tag:blogger.com,1999:blog-47065672469456651362024-03-05T03:21:27.322-05:00SustenanceFuneral dishes and comfort food that nourish those in mourning.Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-4706567246945665136.post-26866880825883800212019-10-05T13:27:00.000-04:002019-10-06T17:02:10.002-04:00Soul-Warming Curried Pumpkin Soup<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpOHyHxW4wcCVPDmclQA4948GVoMFNOFHlId-Do3kpLfn7QBzelz0DPNcXpEe4FyWDaxZx2yEXCICA4AjwF9JO736Y05ldhRq6D7xvcWfTnlBipiayTW5VgOIwqMfPQhgLPAHxiC3Z2dr/s1600/Curried+Pumpkin+Soup.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="curried pumpkin soup" border="0" data-original-height="621" data-original-width="973" height="408" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYpOHyHxW4wcCVPDmclQA4948GVoMFNOFHlId-Do3kpLfn7QBzelz0DPNcXpEe4FyWDaxZx2yEXCICA4AjwF9JO736Y05ldhRq6D7xvcWfTnlBipiayTW5VgOIwqMfPQhgLPAHxiC3Z2dr/s640/Curried+Pumpkin+Soup.png" title="curried pumpkin soup" width="640" /></a></div>
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<span style="font-size: large;">Hello, my darling readers.</span><br />
<span style="font-size: large;">I'll skip the apology for the fact that it has once again been far too long since I've updated this blog. By now, we all know that "life happens", and we can't always summon up the time and/or energy needed to tend to projects we love. Sometimes we just need to focus on the tasks at hand and muddle through as best we can.</span><br />
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<span style="font-size: large;">The maelstrom seems to have passed for the time being (**fingers crossed**), and I actually find myself with a few spare moments to update this wee blog of mine. Autumn is settling in with all her finery, blessing the woods here with every shade of gold and crimson.</span><br />
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<span style="font-size: large;">It's the turning point of the year, when summer's vibrancy eases into winter's chill. An in-between, liminal space 'twixt life and death, when we can cherish and honour both. It's also the time when our meals turn from light, crisp summer fare to warming, soothing nourishment.</span><br />
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<span style="font-size: large;">Like <a href="http://soupandsustenance.blogspot.com/2016/10/its-chowder.html">soup</a>. (After all, this blog's title features that glorious dish for a reason, right?)</span><br />
<span style="font-size: large;">Today's recipe uses the quintessential autumn vegetable: <i>pumpkin</i>.</span><br />
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<span style="font-size: large;">The Perfect Autumn Meal</span></h2>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vhhxcEt-U_T4LsrHJML4KKZIaPeiEsFBX2XQwbbkU76umEjZrKye9xeY9FaoG0w2GWZ3LixmjqNEHUCXtzywmT4DeNFXpberdg6dWJq0Odu9JJ8cjOesLPa9db64pHWzzyECOEf17Yzf/s1600/Pumpkins.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="581" data-original-width="886" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8vhhxcEt-U_T4LsrHJML4KKZIaPeiEsFBX2XQwbbkU76umEjZrKye9xeY9FaoG0w2GWZ3LixmjqNEHUCXtzywmT4DeNFXpberdg6dWJq0Odu9JJ8cjOesLPa9db64pHWzzyECOEf17Yzf/s640/Pumpkins.png" width="640" /></a>
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<span style="font-size: large;"><br />My stepfather died two years ago this week, and although he and I never saw eye to eye, he was a decent person in his own right. He was from Glasgow, wept every time he watched Braveheart (which was every few weeks), and loved mashed turnips more than I'll never be able to understand.</span></div>
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<span style="font-size: large;">I was making a pot of this soup when I got the call that he'd died, so I've associated it with him ever since. He and I had many differences, but I tried to focus on positive memories as I stirred this soup, being present with its preparation.</span></div>
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<span style="font-size: large;">When we cook with intention, staying in the moment, we appreciate all the subtle nuances our food has to offer us. We can pause in appreciation for all the soil nutrients the vegetables have absorbed over the summer months, revel in their hues, and be truly grateful for small luxuries... like coconut milk and really good curry powder.</span></div>
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<span style="font-size: large;">Pumpkin Soup</span></h2>
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<span style="font-size: large;"><i>"When times are terrible, soup is the answer. ” </i></span></div>
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<span style="font-size: large;"><i>― Kate DiCamillo</i></span></div>
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<span style="font-size: large;">When making this soup, you can either use fresh pumpkin, or canned pumpkin puree. If you go for the latter, try to go organic, if possible. Just make sure that you're using puree, and not pie filling, otherwise you'll end up with a really weird dessert soup.<br /><br />I use canned puree for this recipe. If you're using fresh pumpkin, I'd recommend preparing it ahead of time by cooking and pureeing it yourself in a blender or food processor beforehand. It just saves time, and you'll be less likely to make a mess with an immersion blender.</span></div>
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<span style="font-size: large;"><u>Ingredients:</u></span></div>
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<ul>
<li><span style="font-size: large;">6 cups onion, chicken, or vegetable stock</span></li>
<li><span style="font-size: large;">4 cups pumpkin puree</span></li>
<li><span style="font-size: large;">1 cup finely chopped onion</span></li>
<li><span style="font-size: large;">1 tablespoon olive oil</span></li>
<li><span style="font-size: large;">1 garlic clove, minced</span></li>
<li><span style="font-size: large;">1/2 teaspoon minced thyme</span></li>
<li><span style="font-size: large;">1/2 teaspoon ground cumin</span></li>
<li><span style="font-size: large;">1 flat tablespoon curry powder</span></li>
<li><span style="font-size: large;">1/2 teaspoon salt</span></li>
<li><span style="font-size: large;">1/2 cup coconut cream or heavy cream (like whipping cream)</span></li>
<li><span style="font-size: large;">Salt and pepper to taste</span></li>
<li><span style="font-size: large;">Hot red chili pepper flakes (optional)</span></li>
<li><span style="font-size: large;">Garnish ideas: <a href="https://www.allrecipes.com/recipe/13768/roasted-pumpkin-seeds/">roasted pumpkin seeds</a>, sunflower sprouts, parsley, toasted sesame seeds, chopped chives, chili oil (all optional)</span></li>
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<span style="font-size: large;"><u>Preparation:</u><br /><br />Heat the olive oil on medium-high heat in a large soup pot. Once it's warmed, add the onions and cook for 5-7 minutes, stirring regularly. When they've started to go translucent, add the garlic, thyme, and cumin and stir for another couple of minutes. </span></div>
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<span style="font-size: large;">Then, add the stock, pumpkin puree, curry powder, and salt. Stir to combine thoroughly. Once it starts to bubble merrily, cover with a lid, reduce the heat to low, and allow to simmer for about 30 minutes. </span></div>
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<span style="font-size: large;">If you'd like this soup to be spicy, you can stir in some of those hot red pepper flakes. Otherwise, just omit them entirely. </span></div>
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<span style="font-size: large;">After it has simmered for that time, stir in the coconut or whipping cream. You may have to use a whisk to make sure it combines thoroughly.</span></div>
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<span style="font-size: large;">Taste it, and adjust </span><span style="font-size: large;">the liquid level if needed. I like this soup to be really thick and creamy, but if you like it thinner, add a bit more stock. Adjust the salt to your taste, and ad</span><span style="font-size: large;">d a bit of cracked black pepper, if you like.</span><br />
<span style="font-size: large;"><br />Ladle the soup into bowls, and serve hot. I like to garnish with a drizzle of chili oil and a few roasted pumpkin seeds, but you can serve it as it is. Other garnish options can be chopped green onions, sunflower sprouts, sesame seeds, parsley... anything you like, really.</span></div>
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<span style="font-size: large;">I like to eat this with toast triangles, but warmed baguette slices are lovely too, as is freshly baked naan bread.</span></div>
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<span style="font-size: large;">Make it Your Own</span></h2>
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<span style="font-size: large;">As with all the recipes I share here, I encourage you to experiment with this one and adjust it to suit your individual tastes. I've made this with squash instead of pumpkin, and used leftover curry paste instead of powder, etc.</span></div>
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<span style="font-size: large;">Keep in mind that if you're going to use curry paste, go for the red or yellow varieties, rather than green. The green paste makes the soup a really "interesting" brown shade that's really quite unappetizing.</span></div>
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<span style="font-size: large;">I'll be making this soup quite often over the next few months, and will undoubtedly think of my stepdad every time.</span></div>
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<span style="font-size: large;">The funny thing is, I don't know whether he would have even liked this soup. He preferred bland fare, and balked at anything that might have been considered "exotic". <br />Who knows—maybe he'll develop an appreciation for spices and coconut milk in his next life.</span></div>
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<span style="font-size: large;"><i>Beannachd Dia dhuit</i>, Andrew. I hope you're journeying well.</span></div>
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-18590312100260578472018-10-03T14:17:00.000-04:002018-10-03T14:17:53.445-04:00Codfish Cakes - Funeral Food from Newfoundland<br class="Apple-interchange-newline" />
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<span style="font-size: large;">While doing research about various funeral foods from around the world, I came across this fabulous recipe that's apparently very popular in Newfoundland here in Canada. It would seem that these fish cakes became popular at wakes last century (...wakes that commonly lasted for a good three days, apparently...) because they could sit out at room temperature for quite a while without going bad. It would appear that their oily starchiness did wonders for bracing one's innards against the sheer amount of alcohol being imbibed.</span><br />
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<span style="font-size: large;">I used to live in Toronto's Little Portugal area, and the corner store at the end of my street sold wonderful potato and codfish cakes, and I always made sure to pick up a few of them every time I passed by. This Newfoundland recipe sounds very similar to the <a href="http://leitesculinaria.com/7586/recipes-portuguese-salt-cod-fritters.html">Portuguese one</a> I've tried before, but I like the fact that it has a rich Canadian history. </span><br />
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<span style="font-size: large;"><u>Ingredients:</u></span><br />
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<ul>
<li><span style="font-size: large;">1 1/2 pounds salt dried codfish OR jackfruit*, if you'd like to make this vegan</span></li>
<li><span style="font-size: large;">1/4 cup butter OR Earth Balance</span></li>
<li><span style="font-size: large;">1 small onion, chopped or minced finely</span></li>
<li><span style="font-size: large;">6 cups mashed potato OR a mix of mashed cooked sweet potato, turnip, rutabaga, cauliflower, and/or yucca if you'd like to make this AIP friendly</span></li>
<li><span style="font-size: large;">1 egg, beaten well OR a flax egg replacement </span></li>
<li><span style="font-size: large;">1 tablespoon dried summer savoury</span></li>
<li><span style="font-size: large;">1 tablespoon finely chopped Italian parsley</span></li>
<li><span style="font-size: large;">Black pepper (optional)</span></li>
<li><span style="font-size: large;">Flour of your choice (I like to use a mixture of almond meal and tapioca starch, but use whatever suits your diet)</span></li>
<li><span style="font-size: large;">Olive or sunflower oil for frying</span></li>
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<u style="font-size: x-large;">Instructions:</u><br />
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<span style="font-size: large;">The salt cod will be... well, crazy salty... so you need to soak it in cold water in the fridge overnight. This will draw out quite a bit of salt, and will rehydrate the fish so you can use it properly. </span><br />
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<span style="font-size: large;">Chop it into a few large pieces and pop those into a large pot of water. Bring it to a boil, then reduce to simmer for about 20 minutes. Drain well and allow the fish to cool to room temperature, then use a pair of forks to flake all the flesh apart.</span><br />
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<span style="font-size: large;">Melt the butter in a frying pan on medium-high heat, and sautée the chopped onion until it just starts to go translucent. </span><br />
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<span style="font-size: large;">In a large bowl, mix together the flaked cod/jackfruit, mashed potato (or AIP vegetables), egg, and summer savoury. If you like black pepper, this is where you'd grind a bit and add it to the mixture to taste. Combine everything well, then form small cakes or football-shaped dumplings. Dredge these in flour, tapping them lightly to shake off any excess, and set aside.**</span><br />
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<span style="font-size: large;">Heat your oil in a nonstick pan on medium-high, and once hot, fry the cakes until they're golden brown on both sides. Lift them out with a slotted spatula and place them on newspaper to get rid of any excess oil. These are wonderful when served hot, but are just as great at room temperature, or even cold right from the fridge.</span><br />
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<span style="font-size: large;">In Newfoundland, the tradition is to serve them with <a href="http://saltjunk.com/lost-recipes/scrunchions">scrunchions</a>, which are chunks of fried salt pork. I haven't tried them, nor do I have any inclination to do so, but feel free to go nuts with that if the idea appeals to you. The cakes are great on their own, but as I'm a fan of sauces and dippy things, I like to make a Paleo tartar sauce to accompany them:</span><br />
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<span style="font-size: large;"><u>Sauce Ingredients:</u></span><br />
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<li><span style="font-size: large;">1 cup pureed avocado OR the mayonnaise of your choice</span></li>
<li><span style="font-size: large;">1 tablespoon olive oil</span></li>
<li><span style="font-size: large;">1/2 tablespoon apple cider vinegar or lemon juice</span></li>
<li><span style="font-size: large;">1 tablespoon finely minced onion</span></li>
<li><span style="font-size: large;">1 teaspoon pickle brine</span></li>
<li><span style="font-size: large;">1/2 teaspoon minced fresh dill</span></li>
<li><span style="font-size: large;">1/2 teaspoon honey or agave or maple syrup</span></li>
<li><span style="font-size: large;">1/4 teaspoon garlic powder</span></li>
<li><span style="font-size: large;">1/4 teaspoon salt (I like pink Himalayan salt, but sea salt works well too)</span></li>
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<span style="font-size: large;"><u>Instructions:</u></span><br />
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<span style="font-size: large;">Blend all ingredients together in a large bowl, and keep refrigerated until ready to serve.</span><br />
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<span style="font-size: large;">*</span><span style="font-size: large;">From what I've been able to research, you should be able to use shredded jackfruit in lieu of the codfish here, but I haven't tried it myself, as it's not something I could find within 100 miles of our little Quebec village. You'd have to season the mixture with salt if using jackfruit, as it's apparently quite mild and doesn't have the preserved cod's extreme saltiness.</span><br />
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<span style="font-size: large;">**It's a good idea to make a double batch and freeze half. After you've coated them in flour, spread them out on a baking sheet and place that in the freezer for a couple of hours. Once frozen, you can pop the cakes into plastic freezer bags and store them for up to a few months. They rarely last that long, though.</span>Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com2tag:blogger.com,1999:blog-4706567246945665136.post-25422918005504584992017-10-27T18:37:00.000-04:002019-10-06T17:25:17.824-04:00Baked Apples to Honour the Dead<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QwjxaQrfKP_kTYCPirBVKiFVTk-WfmPh3C2qSkb-gWE8PGdHGrABniP3bt0B_wcN8pVlSvlifDZDRB-rdy44xl4oiIABR1as1EGme5bxaAAoYEz2tTVa44_kLUn4be0X2K1KlfLHzOA_/s1600/Apples.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="452" data-original-width="786" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2QwjxaQrfKP_kTYCPirBVKiFVTk-WfmPh3C2qSkb-gWE8PGdHGrABniP3bt0B_wcN8pVlSvlifDZDRB-rdy44xl4oiIABR1as1EGme5bxaAAoYEz2tTVa44_kLUn4be0X2K1KlfLHzOA_/s640/Apples.png" width="640" /></a></div>
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<span style="font-size: large;">The period between late October and early November has been noted as a liminal space for millennia. </span><span style="font-size: large;">Hallowe'en, </span><a href="https://en.wikipedia.org/wiki/Samhain" style="font-size: x-large; font-style: italic;">Samhain</a><span style="font-size: large;">,</span><i style="font-size: x-large;"> <a href="https://en.wikipedia.org/wiki/Calan_Gaeaf">Nos Calan Gaeaf</a></i><span style="font-size: large;">, </span><a href="https://en.wikipedia.org/wiki/Allhallowtide" style="font-size: x-large;">Allhallowtide</a><span style="font-size: large;">, and </span><a href="https://en.wikipedia.org/wiki/Day_of_the_Dead" style="font-size: x-large;"><i>El Dia de los Muertos</i></a><span style="font-size: large;"> all fall within the same smattering of days, and all acknowledge and celebrate the transition between life and death. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It's a time when, it's said, the veils between worlds fall, and spirits can shift between planes to visit loved ones. I've been fortunate enough to feel solid connections with some of my ancestors, and although it's certainly fun to dress up in costume and consume far too much sugar, I find that I prefer to mark this time of year by honouring the Dead, instead.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Since I'm mostly of European descent, the foods that I prepare to honour and share with my ancestors tend to be those that they likely would have enjoyed while they were alive. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Oat cakes sweetened with honey for my ancestor Knut. Colcannon for my nan Helen. I mix it up from year to year to honour different facets of my ancestry, but the one recipe I always, <i>always</i> prepare, is baked apples.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMYM05zWVnnfcCfUMpNFmJnDhH_pm56pLXD1TquPiFMz5Zdy4uLEXK3IOJ10EjjjZodfMFJD4D4YGjQB2wNORy6o-ODdVDVeHqXzuqw59KLtuJfLcbrFAeJMcDYCxeJ2REWylWePE0x70/s1600/Autumn-apples.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="650" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvMYM05zWVnnfcCfUMpNFmJnDhH_pm56pLXD1TquPiFMz5Zdy4uLEXK3IOJ10EjjjZodfMFJD4D4YGjQB2wNORy6o-ODdVDVeHqXzuqw59KLtuJfLcbrFAeJMcDYCxeJ2REWylWePE0x70/s640/Autumn-apples.png" width="640" /></a></div>
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<span style="font-size: large;">Apples are the fruit of the Otherworld, ever associated with Avalon (the Isle of Apples), and in-between places. They're associated with fertility and eternal youth (such as the apples grown and guarded by the Norse goddess Iðunn), and in Cornwall, <i>Kalan Gwav</i></span><span style="font-size: large;">, (the first day of winter, also known as <a href="https://en.wikipedia.org/wiki/Allantide">Allantide</a>) is celebrated the eve of October 31st and most of November 1st. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For this festival, people give each other large, red "Allan" apples to their loved ones as tokens of good luck and joy for the coming year. This is echoed in the Jewish tradition of eating apples—especially those dipped in honey—at Rosh Hashanah, symbolising the hope for a sweet and happy new year.</span><br />
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<span style="font-size: large;">In the Northern hemisphere, apples come to their full ripeness in autumn, so they're abundant and glorious by the time All Hallow's rolls around. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These baked beauties can be made with whichever apples you have available locally, and sometimes it's fun to make them with a variety of different ones so you can determine which flavours and textures you like best. Although I love to eat MacIntosh apples raw because they're so crunchy and tart, I generally use Cortland or Honeycrisp for baking.</span><br />
<h2>
<span style="font-size: large;"><b style="font-size: medium;"><span style="font-size: large;">Baked Apples</span></b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NSx6Iv7s4AgIG8frIPzj99OFnVALJL4LxfxHCQSOSAJ3fmLanWkWTHI7kaccNsO3GLOZt8jpK9hiJETD76nR4DNudxZauQ1rCqBGVr1g6e1m07M0rIfJB0IiCeiuxw75ZQNEx_ilsCmV/s1600/BakedApple.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="620" data-original-width="516" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8NSx6Iv7s4AgIG8frIPzj99OFnVALJL4LxfxHCQSOSAJ3fmLanWkWTHI7kaccNsO3GLOZt8jpK9hiJETD76nR4DNudxZauQ1rCqBGVr1g6e1m07M0rIfJB0IiCeiuxw75ZQNEx_ilsCmV/s640/BakedApple.png" width="531" /></a></div>
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<u><span style="font-size: large;">Ingredients:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">6-8 apples, cored (6 if larger, 8 if on the smaller side). Use local apples if possible.</span><br />
<span style="font-size: large;">1 cup chopped nuts (I like a mixture of walnuts and pecans)</span><br />
<span style="font-size: large;">1 cup flour (gluten-free if needed)</span><br />
<span style="font-size: large;">1 cup quick-cook oats</span><br />
<span style="font-size: large;">1 cup unsalted butter or Earth Balance</span><br />
<span style="font-size: large;">1 cup maple syrup</span><br />
<span style="font-size: large;">1/2 cup granulated maple sugar</span><br />
<span style="font-size: large;">Ground cinnamon</span><br />
<span style="font-size: large;">Sea salt</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Preparation: </span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat your oven to 350F, with your rack in the middle position. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Slice the bottoms of each cored apple very slightly so they can sit upright properly, and place them in a baking pan. Pour the maple syrup into the pan, over and around the apples. When the oven is warmed, bake them upright for 15-20 minutes, depending on size, then flip them upside-down and bake for an additional 15 minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">While those are in the oven, combine all of the dry ingredients with the butter until it makes a crumbly mixture. Add as much or as little cinnamon as you like, and a pinch of salt, and mix thoroughly.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove the apples from the oven, cram them full of the crumbly, nutty stuff, spoon some of the syrupy mixture over them to dampen the crumb, and then pop them back into the oven for 15 to 20 minutes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve with a generous dollop of vanilla ice cream (dairy or vegan), or clotted cream, or custard, or just enjoy exactly as they are. If you're so inclined, set an extra apple on an empty plate to symbolise sharing it with your ancestors, beloved Dead, and/or friendly spirits who may stop by.</span><br />
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<span style="font-size: large;">Blessings to you.</span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-32524074099875853762017-02-16T14:55:00.003-05:002019-10-06T17:28:47.097-04:00Simple Pleasures: Olives, Bread, Oil, and Vinegar<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAsaRQOYtim7rll70qQWFWSlJMtQdZfNDtl3m5tRwDxlWw8Jh598BDaaZ6O8GwO9li4EvcoR2KoJmWLQEryUA0Az9xMo_0deHqWUhx2IEuCbyp0KQMGpusRzsUPeYGHEEuHKYkyd6aYWG/s1600/Olive-Platter.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAsaRQOYtim7rll70qQWFWSlJMtQdZfNDtl3m5tRwDxlWw8Jh598BDaaZ6O8GwO9li4EvcoR2KoJmWLQEryUA0Az9xMo_0deHqWUhx2IEuCbyp0KQMGpusRzsUPeYGHEEuHKYkyd6aYWG/s640/Olive-Platter.png" width="640" /></a></div>
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<span style="font-size: large;">It's been a while since I updated, and I apologise for that. As most of us have realised by now, life has its ups and downs, and sometimes just staying afloat takes almost all of our effort. A new year has rolled over, I've just turned 40, and recent events have left me reeling from a veritable emotional maelstrom. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">One of my oldest friends recently died after a long battle with cancer, and as I work my way through the grieving process after losing her, I find many aspects of my life have been put into perspective. Funny how tumultuous life events will do that, neh? </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In any case, I feel as though I am slowly emerging from a midwinter cocoon into a rather new form of existence, though it's a slow process and has quite a way yet to go.</span><br />
<span style="font-size: large;">A very slow process indeed.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">No metamorphosis comes without growing pains (often quite painful ones), and my own recent shift has required a startling amount of introspection and honesty about old wounds. Some of that culminated in some serious soul searching in a hotel room about a thousand miles from where I am now. The rest has unfolded here in my cabin in the woods, where the snow now reaches my chest if I dare to venture out into the cold.</span><br />
<br />
<span style="font-size: large;">Needless to say, all of this growth has been assisted by some of my favourite comfort foods.</span><br />
<span style="font-size: large;">Sure, my old standbys (potato salad and soup) played a role in this time of change and growth, but I also turned to the simple foods that have soothed my soul on countless occasions over the past few decades: good bread, cheese, olives, olive oil, and balsamic vinegar. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK1C2hLN2gq1N8_rum9nZ_EnWl6CCyHrUnQB6sgyM77ZMoe1xna2nELsvt6qiMY1lc5_xwmtHZLhqTK2BB_kIzstVejAsoRGBihDq7KpfzYsgQBjt_ipcUE-QhPB8moIoZ8q5nUEBHPvp/s1600/Olives.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="352" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTK1C2hLN2gq1N8_rum9nZ_EnWl6CCyHrUnQB6sgyM77ZMoe1xna2nELsvt6qiMY1lc5_xwmtHZLhqTK2BB_kIzstVejAsoRGBihDq7KpfzYsgQBjt_ipcUE-QhPB8moIoZ8q5nUEBHPvp/s640/Olives.png" width="640" /></a></div>
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<span style="font-size: large;">It really is the type of basic peasant fare that people have been enjoying for a few thousand years now, but there's a reason this food is turned to time and time again: it's not just because it's fairly inexpensive and easily accessible, but because it is gorgeously indulgent and comforting. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bread satiates hunger when it actually arises, and just happens to soak up good oil and vinegar rather beautifully. Olives are perfect, fleshy, salty little bites of wonder, and there's wondrous variety to be enjoyed: meaty Spanish black olives, briny kalamatas, green olives stuffed with garlic or pimento... so many to choose from, and delight in.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As an added bonus, as far as comfort foods go, this is a pretty healthy spread. </span><br />
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<span style="font-size: large;">I've tasted foods from around the world, but if I had to choose a last meal for myself, I'm quite certain that it would consist of olives, cheese, bread, and balsamic. Probably an excellent wine as well. For those of you who may be inclined to indulge that last bit, I like Pinot Noir, Malbec, Sauvignon Blanc, and Pinot Grigio best.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">And so, a toast: to friendship, to self-care, and to appreciating all that we have... even the tiniest joys, such as these.</span><br />
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<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-77635245312134667082016-11-04T16:46:00.003-04:002018-10-03T13:37:34.937-04:00A Pile of Pierogies<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhNSlpACI8wBR2UezCZ-B-upiSna2leNykVExbhrMCqolZp1e0feO1nXz1YrjcrE5nZPLEB4J8JWT261Rt4W3U0_QDDY3RPsXRJz-4t7v7xXBrbi9GoXpP9WYBQQcJkLx9b7Ova5gEL0N/s1600/Pierogies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZhNSlpACI8wBR2UezCZ-B-upiSna2leNykVExbhrMCqolZp1e0feO1nXz1YrjcrE5nZPLEB4J8JWT261Rt4W3U0_QDDY3RPsXRJz-4t7v7xXBrbi9GoXpP9WYBQQcJkLx9b7Ova5gEL0N/s640/Pierogies.png" width="640" /></a></div>
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<span style="font-size: large;">In my last post, I mentioned how<a href="http://soupandsustenance.blogspot.ca/2016/10/funeral-potatoes.html"> a vat of cheesy carbs</a> can work wonders to soothe one's soul. Once again, we're going to contend with a glorious mess of potato and cheese, but in a completely different form this time around.</span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
My ethnic background is quite mixed, but one solid corner of it is significantly Slavic: Ukrainian, Russian, a bit of Czech thrown in there for good measure. Although I'm not a huge fan of Eastern European cuisine (ask me how much borscht I've eaten over the last four decades...), I have to admit that pierogies (varenyky) are always a pleasure to devour.</span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
These glorious little dumplings have made an appearance at every family funeral I've attended, and I remember many sleepless nights sitting at the dining room table with my mother, filling and folding bite-sized versions of these for the buffet table.</span><br />
<h2>
<span style="font-size: large;">Rich, Soft Pierogi Dough</span></h2>
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
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<span style="font-size: large; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_6Zjte8CwE4izPQGS75T3LBZe1PKHN3DbR-OdQaQJRVMRFCi7LjWsRYGbJY3IjIsyWs2MegCi7YqzvYZWAF77tY92xeVrtEv0BtKB07Tx3cPzka_cR-MW2BYXJLb4AVeREh2XSdfus7u/s1600/Plated+Pierogies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV_6Zjte8CwE4izPQGS75T3LBZe1PKHN3DbR-OdQaQJRVMRFCi7LjWsRYGbJY3IjIsyWs2MegCi7YqzvYZWAF77tY92xeVrtEv0BtKB07Tx3cPzka_cR-MW2BYXJLb4AVeREh2XSdfus7u/s640/Plated+Pierogies.png" width="640" /></a></div>
<div class="p1">
<span style="font-size: large;"><span style="font-size: large;"><br />
<u>Ingredients:</u></span></span></div>
<div class="p1">
<span style="font-size: large;"><span style="font-size: medium;">
</span>
</span><br />
<ul>
<li><span style="font-size: large;">1/2 cup cold mashed potatoes (very smoothly mashed!)</span></li>
<li><span style="font-size: large;">2 tablespoons butter, softened (you can also use vegetable shortening or Earth Balance)</span></li>
<li><span style="font-size: large;">2 egg yolks, at room temperature (use very thick flax eggs for a vegan version)</span></li>
<li><span style="font-size: large;">1 3/4 cups flour (if you're using gluten-free flour, make sure it has xanthan gum added to it!)</span></li>
<li><span style="font-size: large;">1 teaspoon cream of tartar</span></li>
<li><span style="font-size: large;">Pinch of salt</span></li>
<li><span style="font-size: large;">Extra flour as needed </span></li>
</ul>
<div>
<span style="font-size: large;"><i>(Filling ingredients to follow)</i></span></div>
<div>
<span style="font-size: large;"><br /></span></div>
<div>
<span style="font-size: large;"><u>Preparation:</u></span></div>
<div>
<span style="font-size: large;"><br /></span></div>
</div>
<div class="p1">
<span style="font-size: large;">Mix the mashed potatoes, butter, and egg yolks thoroughly until the mixture is smooth and creamy. Then add the water. </span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sift the flour with the cream of tartar and salt, then stir into the wet mixture. This will form a very soft, sticky dough, so you'll need to stir in extra flour in 2 tablespoon portions until the dough no longer sticks to your hands as you work with it. (The dough should still be very soft and fluffy feeling.) </span></span><br />
<span style="font-size: large;"><span style="font-size: small;"><br />Knead lightly until mixed throughly, then cover with a towel and let stand for 10 minutes.</span></span></div>
<div class="p1">
<span style="font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-size: large;">Roll the dough to about 1/4-inch thickness, preferably on a floured surface: it shouldn't stick to your rolling pin as you work. Cut circles out of it with a round cookie cutter or drinking glass (for small pierogies, use a small juice glass). </span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RDwfFHJ8cXEpyOgc0KctIemjs0_k2jaOeDMZipw408bDU8m9kXkAHruRpIwIsQQ1dxUeyWNEUby4Dbg-mvGW9quLGkI5XA2d4q73PhQ2oUkESa6qBH7QFZjSxpYcpHMUjZO_SctFvLq1/s1600/Sealing+Pierogies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RDwfFHJ8cXEpyOgc0KctIemjs0_k2jaOeDMZipw408bDU8m9kXkAHruRpIwIsQQ1dxUeyWNEUby4Dbg-mvGW9quLGkI5XA2d4q73PhQ2oUkESa6qBH7QFZjSxpYcpHMUjZO_SctFvLq1/s640/Sealing+Pierogies.png" width="640" /></span></a></div>
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
<span style="font-size: small;">Place a round of dough in the palm of your hand, and use your fingers to flatten the dough just a little bit. Scoop a small spoonful of the filling in the centre of the round, fold it over to form a half circle, and use your fingers to press the edges of the dough together, pinching the centre closed first, and then working outwards towards the edges.<br /></span></span><br />
<span style="font-size: large;">Make sure that the edge is sealed well, otherwise your filling will spill out while the pierogies are cooking. You can even use a fork to smoosh the edges together firmly, which will also create a lovely pattern around the edges.</span><br />
<span style="font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-size: large;">Bring a pot of water to a low boil, and drop a few pierogies in at a time: don't cook too many at once! Stir very gently with the handle of a wooden spoon to keep them from touching the bottom, and allow to boil for about 5 minutes. They are generally done when they've puffed up a bit and float.</span></div>
<span style="font-size: large;"><span style="font-size: large;"><br /></span>
</span><br />
<div class="p1">
<span style="font-size: large;">Remove the cooked pierogies with a slotted spoon, and place into serving bowls or dishes. Serve with sour cream (dairy or vegan), and if desired, chopped herbs like chives, green onions, sage, or parsley.</span><br />
<span style="font-size: large;">Note: You can also give them a quick fry in a little bit of butter or olive oil so they firm up a little and go a beautiful golden brown.</span><br />
<h2>
<span style="font-size: large;">Fillings</span></h2>
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<span style="font-size: large;"><span style="font-size: small;"><br /></span>
</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW0VakqCMnfhYq94_u6s2H6yowL_kUyzvq9beb1ovTQuEvbmBCZNPGdSL3tZHcEHRZJH6UF_R4sCosnBuj0As_XcZ3tMNxIe7ZhuVLQIUMw1vnhBRCeEmssj9MyK-rh-JHaS8w5QkEjHb/s1600/Blueberry-Pierogies.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUW0VakqCMnfhYq94_u6s2H6yowL_kUyzvq9beb1ovTQuEvbmBCZNPGdSL3tZHcEHRZJH6UF_R4sCosnBuj0As_XcZ3tMNxIe7ZhuVLQIUMw1vnhBRCeEmssj9MyK-rh-JHaS8w5QkEjHb/s640/Blueberry-Pierogies.png" width="640" /></span></a></div>
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<div class="p1">
<span style="font-size: large;">
<span style="font-size: large;">Pierogies can be filled with just about anything you can imagine, savoury or sweet. I've stuffed them with traditional fillings like potato and cheese or sauerkraut, but I've also made fillings like roasted squash with pine nuts, or sautéed leeks with wild mushrooms. Pierogies with fruit fillings are gorgeous too: sugared blueberries are wonderful to use, as are peaches, strawberries, or pears. Below are a few different ideas for filling options, but don't hold back from using your imagination and being creative!</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Potato and Cheese Filling (VG):</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;">
</span>
</span><br />
<ul>
<li><span style="font-size: large;">1 tablespoon grated onion</span></li>
<li><span style="font-size: large;">2 tablespoons butter or Earth Balance</span></li>
<li><span style="font-size: large;">2 cups mashed potatoes, allowed to cool</span></li>
<li><span style="font-size: large;">1 cup cottage cheese or ricotta (or vegan equivalent)</span></li>
<li><span style="font-size: large;">Salt and pepper</span></li>
</ul>
<span style="font-size: large;">
<span style="font-size: large;"><span style="font-size: large;">Saut</span><span style="font-size: large;">é</span><span style="font-size: large;">e the onion in the butter until it's tender and just starting to go transparent and golden. Combine it well with the potatoes and cheese, and season to taste with salt and pepper.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sauerkraut Filling (V):</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;">
</span>
</span><br />
<ul>
<li><span style="font-size: large;">3 cups sauerkraut, drained and pressed to dry it out</span></li>
<li><span style="font-size: large;">1 medium onion, chopped</span></li>
<li><span style="font-size: large;">4 tablespoons butter or Earth Balance</span></li>
<li><span style="font-size: large;">1 tablespoon sour cream (dairy or vegan)</span></li>
<li><span style="font-size: large;">Salt and pepper</span></li>
</ul>
<span style="font-size: large;">
<span style="font-size: large;">Chop the dried, rinsed kraut very finely. Cook the onion in the butter until it softens, then add in the kraut and sour cream, and season with salt and pepper. Cook this on low heat for about 15 minutes, or until it's tender and the flavours have blended well.</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Kasha (Buckwheat) and Mushroom Filling (V):</span></span><br />
<span style="font-size: large;"><span style="font-size: medium;">
</span>
</span><br />
<ul>
<li><span style="font-size: large;">2 cups <a href="http://natashaskitchen.com/2015/02/15/how-to-cook-buckwheat-kasha/">cooked buckwheat</a></span></li>
<li><span style="font-size: large;">1 cup assorted mushrooms, chopped finely</span></li>
<li><span style="font-size: large;">2 tablespoons butter or Earth Balance</span></li>
<li><span style="font-size: large;">1 small onion, chopped finely</span></li>
<li><span style="font-size: large;">Salt and pepper</span></li>
</ul>
<span style="font-size: large;">
<span style="font-size: large;"><span style="font-size: large;">Saut</span><span style="font-size: large;">é</span><span style="font-size: large;">e the onion in butter until it softens a bit, then add in the mushrooms. Stir well and cook on low heat until the mushrooms darken and release some of their liquid. Add the cooked buckwheat, remove from heat, stir well, and season to taste with salt and pepper.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
Berry Filling (V):</span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span style="font-size: medium;">
</span>
</span><br />
<ul>
<li><span style="font-size: large;">2 cups whole blueberries, blackberries, raspberries, currants, or gooseberries</span></li>
<li><span style="font-size: large;">Granulated sugar</span></li>
</ul>
<span style="font-size: large;">
<span style="font-size: large;">Place as many berries as you can in the centre of your pierogie round, and sprinkle with as much or as little sugar as you like. Fold and cook as you would a savoury version, and serve with a sprinkling of cinnamon sugar. </span></span><br />
<span style="font-size: large;"><span style="font-size: medium;"><br /></span>
</span><br />
<div class="p1">
<span style="font-size: large;"><br /></span></div>
<div class="p1">
<span style="font-size: large;">Enjoy!</span></div>
<div class="p1">
<br /></div>
Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-39035540163337736452016-10-16T21:02:00.001-04:002018-10-03T13:40:17.942-04:00Funeral Potatoes<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJdb5h-ivCycpHA3k2NX-VZfVmstdiHT7vZAJaoRwcdwNG-_6UaAM6HzK_rWghyphenhyphenuj_P06AI29tKtuoA4i3LYCTY2MJGbI9vj2Uvxg2SGRiRs_TOvBbmRmAK5D89IGTB11AHm7O4NnJ-SX/s1600/FuneralPotatoes.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimJdb5h-ivCycpHA3k2NX-VZfVmstdiHT7vZAJaoRwcdwNG-_6UaAM6HzK_rWghyphenhyphenuj_P06AI29tKtuoA4i3LYCTY2MJGbI9vj2Uvxg2SGRiRs_TOvBbmRmAK5D89IGTB11AHm7O4NnJ-SX/s640/FuneralPotatoes.png" width="640" /></a></div>
<br />
<span style="font-size: large;">My family lived in Montreal when I was a child, and the neighbourhood we lived in was incredibly diverse in terms of people's cultural backgrounds and religions. On our street alone, my mother's closest friends were Hindu, Muslim, Jewish, and Mormon, respectively, and all the neighbours would get together for everything from barbecues to birthday parties.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Naturally, being such a close-knit community, we also gathered together whenever there was a death in the family. Funerary customs may have differed slightly between our various cultures, but the main themes of togetherness and food were universal. The matriarch of the Mormon family died during the summer before we moved away, and everyone on the block attended her memorial service. The family itself was quite large, and with all of us in attendance as well, you can just imagine how many people filled up their backyard. The gathering overflowed to the next-door neighbour's yard and out into the street, and there must have been at least 20 enormous buffet tables that kept being replenished every time we cleaned them out.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Aside from the trembling <a href="http://soupandsustenance.blogspot.ca/2016/07/the-ubiquitous-mr-jello-mould.html">mountain of jello desserts</a> that shall ever be burned into my mind, the one dish that I remember from that gathering was an incredible cheesy potato casserole thinger that one of the 90 aunts prepared for the buffet. She must have made a dozen trays of the stuff, because as soon as one tray was scraped clean by the ravenous horde, another would swiftly take its place. I remember this dish so clearly because it was so very different from the types of potato dishes that my Nordic/Slavic relatives made: it was a creamy celebration of gooey cheese and potato, and I must have had three helpings of the stuff.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'd forgotten all about it until I started doing research into funeral foods around the world and came across this recipe on a blog about common Mormon recipes. Go figure. Apparently the dish is affectionately nicknamed "funeral potatoes" because it always shows up at luncheons after Mormon funerals, especially in Utah. Lucky mourners! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is an incredibly delicious dish, and when people are in mourning, calories don't count. True fact: every tear shed negates about 50 calories, so go for seconds. Fifths, even.</span><br />
<h2>
<span style="font-size: large;">Funeral Potatoes</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBeW20s15_8JRz_MfbAzBNfddzy6HSyc73KZcoImAQuxtbp8380A8A6w-tqMHEaTpdofcAk294-xF4iByx97kx5RpSPZkhSXw5bPeVgqw_4k5KeSOKhVzlPXITNhrpxgqTX8uLN27tg1S/s1600/Casseroles.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBeW20s15_8JRz_MfbAzBNfddzy6HSyc73KZcoImAQuxtbp8380A8A6w-tqMHEaTpdofcAk294-xF4iByx97kx5RpSPZkhSXw5bPeVgqw_4k5KeSOKhVzlPXITNhrpxgqTX8uLN27tg1S/s640/Casseroles.png" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients:</span></u><br />
<br />
<ul>
<li><span style="font-size: large;">6 tablespoons salted butter (or Earth Balance)</span></li>
<li><span style="font-size: large;">One large bag of frozen, shredded hash brown potatoes</span></li>
<li><span style="font-size: large;">1 large Spanish onion, grated</span></li>
<li><span style="font-size: large;">1/4 cup flour (gluten-free or regular)</span></li>
<li><span style="font-size: large;">1 cup milk (dairy, soy, rice, or almond)</span></li>
<li><span style="font-size: large;">2 cups chicken or onion bouillon</span></li>
<li><span style="font-size: large;">1 1/2 cups grated Monterey Jack or Gruyere cheese (or Daiya Shreds)</span></li>
<li><span style="font-size: large;">1/2 cup grated old* cheddar or (Daiya shreds)</span></li>
<li><span style="font-size: large;">1 cup sour cream or Greek yogurt (or soy-based substitutes)</span></li>
<li><span style="font-size: large;">2 cups plain potato chips, crushed</span></li>
<li><span style="font-size: large;">2 tablespoons finely chopped green onions or chives</span></li>
<li><span style="font-size: large;">Salt</span></li>
<li><span style="font-size: large;">Pepper</span></li>
</ul>
<div>
<span style="font-size: large;">*I've made this with smoked applewood cheddar, beer cheddar, and even jalapeño havarti. It'll be delicious no matter what cheese you use.</span></div>
<div>
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</div>
<br /></div>
<u><span style="font-size: large;">Preparation</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat your oven to 350 or 375 degrees, depending on how hot yours gets.</span><br />
<span style="font-size: large;">Grease a 9" x 12"baking dish with some extra butter or Earth Balance, and set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large, non-stick skillet or stock pot, heat your butter (or substitute) on medium-high, and once it has started to bubble festively, add in your onions.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Turn the heat down to medium and stir regularly until the onions soften and begin to go transparent.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add in the flour and stir to blend into the butter, and after a minute or two, add the milk. You may have to whisk this to eliminate any lumpy bits.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Use that whisk to incorporate the broth, increasing the heat slightly and whisking regularly until the mixture starts to thicken a little bit. Lower the heat even more, and stir in the grated cheese and sour cream, blending everything together thoroughly. Taste it, and adjust salt as needed. If you're so inclined, this is where you'd crack some pepper into it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Turn the heat off completely and add the hash brown potatoes into the mixture, stirring with a wooden spoon to coat everything thoroughly. Transfer this into your baking dish, smooth it with a spatula, and then sprinkle the crushed potato chips and chopped green onions over everything.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cover the dish with aluminum foil and bake for 15-20 minutes, then remove the foil and bake for another 20-30 minutes. You're aiming for a nice, golden-brown topping that has bits of cheese bubbling up through it here and there.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove from the oven, and allow to cool for about 20 minutes before allowing the masses to descend upon it.</span><br />
<span style="font-size: large;"><br /></span>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2vZhC9aU2azciZffaCXUteOoRYtvZXBX33Nfg9ClFqAi1O2K5HTk3yGwSyaIcOpEBaVNo5mQ69Zu0brVymoet8p1pSFJuKyFCzB2liOh7nom7EwiZFl0CTGLrH1P3y5FIDVYLC_pPO_j/s1600/Potato+Casserole.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="467" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv2vZhC9aU2azciZffaCXUteOoRYtvZXBX33Nfg9ClFqAi1O2K5HTk3yGwSyaIcOpEBaVNo5mQ69Zu0brVymoet8p1pSFJuKyFCzB2liOh7nom7EwiZFl0CTGLrH1P3y5FIDVYLC_pPO_j/s640/Potato+Casserole.png" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yeahhhh. That's a big dollop of creamy comfort food, right there.</td></tr>
</tbody></table>
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<i>Lead photo credit: <a href="https://www.flickr.com/photos/manggy/16795673251/">jumanggy</a> via <a href="http://foter.com/">Foter.com</a></i>Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com2tag:blogger.com,1999:blog-4706567246945665136.post-46519693609034643142016-10-12T23:27:00.000-04:002018-10-03T14:14:19.299-04:00Put Brandy in It<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAJFAJI7VUYI-9lNhVNrJifxGTN-E1y2gzWEoQ7EB6rblLPS3qI3MhZL-bNPyKL0w3MtNRchm_oyiqU6Ui-s3_SX39vuGsh8hgwZyRzi6iCs9wTbY6wciIfzob45LyBY7L-pRBbmhYKOh/s1600/Hot+Toddy.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAJFAJI7VUYI-9lNhVNrJifxGTN-E1y2gzWEoQ7EB6rblLPS3qI3MhZL-bNPyKL0w3MtNRchm_oyiqU6Ui-s3_SX39vuGsh8hgwZyRzi6iCs9wTbY6wciIfzob45LyBY7L-pRBbmhYKOh/s640/Hot+Toddy.png" width="640" /></a></div>
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<span style="font-size: large;"><i><span style="font-family: "georgia" , "times new roman" , serif;">"'</span>Drink this.<span style="font-family: "georgia" , "times new roman" , serif;">'</span> I dashed some brandy into the water, and the colour began to come back to his bloodless cheeks.<span style="font-family: "georgia" , "times new roman" , serif;">"</span></i></span></div>
<div style="text-align: center;">
<span style="font-size: large;"><i>- Dr. Watson, from Arthur Conan Doyle's Sherlock Holmes </i></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Those of you who know me well are thoroughly aware of how much I love the Sherlock Holmes stories. Although I'm fond of the modern Cumberbatch depiction, Jeremy Brett's Sherlock is the one that won my heart, and I've devoured all the Arthur Conan Doyle stories so many times over that I could probably recite them verbatim.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">One thing that I noted as I pored through those stories was how Dr. Watson doled out brandy at every turn, as though it were a cure-all for any illness. Has someone fainted? <i>Give them brandy</i>. They're sobbing in abject misery? <i>Brandy</i>. Elderly person complaining of something or other? <i>Brandy them up</i>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Personally, I think this is a rather wonderful way of tending to various ills, whether physical or emotional. Below is my own recipe for a hot toddy. Although I make these when I feel a sore throat or a head cold coming on, I've also been known to cup them in my hands and sip them slowly when grave news has come my way. </span><br />
<span style="font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwHdQ5ze9k7fz-CRD5m02bEJtdfRVxMo8TN5j7AmpCzSDa-RdoiCg0ky-H8RS7pLHFfPdzlH5rWOdJzq3FMxIeN8kVDh9m45qkZB_sxPdv8T7OZzZ5YEf6pHaLYFhcPqi26W-D03lKLq5/s1600/Brandy+Tea.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDwHdQ5ze9k7fz-CRD5m02bEJtdfRVxMo8TN5j7AmpCzSDa-RdoiCg0ky-H8RS7pLHFfPdzlH5rWOdJzq3FMxIeN8kVDh9m45qkZB_sxPdv8T7OZzZ5YEf6pHaLYFhcPqi26W-D03lKLq5/s640/Brandy+Tea.png" width="640" /></a></div>
<br />
<span style="font-size: large;"><u>Ingredients:</u></span><br />
<br />
<ul>
<li><span style="font-size: large;">2 generous tablespoons of brandy </span></li>
<li><span style="font-size: large;">1 tablespoon honey, maple syrup, or agave syrup </span></li>
<li><span style="font-size: large;">1/4 of a fresh lemon </span></li>
<li><span style="font-size: large;">1 cup freshly boiled hot water </span></li>
<li><span style="font-size: large;">1 bag of orange pekoe or other black tea </span></li>
<li><span style="font-size: large;">1 thin slice of ginger (if desired) </span></li>
</ul>
<br />
<span style="font-size: large;"><u>Preparation:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bring a kettle of water to a rolling boil. </span><br />
<span style="font-size: large;">Pop the teabag into a small pot and cover with a cup of water. Allow the bag to steep until the tea is as strong as you like it best. </span><br />
<span style="font-size: large;">Pour the honey or syrup into the bottom of your favourite mug, then add the brandy and lemon juice, and stir together to make a glorious slurry. If you're adding in a slice of ginger, pop that in now. </span><br />
<span style="font-size: large;">Add the steeped tea to this mixture, stir it well, and enjoy it while it's hot. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">These drinks have a way of warming people to the core after an autumn or winter funeral, when everyone is back inside and in need of soothing. They're great served with ginger snaps or shortbread biscuits, especially the <a href="http://soupandsustenance.blogspot.ca/2016/05/rosemary-shortbread-funeral-cookies.html">rosemary cookies mentioned in a previous post</a>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Blessings to you.</span><br />
<span style="font-size: large;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofxds604BWLQZU88Ua6O8e55lw61rl1qNGKOxdNnBUGPsVbU9lFOSLRoKLmOdpDtI02U1M86UA0BYRasMRnIhotJ1P-5Mt7ZxCcl3m1N909LxRLy4dMlFlUwBXdILyoIYpYSbORN1XwRy/s1600/Screen+Shot+2016-10-12+at+11.20.27+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgofxds604BWLQZU88Ua6O8e55lw61rl1qNGKOxdNnBUGPsVbU9lFOSLRoKLmOdpDtI02U1M86UA0BYRasMRnIhotJ1P-5Mt7ZxCcl3m1N909LxRLy4dMlFlUwBXdILyoIYpYSbORN1XwRy/s400/Screen+Shot+2016-10-12+at+11.20.27+PM.png" width="400" /></a></div>
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<i><span style="font-size: medium;"> Lead photo credit: <a href="https://www.flickr.com/photos/shutterbean/8859359213/">shutterbean</a></span></i>Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-35110177731435559882016-10-09T11:53:00.002-04:002018-10-03T14:14:49.211-04:00It's Chowder<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QbQuQ4umViOUqsBICj2t9mZEpwKNsrKW-qpicREDRhJc4En8AmkHR8txG3YIX6hAHgeuDaRqHr0RyU3pHkdnATJKBkc97Dh3Y8hfXxOxpQixkCc-K7llD-vSWBEJFovEAamInyXfZZ5Q/s1600/ClamChowder.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1QbQuQ4umViOUqsBICj2t9mZEpwKNsrKW-qpicREDRhJc4En8AmkHR8txG3YIX6hAHgeuDaRqHr0RyU3pHkdnATJKBkc97Dh3Y8hfXxOxpQixkCc-K7llD-vSWBEJFovEAamInyXfZZ5Q/s640/ClamChowder.png" width="640" /></a></div>
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<div style="text-align: center;">
<span style="font-size: large;"><i>“The lore has not died out of the world, and you will still find people who believe that soup will cure any hurt or illness and is no bad thing to have for the funeral either.”</i> </span></div>
<div style="text-align: center;">
<span style="font-size: large;">― John Steinbeck, East of Eden</span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Yes, it's another soup recipe, and you know why? Because soup is glorious and comforting and is a major theme of this blog—just check the URL. There will be many more soups in the future as well, I promise you, but this one holds a special place in my heart.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My apologies for the delayed post: I've been trying to publish at least one blog post a week, but I've been travelling and immersed in various bits of strangeness over the last couple of weeks and haven't been able to concentrate on my own writing. Mea culpa, dear readers.</span><br />
<span style="font-size: large;">The days are growing cooler, with nighttime temperatures that just barely skim above freezing. It's a nebulous time in which the days are still quite warm, but we can start to see our breath once the sun begins to set. I've set fires in the wood stoves almost nightly, and heaps of hand-knit, warm woollen socks have been pulled out of storage.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This soup has been a favourite of mine since earliest childhood, and I have made it on countless occasions when I have needed its comfort. </span><br />
<span style="font-size: large;">I need its comfort this weekend. </span><br />
<span style="font-size: large;">It's Thanksgiving weekend here in Canada, and although there is much to be thankful for, this is also a time of grief and loss for me: for what might have been, as well as for old wounds whose scabs have been torn open rather cruelly and needlessly. </span><br />
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<span style="font-size: large;">I've made several different versions of this chowder (<i>chowdah</i>, to my east coast friends!) to suit different people's dietary needs, but it's gorgeous in all of its many incarnations. I'm sharing the original (pescetarian + dairy) recipe that my family has been preparing for the past 40 or so years, with vegan and AIP-compliant variations listed afterwards.</span><br />
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<span style="font-size: large;">This chowder is made in three parts and then combined.</span><br />
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<span style="font-size: large;">Winter's Clam Chowder</span></h2>
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<b><span style="font-size: large;"><u>Ingredients:</u></span></b><br />
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<i><span style="font-size: large;">Part 1: Broth</span></i><br />
<ul>
<li><span style="font-size: large;">4 cups water</span></li>
<li><span style="font-size: large;">2 cups firm white potatoes, peeled and diced</span></li>
<li><span style="font-size: large;">3/4 cup white onion, diced (or 1/2 cup onion, 1/4 cup thinly sliced leek whites)</span></li>
<li><span style="font-size: large;">3/4 cup carrots, peeled and diced</span></li>
</ul>
<span style="font-size: large;">Bring the water to a rolling boil in a large soup pot, then add the potatoes, onions, and carrots. Bring the heat down to a simmer and cook until the vegetables are tender (usually 8-12 minutes).</span><br />
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<i><span style="font-size: large;">Part 2: Sauce</span></i><br />
<ul>
<li><span style="font-size: large;">4 tablespoons butter</span></li>
<li><span style="font-size: large;">4 tablespoons all-purpose flour (standard or gluten-free, your call)</span></li>
<li><span style="font-size: large;">1/4 teaspoon ground black pepper</span></li>
<li><span style="font-size: large;">1/2 teaspoon mustard powder</span></li>
<li><span style="font-size: large;">2 cups milk (or 1 cup milk, 1 cup half-and-half cream if you'd like this soup to be really rich and creamy)</span></li>
<li><span style="font-size: large;">2 cups old cheddar cheese, grated</span></li>
</ul>
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<span style="font-size: large;">Begin part 2 once you've set the vegetables to simmer. Melt the butter in a saucepan on medium heat, then whisk the flour in bit by bit to make a good, thick roux.</span><br />
<span style="font-size: large;">Slowly add the milk, whisking quickly the entire time. Add pepper and mustard, then add the grated cheddar in small quantities, using a spoon to stir the mixture in order to blend it evenly.</span><br />
<span style="font-size: large;">Once it's completely mixed, pour this mixture into the vegetable broth. </span><br />
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<i><span style="font-size: large;">Part 3: Clams</span></i><br />
<ul>
<li><span style="font-size: large;">1 tablespoon Worcestershire sauce (gluten-free/vegan as required)</span></li>
<li><span style="font-size: large;">3 cans (10 oz ea.) baby clams, including the juice</span></li>
<li><span style="font-size: large;">1 tablespoon fresh parsley, minced</span></li>
</ul>
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<span style="font-size: large;">Combine these three ingredients in a bowl, and then add to the soup pot. Use a large spoon to stir everything thoroughly, then allow to simmer for 5-10 minutes longer. </span></div>
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<span style="font-size: large;">You can serve it immediately (preferably accompanied by really good bread and a crisp white wine), but the soup is even better the next day once all the flavours have had a chance to combine.</span><br />
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<b><span style="font-size: large;">Vegan version:</span></b><br />
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<span style="font-size: large;">Swap out the clams for diced oyster mushrooms, and u</span><span style="font-size: large;">se coconut, soy, almond, or rice milk in lieu of dairy. </span><span style="font-size: large;">You can add a bit of miso paste to get the briny <i>umami</i> note that the clam juice would have provided.</span><br />
<span style="font-size: large;">To thicken it, you could try using Daiya shreds, but I've never tried using them in this way. I have, however, made the soup thick and creamy by adding pureed white cannellini beans to it.</span><br />
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<span style="font-size: large;"><b>AIP version:</b></span><br />
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<span style="font-size: large;">Use diced yucca, turnip, sweet potato, or rutabaga instead of white potatoes, OR eliminate that ingredient entirely and just pack the chowder full of other fish instead. I like to add chunks of white fish to mine, as well as crab meat and shrimp.</span><br />
<span style="font-size: large;">Coconut milk is ideal for adding creaminess as well as a tiny hint of sweetness. If you'd like this thickened, pureed steamed cauliflower works like a charm, though I've also used a roux made with a tiny bit of tapioca flour mixed with olive oil for that purpose.</span><br />
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<span style="font-size: large;">I hope this soup comforts you and your loved ones beautifully.</span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com2tag:blogger.com,1999:blog-4706567246945665136.post-53702500911182195182016-08-28T18:18:00.001-04:002018-10-03T14:18:35.386-04:00Stellar Sandwiches for Funeral Feasts<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Anyone who's ever attended a funeral buffet will undoubtedly remember the sandwich tray. Depending on the deceased's ancestry, one might find baked ham and cheese buns, mortadella on focaccia bread, pulled pork in a kaiser roll, or liverwurst on dark rye.</span><br />
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<span style="font-size: large;">If you're planning a funeral or memorial service and are staring blankly at a wall trying to figure out what to feed everyone, take a deep breath, and know that you can depend on tea sandwiches. They're the ideal foods for such events because they can be eaten with one hand whilst chatting with friends and family members, and tend to be tidy enough that they won't erupt all over one's formalwear.</span><br />
<span style="font-size: large;">I was once served a slice of Swedish "sandwich cake" (<a href="http://www.thekitchn.com/smrgstrta-roundup-15-crazy-sandwich-cakes-164638">Smörgåstårta</a>) that was truly a thing of beauty: multiple layers of fish paste, shrimp, sliced hardboiled eggs, smoked salmon, cucumber, and cream cheese between thin layers of bread. That's a bit much for a funeral buffet, but it just goes to show that one can rise above the standard melty ham and cheese bake and add a bit of variety to a solemn affair.</span><br />
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<span style="font-size: large;">I tend to prefer vegetarian fillings in funeral sandwiches, mainly because plant-based ingredients don't go quite as dangerously manky as chicken salad or smoked salmon if left out on a buffet table at room temperature for several hours.<br /></span><br />
<span style="font-size: large;">When it comes to the breads and such being used, that's really a matter of individual taste + dietary requirements. For the sake of presentation, it's nice to use a variety of different breads in various ways, such as using pumpernickel to make rolled rounds, or stuffed mini croissants. <br /><br />Knowing how difficult it is to find food that won't poison me when I attend events, I tend to be the one who brings gluten-free or paleo dishes that we Celiac folks can munch in solidarity. <br /><br />GF breads can be found at most supermarkets and health food stores, and though <a href="http://paleospirit.com/2013/paleo-dinner-rolls/">paleo rolls</a> are a bit time consuming to make, they turn out rather delicious. If you can get your hands on corn flour-based tortillas, those are also wonderful for GF wraps.</span><br />
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<span style="font-size: large;">The fillings listed below are categorised as vegetarian with V, vegan with VG, and Paleo with P. There's a lot of crossover, and of course recipes can always be adapted by swapping ingredients in or out. For example, one can use mashed avocado in lieu of any kind of mayonnaise, <a href="http://www.tofutti.com/dairy-free-cheeses/cream-cheese/">Tofutti</a> instead of cream cheese, etc.</span><br />
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<b><span style="font-size: large;">Chick'n Salad with Cranberries and Walnuts (VG)</span></b><br />
<span style="font-size: large;">Pulse drained, canned chickpeas in a food processor with a handful each of dried cranberries and walnuts. Mix in some vegan mayonnaise, season with salt and pepper, and spread between slices of grainy bread.</span><br />
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<b><span style="font-size: large;">Cucumber, Dill, and Almond "Feta" Soft Cream Cheese (VG, P)</span></b><br />
<span style="font-size: large;">Make a batch of <a href="http://inhabitat.com/vegan-almond-feta-cheese-amazing-both-raw-and-baked/">soft almond cheese</a>, and spread it between slices of your favourite bread. Top with thinly sliced cucumber, a sprinkle of salt, a sprig of dill, and even some minced capers, if you so desire. I like this best inside very light, mini GF scones.</span><br />
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<b><span style="font-size: large;">Artichoke Muffaletta (VG, P)</span></b><br />
<span style="font-size: large;">Drained artichoke hearts are put through a food processor with a bit of vegan mayonnaise or avocado, and then seasoned with salt, pepper, </span><span style="font-size: large;">Cajun spice mix,</span><span style="font-size: large;"> </span><span style="font-size: large;">and tabasco sauce. That's then packed into a mini bun and topped with chopped green olives, minced green onion, and thinly shredded lettuce.</span><br />
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<b><span style="font-size: large;">Tomato Slices on Basil Pesto (VG)</span></b><br />
<span style="font-size: large;">A classic: basil pesto spread on whatever you like, and topped with a slice of firm, ripe tomato. Add a bit of salt and pepper, and you're golden.</span><br />
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<b><span style="font-size: large;">Hummus with Beet Carpaccio (VG, P option)</span></b><br />
<span style="font-size: large;">Not only rich in flavour, the textures of creamy hummus and slices of sweet roasted beet pair together wonderfully. Use golden beets to avoid inevitable pink staining that red ones will cause. To make a paleo version of this, make hummus from <a href="http://paleoleap.com/sweet-potato-hummus/">sweet potatoes</a>, <a href="http://www.theprimaldesire.com/paleo-hummus/">cauliflower</a>, or <a href="http://www.savorylotus.com/parsnip-hummus/">parsnips</a> instead of chick peas.</span><br />
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<b><span style="font-size: large;">Mushroom Pate with Dijon (VG, P)</span></b><br />
<span style="font-size: large;">Spread whole-grain Dijon mustard on light or dark rye, top with sliced <a href="http://www.cestlavegan.com/2010/07/mushroom-pate/">mushroom pate</a> and either a slice of bread-and-butter gherkin, or a bit of Boston lettuce.</span><br />
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<b><span style="font-size: large;">Black Bean and Avocado Bites (VG)</span></b><br />
<span style="font-size: large;">This is great as a filling in mini croissants: use a fork (or food processor) to mash black beans into a thick paste, and season that with salt, pepper, chopped green onions, and a bit of lime juice. Slice open the little pastries, slather some of the black bean mash inside, and top that with a slice or two of avocado and a pinch of salt before closing.</span><br />
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<b><span style="font-size: large;">Sliced Hard-Boiled Egg with Veggie "Caviar" (V, P)</span></b><br />
<span style="font-size: large;">These fancy appetizer bites are a nod to my Germanic/Nordic heritage: spread a bit of butter or Earth Balance on flatbread, top with a spray of arugula, a couple of slices of hard-boiled egg, and a small dollop of <a href="https://store.veganessentials.com/cavi-art-vegan-caviar-alternative-p4128.aspx">vegan caviar.</a></span><br />
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<b><span style="font-size: large;">Provolone with Mango Chutney (V)</span></b><br />
<span style="font-size: large;">Mango chutney's tart/sweet combo complements provolone's creaminess in the best way imaginable. Spread multigrain bread with Earth Balance (or butter, or other vegan margarine) on one piece, mango chutney on the other, and sandwich a slice of provolone and a piece of frisée lettuce between them.</span><br />
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<b><span style="font-size: large;">Roasted Asparagus Tips with Garlic-Herb Aioli (VG, P)</span></b><br />
<span style="font-size: large;">Roast asparagus tips with a bit of olive oil and good salt, then lay them out between slices of bread (or wrapped up in a tortilla) that's been spread with <a href="https://thepaleoway.com/recipe/aioli/">paleo</a> or <a href="http://veganfoodlover.com/vegan-aioli-recipes/">vegan aioli</a>.</span><br />
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<b><span style="font-size: large;">Olive Tapenade and Cucumber (VG)</span></b><br />
<span style="font-size: large;">The salty creaminess of <a href="https://fearlessfresh.com/vegetarian-olive-tapenade-recipe/">vegan olive tapenade</a> is a perfect contrast to the crisp sweetness of thinly sliced cucumber. This is great on focaccia bread or any other base that has some firm chewiness to it. (Note: If you use store-bought tapenade, check its ingredients as many varieties have anchovies added to them.)</span><br />
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<b><span style="font-size: large;">Baba Ghanoush with Roasted Red Pepper and Zucchini Slices (VG, P)</span></b><br />
<span style="font-size: large;">Slice a mini pita pocket in half, spread <a href="http://www.epicurious.com/recipes/food/views/eggplant-dip-baba-ghanoush-51121500">baba ghanoush</a> inside each half, add a layer each of roasted zucchini and red pepper slices, roll up, spear with a toothpick.</span><br />
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<b><span style="font-size: large;">Cornbread and Guacamole Bites (V, VG option)</span></b><br />
<span style="font-size: large;">Slice <a href="http://www.marthastewart.com/1130571/cornbread-bites">mini cornbread muffins</a> in half and fill with thickly mashed <a href="http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe.html">guacamole</a>. Close so they look like mini green burgers.</span><br />
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<b><span style="font-size: large;">Cauliflower "Egg" Salad (VG, P)</span></b><br />
<span style="font-size: large;">This one works for the autoimmune paleo diet as well. Combine <a href="http://www.eatingwell.com/recipe/252738/vegan-cauliflower-egg-salad">steamed cauliflower florets</a> with vegan mayo, minced celery, onion, salt, pepper, and even a pinch of turmeric for flavour. Pack into mini rolls or roll it up into wraps.</span><br />
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<b><span style="font-size: large;">Ploughman's (V)</span></b><br />
<span style="font-size: large;">Slather <a href="https://bringoutthebranston.co.uk/">Branston Pickle</a> (or other favourite sandwich spread) between hearty bread slices along with with sliced aged cheddar and finely chopped pickled onions.</span><br />
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<b><span style="font-size: large;">Tofu Banh Mi Rolls (VG)</span></b><br />
<span style="font-size: large;">Take mini rolls and fill them (generously) with <a href="http://www.vietworldkitchen.com/blog/2009/05/daikon-and-carrot-pickle-recipe-do-chua.html">vinegar-marinated carrot and daikon radish</a> matchsticks, fried tofu strips, and lettuce.</span><br />
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<b><span style="font-size: large;">Almond Butter with Apple (VG, P)</span></b><br />
<span style="font-size: large;">This is a great option for kids attending the funeral, as it's one they probably won't feel intimidated by. Spread almond butter on your bread of choice, top with peeled, thinly sliced red or yellow apple, and a drizzle of honey or agave syrup.</span><br />
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<b><span style="font-size: large;">Cashew Cream "Cheese" with Roasted Strawberry Slices (VG, P)</span></b><br />
<span style="font-size: large;">A little fussy to make, but well worth the effort. The cashews need to be pre-soaked to make the "<a href="http://inhabitat.com/diy-vegan-cashew-cheese-with-cranberries-and-walnuts/">cheese</a>" and the <a href="http://www.101cookbooks.com/archives/roasted-strawberries-recipe.html">strawberries</a> will need to be pre-roasted, but once the prep work is done, you can spread everything between slices of good, firm bread and dig in.</span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-7065963387263193262016-08-16T19:08:00.000-04:002016-11-28T15:36:06.583-05:00A Broth to Soothe a Wounded Heart<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">Sorrow and mourning can take many forms, as death and loss can come in so many different guises. Sometimes it isn't the physical death of a loved one that we mourn, but the end of something we cherished. The loss of a job, or a friendship, or an intimate relationship, or even a lost pet. So many experiences tear holes into us, and we have to practice a fair bit of self care in order to heal those wounds so they don't grow and fester.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've mentioned that one of the most nourishing foods I've come across yet is <a href="http://soupandsustenance.blogspot.ca/2016/05/chicken-soup-for-just-about-everything.html">bone broth</a>, as it isn't just a soothing internal hug, but also replenishes a body right down to the cellular level. It can be used as the base for a heavier soup, or just enjoyed on its own by the mugful; something that I try to do as often as possible, especially during the autumn and winter months. Quite often, a cup of this broth first thing in the morning does more to wake me and replenish my spirits than half a dozen cups of coffee ever could.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">When making a healing bone broth, it's important to use bones from organically raised (preferably grass-fed) livestock, as you're aiming for the most nutrient-dense, healing food possible. Antibiotics and heavy metals are drawn into bones and marrow through the animal's bloodstream, so if you make a broth from conventionally raised animal bones, you'll be ingesting all those chemicals as well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In addition to avoiding those chemicals, there's another vitally important reason for choosing bones from ethically raised animals, which was described so perfectly by my friend <a href="http://www.thepossiblecanine.com/cat-lane">Cat Lane</a> that when I asked, she granted me permission to quote her directly:</span><br />
<blockquote class="tr_bq">
<span style="font-size: large;"><span style="font-family: "georgia" , "times new roman" , serif;">"</span>There's another reason for this choice - because the bones of animals raised in hell and killed in anguish are not good medicine, not for our bodies and not for our souls. I make grief soups and teas as well, and for myself they don't contain animals at all, but plants raised with love and harvested with gratitude. That's not because I'm vegan - I'm not - but because no matter how hard I try, I can't not feel the animals' journey, when I am taking it's body into my own. And even <span style="font-family: "georgia" , "times new roman" , serif;">'</span>happy cows<span style="font-family: "georgia" , "times new roman" , serif;">'</span> probably didn't want to die. That said, I make bone broth for dogs and all kinds of cat and dog foods with other animals, and the process of nurturing others soothes my own chronic spiritual pain. As long as it comes from animals that lived and died reasonably. We can't change the cycle of life, but we can engage in it with gentleness and wisdom and respect.<span style="font-family: "georgia" , "times new roman" , serif;">"</span></span></blockquote>
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<b><span style="font-size: large;">Bone Broth</span></b><br />
<br />
<ul>
<li><span style="font-size: large;">3-4 pounds of beef, bison, elk, deer, or moose bones (an assortment of meaty and marrow bones is ideal)</span></li>
<li><span style="font-size: large;">1 medium-large onion, peeled and chopped coarsely</span></li>
<li><span style="font-size: large;">1 large carrot, peeled and diced</span></li>
<li><span style="font-size: large;">1 celery stalk, diced</span></li>
<li><span style="font-size: large;">1 small leek or 1 large bunch of green onions, washed and chopped </span></li>
<li><span style="font-size: large;">2 garlic cloves, peeled and smashed</span></li>
<li><span style="font-size: large;">2-3 tablespoons apple cider vinegar</span></li>
<li><span style="font-size: large;">1 generous pinch of summer savoury, either dried or fresh</span></li>
<li><span style="font-size: large;">1 teaspoon fresh parsley, chopped</span></li>
<li><span style="font-size: large;">Good salt (I use pink Himalayan salt, but sea salt works as well)</span></li>
</ul>
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<b><span style="font-size: large;">Preparation:</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat your oven to 350 degrees.</span><br />
<span style="font-size: large;">Arrange the bones in a baking dish, and roast for 30-45 minutes, or until the marrow softens and begins to melt.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place the bones in a large soup pot (or crock pot, if you have one). Cover with water until they're submerged by a couple of inches, add the vinegar (which will help to draw the nutrients out of the bones) bring to a boil, and then reduce to a low simmer.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After about 4 hours, add the rest of the ingredients, and add more water until everything is just covered. Let this cook for at least another 8 hours, though I'd recommend letting it simmer for another 12. Basically, the longer you let this simmer, the more nutritious the broth will be, and the more flavour will be developed therein. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To strain your stock, use a large, slotted spoon to remove the bones and the larger vegetables, then strain the liquid into a large bowl. Add salt to taste, but try not to make it too salty: you're aiming for nourishment more than just flavour content.</span><br />
<span style="font-size: large;">The broth can be transferred to glass Mason jars or even a large pitcher, and transferred to the refrigerator once it's cooled to room temperature. Once cooled, a layer of fat will have accumulated and hardened on the broth's surface: you can scrape this off and keep it in the freezer to <a href="http://inhabitat.com/diy-suet-winter-birdfeeders/fruit-suet-nuts-and-granola/">combine with seeds later to feed wild birds</a>.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Don't freak out if/when your broth turns gelatinous: this is a good thing, as it means that collagen has been drawn out of the bones. That collagen is immensely healing for everything from sore throats and stomach ulcers to leaky gut, arthritis, and other types of joint inflammation. As soon as you heat the broth, the gel will dissolve back into liquid so you can sip it to your heart's content.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I've found that the best way to enjoy this broth is to do so mindfully: to sit quietly and focus entirely on each sip, appreciating the nutrients that are being drawn into my body without any distractions like TV or music or anyone else around me. Doing so brings a sacredness to this ritual, and that, as well as the broth itself, is immensely healing.</span><br />
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<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com6tag:blogger.com,1999:blog-4706567246945665136.post-12702347661463791722016-07-07T17:20:00.000-04:002018-10-03T14:11:04.466-04:00Lemony Leek Pot Pie<br />
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<span style="font-size: large;">I have to admit that I'm a sucker for a good pot pie. Whether it's my rampant Anglophilia or just the fact that I love breaking through pastry to get to savoury fillings, I'm not sure... but if I had to offer up one of my personal ultimate comfort foods, it would be some type of pot pie.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'll often bake these for people who are going through a tough time, as pies freeze well and can be heated up in the oven whenever someone actually has an appetite. They're not best suited for funeral receptions, but instead are ideal for savouring alone or with a couple of friends; people in whose company we're totally comfortable, so we won't fret if we drop a few creamy peas onto our laps while eating.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Omnivore and vegan options are listed side by side below: when I make a chickeny pie for myself, I'll make one with tofu or other faux chick'n alternative for Sir N.</span><br />
<span style="font-size: large;">As a side note, if you or the people you're preparing this for don't have to eat gluten-free, please don't feel that you're required to make your own pie crust for this: you can absolutely use frozen pie shells, or puff pastry, or even a few sheets of phyllo instead. </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Gluten-Free Pie Crust Ingredients:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This pie crust is a variation on <a href="http://www.foodnetwork.ca/recipe/flourless-pear-and-cranberry-pie/12695/">Anna Olson's flourless pie crust</a>: I've just reduced the sugar so the crust can be used with a savoury filling.</span><br />
<ul>
<li><span style="font-size: large;">2 cups brown rice flour</span></li>
<li><span style="font-size: large;">1/2 cup tapioca starch</span></li>
<li><span style="font-size: large;">1/2 teaspoon sugar</span></li>
<li><span style="font-size: large;">1/2 teaspoon salt</span></li>
<li><span style="font-size: large;">1 cup EACH chilled cream cheese and chilled unsalted butter (or 2 cups Earth Balance)</span></li>
<li><span style="font-size: large;">2 egg whites (or 1/2 cup <a href="https://en.wikipedia.org/wiki/Aquafaba">aquafaba</a>)</span></li>
</ul>
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Directions:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Use a whisk to combine all the dry ingredients in a large bowl. Cut the cream cheese and butter (or Earth Balance) into 1/2 inch pieces, and work into the dough with a pair of forks until a crumbly texture is formed.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a separate bowl, whisk your eggwhites (or <a href="https://en.wikipedia.org/wiki/Aquafaba">aquafaba</a>) until frothed up, and then blend them into the dough. Take care not to overwork it: it should all just be combined. Separate the dough into 2 balls, flatten them into discs, cover with plastic wrap, and chill for an hour or so prior to use.</span><br />
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<u><span style="font-size: large;">Pie Filling Ingredients:</span></u><br />
<br />
<ul>
<li><span style="font-size: large;">2-3 boneless, skinless chicken breasts (OR a brick of semi-firm tofu, OR a package of <a href="https://gardein.com/products/chickn-scallopini/">Gardein Chick'n Scallopini</a>)</span></li>
<li><span style="font-size: large;">3 tablespoons olive oil</span></li>
<li><span style="font-size: large;">2 tablespoons lemon juice</span></li>
<li><span style="font-size: large;">2 cloves garlic, minced</span></li>
<li><span style="font-size: large;">1 teaspoon salt</span></li>
<li><span style="font-size: large;">A few twists of ground pepper</span></li>
</ul>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Marinate the chicken breasts in the above mixture for at least an hour, then sear in a hot pan until browned on all sides. Set aside until cooled a bit, then chop into bite-sized pieces. If using the Chick'n Scallopini patties, just chop them up and season with a bit of lemon and salt.</span><br />
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<u><span style="font-size: large;">Filling:</span></u><br />
<br />
<ul>
<li><span style="font-size: large;">3 leeks, sliced thinly (white and pale light green parts only), washed, and drained</span></li>
<li><span style="font-size: large;">1/4 cup butter OR Earth Balance</span></li>
<li><span style="font-size: large;">2 cups chicken OR onion OR vegetable stock</span></li>
<li><span style="font-size: large;">1 teaspoon chopped fresh tarragon</span></li>
<li><span style="font-size: large;">1/2 teaspoon summer savoury (dried)</span></li>
<li><span style="font-size: large;">1/4 teaspoon thyme (dried)</span></li>
<li><span style="font-size: large;">2 tablespoons lemon juice</span></li>
<li><span style="font-size: large;">1 teaspoon grated lemon zest</span></li>
<li><span style="font-size: large;">2 tablespoons olive oil</span></li>
<li><span style="font-size: large;">1/4 cup gluten-free flour</span></li>
<li><span style="font-size: large;">1/4 cup whipping cream OR heavy coconut cream</span></li>
<li><span style="font-size: large;">1/2 cup fresh green peas, or if using frozen, pre-thawed</span></li>
</ul>
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Directions:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat your oven to 350-375, depending on your oven. Grease a 6-cup deep pie plate/baking dish, or a few individual ramekins, depending on whether you'd like to bake one large pie or several small ones.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the butter/Earth Balance in a large skillet on medium heat, and once it starts to bubble slightly, sautée the leeks for 3-5 minutes, or until the soften and start to look transparent.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the stock, herbs, lemon juice, and zest, and bring up to a boil. Add the chicken/tofu and green peas, and bring down the heat to low so that it simmers.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a small separate saucepan, make a <a href="https://en.wikipedia.org/wiki/Roux">roux</a> out of the olive oil and flour by whisking it together into a paste and cooking it until golden, and then add that into the simmering mixture, using a wooden spoon to combine everything well. Add the cream, and continue to simmer until the mixture starts to look glossy. Remove from heat.</span><br />
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<span style="font-size: large;">***This is where you get to decide if you're going to make this a 1-crust or 2-crust pie. 1-crust is a good option for someone who wants to cut carbs. I like to make a 2-crust pie to make it a bit heartier. The only difference in preparation is that for a 2-crust version, you'll roll out one of the pastry discs and press it into your pie dish, pierce it slightly with a fork here and there, and pre-bake it for about 8 minutes to firm it up a bit. Then continue with the 1-crust directions as follows:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Pour this mixture into your deep baking dish, or those jaunty little ramekins. Roll out 1 disc of pastry dough 1/4 inch thick and drape it over the dish. If you find that there's too much pastry hanging down the sides, trim it back a little bit, but leave enough that you can really seal the edges well. You can either freeze this leftover pastry if there's enough to use for something else, or you can cut out decorative shapes for this one and stick them onto your pie with a bit of leftover cream.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Cut a small steam hole in the crust, brush with cream or beaten egg, and bake for 30-40 minutes, or until the pastry turns gold and the inside mixture seems intent on bubbling out from beneath it.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As a side note, as delicious as this is as a pot pie, you don't <i>have</i> to put a crust onto it at all. It's just as gorgeous as a stew served over gnocchi or rice or dumplings or even just on its own. I've even been known to add some stock to it and make it a thick, creamy soup if I'm just making a batch for myself.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My usual suggestion to make it your own holds true: add more (or less) lemon, toss in some diced celery or carrots if you like them, or chopped tarragon, or big handfuls of shredded greens. It will be lovely no matter how you adjust it.</span><br />
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<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-41192566269878440672016-07-02T00:36:00.002-04:002019-10-10T20:12:46.483-04:00The Ubiquitous Mr. Jello Mould<br />
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<span style="font-size: large;">There seems to be one particular dish that has made its way to just about every funeral buffet I've ever attended, and that is the jello mould. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">From the mountains of fruit- and marshmallow-filled offerings brought by <a href="http://www.theatlantic.com/health/archive/2010/03/jell-o-love-a-guide-to-mormon-cuisine/37929/">Mormon</a> neighbours to the <a href="http://en.christinesrecipes.com/2014/06/coconut-milk-pudding.html">creamy coconut jelly</a> I saw quivering at a Buddhist Chinese ceremony, the ubiquitous jelly seems to have infiltrated mourning services worldwide.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Occasionally referred to as a jello salad (for reasons I have yet to sort out, as I tend to see salads as vegetable dishes notably lacking in jiggle), these voluptuous variations had their heyday in the 1950s, and have yet to disappear from mainstream culinary culture. </span><br />
<span style="font-size: large;">Whether it's someone's great aunt who makes the dish that has been her signature fare for the past 60 years, or a hipster who has discovered their parents' novelty cookbooks and has made something for nostalgia's sake, someone will inevitably show up with one of these babies to either the absolute delight or chagrin of everyone in attendance.</span><br />
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<span style="font-size: large;">I did a recent poll on Facebook to gauge people's reactions to these dishes, and they were pretty much split down the middle as to whether they considered them treats or travesties. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The ones who were nauseated at the mere thought of eating them shared horror stories about horseradish and cranberry concoctions, or shredded cabbage suspended in orange wibble. In contrast, the fans ululated praise for canned pear slices in lime gelatine, or citrus celebrations of layered yellow and orange packed with pineapple chunks and mandarin slices, respectively.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Personally, I've always associated Jello with being sick, as it was a mainstay in my family's fridge whenever one of us was ill... which was often. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I suppose that memories such as those can be very comforting to many people, and loath as I am to admit it, it's a food that's fairly easy to knock back when one has a knotted belly or a sore throat.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Since I really can't put together a collection of funerary dishes without including a Jello something-or-other somewhere, I shall share a recipe for a wobbly sangria ring. <br />Why? <br />Because quite frankly, both funerals and gelatine desserts are far more tolerable when there's a copious amount of alcohol involved.</span><br />
<h2>
<span style="font-size: large;">Sangria Jello Mould</span></h2>
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<u><span style="font-size: large;">Ingredients:</span></u><br />
<br />
<ul>
<li><span style="font-size: large;">2 packages (3 oz each) of strawberry, raspberry, or cherry gelatine powder</span></li>
<li><span style="font-size: large;">3 1/2 cups sparkling white wine OR 1 1/2 cups white wine and 2 cups club soda*</span></li>
<li><span style="font-size: large;">1 cup fresh strawberries, hulled and quartered</span></li>
<li><span style="font-size: large;">1 cup fresh blueberries, checked for stems</span></li>
<li><span style="font-size: large;">1 cup fresh mixed blackberries and raspberries</span></li>
<li><span style="font-size: large;">1/2 cup black, red, or white grapes, halved </span></li>
</ul>
<br />
<span style="font-size: large;">*If you absolutely <i>have</i> to make this alcohol-free, you can swap in a high-quality grape juice instead of the wine. </span><br />
<span style="font-size: large;">I suppose. </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Preparation:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grease a 6-cup ring mould or bundt pan with cooking spray, and set aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat wine to boiling in a saucepan, remove from heat, and stir in the gelatine powder. Use a whisk to ensure that all of it dissolves, and then set it aside to cool for about 10 minutes. Refrigerate until it just starts to firm up a little bit: maybe 30-40 minutes at most.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove from the fridge and gently fold in all the fruit. Use a spatula to transfer this into your prepared ring mould, taking care to distribute the fruit as evenly as possible. Pop it back into the fridge and cool for at least 6 hours (although overnight is best). <br /><br />Invert over your serving plate and shake gently to dislodge it. Be sure to cheer heartily when it plops out looking like an exotic, if rather wobbly jewel.</span><br />
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<span style="font-size: large;">Note: nostalgic food can be great, but only if significant effort is made to make it appeal to modern palates. </span><br />
<span style="font-size: large;"><br />If whatever gelatine thinger you choose to prepare contains meat, celery, cottage cheese, olives, pimentos, tuna, or eggs, you will be shunned by your family members as well as your friends, and you will deserve every moment of it.</span></div>
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<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-2084449470264331922016-06-27T14:40:00.002-04:002018-10-03T14:34:49.512-04:00A Glorious Mess O'Greens<br />
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<span style="font-size: large;">Leafy green vegetables don't normally spring to mind when most people think of comfort food, but ohhh, they can be. Silken and buttery, deeply braised greens have a wonderful earthy flavour with a slight sweetness that's amplified by the garlic with which they're cooked. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Folks in the Southern States have elevated the simple art of braising leafy greens to an art form, and I had the pleasure of sampling this gorgeous dish while on a road trip through that region. My memory is a bit fuzzy, but I remember one little restaurant somewhere in North Carolina in which I tried slow-cooked greens for the first time. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I can't even remember what they were served alongside (maybe it was some kind of baked macaroni dish?), but the vegetables were absolute poetry. That dish was a lot oinkier than the one I make, being full of pork hock and bacon and such, but I've found that I prefer a vegetarian version—if I'd like to evoke a bit of that Southern flavour, I just add a few drops of hickory smoke to the cooking liquid.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can use any leafy green for braising, but it's really best for the more robust vegetables that need a fair bit of time to break down. Some people like to use just one type of green at a time, like collards, but I like to use at least three different types to create interesting flavour profiles. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">The beautiful mess o'greens simmering in my mini crock pot in the photo above contained a mixture of kale, collards, radish and turnip greens, and green <i>bok choy</i>.</span><br />
<span style="font-size: large;">The key really is to slow-braise them until they break down to a beautiful creamy texture. As far as I'm concerned, this dish is done when the vegetables fall apart if you so much as look sternly in their direction.</span><br />
<h2>
<span style="font-size: large;">Braised Greens</span></h2>
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<span style="font-size: large;"><u>Ingredients:</u></span><br />
<span style="font-size: large;"></span><br />
<ul>
<li><span style="font-size: large;">A few large handfuls of assorted greens (approximately 1 1/2 pounds' worth, if you're weighing them)</span></li>
<li><span style="font-size: large;">Olive oil</span></li>
<li><span style="font-size: large;">Butter or Earth Balance</span></li>
<li><span style="font-size: large;">Garlic (I mince 3 or 4 cloves, but as many or as few can be used as you like)</span></li>
<li><span style="font-size: large;">Lemon</span></li>
<li><span style="font-size: large;">Good salt</span></li>
<li><span style="font-size: large;">Pepper</span></li>
<li><span style="font-size: large;">Vegetable stock</span></li>
</ul>
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<span style="font-size: large;"><br /></span>
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<span style="font-size: large;"><u>Preparation:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Although some people swear by blanching their greens in a pot of water before slow-braising them, I take an easier route: I just toss the greens into a large colander and pour a kettle's worth of boiling water over them, then spray them down with cold water. Easy peasy. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Those then get chopped very finely (<a href="https://en.wikipedia.org/wiki/Chiffonade"><i>chiffonade</i></a>! great word, and lovely ribbon effect) and set aside. Pour a few generous glugs of olive oil into a large pan or wok, as well as a spoonful or so of butter or Earth Balance margarine. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Warm this on medium-high heat, and then add minced or crushed garlic and your chopped greens as well as a few pinches of salt and toss all of that around together for a couple of minutes.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you're using a crock pot, this is the point at which you'd transfer everything from the pan into the pot, add a couple of splashes of vegetable stock, and cook it on low heat for about two hours. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you're using the pan method, just add a bit of stock, cover with a lid, turn the heat down low, and let it braise for an hour, stirring occasionally.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Once it has cooked down to a soft, slurpy mass, splash a little bit of lemon juice into it and adjust salt to taste. </span><span style="font-size: large;">If the greens end up being a little wetter than you'd like, let them strain in a colander for 10 minutes or so. The leftover liquid can be frozen and added to the next batch of soup stock you make.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I like to just eat this on its own, but it's also lovely served over gnocchi or even scooped up with toast. </span><span style="font-size: large;">I'm adding this dish to my list of funeral recipes not only because they're a great respite to the mountain of heavy carbs that inevitably make it into care dinners, but also because they are absolutely delicious... and great food does wonders for lifting one's spirits. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Besides, since cooking these vegetables makes them easier to digest, their nutrient value goes up significantly: the vitamin A, calcium, and magnesium in cooked collards, mustard greens, etc. are great for strengthening a weakened immune system and building up new strength.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you're preparing this dish as part of a meal train for someone who has suffered a loss, you can always present it in a mason jar decorated with a cloth top of some sort, or even a pretty microwave-safe dish that has a lid on it. Presentation is important even if it's just being dropped off, neh?</span><br />
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<span style="font-size: large;"><3</span><br />
<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-56728811269601443072016-06-24T15:14:00.000-04:002018-10-03T14:23:25.295-04:00A Nod to Quebecois Cuisine: Meatballs, but Sans Cloves<br />
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<span style="font-size: large;">Today is Saint Jean Baptiste day here in Quebec (<i><a href="https://en.wikipedia.org/wiki/Saint-Jean-Baptiste_Day">Fête de la Saint-Jean-Baptiste</a></i>), and is the biggest annual holiday celebration in the province. Coinciding with Midsummer, it was a huge festival in France from the 15th century onwards, and the traditions from that lovely country were brought over by settlers who began celebrating it here in the early 1600s. In honour of all things Quebecois, today's recipe honours a staple of our province's cuisine: <i>les boulettes </i>(meatballs).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Meatballs often make it to funeral buffet tables as they're bite-sized little protein bursts as well as delicious comfort foods; they fortify even as they satiate. The ones I've come across at family gatherings usually have a <a href="http://www.seriouseats.com/2014/12/how-to-make-the-best-swedish-meatballs.html">Swedish</a> or <a href="http://www.foodgeeks.com/recipes/ukrainian-meat-balls-in-sour-cream-19895">Ukrainian</a> lean, with lingonberry sauce served with the former and sour cream with the latter.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My variation on these delicious niblets differs from standard Quebecois fare, as I cannot warm up to the spices used in the traditional recipe: allspice, cinnamon, and cloves are the key spices used in <i>tourtiere</i>, <i>creton</i>, and the usual <a href="http://www.food.com/recipe/ragout-de-boulettes-canadian-meatballs-468405"><i>ragoût de boulettes</i> </a>(meat pie, pork pate, and meatball stew, respectively), but I can't wrap my head around using those spices for savoury dishes outside of <a href="https://en.wikipedia.org/wiki/Moroccan_cuisine">Moroccan</a> or <a href="https://en.wikipedia.org/wiki/Indian_cuisine#Ingredients">Indian</a> cuisine.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To me, they'll always be associated with mulled wine and gingerbread. If you'd like to use those spices to make it truly traditional, you can find an original recipe <a href="http://www.food.com/recipe/ragout-de-boulettes-canadian-meatballs-468405">here</a>. I've gone with French herbs and flavours instead, but do play around with seasonings to make it your own. <br /><br />As an example, I like to add chopped olives or capers to mine, while others might mix in chopped bacon, shredded cheese, or even mushrooms.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Most of the meatball recipes I've come across use breadcrumbs or wheat flour as a binding agent, but this is an AIP paleo version using just a whisper of tapioca starch for that purpose. <br /><br />I'm skipping a vegetarian/vegan version of this recipe because there aren't any meat substitutions for these that won't poison me (like seitan...), and as such I can't vouch for how they might turn out.</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients:</span></u><br />
<span style="font-size: large;"></span><br />
<ul>
<li><span style="font-size: large;">1 lb ground beef, pork, turkey, or chicken</span></li>
<li><span style="font-size: large;">1/2 of a small Spanish onion, minced</span></li>
<li><span style="font-size: large;">2-3 garlic cloves, crushed or minced finely</span></li>
<li><span style="font-size: large;">1/2 cup of flat-leaf (Italian) parsley, chopped finely</span></li>
<li><span style="font-size: large;">1 teaspoon dried thyme, crumbled</span></li>
<li><span style="font-size: large;">1/2 teaspoon dried summer savoury, crumbled</span></li>
<li><span style="font-size: large;">1/2 teaspoon dried oregano, crumbled</span></li>
<li><span style="font-size: large;">1 teaspoon tapioca starch</span></li>
</ul>
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<u><span style="font-size: large;">Preparation:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine all of the ingredients well in a large mixing bowl, and refrigerate for an hour. </span><br />
<span style="font-size: large;"><br />Preheat your oven to 400 degrees (or 375 if your oven runs hot). Measure out tablespoon-sized portions of the mixture and roll into meatballs, placing them on a parchment-lined baking sheet or greased glass baking dish as they're formed.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake for 25-30 minutes, or until they're no longer pink in the centre when you cut into them.</span><br />
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<span style="font-size: large;">Traditional <i>boulettes</i> are served in a thick brown sauce, but if you're making a large batch of these for a memorial gathering, it's generally best to skip the gravy because someone will inevitably end up wearing it. <br /><br />If you'd like to create a sauce of some kind that folks can spoon over the meatballs, <a href="https://en.wikipedia.org/wiki/Persillade"><i>persillade</i></a> is a light, refreshing option made with fresh parsley and vinegar that's very easy to make, or you can also make <i>tzatziki</i> which, although not French, is rather gorgeous and one of my favourite dips:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Ingredients:</u></span><br />
<span style="font-size: large;"><u></u></span><br />
<ul>
<li><span style="font-size: large;"><u>1 tablespoon olive oil</u></span></li>
<li><span style="font-size: large;"><u>2 tablespoons lemon juice</u></span></li>
<li><span style="font-size: large;"><u>2 garlic cloves, crushed</u></span></li>
<li><span style="font-size: large;"><u>1 cup plain yogurt (coconut yogurt for AIP paleo, dairy or soy otherwise)</u></span></li>
<li><span style="font-size: large;"><u>1 cup cucumber, peeled and either grated or minced</u></span></li>
<li><span style="font-size: large;"><u>1 tablespoon fresh dill, chopped finely</u></span></li>
<li><span style="font-size: large;"><u>Sea salt</u></span></li>
</ul>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Preparation:</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Combine all of the ingredients in a food processor, or just whisk them together in a mixing bowl. Season with salt to taste, and refrigerate for a couple of hours before serving. If you use coconut or soy yogurt, it can stay out at room temperature safely for hours.</span><br />
<span style="font-size: large;"><br /></span>
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-41971944346267408202016-06-15T00:07:00.000-04:002018-10-03T14:32:54.517-04:00Mujadara-Stuffed Cabbage Rolls<br />
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<span style="font-size: large;">If you haven't yet eaten <i>mujadara</i>, I'd suggest that you remedy that as soon as possible. It's a very simple dish, considered "peasant food" throughout the Middle East, but it's incredibly flavourful and filling and packed with protein from all the lentils. I once had a large bowl left over after a rather sizeable get-together, and used it to stuff cabbage rolls on a whim. Let's just say that it's one of my better impromptu culinary experiments, and one that I'm happy to share here.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">During a time of mourning or shock, it's amazingly helpful to have food that can be prepared quickly and easily, and cabbage rolls fit that bill perfectly: they freeze well, and can be microwaved to readiness in just a couple of minutes, so a baking dish full of them can provide a good week's worth of meals.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is a vegan recipe, and uses a tomato sauce that's spiced with cumin. The nightshade-free, AIP paleo version follows at the end of this post.</span><br />
<span style="font-size: large;"><br /></span>
<b><span style="font-size: large;">Prepping the Cabbage:</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">My Ukrainian grandmother used to boil heads of cabbage to make her rolls, but although that leaves you with a very fragrant stock that you can use for other recipes, it also makes your house stink of cabbage water for days, and the leaves get very fragile and break apart easily when you try to fill them. I now use the freezer technique instead, and can't recommend it highly enough:</span><br />
<span style="font-size: large;">You'll core your head of cabbage, then place it into a plastic bag and pop it into the freezer for 48 hours. It really needs to freeze solidly right to the center in order for the leaves to break down, and then you'll thaw it for a full day on your countertop before you can make the rolls. Needless to say, this is a dish that needs a few days' worth of advance thought and prep time, but is well worth the wait.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Once thawed, the leaves will peel away very easily, and you can drape them over a bowl or stack them in a strainer until you're ready to work with them. To fill them, first pick up one leaf and drape it right-side-downward over a bowl so its thick spine is facing upward. Take a small knife and pare down the spine so that it's almost as thin as the surrounding leaf: this will allow you to roll it much more easily, and will also help with cooking consistency.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">NOTE: You will undoubtedly end up with some broken leaves here and there, and that's a good thing—you can use bits of these to patch minor tears inside some of the leaves you work with, and you can also drape them over the rolls before baking so they don't scorch/dry out.</span><br />
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<u><br /></u>
<u><span style="font-size: large;">Mujadara Filling Ingredients:</span></u><br />
<ul>
<li><span style="font-size: large;">1 large can of lentils, drained and rinsed</span></li>
<li><span style="font-size: large;">4 cups water</span></li>
<li><span style="font-size: large;">2 large Spanish onions (or more if you’d like this really onion-y)</span></li>
<li><span style="font-size: large;">2 cups cooked long-grain rice (Basmati works well)</span></li>
<li><span style="font-size: large;">Olive oil</span></li>
<li><span style="font-size: large;">Salt</span></li>
</ul>
<u><span style="font-size: large;">Preparation:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the oil in large pan on medium-high heat, and add your onions. Bring the heat down a bit and caramelise them until they’re a deep, dark brown.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a large bowl, combine your cooked rice, drained lentils, and browned onions. Season with salt and pepper and try not to eat the entire bowl by yourself.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Set this aside and allow it to cool before using it to fill your rolls.</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Tomato Sauce:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is a bit of an easy way out here, as the sauce you bake these in is really up to you. We tend to make big batches of basic sauce (just crushed tomatoes, onions, garlic, wine, tomato paste, and salt) and then freeze them for future use—once defrosted, the sauce can be augmented with various seasonings to suit the dish it's being added to.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For these Middle Eastern cabbage rolls, I add a bit of ground cumin, additional garlic powder, and a pinch each of sumac and chili pepper to a basic sauce so the seasonings are complementary. You can use canned pureed tomatoes and just doctor them a little bit until they taste right to you, or use a store-bought prepared sauce. It's your call.</span><br />
<h2>
<span style="font-size: large;">Making the Rolls</span></h2>
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<span style="font-size: large;">Preheat your oven to 350F.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take one of the cabbage leaves and cup it in the palm of your hand so that its base lines up with your wrist. Place a generous spoonful of filling about an inch inside, then roll the leaf: you'll start by folding the base inwards, then tucking in the sides as you continue rolling upwards.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Line a greased baking dish or lasagna pan with a few of the leftover leaves, and arrange the rolls on top of them as you finish rolling them. Once they're all in, pour your tomato sauce over the rolls until they're all just covered. If you have additional cabbage leaves left over, drape them over the rolls so they don't burn. If not, just add a little bit more sauce.</span><br />
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<span style="font-size: large;">Cover the dish with aluminum foil, seal it as tightly as you can, and bake for 1 1/2 hours, or until the cabbage has cooked to a buttery softness: your knife should slide through it without much effort at all.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you're serving these immediately, use a spatula and spoon to remove them gently, and serve hot. If you're going to be delivering them as comfort food, leave the rolls in the pan and allow them to cool completely before transporting them. Alternatively, you can also transfer them to a microwave-safe dish that the recipient can reheat easily.</span><br />
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<b><span style="font-size: large;">AIP Paleo Variation:</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For those of us who can't eat grains or legumes (...sigh...), these rolls can be stuffed with a variety of different fillings that are friendly to our individual food sensitivities. I often stuff mine with seasoned ground meat and riced cauliflower, or I make a version that the Sir and I can both eat by mixing the cauliflower with finely chopped roasted root vegetables. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For the sake of simplicity and keeping things vegan for this post, I'll share the roasted root vegetable filling version here. It's based on a recipe from the <a href="http://www.bookfinder.com/book/9780919490369/Traditional_Ukrainian_Cookery/?src=google-bhdyn11&gclid=CKaEvryL9swCFZKGaQodtSMCIg">Traditional Ukrainian Cookery</a> book, which my mother passed on to me now that she refuses to cook anymore and only eats pre-packaged hors d'oeuvres. Win-win!</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Filling:</span></u><br />
<ul>
<li><span style="font-size: large;">1 head of cauliflower, cut into florets and pre-roasted*</span></li>
<li><span style="font-size: large;">2-3 cups chopped, pre-roasted root vegetables*</span></li>
<li><span style="font-size: large;">1 medium onion, finely chopped</span></li>
<li><span style="font-size: large;">2 tablespoons olive or coconut oil</span></li>
<li><span style="font-size: large;">1 teaspoon onion powder</span></li>
<li><span style="font-size: large;">A pinch of dried thyme</span></li>
<li><span style="font-size: large;">Salt</span></li>
<li><span style="font-size: large;">Pepper</span></li>
</ul>
<span style="font-size: large;">*Prep these ingredients by tossing them with olive oil, garlic powder, and salt, and roasting them in a 350F onion for 40-60 minutes, or until they're fork-tender and browned. Once they've cooled, either chop them very finely or pulse briefly on low in a food processor.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the oil in a large pan or shallow pot, and then sautee the onion until translucent and slightly golden.</span><br />
<span style="font-size: large;">Combine the onion with your root veg and cauliflower mixture in a large bowl, season with salt and pepper, and allow to cool before stuffing your rolls.</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Nightshade-Free Sauce:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Since nightshade vegetables are huge autoimmune triggers, those of us who follow the AIP diet have to be a bit creative with tomato substitutions. My go-to sauce for pasta, lasagna, and these cabbage rolls has a pumpkin puree base, and works remarkably well in lieu of tomato.</span><br />
<ul>
<li><span style="font-size: large;">2-3 tablespoons olive oil</span></li>
<li><span style="font-size: large;">1 medium onion, diced</span></li>
<li><span style="font-size: large;">3-4 garlic cloves, minced or pressed</span></li>
<li><span style="font-size: large;">1 teaspoon Italian seasoning OR 1/4 teaspoon each dried thyme, oregano, basil, and parsley</span></li>
<li><span style="font-size: large;">1 cup carrots, chopped</span></li>
<li><span style="font-size: large;">2-3 canned beets, chopped</span></li>
<li><span style="font-size: large;">1 large can pumpkin or squash puree</span></li>
<li><span style="font-size: large;">1 cup red wine (make it a good wine: if you wouldn’t drink it, don’t cook with it)</span></li>
<li><span style="font-size: large;">1 tablespoon balsamic vinegar</span></li>
<li><span style="font-size: large;">Honey</span></li>
<li><span style="font-size: large;">Vegetable, chicken, or beef stock if desired</span></li>
<li><span style="font-size: large;">Salt</span></li>
<li><span style="font-size: large;">Pepper</span></li>
</ul>
<span style="font-size: large;">Heat the olive oil in a stock pot on medium-high heat, and toss in the onion and carrots. Sprinkle them with the dried herbs and toss them around a bit, then just stir them occasionally and allow them to keep cooking until the onions go translucent and the carrot softens a fair bit.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the garlic and beets, stir around for a few minutes more, then add the pumpkin puree, wine, and balsamic vinegar. Let this mixture simmer on medium-low heat until the flavours have combined and the carrots are fork-tender.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now for the adjustments: if you find that the sauce is too thick, add a little bit of stock, 1/4 cup at a time, until it's thin enough for your tastes. Remember that you're aiming for sauce, not soup.</span><br />
<span style="font-size: large;">If it's too acidic or sour, add 1 tsp of honey. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Season it with salt and pepper to taste, and then either use an immersion blender to puree it all into a homogenous consistency, or put it through a regular blender or food processor.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can keep this sauce in a jar in the fridge for up to a week, and use it for the cabbage rolls, or lasagna, or in a baked pasta dish, etc. I like to make a double batch and freeze it for future use, so keep that option in mind as well.</span><br />
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<span style="font-size: large;"><3</span><br />
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<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-85644334315474870492016-06-08T17:47:00.000-04:002016-06-08T17:56:33.606-04:00Hazelnut Cake with Apricot Preserves<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0sVQvzu0l82b9rumM6QTI8Bk7w6yr-OhFZ-Xjv_DyWF5vEzaVHSHBg3Jj_gyZ8ggOHIofLUveW3soNRcumWAQ-YeJLq02V7PDRA0cHLEzq2wjbD3WzC6ffBcL7LGtiGqEapDIpImH7Jm/s1600/Apricot+Nut+Cake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0sVQvzu0l82b9rumM6QTI8Bk7w6yr-OhFZ-Xjv_DyWF5vEzaVHSHBg3Jj_gyZ8ggOHIofLUveW3soNRcumWAQ-YeJLq02V7PDRA0cHLEzq2wjbD3WzC6ffBcL7LGtiGqEapDIpImH7Jm/s640/Apricot+Nut+Cake.png" width="640" /></a></div>
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<span style="font-size: large;">I was a huge True Blood fan (for the first few seasons, at least...) and despite the cheesiness and the <a href="http://theoatmeal.com/story/twilight">werepigs</a> and fairymermaids and whatnot, I did appreciate the very real issues that some of the characters experienced. For me, one of the most poignant moments in the entire series was the scene that took place after Sookie's grandmother had been killed.</span><br />
<span style="font-size: large;">The power in this scene came from the fact that Sookie's grandmother had <a href="http://truebloodnet.com/hbos-true-blood-season-7-finale-grans-pecan-pie-recipe/?doing_wp_cron=1465421174.2522110939025878906250">baked a pecan pie</a> before she met her end, and it would be <i>the last one she ever made</i>. Sure, others could prepare a similar recipe, but theirs would never be quite the same, because it wasn't Gran who had made it. As Sookie ate, it was obvious that each bite was taken mindfully, with immense appreciation and gratitude, knowing that it would be the last time... and that each bite was filled with the love and care that her Gran had poured into that glorious, sweet pie.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I'm a big fan of mindfulness, and of <a href="http://life.gaiam.com/article/zen-your-diet">eating with intent and care</a>: savouring every bite instead of just hoovering in food whilst watching TV or otherwise being distracted. If we knew that this was going to be the last bite of food we'd ever eat, would we take the time to enjoy it? Are we really conscious about the source of each ingredient, and the care that goes into creating each dish? Even items that are mass produced have origins that are usually very human, from the people who pick cacao beans or vanilla pods to the farmers who wake at dawn, day after day, to sow fields of grain.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is one of my family's recipes, and I'm delighted to share it here in the hope that others can enjoy it as much as we have. Much like <a href="http://soupandsustenance.blogspot.ca/2016/05/potato-salad-for-easing-summer-sorrows.html">our potato salad</a>, this cake is prepared for any and all family gatherings, and you can rest assured that any funeral we attend has at least 2 of these cakes on the buffet table. As I continue to research funeral foods, I find that many cultures indulge in some kind of dessert after the dead have been buried so that </span><span style="font-size: large;">sweetness counteracts the bitterness of sorrow and grief. I hope that this cake can do just that.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAHOYAvVbTNkU2f_MAOeVxSDLve46BObTBDz09_Ktxtp4Pl061KDxFpb7-KVZdMIyzBCrser7l-bMn4r6oRahxe6TIgPtR059NbHY-JJBGhk3anfpsGZ1yJSyDw2q4ZxLG056icJZgkLV/s1600/Apricot+Jam.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAHOYAvVbTNkU2f_MAOeVxSDLve46BObTBDz09_Ktxtp4Pl061KDxFpb7-KVZdMIyzBCrser7l-bMn4r6oRahxe6TIgPtR059NbHY-JJBGhk3anfpsGZ1yJSyDw2q4ZxLG056icJZgkLV/s400/Apricot+Jam.png" width="400" /></a></div>
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<span style="font-size: large;">Please don't feel that you need to use apricot jam for this if you have a preference for another kind, as it's really lovely no matter which preserves you use.</span><br />
<span style="font-size: large;">For summer get-togethers, it's rather exquisite when made with lemon curd, peach jam, strawberry preserves, or even ice wine jelly. </span><span style="font-size: large;">In the autumn and winter months, I've also made it with fig or plum jam, and added a bit of cinnamon, cloves, and nutmeg to the batter to spice it up a bit.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMsv9xYMz7wZuPda2S4x0VkEYCGtBquat_5QgaY3S0ihjiOIYJoXfF7tPdXGXNEbS1KLYximpUbWdOOfmHa4dobV1Y41HtxCq9SKloKisnjEtsQZSxP410qf_sFZ0tGDnNremr3syupg1/s1600/Baking+Ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEMsv9xYMz7wZuPda2S4x0VkEYCGtBquat_5QgaY3S0ihjiOIYJoXfF7tPdXGXNEbS1KLYximpUbWdOOfmHa4dobV1Y41HtxCq9SKloKisnjEtsQZSxP410qf_sFZ0tGDnNremr3syupg1/s400/Baking+Ingredients.jpg" width="400" /></a></div>
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<span style="font-size: large;">For the Dough:</span><br />
<ul>
<li><span style="font-size: large;">1/4 pound (1/2 cup) butter or Earth Balance</span></li>
<li><span style="font-size: large;">1 1/2 cups flour (for a GF version, I use Robin Hood gluten-free flour)</span></li>
<li><span style="font-size: large;">2 egg yolks </span></li>
<li><span style="font-size: large;">2 tablespoons sugar (I use demerara brown)</span></li>
<li><span style="font-size: large;">1/2 teaspoon baking powder</span></li>
<li><span style="font-size: large;">The grated zest of 1 lemon</span></li>
</ul>
<span style="font-size: large;">For the Filling:</span><br />
<ul>
<li><span style="font-size: large;">6 egg yolks</span></li>
<li><span style="font-size: large;">8 egg whites</span></li>
<li><span style="font-size: large;">1 cup powdered sugar</span></li>
<li><span style="font-size: large;">8 oz finely ground hazelnuts (or walnuts, or almonds, or any nut mixture you like)</span></li>
<li><span style="font-size: large;">1/2 small flask of lemon essence, or 1/4 tsp lemon extract</span></li>
<li><span style="font-size: large;">1 pack vanilla sugar</span></li>
<li><span style="font-size: large;">A pinch of salt</span></li>
</ul>
<span style="font-size: large;">Additional ingredient needed: apricot jam or preserves (or any other jam that you like better).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFj7lcD6datNpXUbT9e-Czdl0SavRSSP-hTvA6IRU9d5POrWVOSJZwtdlWUQRmWeU69lTjMpIfDPeh9PWxFNNQW7I4jluVw6NRiLfZkzgvr9znP99Da8WuUPgMpKfUNG4OJGHdtWDtc5jP/s1600/Beaten+Eggwhites.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFj7lcD6datNpXUbT9e-Czdl0SavRSSP-hTvA6IRU9d5POrWVOSJZwtdlWUQRmWeU69lTjMpIfDPeh9PWxFNNQW7I4jluVw6NRiLfZkzgvr9znP99Da8WuUPgMpKfUNG4OJGHdtWDtc5jP/s400/Beaten+Eggwhites.png" width="400" /></a></div>
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<u><span style="font-size: large;">Preparation:</span></u><br />
<u><span style="font-size: large;"><br /></span></u>
<span style="font-size: large;">Preheat oven to 325F-350F, depending on your oven.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To make the dough:</span><br />
<span style="font-size: large;">Blend the dough ingredients in a food processor or mixer until a soft dough forms, then roll that out and press into a greased 9" x 12" baking pan, pressing the dough halfway up the sides. </span><span style="font-size: large;">Spoon some preserves or jam onto this dough and use a spatula to spread it around the dough's base until it's covered with a thin layer. Feel free to add as much or as little of the jam as you'd like.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To make the cake filling:</span><br />
<span style="font-size: large;">With your mixer on high, beat the egg whites with a tiny pinch of salt until they form stiff peaks, then set that bowl aside.</span><br />
<span style="font-size: large;">In another, large bowl, blend the egg yolks together with sugar, then add the lemon essence, nuts, and vanilla sugar. Gently fold the egg whites into this mixture until blended, making sure not to agitate too much: it has to maintain its fluffiness. Pour the mixture onto the dough, and even out the top with a spatula.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake for 1 hour: the cake is ready when a toothpick inserted into the centre comes out clean when removed. If desired, dust with icing sugar once it's cooled.</span><br />
<span style="font-size: large;">To serve, cut into squares or wedges and lift them out of the pan one by one.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Note: I've also made a lower carb/lower sugar version in a bundt pan, skipping both the jam and the shortbread base in the process. If you go this route, be sure to really grease the pan well beforehand, and let it cool completely before attempting to get the cake out afterwards. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Considering the number of eggs this uses, this cake is obviously not vegan. I haven't yet tried to make a version using <a href="https://en.wikipedia.org/wiki/Aquafaba">aquafaba</a> (aka chick pea liquid), but if you do and it works out okay, let me know!</span>
<span style="font-size: large;">Be creative, make this your own.</span><br />
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<span style="font-size: large;">Blessings to you. x</span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-29991193217983731692016-06-04T15:20:00.000-04:002016-06-04T15:58:14.634-04:00Sunrise Smoothie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIyklKKvl2P430NpibRNd5OxlA9188-UkgyV6YXA_NZrOgsOv4-1ZwgXy4hSZGNoKS0XsSDzo1hgJJFPVv2deir80KChiDGdgZrgFOIO4ocZvfurTuSRDJqL1uXYT3rKt1c4pWJqAQyJH/s1600/Strawberry+Grapefruit+Smoothie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbIyklKKvl2P430NpibRNd5OxlA9188-UkgyV6YXA_NZrOgsOv4-1ZwgXy4hSZGNoKS0XsSDzo1hgJJFPVv2deir80KChiDGdgZrgFOIO4ocZvfurTuSRDJqL1uXYT3rKt1c4pWJqAQyJH/s640/Strawberry+Grapefruit+Smoothie.jpg" width="640" /></a></div>
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<span style="font-size: large;">Those of us who aren't comfort eaters can find it very difficult to choke down any food when we're upset. Sometimes it's like a kind of <a href="http://www.secretsoflifeanddeath.com/eating-with-grief/">grief-inspired anorexia</a> that makes people unable to eat (loss of appetite, nausea at the thought of food), but it can also be a self-imposed punishment due to survivor's guilt. Unfortunately, not eating inevitably compounds the issue, as hunger can cause lightheadedness, anxiety, insomnia, and countless other issues that just make everything so. much. worse.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Proper nutrition isn't just a beneficial thing to think about once in a while; it keeps us alive and thriving, and it's vital that those who are hurting manage to consume something, anything, that will help keep them going and help them heal.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHBTRRHo7VDoT5h72ZdABc_xyuFQTQPE8iK6S7h8jU1_pLiv-qQDyK0h1Z2HCVEkRxwu9sYYCvnqvrvtPpBVpVqX3JPPpf7cNNSenhffamFBGNWYzSeGkUxPBtOipUgXfKaJ87fgUOPyk/s1600/Red+Grapefruit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXHBTRRHo7VDoT5h72ZdABc_xyuFQTQPE8iK6S7h8jU1_pLiv-qQDyK0h1Z2HCVEkRxwu9sYYCvnqvrvtPpBVpVqX3JPPpf7cNNSenhffamFBGNWYzSeGkUxPBtOipUgXfKaJ87fgUOPyk/s400/Red+Grapefruit.jpg" width="400" /></a></div>
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<span style="font-size: large;">People who find it difficult to eat when they're grieving often have an easier time drinking fluids. Soothing broths are ideal to prepare for them if this is the case, as well as thin juices and smoothies like the one I'm sharing here. This bright, <a href="http://articles.mercola.com/sites/articles/archive/2015/09/21/vitamin-c-heart-health.aspx">Vitamin C</a>-packed smoothie was one that I made for a friend of mine when she was going through a really rough patch after a loss: although it took some time for her to be able to eat solid food, she found that smoothies like this one were both enjoyable and easy to drink when she felt like her throat was too tight for anything heavier.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">(By heavier, I mean anything with bananas, yogurt, protein powder, or anything else that will thicken it into a goopy sludge. As healthy as kale/avocado/spirulina shakes may be, they're very thick and can be difficult to swallow when one's throat is constricted from emotion. Besides, anything that looks like pureed grasshoppers wouldn't make it onto my list of appetizing comfort food.) ;)</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Sunrise Smoothie Ingredients:</u></span><br />
<br />
<ul>
<li><span style="font-size: large;">2 ruby red grapefruits, peeled and sectioned (you might need to seed them too, depending on your juicer)</span></li>
<li><span style="font-size: large;">2-3 honey tangerines/tangelos, or 4-5 satsumas, peeled and sectioned</span></li>
<li><span style="font-size: large;">2 cups strawberries*, stems removed</span></li>
<li><span style="font-size: large;">Water</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cqD7v_ulv0XOvvnKbiJ4dkf2m7Ti7ebgqbIXA_7xVfwjNsANCYE2DyZipdMjs32qQde69o7LpXpfCKuqBGO11nM1Mp_RoIVKXFsJb67u0GeI458h-c8mstM3D3ARMZGN1oWCPDSck6j5/s1600/Frozen+Strawberries.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cqD7v_ulv0XOvvnKbiJ4dkf2m7Ti7ebgqbIXA_7xVfwjNsANCYE2DyZipdMjs32qQde69o7LpXpfCKuqBGO11nM1Mp_RoIVKXFsJb67u0GeI458h-c8mstM3D3ARMZGN1oWCPDSck6j5/s400/Frozen+Strawberries.jpg" width="400" /></a></div>
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<span style="font-size: large;"><u>Preparation:</u></span><br />
<span style="font-size: large;"><u><br /></u></span>
<span style="font-size: large;">Put the grapefruit and tangerine sections through your juicer, and allow every sweet drop to accumulate in the container. If you feel it necessary, pour a tablespoon or two of water through the juicer to get any last bits out.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Transfer the juice to a blender, toss in the strawberries, and process until liquefied. Pour into a tall smoothie glass and refrigerate any leftovers. If bringing this to a friend or relative, a Mason jar makes a great container as it can also double as a drinking glass.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pflfyfrg8rj0HdhdIKSQBojzd2yZ_d8EJiizXAUmR_QD8qC0TOMRAn-wIfbgFiAhhH3o_bAAws8qOBt_NATbYqh837BN3gn3KreGuL_TrbzMRvZ41iWVZK1mqq2B9hytK2QQyUE57WaT/s1600/honey+tangerines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5pflfyfrg8rj0HdhdIKSQBojzd2yZ_d8EJiizXAUmR_QD8qC0TOMRAn-wIfbgFiAhhH3o_bAAws8qOBt_NATbYqh837BN3gn3KreGuL_TrbzMRvZ41iWVZK1mqq2B9hytK2QQyUE57WaT/s400/honey+tangerines.jpg" width="400" /></a></div>
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<span style="font-size: large;">When making juices and smoothies, aim for the best quality produce you can find. Organic is best, and local fruits and vegetables have had more time to ripen in the sun than those picked in other countries and shipped in long-haul trucks over the course of a few weeks.</span><br />
<span style="font-size: large;"><br class="Apple-interchange-newline" />*I like to make this with frozen strawberries, especially if I have to choose between organic frozen, or regular fresh ones. Not only are the organic ones more flavourful, but adding a frozen element makes this a beautiful cold drink for a hot summer day.</span><br />
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<span style="font-size: large;"><3</span>Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-71767243621890454442016-05-30T12:31:00.001-04:002018-10-03T14:38:34.806-04:00Black Bean and Corn Sunshine Salad<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4eMJcd4Ps0HRawlskBao6Ml-3SH04-0uPriRBnXPv557QN43s-umr8asw1L7XLNUpb6f9XK_N-iuUau1NYJS-hQd1hCNTnlgZMcDuwf6frui1ghnL7TVzKml_1joKhEkAwia9mUkQaZs/s1600/Black-bean-corn-salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf4eMJcd4Ps0HRawlskBao6Ml-3SH04-0uPriRBnXPv557QN43s-umr8asw1L7XLNUpb6f9XK_N-iuUau1NYJS-hQd1hCNTnlgZMcDuwf6frui1ghnL7TVzKml_1joKhEkAwia9mUkQaZs/s640/Black-bean-corn-salad.jpg" width="640" /></a></div>
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<span style="font-size: large;">When my father died, our friends and neighbours were incredibly generous with their food gifts—so much so that we ended up freezing half of what was given to us, and we were able to defrost portions for several weeks' worth of meals. Those dishes were highly appreciated, but after 17 different variations (each) of tuna casserole and baked cheesy pasta, we were close to developing scurvy.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Thick, cheesy pastas and creamy casseroles are ultimate comfort food dishes, but not only are they the default foods that most folks prepare, but they're also incredibly rich and heavy. The salad recipe that I'm sharing here is as close as I've been able to get to re-create the one that was given to us by a friend of the family during those dark days, and it's pretty much the polar opposite of heavy and creamy.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Our neighbour was a lovely Mexican lady named Marisol, and she was like a little ball of sunshine when she gave us a bowl full of spiced beans, corn, and orange peppers... and I can't even begin to tell you how much we appreciated its brightness during that time. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Not only is this salad a veritable symphony of flavours, colours, and textures, it's packed with vitamins and protein. Hers was also full of chopped cilantro, but since I'm one of only five people on the planet who like that herb, I chose to omit it here.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJojfBH6mI8CSZEjDWxH2TQk8NuNXRBOnWPu9ftMXgCtjYqm9i3WQlfTDO5hTf4h5NagFZnzHLcpARYvoejl2S2os0x9-ZIgbf9d9CSC0WeyTu-f9ua9uF4CTxhM-69LVAaR1haayiEesc/s1600/Black+Beans.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJojfBH6mI8CSZEjDWxH2TQk8NuNXRBOnWPu9ftMXgCtjYqm9i3WQlfTDO5hTf4h5NagFZnzHLcpARYvoejl2S2os0x9-ZIgbf9d9CSC0WeyTu-f9ua9uF4CTxhM-69LVAaR1haayiEesc/s640/Black+Beans.jpg" width="640" /></span></a></div>
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<u><span style="font-size: large;">Ingredients:</span></u><br />
<br />
<ul>
<li><span style="font-size: large;">2 445ml (15 oz) cans of black beans, drained and rinsed well</span></li>
<li><span style="font-size: large;">1 250ml (8.5 oz) can of corn kernels, drained</span></li>
<li><span style="font-size: large;">1 yellow, orange, or red pepper, diced (you can also use green pepper to cut down on sweetness)</span></li>
<li><span style="font-size: large;">1 medium tomato, seeded and diced, OR a handful of cherry tomatoes, seeded and quartered</span></li>
<li><span style="font-size: large;">2 small tomatillos, diced</span></li>
<li><span style="font-size: large;">1 green onion, sliced thinly</span></li>
<li><span style="font-size: large;">1 ripe avocado, peeled and diced</span></li>
<li><span style="font-size: large;">1 chipotle pepper in adobo sauce, minced finely (optional)</span></li>
<li><span style="font-size: large;">2 1/2 tablespoons olive oil</span></li>
<li><span style="font-size: large;">3 tablespoons fresh lime or lemon juice</span></li>
<li><span style="font-size: large;">1 teaspoon ground cumin</span></li>
<li><span style="font-size: large;">Salt</span></li>
<li><span style="font-size: large;">Black pepper</span></li>
</ul>
<div>
<span style="font-size: large;"><u>Preparation:</u></span></div>
<br />
<span style="font-size: large;">In a large bowl, combine the beans, corn, chopped pepper, tomato, tomatillos, onion, and avocado.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Drizzle with the olive oil, lime juice, and cumin. If you feel that it needs more acidity, add a bit more lime or lemon juice, or even a splash of wine vinegar. Add salt and pepper to taste.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you'd like to add a bit of gentle heat to the salad, add in the minced <a href="https://www.amazon.ca/Costena-Chipotle-Peppers-ADOBO-Sauce/dp/B0000GGHU6">chipotle</a>, as it'll add warmth and spice without scorching any tongues. Most grocery stores carry it in their Mexican food section, but if not, you should be able to find it in a Mexican or South American grocery store.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You can also bulk this salad up to make it heartier by adding a cup of cooked <a href="https://en.wikipedia.org/wiki/Quinoa">quinoa</a> or pasta to it, but it's really just beautiful and refreshing all on its own.</span><br />
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<span style="font-size: large;">This recipe isn't paleo—no beans or corn allowed on that diet—and has to be <i>completely</i> re-worked to be AIP (autimmune paleo) compliant, as all nightshades are forbidden because <a href="http://paleoleap.com/nightshades/">they're inflammatory & cause a lot of grief</a>. When I make this for myself, I have to eliminate the beans, corn, tomatoes, tomatillos, and chipotle... which pretty much just leaves the onion, avocado, and lime juice. Huzzah. Cumin is also a no-no with the AIP protocol, but I don't react badly to it; others might. Best to ask.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For an AIP version, I use diced, roasted sweet potatoes, chopped jicama, and diced cucumbers, and I also double the amount of avocado. Olive oil and lime juice are totally okay, but if I'd like a bit of heat without using any peppers, I'll add a bit of <a href="http://thefitchen.com/2013/07/14/homemade-horseradish/">homemade horseradish sauce</a>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This is the kind of salad that can be adjusted in countless ways, whether to use what you have at hand, or to adapt to another's personal tastes. For those who prefer sweeter dishes, try swapping out the avocado for diced mango instead: the flavours meld rather beautifully. </span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-55160467826427442692016-05-26T12:18:00.000-04:002018-10-03T14:42:09.314-04:00Chicken Soup for... Just About Everything<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><i>“Yes", said Cook. "That is soup that you are smelling. Times are terrible, and when times are terrible, soup is the answer."</i></span></div>
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<span style="font-size: large;"><i>- Kate DiCamillo (The Tale of Despereaux)</i> </span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Have you ever read any of those <a href="http://www.chickensoup.com/books">Chicken Soup for the Soul</a> books? Basically, they're collections of short stories intended to lighten the reader's spirits and make them feel good. Some are funny, some are very heartfelt tear jerkers, but they inevitably leave the reader feeling better all around. <br /><br />Chicken soup seems to have the same effect when eaten, which is undoubtedly A- what likely inspired these books' titles, and B- why just about every culture on the planet has <a href="http://www.eatingwell.com/recipes/japanese_chicken_noodle_soup.html">some variation</a> on this <a href="http://www.mypersiankitchen.com/persian-chicken-noodle-soup/">healing meal</a>.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Many <a href="http://www.dailymail.co.uk/health/article-2252167/Souper-broth-An-old-wives-tale-No-chicken-soup-really-CAN-fight-cold-say-scientists.html">scientific studies</a> have been done to sort out whether chicken soup really can treat a cold effectively (<a href="http://well.blogs.nytimes.com/2007/10/12/the-science-of-chicken-soup/?_r=0">the answer is yes, apparently</a>...), but ultimately, this dish's real power is in its soothing warmth and nutrition: every sip seems to soothe us right to the marrow. <br /><br />When people are feeling broken and lost, soups such as these are like comforting hugs on the inside, giving strength as well as nourishment. Packed with vegetables—and hopefully plenty of garlic—it's an ideal soup for rebuilding strength when someone is run down.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">As mentioned in my note about food substitutions, I make a meatless version of this soup for my husband using faux chicken made of tofu marinated in poultry seasoning, but if I'm just making a batch for myself, or for omnivorous folks, I use bones in the stock and shredded chicken breast and thigh in the finished soup. The vegan version of this soup is at the end of this post.</span><br />
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<h3>
<span style="font-size: large;">For the Stock (Standard Version):</span></h3>
<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
<br />
<ul>
<li><span style="font-size: large;">Bones, skin, and leftover bits from 2 chickens* (you can add in some of the meat as well, if you like)</span></li>
<li><span style="font-size: large;">2 medium-large onions, coarsely chopped</span></li>
<li><span style="font-size: large;">2-3 leek ends (green parts), sliced</span></li>
<li><span style="font-size: large;">2 carrots, peeled and coarselly chopped</span></li>
<li><span style="font-size: large;">2 stalks celery + their leaves, coarsely chopped</span></li>
<li><span style="font-size: large;">5 or 6 garlic cloves, peeled and smashed</span></li>
<li><span style="font-size: large;">2 teaspoons dried summer savory, or 1 teaspoon fresh</span></li>
<li><span style="font-size: large;">1/3 cup parsley, coarsely chopped</span></li>
<li><span style="font-size: large;">a pinch of thyme</span></li>
<li><span style="font-size: large;">olive oil</span></li>
<li><span style="font-size: large;">white wine, sherry, or cognac</span></li>
<li><span style="font-size: large;">salt</span></li>
<li><span style="font-size: large;">water</span></li>
<li><span style="font-size: large;">1 or 2 onion skins (optional)</span></li>
</ul>
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<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Instructions</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat a tablespoon or so of olive oil in a large, heavy stock pot, then toss in the bones and skin. Heat these on medium heat until everything goes gold and brown, and bits start to caramelise on the bottom of the pot. <a href="http://www.thekitchn.com/how-to-deglaze-10807">Deglaze</a> those browned bits with an enthusiastic splash of wine, sherry, or cognac, using a wooden spoon or spatula to scrape merrily until they loosen. Add about 2 cups of water and keep scraping and stirring for a minute or so longer.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add in the onion, leeks, carrots, celery, garlic, and herbs, and then add just enough water to cover everything by about 1 inch. The key to a spectacular stock is to really condense the flavour, so you don't want to add too much water or you'll dilute it. The onion skins will give the stock a lovely dark golden colour, but adding them is totally optional.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bring this to a boil, then reduce the heat to low and let it simmer very, very gently for 2-3 hours. Remove from heat, allow it to cool a little bit, and then strain everything out. I start by using a slotted spoon to scoop out all the large bits, and then I pour the stock from one pot to another through a colander lined with clean cheesecloth. If you use this technique, squeeze the cheesecloth thoroughly so you get as much broth out as possible.</span><br />
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<b><u><span style="font-size: large;">For the Soup:</span></u></b><br />
<br />
<ul>
<li><span style="font-size: large;">The finished stock, strained thoroughly</span></li>
<li><span style="font-size: large;">1 large onion, diced</span></li>
<li><span style="font-size: large;">1 medium sweet potato, peeled and diced</span></li>
<li><span style="font-size: large;">1 large carrot, peeled and diced</span></li>
<li><span style="font-size: large;">2 stalks celery, tough threads removed, and diced</span></li>
<li><span style="font-size: large;">3+ cloves garlic, minced or pressed</span></li>
<li><span style="font-size: large;">2 tablespoons fresh parsley, finely chopped</span></li>
<li><span style="font-size: large;">2 handfuls fresh spinach, shredded</span></li>
<li><span style="font-size: large;">1 generous cup of cooked chicken breast and/or thigh meat, diced or shredded</span></li>
<li><span style="font-size: large;">Salt</span></li>
<li><span style="font-size: large;">Optional: cooked pasta (egg noodles, <i><a href="https://en.wikipedia.org/wiki/Acini_di_pepe">acini di pepe</a></i>, etc.), or spiralised vegetable noodles—as many as you like. 1 cup usually suffices for my tastes, but you might like your soup packed with more noodles. It's also lovely with cooked wild rice.</span></li>
</ul>
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<u><span style="font-size: large;">Instructions:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Heat the strained stock until it begins to bubble a bit, then add in the onion, sweet potato, carrot, celery, garlic and parsley. Bring up to a boil, then turn down the heat to low and let it simmer for about 25 minutes, or until the sweet potato and carrot are fork-tender.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add in the chicken and spinach, and taste the soup to see if you need to add more salt. </span><br />
<span style="font-size: large;">Allow this to simmer for another few minutes just to let the flavours combine well, then remove from heat.</span><br />
<span style="font-size: large;">If you'd like a creamy version of this soup (which I do, SO much), this is the point at which you'd add a bit of dairy milk/cream, pureed cannelini beans, pureed cauliflower, coconut milk, or unsweetened soy milk until it reaches your preferred level of creaminess. You may have to adjust salt levels accordingly.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">If you're serving this immediately and you'd like to add pasta, I find that it's best to place the noodles in the bottom of each bowl and then ladle the hot soup over them. If you're going to take this soup to someone as a food gift, pack the pasta or rice in a separate container rather than adding them to the soup so they don't bloat and soak up all that glorious stock. Same goes for spiralised veggie noodles: they'll get soggy and fall apart in the soup, and we really wouldn't like that to happen.</span><br />
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<span style="font-size: large;">My usual caveat stands: I don't really measure when I cook, so consider this a rough guideline, and please adjust it to suit your own tastes! (I've made an Asian-inspired version of this soup by adding sesame oil and tamari, swapping out the spinach for watercress, and using soba noodles, and my Spanish DNA occasionally cries out for a <i><a href="http://allrecipes.com/recipe/203762/sopa-de-lima-mexican-lime-soup/">sopa de lima</a></i> version with fresh lime and cilantro, so be creative and make it your own.)</span></div>
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<h3>
<span style="font-size: large;">Vegan Onion Stock Version:</span></h3>
<span style="font-size: large;">To make the caramelised onion stock for the vegan version of this soup, slice 4 Spanish onions very thinly and toss them into a large, heavy stock pot along with a hearty glug of olive oil. You'll cook them on medium-low heat for 60-90 minutes, stirring only occasionally, until they're a deep, gorgeous brown. <br /><br />Be careful not to let them burn! If you find that they're darkening too quickly, turn the heat down even lower. When you think they're ready, deglaze the bottom of the pot with wine or cognac, then follow the directions with the vegetables and other ingredients as listed in the standard version of the stock & soup above.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For the faux chicken, take half a brick of semi-firm tofu and shred it into strips with a pair of forks. Place these strips in a bowl and toss with about a teaspoon of poultry seasoning, a bit of minced garlic, and just enough vegetable stock to cover them. Let this marinate for 2-3 hours, then strain, and fry briefly in a bit of Earth Balance or olive oil until just browned. You'll add this to the prepared soup just before serving it.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">* I keep bones and such in the freezer until I've accumulated enough to make a batch of stock, as it's a great way to use every part with respect.</span><br />
<span style="font-size: large;">Don't be alarmed if the stock you make with bones and skin turns gelatinous in the fridge: the natural collagen within is what makes this happen, and it'll liquefy again as soon as it's heated up.</span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-58111901063258202112016-05-23T11:21:00.000-04:002018-10-03T14:39:47.335-04:00Rosemary Shortbread Funeral Cookies<div class="separator" style="clear: both; text-align: center;">
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<i><span style="font-size: large;">“There's rosemary, that's for remembrance; pray, love, remember.”</span></i></div>
<div style="text-align: center;">
<i><span style="font-size: large;">- William Shakespeare (Hamlet: Act 4, Scene 5)</span></i></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Have you ever heard of <a href="http://www.nytimes.com/1988/10/12/garden/an-old-custom-funeral-cakes.html">funeral cookies</a> before? I hadn't before I started doing research for this blog, but it turns out that they have a very long, colourful history.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">It would seem that the custom of eating food that had lain near the dead spanned several centuries, as it was believed that the food would absorb the deceased's best qualities, and that by eating it, one not only drew those qualities into themselves, but also incorporated part of their loved one into their own bodies forevermore. What a fascinating thought!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Although variations on this custom occurred throughout Europe from the Medieval period onward, it was during the Victorian era that culinary funerary traditions were taken to new heights... <a href="http://historiccamdencounty.com/ccnews153.shtml">right down to the biscuits</a>. <br /><br />Rules about specified mourning periods and acceptable clothing colours were adhered to very strictly, and funeral etiquette demanded niceties such as memorial cards. These notices were handed out at the funeral service alongside <a href="https://warnermansionmusings.wordpress.com/2014/10/26/funeral-biscuits-a-creepy-culinary-custom/">cookies</a> that were wrapped in crepe paper and sealed with black wax.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Not being a huge fan of sweet food, if I indulge in any kind of biscuit, it's usually a moderately savoury one. Shortbread is one of a scant few dessert-type things that I really enjoy, and I'm very fond of this gorgeous recipe for grain-free, Paleo rosemary cookies that I found on <a href="http://www.primalpalate.com/paleo-recipe/rosemary-shortbread-cookies/">the Primal Palate website</a>. Adding rosemary not only gives them a lovely herbal note, but is rather apt: rosemary has always been associated with remembrance.</span><br />
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<i><span style="font-size: large;">“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.”</span></i></div>
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<i><span style="font-size: large;">- Sir Thomas More (1478-1535) </span></i></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b><u>Ingredients:</u></b> </span><br />
<br />
<ul>
<li><span style="font-size: large;">1/2 cup (120 g) butter, softened</span></li>
<li><span style="font-size: large;">3 tbs (45 mL) honey</span></li>
<li><span style="font-size: large;">1 tsp (5 mL) fresh rosemary, minced</span></li>
<li><span style="font-size: large;">2 cups (240 g) almond flour</span></li>
<li><span style="font-size: large;">1/2 tsp (2.5 mL) sea salt</span></li>
</ul>
<br />
<b><u><span style="font-size: large;">Preparation:</span></u></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Mix together the butter and honey in a large bowl using a hand mixer, or pulse it together in a food processor.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add the rosemary, almond flour, and salt, and mix well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Shape the resulting dough into an 8-inch (20 cm) roll and wrap in plastic cling film. Refrigerate for at least an hour, or freeze to use later.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After thoroughly refrigerated, preheat your oven to 325° F (163° C).</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove the dough from the plastic wrap and cut into 1/4 inch (6 mm) slices.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Place these slices on greased baking sheets, leaving at least an inch of space between them.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Bake for 15 min or until the edges begin to brown, and allow to cool for several minutes before carefully removing them from the pan with a spatula.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicas6mHSgkk0cD1wtCqu0nJxnbGMGfhjwpNs00CJ_XMUI5EjLBnBkAZVQ_Rjdp6Q6Agefm6qlJ1jVDUVUuSbhGQAQRK8jmv-BNJe1X5-s3c5AnXviqcAeW0cYatCizkCkmgEFMAv2cZcgN/s1600/Screen+Shot+2016-05-21+at+10.51.24+PM.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicas6mHSgkk0cD1wtCqu0nJxnbGMGfhjwpNs00CJ_XMUI5EjLBnBkAZVQ_Rjdp6Q6Agefm6qlJ1jVDUVUuSbhGQAQRK8jmv-BNJe1X5-s3c5AnXviqcAeW0cYatCizkCkmgEFMAv2cZcgN/s640/Screen+Shot+2016-05-21+at+10.51.24+PM.png" width="640" /></span></a></div>
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<span style="font-size: large;">In addition to being excellent offerings at funerals and memorials, these can be given as gifts inside decorative tins, or even threaded through with black ribbon. Just use a straw to poke two holes through each one prior to popping the baking sheet in the oven, and once they've cooled, draw each end of a single strand of black ribbon through either of the two cookie holes as you stack them one on top of the other, and finish off by tying them in a bow.</span><br />
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<span style="font-size: large;">Although I mostly stick to the AIP Paleo diet, I will occasionally use grain-fed butter for cooking or baking, and that's what I use when I make these biscuits. I haven't yet used Earth Balance or similar vegan butter substitute, but I would assume that doing so would work just fine, as I've used those for countless other recipes and had no problem whatsoever.</span><br />
<span style="font-size: large;">Similarly, one could likely swap out the honey for agave nectar or maple syrup.</span><br />
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<span style="font-size: large;">However you choose to make yours, they go wonderfully with a cup of hot tea.</span><br />
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<i><span style="font-size: large;">Lead photo is (c) <a href="http://www.primalpalate.com/paleo-recipe/rosemary-shortbread-cookies/">The Primal Palate</a>; origin of second image unknown (found on Pinterest with no attribution)</span></i><br />
<br />Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-36124058185138730162016-05-21T21:01:00.000-04:002018-10-03T14:40:23.886-04:00Potato Salad for Easing Summer Sorrows<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6XSAjESNlPeh3fXktSxMNd0HVoorfT23EPWgTtOlgJ_AhfOIksoZ76ro0V6ey-YrZVEegyPlw9WQimnNIiYilPFPe7z6aQxYJ2E4SV5eFSM-H2jhkNmc8YqfVUMC979obWBWghYtETUP/s1600/Potato+Salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM6XSAjESNlPeh3fXktSxMNd0HVoorfT23EPWgTtOlgJ_AhfOIksoZ76ro0V6ey-YrZVEegyPlw9WQimnNIiYilPFPe7z6aQxYJ2E4SV5eFSM-H2jhkNmc8YqfVUMC979obWBWghYtETUP/s640/Potato+Salad.JPG" width="640" /></a></div>
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<i><span style="font-size: large;">“Neighbors bring food with death and flowers with sickness and little things in between."</span></i></div>
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<i><span style="font-size: large;">- Harper Lee</span></i></div>
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<span style="font-size: large;">Preparing food to share with the grieving can be tricky in the summer months. Autumn and winter are ideal for hot, soothing soups, stews, and casseroles, but few feel like eating warm food when the weather is sweltering.</span><br />
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<span style="font-size: large;">For my first offering here, I'm sharing my mother's potato salad recipe—the s<a href="http://soupandsustenance.blogspot.ca/2016/05/regarding-grief-and-cooking.html">ame one that nourished me</a> after that first funeral I attended over 30 years ago. It's one of a few dishes that we've always been asked to make for family gatherings of all kinds, and so help me, as soon as we've heard bad news from anyone in our circle, someone gets the water boiling while another starts peeling potatoes.<br /></span><br />
<span style="font-size: large;">It's a very simple dish, but one that's both comforting and nourishing on what seems to be a cellular level. You can double or even quadruple the recipe if you're preparing it for a memorial service buffet, or just make a single batch if you're delivering food to an individual or small family.</span><br />
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<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
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<li><span style="font-size: large;">2 lbs cooked Yukon Gold or white potatoes (6 medium), cooled, peeled, and cubed</span></li>
<li><span style="font-size: large;">2 hardboiled eggs, chopped coarsely</span></li>
<li><span style="font-size: large;">1 green onion or 4-5 chives, thinly sliced</span></li>
<li><span style="font-size: large;">1 tbsp shredded carrots</span></li>
<li><span style="font-size: large;">1-3 dill pickles, minced (or as few/many as you like, depending on preferred pickle-y-ness)</span></li>
<li><span style="font-size: large;">2 tablespoons white or cider vinegar, or brine from the pickle jar</span></li>
<li><span style="font-size: large;">1 cup mayonnaise*</span></li>
<li><span style="font-size: large;">Salt and pepper</span></li>
<li><span style="font-size: large;">Paprika</span></li>
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<span style="font-size: large;"><b><u>Preparation:</u></b></span></div>
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<span style="font-size: large;">Pour the cooled cubed potatoes into a large bowl and toss with vinegar. Allow to sit for a few minutes.</span><br />
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<span style="font-size: large;">Add the chopped eggs, pickles, green onion, carrots, and mayonnaise, and toss to coat well.</span><br />
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<span style="font-size: large;">Season with salt and pepper to taste, give it another good stir, and refrigerate until cool. Sprinkle with a bit of paprika before serving, if desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZySitHwM40voqZwHLTZ9-oU6YvY8r8WQgo4Hr50zL5gEmfOoGbehOUnSll1wqKAMe5vTiNKyuuF2FcSN6MjsiEl8k5zteQellCKF-TmNL57vAS9DjxtVcWbaDizBxDvp0ewVh2VC0eKT/s1600/chopping+green+onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="419" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeZySitHwM40voqZwHLTZ9-oU6YvY8r8WQgo4Hr50zL5gEmfOoGbehOUnSll1wqKAMe5vTiNKyuuF2FcSN6MjsiEl8k5zteQellCKF-TmNL57vAS9DjxtVcWbaDizBxDvp0ewVh2VC0eKT/s640/chopping+green+onions.jpg" width="640" /></span></a></div>
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<span style="font-size: large;">I don't have many true recipes per se, in that I don't have specific measurements for various ingredients and just sort of toss dishes together until they taste right. If you make this salad, please adjust it to your own tastes, as adding or changing ingredients can create some fabulous variations. <br /><br />For example, if I'm just making this salad for my husband and I, I'll toss in a generous amount of chopped capers and minced fresh dill, whereas the version my in-laws make is packed with diced celery and white onion.</span><br />
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<span style="font-size: large;">Adding some chopped fresh herbs like parsley, dill, chervil, or tarragon adds a bit more greenery and a higher nutritional content, and if someone is on a low-carb or paleo diet, you can also make this with a mixture of cubed cooked sweet potatoes, rutabagas, and turnips in lieu of regular potatoes.<br /></span><br />
<span style="font-size: large;">For a vegan version, you can use <a href="http://followyourheart.com/products/original-3/">Vegenaise</a> or even pureed avocado, and omit the hardboiled egg.</span><br />
<span style="font-size: large;">Skip the paprika if someone is on the AIP diet or is otherwise nightshade free.</span><br />
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<span style="font-size: large;">*My mother makes her potato salad with a 50/50 mixture of mayonnaise and Miracle Whip dressing, but that gives it a sweetness that some may find strange when paired with pickles and onions.</span><br />
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Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com0tag:blogger.com,1999:blog-4706567246945665136.post-82887936209423675392016-05-20T21:16:00.000-04:002016-05-21T21:41:15.901-04:00Regarding Grief and Cooking<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;">I was in second grade the first time I attended a funeral.</span><br />
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<span style="font-size: large;">There was a sweet little boy named Andrew in my class, and he was often absent from school for reasons that were never divulged to us; we only received the platitude that he wasn't feeling well, but he would be back with us soon. It turns out that he had leukemia, and that illness claimed him shortly before the school year ended.</span><br />
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<span style="font-size: large;">I attended a Catholic school, and our entire class marched to the nearby church in neat rows, clad in our navy and white uniforms, to wish Andrew farewell. Being a large group of seven-year-old children who had no real concept of death, we were quite loud and rowdy and were reprimanded sharply by the teary-eyed teachers who accompanied us. I'll refrain from details about the funeral itself, but suffice it to say we were all very quiet and subdued on the walk back to school, lost as we were in what was for most of us our first experience with real grief and loss.</span></div>
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<span style="font-size: large;">We were all allowed to go home early, and as soon as I walked through my front door, my mother ushered me into the kitchen and sat me down with a large bowl of potato salad and a spoon. Never an emotional eater, I've always been the type to lose my appetite when upset, but I was encouraged to have “just one bite”, which I managed, although I didn't really taste much of it. Another followed, and I was both soothed emotionally and nourished physically by this familiar dish of pickle-laden potatoes </span><span style="font-size: large;">as my small self tried to make sense of the enormous emotions roiling through me.</span><br />
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<span style="font-size: large;">I've been to nearly 40 funerals (far more than the number of weddings I've attended), and it has always struck me how, after the dead have been buried, those left behind gather together to talk, and to eat. Around the world, burial customs invariably involve food of some sort, whether it's the items served at the funeral reception, or the meals that friends and family prepare for those in mourning while they take time to grieve, and to heal.</span><br />
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<span style="font-size: large;">This blog is an exploration of the foods we turn to and share with one another during times of mourning. It's about providing real nourishment to both body and soul, and sharing solace with the very essence of that which sustains us.</span><br />
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<span style="font-size: large;">Blessings to you.</span><br />
<span style="font-size: large;">Catherine</span></div>
Catherine (Cate)http://www.blogger.com/profile/09202262408757213864noreply@blogger.com6