Category Archives: Recipes

National Aboriginal Day Fry Bread Recipe

Fry Bread Recipe With Serving Suggestions

Lately I’ve been extremely fortunate to have several experiences where I’ve learned just a little bit more about Indigenous culture. I was first invited to share in a Cooking For Reconciliation Feast at Skwachays Lodge with Chef Rich Francis who had recently spent his first visit in British Columbia’s Aboriginal communities filming a series about the spirituality, culture and history of the Yuquot, a coastal area of Nootka Island where the Nuu-chah-nulth First Nation call home.

Sea to Sky GondolaMore recently I joined one of  the Talking Trees Cultural Experiences at the Sea to Sky Gondola and Michael and I were honoured to walk with a guide who shared snippets of her family stories, discussed the areas plants and how they were used historically. It is a very important time in Canada’s history as we head into celebrating Canada’s 150, while also desperately need to honour the years and the peoples that came before. We will certainly look forward to the opportunities that come my way to learn more about our country’s history.

Today is National Aboriginal Day, which will soon be changed to National Indigenous People’s Day, a fact I just learned while tuning into the news (imagine that).  The recipes comes from Nk’Mip Winery in Osoyoos, from the winery’s first Aboriginal winemaker, Justin Hall. The winery is North America’s first Aboriginal owned and operated winery, and we’ve enjoyed many of their wines, in particular, their Qwam Qwmt Chardonnay, which would pair very well with this fry bread. Nk’Mip also makes a stellar Riesling Ice Wine should you be going for the sweeter version.salmonIf you don’t want to make your own Fry Bread I recommend heading out to Salmon and Bannock on Broadway for their version, along with many other items that are inspired by traditional Indigenous cuisine.Nk’Mip Cellars

For a less traditional meal, try to Bin 941 on Davie Street for their Fry Bread and the Trio of Dips including Chickpea and Kalamata olives Hummus; Oven Dried Tomato and Goat Cheese Salsa & Roasted Red Pepper Hummus. Perhaps a very small way to celebrate the diversity of our Canadian culture.
Nk’Mip Cellars

Fry Bread Recipe

2 cups flour
2 Tbsp. sugar
1 tsp. baking powder
1/2 to 1 tsp. yeast
1-¼ cups warmish water
Vegetable oil for frying (enough to allow the dough to float in the pot)

In a large bowl, mix all dry ingredients

Form a well in the center and add your warm water. Mix until ingredients are combined.

Cover and let it sit in a warm place until it doubles in size. This process can take between 1 – 2 hours.

When the dough is ready, you can start by heating your oil in a saucepan to 200 degrees Celsius.

Thinner pieces seem to turn out better, so place a small amount of oil in your hands and on the counter, then pull off a piece of the dough using your own weight to thin it out before cooking. Repeat this process until all of your dough is in small, thin rounds.

Depending on the size of your pot, place your dough into the hot oil and watch it carefully.

It will begin to bubble immediately and turn golden brown within 1 minute, showing the oil is hot enough. If it doesn’t bubble or brown quickly, your oil is too cool. Remove this piece and allow the oil to heat up before starting again.

Each piece will take about 4-6 minutes to cook. Half way through the cooking process, you will need to flip the dough so it cooks evenly.

Serving Suggestions

Sweet: Dust it with cinnamon sugar, Top with chocolate sauce and fresh fruits, Keep it simple with butter and homemade jam

Savoury: Enjoy it as it comes out of the pan! Top with local smoked or cured salmon, fried capers and herbed cream cheese

UBC Food Services Recipe Demos – The Tuna

UBC Food Services Chef Steven Yzerman From UBC Food Trucks Recipe For Tuna Atop Slaw

Last week I ventured out to UBC to visit my husband Mich just to make sure he’s behaving at work. Okay, not really, it was actually to witness a food demo that UBC Food Services, the department he works for. I know he’s generally well behaved, and I don’t need to check up on him, but it was fun to see him at work again.

UBC Food Services

Chef Steven Yzerman is in charge of the menus for the food trucks out at UBC and they’re just switching up the menus for the summer and adding a few lighter things, such as this tuna atop coleslaw. It was super delish and a perfect starter for a nice summer meal on the patio. It will be on the School of Fish Food Truck starting next week, but I nabbed the recipe so you can make it at home too. I’m hoping Michael took some notes too and it appears on our dinner table soon! We’ve been buying our fish lately at F.R.E.S.H. on Broadway near MacDonald, or straight from the docks at Fishermen’s Wharf on Granville Island.

UBC Food Services

INGREDIENTS
12 oz Albacore tuna belly removed
2 oz fresh cilantro – chopped
pinch of freshly ground coriander seeds
red chili & salt to taste

CITRUS PONZU
8 floz gluten free soy
4 oz brown sugar
4 oz fresh squeezed lime juice
4 oz mirin

TATAKI SLAW
8 oz cucumber
8 oz diakon
8 oz carrot
2 oz green onion
cilantro to garnishUBC Food Services

INSTRUCTIONS

1. Firmly roll Albacore tuna loin in coriander herb spice
2. Sear in skillet on high heat to desired degree – chill
3. Thinly slice tuna
4. Mix vegetables with lime
5. Plate slaw and top with tuna, garnish with remaining ponzu and cilantro

School of Fish Food Truck UBC

School of Fish Food Truck UBC

If you are out there I’d suggest hitting up the School of Fish Food Truck for their fish tacos as they’re full of flavour!

Roast Pork Tenderloin with Carrot Romesco

Pork Tenderloin and Carrots Pack a Nutritional Punch

This was one of the best things I’ve made this year. Take from Bon Appetit, I changed a couple things around and we had the tastiest meal, and full of nutrition too.  Be sure to use local pork and know where your meat comes from. For more on pork, check out Passion for Pork, the website for Western Canadian Pork.

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Ingredients

4 SERVINGS

¼ cup almonds
1½ pound small carrots, peeled, halved lengthwise if larger
5 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
1 large pork tenderloin (about 1½ lb.)
1 small garlic clove, finely grated
½ tsp. crushed red pepper flakes
2 tablespoons red wine vinegar, divided
2 cups spinach

Preparation

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes; let cool.

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Increase temperature to 450°. Toss carrots with 1 Tbsp. oil on another rimmed baking sheet; season with salt and black pepper. Roast, tossing occasionally, until softened and browned, 15–20 minutes; let cool slightly. You may want to roast your potatoes at this time too; they take a little longer.

Meanwhile, heat 1 Tbsp. oil in a large ovenproof skillet over medium-high heat. Season pork with salt and black pepper and cook, turning occasionally, until golden brown, 10–15 minutes. Transfer skillet to oven and roast pork until a thermometer inserted into thickest portion registers 145°, 8–10 minutes. Let rest 5 minutes before slicing.

Pulse almonds, garlic, and remaining 3 Tbsp. oil in a food processor to a coarse paste. Add pepper flakes, one-fourth of carrots, 1 Tbsp. vinegar, and 1 Tbsp. water. Process, adding more water as needed, to a coarse purée; season romesco with salt, black pepper, and more vinegar, if desired.

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Toss greens with remaining carrots and remaining 1 Tbsp. vinegar in a large bowl; season with salt and black pepper. Serve pork with romesco, salad and roast potatoes.

Bacon Wrapped Cajun Spiced Pork Tenderloin With Apricot Glaze

Cooking Up Local Spiced Pork Tenderloin In Bacon Ensures Moist Meat

This post is part of the Virtual Potluck menu, a fun project created by Piquant Marketing, scroll down to the bottom for more recipes from the potluck and click the image below for more information. OR HERE!

virtual potluck social graphic

Growing up in Kelowna we had both an apricot orchard and a few pigs on our farm, and I still love the combination of pork with tree fruit as the meat is already a bit sweet and it’s a natural complement.  As an official pork ambassador for BC and Alberta Pork you know that we’re cooking with local meat and encourage you to buy local too! This dish makes a great weeknight meal, we just roast some veggies or steam up some broccoli and carrots and a bit of rice, polenta or mashed potatoes and we’re set. Roast veggies need a bit longer than 15 mins so get them going first. Leftovers are great thinly sliced in a sandwich spread with a little more of that apricot jam and mayo. Make extra for a picnic.

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For more on BC and Alberta Pork and recipes click here for our Passion For the Passion For Pork Official Blog.

Serves 8

2 1 1/2 pound pork tenderloins
2 tbsp store-bought cajun seasoning
1/3 tsp Salt and Pepper
4 tbsp brown sugar
12 strips bacon
6 tablespoons apricot jam
3 tablespoon grainy dijon mustard

Pork Tenderloin

Preheat oven to 400F. Mix cajun seasoning, salt and pepper and brown sugar together and spread evenly on each pork tenderloin. Let sit for an hour or so if you have time, put in the fridge overnight if you would like. Wrap in pork bacon and secure with toothpicks.

Combine apricot and mustard.

Sear the pork in a heated, oven proof skillet on all sides for about 10 minutes and bake in a 400 F over for 10 minutes, brush with apricot glaze and then bake another 5 mins. Let it rest and slice.  Drizzle with pan sauce if there’s some when you serve.

If you’re following the virtual potluck, perhaps you’d also like to try the Coconut Chicken Curry from A Day With Lauren?  Click the last dish below for that recipe. Coffee, Campari and Cannoli also has a great recipe for Butternut Squash Pasta with Ricotta and Spinach. Click the next dish image below for that dish. Happy cooking!
virtual potluck last dish virtual potluck next dish

 

 

Veggie Gratin With Chickpeas

Get Loads of Healthy Vegetables With This Veggie Gratin

This veggie gratin can be served as a meal, perhaps with some crusty bread, or a side if you would prefer. It’s fun to have individual servings and you could always use kidney or white beans instead of chickpeas, and switch up the spices a bit. Roasting veggies really brings out the flavour and don’t forget the vinegar for a splash of acidity!

Ingredients

3 tbsp olive oil
12 tiny new potatoes, quartered
3 medium parsnips, peeled and cut into 1/2-inch pieces
3 medium carrots, peeled and cut into 1/2-inch pieces
½ teaspoon salt
½ teaspoon pepper

2 tbsp. olive oil
2 medium onions, chopped
8 cloves garlic, minced
1 cup broth
2 cups chopped fresh tomatoes
3 tbsp. balsamic vinegar
4 tbsp. chopped fresh parsley
Salt and pepper to taste
1 15 ounce can chickpeas rinsed
1/2 cup panko bread crumbs
1/2 cup finely shredded Parmesan cheese

Directions

Veggie Gratin

Preheat oven to 425 degrees. Toss parsnips, carrots, and potatoes with olive oil salt and pepper. Roast, uncovered, about 45 minutes.

Veggie Gratin

While roasting, add 2 tbsp. olive oil over medium heat and add onions and garlic and cook for 7 minutes stirring occasionally. Add broth, tomatoes, vinegar, salt and pepper and reduce over medium heat for 10-15 minutes. Stir in roasted vegetables, parsley and chickpeas until combined and heated.

Veggie Gratin

Spoon about 1 cup of the vegetable mixture into mini-pans or ramekins. Sprinkle with cheese and breadcrumbs. Bake about 10 minutes or until topping is golden.

Serves 4-6 as main and 8-10 as a side

Banana Chocolate Chip Pancakes – Ashley Freeman Nutrition

Healthy Banana Chocolate Chip Pancakes

I’ve been on a course to get healthy and have been lucky enough to meet Nutritionist Ashley Freeman in the process. She’s got some great nutrition tips and my meetings with her are always beneficial I’ve learned a lot from her and it’s often far more than just straight nutrition. I’ve added more protein to my regime and a lot more fresh veggies, fruit and fiber; she’s got some great recipes including this one for chocolate pancakes! Who can resist a healthy chocolate breakfast? If you are looking for extra help in your own journey check Ashley Freeman out!

Banana Chocolate Chip Pancakes

Ingredients

1⁄2 cup plain oatmeal (old fashioned or quick oats, not instant)
1⁄2 cup egg whites (3 whites)
1⁄4 cup 1% cottage cheese
1⁄2 banana
3⁄4 tsp baking powder
1/4 tsp cinnamon
Oil spray or coconut oil
1 oz. mini chocolate chips (2 tablespoons), divided.

  1. In blender, combine oatmeal, egg whites, cottage cheese and banana; process until smooth. Add baking powder and cinnamon and process briefly, just enough to mix it in.
  2. Coat a medium nonstick skillet with oil spray or coconut oil and heat over low flame. Pour 1⁄2 cup pancake batter into pan; sprinkle 1 tbsp. of chocolate chips over top. When the pancake is golden underneath (use spatula to peek), flip and cook for a few minutes on other side.
  3. Transfer cooked pancake to a plate, and repeat process with remaining batter and chocolate chips to make 4 pancakes.

Tempea Tempeh Veggie Stew

Locally Made Tempea Tempeh Makes a Tasty Alternative Protein

For those that follow me (and I thank you!), you will know that I am an official BC and Alberta Pork Ambassador and that I cook a lot with pork and other locally-raised meats at home, however, not all my meals include meat, and I love my veggies too. I had heard of tempeh before, but had never cooked with it, or even seen it anywhere for sale until a local Vancouver company, Tempea, started selling it at Farmers’ Markets.

Popsugar has a great article on the difference between tofu and tempeh here; it’s best defined as fermented soybeans and has an almost meaty texture. A lot of those “fake meats” are made with tempeh, you may have run into it at a Chinese restaurant before. I’m always up for some experimenting when I see a new-to-me food.

tempeh

I am keyed into adding more protein to my meals as I’ve been working on a health plan with a great nutritionist Ashley Freeman, and she’s raised my awareness of the importance of protein in every meal, and it’s resulted in me having way more energy and the pounds are dropping off too! Tempeh is super high in protein and choc full of nutrition, so it fit the bill in many ways!  Another thing I’ve been doing for weight loss is taking I-Remove, a natural supplement from BMI Smart, which binds to  some of the fat that I ingest, and eliminates absorption, also a GREAT help on my journey!

tempeh2

I decide to make a veggie chili with the Tempeh for lunch yesterday, so here’s the recipe or that. Don’t be afraid to add more or less of any of the ingredients, or add some carrots, broccoli, or any other veggies you might have on hand.

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Tempea Tempeh Veggie Chili

1 onion diced
4 cloves garlic minced
1 tbps olive oil
2 red pepper chopped
1 package Tempea Tempeh cubed
2 teaspoons soy sauce
14 fl oz crushed tomatoes
19 fl oz canned beans (chickpeas, cannellini, kidney – your choice)
1 cup stock – I used chicken, but veggie is good too
Half a package of spinach or more!
Salt and pepper to taste
cilantro

Saute onion and garlic for 5 mins, add peppers and saute for 3-4 minutes more, add tempeh and soy sauce, saute for another 5 mins.

Add tomatoes, beans and stock and turn down heat and simmer for 10 mins, add spinach and simmer for another 5 until wilted. Top with some cilantro or parsley and you’re set! I also added sriracha as I like the spice.

tempea tempeh

German Night – Passion For Pork – Kassler Pork and Cabbage

Kassler Pork with Cabbage, Onions and Apple

Whenever I drive out anywhere near Pitt Meadows, I stop at Hopcott Meats and grab a bag or two of groceries. They’ve got a section in the freezer of sale items, it’s a good way to save a little money and pick up some cuts or meats you may not normally be drawn to. My last visit I ended up with chicken breast (unusual for us as we’re thigh people), steaks and some Kassler Pork from the pork section as well. Hopcott works with local pork farmers to source their pork, always look for that Western Canadian pork (BC Pork and Alberta Pork) and support your local farmers! #porkambassador

kassler

Kassler or Kasseler is salt cured and slightly smoked cut of pork and it’s traditionally served with sauerkraut and potatoes, so I figured I’d do a little bit of a similar things once I got home. For some reason I thought I should use my food processor to shred the cabbage, onions and apples, but after having several arguments with the functioning of this TOOL I used a knife. Last month the whole blade came off and now the adjusting width for the blade thingy is not working. I’ll be looking into this as maybe it’s just me and I’m doing something wrong, but meanwhile I am cursing this device.

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So…here’s the recipe for 2 people. I plated the above, but if you had some mad skills, it could look like the featured image. Either way it will be tasty.

Ingredients

1/2 green or red cabbage shreeded
1 small or 1/2 larger onion chopped
1 apple thinly sliced
2 tbsp oil (olive, flax, canola work fine)
2 Tbsp grainy mustard – we use Maille
2 Tbsp Edible Artisan Cranberry Apple Sage Jelly
1 cup Apple Cider – Taves is great
Salt and Pepper to taste
2 Kassler chops

Add 1 tbsp oil to large, deep saucepan (I used a wok) and add onion, cabbage and apple. Cook on medium heat for 10-15 mins until wilted stiring off and on. Add in mustard, jelly and cider and bring to boil and then turn heat to low for 20 minutes.

Meanwhile brown pork in 1 tbsp oil and then add it to the cabbage mixture part way through cooking.

I made a few baby potatoes to accompany and we’d been snacking on some carrots so I felt we’d had enough veg for the day, but a cucumber salad, pickles, frisee or greens would be nice additions.

Serve with a nice Dopplebock, Central City just happened to have one in our beer advent calendar, or a perhaps a Gruner Vetliner if you have one on hand (which I will for next time!).

Cranberry, Pecan, Chia Seeds and Chocolate Chip Muffins

Morning Muffins with those healthy, trendy, Chia Seeds

1 cup white flour
1 cup whole wheat flour
1/2 cup sugar
1/4 cup chia seeds – Prana has some great ones with probiotics too
150g dried cranberries
3/4 cup pecans – halves or pieces
1 cup chocolate chips
2 very ripe bananas
2 eggs, lightly beaten
125g butter, melted
3/4 cup milk

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  1. Preheat oven to 350 F
  2. Line a 12-hole medium muffin pan with paper cases. Get pretty.
  3. Combine flours, sugar, cranberries, pecans, chocolate chips and chia seeds in a bowl. Stir in the dates.
  4. In another bowl, mash the bananas and stir in eggs, butter and milk.
  5. Fold into the flour mixture until just combined.
  6. Divide mixture among muffin pans
  7. Bake for 35 minutes or until a skewer inserted into the centre comes out clean.

Great for breaky and afternoon snacks.

Moosemeat & Marmalade Season 2

A Bush Cook and Classically Trained Chef Team Up for Moosemeat & Marmalade

What do you get when you combine a First Nations Bush Cook and a classically trained UK Chef? Moosemeat and Marmalade of course, a show that explores global adventure in the kitchen and out in the wild.  Co-hosts Art Napoleon (acclaimed Bush Cook & Cree Musician) and Dan Hayes (renowned Victoria-based Chef and Owner of the London Chef) tour around the world and dish up humour along with interesting dishes. Now in Season 2 the team takes farm-to-table to the next level, offering a deep exploration of food production and sustainability while providing a unique window into First Nations culture. The Season Premiere of Moosemeat & Marmalade Season 2 will air September 7th on the Aboriginal People’s Television Network (APTN)

Here’s some highlights of the show:

  • Each week, audiences will get an insider look at some of the world’s most noted experts sharing their expertise around distilling, trapping, foraging, ice fishing and more.
  • Recipes from each episode will be posted online for viewers to print and make at home.
  • Online audiences can participate in a parallel interactive experience, giving them access to the personal lives and history of the co-hosts, and the ability to interact with Art & Dan like never before.
  • Moosemeat & MarmaladeSeason 2 premieres September 7- check your local listings.
  • A free interactive e-book (iPad only) offers exclusive additional content and technical step-by-step tutorials for some of the chefs’ favourite dishes from the show: http://moosemeatandmarmalade.com/moosemeatmarmaladebook
  • On social media, viewers can participate in numerous contest giveaways including:
  • A chance to win an exclusive getaway to Canada’s only 4.5 star First Nation’s resort, Spirit Ridge in the beautiful Okanagan.
  • A chance to win a rustic cabin getaway to Mile High Resort, nestled lakeside on Face Lake just outside of Kamloops, British Columbia.

We checked in with the team and grabbed a few recipes for you:

scallops

Dan’s Scallops Dish Grilled Scallops With Seaweed, Chili & Fennel Butter

Chili & Fennel Butter
½ Tsp fennel seeds, slightly crushed
Pinch dry chili
¼ tsp sea salt
¼ tsp crushed or finally cut edible dry seaweed
Few rasps lemon zest
1 Tbsp parsley, finely chopped
¼ Lb Room temperature butter
Mix all ingredients together.

 Scallops
18 Live scallops in the shell
Non-edible clean bright seaweed from clean water
 
Shuck scallops, removing the skirt and rinse to remove any grit.  Do not take the meat or coral off the bottom shell. Place a tsp of butter on top of each scallop and put under a very hot pre-heated grill (broiler) until butter is bubbling, slightly browning and the shells seem brittle. This should take 2-3 minutes.  Remove and put straight onto platter of well washed seaweed. Serve immediately.

trout

Art’s Rainbow Trout Dish as on the Show

Pan Fried Rainbow Trout w/Birch Butter & Roasted Roots
8 trout fillets (around 4 med sized rainbow trout)
2 T moose lard
1 T butter
1 handful fresh thyme
1 handful of chives
salt & pepper to taste
¼ cup birch syrup
½ cup Irish ale
sea salt to flavour

Brown Butter
¼ cup butter
¼ Irish ale
1 T birch syrup
1tsp maple sugar

Serve with roasted beets
6-7 med beets red & yellow
fingerling potatoes
1 med purple onion cut into rustic chunks
¼ cup olive oil

Mulled Forest Tea
2T concentrated hoshum (soapberry) juice
1 litre unsweetened blueberry berry juice
handful muskeg (labrador) tea leaves
2 cinnamon sticks & 4 whole cloves
2T maple sugar
1T birch syrup
¼ cup Irish ale

Steps
1. cut up washed root veggies & onion into rustics chunks, coat with olive oil, sprinkle with sea salt & place into oven preheated at 375. If your produce is chemical free, there is no need to peel.
2. To make tea, heat up all ingredients (except sugar) along with muskeg tea leaves and bring to a gentle boil in a medium sized pot to extract full flavour of the tea leaves and spices. Stir in sugar until dissolved and allow the mulled tea to simmer over low heat until meal is served.
3. Melt lard & butter in skillet over med/high heat then add a handful of fresh thyme
4. Once butter begins to turn golden, add scaled trout fillets skin side down & sprinkle with sea salt
5. In a separate skillet, heat up ½ cup butter and heat until it begins to bubble
6. Immediately add birch syrup, ale & maple sugar while stirring then remove from heat.
7. In the fish skillet, once fillets begin to brown and crisp on the bottom, add minced wild chives, birch syrup & ale and allow the fish to braise until fish is no longer translucent.
8. Pour the birch butter over the rainbow fillets allowing the hot mixture to cook the top sides.

Serve trout with the roasted veggies & mulled tea. As an option, add previously cooked rice to the fish pan and quickly fry up, allowing the rice to absorb the flavours of the remaining sauce.