Happy Canada Day on July 1st! While you are planning on your BBQ, remember the wonderful beef that we have here locally, as well as the vegans and vegetarians who will inevitably also wish to partake of the celebrations. :)
I am presenting the following dishes for CBC's Weekend Morning Show with Host Nadia Kidwai. The lovely Sirloin Steak Beef from Manitoba Beef was perfect for kebabs. This is available on Saturday at St. Norbert's Farmer's Market as well as the quinoa from Tamarack Farms for the Quinoa Sweet Potato vegan burgers. If you are looking to keep completely Gluten-Free, use their quinoa flour in place of panko. The grilled eggplant is wonderful for so many events. You can find locally grown eggplant now at Vic's Fruit Market on Pembina and at Schreimer's Greenhouses.
Happy Canada Day! Enjoy!
(Quinoa Sweet Potato burgers)
(Marinating beef kebabs)
Turkish Beef
Kebab
1
lb thinly sliced beef or lamb (Today was Manitoba Beef’s Sirloin Steak,
available at the St. Norbert’s Farmer’s Market on Saturday)
1
onion, grated
1
medium tomato, grated
1
tsp oregano
1
tsp dry mint
2-3
cloves garlic, minced
salt
and pepper
½
cup olive oil *
1
cup red wine
If
meat is a tough cut, you may pound the thinly sliced beef. Mix all ingredients together and let
marinate overnight of for several hours.
Skewer
the meat and grill over high heat, turning. Let meat rest and serve with yoghurt tahini sauce, grilled
vegetables and Afghani Naan. (available fresh at Millad’s on Notre Dame).
Quinoa Sweet
Potato Veggie Burgers (adapted from Bonappetit, January 2016)
1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
½ small zucchini
1 small shallot, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about ½ uncooked) (Tamarack Farms available at St. Norbert’s Farmer's Market and Downtown Hydro Market)
¾ cup dried breadcrumbs (panko)
1½ teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert’s Farmer’s Market
Guacamole, tomato chutney, sprouts, etc.
Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave. Fastest and easiest method and won’t heat up your kitchen with the oven.
Remove the skin from the sweet potato and mash the flesh with a fork. Set aside.
Grate zucchini and mushrooms. Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent. Add zucchini and mushrooms and cook until moisture has been released. Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes). Season and mix with salt and pepper. Let cool.
Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.
Divide mixture into 4 portions and form into patties. Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.
Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.
Enjoy!
1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom (or 5-8 crimini mushrooms)
½ small zucchini
1 small shallot, finely chopped
¼ teaspoon crushed red pepper flakes
1 cup cooked quinoa (from about ½ uncooked) (Tamarack Farms available at St. Norbert’s Farmer's Market and Downtown Hydro Market)
¾ cup dried breadcrumbs (panko)
1½ teaspoons fresh lemon juice
4 Pretzel or Sourdough Brioche (Available at Old Church Bakery at St. Norbert’s Farmer’s Market
Guacamole, tomato chutney, sprouts, etc.
Wash and prick sweet potatoes all over with a fork and place on a paper towel in the microwave for 3-5 minutes, until soft, depending on the microwave. Fastest and easiest method and won’t heat up your kitchen with the oven.
Remove the skin from the sweet potato and mash the flesh with a fork. Set aside.
Grate zucchini and mushrooms. Heat a small skillet with olive oil and cook shallot with pepper flakes until translucent. Add zucchini and mushrooms and cook until moisture has been released. Transfer to a bowl with cooked quinoa (1 1/2 cups water : 1 cup quinoa, boil, stir and simmer for 15 minutes). Season and mix with salt and pepper. Let cool.
Add breadcrumbs (panko), lemon juice and about 1/4 cup of mashed sweet potato, adding more as a binder as needed.
Divide mixture into 4 portions and form into patties. Heat 2 tbs oil in a medium skillet on medium heat and cook 2 patties at a time, until golden brown.
Serve burgers with Old Church Bakery pretzel buns or Sourdough Brioche with your favourite toppings, guacamole, tomato chutney, etc.
Enjoy!
Patliçan Yogürtlü
1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.
Mince garlic and stir into yoghurt with salt.
Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.
Enjoy!
1 lg eggplant sliced
3 cloves garlic minced
1 1/2 c plain yogurt
1 tbsp olive oil
1/4 tsp oregano
1/4 tsp paprika
1/4 tsp salt
Slice and salt eggplant and let sit in a bowl of cold water. If eggplant is very young, skip the step of salt and water. Rinse and squeeze out water from slices.
Mince garlic and stir into yoghurt with salt.
Sauté eggplant slices on medium high heat until golden brown on both sides. Remove from pan and let sit for a moment on a paper towel. Place on platter and top with yoghurt mixture. Sprinkle rubbed oregano and paprika over yoghurt. Top with a drizzle of olive oil. Serve with baguette slices or water crackers.
Enjoy!
