Archive | January, 2013

Shiny!

30 Jan

Calgary-20130130-00518[1]

A quick duck into a Sally Ann thrift shop has resulted in these babies, at .99 cents each: Reed and Barton Paul Revere bowls.

They might be finger bowls, but one look and I see cocktail nut bowls.

Or tiny, beautiful bouquets. Woot!

Perfect for those addictive Union Square bar nuts.

Health Nut Cookies

18 Jan

nutri cookies
Any time spent in the mountains requires something substantial. We love our famous hiking sammie and Evelyn’s cranberry cookies, but we really love the idea of these crunchy nut cookies.

NUTRI COOKIES (sort of)
Adapted from The Heartland Cafe Cookbook

1 cup butter, softened
1 cup packed brown sugar
2 large eggs
(original recipe calls for 1/8 cup buttermilk)
2 tsp. vanilla
2 cups all-purpose flour (original recipe calls for a cup of white and cup of whole wheat)
2 cups old fashioned (large flakes) oats
1/3 cups oat bran
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 1/2 cups chopped dark chocolate (we used 2 large Lindt dark choc orange)
1/4 cup toasted sliced almonds
1/4 cup toasted chopped walnuts or pecans
1/4 cup sunflower, sesame and/or pumpkin seeds (I used all!)
(some add 1/2 cup dried fruit like raisins or apricots)

Preheat the oven to 325F. In a large bowl, beat the butter and brown sugar for a few minutes, until fluffy. Beat in the eggs and vanilla.

Add the (buttermilk if using) flour, oats, oat bran, baking soda, baking powder and salt; stir or mix on low speed until almost blended. Add the chocolate, nuts and seeds and stir just until combined.

Drop 1/3 cup scoops onto a greased or parchment-lined baking sheet; flatten each to 1/2-inch thick with your hand.

This is where we froze most of these. Makes it easy to bake a batch Sunday to nibble for breakfast over the next few days.

nutri cookies 2

Bake for 20 minutes, until pale golden around the edges and set, but still soft in the middle. Transfer to a wire rack to cool.

Makes 1 1/2 dozen large cookies.

nutri cookies 3

Best Stir-fried Chicken

17 Jan

This is pungent! Great flavour, but not for the faint of heart.

BEST STIR-FRIED CHICKEN
Gwenyth Paltrow
serves four

4 skinless, boneless chicken breasts, cut into small cubes
2 tbsp cornstarch
Coarse salt
Freshly ground black pepper
2 tbsp vegetable oil
1/4 cup peeled and minced garlic
1/4 cup peeled and minced ginger
1/2 cup minced green scallions (white & green parts)
Pinch red chili flakes (optional)
1/2 cup rice wine vinegar
1/2 cup dark brown sugar
2 tbsp soy sauce
2 tbsp coarsely chopped fresh cilantro

Toss the chicken with cornstarch, a large pinch of salt and quite a bit of pepper. 

Heat oil in large, non-stick wok over medium-high heat. Add the garlic, ginger, scallions and chile flakes (if using) and cook, stirring, for one minute. 

Add the chicken and cook, stirring occasionally, for five minutes.

Add the vinegar, sugar, and five or six grinds of black pepper.

Boil on high for three minutes, or until the sugar has caramelized and the whole mixture is dark brown and sticky and lovely.

Add the soy sauce, and cook for another 30 seconds. Serve immediately over fried rice (recipe below), sprinkled with cilantro. 
 
Fried Rice with Kale and Scallions
serves four

1/2 pound kale, stems discarded
1 1/2 tbsp vegetable oil
2 cloves garlic, peeled and finely minced
3 large scallions, cut into 1/8-inch diagonal slices
2 1/2 cups cooked brown rice
1 tbsp plus 1 tsp soy sauce

Cut the kale leaves in half lengthwise and then cut crosswise into very thin ribbons (chiffonade). Steam the kale for 7 minutes.

Meanwhile, heat the vegetable oil in a large saucepan over medium-low heat.

Add the garlic and cook for two minutes, stirring constantly, being careful not to brown the garlic.

Raise the heat to medium and add the steamed kale and scallions.

Cook for two minutes and then add the rice and cook for another two minutes, stirring.

Add the soy sauce and cook for 30 seconds more.