Granola Energy Boost

January 27, 2013

SmartCooks here.  Thankfully, this infernally cold Ottawa January is almost over.  Today is a comparatively balmy -11 degrees C with sun!  Conditions for skating the 7.8 km Rideau Canal are ideal -- this morning after its nightly cleaning and flooding, it was as clear as glass, the type of skating when the sound of your blades slicing the ice is perfection.  A former much-missed neighbour dropped by afternoon Saturday after skating the entire length of the canal, and I left Himself and the ex-N toasting winter with a bottle of Skinny Girl Margaritas

Me, I rummaged around in drawers for my seldom-used passport and took off for the outer edge of the Ottawa universe -- the Asian SuperStore in Orleans.  I was on a mission to re-stock some shelves and find ingredients to make my winter energy booster, which I have dubbed "Granola Energy Boost!".  

It turned into a many-hours expedition, browsing the aisles by country -- Japan, China, Korea, India, North Africa, South Asia etc.  The produce selection blows me away and I always select one item I've never tried before.  This time it was green radish but more on that in another posting. 


This Granola Energy Boost is super simple to make, filled with healthy nuts, seeds, coconut oil, chia, dried cranberries and without the sweetness found in many of the commercial granolas. The spices can be increased or decreased according to taste.  (I prefer more spiced :))

Benefits of Chia Seeds

Chia, like quinoa, is the new darling of nutritionists promoting optimal dietary health.  Relatively unknown outside Mexico until just a few years ago, its popularity has grown  quickly as a complete protein and high in dietary fiber and other minerals.

Nutrition warriors recommend a tablespoon of chia seeds a day in, say, smoothies or a stir fry.  Honestly, though, my quick tour of the research studies led me to conclude that the prescription is far from scientific.  Bottom line:  no harm whatsoever to incorporating it into recipes whenever possible.  Granola fits that bill.  




Benefits of Dried Cranberries

I've come to appreciate the benefits of cranberries over the years.  You'd have to count me in the 'believer' category with personal testimonials to its health and nutritional benefits.  And, no, no details forthcoming ... but it works, that's all I know.

Whatever ... I noted with great interest the arrival of Upper Canada Cranberries at the Carp and Ottawa Farmer's Markets in recent years and have tried many of their products.  They are the only commercial cranberry grower in Eastern Ontario; in fact, their farm is listed as being within the city of Ottawa near the Ottawa airport.  Can't get much more local than that.  

Over the years, they've developed their dried cranberry product to keep it soft and full of nutritional vitamins and antioxidants to help boost the immune system and battle against the evil germs, bacteria, infections and bugs that are ratcheting down the workforce numbers these days.  
l
I kept all ingredients as organic as I could.  Enjoy! 

Granola Energy Boost! 

Ingredients:

3/4 cup raw pecans
3/4 cup sliced almonds
1/2 cup raw walnuts
1/2 cup dried cranberries
1/2 cup raw pumpkin seeds
1/4 cup shredded unsweetened coconut
1/8 cup chia seeds
2 T sesame seeds
2 T honey
3 T melted coconut oil
3/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp salt
1 vanilla bean
Dates

Directions:

Preheat oven to 350 degrees Fahrenheit.  

Place nuts, seeds, coconut in a large bowl.  

Leave fruit -- dried cranberries and dates -- to the side.

In a separate bowl, mix honey, coconut oil, salt, cloves, cinnamon, and the scraped vanilla bean.  

Pour the wet mixture into the nut bowl and make sure everything is evenly coated.  

Spread out on a baking sheet and bake for 20-25 minutes.  Check often, as this can overcook very quickly.  Mine was ready at 20 minutes.  (My first batch I tried was overdone at 25 minutes... so check often).  

Let cool, break into clusters and add the chopped dates and dried cranberries.  Store in an airtight container.  Keeps easily for a few weeks.  

Avocado and Cucumber Soup or Dip or Side (you decide!)

January 2013 

SmartCooks here.  I'm definitely in that weird January space.  I hate this -40 plus extreme cold. It makes me feel claustrophic as I huddle around the fireplace surrounded by kitties, my laptop and various other electronic gadgets, herbal tea and music.  The three feline children obviously feel the same way and I couldn't resist posting another photo of them on Facebook.  Check it out.  

I played semi-hookey from work today after 14-plus consecutive days of intense work pressure. This morning the day caved in on me. The water wouldn't work in the upstairs bathroom (pipes frozen) and the car was giving me the sluggish whir-whir of a nearly frozen engine.  Clearly it was not going to be easy to haul myself to a 12-hour 'Retreat'.  I felt terrible.  Sore throat was a-brewin.  So, I called it a 'sick day' and burrowed in for some much-needed space/time completely by myself, with a solid, hard workout at end of day rocking to a new Body Attack release at the gym. Rejuvenates the soul kindof day. 

I spent quality time surfing some interesting on-line journals and trying my hand at adapting some recipes I found.  Today's obsession was a fresh, simple recipe for Avocado and Cucumber Soup or Dip or Side (you decide!). It reminded me of spring.  I sampled it as a chilled soup (photo from the site; two others are mine), a dip for vegeys, or as a dollop for tonight's dinner of lemon kale, tomato salsa and chicken strips. 


I found the original recipe on a blog called Whole Family Fare, written out of New York by a young woman who is both vegan and devoted to cooking fresh and raw foods.  She and her family travel to places like Costa Rice to live in treehouses and browse farmers' market.  Years ago we would have called her a 'hippie'; now I think she would be called an 'environmentalist' or a 'locavore'.  Whatever, she comes up with some terrific recipes based on nutritious, low-calories, organic, foods for the family.

Preparation is super simple -- five main ingredients i.e., avocado, cucumber, green onions, garlic and lemon juice plus some water and sea salt.  (For a bit more heat, add a jalapeno.  I did.  Cilantro was a nice touch too).  

A blender is all the clean up you need.  No cooking, no muss, no fuss.  








Avocado Soup or Dip or Side (you decide!) 

Ingredients:

2 ripe avocados

1/2 large cucumber

5 green onions (white part only, save some of green parts for garnish)

1 clove garlic

Juice of 1 lemon

1/2 tsp sea salt

1 cup of water 

Green parts of onion for garnish

Jalapeno (optional)

Cilantro (optional)

Directions:

Peel the cucumber, cut into slices and set aside.

Chop the green onions, white parts only.  Put the avocados, cucumber, green onions, garlic, lemon juice, 1 cup of water and 1/2 tsp of sea salt into the blender.  If using a jalapeno and/or cilantro add as well.  

Blend well, adding more water if necessary.  Consistency can be thicker or thinner, depending on the amount of water you use. 

Chill in the refrigerator for 1-2 hours before serving.  It will keep in the refrigerator for up to a week, after which I would pitch it.  

Puy Lentils: The 'Caviar of Pulses'

December 2012

SmartCooks here. 

Good friends brought me a package of puy lentils from the UK.  I incorporated them into a recipe, "Puy Lentils with Apple, Fennel and Herbs" as part of the Christmas dinner menu.  It' a keeper.  

About Puy Lentils 

I'd never tried these before Christmas dinner.  A bit of e-research turned up the biggest fan of the lentils from Puy i.e., famed pastry chef and cookbook author, David Leibovitz, who is now living in Paris.  He describes the lentils (or 'pulses') as having a unique, nutty flavour due to the volcanic soil they're grown in, without fertilizer, which gives them a fine, mineral-rich taste.  Their grown uniquely in Auvergne, France, with lots of sunshine and no humidity.  

Unlike other lentils I've tried (green, red), puy lentils never get mushy when cooked or make muddy type soups that are the hallmark of some of the vegetarian fare I try at The Green Door restaurant just down the street from here.  

Puy lentils prepare very quickly ... rinse thoroughly in cold water and cook for 20-25 minutes ... and serve either warm or at room temperature.  They are fabulous in salads, or alongside meats (e.g., roast pork), or in squash, part of a roasted root vegetable casserole and hearty winter soups.

Health Benefits of Puy Lentils 

Lentils have about 30% of their calories from protein, making them the third-highest level of protein among the legume or nut families (soybeans and hemp have the highest levels).  They are an integral part of vegetarian diets and also contain dietary fiber, vitamin B and minerals.  When lentils are mixed with grains such as rice the result is a complete protein dish.

These lentils are not widely found here in Canada yet.  I predict this will change.  We do grow them, apparently mostly in Saskatchewan, but of course we export them to areas where market demand is strong. 

We're relatively new into growing lentils in some regions of Canada -- here's hoping the supply side grows too.  In the meantime, Whole Foods supermarket and the better health food stores carry them from England or France.  

A box goes a long way -- 1 cup would made three big salads.  If you can find them, there are terrific, hearty, winter fare.  


Bright Lentil Salad, with Apples, Fennel and Herbs 
(Serious Eats, author of French Revolution Food) 

Ingredients:
1 T cider vinegar
1/4 tsp sugar
Kosher salt, ground black pepper
2 T olive oil
1 T water
1 medium fennel bulb, finely diced (1 cup)
1 apple (Pink Lady recommended), diced (1 cup)
8 ounces plum tomatoes, finely diced
1 cup of Puy Lentils, cooked, drained and rinsed
1 T fresh thyme
2 T fresh basil

Directions:

Prepare lentils according to directions.  Some need to be cooked as per above, while others can be found in ready-to-eat boxes or cans.  Most are labelled 'organic'.

In a bowl, whisk the vinegar, sugar, salt and pepper until the sugar dissolves.  Add olive oil, and whisk until emulsified.  Add water and whisk to loosen.  Add fennel, apple and tomatoes, toss to combine and allow it to sit in the vinaigrette for 15 minutes.  Then add lentils and fresh herbs and allow to sit for another 15 minutes.  Serve.

SmartCookBooks 2012 Edition

December 2012

SmartCooks here.  Drats.  Not much blogging, Facebook-ing or emailing from mid-November till now. It was partly work and partly holiday preparations.  (I hereby forswear all things holiday-ish next year by booking two weeks south somewhere in a house/cottage that is warm and un-Christmas-like.  An open invitation to everyone to join me/us.) 

But also on the menu in November-December was the preparation of the 2012 version of SmartCooksBook.  Last year it took me a month to figure out the MacBook technology, iPhoto project formats, converting the project to a PDF (btw Mr. Apple... this is NOT an intuitive feature!), and then figuring out the layout and printing. Self-publish are me.  

I gave out about 50 copies last year to friends and families -- deliberately low key as not all photos were credited.  I acknowledged this and credited where I could.  

This year I vowed that SmartCooksBook 2012 would use all original photos.  I bought a good, but not too expensive, camera that came with a learner's permit aka easy-to-understand instructions, snapped away, and.... promptly lost it a month later in Charlottetown somewhere after a weekend taking photos of some of the amazing scenery.  Luckily, I had uploaded most photos; some (like the Confederation Bridge) are included in this year's edition (see Facebook page).  I chalked it up to a lifelong bad-luck string with cameras. Add to that a year with a new, senior level public service position, overcoming travel anxieties, and general coping with life.  But It means that this year's edition is once again a mix of photos by me and others.  

So, I limited distribution accordingly, remembering that all of this is meant to bring me up to speed on laptop and tablet technologies, as well as social media, keep track of recipes, and is a cool way of saying 'Happy Holidays' to friends and family.  

2013 will be different. Christmas Santa/Husband gave me the long-coveted iPhone5 and I will afix it to my arm to prevent accidental forgetfulness.  I'm still learning my way around it but so far so good.  


SmartCooksBook 2012 

This year's edition features a few favourite appetizers, including 'Bob's Bourbon Cheese Ball', which is a Christmas treat made with Maker's Mark bourbon, only the best! 

This year's revelation was the lunchtime 'Mighty Jars of Salad Goodness,' with creative mixes of salads in wide-mouth mason jars. The fav dressing is a mix of apple cider, ginger and orange juice.  Given my penchant for detail, I searched recipes with exact quantities (like quinoa, vegetables, lettuces) that would equal a week's worth of jars.

The time spent on Sundays prepping for the week was well worth the effort given the 'lunch jar grab-n-go' style I needed throughout most of the year.  I even hauled some jars in luggage to Charlottetown to have at the office.  There's a good pix of the jars over at my Facebook site. 

This edition presents the best of my world-wide e-search for different chicken recipes.  I travelled the e-world to Korea, Vietnam, China, Thailand, Singapore and Sri Lanka to try out a multiplicity of flavourful, mild to hot, chicken dishes. 

My favourite of all of them -- and I make it often -- is 'Michael's Chicken Cashew Curry', made with Sri Lankan white curry from the Montreal-based "Spice Hunters".  They have a terrific internet store and deliver promptly in smallish containers of spices that don't have to linger on spice racks for decades.  

And, yes Brigid, this year's edition contains a few desserts, which as you know are not my specialty.  However, thanks to Smitten Kitchen (Apple Charlotka) and a smidgen of my own imagination, I came up with a few desserts that fit the bill, mostly because they are made with fruit (like apple or pear).  

SmartCooksBook 2013 

I'm planning next year's edition early.  The ingredients are already in place ... 
-- the iPhone5 camera for original photos of food, friends, family, frivolity and frolicking here there and everywhere; 
-- an appetite to research and try new foods;  
-- lots of friends who are also fabulous cooks in styles ranging from vegetarian, carefully guarded family dinner recipes, to desserts and breads;
-- creative writers, many of whom are now 'Retired!' (no, I'm not jealous ... much); 
-- a multitude of upcoming events from baby and wedding showers, weddings, retirements, graduations, deck BBQs, friend/family gatherings etc.; AND 
-- a burning desire for personal, useful, memorable souvenirs of 2013! 

It means this is an open invitation to any and all to contribute to next year's 2013 edition.  Contributors welcome!  All the best in 2013..... 

Siri-ously Funny *Siri*-isms

November 2012 

It's no secret that I love my tech toys.  

The ipad, for example, is attached to my left arm from early morning till late at night
... for entertainment (Hello *Angry Birds* and *Bad Piggies*); 
... for reducing my ecological footprint in terms of downloads of e-newspapers, e-books, e-music, e-videos; and 

... for work purposes (Yeah!!! after countless failed experiments, I've recently found a stylus that works like a pen for notebook apps PLUS I'm slowly convincing work to upload the endless hefty pounds of non-secret briefing books I get every day into the GoodReader app).  

It's all good.

When I'm bored, I have conversations with *Siri* using my Ipad3.  For those of you not intimately connected with *Siri*, this voice-activated software lets you use your voice to send messages, schedule meetings, place phone calls.  All serious stuff.

Except... *Siri* also has Attitude.  Major Attitude.  Funny sayings that only someone with a wicked sense of humour could program.  I think up dumb questions about the meaning of life, love, happiness and pose them to *Siri*. 

The responses are a riot... here's a few.

Me:  *Siri*:  What is the meaning of life?
*Siri*:  '42' (aka Hitchhikers Guide to the Galaxy? and, coincidence? the year in which Husband was born.) 


Other responses to what is the meaning of life.... 

*Siri*:  Try and be nice to people. Avoid eating fat. Read a good book every now and then, get some walking in and try to live together in peace and harmony with people of all creeds and nations.
OR 
*Siri*:  I can’t answer that right now, but give me some very long time to write a play in which nothing happens. 
OR
*Siri*: A principle or force that is considered to underlie the distinctive quality of animate beings. I guess that includes me.
My favourite (right):
*Siri*:  All evidence to date suggests it's chocolate.  

Other funny Siri-isms.  

Me: *Siri*, will you marry me? 
*Siri*:  My End User Licensing Agreement does not cover marriage.  My apologies. 
OR 
*Siri*:  People will judge us. 
OR 
*Siri*:  Those who claim robot love is (sic) wrong.
OR
*Siri*:  But I don't care about that anyone.
 
The ever self-serving Apple gets its best shot through Siri:

Me:  What is the best tablet and phone?

*Siri*:  There's the iPad, and then there's ... well, nothing I guess.  The best phone?  The one you're holding. 
OR 
*Siri*:  The Apple iPad is the best.  And it's not just my opinion.  
OR 
*Siri*:  The Apple iPad.  Need you ask? 

And, finally, just try and ask *Siri* a romantic or embarrassing question, like:
Me:  Do you love me? (in a Fiddler on the Roof tone of voice)  
*Siri*:  How can I tell?
OR
*Siri*:  I respect you.

Me:  *Siri*, why are you so great? 
*Siri*:  I am what I am.  
OR 
*Siri*:  I just am, I guess.

Me:  *Siri*, you're sexy.
*Siri*:  I am?
Me:  Yes.
*Siri*:  I thought so.

And, finally, the answer to that question I've been pondering as I make my Christmas list and check it twice ... and so I ask:

Me:  *Siri*, what do you want for Christmas?*
*Siri*:  I have very few wants.  

Ahhh... My e-Personal Assistant, *Siri*.  She's the best.

White Radish with Chopped Radish Greens Recipe

SmartCooks here.


I bought a new cookbook the other day -- The Art of Indian Vegetarian Cooking.  800 pages filled with more than than 500 recipes, with fresh produce, herbs, curries and adapted for North Americans.  It's written by a well-renowned cook, Yumana Devi, and from what I can see, she and Madhur Jaffrey, cover many aspects of Indian cuisine.  

I said I wouldn't buy another cookbook but, after leafing through this one for 15 minutes, resistance was clearly futile. The ultimate rationale was a chance to use some of the more than hundred spices that I have crammed into my cupboard and that grace my kitchen walls.  Blame the Spice Hunters, the funky Montreal-based spice shop that also makes it way too easy to order spices on-line.  


The recipe I chose is "White Radish with Chopped Radish Greens".  And, yes, it took me a few stores to track down the radishes -- white, daikon (known as mooli) and breakfast red.  But, totally worth it.  the second challenge was looking for radishes with the green tops still on.  I found some but also used kale.  You can also use a bunch of Swiss chard, spinach or mustard greens.  In this recipe, the radish tops and kale are steamed, which reduces their volume considerably.  

A word about North Indian cooking.  I'm a complete novice in this world.  I'm doing complete trial and error i.e., if it tastes great.... it's a keeper.  In reading up on this recipe, I learned that in the Kashmir area of India, the oil would likely be mustard oil; while in the Punjab area, peanut oil would more likely be used.  

Ghee (clarified butter) is completely easy to make but also readily available so I buy it.  It lasts for a long time in the fridge.  

I adapted this recipe slightly by using all 3 types of radishes.  You can use just one or two types, depending on the quantity you need.  The dish is easy to assemble, in about 20-30 minutes all in. A perfect choice for an evening dinner side dish or gracing a salad.  Enjoy!  

A Word about the Spices

Cumin, coriander, turmeric and cayenne are all readily available spices.  Finding Ajwain seeds can take a little work but is well worth the effort from a taste-bud point of view.  Ajwain seeds have a strong smell reminiscent of thyme.  It is commonly mixed with coriander and cumin to season chicken and fish and works well with root vegetable dishes.  




White Radish with Chopped Radish Greens 

Ingredients:
2-3 white radishes
5-6 medium-sized red radishes
2-3 daikon radishes 
1/2 lb radish greens (or substitute Swiss chard, spinach or kale), washed, trimmed and chopped 
1 tsp cumin seeds
1/2 T coriander seeds
1/4 tsp Ajwain seeds
3 T ghee, mustard or peanut oil
1/2 tsp turmeric
1/4 tsp cayenne pepper or paprika
2 tsp maple or brown sugar
1 tsp salt
2 tsp fresh lime or lemon juice

Preparation:

Wash and trim the radishes.  Cut white radishes and daikon into 1/4 inch pieces; thinly slice the round variety.  Place the radishes in a steaming basket, lay the greens on top, and steam for up to 15 minutes or until tender-crisp.  

Combine the cumin, coriander and Ajwain seeds in a small bowl. In pan, heat the ghee or oil over high heat.  When it is hot (not smoking), add the spice seeds and fry them until they darken a few shades.

Seconds later, add the radishes and greens.  Stir in the turmeric, cayenne or paprika and sweeter (either maple or brown sugar).  Reduce the heat to moderate and fry for 4-5 minutes, remove from heat, add salt and lime or lemon juice and toss to mix well.  

Enjoy! 

Aside: Book Launch!

Hi all:

Bob and Anne Marie are thrilled to announce that Professor Ilya Parkins, Coordinator of Gender and Women's Studies at the Okanagan Campus of the University of British Columbia in Kelowna, British Columbia, is about to officially launch her first solo book -- Poiret, Dior, and Schiaparelli:  Fashion, Feminism and Modernity -- on December 10, 2012, at a bookstore in Toronto, Ontario.  

Using memoirs, interviews and writings, the book explores changing notions of femininity in the early decades of the 20th century, when the democratization of fashion began.  It looks at fashion's ambivalent approach to women by both celebrating and vilifying them.  The text will be used by professors, scholars and students of gender studies, cultural studies, and history.

To mark the launch, Bob and Anne Marie are pleased to host a drop-in with Ilya on Friday, December 7, 2012, in Ottawa, at our house.  We would be delighted if you would join  with us in a shout out to congratulate her on the publication of this book, which is available at Chapters and through Amazon.ca.