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Saturday, April 23, 2016

Changing the diet on CBC's Weekend Morning Show

This morning, on CBC's Weekend Morning Show with host Terry MacLeod,  I presented the following recipes that have been adapted to Low Glycemic Index ingredients to benefit people living with diabetes.  

Curry leaves can be purchased at Dino's Grocery Mart on Notre Dame, Dong Thai groceries on Notre Dame, Young's (three locations), Lucky's, etc.


Eggs, Potatoes and Cauliflower

There are a number of steps in preparation but its really worth clearing the preparation space, getting the mise en place all ready and going ahead with this recipe. This dish can easily be made ahead of time and reheated. Vegans can enjoy this recipe without the eggs. The addition of sweet potatoes or yams makes this more friendly for living with diabetes as the long fibres break down slower, thus preventing peaks in blood sugar.  This would also be perfect for Passover.

1 head cauliflower
1 cup UNSWEETENED coconut (original recipe called for freshly grated)
1 teaspoon salt
4 Roma tomatoes, cubed
1-inch cube of fresh ginger, cut smaller
4 cloves garlic, peeled
2 tablespoons olive oil (original recipe called for vegetable oil)
1 tsp fenugreek seeds
1-inch stick of cinnamon
1 medium onion, finely chopped
1-3 fresh hot green chilies, minced
1 tsp ground turmeric
6-12 fresh curry leaves (use more if using dried curry leaves)
2-4 yams/sweet potatoes, cubed (original recipe called for boiling potatoes)
4-6 hard-boiled eggs, peeled and cut in half crosswise
2 tablespoons lemon juice
1/2 teaspoon garam masala


1. Put the coconut into a blender container on high and slowly add 1 cup very hot water. Let blend for more than a minute. Strain through a cheesecloth or fine sieve, squeezing out as much liquid as possible. This is the first coconut milk. Set aside.

Put the coconut that remains back in the blender and repeat with another cup of very hot water. Strain in another container and set aside. This is the second coconut milk.

2. Hard boil the eggs and cool, peel and cut in half. Set aside.

3. Cube yams.

4. Break the cauliflower into flowerets or bite-sized pieces.

5. Put the ginger, garlic, and chilies in a small blender cup and add 1/4 cup water. Blend until it makes a smooth paste.

6. Heat the oil in a large cooking pot over medium heat. When hot, first put in the fenugreek seeds. After a couple of seconds, add the cinnamon stick. Add the onion and fry for about 2 minutes. Add the ginger-garlic-chili paste and fry for another minute.

7. Add tomatoes, turmeric and curry leaves to the pot. Keep stirring and frying for 2 minutes. Now add half of the second coconut milk., cover, turn heat to low and simmer for 10 minutes.

8. Uncover, add the yams or potatoes, cauliflower, 1 tsp salt and the remaining half of the second coconut milk. Stir gently and bring to a simmer.

9. Cover and simmer on low heat for 5 minutes, stirring once or twice.

10. Uncover again and put in the halved eggs, cut side up, the first coconut milk and the lemon juice. Mix very gently, spooning the sauce over the eggs. Cover and simmer another 5 minutes. Sprinkle in the garam masala. Mix gently.

Enjoy!

Filipino Avocado Milkshake

This is the traditional recipe.  I will change it by dropping the sugar, milk and ice-cream and using stevia, frozen condensed fat free milk.  Avocados are recommended as a snack before bed due to the long fibres and the good fats which are beneficial for people living with diabetes.  The Australian Diabetes Association recommends 1 avocado per day.


Ingredients

1 avocado - peeled, pitted, and cubed
5 cubes ice
1 tbs stevia
1 teaspoon fresh lemon or lime juice (optional)
1 tin frozen fat-free condensed milk


Directions

Place avocado, ice, stevia milk, lemon juice, into a blender. Puree until smooth.

Friday, April 08, 2016

Steelhead trout on Brown Butter Greens on CBC's Weekend Morning Show

I'll be presenting the following recipes on CBC's Weekend Morning Show with host Terry MacLeod, tomorrow morning after the 8:30 news.

We have lovely Steelhead Trout, from Watersong Farms, in Warren Manitoba.  It is available fresh each Friday at Gimli Fish.  They produce gorgeous Steelhead trout that looks and tastes like buttery salmon.  

The Spinach, for today's recipe, came from Fertile Farm, Manitoba and their wonderful produce is available at the St. Norbert's Farmer's Market. 



Pecan Crusted Steelhead Trout on Brown Butter Greens

1 fillet Steelhead Trout
1/2 cup pecans, finely chopped
1 heaping tablespoon pesto or 2 tbs chopped fresh herbs and garlic
1 egg
salt and pepper
drizzle olive oil

Place fillet on a baking sheet that has been lined with parchment paper or aluminum foil, for easy clean up.  Mix topping ingredients together and spread over fillet.  Bake at 350ºF for 10-15 minutes, depending on the thickness of the fillet.

Serve immediately over Brown Butter greens.  We enjoyed this with a baked sweet potato as well.

Brown Butter Greens

2 bunches Swiss Chard or Spinach, washed and cut chiffonade style
1-2 cloves garlic, sliced
1-2 chilies, finely chopped
1/4 tsp hot smoked paprika
1-2 tbs butter
pinch ground nutmeg
salt and pepper, to taste
1- 2 shallots, sliced

Heat large and deep pan to medium heat and brown the butter without burning. One trick, once the butter is brown, is to add a bit of olive oil.  Add the remaining ingredients and sauté until softened and cooked through. 

To plate, place greens on plate and the Pecan Crusted Steelhead Trout resting on top.  Serve with sweet potato, or your favourite side dish, such as quinoa, rice, etc.

Enjoy!

Saturday, March 26, 2016

Turkish Omelettes for CBC's Weekend Morning Show

This morning, I presented the following recipe for CBC's Weekend Morning Show, with host Terry MacLeod.  I made these omelettes often on the boat in Turkey.  Easy to prepare, with great and simple ingredients.


Turkish Omelettes

2 eggs per person
1/4 cup crumbled feta per person
good pinch each of dried oregano and marjoram
pepper, to taste

butter, in the pan

Whisk together all ingredients.  Ladle out one small portion in a hot pan with melted butter and get the mixture throughout the pan.  Fold omelette into quarters, pie shaped folds and serve immediately.

I’m using Nature’s Farm eggs which are available in the St. Norbert’s Farmer’s Market, at their outlet in Steinbach,  Neechi Foods, and Tall Grass Prairie Bakery.


Enjoy!

Saturday, March 12, 2016

Lemony eggs for loving on CBC's Weekend Morning Show



This morning I presented the following dish for CBC's Weekend Morning Show with host Terry MacLeod.  The eggs are from Nature's Farm and the Gluten Free shells are from Piccola Cucina.  The butter for the curd is our wonderful Notre Dame butter.  

Lemon Curd

2-4 lemons, zested and juiced
1/2 cup butter
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Finely grate the peel of 2 large lemons. Squeeze the lemons and reserve the juice. (I used Meyer Lemons for this recipe)
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup superfine sugar, 3 beaten eggs, the grated lemon zest and the lemon juice.
Stir until thickened.
Put into sterilized jars while still hot and cover with wax paper, pressing the paper on the surface of the lemon curd. (If using curd for Lemon Meringue Pie/tarts, cool in fridge)
Leave until completely cold before covering the jars.

Lemon Meringue Pie/Tarts

3 large egg whites
1 lemon curd recipe
Pie or tart shells ( I used gluten free Almond tarts from Piccola Cucina, locally made and available at Vita Heallth, DeLuca’s Red River Coop stores, GJ Andrews)
pinch of cream of tartar
2 tbs sugar


Prebake pie and tart shells at 375º for 10-15 minutes.
Fill tart shells with curd.
Whip egg whites with cream of tartar until soft peaks forms.  Gradually add the sugar and continue beating until stiff peaks form and appear shiny.  Top the lemon filling, making sure to cover completely to the edges.  Otherwise the meringue will shrink to nothing.

Bake for 10-15 minutes at 375ºF or until the meringue is golden.  Cool on rack completely before slicing.

Enjoy!

Saturday, February 27, 2016

The Lowly Potato, on CBC's Weekend Morning Show

This morning on CBC's Weekend Morning Show, with host Terry MacLeod, I presented the following potato recipes.  

We have such great varieties of potatoes grown here in Manitoba.  They are all available at the local Farmer's Markets and some stores.

1. Spanish Tapa Potato wedges with roasted garlic dip

3 lb potatoes
2 tbs olive oil
1 clove garlic, chopped
2 tsp salt

Roasted Garlic Dip
2 garlic bulbs, roasted
1 tbs olive oil
5 tbs sour cream
4 tbs mayonnaise
hot smoked paprika, to taste
salt

Roast the garlic for 25 minutes at 350ºF until caramelized. Let cool enough to handle. Squeeze out and mash. Mix in a bowl with the sour cream and mayonnaise. Season with salt and paprika. Chill.

For the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic and salt and toss well. Transfer to a roasting pan and arrange in a single layer. Roast for 1- 1/14 hours, or until crisp and golden.

Serve immediately with roasted garlic dip.


5 Cheese Scalloped Potatoes

3-4 potatoes (Icelandic, Yukon, yellow, etc.)
2-3 shallots or yellow onions
1/2 cup flour
1 tsp nutmeg
1 tsp smoked paprika
2-4 cups milk
1/4 cup butter, cubed
5 cheeses, grated (I used:  1 cup grated smoked Oka, 1 cup grated cave aged Gruyere, 1 cup cut up Brie, 1/4 cup Mascarpone, 1/4 cup chopped Mozzarella)
salt and pepper, to tastes

Using a mandolin or a slicer/food processor, slice onions/shallots and potatoes separately.
Grease a 2-3 l baking dish with butter wrapper.
Layer in 1/3 of the thinly sliced potatoes.  Top with 1/3 of the thinly sliced shallots/onions.  Sprinkle 1/3 of the flour, nutmeg and paprika.  Top with 1/3 of the cheese.
Pour 1/3 of the milk over the potatoes, press down and repeat.

Cover and bake at 350ºF for at least 1 hour.  Let rest for up to 20-30 minutes.  Enjoy!

P.S.  I used Mozzarella that I learned to make.  That is for another time!

Friday, February 12, 2016

Punjabi Rajmah and Tuscan beans on CBC's Weekend Morning Show!

Tomorrow, on CBC's Weekend Morning Show, with host Terry MacLeod, I'll be bringing in these two bean dishes.  It is the year of beans and pulses, enjoy!

Both the Kidney and the White (canellini) beans are grown here in Manitoba and are available at Saturday's St. Norbert's Farmer's Market by J. Berard Gardens.   

The Sausage for the Tuscan Beans is also available at the Market tomorrow at Wildfire Farms




Rajmah

2 cups red kidney beans, washed thoroughly, soaked and cooked
1 medium yellow or red onion, roughly chopped (about 1 cup)
1 tbs + olive oil
2 medium-sized tomatoes diced (about 1 cup)
1-inch piece ginger, peeled and chopped or grated (2 tablespoon)
3 cloves garlic, chopped or minced (1 tablespoon)
2 – 4 green Thai, Serrano or cayenne chilies, thinly sliced
1 tablespoon whole cumin seed
1 teaspoon turmeric powder
1 teaspoon garam masala
1/4 tsp ground cloves
1 tsp red chili powder (cayenne)
1 tsp ground cinnamon
1 - 2 tbs tamarind paste
good pinch or two of salt
6-8 cups water (less if you want more of a chili effect)
1 bunch fresh, chopped cilantro (1/2 cup)

Sauté onions over medium heat in olive oil. Add chopped tomatoes, chilies, ginger and garlic. Add dry spices and cook until soft. Add beans and salt and tamarind and cook until the beans break down and become thick and somewhat creamy.

When finished, take an immersion blender and press it about four times to break up some of the beans. If using a blender, take out about a cup and process in the blender, then put this back in the pot. Be careful not to process all of the beans. Most of the beans should remain whole.

Stir in the cilantro.

Serve over a bed of rice with yogurt. Some enjoy a dab of butter on each serving.


Tuscan beans (Fagioli all'uccelletto)

This is perhaps Florence's most famous dish. Some include Italian sausage.  I used the sausage from Wildfire Farms

1 pound small white cannellini or great northern beans, soaked overnight

1 large sausage (optional)
2 sprigs of sage
6 tablespoons olive oil
salt & pepper to taste
2 cloves garlic
5 ripe tomatoes, peeled and chopped, or 1 14 oz can Italian plum tomatoes

DRAIN the beans and simmer in fresh water to cover, with 1 sprig of sage and 1 tablespoon olive oil, for about 1 1/2 hours, or until tender, adding salt when the beans begin to soften.

IN a separate pan (large enough to hold the beans) heat the remaining oil on low heat with the garlic and the rest of the sage so that the flavors infuse, but do not brown

ADD the tomatoes and simmer for 10 minutes, then add the drained beans, season with salt and pepper, and cook for another 15 minutes or so. There should be a good amount of sauce.

Enjoy!

Friday, January 29, 2016

Beets for Tandoori Chicken and Fish Tikka Masala! For CBC's Weekend Morning Show


I'll be presenting two recipes tomorrow for CBC's Weekend Morning Show, with guest host, Laurie Hoogstraten.  Tandoori Chicken and Fish Tikka Masala.  

Quite often, Tandoori Chicken has red food colouring added to give it the desired colour.  The Beet Sauce from Dr. Beetroot takes care of that.  It also has all natural ingredients and a great flavour!  I'll be using it for dips as well.  

I used local Arctic Char, available year round, fresh on Fridays at Gimli Fish.  It is a consistently great product.  One can also use other firm fish for the recipe.


Tandoori Chicken (serves 4-6)

10 pieces skinless chicken (I prefer to use chicken thighs as they are very easy to skin and then are lower fat)
Marinade:
2/3 cup Dr. Beetroot Sauce (available at St. Norbert’s Farmer’s Market, Osborne Village Farmer’s Market and Co-op stores)
1/2 cup rich yoghurt (I used Dairy Fairy’s yoghurt, also available at St. Norbert’s Farmer’s Market and daily at the Osborne Village Farmer’s Market)
1 tbs lemon juice
1 inch fresh ginger, grated
1-2 garlic cloves, grated or minced
pinch salt
1/2 tsp turmeric
pinch cayenne (optional)
1/4 tsp cumin
1/2 tsp garam masala
1/4 cup olive oil

Mix marinade until smooth.  Place skinned chicken in marinade and let chill for several hours.  Remove from refrigerator at least 20 minutes before grilling.  On a medium high grill, place chicken pieces and BBQ until tender and falls from the bone, less time needed if boneless chicken.  Serve with lime slices, fresh coriander (optional) and enjoy!

Fish Tikka Masala (serves 4-6 as an appetizer)

1 filet firm fish (I used local Arctic Char, available at Gimli Fish, fresh each Friday)

Skin and cut fish into medium cubes if you wish to cook fish on skewers.

Marinade:

1/2 cup Dr. Beetroot Sauce
1/2 cup Rich yoghurt, strained, if desired
1 tbs lemon juice
1 inch fresh ginger, grated
1 clove garlic, minced
pinch salt
1/2 tsp turmeric
pinch cayenne
1 tbs curry spice blend or, cumin, garam masala, chilies
1/4 cup olive oil

Place fish cubes in marinade for a few hours.  Skewer, if desired. Cook on medium hot grill until done.  VERY SHORT TIME FOR FISH!!!

Serve immediately with naan, yoghurt, limes, etc.

Enjoy!