Food – Page 11 – a hippie with a minivan

Cha-cha-cha-Chia!

When I was in BC visiting Annie, her mom also came for a visit and had brought Chia Seeds with her. I had only even heard of chia in those informercials about Chia pets around the holidays when I was young… I still remember the jingle vividly..

Annie’s mom mentioned that Chia was a great super-food, high in Omega-3’s… So when I got home I and found some at my grocery store I decided to try them and look for more info. I was amazed at what I found. It seems that Chia has been a big craze in the last few years but I guess we are really behind in crazes because it was all new to me.

Chia seeds are in the Mint family and were once considered a staple food for the Aztec. Not only is Chia said to be higher in Omega 3 fatty acids, it also contains higher amounts of protein, dietary fibre and antioxidants. Unlike Flax seed, it doesn’t have to be ground and it does not go rancid either so it can be stored indefinitely.

Again like flax, when you add water to Chia seeds a gel is formed. Chia can absorb 10X its weight in water. What is different however with Chia is that the gel isn’t oily or sticky as the flax gel gets but instead each seed is enveloped. When you touch it you fingers are just slightly damp and it doesn’t stick at all and instead the seeds are like like pearls of tapioca.

You can either use Chia by sprinkling it on your food, or adding it to recipes, but my favourite way to use it is to make “Chia Fresca”…

This drink not only helps rehydrate, but also gives a healthy dose of Omega-3’s, protein, fibre and antioxidents. And because the Chia seeds hold so much water themselves by making the chia gel before hand, you are also getting more water in your water… 🙂

Make the Chia gel by mixing any amount of chia seeds with 10X the amount of water… stir a few tines so that is doesn’t clump and then let sit to form the gel for about 10 min…

You can make it ahead of time and store it in the fridge…

Squeeze some lemon into your water, add a few spoonfuls of Chia gel and that’s it! (some may add sugar but I like it as is)

(the true and natural energy drink)

Szechwan Eggplant and Cauliflower

I had no idea what I wanted to make for supper but knew that I wanted to use the eggplant that I had in my fridge. I also knew that I didn’t want to make my usual eggplant dishes so I went searching…

I was looking for something salty and sweet and tangy with a bit of heat. I found an obscure recipe that gave me an idea and decided to figure something out and this is what I came up with…

Szechwan Eggplant and Cauliflower on rice..

It was so delicious!! I liked eggplant, but I never knew how much I actually love eggplant!!

So it started… first I sauteed some cubed eggplant (1 whole large eggplant) in the wok with a bit of peanut oil… I didn’t stir too much, and didn’t crowd the pan as I wanted the eggplant to get a nice caramelized colour..

Then I saw that even a whole eggplant doesn’t make too much… so then entered the cauliflower…

I put the eggplant aside, chopped up a head of cauliflower and then did a few batches the same way in the wok as I did the eggplant… You don’t want to overcook the cauliflower though, a bit of crunch adds so much to the dish alongside the soft texture of the eggplant..

In the meantime I put together the sauce… I made it up a bit as I went along so the measurements are approximative and you might need to adjust as you see fit…

In a bowl mix together

1/2 cup stock
5 tbsp garlic
Black bean garlic sauce (or chili bean paste)
4 tbsp of tamari
2 tbs of rice vinegar
5 tsp sugar
6 cloves of garlic (minced)
2 tbsp of ginger

Put the cauliflower aside, add some chopped onion to the wok and stir-fry until translucent. Add the sauce, bring to a boil and then add a bit of a cornstarch slurry to thicken the sauce. Adjust seasonings if needed…

Once thickened, add the cooked eggplant and cauliflower to the sauce and stir…

Serve over rice with some green onions on top… or even just on its own… it is just that good…

Cherry-Vanilla jam…

I am finally discovering the world of jam. I have always loved jam but in my memory jam was a labour intensive, long process that needed a whole day to make. I have come to my senses though and I am not afraid. Jam can be so easy to make and the results are so worth it!

I made a small batch, but you can adjust the recipe for whatever quantity because it isn’t really a recipe which is why it is so easy to make.

I forgot to take pics of the process… sorry

For this cherry-vanilla jam you need 4 ingredients. Cherries, lemon, sugar and a vanilla pod. (the vanilla is optional)

First, pit the cherries (I used about 2 lbs of cherries) and put in a heavy-bottomed, non-reactive pan. Roughly chop a bit more than half of them (or use a wand to puree a bit more than half of them to save on mess and time) Start cooking the cherries on medium-high heat. Add the rind and juice of a lemon. (The natural pectin will help gel the jam later and the sour will compliment the sweet)

Cook for about 20 min until the whole cherries are soft and cooked through.

Now, measure what you have and add 3/4ths of the amount of sugar. I had about 4 cups of cooked cherries so I added 3 cups of sugar… (or a little less since I was not preserving the jam and I like it a bit more tart)

Mix the sugar in and let cook until you have the right consistency. The more you cook the thicker it will be. Just before it is ready add the seeds of 1 vanilla pod. (this of course is optional but I love the flavour that vanilla adds to the jam)

Put in clean jars and either process or put in the fridge…

Enjoy…

Kale chips

I finally got the grocery store near me to have Kale in their inventory. It is the only store around here that has it and I have a feeling that I am the only one that has been buying it, so to make sure that they keep on stocking it, I have been buying a lot and using it often. On Pizza it was great, but Kale chips have become a favourite around here… well… for Colin and I especially.

If you haven’t heard of Kale chips, well you are missing out on something. They are great for snacking on and their crunch is so satisfying. Colin, who at the moment is going through a bit of a picky phase tried them and has fallen in love with them. He cant get enough and has finished off a baking sheet full a few times now.

Of course, not only are they satisfying and delicious, they are also really easy to make.

Preheat oven at 350

To take off the Kale leaves from the stem, run your hand on the stem and pinch while pulling off the leaves, what you can pull off is what is tender enough to eat. Discard the rest.

Tear the larger leaves into bite sized pieces, but not too small, they will shrink while baking.

Wash and dry the leaves and then place in bowl and toss with 2 tbsp of olive oil and about a tsp of salt…

Place on baking sheet in a single layer (I use two sheets) and bake for about 15 min until dry and crisp but not burnt.

Enjoy 🙂

Simple veggie tomato soup…

I have a new toy in my kitchen… a brand new Cuisinart Elite food 12 cup processor. I have had an old cheaper food processor in my kitchen for about 8-9 years now and it was just not working out for me anymore. I was waiting for it to die but it wasn’t, even though it has been struggling through many recipes.

So I was dealing with it while I waited for a Cuisinart to come on special at Canadian Tire. I was still waiting when I decided to go check out Food Processors at “Home Sense” since I had a 100$ gift card for HBC stores. Instead of having the one that I had been looking at they only had the Elite models and I didn’t want to pay 340$ for a food processor even if I have 100$ off. We were heading to the mall anyway, so I decided to go though “The Bay” while we were there and to my luck, the Elite was on special at 249$, so with the 100$ gift card it was a great deal that I couldn’t pass up!

I am having so much fun with my new toy!

Tonight I wandered around in the kitchen wondering what to make for supper. Khéna said he wanted tomato soup so I got a bread in the oven and started on the soup.

I went to the fridge to see what I had on hand…

So in the food processor went 3 carrots (cut into thirds), two stalks of celery, a large onion (quartered), a half of a red pepper that I needed to use up, a full orange pepper (cut into large pieces), a few cloves of garlic, some parsley and a few green onions. I processed it until nearly puréed and then put it in my soup pot with a bit of olive oil and cooked it through.

Then, into the food processor, I added a can of whole tomatoes, a can of diced, and puréed that and then added it to the pot along with two cans of tomato paste, a bit of salt, 2 tsp of sugar, some garlic powder a tsp of powdered broth and a bit of oregano and let it simmer for about 45 min while the bread was baking.

When cooked through, and slightly thickened, I used the wand to make it smoother and it was done… So easy to make and so delicious…

A perfect creamy veggie tomato soup for a cool rainy day.

(served with fresh bread and a drizzle of cream that I had on hand)