Freezer Fruit, Quick Tip and some Aloha

13 05 2012

Well another season of growing has sprung. We’ve done our spring cleaning, prepped the garden and planted a few cool weather crops like radish and lettuce. A new home for the composter means new possibilities in the garden and space which we needed badly. The rhubarb is over a foot tall already, in its new home in the fresh tilled garden (we added our favourite sea soil again this year + our home made compost). The sorrel is a few inches tall and also has a new home in a sunnier location.

Frozen fruit ready for oven

In all this prepatory garden work, I realized I hadn’t eaten half of what I froze last year! I’ll have fresh rhubarb in weeks and bags of it in the freezer still. The past couple of months I’ve been baking fruit to make room in the freezer. Crumbles are such an easy and healthful dessert, they are a common write up here. The last one I made was a delicious mix of Okanagan peaches and blueberries and rhubarb from the garden. Just take the fruit out of the freezer, let it defrost for 30 min or so. Remember to freeze cut fruit and berries on cookie sheets first, easy to pull apart later. Here are some recipes: Rhubarb Crumble with Walnuts, Rhubarb Peach Apricot Cobbler and Blueberry Peach Cobbler.

Travel has limited my kitchen time. I have been sticking to old favourites and well buying lunch quite often, which I don’t love doing. I have discovered a place to get veggie chilli, and that got me through an entire week once. Last week I pulled a fast one – put together a quick version of my quinoa salad for lunch.

  • Bought a large container of quinoa salad from Planet Organic.
  • Added chopped and deseeded cucumber, diced yellow pepper, diced carrot and celery from my favourite market KFM and a can of chickpeas.
  • There was enough dressing and flavour in the salad from Planet – so I mixed it together and enjoyed for a few days.
  • Nice! Lunch for days in 5 min.

I hinted at Aloha last blog…here is a short food tour through Maui…I cry when I leave Maui, I love it there. From the moment we land we seek out the best fish tacos. My pescatarian diet flourishes near the ocean, fresh seafood everywhere. We have a favourite, Paia Fish Market. I think T loves those tacos more than me for brief moments ;-).

I also had the best veggie tacos filled with grilled Portobello mushrooms at Fred’s (thanks Joanne for the tip).

Each morning on the way to practice with Nancy Gilgoff, you’d drive past the sugar cane fields. They burn them to harvest, eek. We visited the museum last time, lots to consider. Sugar has taken over other less profitable and natural crops and has huge historical impact.

On the road to Hana, you gotta stop and pick up toasted coconut ‘candy’. 4 bags for $20, leave your money in a box and take the flavours you like, it’s an honour system. I grabbed vanilla, regular and candied ginger as well, which you may need if you get car sick on the way to Hana. 

Mmm and the Hawaiian purple sweet potatoes, so good. We ate at a new place in Kihei a couple of times, Three’s, we highly recommend it.

Mmm fish tacos (and a beer) on the beach.

Eat well, Be Well and Aloha

Nat

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Top it with Tahini

9 04 2012

I just ate this and I don’t think I was breathing while doing it:

It was good while it lasted but I think I am having heart palpitations now. Have you read the recent articles on sugar addiction. 😉 No joke.

Good thing we have healthy recipes to bring us back to life. A popular recipe on this blog is the Tahini dip/dressing, go here to read again. It is so good on so many things. My last post was about an experiment with sea kelp noodles, go here to check it out. If you made that recipe (or used brown rice instead to make that yummy bowl of veg and tofu), you should have had tofu left over. What to do with it? Grill it up and serve over a chopped salad and drizzle with tahini dressing.

Make enough tahini dressing to use again. Next day, make or buy some falafel’s and warm them up, throw them onto a salad with tahini dressing and fresh cracked pepper.

And another way to use the tahini, spread it on a whole grain wrap, add veggies and tofu (these are the tofu snacks from Planet Organic) and roll up and press in a Panini press or warm it on a stove top grill pan. Its a good quick lunch. Finally, here is another tahini recipe from 2010. So many ways with tahini…what’s yours?

3 tbsp Tahini
2 tbsp Soy Sauce
2 tbsp Maple or Agave Syrup (or jaggery if you have it, asian sugar cane)
2 tbsp Apple Cider Vinegar
1 tbsp Toasted Sesame Oil (or olive oil if you don’t have it)

Hope you had a nice long weekend,

Eat well, Be well & Aloha (more on that later),

Nat





Crisp Fennel Salad

11 10 2010

Happy Thanksgiving to us Canadians. Need a salad idea for dinner? This one is fresh, crisp and brightens up the autumn colours on our plates this time of year. The weather has been so nice in Calgary, this crisp fennel salad felt like the perfect fit to bring to dinner last night. I must give credit to Jen and Ken, our friends in Colorado for this salad. Jen made it when we visited them when they were living in New York. I loved it instantly and took it home (the recipe that is).

Crisp Fennel Salad

1 large or 2 small bulbs of Fennel

2 small Granny Smith Green Apples

4 stalks of Celery

Juice of a small Lemon

3 tbsp Olive Oil

2 tbsp chopped fresh Cilantro

Salt and Pepper

Slice fennel, apple and celery julienne, about 3″ thin strips. You basically want to have equal amounts of fennel, apple and celery. I usually start with the fennel and cut up enough apple and celery to match. Toss with the lemon, olive oil, cilantro, salt and pepper and serve. If it sits for 20 min or so, it tastes even better. The lemon will help stop the apples from going brown, especially the dense Granny Smith version. If you don’t have Granny Smith, use another crisp apple like Honey Crisp. Honey Crisp are personally my favourite and this time of year they come from B.C and there is nothing better.

How was your Thanksgiving?

Eat well, Be well,

Nat