Saturday, October 18, 2014

Rhubarb, Cranberry and Thyme Crumble with Coconut Flour Oat Topping



This rhubarb cranberry crumble was absolutely delicious. I made this lovely dessert at camp in Temagami last summer in the vintage oven I so love.  It was sweetened with local honey and fresh orange juice and I sprinkled on thyme leaves and blossoms for an interesting twist.





INGREDIENTS:

Topping
2 cups (500 ml) oats, large flake
1/2 cup (125 ml) coconut flour
1/4 - 1/2 cup (60-125 ml)brown cane sugar, organic
1/2 tsp (2.5 ml) cinnamon ground
1/3 cup (85 ml) butter or coconut oil

4 cups (1 litre) Rhubarb, sliced
2 cups (500 ml) Cranberries, fresh or frozen
1 Tbsp (15 ml) orange zest (avoid the white pith)
Juice medium size orange - about 3/4 cup - 175 ml
1 Tbsp (15 ml) fresh thyme leaves stripped off the stems.  Include blossoms if available
1/2 - 2/3 cup (125 - 175 ml) local honey 

METHOD:

1.  Make topping by combining large flake oats, coconut flour, brown cane sugar, cinnamon and butter.  Mix with your clean hands until crumbly.


2.  Oil a deep-dish pie plate or square baking dish.  Slice rhubarb into half inch pieces and spread over bottom of baking dish.  Spread fresh or frozen cranberries evenly over rhubarb.


3.  Sprinkle with fresh orange juice, zest of orange, fresh thyme and honey.




4.  Sprinkle topping over filling.  This is easiest to do using your hands as you can crumble larger pieces and make sure it is evenly spread out.  Bake at 425 F (220 C) for 40 minutes or until top is golden.  Baking time will vary depending on the temperature of your oven.


Here it is before it went in the oven.  Oops... I forgot to take a picture. 
I think we were too anxious to eat it!


NUTRITION FACTS made with butter (195 g - 1/8th of the pan): 360 calories, 10 g fat, 6 g saturated fat, 20 mg cholesterol, 75 mg sodium, 65 g carbohydrate, 8 g fibre, 40 g sugar, 5 g protein. %Daily Values are 8% vitamin A, 40% vitamin, 8% calcium and 10% iron.

Yours in good taste,

© Nancy Guppy, RD, MHSc

http://nancyguppy.com/

Saturday, September 6, 2014

Green Tomato Honey Chutney

I made this chutney recipe from "The Moosewood Cookbook" (1977).    My copy is falling apart as I have used it so extensively over the years.  I like that the recipe uses honey instead of sugar.  It also doesn't have many ingredients so it comes together quickly.  My batch with my modifications to the ingredients made six 1 cup (250 ml) jars so not too big of a batch.



It looks a little redder here when a picture was taken without a flash.

With my modifications typed below it made 6 x 1 cup - 250 ml jars

INGREDIENTS:

2.5 pounds green tomatoes - a little over a kilogram
3 Tbsp finely minced fresh ginger - 45 ml
4 large cloves garlic, finely minced
1 tsp mustard seed - 5 ml
1 1/2 tsp cumin seed (or ground) - 7.5 ml
2 tsp sea salt - 10 ml
1 cup honey - 250 ml
1 cup apple cider vinegar - 250 ml - I used organic
cayenne pepper, ground to taste - I used 1 tsp - 5 ml




I used a mix of lightly red and green tomatoes cut chunky style.  The other mincing is the fresh garlic and ginger which is not mentioned above.  Not too much work.  Ignore the advice about "cool before packing" (more below).


Stir all ingredients together, bring to a boil and simmer for an hour.  You can add the cayenne at the end if you want to gauge spiciness.  I like hot food so I added a whole teaspoon.



Ladle while hot into sterilized jars.  Seal jars and process in a boiling water bath for 20 minutes.  Don't screw the lids on tight as you want oxygen to escape from the jar during processing.


Remove jars from water and set on cupboard to cool and seal.  I used long handle tongs to get the very hot jars out.  Use pot holders so you don't get any burns.  As they cool, count the pops based on the number of jars you did so you know they have all sealed.  Any jars that don't seal should be stored in the refrigerator and eaten first.



in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Sunday, June 1, 2014

Stewed Rhubarb with Ginger and Honey (Slow Cooker)



This lovely stewed rhubarb is my new best friend! It stewed perfectly in my slow cooker over the course of the day while I was at work. It is a wonderful starter recipe with a multitude of uses. Eat it "as is" or spooned over yogurt or ice cream. It can be added to punch with sparkling water and juices..... the possibilities go on and on.

The amount of honey is kept to a minimum to allow the tart rhubarb flavour to come through. I'm not a "sweet girl" but you can add more at the end of cooking. Or just leave it and let people sweeten it as they desire. Basically I wanted it tart so I can use if for a variety of purposes.

The recipe made 2 x 750 ml yogurt size tubs which I froze until I can make it again!

METHOD:
6 - 8 cups rhubarb, sliced - 1.5- 2 liters
1/4 cup ginger, fresh, minced - 60 ml
1/2 cup water - 125 ml
1/2 cup local honey - 125 ml

1. Remove the stem ends and wash rhubarb under cold water. Slice into 1 inch/2.5 cm pieces. Add to the slow cooker.


2.  Prepare the ginger.  Cut a knob approximately 1/4 cup size.  Remove skin.  Dice finely.  Add to crock of slow cooker.



3.  Add water and honey to crock.  I'm using a local wildflower honey.  Stir well.   Cover and cook on low setting for 6-8 hours or until rhubarb is falling apart.







NUTRITION FACTS (110 grams - about half a cup): 70 calories, 0 g fat, 0 mg cholesterol, 0 mg sodium, 19 g carbohydrate, 1 g fibre, 15 g sugar and 1 g protein. %Daily Values are 2% vitamin A and iron, 10% vitamin C and 6% calcium.

FREEZING: pack into freezer bags or recycled yogurt containers for later use. Make sure you label them so you know what you have later. I will use this as a starter sauce for winter concoctions. Can't wait!

Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Stinging Nettle & Wild Leek Frittata

I used a mix of garden and wild greens available this time of year around the farm: wild leek, stinging nettle, shallot tops, sorrel and garlic chives.  Dandelion greens would be good too.  The greens are all best eaten tender and young.

basket of greens for the frittata

INGREDIENTS:
Makes 4 x 300 g servings

olive oil
8 eggs, medium
1/2 cup (125 ml) yogurt
1/4 tsp (1.25 ml) red pepper chile flakes
1/2 tsp (2.5 ml) black pepper, freshly ground
1 cup (250 ml) Romano or Pecorino sheep cheese, shredded
1 cup (250 ml) old white cheddar, shredded
1 cup (250 ml) peppers, orange, sweet, chopped
4 mushrooms, sliced
2 wild leeks, white and green, sliced
1 cup (250 ml) young stinging nettle, chopped
1 cup (250 ml) sorrel, chopped
1/4 cup (60 ml) chives, sliced


METHOD:


1.  Preheat oven to 325'F ('C).  Coat the bottom of a 12-inch (30 cm) baking dish or ramekins with olive oil.

2.  Beat the eggs.  Stir in yogurt and whisk until well combined.  Season with red hot chile pepper flakes and freshly ground black pepper.  I didn't use salt as the cheese is salty.  Set aside.





3.  Shred cheeses and set aside.



4.  Chop peppers and slice mushrooms. Add to the bottom of the baking dish(es).



5.  Slice leeks and chives.  Chop nettle and sorrel.  Don't worry about the stinging aspect of the nettle at this point as the baking kills it off.  If you are sensitive to the nettles you may have to use gloves. Make sure you soak the greens in a good amount of water to get off the grit.  Place over peppers and mushrooms.  Here you can see I am making them in a variety of bake proof dishes.






6.  Pour the egg mixture over the greens and vegetables. Bake frittata in a hot oven on centre rack for 30 minutes or until the eggs are set and lightly browned.  A knife inserted into centre should come out clean. Remove from oven, allow to cool a bit and serve.  Enjoy!





Pack any extras into containers for weekday breakfast or lunches.

NUTRITION FACTS (per 300 g serving): 420 calories, 28 g fat, 14 g saturated fat, 610 mg sodium, 385 mg cholesterol, 11 g carbohydrate, 4 g fibre, 5 g sugar, 30 g protein. %Daily Values: 70% vitamin A, 110% vitamin C, 70% calcium, 15% iron.

my garden stinging
nettle
wild leeks transplanted years ago on my property


Sorrel


garlic chives
Spring on the South River



Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/

Wednesday, May 28, 2014

Sorrel (Rumex acetosa) - a year of food by the season


I have a lot of broad leaf sorrel (Rumex acetosa) growing in my garden. Sorrel is an early spring perennial and I have been eating from the same patch of plants that I seeded from a single packet 8 years ago. I simply sowed a package of seeds that I bought through mail order from Richter's.  I remember being impressed that they came up the next year and early in the season when you are looking for garden foods to add to your salad and soups.  It is quite prolific and at various points I have dug up sections and given them to friends and neighbours that enjoy spring greens to start their own patch.


The leaves are best eaten when young and tender. If you trim the plants back they will keep producing all summer and into the fall - otherwise it goes to seed. The photo below shows the garden sorrel mid-June of last year and it is in need of being cut back. As the season progresses it grows as high as a meter.


All sorrels are acidic and sour-tasting. I describe the flavour as lemony and tangy. The name is derived from the French word sur (sour).

 The acidity is due to the vitamin C, oxalic acid and oxalate content. The latter substances are responsible for the occasional cases of sorrel poisoning in humans and animals. Most of these have been in Europe where garden sorrel grows wild. Regardless, it is usually recommended that you use sorrel in small amounts. The high oxalic acid content is reduced by cooking. If you have gout, rheumatism or kidney problems you should avoid sorrel.

NUTRITION FACTS (per 250 ml serving): %Daily Values are 15% each of Vitamins A and C and 2% iron. It has 5 calories 0 grams of fat! There will be other nutritional benefits of sorrel but they are not included in my nutrient data base in the software I use.


CULINARY USE: The raw leaves are used in salads. It can also be cooked like spinach. I use sorrel mixed with other greens in soups, omelets, sauces,vinaigrettes etc. I also use it in the recipe for Green Ricotta Pie found at this link.


MEDICINAL USE: according to folk medicine sorrel was infused as a tea to treat kidney and liver ailments. The fresh leaf and rhizome are diuretic, laxative and antiseptic.

FREEZING: you can dry sorrel but it may not have a lot of flavour.  It does freeze well.  All I do is give a good rinse under cold water and put in a plastic bag, seal and freeze.  It can also be frozen in a broth or cooked dishes. You could also make an herb oil puree with olive oil and sorrel alone, or with other greens, and freeze it for later use.

Yours in good taste,
© Nancy Guppy, RD, MHSc


Saturday, May 24, 2014

Leftover Mashed Potato & Chive Patties


Here's one of my favourite uses for leftover mashed potatoes and they are always a hit. Growing up my mom would make these with onions and just S and P.  I have jazzed up the seasoning a little. The measures are approximate. I served them above with a green salsa verde made with tomatillos and fresh garden chives. Sour cream or thick Greek yogurt is also great.  They are also very good with chutney or even humble ketchup. Lots of options with this easy and versatile recipe.



INGREDIENTS:
Makes approximately 8 1/2 cup - 125 ml patties
3 cups (750 ml) mashed potatoes, leftover
1/3 cup (175 ml) plain yogurt
1 egg, medium, beaten
1/4 cup (60 ml) each minced parsley and sliced chives
2 Tbsp (30 ml) flour - I like chickpea or brown rice flour but if you don't need a GF version any flour will do
Optional: salt, pepper, curry powder, paprika etc.
Vegetable oil for frying

METHOD:

1. If you don't have leftover mashed potatoes then cut potatoes in about 1 inch (2.5 cm) cubes. Smaller pieces cook faster.  I leave the peel on for extra fibre and nutrients.  Wash in cold water. Add to medium pot.  Cover with cold water and lid and bring to boil over medium high heat. Uncover, reduce heat and cook on low boil until potatoes are fork tender. Drain potatoes.  Mash with the yogurt in a large bowl.

2. Top potatoes with the beaten egg, minced parsley and chives. Mix well. Sprinkle with flour and mix again. I like to use my "clean" hands.


3. Divide mixture into eight using a scant 1/4 cup (60 ml) measure for each patty. Use your hands to shape into patties about 1/2 inch (1.25 cm) thick. Set aside on plate.  In the picture below I used 1/2 cup measure (125 ml) as I wanted them bigger for less frying and less oil as we were working in the garden.


4. Add oil to a large non-stick skillet and heat over medium high heat. You can use more than one skillet if you wish to cook them all at one time. I use 2 Tbsp (30 ml) to start and add more as needed. You could use non-stick pan but I prefer the cast iron pan.  Arrange patties in pan. Fry until golden brown about 5-7 minutes per side. Add more oil along the way if needed.




5. Serve patties topped with your choice of garnishes and condiments.


Tomatillos growing in my Nipissing garden.


NUTRITION FACTS (per patty or 1/8th of recipe):  110 calories, 6 g fat, 1.5 g saturated fat, 25 mg sodium, 125 mg cholesterol, 12 g carbohydrate, 1 g fibre, 1 g sugar, 3 g protein.  %Daily Values: 6% vitamin A, 25% vitamin C, 6% calcium, 4% iron.

Yours in good taste,
© Nancy Guppy, RD, MHSc
http://nancyguppy.com/