Sichuan Whitefish and North Indian Cheela (Gluten Free flatbread!) on CBC!

This morning, on CBC's Weekend Morning Show with host Nadia Kidwai, I presented a dish from North India and a Sichuan fish dish.  So yummy together as well as quite simple to prepare!

The local whitefish is related to salmon, caught wild in Manitoba, and is higher in omega fatty acids than in salmon.  It is a sustainable fish.  This fish was brought down yesterday from fishers 9 hours North of Winnipeg.  It is available at Gimli Fish.  

The Pea Flour that I used for the Cheela, was from Tamarack Farm.  Traditionally, this lovely flatbread is made with Chick Pea flour, or Besan.  The local pea flour is a wonderful ingredient for this incredibly simple dish!

Sichuan Crispy Whitefish

1 whole whitefish (available at Gimli Fish)*

2 ½ tbs shaoxin rice wine

2 ½ tbs finely chopped ginger

½ tsp salt

Oil to deep fry fish in wok

2 -4 spring onions, chopped

4 cloves garlic, chopped

2 ½ tsp chilli bean paste

1 cup stock or water

2 ½ tbs soy sauce

3 tsp sugar

2 tbs Chinese black vinegar

1 tbs corn flour

Coriander

At 1 inch intervals, cut scores into the fish diagonally through to the bone on both sides.

Mix shaoxin rice wine with 2 tsps ground ginger and salt.  Place the fish into a dish and spread the wine, ginger, salt mixture all over the fish.  Let marinate for at least 30 minutes.

Heat wok filled ¼ of oil, to medium heat.  Holding the fish by the tail, slide in to cook.  Cook for 5-8 minutes, depending on the size of the fish, or until brown on both sides.  For extra crispy, dredge the fish first in corn starch.  After cooking, drain fish on paper towel and set aside. 

Remove oil from wok, leaving 1 ½ tbs of oil.  Heat oil to sauté green onions, ginger, garlic, chili bean paste for about 10-20 seconds.  Add rice wine, water or stock, soy, sugar, and black vinegar and bring to a boil.  Add fish and heat, covered, for another 10 minutes. 

Cook up the remaining sauce in pan with a bit of water and corn starch until thickened.  Serve over the fish with fresh coriander and/or more green onions.

Enjoy!

Cheela with Local Pea Flour

There are many variations of this very simple flatbread.  It can be prepared plain or with many kinds of spices and vegetables.  This one today is made with Tamarack Farms Pea Flour, instead of Besan, or Chick pea flour.  This is also a Gluten-Free flatbread.

2 cups Pea Flour (available today at St. Norbert’s Farmer’s Market from Tamarack Farms)

1 tbs chat masala (or chilies, garam masala, etc.)

1-2 chopped shallots (I used dried shallots today)

Salt, to tastes

Water, to make a smooth batter, like a crepe consistency

Oil, for cooking

Combine pea flour, seasonings, salt, etc in a bowl.  Stir in water to make a crepe batter consistency.  Heat pan and spread like a thin pancake.  Pour 1 tsp oil on the sides and cook on medium heat until each side is golden.

Serve hot with dishes or chutneys.

Enjoy!

Kitcheri on CBC

This morning, on CBC's Weekend Morning Show with host Nadia Kidway, I presented the following dishes.  I made these for a few reasons.  It is a New Year and we all need help with ideas for keeping New Year's resolutions, be they about your own health, or about buying local food and supporting local producers.  These dishes are very healthy and are recommended for recovering from illness, as a cleansing diet, and great vegan proteins.  These are also delicious.

Kitcheri 1 (Red lentils and Basmati Rice)

1 cup Basmati Rice, washed

1 cup Red Lentils, washed

1 yellow onion, sliced

1 tbs Olive Oil

1 tsp Black Mustard Seeds

1/2 tsp each ground cinnamon, ground cumin, ground coriander

1/8 tsp asafetida

In a small blender:

1" inch ginger

1 Green chili pepper (optional)

1 head garlic cloves

1-2 pieces of fresh turmeric or 1 tsp ground turmeric

(blend until smooth)

8 leaves curry leaves

4 cups Water (or combination with coconut milk)

1 1/2 tsp salt

 Options:  Cooked squash, cubed

Instructions

1. Start instant pot in sauté mode and heat oil in it. Add black mustard seeds and cook until popping.
2. Add sliced onions and stir until translucent and starting to brown.
3. Add ginger mixture with curry leaves and brown, then add rice, lentils and water. Stir in salt. Close lid with vent in sealing position. 
4. Change the instant pot setting to manual or pressure cook mode at high pressure for 5 minutes.
5. When the instant pot beeps, let the pressure release naturally (NPR)
6. (optional) For tempering, heat ghee in a small pan and add the red chili powder to it. Add it on the cooked Kitcheri.

Kitcheri 2 Quinoa and yellow split peas

Ingredients

1 cup Brown quinoa, rinsed (Available at St. Norbert’s Farmer’s Market at Tamarack Farms)

½ cup split yellow lentils

1 yellow onion, sliced

4-6 cups low sodium organic vegetable broth

2 Tbsp. Olive Oil

1 tbs Turkish Baharat (or your favourite spice blend)

2 cups favourite vegetable such as spinach, kale, sorrel, etc, chopped

1 small acorn squash, baked and scooped out

½ cup good tomato paste

chopped tomatoes, to preferences

½ cup cilantro, chopped

Instructions

1. Wash & drain the dal & quinoa
2. Chop all veggies.
3. Heat the oil & add the spices, sauté for a minute or until fragrant.
4. Stir in the mung dal & quinoa.
5. Desired amount of broth, bring to low boil & then cover & simmer for 30-40 minutes or until soft & soupy.
6. In the final 10-15 minutes of cooking, add the chopped vegetables.
7. Just before serving, stir in the cilantro
8. Optional garnishes such as fresh sprouts from Fresh Forage, dried chili mango slices from Food for Folks, etc.