South Bruce Peninsular - Living SBP winter - Comments

cooking with a heart

bub — Thu, 08 Apr 2004 22:30:22 -0400

That site is really good, there is a health food store near me called Goodness Me that sells totally organic foods(vegan and non vegan)and goes by that directive.We have the means and ways to eat healthy in North America now and should do so.Unlike my ancestors here that had to get used to fresh food for only a few months.(can we say sodium high?)

food is yum

bub — Thu, 08 Apr 2004 22:07:03 -0400

Yes, I do love to cook.It relaxes me..its funny, everyone can tell after working 12 hours if Ive had a bad day at work..I get home and start on something like cabbage rolls or lasagna.Seasonal cooking is great, the root vegetables are so underated.I like to cut up small turnips(the white and purple ones not the large rutabagas)carrots,celery root,onion,yams,normal taters,parsnips,and drizzle olive oil on them in a shalllow pan, bake them at 350 for 1/2 hour(try and cut them into same size chunks)and then season them(whatever you like..I use celery salt and fresh cracked pepper, and then throw some celery and onion on top and bake another 20 minutes or so..its like eating sugar.
Want something healthy the kids would like?Take some yukon gold potato's,(up to you whether to scrub and leave skin on or not) and yams(sweet potato's I used to call them when I was a kid) cut them into country cut style(thick..but try and keep the slices almost the same)put in a bowl, sprinkle olive oil on them toss them with your hands (dont you love hands in food?) then put them on flat baking sheet and put whatever spice your kids might like(and that includes Mr G.;)I like a mild chili spice, then bake at 350 for 30 minutes..check every ten minutes or so and anything looks like it is getting cooked before the rest take it out..its low fat heart healthy and you wont believe how good these baked fries taste
Won't be up this weekend, have some new MINC's(modular integrated network controllers) that have to have the programs compiled and loaded into, busy all weekend..but soon I just bought me a new pump to put in!

Looks deliliscious

KeeMay — Thu, 08 Apr 2004 21:03:00 -0400

The recipes look good. I bet the soups taste pretty good too. You must be a very good cook? Where can I find more information on Canadian seasonal cooking, other than from your kitchen cupboard:)

I was just reading an article on how to eat according to seasons. Check it out.

By the way will you be up this weekend?

another great warmer...

bub — Tue, 06 Apr 2004 17:45:57 -0400

Clam Chowder

8 slices of bacon, chopped
1 medium cooking onion, chopped
2 celery stalks, diced
1/2 cup chardonnay or other white wine
1 cup whipping (35%) cream
1 cup milk
2 x 5 oz cans clam meat
2 large bay leaves
1 tsp fresh thyme leaves
1 cup grated baking potato, peeled
1 can (8.5 oz. / 250 ml) unsweetened evaporated milk
1/4 cup chopped flat-leaf parsley
Coarse salt and freshly cracked black pepper

Directions:

Clam Chowder
Brown the bacon until crisp in a thick-bottomed soup pot.

Pour off half of the fat.

Add the onions and celery with a splash of water and saute for a few minutes until soft.

Add the white wine, the cream, the milk and only the juice from the clams (reserve the meat).

Add the bay leaves, the thyme, and the grated potato and bring the mixture to a slow simmer.

Continue simmering for fifteen minutes until the grated potato softens and the chowder base thickens.

Add the reserved clam meat, the evaporated milk and the parsley.

Bring back to heat.

Taste the chowder and add enough salt and pepper to season it.

Here is the recipe, May

bub — Tue, 06 Apr 2004 16:55:37 -0400

and Sour Soup:
1/2 pound pork shoulder, julienned
1 teaspoon sesame oil, plus 1 teaspoon
1 teaspoon thin soy sauce, plus 2 tablespoons
1 teaspoon cornstarch
Peanut oil, to cook
4 dried chiles, chopped
1 tablespoon minced ginger
1 tin of water chestnuts(slice)
1 clove of garlic
8 cups chicken stock
1 teaspoon sugar
1 cup bamboo shoots, julienne (buy whole shoots and soak in water for 30 minutes, then cut)
1/2 cup dried shitake and julienned (definitely fresh if available)
1 red pepper/julienned
Â¼ cup snow peas
shredded tofu
2 eggs lightly beaten
2 tablespoons cornstarch, mixed with cold water to form a paste
1/4 cup rice vinegar
1/4 cup chopped green onion
2 tablespoons chopped cilantro
Salt and white pepper

Combine the pork with the sesame oil, soy, and cornstarch. Let stand for 30 minutes. In a hot stockpot, add oil and sear the pork, stirring quickly then set aside. Add the chiles and ginger, and stir. Add the stock, sugar, bamboo and red pepper , mushrooms and bring to a boil. Season. While boiling, drizzle in the egg to form ribbons. Add the cornstarch and stir constantly to thicken. Add vinegar, soy, sesame oil, scallions and cilantro including the pork and check for seasoning. I love my soup tart and spicy so more vinegar and white pepper can be added. Add the snow peas near the end of cooking cycle, so as not to overcook.Simmer until done.
Keep a bottle of chili paste on the table for me!

Hot and Sour Soup

a tourist — Thu, 01 Apr 2004 11:47:30 -0500

Hi Bub,

Do you have any recipe to share:)

Kee-may-blog|shop|understand me

re:

bub — Tue, 30 Mar 2004 23:50:46 -0500

Old canadian secret..Hot and Sour soup once a week helps the winters go by ;)

Living SBP winter

Mon, 29 Mar 2004 23:16:01 -0500

I have survived the winter. The cold dark months have gone by almost without me noticing it. After living in Canada for 9 years, I have finally found a way of getting myself ready for and coping with winter.

My secrets? Fresh air, exercise, vitamins and moisture.