tag:blogger.com,1999:blog-7521888785173131172024-03-05T01:21:28.676-05:00turnip&beanTurnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-752188878517313117.post-23278624154001786442013-11-07T16:58:00.000-05:002013-11-07T16:58:12.630-05:00Cast-Iron Skillet Cooking {Pear & Roasted Garlic Riesling Pork Chops for Two}<br />
This past weekend, I had a great time with a close friend, heading just out of the city to Almonte for a little antique shop perusing and to check out the Handmade Harvest Craft Show. We were not disappointed with the array of awesome handmade crafts at the show - so much great local talents! And there were also some great antique finds! We even popped into the <a href="http://tinbarnmarket.com/" target="_blank">Tin Barn Market</a>, <a href="http://www.hello-yellow.ca/" target="_blank">Hello Yellow</a> and Superior Diner for some good old fashioned, diner poutine and a pop to fuel up!<br />
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On the way back to Ottawa, we stopped in at my friend's beautiful parent's house for a moment! We were greeted a warmly by her family doing some kitchen floor renovations. We sat for a minute and talked with her mom about our day and antiques and dessert recipes. I mentioned I had been looking for a new cast-iron pan. On our way out of the house, her mom handed me a cast-iron pan and a loaf of raisin bread (probably the best raisin bread I have ever had! It was seriously amazing!). I promised her mom that the next recipe on the blog, I would use the cast-iron skillet. So, without further ado...<br />
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<h3>
Pear & Roasted Garlic Riesling Pork Chops for Two</h3>
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<h4>
Ingredients: </h4>
2 large, thick pork chops (ensure that there is fat on the chops, around the edge for maximum carmelization and deliciousness)<br />
3 cloves garlic, halved<br />
1 medium pear, sliced<br />
1 shallot, quartered<br />
1 teaspoon dried savoury <br />
1/3 cup riesling (I used Cave Spring 2011 Riesling)<br />
Freshly cracked black pepper & sea salt <br />
Extra virgin olive oil<br />
Cast-iron skillet<br />
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<h4>
Method:</h4>
Preheat the oven to 375°F.<br />
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In a shallow baking dish season the pork chops well with salt and pepper, savoury and about half of the riesling. <br />
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Heat the cast iron skillet on the stove with extra virgin olive oil, just until you see a fee strands of smoke come up from the pan. You want the skillet to be very hot to sear the outside of the meat. Add the pork chops to the pan. Sear until golden brown and delicious crust forms on each side. Add the 1/3 cup of riesling. <br />
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Take the pan off the heat, arrange the garlic, pear, shallot in the pan with the chops. Place in the oven for 10 to 15 minutes, until the pears, garlic and shallot become caramelized. <br />
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Serve the prok chops in the pan as they are at the table. This is the perfect Sunday dish for two. Remember to buy some nice crusty bread to soak up all the yummy pork juices!<br />
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Enjoy!<br />
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-Tina (Turnip)<br />
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<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-20825037209981145212013-10-31T10:15:00.004-04:002013-10-31T13:13:53.783-04:00Autumn Pumpkin Spice Series III {Pumpkin Hummus & Spiced Pita Chips}It is Halloween! I hope all you ghouls and goblins are preparing to scare up a storm this evening and gather pillow cases worth of candy! I remember very fondly, how excited my sister and I would get dressing up in wacky costumes and getting out in our neighborhood to knock on those doors and in unison declare, "Trick-or-Treat!" at the top of our lungs, grab our loot and run away! The good houses gave away full chocolate bars or cans of pop (my parents were known for that) and the bad houses gave healthy snacks (Ew, gross!). But by the end of the evening after running around the block and gorging on candy, chocolate and chips, we often ended up with sore bellies.<br />
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As the final post in the Autumn Pumpkin Recipe Series, I wanted to do a snack that was healthy to have perhaps, before going out for Halloween, or for the day after, when those treat-filled bellies needed a little pick-me-up!<br />
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This is a very easy recipe but is really satisfying. I brought this into work a few weeks ago and everyone loved it, so it is co-worker approved!<br />
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<h3>
Pumpkin Hummus & Spiced Pita Chips</h3>
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<h4>
Pumpkin Hummus</h4>
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1 can of chickpeas, plus 1/4 cup of liquid from the can<br />
1/2 cup roasted pumpkin <br />
2 tablespoons tahini<br />
3 cloves garlic<br />
Juice of 1 lemon<br />
1 teaspoon paprika<br />
1 teaspoon cumin <br />
1 tablespoon extra virgin olive oil<br />
Salt and pepper to taste<br />
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In a food processor, add all of the ingredients together. Blend together until the mixture becomes a very smooth and almost fluffly like texture. You may need to add a bit of water to loosen the mixture in the food processor.<br />
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Serve in a nice bowl, with a drizzle of olive oil on top and a sprinkle of paprika. I also topped mine with some great salty pumpkin seeds that I made. <br />
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<h4>
Spiced Pita Chips</h4>
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</h4>
Pitas<br />
Extra virgin olive oil<br />
Salt and pepper<br />
Paprika<br />
Cumin<br />
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Preheat the oven to 400ºF. Prepare your pitas by brushing them with olive oil. I used whole wheat pitas for this recipe. I also used locally made pitas from a Middle Eastern bakery. Once brushed with olive oil, sprinkle the pitas with salt and pepper, paprika and cumin. If you would like a more spicy flavour you can also add cayenne pepper on top.<br />
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Stack the prepared pitas on top of each other and cut into eighths. Arrange them on a baking sheet and bake in the pre-heated oven for about 15 minutes or until golden and cripsy. I didn't use an exact recipe for this snack because you can make as little or as many pitas as you want, using this method. In my experience, its best to make more, because they get eaten up pretty darn quick (just ask my beau!).<br />
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Serve these pita chips with the pumpkin hummus. These chips are delicious and even good as a snack on their own.<br />
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Happy Halloween!<br />
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Enjoy!<br />
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-Tina (Turnip)<br />
<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-75178229020625588082013-10-26T10:38:00.000-04:002013-10-31T10:16:27.197-04:00Autumn Pumpkin Recipe Series II {Cardamom Spiced Maple Roasted Pumpkin Pie}Recipe number two in the Turnip & Bean Autumn Pumpkin Recipe Series, is a classic: pumpkin pie.<br />
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I have eaten a lot of pumpkin pie in my day. Some of the best have come from the Grandmas, Nanas and Mothers in my family and of other friends. While I wanted to channel the classic pumpkin pie flavours, I also wanted something a bit different. I decided to use cardamom and freshly grated ginger in this recipe to add a unique twist. I also roasted the pumpkin, as you might recall from the first post, with maple syrup. I continued using maple syrup as a sweetener throughout this recipe. <br />
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<h3>
Cardamom Spiced Maple Roasted Pumpkin Pie</h3>
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<h4>
Ingredients:</h4>
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For the pie crust:<br />
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1 1/2 cups all-purpose flour<br />
1/3 cup, plus 2 teaspoons of cold salted butter<br />
1/4 cup cold or iced water<br />
2 tablespoons maple syrup (or brown sugar)<br />
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Preheat the oven to 400ºF. In a large mixing bowl measure out the flour. Cut in the cold butter and work it with your fingers until the mixture resembles a course meal, with pea-sized pieces of butter still visible. Add the cold water and maple syrup. Combine the meal and the wet ingredients until it comes together forming a solid mass of dough. Do not work the dough too much. Cover the dough with plastic wrap and let sit in the fridge for about 25 minutes.<br />
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Roll out the pie crust to fit pie shell. The pie plate I used was a deep dish, so this made the bottom of the crust and there was enough extra for decoration along the crust. A braided crust or leaves looks particularly nice. Bake the pie shell in the preheated oven for 4 minutes, until the crust has a matte (not glossy) look to it. Remove from the oven and let cool slightly before adding the pie filling. <br />
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For the filling:<br />
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2 1/2 cups maple roasted pumpkin<br />
4 eggs<br />
1/2 cup maple syrup<br />
1/8 cup milk or cream (you could also substitute this for almond or soy milk)<br />
1/2 teaspoon freshly grated ginger<br />
1 1/2 teaspoons ground cinnamon<br />
1/2 teaspoon ground cardamom<br />
1/4 teaspoon ground all-spice <br />
1/2 teaspoon ground cloves<br />
1/2 teaspoon ground nutmeg<br />
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Preheat your oven to 425ºF. In a large mixing bowl, combine all of the ingredients with a whisk. At this point the mixture will likely be a bit lumpy. I used my immersion blender to make a smooth pie filling mixture.<br />
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Pour the filling into the prepared pie crust. Bake in the preheated oven for 15 minutes. After this time, turn the oven down to 350ºF and bake for another 45 to 60 minutes until the crust is golden and the pie filling has set in the middle. Let the pie cool.<br />
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I enjoyed this pie without any topping, but whipped cream or vanilla ice cream would be heavenly with a slice.<br />
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Enjoy!<br />
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-Tina (Turnip)<br />
<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-85643887046714403102013-10-25T09:39:00.000-04:002013-10-31T10:16:37.463-04:00Autumn Pumpkin Recipe Series I {Pumpkin Apple Sage Soup aka. Thanksgiving Soup}Finally, I am sitting down to write the first of a series of blog posts about that wonderful fall ingredient: PUMPKIN! <br />
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I made all of these recipes using two medium sized Pie Pumpkins from a local Ottawa grower. To start off all of these recipes, the pumpkins were cut in half, the seeds and pumpkin insides (guts, really) were taken out, and they were then smothered in olive oil. One pumpkin (two halves) were covered in salt and pepper for the savory recipes and the other pumpkin was brushed with some local maple syrup. I roasted them in an oven preheated to 375ºF, for about 60 minutes. Once roasted until the flesh was golden and soft, I scooped out the pumpkin and transferred it into tupperware containers for future use. The seeds were separated from the pumpkin insides, washed, dried and also stored in an airtight container. Finally, the rest of the pumpkin insides I stored in a ziploc bag for a special treat for a certain four-legged friend (stay tuned for that recipe coming up). When embarking on this little pumpkin recipe binge, I decided I wanted
to use the entire pumpkin; and I almost did. The only thing I ended up
discarding was the skin.<br />
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For the first recipe of the series, lets talk soup! I love squash soup and I figured, hey! pumpkin is like squash, so let's whip up a nice, hearty, soul-warming soup! And I did! This recipe might just be one of the best soups, I have ever made. It tastes like a whole Thanksgiving dinner in one bite. Definitely the perfect lunch or light dinner, now that the days are getting colder and heading in to winter. <br />
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<h3>
Pumpkin Apple Sage Soup aka. Thanksgiving Soup</h3>
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<br />Ingredients:</h4>
2 1/2 cups roasted pumpkin<br />
2 medium apples, chopped<br />
2 medium onions, chopped<br />
3 cloves garlic, minced<br />
2 large carrots, chopped<br />
5 sage leaves, bruised (with the back of a knife)<br />
4 cups of vegetable stock<br />
1/2 cup of apple cider<br />
1 teaspoon dried savoury<br />
1 teaspoon dried, ground fennel seed<br />
1/2 teaspoon celery salt<br />
Salt & Pepper to taste <br />
Extra virgin olive oil<br />
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<h4>
Method:</h4>
In a large pot, over medium heat add some olive oil and add the onions, apples, carrots and garlic. Cook until soft. Add the sage leaves, the savoury, fennel seed, celery salt and stir the mixture. Add in the roasted pumpkin, mix well with the onion, apple and spice mixture. Add the vegetable stock and the apple cider. Stir and cook the mixture for about 20 minutes over a medium heat.<br />
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Once simmered, turn off the heat and let cool down slightly. You can use a standard blender or an immersion blender to purée the soup until it is nice and smooth. Put back in the pot and taste for seasoning. Add salt and pepper to taste, if needed.<br />
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Serve this soup with some pumpkin seeds on top (recipe to come), some bacon, or top with some chopped sage. This soup is ideal with some warm, crusty bread and butter on the side.<br />
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This recipe makes two large mason jars of soup - also great way to store it in the fridge and take to work! <br />
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Enjoy!<br />
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-Tina (Turnip)<br />
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<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-52394408038047468932013-10-03T14:21:00.002-04:002013-10-03T14:22:02.940-04:00Food Crawl {A 50th Birthday Surprise}Surprises, particularly birthday surprises are wonderful. I like to be caught off guard with special gifts, but planning the unexpected is really where I get my kicks! Birthdays, holidays, Tuesdays; I really enjoy celebrating the big and small life events with surprises.<br />
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On September 27th, 2013 my mom turned 50! Half a century old, is not just a little feat! For months, my dad and I had been scheming to plan something special for her. We concocted a gift that would encompass all of her favorite things: adventure, new experiences, food and drinks. We decided on a food crawl!<br />
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Essentially, I was tasked my by dad to choose 3-5 restaurants that I thought she would like and we would go to each and order a drink and a couple plates to share. And since it was a 50th birthday present, money in this case, would be no object! I was in my glory! <br />
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The restaurants were chosen, my parents were in Ottawa, the weather was perfect. We were ready to go. I even prepared an Ottawa Foodie Passport for my mom - a small booklet, where she could record the restaurants visited and what was ordered - which she loved!<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspe8HGZ97Q9LutKsm46b-J8BUCoKIkma4fwFR2BW9rIqtvcipPFvVxXiEeKASbN7d_2oQw7pa2IDm3VlGn45cwjV8zL50pk_rha-4sWnHb46q8BNPve5Tuig5M1uj6XCbNk2QCzxMeQwb/s1600/2013-09-27+19.56.44.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgspe8HGZ97Q9LutKsm46b-J8BUCoKIkma4fwFR2BW9rIqtvcipPFvVxXiEeKASbN7d_2oQw7pa2IDm3VlGn45cwjV8zL50pk_rha-4sWnHb46q8BNPve5Tuig5M1uj6XCbNk2QCzxMeQwb/s1600/2013-09-27+19.56.44.jpg" height="240" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My wonderful mum with her Ottawa Foodie Passport, sitting at the bar<br />
at Town enjoying her drink, in front of the iconic octopus painting. I hope I look this amazing at 50!</td></tr>
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We ended up going to 4 restaurants, but not necessarily the ones I had originally chosen. The problem (although not really a problem) was that it was a gorgeous Friday night and we didn't make reservations since we wanted to leisurely go from location to location.<br />
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Here are the restaurants that we did go to, and what we ordered:<br />
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<a href="http://townlovesyou.ca/" target="_blank">Town</a></h4>
Our first stop was Town. The restaurant was bustling, but still inviting with a warm atmosphere and a buzz of Friday night conversations between couples and friends. I was greeted at the door with a smile and was informed that they were completely booked up for the evening, but there was room at the bar to sit. We jumped on the opportunity!<br />
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As a first stop on what would be a rather gluttonous evening, we decided on something lighter. We each ordered a drink:<br />
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<ul>
<li>Vanilla porter</li>
<li>Helmut</li>
<li>Grapefruit fizz</li>
</ul>
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The drinks were lovingly crafted right in front of us and when we asked any questions, the bar tender was happy to give some insight!<br />
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For food we ordered the 3 cheese plate and had:<br />
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<ul>
<li>Grey Owl from Quebec</li>
<li>Highland Blue from Ontario</li>
<li>Taleggio from Italy </li>
</ul>
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Being cheese lovers, all 3 were excellent cheeses and the accoutrements served with the cheeses including apple chutney, local honey, bread crisps and spiced nuts were outstanding. The favorite cheese of the three, however, by far, was the High Blue - creamy, velvety, tart.<br />
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<a href="http://www.ozkafe.com/" target="_blank">Oz Cafe</a></h4>
We arrived at Oz Cafe, off to the side of Elgin St, down the stairs, and were saw what looked to be a full restaurant. Luckily, it was such a beautiful night, the patio was open and available to sit at. The cheese plate was fabulous at Town, but by this time with some walking and a drink under our belts we were developing an appetite. We decided on ordering something more substantial to share. Since the food at Oz Cafe has a Asian inspiration to it, we decided to drink a Sapporo - light, crisp and satisfying. For food we ordered:<br />
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<li>Smoked trout sashimi</li>
<li>Edamame</li>
<li>Corn on the cob</li>
</ul>
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When we ordered the food, the waiter told us that it might be a little bit of a wait because the kitchen was so busy. But we ordered and were served within about 20 minutes, so no complaints there! The smoked trout was light, delicate and had the perfect hint of jalapeno kick. The edamame were the best I have ever had; buttery, salty and totally addictive. Finally, the corn. For my family, corn on the cob holds a special place in our hearts as being a summer barbecue essential, fresh picked from my grandparents garden. The corn at Oz Cafe is something extraordinary. As my dad put it, "It tastes like steak!". The char grilled taste and salty, spicy peanut crumble on top, made it the favorite dish of the whole evening! <br />
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<a href="http://www.johnnyfarina.com/" target="_blank">Johnny Farina's</a></h4>
This is the part in the evening that took a bit of a turn. We had planned to pop across the street from Oz Cafe over to El Camino for some tacos and tequila (my mom's favorite). Unfortunately, on our arrival, and because of the nature of our food crawl not allowing us to make reservations, we were confronted with a one and half hour wait. We have heard such amazing reviews, we were disappointed, but it will be a place to try another time! Thinking ahead, we called to the next restaurant and made a reservation. It was still another hour away, so we strolled down Elgin St. and popped into Johnny Farina's for a drink and an appetizer.<br />
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Johnny's (as my former co-workers loving called it) is a decent restaurant, with good food, great service (in my experience) and even a lunch counter (to get good food on the go)! It is a place where I used to have lunch about once per week and holds a special place in my busy former life.<br />
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We ordered a few beers and a dry gin martini (with an olive) for my mom. We also ordered the calamari to snack on while we enjoyed our drinks and caught some baseball highlights on television. Cannot say enough about their calamari. Super delicious and huge portion for the price! Definitely the perfect accompaniment for a tall, cold glass of Kichessippi beer!<br />
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<a href="http://union613.ca/" target="_blank">Union 613</a></h4>
Our last stop of the evening was Union 613. Admittedly, I had only been once before, to their basement speakeasy and was just dying to try their southern inspired food. The restaurant for 11:00 pm was at a low rumbled of people laughing and talking over their delicious smelling food and drinks. The dark and dim atmosphere is so inviting. We all especially loved the lighting in the restaurant. I have to get some of those recycle bottle chandeliers!<br />
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We were seated at one of the common tables in the back of the restaurant near the kitchen. My dad sat on the end and was fascinated the whole time, peaking into the plating station, watching all of the food go from kitchen to tables. We discussed our food and drink options at length while gorging ourselves on the briny, boiled peanuts served (which, by the way, are just beyond addictive). The service from start to finish was impeccable! To drink we ordered:<br />
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<ul>
<li>Bourbon lemonade</li>
<li>Apple pie</li>
<li>2 bourbons to taste (after dinner)</li>
</ul>
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The lemonade was really great and super refreshing, but the apple pie drink was, in my opinion, one of the best drinks I have tasted. There isn't much to it, and there isn't much to say except that it tastes like apple pie, but it is heaven served in a little mason jar! My parents, after dinner, also tasted two bourbons recommended by our very knowledgeable waiter. Both were enjoyed!<br />
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For food we decided to order three things off their late night menu:<br />
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<ul>
<li>Yard bird </li>
<li>Fried green tomatoes</li>
<li>Shrimp and grits</li>
</ul>
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We cannot say enough about how great the food was. The fried green tomatoes were perfect; fresh, salty, cheesy and spicy. The fried chicken was so moist and satisfying. And the shrimp and grits was just perfection. The grits actually tastes like mac and cheese, which is pretty darn yummy in my books! <br />
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After Union 613 our bellies were so full, we almost couldn't move. The food crawl birthday present was a resounding success!<br />
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This is a great idea to do with a bunch of friends and allows you to try a bunch of different dishes at a number of restaurants without breaking the bank! Sharing is key here and it makes the evening even more fun! I am already planning my next food crawl adventure!<br />
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Happy 50th birthday to my mom! I hope you have 50+ years more of adventures!<br />
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-Tina (Turnip) Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-55917232669249251302013-09-25T11:15:00.001-04:002013-09-25T14:32:02.857-04:00Wunderbar! {Four Oktoberfest Celebrations in Ottawa}<!--[if gte mso 9]><xml>
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October is almost upon us and there are some great beer and food festivals happening all over Ottawa! Alex and I, along with some other wonderful friends will be attending Beau’s Oktoberfest and are so excited! The array of food and drink to be had, seems endless!<br />
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Check out some of the other Oktoberfest celebrations going on in our fair city!<br />
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Prost! (Cheers!)<br />
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-Tina (Turnip)<br />
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1. <a href="http://www.oktoberfestottawa.com/" target="_blank">Oktoberfest Ottawa 2013</a></h3>
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<b>Date: September 27th – 29th, 2013</b><br />
<b> Location: Clark Fields Park in Barrhaven</b><br />
<b> Tickets: $20.00 for a Single-Day pass. Beer, wine and cider tokens are sold separately. </b><br />
<b> Motto: “Food, Fun, Froth, Frauliens Und Fantastich Musik!” </b><br />
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Oktoberfest Ottawa 2013 is touted as Ottawa’s premier Oktoberfest celebration and music festival. This year, the festival will host many local and Canadian performers such as Good2Go, Amanda Rheaume and Hollerado. In addition to the music, the festival will include 3 heated Bavarian beer-haus style tents, with sausage and pretzel eating contests, and of course some great Bavarian food and beer from local breweries including, Broadhead Brewing Company, Hogbacks Brewing Company and Big Rig Brewery. <br />
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2.<a href="http://www.sparksstreetmall.com/oktoberfest.html" target="_blank"> Octoberfest on Sparks Street</a></h3>
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<b>Date: September 27th – 29th, 2013<br /> Location: Sparks Street Promenade<br /> Tickets: $5.00 button purchased at the entrance gate. $1.00 of each purchased button will be donated in support of the Ottawa Food Bank.<br /> Motto: “The sausage, the beer, the lederhosen… must be Octoberfest on Sparks!”</b><br />
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Octoberfest on Sparks Street will be held on the patios along the promenade. There will be a main beer hall as well as micro-brew tents to fill up on your favourite beers. Food will include traditional Bavarian fare. There will also be Oompah music, games, contests and prizes. Not only a great celebration of food and drink, this festival does some good in the community with a portion of the entrance fee proceeds heading straight to the Ottawa Food Bank.<br />
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Update: Sparks Street will also be celebrating <a href="http://www.sparksstreetmall.com/ribtoberfest.html" target="_blank">RibtoberFest</a> October 3rd - 6th. There will be 17 different rib vendors spread over 5 blocks on the Sparks Street promenade. This festival will also include beer, live music, games and prizes. <br />
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3. <a href="http://www.beaus.ca/oktoberfest" target="_blank">Beau’s Oktoberfest 2013</a></h3>
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<b>Date: October 4th – 5th, 2013<br /> Location: VanKleek Hill<br /> Tickets: $22.00 with no transportation or tokens, $37.00 with transportation to and from Ottawa, $52.00 with transportation to and from Ottawa and 3 beer tokens. NOTE: Tickets for Saturday October 5th are sold out. Tickets are still available for Friday October 4th. <br /> Motto: “Food, Music, Beer and Fun for the Whole Family!”</b><br />
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Beau’s All Natural Brewing Company puts on an annual Oktoberfest celebration like no other. This year musical acts include some Canadian music by great talents such as Kathleen Edwards, The Sadies, Young Rival, The Balconies, Sloan, Rich Aucoin and The Mahones. Of course, no Oktoberfest is complete without fabulous food and drink and Beau’s festival delivers the best Ottawa has to offer, with food coming from such restaurants as, the Arrow & Loon, the Barley Mow, The Branch, Bridgehead, Brothers Beer Bistro, Hintonburg Public House, Pascale's All Natural Ice Cream, The Piggy Market, two six {ate}, The Smoque Shack, Union613, Whalesbone Catering and The Works. <br />
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Beau’s featured beers will include, Lug-Tread Lagered Ale, Night-Märzen Oktoberfest Lager, The Tom Green Beer (Milk Stout), Kissmeyer Nordic Pale Ale (B-Side Brewing Label), Smokin' Banana Peels (Rauch Weissbier), Two Weeks Notice (German Porter), Mr. Hyde (Roggenbier), Oktobock (Bock) and Dampf Punk (Dampfbier). <br />
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Oktoberfest is Beau's signature fundraising event. This year funds are being raised for Canadian Canoe Foundation, United Way Ottawa, Kiva, Just Food, Rethink Breast Cancer and the VKH Agricultural Society.<br />
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4. <a href="http://www.byward-market.com/events/oktoberfest.htm" target="_blank">Oktoberfest in the Byward Market</a></h3>
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<b>Date: October 18th – 20th, 2013<br /> Location: Byward Market Square<br /> Tickets: Free<br /> Motto: “Ottawa's only FREE Oktoberfest!”</b><br />
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The Byward market Oktoberfest will feature family programming all weekend long and great live entertainment on Friday and Saturday night. There will also be barrel races, free wagon rides, games, the quintessential sausages and pretzels and of course, beer. Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-27012748665626791502013-09-18T10:32:00.002-04:002013-09-18T11:04:03.430-04:00Finally, fall! {Warm & Cozy Vegetarian Samosa Stuffed Peppers}Although Alex and I love the summer months - the hot, sunny weather, the blue skies, the lazy, popsicle filled days - we spent much of the month of August dreaming of fall.<br />
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The dreams of cool mornings, knitted scarves, warm sweaters, riding boots, warm spiced lattés, and cozy comfort foods that filled our heads, are finally coming true these past few days. The leaves are turning a burnt orange, a vibrant red or a golden yellow. Walking to work in the morning you can see your breathe in the crisp air and feel the crunch of leaves under your feet. You have those warm, fuzzy thoughts of cuddling up with someone special under a blanket.<br />
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Finally, fall!<br />
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To celebrate the start of this time of year, I was very excited to do some comfort cooking. My recipes are often cooked up, due to necessity or what is in my fridge or pantry at the time.This recipe is no exception. I was inspired by Indian spices that just seem to scream fall, with their warmth and intense colours and flavours.<br />
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This recipe is vegetarian and is relatively easy, and will definitely warm you up on those cool fall evenings.<br />
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Vegetarian Samosa Stuffed Peppers</h3>
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*This recipe makes 6 portions (or three peppers, halved)<br />
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Filling:</h4>
4 medium potatoes, boiled and diced<br />
1/2 cup red pepper, finely diced<br />
1 large onion, finely diced<br />
2 cloves garlic, minced<br />
1 1/2 cup frozen or fresh green peas<br />
2 tablespoons madras curry powder (fresh ground if possible)<br />
1 tablespoon paprika<br />
1 tablespoon cumin <br />
1 teaspoon ground fennel<br />
1/2 cup water<br />
1 cup homemade tomato sauce or crushed tomatoes<br />
Salt and pepper to taste<br />
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Peppers:</h4>
3 medium sized peppers<br />
1 1/2 cups homemade tomato sauce or crushed tomatoes<br />
1 tablespoon madras curry power<br />
Halloumi or mozzarella cheese (optional)<br />
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Method:</h4>
In a large skillet, heat a tablespoon of olive oil and add the finely diced onion. Cook the onion until there is some caramel and golden colour. Add in the finely diced red pepper and cook until soft. Add in the garlic and the madras curry powder, paprika, cumin and fennel. Toast the spices in the pan for a minute or so - the smell of spices should waft through the air. Add in the cooked potatoes and peas and mix well with the onion, pepper, spice mixture. Add the water and tomato sauce, and salt and pepper to your taste. Cook, covered over a low heat for about 10 minutes, stirring occasionally, mashing the potatoes and peas together slightly, until it becomes a coherent mixture. <br />
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Preheat your oven to 375°C. Halve and clean the three medium peppers and set aside. I used green and red peppers for this recipe, I can't decide which I like better as both were delicious, but use your preferred colour of pepper. Mix the tomato sauce and madras curry powder in a bowl and set aside as well. Prepare a deep dish baking pan, by lining it with tin foil (for easy clean up). Grate the cheese and set aside (optional). <br />
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To assemble the stuffed peppers, inside each of the pepper halves, add a tablespoon or so of the spiced tomato sauce. Scoop a heaping spoon of the potato and pea (samosa filling) mixture into each of the stuffed peppers. In the baking dish, place a thin layer of tomato sauce. Place each of the filled stuffed peppers into the tray. Top the peppers with the remaining tomato sauce. Then top the stuffed peppers with cheese of your choice. Salty halloumi or mozzarella is best; this is an optional addition.<br />
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Bake in the over for 1 hour, or until the peppers are soft and the warm spicy smell envelops your kitchen. These can be eaten straight out of the oven or you can let them cool and pack them in airtight containers for weeknight dinners. They can also be put in the freezer and reheated at a later date.<br />
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Welcome fall into your kitchen with this warm and cozy recipe!<br />
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Enjoy!<br />
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-Turnip (Tina)Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-30063473006539010982013-08-20T13:46:00.000-04:002013-08-20T14:07:21.273-04:00Summer Road Trip 2013 Highlights ft. Ginger Peach Mint JulepsAugust 1st was finally here! After months of waiting, planning and counting down the days, it was vacation o'clock and time for the Turnip & Bean Summer 2013 Road Trip Adventure!<br />
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WARNING: This is a long post, but (we think) worth the read!<br />
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The Drive </h3>
The early morning came and we packed up the car, along with our best, four-legged, furry gal, Steele.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNz6QxwFQhr1JVPkttiQl9tvYq2mlo8Fhu3hfYaFi3FdcKZCDr38XK_Wbpjt3P4axS9hC_HM2J1jx9dtDcLqnfl2vldDj5FmwOKOBjHfbynrEbTJC6UxSMNdBLKimSVAUoFRPhuX5BgLa/s1600/2013-08-01+07.48.20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLNz6QxwFQhr1JVPkttiQl9tvYq2mlo8Fhu3hfYaFi3FdcKZCDr38XK_Wbpjt3P4axS9hC_HM2J1jx9dtDcLqnfl2vldDj5FmwOKOBjHfbynrEbTJC6UxSMNdBLKimSVAUoFRPhuX5BgLa/s1600/2013-08-01+07.48.20.jpg" width="150" /></a></div>
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Our first, and possibly most important stop of the road trip was just two blocks away. Coffee. And not just any coffee; a rich, bold, piping hot latte from one of our favourite neighborhood coffee joints, <a href="http://www.morningowl.ca/" target="_blank">The Morning Owl</a>. We popped into to see our friend and barista extraordinaire, Tommy, who heated us up two breakfast sandwiches and whipped up a couple of lattes (with soy-milk for Alex, of course!). We took those back to the car, impatiently scarfed them down, and hit the highway!<br />
<br />
Alex was at the helm and driving was pretty smooth. Because we were up so early, hunger (and a restroom break) started to set in around 10:30 am. We decided to pull over at an ON Route stop, grab some gas and pop in to use the facilities. We had thought ahead for nourishment. The evening before we packed a healthy picnic lunch. Unfortunately, what we had thought would be a leisurely picnic under blue skies, turned out to be a soaking wet, humid, in-car, stuffing-our-faces-with-hummus-and-pita-fest. Despite the inclement weather (which, by the way, cleared up about 90 seconds after we finished eating), lunch was delicious! It was a quick and fast take on the <a href="http://www.sproutedkitchen.com/home/2013/6/19/veggie-naanwich-with-feta-chickpea-mash.html" target="_blank">Veggie Naan'wich with Feta and Chickpea Mash</a> recipe by Sprouted Kitchen. <br />
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The drive continued down through Southern Ontario to Niagara. Traffic was great, songs were loud. We arrived safe and sound and ready to start relaxing.<br />
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<h3>
Welland Pizza </h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5cdG4cn3sdp-DB6V3ZGBWmbu3eW_2LGivmdipKYqbNlr-3_yfgxq4gpabf3frXcEvDq7ie4TftzH8pEQmMnfAjYg0WD4Rfv7A6LAF9tHE1zXhFH-0ypboIbfyLGHYIKFslhhyphenhyphen82oZ-pE/s1600/logo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="64" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS5cdG4cn3sdp-DB6V3ZGBWmbu3eW_2LGivmdipKYqbNlr-3_yfgxq4gpabf3frXcEvDq7ie4TftzH8pEQmMnfAjYg0WD4Rfv7A6LAF9tHE1zXhFH-0ypboIbfyLGHYIKFslhhyphenhyphen82oZ-pE/s1600/logo.png" width="320" /></a></div>
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Prior to our road trip, Tina kept talking about "Welland Pizza" and how Alex hasn't had real pizza until she tried it. Well, in essence, pizza in Canada, like in the US, varies from region to region. In Southern Ontario, pizza is much different that in Eastern Ontario, for example.<br />
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So, on our first night in Niagara, after the long drive down, we were famished. We decided to order <a href="http://www.wellandpizza.com/" target="_blank">Luciano's Pizza</a>. They claim to have the best pizza in Welland. While it cannot be confirmed with absolution that this is true, the pizza is definitely delicious and a reminder of home for Tina. A sweeter sauce with fresh toppings resting atop perfectly browned cheese. Also, in Welland when you order wings 'hot', they are actually spicy (as Alex discovered). <br />
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<h3>
Key Lime Marshmallows (and other bizarrely delicious US food purchases)</h3>
Our second day, we hopped over the border with Tina's mom Bev, to
Niagara Falls, NY for some much needed retail therapy. We were ready for
all day shopping but as always, we became hungry, very quickly.
Half-way through our shopping day, we decided to go to the Olive
Garden. To make a long story short, the waitress totally screwed up Alex's order and we ended up getting free wine, a free meal, plus an extra pizza. For three people our bill came to about $17. The food and service was mediocre, but "at least we got a free meal!". After the Olive Garden debacle, we were stuffed with carbs (from bottomless salad and salty bread sticks), but it was time for the best part of shopping in the US - food! There are so many different, weird food items that can be purchased in the states, and we were in search of them! We went to both Walmart and to Tops Friendly Market. The following is a delicious list of fun food stuffs we found:<br />
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<b>Key Lime Marshmallows</b> (Actually so delicious, but better on their own and not roasted over the fire and eaten in s'mores. We tried it. Trust us on this.)<br />
<b>Peanut Butter Cheerios</b> (Cereal made by angels!)<br />
<b>Italian Sausage-filled Chef Boyardee Raviolis </b>(Sweeter than normal canned raviolis with a slight fennel taste. Verdict: pretty good!)<br />
<b>Samuel Adams Cherry Wheat Beer</b> (Just, "Yum!")<br />
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<h3>
Peaches galore at the Welland Farmer's Market</h3>
Next up on our trip was the farmer's market! Welland has a beautiful farmer's market held every Saturday morning. Busy, bustling, vibrant and alive with smiles and smells of summer. We were particularly excited to go because it happens to be peach season! A glorious time of year in the Niagara region when stone fruit are at their perfect ripeness. We picked up a bunch of things at the market to make a healthy and delicious dinner for our gracious hosts (Tina's parents). Peaches were included, of course, in that bounty. For dinner we made peach and rhubarb crumble (topped with whipped cream), which was out-of-this-world!<br />
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<h3>
Breakfast at the Bleu Turtle Bistro & Niagara-on-the-Lake Fudge</h3>
Sunday we headed into St. Catharines to the <a href="http://www.bleuturtle.com/" target="_blank">Bleu Turtle Bistro</a> for breakfast. If you follow our Facebook or Twitter, you may have already seem some tantalizing photos of our breakfast. <span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption"> </span></span> <br />
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Alex had <span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Smoked salmon and cream cheese eggs benny on corn bread with tomato caper salsa.</span></span><br />
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<span class="fbPhotosPhotoCaption" data-ft="{"type":45}" id="fbPhotoSnowliftCaption" tabindex="0"><span class="hasCaption">Tina had </span></span><span data-ft="{"tn":"K"}" data-reactid=".r[406ht].[1][4][1]{comment591039867614479_1833332}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[406ht].[1][4][1]{comment591039867614479_1833332}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[406ht].[1][4][1]{comment591039867614479_1833332}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">two poached eggs with crab cakes, toasted corn bread, potatoes and guacamole. </span></span></span><br />
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<span data-ft="{"tn":"K"}" data-reactid=".r[406ht].[1][4][1]{comment591039867614479_1833332}.[0].[right].[0].[left].[0].[0].[0][2]"><span data-reactid=".r[406ht].[1][4][1]{comment591039867614479_1833332}.[0].[right].[0].[left].[0].[0].[0][2].[0]"><span data-reactid=".r[406ht].[1][4][1]{comment591039867614479_1833332}.[0].[right].[0].[left].[0].[0].[0][2].[0].[0]">Absolute breakfast heaven.</span></span></span><br />
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From St. Catharines, we went on to Niagara-on-the-Lake to look through the shops. The drive down to that region is so beautiful in the summer; blue skies and grapevines as far as the eye can see.<br />
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After doing some window shopping (and dreaming of making plans to move to the area to buy and run a Bed & Breakfast) we stopped in to get a treat at <a href="http://www.mapleleaffudge.com/" target="_blank">Maple Leaf Fudge</a>. Alex got Mint Chocolate and Peanut Butter Chocolate; Tina got the classic Maple fudge. So addictive!<br />
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<h3>
Family, friends and (mountains of) food</h3>
Sunday afternoon we planned to have a barbecue at Tina's Aunt and Uncle's house in the country. It promised to be a big gathering of friends and family and literally mountains of delicious food; it definitely delivered. The barbecue was vaguely southern themed. Tina's dad spent hours smoking and cooking a brisket to perfection. A truckload of ribs made by Tina's cousin Taylor, a budding-chef, were excellent. Also, delicious were the appetizers, dips, salads, desserts, and drinks made by everyone else. You wanted to stop eating, but everything was just too delicious.<br />
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To accompany an afternoon of relaxation, good conversation and swimming, we decided to make a drink. Recently, featured by the <a href="https://www.lcbo.com/promo/southerncocktails/cocktails/georgia-mint-julep.shtml" target="_blank">LCBO</a> and also in <a href="http://www.bonappetit.com/recipe/peach-julep" target="_blank">Bon Appetit</a> magazine were versions of a mint julep including our favourite seasonal fruit, peaches! We took a crack at make our own! Here is the recipe!<br />
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<h4>
Ginger Peach Mint Juleps</h4>
Recipe is for one drink, but can be easily multiplied.<br />
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1 ripe peach, peeled and cut into slices<br />
1 shot (2 oz) bourbon<br />
1 handful of mint leaves<br />
1 teaspoon turbinado sugar<br />
Squeeze of lemon juice <br />
ginger beer<br />
ice <br />
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Add the peaches, mint, lemon juice and sugar into a glass. Muddle them using a spoon. Fill the glass with ice. Pour over the bourbon, and then the ginger beer. Stir.<br />
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Simple, easy and so refreshing!<br />
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<h3>
Ice cream & the Midway on Clifton Hill</h3>
For our last evening, Tina and her sister Alyssa took Alex down to see Niagara Falls - her first time! We parked and walked down Clifton Hill through the crowds, picked up huge soft-serve ice cream cones and marveled at the falls. Then, we walked back up the hill and stopped in at the Great Canadian Midway. A must-do activity if you are in Niagara Falls. We played a ton of fun games, including Big Bertha and a time-consuming, not to mention nerve racking, round of Jurassic Park (Tina's favourite shooting game). After spending more money than we'd like to admit on game tokens, we claimed our prizes! <br />
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The next morning we packed up the car, said our 'thank yous' and 'good-byes' and were on the road, back to Ottawa. All-in-all road trip well-spent!<br />
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<h3>
<i>Friends go on journeys together</i> by Tina</h3>
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</h3>
As the last part of this really long post (we apologize!), I wanted to write something special to my home girl, my sista from another mista, the Louise to my Thelma, my blog partner: Alex.<br />
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When I proposed this trip to Alex, she didn't hesitate once. She was up for anything. Little did I know months before when planning the trip, a visit with family, accompanied by a friend, would be so needed. Life has been a bit turbulent for me lately. A few select people have acted like solid rocks in my life in recent months. Alex, is one of those people.<br />
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I know she is reading this, and is saying to herself "That's what friends are for!" and "You would do the same for me!". She is absolutely right. But, it doesn't diminish the fact that she has been a friend, a sounding board, and an unrelenting supporter and for that she, at the very least, deserves a public "Thank you" from me.<br />
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<b><i>Friends go on journeys together</i></b>; be they, vacations, trips to the market, emotional roller coasters, walks down memory lane or road trips. Alex, thank you for going on this journey with me. I cannot tell you how much I needed it. Cheers to us, and to many, many more adventures in years to come (until we are fabulous old ladies wearing an obscene amount of quirky jewelry, walking with canes, fighting with young people to snag the best clothes in the thrift stores).<br />
<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-3171007802064654162013-07-24T11:16:00.001-04:002013-07-24T11:34:21.406-04:00Boozy Sweet Cherry Chèvre Ginger Biscuit CheesecakeThe farmer's markets in Ottawa have just been chock full of beautiful produce these past few weeks! This Sunday, I grabbed a basket and with my four-legged best buddy in hand, took a glorious stroll down to the market at Brewer Park.<br />
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I picked up some great Art-is-In cheddar jalapeno bread, some tri-coloured green beans, some chèvre from Glengarry Fine Cheese and some gorgeous, plump, deep red sweet cherries.<br />
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Craving cheesecake (thanks to watching some old episodes of Nigella Bites) and inspired by my market purchases, I decided I would create a quick and easy, no-bake dessert to accompany my Sunday dinner.<br />
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Et voilà!<br />
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<h3>
Boozy Sweet Cherry Chèvre Ginger Biscuit Cheesecake</h3>
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Cherries: </h4>
1 cup pitted ripe sweet cherries<br />
1 tablespoon honey<br />
1/2 oz good quality gin<br />
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First, pit the cherries. I did this just by simply squeezing the pit out of the fruit. It is a bit messy, but it's pretty fun! There are other methods, such as using a cherry pitting gadget, but I like the squeezing method! In a bowl add the cherries, honey and gin together. Let the fruit macerate for15 minutes, while you make the other two parts of the cheesecake. <br />
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</h4>
<h4>
Crumble: </h4>
8-10 ginger biscuits crushed (admittedly, I just used store bought ones)<br />
2 tablespoons melted butter<br />
1 tablespoon brown sugar<br />
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Crush the ginger biscuits. I actually just used my hands, to create a rougher, more rocky-like crumble, but you can also use a food processor if you would like it to be finer. Add the melted butter and brown sugar and mix together. This will be the base of the cheesecake. <br />
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<h4>
Filling: </h4>
1/3 cup chèvre<br />
2 tablespoons honey <br />
1 teaspoon vanilla extract<br />
1/4 cup whipping cream<br />
1 tablespoon brown sugar<br />
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Cream the chèvre together with the honey. In a separate bowl whip the whipping cream together with the vanilla extract and the brown sugar. Whip the cream until it forms soft, fluffy peaks. Fold the whipped cream gently into the chèvre. This will be the second layer of the cheesecake. <br />
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To assemble the cheesecakes, in a clear glass vessel, layer the crumble, then the chèvre filling and finally spoon over the cherries and their juices. You can eat these right away or let sit in the fridge. These can also be made overnight, for a dinner party for example. The recipe makes two (or one big) cheesecake dessert.<br />
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I hope you enjoy the creamy, summery, boozy flavour of this dessert!<br />
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-Tina (Turnip)<br />
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-61521008090187517942013-06-28T11:42:00.000-04:002013-07-24T11:19:55.652-04:00Summer BBQ Alternative: Black Bean Burgers<br />
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This Canada Day weekend will be a great opportunity to get together with friends and family to celebrate this great country, and of course, share some great food! Now that the hot and humid weather has arrived, many shy away from using the stove or oven and in it's place, fire up the ol' BBQ. Despite the fact I am unable to keep one at my apartment, I still take advantage of the season by frequenting my parents house for all of my favourite summer staples.<br />
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The recipe I am about to share with you is a great alternative to your everyday beef burger. In fact, I think it tastes even <i>better</i> than most beef burgers. Now, you may be rolling your eyes at that comment - but seriously, just try these! They pair perfectly with a few slices of avocado, some pico de gallo, and a dollop of spicy sriracha mayo. </div>
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These burgers are vegetarian, however, they can very easily be altered to accommodate a vegan diet as well. They are super easy and incredibly fast to whip up and do not require any equipment beyond a fork and a knife for their assembly. I have made them both vegetarian (with an egg used as a binder) and vegan (with vital wheat gluten as the binder). I personally prefer the egg version as I find them slightly more moist, and the vital wheat gluten can make them a little chewy, but they are definitely both very tasty. These are probably easiest to pan fry as they can be a little crumbly, but they would probably do quite well on the bbq if you placed them in a foil pan. If you are extra gentle you may be able to get away with putting them directly on the grill. </div>
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<b><u>Black Bean Burgers</u></b></div>
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Adapted from the <a href="http://www.tastebook.com/recipes/2629344-Black-Bean-Burgers" target="_blank">Veganomicon</a> recipe</div>
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Makes 4 - 6 patties</div>
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<b>Ingredients</b></div>
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<b><br /></b></div>
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1 can (540 mL) black beans, drained and rised</div>
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1 egg (or 1/2 cup vital wheat gluten for vegan)</div>
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1/2 cup italian bread crumbs</div>
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1 tbsp chile powder</div>
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1 tsp cumin</div>
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1/4 cup water</div>
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1 tbsp tomato paste</div>
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1/4 - 1/2 cup fresh cilantro, finely chopped (I went a little crazy the second time I made these - too much cilantro will make your burgers crumbly - be careful!)</div>
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2 cloves garlic</div>
<div>
1/2 small onion, grated or finely diced</div>
<div>
2 tbsp cooking oil (vegetable, coconut, or olive)</div>
<div>
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<div>
<b>Directions</b></div>
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<div>
After beans are drained and rinsed, roughly mash with a fork (I ended up using a potato masher, but a food processor would work too). Do not mash too finely; you want a good number of partial bean pieces left in the mix.</div>
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<div>
Add the remaining ingredients (except the olive oil) and mash everything together, using your hands. Shape mixture into patties, about 1 inch thick. The bigger the patty, the more likely it will fall apart when you're trying to flip it. I was able to make four patties which were about the size of your average burger. They could also be made much smaller for cute bean burger sliders! </div>
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<div>
If you are going to pan fry, heat up 2 tbsp or your preferred cooking oil and cook burgers for approximately five minutes on each side. I suggest placing the burgers in a foil pan if you are going to use the BBQ to cook, as they may crumble on the grill.</div>
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Place on a burger bun or lettuce wrap, add your favourite toppings and enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKo9x2LeniJvQRiw0VLGrdhIWShlnc6F8LupTq-OYKQ6d9raFvYFZBrigVv-Pz1tuksIkaUikhUJsSuLeGMLx8Mb04uY_kZ37ZEVhWuSgU5KDkLpMG7s0GEjon7vqWh3iCsuM8ZLti5zcC/s1600/blackbean3_ed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKo9x2LeniJvQRiw0VLGrdhIWShlnc6F8LupTq-OYKQ6d9raFvYFZBrigVv-Pz1tuksIkaUikhUJsSuLeGMLx8Mb04uY_kZ37ZEVhWuSgU5KDkLpMG7s0GEjon7vqWh3iCsuM8ZLti5zcC/s320/blackbean3_ed.jpg" height="320" width="280" /></a></div>
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Hope you all have a fun, safe, and BBQ-filled Canada Day!</div>
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- Bean (Alex)</div>
Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-80365502710419805082013-06-10T11:09:00.002-04:002013-06-10T11:25:54.380-04:00Off to a Great Start! {Banana Cranberry Currant Granola}It has been almost five months now, since Alex and I started writing the blog! When we began coming up with recipes and posting them, I was admittedly very self-conscious. How was my writing? Was I using proper grammar and pacing? Do people even care? <br />
<br />
Since starting the blog, we have had 2500 blog views, we have188 followers on Twitter, 51 page 'Likes' on Facebook and tons of comments from friends, family, co-workers and even strangers complimenting us! When I see these stats, I can't help but smile!<br />
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Even more exciting are the things we have done in the name of our blog. For instance, participating in the Ottawa Foodie Challenge 2013 and winning a couple prizes while we were at it! And taking a crack a writing a two restaurant and food cart reviews (which have garnered the highest views on the blog). As of this weekend, I am so proud to say we have joined the ranks of the many excellent food blogs in Canada by joining the <a href="http://www.foodbloggersofcanada.com/" target="_blank">Food Bloggers of Canada</a> as a member! We've also linked our blog up to <a href="http://www.canadiandishes.com/" target="_blank">Canadian Dishes</a>, a great recipe search engine. <br />
<br />
There are many excellent food blogs out there already from Canada and around the world. Drool-worthy food photography, scintillating prose and descriptions of
dishes, community notoriety. Are we there yet with our blog? Well, the
short answer is: No! But, I think, we are off to a pretty great start. <br />
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Speaking of great starts...I have been so busy with my day job lately that I have been realizing how important a bite to eat in the morning is for me making it through the day! I have been craving a good granola, so I thought I would try making some of my own! </div>
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Banana Cranberry Currant Granola</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vkpPig7YDdRMqPEjiMa4ZX5uvu4GqcmFXCXgn2g_LduxQn6w0Qtva2Yb4B3LNR8msC5xckS350Wx-HFzI4BCYmxV4mZo83HV5_1LcQz8vF5lhPbUjoDVQ6D4BMWrYsg4VOTpbscH1dOg/s1600/2013-06-09+14.54.13.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_vkpPig7YDdRMqPEjiMa4ZX5uvu4GqcmFXCXgn2g_LduxQn6w0Qtva2Yb4B3LNR8msC5xckS350Wx-HFzI4BCYmxV4mZo83HV5_1LcQz8vF5lhPbUjoDVQ6D4BMWrYsg4VOTpbscH1dOg/s1600/2013-06-09+14.54.13.jpg" height="240" width="320" /></a></div>
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*This recipe and method was inspired from <a href="http://www.greenkitchenstories.com/banana-granola/" target="_blank">Green Kitchen Stories</a></div>
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3 cups of rolled oats</div>
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3/4 cup roughly chopped raw almonds</div>
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1/2 cups dried cranberries</div>
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1/2 cup dried currants</div>
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1/2 teaspoon sea salt</div>
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1/2 teaspoon cinnamon</div>
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1 teaspoon vanilla </div>
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3 tablespoons coconut milk</div>
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3 tablespoons honey, plus extra to drizzle on top</div>
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2 overripe bananas</div>
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Preheat your oven to 375°F (the original recipe called for 400°F, but I found it was a bit too hot in my oven). Line a large baking tray with parchment paper. </div>
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Combine the rolled oats, almonds, cranberries, currants, sea salt in a large bowl. Mix together well. In a separate large bowl mash the ripe banana, and mix in the coconut milk, honey and vanilla. Combine the wet and dry ingredients together. I found, although messy, it was easiest to do this with my hands.</div>
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Spread the granola evenly over the backing tray and bake in the preheated oven for 10 minutes. Remove from the oven and turn and mix the granola up on the pan, so that it can brown evenly. Put the tray back in the oven for another 10 minutes. Once removed from the oven, place the tray on a wire rack and let it cool completely. You can store it in an air tight container for a couple weeks time. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-6uqH7GEORRK0_GQAqixwv0gMUEZ-gusipeyU8mbZcms3eOPprQ2HHb72B6ToXZguI8S1sYsBwhX_OsuWMhUlesCN13Tk1wcpZxDjMXOBZM2YTh6Rw9m9pMC1cq-j3lMTI0tJgMK0inN/s1600/2013-06-09+14.59.08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX-6uqH7GEORRK0_GQAqixwv0gMUEZ-gusipeyU8mbZcms3eOPprQ2HHb72B6ToXZguI8S1sYsBwhX_OsuWMhUlesCN13Tk1wcpZxDjMXOBZM2YTh6Rw9m9pMC1cq-j3lMTI0tJgMK0inN/s1600/2013-06-09+14.59.08.jpg" height="240" width="320" /></a></div>
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Enjoy this granola with your favorite in-season fruit and some yogurt or milk. I have been eating mine with black cherries and slightly sweetened yogurt! It'll surely be a good start to your day!</div>
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Enjoy!</div>
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-Tina (Turnip)</div>
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-7997983571833903592013-06-03T20:28:00.001-04:002013-06-05T16:56:36.895-04:00Spicy Black Bean Pale Ale Soup Generally, I don't make any fussy weeknight dinners. But that doesn't mean I don't want something flavourful. Soup is a great dinner and can be made in advance, like on a slow weekend and kept for dinners (and lunches) throughout the week.<br />
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This is a great recipe to be made ahead and served during the week. It's also wonderful for those long tiresome Mondays, because it includes one of my favourite ingredients: beer!<br />
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<h3>
Spicy Black Bean Pale Ale Soup</h3>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4dSE7HsO3cwaipq86ZjNVqqXqr8awSM692ejb1Fa7uVbaRlPcWlEpgfag5ApIW79xAAdybnx_zzgVunxkPMdKMHZpE3RyzyAaaE7Xbzt0mEtVXR-Rhs07ehtC7NaUC3DYMy57bLyD4vV/s1600/2013-06-03+19.31.57.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4dSE7HsO3cwaipq86ZjNVqqXqr8awSM692ejb1Fa7uVbaRlPcWlEpgfag5ApIW79xAAdybnx_zzgVunxkPMdKMHZpE3RyzyAaaE7Xbzt0mEtVXR-Rhs07ehtC7NaUC3DYMy57bLyD4vV/s320/2013-06-03+19.31.57.jpg" width="240" /></a></div>
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<h4>
Ingredients</h4>
<div>
1 1/2 cups dried black beans (soaked overnight or for 10 hours in 4 cups of water)</div>
<div>
1 355 ml can of Pale Ale (I used Red Racer brewed in Surrey, BC)</div>
<div>
2 vine ripened tomatoes</div>
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4 cloves of garlic</div>
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1/2 large onion, chopped</div>
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1/2 red pepper, chopped</div>
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1/2 cup button mushrooms, chopped</div>
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5 cups water</div>
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1 tablespoon paprika</div>
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1 teaspoon Adoba seasoning (can be substituted for salt and pepper)</div>
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1/2 teaspoon fennel</div>
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1 tablespoon cumin</div>
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1/4 teaspoon cayenne pepper</div>
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Hot sauce to taste (I used the amazing Cool Canadian hot sauce from <a href="http://www.carpfarmersmarket.com/vendors/chamomile-desjardins/chamomile-desjardins.htm" target="_blank">Chamomile Desjardins</a>, bought at the Ottawa Farmer's Market)</div>
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Squeeze of lemon</div>
<div>
Salt and pepper to taste</div>
<div>
An embarrassing amount of sharp cheddar cheese</div>
<div>
Tortilla chips</div>
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<div>
To start this recipe, measure the dried black beans into a large glass bowl and cover with 4 cups of water. Let soak overnight or for 10 hours. Once the beans have soaked overnight, they can be cooked in a large pot of 4 cups of water and a pinch of salt. Bring the beans to a boil, let simmer for 1 hour and 15 minutes. By this time, there will still be some liquid left over in the pot. Turn the beans off and set aside (do not drain).</div>
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In a food processor or blender, blend the tomatoes and garlic until smooth. Heat a large skillet with 1 tablespoon of olive oil. Add the chopped onion, red pepper and mushrooms; cook until softened (about five minutes). Add all of the spices and seasoning and let the spices toast in the pan for about one minute. Add the blended tomato and garlic mixture; let simmer for 3 minutes. Add the beans that were set aside, the beer, the hot sauce, and the final cup of water; mix together well. Bring the mixture to a simmer and turn down to a medium low heat; cook for 35 minutes, stirring occasionally. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQU3hYevsGbiqQjQSD2S0LDxwMxC4t8BmqYrDgqS0AkLEq2zBD7qROBmm2jUyAs-wYbGcnlnAmSGQqw9Y8bFe6naPgkGZS7t30ERT8Plxp5AHPzrp4B8sS66RcXLm2L_v-YUjSF_m-kUH/s1600/2013-06-03+19.35.14.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTQU3hYevsGbiqQjQSD2S0LDxwMxC4t8BmqYrDgqS0AkLEq2zBD7qROBmm2jUyAs-wYbGcnlnAmSGQqw9Y8bFe6naPgkGZS7t30ERT8Plxp5AHPzrp4B8sS66RcXLm2L_v-YUjSF_m-kUH/s320/2013-06-03+19.35.14.jpg" width="320" /></a></div>
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After the 35 minutes, the beans should be tender. Use a hand blender and blend the soup smooth. Add a squeeze of lemon and salt and pepper to taste. Serve in a large bowl with (as the recipe states) an embarrassingly large amount of sharp cheddar cheese and tortillas chips. The soup would also be great with guacamole or plain yogurt dolloped on top. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj4auiM8lKgzLVRWcm2ITWlV0OnL88YUjS9FI_1aZeY8AvI2idea1PaL9RWTgnO_cR7qEugYt945hOc_VEHR1J2ZeZM-V-LvYprASrnIQNqftwsl6DCgakc0tCb_fRdmcpAJr9rwleyTq/s1600/2013-06-03+19.31.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj4auiM8lKgzLVRWcm2ITWlV0OnL88YUjS9FI_1aZeY8AvI2idea1PaL9RWTgnO_cR7qEugYt945hOc_VEHR1J2ZeZM-V-LvYprASrnIQNqftwsl6DCgakc0tCb_fRdmcpAJr9rwleyTq/s320/2013-06-03+19.31.32.jpg" width="320" /></a></div>
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This soup is very healthy, packed with protein and quite easy to make. Spice up your weeknight dinners and give it a try!</div>
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Enjoy!</div>
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-Tina (Turnip)</div>
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-24612828376118762732013-05-31T10:21:00.001-04:002013-06-03T12:53:52.766-04:00Hooray for Farmer's Markets!The time is upon us; Farmer's Markets are here! <a href="http://ottawafarmersmarket.ca/" target="_blank">Brewer Park, Byron Park, Centrum Plaza </a>and now even <a href="http://www.sparksstreetmall.com/farmers_market.html" target="_blank">Sparks Street</a> are holding markets to buy wonderful, local, delicious delights! Yesterday was the first really warm day we've had this spring and I just couldn't be stuck in the office all day! So, on my lunch I ventured out to check out the first edition of the Sparks Street Farmer's Market in efforts to find something simple to make for dinner.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElCUmVTrx202rmP4m1BTSOrvOaeFN2JNngcRRYQ__m93MTH1fohT9Y7CG1BhnnjiJIlkRE-UeDEnrdVGUB-jJGZGjT8NXDEJ6DjtzmV1oKsvtlo-4l2k2-RZew6EWPna-0A_UOEPtVv_j/s1600/2013-05-30+12.39.54.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElCUmVTrx202rmP4m1BTSOrvOaeFN2JNngcRRYQ__m93MTH1fohT9Y7CG1BhnnjiJIlkRE-UeDEnrdVGUB-jJGZGjT8NXDEJ6DjtzmV1oKsvtlo-4l2k2-RZew6EWPna-0A_UOEPtVv_j/s1600/2013-05-30+12.39.54.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gorgeous day for the market on Sparks Street!</td></tr>
</tbody></table>
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Although there weren't many vendors, there were some great ones including the ever popular and well-known Art-is-in Bakery, Hearty Bakery (baked goods), Just Farms (local produce) and a kiosk selling honey and beeswax products.<br />
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<tr><td class="tr-caption" style="text-align: center;">Art-is-in Bakery with a long line up, as usual!</td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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At the market I picked up a potato dill loaf from Art-is-in (and an almond croissant to snack on), some beautiful purple spring onions from Just Farms, and a rocky road brownie treat from Hearty Bakery! </div>
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These few ingredients helped make an appetizing Farmer's Market dinner later in the evening. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlm6K8xwKK7bdiqNvgmSxlugYcKcJ9Y8x1juMMSC3lSPeVjfTo2i3rcQMnIj2D_PIwat79_RBbO8BHLqvUvV-MUQdxAklCetfcVEGGLf51ZflSVSO4rDIDw7kvJA-ScJBF-i-NZWbezeX/s1600/2013-05-30+19.15.42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDlm6K8xwKK7bdiqNvgmSxlugYcKcJ9Y8x1juMMSC3lSPeVjfTo2i3rcQMnIj2D_PIwat79_RBbO8BHLqvUvV-MUQdxAklCetfcVEGGLf51ZflSVSO4rDIDw7kvJA-ScJBF-i-NZWbezeX/s1600/2013-05-30+19.15.42.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Spring Farmer's Market dinner. </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFrVO0gC73Wooo4VeaidpyQXV6UHSF1GPpsw86sbhOKmabCpE12gr_68rlcfFhjb2_AFYdpc2jWJWdUySuHr1NusJvUoI798KUlvm3363xW4_p-py7LIRxxMyEqrWJcrWSwhyphenhyphenDEDnN8oL/s1600/2013-05-30+19.15.06.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDFrVO0gC73Wooo4VeaidpyQXV6UHSF1GPpsw86sbhOKmabCpE12gr_68rlcfFhjb2_AFYdpc2jWJWdUySuHr1NusJvUoI798KUlvm3363xW4_p-py7LIRxxMyEqrWJcrWSwhyphenhyphenDEDnN8oL/s1600/2013-05-30+19.15.06.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lightly sauteed asparagus and spring onions from Just Farms. Great mild and sweet flavors.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkff64mA3QSSG1Zb9fvhZt8uyMZ6ihSk-EpQOi0wHRHoqQEATkF9lKDz_eIQT3g-vgXU-cWhr49nGjKCJrkSDliRSE8PEjyjnOGJUxKbv_i4xVihZuLuZq5-fWQ-E-IZ_rPm0Jp6kkKHJ/s1600/2013-05-30+19.15.18.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifkff64mA3QSSG1Zb9fvhZt8uyMZ6ihSk-EpQOi0wHRHoqQEATkF9lKDz_eIQT3g-vgXU-cWhr49nGjKCJrkSDliRSE8PEjyjnOGJUxKbv_i4xVihZuLuZq5-fWQ-E-IZ_rPm0Jp6kkKHJ/s1600/2013-05-30+19.15.18.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Soft and chewy potato dill Art-is-in bread.</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9Whoeuug-qV-MSfiaRkT1AA3TwmRwgF2hyphenhyphen_J1waYwoJba0MA9_X-8sAhYIE-1SGg0jNFdhV3Z9J53BohCBpDQ95m1k2HgavbOWcnOTpX00efO24vJfUadRRWDpV6bDmTs9-OCzOoXPjx/s1600/2013-05-30+19.15.28.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ9Whoeuug-qV-MSfiaRkT1AA3TwmRwgF2hyphenhyphen_J1waYwoJba0MA9_X-8sAhYIE-1SGg0jNFdhV3Z9J53BohCBpDQ95m1k2HgavbOWcnOTpX00efO24vJfUadRRWDpV6bDmTs9-OCzOoXPjx/s1600/2013-05-30+19.15.28.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Homemade garlicky lemon basil hummus. Basil from the plant I bought at the Brewer market a few weeks ago.</td></tr>
</tbody></table>
Farmer's Markets are a great way to help support small, local business
and local ingredients. The spring markets have been great so far, and I
cannot wait to see what's in store in harvest season later in the summer
and early fall!<br />
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-Turnip (Tina)<br />
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-39811754984376730762013-05-27T20:16:00.000-04:002013-06-03T12:54:05.116-04:00Ottawa Foodie Challenge 2013 - Team Turnip & Bean! <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbBFEOC3FlailTnMPwXHtIoN5-X9e5bTF5A7fNym_-6Gds6MKYVAy287njsA7BEuVdVaPKFpz2-kwLBHm_2ZCqUyr6KhE38tuyA5-qTNoWJykNOSXftpKKPG8-xMhhnHpoyxFmA2svRSL/s1600/2013-05-25+15.40.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQbBFEOC3FlailTnMPwXHtIoN5-X9e5bTF5A7fNym_-6Gds6MKYVAy287njsA7BEuVdVaPKFpz2-kwLBHm_2ZCqUyr6KhE38tuyA5-qTNoWJykNOSXftpKKPG8-xMhhnHpoyxFmA2svRSL/s320/2013-05-25+15.40.54.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;">Team Turnip & Bean dominating the "hug a local food blogger" challenge!</span></div>
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If you happen to follow Tina or myself on any of the various social media platforms you probably know that we have been super excited to compete in our very first Ottawa Foodie Challenge! This past Saturday the day was finally upon us and we ventured out to The Kavanaugh sales centre on Beechwood in order to meet our fellow competitors, receive our list of clues, and fuel up on some delicious croissants and coffee, provided by Art-Is-In Bakery (both Tina and I later regretted not snatching seconds for the road!). Unfortunately it was a little chilly out and we both opted to wear jackets over our turnip & bean team shirts!<br />
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The rules were fairly straight forward: there were approximately ninety clues, each of which described a local restaurant, store, person, or other item you of which you needed to photograph. Each team of two had from 10:00AM to 5:00PM to solve the clues, travel to the required destinations, take pictures, and finally upload them and submit them. There were a total of six mandatory clues which needed to be solved in order to qualify for the grand prize (which was worth over $1,000 and included a Vitamix blender, a giant jar of nutella, and a gift basket, and several other fun foodie prizes!). There were also several photo contests competitors could win with fun themes like "scenic selfies," "daring and brave," "beautiful and delicious," and the category in which we won: "kitchen party!"<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmlYjyZlEL4N2C-qQe3d8JB6T5H14u4cMVDXBkN2yk5ngmEYn56-P22Lc2uhsw0weKRVc7bXiJU4DHAO1fsQMcpYPdHys4JFufLN5yYOcCH7E3_qIsL3ki9EdrB0TRWFakKfbH3wfEM2c/s1600/2013-05-25+12.51.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdmlYjyZlEL4N2C-qQe3d8JB6T5H14u4cMVDXBkN2yk5ngmEYn56-P22Lc2uhsw0weKRVc7bXiJU4DHAO1fsQMcpYPdHys4JFufLN5yYOcCH7E3_qIsL3ki9EdrB0TRWFakKfbH3wfEM2c/s320/2013-05-25+12.51.00.jpg" width="320" /></a></div>
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<span style="font-size: xx-small;">Ain't no party like a Kitchen Party!</span></div>
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After the challenge began, Tina and I decided to dedicate a good fifteen minutes to reading through and solving the clues that we knew off the top of our heads (which turned out to be quite a few, thankfully!). We then tried to quickly categorize clues based on the area we were likely to find them, and then set off. We ended up trying to complete clues in the Vanier/Beechwood area surrounding the start point first, and then travelled to the Market, Downtown/Elgin, Preston/Chinatown, Hintonburg, and finally ended our day in Westboro. Our day consisted of a lot of speed walking, confused store owners ("you're the second person to ask me if we carry geoduck!"), on-the-fly detective work and of course, lots of laughs. I honestly couldn't ask for a better and more knowledgeable foodie partner in Tina. She was down for every challenge (she even attempted to stick an entire piece of pizza in her mouth!), and knew obscure things, such as the ingredients to a mirepoix (maybe I just need to brush up on my foodie knowledge)!<br />
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<span style="font-size: xx-small;">Tina hulas while I get my guac on</span></div>
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We ran out of time at the end of the day and despite having solved a number of the clues we just could not risk spending extra time on travel when we still had to upload all of our photos and calculate our score. We ended up heading home around 4:00PM and had everything ready to send in within 45 minutes (I'm super happy we decided to do this, as we heard that other teams did not manage to upload and send in all of their pictures in time!).<br />
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The after party was hosted at Urban Element where we shared a couple glasses of wine and sampled some of Urban Element's new tiffin box dishes (my favourites were the beef kofta and then the brownie served with mango kulfi). The judges poured through all of the entries in a couple of hours as everyone in the room eagerly awaited the results. We found out that we won the "Kitchen Party" photo contest and graciously accepted our $50.00 gift certificate to Zest Cafe in Gatineau along with our super cute trophy!<br />
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Our final score for the day was 625 points, and the grand prize winners came in with a whopping 715 points! Tina and I both had a blast and were more than happy to come home with over $200 in prizes (Tina also won a Supply & Demand gift certificate with a clue she submitted prior to the big day!). We are both looking forward to trying out some of the new restaurants and stores we encountered during the day (stay tuned for a post from Tina!). We would also like to extend a huge thank-you to Carolynn and Larissa and all of the sponsors for putting on such a fun, educational, and community-building event that supports such a great cause; the Ottawa Food Bank!<br />
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If you are interested in learning more about the community, love food, and enjoy a healthy dose of competition I highly suggest competing in 2014! I know Tina and I will both find a way to stay involved!<br />
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- Bean (Alex)<br />
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<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-39069971751957405072013-05-24T12:58:00.003-04:002013-06-03T14:01:21.043-04:00Bap by Raon Kitchen Food Cart Review & Prepping for Ottawa Foodie Challenge 2013If you follow our Twitter account or have us on Facebook, you know that in less than 24 hours, Alex & I will be participating in the <a href="http://www.ottawafoodiechallenge.com/">Ottawa Foodie Challenge</a>! The challenge is essentially a foodie scavenger hunt across our great city of Ottawa in support of the Ottawa Food Bank and to create awareness for community hunger. There will be 100 clues that we need to unravel and my guess is that it will not be an was task, even if we already have a good knowledge of the foodie scene in Ottawa. Alex has been doing a great job at getting us prepped for the challenge this whole week, but due to a busy work week for me, I have been admittedly slacking. Being it is the eve of the challenge, I figured I should spend a bit of time on my lunch doing some studying. But, what is studying without something delicious to accompany it!? I decided to venture out for lunch. Since I haven't had the chance to try any food carts or trucks, and because it was a dreary day, I scouted for one close by the office. I had heard good things about Raon Kitchen, so I walked up to Bank & Slater and decided to try it for myself.<br />
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The <a href="http://raonkitchen.com/">Raon Kitchen</a> cart serves Korean bibimbap (or bap as they like to short form it). Luckily, since it was raining there was no line! Success!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4TYZp2rSd6d8P2a5mmpbvaZToSxFXohVBsppPzOhZE18uN44K8mmXGMPHAgnENvCGJdxcQa7mSKr2ziWifuJSZvpiXCmnQKncTFAlLLPoWUc7tREfQ5-Qvl_YUumCea2nrUm5qHy_9ik/s1600/2013-05-24+12.05.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk4TYZp2rSd6d8P2a5mmpbvaZToSxFXohVBsppPzOhZE18uN44K8mmXGMPHAgnENvCGJdxcQa7mSKr2ziWifuJSZvpiXCmnQKncTFAlLLPoWUc7tREfQ5-Qvl_YUumCea2nrUm5qHy_9ik/s1600/2013-05-24+12.05.07.jpg" height="320" width="240" /></a></div>
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Huddled behind the cart were three wonderfully pleasant people serving up hot steamy bowls of rice in this dreary weather. I decided to order the vegetarian bap, with egg and tofu. I topped my dish off with Korean hot sauce, sesame seeds and a bit of sesame oil. Knowing that I needed to get cracking on OFC prep, I had them pack my bibimbap up in a bag and off I went back to the office!<br />
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After taking a couple photos for the blog I dove ravenously into my bowl. My first thought: Mmm! The tofu was well-marinated and very flavourful. I loved the thin, noodle-like slices of egg too.<br />
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Overall, this dish was pleasant and totally hit the spot. If you are out in the area or work downtown, I would highly recommend popping by this food cart! You can find them on Twitter here: <a href="https://twitter.com/RaonKitchen">https://twitter.com/RaonKitchen</a>!<br />
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Now, onto studying...<br />
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-Tina (Turnip)<br />
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See our review on Urbanspoon <a href="http://www.urbanspoon.com/r/250/1754587/restaurant/Centretown-Downtown/Bap-By-Raon-Kitchen-Ottawa"><img alt="Bap By Raon Kitchen on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1754587/biglogo.gif" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> <br />
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P.S. Cheer Alex and I on throughout the day tomorrow via Twitter! Turnip & Bean hope to bring home the grand prize! Stay tuned on a full blog post on how the whole challenge unfolds!<br />
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-72939957066201039392013-05-10T11:35:00.004-04:002013-06-03T12:55:45.129-04:00Kitchen Recognition: A Mother's Day Homage Mother's Day. A special day to recognize our moms and the women in our lives who take care of us, no matter what. Although, I think that celebrating mothers and women who mean a lot to us, should not be limited to one day each year, it is a chance to go above and beyond, showing our appreciation for these amazing ladies.<br />
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Like many people, each year I try to show my admiration in a meaningful way; cards, flowers, brunch at a nice restaurant, etc. But this year, I wanted to do something more memorable. So, I have decided to devote this blog post to a few important women, who are very dear to me. These women have, past and present, inspired my love of food, the way I cook and overall, how I live my life. Here goes...<br />
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<i><u><b>Chère Granny</b></u>: I don't know a lot about your life, like when you were my age, but from the stories you have sporadically told me, I know where I get my bouts of sauciness and attitude from. The time you regaled us of the story of how you were a coat-taker at a bar and flirted with Maurice (The Rocket) Richard in Montreal, is one of the best tales I have ever heard. Thank you, for taking Alyssa and I out for lunches to Wendy's when we were little. I remember always being so excited to go! Climbing in your blue car in the summer and driving down to Niagara Street to get a bite to eat. Your pepper steak is out of this world! I can still smell the delicious, tomatoey, stew wafting through the air when we came over for dinner. Beef, peppers, potatoes, a garden salad with tomatoes and an assortment of buttered rolls. Still, hands down, one of my favourite meals. Nothing, though, compares to your famous tortière. Sure, everyone says their grandmother makes it best, but they obviously haven't tried yours. One of my life goals is replicating your tortière (but I suspect it's a futile endeavor). I appreciate once I hit sixteen my Christmas presents were an item of clothing and some type of alcoholic beverage (quite often Bailey's). I can tell you now, no other grandmothers would do that! You are a strong, often stubborn lady, but your sense of humour and purse collection are fabulous! I hope I am as feisty as you when I get older!</i><br />
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<i><b><u>Dear Nan</u><u>:</u> </b>We can never forget your microwaved bacon, you often forgetting the crescent rolls in the oven until after dinner was over, your overstocked pantry and freezers, and your simple but always delicious dinners. You taught me that anything can be homemade or done yourself, and your
creativity and resourcefulness was definitely passed down to me, which I
cannot thank you enough for; it has proved very valuable! Your apple and strawberry rhubarb pies, raspberry jams, spicy pickles and well, all of your baking, is legendary. Alyssa and I took some of the old, every dishes, the ones with yellow trim and orange flowers. Sure, they are not really that pretty, but they are reminiscent of our childhood and all of the fond and happy memories you gave us in the kitchen. Almost every weekend, when I am on my own, I still have soup, cold cuts and crackers and cheese, serving it in the old dishes reminding me of Sunday lunches we had together. You have been one of the prime inspirations for my caking making (which you taught me) and for me writing this blog. You gave me a hands-on connection to food that most people don't have. For 21 years, most of my life, you also battled a terrible disease. Just when
everyone would think you were down, you came back fighting - tougher and
stronger than ever. Even in the end, you never let on to how much you
were suffering. You were the strongest woman I have ever known. It has
now been two years since you left us. Holidays and family gatherings
aren't quite the same without you. Your spirit lives on in all of us though,
particularly when the family spends hours reminiscing around
the dinner table. I think that's how you would have wanted it. </i> </div>
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<i><u><b>Hey Mum:</b></u> I rag on you pretty bad sometimes about your kitchen blunders. You taught me that it's okay to loudly hurl profanities at your pie crust; that bologna and ketchup stew (?) is not a delicious weeknight dinner; and that you should always be extremely careful when using a mandolin to cut vegetables, even when you are using the hand guard that came provided. Despite this, you really are one of the best cooks. Your chicken popeye, Emma buns and elaborate Christmas cookie platters are always something I have looked forward to eating! Even though I live far from you, I always get excited to share my recipes or come up with elaborate three (or seven) course dinner menus with you. Over the past couple years, you and I have banged out some holiday dinners that would make even the best of chefs blush! The awesome creativity passed on to you from Nan, and now on to me is really cool! Although, that creativity often clashes when we are sharing a kitchen together. I am beyond excited to cook up a storm with you and the family at Cole's Point this year. In and out of the kitchen you have always been there for me and I cannot thank you enough. Whether I have shown it or not, I have always appreciated your loving support and also the strategic kicks in the butt when I have needed them. We share pretty much all the details of our lives together. In reality, you are not just my mum but one of the best friends I have ever had.</i><br />
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I cannot begin to imagine how I could ever repay these women for being the wonderful people they were/are and the unwavering strength they've shown in their lives and support they have provided me in mine. I hope this is a start.<br />
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I love you. Happy Mother's Day.<br />
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-Tina (Turnip)Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com1tag:blogger.com,1999:blog-752188878517313117.post-59362144848317175432013-05-05T16:32:00.000-04:002013-06-03T13:00:09.923-04:00Cinco de Mayo CaesarsIn summer 2012, we rented a cottage in Mont Tremblant where 14 of our dearest friends gathered together for a week's vacation. It was one of the most fun vacations I have ever had. Besides inside jokes and memories to last a lifetime, that week brought us one important thing: Caesar Sundays. Since the first Sunday of that vacation, not every Sunday evening, but many, have been spent sipping Caesars with some of our closest friends.<br />
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For this Cinco de Mayo, I thought I would take a crack at making my own mix to make some extra special Caesars featuring tequila instead of vodka. Why? Because what is a Mexican holiday without tequila?<br />
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<h3>
Cinco de Mayo Caesars</h3>
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<h4>
Homemade Caesar Mix</h4>
<div>
1 1/2 cups crushed tomatoes</div>
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3/4 cups water</div>
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1/4 cup red bell pepper, diced</div>
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1/2 large carrot, diced</div>
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2 cloves of garlic</div>
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Juice of 1 lime</div>
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Juice of 1 lemon</div>
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1 teaspoon dijon mustard</div>
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1 teaspoon sriracha (more can be added later when mixing the drink)</div>
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1 teaspoon Mott's clamato rimmer (if you do not have this replace with 1 celery salt)</div>
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1 handful parsley</div>
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1 handful basil</div>
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Add all of the ingredients into a blender. Blend the mixture until very smooth with no visible or distinct pieces left over. Strain the mixture using a fine sieve to remove any extra pulp. Transfer to a container, like a mason jar, store in the fridge until ready to use. I do not recommend making this too far in advance. It would be best to use in the same day.</div>
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Mixing the drink</h4>
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1 low ball glass</div>
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Mott's clamato rimmer (again, this can be replaced with celery salt)</div>
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Garnish (traditionally a celery stalk, but I used a lime slice, a pickle and a red pepper stick)</div>
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Straw</div>
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Ice cubes</div>
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Tequila</div>
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Homemade caesar mix</div>
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Worcestershire sauce</div>
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Hot sauce</div>
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First, take a wedge of lime and run it around the rim of the glass. Tip the glass over, into the rimmer mixture or celery salt, making sure to coat the edge of the glass well. </div>
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Add the ice to the glass, along with 1 oz of tequila, 2 dashes of Worcestershire sauce, extra hot sauce to taste, and top the glass up with the homemade caesar mix. Mix well with a spoon. Garnish and serve with a straw.</div>
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Enjoy!</div>
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-Tina (Turnip)</div>
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<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-27394785489031675762013-04-23T12:56:00.005-04:002013-06-03T13:00:28.828-04:00Arugula & Hazelnut Pesto Pasta with Feta CheeseSimplicity can be underrated. In the overly complicated world we live in, when things that seem to make no sense occur, when your mind is overflowing with thoughts and ideas, it is often very simple things that we turn to, to make us happy. Simple acts of kindness, simple gestures of love, simple pleasures.<br />
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Our neighborhood does not have a big grocery store close by, so when we are lacking an ingredient or if we get snacky, we turn to our local corner store - Abbas. Co-owners Mike and Rod Abbas are wonderful people. It's one of those old style mom and pop places where you walk in and they welcome you with a friendly smile and conversation. Abbas is great because they have a wide selection of pantry goods; the typical pop, chips and candy bars, but also produce and homemade sandwiches, soups and stews. I swear I am in the store every other day (at least!).<br />
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Last week I had unexpectedly run out of milk, so I stopped by Abbas to pick up a carton. While I was waiting in line to pay, the man in front of me, very obviously down on his luck, stepped slowly up to the counter with a handful of change and carefully put it down. There were a few dimes, a bunch of quarters and a couple of nickels in the pile. Without saying a word, Mike reached under the counter for a large cardboard box and began filling it with prepared sandwiches. He paused for a moment, look up at the gentleman, gesturing to a bunch of bananas. The man nodded and Mike added that to the heaping pile of sandwiches. He set the box on the counter swept the pile of change into his hand, which must have only added up to a dollar or two and carefully reminded the gentleman that he must eat those sandwiches up by the end of the next day. The gentleman smiled slightly and was on his way. Although, I was not surprised by this generosity, I was amazed by the almost mute interaction that I had just witnessed. Nothing needed to be said. I was comforted by the fact that there are still those who understand and realize that good can be spread with simple acts - like allowing a man to eat and feel the dignity that he paid at least something for it.<br />
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After a long, stressful day at work on Monday, I was dead in the water. My brain just stopped working. While many people would turn to a take-out menu, when I am feeling rundown, I turn to my kitchen. Its the place where things become uncomplicated for me. I can think and focus on chopping, mixing or blending and the world outside, for a brief moment, seems to fade away. I wanted a big bowl of pasta; simple, comfort food. I set out all my ingredients and began to cook. The window was open for a soft breeze, the dog was running around, playing at my feet. I sighed and felt immediately better. <br />
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Whether a smile, a laugh, a hug, a box full of sandwiches or a giant
bowl of pasta, we need not forget the little, easy, simple things in
life that, for whatever reason, make the world a happier place.<br />
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<h3>
Arugula & Hazelnut Pesto Pasta with Feta Cheese</h3>
<h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyfXmwpUUvI20Xc9gJbVSCNjF8lONQEQPMeFJgSDcyNSWTtRwLRJAqj7yoyCKD4SZ9LGe_fT3GARNtJQ2Zmcc3buP3H2-6bzqI6p0z1UrO3sD1PflalPBREMJoptEwzpGNtNBenYumiiu/s1600/2013-04-22+18.46.54.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKyfXmwpUUvI20Xc9gJbVSCNjF8lONQEQPMeFJgSDcyNSWTtRwLRJAqj7yoyCKD4SZ9LGe_fT3GARNtJQ2Zmcc3buP3H2-6bzqI6p0z1UrO3sD1PflalPBREMJoptEwzpGNtNBenYumiiu/s1600/2013-04-22+18.46.54.jpg" width="320" /></a></h3>
2 cups of organic baby arugula<br />
1 cup of organic hazelnuts or filberts, plus a few for on top<br />
3 cloves garlic<br />
1/2 cup extra virgin olive oil<br />
1/4 cups grated parmesan<br />
1/4 cup lemon juice<br />
Salt & Pepper to taste<br />
Feta cheese to crumble on top<br />
3 cups of dry pasta of your choice <br />
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Start a large pot filled with water and a table spoon of salt over high heat to boil. When cooking pasta it is a very good idea to season the water liberally. Once the water has come to a rolling boil, add in your dry pasta. I used casarecce pasta because it has nooks and crannies for the pesto to get into. Cook pasta until al dente (to the tooth) or until it still has a slight bite to it. <br />
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Add the arugula, hazelnuts, garlic, olive oil, parmesan, lemon juice and salt and pepper in a food processor or blender. Blend until the mixture has a sauce-like consistency. I used a blender to make my pesto and it required a bit extra lubrication, so I added a bit of water to the sauce to loosen it up.<br />
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Once the pasta is cooked, strain, reserving a half cup of the cooking liquid. Add in all of the pesto to the pasta and coat well. If it seems too thick, add some of the reserve pasta water to loosen it up.<br />
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Serve the pasta family style, in a large bowl, with lots of crumbled feta cheese and some extra chopped hazelnuts on top.<br />
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*Note: This pasta is great left over the next day for lunch too! Maybe even better than fresh!<br />
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Enjoy!<br />
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-Tina (Turnip)Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com2tag:blogger.com,1999:blog-752188878517313117.post-52533371170625317942013-04-18T16:43:00.001-04:002013-06-03T13:01:30.263-04:00Mango & Poblano SalsaSometimes mid-week, I need a bit of a pick-me-up to get me through until Friday... glorious Friday! This week that jolt of life, came in the form of some needed girl time with lady friends and a flavorful Wednesday dinner.<br />
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Alex and I met up with a friend for beers and dessert. Yes, that's right beers and dessert! Actually we had Fruli and delightful raspberry chocolate cheesecake and decadent banana peanut-butter chocolate cake at Pub Italia in Little Italy! But, before we indulged our sweet tooth and our guilty pleasure of gossiping, we decided to have dinner together. Alex, made some great spicy refried black beans, which we wrapped up in warm tortillas with some fresh, julienned raw vegetables (cucumber, red peppers, carrots and avocado). To accompany the beans I agreed to make a salsa. I wanted something with a kick, so I decided to make a mango salsa. I found some nice mangoes at the Byward Fruit Market; they were super sweet and perfectly ripe. I also picked up a poblano pepper for some spice! This turned out to be an excellent salsa and would be equally great with fish or chicken, or even just scooped up with some warm tortilla chips!<br />
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<h3>
Mango & Poblano Salsa </h3>
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1 ripe mango, diced<br />
1 ripe tomato, diced<br />
1/2 medium sized poblano pepper, minced<br />
3 green onions, sliced thinly<br />
Juice and zest of one lime<br />
1 tablespoon of extra virgin olive oil <br />
Pinch of cumin <br />
Salt and pepper to taste<br />
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Mix all of the ingredients in a bowl. Let sit in the refrigerator for at least 30 minutes for the flavors to combine well.<br />
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That's it! Super easy recipe!<br />
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Enjoy!<br />
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-Tina (Turnip)<br />
<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-73584462263845773482013-04-17T09:58:00.002-04:002013-06-03T12:55:54.839-04:00Spring has arrived! So, have great burgers! A Review of Beech St. BurgerIt's mid-April, and until yesterday afternoon Ottawa had not seen the likes of spring at all! After a gloomy and rainy day, the workday drew to a close, and the sun peaked out from behind some dark and stormy clouds and (in my opinion) spring began! Stepping outside from my office building downtown, the sun rays hit my face and I smiled with joy! I raced home, grabbed the dog and my wallet, for I knew there was only one thing I could eat for dinner marking the sure sign of warm weather to come - a burger and fries!<br />
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A few weeks ago, while coming home from work, I spotted out of the corner of my eye, a sign, stapled to a towering, wooden telephone pole. The lamenated piece of white paper informed me that a new burger joint would be opening up in the neighborhood (Little Italy, that is). Fresh local beef, handmade fries, open seven days a week! I could hardly contain my excitement.<br />
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Yesterday, finally, the day had come - the perfect evening to enjoy a burger and try out a new restaurant!<br />
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When I arrived at Beech St. Burger, located 40 Beech St. the restaurant was very quiet, no one around except for the owner who was sitting and watching the news. For those of you who know the area, it is the former location of Danini Panini and temptingly situated next to the Greco gym! The owner got up and greeted me with a warm smile, offering me the menu. He explained that there were two types of burger, the larger 4 oz double patties and smaller 3 oz patties. I told him I wasn't shy and went with the 4 oz Beech St. burger with Cheese. I also ordered up a large container of fresh cut fries.<br />
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He began whipping up my order and we talked about how the business had been doing for the past two weeks. He said, he couldn't complain but due to a small budget, they hadn't done much advertising, except for slapping up a few posters around the neighborhood. The smell of the searing burgers wafted through the air; now he informed me it was time to choose my toppings. There was the usual burger accoutrements, in addition to three types of mayo (regular, garlic and spicy). I decided on lettuce, onions, extra pickles, ketchup, mustard and spicy mayo. He finished up my order while regaling me with a story of how earlier in the day, he was called away from the restaurant by his son, due to smoke at his residence because his dog had jumped on the counter and turned the stove on, catching a plastic container of hot peppers on fire. I told him that this had actually happened to my aunt and uncle recently and we shared a "dogs-are-so-crazy" laugh together! With a few packets up ketchup, a drink and a plastic fork (which, of course, was never used), he slipped my finished burger and fries into a paper bag and I was on my way!<br />
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I ran home, set myself up on the balcony to enjoy my dinner. I ripped open the brown paper bag and unwrapped the huge burger and fries. It was glorious! From the fresh sesame seed bun, to the perfectly cooked and seasoned beef, and the spicy mayo; it was burger heaven. The best and most important part of the burger, was that it was satisfyingly, unabashedly, messy to eat! After wiping ketchup and mayo from my nose, cheeks and hands, I tucked into the wonderfully crisp fresh cut fries, slathering them in ketchup. Delightful!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDSQPY5zeApUMrEafK7DNStVzx8_XAy0bvEg9NVTp-pi9erXyLM1OxouT5f5Fk5VS1b-lWJIjpMV3-S3Ceb1q6x4qn0OxOXKG1_hsQumtkfIPrqp1kEEPFQ1V0OqSoSmu0Xt2YqVic6sh/s1600/2013-04-16+18.21.53.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfDSQPY5zeApUMrEafK7DNStVzx8_XAy0bvEg9NVTp-pi9erXyLM1OxouT5f5Fk5VS1b-lWJIjpMV3-S3Ceb1q6x4qn0OxOXKG1_hsQumtkfIPrqp1kEEPFQ1V0OqSoSmu0Xt2YqVic6sh/s320/2013-04-16+18.21.53.jpg" width="320" /></a></div>
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I cannot in my right mind say that this was the best burger I have ever had, BUT it rivals my homemade burgers and to me that's a good sign! So, if you have the chance, get down to Beech St. Burger and check it out! They also have homemade chili and a homemade veggie burger (which I will be sure to check out next time).<br />
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Enjoy!<br />
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-Tina (Turnip)<br />
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See our review on Urbanspoon <a href="http://www.urbanspoon.com/r/250/1745618/restaurant/Little-Italy/Beech-St-Burger-Ottawa"><img alt="Beech St. Burger on Urbanspoon" src="http://www.urbanspoon.com/b/logo/1745618/biglogo.gif" style="border: none; height: 34px; padding: 0px; width: 104px;" /></a> Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com1tag:blogger.com,1999:blog-752188878517313117.post-2989938285437612742013-04-11T11:10:00.000-04:002013-06-03T13:04:07.221-04:00The BEST Lemon Blueberry MuffinsThe recipe I'm about to share with you is in the front running for one of the very best muffin recipes I've ever tried. I was looking for a way to use up some vanilla flavoured greek yogurt that was drawing close to it's best before date. I wanted to use as much of the yogurt as possible and I needed to restock on breakfast foods so I figured a batch of muffins would be the best way to remedy the situation.<br />
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After searching through a few recipes I found online, I settled for this <a href="http://www.joyofbaking.com/muffins/BlueberryMuffins.html">Joy of Baking</a> recipe. The only addition I ended up making was 1 tsp of lemon rind, and I used vanilla yogurt in place of plain. I had originally wanted to use the smaller wild blueberry in this recipe but as it turns out the cultivated frozen blueberries were on sale at the grocery store, so I decided to go with that. They turned out wonderfully! They are super moist (even more so the day (or two) after baking!), and the bursts of blueberry are paired well with a hint of lemony goodness.<br />
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Don't let the thickness of the batter worry you. This turns out much thicker than other muffin batters I have made in the past. It doesn't pour, so you have to make muffin balls and place them inside the muffin cups (or greased muffin pan). Please do yourself a favour and try these muffins at least once!<br />
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<b><u>The BEST Lemon Blueberry Muffins (Adapted from <a href="http://www.joyofbaking.com/muffins/BlueberryMuffins.html">Joy of Baking</a>)</u></b><br />
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<u>Ingredients</u></div>
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1 large egg, lightly beaten</div>
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1 cup vanilla flavoured greek yogurt</div>
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1/3 cup vegetable (or other non-flavoured) oil</div>
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1 tsp pure vanilla extract</div>
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1 tsp lemon rind</div>
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2 cups all purpose flour</div>
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1/2 cup granulated white sugar</div>
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1 1/4 tsp baking powder</div>
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1/2 tsp baking soda</div>
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1/4 tsp salt</div>
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1 cup fresh or frozen blueberries (I used frozen)</div>
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<u>Directions</u></div>
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Preheat oven to 375 degrees F. If you are using paper muffin cups, place these inside the muffin tin. If not, lightly butter or use cooking spray on the muffin tin.</div>
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In a medium sized bowl, whisk together the egg, yogurt, oil, vanilla, and lemon rind. Set aside.</div>
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In a large sized bowl, combine the flour, sugar, baking powder, baking soda and salt. Add in the blueberries and stir gently (if you are using frozen blueberries, place in the batter while they are still frozen, otherwise you will end up with blue batter!). Fold the wet ingredients in the dry ingredients and stir until just combined. Remember that the batter will be super thick!</div>
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Make the muffin dough into balls using an ice cream scoop, two spoons (or even your hands). The muffin ball should fill the wrapper/tin. I was able to make one muffin tin (12 muffins) with this amount of batter.</div>
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Place the muffins in the oven and bake for 15 - 25 minutes or until a toothpick placed in the centre comes out clean (mine ended up taking closer to 25, but my oven is quite old and I suspect the temperature is off).</div>
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Enjoy!</div>
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- Alex (Bean) </div>
<br />Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-20572001788947634752013-04-09T11:39:00.002-04:002013-06-03T13:02:39.558-04:00Indian Spiced Scrambled Egg Naan Wrap You know those days when you get the biggest craving for a particular type of food? Today was most definitely one of those days. The ingredients for a mushroom and pea curry have been biding their time in my refrigerator and cupboards for the past week or so, just waiting for me to muster up the effort to combine them (am I the only lazy cook around here?). I was really craving something warm and spicy while at work today and I knew my kitchen was clean and ready to go, so I thought, sure, it would be the perfect night to make some curry!<br />
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I like to think I keep a fairly decent mental map of my kitchen in my head and I was absolutely sure that I had some raw cashews in the cupboard. I didn't even think to pick up any extra at the grocery store on the way home. To my dismay, as I began to assemble my ingredients I noted a very clear lack of cashews. Now, sometimes I'll just fly by the seat of my pants and alter the recipe to work with the ingredients that I have on hand, but tonight was an exception. I decided that if there were no cashews, there would be no curry! Perhaps this is just my inner lazy cook looking for an excuse...<br />
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I scrambled (hah!) to think of a something else I could make using the multitude of Indian spices I now had on my counter. I had a few eggs in the fridge that were getting close to the expiry date and in dire need of being used up. This lead me to the idea of an Indian spiced egg dish of sorts. Originally I had been hoping to concoct some sort of omelette but this ended up being scrambled eggs (and that's the beauty of cooking eggs - even if you mess up it still turns out delicious!).<br />
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This dish turned out pretty tasty but I would definitely change a few things when I make it again in the future. I believe I added a little too much spice (it ended up slightly bitter), and I would also add some cheese in the form of paneer. This recipe is a good starting point for a multitude of add-ons.<br />
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I ended up eating the scrambled eggs curled up in a naan taco of sorts (but naan wrap sounds a little better than naan taco to me... but, come to think of it taco naan would be quite delicious). Plenty of grocery stores carry fresh or frozen naan that's easy to heat up in the oven.<br />
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<b><u>Indian Spiced Scrambled Egg Naan Wrap</u></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUzVpAib6QGTj3Q8aYWq9PhUBeUsPsAMUviK0D-WLNs8-_pykMaVpY1t17iPoNl6h4kxBxHF3DGA-UpuxoHJGAQR-yyv4pXoKMMHSE_tULp6n_iB47h7SEkmQsN0g5Xbp8RSlQGAsnnNw/s1600/20130408_182839.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaUzVpAib6QGTj3Q8aYWq9PhUBeUsPsAMUviK0D-WLNs8-_pykMaVpY1t17iPoNl6h4kxBxHF3DGA-UpuxoHJGAQR-yyv4pXoKMMHSE_tULp6n_iB47h7SEkmQsN0g5Xbp8RSlQGAsnnNw/s320/20130408_182839.jpg" width="240" /></a></div>
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<u>Ingredients</u><br />
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1 tbsp vegetable oil<br />
1/2 small yellow onion, diced<br />
1/2 green chile pepper, diced<br />
2 cloves garlic, crushed<br />
1/2 small onion, diced<br />
1/2 tsp ginger root, grated<br />
1/4 tsp turmeric<br />
1 tsp fenugreek powder<br />
1 tsp ground cumin<br />
3 eggs<br />
1 slice naan bread, warmed<br />
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<u>Directions</u><br />
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Remember to preheat your oven for the naan bread (I set my oven for 375 and placed the bread in right away before I began to cook. As the oven preheated it warmed the bread and it was ready by the time I was finished!).<br />
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Heat the oil in a frying pan over medium and fry the onion, green chile, garlic and ginger until the onion is translucent<br />
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Add the turmeric and cook for approximately 1 minute<br />
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Add the fenugreek and cumin (I suggest reducing each to 1/2 tsp at first as I found a full tsp of each to be a little too strong) and continue to cook for a few minutes<br />
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Beat the eggs lightly and add salt and pepper to taste. Add the eggs to the frying pan and continually stir and push the cooked edges to the centre until cooked (take them off the heat while they are still slightly runny/shiny - you don't want them to overcook!).<br />
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Place the cooked egg mixture on top of your naan bread (or tortilla, if you prefer), wrap up, and enjoy! I found a nice crisp and slightly sweet apple paired with this meal wonderfully.<br />
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<i>Note: If you want some extra veggies in your scrambled eggs I highly suggest mushrooms, spinach, shredded carrot or tomatoes!</i><br />
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<i>- </i>Alex (Bean)Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-60089125155494325662013-04-06T18:34:00.002-04:002013-06-03T13:01:57.121-04:00Warm Brussels Sprout & Soft Boiled Egg SaladApartment cleaning was complete, errands were run, dog grooming was finished. Finally, a chance to sit and enjoy a gorgeous spring Saturday. There isn't much to this dish, but it is simple and satisfying and works great as a weekend brunch dish.<br />
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<h3>
Warm Brussels Sprout & Soft Boiled Egg Salad</h3>
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1 soft boiled egg*<br />
1 tablespoon extra virgin olive oil<br />
2 cups of Brussels sprouts, cut into eighths<br />
1 teaspoon dijon mustard<br />
4 tablespoons apple cider vinegar<br />
1 teaspoon sugar or honey<br />
Salt & Pepper<br />
Parmesan cheese (optional)<br />
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First prepare your Brussels sprouts by cutting off the ends of them and remove the first few outer leaves. Wash the sprouts well in cold water. Cut the sprouts into eighths.<br />
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Heat a medium sized frying pan and add in the extra virgin olive oil. Once the pan is hot, add the Brussels sprouts. Add in a quarter cup of water and cover the pan. Let the Brussels sprouts cook until tend and slightly caramelized on the outside. Add the salt and pepper to taste.<br />
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While the Brussels sprouts are cooking, mix the dressing together: dijon mustard, apple cider vinegar, and the sugar. Add the dressing to the pan with the warm Brussel sprouts and toss together. Top with a sliced soft boiled egg, salt and pepper and if you are feeling a bit decadent, some parmesan cheese.<br />
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*To prepare a soft boiled egg, add your eggs into a medium sized sauce pan and fill with water until the eggs are just covered. Heat on the stove until the water boils. Once the water has boiled allow the eggs to cook for 3.5 minutes. Once the time is up, turn off the heat and let the eggs sit in the water for another 1.5 minutes. Then rinse the eggs under cold water until they are cool to touch. Peel the eggs and slice!</div>
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Enjoy!</div>
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-Tina (Turnip)</div>
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-60501790359827044712013-03-25T22:47:00.002-04:002013-06-03T13:02:21.286-04:00Orange Maple Chocolate Cream EggsI am the first born grand-daughter on my mom's side of the family. Before I was born, my dad, jokingly warned my Nana, she'd better keep treats around the house once I came along. I don't know whether, she immediately had my Papa run her to the closest store to pick up some candy, but my dad says, from that day forward, she always had candies around her house. Easter was an especially chocolate and candy-abundant time at my Nana's house, and I just remember sneaking jelly beans and foil-wrapped chocolates from her various candy dishes. The tradition has lived on for my younger sister and my two younger cousins. After my Nana passed away, two years ago now, we have tried to make special homemade treats around the holidays in her memory.<br />
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This year, I was intrigued when I saw a Food52 article on DIY Cadbury Cream Eggs (<a href="http://food52.com/blog/6103-homemade-cadbury-creme-eggs">http://food52.com/blog/6103-homemade-cadbury-creme-eggs</a>). Using the method listed in the article I thought I would do my own take on the chocolate cream egg! I am so very pleased on how these little, gooey treats turned out - just in time for Easter!<br />
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Orange Maple Chocolate Cream Eggs</h3>
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1/2 cup Maple Orange Simple Syrup (see method below)</div>
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6 tablespoons butter, softened</div>
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1/2 teaspoon salt</div>
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1 teaspoon vanilla extract</div>
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1 teaspoon maple extra or Sortilege</div>
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3 1/4 cups powdered sugar</div>
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1 bag bittersweet or dark chocolate chips</div>
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yellow food colouring</div>
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*Tips before you start:</div>
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<li>This is a relatively easy endeavor if you follow the instructions, but it is a bit time consuming. Make sure to give yourself time enough to let the filling harden in the freezer between steps. It makes covering the eggs in chocolate so much easier.</li>
<li>Ensure you have wax or parchment paper for creating the filling. When you put the filling in the freezer to harden, placing it on wax paper will ensure it does not stick to anything.</li>
<li>Create space in your freezer before you begin.</li>
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In a medium sized mixing bowl mix cream the butter, Maple Orange simple syrup, salt, vanilla and maple extracts. Mix the ingredients together very well until they are smooth. Make sure to scrape the bowl down with a rubber spatula.</div>
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Slowly add the powdered sugar a little at a time, until you have a smooth butter cream-like consistently. Take a quarter of the mixture in a small bowl and add yellow food colouring to make the yolk of the cream egg. The rest of the filling will be reserved for the egg white of the cream egg. </div>
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Fill a piping bag or a plastic sandwich bag (cutting off the tip) with the yellow filling. To create the yolks for the cream eggs, pipe out small a small round of filling on some wax or parchment paper. Place in the freezer to harden for 10 minutes. The butter in the filling will harden making it easier to handle and cover with the cream egg white filling.</div>
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Once the yolks have hardened, take one tablespoon of the egg white and create a ball by rolling it in your hands. Create a divot in the ball of white filling and put one of the yolks in the centre. Cover the yolk centre over with the white filling and roll in your hands again creating a ball. To create an egg shape roll one end of the white slightly thinner. In this part, you must work quickly and take out the yolks one or two at a time so that they don't soften too quickly. </div>
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Once you have created all your egg shape with the filling, place on wax or parchment paper and place in the freezer to harden for at least 15 minutes. </div>
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While the egg filling is in the freezer hardening, melt your chocolate over a double boiler. The original recipe calls to melt the chocolate in the microwave in 30 second intervals, but I find that the chocolate melts more consistently and there is less chance of burning the chocolate when doing it over a double boiler. </div>
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Once the egg filling has hardened in the freezer and the chocolate is melted, <u>one at a time</u> you can begin covering the egg fillings with chocolate. I used a fondue skewer and inserted it into the bottom part of the egg, using a tablespoon to spoon the chocolate over the egg, working quickly. Once you have covered the egg filling with chocolate, gently tap the excess chocolate off and remove the skewer gently placing the eggs on wax paper.</div>
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Repeat this method to cover all of the chocolate eggs, then place in the fridge to harden the chocolate for about 10 minutes. Place in a container and keep in the fridge. And, that's it! You are done and ready to enjoy your homemade Easter treat!</div>
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<h4>
Maple Orange Simple Syrup</h4>
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1/2 cup granulated sugar</div>
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1/2 cup water</div>
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1 tablespoon Sortilege (or Maple Syrup)</div>
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orange rind</div>
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In a medium sized saucepan, over medium heat, mix the ingredients together. Bring the mixture to a slow simmer and cook for 5 minutes. Let cool before using.</div>
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*This simple syrup base could also be used to make a mixed drink (nudge!).<br />
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Enjoy!<br />
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-Tina (Turnip)</div>
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Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0tag:blogger.com,1999:blog-752188878517313117.post-69806767872216830792013-03-24T17:40:00.001-04:002013-06-03T13:03:12.251-04:00Ottawa Good Food Box and New Recipe: Lettuce Wrap Peanut Chicken & Spicy Broccoli<span style="font-family: Times, Times New Roman, serif;">I picked up my very first Ottawa Good Food Box this past Wednesday, and I am very happy with the result. Definitely a great way to welcome the first day of Spring! If you're curious as to what the Ottawa Good Food Box is, they describe themselves as "<span style="background-color: white; line-height: 16.796875px;">a non-profit community-based initiative bringing neighbours together to buy a variety of delicious and nutritious fresh fruits and vegetables at wholesale prices."</span><span style="background-color: #f7f7ff; line-height: 16.796875px;"> </span>I first found out about this initiative when researching local food co-operatives and I thought it would be worth a try. I have been striving to add more fruits and vegetables to my diet and I have also been trying to purchase locally grown items where I can (I've been finding this is a little more difficult during the winter months). The Ottawa Good Food Box states that they "<span style="background-color: white; line-height: 16.796875px;">strive to source contents as locally as possible, balancing that with the goal of good value for customers."</span> I ended up ordering the medium sized box for $15.00, however, they also offer small and large boxes, fruit bags, and an organic produce box. If you would like to check them out, you can access their website <a href="http://www.ottawagoodfoodbox.ca/">here</a>. </span><br />
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<span style="font-family: Times, Times New Roman, serif;">I received the following items:</span><br />
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<span style="font-size: x-small;">6 Apples, Sweet Potato, 2 lb carrots, 5 bananas, 2 bok choy, mango, head of lettuce, 3 oranges, small bag of mushrooms, broccoli, and 2 lb bag of yellow onions</span></div>
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All in all I would say this is a great way to supplement your fruit and veggie intake. I found the value and quality of the produce to be better than what I have been buying at the grocery store this time of year (even the fianc<span style="line-height: 1.2em;"><span style="font-family: Times, Times New Roman, serif;">é agreed - he remarked how fresh and green the broccoli was as we ate it!). It was also very easy to order (they offer online ordering and payment for select pick-up locations around Ottawa). My only complaint is that the pick-up hours at the location I chose were 10am - 4pm, which interferes with the hours I work. Not too much of a problem though - if I order again I will just choose a location closer to my workplace! </span></span></div>
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<span style="line-height: 1.2em;"><span style="font-family: Times, Times New Roman, serif;">Here is a simple recipe utilizing the lettuce and broccoli I received in the box:</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><u>Chicken Lettuce Wraps with Peanut Sauce and Spicy Broccoli</u></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fgkdNR9Q4BRK3fBJFsAF1OwTnIILb7wQ2y3i6bRwAkA8_sT0-a11VnOZcOAmWKSRwU8T89tibj5kJe-9tjsFP6-VqUKQXn7Tzft-Ez4VFjbHOCoVucq8raH0fB37MTSWysDvpXg24UtL/s1600/Chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8fgkdNR9Q4BRK3fBJFsAF1OwTnIILb7wQ2y3i6bRwAkA8_sT0-a11VnOZcOAmWKSRwU8T89tibj5kJe-9tjsFP6-VqUKQXn7Tzft-Ez4VFjbHOCoVucq8raH0fB37MTSWysDvpXg24UtL/s320/Chicken.jpg" width="240" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><u>Ingredients</u></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><i>For the Chicken Wraps</i></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">2 boneless skinless chicken breasts</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">3 1/2 tbs soy sauce</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">1/2 tbs sesame oil</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">1 tbs vegetable oil<br />5 lettuce leaves</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Place chicken breasts in resealable container or bag with soy sauce and sesame oil. Marinate in the refrigerator for at least 3 hours (I did this in the morning before leaving for work, and cooked the chicken when I returned home).</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Once chicken has marinated, remove from container (shake off excess marinade) and cook in saut</span></span><span style="font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">é pan with 1 tbs vegetable oil on medium heat. Cook each side approximately 3 - 5 minutes, or until no pinkness remains. Place chicken on lettuce leaf, pour over peanut sauce (below), wrap up and enjoy!</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><i>For the Peanut Sauce </i>(I used <a href="http://www.marthastewart.com/314503/tofu-and-peppers-with-spicy-peanut-sauce">this</a> Martha Stewart recipe)</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">3 tbs smooth peanut butter</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">2 tbs fresh lime juice (~1 lime, juiced)</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">1 tbs Asian style chili-garlic sauce</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">1 tbs brown sugar (I used dark)</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Combine ingredients and in small sauce pan on low heat. Stir regularly until heated. Spoon over chicken.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;"><i>For the Spicy Broccoli </i></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">2.5 tbs soy sauce</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">1/2 tbs sesame oil</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">2 garlic cloves, chopped</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">1/2 tsp chili flakes</span></span></div>
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<span style="font-family: Times, 'Times New Roman', serif; line-height: 19.1875px;">2 broccoli crowns, separated into bite size pieces</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">Combine first four ingredients and set aside. Steam broccoli until desired tenderness is reached (usually 5 - 10 minutes). Pour sauce on top and enjoy!</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">This ended up being a surprisingly quick and delicious weeknight meal using ingredients I already had around the apartment. Our "wraps" were more like tacos, as it was difficult to wrap the lettuce up around the chicken. I wouldn't change a thing though!</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">I'm looking forward to sharing some more recipes using the ingredients of my Good Food Box over the next week! Stay tuned!</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="line-height: 19.1875px;">-Alex (Bean)</span></span></div>
Turnip&Beanhttp://www.blogger.com/profile/03211779736388770806noreply@blogger.com0