tightwad tuesday- a pancake brunch

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It's time for the second installment of 'tightwad tuesday'- a monthly posting created to feature meals that are tasty, healthy and budget conscious..... and also to provide a price per serving breakdown. And wouldn't you know it? I happened upon Rachel Ray last week while she sat as a guest on Larry King. She was all pumped up about a new feature being offering through her folksy food empire called Meals for a Steal. It's almost exactly the same format as the one I began back in February, only Ray's is promoted through her t.v. show, magazine, website and nation wide public appearances. Yeesh. Guess my idea wasn't as original as I thought. But I shall continue these installments, as I feel that there are many more interesting low cost recipe options besides Turkey Turnovers and Cheesy Hash Brown Chili. Did that sound too bitchy?

Today's meal is a weekend brunch, inspired by a Sunday morning date I'd set with my good pal, Gigi. We were way overdue for a catch up. Eating in a restaurant was likely to involve a lot of waiting and a busy, noisy environment. We were craving a 'free range' visit....one where we could impulsively hop on a laptop, look at books and muck about with craft supplies. So I suggested bringing brunch with me to her house.

It didn't take me long to pack up my little ingredients bucket, having already settled on a winter version of my dad's amazing cornmeal pancakes, which I like to embellish with yogurt, nuts, bananas, apples and homemade blackberry sauce plus chilled grapefruit slices served on the side (intended to provide a puckery contrast). The recipe below will serve 4 people. I used only half of the quantities to feed the 2 of us. The food cost for both servings came in at $4.10 (including 1 grapefruit), or $ 2.05 per person. (the blackberries were free, as they were still in my freezer from a self directed railway track-u-pick last summer).

Jack’s Cornmeal & Banana Pancakes with Berry Sauce

Berry Sauce:

2 cups berries, any kind
1/3 cup brown sugar

Put berries and sugar in a small pot. Bring to a boil and then reduce to a simmer, continuing to cook until some of the liquid has reduced (about 10 minutes).

Pancakes:

1 cup flour
½ cup cornmeal
½ tsp salt
1 ½ tsp baking powder
3 tbsp brown sugar
1/2 tsp cinnamon
1 banana, thinly sliced

3 tbsp melted butter
1 ¼ cup milk
1 egg

Toppings:

1 apple, cored and sliced
1/3 cup toasted coconut
1/3 cup toasted pumpkin seeds
1 cup yogurt- any flavour

In large bowl, combine all dry ingredients, plus the sliced banana. Then add milk, then the egg, then the melted butter. Combine all. Heat up fry pan at low-medium. Add 1 tbsp oil. Put pancake batter into hot pan, in whatever shapes and sizes you like. Cook about 4 minutes. Flip. Cook until bottom is slightly golden brown. (about 2 minutes) Repeat until all batter is cooked. Place pancakes on dinner plates. Top each pancake with a good drizzle of blackberry sauce and then a generous dollop of yogurt. Next add the sliced apple and then a sprinkle of the cocnut and pumpkin seeds. Serves 4.

one pot wonder- super easy home baked bread

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Mix up the dough (no kneading required). Cover with saran wrap for 24 hours .

One hour in the oven in a heavy, lidded pot and voila!

Lordy!.....Tastes and smells even better than it looks.

I’ve never understood why certain people guard their favourite recipes. Unless you are Heinz selling ketchup or Cadbury selling Caramilk Bars, who cares about keeping deliciousness in the vault? One would assume that those who love to cook food also love to feed people and are therefore generous by nature. One of my favourite aspects of food is its ability to be such an incredible connector. It has the power to bridge so many divides, be they cultural, economic, social, political or otherwise.

Philosophizing aside, most things simply taste better when they are shared. One of my favourite local bookstores is Duthie Books. I adore this store, not only for its impressive selection of reading material (including cookbooks!), but also for its eclectic, engaging and super fun staff. On more than one occasion I have dropped by with little treats, as a gesture of appreciation to some of the many people I feel are an enjoyable part of my community. During a recent visit, the store's owner enthusiastically gifted me with this bread recipe. As Cathy Duthie relayed specific details of the ingredients and method, it became evident that she considers this baked item a favourite, one that she makes almost daily. She had been given the recipe by her sister who had, in turn, received it from CBC’s ‘Sounds Like Canada’ host, Shelagh Rogers. With most recipe sharing, each recipient contributes their own special addition and/or modification. I opted to lightly oil the pot, as I found that my first attempt stuck to the bottom when I removed it from the oven and I also drastically reduced the salt quantity from 1 tbsp to 1 tsp. As for 'flavour makers’, I added 1 whole caramelized onion (finely sliced) plus 1 heaping tbsp of roughly chopped rosemary. The end result was warm and savoury, moist and chewy..... truly an excellent loaf of bread. Like any home baked loaf, it is at its best when served fresh from the oven, though it also toasts well.

Shelagh Rogers’ Bread

2 cups whole wheat bread flour
1 cup all purpose white flour
1 tsp salt
1 tsp dry yeast

*optional: additional flavour makers, such as caramelized onions, grated cheese, grains, granola, canned lentils, bran, currants, blueberries, herbs etc.

between 1 + 1/4 to 1 + 1/2 cups cold water

In a glass bowl combine all dry ingredients. Mix in any desired ‘flavour makers’. Mix in water. Cover mixture with saran wrap and allow to sit on counter for 24 hours. Next put a large cast iron or Le Creuset pot into a preheated 450* oven for 10 minutes. With a paper towel, lightly oil the bottom and sides of the pot, being very careful not to burn yourself! Gently scrape dough out of the bowl and into the hot pot. Cover with snug fitting lid and cook for 10 minutes at 450* and then turn temperature down to 400* and continue to bake for another 45 minutes. Remove bread from pot and place on a cooling rack. Allow to cool slightly (about 15 minutes minimum).

seedy saturday at terra nova

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Beans drying at the Terra Nova Seed Swap.

Fruit tree saplings available for sale.

With all that snow we woke up to today, it's hard to believe that only 2 days ago I was enjoying a sunny morning out at Terra Nova's 'Seedy Saturday' (Richmond, B.C.). Though the temperature was definitely a bit nipply, as my friend, Tony, and I walked the gardens the buds were out, the birds were chirping and the arrival of spring actually seemed tangible. We were there to check out the garden's first annual seed swap in hopes of finding some interesting seeds and also to possibly glean some valuable horticultural knowledge.

The area just outside the activity building offered an abundant selection of fruit tree saplings, all available for sale. The indoor space served as the 'seed swap' area. Visitors could bring seeds of their own for others to take, as well as help themselves to the same. I was very excited to acquire some dried beans, whose variety was handwritten as 'unknown' (Jack and the Bean Stalk, perhaps?). I also helped myself to some 'shelling peas', which claim to grow to between 6 and 8 feet tall. More tables were set up to sell additional seeds, provide gardeners with information and even to sell homemade mason bee houses- structures created to hang in one's garden which will encourage bee population and, in turn, pollination. (For optimal success, they should be mounted facing south, out of direct rain, at least 4 feet above the ground and preferably under an eave). The Orchard Mason Bee is apparently considered a super pollinator, as it is 75% more efficient than a honeybee.

As our world economy continues to tank, it is exciting to see such events enjoy increased public interest and support, as more people pursue the pleasures and benefits of growing their own food. The helplessness that one feels while viewing their dwindling financial portfolio can surely be offset by accumulating an entirely different kind of wealth.....one that promotes sustainability, health and a connection to nature?

chicken update

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One of Maarten's chickens struts its stuff in Lutjebroek, Holland.

Exciting stuff! As of March 5, 2009 it is now legal for Vancouverites to keep hens in their backyards. The next step will be to develop policy guidelines “that both protect the health and welfare of citizens, and ensure the humane treatment of backyard hens.”

My friend Maarten, who lives in Lutjebroek (about one half hour outside of Amsterdam), loves his chickens. At present his backyard is home to 7 chickens plus 1 cock and the breeds include Barnevelder, Kriel and Wyandotte. I met his motley crew of feathered friends back in 2006 (see above) and have to admit that they were complete characters and the breakfast ingredients they provided were top notch. During a stay at our house last summer, Maarten was trying to convince me that getting some backyard hens of our own would be a great idea. At the time I dismissed his suggestion as completely odd and impractical, but now I’m actually starting to consider it….. Apparently one good egg laying chicken can produce 270 eggs per year (about 2 eggs every 3 days). That means that 3-4 chickens could easily keep a family of 4 in quiche, crepes and scrambles. Plus hens eat your compost scraps and are sure to provide a certain level of entertainment. Certainly food for thought.

As an aside, one of my favourite movies of all time is Annie Hall. In the closing scene, Woody Allen reflects on his ended romance with the joke…..This guy goes to a physiatrist and says “Doc, my brother’s crazy. He thinks he’s a chicken.” The doctor says “Well, why don’t you turn him in?” And the guy says “I would, but I need the eggs.”

vote for chickens!

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Click here to learn more about Charles Eccles' chickens (in Cambridge, Massachusetts).

Crap-a-doodle-doo! Wish I got this email sooner.....was literally rushing out the door when I received it. And, in my humble opinion, it is tres important.....Vancouver City Council is voting tomorrow on amending the animal control bylaw (By-law no. 9433, Section 7.5) to allow people to raise chickens in their backyards. If you support this measure please send a note saying so to mayorandcouncil@vancouver.ca. The information that follows is from the UBC Farm Blog and relays a fact sheet produced by the Food Policy Council.

"What are we proposing? That Vancouver City Council approve the amendment of
By-law no. 9433 (the “By-law”), which prohibits the keeping of various kinds of livestock within city limits, to allow residents to raise poultry. We would recommend thinking a little bit beyond just chickens and allow the keeping of poultry (or “fowl”) as some urban residents might find other species (like quail) more interesting or appropriate to raise. (This has been successfully done in Seattle.)

Why? Because a number of Vancouver residents would like to keep poultry for eggs, and the City, its residents and the birds themselves stand to benefit.

What are the benefits? The Mayor and Council have a stated goal of making Vancouver “the greenest city in the world”. Local, sustainable food sources are a key part of that goal – and nothing is more sustainable and local than allowing families to grow their own food (including eggs), a lower carbon footprint (no transportation), increased food security for the City and its residents, reduced pesticides and antibiotics in our food chain.

Benefits to Residents: An inexpensive, wholesome, quality, healthy alternative to
commercially produced eggs in which an array of chemical agents are used in feedstuffs, a satisfying hobby, a natural pest control and a ready source of fertilizer for gardens, a connection to where food comes from (versus a Styrofoam container in a supermarket cooler), a great educational opportunity for city kids who can be exposed to a whole range of outstanding learning experiences, including the often-lost idea of where food comes from, eggs to share with neighbours!

Benefits to the birds: FAR more humane treatment, including a better environment and life
than in commercial laying operations, access to space (commercial laying hens have a space the size of a piece of paper to live out their lives), access to the outdoors and fresh air (which a tiny percentage of commercial birds have access to), a diet/environment free of antibiotics/pesticides (evidently all of the organic poultry feed in Washington state is imported from B.C.), less chance of disease outbreaks.

Would Vancouver be alone in this? Do any other cities allow this? Many cities in the U.K. allow poultry keeping – it’s a widespread practice with a conservative estimate of half a million households keeping birds. In the U.S., a number of major cities including New York NY, Seattle Washington, Portland Oregon, Arlington, Virginia and Madison, Wisconsin (all have active backyard poultry promotions. Here in B.C., Victoria, Surrey, Richmond, New Westminster and Burnaby all allow the practice.

What about the noise? Chickens generally have a low clucking sound, described by many as soothing. However they do have a louder cluck after laying their eggs, which usually happens between 9 AM and noon. Hens have up to a couple of dozen separate calls, of which this is the loudest. However, the noise from hens is generally below that of dogs and other pets, and any possible noise infractions would be covered underexisting city by-laws.

Couldn’t this result in animal cruelty? No more than with any current pets (dogs, cats, fish). Allowing backyard poultry will actually REDUCE cruelty, as fewer eggs will be obtained from inhumane commercial egg operations. This is a far more humane option.

What about avian flu? All outbreaks of highly pathogenic avian influenza in western countries have been in commercial flocks of highly inbred strains of poultry with relatively weak immune systems. All birds are susceptible to the avian influenza virus, but in small flocks there is an extremely small opportunity for the virus to mutate into a pathogenic form (pathogenicity refers to the ability of the virus to produce disease). Backyard flocks have much stronger natural immune systems which tend to fight off any infections naturally.

In Summary: A by-law change would allow residents to practice a fun and beneficial hobby that’s a source of local, healthful food, with real benefits to the City, the birds, and the environment. Allowing residents to keep poultry would not present a significant break from what is currently permitted within the City of Vancouver nor would it introduce any new infrastructure or support requirements (like avian veterinary care) because they already exist for those who are keeping the registered homing pigeons, canaries, budgerigars, parrots, parakeets and exotic birds of all species allowed pursuant to By-law no. 9433, Section 7.5."

big news in my own back yard

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Sylvia Pendl's garden journal illustration of 'The Month of June'.

For the past 5 years I have been renting in a house with heaps of yard space and a healthy serving of southern exposure. On the downside, the soil quality is about as fertile as Saturn. It’s dusty, powdery and grey and I’m sure to blame for my garden’s mediocrity to date, despite my occasional yet optimistic additions of top soil and compost. But this year things are going to be different. It’s time to take the plunge…. but not without supervision.

As luck would have it, my good friend, Sylvia Pendl, just so happens to be a horticultural goddess. Not only is she an uber talented landscape architect, but also a very accomplished home gardener, ceramic artist, home renovator and, in my case, patient educator. I hope that she does not live to regret the day she decided to team up with yours truly, to assist me in realizing my dream of creating a real live producing vegetable garden all my own, while at the same time preparing her own garden for another year of bounty. There is a whole heap of prep to do if my project is to stand a chance of suc-seeding. So here is the plan:

1-Transforming my un-insulated sunroom into a greenhouse and using it to grow all our seedlings. Seeds and seedling trays and soil have already been purchased. A table for the trays was created by putting an old door on a fold out card table (my parent's first table from their first apartment some 44 years ago) and covering the horizontal surface with a plastic sheet. The first round of seeds were put in on February 14, as follows: broccoli, cabbage, 3 kinds of eggplant, fennel, kale, leeks, parsley and 4 kinds of tomatoes. So far, encouraging growth has been demonstrated by the broccoli, cabbage, kale and leeks. Word is, it is normal for the other seedlings to take a little longer to sprout. The seedlings require a very delicate irrigation technique. Each morning I mist water on them (with one of those spray bottles some of us used to use for cooling ourselves off during especially hot afternoons of sun tanning) and then turn them ¼ rotation. As instructed, I also place their lids slightly ajar for the day, so they don’t get all drippy with condensation and turn rotten and moldy on us. Then I put their lids down for the night, just like tucking in a toddler at bedtime.

2-Building 3 raised beds totaling 60 square feet of new food growing land and gathering various garden pots from secondhand stores in preparation for additional container gardening.

3-Filling new beds and containers with 3 cubic yards of soon-to-be-delivered amendment soil which will one day fortify and nurture the seedlings, so they may grow and prosper.

4- Learning how to water, weed and maintain all of this wonder, so it will one day grow up and become beautiful, gorgeous food.

5-Saving our seed, so that the whole miraculous cycle can be repeated again next year.

Shopping for seeds.

Feb. 22- Our broccoli seedlings are growing fast!

So far so good. In typical form, I am both excited and impatient. I want to be plucking salad from the raised beds yesterday, but the yard is still hard with frost. I know this year will bring a wealth of learning as well as immense joy and satisfaction…..All in good time, for you can’t rush nature. Stay tuned for the next installment of our gardening project, as we continue on our adventures….. from dirt to dish…..

tightwad tuesday- curry in a hurry

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Starting today, I’m going to be writing a post the 3rd Tuesday of every month which will focus on a tasty, healthy and inexpensive meal and also a breakdown of the cost per person. I feel that it is a good habit to be aware of how much we are spending to feed ourselves and our loved ones, even if it is not currently a concern. I also believe that frugal meal preparation is an enormous opportunity for creativity and new discoveries. Such excercises can teach us to appreciate and enjoy our food more, while at the same time learning to be less wasteful.

I made this curry to welcome home our house guests, who had just arrived after a long flight from a much warmer climate than our own. I figured that a steaming hot bowl of heart warming sustenance might take the edge off their long journey. This is a tofu and veggie version, though it would be just as good with chicken or fish. The entire cost for ingredients, including all spices and dried goods came to $10.63, though it is important to note that most of the purchases were not organic, except for the tofu and garlic. The meal ended up serving 6 of us, though the quantities are best for 4 generous entrees at $2.66 per person. Dealio!

Coconut Curry With Tofu & Vegetables (Served On Basmati Rice)

1 tbsp canola oil
½ onion, peeled and diced
½ head cauliflower, cut into florets
1 Japanese eggplant, large dice
1 orange bell pepper, cored and diced
2 medium yams, peeled and diced
4 cloves garlic, peeled and minced
2 tbsp grated fresh ginger
1 tbsp of your favourite curry paste
1 tsp dried curry spice

1 can coconut milk
300 ml cold water
3-4 pitted dates, roughly chopped
8 dried kaffir lime leaves
½ tsp salt

1 tbsp cornstarch
2 tbsp cold water
175 grams tofu (Pete’s Soyganic)
2 tbsp fresh basil, finely chopped
¼ cup fresh cilantro, roughly chopped
extra 2 tbsp fresh cilantro (for garnish)
3/4 c finely chopped cabbage (for garnish)

1 cup uncooked basmati rice (cooked according to package directions)

Bring large pot to medium heat. Add canola oil. Add onions, stirring until they are starting to become yellow and translucent. Next add the cauliflower. Cook for 3-4 minutes. Then add the eggplant and peppers. Cook for another 2-3 minutes. Using a wooden spoon, clear a space at the bottom of the pot. In this space add the curry paste, curry powder, garlic and ginger. Cook about 2 minutes, until aromatic. Next add the yams and stir constantly for 3-4 minutes. Now it is time to add the coconut milk, 300 ml of water, dates, lime leaves and salt. Cover with lid and bring to a boil. Reduce to a simmer and cook for 15 minutes.

Combine the cornstarch and 2 tbsp water in a small cup. Add to curry and stir constantly until thickened, about 2 minutes. Add basil and cilantro. Taste and adjust seasoning (salt). Simmer covered for another 5 minutes. Serve rice into soup bowls. Ladle curry on top. Garnish with fresh cilantro tossed with sliced cabbage.

baby, it's cold outside

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An old man once told me ”There’s no such thing as cold weather- just bad dressers.” But I beg to differ. No matter what I do these days to stay warm, even when indoors, I’m continually chilled to the bone (and I like to think that I am dressed for the climate). So I’ve been trying to come up with some crafty solutions. The infrared sauna I went to last week was great, but I can’t do that everyday. I bought myself a heating pad (which I now call my new boyfriend with a 6 foot cord), but it’s not exactly portable. If I plug in any more space-heaters, there's sure to be trouble. Then yesterday I saw my bathtub in an entirely new light. I often work from home…..why not combine my afternoon break / snack time with a hot, core warming bath? It didn’t take long to create a menu that would be complimentary to my decadent plan…..Ants On A Log (celery with peanut butter and raisins) + Cucumber Water. I’d had the flavoured water at a fancy spa once, and had been meaning to make it at home for quite some time. Today’s ‘home spa’ experience was both effective and extremely enjoyable. I think I’ll make another appointment for tomorrow.

Home Spaaaaah:

-tub full of steamy water, fancified with your favourite bath salts or bubble bath
-music to suite your mood
-candles, of course
-celery, peanut butter and raisins- serve on a fancy plate
-cucumber slices, ice and water- serve in a fancy glass
-a bathtub tray (could even be a plank of wood)
-your fluffiest bath towel + slippers + bathrobe

drinking at a kava bar and feeding moray eels

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Cup O' Kava at Kanaka Kava Bar..

I love finding these little jewels. I had stumbled upon the Kanaka Kava Bar not a minute too soon, just when I was about to accept the fact that Hawaii’s big island was completely void of any funk at all. Tucked away in the back of the Coconut Grove plaza, this sweet little spot serves as a unique and friendly oasis to both tourists and locals.

So exactly what is kava? Also known as Hawaiian 'Awa', the bar's website describes it as a "natural antidepressant and relaxant", though I actually found it to be a stimulant and also a mild anesthetic (my face and extremities felt rather numb after ingesting it). Made from the pulverized root of the (fresh) kava plant, the resulting mash is strained through a cloth and then mixed with fresh water. After the kava has been poured into a large hand carved wooden bowl, it is continually stirred, mixed and splashed (to keep it from separating and also to keep it fresh) and then served by ladle into a coconut shell cup. It is supposed to be consumed quickly (“slammed”) before the root has had a chance to separate and settle in the bottom of the cup. The liquid looks like muddy water taken from a torrid river and tastes like it too. But it is more than just a beverage. Taking kava also has a spiritual and social significance. “Made from the root of a species of pepper plant known as Awa (Piper methysticum, which is "intoxicating pepper"), Awa has been used by people indigenous to the South Pacific for over 3,000 years. The Kava beverage is a central part of Polynesian Society, and has been used for centuries as a ceremonial, medicinal and also recreational drink.”

The local patrons I sat amongst during my kava experience were super friendly and seemed to assume personal responsibility in seeing that each visitor felt welcome (as did the staff). The food menu looked appealing…..a simple but inspired looking Hawaiian selection of items such as Poke (fish), Kalua Pork, Taro (steamed in coconut milk) and Haupia (sweet potato pie) and I regret that I did not manage to fit in a return visit and order a meal. As I was getting ready to leave, bar regular ‘Dave’ was preparing to head for the beach and feed the moray eels. He was going to serve them fish trim from the restaurant kitchen and asked me if I would like to come along. Absolutely! As the beach was right across the street, we were at the water’s edge in mere seconds. Dave scattered the tuna trim buffet on the rocky shoreline. Eels have an impressive sense of smell and, in no time, were slithering up the rocks and snatching their supper. They ranged in length from 1-2 metres, some of them grey, some white and even one red ‘viper’ which measured about 5"-6” in diameter. They were very hungry and very creepy. (See video below)

Moray eels just the way I like 'em..... at a safe distance.

Eeeeeeeeels!

porridge- hawaiian style

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Homemade porridge, Hawaiian-style.

Without getting into too much of a ranty pants, the restaurant experience on Hawaii’s big island blows harder than the local trade winds. Meals are not only consistently poor, they are really pricey. I am known to be a woman who enjoys her food (especially when on vacation). I can't remember the last time that I returned home from a holiday critical of my culinary experiences in a foreign land.

Anyhoo….. on the upside, I was very fortunate to be staying with my family in a seaside condo that included a full working kitchen. We gave up on restaurant dining at the end of day 3, instead opting to do for ourselves. Though almost all grocery items are imported from the mainland (including produce plus a good deal of the fish and seafood), we were still able to prepare tasty meals..... even supplementing our larder with fresh ingredients from local farmers markets. But buyer beware- there are vendors at some of these markets selling products shipped in from off-island. You have to ask where their products came from if buying local is important to you.

The Holualoa Farmers Market on Saturdays (9:00 am - noon) seemed the most authentic that we saw. It was here that I picked up a jar of the most amazing raw honey I have ever had. Made from Christmas berries, its sweet, thick, creamy amber goodness was heavenly served on pretty much anything. The woman who sold it to me keeps the bees herself, reusing the same queen from batch to batch- unlike the usual practice, which is to start with a fresh queen each time. The finished product proved especially sensational drizzled over Hawaiin-style porridge. The local pink grape fruit I purchased from the citrus vendor could not have been any fresher, juicier or prettier.

A vibrant citrus selection at the Holualoa Farmers Market.

Porridge- Hawaiian-Style

Make your favourite porridge as you normally would, also adding ½ tsp of cinnamon and ½ cup of raisins. When porridge is ready, spoon into bowls. Top with:

-a drizzle of good honey
-fresh pineapple pieces
-fresh banana slices
-toasted coconut
-toasted macadamia nuts

Add milk or yogurt, as you like. Serve and enjoy, preferably al fresco..... while looking at the ocean and wearing no shoes.