Chocolate Banana Squash Muffins

 

Made with Callebaut Dark Chocolate cocoa and chips, Nature’s Farm eggs, and squash grown by Kelly Ditz, Fair Trade and Local are delicious choices  

Chocolate Banana Squash Muffins

Wet ingredients at room temperature:

1 cup yoghurt or buttermilk or sour cream 

1/2 cup milk

2 eggs

2 tsp vanilla 

2 banana, mashed (or one, as you like)

1-2 cups cooked mashed squash (any variety, including zucchini)

Dry ingredients:

1 cup sugar 

1 tsp baking soda 

1/2 tsp salt 

2 cups flour (often more, for a thick batter)

2 cups dark chocolate chips

1/2-3/4 cups dark cocoa powder 

Set oven to 415°F. You will turn it down to 350°F after 5 minutes of baking. 

Mix wet ingredients into mixed dry ingredients until well combined. 

Portion into large muffin cups with two passes of filling, for an easier fill. 

Bake at 450°F for 5 minutes and then turn down to 350°F to finish baking, about 15 minutes. Test for doneness, with a skewer, before removing from the oven. 

Let cool in the pan for about 5-10 minutes before setting out on a cooling rack. 

Enjoy!

*Bananas and squash are optional. Sprinkle with sugar crystals before baking, if you like, and/or 1 tsp cinnamon in the batter. 

*If using mini muffin tins, set oven to 415°F and turn down to 350°F directly after placing the pan in the oven. 

Samgeytang - Korean Ginseng Chicken

 I’m updating this recipe because I just love it this way. It is still very easy to prepare, but I just love the results from a simple change. 

Samgeytang 

1 medium whole chicken

1 pkg dried Korean ginseng chicken dried herbs(see photo)

6 or so Chinese red dates 

6 chestnuts (peeled and quartered)

1 head garlic 

1 inch grated ginger 

3 green onions, large chopped 

Salt and white pepper, to taste 

Drizzle sesame oil 

Water, to simmer in half way 

Serve with rice, kimchi, side dishes, toasted nori sheets, Kochujiang, etc  

Place chicken in tagine or casserole dish and place ginseng and other ingredients around the chicken, topping with salt and white pepper, sesame oil, and green onions.  Add water, bring to a boil, cover, and simmer for about 45 minutes, until the chicken can fall off the bone. 

Enjoy!

Shrimp with Black Garlic and Miso Linguine

 This was quite easy to prepare, especially if you have all of the ingredients ready to begin (mise en place).

Black Garlic can be found in many Asian foods grocery stores.  Slavery-Free shrimp, from Argentina, is available at Gimli Fish.

 

Shrimp with Black Garlic and Miso Linguine

Serves 2 people 

1/4 cup butter, slowly brown in large skillet

small zucchini, sliced

2-3 black garlic heads, thinly sliced

1 tbs light miso

6 large Pink shrimp per person, shelled and cleaned.

1 shallot, finely chopped

White wine, to deglaze the pan

salt and white pepper

Linguine, per person

Have pasta pot ready to cook linguine in salted water.

Brown the butter on medium low heat, and add the chopped shallot.  When translucent, add the sliced black garlic and light miso.  Incorporate well, and add the sliced zucchini and increase the heat to medium high, stirring well.  When well incorporated, drop pasta into the boiling salted water.  When the pasta has about 6 minutes remaining, put the shrimp into the skillet on medium high heat.  Season and stir.  Add the white wine to the skillet.  

Drain the linguine and place into the skillet, tossing well.  Serve immediately with some Parmesan Reggiano.  

Enjoy!

Turkish Beef and Cabbage Stew - Kapuska

Kapuska is a Russian word, as it is the etymology for the word cabbage.  However, language is give and take.  This is definitely a Turkish recipe.  It can be adapted for vegetarian or vegan diets, by substituting the beef or lamb for tofu, bulgur, TVP, etc. 

 

Kapuska

1 medium onion, chopped

1 lb ground beef or lamb

1 medium green cabbage, cored and chopped

2+ tablespoons good tomato paste (try some Turkish brands!)

2+ tsp Turkish Baharat (or your favourite combination of cumin, coriander, pepper, etc)

1 tablespoon sweet paprika

1 tsp dried pepper flakes

2 tablespoons butter plus a drizzle of olive oil

salt and pepper, to taste,

2 cups beef or chicken broth

Optional:  chopped red peppers

 

Set a heavy bottomed pot on medium heat and melt the butter and olive oil.  Cook the chopped onion until soft, stirring.  Brown the ground beef and then add the tomato paste, spices, and salt.  Stir and cook for at least a minute.  Add the cabbage and the broth.  Stir, cover the pot, and let simmer for at least 30 minutes, or until the cabbage is soft and tender.  

Enjoy with bread, rice, or potatoes.

 

Syrian Beet Dip (Mutabal Shawander)

This lovely vegan Syrian beet dip is so easy to prepare, and with wonderful results. The beets and garlic are from Slow River Gardens. A few ingredients put this together for dipping with breads or vegetables. 

Mutabal Shawander 

1 lb beets, scrubbed

1 head garlic 

Olive oil, for roasting and blending 

~1 tsp salt +\-

1/4 cup tahini 

Juice of a lemon 

Cover beets and garlic in foil, with a little olive oil. Roast at 350°F until soft.   Pu all ingredients in a food processor and blend until smooth. Chill, add serve with vegetables or breads. 

Zucchini/Patty pan Bhujias

This tasty snack is a lovely, crispy way to enjoy zucchini. This vegan and gluten-free snack is wonderful with Imli, a sweet and mildly spiced tamarind dip.

Zucchini Bhujias

1 cup shredded, medium sized zucchini (or patty pan squash)

2 thinly sliced onions

1/2 cup Besan (chick pea flour)

1 tbs rice flour (optional, for a crispier bhujia)

1 tsp grated ginger

1-2 finely chopped green chilies

1/2 tsp cumin 

1/2 tsp turmeric

1/2 tsp chat masala (tangier than garam masala, but can also be used) 

 salt, to tastes

oil, for frying

 

Mix all of the ingredients together and let rest.  If the batter is too moist, add some more besan flour.  

Heat enough oil in a pan to surround the bhujias.  Gently drop bhujias as small patties into the oil, as seen in the photos.  

Cook on both sides until crispy.  Enjoy with Imli!

 

Chicken Shwarma

 Chicken Shwarma is wonderful year round, but quite delightful in Summer, when you prepare it yourself and with fresh pita, caçik (tzatziki) with fresh mint and dill, pickled sumac onions, and hot sauce  

Chicken Shwarma

(Serves 4)

8 skinned chicken thighs, bone in or boneless 

1-2 tbs Turkish Baharat or Duq’qah

1 chopped onion

1 tsp salt

3-6 cloves garlic, finely chopped 

Good drizzle olive oil 

2-3 tbs lemon juice 

In a small blender, mix the Duq’qah or Turkish Baharat, chopped onion, salt, garlic, lemon juice, olive oil. Skin the chicken thighs and let marinate, in the fridge, for a few hours. 

Fry or grill until fully cooked. Enjoy with pita bread and tzatziki. 

Jerk Chicken, with Mango Habanero Hot Sauce

I really enjoy Jerk, as the flavour profile for chicken, fish or seafood, etc. This recipe is very versatile, and easy to prepare. Locally made 1882 Fruit-Based Hot Sauce, makes a delicious balance of flavours. 

1. Jamaican Jerk marinade

1 tbs Ground Allspice

1 tbs dried Thyme

1 1/2 tsp Cayenne pepper

1 1/2 tsp freshly ground black pepper

1 1/2 tsp ground Sage

3/4 tsp ground nutmeg

3/4 tsp ground cinnamon

2 tbs Garlic, minced

1 tbs white sugar

1/4 cup Olive Oil

1/4 cup Soy sauce

1 -1 1/2 cups Mango Habanero Hot Sauce, by 1882 Fruit-based Hot Sauce 

3 green onions – finely chopped

*optional (may try a variety of chilies) 

Mix all ingredients together. Pour over scallops or chicken. Let marinade for at least 3 hours. Grill fish or meat.

Enjoy!

Persian mackerel. A reason for a holy declaration

 This grilled or baked fish is so easy to prepare  Enjoy!!

Per whole fish 

1 Mackerel 

In a small blender or mortar and pestle:

Good pinch saffron with ice (in the mortar)

4-5 cloves garlic (1 small head)

Grind, add add,

Salt, to taste 

1 tsp Turkish Baharat 

1/4 cup pistachio(optional)

1/2 bunch chopped cilantro, including the stems

1/4 cup Barberry (aka, zereshk. Can use currants)

Drizzle olive oil 

1 tsp lemon juice 

If the mackerel is whole, easily slice open the length of the bottom of the fish, and clean and rinse. Use scissors, if wanted, to trim the fins off. 

Place the fish on parchment paper and cut a few gashes into each side. Stuff the slits with the filling, and the cavity of the fish. Let chill for at least 30 minutes. 

Place the fish, with the parchment paper, on a 450° grill, or in a 450° oven. Grill or roast, for about 20 minutes. 

Enjoy with new potatoes, grilled asparagus. 

Kerala Naadan Mathanga Curry (coconut squash curry) and Grilled Sichuan Chicken

 I know that one is supposed to use uncooked cubed squash for this recipe, but my hands were aching and I had a lot of baked squash on hand.  Having baked squash on hand made it much faster to prepare and develop flavours.

 

Kerala Naadan Mathanga Curry

Ingredients:

1 butternut squash, or other squash, peeled and cubed.  I used Blue Hubbard Squash.

3 tbs vegetable oil

1 tsp black mustard seeds

2 dried mild red chilies

10 curry leaves

2-4 shallots, or 1 red onion, thinly sliced

1 tsp turmeric powder

1/4 chili powder (Mirchi, cayenne, or milder, not American chili powder, that also has cumin)

1 - 2 cups water

Salt, to tastes

For the Coconut paste:

1 cup shredded UNSWEETENED coconut

2 green chilies

1 cup water

• In a blender, make a paste of the coconut, green chilies, and water.  Set aside.
• Heat the oil in a large saucepan over medium heat.  Add the mustard seeds.  When they begin to pop everywhere, add the chilies and curry leaves.  Add the shallots or onion, and fry for 6-7 minutes, until softened.
• Add the turmeric and chili powder.  Then the squash.  Fry and coat the squash for a couple of minutes.  Add water and salt.  Cover and cook for 10-15 minutes.  Longer if using uncooked squash.
• Add the coconut paste and continue cooking, stirring through. 
• Enjoy, over rice.

 

 

 Grilled Sichuan Chicken

6 Chicken Thighs, skinned

1 tsp Sichuan Chili paste

2 tbs Hoisin

2 tbs Char Sui BBQ paste

drizzles Chinese cooking wine, Sesame oil, soy sauce

Sichuan spice blend of:  1/2 tsp each of white pepper, ground star anise, ground cloves, ground coriander, ground nutmeg, ground cinnamon, ground Sichuan peppers

Blend marinade and combine with chicken thighs.  Let marinade for a few hours.

 Heat oven to 350ºF. Place parchment paper on a baking sheet.  Place chicken on the baking sheet, with all of the marinade.  Sprinkle optional roasted peanuts, sesame seeds, and/or chopped green onions.  Roast for about an hour, until the chicken is fall off of the bone tender.

Enjoy!

 

 

 

 

 

 

  

 

 

Ikra

Ikra is a Russian relish/condiment/side dish.  Ikra means caviar, so the vegetables, usually referring to eggplant or zucchini, are diced small, to be reminiscent of fish roe.  I grew up with it, traditionally with Russian Mennonite foods, especially Fleischpersky.

 

 Ikra

2 large red onions, finely chopped 

4-6 cups finely chopped eggplant 

2-3 cups shredded carrots 

2 cups shredded parsley roots 

2-4 cups chopped peppers (I used a mix of sweet and medium hot)

4 cups tomato purée, or 1-2 bottles passata, or 4-6 cups chopped tomatoes 

Salt and pepper, to taste(I used about 2 tbs black pepper, and just less than that of salt)

Scant cup sugar (balances the acids, for canning)

1-4 tbs olive oil (or your preferences)

In a large, heavy bottomed stock pot, start cooking all ingredients, except for the tomatoes and sugar, on medium heat, stirring occasionally. When the eggplant is soft, add the remaining ingredients and cook, slowly, until it starts to reduce. Add a little bit of water, if needed. 

Can, in sterilized jars, for 15 minutes. 

Enjoy!

Albondigas - Spanish Meatballs

 Albondigas are my favourite meatball with sauce.  Served as a tapas, as a main course, snacks, etc.  They are easy to prepare and delicious.

For The Meatballs

1 ½ Tbsp olive oil, divided
½ onion, minced
2 cloves garlic, crushed


1 c fresh white bread, torn into small pieces (I have used other kinds of bread)
¼ c beef stock 
1kg ground beef
1 egg
2 Tbsp grated Manchego cheese, or Pecorino
1 Tbsp parsley
½ tsp salt
¼ tsp ground black pepper

For The Sauce

1 tsp olive oil (if needed)
1 onion, minced
2 c crushed tomatoes
½ c red wine (pinot noir, cabernet sauvignon, or merlot)
¼ c beef stock (we prefer low sodium)
1 tsp paprika
½ tsp salt

Instructions

For The Meatballs

In a small sauté pan, heat ½ Tbsp oil over medium heat. Add the onion and garlic. Sauté until softened, 3-5 minutes. Set aside to cool.
Place the torn bread in a small bowl and pour the stock over it. Let the bread soak up the stock for 2-3 minutes.
In a medium bowl, combine the  ground beef, egg, grated cheese, parsley, salt, and pepper. Add the cooled onion mixture and soaked bread. Using a large fork or your hands, mix the ingredients until evenly combined.
Roll the meat mixture into 1 inch balls and add them to the baking sheet.  Bake at 350ºF for 10+ minutes.  

 

For The Sauce

Once all your meatballs have been browned, add a little oil to the sauté pan, if needed. Heat the oil over medium high heat and add the minced onion for the sauce. Sauté the onion until softened, 3-5 minutes.
Add the crushed tomatoes, beef stock, wine, paprika, and salt. Mix well and bring the sauce to a simmer. 

Add the meatballs and reduce the heat to medium low. Simmer the meatballs and sauce for 20 minutes, until the meatballs are cooked and the sauce is thick.
Serve the meatballs with crusty bread and a glass of red wine. 

 Enjoy!

 

Beer and White Cheddar Mussels

 Mussels, from PEI, are wonderful, versatile, crazy easy to prepare, super healthy, and sustainable.  They are also regularly available at Gimli Fish.

I've prepared these mussels with beer and white cheddar.  

First, clean the mussels.  also easy.  Clean off any beards and throw away and broken mussels or ones that don't close, even when tapping them.  Place cleaned mussels in some salt water to remove any more grit.  Set aside in the fridge after draining and rinsing the mussels.

Prepare the sauce in a large enough pot with a lid.

 

Beer and White Cheddar Mussels

1 lb fresh mussels, cleaned

1 finely diced shallot

2 tbs butter

1 beer

2 cloves garlic, minced

2 cups shredded white cheddar

1 tbs corn starch

1 tbs Dijon mustard

white pepper, to taste

1/2 tsp ground nutmeg

salt, to taste

Options:  chopped peppers, sautéed mushrooms, microgreens, etc.

For the sauce;

Sauté the shallot in butter until translucent.  Add the minced garlic.  Toss the corn starch with the white cheddar.  The starch allows you to prepare the sauce without lumps.  Add the beer and when simmering, add the white cheddar slowly.  Add the remaining ingredients.  Bring to a good simmer and add the mussels.  Stir and cover with the lid.  Cook for 5+ minutes, or until the mussels open.  Stir and serve in a large serving bowl.

Enjoy with toasts or crisp fries.

Thai Coconut Curry Squash

This dish is so easy to prepare, once you have broken down the squash.  It is also quite versatile.  

 

 

1 tablespoons coconut oil (or any oil really) 

1 large shallots, chopped (or 2 small)

6-10 lime leaves

2-2 ½ cups diced squash. I used Boston Marrow, but you can use butternut, Hubbard, or your favourite variety 

1 tablespoon grated ginger

2-3 tablespoons yellow curry paste 

1 (15 ounce) can coconut milk or make coconut cream and milk about 2 cups

1 cup vegetable or chicken broth

2 teaspoons fish sauce (try black vinegar for vegans/vegetarians)

2 teaspoons brown sugar

3-4 cups fresh baby spinach

 

Heat cooking pot to medium high heat.  Add coconut oil and chopped shallots with the lime leaves and cook until the shallots are softened.  Add the ginger and yellow curry paste and cook for a minute before adding the coconut milk, squash, broth, fish sauce, and brown sugar.  Cook until the squash is soft, simmering on medium low, stirring.  Add spinach and continue cooking.  Serve with rice.  Enjoy!

French Onion Soup - Comfort in the Cold

 In the midst of another blizzard and cold snap, French Onion Soup to the rescue!  First, the stock:

 

Beef Stock

2 (ish) kg beef bones for stock
4 carrots, peeled and large diced
3 celery, large diced
2 Spanish onions, large diced
4 tablespoons tomato paste (a Turkish or Italian variety is richest)
1 leek
1 bunch parsley
4 sprigs thyme
2 bay leaves
8 peppercorns
1 cup red wine

Method:
1. Place beef bones in a large roasting pan and roast in a 375ºF oven for 45 minutes, or until the bones begin to become golden brown.
2. Place the onions, celery and carrots on top of bones and place back in oven and roast another 30 minutes or until the vegetables begin to brown.
3. Coat bones with tomato paste and place back in the oven again and roast until tomato paste until it starts to brown but do not let it burn, approximately 15 minutes.
4. Place bones and vegetables into a large stock pot along with remaining ingredients. Cover the bones with cold water and bring pot to a simmer.
5. While bringing the pot to simmer, place the roasting pan over a burner and add the red wine. Scrape the bits from the bottom of the pan using the wine to deglaze the pan, add wine and bits to the stock pot.
6. Once water comes to a boil, set to a low simmer, and skim the stock of scum and fat for the first two hours.
7. Leave stock pot on a low simmer for about 4 hours. Periodically skim excess fat from the top of the pot and add water if necessary.
8. Remove pot from heat and strain stock through a fine sieve. Place into individual containers and store in the refrigerator for up to a week or the freezer for up to a month. 

Next, the soup

French Onion Soup

3-8 red onions, depending on size and personal tastes, shredded 

drizzle olive oil

salt and pepper, to taste

sprig of thyme

a few litres beef stock

red wine, or cognac

toasts and cheese (Emmenthal, Oka, or other sharp white cheese)

Sauté the onions in olive oil until translucent and soft.  Season with salt and pepper.  Add beef stock and simmer.  Add wine or cognac.  Simmer for about an hour.

Prepare toasts with cheese.  Ladle soup into oven-proof bowls.  Place cheese toasts on top.  Broil until browned.  Serve and enjoy!

 

 

Squash Pancakes, a Korean snack in time for Hanukkah

 Happy Hanukkah!  A miraculous time of frying in oil!  

These light, vegan and gluten-free (if desired) squash pancakes are a Korean snack that work nicely as fried Hanukkah treat.

 

Korean Squash Pancakes

 

1 small squash, peeled, seeded and grated (not spaghetti squash, but most other kinds, including pumpkin.  Small, as in Acorn Squash, or enough to make 4-6 cups grated)

2 tbs sugar

1 tbs salt

Tamarack Farms Yellow Pea flour, to create batter texture. (May use AP flour, wild rice flour, rice flour, etc.  Use what you would for gluten-free cooking, or without regular flour. ) Quantity of flour depends on the amount of liquid in the squash.

 

I tested a few methods.  One recipe suggested not to grate the squash or put it through a food processor grater, as she didn't wish to clean it up, and recommended fine match-stick cutting of the squash.  I found that I had the best results with grating it.  

Grate the squash and mix with the salt and sugar.  Let sit for 10 - 30 minutes.  You will see liquid in the bowl.  You need the liquid.  

Mix in enough yellow pea flour or desired flour to make a batter.  Let the batter rest.

Fry pancakes in oil, until crisp on each side, about 6-8 minutes.  Enjoy immediately, with some soy sauce or hot sauce, or save for later service.

Enjoy!

Chicken Souvlaki

 There are many ways to prepare this dish, and there are many similarities between Turkish and Greek dishes. I’m using my Turkish Baharat but it is also excellent with Duq’qah. It is also one of the few recipes that I use chicken breast, but thighs are excellent as well. 

Chicken Souvlaki 

(Serves 4)

4 chicken breasts, cubed

1-2 tbs Turkish Baharat or Duq’qah (or a combination of cumin, mint, pepper, cinnamon, coriander)

1 tsp salt

3-6 cloves garlic, finely chopped 

Good drizzle olive oil 

2-3 tbs lemon juice 

Mix all ingredients together and let marinate, in the fridge, for a few hours. 

Fry or grill until fully cooked. Enjoy with pita bread and tzatziki. 

Easy and elegant saffron tomato scallops

 Easy and elegant seared scallops with a saffron tomato sauce 

(For 2-4 people)

4-6 scallops per person, dried well and seasoned with salt and pepper 

Available at Gimli Fish 

1 onion, thinly sliced 

2-6 cloves garlic, finely chopped 

Butter, for sauce and searing the scallops (1 tbs for sauce, 1-2 tbs for searing)

Good pinch of saffron 

1 cup of tomato passata or crushed tomatoes 

1/4 - 1/2 cup of red wine (alternatively, orange juice, for a lighter, summery flavour)

Favourite herbs

Salt and pepper 

Dry and season the scallops and set aside until the end. 

In a small saucepan, heat saffron and butter on medium heat. Add the thinly sliced onions and cook until translucent and beginning to brown. Add remaining ingredients. 

Heat pan for the scallops to medium high heat to high heat. Add butter. Place each scallop in the pan and let sear, without turning, for one- 2 minutes, swirling the butter around.  When they have developed a nice brown crust, turn them over and repeat. 

Serve the scallops immediately over the sauce, on a plate. 

Enjoy!