Our Lot in Life

Very tasty hummus recipe. Alma has made it a few times now. Ingredients Cooked chickpeas. Though I cook dried chickpeas on occasion, I typically use store-bought canned chickpeas in my homemade hummus, and it always comes out great. If you cook your chickpeas yourself, make sure to soak them ahead of time, and let them boil for a bit longer than you normally would. You want them to be mushy, soft, and creamy. Tahini. A generous amount of good-quality tahini is the key to smooth hummus. I use 1/3 cup in my recipe, and I choose a brand with a smooth texture and a mild, nutty flavor that’s not bitter. My favorites are Cedar’s (available at most grocery stores), Seed & Mill (the best ever), and Soom. Extra-virgin olive oil. I blend 2 tablespoons of olive oil into the dip, and I love to serve it with an extra drizzle of oil on top! Fresh lemon juice. Squeeze it yourself for the best bright, zingy flavor. Garlic. It adds savory depth of flavor. Water. I start with 5 tablespoons and add more, as needed, to give it a delectable light, fluffy texture! Sea salt. I use 1/2 teaspoon to heighten the bright, nutty flavors in this homemade hummus recipe. Directions Once you assemble your ingredients, you can make this recipe in one easy step. Just add the chickpeas, tahini, lemon juice, olive oil, water, garlic, and salt to a high-speed blender, and process until smooth. That’s it! As you blend, add more water, as needed, to reach your desired consistency. If your blender has a baton, you may want to use it to help get things going. If you don’t have a high-speed blender, you can use a food processor to make this recipe. However, you’ll likely need to blend the hummus longer, for up to a few minutes. A blender makes a smoother dip faster. You can make super creamy hummus in a food processor too, but it will take a bit more time. Credits Alma found the recipe at Love and Lemons

Blank slate shortbread Though shortbread is perfect on its own, it can also be a blank canvas for all kinds of flavours and additions. If you’re going for flavour, try adding grated citrus zest, dried flowers (such as lavender or rose), finely chopped fresh herbs, dry tea leaves or spices as you beat the butter and sugar – adding them at this stage will help them release more flavour and distribute it throughout the dough. Additions such as finely chopped chocolate, nuts, candied ginger or citron can go in with the flour and salt. ...

Kale Caesar Salad The Keelin and Max variation We usually double for one head big of kale (i.e., fills our silver salad bowl amount of kale) and add extra garlic cloves and optionally a little bit of nutritional yeast or parmesan. Ingredients for the dressing ¼ cup toasted cashews (or just use ground cashews, or other ground nuts….don’t worry about the toasting part….but you could toast them a bit in the oven on a cookie sheet to get a bit more flavour….but don’t think this is absolutely necessary….you can even omit the nuts altogether if you like, but they do add a bit more flavour and protein) 1 clove garlic, chopping up into really tiny pieces 1 tbsp white wine vinegar 1 tbsp lemon juice ¼ tsp. salt 1 tsp. Dijon mustard ¼ cup olive oil ¼ cup canola oil Directions In a food processor, or in a jar, combnine the nuts, vinegar, lemon juice, salt and mustard. Add the oils slowly and shake after each bit to form an emulsion. Toss kale with dressing. Grate lots of reggiano parmesan on top.

Cowboy Caviar Ingredients 15.5 oz. black beans 15.5 oz. black-eyed peas 15 oz. sweet corn 1 cup cilantro chopped ½ cup red bell pepper chopped or diced ½ cup orange bell pepper chopped or diced ½ cup red onions diced 1 tsp. chili powder ½ tsp. kosher salt ¼ cup sugar ½ cup olive oil ⅓ cup white wine vinegar 1 tbsp. fresh lime juice ¼ tsp. garlic powder Directions First and foremost, drain and rinse your beans and corn. I used a couple cleaned paper towels to pat dry the beans and corn after they are rinsed. Using a cutting board, chop and dice all of your vegetables and set them aside. Press and roll, cut the lime in half. Add all of the dry ingredients first then add all of the liquid ingredients one at a time. Mix it all together and serve. Vancouver version adjustments per Maheegan We used 4 cloves fresh garlic instead of garlic powder and used apple cider vinegar instead of white wine. ...

Sweet potatoe and chicken chili Ingredients 1 tablespoon canola oil 1 kg lean ground chicken 2 tablespoons chili powder 1 tablespoon dried oregano 6 stalks celery, diced 2 onions, diced 2 sweet green peppers, diced 1 sweet potato, peeled and grated 2 cans (each 796 mL) diced or stewed tomatoes 2 cans (each 400 mL) sodium-reduced mixed beans, drained and rinsed 1/3 cup white vinegar 2 tablespoons Dijon mustard 2 teaspoons salt 1/2 teaspoon pepper Directions In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 5 minutes. Stir in chili powder, oregano, celery, onions, green peppers, sweet potato, tomatoes, beans, vinegar, mustard, salt and pepper. Reduce heat to medium; cover and simmer, stirring often, for 1 hour. (Chili will thicken as it sits.) Top with shredded cheddar cheese, a dollop of sour cream and chopped green onions. Makes 10 to 12 servings. Bob’s notes We use ground turkey - I lb or 1 kg - your choice I use 3 peppers of mixed colours Extra onion is ok 😊 I use 1 can each of black beans, red kidneys, 3 bean mixed I use 1 can diced tomatoes and 1 lg can sauce You can add spice if you want. Reference Canadian Living recipe.

Turkey Meatballs Ingredients Meatballs 2 pounds ground turkey ⅓ cup finely chopped fresh basil leaves 2 green onions, white and green parts, finely chopped 4 garlic cloves, minced 1 tablespoon fish sauce 1 tablespoon cornstarch 1 tablespoon sugar 2 teaspoons kosher salt 1 teaspoon red curry paste 2 tablespoons vegetable oil Red Curry Sauce ¾ cup finely diced yellow onion 4 garlic cloves, minced 2 tablespoons red curry paste 2 (14-ounce) cans full-fat coconut milk, shaken 3 tablespoons fresh lime juice (from 2 limes) 1 tablespoon fish sauce 1 tablespoon sugar ½ teaspoon fine sea salt ½ cup thinly sliced fresh basil leaves, plus more for garnish Cooked rice or roasted vegetables, for serving Fresh cilantro leaves, for garnish (optional) Directions Make the meatballs. In a large bowl, combine the turkey, basil, green onions, garlic, fish sauce, cornstarch, sugar, kosher salt, and curry paste. Mix well, then with wet hands, form golf ball–size meatballs (about 2 tablespoons each) and set on a plate. You should have about 20 meatballs. Heat the vegetable oil in a large skillet over medium heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, undisturbed, until the meatballs are just browned on the bottom, about 3 minutes. Turn them carefully and cook to brown the opposite side, about 3 minutes. Transfer the meatballs back to the plate. Make the sauce. Drain off all but 1 tablespoon oil from the skillet and place over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 more minute. Stir in the curry paste. Add the coconut milk and stir vigorously until the paste and milk are fully incorporated and the sauce is smooth. Add the lime juice, fish sauce, sugar, and fine salt. Taste and add more salt as needed. Increase the heat to high and bring to a boil, then return the meatballs to the sauce, discarding any collected juices. Reduce the heat to low, cover, and cook until the sauce has thickened and the meatballs are cooked through, about 20 minutes. Remove the skillet from the heat and stir in the fresh basil. Serve over rice or vegetables, garnished with basil and cilantro, if desired. FYI The full recipe is for the meatballs as an appy for a crowd. I cut the turkey down to 1lb and the coconut milk to 1 can (we use light and it is fine). I add 1/2 red Thai chili for some oomph. I also add thinly sliced red peppers with the onion. The sauce can and has been used for chicken or seafood. You could put anything you make on rice or rice noodles (we have tried both and love it. The basics of this recipe could be used as a playground for almost anything you want to try with it. ...

Beef Moussaka Ingredients Vegetables Cooking spray 1 pound Asian eggplants, unpeeled, cut into 1-inch pieces 1 pound Yukon gold potatoes, unpeeled, cut into 1/2-inch pieces 2 tablespoons olive oil Kosher salt and freshly ground black pepper Meat Sauce 1 tablespoon olive oil 1/2 medium yellow onion, chopped 1 tablespoon tomato paste 1/2 teaspoon dried oregano 1/4 teaspoon ground cinnamon 1/4 teaspoon powdered garlic 1/4 teaspoon ground ginger 1 pound lean ground beef 1/2 cup red wine 2 tablespoons red wine vinegar Kosher salt and freshly ground black pepper 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish Bechamel 2 cups 1-percent milk 1/4 cup all-purpose flour Pinch nutmeg Kosher salt 1 cup grated Parmesan Cooking spray Directions Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray. Toss the eggplants, potatoes, olive oil, 1/2 cup water and 1/2 teaspoon each salt and pepper in a large bowl, then spread the vegetables on the baking sheet. Roast until tender, about 45 minutes, tossing the vegetables about halfway through. Set aside. Meanwhile, make the Meat Sauce: Heat the olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring, until soft and beginning to brown, 5 to 7 minutes. Add the tomato paste, oregano, cinnamon, garlic and ginger; stir quickly to toast spices evenly. Once fragrant, add 1/2 cup water to the pan and stir to combine, scraping up any brown bits. Add the beef to the pan, stirring with a wooden spoon to break it up, and cook until lightly browned, 8 to 10 minutes. Add the wine, vinegar, 1 teaspoon salt and a few grinds of pepper. Cook until the meat is fully cooked and the juices are reduced slightly, about 5 minutes. Remove from the heat, stir in the parsley and set aside. Make the Bechamel: Put the milk and flour in a small saucepan and whisk until the flour is dissolved. Place the pan over medium heat and whisk continuously until the mixture comes to a boil; continue to whisk until thick enough to coat the back of a spoon, 10 to 12 minutes. Add the nutmeg and 1/2 teaspoon salt. Remove from the heat and whisk in 3/4 cup of the Parmesan; set aside. Assemble the Moussaka: Spray a 3-quart baking dish with cooking spray. Spread the eggplants and potatoes in the bottom of the dish, layer the meat sauce evenly over the vegetables, top with the bechamel and sprinkle with the remaining 1/4 cup of Parmesan. Bake, uncovered, until the top is browned and slightly puffed, 35 to 40 minutes. Garnish with parsley and serve hot. Make-Ahead Tip: The unbaked casserole can be covered and refrigerated overnight before baking. The baked casserole can be frozen for up to 2 weeks; cover with foil and reheat at 350 degrees F until hot, 35 to 45 minutes. Reference The Food Network recipe.

Credit: This recipe came to us from Tom and Norma McK via SaraW, all from Aylmer, Ontario Ingredients - finely chop all of these 1 hamper Roma tomatoes (65 at least) 13 Jalapeno peppers 3 green peppers 6 sweet banana peppers 8 hot peppers (e.g. Habaners or Scorpions) 4 large Purple or Red onions 6 cloves of local garlic Ingredients - the mix 1 1/2 cups vinegar 4 tbsp white sugar 4 tbsp salt 2 bunches of parsley Directions Finely chop the first set of ingredients Combine the chopped veggies with the mix Boil for 20 minutes Ladle into sterile jars

Very tasty apple cake recipe, especially when it’s hot out of the oven. Close up action photo…. Ingredients 4 large Golden Delicious, Gala or other firm flesh apples (1 3/4 lbs) (800 g) 1/2 cup unbleached all-purpose flour 2 teaspoons baking powder pinch sea salt 2 extra large eggs – at room temperature 1 cup organic sugar 1 teaspoon vanilla extract 1/2 cup milk 7 tablespoons unsalted butter – melted and slightly cooled Also needed powdered sugar as garnish 1 – 10″ non-stick round spring-form pan – buttered and floured Directions Preheat oven to 375°F (190°C). Peel, core, and quarter the apples. Then using the slicing attachment of a food processor cut them crosswise in 1/8″ slices. Set aside. In a small bowl, combine the flour, baking powder and salt. Set aside. Place the eggs, sugar and vanilla extract in the bowl of an electric mixer. Whisk at medium speed until the sugar has dissolved and the mixture is pale and thick, about 30 seconds to 1 minute. Fold the flour into the egg mixture with a wooden spoon, until just incorporated. Fold in the milk, then the butter and finally the apple slices. Be sure not to over mix. Pour the mixture into the prepared pan. Pack the apples into the mold and flatten the surface of the cake with the wooden spoon. Bake for 10 minutes on the floor of the oven. Transfer the pan to the middle rack and continue baking for 50 to 55 minutes until golden-brown and a toothpick inserted in the center comes out clean. Remove the cake from the oven, and run a paring knife around the edge to loosen the cake from the ring of the mold. Cool in its mold to room temperature. Unmold the cake and transfer to a serving platter. Dust with powdered sugar and serve. Cook’s note: The cake can be baked up to 6 hours ahead and kept in its mold at room temperature in a cool place. It is best eaten the day it is made. Credits Alma found the recipe at Food and Style

Equipment sauce pan glass liquid measuring cup Weck 744 1/2L Tulip Jar measuring cups Ingredients 2 pounds Fresh Beets 3/4 cups Red Wine Vinegar (Alma used apple cider vinegar instead) 1/2 cup Sugar or honey 1/2 cup Water, filtered 1/2 large Red onion  Instructions Trim the top stem to roughly 1 inch and throughly wash your beets. Place washed beets in a large pot of water and boil for roughly 20 minutes, or until tender. (just like boiling potatoes, the larger beets will take longer to cook) Strain cooked beets in a colander and cool your beets by running cold water over them. When your beets are cool enough to safely handle, with your faucet is running with cold water, use your hands to slip the skin off the beets. Trim the remaining stems and root to be flush with the beet bulb. Cut or slice cooked beets as desired. To make pickled beets Combine vinegar, sugar and water in a small sauce pan. Heat to dissolve sugar. Remove from heat and set aside. In glass jar(s) or container(s) with a tight fitting lid, layer cut up beets and sliced onion. Pour vinegar/sugar/water over top. Add additional water if needed to fully submerge the beets in the liquid. Cover with a tight fitting lid and place in the refrigerator for 5-7 days before enjoying. Refrigerator pickled beets will keep for about 2 months. Nutrition Calories: 104kcal | Carbohydrates: 24g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 91mg | Potassium: 388mg | Fiber: 3g | Sugar: 20g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 1mg ...