Here’s the last of my 2012 tomato crop.  The line-up of jars reminds me of bookending things.

A few Bookends:

• Monday, April 22nd  Friday, May 26th
• Earth Day  Earth Year Mindframe
• Seedlings  Jars of Stewed Tomatoes

As Monday was Earth Day, it’s exciting to take some of the practices you did to honour the day & incorporate these practices into our day-to-day.

One practice was to enjoy meals built around the offerings from the earth.

Here’s a recipe which was passed down orally (no written record of this one).  Be prepared to try a recipe that has no ingredient amounts.  My fam calls this “German Spaghetti.”  In no way am I saying that this is “Germany’s Spaghetti.”  The way my fam knew which recipe was from my mom’s side and which was from my dad’s side, was to add the Prefix:  German to the name of the food/meal that came from my dad’s mom. We would start our day with “German Pancakes & bookend it with German Spaghetti.”

Writer’s Note:  Feel free to make a healthier version of this one!  A lot can be done to ‘healthify’ this one.  To make it authentic to a farming community in the 1950s, this is what was done:)

Enjoy!

Ingredients:

• spaghetti noodles
• canned tomatoes (1 large jar)
• Velveeta cheese (globs)
• butter (globs)
• salt & pepper
• wieners (cut into small pieces)

Instructions:

1. Preheat oven to 350 degrees
2. Cook spaghetti according to package
3. Drain spaghetti
4. Put 1 layer of spaghetti on bottom of roaster
5. Pour 1/3 of stewed tomatoes over spaghetti
6. Add globs of Velveeta & butter
7. Place another layer of spaghetti
8. Pour 1/3 of stewed tomatoes over spaghetti
9. Add globs of Velveeta & butter
10. Add rest of spaghetti
11. Pour remaining stewed tomatoes on
12. Top with wieners
13. Sprinkle with salt and pepper
14. Bake covered for about 45 min.
15. Uncover and bake another 15 min. to brown the tomatoes and weiners

Next post will greet you with a heart healthy recipe using stewed/canned tomatoes.

February is Heart and Stroke Awareness Month, and the Wellness Committee is is once again promoting our Heart-Smart Potluck Challenge.  The Wellness Committee challenges our college community to host a Heart-Smart Pot Luck between February 11^th and February 22nd.  Get together with your colleagues or challenge another department  to a “Potluck Throw Down” to see who can make the tastiest Heart-Smart dish.

If you’re not sure what to make, head over to the Heart and Stroke Foundation website and browse their extensive set of Heart-Smart recipes. While there, you can also check out their 10 simple suggestions for healthy eating.

Here’s some Potluck tips + folklore

Read More →

For those of you who are vegetarian, here is a vegetarian chili which is yummy:

Ingredients:

Makes 8 servings:

1 table spoon of olive oil

1/2 medium onion, chopped

2 bay leaves

1 teaspoon ground cumin

2 tablespoons dried oregano

1 tablespoon salt

2 stalks celery, chopped

2 green bell peppers, chopped

2 jalapeno peppers, chopped

3 cloves garlic, chopped

2 (4 ounce) cans chopped green chile peppers, drained

2 (12 ounce) packages vegetarian burger crumbles

3 (28 ounce) cans whole peeled tomatoes, crushed

1/4 cup chili powder

1 tablespoon ground black pepper

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can black beans

1 (15 ounce) can whole kernel corn

Directions:

1. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes.
2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

Since our Chili cup event is coming up, I decided to collect some tips on how to enhance your chili experience at home.

1. If you chili is too thick, don’t use water to think it out.  Use broth instead.  Water deludes the flavors but the broth add to the flavors.

2.  If your chili is too thin, you could add some tomato paste to thicken it.  If this doens’t work, the next step is to add corn starch or corn meal.

3.  Most folks use green jalapenos which are sold at the grocery store to give the chili its hotness.  Apparently, there are many types of chiles with different names like: Anaheim, Poblano, Serrano, Santa Fe Chiles, etc.  Basically, we can experiment and have fun with the whole process by trying different chiles.  It is possible to use a combination of chiles as well.

4.  The first step we take is to cook the meat.  You need to brown the meat before you add the liquids to the recipe.

5.  The better the quality of the meat, the better the chili.  If you get meat that is less tender, make sure you cook the meat longer to soften it up and consider using a meat tenderizer.

6.  Use fresh vegetables, not canned.  There is a major difference.  (This makes sense!)

7.  Cook the chili the day before you plan to eat it.  This way you give all the flavors in your chili time to blend. If you don’t have enough time to cook it the night before, prepare it in the morning and let it simmer all day.

8.  Use your own mix of spices, herbs and chiles  instead of using a prepackages mix.  Prepackaged mixes have a lot of salt and preservatives which can change the taste of the chili.  The batch of chili spices you make can be stored in your freezer for up to one year.

9.  Don’t use old spices for your chili (or for any other cooking….for that matter).  If you happen to have old spices, make sure they have been on the shelf for less than a year.  After one year, spices loose flavor.

10.  Have fun!  Making chili takes time, but it can be a lot of fun as well.

Some of us like our chocolate very much.  Who said that chocolate recipes can’t be healthy? Apparently, chocolate doesn’t have to be a guilty pleasure. Here are some recipes I found. I hope you like them!

Hello everyone! Watermelon is the perfect food to eat in summer time. After hanging with people from all over the world, I learned that watermelon can be sometimes eaten with salt or it can be seasoned many different ways. You can ask my Mexican, Indonesian, and Indian friends. I came across this salad that I am going to give it a try. You might enjoy it as well.

Watermelon Salad with Jalapeño and Lime

Serves 4

30 minutes or fewer

Thanks to farmers in Texas and Arizona, sweet flavor-packed watermelons are now available year-round. Black sesame seeds add a nice color contrast to this dish, but if you can’t find them, white sesame seeds work just as well.

• 3 Tbs. lime juice
• 2 Tbs. olive or avocado oil
• ⅛ tsp. lime zest
• 2 cups seedless watermelon, cut into ½-inch cubes
• 1 jalapeño pepper, seeded and sliced
• ¼ cup basil or Thai basil, cut into thin strips
• 1 tsp. black sesame seeds
• ½ tsp. sea salt

1. Whisk together lime juice, oil and lime zest. Set aside.

2. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve.

3. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in center of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve.

Okay, summer is here! How exciting! With summer comes the need to have more liquids, ice creams, gelato, popsicles, pops, anything cold, refreshing, and thirst-quenching.

I am one of those people who like to make my own food from scratch. So, with that I found a Triple Berry Pops recipe on Vegetarian Times newsletter I get every week. I hope you like the pops. I know I am going to make them for my son:

Makes 8 pops

Berries are excellent sources of anthocyanin, potent antioxidants that fight disease and are best preserved when frozen.

• 1 ½ cups fresh or frozen strawberries, thawed
• 1 cup fresh or frozen blueberries, thawed
• 1 cup fresh or frozen raspberries, thawed
• ½ to 1 cup frozen white grape juice concentrate

1. Purée all ingredients in blender 1 to 2 minutes, or until smooth.
2. Strain through fine sieve into bowl to remove seeds. Ladle into ice pop molds, and freeze at least 4 hours.

Yes, I know….this snack sounds too good to be true.  Well, I am going to make it and let you know if it is actually yummy.  The ingredients are by themselves tasty, so I would assume that the combination is delicious as well.   I found this recipe in the Chatelaine magazine I get on line every day and I thougth to share it with you:

Five-minute, no-bake, vegan chocolate almond butter chews

Yield: 7 golf-ball sized chews

 Ingredients:

1/4 cup chunky all-natural almond butter

3 tbsp organic brown rice syrup

1 tsp pure vanilla extract

1 cup rice crisp cereal

1 tbsp cacao nibs or chopped dark chocolate
Directions:

1. Line a plate with parchment paper.

2. In a medium sized bowl, stir together the almond butter, brown rice syrup, and vanilla. Microwave on high for 35-45 seconds or heat on the stovetop until simmering. Stir well and immediately add in the rice crisp cereal and cacao nibs or chopped chocolate until combined.

3. Wet hands thoroughly and shape the mixture into ‘golf-balls’. Press mixture together firmly so it will hold. Wet hands after each ball is formed so the mixture will not stick to your hands.

4. Place the balls onto parchment paper lined plate and freeze for 5 minutes. You can keep these chews in the freezer in a sealed container. They remain nice and chewy even straight from the freezer.

The original recipe can be found at the following link: http://www.chatelaine.com/en/blog/post/37696–100-calorie-snack-dairy-free-chocolate-almond-butter-chews-ready-in-five-minutes

There is nothing like sunshine and warmer weather in Winnipeg after a long winter.  Well…this year we were fortunate to have a warmer winter than the previous ones.

I moved to Winnipeg about eight years ago in the middle of winter.  Yes, got the boots, the jacket, everything I needed to keep warm.  I experience -60 C with the windchill.  I used to wonder why Winnipeggers talk all the time about the weather.  By now, I consider myself a Winnipegger, so I totally understand.  Now, I find it cute when I see teenagers wearing T-shirts when the weather gets above 0 C and in the beginning, I found it strange.

Since spring is here, I decided to share some salad recipes I found in the on-line Chateline magazine.  I am definitely going to try them out. Bon appetit!

Beets and greens salad

Swiss chard with lemon and onions

Directions: 1. Toast 1/4 cup sliced skin-on almonds in a large frying pan over medium-high until golden, about 2 min. Transfer to a plate. 2. Add 1 tbsp olive oil to frying pan, then 8 cups packed chopped Swiss chard and 1/4 tsp salt. Cook, stirring frequently, until chard is wilted, about 3 min. 3. Remove from heat and stir in 2 tsp lemon zest, 1/2 tsp lemon juice and toasted almonds. Serves 4. Per serving: 77 calories, 3 g protein, 4 g carbs, 6 g fat, 2 g fi bre, 189 mg sodium. Excellent source of vitamin A.

Sesame cucumbers

Directions: 1. Cut 2 English cucumbers into french-fry-sized sticks. Transfer to a large bowl. 2. Add 1/4 cup rice vinegar, then 4 tsp each sesame oil and honey, 2 tsp toasted black sesame seeds and 1/4 tsp salt. Toss until coated. 3. Refrigerate at least 20 min before serving. Serves 4. Per serving: 99 calories, 2 g protein, 14 g carbs, 6 g fat, 2 g fi bre, 148 mg sodium.

Pumpkin orzo

Directions: 1. Heat a medium saucepan over medium. 2. Add 1 tbsp olive oil, 1 minced garlic clove, 1 1/4 cups orzo, 1/2 cup pumpkin purée and 1/2 tsp dried sage. Stir until orzo is coated. 3. Add 2 cups vegetable broth. Stir often until orzo is tender, about 10 min. Reduce heat to medium-low if needed. 4. Stir in 1/2 cup grated parmesan. Serves 4. Per serving: 299 calories, 13 g protein, 45 g carbs, 8 g fat, 3 g fi bre, 574 mg sodium. Excellent source of vitamin A.

Happy Spring everyone!

Submitted by Margarita Natcheva Rowley, Diversity and Immigrant Student Support

I don’t know if you are like me, but no matter how healthy I may try to eat, I have to have a treat at least couple of times a week.  I seem to be okay.  Well, here is a Heart-Healthy Chocolate Chip Cookie recipe to try from the Vegetarian Times site.  I know I am going to!

Submitted by Margarita Natcheva Rowley, Diversity and Immigrant Student Support