by Kathleen on August 15, 2009
Inspired by a basket of $2.77 peaches at the Penetang IGA. Makes 2-3 pint jars.
1kg (~1 basket) peaches, peeled and roughly chopped
1 3/4 cups white sugar
1/2 cup white wine vinegar (min 6% acetic acid)
1/2 cup white vinegar (min 5% acetic acid)
1/2 cup water
1-2 cinnamon sticks, broken in half
1/2 tbsp whole cloves
1/4 tsp whole allspice
2-3 dried hot chiles (such as chile de arbol), broken in pieces (optional)
- Bring the sugar, vinegars and water to a boil over high heat in a large pot, stirring until sugar is dissolved. Tie the cinnamon, cloves, allspice in a cheesecloth bag and add to the mixture. Add the hot chiles (if using). Reduce heat, cover and boil gently for 15 minutes.
- Add the peaces to the syrup. Return to a boil and boil gently for 5 minutes. Discard the spice bag.
- Follow standard canning instructions for preparing 500mL mason jars (pint jars), rings and lids.
- Pack into hot clean mason jars to within 1/2 inch of rim (head space). Process in a boiling water canner for 20 minutes.
by Michael on July 6, 2009
The origin of "Banaba" bread
When I first moved away from home, I called my mom to get her recipe for Banana Bread. This is what I wrote down:
2 to 3 mashed bananas
1/2 cup nuts
1 3/4 cup flour
1/4 tsp bakin’ soda
2 tsp bakin’ powder
some salt
1/2 cup oil (or 1/4 cup apple sauce, 1/4 cup oil)
2/3 cup white sugar
2 eggs
As I recall you just put everything in one bowl, mix it up, put it in a loaf pan in the oven for 20-25 minutes (maybe longer?) at 325°F. Poke a toothpick in to find out if the loaf is ready; if the toothpick comes out clean it ready.
by Michael on December 17, 2008
1/4 cup light soy sauce
1/4 cup dark soy sauce
1/4 cup honey
1/4 cup mirin
2 small cloves of garlic
1 tbsp dried ginger (fresh would be better)
420g (about 1lb) firm tofu, sliced in 1/2 inch slices
- Combine all ingredients (except tofu) in a small container.
- Thoroughly blend the mixture with a hand blender or in a small food processor.
- Layout tofu in a flat bottomed container, cover with sauce and leave for 45 minutes.
- Bring a cast iron pan to medium head, add a few tablespoons of a neutral oil (like grapeseed oil) and fry marinated tofu for about 3 to 4 minutes on each side.
- Serve and enjoy.
by Michael on December 17, 2008
3 tbsp extra virgin olive oil
1 pound Brussels sprouts (I use frozen, it’s easier!)
1/2 cup vegetable stock or white wine
salt and freshly ground pepper
- Combine the oil, Brussels sprouts and stock in a deep skillet or pot with tight fitting lid, sprinkle with salt and pepper, and bring to a boil. Cover and adjust the heat so the mixture simmers. Cook until sprouts are just tender, 10 to 15 minutes with frozen sprouts (5 to 10 minutes for fresh), checking once or twice and adding liquid as needed.
- Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently! Just let them sizzle until golden and crisp, then shake the pan and loosen them to roll over. It’s okay if some are more well done than others. Taste and adjust the seasoning, then serve hot or a room temperature.
by Michael on October 30, 2008
3 tbsp olive oil
1 medium onion, chopped
3 cloves garlic, chopped
3 tbsp hot curry paste
2 14 oz cans of Italian roma tomatoes
1 cup red lentils
3 cups water
1 cinnamon stick
- In a large pot, heat oil on medium heat, add onion, garlic and curry paste and cook until onions are translucent, about 5 minutes.
- Add tomatoes, lentils, water and cinnamon stick; cover, and bring to a boil. Reduce heat and simmer until lentils are soft, about 30-45 minutes.
- Serve as a side dish, or over rice.
by Michael on October 29, 2008
This soup is simple to make, and the natural sweetness of the peanuts works beautifully with the curry and cayenne pepper. Makes 6-8 servings.
1 large onion, finely chopped
2 garlic cloves, chopped
1 tsp cayenne pepper (or more!)
2 tbsp peanut oil
3 cups vegetable stock
1 28oz can of plum tomatoes, drained (cut tomatoes in half, squeeze out seeds, chop)
2/3 cup smooth natural peanut butter
1 can coconut milk (optional)
salt
pepper
- In a 4-quart pot over medium heat, cook the onion, garlic and cayenne pepper in the oil until the onion turns translucent, about 10 minutes. Stir in the curry powder and stir the mixture over medium heat for 1 minute or more.
- Add the tomatoes, stir and let simmer for a few minutes. Add the vegetable stock and simmer for another 10 or 15 minutes.
- Take pot off heat and transfer to blender (or use a handblender in the pot, like I do) and blend until smooth.
- Bring the soup to a simmer and whisk in peanut butter, then coconut milk (if using). Season with salt and pepper and more cayenne if you want it hotter.
Adapted from James Peterson’s Splendid Soups cookbook.
by Kathleen on August 4, 2008
Make this whenever you have an overabundance of herbs in the garden you can’t use all at once. It’s a great way to preserve the fresh flavour of herbs. Add a spoonful to liven up sauces, drizzle it over cooked veggies, spread it in sandwiches… use your imagination! You can keep this in the fridge for quite a few days, or freeze it in small batches.
2 cups herb leaves (parsley, cilantro, dill, basil, or mint will work well)
salt
1/2 clove garlic, crushed
3 tbsp to 1/2 cup extra virgin olive oil, to taste (try using peanut oil for cilantro, or grapeseed oil for dill or mint)
1 tbsp sherry vinegar OR freshly squeezed lemon juice (try using freshly squeezed lime juice for cilantro)
- Combine the ingredients and process well using a food processor or immersion hand blender. Taste and adjust the seasonings to your liking.
by Michael on July 12, 2008
The “Meat”
1 cup TVP chunks
1 tbsp ketchup
1 cup boiling water
soak for 10 minutes
cover tightly
The Marinade
¼ cup olive oil
1 tbsp wine vinegar
1 tsp each salt, basil, oregano
¼ tsp white or black pepper
- mix marinate with cooked drained TVP
The Toppings
1 large tomato diced
1 cucumber thinly sliced
½ cup red onion chopped
¼ cup greek kalamata olives sliced
2 tbsp fresh mint leaves
3 cups of lettuce shredded
The Carbs
6 pita breads cut in half
by Michael on June 21, 2008
1½ oz Hendrick’s gin (or a London Dry gin if necessary)
1 oz sage-infused simple syrup
3 to 5 oz Prosecco
Garnish: cucumber slices and a sage sprig
- Mix gin and simple syrup in a cocktail shaker with ice.
- Strain into a highball glass over ice.
- Top with Prosecco and stir gently.
- Garnish with cucumber slices and a sage sprig.
Cocktail created by Craig Cooper, Wine Director for Pops for Champagne, 601 N. State St., Chicago, IL 60610
by Kathleen on February 23, 2008
5 ripe avocados
juice of 1 lime
½ white onion*, chopped
1 tsp sea salt
½ bunch cilantro, chopped (OPTIONAL)
*Make sure it’s a WHITE onion — they have a cleaner, more tangy flavor than yellow onions.
- Combine all the ingredients and mash up with fork. Don’t overblend.
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