this year the fernie women's resource centre published a cookbook of recipes created by locals. for a few months the board debated over the title of the cookbook. the most popular title tossed around was 'fernie foodies' foodie ~ adj. one who is passionate about food.
i really regret this...i'm very disappointed. so on friday's i will recap the food i've made in the week. usually i make dinner monday to thursday nights and dan makes food on the weekends. he works four ten hour days so he always has three day weekends. it's great. so here we go...
when i was a kid i remember asking my mum to teach me to cook. i don't know how many lessons we had, but i do remember that she emphasised one thing..."no matter what you're making you always start with butter, onions, garlic, celery leaves, fresh ground pepper, and if appropriate ginger!" she said that a lot.
thinking back i probably didn't need to ask for lessons, i was soaking a lot in just by being there. i have only just recently perfected the art of dicing onions. the way my mother does that is.
mmmm...it was smooth like butta...buttanut!
when i looked up from stopping the blender i noticed there was a spy in the place...sneaky kid.
while the squash was cooking i started the nachos. when i started dicing the tomatoes the spy had moved in...and snatched the goods! i guess i can't complain if he's eating veggies. look how cute he is.
i had to get the rest of the nachos made before there was no ingredients left to cook with. those boys are always hungry.
i think that took about forty minutes, and everyone liked it.
on tuesday night i made pasta. rotinni with beef sauce. which i didn't bother documenting, but i will note that i put kale in the sauce and it gave it a fantastic texture and fresh flavour. i was so nervous about my performance for women's day i could hardly eat it, but it did make for a great lunch on wednesday. speaking of which...we ate veggie shepard's pie on wednesday night. you remember i visited the new organic market?...well i picked up some produce.
i think the best part about this meal was that i made it in 45 minutes. here's the 5 minute version:
chop the veggies for the base...this time i used kale, cauliflower, onions, garlic, ginger, red peppers & celery leaves.
every mama has her tricks for mashed potatoes. i remember i used to be embarrassed at my lumpy potatoes at thanksgiving or other occasions when guest may be exposed to my laziness...i just can't be bothered to peel all those potatoes! but ...when i worked at the BLVD Grill in port alberni, the chef there use to serve mashed potatoes the same way i do! he called them 'rustic roasted garlic mashed' now if i don't have the time to peel, you know i don't roast no garlic for my spuds neither! either way, after that i felt a lot better about my 'rustic' potatoes. my recipe is the spuds, all the butter and mayo you can handle, milk, pepper and salt. simple.
do you juice? we are in love with our juicer around here! if you have a juicer sitting in one of your cupboards pull it out and make some juice. my favourite recipe is a beet, green apple, orange, carrot and ginger! the best way to start a day if you ask me. it tastes heavenly. but what to do with this?
'the family baker' i improvised (cut the sugar in half and replaced with honey...i always do this when i bake. ie. 1 cup granulated sugar = 1/2 cup honey...and added dried cranberries) a recipe called morning glory muffins and it worked like magic!