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Manitoba Grilled Roast Beef and cheese sandwiches

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I made these Manitoba grilled roast beef and cheese for CBC’s Weekend Morning Show with Nadia Kidwai. Roast beef ready sliced by Manitoba Beef,Sourdough Pumpernickel Rye by Old Church Bakery, “Trappist” cheese, as a new product to come. Mostarda, Beef, and Bread are available on every other Saturday at St.Norbert’s Farmer’s Market at the Eagles Club from 10-1.


Sourdough Pumpernickel Rye - Old Church Bakery
Roast Beef - Manitoba Beef
"Trappist" cheese - TBA from Loaf and Honey
Mostarda - from KarenFood
Dijon Mustard
Notre Dame Butter

Build your sandwich with these lovely ingredients and place on medium high heat pan with butter melted in the pan.  Turn over sandwich when browned.  Finish sandwich when cheese is melted.  Cut and serve immediately.

Enjoy!




Kerala crab and steelhead trout on CBC's Weekend Morning Show

On Saturday morning I will be presenting the following dishes on CBC's Weekend Morning Show with guest host Sarah Penton.  The Wild Caught Alaskan Snow Crab legs, available at Gimli Fish, are so easy to work with!  They are precooked and frozen and the shells are scored to make eating the crab so much easier.



South Indian Crab Curry

1-2 kg frozen Wild Caught Alaskan Snow Crab legs (Available at Gimli Fish - 2 bags =~4 entrée size portions)
1/4 oil
2 big onions, chopped and smashed (traditionally done on a large stone)
20 curry leaves (Available at Dino’s Grocery Mart, Lucky’s Dong Thai, etc.)
6 green chillies, slit
10 small cloves of garlic, smashed
1 tsp chile powder (aka,cayenne)
3 tbs. corriander powder
1/2 tbs. turmeric powder
1/2 tsp. pepper powder
2 tbs. garam masala

1 1/2 cups coconut milk (easy and inexpensive method to making coconut milk; 1-2 cups UNSWEETENED dry coconut and 1-2 cups very hot water.  Liquify in blender for about 2 minutes, strain into a bowl and that is your coconut…

Anti-inflammatory foodss on CBC's Weekend Morning Show

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Yesterday morning I introduced these recipes for CBC's Weekend Morning Show with Host Terry MacLeod.  These are easy and delicious foodss that have the added benefits of helping, and not harming you.  They help with inflammation.  Allium foodss, such as onions, garlic, leeks, etc., are top of the list of anti-inflammatory foodss.  Others include turmeric, cloves, pineapple, and high antioxidant foodss such as beets, blueberries, saskatoons, etc. Gorgeous beets, dark leafy greens, etc. are all available now at the Farmer's Market!  Enjoy! 

Anti-inflammatory foodss 1. Grilled Pineapple Salsa 1 pineapple, cored then grilled, then chopped 2 jalapeno peppers, roasted whole over grill then chopped 1 ear corn, roasted or 1 cup pan fried 1/2 cup cooked black beans 1/2 tsp ground cumin 1/2 tsp ground chipotle peppers 1/2 cup chopped or pureed tomatoes salt, to taste 2 tbs brown sugar 2-4 tbs vinegar drizzle olive oil 3 tbs fresh chopped mint Combine all ingredients in a bowl.Refrigerate and enjoy wit…

You say fish soup, I say Bouillabaisse, for CBC's Weekend Morning Show

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I will be presenting the following dish tomorrow for CBC's Weekend Morning Show with Host Nadia Kidwai.   Bouillabaisse is a classic Provençal dish, that is versatile in many of the ingredients as it is based on local and seasonal ingredients. 

The fish and seafoods are available at Gimli Fish.  They have a wonderful new delivery system as well! Visit www.gimlifish.com to make an order and you will have amazing fish and seafoods within two hours! 

For the soup base, I used onions, garlic, fresh fennel, tomatoes, and herbs, all available now at the St. Norbert's Farmer's Market.  The tomatoes and fennel are from Fertile Farm, the herbs from Almost Urban, and you can find many other things to add to the soup, as per your tastes.

Enjoy!



Bouillabaisse

Ingredients
For the soup broth:

Bones and shells from the fish and shell fish, completely rinsed
9 cups water
1 teaspoon fennel seeds
Salt and pepper to taste
10 whole sprigs parsley


For the soup base:

2 large onions, chopped finely
10 garlic …

Happy Thanksgiving! On CBC's Weekend Morning Show

Happy Thanksgiving!  Yesterday I featured a few easy to prepare Thanksgiving side dishes for CBC's Weekend Morning Show, with host Nadia Kidwai.  One is a Mennonite dish, called Bubbat, which is similar to scones, another is a vegetarian creamy mushroom sauce, and the third is a simple way to prepare Brussels Sprouts with Beef Bacon.

This was a Manitoba menu.  The Brussels Sprouts were from Fertile Farm.  The beef bacon is from Wildfire farm.  Both are available at St. Norbert's Farmer's Markets.  I used Notre Dame butter, also from Manitoba.  For the Bubbat, which also uses a wonderful local flour by Prairie Mills, I used wonderful raisins that are available at Millad's Supermarket, on Notre Dame Ave.  They originate in Afghanistan, but are at a great local store.
Mennonite Bubbat There are many variations on this recipe, dating back to traditions before there were Russian Mennonites in the Molotschna and Chortiza colonies, I'm sure.   Preheat oven to 3…

Happy Thanksgiving! on CBC's Weekend Morning Show!

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Tomorrow I will be presenting these recipes on CBC's Weekend Morning Show with host Terry MacLeod.  I am so thankful for such an abundance of beautiful products here in Manitoba!  These dishes can all be prepared in advance, to make your Thanksgiving feast a celebration for all.  
I prepared Eye of Round Beef, because it is versatile and as an option from Turkey.  For other Turkey ideas, please look in my blog.


1. Wildrice pancakes 2 cups cooked wild rice (Black Duck Lake Wild Rice at St. Norbert’s Farmer’s Market)* 4 large eggs (I used Nature’s Farm eggs) Salt and pepper, to taste 1 cup flour (optional to use wild rice flour or potato flour, for gluten-free alternatives) ½ tsp ground nutmeg Optional spices:  Cajun, Turkish, Moroccan, Italian blends Olive oil In a large bowl, combine all ingredients and mix well.  In a hot skillet, heat oil and form pancakes.  Cook until crisp and brown on each side.  Enjoy as a side dish with cranberry sauce or relish, chutneys, etc. *I boiled the wild ric…

An Autumn Harvest tradition - Stuffed Peppers

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What's for dinner?  Bags full of peppers, excellent ground beef, tomatoes, spices, rice, etc.  This is a Turkish version of stuffed peppers.  Well, they likely originated the dish.

Come to the St. Norbert's Farmer's Market on Saturday between 8-3PM for many of these wonderful ingredients!

Turkish Stuffed Peppers

2 cups basmati rice
1/4 cup Zereshk (Iranian currants, aka Barberries)
drizzle olive oil
pinch salt
3 1/2 cups water

Prepare rice ahead of time.  Zereshk can be found at Millad's Supermarket on Notre Dame in Winnipeg.

1 lb ground beef
1 onions, sliced
1 + tbs Turkish Baharat
3 chopped tomatoes (I used roasted tomatoes that were still soft and juicy)
1/2 cup sliced mushrooms (optional)
salt, to taste
 1/2 cup good tomato paste, also available at Millad's Supermarket on Notre Dame

Sauté the onions until soft in a drizzle of olive oil.  Brown the meat and add the Baharat.  Add the remaining ingredients and some water or wine to dilute the tomato paste a bit.  Mix with the co…