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Saturday, July 30, 2011

This Saturday on the Weekend Morning Show - Gado gado, an Indonesian Veggie dish

This morning on CBC's Weekend Morning Show with Kerän Sanders, I had the great pleasure of presenting a wonderful vegetarian Indonesian dish that really highlights seasonal vegetables and is so easy to prepare. The local vegetables are all sourced from Fresh Option Organic Delivery.

Gado gado (Indonesian peanut veggie dish)

Peanut Sauce
Makes 2 cups
1 cup creamy peanut butter
1 heaping tablespoon grated ginger
1 heaping tablespoon minced garlic
3 tablespoons brown sugar
1 1/2 cups hot water
4 tablespoons cider vinegar (or rice vinegar)
2 tablespoon soy sauce
Crushed red pepper to taste(or hot sauce)

- Put everything in a blender and puree until smooth. If it's too thick, add a little extra water.
Generously pour over steamed or sautéed veggies as listed below, placed over a bed of yellow rice (rice cooked with turmeric).

Optional veggies and toppings:

6 cups Organic Chopped Spinach
2 medium stalks Broccoli, steamed or sautéed
1 cup local Green & Wax Beans, steamed or sautéed
1 cup Red Cabbage, shredded, sautéed
3 Carrots, shredded, sautéed
12 oz Tofu, Firm, sautéed
3-6 Hard boiled eggs
4 tsp Lime Juice
3 tbsp Coconut, Unsweetened, toasted

You can enjoy this hot or cold. Add veggies as they come into season.


Friday, July 15, 2011

This Saturday on the Weekend Morning Show - Gazpacho

It is my pleasure this very hot and humid weekend to present Gazpacho for your enjoyment tomorrow on CBC's Weekend Morning Show with host Kerän Sanders.

Keep Cool! My lovely produce came from Fresh Option Organic Delivery (FOOD).

There are as many recipes for Gazpacho as there are chefs and households that enjoy it. Here is one with some variations. In season, try a blonde gazpacho with yellow tomatoes and no sugar needed! Use green pepper instead of red pepper and a nice fruity white wine instead of red wine.

(photo by Karen Peters)


5 cups chopped tomatoes
1 small onion, finely chopped
3 scallions
1 red pepper, finely chopped
3 cloves garlic, minced
1 –1 1/2 cups red wine OPTIONAL!!! (try orange juice for a nice fresh flavour but use less)
2 tbs good fruity olive oil
2 English cucumbers, peeled, seeded and grated
1/3 cup fresh basil
1/4 tsp dried chilies
1 tbs oregano
1/3 cup chopped cilantro (optional)
1/2 tsp dried chipotle chilies (optional)
1 tbs brown sugar (to cut acids)
Salt and pepper to taste

Using a blender or immersion blender, mix ingredients until smooth. Chill and serve with baguettes. Garnish with fresh basil.

Up to 20 small servings:
Per serving: 28 Calories; 0g Fat (9% calories from fat); 1g Protein; 5g Carbohydrate; 0mg Cholesterol; 87mg Sodium


Tuesday, July 05, 2011

This Saturday on the Weekend Morning Show - Caçik

On Saturday, I had the pleasure of presenting this lovely Summer dish on CBC's Weekend Morning Show with guest host Donna Carreiro. This is the classic Turkish version but it is also known by the Greek name, Tzatziki.


• 2 cups yogurt (if you have strained yogurt, it’s better)
• 1/2 cup water (optional, depending on how thick you like the dish)
• 2 cucumbers, diced or, peeled, seeded and diced or shredded.
• 4 cloves garlic,mashed
• Salt
• Dried mint or fresh dill

Put yogurt in a bowl and mix it with a spoon. Pour water in it, keep mixing. Add garlic, salt and diced cucumber, mix it again.

You may balance the amount of water and yogurt depending on your taste. Thickness of cacik is originally like soup. But if you want it thicker, add less water.

Finally add dried mint and/or finely chopped fresh dill. Try with Turkish Baharat!