Health Lessons #1 // Tahini Dressing

Hey ya’ll!

Calcium sure is hard to absorb but why not smear it all over some pasta, stir fry or even your favourite salad combo!

This dressing contains Tahini. Of Lebanese origin, Tahini is a puree of sessame seeds and is what gives hummus its distinctive flavour. Not only can it be a substitute for nut butters, but it can also be a dairy substitute for creamy textures in sauces.

It’s hidden advantage to using is not its universality but rather it’s high and easily absorbed calcium content. Since I’m slowly taken a liking to fancy espresso-based beverages which leeches essential minerals from the body, I’m trying every way to make sure I get enough. Women, especially, should be concerned due to a higher susceptibility to osteoporosis.

It’s quite simple!

Tahini Dressing
serves 2 or 1 large bowl of soba noodles

Whisk together:
2 tbsp tahini
1 tbsp tamari (fermented soya sauce)
1/2 tbsp vinegar
1 tbsp olive or vegetable oil

-photo coming soon-

Upcoming Workshop!! / April 10 – Sourdough Starters & Easy Breads

Resilient Kitchen workshops are always informative and a great jumping point to making things you were otherwise too nervous to try!

Pay what you can, too. Sign up soon, these always book up fast.
resilientkitchen.wordpress.com
Homemade Sourdough Starter from Scratch and Easy Bread Recipes

with Katrina Siks and Mike Fralic

Tuesday, April 10, 2012
7:00 pm – 9:00 pm

Learn about the principles and alchemy of making a sourdough starter fron scratch. We will explore different ways that wild yeasts can be captured and made into sourdough. See how the sourdough starter can be incorporated in an easy ’artisanal’ style crusty bread recipe. If time permits, other easy, low work bread recipes such as chapatis and pizza dough will be covered (though not necessarily made with sourdough.).

Location: 464 Metcalfe Street, Ottawa, Ontario, (Metcalfe and Catherine, Entry details upon RSVP)

Tags: easy bread, healthy bread, kitchen skills, Mike Fralic, Pint sized rhymes, quick bread, sourdough, workshops

Johnny Johnny Johnny!

No, not Depp.

Johnny taught me mad knife skills.

Johnny taught me how to make quick pickles.

Johnny taught me how to plate beautifully.

Johnny taught me mis en place.

Johnny taught me how to run a restaurant.

Now he’s on TOP CHEF CANADA!

Boss

!!!!!Tonight at 10!!!!!

Eating Local in the Winter

Check out this Ottawa Citizen feature Waiting Out Winter for ideas on
how to eat locally as we creep through the next few weeks.

Tags: Farmer's Market, greens, local food, ottawa, Ottawa Ciitizen, The Red Apron, Winter

Tried Tested and True #4 – Upper Canada Cranberries, Peas & Tofu Burgers

With the absence of Farmer’s Markets’ delicious fresh local produce, I turn to one of the only things that is available and so utterly Ottawanian – Upper Canada Cranberries.

They are sold all over town and farmers markets and they even make their own cranberry juice that’s sold at The Red Apron – num num num.

So, aside from the incredible irony of trying to eat local, I made garlic quinoa with these cranberries. I contrasted the tart/sweetness of this side dish with a healthy helping of frozen organic peas, acorn squash (I found in the reduced section that needed to be baked immediately so I found various ways to use it, including cubed in this dish) and one Sesame Miso Tofu Burger by La Soyaire. These tofu burgers are a great way to have a quick helping tofu without the need to marinate it or cook it a fancy way – it’s already got all the flavour and texture you need!

Check it.

Tamari Tofu with Peas & Squash on Cranberry Garlic Quinoa Pilaf

Heat over medium heat in small saucepan,
1 tbsp vegetable oil
Sautee for one minute,
1 clove minced garlic
1/3 cup quinoa
Add and lower heat to simmer,
2/3 cup water
2 tbsp frozen cranberries
pinch of salt
Cover and cook through until quinoa is tender
and has absorbed all water (about 10min)

Meanwhile, in a small skillet or frying pan heat on medium heat
1 tbsp vegetable oil
Sweat until translucent,
1/4 small onion, chopped
Add to pan and sautee until heated through (about 5min),
1/4 cup frozen peas
1/4 cup cooked squash or raw apple, cubed
1 cubed La Soyaire tofu burger
2 tbsp tamari or light soya sauce
dash of sesame oil
dash of cinnamon
dash of cumin

Layer the tofu medley over the quinoa and top with yoghurt!

Valentine’s Day Treat // Nanaimo Bars <3 <3 <3

Nanaimo Bars

Still delicious even though I didn't let it harden long enough in the fridge before cutting!

With Valentine’s Day one day away, it’s the time go run out and buy your loved one a bar of delicious chocolate. This year, why not make them this really simple recipe?

Truly Canadian and super sweet, this recipe is recommended because it requires no baking. Not only that, but it’s great for sharing to everyone you care for.

First Layer:

In a medium saucepan melt while constantly stirring,
4oz dark chocolate
1/2 cup butter or coconut oil
1/4 cup raw cane sugar

Once melted remove from heat, whisk in,

1 egg or 1 tbsp flax seed
1 tsp dutch coco powder

Then stir in,
2/3 cup unsweetened shredded coconut
1/2 cup chopped nuts
2 1/2 cup crushed graham crackers

Line an 9×13 deep dish glass pan with parchment paper and spread the whole first layer evenly. Refrigerate.

Second Layer:

In a medium bowl beat together until smooth,
1/2 cup softened butter
4 1/2 cup icing sugar
6 tbsp custard powder
6 tbsp water or milk

Remove pan from fridge and spread second layer over the first layer until smooth. Return to refrigerator.

Third layer:

In a medium saucepan melt over low heat while stirring,

6 oz dark chocolate
3 tbsp corn syrup
6 tbsp butter

Remove pan from fridge and spread third layer over the second layer until an even smooth layer is made.

Refrigerate for at least 6 hours. Cut into squares and serve with strawberries.

Chinese New Year!! // Cheap Eats – Greens ‘n’ Dumplings

Happy Chinese New Year! I actually know very little about their celebrations but I did find out from the local Chinese Medicine pharmacy that what we know as the New Year is actually the 4th day of their celebrations. So a chat with some Chinese folk is in order but to be honest, this blog is about FOOD and I wanted to post about these dumplings for two reasons.

A) Chinese food is my favourite. I traveled through China for 5 weeks as a high school graduation gift and dining with your friend’s mother’s old friends who would take you and her out every day meant eating with 20 people every lunch/dinner which meant that there was SO MUCH TO CHOOSE FROM. More on Chinese food on another post, perhaps.

- and -

B) Most importantly, I want to inform all my budget concerned Centretown/Chinatown folk that this is one of the simplest and easiest and yummiest meals you can make

Dipping sauce n greens n dumplings n fresh ginger tea!

Dumplings

For the dumplings.. go to The Yen Fung Ding Dumpling Shoppe @ 628 Somerset Street West.

ahh.. just a little taste of summer..

No, It’s not a restaurant as some of you may think. They carry a variety of frozen food that they make on the premises dumplings (mushroom & nappa, pork & chive – a classic and a favourite, chicken & shrimp, etc.), sui mai dumplings, chinese buns and scallion pancakes. MMM a little taste of my home from a different lifetime. They are very easy to prepare (they can be steamed, pan fried or boiled). If you pick up some Chinese greens from Kowloon (kale or spinach works just the same), it’s easy to make a staple side dish.

Double Steaming at the Same Time!!!!

Yes, if you want to minimize dishes in the sink, I would recommend getting a two or three tiered steaming basket. They come in a variety of sizes at most of the grocery stores in Chinatown and you buy them by the piece totaling a max of $10. Buy one that fits one of your medium sauce pans and you’re set!

Chinese Dumplings with Steamed Greens and Tamari Sesame Dipping Sauce
*Note: Vinegar, tamari and sesame oil can be interchangeable with other oils, it just wont be as ‘authentic’

Fill a medium sauce pan half full of water and bring it to a boil.

Meanwhile rinse a hand full of greens per person with water, set aside.

Make your dipping sauce by stirring together,
2 tbsp seasame seed oil
3 tbsp tamari (fermented soya sauce that has a deeper flavour and is more nutritious than conventional soya sauce)
1 tbsp rice vinegar
(optional additions include 1/2 tsp fresh grated ginger, chili flakes, sriracha, sesame seeds, minced green onions)
Set aside.

Once water has been brought to a boil, place as many dumplings as you want (I recommend 8 per person) onto one layer of the bamboo steamer without them overlapping. Place on top of the saucepan carefully.
Place the greens onto the second steamer and fit steamer layer on top of the dumpling layer. Cover with the lid and let steam until greens are tender and have a deep bright green colour (about 5 min).
Remove layer, set aside and place lid back on to continue steaming the dumplings (about 3-5 more min). To test for doneness, look for a very slight transparency in the dough, firm when pressed and they shrivel when taken off the heat.

To season greens, toss with,
1/2 clove garlic, minced
1/2 tsp rice vinegar
1/2 tbsp sesame oil
salt to taste

Serve by candlelight and listen to The Rocky Horror Picture Show soundtrack just for kicks.

Dessert

As a nice little bonus to your Chinatown home meal experience I recommend the cheap cheap prices of St. Honore Bakery at 363 Booth St. Apparently for ‘happy hour’ (5pm) you can get 10 for $5! Sweet buns, meaty sweet buns – Hong Kong style. Bon Appetit!

Bun Buns. (clockwise from top, ham and chees, pizza bun (quartered hot dog stuck in pastry topped with pepperoni and cheese), beef curry bun (my fave), pineapple bun)

Tags: asian meal, Chinatown, Chinese food, Chinese New Year, greens, How to cook dumplings, ottawa, pot stickers, steaming baskets, where to buy Chinese food in Ottawa