Gourmet Goddess Rocks tha Kitchen

Gobble gobble

2010-10-12T18:19:00.000-07:00

SIMPLElicious: Turkey soup with Sweet potato and collards

Already sick of turkey sandwiches? Looking for a gluten-free option? I thought I’d strike while the iron (and the soup) is hot and bang out this simple recipe while I enjoy its deliciousness. It would be great if you enjoyed it, too.

1 tbsp butter
1 red onion, julienned
2 bouillon cubes
2c diced sweet potato
water to cover plus 1 inch
4c julienned collard greens
a handful of stemmed fresh savory
2c chopped leftover turkey
liberal salt
fresh ground pepper to taste

Melt the butter in the bottom of a good-sized pot, and sauté the onion in it for about 10 minutes. Add a bit of salt to sweat the onions while they cook. Then add the sweet potato, bouillon cubes and water, and cook for about 20 mins. Once the sweet potato is cooked through, add the turkey, collards, savory, salt and pepper and heat it through. Voila! You’re done! Wheeeeeeeeee

Blackened Cherry-bomb Chili Hot Sauce

2010-10-12T13:22:00.000-07:00

Blackened Cherry-bomb Chili Hot Sauce

I know, I know… I get spankings for being a terrible blogger (bends over)… Phew. Now that we have that over with, I did make the best hot sauce I’ve ever made recently. Cherry-bomb chilis procured from the farmer’s market, be still my heart!! Our long, hot Ontarian summer has elicited chilis that pack a serious punch. If you don’t want your version of this sauce to make your dinner guests jump out of their seats and make lip-smacking sounds while shaking their heads vigorously, feel free to increase the “diluting” flavours – roasted tomatoes and carrots. ☺

1 tbsp. ghee or olive oil
10-12 fresh cherry-bomb chilis
5 cloves of garlic, peeled
2 carrots, sliced and roasted
2 tomatoes, sliced and roasted
¼ cup olive oil
½ tsp. salt

Heat the ghee in a frying pan (it’s the best fatty substance for the job due to its ability to carry high heat and brown beautifully). Toss the chilis in whole and coat with the viscous ghee, and then let them sit on one side for a while to blacken before shifting their position in the pan. After 10 minutes, add the garlic and continue the blackening process. In the meantime, roast the carrots and tomatoes at 425° in liberal amounts of olive oil and salt. Once the chilis are sufficiently blackened (a.k.a. entirely), remove from heat and let them cool. Now is the time to don some gloves, or at the very least, cover your hands with plastic bags. Please learn from my mistake!
Slip the skins off of the chilis, de-stem and remove half the seeds – discard more if you want less heat. Blend the chili flesh with carrots, tomatoes, olive oil and salt. Serve over stir-fry, dal, curry, eggs or pretty much anything you want to lend this sweet, delicious heat all over.

Seared Halibut with Cilantro-Dill pesto, Sweet Potato Mash and Local Hazelmere Greens

2009-05-04T13:15:00.000-07:00

Who’s on a cleanse? I am, but I ain’t starvin, that’s fo damn sho! The trick to successful cleansing is to be prepared. You do have to spend more time in the kitchen, but that can be seen as an opportunity to broaden your culinary horizons, and exert a little self-love and nutrition appreciation in the process!

Cleanse or not, this meal was epic. Local halibut is abundant on Vancouver Island these days, and there is increasing awareness around the necessity of promoting local foods. Hazelmere Farms is run by a local Taiwanese couple who grow an incredible variety of foods, including certified organic wasabi root, mountain yam, a bumper crop of celeriac, and the Worlds’ Best Salad Mix, with at least 12 varieties of usual and unusual greens. These are complimented beautifully by the rooting, grounding qualities of sweet potato. Enjoy!

serves 2

Preparation time: 45 mins, including pesto

2c cubed, cooked sweet potato
1 tbsp butter
3/4c onion, chopped
salt to taste

2 5oz halibut filets, or other local white fish
1 tsp butter

Salad Dressing:

2 tbsp olive oil
1 tbsp flax oil
1 lemon, juiced
1/2 tsp salt
2 cloves garlic, pressed
Salad Greens

Cilantro Pesto:
see the very bottom of this blog for recipe. Substitute half of the cilantro with fresh dill, if desired and in season.

In a frying pan, saute the onions in heated butter with a pinch of salt. After about 5 minutes, when the onions start to turn translucent, add the cooked sweet potato. As you stir, also mash with the back of your spoon. Add salt and fresh ground black pepper liberally. When they’re close to done, heat 1 tsp of butter in a separate pan. Salt each side of the fish. Sear the halibut filets on med-high heat, for approximately 3 minutes on each side (depending on thickness of filet). Without fully tearing the fish, you can gently tease apart a bit of the centre of the filet to see if it’s cooked through. DON’T OVERCOOK YOUR FISH!!

For the salad dressing, simply combine all the ingredients in a jar with a lid and shake vigourously. This emulsifies the liquid, making it opaque, dissolving the salt and marrying the flavours.

To serve, toss the greens in the dressing. Plate even amounts of sweet potato, stack your halibut on top, and garnish with cilantro pesto. Accompany with copious amounts of deliciously fresh greens...
mmmMMMMM!!!!!

Creamasmic Potato-kale Soup

2009-03-20T12:12:00.000-07:00

This humble soup took on a different dimension with the addition of some leftover white basmati rice... kinda like liquid mashed potatoes, with buttered popcorn, but without dairy! (save for the butter, which can be omitted). Pureed for easy pouring out of the mountain thermos, fresh off the slopes of another powder day... yes, this is my life!!

4 large potatoes, diced
water to cover, plus 5 cm more
2 stock cubes

1 tbsp butter
1 1/2 onion, medium-sized
3 cloves garlic
3 stalks celery
1/2 can coconut cream
1 1/2 cups cooked basmati rice
1 tsp salt
fresh ground pepper to taste
1 1/2c chopped kale, de-stemmed

fresh dill for garnish

Cook the potatoes in boiling water, with the stock cubes added. (This is my cheat, if you have homemade stock on hand, by all means...) Meanwhile, melt the butter, toss in the onion and garlic, and saute on medium heat. After about 10 minutes, add the celery and continue to saute. Once the celery has softened nicely, and the potatoes have cooked through, add the saute mix to the soup pot. Add the coconut and basmati rice as well. Toss in the kale and go for it with your trusty hand blender... bring back up to your desired heat and serve garnished with fresh dill! oh, if you keep truffle oil around the house, that’s a nice addition too.

may the fresh be with you,
ladyk

Borscht with Crispy Leek and Creme Fraiche

2008-09-21T20:32:00.000-07:00

BORSCHT with ARUGULA, CRISPY LEEK AND CREME FRAICHE

The seductive quality of deep red cabbage soup is not lost on this woman, especially being partnered with a Russian man! Fall in the northwest brings a bounty of beets, cabbage, apples and dill... which inspired this satisfying soup. Be generous with the creme fraiche, as it compliments the astringency of the cabbage and beets beautifully.

6c water or vegetable stock
(if not using stock, substitute 1 veg. bouiilon cube)
4 cloves garlic
1/4c thinly sliced burdock
1 small beet, grated
2c julienned savoy cabbage
1/2c sliced apple
1 tsp sea salt
fresh dill and arugula for garnish
creme fraiche for garnish
fresh ground black pepper to taste

1 tsbp butter
2c julienned leeks
pinch of salt

Heat your stock/water and, if necessary, dissolve the bouillon cube in the water. Chop your garlic and toss it in when it has come to a boil. Follow closely with the burdock, as it takes a while to soften. Meanwhile. heat the tbsp of butter in a separate frying pan. When hot, toss in the leeks and a pinch of salt, and saute until caramelized. Remove from heat.
Back to the soup - grate the beet and toss it into your soup pot. This should be about 5 minutes after the burdock went in. Toss the savoy cabbage in and let the soup bubble on at medium temperature. Add the apple shortly thereafter and remove from heat after 3-4 minutes.

Chop your desired amount of arugula and add it to the empty soup bowls. Pour the soup in, top each with creme fraiche, dill and caramelized leek. Add fresh ground black pepper and savour!

Saffron Pilaf

2008-03-23T17:53:00.000-07:00

Saffron is one of the most delectable, and difficult to describe, flavours that exist. Deep, earthy, rich and slightly bitter, saffron balances all doshas and is a potent aphrodisiac! This simple pilaf can be eaten on its own or be the base of any veggie dishes you want to serve. The bright yellow colour is enhanced by turmeric, a powerful root that is antibacterial, antifungal and antiparasitic. It's deep, bitter flavour is the basis for all curries, and also colours the robes of monks in India.

1 tbsp ghee
1 1/2 tsp. whole cumin seed
1/2c onion, diced
3 cloves garlic, chopped
2 pinches of Spanish or Indian saffron (not American)
1/2c warm water
1 tsp turmeric
1 1/2c basmati rice, rinsed thoroughly
1 1/4c filtered water
1/2 frozen peas
1 tsp salt
fresh chopped cilantro for garnish

Heat the ghee in the bottom of the pot that you will eventually cook the rice in. When hot, toss in the cumin seed and allow to brown, about 30 seconds. Add the onion and garlic, and saute until the onion is soft, about 7-10 minutes. It's ideal for the onion to be completely cooked before continuing this process, as otherwise you could end up with crunchy onion - eeeew. In the meantime, add the saffron to the 1/2 cup of water, which will allow it's colour and flavour to disperse.
Once the onion is cooked, add the rice to the pan and saute without water at first, toasting it in the pan and coating with the cumin-y ghee. After about 2 minutes of stirring, add the saffron water, the other 1 1/4c of water, the turmeric, peas and salt. Bring to a boil and cook covered for 10 minutes. After 10 minutes, remove the pot from heat but don't lift the lid. Just before serving, garnish with cilantro and inhale with delight... this dish smells amazing!

Chickpea-tomato-coconut YUM!

2008-02-26T18:57:00.000-08:00

The purpose of this blog is to publish my simple, go-to recipes that I eat on a regular basis. This dish is Indian in impression, although as far as I know it doesn't have a traditional name. Easy, hearty, wintery... perfect snowboarding food!

Time Required: 15 minutes
Put on some brown or basmati rice to start.

1 tsp ghee
1 tbsp cumin
1/2 onion, chopped
3 cloves garlic
2 carrots (if we have em)
2 pcs celery, diced
8 oz.can tomatoes, diced
1 can chickpeas
1/2 can coconut milk
4 leaves of kale
at least 1 tsp salt
fresh cilantro for garnish
habanero hot sauce, to taste (not for pittas!)

Heat the ghee in the pan. Test the temperature by tossing in a couple seeds. When it's ready the oil will sizzle. Add the cumin, and when it starts to darken (not burn!), add the garlic and onion. Toss and cook on medium heat. When the onions start to become translucent, add the carrots and celery, and a pinch of salt. Saute for about 3-4 minutes, then add the tomatoes, chickpeas, coconut milk, and a bit more salt. After about 5 more minutes, add the kale and cook for 3 more minutes. Turn off the heat and garnish with fresh cilantro. YUM!

Hearty Miso-Adzuki Stew

2008-02-26T18:51:00.000-08:00

Hearty is not usually what you think of when considering Japanese food. However, adzuki beans pack a nutritional punch, being especially good for supporting the liver, and the seaweed lends this soup delicious depth. In addition to being nourishing, this soup is super tasty and easy to make!

Time Required: 15-20 minutes, once you've cooked the beans

4c cooked adzuki beans
water
1/3c hijiki
1 tbsp ghee or coconut oil
2 tbsp finely chopped/grated ginger
2 carrots, chopped
2c chopped green cabbage
2 ribs of celery, sliced
pinch of salt
4 leaves kale, de-stemmed and ripped into bite-sized pieces
1/4c miso, dissolved into a paste with hot soup liquid
green onion for garnish (optional)

Cover the beans in the pot with an extra inch of hot water and cook on medium heat. As soon as the water boils, add the hijiki. In the meantime, heat the ghee in a frying pan. When hot, toss in the ginger, carrots, cabbage and celery and saute on med-high heat. Add a bit of salt to help the vegetables to sweat. After 5 minutes, add the kale and transfer the veggies to the now-hot pot of water and beans. Allow the completed soup to marry for a few minutes. When the vegetables are almost tender to your liking, turn off the heat and dissolve the miso into a paste. Stir the miso into the stew. Add the green onion and enjoy!

Kale Saag

2008-02-18T20:21:00.000-08:00

This is a surefire way to get greens into even the most stubborn vegetable-haters (they do exist, although i have a hard time identifying...) Spicy and creamy, my friend Cam declared that "This one's a keeper!!" Saag was also the easiest way to ingest greenery in India, where we westerners must eschew raw leafies or likely suffer a bout of "Delhi-belly," much to my chagrin... Traditionally mustard greens or spinach are used, but I often substitute kale because it's more readily available. In Northern India, it's traditional to use cream, but I substitute coconut milk for a vegan-friendly approach. In fact, I prefer the taste.

1 tbsp ghee (see recipe below)
1 tbsp cumin seeds
1 tsp ajwain seeds
1 tbsp black mustard seeds
1 1/2 tbsp chopped ginger
2 cloves garlic
1c minced onion
1 head of kale, mustard greens, or a combination: de-stemmed and chopped
1 tsp turmeric
1 tsp. maple syrup, or more to taste (hee-hee!)
3/4c coconut milk
1 tsp salt
fresh ground black pepper
1 tsp cayenne or preferred hot sauce
fresh cilantro for garnish

Heat the ghee in a large, heavy skillet. Test the temperature - it should sizzle when you drop a couple of seeds into it. Add the cumin, ajwain (if you can find it) and mustard seeds. Toss in the oil until the mustard seeds start to pop like crazy. Then add the ginger, garlic, onion and a pinch of salt and continue to saute, until the onion starts to become translucent. Then add the kale, turmeric and maple syrup. When the kale turns bright green, add the coconut milk, salt, black pepper and chili. Allow it to simmer for a couple of minutes, and then turn off the heat and blend with a hand blender. Serve over basmati rice, or Saffron Pilao, garnished with fresh cilantro!

Lady K's Delectable Green Omelette

2008-02-11T09:03:00.000-08:00

Lady k’s Delectable X-mas brunch Omelette

Being that my family are die-hard traditionalists, there is no way they’ll let me make anything more than a side dish for Christmas dinner. Therefore, since I’ve been inspired to eat eggs these days, I offered to make Christmas brunch for everyone. Also known as... Green eggs and yum!

serves 6
takes 20 minutes

1 tbsp olive oil/ghee
1c onion
2 cloves garlic (optional)
3/4 lb. asparagus, cut into spears
1/3c grape tomatoes, halved
2c arugula or spinach, packed
8 organic eggs
1/2c organic milk or soymilk (not vanilla!)
1 tsp olive oil/ghee
1/2c grated asiago cheese
1 tsp salt
fresh ground black pepper to taste
1 tbsp (or more) chopped fresh cilantro

In a heavy skillet, heat the oil. When hot, toss in the onion and garlic and saute until it’s becoming translucent. Toss in the asparagus and tomatoes with a pinch of salt and saute until it’s bright green and starts to soften. Toss in the arugula, and just as it starts to wilt, turn off the heat and transfer to a bowl.
In a separate bowl, mix the eggs and milk together. In the same pan, heat the oil again, make sure it has evenly coated the bottom of the pan, and pour the egg mix into the pan. Cover and watch carefully as it cooks. After 4-5 minutes, sprinkle the asiago cheese over half the omelette, add the green filling, and fold the other half of the omelette on top. Allow to cook for about 2 more minutes. Remove from heat, transfer to a serving plate, and sprinkle with the cilantro. Green eggs and yum!

Tomato Sauce: Take it Seriously!

2008-02-01T16:35:00.000-08:00

My girlfriend Sjanie makes a very similar sauce entitled “Never -Fails-to-Get-You-Laid Tomato Sauce” ...and it’s true to it’s name... The secret to great tomato sauce is LOTS OF IT: lotsa garlic, ample olive oil, copious booze, plenty of salt... and an abundance of time and love! An Italian mama I met in Australia taught me that you need to cook it for several hours in order to get that irrisistible, almost cheesy quality. You cannot rush great tomato sauce! My Danish friend Ole also lived in Italy for a while, and once made me a tomato sauce that had maple syrup in it. He mentioned that while in Italy it’s common to use white sugar to cut the acidity of the tomatoes, he likes using maple syrup because it lends a certain depth to the sauce.

This sauce needs time to get really good. It is an extended, sensual affair... You can do a fresh tomato version when tomatoes are in season... use 10 ripe plum/red heirloom tomatoes and increase the cooking time by at least 2 hours.

1 1/2 tsp. ghee (see recipe further down)
5 cloves garlic
1c julienned onion
1 28 oz. can crushed tomatoes
1 1/2c. red wine
1 tbsp maple syrup
1/3 c. extra-virgin olive oil
1 tsp fresh rosemary
1 tsp (or more) celtic sea salt
ample fresh ground black pepper

Heat the ghee in a heavy saucepan or pot. When hot, toss in the garlic and onion and sauté until translucent, adding a pinch of salt. Then add the tomatoes, 1/3 of the wine, maple syrup, the olive oil and more salt. Allow the sauce to simmer while you do other things in the kitchen - if you’re going for gold with the shiitake phyllo wraps, you’ll have plenty else to do! Add the rest of the wine slowly, over time. The rosemary goes in about 45 minutes into the process. When it’s done, you’ll know because it will taste like it has bound, or “come together.” Usually that takes between an hour and an hour and a half.

simple kimchee

2008-01-08T14:18:00.000-08:00

Lady Ks Kimchee

Kimchee is a spicy fermented cabbage condiment native to Korea - an asian sauerkraut, if you will. It’s full of beneficial bacteria that helps to balance your intestinal flora and digest your food, too. The best tool for the job is a ceramic kimchee crock with a water seal that allows air to escape but not to enter. It’s also helpful to have a vegetable press, available at asian markets. The low-budg. in-a-pinch version only requires wide-mouth glass jars.

equipment: crock, press or 2 mason jars
makes 2 1L mason jars

1/2 head purple cabbage, grated
5 cloves garlic, grated
2-inch piece ginger, grated
1 carrot, diced
2 pcs celery, diced
1 c broccoli, cut in small florets
2 habanero peppers
1-2 tsp. salt

Combine the cabbage, garlic, ginger, carrot, onion, celery, broccoli and salt in a large bowl. Mix with clean hands, thoroughly, kneading and massaging the salt into the vegetables. They should immediately start sweating, and that juice will initiate the fermentation. (If you want to speed up the fermentation process, you can stir in a tsp. of diluted miso into the mix). Pour into the crock and seal with water as specified. If you’re using mason jars, press the vegetable mix into the jars, ensuring there is no air. Place the metal flat top on the jar, but DO NOT screw it into place. The kimchee needs to off-gas while it is fermenting and could explode if it has nowhere to expand. Place the jars on a plate or tray in a cool, dark place. Every day you’ll need to “burp” it by pressing on the lid and letting a bit of gas and liquid off. It will take anywhere from 4-8 days to ferment. You can taste the mix to see if it is fully ready or not, but you’ll need to have tasted kimchee beforehand to really know! If you’re using jars and there’s a bit of mould on the top, simply remove the mouldy part. The rest is good to eat, as a condiment for any asian-style recipes that tickle your fancy - noodles, rice dishes, stir-fry, even salads... xo ladyk

christmas lentil loaf

2008-01-06T14:00:00.000-08:00

Christmas Lentil-nut Loaf

Ah, the humble loaf. SImply the name decries stomach-filling comfort food that belies subtlety. In my search to create something new and delicious for myself for Chrismas (as the dead bird doesn’t interest me), I mulled over this recipe for several days before birthing it. It’s definently one of the more labor-intensive recipes you’ll see here - perfect for entertaining yourself for an afternoon in the kitchen during holiday season. At least that’s my idea of fun!

prep time: 1 1/2 hours
bake time: 35-40 minutes
makes 1 9x11 baking dish

from the bottom up:

Lentils
3c cooked green or black lentils
3 pcs. rosemary-sourdough bread, toasted and broken into bits
1/2 to 3/4c. vegetable stock
1 tsp celtic sea salt

Duxelles
3c white and/or portobello mushrooms
3 cloves chopped garlic
1 tbsp ghee or butter
1/4c red wine
1 tsp mushroom soy sauce
1/2 salt or more to taste

Sweet Potato
2 med. sized sweet potatoes, cut into rounds 1/2 to 1 cm. thick

Sundried Tomato
1c sundried tomatoes, packed in oil
1 small can tomato paste

fresh basil, if available, for garnish

Start with the duxelles, as it takes about a half an hour to cook down. In a food processor on the S-blade, chop the garlic and the toss in the mushrooms. Heat the ghee in a frying pan and add the mushroom mix when the fat is hot. Add the wine, soy sauce, salt, and saute for 20 minutes - 1/2 hour, until all the liquid is absorbed and the mix tastes mushroomy...
Preheat the oven to 375F. Meanwhile, combine the lentils, bread, half the stock and the salt in a bowl. Toss and mush together at the same time, adding more vegetable stock to help the process. Press into the bottom of an oiled baking dish. Smooth a thick layer of the mushroom mixture on top.
Peel the skin off the sweet potato, slice into rounds and boil until soft. Once they’re cool enough to handle (you can cover with cold water to expedite the process if need be), cover the layer of duxelles with the sweet potato rounds.
Combine the sundried tomatoes and tomato paste in the food processor. Add salt to taste. Once they’re smooth, sweep the top of the bake with the sundried tomato mixture. Cover with tinfoil and bake for 35-40 minutes. Allow it to cool for 10 minutes, garnish with basil and serve with a knowing smile...

raw chocolate ganache

2007-05-12T14:01:00.000-07:00

Raw Chocolate Ganache (with variations), such as
Raw Chocolate Cupcakes, Chocolate-Liliquoi Parfaits

This is a neighborhood favorite in Kipahulu, Maui. Those blessed with an abundance of avocado trees always go through times where you wonder what to do with all those avos - besides OD’ing on guacamole. This is the answer! Everyone has their own variations, and the cayenne and dot of sesame oil are my personal flourishes that make people wonder what on earth I put in the avo pudding to make it taste so goddamn good. If you’re a full-on raw foodie, sub carob for cocoa, honey for maple, and omit the sesame oil. In this case you can also reduce the amount of honey because carob has a lot more natural sweetness than cocoa. Taste and adjust!

4 ripe avocadoes - if there’s variety, go for a sharwyl or hass, an oilier variety as opposed to the watery kind. it just doesn’t taste nearly as good.
1/2c organic cocoa or carob powder (carob if you’re really raw)
1/4c coconut oil, warmed to liquid consistency
1/2c (or more) canadian grade C maple syrup
1/2 tsp cayenne
pinch of smoked salt
1 dot (no more!) of toasted sesame oil - do this over a spoon, NOT OVER THE FOOD PROCESSOR JUST IN CASE
optional: 1/2 tsp fresh ground cardamom

Process all ingredients in a food processor until smooth. You can serve it as pudding if you want, just straight up, or if you want to make Cupcakes you can make the Ultimate Nut Crust (p. ), press it into cupcake baking trays and pop em in the freezer to set. After an hour, slide a small knife around the edge of the crust to remove them, fill the cupcakes with avo mousse, top with a mint leaf and serve. Or if you want to make Chocolate-Ginger Mousse, start by blending1 tbsp ginger with the coconut oil until well homogenized, pass the liquid through a fine sieve and then add the oil to the chocolate mix. To make Parfaits, place a few spoonfuls of the chocolate pudding in martini glasses, add some liliquoi (passionfruit) goo and if you’re really going all out, you can dollop on some Raw Cashew Cream (p. ). This ganache is also a part of the Raw Mississippi Mud (p. ). The variations are endless, really! This recipe is definently a gift that keeps on giving, especially if you’re a devoted chocolate addict like me.

african black eye peas

2007-03-09T19:02:00.000-08:00

AFRICAN-STYLE BLACK EYED PEAS

I was first inspired to make black eyed peas (beans) after tasting Ma Regine’s version at Congolese dance camp in California. She worked her African mama magic to elevate these humble beans to be incredibly tasty and nourishing - perfect dance camp food, where you get so hungry from dancing 5 hours a day that you could eat your own arm. Regine also makes ass-burnin habanero sauce, and the Congolese aren’t shy with it.... nor am I. I love making a big pot of beans - in fact, it’s hard not to, with how much they expand when soaked and then cooked. It also helps keep all the neighborhood ruffians fed, like the one pictured.

2c black eyed peas, soaked overnight
3c water
1 tbsp ghee, coconut or palm oil (palm would be the most authentic)
1 1/2 tsp cumin seed
1c julienned onion
5 cloves garlic, minced
1 tbsp ginger, finely chopped
1 tsp turmeric
1/2c. crushed tomato (from a can)
1-2 tsp salt (beans can take a lot of salt)
1/2c sliced carrot
1/2c sliced celery
3/4c kale, de-stemmed and ripped into bite-sized pieces
salt and fresh ground black pepper to taste

chopped cilantro for garnish
as much habanero sauce as you can handle

matar paneer

2007-03-05T19:29:00.000-08:00

MATAR PANEER - A CERTIFIABLE FOODGASM!

Oh, oh, swoonable!! Greater than the sum of its parts, this dish turned out so well it made my eyes roll back in my head. Adapted from a combination of recipes from “The Food of India: A Journey for Food Lovers” (Whitecap), this was the most delicious dish that has passed from my hands to my lips in a long time. And that’s saying something.

1 500g block paneer cheese, cut into 1-inch cubes
2 tbsp ghee

1 tbsp cumin seed
1 tbsp mustard seed
2/3c onion, julienned
4-5 cloves garlic, finely diced
1 tbsp ginger, finely diced
1 tsp turmeric powder
1/2 tsp coriander powder
1/2c diced canned tomatoes
2c peas, from frozen
1 tbsp maple syrup
1 tsp salt
chili to taste - I used 1/2 tsp habanero powder
chopped fresh cilantro

In a heavy skillet, heat the ghee (see dal recipe for instructions on making ghee). Toss the paneer in the ghee and saute until golden brown, then set aside on some paper towel to remove the oil and sprinkle some salt on top. In the remaining hot ghee, pop the seeds on medium-low heat. You can cover it while they pop, leaving a crack for air to get in, if you don’t want to be cleaning mustard seeds off of the stove and floor later. Then, saute the onion, garlic and ginger together. As the onion begins to get translucent, after about 5 minutes, add the turmeric, coriander and tomato and simmer on medium heat. After another 5 minutes, add the paneer that you set aside, the peas, maple syrup, salt and chili. (By the way, Harry’s Habanero is a great smoky/super spicy hot sauce - my fave if i’m going to buy it. You can get it at Whole Foods.) As you stir, take care not to break the cubes of paneer. Using the tossing technique with frying pans is helpful with this venture. When the peas are bright green (it won’t take long), it’s ready! Serve over brown rice and garnish with cilantro... or eat it off of your lover’s body. Just wait for it to cool down first!

warm dilly potato salad

2007-01-20T14:45:00.000-08:00

MMMmmmm, potatoes... creamy and dreamy, I serve this simple salad warm in the winter. Purrfect comfort food... Once my friend J.P. asked me for an easy recipe to
bring to a potluck, as he is not kitchenally inclined. I passed him this one, and he said that everybody loved it. I replied that he musta put some of his majic juju in... a crucial ingredient in everything you make!

serves 4-6
10 medium sized russet potatoes
3/4c vegenaise
1 1/2 tbsp patak’s curry paste or 1 tbsp dijon (depending on what you're going for)
1 tbsp lemon juice
1/2c dill, chopped
1/2c cherry tomatoes
avocado slices for garnish

Boil the potatoes in a big pot of water until soft, about 15 minutes. Drain and allow to cool - you can put them in the fridge to cool faster if you want, but bear in mind this uses a lot of electricity. In a smaller bowl, mix the vegenaise with the curry paste, lemon juice and dill. Toss the cooled potatoes in the sauce. Serve over lettuce and garnish with avo slices and cherry tomatoes.

simple stir-fry

2007-01-14T15:22:00.000-08:00

This is one of my winter default meals - a quick, warming, balancing lunch that satisfies and digests easily. I put some quinoa on to start (it only takes 15 minutes), chop & fry the veggies, and then everything's done at the same time. Also, the vegetable content is fluid - it's pretty much whatever's in the fridge. This is an example of what is usually there in the winter - it should vary through the year to use what's seasonal, and therefore attune you to your environment.

1c quinoa
1 1/2c boiling water
1/2 tsp salt or 1 vegetable bouillon cube

1 tsp ghee or coconut oil
1 1/2 tsp whole cumin seed
1/2c julienned onion
1 tbsp chopped ginger
2 cloves garlic (optional)
1 carrot, sliced
1 pc. burdock root, same size as the carrot, peeled and sliced
1/2 block smoked tofu, sliced in the shape you desire (optional)
1 tbsp tamari
1 tsp maple syrup (my not-so-secret ingredient)
1c lacinato kale, de-stemmed and chopped
1c small-cut broccoli florets

garnish:
Cilantro Pesto or chopped cilantro
avocado wedges
toasted sesame seeds (optional)

Soak the quinoa for 5 minutes, then rinse it to remove that bitter flavour, (I forget what it's called). Cover with boiling water, bring it all to a boil, and then simmer for 12 minutes. This is when having a transparent lid for your pots is indispensible, because lifting the lid mid-way through its process never bodes well for the grain. When the quinoa is done, remove from heat and let stand for 5 minutes before lifting the lid.
Meanwhile, heat your oil in a heavy skillet and pop the cumin seeds. When they start to darken, toss in the onions, ginger and garlic if you're going there. Buddhists believe that garlic is agitating for the mind, and I have found this to be true for myself. However, if I'm feeling like i'm getting sick or experiencing any candida issues, I include the garlic for its antibacterial, anti-fungal and immune-boosting properties.
When the onions start to become translucent, toss in the carrots and burdock, and then a few shakes of tamari. Burdock likes some sort of sugar while it cooks, so I usually toss in the maple syrup at this point. After a couple of minutes, add the kale and broccoli. You may want to include a bit more tamari at this point. Let it cook just until the broccoli turns bright green. Serve over quinoa, garnished with tha goods above, and nourish yourself with presence and gratitude for your abundance in this life.

millet cakes over maché with tahini-pu'ehr drizzle

2007-01-13T13:24:00.000-08:00

Last night I joined some lovely friends for an intimate dinner in Spider Lake. I'd been mulling over this recipe for a while, and the complex melange of flavours came together impeccably, I must say! I love drinking tea, especially with Genevieve, and I love cooking with it as well. When you cook grains in rooibos tea, it greatly increases the beneficial antioxidant qualities of the tea, as well as add an earthiness to the flavour and a deep orangey-red colour. The Pu-ehr tea in the dressing adds depth and intense earthiness - there really is no substitute for this tea. Pu-ehr is for conoissours, as it is somewhat of an acquired taste on its own... it tastes remarkably like dirt. It is a digestive tea, as well as is rumoured to lower cholesterol. Part of Pu-ehr's magic is that it is aged in caves in China with a secret method, and because of this has no tannins, and therefore appreciates with time.
This recipe's high on the creativity scale, but involves more layers than the other dishes I've posted so far, so it takes a bit more time. Trust me! You won't regret the time spent wiling away in the kitchen...

serves 6

Millet Cakes

3/4c millet
1 1/2c hot rooibos tea
1/2 tsp salt

1c delicata squash
1 tsp ghee or coconut oil
1 tbsp whole cumin
1c julienned onion
1 tsp garlic
1/2 julienned dried apricots
3c maché or arugula

Tahini-Pu'ehr Dressing

1/4c pu-ehr tea
2 tbsp tahini
1 tsp finely grated ginger
1 tsp tamari
1 tsp lemon juice
1 tsp maple syrup
1/4 tsp ground habanero pepper ( or other spicy that you like)

Cilantro Pesto (I told you I use it on everything!)

Cook the millet for 1/2 hour in the rooibos tea with salt, as opposed to water. When you start the millet, it's helpful to toss the delicata squash in the oven for timing purposes. Meanwhile, heat the ghee and pop the cumin seeds in it. Saute the garlic and onion until carmelized, and dress with a pinch of salt in the process. Then combine the cooked millet, roasted squash, onion mix and apricots in a big bowl and work it with your hands, infusing your good will into the food. Form the mix into six patties and pan-sear them in ghee or coconut oil until golden brown. While that's happening, you can combine all the tahini dressing ingredients in the blender and mix well. Cover six appetizer plates with the maché, place one patty on each, drizzle some tahini dressing ( a squeeze bottle works well for this) and dollop some cilantro pesto on top. Your guests will be most impressed... as will your tastebuds!

vegetable dal

2007-01-11T16:55:00.000-08:00

Dal, or some variation of it, is one of the most commonly eaten foods in India. If you choose to make this recipe, rest assured that you'll be eating similarly to at least 500 million other people! An Ayurvedic doctor and teacher of mine taught me how to make this recipe. But first, the basics: ghee is the most commonly used cooking fat in India, and for good reason - the cow is sacred, and this is its elixir. Ghee has a soothing, lubricating quality for the digestion and even the mind. It enables nutrients to be absorbed, is a stable saturated fat... and it tastes heavenly.

1 lb. organic butter

Making ghee is sadhana, or spiritual practice, for many women in India. It is especially important to approach this act with reverence - I like to chant Yoga Sutras into the ghee. Melt the butter on medium heat, and then simmer on med-low for 15-20 minutes. The ghee will crackle and hiss - this is normal. When it starts to quiet, remove immediately from heat. The ghee must be watched because you have about a 1 minute window before it burns. It's very sad when that happens.

Dal - serves 4
time: approx. 1 hr.

2c dry yellow split peas or yellow mung beans
6c water - perhaps more
1 1/2 tbsp ghee
1 tbsp cumin seeds
1 tbsp black mustard seeds
1c onion, chopped
2 tbsp ginger, chopped
3 cloves garlic, chopped
1 tsp turmeric powder
1 tsp sea salt (or more to taste)
1 tsp fresh ground black pepper
1 tsp fresh ground habanero (or other spicy that you like to use)
1c carrots, sliced
1c kale, de-stemmed and chopped (the de-stemming is a personal preference)
1/4c cilantro, chopped

Start by soaking the split peas for 2 hours. While this step isn't necessary, I prefer to do it because the split peas cook down more easily. Drain and rinse three times before bringing the peas to a boil. Cook them until they lose their shape entirely - about 1 hour. Meanwhile, heat the ghee in a skillet. Once it's hot, toss in the cumin and mustard, then stand back. The mustard seeds will pop after a few seconds. Now add the onion, garlic and ginger to the pan and saute. When the peas are almost cooked through, add the turmeric, salt, pepper and chilis. Back to the pan - when the onion begins to be translucent, toss in the carrots and stir. You may also toss a bit of salt in to encourage the vegetables to soak up the flavour of the seeds. Toss the kale in after the carrots have been cooking for about 5 minutes. When the kale turns bright green, add the mixture in the pan to the cooked split peas. Stir, taste and adjust the seasoning if need be. Let the whole thing marry for 10 minutes, then serve, garnished with cilantro.

cilantro pesto

2007-01-08T18:41:00.000-08:00

I keep this delectable and versatile spread on hand.... pretty much all the time. Through the summer I tend to get jiggy on the basil, but for the rest of the year this hardy herb can't be beat for a mean green pesto. And it gets better - cilantro is the best chelating green, which means it works hard to rid your body of heavy metals and other icky stuff, while replenishing you with the good stuff. So of course this recipe found its way onto the asian slaw, but it's good for pretty much anything - top rice with it, slather it on crackers or toast, make a salad nori roll with smoked tofu... that's starting to sound like another entry. Regardless, you're welcome to smear it all over yourself and streak through the streets... or maybe that's just me. Enjoy!

1 bunch washed cilantro ( about 2 cups packed)
1c soaked cashews (soak em for at least 15 minutes)
2-3 cloves garlic
1 lemon, juiced (about 1 tbsp)
1 tsp maple syrup
a dash of spicy (optional - whatever your preffered crack is)
1 tbsp olive oil (optional)
1/2 tsp sea salt
...and perhaps a little water to help it turn

Chuck it all in the Cuisinart and hit puree. If you're lacking a food processor, you're welcome to duke it out with your blender, but you'll probably need to work it with a good wooden spoon unless you've got a vita-mix. And you must recognize that a food processor is one of the essential tools of the game, a purchase you'll never regret if you love making dips and grated things and chocolate avo pudding... big green kiss, lady k

sunday asian slaw

2007-01-07T19:43:00.000-08:00

I awoke with the meanderings of this salad upon my lips... and with a newly sharpened Global and my sexy sous chef, this dish evolved to fruition swiftly and sweetly. We made the deluxe version, as it was the focus of lunch, but you're welcome to pare it down for your purposes.

serves 4

3c julienned savoy cabbage (the light frilly kind)
1c grated carrot
1/2c rehydrated seaweed - arame, wakame or hijiki
2/3c sliced smoked tofu (a la soynova from salt spring island, if available)
1c julienned kale

3/4c peanut butter
1 1/2 tbsp miso
2 tbsp finely grated ginger (the microplane grater is my new best friend)
1-2 tbsp tamari
1 tbsp dijon mustard (optional)
1 tbsp lime juice
1 tsp sesame oil
1 tbsp maple syrup
some sort of spicy - if ya wanna
warm water to reach desired consistency

garnish:
avocado slices
cilantro pesto (optional - for time constraints simply garnish with chopped cilantro)
toasted sesame seeds

In a big bowl, combine the cabbage, carrot, seaweed, tofu and kale. In a smaller bowl, stir all the wet ingredients together, adding a little warm water at the end till the sauce is nicely stir-able, but still thick. Taste and adjust - the flavour should travel all the way around your mouth and then some. Also, when making a sauce for raw vegetables, remember to make it punchier than you think, because the flavour will become diluted once it's covering the veggies. Now it's time to WORK IT!! (see photo of sexy sous chef doing just that). Yes, he worked that salad for a good ten or fifteen minutes, encouraging the flavours to permeate the cell walls of those brassicas... I digress. We noshed this salad down over quinoa, in big bowls made by a local potter, with generous dollops of cilantro pesto and slabs of avocado. The sesame seeds add an integral crunch and nuttiness that is positively delightful. Go on now, make it your own.... xo lady k