Archive for the ‘FOOD’ Category

more salad! all week long!

Wednesday, June 16th, 2010

salad3yes. this was my lunch. I am making salad every day this week. Probably more than once. It may be raining, but it will be summer on my plate, darn it.

The kids had mostly the same, only each item was separated into different bowls.

The great thing about this salad that I NEEDED to share was this:

After all the salad making, there’s always bits of leftover lettuce, greens, half a lemon,a piece of kale, a bit of onion… bits and pieces. Instead of trying to find millions of tiny tupperwares, I put them all in one big one. Then today, after toasting the pecans in olive oil (mmmmmm pecans) I quickly fried up all the lettuce and bits from the bin. Yup. I FRIED the lettuce. They do it in China, so its cool OK? Then I mixed these toasted bits in with crispy cold romaine lettuce and uncooked fresh herbs. sprinkled on nuts, added feta cheese, a boiled egg, a chopped tomatoe, a little raw onion, drizzled on my homemade dressing and OH MY GOODNESS! It was drool-y good.

I also baked some ciabatta buns. fresh. So there was warm buns to go with it. I felt like spoiling myself. I use the recipe from here. I have made them so much its actually easier to make my own than go to the store to buy buns. Only I do have to be prepared as I make the dough the day before.

But once again, this was the clincher for me. fresh bun with warm, fresh, dressed salad? need I say more?

salad inspiration

Monday, June 14th, 2010

salad

Some random but possibly interesting facts about salad around here:

  • not enough salad is consumed in this family.
  • This may be due to the fact that lettuce just goes bad too quickly. Also, I usually make too much salad as a side dish, and then it goes bad, and I feel wasteful. But I have discovered, that I just need one head of Romaine Lettuce, and a ton of other vegges, and we can have salad all week. Just one or two lettuce leaves is enough when I put everything else on.
  • I have a sudden aversion to buying meat. We may become weekend carnivores, and weekday vegetarians. We may not ready to be full vegetarian, but a couple steps closer.
  • That said, we do like the bacon. Its even better with salad.
  • I justify the bacon consumption with kale. We LOVE kale and bacon. (Pancetta would be so much more gourmet – but I’m not fooling anyone. We eat bacon, and I’m admitting it here.)
  • Trying four recipes from Smitten Kitchen this week.
  • Finding that children will try things they don’t usually like if the presentation is adjusted. This salad for instance. Inspired by this Cobb salad, I put ours out on a platter. It went over well.
  • In order to remain satiated on this week of salads we include more filling ingredients such as bread, nuts, eggs, left-overs, lentils, rice…
  • When making a salad I ofter just fry a few strips of bacon first. Then use that oil to toast seeds/nuts, croutons, left-overs, lentils, kale, anythings else that I want to put on. (fattening? yes. but, the argument is that these are to be little toppings, not the entire salad. And hey! its salad for dinner! and this way the kids eat it. Its win-win.)
  • I love warm salad toppings. Hence my previous note. One a bed of crispy romaine and baby spinach, warm toasted anything is good. (especially with dressing)
  • We try to have nuts and seeds around the house. Especially pine nuts.
  • This week’s salad treats are pecans, and Swiss cheese. If I’m not buying meat, I can justify that too!
  • boiled egg – a good thing to have around the house too.
  • my favorite dressing: Olive oil, red wine vinegar, Dijon mustard, maple syrup, salt, garlic, lemon juice, flax seeds.  – quantities to taste. And sometimes I add other things, like ginger, paprika, other spices… you know, I like to have fun.
  • My favorite thing about the farmer’s market is the big bags of fresh herbs for $3.00. They seem to last longer than the store bought ones, and I feel like I can be really generous with them, use them for greens in the salad for instance.
  • Jamie Oliver has a warm salad with roasted carrots and avocado that nearly kills me its so amazing. I will make it this week. He often puts hunks of toasted ciabatta bread in his salad. This makes a salad a meal, and is the best idea ever because the bread soaks up the dressing, and fills you up, and takes the whole “salad for dinner” concept to a new level.
  • Oh gosh. Today’s lunch salad just blew me over it was so good.

Recipe Haul!

Wednesday, November 18th, 2009

planner1

Hi everyone!!

I am designing a meal planner for families, and am gathering recipes for a recipe book to include. This is a little project, that I have been doing on the side for a while. I am gathering family favorite meal recipes – the ones you make over and over.

I dont need very detailed or edited write-ups, but if you could take a couple minutes to write the ingredients, and what you do, I would so appreciate it.

I will test all the recipes, and the ones that I can actually make, I will publish in a pretty booklet. (max around 20…) Those recipes that make the book, will get a free one, and a discount on the meal planner.  – see the pic of the planner!

email your recipe back at
angie@lilacwindow.com

Thanks all! I really appreciate it! and I cant wait to start cooking!

too many food questions

Wednesday, October 7th, 2009

vegesalad

So. I want to talk with you about something. Its such a huge topic I am not sure I can bring it up like this, on a random Wednesday and expect to not get you all frazzled. But I can’t hold it in any longer.

I am obsessed with finding the best and most efficient way of feeding my family.

So, now you know. Its not really about art, or creativity, but food is so intwined with our very being, that it is impossible to ignore. One can be so creative and inspired by food. Also, when food is taken care of, we have health, energy, and motivation to do more. I feel like there must be a way to do this, to eat well, while leaving room in our day for other stuff. Like glueing, pasting, cutting, drawing, pasting, visiting, playing recorder, and well, all the other invaluable things we must get done, daily.

Now, about this. I think I am missing something. Mothers have been doing this whole cooking and feeding thing for a long time. Why do I find it so complicated. I feel like I need a BA in resource management to make sure my fridge is stocked with food that is not going to rot, and that is healthy, that the three year old will eat, that I find appetizing, and that can be made into three meals, every single day of the week. Theres no weekends here folks… no. this is a job that just keeps on truckin’ and if you cant keep up, well, you may find yourself, with a scarf over your face so no one sees you, at the drive thru, buying a MacDonald’s Angus Burger. Dont say I didn’t warn you. (And no. That was not me, but my evil Doppleganger, who, at times, craves such things… evil. I tell you!)

So. Man. This post is getting long.

Another thing, for another post – “grocery shopping when you are hungry, with two hungry kids, who scream a lot.” I dont care what high stress job you have, CEO, brain surgeon, pilot, nothing comes close to this. nothing. And I hear you, thinking in the back of your mind “why didnt you eat before you go shopping, so you can do it calmly and peacefully?” This is where I get all wiry. “WE DONT HAVE ANY FOOD IN THE HOUSE! WHY THE HECK DO YOU THINK WE ARE GROCERY SHOPPING!!!”

As you can see. I have issues. So, I have been designing my own little apparatus for the perfect meal planning, grocery shopping resource management, process. Its still in the works. It needs tweeking. Its not an easy task I have set up for myself.

NOW I GET TO THE POINT OF THIS POST! (please, read on, or if you just scrolled to this point, you can start here. sorry)

So, as a research project into my own design for the perfect grocery management apparatus, I have been trying out the one month of easy dinners from “Real Simple” magazine – October 2009 issue. I am doing as per the instructions. No cheating. the heading claims that it is “your stress-free plan for delicious weeknight meals”. Well. I am in week 2. I cant say yesterday’s grocery trip was stress free, but I have discovered some new recipes, and well, spent a lot on groceries. I am still phoning grocery stores the find “hominy”. Stress free? I think not…

So much to talk about, and really we didn’t even get into the main question on everyone’s minds “how much is an air-mile really worth?”. This and more in our podcast, which will be posted this friday. Please listen to it. Please log-in and comment. I really want to know your secrets!!!

morning routine

Wednesday, September 30th, 2009

table

I know that routines are important. I try. Our evening routine has been in good form for the last couple of years, but we have been struggling to build a morning routine that we can stick to.

This week, I think we finally nailed it… well, for as long as it lasts.

Mornings consist of a bath for the kids, me getting myself and them ready, daddy making breakfast, all eating together, then Marcel, and me do the dishes, with Em on the Back, while daddy gets ready for school.

Its a subtle, but well fabricated little dance where we get tired bodies, dressed, fed and ready for the day, while maintaining a sense of calm and quiet. Its taken a while to get here. I hope it lasts.

design again

Tuesday, September 15th, 2009

greenhouse

I did a little designing this weekend. I forgot how to do it its been so long! Turns out – I needed a brush in my hand. I was drawing and sketching, but feeling so stunted until I put a huge piece of paper on the board and just got wet paint and swished my way to some ideas. Thats how-ya do it!!!

In other news, Marcel has decided upon his new favorite food: Risotto. Yup. Its quite funny the way he says it so casually, to his four year old friend. “Do you want to come to my house for Risotto? Risotto is my favorite. I like it with lots of cheese… Do you like Risotto?” Im sure that she doesn’t even know what it is. But she liked it. I made the cauliflower one from “Jamie’s Italy” for the second time. We use de-alcoholized wine, just to be sure, and   boy, it sure goes down well with the kids. Its actually not that hard to make, and you can make a lot of it, and have it for a couple of days. It has lots of veggies, and cheese for protein, and well, with a kid who wont eat much, its been great. (Oh, and if you are actually going to make it, I forgo the anchovy sprinkles, and parsley, for the kids, but for us it sure tastes great…)

cornbread on a campfire

Saturday, June 13th, 2009

cornbread

I hope to do a lot more posts like this. I am so excited to be learning about cooking over an open fire, that I can’t help but want to share what I learn. I am so fascinated by the concept of roughing it,  but eating well. My designer spirit wants to create the ideal camp-food experience. Getting all the food to fit in the car and coolers, being minimal and economical with ingredients, but making it all taste amazing has become a little bit of an obsession for me. Oh, so many things to obsess over…

So, I have discovered the wonders of dry foods. Having two small coolers, that only keep cold a couple of days, it has become so important to have dry foods that will keep for longer, and take up no room in the cold storage department. I have discovered the wonders of bringing some simple dry baking ingredients, that can become bread, sweet treats, pancakes, bannock, or flat breads. (Although, my hippy side can get a little carried away. The last trip I brought a mix of Quinoa and Amaranth flour for our baking needs. Unless you have eaten this mix, and like it, I would suggest mixing it with 3/4 parts wheat flour, as it has a strong flavor… and nearly got me cut off from the whole food prep department…) But the cornbread was awesome…REALLY awesome. So easy and convenient, I will be making it a camping trip staple…

just go easy with the heat on that dutch oven. Those things are HOT. ’nuff said.

From this website:

http://insects.tamu.edu/people/faculty/dutchoven.html

Braué’s Golden Southern Cornbread

– From Uncle John’s Original Bread Book by J. R. Braué. 1969 printing.

DRY

1 cup yellow corn meal 
1 cup flour 
1 teaspoon salt 
2 tablespoons sugar 
3 teaspoons baking powder

WET

1/4 cup oil or melted shortening 
2 eggs 
1 cup of milk or water

Dump dry ingredients in a gallon zip-lock bag and mix. At the camp site add wet ingredients and mix in the bag. Do not mix too much or the cornbread will be tough. Grease oven. Bake at 400 degrees for about 25 minutes.

I would suggest letting the corn flour sit in the wet mix for a while to soften the kernels. Eat plain, or with honey.

growing your own food

Thursday, May 21st, 2009

brocolli

Having spent a little time with the Calgary Urban Agriculture group, I feel invested in the topic of urban farming in Calgary. The folks there are working so hard for the benefit of all. Food Security is an issue we should all take seriously. Although, urban farming is also about eating and living better. Transforming ‘green’ areas of the city into edible landscapes, allowing front yards to be sources of food rather than ‘lawns’, allowing people to take control of their own food production, are all ideas supported by the group. If you are interested in learning about how to make your garden produce food, you can attend the following workshop. I am going to try to get there too, as I would love the have a little greener thumb… and a more plentiful garden!

 

Growing Food for the First Time Part 2: Raising Fruit and Herbs in Calgary

Wednesday June 3, 2009
7:00 pm to 9:00 pm
Scarboro Community Hall
1727 – 14 Avenue SW
Parking is free, transit is nearby and there is wheelchair access.

Join master gardener and organic market gardener, Elaine Rude, to learn
how to grow organic herbs and fruit in Calgary.

Elaine has extensive experience with hardy varieties of fruit trees, berry
bushes, herbs, native plants, water-wise food gardening and high-yield
intensive planting methods.

This workshop is designed for community gardeners new to growing
fruit and herbs and covers garden preparation, soil amending, getting the
most from your garden and individual fruit and herb varieties that thrive
in Calgary.

A suggested donation of $5 is requested for this educational workshop.
Light refreshments will be provided.

RSVP by Monday June 1, 2009 to communitygardens@calhort.org or
403-287-3469 ext 227.

In the event that you are not able to attend, please cancel your
reservation to accommodate gardeners on the waiting list.

This workshop is made possible by the Community Garden Resource Network (a
project supported by The Calgary Horticultural Society, The Calgary
Foundation and Evergreen).

Letter requesting Calgary Alderman to allow hens (chickens) in backyards

Monday, April 20th, 2009

watercolor painting of a chicken

 

May 22, 2008

Dear Calgary Alderman;

The City of Calgary has a clear intention to promote sustainability. This means making proactive decisions to help people improve their own lives, the lives of their children, and those of future generations.

A high quality of life means being able to eat well and to provide for oneself and one’s family. Access to organic, healthy food is becoming more and more difficult as food prices rise. As an urban community, we may not see any means of addressing this issue directly, but there are some things we can do. I would like to propose one in particular, which would be of virtually no financial or other cost to the City yet could potentially benefit many of its residents.

I suggest that the city make a minor change in one of its bylaws, namely the “Responsible Pet Ownership Bylaw #23M2006”, which reads:

LIVESTOCK
27. No person shall keep Livestock in any area of the City except where the keeping of Livestock is allowed under The City of Calgary Land Use Bylaw

(n) “Livestock” means:

(v) Animals of the avian species including chickens, turkeys,
ducks, geese, or pheasants, and
(vi) all other Animals that are kept for agricultural purposes,
but does not include cats, dogs, or other domesticated household
pets;

This bylaw is generally reasonable and of benefit to the community. My suggested change is with regard to the animals listed as livestock. I recommend adding a section to this bylaw that allows a small number of hens to be kept by families as pets. I suggest that this section contain a few points which prevent the keeping of hens to become a problem in the city.

A list of suggested points to include in the bylaw would be:

-That the number of hens be kept to a minimum number (such as 4 or 5) or relate the number of hens allowed to the size of lot.

-That coups and buildings for hens are restricted in size, are well maintained, are in conformity with the architecture of the house, are not adjacent to neighbouring fences, and are not visible from the road.

-That the slaughtering of hens in private yards is prohibited.

-That bird feed is kept in sealed plastic containers, and not accessible to wild birds or animals.

-That the bylaw allows hens and not roosters (which make noise)

-That there is accessible information to the public about care for hens, preventing disease, and the risks of keeping hens and other household animals.

As it is currently written, this bylaw prevents people from having a few hens in their yard. While it may have been the intention of Council when passing this bylaw to protect this city’s residence from the nuisance and hazards associated with keeping livestock within the city limits, with these additional points there is no reason to prevent people from keeping a few chickens for personal egg use.

With three hens in an urban backyard, a family could provide themselves with healthy, organic, grain fed, free run eggs to sustain themselves, throughout the year. These hens could eat some of the residents’ waste, provide some fertilizer for a vegetable garden, and provide education for children about their food and animals, while making little to no noise, or detriment to the urban landscape.

This is not a unique concept. There are many cities in the United States including New York, Portland, San Francisco, Houston, Chicago, Seattle, as well as Victoria BC that allow chickens.

There are four concerns which may be raised in opposition to this suggestion, namely noise, pests, nuisance and disease. I shall address each in turn.

With respect to noise, I have suggested that roosters remain prohibited under the bylaw. Hens do not make noise. Roosters make noise. Allowing hens and prohibiting roosters would not create any additional noise in residential neighbourhoods.

The risk of attracting pests is minimal. Chickens are birds which eat a vegetarian diet which, in an urban setting, would consist of store-bought grains as well as some table scraps. This would not attract more pests than would the average vegetable garden or bird-feeder, less so because the chickens and their food would be contained.

As for the concern about nuisance generally, the size of a coop can be quite small (smaller than the needs of a larger dog run) and the number of hens can be restricted by bylaw. Well kept chickens produce fewer odours than do many animals which can currently be kept as pets, and as they create no noise, the concern over creating nuisance is ungrounded.

Concern about the risk of disease is primarily with regard to avian flu. This risk is much lower where one is only dealing with a few hens than with large bird farms – where, if there is a single case of the flu, thousands of chickens have to be slaughtered. In this case, the disease can only affect a couple hens, and cannot have as great an impact. All animals, whether domestic or wild, carry with them a risk of disease. Dogs may contract rabies, cats ringworm and so on. Families who choose to keep hens contained in their yard take on that risk as do all families who choose to keep pets.

A benefit to allowing hens as pets is that families can give the animals personal attention, which is bound to be an improvement on the animal rights issues concerning hens living in cages in large scale egg factories.

As a woman from Chicago who keeps chickens says:

“Backyard hens are often a community asset. Children love to interact with chickens (watch them, feed them, etc), and older people often have fond memories of growing up with chickens. Excess eggs can be shared with neighbors, and these same neighbors may choose to bring by some of their “waste” (trimmings from kitchen greens, dandelions and weeds from the yard, etc.) rather than send them to the landfill. From my experience, this is how it works, at least. My hens are definitely an asset to the neighborhood, not a detriment!

Every one wants to have strong communities. Well-tended backyard hens help build a strong community!” (Linda, hen owner, Chicago)

One way for City Council to promote sustainability is to remove impediments which prevent individual Calgarians from practicing a more self – sustaining lifestyle. On the individual scale people need to be able to take ownership of their ability to provide for themselves and their families. Historically, we have removed food production from urban centers. Allowing people to provide some food for themselves can help reduce the negative effects of large scale food production, as growing cities make larger demands on agriculture. This can include the need for pesticides, mono-agriculture, fertilizers and mass animal farming that is not only at times cruel but detrimental to quality food production.

Overall, urban hens can be greatly rewarding, educational, healthy and beneficial to a Calgarian family, while having little to no negative impact on future generations or on neighbourhoods. Therefore, this would be a wonderful way for the city of Calgary to further its dedication to sustainability. I hope that you as an Alderman will consider promoting this concept in Council, and allowing the city’s residents to improve their quality of life and contribute to the vision of the City.

Thank you for allowing for this proposal. I look forward to hearing your support of this suggestion. In the mean time I will be contacting local like-minded organizations who may be willing to promote this concept, and starting a petition of people in support.

Yours Truly;

Angela Rout