Farley Mowet

There is some sanity in the world and it isn't in Toronto....

Farley Mowet

Looks like the "ring of fire" development is in or around an Indian Reservation. The Provincial Government has to build roads and probably even a railway. It is obvious that the Liberal Government is really going to take it easy when developing this area, when it comes to even taking Ore out of the ground.

The only thing our Liberal Leader has done go to Vale when they made some kind of expansion in Sudbury, that has nothing to do with the "Ring Of Fire". The Liberal Government is saying to us here that Vale is doing enough in the north. The Ore in the "Ring of Fire" is staying in the ground.

Instead we are going to have nutritional labels on the restaurant menus, when we go eat out.....

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Monday, September 26, 2016

Turkish-Style Braised Leeks

John Willoughby  
  Time 1 hour 
 Yield 4 to 6 side-dish servings 
Featured in: Braising Vegetables, A Turkish Delight.

2 pounds leeks about 8 large or 10 medium, white and light green parts only
½ cup extra virgin olive oil
3 large or 5 small carrots, peeled, halved lengthwise, and cut into strips about 1 inch long
1 cup chicken stock or water
½ teaspoon sugar
½ teaspoon salt
 Black pepper
2 tablespoons lemon juice
1 dozen black olives, pitted and halved
¼ cup roughly chopped parsley leaves

1. Cut the leeks crosswise into pieces about 2 inches long, then slice in half lengthwise. Wash the leeks very well.
2. In a large skillet or saucepan, combine the leeks, oil and carrots over medium-high heat. Stir gently every once in a while, until the leeks are slightly softened, about 10 minutes.

3. Add the stock or water, sugar, salt and pepper to taste. Cover, reduce heat to low, and simmer until leeks are very tender, about 30 minutes. Stir in the lemon juice and olives and continue to simmer, uncovered, until the liquid is slightly thickened, about 10 minutes.
4. Cool to room temperature, uncovered, about 45 minutes. Stir in the parsley, taste and adjust seasoning if necessary.

Nutritional analysis per serving (4 servings)
441 calories; 29 grams fat; 4 grams saturated fat; 20 grams monounsaturated fat; 3 grams polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 13 grams sugars; 5 grams protein; 1 milligram cholesterol; 523 milligrams sodium



Valencian Chickpea and Chard Soup

Martha Rose Shulman  
  Time About 3 hours 
 Yield Serves 4 to 6 

This is adapted from a recipe in “A Mediterranean Harvest,” by Jon Cohen and Paola Scaravelli. I find the soup delicious with or without the lemon and egg enrichment, so I’m making that optional. 

Featured in: The Last Of The Fresh Greens.

½ pound (about 1 1/3 cups) chickpeas, rinsed and soaked for 4 to 6 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 onion, chopped
2 to 4 garlic cloves to taste, minced
1 teaspoon fresh thyme leaves
2 tablespoons chopped flat-leaf parsley
2 to 3 teaspoons sweet paprika, to taste
1 pound tomatoes, grated or peeled, seeded and chopped, or 1 14-ounce can chopped tomatoes with juice
 freshly ground pepper to taste
1 pound Swiss chard or kale, stemmed, washed and coarsely chopped, or 1/2 pound stemmed, chopped Southern greens mix

For the optional enrichment
2 egg yolks
3 to 4 tablespoons fresh lemon juice
1 to 1 ½ cups cooked rice

1. Drain the chickpeas and combine with 6 cups water in a large saucepan. Bring to a boil, reduce the heat, and simmer 1 hour. Set a strainer over a bowl and drain the chickpeas. Measure the broth and add enough water to make 6 cups.
2. Heat the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until onion is tender, about 5 minutes. Add the garlic, thyme, parsley and paprika, and stir for about 30 seconds, until fragrant. Add the tomatoes and cook, stirring often, until the tomatoes cook down slightly and smell fragrant, 5 to 10 minutes. Add the chickpeas, broth, and salt and pepper to taste. Bring to a simmer, cover and simmer 30 to 60 minutes, until the chickpeas are thoroughly tender. Add the greens and bring back to a simmer. Cover and simmer 15 to 20 minutes, until the greens are very tender. Taste and adjust seasonings.
3. When ready to serve, if using the egg and lemon, beat together the egg yolks and lemon juice in a bowl. Making sure that the broth is not boiling, whisk in a ladleful of broth from the soup. Turn off the heat under the soup and add the mixture back into the soup while stirring vigorously with a wooden spoon. The eggs should not curdle but should cloud the soup.
4. Spoon a few tablespoons of rice into each soup bowl and ladle in the soup. Serve hot.

Advance preparation: You can make this through Step 2 up to a day ahead. Reheat to a simmer and proceed with the recipe.

Nutritional information per serving (does not include optional ingredients) (4 servings)
312 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 6 grams monounsaturated fat; 0 milligrams cholesterol; 45 grams carbohydrates; 13 grams dietary fiber; 259 milligrams sodium (does not include salt to taste); 14 grams protein

Nutritional information per serving (6 servings)
208 calories; 1 gram saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 0 milligrams cholesterol; 30 grams carbohydrates; 9 grams dietary fiber; 173 milligrams sodium (does not include salt to taste); 9 grams protein



Sunday, September 25, 2016

what's on October 1st to 31st 2016

Almond Cake With Cardamom and Pistachio
Yellow Layer Cake With Chocolate Frosting
White Hot Chocolate Mix

Arugula and Avocado Salad with Bagna Cauda Dressing
Wine And Citrus Poached Pears
Winter Squash in Coconut Milk
Virginia Real Whiskey Apple Pie

Baked Artichokes With Coddled Eggs Nicoise
Baked Ham With Honey Apricot Glaze
White Chocolate Caramel Creme Brulee
Whole-Wheat Matzo Balls
Sugar Free Glazed Almonds

Baked Hot Chocolate
Bang Bang Turkey
Waldorf Salad With Smoked Turkey
Whiskey-Soaked Dark Chocolate Bundt Cake
Spicy Cucumbers With Sesame Seeds

Barbecued Chicken
Barley ‘Risotto’ With Turkey and Mushrooms
Turkey Waldorf Salad
Village Baker S Holiday Cranberry Orange Bread
Spiced Mixed Nuts

Basic Dough for Fresh Egg Noodles
Beer Cheese Bread
Turkey Hash With Brussels Sprouts and Parsnips
Turkey Smoked Outdoors
Smoked Ham With Cranberry Chutney

Bitter Herbs Salad
Black Bean-Chorizo Stew
Turkey and Spinach Curry
Turkey Biryani
Slow Cooker Rosemary Or Basil Infused Oil

Blowout Rib-Eye
Blue Butter
Tournedos Rossini
Zingy Green Smoothie
Roast Loin Of Pork With Herbed Dried Cherry Glaze

Blueberry Onion Sauced Pork Tenderloin
Boiled Potatoes With Butter and Mint
The Ultimate Lemon Bars
Tomato Nam Prik
Restaurant Zinc Squash And Roasted Chestnut Soup

Bourbon Balsamic Syrup
Bourbon Spice Pecans
Tangerine Apricot Cranberry Sauce
The Ultimate Killer Cookies Of All Time
Raspberry Coffeecake

Braised Brisket With Pomegranate Juice, Chestnuts and Turnips
Braised Cube Steak
Tamara S Tamales Family Chicken Tamales
Tamara S Tamales Milk Chocolate Tamales
Overnight Blueberry French Toast

Braised Lamb With Red Wine and Prunes
Tabbouleh With Apples, Walnuts and Pomegranates
Taking Stock After Thanksgiving
Mulled Rosy Cider

Bright Green Leek Soup
Brined Turkey
Susan Gubar’s Matzo Ball Soup
Sweet and Pungent Apple and Cabbage Slaw
Mocha Cappuccino Mix

Brisket With Horseradish Gremolata
Buffalo Chicken Wings
Sugar Free Low Carb Red Punch
Sugar Free Low Carb Vanilla Bean Custard
Mark Bittman's Lobster Bisque

Buttermilk Pancake Mix
Cabbage-and-Caraway Slaw
Sugar Free Low Carb Chocolate Coconut Meringue Pie
Sugar Free Low Carb Eggnog
Mark Bittman S Pureed Butternut Squash With Ginger

Caffe Shakerato Con Cioccolato
Canadian Bacon And Pineapple Pizza
Stuffed Squid Sicilian-Style
Blue Cheese Or Roquefort Dressing
Mark Bittman S Baked Ham With Maple Glaze

Caramelized Brown Butter Rice Krispies Treats
Carrot Cake Scones
Stir-Fried Beet Greens, Tofu and Beets
Strawberries And Cream Cookies
Hungarian Goulash A La Schades

Cheese Squash And Onion Galette
Cheesy Maple Brunch Fondue
Stephan Pyles Annatto Shrimp Blue Corn Tamales
Black Forest Home Fries
Hot Spiced Brandy Wine

Chef Waldy Malouf S Onion Walnut Muffins
Chicken Or Pork Tamales With Cilantro Sauce
Spoon Lamb
Spumoni Biscotti
Hot Merry Cherry Punch

Chicken With Apricot, Tamarind and Chipotle Sauce
Chile Chimichurri
Smoky Pork Burgers With Fennel and Red Cabbage Slaw
Soft-Shell Crab With Preserved Lemon and Almonds
Hot Brandy Milk Punch

Chipotle-Lime Chicken Wings
Shagadelic Cocktail
Simple Steak au Poivre
Big Bob Gibson Bar-B-Q White Sauce
Holly Clegg S Chocolate Italian Cream Cake

Chocolate and Olive Oil Mousse
Chocolate Chip Cookies Straight Up Or With Nuts
Seared Frozen Rib Steaks
Seared Steak
Holly Clegg S Chocolate Almond Sandies

Chocolate Chunk Cookies
Chocolate Espresso Martini
Salmon With Ginger And Lemon Grass Broth
Savoy Cabbage Slaw With Applesauce Vinaigrette and Mustard Seeds
Holly Clegg S Berry Trifle

Chocolate Hazelnut With Frangelico Fondue
Chocolate Lime Pie
Rum Raisin Hot Cocoa
Angels On Horseback Bacon Wrapped Oysters
Flavored Coffee Creamers

Chocolate Pecan Toffee Bars
Chocolate Soufflé
Roasted Lamb Ribs
Roasted Vegetable And Walnut Salad
Cranberry Orange Scones

Choucroute Loaf
Chunky Turkey Salad With Cranberries And Walnuts
Roasted Five Spice Chili Duck Breast 1
Almost Caesar Salad Dressing
Cranberry Butternut Squash And Roasted Shallot Couscous

Cochin Coriander-Cumin Chicken for Passover
Coconut Barley Pilaf With Corn, Chicken and Cashews
Red Lentil Soup With Lemon
Roast Leg of Lamb With Anchovy, Garlic and Rosemary
Classic Cranberry Sauce

Coconut Curry Chicken Skewers
Coconut Hot Chocolate
Red Cabbage and Apple Soup
A Drink For Your Christmas Tree
Christmas Cookie Mix In A Jar

Couscous With Mussels and Shrimp
Crab-Meat Quiche
Raspberry Bars
Recipe For Awesome Applesauce Loaf Mix Or Muffin Mix
Chocolate Orange Cookies

Craig Claiborne's Beef Stew
Cranberry Peach Cobbler
Quail Sinatra Style
Rain Vodka Bloodytini Infusion
Chocolate Creme Brulee

Creamed Spinach Sauce
Dark Chocolate Flan With Pumpkinseed Praline
Post Thanksgiving Cobb Salad
Publican Chicken
Brined Chicken With White Sauce

Turkish Chicken and Okra Casserole

Martha Rose Shulman  
  Time 2 hours 30 minutes 
 Yield Serves six 

In Turkey, okra is often stewed with lamb or chicken. I liked this dish so much that I made it twice in one week, the second time for a big dinner party. It’s adapted from Ghillie Basan’s recipe in “Classic Turkish Cooking.”

Featured in: Learning To Love Okra.

1 pound okra
½ cup red wine vinegar or apple cider vinegar
2 tablespoons extra virgin olive oil
1 small chicken, cut up into 8 pieces, skinned if desired
1 large or 2 smaller onions, cut in half lengthwise then thinly sliced across the grain
2 teaspoons coriander seeds
1 teaspoon Aleppo pepper, mild chili powder or smoked paprika
4 garlic cloves, puréed with a pinch of salt
1 pound tomatoes, seeded and grated; or peeled, seeded and chopped
½ teaspoon sugar
1 tablespoon tomato paste diluted in 2/3 cup water
 Juice of 1 lemon
 Freshly ground pepper
¼ cup chopped fresh parsley
 Plain thick yogurt for serving optional

1. Trim the stems from the okra, and place them in a large bowl. Salt generously, douse with the vinegar, and let sit for 30 minutes to an hour while you prepare the other ingredients and begin cooking the dish. Toss from time to time.
2. Heat half the olive oil over medium-high heat in a large lidded skillet or casserole. Brown the chicken in batches. Set the chicken aside in a bowl. Drain off excess fat from the pot and discard. Turn the heat down to medium, and add the remaining olive oil and the onions. Cook, stirring, until they begin to soften, about three minutes. Add the coriander seeds and Aleppo pepper (or chili powder or paprika), and stir until the onions are tender, about two minutes. Add the garlic, and stir for about 30 seconds until fragrant. Add the tomatoes and sugar. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Stir in the dissolved tomato paste, and bring to a simmer. Add salt to taste.
3. Return the chicken pieces to the pot, reduce the heat to low, cover and simmer for 25 to 30 minutes.
4. Drain the okra, and rinse thoroughly. Add to the pot with the chicken, arranging the okra on top of the chicken pieces. Add the lemon juice, cover the pan and simmer for another 20 to 25 minutes. The chicken should be cooked through, and the okra should be just tender.
5. If you wish, remove the chicken to a platter. Stir the okra into the sauce, and add the parsley. Add salt and pepper to taste, then spoon over the chicken and serve. Alternatively, stir everything together in the pot, season, and serve with rice or bulgur. Pass thick plain yogurt for topping.

Advance preparation: You can make this several hours ahead, and reheat gently on top of the stove.

Nutritional information per serving (six servings)
273 calories; 2 grams saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 100 milligrams cholesterol; 14 grams carbohydrates; 5 grams dietary fiber; 136 milligrams sodium (does not include salt to taste); 34 grams protein



Turkish-Style Braised Green Beans

John Willoughby  
  Time 1 hour 
 Yield 4 side-dish servings 
Middle Eastern
Featured in: Braising Vegetables, A Turkish Delight.

6 tablespoons extra virgin olive oil
2 medium onions, chopped
2 garlic cloves, chopped
1 pound green beans, trimmed and cut in half widthwise
2 medium tomatoes, peeled, cored and chopped
1 tablespoon sugar
1 teaspoon salt
 Black pepper
¼ cup roughly chopped mint
 Thick yogurt, for serving
 Lemon wedges, for serving

1. In a large sauté pan or heavy pot, heat the oil over medium-high heat until hot but not smoking. Add the onions and stir occasionally, until softened, about 5 minutes. Add the garlic and continue to cook, stirring frequently, 2 minutes.
2. Add the beans, tomatoes, 1 cup water, sugar, salt and pepper and bring just to a boil. Reduce heat to low, then cover and simmer until the beans are very tender, about 45 minutes.
3. Remove from heat, adjust the seasoning to taste and cool to room temperature, uncovered, about 45 minutes. Stir in the mint and serve, with thick yogurt and lemon wedges.

Nutritional analysis per serving (4 servings)
265 calories; 20 grams fat; 2 grams saturated fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 11 grams sugars; 3 grams protein; 594 milligrams sodium


Saturday, September 24, 2016

Turkey Yakitori

2 turkey breasts, sliced in half lengthways

Yakitori Tare (Sauce)
½ cup (125 mL) turkey or chicken broth
1 cup (250 mL) mirin (a sweet Japanese rice wine such as Mitzukan)
1 cup (250 mL) shoyu (Japanese soy sauce; you can use Kikkoman or Tamari)
½ cup (125 mL) sake
½ cup (125 mL) water
1 Tbsp (15 mL) packed brown sugar

Optional ingredients for the Yakitori Tare:
3 crushed garlic cloves or
½ bunch green onions or
1 oz (28 g) thickly sliced fresh ginger or
1 tsp (5 mL) fresh ground black pepper or ichimi togarashi (Japanese hot red pepper flakes)

1. Place the turkey or chicken broth in a large stockpot. Add the mirin, shoyu, sake, water, and brown sugar. Add any of the optional ingredients, if desired.
2. Bring to a boil over high heat, then decrease the heat and simmer, uncovered, until liquid is reduced by half and becomes glossy (at least 1 hour).
3. Strain to remove any optional ingredients and discard. Let the liquid come to room temperature. Reserve a few tablespoons (45 mL) as a dipping sauce.
4. Preheat a BBQ or grill to 450oF (230oC). Season the breasts with salt and pepper, then place them on the grill, over indirect heat for about 10 minutes, turning once, until half cooked.
5. Start basting with the Yakitori Tare, and grill, turning a few times until cooked all the way through. Place over direct heat for the last 2 – 3 minutes, to achieve light charring and grill marks.
6. Slice the breast into slices and serve with the reserved Yakitori sauce. Serve with rice and a lightly dressed salad, if serving as a main course.

Nutritional Information 
Per serving
Calories: 390
Protein: 51 g
Fat: 2 g
Carbohydrates: 15 g

Recipe courtesy of Michelle Peters-Jones of The Tiffin Box (http://www.thetiffinbox.ca/). 


Turkey Broccoli & Almond Salad

Serves: 4

½ cup (125 mL) Greek yogurt
2-3 Tbsp (30-45 mL) apple cider vinegar
1 Tbsp (15 mL) canola oil
1 Tbsp (15 mL) mayonnaise
1 Tbsp (15 mL) honey

5 cups (1.25 L) broccoli florets
½ cup (125 mL) chopped celery
½ cup (125 mL) golden raisins
1 cup (250 mL) turkey breast, cooked and chopped
4 slices bacon, cooked and crumbled
3 green onions, sliced
½ cup (125 mL) sliced almonds

•Whisk the yogurt, vinegar, canola oil, mayonnaise and honey together in a small bowl; set aside.
 •In a large bowl, combine broccoli, celery, raisins, turkey, bacon and onions.
•Pour the dressing over the salad and mix well to coat. Add the toasted almonds just before serving and toss gently to combine.

Nutritional Information 
Per serving
Calories: 389
Protein: 23 g
Fat: 20 g
Carbohydrates: 35 g

Recipe courtesy of Eat In Eat Out Magazine (www.eatineatout.ca).