Hi folks!
I'm doing the shopping and some last minute testing for our community kitchen tomorrow night.
We will be trying a few appetizers (I'll post the recipes later).
In the meantime, I was directed to this great list of easy appetizers (easy but fancy) on the NYTimes website, by Mark Bittman, a great 'minimalist' chef: http://www.nytimes.com/2007/12/19/dining/19mini.html
Check it out!
If you'd like to sign up at the last minute for our kitchen session tomorrow night, give me a quick call.
Cheers,
Meredith
Tuesday, July 6, 2010
Tuesday, June 15, 2010
Our Kitchen Featured in "Growing Food Security in Alberta" Blog
Hi all,
Growing Food Security in Alberta (GFSA) is a really neat organization that is connecting communities and initiatives on food around the province, with the goal of increasing food security.
They have just developed a blog, and this week's post shares the story of Vulcan's Community Kitchen:
http://gfsa.wordpress.com
The post is focused on how to start up a community kitchen from scratch, and gives some lessons learned from our own group.
Enjoy this and other posts!
Growing Food Security in Alberta (GFSA) is a really neat organization that is connecting communities and initiatives on food around the province, with the goal of increasing food security.
They have just developed a blog, and this week's post shares the story of Vulcan's Community Kitchen:
http://gfsa.wordpress.com
The post is focused on how to start up a community kitchen from scratch, and gives some lessons learned from our own group.
Enjoy this and other posts!
Wednesday, May 19, 2010
Hi everyone,
Well, our appetizer cooking session is fast approaching!
In anticipation, the dietitian with the Vulcan Hospital has suggested a great resource for tasty and healthy appetizers:
Check out www.canolainfo.org , or recipes on the blog at www.canolainfo.org/blog/
Enjoy and see you next week!!!
Well, our appetizer cooking session is fast approaching!
In anticipation, the dietitian with the Vulcan Hospital has suggested a great resource for tasty and healthy appetizers:
Check out www.canolainfo.org , or recipes on the blog at www.canolainfo.org/blog/
Enjoy and see you next week!!!
Thursday, May 13, 2010
Thursday, April 29, 2010
Kitchen session in May!
Hi everyone,
It seems April has flown by and we unfortunately weren't able to get a kitchen night happening. May will be different! I am hoping that we might have access to the kitchen on Wednesday, May 19th. Feel free to send in your ideas for recipes - we may be focusing on tasty appetizers! I will keep you posted!
Cheers,
Meredith
It seems April has flown by and we unfortunately weren't able to get a kitchen night happening. May will be different! I am hoping that we might have access to the kitchen on Wednesday, May 19th. Feel free to send in your ideas for recipes - we may be focusing on tasty appetizers! I will keep you posted!
Cheers,
Meredith
Thursday, March 25, 2010
Tales of Bison and Bannock
Our huge feast was very succesful last night! The roasted bison (cooked all day with vegetables in a slow cooker) turned out well, despite it being the first time that I've attempted a roast. It pulled apart easily and remained moist, which is always a challenge with bison, since it is a lean (read more healthy than beef) meat . We peeled and chopped up a butternut squash, a huge sweet potato, some carrots and onions, and roasted these at 225°C in olive oil and balsamic vinegar, with rosemary and salt and pepper on top.
Celeste led the way by teaching up how to make bannock. Some had made versions of this bread before, and had fond memories of cooking it over a fire. Bannock can be made with a variety of flours, such as flour from bulbs, nut flour, corn flour, or regular wheat flour. Some recipes call for baking powder, some use yeast, and others do not use leavening agents and simply make flatbreads. Interestingly, the First Nations, Inuit and Metis Food Guide points to bannock containing baking powder as a source of calcium for those who do not consume dairy products (note however that bannock is not a good source of Vitamin D, which milk is often fortified with). The bread can be fried or baked (baking being the healthier option), and can contain lard or oil.
-----
Here is Celeste's recipe, from the Swan River Valley, Manitoba Cookbook:
3 cups flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 c. oil or lard (we used corn oil)
Preheat oven to 190°C. Mix flour, baking powder and salt well with a fork. Mix oil into flour mixture. Add enough cold water to make a stiff dough. Work mixture with hands until well mixed. Turn onto floured cookie sheet and pat to 2-3 cm thickness. Bake 15-20 minutes until it sounds hollow when tapped with fingers, and is browning on top.
-----
We also put an apple and blackberry crisp in the oven for dessert. While it's hard to eat in season in March, at least the berries had been lovingly picked last summer and waiting in the freezer ever since!
All these dishes came out of the oven right around the same time conveniently. We enjoyed the food together and leftovers were carried home. Thanks to everyone who came out for a lovely evening of food and community!
Celeste led the way by teaching up how to make bannock. Some had made versions of this bread before, and had fond memories of cooking it over a fire. Bannock can be made with a variety of flours, such as flour from bulbs, nut flour, corn flour, or regular wheat flour. Some recipes call for baking powder, some use yeast, and others do not use leavening agents and simply make flatbreads. Interestingly, the First Nations, Inuit and Metis Food Guide points to bannock containing baking powder as a source of calcium for those who do not consume dairy products (note however that bannock is not a good source of Vitamin D, which milk is often fortified with). The bread can be fried or baked (baking being the healthier option), and can contain lard or oil.
-----
Here is Celeste's recipe, from the Swan River Valley, Manitoba Cookbook:
3 cups flour
1 tbsp. baking powder
1/4 tsp. salt
1/4 c. oil or lard (we used corn oil)
Preheat oven to 190°C. Mix flour, baking powder and salt well with a fork. Mix oil into flour mixture. Add enough cold water to make a stiff dough. Work mixture with hands until well mixed. Turn onto floured cookie sheet and pat to 2-3 cm thickness. Bake 15-20 minutes until it sounds hollow when tapped with fingers, and is browning on top.
-----
We also put an apple and blackberry crisp in the oven for dessert. While it's hard to eat in season in March, at least the berries had been lovingly picked last summer and waiting in the freezer ever since!
All these dishes came out of the oven right around the same time conveniently. We enjoyed the food together and leftovers were carried home. Thanks to everyone who came out for a lovely evening of food and community!
Tuesday, March 23, 2010
Food Guide for First Nations, Inuit and Métis Communities
I'm gearing up for tomorrow's feast, and I have received a few emails about a new compliment to the 2007 Food Guide, which reflects the values, traditions, and food choices of First Nations, Inuit and Métis communities.
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/fnim-pnim/index-eng.php
Check it out!
http://www.hc-sc.gc.ca/fn-an/food-guide-aliment/fnim-pnim/index-eng.php
Check it out!
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