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Happy Thanksgiving! On CBC's Weekend Morning Show

Happy Thanksgiving!  Yesterday I featured a few easy to prepare Thanksgiving side dishes for CBC's Weekend Morning Show, with host Nadia Kidwai.  One is a Mennonite dish, called Bubbat, which is similar to scones, another is a vegetarian creamy mushroom sauce, and the third is a simple way to prepare Brussels Sprouts with Beef Bacon.

This was a Manitoba menu.  The Brussels Sprouts were from Fertile Farm.  The beef bacon is from Wildfire farm.  Both are available at St. Norbert's Farmer's Markets.  I used Notre Dame butter, also from Manitoba.  For the Bubbat, which also uses a wonderful local flour by Prairie Mills, I used wonderful raisins that are available at Millad's Supermarket, on Notre Dame Ave.  They originate in Afghanistan, but are at a great local store.
Mennonite Bubbat There are many variations on this recipe, dating back to traditions before there were Russian Mennonites in the Molotschna and Chortiza colonies, I'm sure.   Preheat oven to 3…

Happy Thanksgiving! on CBC's Weekend Morning Show!

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Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  
I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.


1. Wildrice pancakes 2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert’s Farmer’s Market)* 4 large eggs (I used Nature’s Farm eggs) Salt and pepper, to taste 1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives) ½ tsp ground nutmeg Optional spices:  Cajun, Turkish, Moroccan, Italian blends Olive oil In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc. *I boiled the wild ric…

An Autumn Harvest tradition - Stuffed Peppers

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What's for dinner?  Bags full of peppers, excellent ground beef, tomatoes, spices, rice, etc.  This is a Turkish version of stuffed peppers.  Well, they likely originated the dish.

Come to the St. Norbert's Farmer's Market on Saturday between 8-3PM for many of these wonderful ingredients!

Turkish Stuffed Peppers

2 cups basmati rice
1/4 cup Zereshk (Iranian currants, aka Barberries)
drizzle olive oil
pinch salt
3 1/2 cups water

Prepare rice ahead of time.  Zereshk can be found at Millad's Supermarket on Notre Dame in Winnipeg.

1 lb ground beef
1 onions, sliced
1 + tbs Turkish Baharat
3 chopped tomatoes (I used roasted tomatoes that were still soft and juicy)
1/2 cup sliced mushrooms (optional)
salt, to taste
 1/2 cup good tomato paste, also available at Millad's Supermarket on Notre Dame

Sauté the onions until soft in a drizzle of olive oil.  Brown the meat and add the Baharat.  Add the remaining ingredients and some water or wine to dilute the tomato paste a bit.  Mix with the co…

Sichuan foods is comfort foods - Easy Sichuan Cabbage

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In our last CSA share, we had a couple of cabbages.  I'm always enjoying Sichuan foods as comfort foods.  Something about the warming chilies.  The small green cabbage and medium yellow onions came from our CSA share from Heart's Acres Farm.  I lived in Chongqing, Sichuan for a time in 1983-84.  The recipe calls for peanut butter and peanuts but that can be substituted with tahini or ground pumpkin seeds, if there are allergies. 


Sichuan Peanut Cabbage

1 small-medium green cabbage, cored and medium-large dice
1 medium yellow onion, medium dice
1 inch fresh ginger, chopped
2 whole star anise
2 whole dried red chilies
small piece cinnamon stick or a good pinch ground
drizzle preferred cooking oil
1/3 cup peanut butter, chunky or smooth
1/4 whole roasted peanuts (optional)
2-3 tbs soy sauce
a dash of Chinese cooking wine or Mirin
1 good tbs Chinese hot sauce with peanuts (adjust to your own tastes)  Pictured here:

1 tbs Sichuan Peppercorns, crushed in a mortar

Heat oil in a wok at medium-high…

Soups on at CBC's Weekend Morning Show

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On Saturday, I presented the following 3 soups for CBC's Weekend Morning Show with host Nadia Kidwai.  Each are quite simple to prepare with loads of great flavours.  I'm very passionate about soup having a lot of big flavours.

Enjoy!

Roasted Red Pepper Soup

4 red peppers, roasted, seeded and peeled
1 large oven roasted yam or sweet potato
1 head roasted garlic
2 cups chopped tomatoes
2-3 cups broth
Salt and pepper, to taste
1 onion, thinly sliced
1 tbs butter
1 tbs olive oil
Optional: 1 pinch saffron

Heat a large saucepan over medium-high heat and add butter and olive oil. Sauté onions until light brown in colour and add remaining ingredients. Cook until well incorporated and purée using an immersion blender or transfer to a blender or foods processor.

Garnish with crouton or crème fraiche and/or crispy fried herbs.

Enjoy!

Dhal

2 cups red lentils
1 medium onion, diced
1 inch ginger, grated
3-4 cloves garlic, grated
2 tbs curry spice blend (I make my own in small batches as I roast and …

Lunches from the Market on CBC's Weekend Morning Show

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This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.



Yellow Split Pea Soup withsmoked Berkshire hock (Wildfire Farms) 1 onion, chopped 1 smoked pork hock (available at Wildfire Farms at St. Norbert’s Farmer’s Market, Zinn Farms) 1 tbs olive oil 2-3 carrots, peeled and diced 2 ribs celery, chopped 2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.) 1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle) 1 tsp salt (to taste) Pepper, to taste 4-6 cups water or broth Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET! When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. Yo…

Lamb chops with Ras el Hanout

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I recently bought a lot of lamb from a fantastic producer, Gerry Oliver from Spiritsands Shepherds.  I will be featuring some lamb dishes this upcoming Manitoba Fibrefestival, Friday evening and Saturday at the Red River Exhibition Grounds.  Manitoba lamb is some of the best in the world.

Here, I have prepared an elegant meal that is very easy to prepare, of Ras el Hanout rubbed lamb loin chops, wild rice pilaf, and chipotle butter corn on the cob.



Ras el Hanout rubbed Lamb loin chops with orange and pomegranate.

4 lamb chops (2 per person)
Enough Ras el Hanout to rub all over the meat.
olive oil
salt, to taste
2-3 tbs butter
Zest of one orange
Juice of one orange
1 tbs Dijon mustard
~1/4 cup of Pomegranate liquor (can substitute with an orange liquor or brandy)

Brown chops that have had Ras el Hanout rubbed onto them and let chill for a few hours in olive oil and a bit of butter, for 2 minutes per side.  Remove from pan and let rest.  Add juice, zest, liquor, mustard, and butter to the pan and …