Archive | February, 2012

Eat this! Red Pepper Cashew Paté

28 Feb

I had a hankering for hummus the other day, but only had dried beans on hand. I didn’t feel like waiting for them to soak and then cook, and in the fridge there were about 10 red peppers, so I decided to come up with something that would use some up. I looked up a few nut paté recipes in the original Moosewood Cookbook, made a few modifications, et voilà – delicious paté that I couldn’t stop eating…directly out of the food processor!

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Minestrone Soup You’ll Crave!

17 Feb

Photo by Steve Coutts

This is another of the recipes that I made for a photo shoot with my friend, Steve. It’s the perfect balance of flavours, packed full of vegetables and super yummy! I generally double or triple the recipe,  package in 250 ml containers, then freeze for easy lunch and dinner portions. Add any variety of vegetables, pasta (I actually don’t put it in all the time) and greens (I’ve been using kale). Most of the time I omit the leek and add more onion.

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Spicy Caraway Cheddar Biscotti & Food Blogger Bake Sale Wrap-Up

14 Feb

This past weekend I participated in the 2nd Annual Food Blogger Bake Sale. The event went off amazingly well with fellow food blogger, Vincci Tsui (www.cecinestpasunfoodblog.com), at the helm. I believe we raised over $2000 for Brown Bagging For Calgary’s Kids, but will follow-up with exact numbers!

I made these savoury biscotti and packaged them in twos. If you like biscotti, cheese and spice, then these are for you! A delicious base for any cheese, pickle, jam, preserve…really anything you’d usually spread on a cracker. I usually double this recipe, because for all the baking time and how delicious they are, you’ll wish you had when you’re all done!

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Calgary Food Blogger Bake Sale

8 Feb

The Food Bloggers of Calgary are coming together to put on a bake sale this weekend, February 10 & 11, 2012. All proceeds will go towards Brown Bagging for Calgary’s Kids. If you’re in the area, stop by and check it out! I’ll be there with Savoury Cheese & Caraway Biscotti, recipe for which I’ll post after.

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White Bean and Oregano Bruschetta on Sautéed Swiss Chard

7 Feb

My friend Steve is an excellent photographer and offered to come try out some food photography with me. We discovered it’s a lot more complicated than it looks, between garnish, cutlery placement, layering of textures, lighting, other accessories…the list is endless!

photo by Steve Coutts

I cooked a few simple dishes to experiment with. This is the first dish we shot, which I think turned out pretty well and it  was delicious! I modified this recipe from Simply Organic: A Cookbook for Sustainable, Seasonal and Local Ingredients. It called for mustard greens but I used swiss chard because I had lots on-hand. I think any greens that sauté well would work.

Stephanie over at Clockwork Lemon, our friend Rachele, and I had had a baking date a few days earlier where we made this Whole-Wheat and Rye Swirl Loaf. I cut a bunch of slices into triangles, drizzled with grapeseed oil and toasted them in the oven. The hint of caraway every few bites added another touch of deliciousness too!

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Spiced Maple Pecans

4 Feb

I forgot to post my Om Cooking article from the Bodhi Tree’s December 2011 Breathing Room Newsletter. Even though it was aimed at Christmas giving, the same principals can be applied throughout the year!

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Gift giving is something I like to do all year round, but of course, more so around the holidays. However, I’m not your typical gift-giver. My attitude around gifts changed the year I started making my own Christmas cards, writing a message to each of about 50 friends. The process was special to me, methodical and meditative. I was proud of what I made and the time I put into them; what I gave and to whom didn’t matter so much anymore – I was happy knowing that each person who received a card would be beaming with joy when they got something in the mail besides a bill.

What can you make that will bring you joy first? What skill can you showcase? Contemplate these questions this year and you might find that it brings a renewed excitement to what can be a stressful and frantic time-of-year. Anything you make yourself that brings you joy will bring others joy.

If you need an idea to get started, try this month’s recipe. Packaged in mason jars or bags tied with ribbon, this is one gift that will bring a smile to anyone’s face.

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Change of Date – Calgary Ayurvedic Cooking Workshop

2 Feb

Just an update that the date for the Calgary cooking workshops has changed. It will now take place on April 21 & 22, 2012.

Also, the other two workshops will be postponed. Stay tuned for new dates!

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I’m super stoked to help organize three upcoming Ayurvedic workshops in Calgary facilitated by Anna Colin, from Gaiatri Yoga in Nelson, BC.

After just scratching the surface of Ayurveda during my yoga teacher training (read: opening Pandora’s box!), I approached Anna to see if there were any workshops/schools/trainings she could recommend in Calgary or close-by. The results of that conversation are three workshops. Here’re the details for the first one.

Cooking for Your Dosha – click for more details
9:00am-4:00pm, April 21 & 22, 2012
Calgary Co-op Midtown Market – 1130 11 Ave SW, Calgary, Alberta. Click for a map.

This class is designed to introduce you to the main principles of Ayurvedic cooking and how they can be adapted to any recipe. Enjoy delicious meals, demonstrations and hands on experience.

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