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Salsa Verde
1½ pounds tomatillos, husked and rinsed 1 to 2 medium jalapeños, ½ cup chopped white onion (about ½ medium onion) ¼ cup packed fresh cilantro leaves (more if you love cilantro) Roast (under to broiler) tomatillos and jalapenos ( on parchment to prevent sticking) until they're blackened in spots, about 5 minutes each side. In a food processor or blender, combine the chopped onion, cilantro, 2 tablespoons lime juice and ½ teaspoon salt. Drain of excess liquid and add tomatillos and peppers) Pulse until the mixture is mostly smooth and no big chunks of tomatillo remain, scraping down the sides as necessary. Season to taste with additional lime juice and salt. Keeps for about a week refrigerated. Can for longer storage.
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Creamy indian curry sauce
This basic curry sauce or gravy can be used for chicken, koftes, or aloo matar (pea and potato curry). Depending on the masala (or spice blend used) ¼ cup dried tomatoes ¼ cup raw cashews ¾ cup boiling water 2 cloves garlic 1 inch ginger 1tsp garam masala or Other masala 1 tsp cumin 1 tsp mustard seeds oil Soak tomatoes and cashews in boiling water for 30 mins or longer. Add garlic and ginger and masala. Blend with hand blender or food processor until creamy. Heat mustard and cumin seeds in pan until mustard seeds pop. add tomatoes mixture and simmer 10 mins. Stir frequently. Add pre cooked chicken, koftes, or veggies. Fresh Salsa
1 Large Tomato 1/2 Onion 1 Tbsp Cilantro 1 Lime Optional Hot pepper Cut tomatoes into small cubes and dice the onions. Add minced cilantro and the juice of one lime. Celeriac is a root version of celery. It stores remarkably well and is pure white with a very creamy texture. It makes a great addition to soup or combine with mashed potatoes for an extra creamy texture and enhanced flavor.
Celeriac Cream sauce This is a very versatile sauce, complementing a wide range of vegetables, roasted roots, grains, pasta, fish & poultry 2c vegetable or chicken stock 1 medium celeriac, diced (~2c) 1 leek, sliced (halve or quarter it first if it's a fat one) 1/3 c cream 1/4 c butter 1 t lemon juice salt & white pepper to taste Bring the veg stock to a rolling boil in a small pot over high heat. Add the celeriac and leek; reduce heat to med and cook until tender (~15 mins) Let cool slightly then puree in a blender or food processor. Return the celeriac mixture to the pot and bring to barely a simmer. Add the cream, butter and lemon juice and stir well; continue to heat until sauce is steaming and a few bubbles just barely start to break the surface. Season with salt & pepper to taste. Remove from heat & serve hot. Introduced to us by our neighbors at the vernon farmers market, our kids call them okkie dokkie pancakes and love them!
Okonomiyaki (cabbage pancake) 4c cabbage shredded 2 eggs 1/2c flour 2 green onions or shallots ¼ cup water Any other herb or flavour you have on hand. I used basil. Okonomiyaki sauce Tamari Ketchup Worcester sauce To taste Shred cabbage and mix with green onion and flour. Beat eggs, mix with water add to cabbage mixture. Mix until incorporated. Scoop batter to desired size and Fry on medium heat. Serve with sauce. Carrot coconut cake
1-12 cups (360 ml) grated carrots 3/4 cup (180 mL) crushed pineapple 3/4 cup (180 mL) unsweetened coconut 3/4 cup (180 mL) chopped dates 3/4 cup chopped walnuts 3/4 cup (180 mL) vegetable oil 3/4 cup (180 mL) brown sugar 1/3 cup white sugar 3 eggs 2 teaspoon vanilla 1-1/2 cups flour 1-1/2 teaspoon cinnamon 2 teaspoon baking powder 1 tsp baking soda 1/4 teaspoon salt 1-1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon allspice Preheat oven to 350F. Butter and flour two 8-inch round cake pans and set aside. Combine grated carrot, pineapple, coconut, dates and walnuts in a large bowl. In a separate mixing bowl, beat the sugars with the eggs. Stir in the vanilla and whip on high until the volume has tripled. On low, pour the oil in slowly to blend in. Combine the remaining dry ingredients and gently stir into the egg mixture. Fold in the carrot mixture. Divide the batter among cake pans and smooth the tops. bake 30 minutes, until an inserted toothpick comes out clean. Chana carrot malasala
3 cups cooked chickpeas or 2 cans organic garbanzo beans 1 medium yellow onion, finely diced 1 1/2 cups diced carrots (about 3 medium) 4 Roma tomatoes, quartered or 5 cloves garlic, peeled 2 inch chunk fresh ginger, peeled and roughly chopped 3 tbsp extra virgin olive oil 1 tsp cumin seeds 1 tsp brown mustard seeds 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp turmeric powder or ½ tsp chana masala 1 1/2 tsp sea salt 1 cup water or stock 1 cup Diced Spinach or kale (optional) 1/4 cup chopped fresh cilantro Heat oil, cumin seeds, and mustard seed on medium until the mustard seeds start to pop. Once they start popping, immediately add diced onion and garlic and stir to prevent the seeds from burning. Reduce the heat to medium low. Once your onions have properly browned, add diced carrots, garbanzo beans, tomatoes, ground cumin, ground coriander, turmeric, and salt. Cook for 5 mins. Add water and simmer over medium heat for 20 minutes or longer. Add cilantro and other greens just before serving. Serve with rice. Carrot Kofte
olive oil boiling water 300g carrots, roughly chopped 3-4 dried apricots, chopped 2 spring onions, chopped 1 tbsp pine nuts, or sunflower seeds lightly toasted 1 garlic clove, finely chopped 50g dried breadcrumbs 1/2 tsp sweet pepper flakes 1 tbsp fresh coriander, roughly chopped 1 tbsp fresh parsley, roughly chopped 1 tsp dried mint 1 egg, beaten salt and freshly ground black pepper tahini and yoghurt dressing 200ml plain yoghurt 150g tahini 1 garlic clove, very finely chopped juice of 1 lemon salt and freshly ground black pepper smoked paprika Simmer the carrots in lightly salted water for about 20 minutes until the carrots have softened. Drain the carrots and tip into a blender together with the dried apricots, spring onions, pine nuts and garlic. Blend until smooth. Transfer to a bowl add breadcrumbs , fresh herbs and dried mint. Check the seasoning and then add the beaten egg. Set aside for 10 minutes or so to allow the breadcrumbs to absorb some of the liquid – the mixture will begin to firm up. If it looks very runny then you will need to add more breadcrumbs.With wet hands form the mixture either into fat sausage shapes (for kofte) or flattened balls (for burgers). Refrigerate for at least an hour until firm. Make the dressing by combining the plain yoghurt with tahini, garlic and lemon juice. Adjust the seasoning to suit your taste and set aside to allow the flavour to develop. Heat enough olive oil to fill a large frying pan about 1 cm deep, over a medium heat. Gently fry the koftas in batches until lightly golden brown (about 8 minutes). Try not to manhandle them in the pan too much as they are relatively fragile. Drain on kitchen paper when cooked. Sprinkle a little smoked paprika over the tahini and yoghurt dressing and serve with the warm kofte. Three sisters burritos
3lb kabocha type or butternut squash (sweet orange fleshed) 1 1/2 tsp chile powder 1/2 tbsp maple syrup juice from 1/2 lime 1 1/2 cups corn 1 can of black beans 1 red pepper chopped 1/2 bunch cilantro or spinach or kale (chopped) 3 1/2 cups grated white cheddar 6 tortillas . Pre-heat oven to 375F. Peel and seed the squash and chop into small cubes. Toss cubes with chilli powder, salt, maple syrup and lime juice and spread out in glass baking dish. Roast until tender (about 20 mins). Transfer squash into large bowl and spread corn into the same baking dish. Combine the squash, peppers and corn. Toss in the beans, cilantro/ spinach. To roll burritos, lay a tortilla out in front of you and spread 1 cup filling across middle. Top with 1/3 cup grated cheese and roll the tortilla around the filling to form cylinder. Repeat until filling is finished. bake 30 mins at 350F until heated through. Serve with sour cream and favorite salsa. Eggplant or aubergine or has a dense meaty quality to it. One of the superfoods: it is great barbequed, baked or sauted. brush with oil and cook until soft. quite bland it will absorb and oil or sauce it is cooked in. great on vegetarian shish kabob with baby patty pans, mushrooms and grape tomatoes.
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4 Elements Recipe BlogWe are constantly asked what is the best way to prepare this or that at market each week, so we are always sharing our recipes and receiving new ones. We decided that it would be great to share our favorites with you here, just in case you forgot all the steps before you got home to your kitchen. Most of the recipes we use on a regular bases are very simple and versatile. We often use what’s on hand making substitutions as needed. ArchivesCategories
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