Showing posts from October, 2015

Quinoa Pilaf in Turkish Dolmas on CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following Dolmas using local Tamarack Farms Quinoa, for CBC's Weekend Morning Show with host Terry MacLeod.  

Turkish Dolmas with local Quinoa pilaf (Adapted from Classical Turkish Cooking, by Ayla Algar)
1 cup Tamarack Farms Quinoa 2 cups vegetable stock 1 onion, finely diced 2-3 tbs olive oil ½ cup fresh tomatoes, finely diced ½ cup almond slices (or pine nuts.I used almonds due to cost and allergies) 1-2 Tbs Turkish Baharat – or – ¼ tsp each of cinnamon, dried mint, fresh dill, nutmeg, cloves, pepper 3 tsp sugar ¼ cup currants (or zerishk) ¼ cup raisins 3 tbs lemon juice salt, to taste
For the Cabbage:¾ cup water, 3 tbs lemon juice, salt For the Peppers:Rich tomato sauce, red wine
1. Sauté the onions in olive oil in a pot.Add seasonings, tomatoes, almonds, currants, raisins, currants and then salt and lemon juice.Add the quinoa and coat through.Add the stock (or water) and bring to a simmer.Cover and let simmer for 20+ minutes.Let cool.
2. For the cabbage…

Squash Two ways for CBC's Weekend Morning Show!

On Saturday, I'll be presenting the following recipes using local squash, for CBC's Weekend Morning Show, with Host Terry MacLeod.

Gorgeous Heirloom varieties are available at the St. Norbert's Farmer's Market, until Oct. 31st from producers from Wiens Farm and Trudy Penner/Penner Pumpkins.

Tuscan Squash Salad

1 lb squash (butternut, hubbard, or any small firm variety except spaghetti), peeled, seeded and cut in 5-inch slices
2 tsp extra virgin olive oil
3 tbs honey, warm and divided into two parts
½ cup chopped walnuts
2 tbs lemon juice
2 tbs walnut oil
½ tsp kosher or sea salt
¼ tsp ground black pepper
~ 6 cups mixed baby greens, lightly packed
½ cup crumbled feta

Preheat oven to 400ºF. Toss the squash and olive oil in a large bowl. Spread on a parchment-lined baking sheet and lightly brush with half of the honey. Bake for 15 minutes. Turn and brush with the remaining honey. Bake for another 15 minutes or until the squash is cooked through. Some varieties take longer to cook.


Gluten free and fabulous on CBC's Weekend Morning Show!

On Saturday, I'll be presenting these recipes on CBC's Weekend Morning Show, with host Terry MacLeod.  The Gluten Free tart shells are made with unsweetened Almonds by Piccola Cucina and can be found at the St. Norbert's Farmer's Market. 

Two Tarts Today (Gluten Free)
Piccola Cucina Tart or pie shells, made in Manitoba, are gluten free, dairy free and vegan.  They come in a variety of sizes from pie to tartlet and are available at the St. Norbert’s Farmer’s Market.

Pre-bake the shells at 350ºF for 12-15 minutes.  Cool before filling with the following recipes.  You can cover the edges with foil to prevent over browning. 

1. Caramelized Shallot Tarts

port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste

Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350ºF oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegeta…