Archive for ‘Recipes’

August 28, 2013

Sometimes, you should just read the package: Stove top Popcorn

I’ll admit, I’m one of those that scans the suggested cooking instructions then proceeds to cook how I think it should be done.

Why use a timer when you can just touch, taste, and smell to see if onions are softened, garlic is fragrant, chicken is cooked, dinner is done?

The humble popcorn has kicked me off my cloud.
Sometimes, you should just read the package.

In an attempt to ban microwave popcorn from my house I tried several batches of homemade microwave popcorn. Where you put the kernels in a brown paper lunch bag, shake it up with a tsp of oil and pop it in the microwave for a minute and a half. Alton Brown does it.
I tried. Many times. The first bowl was such a novelty that I didn’t care that only 1/2 the bag popped. The second time, when the kernels burned it was a bit of a damper. Miraculously a bag of potato chips appeared with the comment “I had my doubts about the popcorn thing”. Then the experimenting began. Try it with oil, without oil, with the oil really coating each kernel. With salt. Without. For a minute. a minute and a half. Two. One fold on the lunch bag. Parchment bags instead.
Finally about 2 scoops of kernels away from the end…
I read the back:
Popcorn stovetop instructions

I tried it.
It worked.
Every single kernel popped. And every single kernel was nice and fluffy with a crispy popped middle. Delicious. and it took, oh. a minute or two.

Popcorn: stovetop popped

Popcorn: stovetop popped

June 24, 2013

A wild rice bowl

I was up on the BBQ deck visiting the BBQ gurus of the building. They are masters. They even BBQ in the winter . . . and then, they threw on some marinated tofu.

What then proceeded was a conversation on kale ‘slaw’, where we debated whether or not the kale “cooked” in the lemon dressing and therefore got rid of the goitrogens – usually the barrier to eating kale raw.

I wondered, if perhaps I am rubbing off on people. And after this recipe, I wonder if they are rubbing off on me.

To her new love of bbq tofu and brown rice, I present:

Wild rice bowl with citrus beluga lentils
A wild rice bowl

If you’ve ever made citrus french lentils, you might remember how good they were. And how you might have thought, “wow I never knew lentils could taste that way”.
The cook who taught me citrus lentils herself says- “You may be just as un-enthused about lentils as I was, but this recipe has converted me”

Wild Rice:

  • 1C Wild rice blend: I used Lundberg (long grain brown rice, sweet brown rice, wild rice, Whole grain Wahani rice, Whole grain Black Japonica rice.)
  • 1 3/4 C Water
  • Bring water to a boil, add rice, simmer covered for 45 min. Take off heat, keep covered, and lest rest 10 min.
  • The lentils:

  • 1/2 Carrot, 1/4 onion, Garlic Clove, Bay leaf
  • 1 C Beluga lentils
  • 4 C Stock
  • Bring the stock to a boil, add veg and lentils, simmer uncovered 30-45 min, until belugas are softened and the liquid is absorbed. (I used 2 C stock/2 C water, I was short and stock…).
  • Make the dressing

  • 1 1/2 carrots
  • Rest of the onion
  • Olive Oil
  • Sweat the carrots and onions in a bit of olive oil (maybe a tsp, enough to very lightly coat the veggies). When they are soft, add to the bowl of:

  • juice of 1/2 lemon, 1/2 lime, 1/2 red grapefruit, olive oil, sprinkle of salt.
  • When your lentils are done, add them to the dressing. Let them sit for, at least 5-10min.

    When you are ready to serve, add some rice to a bowl. Add some nice hardy greens- I used mizuna, other options: arugula, spinach (really, any heat hardy green). Add your citrus lentils.

    Stir it up a bit.

    eat. it is, delicious.

    Cooks notes:
    *Keeps very well in the fridge over night all mixed up. The rice does not get soggy! It makes a really good cold salad for lunch the next day.
    *This recipe times out perfectly.

    May 27, 2013

    a high tea.

    Honeybush tea

    Tonight I thought I would post while I sip this amazing honeybush tea.

    4 bags of honey bush tea
    2L water
    a bit of wildflower honey
    a bunch of mojito mint from the roof.

    Let steep for 10 minutes. Stir in honey, pour into a pitcher with mint leaves. Have a glass while you let it cool. What is happening is instant calm. and a lovely red colour.

    Im reflecting on a few tea-instances that have affected in my life. Nettle tea, hibiscus tea, make-your-own-from-the-herb-garden sage, rosemary and lemon tea. The chai herbal mix with burdock root and astragalus that zen’d me right back into bed. My thoughts are wandering into pretty tastes, smells, memories, and woah, just what is in this honeybush tea?

    Maybe it has taken awhile to relax so now that it is here I feel quite calm. If you ever feel like you might need this too I suggest trying a glass. I think. I will let you know tomorrow, what my dreams are.