Search This Blog


Sunday, October 23, 2016

Anti-inflammatory foods on CBC's Weekend Morning Show

Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foods that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foods, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foods.  Others include turmeric, cloves, pineapple, and high antioxidant foods such as beets, blueberries, saskatoons, etc.

Anti-inflammatory foods
1. Grilled Pineapple Salsa
1 pineapple, cored then grilled, then chopped
2 jalapeno peppers, roasted whole over grill then chopped
1 ear corn, roasted or 1 cup pan fried
1/2 cup cooked black beans
1/2 tsp ground cumin
1/2 tsp ground chipotle peppers
1/2 cup chopped or pureed tomatoes
salt, to taste
2 tbs brown sugar
2-4 tbs vinegar
drizzle olive oil
3 tbs fresh chopped mint
Combine all ingredients in a bowl.  Refrigerate and enjoy with tortillas or in your favourite dish.  Try with fish tacos.  Excellent local corn tortillas are available at Dino's Grocery Mart on Notre Dame.

2. Beet Chips (you might want to use gloves)
1-3 beets (try red, white, chiogga, golden, etc.)
Sea salt, to tastes.
Olive oil, to coat
Preheat oven to 400F.  Thinly slice beets with a mandolin (USE GUARD!), or with a food processor.  Place beets in a bowl of cold water and soak for about an hour.  Drain well on paper towels.  Lay chips on a Silpat or parchment paper on a baking sheet.  Drizzle olive oil over chips and sprinkle with a bit of salt.
Bake until starting to crisp up, about 15 minutes, checking.  Cool or place chips in a bowl and toss with salt.  Alternatively, you can fry in small batches in sunflower or canola oil. 

Friday, October 07, 2016

Happy Thanksgiving! on CBC's Weekend Morning Show!

 Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  

I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.

2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert’s Farmer’s Market)*
4 large eggs (I used Nature’s Farm eggs)
Salt and pepper, to taste
1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives)
½ tsp ground nutmeg
Optional spices:  Cajun, Turkish, Moroccan, Italian blends
Olive oil
In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc.
*I boiled the wild rice in a pot of water for 40 minutes, then drained the water.

2. Walnut fig orange stuffed Eye of Round roast
Optional marinade:  ½ cup red wine, rub with Ras el Hanout, salt, to taste, drizzle olive oil, 1-2 cloves garlic, crushed
Filling:  ½ cup walnuts, chopped , zest of one orange, juice of one orange, ½ cup chopped dried figs (or other dried fruit), 1 egg, salt and pepper, ½ cup chopped parsley
Dijon Mustard, to coat roast
Cut open an eye of round roast to lay flat.  Marinate overnight, if desired.  Remove from marinade and reserve liquid.  Lightly coat both sides of roast with Dijon Mustard and place filling inside, roll and tie roast.  Preheat oven to 350F.  In a large pan, sear roast to brown all over and place in baking dish.  Bake with liquid over chopped onions and carrots for 20 minutes a pound for rare meat.
Let meat rest before cutting.  Enjoy hot or cold.  Prepare a sauce with drippings by pureeing and cooking, adding a bit of butter and red wine.

Chef's Notes:  You can also cook the roast in a slow cooker for fall apart tenderness.  If cooking rare, slice thinly after resting the meat.


½ -3/4 cup Solberry Puree (Available at Co-op stores and Vita Health)
1/2 cup butter (I used Notre Dame butter)
1 cup sugar
3 eggs (I use Nature’s Farm eggs, available at the St. Norbert’s Farmer’s Market)

Mix sugar, eggs and Solberry in a bowl
Melt 1/2 cup butter in a double saucepan over a very gentle heat.
Gradually add 1 cup sugar, 3 beaten eggs, the grated lemon zest and the Solberry.
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), or cool in a container until needed.

Enjoy in tarts, as a spread, with meringue, over pavlova, etc.

Saturday, September 24, 2016

Lunches from the Market on CBC's Weekend Morning Show

This morning I will be presenting the following dishes on CBC's Weekend Morning Show with host Terry MacLeod.  Lunches can easily be prepared in advance for a great experience, and save money.

Yellow Split Pea Soup with smoked Berkshire hock (Wildfire Farms)
1 onion, chopped
1 smoked pork hock (available at Wildfire Farms at St. Norbert’s Farmer’s Market, Zinn Farms)
1 tbs olive oil
2-3 carrots, peeled and diced
2 ribs celery, chopped
2 cups yellow lentils (try varieties such as green split peas, red lentils, etc.)
1 tbs Cajun spices (equal parts hot smoked paprika, cumin, and chipotle)
1 tsp salt (to taste)
Pepper, to taste
4-6 cups water or broth
Heat a large soup pot over medium-high heat and add olive oil, onion, carrots, celery, Smoked Ham Hock. Sauté until soft. Add lentils and stir through. Add water or broth and bring to a boil. DO NOT ADD SALT YET!
When the meat on the hock is tender to fall off of the bone, remove from the pot, and piece out the meat, discarding the skin and bones. You may, at this time, choose to purée the soup and adjust the liquid content. Lentils will continue to expand so allow for that when adjusting for thickness of soup. Chop up meat and add back to soup if using meat. Add salt and pepper to taste.
Enjoy on a cold day with some hot toast on the side.
Crusty Rustic Bread Recipe (easy bread recipe with great results from Inn at the Crossroads in Game of Thrones)
3 cups of water
1 1/2 Tablespoons of Coarse Salt
1 /1/2 Tablespoons of Yeast (2 packets)
1-2 Tbs. honey
6 1/2 cups of all purpose flour (I use Prairie Flour from Elie, MB for this recipe)
Flour to dust dough ball
Run your tap until the water is warm, just about body temperature.  If it is too hot, it will kill the yeast.
Add the yeast and honey to the water and mix it up. Don’t worry if all the yeast does not dissolve; it will finish mixing in the flour.  At this point, add the flour and salt and begin working into the mixture.  You can use a spoon, but will probably have to dig in with your hands to finish the job.
Shake some extra flour out on the counter. To knead the dough, dump it out onto a clean, floured countertop.  Knead for around 5 minutes, pushing with the heel of your hand, then gathering the dough back into a lump.  Add a little flour at a time as needed if the dough is too sticky. Knead until the dough becomes one big mass; You will know when the dough is ready by poking it: if the dough bounces back, you’re all set.
Now place your dough into a clean bowl, cover with a towel, and let sit in a warm place for about 2 hours. You can also let it rise overnight by putting it in the refrigerator, where it will rise more slowly.  You can even let the dough sit in the fridge for a couple of days, at which point it will begin to take on a slight sourdough taste.
Once your dough has at least doubled in size you are ready to form it into loaves.  Divide the dough into thirds. This is the only time you really handle the dough. You need to pull it down to form a ball, tucking all the ends in at the bottom. The ball should be semi smooth.
Now, sprinkle a dash of cornmeal on a baking sheet and place the dough on top. The corn meal keeps the bread from sticking. Allow to rise for about 40 minutes.  Preheat your oven to 450 degrees.
Before putting the bread in the oven, dust the top with a bit of  flour and make some light slices into the dough for that artisan look. You can make the loaves any shape you like, although a larger loaf will take longer to bake.
One final trick to a nice loaf of rustic bread is to make the crust crusty.  To achieve this, fill a second baking dish or a broiler pan with water and place it under the rack where your bread will go.  The steam from the water adds a nice crunch to the loaf.  Place your risen loaves in the oven, close the door, and bake for around 30 minutes to start.  The crust should have a dark brown color, and the loaves should sound hollow when you tap them.
You will be tempted to break into the hot bread, but if you can stand to wait, it will give the bread a chance to really settle into perfection.  Serve the bread sliced, plain, with seasoned olive oil, honey, or your favorite butter.
Seared Tuna Sandwich
2 slices Rustic Loaf (above recipe, or, wonderful sourdough bread from Old Church Bakery at St. Norbert’s Farmer’s Market)
1 Wild Caught Ahi Tuna Steak (Available at Gimli Fish)
1 generous tbs favourite spice blend for coating tuna (I used a smoked paprika, cumin, chipotle blend today)
Favourite sandwich toppings: I’m using pesto, a little mayo, Dijon Mustard, cheese, etc.
Coat tuna steak in spices (or sesame seeds, pepper, dried herbs, etc.).  Heat pan to medium-high to high heat.  Add sesame or olive oil and sear tuna steak on each side for 1 minute.  Remove steak from heat and let rest.  
Toast bread and prepare with your favourite fillings.  Cut tuna steak to fit into sandwich, wrap and enjoy your lunch!
Gluten Free Lunch!
Corn Tortillas (Available at Dino’s Grocery Mart on Notre Dame)
Assorted microgreens (available at Fresh Forage Microgreens Sunday at The Forks Farmer’s Market)
Cooked Quinoa (available at Tamarack Farms at St. Norbert’s Farmer’s Market)
Salsa (try the recipe below with Farmer’s market offerings: Late Summer Salsa Mexicana (served with toasted tortillas)
Options: black beans, refried beans, cheese, etc.
Bring ingredients for lunch, lightly toast the tortillas in a toaster or toaster oven, and assemble.  Enjoy!
Late Summer Salsa Mexicana
Makes about 2 cups
1 small white onion, chopped into 1/4-inch pieces (about 1/4 cup)
1 red mirasol or jalapeno chile, stemmed, seeded (if you wish) and finely chopped
1 pound late summer tomatoes, chopped into 1/4-inch pieces
1/4 cup (loosely packed) chopped fresh herbs, lemon verbana, chives, cilantro (thick bottom stems cut off), or any combination of herbs you may like
Juice of 1 lime
Scoop the onion into a strainer, rinse under cold tap water, shake off the excess and transfer to a medium bowl. Add the mirasol chile, tomatoes, herbs and lime. Stir well, taste and season with salt, usually about 3/4 teaspoon. This salsa is best if eaten within an hour or two, but it will keep for a number of hours in the refrigerator.

Saturday, September 10, 2016

Apples for CBC Weekend Morning Show!

This morning on CBC's Weekend Morning Show with host Terry MacLeod, I made the following dishes using wonderful local apples from Wiens Farm, Piccola Cucina shells, and other local ingredients.

Fruit Platz
1 1/4 c. flour
3/4 tsp. baking powder
1/2 tsp. salt
1 tsp. sugar
1/2 c.butter (Notre Dame Dairies)
1 egg yolk (Nature's farm), beaten with
2 tbsp. milk (or a little more)

Sift flour, baking powder, salt and sugar together. Cream butter, add sited ingredients and blend. Combine egg yolk and milk, add to butter mixture and mix. Press into a greased 11" x 7" pa. Press 3 cp apple wedges, 3/4" thick (any fruit you like) I use about 5 apples, sliced and pressed in.


3/4 c. sugar, 1/2 c. flour, 1/4 to 1/2 tsp. cinnamon (opt.) about 1/4 c. butter (or less) to make a crumb topping. Can sprinkle with almond slices (opt.) Sprinkle crumbs over fruit. Bake at 375 degrees F. oven for 50 minutes or until apples are done. Serve warm with ice cream, whipped cream, or plain. Good cold, also.

For rhubarb I sprinkle a bit more sugar & a bit of mixed in flour because of the tartness and juice.

Market Apple Pie

1 Piccola Cucina shell (sweetened or unsweetened, available often at St. Norbert’s Farmer’s Market but also at Co-op stores and Vita Health)
5 tart apples, cored and cut into wedges
1/4 cup flour
1/2 cup sugar
pinch salt
cinnamon, to taste
1 tbs butter, crumbled
Optional:  1 tbs Ras El Hanout Or 1/2 tsp Thyme

Bake Pie crust according to the directions.  Mix apples and remaining ingredients together and place in baked pie shell.  Bake for 30 (+/- at 350ºF)


Saturday, August 27, 2016

Lamb Stuffed Peppers and Easy Chocolate Mousse on CBC's Weekend Morning Show

 This morning on CBC's Weekend Morning Show with host Terry MacLeod, I'll be presenting the following recipes.  Wonderful freshly ground lamb is available to order at Millad's Supermarket on Notre Dame in Winnipeg.  Wonderful tomato paste is available there as well.  Just try the Tat tomato paste.  HUGE difference.

The peppers that I used were two varieties, sweet yellow and red peppers and hot green chilies.  These are available at St. Norbert's Farmer's Market on Saturday and at The Forks Farmer's Market on Sunday from Fertile Farms.  They also have huge fresh fava beans, eggplant, etc.

For the Chocolate Mousse, I used Fair Trade dark chocolate callets and, for a Provençal taste, a floral local honey by Bee Projects, Neighbourhood Honey (Wolseley).  Very creamy honey, available at The Forks Farmer's Market and biweekly at the downtown Hydro Building Farmer's Market.

Lamb Stuffed Sweet and hot peppers

For the peppers and filling:
1 lb ground lamb (I used freshly ground Halal Lamb from Millad’s Supermarket on Notre Dame)
1 red onion, medium dice
2 - 3 cloves garlic, chopped
2 tbs Turkish Baharat, or preferred seasonings
salt, to taste
olive oil
2 tbs pomegranate molasses (optional, or 1 tbs tamarind)
mixed peppers (I used yellow and red sweet and green hot peppers from Fertile Farms, available on Saturday at St. Norbert’s Farmer’s Market and Sundays at The Forks Farmer’s Market)

Grill peppers with olive oil over the BBQ or under the broiler.  When the skins begin to darken and blister, remove from the grill and let cool.  This makes peeling the peppers easier.
In a saucepan, sauté chopped red onion until translucent.  Add the ground lamb and seasonings and cook on medium heat until the lamb is browned.  Remove from heat and stir in the pomegranate molasses.
Peel and seed the peppers.

Preheat oven to 350ºF. In a saucepan, heat up for the sauce, 2-3 tbs good tomato paste (Tat, from Millad’s is excellent), 1 cup water, 1/4 tsp ground cinnamon, 1/2 tsp dried or fresh oregano, optional 1/2 cup good red wine.  Pour into baking dish.  Fill peppers with lamb mixture and place on top of the tomato sauce.  Cover baking dish and bake for 30 - 45 minutes.  Serve hot or warm.


Easy Rich Chocolate Mousse

2 1/2 cups chilled whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 tablespoons honey (I used the floral Neighbourhood Honey of Wolesley by Bee Projects, available on Sunday at The Forks Farmer’s Market)

Stir 3/4 cup cream, chocolate and honey in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. Cool, stirring occasionally.
In large bowl, beat 1 1/4 cups cream until soft peaks form. Fold cream into chocolate mixture in 2 additions. Divide mousse among eight 3/4-cup ramekins. Refrigerate until set, about 2 hours.
Whip remaining 1/2 cup cream to firm peaks. Spoon a dollop of cream in center of each mousse.


Sunday, August 14, 2016

Getting Cheeky on CBC's Weekend Morning Show

 Yesterday morning I presented the following dishes for CBC's Weekend Morning Show with guest host Laurie Hoogstraten.  

The wonderful ingredients are all available now at your farmer's markets.  The eggs for the köfte are from Nature's Farm,  the beef cheeks and ground beef are from Wildfire Farms, and you can often find me either through the blog or at St. Norbert's Farmer's Market.

It is not common at all to find beef cheeks, let alone beef shank in many large grocery stores.  Knowing your beef producer directly makes it possible to get parts of the steer that are delicious but not easily found otherwise.  The lovely beef today can be purchased at St. Norbert’s Farmer’s Market from Wildfire Farms.  Beef cheeks can also be incredible as a burger instead of ground meat.  Marinate in red wine and spices overnight and braise until tender.  Put the cheek on the bun with coleslaw, caramelized onions, chutney, etc.

Braised Beef Cheeks in photo and the "Cook like a Chef" workshop photo for cooking Wildfire Farms beef in St. Norbert's Farmer's Festival

Beef Cheeks
This is the adaptation of Tyler Florence’s recipe for Osso Bucco. The wine that he recommended using was Amarone.  
 This makes an elegant winter comfort meal.

1. Beef Cheeks or Osso Bucco (Make both as they cook the same in this dish):
 1 cup all-purpose flour
Sea salt and freshly ground black pepper
4 Beef Cheeks (Available at Wildfire Farms at St. Norbert’s Farmer’s Market)
Extra-Virgin Olive Oil
1-3 tbs butter
1 onion, diced
1 celery stalk, diced
2 carrots, diced
1 lemon, zest peeled off in wide strips with a vegetable peeler
1 head garlic, cut horizontally through the middle
2 bay leaves
1/4 cup chopped fresh flat-leaf parsley
1 sprig fresh thyme
1 bottle dry red wine
1 (14 1/2-ounce) can low-sodium beef broth (I had homemade chicken broth on hand instead)
1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Put the flour in a large shallow platter and season it with a fair amount of salt and pepper. Dredge the meat in the seasoned flour and then tap off the excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count drizzle of oil. Add the butter and swirl it around the pan to melt. Sear the meat, turning carefully with tongs, until all sides are a rich brown caramel color. Drizzle with a little more oil, if needed. (Do this in batches if the shanks are big and look crowded in the pot.) Remove the browned meat to a side plate. There will be a lot of flavor left over in the bottom of the pot. You're going to use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, sauté the onion, celery, carrots, lemon zest, garlic, bay leaves, and parsley over medium heat. Cook the vegetables down until they start to get some color and develop a deep, rich aroma. Season with salt and pepper; add a little oil if needed. Nestle the meat back in the pot. Pour in the wine and let it simmer down for 20 minutes, until the wine has reduced by half. Reducing is key for intense flavor. Add the beef broth and tomatoes and stir everything together. Cover the pot and put it in the oven. Braise for 1 and a 1/2 hours. Then remove the cover and continue to cook for another 30 minutes. The sauce should be thick and the meat tender and nearly falling off the bone.
Remove bay leaves.

2. Mini Köfte two ways  Moroccan and Turkish

1 lb ground beef (or lamb), Beef today from Wildfire Farms, available at St. Norbert’s Farmer’s Market
1-2 tbs Ras el Hanout (available St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs are superb and available at St. Norbert’s Farmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.  Served today with yoghurt tahini sauce.

1 lb ground beef (Wildfire Farms at St. Norbert’s Farmer’s Market)
1-2 tbs Turkish Baharat (Karenfood at St. Norbert’s Farmer’s Market)
pinch salt
1 egg (Nature’s Farm eggs at St. Norbert’sFarmer’s Market)

Mix ingredients well together and form into patties or oblongs (Köfte shaped)

Grill over high heat until desired cooked state.  Let rest and serve with your favourite condiments such as Dijon mustard, caramelized onions, tomato chutney, soft egg, cheese, etc.


Saturday, July 30, 2016

Coffee Marinated Hangar Steak for CBC's Weekend Morning Show

This morning, I had the pleasure of presenting Coffee Marinated Hangar Steak on CBC's Weekend Morning Show with guest host, Laurie Hoogstraten.  

Coffee Marinated Hangar Steak

2 cloves garlic, chopped
1 1/2 cups strong coffee, room temperature (I used Ethiopian Yergicheffe, from Green Bean Coffee, with notes of cocoa, available at St. Norbert's Farmer's Market)
2 tbs favourite spice blend (I used Ras el Hanout, but Mitmita, and others would work nicely)
1/4 cup Dijon mustard
1/4 cup light brown sugar
2 tbs. olive oil
1 small shallot, chopped or grated
1 Hangar Steak  (Available at Wildfire Farms at St. Norbert's Farmer's Market)
Kosher or sea salt, to taste

Whisk shallot, garlic, coffee, mustard, brown sugar, oil in a medium bowl.  Pour mustard into a resealable bag and add the steak, seal the bag and coat.  Marinate at room temperature for an hour or refrigerate overnight.

Prepare the grill for medium-high heat.  Remove steak from bag, season and grill, turning every few minutes, 8-10 minutes per side for medium-rare.  Let rest 10 minutes before slicing.

Serve with wonderful breads that you can find at Old Church Bakery, found on Saturday at St. Norbert's Farmer's Market and in Steinbach.