Wishful Wintertime Smoothie

Its hard to stay focused and bright eyed in the cold dark months of winterland places like Toronto.  The other day I went for a run with my friend through the park, the sun was KIND-Of shining...but to be honest it hadn't KIND-OF shone in a long time! So it was exciting and it fueled my legs and pumped my heart and my pale pale skin grabbed onto the very few rays that were shining down and gave me the slightest tan.  That is right...my skin was so desperate for the tiniest amount of sun, that it absorbed every bit it could, and later on another friend actually noticed (So it was not all in my head!).  The moral of this story is that my body needs some sunshine, some fruit and some sweet comforting treats.  

I would like to share the simple mixture that I have been throwing together and calling breakfast for the past week (and maybe the next week...yum!).

My Wishful Wintertime Smoothie

I have been using (but of course you can always use another combination)  

-1/2 banana

- Approximately 1/4 of blueberries (as the fresh ones at my food store looked Poopie..I opted for frozen in until they begin to look more appetizing)

- 1/4 cup of Plain Organic Yogurt

- 1/4 cup of Organic Almost Skimmed Milk

- 1 tsp of honey

I am lucky enough to have the use of an immersion blender, So I just throw all of the ingredients into a large cup and Blend away until all the chunks go away and my smoothie reaches that lovely purplish color.  I chose the best looking frozen blueberries I could find...certainly the most expensive but the package asserts that they are farmed in a sustainable way so I choose in this case (until I have time to further research this.."Stahlbush" farm) to have faith.  As the ingredients did solely include blueberries I think I may be safe this time!  The Honey I was lucky enough to buy at Dufferin Grove Market from a couple that bottles their honey right here in Ontario.  The had an impressive selection of honey--the most intriguing was ginger honey--but I went for the regular ol' every day honey...I didn't want to get to carried away! 











 And there you have it, a simple, yummy breakfast/snack/desert.  If you do not have an immersion blender do not fret! You can use a regular blender, a hand mixer...a food processor...or just put the things together mix with your spoon and EAT! it really is a question of how chunky do you like your food. 

The Transparency of Food

Thanks to Michael Pollan, whenever I go grocery shopping I hear his voice in my head reminding me to "shop around the border of the store to focus on whole foods (not packaged non-food items)"  "Eat FOOD, mostly plants, not too much".  It reminds me to think about what I consider to be The Transparency of Food.

On the most basic level I think that the food we eat and drink should be transparent--  that we should know what ingredients were mixed together to make the final product. flour + baking soda + strong kneading hands = Bread.

Just as important as what is IN our food should also be what is NOT in our food... I looked at this bottled orange juice this morning, I noticed that the third ingredient was Pasteurized Fish Oil, and the fourth ingredient was Gelatin.  What do these things have to do my OJ? What do they have to do with my food?

On the next level food Transparency should be: Where does my food come from?  followed by: Why does it come from there? followed by: What sort of policies are responsibility for the safety of my food? And OnAndonAndon

While thinking about our food, trying to eat mostly "food" but not too much! I think that for anyone anywhere a wonderful place to start is to simply ponder the ingredients--avoid anything that doesn't make sense (Like how I noticed Starbucks adding high fructose corn syrup to their yogurt???) and feel free to fall as deep into this rabbit hole as you so desire.  In my case, I can no longer see my way out...

In this Vein I would like to share a simple, yummy snack--food for thought if you will.  Some non-local but Goopy-Guacamole accompanied by ever so Perfect-Pita Chips.

Ingredients for 2-3 person snack:
- 1-2 Pitas
- 1 Avocado
- 3 tbsp of lemon or lime juice (or one whole lemon or lime)
- 2 tsp of salt
- 1 garlic clove
- 1 tsp of cumin
- curry powder and Paprika (you can use one or two of your favorite spice..these are just mine!)

Perfect Pita Chips

1. Set your oven to 350

2. Take some fresh bakery-bought pita and tear it up into kinda-triangles, or whatever shape makes you happy

3.  Place them on a cookie sheet or casserole dish or any oven safe apparatus

4. Sprinkle a thin layer of: Curry and Paprika and Salt along with a sprinkling of olive oil

5. Place them in the oven for 20-30 minutes (depending on how crispy you want 'em)

Goopy Guacamole

1. Take one Avocado and feel that it is nice and ripe---If you squeeze it and can feel that it is tender then it is ready to go...if it is very squishy, it should still be fine but should definitely be used right away before it goes bad!

2. in a bowl mash the Avocado with: minced garlic, lemon or lime juice (add less juice if you want your Guac to be super chunky and more juice if you like it creamy), salt, cumin....

3. mix together very well, taste and make important decisions on which ingredients you want more or less of! (more salt? less garlic?)

When the chips are nice and crispy, sit on your couch, turn on some music, and enjoy this lovely treat! 

  

Sran Style Stir Fry

In terms of cooking, I owe a lot to my roommate Venice's mother.  As she sent her baby daughter off to study in the big city she entrusted her with a book half written in Punjabi and half in English with different colored lentils taped inside, cautionary notes on things like to always add the Garam Marsala last..that is just before you throw tomatoes in and her father's email address...  Little did she know that I would study her notes and recipes and practice them throughout my entire fourth year of University.  I would never call myself an expert--But I have become quite comfortable using a specific combination of spices: Turmeric, Coriander, Cumin Seeds, Salt, Garam Marsala and of course Tharka.  Tharka being the combo of sauteed onions, ginger, garlic and Cumin seeds (yum!).  Her recipes introduced me to Indian Lentils/Dhal and taught me that there is an important difference between the colors, and that the mixture of half yellow and half orange is superior.

Anyway Tonight I wasn't sure what to make for dinner...I had just picked up some exciting local veggies that I was pumped to use!  At Dufferin Grove I picked up some Green House Spinnach grown right outside the city and from Metro the other day I got these snow peas that are grown right downtown by "Super Three Produce" (and a bag of them was only 99 cents!).  In order to put all the things i wanted together I settled on a Stir Fry "Sran Style".

I gathered my ingredients
1/4 cup of quinoa (I used Red Quinoa for the first time! mostly for the color...)
1 Carrot (grown in Ontario)
1/4 white onion (grown whooo knowss where?)
a handful of snow peas
2 handfuls of spinach
2 garlic cloves-
1 small piece of ginger-
1 egg (totally optional, i just have a lot of eggs right now..)
1 handful of fresh coriander (also optional, Ive just been really into buying bunches of it and therefore throwing it into everything so i can use it all up)
and of course: turmeric, coriander, salt and cumin seeds

Stove Top

1. Add the 1/4 cup of Quinoa with 1/2 cup of water.  Right away add 1/2 tsp of turmeric and coriander along with 1/2 tsp of salt (or less salt if you desire).  Allow to reach a boil and then cover and simmer.  Quinoa cooks pretty fast maybe 5-10 minutes..if its a new kind of grain for you then keep an eye on it!

Stir Fry

1. Add the Onion, tsp of cumin seeds and garlic.  Allow to mix together and then when the onions become tender throw in the ginger.
2. Next add the rest of the veggies--the snow peas (cut into 1/3s), spinach (chopped a bit) and carrot (grated).
3. allow to all become friends and add some more of the spices--another 1/2 tsp of turmeric, coriander and salt
4. When the Quinoa is cooked throw it into the mix.




5. Optional: Stir together and make a hole in the middle of the veggie pile and crack an egg in.  Mix the egg into the veggies, twisting and turning it all around so that its got a little egg all over the place. 

6. Turn off heat and EAT






Just as I sat down to eat in walks my inspiration/roommate.

My Ever Expanding Vinegar Collection

After spending my evening with the extraordinary members of the Toronto Youth Food Policy Council (TYFPC) I went to sleep feeling inspired, connected and motivated.  However this morning I woke up feeling stuffed up and sore with a pounding headache--but also very hungry...As I have sporadic days off today was my day to do it all bankgroceriesswimrun-savetheworld.  But instead I peeled myself out of bed and was determined to make Kelsey's Sweeeeet Potato Salad.  I glanced at the ingredients and realized I only had a few...but what I thought were the essentials so I got to it!

The Ingredients I had were
2 medium sized Sweet Potatos
1 Cup of Pecans
1/2 Red Onion
1 Green Pepper
1/2 Hot House tomato
A bunch of Coriander
Curry Powder (probably a tbsp or so)
1 tbsp Brown Sugar
1tbsp olive oil
1 tsp dijon mustard
1 tsp honey
salt/pepper to taste
2 tsp of cumin
(what I didn't have was...)
1 tbsp cider vinegar
1 tbsp red wine vinegar

Sweet Potato Party

1. Wash the potatoes very well..because  I do not believe in taking their skin off..that is where all the good stuff lives! Then cut them up into small bite-sized cubes..or whatever shape makes you happy
2. Lightly coat the potatoes with olive oil and curry powder--You don't have to be exact with this.  I just sprinkled and tossed until they all had a taste of curry.  I also sprinkled a couple pinches of brown sugar lightly over the batch...I couldn;t help myself!
3. Bake for 25-35 minutes at 350--again I am not sure if my oven is malfunctioning, but even as their small cubed selves, my potatoes took a long time to become tender.
4.  After about 20 minutes throw the pecans on top of the potatoes and allow them to roast...I recommend giving a couple more sprinkles or brown sugar so that the pecans may candy ever so slightly

Meanwhile...

5. Saute the Green Pepper...or Red Pepper...or whatever really!  until it is tender.
6. Chop up and combine tomato, green onion (a red onion would also be delish instead), Pepper, and Potatoes.
7. Chop up cilantro and toss all together






This is about the time i realized that I was missing some very important ingredients, also that my coriander was nasty-town...so I dragged my ass through the snow-flurries to buy both kinds vinegars (I added them to my ever-expanding shelf of assorted vinegars, oils and liquids)...and all of my groceries.  My mild expedition gave the potatoes time to cool so when I got back everything was ready to mix.

Get 'er Dressed

 8. Add all the dressing ingredients and mix well...make sure that the oil combines thoroughly with the honey and mustard and all the other yummy things...feel free to add more or less honey depending on your desired sweetness

Walah!

9. Toss all together...try not to pick out all the pecans and eat them before you serve it..I know its hard but you must resist!

Still feeling inspired, and headache free I have a date with my salad and my book for the evening. 

College Street Cooks

Last Friday some lovely food-inspired ladies got together to start a monthly cooking tradition. Tracy Phillippi, Hanna Lewis, Kate Jeffery and Katherine Booth vowed to share at least one wholesome meal together every month. And so it Began...

Our feast for the evening included Beautiful Butternut Squash Risotto (featuring Ontario's best Parmesan and Asiago), Bold Black Bean Burgers and the evening favorite Quality Quinoa and Lentil Salad.





The risotto demanded the most attention and time, so it was started right away! We cooked for 5 hungry ladies and still had plenty left overs, so I would guess that this recipe is best for 6-8 people

2 medium sized butternut squash
375g Arborio rice
6-7 cups of hot and steamy vegan stock
5 cloves of garlic
4 shallots minced
1 Cup white wine
¼ Cup of Parmigiano Reggiano cheese grated
¼ Cup of Asiago cheese in shards
2 tbs of olive oil
Salt & pepper to taste

Squish Squash:

1. Wash, Skin and Chop the squash into 1/4 inch pieces. Chop 2 cloves of garlic, throw together in a baking pan coated lightly with olive oil and a pinch of salt and pepper. Cook for 20-25 minutes at 350 degrees. We cookes the squash for 15-20 and found them to be undercooked, so it may depend on your oven and therefore would be best to keep an eye!

Randy Risotto

1. In a large pot sauté the shallots and rest of the garlic in the oil
2. Add the rice to the pot and make sure to coat the rice with the oil/butter/garlic
3. Pour 1 cup of wine into the pot (pour the rest into your glass!) Allow the alcohol to dissipate. From here on out, you must pay a lot of attention to the risotto, stirring constantly and fulfilling its every needy desire.
4. Add the Squash 1/3 at a time allowing each batch to mix. alternating with the addition of the stock.
5. Begin to add one cup of the Stock at a time, allowing each addition to absorb into the rice resulting in an increasing thickness. You must stir constantly!
6. After 2 cups of stock, add more squash... keep alternating the stock and the squash until everything is all together in the now aromatic pot
7. Now its time to taste the rice...the less amount of time it sits the more aldente it ends up..this is all up to you!~
8. the choice between vegan and non vegan comes here..if you take the milky plunge then add the grated Parmesan and the Asiago, if not...may the force be with you
9. Walah!


Now I hope you haven't forgotten about the other delectable dishes...we sure didn't, while this was going on we were busy boiling the lentils and quinoa for this high fiber dish.

This Recipe I got from my friend Kelsey who makes a specific lizard-like face whenever we talk about it. Anyway the point is, who says you need lettuce for salad??


What you will need for this bad boy is:

Feta & Lentil & Quinoa Salad

1 cup dried green lentils
1 cup quinoa
3/4 cup of raisins or cranberries
3/4 cup of Feta cheese
3/4 cup of walnuts
2 green onion
1/4 cup of fresh parsley (although I think we used cilantr0)

Dress it up!

4 tbs of lemon juice
1. tsp of honey
1 Tbs rice vinegar or white wine vinegar
1/4 tsp salt
3 tbs olive oil
Pinch of pepper

Cooking the quinoa and the lentils...
1 (a) Add 1 Cup of quinoa with 2 cups of water, 1 tsp of turmeric, 1 tsp coriander, 1 tsp salt. Allow to reach a boil then quickly switch to simmer, cover and let cook for approx 12 minutes...keep an eye though it tends to burn on the bottom soon after the water is absorbed.
1 (b)at the same time, add 1 cup of lentils to 3 cups of water (check the instructions on the package...different lentils call for different proportions). Add a Bay leaf and allow to cook thoroughly. lentils will take quite a bit longer then the quinoa

2. once both grains are cooked, and cooled. mix together.
3. In a separate bowl mix together the dressing.
4. Add crushed walnuts, cranberries and green onion
5. mix thoroughly with dressing. Top with Feta. And enjoy! If you have time, feel free to refrigerate for up to an hour before serving..

Now our source of Protein for the evening...  

Bold Black Bean Burgers. 

The great thing about this recipe. IS that it is a MASH--most of the ingredients (except for the black beans of course) are replaceable, and it can be as simple as you'd like, and either vegan or non vegan (whether you add an egg or not...)


In order to make 6-10 patties Please compile the following:
- 5 cups of black beans..cooked (if you are using canned beans then each can will happily make 3-4 patties each)
- bunch of a fresh herb...basil? cilantro? parsley? chives? you choose!
- 1/3-1/2 cup of whole wheat flour
- 1/3 cup of bread crumbs (if you have it..otherwise more flour)
- 1 egg beaten (if you are making this vegan, substitute for olive oil, or egg replacement)
- 3 cloves of garlic
- 1 red onion


1. saute garlic and onion together in a splash of oil
2. add hot mixture to black beans, throw in the chopped herb and begin to MUSH!
3. Add the Beaten egg and then slowly add the flour and/or bread crumbs. Until you have reached your desired consistency. (you want the patties to be able to stick together but not too sticky..)
4. Cook in a hot pan, with a splash of oil on each side for 3-5 minutes.
5. Throw onto delicious fresh bred from My market Bakery and Wallah!

If you want an Indian inspired flavor, I recommend adding a tsp of curry powder, coriander and turmeric...depending on what you are serving it with!


All of these recipes are easy and delicious while remaining focused on seasonal cuisine. Wintertime is such a great time to forget about summer lettuce and fresh fruit and remember the flavors of nuts, grains and dried fruit mixed thoughtfully with root vegetables, local cheese and friends!

What is a Moosh Pot?

I was recently filling out a survey that asked me "What activity are you performing when your mind and body are most at ease?" At first I wanted to fudge the results and answer something like "Saving babies from burning houses" or "Exercising to the point of top physical fitness" But as I was searching for the right answer, the one that I could be proud of, I was daydreaming about cheese. I can't say what the exact image was, something about melting cheese--it doesn't really matter--what does is that when I day dream, when I am relaxed, and when I am at peace with myself is when I am cooking.

I feel most at peace When I am grating cheese and sprinkling it into risotto, when I am adding just a pinch of turmeric to the quinoa, and when I take that almost-perfect omelet out of the broiler. What I enjoy even more is cooking with friends and family, eating together and drinking together and being so pleased with our food.

Now I am sure that enjoying to cook is no novel breakthrough--in fact it is probably one of the most common joys trumped only by eating. Therefore it is important for me to point out what I consider to be the most exciting thing about food....

That is that food is a very special way to communicate with people. When I choose to buy my food local and organic (as much as I can afford! oh boy) I engage environmental issues (limiting the distance my food travels), social issues (I support local farmers and local economy), Justice issues (the more I support local producers the clearer it is to policy makers that there is a demand for it, and the more accessible healthy local foods will be to all people)..and so on. In the span of just one plate I can express how I feel, without preaching and without whining, but by simply sparking a conversation of WHY, HOW and WHERE. In a safe and loving environment.

So now we arrive to the question "What is a Moosh Pot?" Well for this blog's purpose A Moosh Pot will be my cooking endeavors both socially shared with other food inspired people and those that take place at odd hours of the night when lentils just have to be made.

I intend to share recipes that I have found and loved and altered so that they are just right. Along with pictures and hopefully funny anecdotes--I hope to spend more time doing what puts me at ease...cooking and sharing what is cooked.


A Moosh Pot is born