella, under my nose. After dinner Kathleen produced chocolate tarts from the bakery in Broadmead. They were so good I felt guilty. Dinner with Brian and Kathleen may pose some challenges but these are easily outweighed by the benefits.
The Dinner:
The Drinks
This was Brian's department but here is the recipe he followed:
Mojitos:
1 tsp sugar
2 ounces lime juice
4 mint leaves
2 ounces rum
2 ounces club soda
Mix and enjoy
The Salad
A mix of spinach, red onion, mushrooms and boiled egg topped with an orange poppy seed dressing. The was the first time I tired this dressing. I probably won't make it again.
The Soup
5 cups vegetable stock (Use water if you haven't prepared stock)
Red or yellow onion
salt
ginger, minced or powdered
garlic (about 4 cloves)
cumin
coriander
cayenne pepper
red pepper (one or half)
two medium potatoes chopped
five cups (aprox) chopped carrots
half a cup orange juice or pineapple juice (I used orange)
a couple tomatoes
1/2-1/3 c. peanut butter, depending on your taste
chopped fresh cilantro
a splash of lime or lemon juice
a splash of Tabasco
Remember, you can change the amounts and the veggies used.
Saute the onion and garlic in olive oil. Add some salt and the rest of the spices. Cook until the onions are soft. Add the veggies. Saute until the veggies start to stick to the pan. Add stock to cover. Simmer until the veggies are tender.
Add the juice, tomatoes, peanut butter, and more stock (if necessary) and simmer for 1/2 an hour. Puree the soup. Return to the pot and return to a simmer for about 10 min. Season with Tabasco. Add any extra flavouring if needed, such as more salt or juice. Just before serving, add a splash of lemon juice and chopped cilantro.
Voila!
The Bread
Spoon Bread
3/4 cornmeal
1 and 1/2 cups water
1 and 1/2 cups grated cheddar cheese
1/4 c. butter
2 garlic cloves, minced
1/2 tsp salt
1 cup milk
4 eggs, separated
In a saucepan, stir cornmeal into water. Heat over medium heat. Remove from heat once it begins to thicken. This will happen quite quickly once it begins. Stir in cheese, butter, garlic, and salt. When cheese is melted, pour in milk. Stir in the egg yolks.
Beat the egg whites until stiff. Fold into the batter.
Pour mixture into a 2-quart casserole dish. Make sure the batter is even
Bake for about one hour at 325. Test for doneness by slipping a knife into the center. The knife should come out clean. If not, bake for anther ten minutes.
Serve right away! You will need a spoon to scoop servings out of the pan.
The chives are a great addition to soups and salads but we weren't sure how to make the best use of our mint plant. Last week I found the answer at Irish Times, floating in my glass. My drink was clotted with green leaves, as mint is an integral part the Mojito. I slurped back the remains of my favourite beverage and thought, surely we can do better. (I was a little disappointed in IT's mojito. The mojito at Spinnakers is far tastier.)
We wanted to share our wealth of mint and alcohol, so we rounded up the Canada trip crew (Caleb, Kathleen, Brian, and I) for a Friday night of eats and drinks. Food options will be limited on our cross-Canada trip this summer. All cooking will be done on a propane stove. We have to revel while we can. Although last night we concluded that if Brian had the proper supplies, he could mix mohitos right across the country.
As usual, I was responsible for the food component of our 'Mojito Night.' I've been feeling a bit under the weather. I blame my cold on my new job at P.C.S. as high schools are riddled with germs. Nothing beats a sore throat like a thick soup and so, with the guidance of my Rebar Cookbook, I redrafted a recipe for Yam Peanut Soup, swapping the yams for carrots and potatoes. Naturally I kept the integral ingredient, peanut butter. The results were delicious.
Cooking for Kathleen and Brian is always a challenge. Not because they're particularly fussy. When Brian samples my cooking, his response is so enthusiastic that I become quite certain that I'm the West Coast's answer to Julia Child. Kathleen is the problem. She has a condition called celiac. Her body is unable to digest gluten. In fact, the negative response is so strong that if she eats gluten she is unable to take in the nutritional properties of other foods. Yikes. The worst part is, it (gluten) will cause her to fall asleep almost anywhere (work, school, the shower, etc). It's usually easy to prepare a dinner without gluten but I usually pair soup with bread. I had made a spinach salad but I needed something relatively easy and filling to round out the meal. I turned to Bernard Clayton's Complete Book of Breads which I recently borrowed from the library. In the cornbread section I found a rich but lovely recipe for something called Spoon Bread, a cross between corn bread and souffle. While the bread took longer to bake than it should have due to my tempermental oven, our anticipation heightened the experience. The timer went off for the fourth time and we were finally treated to a cloud of cornmeal, eggs, and cheese hot from the oven.
As I scrambled to complete my miniature masterpiece, Brian downloaded a recipe for Mojitos. When I sat down at the table, I tired and hungry, he slid a cup of goodness, complete with a tiny umbrella, under my nose. After dinner Kathleen produced chocolate tarts from the bakery in Broadmead. They were so good I felt guilty. Dinner with Brian and Kathleen may pose some challenges but these are easily outweighed by the benefits.
The Dinner:
The Drinks
This was Brian's department but here is the recipe he followed:
Mojitos:
1 tsp sugar
2 ounces lime juice
4 mint leaves
2 ounces rum
2 ounces club soda
Mix and enjoy
The Salad
A mix of spinach, red onion, mushrooms and boiled egg topped with an orange poppy seed dressing. The was the first time I tired this dressing. I probably won't make it again.
The Soup
5 cups vegetable stock (Use water if you haven't prepared stock)
Red or yellow onion
salt
ginger, minced or powdered
garlic (about 4 cloves)
cumin
coriander
cayenne pepper
red pepper (one or half)
two medium potatoes chopped
five cups (aprox) chopped carrots
half a cup orange juice or pineapple juice (I used orange)
a couple tomatoes
1/2-1/3 c. peanut butter, depending on your taste
chopped fresh cilantro
a splash of lime or lemon juice
a splash of Tabasco
Remember, you can change the amounts and the veggies used.
Saute the onion and garlic in olive oil. Add some salt and the rest of the spices. Cook until the onions are soft. Add the veggies. Saute until the veggies start to stick to the pan. Add stock to cover. Simmer until the veggies are tender.
Add the juice, tomatoes, peanut butter, and more stock (if necessary) and simmer for 1/2 an hour. Puree the soup. Return to the pot and return to a simmer for about 10 min. Season with Tabasco. Add any extra flavouring if needed, such as more salt or juice. Just before serving, add a splash of lemon juice and chopped cilantro.
Voila!
The Bread
Spoon Bread
3/4 cornmeal
1 and 1/2 cups water
1 and 1/2 cups grated cheddar cheese
1/4 c. butter
2 garlic cloves, minced
1/2 tsp salt
1 cup milk
4 eggs, separated
In a saucepan, stir cornmeal into water. Heat over medium heat. Remove from heat once it begins to thicken. This will happen quite quickly once it begins. Stir in cheese, butter, garlic, and salt. When cheese is melted, pour in milk. Stir in the egg yolks.
Beat the egg whites until stiff. Fold into the batter.
Pour mixture into a 2-quart casserole dish. Make sure the batter is even
Bake for about one hour at 325. Test for doneness by slipping a knife into the center. The knife should come out clean. If not, bake for anther ten minutes.
Serve right away! You will need a spoon to scoop servings out of the pan.
Monday, May 5, 2008
Yes, Beans were Involved
Monday night and I'm feeling a little, well, Monday nightish; although this entire-body fatigue is tempered by the arrival of spring. Caleb and I just took an evening stroll. The streets were full of flowers, children, bikers, rollerbladers, and frisbees. We both found ourselves letting out sighs of contentment. Perhaps we were responding to the wash of blue sky and the row of mountains beyond, or, more likely, we were still swollen with the pleasure of a most perfect meal. Food does that to us.For weeks now, I've been promising to share my recipe of flour tortillas with Haley. Now, after feasting on these homemade wraps and stuffings, I'm inspired to post the recipe.
Flour Tortillas 
2 cups flour
½ tsp b. powder
¼ tsp salt
2 Tbsp canola oil
2/3-3/4 cups warm water
Combine dry plus oil and half the water.
Stir and continue adding water (while stirring) until dough comes together but is not too sticky.
Knead for about 5 min. Dough should be elastic and smooth.
Cover and let stand for at least a half an hour so dough will relax. This step can be skipped if you’re in a rush.
Divide into 8 balls. Press each into a disc and roll out as thin as possible. (7-8” in diameter)
Cook one at a time on a dry skillet at medium heat until tortilla blisters and brown spots appear. Wrap cooked tortillas in a clean dish towel to keep warm.
Sunday, May 4, 2008
Coconut Curry
I've been a little quiet on the food blog lately as I began my new job at Pacific Christian last week. Working full time really cuts into my frittering time. But here I am, Sunday morning, pre-church, reporting on a meal prepared and consumed two nights ago.I had half a block of tofu left over in the fridge and so I decided to whip up a coconut curry stiryfry.
You can use any combination of the following veggies:
Broccoli, carrots, yams, asparagus, peppers, eggplant, mushrooms (these are actually a must), etc.
Plus: garlic and onions and, if you have it, cilantro
Tofu: Chop half a block into squares, toss it with half a TBsp olive or seseme oil and one Tbsp soya sauce. Bake it in the oven or toaster oven for 10-15 min.
Here's what you do!:
Heat some oil in a wok or pan. Toss in the garlic and onion. Stirfry until onions soften. Add any extra hard veggies (if you are using any) such as carrots, or potatoes, or yams. Stiry fry for about 5 mins (or a little less).
Add 1/3 of a can of coconut milk. Add 2-3 Tbsp green curry paste. Mix the curry paste into the coconut milk. Add a shot of lemon or lime juice and 3 Tbsp water. Add more coconut milk if necessary. You need enough liquid to simmer the veggies in.
When the hard veggies are just tender, mix in a couple spoons of brown sugar, a couple Tbsp soy sauce and a some fish sauce (if you have it). Add the remaining veggies plus the rest of the coconut milk and simmer.
Turn up the heat, add the tofu. If you are using bokchoy, add it now. Simmer until sauce reduces and thickens.
When you think its ready, throw in a little extra lemon or lime juice plus cilantro or basil. Check the seasoning and add some more soy sauce if necessary.
Scoop over bowls of rice and enjoy!
Tuesday, April 29, 2008
Hummus! Mmmmm... Yummus!
In response to R1's falafel post here is a shot of my "hummus patties."
Here's what you need to do to make your own-
1)Make a giant batch of stiff hummus (puree chick peas, dash of peanut butter, chick pea "juice", garlic, lemon juice, cumin, salt, & pepper).
2) When you are short on dinner ideas take some of your hummus, conveniently sitting in your fridge, and throw in some rice (brown or white, whatever you have leftover), and make some nice little patties.
3)Bake on a lightly greased or "pammed " cookie sheet for maybe 25 minutes - I flipped after 15 minutes.
4) Serve with pita and whatever tickles your fancy: tomato, bean sprouts, grated carrot, peppers.. Sauteed onions, mushrooms, and peppers are lovely if you have the time.
Other options-
I also like to throw together a little tzatziki - I take a bit of yogurt, a bit of light sour cream (I skip this if I have a thicker, fattier yogurt OR you could take the extra time and drain your yogourt over a coffee filter to make a thicker yogurt cheese), grate a bit of a cuke and squeeze the juice out (if I have one, otherwise I bag this- is better with it though), some garlic, salt, pepper, and dill (also optional).
Making your own pita also kicks this up a notch if you have the time.
Here's what you need to do to make your own-1)Make a giant batch of stiff hummus (puree chick peas, dash of peanut butter, chick pea "juice", garlic, lemon juice, cumin, salt, & pepper).
2) When you are short on dinner ideas take some of your hummus, conveniently sitting in your fridge, and throw in some rice (brown or white, whatever you have leftover), and make some nice little patties.
3)Bake on a lightly greased or "pammed " cookie sheet for maybe 25 minutes - I flipped after 15 minutes.
4) Serve with pita and whatever tickles your fancy: tomato, bean sprouts, grated carrot, peppers.. Sauteed onions, mushrooms, and peppers are lovely if you have the time.
Other options-
I also like to throw together a little tzatziki - I take a bit of yogurt, a bit of light sour cream (I skip this if I have a thicker, fattier yogurt OR you could take the extra time and drain your yogourt over a coffee filter to make a thicker yogurt cheese), grate a bit of a cuke and squeeze the juice out (if I have one, otherwise I bag this- is better with it though), some garlic, salt, pepper, and dill (also optional).
Making your own pita also kicks this up a notch if you have the time.
- First you need to make the dough. I am writing this off the top of my head, play with the amount of flour and water until you have a nice pliable dough: 2 teaspoons yeast dissolved in 1 and 1/2 cups water, 3 cups flour (half white, half whole wheat), and 1 teaspoon salt. Give a good stir and a couple kneads.
- Let sit for a few minutes (or an hour if you have it) and then on a well- floured surface using a well-floured rolling pin, take a nice little ball and roll it as thin as you can. Make a stack of these little pancakes with flour in between.
- Now -here you have some options. I have made them in a really hot oven before but this last time I made them like a flatbread on a frying pan and I preferred this method (less chance of Finn getting blasted as I keep opening and closing an-ultra hot oven). If you do it on the frying pan I would recommend using two smaller pans. Get them nice and hot, spray on a bit of pan and put a disk in each pan. Keep an eye on these, they cook quickly. When they start to puff up flip 'er over. I am usually rolling the other disks while I do this. When they are done keep in a stack wrapped in a tea towel to stray warm and tasty.
- If you have leftover dough you can cover the it and and put it in your fridge for a few days until the next time the urge to have some lovely flatbread strikes.
Bean there done that...
o.k. rach, i had to report that i finally made your notorious bean cookies yesterday. there was a slight alteration made, unintentionally really. i went to purchase some white kidney beans (gasp, yes i was opting for the can) and my local trusted Country Grocer did not carry any. I settled instead for the Romano beans the only beans that appeared white. i was slightly taken aback when i opened the can to a more beige/brown bean. i was a little concerned for the taste/color alteration to the cookie, but forged ahead! my perseverance paid off...i found the cookies to be hearty little nuggets (expect nothing less from a true Reems cookie) that were surprisingly tasty. another alteration to note is i added 2 Tbsp. of ground Flax Seed as the 'Breakfast Bean Cookie' recipe from One Smart Cookie suggested. i had a friend over who had to try these so called cookies and gave a thumbs up as well. they are b-man approved and i'm feeling pretty smug that i've managed to up the content of beans in this here household by mere cookies!!! revolutionary really...thanks r1 for pointing us in the right direction.
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