Mmmmmexican cooking
I have started teaching myself Mexican cooking. Mexican food is not Taco Bell so get that idea out of your head right now. It's healthy and flavourful and easy to make! I made these two items for friends this week. Everyone had seconds:
Rice Cooker Mexican Rice: http://www.food.com/recipe/rice-cooker-mexican-rice-159900
Herbed Pumpkin Seed Mole: http://www.epicurious.com/recipes/food/views/Herbed-Pumpkin-Seed-Mole-365369
The only ingredient that will be hard to find is epazote. Don't even bother trying to find it fresh if you live in Canada. There's a great store called Manotas Organics in St. Lawrence Market that has all the Mexican herbs and spices: https://www.facebook.com/pages/Manotas-Organics-and-Fine-Foods-at-The-St-Lawrence-Market/171500949544252
...and here's everything you ever wanted to know about epazote. Try it on garlic bread. It is soooo good! http://en.wikipedia.org/wiki/Dysphania_ambrosioides
Fruits of my labour
It's been a busy summer! My first attempt at growing heirloom tomatoes from seed was a moderate success. I've had several meals from them and they are much tastier than anything in the grocery store! The yellow ones are Peruvian Banana and the tiny ones are a commercial variety. I think I'll stick to just a couple plants next year and try other veggies:
Hals-und RachenTee!
My good friend Nathan just got back from a whirlwind European trip and look what he brought me! I have always loved German packaging. I think it looks classy! The tea itself is VERY good! Thanks Nathan!
Thanks Nathan!
Slow Food, Real Food
I just finished reading "The Omnivore's Dilemma" by Michael Pollan (thanks to Jennifer Vuillemot for lending it to me!). Before finishing this book, I also read his other book "In Defense of Food" and watched a documentary that he's featured in called "Food Inc.".
If you're concerned about the food you're eating, how its produced, how the animals are treated and how the land is used, these three are must read/views. If you're a farmer, an animal rights activist, vegetarian, an environmentalist, a worker for a factory farm or slaughterhouse, or just a regular person, these books and documentary will speak to you.
None of these are extremist propaganda in case you're worried. You'll come away with the tools you need to make informed choices about the food you eat...and to support the producers you trust and respect.
In Defense of Food – Michael Pollan
I just finished reading this book. I HIGHLY recommend it for anyone that eats. Hopefully that means you!
Its written from an American perspective but it still applies to our Canadian food supply. If you want to know how to shop for REAL food and how to stay healthy without memorizing all the "food science" out there, then its for you. It will serve you well for the rest of your life.
Here's the author's website: http://www.michaelpollan.com/indefense.php
Why I choose organic food whenever possible
I keep seeing news stories comparing the taste and nutrition values of organic vs. non-organic foods. I feel like people are completely missing the point.
Our environment is becoming more and more saturated in chemicals made by companies that want to keep making profit off their sale. Why should we have to prove that organic farming is healthier? Why don't we err on the side of caution and reduce or eliminate the use of these chemicals? What's the worst that can happen from choosing organic foods? I may spend a little extra money, but I know that the people that produce the food aren't exposed to toxic chemicals and I know that the wildlife near those farms isn't being adversely affected either. I would hate to eat non-organic and find out that a chemical used to grow it was responsible for killing our bees, or causing disease in people and animals.
People need to change their way of thinking about food. Its about the planet and all its inhabitants.
Fried Green Tomato Mash
Mom used to cook this concoction every summer. I still love it:
- 2 large green tomatoes (unripe)
- 1 onion
- half a green pepper
- half a pack of mushrooms, sliced.
- 5 slices of bacon.
- Salt and pepper to taste.
- a dash of herbes de provence or Italian herb mix if you like.
Cut the bacon into small squares and fry till crispy. Set the bacon aside. Drain the bacon fat that's left over, leaving a table spoon or so in the pan.
Add the veggie ingredients. Fry until everything is soft and starts to crisp a bit. Add the bacon back in, mix, and serve! Makes a great sidedish and its a great way to use your extra green tomatoes.
Cranberry Salsa Dip with Cream Cheese
Thanks to Tara and Ryan for this recipe! I was assured its not a family secret. It was the best hors d'oeuvre I've ever had.
Cranberry Salsa Dip with Cream Cheese
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno peppers, cored, seeded and minced
1/2 cup sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely grated fresh ginger
2 tablespoons fresh lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish
Rinse, drain, and pick over cranberries, (discarding all that are soft or bruised). Place them in a food processor; pulse until finely chopped but not mushy.
Place crushed cranberries in a bowl; mix together with onions, jalapeno peppers, sugar, cilantro leaves, ginger, and lemon juice. Cover with plastic wrap and refrigerate at least 4 hours so flavors develop (salsa will be too sharp and tart to begin with).
On a serving plate, place cream cheese; cover with the dip. Garnish, if desired, and served with crackers.
Mexican Husk Tomato
More strange and exciting food from St. Lawrence Market. This is a Mexican Husk Tomato. Tastes like pineapple and tomato mixed together. If that doesn't sound appetizing to you, you should really try it. I love them!
Dulse
I was in the seafood section of the grocery store this week and saw some dulse. I bought a bag. I forgot how much I love it!
For those of you that don't know what dulse is (just about anyone from Ontario), its a red seaweed. Grand Manan, a small island off the coast of New Brunswick, is where a lot of the world's dulse comes from. Its picked at low tide, dried, and bagged. Its salty, chewy and occasionally has periwinkle shells in it. Its so tasty that you'll overlook the occasional shell.
Learn all about it here: http://www.grandmanannb.com/dulse.htm#Dulse
Pick yourself up a bag the next time you're at the grocery store! Atlantic Mariculture is the brand I bought, although anything from Grand Manan should be high quality stuff!
