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Showing posts from October, 2019

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…