tag:blogger.com,1999:blog-416885143616357392024-03-13T20:54:06.294-06:00Bringing Home the WorldSky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.comBlogger20125tag:blogger.com,1999:blog-41688514361635739.post-70971011105401280592016-12-28T17:11:00.001-07:002016-12-28T17:11:35.819-07:00Russian Pelmeni and Tomato Lentil Ragout<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKclje4PNWO6mI3CuntdAmxyMZ8JCQg6ojAm_8Rjtc1nigiNY7Obpq9w8AndWv-diaUSf-vurZO559zQRTZqOrv31qE7U5ws6s0nTaHPZPerCnf9h6kkGVzXo96B7i5Hl7b9Qe9gF8bA/s1600/Pelmeni+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKclje4PNWO6mI3CuntdAmxyMZ8JCQg6ojAm_8Rjtc1nigiNY7Obpq9w8AndWv-diaUSf-vurZO559zQRTZqOrv31qE7U5ws6s0nTaHPZPerCnf9h6kkGVzXo96B7i5Hl7b9Qe9gF8bA/s640/Pelmeni+1.jpg" width="360" /></a></div>
<br />
One of the most exciting conclusions of my world travels is that virtually every country or culture features a dumpling dish. They are all a little bit different, with slightly different sizes, shapes and of course flavours, but there is no mistaking it: humans just love the textures of a richly spiced ground meat enveloped in a warm, soft dough then either dunked in a soup or topped with some kind of gravy or sauce.<br />
<br />
Russia (and also Ukraine and Eastern Europe in general) is no exception to this rule. Pelmeni are bite size dumplings, filled with ground beef typically, but I prefer ground chicken. For a quick weeknight supper, I prefer to use the handmade pelmeni by <a href="https://www.facebook.com/marinascuisine" target="_blank">Marina's Cuisine</a> which is sold at the Italian Centre. The chicken inside is chewy, with hints of vinegar and onion. Delicious.<br />
<br />
When I lived in Russia, the pelmeni I had was always topped with butter, sour cream and sometimes dill. Delicious. But tonight I shook things up a bit by making a tomato lentil stew with finely chopped grilled mushrooms, and then garnishing with a yoghurt, pink Himalayan crystal salt, cracked black pepper, basil infused olive oil and chopped basil.<br />
<br />
So. darn. tasty. The only danger with this dish is that you just can't stop.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-FuTGSk8vWjseLDU3p5cXKNItvT1KpUGAHdSIqbO8lj3xMoIVz0ggKvOSzF22mp-5h6zEqUQSXK3bHKZtVK58MKUOar-RELSWV5D1IKOe8HhxjVkc5DGcJ5JCmDl4lSLrkVxCBjlVg/s1600/Pelmeni+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0-FuTGSk8vWjseLDU3p5cXKNItvT1KpUGAHdSIqbO8lj3xMoIVz0ggKvOSzF22mp-5h6zEqUQSXK3bHKZtVK58MKUOar-RELSWV5D1IKOe8HhxjVkc5DGcJ5JCmDl4lSLrkVxCBjlVg/s640/Pelmeni+2.jpg" width="360" /></a></div>
<br />
Enjoy!</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-253328890236096602016-12-22T21:10:00.000-07:002016-12-22T21:10:39.622-07:00Vegan Lemon Christmas Balls<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxq_IYD2lkUt5j1jbzFthw16pETnXV0ZL737UX5ZTRV35o53WpALsZiwhSJK3VSGQ7sPMqtKSRv9VMqkhukQO88x8XePdW2Gd2NUsFmm3zNd8eJP_AXr9QhaeGZ5mcZbAbhCYyQsj0g/s1600/Vegan+Lemon+Balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlxq_IYD2lkUt5j1jbzFthw16pETnXV0ZL737UX5ZTRV35o53WpALsZiwhSJK3VSGQ7sPMqtKSRv9VMqkhukQO88x8XePdW2Gd2NUsFmm3zNd8eJP_AXr9QhaeGZ5mcZbAbhCYyQsj0g/s400/Vegan+Lemon+Balls.jpg" width="300" /></a></div>
<br />
There are so many delicious sweets to choose from at Christmas time. My favourite are always the lemon: lemon squares, lemon tarts, lemon pound cake, the list goes on. But, have you <i>seen </i>the ingredients in those? Now, when it's just for Christmas it's totally ok, but I always like to have a few sweet recipes that are wholesome enough to make (and eat!) all year around.<br />
<br />
You can imagine I was pretty happy when I stumbled across The Healthy Family and Home's simple, tasty, 7-ingredient recipe for <a href="http://thehealthyfamilyandhome.com/raw-vegan-lemon-meltaway-balls/" target="_blank">Raw Vegan Lemon Meltaway Balls</a>. Gluten-free, vegan, refined sugar free and raw? Yep! These babies are suitable for virtually every nutritional need (sorry, though, there are lots of nuts in here).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQ4LNz9YVq4hfkEO8D1z-6PBmFrt3w1y4ryvZ05PLLd-StZLn_k7h_HFVmtbsqc-S4RADYx_NbsdbQzpWmhbwgJr2pkRlCdbeEqudVM4ponofaTgb8l3XnL-smlQ3MFwaNRsJE3Wuag/s1600/Vegan+Lemon+Balls+Close+Up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixQ4LNz9YVq4hfkEO8D1z-6PBmFrt3w1y4ryvZ05PLLd-StZLn_k7h_HFVmtbsqc-S4RADYx_NbsdbQzpWmhbwgJr2pkRlCdbeEqudVM4ponofaTgb8l3XnL-smlQ3MFwaNRsJE3Wuag/s400/Vegan+Lemon+Balls+Close+Up.jpg" width="300" /></a></div>
<br />
Great with a steaming cup of green tea or milky chai, and even better as a gift. These will definitely be on my Christmas baking list every year going forward. Click on the link above to get the recipe.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbq2oQd9l4yGXLpvGnlJUwaOC2gFU0ixe5yAO3S4bW2rsKq8tbVLbjIkDR9NUcD_u2p1ncsoXbghuDfQ2FQkpr41tw8j86jvhAGHvCJI0nbe_4hZN9nS2mKo1FAERZ4X54Lzb-VHJKQ/s1600/Vegan+Lemon+Balls+plated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbq2oQd9l4yGXLpvGnlJUwaOC2gFU0ixe5yAO3S4bW2rsKq8tbVLbjIkDR9NUcD_u2p1ncsoXbghuDfQ2FQkpr41tw8j86jvhAGHvCJI0nbe_4hZN9nS2mKo1FAERZ4X54Lzb-VHJKQ/s400/Vegan+Lemon+Balls+plated.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-aUouyo1-uCbEVs-8Ky0DaP9ZWOT7NI26iwy6inIZo5ntn7HPBLZwuwbf8NcP5vZZ0u73jJo2ahHqD-haqWb4lMhlAPzm_-r6upGtMRWg2AfSoCGPdqLQBCiDcO14TJd9O7utFlrMQ/s1600/Vegan+Lemon+Balls+Mason+Jar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-aUouyo1-uCbEVs-8Ky0DaP9ZWOT7NI26iwy6inIZo5ntn7HPBLZwuwbf8NcP5vZZ0u73jJo2ahHqD-haqWb4lMhlAPzm_-r6upGtMRWg2AfSoCGPdqLQBCiDcO14TJd9O7utFlrMQ/s400/Vegan+Lemon+Balls+Mason+Jar.jpg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxOADROClWMJyTTsA9RhbL1OpEmtnLieue7rCIzg9IT9r4Heum0F_IqcPW1fdIG2mrtH1qHAtL5NHm6z1NEleZQyjaQ-0PG_ug6dX6fO1OcJmdABJfa7Z-3xNRJuMCfVl4Is3-JSV6Q/s1600/Vegan+Lemon+Balls+background.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxOADROClWMJyTTsA9RhbL1OpEmtnLieue7rCIzg9IT9r4Heum0F_IqcPW1fdIG2mrtH1qHAtL5NHm6z1NEleZQyjaQ-0PG_ug6dX6fO1OcJmdABJfa7Z-3xNRJuMCfVl4Is3-JSV6Q/s400/Vegan+Lemon+Balls+background.jpg" width="300" /></a></div>
<br />
<br />
Merry Christmas!</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-33618591123232597012016-11-29T10:38:00.000-07:002016-11-29T10:38:35.062-07:00Chocolate Avocado Pumpkin Spice Smoothie Jar<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN3vRN8mq7elrMf1hxozlo1Of5sW1g25-4MHH2ltW1IzEfz35uX-fCkZHIK0-EI0cjX9W2YLQ1HSFZ-zGewUM94x8Nv-m4Q2sBpPlgRja7IreAQRreNxDhMW4QaQg3Nl50eiysgTRUg/s1600/smoothie+jar+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVN3vRN8mq7elrMf1hxozlo1Of5sW1g25-4MHH2ltW1IzEfz35uX-fCkZHIK0-EI0cjX9W2YLQ1HSFZ-zGewUM94x8Nv-m4Q2sBpPlgRja7IreAQRreNxDhMW4QaQg3Nl50eiysgTRUg/s400/smoothie+jar+2.jpg" width="298" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
We're a smoothie family, and we love experimenting with different flavours, textures and ingredients. A blended beverage is an awesome way to pack your breakfast with a nutritious punch. This morning I made a chocolate, avocado pumpkin spice smoothie jar. It's vegan, high protein and super delicious.<br />
<br />
Here's what you'll need:<br />
<br />
<br />
<ul style="text-align: left;">
<li>Two scoops of chocolate protein powder (I use Arbonne because it is made from 100% vegan, plant-based pea protein)</li>
<li>10 almonds</li>
<li>1/4 avocado</li>
<li>2 tsp ground flax seeds</li>
<li>1 tbsp all-natural peanut butter</li>
<li>1 tsp pumpkin spice </li>
<li>2.5 cups of ice cold water</li>
</ul>
<div>
Blend all of the above ingredients in your high-powered blender (I always use our Vitamix - it's great for pulverizing the almonds!), pour and garnish with almonds and a teaspoon of organic chia seeds.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdhlheB4cvOw_VKbMm6xooAGcOqVqIblbXWixfBj97redazvO-b5fnYkbiagXQOpR4ZSU6OiXeg8He8YEvkNwODHi4NSoFEm1o1h3gs7qKVQcreVRRU_7f4fT9VskWikWuEB8UMhcZA/s1600/smoothie+jar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOdhlheB4cvOw_VKbMm6xooAGcOqVqIblbXWixfBj97redazvO-b5fnYkbiagXQOpR4ZSU6OiXeg8He8YEvkNwODHi4NSoFEm1o1h3gs7qKVQcreVRRU_7f4fT9VskWikWuEB8UMhcZA/s400/smoothie+jar.jpg" width="298" /></a></div>
<br />
<br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-69632451792900019872016-11-28T11:07:00.000-07:002017-01-10T15:58:44.338-07:00Chicken Pot Pie? No, it's Fish!<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFEqOb3W89Xuu882D4AjkSBlHNEu81-NUjIyOzePEX9568BRN3UhGypsWdg8RTgiG5wwVGGB_96z-S6MoRIy6UeiU5-9b_y7TVWLDUtAdTt-MpG-g44S53nvINMEkdWP_PiXbXhZv6g/s1600/fish+pie+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYFEqOb3W89Xuu882D4AjkSBlHNEu81-NUjIyOzePEX9568BRN3UhGypsWdg8RTgiG5wwVGGB_96z-S6MoRIy6UeiU5-9b_y7TVWLDUtAdTt-MpG-g44S53nvINMEkdWP_PiXbXhZv6g/s400/fish+pie+1.jpg" width="400" /></a></div>
<br />
<br />
If your house is anything like mine, your kids will love fish, especially the easy-bake, breaded traditional fish and chips style. Being landlocked in the prairies makes it virtually impossible to have a proper British fish and chip dinner though.<br />
<br />
Tonight I experimented with the concept of a fish pot pie to try and increase the nutritional value of a breaded fish-based meal that my daughter would still love. Limited to the ingredients I had in the fridge resulted in the following:<br />
<br />
<ul style="text-align: left;">
<li>1 large and 1 medium potato, peeled and grated</li>
<li>4 small onions and 3 cloves of garlic, sauted in organic grapeseed oil (you can use raw onions if you'd prefer not to have any oil in your dish)</li>
<li>1 can of red kidney beans, drained</li>
<li>6 eggs, beaten together with approximately 3 tbsp of almond milk</li>
<li>2 tsp smoked paprika</li>
<li>2 tsp red chili powder</li>
<li>Salt and pepper to taste</li>
<li>6 English-style breaded fish pieces (I had Captain High Liner in the freezer, but for an even healthier version you can use haddock or cod filets)</li>
</ul>
<div>
In a small square casserole pan, spread the grated potatoes on the bottom, then sprinkle the kidney beans on top. Spread the sauteed onions all over so that every inch of the potato shavings is covered. In a small bowl, whisk together the eggs, milk, paprika, chili powder, salt and pepper. Then pour the egg mixture into the casserole pan, letting it seep evenly into the potatoes. Then lay the fish filets on the very top, pressing them down a bit so it all sticks together (the fish is acting like the crust in a traditional chicken pot pie). Bake for roughly 30 to 45 minutes at 425F until the fish is crispy and golden, and the egg is fully cooked.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTD4vyjFt16ViW3a-4FqGeN3eXaHYCmlivGVitWMcmne81QxV7_SvPSQJ_mBTu3E8E4hwl2wGFaipZqcLeaGIrhf5FgX5bjxayNyBQk4PDDm71PoT9D35H36gm9x0Mbh07fqchi5y5A/s1600/fish+pie3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXTD4vyjFt16ViW3a-4FqGeN3eXaHYCmlivGVitWMcmne81QxV7_SvPSQJ_mBTu3E8E4hwl2wGFaipZqcLeaGIrhf5FgX5bjxayNyBQk4PDDm71PoT9D35H36gm9x0Mbh07fqchi5y5A/s400/fish+pie3.jpg" width="222" /></a></div>
<div>
<br /></div>
<div>
Casseroles are a great way generally to sneak in nutrition that your kids might normally balk at! I used what we had in the fridge, but I think that if you added mushrooms, broccoli, cauliflower or even asparagus, that this would be even tastier! I served it with raw veggies and a sweet potato hummus. It was absolutely delightful. Even better, it was dairy free and can even be oil free if you choose to use raw, rather than sauted, onions.</div>
<div>
<br /></div>
<div>
And one of the best things about it was that altogether it cost roughly $12, and made dinner for 4 and then a leftover lunch for 2, making it roughly $2 per person per meal. Nutritious and budget friendly!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPCd0uZQ7IMWxkYfovEbgbWUjyYgTZQRTAxPtFv70Ao3zpKnZK8kwZCTbwRQLEuV4YjIdEnaIioZZO7rBkfFnW7NdF35o39VXQlqsOhWkDGeYTm1D7keHxGTi5Ejgh99clv2y3XFfZA/s1600/fish+pie+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCPCd0uZQ7IMWxkYfovEbgbWUjyYgTZQRTAxPtFv70Ao3zpKnZK8kwZCTbwRQLEuV4YjIdEnaIioZZO7rBkfFnW7NdF35o39VXQlqsOhWkDGeYTm1D7keHxGTi5Ejgh99clv2y3XFfZA/s400/fish+pie+4.jpg" width="223" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-91570606853207929332016-11-27T10:26:00.000-07:002016-11-29T10:29:07.182-07:00Chicken and Spinach Pizza Wreath with Sriracha and Za'atar<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPMHbCbVXUneNchLAr1ZdlE6wctxrHUi6FD2tnU1ZbK5hlo4GjCEyfKuSUIjTy-Obs3ZCePT0Wwv7nyTRYK5v2AXYUuoVeTv_argRpczk-5dj_sEdClqYXEtPZv2QIBS9DW0BJ1sauw/s1600/wreath+oven+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxPMHbCbVXUneNchLAr1ZdlE6wctxrHUi6FD2tnU1ZbK5hlo4GjCEyfKuSUIjTy-Obs3ZCePT0Wwv7nyTRYK5v2AXYUuoVeTv_argRpczk-5dj_sEdClqYXEtPZv2QIBS9DW0BJ1sauw/s320/wreath+oven+edit.jpg" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Are you watching the Grey Cup today? Well, we're not! Truth be told, I didn't even know that it was game day today, until I saw someone tweet about it. It just so happens that what I made for Sunday brunch today is a perfect party appetizer!</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8tbpDV0NTRsQxJrQP8sk2Xn1PrZRI-be9IsrKh7ISonjJosje6bpPGmcxs_exm-u6dSKZ2inNb3oDpTp8cT51nw-GAC13V04ehXNrXIQlpfnWY6LuNNluRo2LxGa0uHBD74lhEifhw/s1600/party+wreath+filling+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr8tbpDV0NTRsQxJrQP8sk2Xn1PrZRI-be9IsrKh7ISonjJosje6bpPGmcxs_exm-u6dSKZ2inNb3oDpTp8cT51nw-GAC13V04ehXNrXIQlpfnWY6LuNNluRo2LxGa0uHBD74lhEifhw/s320/party+wreath+filling+edit.jpg" width="189" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You could mix up any filling really, but I shredded some yummy leftover fried chicken (two breasts and one thigh - the breading when baked gives this dish an amazing texture), three cups of spinach, one cup of mushrooms, two small diced onions and about half a cup grated mozzarella. For added flavour, I mixed in two tablespoons of BBQ sauce, two tablespoons of Sriracha sauce and salt and pepper to taste.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-e6jmfgXIULvLOFQujYq5vLdOs8aFjLJVJ_zC4iib1A0qPYvlGC_YXq1zN-GPQ_q8uK98TbfczAyApmoyJgHw0bebS1U4sKhP7vYm9NHAbB8qVFLfvXZ2oWtzZ_42a_uIgSTTF1Dew/s1600/stuffing+wreath+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho-e6jmfgXIULvLOFQujYq5vLdOs8aFjLJVJ_zC4iib1A0qPYvlGC_YXq1zN-GPQ_q8uK98TbfczAyApmoyJgHw0bebS1U4sKhP7vYm9NHAbB8qVFLfvXZ2oWtzZ_42a_uIgSTTF1Dew/s320/stuffing+wreath+edit.jpg" width="234" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Roll your dough into a nice, thin circle and cut a cross-like shape in it for easy folding. I made my own dough, but you could also use any pre-made dough like Pillsbury pizza dough, for example. Spoon your filling in a nice circle shape, leaving enough room on both sides of the dough for folding.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbhqzFq58aixKppijfKxqB9eVbpSGp1iDXhNny5DDvbm04b12dTYekjZIsdcpRCM4W7SzDU6tcRiI3cYjIglfz4OMhT270_DllvAARRsj1FWFoJTJ7lSEWfMJ62_aPueHIR6Ul9cSaA/s1600/party+wreath+edit.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcbhqzFq58aixKppijfKxqB9eVbpSGp1iDXhNny5DDvbm04b12dTYekjZIsdcpRCM4W7SzDU6tcRiI3cYjIglfz4OMhT270_DllvAARRsj1FWFoJTJ7lSEWfMJ62_aPueHIR6Ul9cSaA/s320/party+wreath+edit.jpg" width="262" /></a></div>
<br />
Fold the dough up, from point to side, making for a nice and simple wreath shape. Brush a tiny bit of oil (I used basil and chili pepper infused olive oil) over the dough to ensure a nice golden crispy dough, and then sprinkle with your choice of herbs. I used Za'atar, a Middle Eastern wild thyme and sesame blend. So delicious! Slide your wreath onto an aerated pizza pan and on 425F for roughly 30 minutes, turning to ensure an even colouring.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1hBA5r31AcisScbnTcwiZM40EcrfuNThnRWU6vZMc3XqVO0lYdrVIck8Ktgkq7JbvecXyeIzA1wckUIoRU1IJ9HeT23TGhwjzXVVd2wm5YY-sSHMmG9b5g74NeaT9JmDxHWdhj1ccw/s1600/unnamed+%25285%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF1hBA5r31AcisScbnTcwiZM40EcrfuNThnRWU6vZMc3XqVO0lYdrVIck8Ktgkq7JbvecXyeIzA1wckUIoRU1IJ9HeT23TGhwjzXVVd2wm5YY-sSHMmG9b5g74NeaT9JmDxHWdhj1ccw/s320/unnamed+%25285%2529.jpg" width="320" /></a></div>
<br />
Serve with your choice of dips and sides! Here I used a spicy Sweet Potato and Harissa dip which has a hummus-like texture. You can make your own quite easily, but this one is from the President's Choice Insiders' Collection.<br />
<br />
Enjoy!</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-18702494805630432872016-11-08T10:41:00.000-07:002016-11-08T10:41:57.953-07:00Smokey Eggplant Dip: A Twist on Afghan Banjan<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Eggplant is a favourite in our house. With its fleshy, meaty texture and nutty flavour, it makes for a fabulous staple in vegetarian dishes. Commonly used throughout the Middle East and Central Asia, there is no shortage of creative ways to cook with this tasty nightshade. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My smokey eggplant dip is a cross between Middle Eastern babaghanoush and traditional Afghan banjan. Like all good Afghan dishes, the starting point is the onion, always the onion! If you've been following this blog for awhile, you'll know that the flavour always comes from onions that have been slowly cooking in coconut or olive oil on low heat for almost an hour, until they are completely translucent and break apart easily with a fork (but not caramelized). For this recipe, I do it on the BBQ in a heavy cast iron skillet, alongside a whole eggplant (washed, with stem removed).</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9U0cPMfgzsXpPS0a1QzfDV7uoUUvcWVy6LFpaNUhwiOPtKn_eggpZ8hmk0a-uV-wkjr-wkapO0RSk05vtgIcEXGNY-ypzPwlr6vBEoYOg32wdN0PilJNzBF8l681ch4zCTgng6mS2w/s1600/IMG_4293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN9U0cPMfgzsXpPS0a1QzfDV7uoUUvcWVy6LFpaNUhwiOPtKn_eggpZ8hmk0a-uV-wkjr-wkapO0RSk05vtgIcEXGNY-ypzPwlr6vBEoYOg32wdN0PilJNzBF8l681ch4zCTgng6mS2w/s320/IMG_4293.JPG" width="320" /></a></div>
<br />
Once the onions are cooked, add in roughly 4 tbsp of organic tomato paste (or more according to taste), 2 tsp of Himalayan pink salt (or to taste) and about 1/4 cup of water. Mix to make a nice thick sauce, and let the juices combine and boil away until the liquid has evaporated and the natural oils from within the tomatoes have released. While the sauce is cooking, remember to keep turning the eggplant around so it is well roasted on each side.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr4gYEbBNK6SktJsHFc8z-sFOGXS9CgfX1YRPaJtOqjNydijX94WLoz31lHImqsgn1bZ1G1o_hP7i4UBIRtc8vjEB027hlkUQAc24bg01qiIrmukZZLwz5FVPSeg5DkqF4NTVEJSDbA/s1600/IMG_4295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXr4gYEbBNK6SktJsHFc8z-sFOGXS9CgfX1YRPaJtOqjNydijX94WLoz31lHImqsgn1bZ1G1o_hP7i4UBIRtc8vjEB027hlkUQAc24bg01qiIrmukZZLwz5FVPSeg5DkqF4NTVEJSDbA/s320/IMG_4295.JPG" width="320" /></a></div>
<br />
Once the eggplant has browned, the skin has wrinkled and nice charcoal grill marks appear, cut the eggplant in half and place flesh-side down into the skillet. Let cook for another few minutes, while slowly mixing with a fork. The fork will gently pull the flesh apart so that the dip is nice and chunky.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20l54oQlANFwDOLtHB5akb1n9a8wOtFxyzOnhPCmaBn00XL8A3AUMuuCtq_BA7l2uki3E4iZHnN1MP3ujlqJEihJYN_7ooFHDxs_5_sb2PJbwF_S2PpE9Yo7rH9zcVTXUeYHt81kViw/s1600/IMG_4297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20l54oQlANFwDOLtHB5akb1n9a8wOtFxyzOnhPCmaBn00XL8A3AUMuuCtq_BA7l2uki3E4iZHnN1MP3ujlqJEihJYN_7ooFHDxs_5_sb2PJbwF_S2PpE9Yo7rH9zcVTXUeYHt81kViw/s320/IMG_4297.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
You are only limited by your creativity when dreaming up uses for this delicious dip! We eat it as it is, alongside other barbecued vegetables, or as a dip on freshly baked bread and raw vegetables, or even as a topping to rice.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
One particularly delicious meal is to take lightly grilled ciabatta, drizzle it with a basil infused olive oil, spread on the smokey eggplant dip nice and thick, then top with cold Greek yoghurt. It is absolutely out of this world!</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AOWMD_7tp2cpPbEj8Oj91KdDz10AHkO6WpL3NcAkyB6mOeJP5zdzEcuQAIq9F4-Unp6RnJY508CjTiFqWVjMTQdHINBdGdnIteOIAIvRZr65MYkP5DWBNAh8TjlOu0v0cdd3KhT7tA/s1600/IMG_4301.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_AOWMD_7tp2cpPbEj8Oj91KdDz10AHkO6WpL3NcAkyB6mOeJP5zdzEcuQAIq9F4-Unp6RnJY508CjTiFqWVjMTQdHINBdGdnIteOIAIvRZr65MYkP5DWBNAh8TjlOu0v0cdd3KhT7tA/s320/IMG_4301.JPG" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
What's your favourite way to prepare eggplant? Please share with us in the comments below.</div>
<br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-88993871769578787512016-10-30T22:57:00.001-06:002016-11-08T10:10:44.194-07:00Kids Hallowe'en Kitchen Project: Spooky Bark<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cZc6XotLtXKjYAeCkwywssyinAWd2s5rgp8BnrRdw4RB3AIbNQPxBpLodocTnNTUcvb8iOWdFnNfJ4Of5PQ1xhM-ZrkSn7YbByy8O4S40rf0wBv_26tXyMkkt2N-kJmWrXccOWxd4w/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make Halloween spooky bark" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8cZc6XotLtXKjYAeCkwywssyinAWd2s5rgp8BnrRdw4RB3AIbNQPxBpLodocTnNTUcvb8iOWdFnNfJ4Of5PQ1xhM-ZrkSn7YbByy8O4S40rf0wBv_26tXyMkkt2N-kJmWrXccOWxd4w/s640/image.jpeg" title="How to make Halloween spooky bark" width="480" /></a></div>
<br />
<b>Happy Hallowe'en!</b> We had a busy weekend putting the last minute touches on our costumes and carving our pumpkins. I had promised my daughter that we would make spooky bark, though, so this morning we were up early and right at opening time my daughter bounced like a jack rabbit into the Bulk Barn.<br />
<br />
What you'll need:<br />
<br />
<br />
<ul style="text-align: left;">
<li>white, milk or dark chocolate squares or, if you prefer, moulding wafers</li>
<li>an assortment of <b>spooky Hallowe'en treats</b> (a note for next year: stock up on these early! I was surprised today when the Bulk Barn had very few Hallowe'en choices because the Christmas candy is already out. So weird.)</li>
<li>parchment paper</li>
<li>cookie sheet</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk097hsV46wV3vg-AdYG3jw2LkvvS-OtC97rYOH_AWSXIiWDVzGHylhOGCIix9BWulKeLt1ffCuuNhlWscaMJDWaZTV8Dvj2JsapJ1lWyQXtM1GGSB8GYHgQaaW-fNHBugQKRHGhahzQ/s1600/image_3.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk097hsV46wV3vg-AdYG3jw2LkvvS-OtC97rYOH_AWSXIiWDVzGHylhOGCIix9BWulKeLt1ffCuuNhlWscaMJDWaZTV8Dvj2JsapJ1lWyQXtM1GGSB8GYHgQaaW-fNHBugQKRHGhahzQ/s400/image_3.jpeg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhWsRE7efXeXDnuJ7Lh4WOumo0g1xWmi3WuOveMgH8icHWtdVqokxx7fVz8XDMUvA3OC4AoAO2c8q22cY3nzqSRJUQdC4-HGrfmekUaFOGMzITrTvafWUNqdIitGOIjjjt58BuET1QQ/s1600/image_7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhWsRE7efXeXDnuJ7Lh4WOumo0g1xWmi3WuOveMgH8icHWtdVqokxx7fVz8XDMUvA3OC4AoAO2c8q22cY3nzqSRJUQdC4-HGrfmekUaFOGMzITrTvafWUNqdIitGOIjjjt58BuET1QQ/s400/image_7.jpeg" width="300" /></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYzlBs5Eyg9EtEguchgs8MCD2a3NOwWXnakhBUhNvR_b74fQVfwGZgDITpa3i4-xGWVpmIrD03ehAQGYg2own-xQ98e84k-M8zQaIvtq6zDC83ilKd_iwCGpU2aC53nNJwB7dEQc3sg/s1600/image_6.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYzlBs5Eyg9EtEguchgs8MCD2a3NOwWXnakhBUhNvR_b74fQVfwGZgDITpa3i4-xGWVpmIrD03ehAQGYg2own-xQ98e84k-M8zQaIvtq6zDC83ilKd_iwCGpU2aC53nNJwB7dEQc3sg/s400/image_6.jpeg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="" style="clear: both;">
I let my daughter work on her project first, since she was so excited she just couldn't sit still. Since this was our first time making spooky bark, I also wasn't sure how it would turn out and thought we'd use hers as our taste case. She chose to work with the dark chocolate, first. </div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
It's pretty simple really, and there is no need for a recipe. Just melt the chocolate, pour it on parchment paper and decorate away!</div>
<div class="" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_iFNVVGKjGS1Nj9mssaFkF-ltt6Azf97Nsd1HghGNaWJe5P18Whb1eobJYd7-olv9Xzjy-Gw8J8HTKOpo-7OA2Hubx9dvUy1cYhN23iUJ-3wr1AYSNNX516rFVsMai_M7y1kelLhWQ/s1600/spooky+bark.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="making halloween candy bark at home" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_iFNVVGKjGS1Nj9mssaFkF-ltt6Azf97Nsd1HghGNaWJe5P18Whb1eobJYd7-olv9Xzjy-Gw8J8HTKOpo-7OA2Hubx9dvUy1cYhN23iUJ-3wr1AYSNNX516rFVsMai_M7y1kelLhWQ/s400/spooky+bark.jpg" title="How to make Halloween candy bark" width="372" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">A SPOOKTACULAR FAIL!</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
A note on technique:<b> i</b>t actually wasn't as easy as I assumed it would be. The first time around, I melted the chocolate on medium heat with the pot directly on the burner. It melted quickly, but then just as quickly turned lumpy and the sugars started to separate from the milk. Uh, oh. Never mind, my 3 year old didn't notice and had a blast decorating (and then gobbling up) her spooky bark. I think it looks more like lava flowing from a candy volcano, but no problem because she was just thrilled (and if I thought she couldn't sit still before this activity, the sugar turned this place into a mad house for the rest of the day!).</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSF4YFbJFUQ_Ga0RhEEf8MIj3mQDZ5wBjdrjc829Tj7HqQU17jV_0TavoBn_JOg21XCiRnnc1itHoQDWxe3UtU2JIAuD4F0Nr8FX9EWbFD2L-f63muzUNG4uG7rHb4FzX9LunGRaMiw/s1600/image_5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="milk chocolate halloween candy bark" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxSF4YFbJFUQ_Ga0RhEEf8MIj3mQDZ5wBjdrjc829Tj7HqQU17jV_0TavoBn_JOg21XCiRnnc1itHoQDWxe3UtU2JIAuD4F0Nr8FX9EWbFD2L-f63muzUNG4uG7rHb4FzX9LunGRaMiw/s400/image_5.jpeg" title="milk chocolate halloween candy bark" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
<b><span style="font-size: large;">ALL'S WELL THAT ENDS WELL</span></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
For the white chocolate, I tried a different, and better, technique: I boiled a medium pot of water, then submersed a smaller pot in the water, just deep enough to cover the bottom of the pot. The chocolate then melted beautifully and perfectly smooth. Success!</div>
<div class="" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIw30HZXbD7LXfGufJaYr2Q99-yL4_gv3Wv_bZK86FHSzVOv4ttYQwlKzyDNXid3aC5Prz-nIDY4vxyDs0YYpms4DD6DpwWaxaz6SPd5Z8Ve6IS55Kq075wGdeiiOK0uyTRh1CAimzA/s1600/image_1.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="candy bark for halloween" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzIw30HZXbD7LXfGufJaYr2Q99-yL4_gv3Wv_bZK86FHSzVOv4ttYQwlKzyDNXid3aC5Prz-nIDY4vxyDs0YYpms4DD6DpwWaxaz6SPd5Z8Ve6IS55Kq075wGdeiiOK0uyTRh1CAimzA/s400/image_1.jpeg" title="Halloween Bark" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKWSn8tx8SegZdgCQxGq-2gk-_GuprceKxYzoe7zVmV7RYWDMYgJcxnhq1E5666xcjKHH98gsstccHnfro7tShqEP44gCfy6GH3T3mXpgwkNHe-mhPlhQBkwyDyqlh_J8xfJdEKO8-g/s1600/image_2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="halloween candy bark" border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKWSn8tx8SegZdgCQxGq-2gk-_GuprceKxYzoe7zVmV7RYWDMYgJcxnhq1E5666xcjKHH98gsstccHnfro7tShqEP44gCfy6GH3T3mXpgwkNHe-mhPlhQBkwyDyqlh_J8xfJdEKO8-g/s400/image_2.jpeg" title="Halloween Spooky Bark" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I wish all the little ghosts and goblins in your life a very Happy Hallowe'en!</div>
<br />
<br />
<br />
<br />
<br />
<br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-3118581399715353322016-10-27T16:18:00.003-06:002016-10-27T16:18:51.060-06:00Cream of Potato, Leek and Mushroom Soup with Herbed French Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNHULSPKqjv99ftf9V8jfAEhqIP8kVV2M1lUCM0sq4o0k6Ud3yZ-Q-eYS7Z9HwhUd6f0jp4bwkw33tgaudy9Gu203Cibfa7Hnc5quaEj3AqWqZbzGrcE8wGf82uKupIodYH99UM2rcw/s1600/IMG_1870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcNHULSPKqjv99ftf9V8jfAEhqIP8kVV2M1lUCM0sq4o0k6Ud3yZ-Q-eYS7Z9HwhUd6f0jp4bwkw33tgaudy9Gu203Cibfa7Hnc5quaEj3AqWqZbzGrcE8wGf82uKupIodYH99UM2rcw/s400/IMG_1870.JPG" width="400" /></a></div>
<br />
The cold and blustery days of autumn are here, and that means just one thing: it's soup season! This was my first time making a traditional creamed soup, so I had to look around the Internet for a little bit of inspiration first. This recipe was loosely inspired by <a href="http://www.tasteofhome.com/recipes/mushroom-potato-soup" target="_blank">Taste of Home</a>. A word of warning: although this is made from pure, wholesome ingredients, it is very heavy on the cream and butter. It just wouldn't be so delicious any other way!<br />
<br />
What you'll need:<br />
<br />
<br />
<ul style="text-align: left;">
<li>1 organic portobello mushroom</li>
<li>1/2 pound each of organic button and crimini mushrooms</li>
<li>3 large carrots, cut into coin shapes</li>
<li>5 cups peeled, diced potatoes</li>
<li>1 large leek</li>
<li>4 cloves of garlic</li>
<li>3 tsp red chilli powder</li>
<li>6 cups of organic vegetable stock</li>
<li>1 cup heavy cream (I used Half & Half coffee cream)</li>
<li>1/4 cup flour</li>
</ul>
<div>
For the garnish:</div>
<div>
<br /></div>
<div>
<ul style="text-align: left;">
<li>fresh cracked pepper</li>
<li>thinly sliced leek </li>
</ul>
</div>
<div>
In a frying pan, saute the onions and garlic in coconut oil (or any oil of your choice) for at least half an hour, until they are completely soft and translucent. If you've been following me for awhile, you'll know that this is the starting point for every single one of my recipes! It's always all about the onions! In your large soup pot, add the carrots and chopped leek to a little bit of oil and saute until tender. Add the onions and garlic and stir well before pouring the vegetable stock into the pot. Add the potatoes and bring to a boil, adding a little bit of salt and the red chilli powder to taste.</div>
<div>
<br /></div>
<div>
To the pan that you used to sauted the onions and garlic, add a generous tablespoon of butter and saute the mushrooms (sliced thickly) until tender, but still chewy (to get that 'meaty' taste and texture). You can use any mushroom combination you desire, but I used portobello, button and crimini (delicious!). Add mushrooms to the soup pan and let simmer for 20 minutes until potatoes fall apart when stuck with a fork and the flavours are well combined.</div>
<div>
<br /></div>
<div>
In a small bowl, mix one cup of heavy cream and then slowly add 1/4 cup of flour, stirring vigorously so there are no lumps. Add this mixture gradually to the soup, stirring well. Reduce heat to simmer, cover and let thicken for about 15 minutes. Garnish with freshly cracked pepper and thinly sliced leeks to add a touch of colour. I served the soup with a nice, thick slice of fresh out of the oven herbed french loaf, and my family ate like they hadn't seen food before. Overall, a successful weekday supper.</div>
<div>
<br /></div>
<div>
***I had used organic, low-sodium vegetable stock and I'm not gonna lie, I added a lot of salt as I was going along. Next time I won't bother with the low-sodium; sometimes you just need to prioritize flavour.</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-56251227288881490682016-10-26T00:30:00.000-06:002016-10-26T08:15:50.219-06:00Pumpkin, Red Lentil and Caramelized Onion Risotto<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR1_gijjmHn-0P3f5LIOHBTICegPWsnJE9aAjh0k7UeUnvsKdDIfs6gltOL_CSpiEROlvtTDFjEXa3Znn3fJUMaB92VD7X0XtBGlZdhhDBQRDZ17DNh11ieCe68cwHRYMyn4WLKVeNg/s1600/20161024_185932.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBR1_gijjmHn-0P3f5LIOHBTICegPWsnJE9aAjh0k7UeUnvsKdDIfs6gltOL_CSpiEROlvtTDFjEXa3Znn3fJUMaB92VD7X0XtBGlZdhhDBQRDZ17DNh11ieCe68cwHRYMyn4WLKVeNg/s640/20161024_185932.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It's national pumpkin day! Knowing that the Internet would be filled today with the gorgeous photos and recipes of fellow food bloggers' pumpkin spice delicacies, I thought I'd experiment with a savoury pumpkin dish. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
We love risotto! Or, as my daughter calls it, sticky rice. If you've read a few of my posts, you'll know that I'm a big one for experimenting with whatever ingredients we have available in our kitchen. So, this delightfully gooey and sticky rice is accented with nutritious pumpkin, red lentils, tomato and caramelized onion. I have garnished with a garlic infused thick yoghurt (Middle Eastern labaneh or Central Asian chaka) drizzle and a sprinkling of dried mint powder. A tiny bit of Sriracha and fresh coriander finishes off this fragrant dish very nicely.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
What you'll need for the rice:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li>2 cups of Arborio sticky rice, rinsed well</li>
<li>4 1/2 cups of vegetable stock (or more, depending on how many other ingredients you choose to add)</li>
<li>1 cup of red lentils, soaked (or however much you'd like - this is how much I had in the cupboard)</li>
<li>1 small pumpkin (probably about 6 cups cubed)</li>
<li>3 tbsp organic tomato paste</li>
<li>4 medium onions</li>
<li>2 tsp organic coconut pill</li>
</ul>
<div>
<br />
What you'll need for the garnish:</div>
<div>
<br /></div>
<div>
<ul style="text-align: left;">
<li>1 cup labaneh, chaka or thick Greek style plain yoghurt</li>
<li>2 garlic cloves, minced</li>
<li>2 tbsp water, or as required to reach desired consistency</li>
<li>dried mint powder</li>
<li>Sriracha, to taste</li>
<li>fresh coriander (parsley would work too)</li>
</ul>
<div>
<br /></div>
</div>
<div>
Start by cutting the pumpkin in half and scooping out the seeds. Then cut it in quarters and bake on a cookie sheet at 425F for approximately one hour, or until the flesh is a golden brown and curling at the edges. When nicely baked, it will be easy to peel. Peel, then cut into nice thick cubes (one inch by one inch at least) and add to a large soup pot.</div>
<div>
<br /></div>
<div>
While the pumpkin is baking, chop the onions and sauté in organic coconut oil (or any oil you'd like to use) for at least 40 minutes, until the onions are completely translucent, but not yet caramelized. Add 3 tbsp of organic tomato paste (or even some organic marinara sauce if you happen to have an open bottle in the fridge) and bring to a gentle bubble and let it cook for at least 20 minutes. The tomatoes in the paste or the marinara sauce will begin to release their own oils, turning the coconut oil a beautiful orangey brown colour. The onions will now be caramelized just beautifully. Add the tomato-onion mixture to the pot with the baked pumpkin. </div>
<div>
<br /></div>
<div>
Add the rice rice to the pumpkin and tomato-onion mixture, then the soaked lentils. Pour in 3 cups of the vegetable stock and bring to a boil. Stir very well, making sure nothing is sticking to the bottom of the pot, then reduce to the lowest heat and let simmer, covered, for 25 minutes. You will likely need to add more liquid, depending on how much pumpkin/how many lentils you added. I actually had to add more stock 3 times, for a total of 4 1/2 cups of liquid. Be sure to stir occasionally so that the rice doesn't stick to the bottom.</div>
<div>
<br /></div>
<div>
You'll know it is ready when the rice has swelled to several times its original size, is very sticky and soft when tasted.</div>
<div>
<br /></div>
<div>
While the rice is simmering, mix one cup of labaneh, chaka or Greek yoghurt with a few tbsp of water and the garlic cloves. Mix very well until you've reached your desired consistency. We like it liquid-y enough that when poured on it spreads naturally across the rice and drips onto the plate. It's just fantastic! </div>
<div>
<br /></div>
<div>
Serve the risotto, pour on some of your yoghurt sauce, then sprinkle with some dried mint powder, squirt on some Sriracha and finish it off with a beautifully fragrant stem of coriander.</div>
<div>
<br /></div>
<div>
Enjoy, and Happy National Pumpkin Day!</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4EmL3lDbLdO_F_127EPDXkXmrovL4GapRJjr2F9dvhkQpOrPCU6OrTGPmQoq9CizQYTxV7GcTnG1EIkuGMR1mEbtKrVSzXFpHO2Ru5WYB-h8kXvzksXw5tAHK5gfY-e9XpgOVUUwFg/s1600/20161024_185837.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4EmL3lDbLdO_F_127EPDXkXmrovL4GapRJjr2F9dvhkQpOrPCU6OrTGPmQoq9CizQYTxV7GcTnG1EIkuGMR1mEbtKrVSzXFpHO2Ru5WYB-h8kXvzksXw5tAHK5gfY-e9XpgOVUUwFg/s640/20161024_185837.jpg" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-91396838770714964452016-10-16T21:47:00.000-06:002016-10-26T21:48:17.162-06:00Thanksgiving Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g11a17nDXutSFFE3axCifauCyj3xZgDXEdYZEWYuQPwpao_p2UuWquTNMkk8urIlUZC10QV3SM6GMK_vKJ7K3ziO0EBiDP-_2m3N3rwhHQQhOb92X8Y9V7dxaGVR3yFnkBeoGD4pJA/s1600/image-5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9g11a17nDXutSFFE3axCifauCyj3xZgDXEdYZEWYuQPwpao_p2UuWquTNMkk8urIlUZC10QV3SM6GMK_vKJ7K3ziO0EBiDP-_2m3N3rwhHQQhOb92X8Y9V7dxaGVR3yFnkBeoGD4pJA/s400/image-5.jpeg" width="400" /></a></div>
<br />
<br />
If you read my last post, you may remember that we aren't big fans of the traditional turkey dinner around here (because it's so much work!), choosing instead to have <a href="http://bringinghometheworld.blogspot.ca/2016/10/crispy-sriracha-almond-salmon-bake14.html" target="_blank">salmon</a> for our special Thanksgiving meal. A few years ago - before that fateful Thanksgiving when the turkey was still frozen, the stuffing was mushy, the potatoes were lumpy and we looked at each other, shook our heads and asked "why are we doing this?" - I was experimenting with some creative ways to use turkey leftovers.<br />
<br />
The recipe below, which I've called Thanksgiving Biryani is a really tasty way to fuse South Asian flavours with an all-time favourite North American turkey dinner. Except now I use either turkey or chicken and make this dish year round. It is hearty, flavourful and very quick to make.<br />
<br />
What you'll need:<br />
<br />
<ul style="text-align: left;">
<li>Chicken or Turkey (I used half of a roasted chicken from the local grocer's this time, both the light and the dark meat)</li>
<li>2 cups of rice (I use parboiled basmati rice)</li>
<li>2 boxes of StoveTop stuffing (or homemade leftovers if you have them)</li>
<li>2 tbsp organic coconut oil</li>
<li>6 medium, or 3 large onions</li>
<li>5 cloves of fresh garlic, minced</li>
<li>2 tsp ground each of ground coriander, cumin, turmeric, garam masala and red chilli powder</li>
<li>Vegetable or chicken stock (quantity will depend on how the type of rice you use, but for parboiled basmati rice I used 4.5 cups of stock)</li>
</ul>
<div>
Preheat oven to 425F.</div>
<div>
<br /></div>
<div>
Begin by heating up your frying pan on the burner. Add in the coriander, cumin, turmeric, garam masala and red chilli powder and let gently roast to release the flavour and fragrance. Stir constantly because the idea here is not to burn the spices, but just to gently release their flavour. Continue by sautéing the onions and garlic in coconut oil in the same pan as the gently dry roasted spices. I sauté the onions and garlic for a really long time - sometimes for up to an hour - until they are so soft they can be easily cut by a fork or spoon and are completely translucent (but not brown or caramelized). This step can cause some distress in the kitchen if you're pressed for time: it is not necessary, but I find the longer you can let those onions cook, the better the meal will taste. </div>
<div>
<br /></div>
<div>
While the onions and garlic are sautéing, soak and rinse your rice, then finely shred your chicken (or turkey). In a separate pot, make two packages of StoveTop stuffing as per the instructions. Prepare your stock or broth.</div>
<div>
<br /></div>
<div>
In a large casserole dish, spread the rice across the bottom. Add the sautéed onions and garlic and mix well. Evenly distribute the shredded chicken/turkey across the rice, then gently spread the stuffing on top of the chicken and rice, being sure to cover all areas. Pour the stock into the casserole dish in slow circles so that the liquid spreads throughout the dish to cover all of the ingredients. Reserve some of the stock in case you need to add more.<br />
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LpzJviBQMJ46gZzNh2m6rWOVG3d1aCX6U00Z3QW3zhs45Zvlv1wZlUtCW0TNzPvhpubmPIFMs4FO6Kgjrsm7mEmEZ6stmv6qd9yhBs3ZVjDZfApdVPCrGN3YW328ui4pGyyQNPXznw/s1600/image-7.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LpzJviBQMJ46gZzNh2m6rWOVG3d1aCX6U00Z3QW3zhs45Zvlv1wZlUtCW0TNzPvhpubmPIFMs4FO6Kgjrsm7mEmEZ6stmv6qd9yhBs3ZVjDZfApdVPCrGN3YW328ui4pGyyQNPXznw/s640/image-7.jpeg" width="433" /></a></div>
<br /></div>
<div>
Cover the dish with aluminum foil, then place in the centre rack of the oven and let cook at 425F for at least one hour. Check every 20 minutes or so to see how the rice is cooking and whether or not more stock should be added. I find that I often need to add a little bit more liquid, especially to the corners. The trick is to make sure that the rice gets fully cooked, while not turning the stuffing into a liquid mush. </div>
<div>
<br /></div>
<div>
Serve with a side salad of your choice. This dish is a delightfully delicious twist on traditional thanksgiving leftovers: a fragrant turkey - biryani fusion which is made unbelievably tender and moist by the layer of StoveTop stuffing.</div>
<div>
<br /></div>
<div>
The garnish would be a matter of personal taste preference. For a traditional flavour, one could top with cranberry sauce. For a more biryani-style garnish, one could add mint or mango chutney, or even a quick and easy yoghurt and cucumber sauce (raita). </div>
<div>
<br /></div>
<div>
Enjoy!</div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com1tag:blogger.com,1999:blog-41688514361635739.post-40113739531898045212016-10-14T20:23:00.004-06:002016-10-26T21:50:06.845-06:00Thanksgiving Crispy Sriracha Almond Salmon Bake<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTndxiB9AtWnIP2fOdgmc-uLhCG8Yci18XG07xwjGYv7zuVnwbaHoIzfVHq_KFC2ODpi5A-FCUvWr0Rjxfj6J6Z9zkJmIMGyiobYp6Rx6d2HUYAH1KGdfb1aNS-rJY1olMyPQWAiVXKw/s1600/20161009_190224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTndxiB9AtWnIP2fOdgmc-uLhCG8Yci18XG07xwjGYv7zuVnwbaHoIzfVHq_KFC2ODpi5A-FCUvWr0Rjxfj6J6Z9zkJmIMGyiobYp6Rx6d2HUYAH1KGdfb1aNS-rJY1olMyPQWAiVXKw/s400/20161009_190224.jpg" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
We're not very fond of spending the whole day cooking a traditional turkey dinner in our house, so Thanksgiving always presents us with a creative challenge. This year, while being on maternity leave and pinching our pennies, I decided that - holiday be damned - I'd continue my challenge of using everything in the fridge and cupboard before buying any more groceries. I found a beautiful bag of wild pacific salmon burgers in the freezer, and knew that these would take centre stage, but also knew that I didn't want to use them as burgers.<br />
<br />
The other key ingredients I rounded up for this delightful dish:<br />
<br />
<br />
<ul style="text-align: left;">
<li>1 box of organic baby spinach</li>
<li>1 each, red and yellow bell pepper</li>
<li>10 large white mushrooms</li>
<li>1 cup frozen peas</li>
<li>2 onions</li>
<li>6 cloves of garlic, finely chopped</li>
<li>2 inch piece of fresh ginger, grated</li>
<li>1 jar of Kirkland brand organic tomato basil marinara sauce</li>
<li>2 tablespoons of smokey BBQ sauce (I later added a third tbsp and 2 tsp of red chilli powder)</li>
<li>3 tablespoons of Sriracha sauce</li>
<li>1 cup of organic vegetable broth</li>
</ul>
<div>
I began, as I do with most of our dishes, by sautéing the onion, garlic and ginger in coconut oil and a teaspoon of salt, for about 40 minutes until completely soft and translucent (but not caramelized). I then added the full jar of organic marinara sauce, stirred in the Sriracha, BBQ sauce and organic vegetable broth, and let gently bubble away on the stove for about 20 minutes before adding in all of the vegetables. A quick taste test revealed that it needed a little bit of a kick, so I added one more tbsp of BBQ sauce and some red chilli powder, then I then let it all simmer together for about one hour. Remember that this was a holiday meal, so there was plenty of time to let it simmer and bring out all of the flavours. A 10 minute simmer would be just fine for a weeknight, even if not quite as rich and flavourful.</div>
<div>
<br /></div>
<div>
I had defrosted the salmon burgers (even though they said cook from frozen), and I chopped them and added them into the sauce for the last five minutes of simmering. I didn't want to overcook the fish, because there is nothing more unpleasant than rubbery seafood.</div>
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M_H-BcQNbLM8yIa2Ocru3FAP6qBAfVziSdxr12MS5zODguYVmlbDQ7HrxIwOK6OjABKpzFWgN2TfKU4w3940ax8vT2onBBrA8qhcX0jRArf29QRplozg6SislB794Ilf-npiMY844Q/s1600/image+%25282%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1M_H-BcQNbLM8yIa2Ocru3FAP6qBAfVziSdxr12MS5zODguYVmlbDQ7HrxIwOK6OjABKpzFWgN2TfKU4w3940ax8vT2onBBrA8qhcX0jRArf29QRplozg6SislB794Ilf-npiMY844Q/s400/image+%25282%2529.jpeg" width="300" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
While the sauce was slowly filling up my house with the most incredible smells, I searched for an interesting alternative to a breadcrumb topping. I poured about one cup of almonds into the Vitamix and gently pulsed them, then added them to a bowl of crushed up President's Choice Sriracha potato chips (about 1 cup of potato chips) and about half a cup of crispy fried onions. I added just a teaspoon of olive oil so that the topping would brown in the oven.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrQLPsKaHF0577aCqA1-U0lGWx1LquF2qwSl3VsU5hKpnbvmfVB5ZaJfdtZIxkOhIRKL8OB2UyUmI14oXC8w7DMjA6sfCwaWkgFD5v1La6zroi5FBlV2knNnRWB1WGFj4XCRBXrPVWA/s1600/image+%25281%2529.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrQLPsKaHF0577aCqA1-U0lGWx1LquF2qwSl3VsU5hKpnbvmfVB5ZaJfdtZIxkOhIRKL8OB2UyUmI14oXC8w7DMjA6sfCwaWkgFD5v1La6zroi5FBlV2knNnRWB1WGFj4XCRBXrPVWA/s400/image+%25281%2529.jpeg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
I am not very good at tracking quantities (I should set an alarm or something to remind myself to take notes!), but there was probably somewhere between 4 - 6 cups of cooked elbow macaroni that I mixed in with the marinara sauce and vegetables. I poured it into a casserole pan and then pressed the almond topping onto the top, and popped it into the oven for about one hour (covered for half an hour and uncovered for the last half hour) at 400F.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zkAHC0tCWRe_r26zE6ZT9w7p92keYgSIWG-tmJ6APB-QVsLMj9nwgKRXE6w_5jj7cM52NuWreJLH9P86qM5IaRhHtFfUCwm6yIvcKUrmXGX3gFbwwVL4hPNUle-cofAxvXGcDq8oww/s1600/20161009_190824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8zkAHC0tCWRe_r26zE6ZT9w7p92keYgSIWG-tmJ6APB-QVsLMj9nwgKRXE6w_5jj7cM52NuWreJLH9P86qM5IaRhHtFfUCwm6yIvcKUrmXGX3gFbwwVL4hPNUle-cofAxvXGcDq8oww/s400/20161009_190824.jpg" width="225" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It was an incredibly delicious Thanksgiving meal: a delightfully deep and nutty, yet crunchy topping to a smokey and spicy pasta. My husband topped his with more Sriracha and a garlic yoghurt sauce (which is called Chaka across Central Asia), and it was truly incredible. This recipe, fully of protein and hardy vegetables, is a keeper.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Do you have a turkey alternative you'd like to share?</div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-5683383187900368922016-10-11T22:14:00.001-06:002016-10-11T22:14:23.811-06:00Maple Sriracha Peanut Tofu Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRG4qrDKEGeNj3hCrE0d8T0vo12xk7oiJT6rSW1VnonlOFyg43uW-8aupksdBGJ7b1WsYVKObHv35oSOBmdq2ddaSFfP1Kxkw1vL6u8d06C-kyS7Ws_fGzKU471c7w-KdzRqGD9lCLw/s1600/IMG_20161011_184339.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRG4qrDKEGeNj3hCrE0d8T0vo12xk7oiJT6rSW1VnonlOFyg43uW-8aupksdBGJ7b1WsYVKObHv35oSOBmdq2ddaSFfP1Kxkw1vL6u8d06C-kyS7Ws_fGzKU471c7w-KdzRqGD9lCLw/s400/IMG_20161011_184339.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Sriracha seems to be the theme of the week at my house! Seriously, though, we can't get enough of its tangy, zippy taste. I woke up craving a peanut-y Asian flavour, so today I experimented with four of my favourite ingredients; if our cupboards are bare, there will still be maple syrup, peanut butter, Sriracha and tofu. For this dish I used two 350g packages of organic extra firm tofu.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
My tofu preparation is always the same: I rinse it, press it and dry it with a paper towel, cube it and bake it on a lightly oiled cookie sheet for half an hour. Baking the tofu first gets it ready to really soak up the marinade. While the tofu was baking, I prepared the marinade. As you'll have already gathered if you're read a few posts, I'm not really big on measurements. I just add things as I go along and if something doesn't taste quite right, I'll just add a bit of something else until it balances out. However, this is roughly what I ended up using:</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li>4 Tbsp Soy Sauce (I had only dark soy sauce which is why the sauce looks a bit like a mole in the photo above)</li>
<li>4 Tbsp Rice Vinegar</li>
<li>2Tbsp Sriracha (Rooster Sauce)</li>
<li>6 Tbsp Peanut Butter (I just used what I had on hand, which was Kraft smooth. Most chefs would likely call for all-natural peanut butter so as not to have salt and sugar interfere with the other flavours, but this turned out just awesome anyway.)</li>
<li>4 Tbsp Maple Syrup</li>
<li>5 Tbsp hot water with two generous squirts of Bovril liquid chicken stock (normally I would use organic Better Than Bouillon but I was all out and the Bovril was on sale at Safeway today.) </li>
</ul>
<br />
I whisked all of these ingredients together, then put the bowl in the microwave to warm it up just enough that the peanut butter started to melt. Then I took it out and whisked it vigorously for a few minutes until the marinade was creamy, but silky smooth. The tofu had baked for half an hour at this point, so I added the tofu to the marinade bowl and tossed it well, until each cube was coated in the sauce. I then put it in the fridge for 8 hours to let all of the flavours soak in (this step is not necessary, but I was up very early this morning and thought I'd get the meal prep done before my day started).<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPS49i3acKcvc3KDsi3jQ2lXm9bsqWszvOBywft9y4RSNCJWkiHAk1tgnU4v1dbllxypV0b2eIQ0RPfSoOJpyxoS5hQ_FukLnX-763uXgjMIQln9fJVYxN8MrX-ic0Y7Wb54-aY5_AQ/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLPS49i3acKcvc3KDsi3jQ2lXm9bsqWszvOBywft9y4RSNCJWkiHAk1tgnU4v1dbllxypV0b2eIQ0RPfSoOJpyxoS5hQ_FukLnX-763uXgjMIQln9fJVYxN8MrX-ic0Y7Wb54-aY5_AQ/s400/image.jpeg" width="300" /></a></div>
<br />
Later in the afternoon, I sauteed a two-inch piece of grated fresh ginger, three garlic cloves and one medium onion in 2 tsp of avocado oil. I then added 10 thinly sliced mushrooms, and half each of a yellow and red bell pepper. Once all of the vegetables were softened, I added about 6 tbs of the tofu marinade and cooked until evaporated and the vegetables were sticky.<br />
<br />
I removed the vegetables from the wok, scraped it out and then added a teaspoon of sesame oil, just for a little bit of extra Asian flavour. I then poured in the tofu and marinade and let it cook gently. At first I thought, oh no!, because there was so much sauce it was like a soup, but after a gentle simmer for ten minutes the peanut butter had released its delicious oils and the sauce had thickened into a delightful, sticky, outstanding sauce. After about 15 minutes, the marinade had completely reduced and I added back in the vegetables, mixing gently until all combined. I served it with an Afghan parboiled basmati rice, making this dish a SouthEast-Central Asian fusion.<br />
<br />
It was absolutely delicious: creamy, tangy, spicy and sweet all at the same time.<br />
<br />
<b>What would I change next time?</b> I will definitely make sure I have light soy sauce on hand next time, because the sauce was pretty dark and the soy did emerge as a slightly more dominant flavour. Personally, I enjoy this type of dish most when the peanut flavour ties with the chili flavour for first place. I'd also crush some roasted peanuts on top, but I didn't have any today. Nevertheless, it was a delicious, relatively speedy meal which is perfect for a weekday supper. There are even enough leftovers for two lunches tomorrow! The total dish cost less than $10 in total, so with dinner and lunch for two people, that's a total of 4 meals at roughly $2.50 each. Delicious, made from scratch, and inexpensive.That's a win, win, win.<br />
<br />
Have fun experimenting with your own variation of this meal.<br />
<br />
*This recipe was adapted from <a href="http://www.kalynskitchen.com/2012/10/spicy-sriracha-tofu-peanut-butter.html?m=1" target="_blank">Kalyn's Kitchen</a></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-58579998635917476312016-10-08T21:54:00.003-06:002016-10-10T14:06:33.826-06:00Butternut Squash Soup<div dir="ltr" style="text-align: left;" trbidi="on">
Nothing like a hearty vegetable soup to nurse a sick household back to health. The first flu of the autumn has struck us all down, and my daughter made a special request for something soft and warm in her tummy.<br />
<br />
My soup style is to use up whatever I have on hand. A soup is a place where you can be wholly experimental and it usually turns out wonderful.<br />
<br />
I started off by deseeding and then baking a whole butternut squash for an hour until it was a warm golden colour. I then made my stock with 3 large carrots, 4 medium yellow potatoes, 3 celery sticks, 4 cloves of haroic a half inch piece of fresh ginger and two large onions (I sautéed the tumeric, cumin, coriander, onions, garlic, ginger, celery and carrots in coconut oil in a separate pan first). I then added a few teaspoons of organic chicken Better Than Bouillon, then mixed in the baked squash and let the soup gently roll to a boil before simmering for about three hours. You can of course use the crockpot for this, but I used a large stock pot on the stovetop.<br />
<br />
Once the soup was done, I blended it with a handheld blender and then topped it with a tablespoon of reduced coconut milk, raw diced onions, roasted almonds and crispy fried fresh sage.<br />
<br />
With a piece of my homemade chilli cornbread, it was a perfect meal that put a little colour in all of our grey cheeks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXVwtb8CzxsVVqRdM2bPYtekK-CG-3NqMYH2isRx9x8myuL5VLWum2m-jDjO4T3wYVTaQlS_mwOX3_UGa0TzPLJEkF46py1mLwI0V0B__MDVgQpCLQbRtDMLAAoJlS5-A5-gp5IIa0A/s1600/IMG_5699.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSXVwtb8CzxsVVqRdM2bPYtekK-CG-3NqMYH2isRx9x8myuL5VLWum2m-jDjO4T3wYVTaQlS_mwOX3_UGa0TzPLJEkF46py1mLwI0V0B__MDVgQpCLQbRtDMLAAoJlS5-A5-gp5IIa0A/s640/IMG_5699.JPG" width="480" /></a></div>
<span id="goog_137622984"></span><span id="goog_137622985"></span><br />
<span id="goog_568701991"></span><span id="goog_568701992"></span><br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-60227263987727086132016-10-07T21:52:00.002-06:002016-10-08T11:52:52.876-06:00Using Up What's in the Fridge: A Frugal Twist on Afghan Borekai<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
The first snow fell today. It is grey and cold and miserable out there. The kind of day that begs for comfort food.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
It was also the kind of day when you come home tired and cranky to an empty fridge. This normally calls for ordering pizza, but in our quest to keep our food bill down, we decided we would just make do. </div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Here is what we had: one onion, two sweet potatoes, mushrooms, green cabbage, celery and a can of salmon. With some flour in the cupboard, we settled on a slightly creative version of Afghan Borekai. Borekai, which is the Pashto word for a common Afghan dish (known in the Dari as Bolani) is typically filled with either a potato or a leek filling, but occasionally in the autumn pumpkin can be used as well. (See my earlier recipe for <a href="http://bringinghometheworld.blogspot.ca/2014/09/Afghan-cuisine-bolani-cauliflower-cilantro-.html" target="_blank">cauliflower and cilantro bolani</a>).</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZjPOrKjCdYIMzrMvmxS85U-gHagdSTBLOwqIdFqlB8buaYzawnBRD5DESgzG9C6rbIdZD29waI05qf1q93gStRTV9bSf42LnhL3oBG_CKlk3yGmDaUqs0yoxUmbvheF3MNz_rUVq5w/s1600/20161007_192940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqZjPOrKjCdYIMzrMvmxS85U-gHagdSTBLOwqIdFqlB8buaYzawnBRD5DESgzG9C6rbIdZD29waI05qf1q93gStRTV9bSf42LnhL3oBG_CKlk3yGmDaUqs0yoxUmbvheF3MNz_rUVq5w/s640/20161007_192940.jpg" width="360" /></a></div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
We pressure cooked everything together except the mushrooms and salmon. Mashed it altogether, then added a little tomato paste, ground coriander (tastier if you if you have fresh), salt, pepper, smoked paprika, crushed red chilli peppers and olive oil. Then added the salmon and very finely chopped mushrooms and combined thoroughly.</div>
<div class="" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
At the same time as we were pressure cooking, we were making the dough. Since It was getting late we used our Kitchen Aid mixer (LOVE it!), but if you have more time you can use a bread machine, or make your own, too.</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="" style="clear: both;">
We Rolled the dough into very thin circles, roughly the size of a personal pizza. Spread the filling generously on one half, then folded them over into crescent moons.<br />
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLVSR3brZfjErJPl7Na1GA0tLMMKJUmRRjPcIAo0KmgnQ19yY0ipLWNEV3KdBx4bH-6cEpL9B2ncV4jQyovWYWnCjvIC9rpmfhXc186kOwjJI9aKOVqzW8uTFP1W_f07q4N7trsimBg/s1600/20161007_192557.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHLVSR3brZfjErJPl7Na1GA0tLMMKJUmRRjPcIAo0KmgnQ19yY0ipLWNEV3KdBx4bH-6cEpL9B2ncV4jQyovWYWnCjvIC9rpmfhXc186kOwjJI9aKOVqzW8uTFP1W_f07q4N7trsimBg/s320/20161007_192557.jpg" width="180" /></a></div>
<br />
We put a tiny bit of butter onto a hot cast iron skillet and cooked until lightly browned. Topped it with a pure, thick yogurt (Greek style, or a chaka/laban) and some parsley, but you could use any greens you have on hand.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimp01lfetNKAcqx7edFQdzQm9tJIerA49nIOuLGBS8aGR_4wQfSzODPRrjW2kJaHhhXsn6YvdOHRVde0TLhKKKGqOiQMPD-tssNGF_HMrXMVVzJTw_HdYuZeOcO_HUFiZWcpQOrszcug/s1600/20161007_192528.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimp01lfetNKAcqx7edFQdzQm9tJIerA49nIOuLGBS8aGR_4wQfSzODPRrjW2kJaHhhXsn6YvdOHRVde0TLhKKKGqOiQMPD-tssNGF_HMrXMVVzJTw_HdYuZeOcO_HUFiZWcpQOrszcug/s320/20161007_192528.jpg" width="180" /></a></div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
A pure delight on a cold autumn day.</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6Ofl7vDZ3S0sWdlCLgxRqFSIUBXh3Q6eTQYXFZzOQ_AfIO3Nfhfhdobbc7LHhAQe0phDBjbdXfSxSczuwaaG3jEfinLsvMVz_hJvkE022-sEcm_J7XXW7dEj8h9cgMVLNJCYqrOCGw/s1600/20161007_193305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ6Ofl7vDZ3S0sWdlCLgxRqFSIUBXh3Q6eTQYXFZzOQ_AfIO3Nfhfhdobbc7LHhAQe0phDBjbdXfSxSczuwaaG3jEfinLsvMVz_hJvkE022-sEcm_J7XXW7dEj8h9cgMVLNJCYqrOCGw/s400/20161007_193305.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
The next morning, we found a creative use for the leftovers by topping them with fried eggs and onions. Such a tasty and filling breakfast, the perfect fuel for my daughter to go out and play in the snow.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRg3UGfBcQ3IiCyUnR-ztwe88aBZajGssCdSKiFpBflVwmGJQqu47MOi__3EnGaJSipDCBsYhaz41_tYeYtYXJzImpISH1ZWlFNb8iz6iRfrSDh4xZdjwBXqqIUfmFBmWM2ifnd5qlw/s1600/20161008_103438.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRg3UGfBcQ3IiCyUnR-ztwe88aBZajGssCdSKiFpBflVwmGJQqu47MOi__3EnGaJSipDCBsYhaz41_tYeYtYXJzImpISH1ZWlFNb8iz6iRfrSDh4xZdjwBXqqIUfmFBmWM2ifnd5qlw/s640/20161008_103438.jpg" title="" width="360" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-77052010614643175412014-09-28T22:06:00.000-06:002014-09-28T22:06:06.301-06:00Georgia on My Mind<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Every Georgian dish is a poem</i>. ~ Alexander Pushkin<br />
<br />
The favourite restaurant among ex-pats when I lived in Moscow was a tiny, dark place with heavy wooden tables that served up the most incredibly authentic Georgian fare. I have never been able to remember the name of the restaurant, or the names of the tasty dishes, but Georgia has always been on my mind. I often tell myself that one day, if I make it back to Moscow, I'll wander through the streets until I find it.<br />
<br />
This weekend, Moscow memories came flooding back over dinner with new friends. As we shared fabulous tales of our love of food around a massive platter of Kabuli pilau, okra and lamb curry, I told our friends of the story of this delightful Georgian restaurant. Being Russian, they knew exactly what I was talking about! I couldn't believe it. I quickly jotted down the name of the restaurant (Tiflis, on Ulitsa Ostozhenka if you happen to be in Moscow), as well as the name of the food whose taste lingers in my mouth 16 years later.<br />
<br />
Over my coffee this morning, instead of reading the NY Times like I normally do on Sunday mornings, I watched Georgian cooking videos on You Tube until I was ready to give it a try myself. I think it was a pretty good first attempt.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIEYA_tC9GdihgGsw2AbGuR8FhNnrW6WVgmPkZhVw219zrtLj91DQeEPWy588ZkW1M8rpSqhmAWMYOfd9izFubZOkp6AYQhH52J3ViO62DRdqj95yc5JHm167tO_xcXO1ItHPr38efQ/s1600/khacapuri+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Khachapuri Georgian Cheese Bread" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguIEYA_tC9GdihgGsw2AbGuR8FhNnrW6WVgmPkZhVw219zrtLj91DQeEPWy588ZkW1M8rpSqhmAWMYOfd9izFubZOkp6AYQhH52J3ViO62DRdqj95yc5JHm167tO_xcXO1ItHPr38efQ/s1600/khacapuri+.jpg" height="640" title="Khachapuri Georgian Cheese Bread" width="360" /></a></div>
<br />
This is <b><i>khachapuri</i></b>, the traditional cheese-filled bread of Georgia, a fascinating country in the Caucasus region of Eurasia. It shares in the rich Central Asian traditions of music, food and architecture common to Azerbaijan, Afghanistan, Tajikistan, Uzbekistan, Kyrgyzstan, etc. The more I learn about this part of the world, the more similarities I find, especially in the cuisine. Khachapuri seems to be the Georgian version of <b> <a href="http://www.bringinghometheworld.blogspot.ca/2014/09/Afghan-cuisine-bolani-cauliflower-cilantro-.html" target="_blank">Afghan bolani</a></b>, for example. (Or, maybe it's the other way around!)<br />
<br />
There are many regional varieties of khachapuri; specifically, this is an <b><u>Adjarian khachapuri</u></b>, famous for the sunny-side-up-egg that tops the cheese-filled break.<br />
<br />
The starting point of khachapuri is, as with most of the dishes I bring home from around the world, a beautiful, round ball of wheat dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_oqLf5NVRLElUXb09iB9q-1lC8xHqOT1NHSKR2r0-JMd7Kt2_RM9fgOhVtPFujYW6mTHWsbh-JgpVbw2VOlBDPsJLyzpFNRzeA2mOTixbVoU5YsGeYG75mB6xYcCBQZxEDFgtAqamQ/s1600/how+to+make+dough+for+khachapuri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF_oqLf5NVRLElUXb09iB9q-1lC8xHqOT1NHSKR2r0-JMd7Kt2_RM9fgOhVtPFujYW6mTHWsbh-JgpVbw2VOlBDPsJLyzpFNRzeA2mOTixbVoU5YsGeYG75mB6xYcCBQZxEDFgtAqamQ/s1600/how+to+make+dough+for+khachapuri.jpg" height="225" width="400" /></a></div>
<br />
Next, the dough is rolled out thinly, then shaped into a boat by doubling up the sides and pinching the ends. The sides need to be doubled up so that they rise enough to create a ledge to hold in all of the gooey-cheesey-goodness.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m-FzQAtQNZIvDFM3WF6G7t5mg5BkpptQIn5WqT9LccX_NxFg7wlPVJnkoYnsgdG3S_Vq8G4yo3XE_BYF0X54gIyPYb5Ne778igHiga2HVJgHXX0fWsddRIjmVgUsQIoGVvNggM0r4w/s1600/shape+dough+into+a+boat.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2m-FzQAtQNZIvDFM3WF6G7t5mg5BkpptQIn5WqT9LccX_NxFg7wlPVJnkoYnsgdG3S_Vq8G4yo3XE_BYF0X54gIyPYb5Ne778igHiga2HVJgHXX0fWsddRIjmVgUsQIoGVvNggM0r4w/s1600/shape+dough+into+a+boat.jpg" height="142" width="400" /></a></div>
<br />
The dough is then filled to the brim with cheese. Authentically Georgian khachapuri would use <i>sulguni</i>, a slightly sour, salty goat cheese that is similar to feta. I don't think sulguni is exported, so I had to make do with a simple feta cheese from the market here. I actually used a blend of Greek feta and skimmed-milk mozarella, but next time I think I will make a trip to the specialty store to find a Bulgarian feta. It's slightly saltier and is a little closer match to sulguni.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRI7vzbmDDogQD3dk3b6bCGxVSt_hp8HGIqhDKEEmjT6QuhIlkRsGZF15FWOBHwmykQBVziztBKdYwRl6KOspKoRcCq-x1XdfCh_sGTEzUNJyhF9wh7NwBWQbX2rTTdHmsKayrVNuUA/s1600/preparing+khachapuri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqRI7vzbmDDogQD3dk3b6bCGxVSt_hp8HGIqhDKEEmjT6QuhIlkRsGZF15FWOBHwmykQBVziztBKdYwRl6KOspKoRcCq-x1XdfCh_sGTEzUNJyhF9wh7NwBWQbX2rTTdHmsKayrVNuUA/s1600/preparing+khachapuri.jpg" height="175" width="400" /></a></div>
<br />
I use our BBQ for everything, but you could certainly bake this in the oven at 425F. Let the khachapuri cook on a hot ceramic pizza stone for about 5 minutes or until the dough rises and begins to just slightly turn golden. At this point, I gently shifted the cheese around using a fork, until there was a small depression, leaving just enough room to crack an egg in. The yolk splashed down into the melted cheese while the egg white spread throughout the boat and immediately began to cook. Leave for another 3-5 minutes until the egg is fully cooked and the crust is a golden brown (but, be sure to leave the yolk runny like a sunny-side-up!).<br />
<br />
Before serving, add a small spoon of butter on top of the khachapuri, then let it mix in with the egg and cheese. A little freshly ground black pepper, or green chillies make a nice final seasoning.<br />
<br />
<i>***It's a good idea to watch the khachapuri very closely. I found that leaving it to cook for just a minute too long led to a scorched bottom. I ruined three before I finally got the perfect one.</i><br />
<i><br /></i>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjar2vZexTJqVMhFiTGBhBoPr6q9HPotmKUHxfFdE4SY9taPtsCZw92D-4GLXqu0URZ88XXU2pAU0p1SyVtuMEqqYEc_MxPXmBvX-zzDbTSml7c65P7K2cKv3rBi1bXr09urLzEYwKSNQ/s1600/khachapuri+adjarian.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjar2vZexTJqVMhFiTGBhBoPr6q9HPotmKUHxfFdE4SY9taPtsCZw92D-4GLXqu0URZ88XXU2pAU0p1SyVtuMEqqYEc_MxPXmBvX-zzDbTSml7c65P7K2cKv3rBi1bXr09urLzEYwKSNQ/s1600/khachapuri+adjarian.jpg" height="225" width="400" /></a></div>
<i><br /></i>
Khachapuri is traditionally served with lobia, a red-kidney bean dish from Georgia that has variations throughout Central Asia. The salty richness of the goat cheese contrasts nicely with the nutty, earthy smells and flavours of the beans. Unfortunately, it took me quite a while to test this dish out today so I didn't have time to follow it up with lobia. Next time!<br />
<br />
This made for an amazing dinner, but it is definitely something you'll want to reserve for special occasions. It is very rich and we needed three pots of green tea to wash it down, followed by an afternoon nap!<br />
<br />
I think that next time I will experiment a little bit with the filling in order to make it a slightly lighter (and healthier!) meal. I think that cutting the cheese in half and adding spinach, kale or even potato would be a great alternative. Gluten-free dough would be possible too, of course, but I have yet to experiment to that degree with my bread machine.<br />
<br />
I hope you enjoyed learning about this Georgian delicacy. I would love to see your pictures posted in the comments section if you make this at home, too!<br />
<br />
<b><u>The dough</u></b><br />
<b><u><br /></u></b>
1 1/2 cups beer or water<br />
1 tbsp honey or sugar<br />
2 tbsp extra virgin olive oil<br />
1 1/2 tsp salt<br />
4 1/4 cups bread flour<br />
2 tsp active dry or bread machine yeast<br />
<br />
Choose the dough setting on your bread machine, or combine, gently knead and leave to rise for 1.5 hours or until the dough has doubled in size.<br />
<br />
Cut the dough into 4 parts and shape into balls (roughly 250 grams each).<br />
<br />
<b><u>The filling</u></b><br />
<br />
For each <b><i>khachapuri</i></b>, I used about 5 tbsp of crumbled Greek feta cheese and 4 tbsp of skimmed-milk mozarella.<br />
<br />
4 eggs (one per khachapuri)<br />
<br />
<br />
<br />
<br />
<br /></div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com2tag:blogger.com,1999:blog-41688514361635739.post-54746054840303194252014-09-22T11:53:00.000-06:002014-09-22T11:55:32.871-06:00Afghan Turshi: A Pickle Paradise<div dir="ltr" style="text-align: left;" trbidi="on">
<em>My first taste memory is pickle. Even as a kid, I was really weird. I liked chillis. I used to climb up the shelves in my grandmother's pantry. The pickle jar was kept right at the top. One time, I dropped the jar and it broke. I was totally busted. ~</em> Padma Lakshmi<br />
<br />
What I love most about cuisines of other cultures is the unexpected pairings of opposing flavours and textures. Hot with sour. Sweet with bitter. Smooth and slippery with tight and crispy. <br />
<br />
Nothing embodies these contrasts more than <strong>turshi</strong>, the pickled vegetables traditional to the cuisines of Afghanistan, Iran, Turkey, Greece, Bosnia, Serbia, Croatia, Kurdistan, Albania, Armenia, Macedonia and probably many, many others. Picture a platter of aromatic, cumin-infused rice, the grains floating gently in a spicy lentil curry. Your fingers ripping freshly baked nan into chunks, wrapping it around a spicy pickeled carrot, plunging it like a spoon deep into the curry. Now, just imagine the flavour and texture explosion. Oooh, that's a pickle party.<br />
<br />
Making turshi at home can be a nice family activity where everyone gets involved. It will take pretty much the whole afternoon, so boil the kettle and make a pot of green tea for everyone to enjoy.<br />
<br />
Any vegetables will do, but if you're serious about creating authentic turshi, you absolutely must have eggplant. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7xNQ9YYT9gsCwFDYD93ksWXvEZVW3uAJ73HO3cqGQrvUero6TMEns1PS3kHc1AOjPOmbVJBNtR2F0n_Oyqidcnyej4LHtdF_Cgh-N-OtdPWCgBcPaEW63UsMZwI746IoqJ1LDQ1Q5Q/s1600/untitled.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Baby eggplants the staple ingredient in Afghan turshi" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7xNQ9YYT9gsCwFDYD93ksWXvEZVW3uAJ73HO3cqGQrvUero6TMEns1PS3kHc1AOjPOmbVJBNtR2F0n_Oyqidcnyej4LHtdF_Cgh-N-OtdPWCgBcPaEW63UsMZwI746IoqJ1LDQ1Q5Q/s1600/untitled.png" height="300" title="Baby eggplants for Afghan turshi" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div align="left" class="separator" style="clear: both; text-align: center;">
</div>
Cauliflower florets (stems on) and carrots are tasty, too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0nzc1Zmcvnj4qdGckVV9WncXcsmaC_iX2L1NHzXQ1AKrVL4UYlztI8p7dysk7b9LWkRVPu9-6T_WBFkuFsnrNF5u7yfg3EqZ-CewmhrQOnhMgTlfJXyr8lUJYKurX_JVuc7Rlso2ew/s1600/untitled5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ0nzc1Zmcvnj4qdGckVV9WncXcsmaC_iX2L1NHzXQ1AKrVL4UYlztI8p7dysk7b9LWkRVPu9-6T_WBFkuFsnrNF5u7yfg3EqZ-CewmhrQOnhMgTlfJXyr8lUJYKurX_JVuc7Rlso2ew/s1600/untitled5.png" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lWzssQql9FsGPxjnOfJFbV7ua8MnB1KkmVhto4aH37ma6NFen5ptpjoUZtc5cknw2svCw62CQXd4e5Bo6mHewXFfkfxctqHqk0d7GjNans8ahXJgMBQCxS-F1-O0GpuZ9_zkg3qbhg/s1600/untitled3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7lWzssQql9FsGPxjnOfJFbV7ua8MnB1KkmVhto4aH37ma6NFen5ptpjoUZtc5cknw2svCw62CQXd4e5Bo6mHewXFfkfxctqHqk0d7GjNans8ahXJgMBQCxS-F1-O0GpuZ9_zkg3qbhg/s1600/untitled3.png" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Turnip gives a nice root-y flavour, perfect for this time of year.</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuA-41HLCzx4dOMDFlwtIoznmAChuRAgu1ptQINoAz2IzOpaHUESJB0R_xMRJcO6BxzNbPIf6MebD1IfBc0xMMnCrX5vrG3NsTop84jPGP6dyuMzBRkXV5n60zen9hf2MW08sCs8wNA/s1600/untitled4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIuA-41HLCzx4dOMDFlwtIoznmAChuRAgu1ptQINoAz2IzOpaHUESJB0R_xMRJcO6BxzNbPIf6MebD1IfBc0xMMnCrX5vrG3NsTop84jPGP6dyuMzBRkXV5n60zen9hf2MW08sCs8wNA/s1600/untitled4.png" height="400" width="297" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Preparing the vegetables takes the most time in the turshi process, especially the eggplant. For each baby eggplant I used the edge of a steak knife to gently scrape off the leaves under the stem. I then used my kitchen scissors to snip the stem off right at its base. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9-SLFi76kFUq-8hV551WFykVrDBr4ZcaKaZ7ydSkaXb3RSjJkq_7Laev5fnpBbNXkM7dFsEGjEHJaAq0QA7xkkK4qE-qhD7Hhbn8Z7RO1L1cDJT2x_t-krxKazg8JZf0QANE6kvtUw/s1600/untitled2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="How to cook a baby eggplant" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii9-SLFi76kFUq-8hV551WFykVrDBr4ZcaKaZ7ydSkaXb3RSjJkq_7Laev5fnpBbNXkM7dFsEGjEHJaAq0QA7xkkK4qE-qhD7Hhbn8Z7RO1L1cDJT2x_t-krxKazg8JZf0QANE6kvtUw/s1600/untitled2.png" height="300" title="How to steam a baby eggplant" width="400" /></a></div>
<br />
The vegetables should basically just be blanched, so that they are still crunchy, but not completely raw. I saved time by putting pots of water on to boil while I washed and peeled the other vegetables. <br />
<br />
I blanched the vegetables in boiling water, but there is an interesting myth that has floated around Afghanistan for generations surrounding the preparation of turshi. It is said among Afghan women that making of turshi brings ill-health, even death! Traditionally, the vegetables are blanched in boiling vinegar. This is said to cause respiratory problems so severe that death ensues! <br />
<br />
I did some research on this and found nothing to prove it. Interestingly, I did find some positive references among Chinese literature that boiling vinegar disinfects and kills germs in the home. What is likely the case is that, with typically little to no ventilation in some Afghan kitchens, the women would be breathing in the fumes of the boiled vinegar. If they were susceptible to respiratory infections, there is no doubt that this could kill them. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR1V8AQqZIrSsfXARI7x7CKIsuby6xt0fwQVWprilxti6AnB8vZKbqfEiez1lvdvA05n_6uijYHg2u2cQZDVMO1nfukrafaZ3lfHbqUiCi-crN_4teif-BJhyphenhyphenaaVRE-U8X3uRW5S_fg/s1600/steamed+baby+eggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Blancing the eggplant" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGR1V8AQqZIrSsfXARI7x7CKIsuby6xt0fwQVWprilxti6AnB8vZKbqfEiez1lvdvA05n_6uijYHg2u2cQZDVMO1nfukrafaZ3lfHbqUiCi-crN_4teif-BJhyphenhyphenaaVRE-U8X3uRW5S_fg/s1600/steamed+baby+eggplant.png" height="300" title="Blanching the eggplant" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
While the eggplant is blanching (it took the longest), I chopped the other vegetables. The beauty is in the size: not too big, not too small. Just a nice chunk that will fit perfectly into your fingers.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vJK60yhYj0wfa8ze1K4UQFoz3_NgQwqM7MO2ylaHSERFuJ5DJZRnrrvRBX0qMBzjLgWS_KXrOaQS34Xc0w76BiPXWIda3Bv4xAzXxQGrwSMPBCYQ85kVJ40cW_JzKkFenFUgea2ikA/s1600/cubed+turnip.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5vJK60yhYj0wfa8ze1K4UQFoz3_NgQwqM7MO2ylaHSERFuJ5DJZRnrrvRBX0qMBzjLgWS_KXrOaQS34Xc0w76BiPXWIda3Bv4xAzXxQGrwSMPBCYQ85kVJ40cW_JzKkFenFUgea2ikA/s1600/cubed+turnip.png" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFR0XxaCnMZ3UB2ow6ZPzy4rMZPpP7-YpKWnbHxH9gmrgySuac68wzjpULl_yv6Cp1yqd7sWrx_SGWeTONm8xq81K97Z-Irwuwsxlfse3Zmbh8ZiK3BmseIc9wYsfLSa9XKCyzEu4Bg/s1600/carrots+and+lemons.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTFR0XxaCnMZ3UB2ow6ZPzy4rMZPpP7-YpKWnbHxH9gmrgySuac68wzjpULl_yv6Cp1yqd7sWrx_SGWeTONm8xq81K97Z-Irwuwsxlfse3Zmbh8ZiK3BmseIc9wYsfLSa9XKCyzEu4Bg/s1600/carrots+and+lemons.png" height="400" width="298" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
A rough guide is to boil 5 minutes for the cauliflower, 10 minutes for the eggplant, and 15 minutes for the turnip and carrot (which I put together in one pot).</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
A good guide for knowing when the eggplant is ready, is to see its colour change from vibrant purple to a light brown, and to slightly wrinkle. If the eggplant completely collapses with a little pinch between the forefingers, it is overcooked. You could still use it, but the pickling process would really make it too mushy.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ3OnmDxFPLxQkYGO50EyCdlgXPFMT1hDRrZJuARPUt0vbNUxvEB-sBEO71Em3mvsszDvP48zXAICdNXUEgwyYb0ivf3c0DQ__S8fsplrvQk10NdExsDraHUxKQtoC4ezPhP6vSuSEQ/s1600/eggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkQ3OnmDxFPLxQkYGO50EyCdlgXPFMT1hDRrZJuARPUt0vbNUxvEB-sBEO71Em3mvsszDvP48zXAICdNXUEgwyYb0ivf3c0DQ__S8fsplrvQk10NdExsDraHUxKQtoC4ezPhP6vSuSEQ/s1600/eggplant.png" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Let the vegetables cool while preparing the herbs and spices.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zgnwjHf3mIrqOPG_5CNQbtcb_hRIij5YFGZ7jQd6L0MzLYxdy5BVc_1f6iqVgNTIUGYhLfQobniv7e5hAgxgnvIqDJ0Vfj-eIWS7l2F-KQO86Dp7hEe_zu4czXcdCf1Mn7P419f4Hg/s1600/herbandspice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1zgnwjHf3mIrqOPG_5CNQbtcb_hRIij5YFGZ7jQd6L0MzLYxdy5BVc_1f6iqVgNTIUGYhLfQobniv7e5hAgxgnvIqDJ0Vfj-eIWS7l2F-KQO86Dp7hEe_zu4czXcdCf1Mn7P419f4Hg/s1600/herbandspice.png" height="298" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Authentic turshi combines a mix of fresh and dried herbs and spices, that both warm and cool. I used all of the ingredients in the picture above. Quantities are a matter of "feeling", but I used five cloves of garlic, a full bunch of fresh mint, two big handfuls of fresh green chillies, a handful each of red and yellow peppers (they might have been banana peppers, but I am not entirely sure), a few teaspoons of salt, a few teaspoons of crushed dried red chillies and a few heaping teaspoons of dried mint powder. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pBgCJ8pVZYiTWmMs6xAc8SXjiwv5hMOAlkVDpARzWE6sKDXrDtroe6S48-saRICk3fSTqaiibrk8OAvtUQhJOHF_aL8rmKhJkpUyEm9OMXyBQ2lo-UW-n5lej_nPl1Os48Dbb8rgmw/s1600/stuffedeggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6pBgCJ8pVZYiTWmMs6xAc8SXjiwv5hMOAlkVDpARzWE6sKDXrDtroe6S48-saRICk3fSTqaiibrk8OAvtUQhJOHF_aL8rmKhJkpUyEm9OMXyBQ2lo-UW-n5lej_nPl1Os48Dbb8rgmw/s1600/stuffedeggplant.png" height="400" width="298" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Add into the Vitamix and blend into a smooth, spicy paste. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxSHaeNVnOcaNz6akJ8NQWyATA7GfnPzdMF28ZuK-AjP6nsmFrO6mNovbC2doP64DrHqRIKxxEk13w-x5ObS_iJ-zlJhv33bbdYnHknm49MFGnzPoULxhzaqTuoVlul7WXThYcp6m3A/s1600/chillisauce.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCxSHaeNVnOcaNz6akJ8NQWyATA7GfnPzdMF28ZuK-AjP6nsmFrO6mNovbC2doP64DrHqRIKxxEk13w-x5ObS_iJ-zlJhv33bbdYnHknm49MFGnzPoULxhzaqTuoVlul7WXThYcp6m3A/s1600/chillisauce.png" height="400" width="298" /></a></div>
<br />
I think now is the time to have a little break with some green tea, mulberries and walnuts because it's been two and a half hours and we're only half way through crafting our turshi. Go on, put the kettle on and join me in a few minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g4ni_WhtIJGcFnrS-EeDU0BhELlk43iMhvUC0jS2t_bGHGHahfXxN4q8awMDbUtLvmiYmTDciLYY71kexbqoIZv8_j-E3W0NCkh0JFWvmdWA2vc3GZof5ZKDZY66dumZ75N3STJIwQ/s1600/429089_230195433740516_1583466021_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_g4ni_WhtIJGcFnrS-EeDU0BhELlk43iMhvUC0jS2t_bGHGHahfXxN4q8awMDbUtLvmiYmTDciLYY71kexbqoIZv8_j-E3W0NCkh0JFWvmdWA2vc3GZof5ZKDZY66dumZ75N3STJIwQ/s1600/429089_230195433740516_1583466021_n.jpg" height="190" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Welcome back! Now we have to do something with that delectably spicy paste up there. We're going to stuff it into the baby eggplants until almost overflowing. Here's how I prepared them:</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEZRgnBos8Tzek_vHlOM9sWeZP0Idsn4yUiTTox0sPidWa218fg8ktgJtM9klHBwyJT-O17F4wNf6I1jhnPHZvWZWEGFpylyiv7NqPwTdkUGbbQsH4Vb7KqVsQQexZWPpX3_MKeicvQ/s1600/hottostuffeggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbEZRgnBos8Tzek_vHlOM9sWeZP0Idsn4yUiTTox0sPidWa218fg8ktgJtM9klHBwyJT-O17F4wNf6I1jhnPHZvWZWEGFpylyiv7NqPwTdkUGbbQsH4Vb7KqVsQQexZWPpX3_MKeicvQ/s1600/hottostuffeggplant.png" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Make a fine cut down the centre of the baby eggplant and, ever so gently, pry it open.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8JznlLro6QQLkcRzRhCpWfocVONt0eYBzPifXjYgi6NdqB5OmBqU9P-5r-K13bzbJgQFGC_kHcF6u-7N0RHxXo6mRsl9oWjQ8Spjb7DzHN1uYudSgCMgFLo5WxSB-sMpG4rYPP8juw/s1600/spicystuffedeggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_8JznlLro6QQLkcRzRhCpWfocVONt0eYBzPifXjYgi6NdqB5OmBqU9P-5r-K13bzbJgQFGC_kHcF6u-7N0RHxXo6mRsl9oWjQ8Spjb7DzHN1uYudSgCMgFLo5WxSB-sMpG4rYPP8juw/s1600/spicystuffedeggplant.png" height="400" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Spoon the garlic-chilli-mint paste in. Be generous. Then, create a base layer in the pickle jar by arranging the baby eggplants nicely on the bottom.</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUh4BRQH7CxopB6WDcID12bB_-_JclLouWWfPaZD3DJ1xK6LFZWuVLDfwkxg4b2JCPqq_tvEEcrNeVGNEt5U_-KwGyH0pJudrxvYsHdB3qCqbdq9BiaAJisTWb0k7nHYKSVoJGQpfeA/s1600/pickledeggplant.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUh4BRQH7CxopB6WDcID12bB_-_JclLouWWfPaZD3DJ1xK6LFZWuVLDfwkxg4b2JCPqq_tvEEcrNeVGNEt5U_-KwGyH0pJudrxvYsHdB3qCqbdq9BiaAJisTWb0k7nHYKSVoJGQpfeA/s1600/pickledeggplant.png" height="400" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Create layers with the remaining vegetables.</div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-lC4yfynHEzUGemG_z5BA360Cj16oUD8ONx2si13W9pAsjtpQBOCd15f02OYgJZOlRAmJfnL9s_FCq8dZzKLzTmiJseIR8RbAYIASYTHPFLWKfXkIESbmE5Z6MYHRgQvcUfYrkpFaA/s1600/pickledcauliflower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-lC4yfynHEzUGemG_z5BA360Cj16oUD8ONx2si13W9pAsjtpQBOCd15f02OYgJZOlRAmJfnL9s_FCq8dZzKLzTmiJseIR8RbAYIASYTHPFLWKfXkIESbmE5Z6MYHRgQvcUfYrkpFaA/s1600/pickledcauliflower.jpg" height="343" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: left;">
Spread a few spoons of the garlic-chilli-mint paste on top of each layer.</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9sbOcHemIAVoYw2IN2SddxFZLnVVDSoTNqii8VHCG0pJH3iC_nJJGpKI0jto-0y8i7yVxbpy7UhGOsb2vWlzeBYBgtwen8kOUDMDnEAi8zsq2i_kBkqQvdYwgNTn13ihjOo1tTwwJw/s1600/picklingspices.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz9sbOcHemIAVoYw2IN2SddxFZLnVVDSoTNqii8VHCG0pJH3iC_nJJGpKI0jto-0y8i7yVxbpy7UhGOsb2vWlzeBYBgtwen8kOUDMDnEAi8zsq2i_kBkqQvdYwgNTn13ihjOo1tTwwJw/s1600/picklingspices.png" height="400" width="400" /></a></div>
<br />
One of the final stages in the turshi preparation is the addition of the vinegar. I used a combination of organic apple cider (delicious!) and regular old white vinegar. One full bottle of the apple cider vinegar, and two of the white vinegar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvCfJhN4oKP2JYGHEjNW-L25DGJCRFtBe3ERjWH7XPQSmQb84cXFBxtDTSfOif1hQnqnntlaccnFTnXnNydByG14Syt9so6m2JeNJppdclXJlcRiBMnF-cA7CJq2AI1Ql3-JNkCC9XQ/s1600/picklingvinegar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvCfJhN4oKP2JYGHEjNW-L25DGJCRFtBe3ERjWH7XPQSmQb84cXFBxtDTSfOif1hQnqnntlaccnFTnXnNydByG14Syt9so6m2JeNJppdclXJlcRiBMnF-cA7CJq2AI1Ql3-JNkCC9XQ/s1600/picklingvinegar.png" height="400" width="298" /></a></div>
<br />
Pour the vinegar in and watch the spices fall beautifully between the layers of vegetables. For a pop of colour, and to add some tang to the taste, gently slide slices of lemon down the sides of the pickle jar.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ9SnfZnORsFSIxgpBVxUBzp94Vv9hgNzQcAL_T90M2Vl8y28YIKCU-mSxK-SDdVz2hOBpYj_jHjcILbqustGlMnhK9V8tFsn-B1cER9OEH3VAntev4JDeGuc1ZGY0mCtGlqFEwZhNg/s1600/pickledlemons.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAJ9SnfZnORsFSIxgpBVxUBzp94Vv9hgNzQcAL_T90M2Vl8y28YIKCU-mSxK-SDdVz2hOBpYj_jHjcILbqustGlMnhK9V8tFsn-B1cER9OEH3VAntev4JDeGuc1ZGY0mCtGlqFEwZhNg/s1600/pickledlemons.png" height="320" width="320" /></a></div>
<br />
Now we'll have to let the pickles sit in their juices for about five days. Oh boy, I can't wait to see how they turned out!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ChSlQFuqMs3Dd3EHTue_ZrhiyY1_YJUbp7j5c39DgKEBUtEqNeA-K-oCxU45X7LMxomPBzVWzX0Rbo8sG_c3NE6W9O4p7DgrWszPZm86x4V1Okyvsgqs3c5wtIl2FzSoLylgp1caQA/s1600/afghan+turshi+jar.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ChSlQFuqMs3Dd3EHTue_ZrhiyY1_YJUbp7j5c39DgKEBUtEqNeA-K-oCxU45X7LMxomPBzVWzX0Rbo8sG_c3NE6W9O4p7DgrWszPZm86x4V1Okyvsgqs3c5wtIl2FzSoLylgp1caQA/s1600/afghan+turshi+jar.png" height="320" width="239" /></a></div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com7tag:blogger.com,1999:blog-41688514361635739.post-61848105680383657072014-09-12T11:32:00.001-06:002014-09-12T11:41:13.980-06:00A Taste of the Hindu Kush: Bolani with Cauliflower and Cilantro<div dir="ltr" style="text-align: left;" trbidi="on">
<em>First food, then religion. </em><br />
<br />
As this ancient Afghan proverb attests, Afghans take their food seriously. Very seriously. <br />
<br />
The crops of the valleys nestled in the mighty Hindu Kush mountains offer an incredible array of flavours, textures, colours and aromas, giving birth to a cuisine that has delighted tastebuds over many thousands of years.<br />
<br />
One the most amazing things about my travels is that I've brought home the world to my own kitchen. Afghan food, with its fresh wholsomeness that fuels but doesn't overwhelm, has become a permanent part of my cooking repertoire.<br />
<br />
As the hot August days fade into cooler September evenings, <em>bolani</em> is the perfect meal. Freshly baked dough with squishy warm fillings, variations of bolani are found across Central Asia. It's kind of like the pirozhki of Russia, Ukraine and even Poland, but bigger. And different.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEID6F2ZZtwHu0tao3SEE9Rjvzk8e2LFvA6eh3fWzPU3mKBpOPeHRCWXVal0DxBUSpyjGTzuH3RrYu3XwVzCE4tQaDWfGv5d9QqDcSB1UWMrMdUyGa1CS61yEsxiV0UblEvFYAgB86w/s1600/2014-08-28+18.49.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjEID6F2ZZtwHu0tao3SEE9Rjvzk8e2LFvA6eh3fWzPU3mKBpOPeHRCWXVal0DxBUSpyjGTzuH3RrYu3XwVzCE4tQaDWfGv5d9QqDcSB1UWMrMdUyGa1CS61yEsxiV0UblEvFYAgB86w/s1600/2014-08-28+18.49.56.jpg" height="320" width="240" /></a></div>
<br />
Traditionally, the staple filling of Afghan bolani is a tiny, thin Asian leek called gandana. This makes a perfectly light filling for hot summer days, but an autumn meal calls for potato. Potato is the staple bolani filling in our house. Because potatoes are awesome. I just boiled some up, like this:<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfitYCu6G1ivTLAd2CJTPHUvOD9rrjEpYEMfRbbAa0glizdsowjyiBPokO98g1h_E53UIzsUlr148RdxG2iXjdZJkDqshYOXQXqTLe0SBwhDIjFtuu7pSgNqybCrAc7G3OjF57GZfrBQ/s1600/2014-08-28+18.08.02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfitYCu6G1ivTLAd2CJTPHUvOD9rrjEpYEMfRbbAa0glizdsowjyiBPokO98g1h_E53UIzsUlr148RdxG2iXjdZJkDqshYOXQXqTLe0SBwhDIjFtuu7pSgNqybCrAc7G3OjF57GZfrBQ/s1600/2014-08-28+18.08.02.jpg" height="320" width="240" /></a></div>
<br />
While the potatoes were boiling, I took the dough (made with organic wheat flour) out of the breadmaker and shaped it into small, round balls roughly the size of my fist. Ok, well maybe they're a bit bigger than my fist, but they fit nicely into the palm of my hand. Afghan women would make the dough from scratch for a truly authentic meal, but there are a few areas where I just have to take a shortcut.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQ3kut7XdwCj1emcKkwRGyAShSysZq7zq2LgAsxAESLZ1YKAdqx5u3Czt_OZZemKbkDA9CAZU6SCDRgHZTwCmLPd9cp4-fcFuXYev4kZmi9ppbw5-rjkaU9DLIEKIXx3rOEqCqcKdJA/s1600/2014-08-28+18.10.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKQ3kut7XdwCj1emcKkwRGyAShSysZq7zq2LgAsxAESLZ1YKAdqx5u3Czt_OZZemKbkDA9CAZU6SCDRgHZTwCmLPd9cp4-fcFuXYev4kZmi9ppbw5-rjkaU9DLIEKIXx3rOEqCqcKdJA/s1600/2014-08-28+18.10.32.jpg" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Oh wait, I forgot smething important. You need to heat the BBQ up as hot as it will go. Ours goes up to 700F, but the consistent temperature - taking into account all of the lid openings and closings - is around 550F.<br />
<br />
With the dough ready, it was time to focus on the fabulous filling. I mashed the potatoes, as you normally would, with a small amount of butter (I prefer olive oil) and milk. And don't be skimpy on the salt. Canadians are terrified of salt, but you need it to bring out the rich flavours of the other ingredients. If you use a high quality pink Himalayan salt, you don't need to worry about whatever health risks you're worried about. Throw in some fresh cracked pepper, too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZJo4I0T_cax8eHdjf29Timo6eHeqfNKf2QncKmSWVWUE3dLNNVptj-Aqfp2pAv5w_kpRf7-HWhc2UMXRIg05qgVqRHzJ2rwDfjkwOPdQAlo8KaPfvEb5Fup4Y7N_qa_KkiqAjNIf_A/s1600/2014-08-28+18.15.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjZJo4I0T_cax8eHdjf29Timo6eHeqfNKf2QncKmSWVWUE3dLNNVptj-Aqfp2pAv5w_kpRf7-HWhc2UMXRIg05qgVqRHzJ2rwDfjkwOPdQAlo8KaPfvEb5Fup4Y7N_qa_KkiqAjNIf_A/s1600/2014-08-28+18.15.56.jpg" height="320" width="240" /></a></div>
<br />
This time I experimented - in a futile attempt at reducing our carb intake - and replaced half of the normal potato quantity with steamed cauliflower. Mash that all up into a gorgeous, fluffy, gooey mess.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBWX8p6Z2MDEMTk04hgorF5KSHq55yo_n2HM7nMJYBsR3lEZqfqB2g1tbrKL5jQ1NrLJGlc9-4XYdmzhGy6DY0CDYKLv5lZlpArrrEcT_yCRzlQpBZR1sIrUqSfzP8vpWwBf6Fpqkuw/s1600/2014-08-28+18.09.46.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivBWX8p6Z2MDEMTk04hgorF5KSHq55yo_n2HM7nMJYBsR3lEZqfqB2g1tbrKL5jQ1NrLJGlc9-4XYdmzhGy6DY0CDYKLv5lZlpArrrEcT_yCRzlQpBZR1sIrUqSfzP8vpWwBf6Fpqkuw/s1600/2014-08-28+18.09.46.jpg" height="320" width="240" /></a></div>
<br />
Spring onions. There is no bolani without this magical ingredient.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYm3CgdiIhFsXNwbHRegLU3Ht5ZHodAbyV632WK2oE-YZslq9ahjRCQ9AMcsp-GHq5k-179xygJXj1Q1ppCTTFxjnriy7XIco7iEVHit6YQwutczPd1CoKHwoKnbLib1H8mZJhPqcCw/s1600/2014-08-28+18.09.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQYm3CgdiIhFsXNwbHRegLU3Ht5ZHodAbyV632WK2oE-YZslq9ahjRCQ9AMcsp-GHq5k-179xygJXj1Q1ppCTTFxjnriy7XIco7iEVHit6YQwutczPd1CoKHwoKnbLib1H8mZJhPqcCw/s1600/2014-08-28+18.09.33.jpg" height="320" width="240" /></a></div>
<br />
Cilantro (corriander). It's not Afghan food if there is no fresh cilantro. Be generous. It's only 99cents a bunch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nd1rF6juqoNre1H1EojTzIJyzy0jt9EzaLx4xPD2sbAuTbuh2NEOccL00a3crTAD9cb6M6Ket_9Rt1iY0q0WOqa6axecdDsa_B-fR-Gn6cH7W_VNREDtTxfMAUi6vR3OGSevELEVRw/s1600/2014-08-28+18.17.52.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-nd1rF6juqoNre1H1EojTzIJyzy0jt9EzaLx4xPD2sbAuTbuh2NEOccL00a3crTAD9cb6M6Ket_9Rt1iY0q0WOqa6axecdDsa_B-fR-Gn6cH7W_VNREDtTxfMAUi6vR3OGSevELEVRw/s1600/2014-08-28+18.17.52.jpg" height="320" width="240" /></a></div>
<br />
<br />
Mix it all together. Then spread a thick, luscious layer on the dough.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73dO9NLz6yOY8HUxB0C4fOnXe5gK94wJpAPJnBS-48Gs_Uaer_sC1MvVK5nF2gkxCdj-7zP5IrhcgOHAYSkwtYqJpupxR6iCVSRLte-s5Nf8kPH3yYigyYGRVFobJMto-ncOIspCCMQ/s1600/2014-08-28+18.26.33.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi73dO9NLz6yOY8HUxB0C4fOnXe5gK94wJpAPJnBS-48Gs_Uaer_sC1MvVK5nF2gkxCdj-7zP5IrhcgOHAYSkwtYqJpupxR6iCVSRLte-s5Nf8kPH3yYigyYGRVFobJMto-ncOIspCCMQ/s1600/2014-08-28+18.26.33.jpg" height="320" width="240" /></a></div>
<br />
Fold the dough over and shape into a crescent moon. Then toss that baby on the barby.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjIp6VF_6ZuAW55uAEoLVaUGG7p8VumGyuIBJzxLDpRahFzkv0mKx9_xMM-jITVskn_UrnMgLB5h3wqWhR-tVQ6FwrVwjvqgjXjRK7Tv51AerbjVUiaFm0_sdhP2T0WpXbtUyvRUYbg/s1600/2014-08-28+18.29.41.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZjIp6VF_6ZuAW55uAEoLVaUGG7p8VumGyuIBJzxLDpRahFzkv0mKx9_xMM-jITVskn_UrnMgLB5h3wqWhR-tVQ6FwrVwjvqgjXjRK7Tv51AerbjVUiaFm0_sdhP2T0WpXbtUyvRUYbg/s1600/2014-08-28+18.29.41.jpg" height="320" width="240" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: left;">
Stack them up to keep warm while the others are cooking. I use a clay pizza stone on our BBQ and only three bolani fit on it at a time. So, either everyone is eating at a different time, or you stack them up, cover them with a tea towel and let the steam inside soften the dough. </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ml7C2Zus8gi-drDrCoVF_gYp6BjcekNN6I8k7C4n62IXds0X9g9t88MLVWFbU7ihwHUbxyIk30XKp_n07lPCRTSkwqJDoET8Rhuwgi2RbGijWjuppkLLK2mSA_sqh1J7IQdqpezYCg/s1600/2014-08-28+18.49.43.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ml7C2Zus8gi-drDrCoVF_gYp6BjcekNN6I8k7C4n62IXds0X9g9t88MLVWFbU7ihwHUbxyIk30XKp_n07lPCRTSkwqJDoET8Rhuwgi2RbGijWjuppkLLK2mSA_sqh1J7IQdqpezYCg/s1600/2014-08-28+18.49.43.jpg" height="320" width="240" /></a></div>
<br />
These are made with fresh, wholesome ingredients, so I think it's ok to be a little naughty and spread a tiny dollop of butter on them, to melt right into the dough. I mean, you don't have to. But why sacrifice perfection?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLR_A19WtbiV9daEmyXFTxmHpznA_h23deTk2lNor3ZbgeJsA7jtTrZWBHWWXhUVIC1XiisX17X2iRNpaEZzeDNwGMIDAd0Z2F0fgyAzVCjPioMHuPpLgcftnd2ankH_rXzqMGFUYkA/s1600/2014-08-28+18.59.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLR_A19WtbiV9daEmyXFTxmHpznA_h23deTk2lNor3ZbgeJsA7jtTrZWBHWWXhUVIC1XiisX17X2iRNpaEZzeDNwGMIDAd0Z2F0fgyAzVCjPioMHuPpLgcftnd2ankH_rXzqMGFUYkA/s1600/2014-08-28+18.59.10.jpg" height="320" width="240" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Top with a thick plain yoghurt of the all natural, full-bacteria variety. Then dig into that pile of pure goodness like there is no tomorrow. </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<div class="separator" style="clear: both; text-align: left;">
Watch this space as I experiment with the rich flavours of autumn and adjust my bolani recipe. Pumpkin and butternut squash, with hints of cinnamon. The possibilities are endless!</div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com2tag:blogger.com,1999:blog-41688514361635739.post-1391214742169264562014-09-12T10:25:00.000-06:002014-09-12T10:32:51.183-06:00Empowering Edmonton's Kids through the Early Reader's Programs<div dir="ltr" style="text-align: left;" trbidi="on">
The media messages we are exposed to every day focus on the misery, tragedy, suffering and despair of innocent people around the world. While it's hard not get depressed about this, I do sometimes wonder if this singular focus is really just a ploy to detract our attention from serious issues here at home. The truth of the matter is that - though it is hard to see with all of the million dollar homes sprouting up like weeds, the iPhone 6 Pluses selling out in an hour and the luxury cars on the road - there are people here in Canada barely making ends meet.<br />
<br />
Last night, as a volunteer of <a href="http://jledmonton.com/" target="_blank">Junior League Edmonton</a> - which is a chapter of a larger organization of women working together to build communities around North America - we devoted our time to helping strengthen the Early Riser's program at Dunluce Elementary School.<br />
<br />
The Early Riser's program operates before school hours early in the morning and provides extra reading support to children falling below the standard level of reading competence. The teachers have found that many of the children participating in the program come with growling tummies in the morning. Many are sent from home without breakfast, and some without much dinner, either. One teacher remarked that back-to-school shopping for these children is done at Value Village. That is a very different reality to children in other neighbourhoods of Edmonton.<br />
<br />
The Junior League ladies got together and baked over 700 muffins for the Early Risers program, to supplement the cereal, fresh fruit and smoothies that are enjoyed at the end of each reading session.<br />
<br />
I'm often asked the question of why I get so concerned about children overseas when there is nothing we can do. Well, I disagree that there is nothing we can do, but working to strengthen our communities right here at home is something that each and every one of us can do.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjI_dS41d29z5CUyAc04zd_nIed6LkpK5OkZmtMkWPTY66YCe233AnCMTt2U04-Zy4DJTMmD_QoTbyaZiNzQmaJoFPbJHYYdzclKPjltB7vp_0IgAsM3OuRZJAUc4RqY4S5ch3wRuiw/s1600/1544527_792305227486356_7376515513944685995_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjI_dS41d29z5CUyAc04zd_nIed6LkpK5OkZmtMkWPTY66YCe233AnCMTt2U04-Zy4DJTMmD_QoTbyaZiNzQmaJoFPbJHYYdzclKPjltB7vp_0IgAsM3OuRZJAUc4RqY4S5ch3wRuiw/s1600/1544527_792305227486356_7376515513944685995_n.jpg" height="262" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kFhU8Ip4Tp4SYovCcNTXtC6TgKmCB9WN-kM0Q3rGA_7V6Vsy9RiX6K5J3_sLuo15s3BjFUFujP9rOmkZxgzLmNhV-yfBPElSy7IDWwM4kmgoGIslz1xEI7BUqJAsCX0QFG52lGoD0w/s1600/10678472_792309500819262_2516678551225389553_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kFhU8Ip4Tp4SYovCcNTXtC6TgKmCB9WN-kM0Q3rGA_7V6Vsy9RiX6K5J3_sLuo15s3BjFUFujP9rOmkZxgzLmNhV-yfBPElSy7IDWwM4kmgoGIslz1xEI7BUqJAsCX0QFG52lGoD0w/s1600/10678472_792309500819262_2516678551225389553_n.jpg" height="320" width="311" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf61lSy_Gla8RWaNsGpAf4a9XvyQOwQLHvaH2kgWMAija80jCg0hGhLikObOvW86isNDxWg-tURQ5WQKB4gWr0Hhakuwn4jRttxmTqAwqPViXVjUs3PgwH4eDx4-bUXEg7skGq6TSyg/s1600/10672405_792309680819244_9154382987376439100_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNf61lSy_Gla8RWaNsGpAf4a9XvyQOwQLHvaH2kgWMAija80jCg0hGhLikObOvW86isNDxWg-tURQ5WQKB4gWr0Hhakuwn4jRttxmTqAwqPViXVjUs3PgwH4eDx4-bUXEg7skGq6TSyg/s1600/10672405_792309680819244_9154382987376439100_n.jpg" height="240" width="320" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
</div>
Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com2tag:blogger.com,1999:blog-41688514361635739.post-62941811244143187972011-09-22T13:48:00.000-06:002011-09-22T13:48:18.295-06:00My Middle Eastern Morning<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj401g0_ecgxuM3uvviIkZS76Rb9iJOTb1_5aDbaJvacTU-iCq-YTEeQG-S_NqoCQ46i5i3f5VSCWTrVkTigF5WXP4_cdEL6INTXiz8UmcTQONjlDwbFvuUBMeLvtOjQ96KmBKqxXYBQQ/s1600/imagesCAUZXDNJ.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj401g0_ecgxuM3uvviIkZS76Rb9iJOTb1_5aDbaJvacTU-iCq-YTEeQG-S_NqoCQ46i5i3f5VSCWTrVkTigF5WXP4_cdEL6INTXiz8UmcTQONjlDwbFvuUBMeLvtOjQ96KmBKqxXYBQQ/s200/imagesCAUZXDNJ.jpg" width="132" /></a></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">At 5 o’clock this morning I was greeted by the haunting beauty of the call to prayer. Each time I’m back in the Middle East, the first <span style="font-family: inherit;">morning</span> reminds me of how deeply I miss its soothing sounds.<span style="mso-spacerun: yes;"> </span>It’s funny, the way something once unfamiliar becomes part of you.<span style="mso-spacerun: yes;"> </span>The way its rhythm enters your soul and brings you a sense of peace and serenity.</span></div><span style="font-family: Calibri;">It wasn’t always like that. I remember my first apartment in Ramallah (Palestine). It was right next door to the local mosque. At 4:30 or 5:00 in the morning, as it belted out at full volume, it felt like someone was standing right beside me, shouting wildly in my ear. In the early days, before I understood the language, the morning prayers seemed to be an assault on my senses, an attack on my liberties. It was implausible to me that the people hadn’t rebelled, hadn’t had a revolution against the 5am madness. </span><br />
<span style="font-family: Calibri;"></span><br />
<span style="font-family: Calibri;">Over time, the calls to prayer became an expected part of the day. And then, especially in the morning, the call became a time that I looked forward to, a time that was deeply personal and soothing. Imagine this: in the darkness before the dawn, in the moments before sleep turns to wakefulness, the haunting, but soothing sounds of the call to prayer flow like the warm desert breeze through your open window. Your eyes are closed, but your mind is alive, and in these few moments, when dream and consciousness merge, the greatest ideas, the starkest images, and your intuitive inner voice – they all emerge and become one. Whether you rise, or roll over, those moments are the most precious of the day, for they belong to you, and only you.</span><br />
<br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">I miss these moments when I’m not in the Middle East. I miss living in lands where 5 times a day, the call to prayer gives us permission to take time out of our busy lives and create a moment of stillness, a moment of quiet. It is in those moments when my creativity is at its best.</span></div><span style="font-family: Calibri;">I’m so glad to be back.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/hNJuUz7d-ds?feature=player_embedded' frameborder='0'></iframe></div> <span style="font-family: inherit; font-size: xx-small;"> A recording of the morning call to prayer in Dubai</span><br />
</div>Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com0tag:blogger.com,1999:blog-41688514361635739.post-30588703994574071522011-05-23T14:16:00.000-06:002011-05-23T14:16:56.818-06:00My Egyptian Mother<div dir="ltr" style="text-align: left;" trbidi="on"><!--StartFragment--> <br />
<div class="MsoNormal">I was born in Cairo. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Metaphorically, that is. A good way to put it would be to say I was <i style="mso-bidi-font-style: normal;">re-born</i> in Egypt, for she is the mother of my life long obsession with travel, discovery and adventure. I was re-born, or shall I say saved, at the tender age of 15, while on a high school trip through Cairo, Luxor, Aswan, Alexandria and their thousands of years of human history. For a young Canadian girl who had been nowhere, it was awe-inspiring, fascinating, fabulous, fantastic, terrifying, exciting and overwhelming all at once. At that age, I only had an inkling of how diverse the world was – that there were different foods, that people lived in different kinds of houses, that people spoke different languages and held different belief systems, or any system at all (I was raised by hippies!). The smells, sounds, flavours, and textures I discovered were a startling revelation that the world was a much bigger, infinitely more fascinating place than I knew it to be. I remember being greeted at the airport when I came home. I saw my Mom and instantly burst into tears. Looking back, I think those were pretty complicated tears. Tears of joy to be home and in familiar territory, tears of sadness for the new friends I had left behind, and tears of mourning. Mourning, because I knew that lost forever was the girl I knew to be ‘me’. Little did I know then, that I had been re-born. Egypt was my saviour; she saved me from a life of sheltered, small-town insularity by bringing me into a whole new world. A world that I’ve come to understand is beautiful and enlightened, yet cruel and ugly, all at the same time. </div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I’m 34 now, and I’m truly privileged to have traveled through more than 50 countries across five continents, and to have lived for extensive periods of time in six of those countries. Last summer, I made my 8<sup>th</sup> trip to Egypt and I saw not just how much Cairo, as a living, breathing city, has evolved over the years, but how much I have evolved, too. In memory of that small-town, 15 year old Canadian girl I once was, I’ve chosen to call this blog <i style="mso-bidi-font-style: normal;">Bringing Home the World</i>. Because, of every culture I’ve experienced, every person I’ve met on the way, every challenge I’ve faced on the journey, I have taken a little piece and brought it home into my own soul, transforming who I am and who I want to become.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><i>Bringing Home the World</i> is a random collection of my thoughts and experiences, fantasies and foibles, joys and rage while trying to figure this crazy world out. I hope you will join me on my journey, laughing out loud at my loopy adventures or crying inside at my tales of truth.</div><div class="MsoNormal">Sit back, enjoy the ride, but hang on tight…it’s bound to get bumpy.</div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIWcpJU20IDeRvxgzFR-isl22NBiXeyWdiIuBB_-EcpC2V3wS0NJ9SClSeYYIobZGnlbci6IPtOQaC5nh28NDtnK9LW9K0Rmym4vEaBGwYyJqHQBvoZZEjQK2sZ2khxTqBo8Eh6OA8g/s1600/Cairo+2010+for+Blog+.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinIWcpJU20IDeRvxgzFR-isl22NBiXeyWdiIuBB_-EcpC2V3wS0NJ9SClSeYYIobZGnlbci6IPtOQaC5nh28NDtnK9LW9K0Rmym4vEaBGwYyJqHQBvoZZEjQK2sZ2khxTqBo8Eh6OA8g/s320/Cairo+2010+for+Blog+.JPG" width="214" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictrRXJffbP4U6WGGRKdraSHoDYCWFGRnapu_9v1h1JnaFTFdIs7ZkAvun556qHLJQyMjDLdjF8nv5Y5PdTX6z3nKg2hcN-hKrD1cTKpjRNowSNq8uhODlDWMKhD9DeyB4cxKurBnYqw/s1600/Cairo+2+for+blog1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictrRXJffbP4U6WGGRKdraSHoDYCWFGRnapu_9v1h1JnaFTFdIs7ZkAvun556qHLJQyMjDLdjF8nv5Y5PdTX6z3nKg2hcN-hKrD1cTKpjRNowSNq8uhODlDWMKhD9DeyB4cxKurBnYqw/s320/Cairo+2+for+blog1.jpg" width="242" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KwMwWniJY9noEZB7wXVmbnzKef-FXznoqohaJnUMLKHcCjoo3GRpVqngnsu9QnWHPhJPXrUs3ah2qrmGFlEBSSlDO34pG3ki2KUBEp29VRqkJe4OgYeJ2VhQwPKz0iO_y3gPFFUZ2w/s1600/cairoblog3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="108" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8KwMwWniJY9noEZB7wXVmbnzKef-FXznoqohaJnUMLKHcCjoo3GRpVqngnsu9QnWHPhJPXrUs3ah2qrmGFlEBSSlDO34pG3ki2KUBEp29VRqkJe4OgYeJ2VhQwPKz0iO_y3gPFFUZ2w/s320/cairoblog3.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">~Sky</div><!--EndFragment--> </div>Sky McLaughlinhttp://www.blogger.com/profile/08395471014510473473noreply@blogger.com5