In our family, big, beautiful vegetable platters have become part of our holiday traditions. The colourful display of fresh veggies adds to the festive table and is a safe bet for kids, those with allergies, picky eaters, dieters and anyone needing a little break from cookies and other hors d’oeuvres.

If you’d like to brighten and lighten up the holiday table with a beautiful vegetable platter this holiday season, here are a few pointers for making them look and taste irresistible.

But first things first. Did you know the fancy name for fresh cut vegetables is crudites (krew-dee-tay)? Next time someone asks you what you’re bringing to the party, say you’re bringing the crudites.

Tips for beautiful vegetable platters

• Start with a beautiful platter, flat stone, wood board or serving tray. A plastic or aluminum tray will work as well, especially when dressed up with bed of kale, lettuce leaves or radicchio.
• Choose a serving piece with a lip to contain the veggies and allow for a deep layer that will look like a bounty of gorgeous overflowing produce.
• When shopping, choose only fresh, crisp produce. If snap peas were on your list, but they don’t look plump and fresh, don’t buy them, choose something else.
• Choose at least one uncommon vegetable to give people something new to try and make your platter look different than every other veggie platter. Consider jicama, fennel, purple cauliflower, kohlrabi, purple carrots, endive, unique radishes or string beans.
• Cut veggies in unique ways. For example, cut cucumbers into spears instead of rounds, cut peppers into rings instead of strips or use a crinkle-cut blade to make carrots look like ripple french fries. But whatever shape or style you choose, always cut them so they’re easy to hold, eat and load up with dip.
• Choose vegetables that have different flavours and textures (spicy radishes, sweet carrots, bitter endive, watery cucumbers, crunchy celery, etc.).
• Plan how you will arrange your veggies. Create patterns using different colours or textures. For example, use only veggies that can be cut into two-inch sticks. Or, try a monochromatic or ombre pattern using veggies that are different shades of the same color going from darkest to lightest. Or get really creative and create an image using veggies. To make a Christmas tree, use broccoli for the green foliage, red grape tomatoes for a red garland running through the foliage, yellow peppers for a star on top of the tree and cauliflower for snow around the base of the tree. A tree trunk made of pretzel sticks completes the look.
• Serve at least two different dips with the veggies. One mild and familiar like a ranch or creamy herb dip and one a little more exotic like hummus, salsa or avocado cilantro dip. If you’re not sure of the dietary restrictions of all the guests, it’s good if one of them is a dairy-free option. To ensure your dips stay fresh and safe, fill two small containers with each type of dip. Use one to put on the platter and store the other in the fridge that you can use to replace the initial container at the two-hour mark.
• Add an unexpected touch. No one said veggie platters are for veggies only. Consider one of the following pita wedges, pistachios, spiced nuts or marinated vegetables like olives, pickled onions, baby corn or artichokes.
• Finish with a little garnish. A sprig of rosemary, dill or parsley across the top, a couple of snap peas opened up to reveal those tasty sweet pearls or some carved radishes strategically placed will add a little extra flare.
• Finally, assemble your tray as close to serving time as possible to keep veggies looking their best. Remember, for food safety two hours at room temperature is the maximum for any cut or opened food.

Here are some of my favourite dips to serve with crudites.

Green avocado and cilantro dip

• 1 ripe avocado
• 1/2 c. plain yogurt or sour cream
• 2 tbsp. lime juice
• 1/2 c. roughly chopped cilantro
• 1 tsp. cumin
• 1/2 tsp. salt
• Water as needed

Add all ingredients except water into food processor or deep bowl if using immersion blender.

Process until smooth. Taste and adjust seasoning.

Add water if needed to make a softer dip. Add even more water to turn this dip into a dressing to pour over a salad. Store in a tightly sealed container for two to four days in the fridge. Makes 1 cup.

Creamy herb dip

• 2/3 c. plain yogurt (thick, Greek or Icelandic yogurt works best)
• 1/3 c. cream cheese
• 1/2 tbsp. finely chopped chivesor green onions
• 1 tbsp finely chopped parsley
• 1/2 tbsp. finely chopped dill
• 1/8 tsp. garlic powder
• 1/8 tsp. black pepper
• Salt to taste

In small bowl, combine all ingredients. Use the back of a fork or spoon against the side of the bowl to ensure cream cheese is well blended and smooth or use a food processor or immersion blender.

Taste and adjust seasoning.

Store in a tightly sealed container for two to four days in the fridge. Makes 1 cup.

White bean or chickpea hummus

• 1 can (19 oz./540 ml) white kidney beans or chickpeas
• 2 tbsp. lemon juice (half a lemon)
• 1 tbsp. canola oil
• 2 tbsp. tahini
• 2 cloves garlic
• 1/2 tsp. cumin powder
• 1/2 tsp. ground coriander powder
• 1/4 tsp. salt
• 1/8 tsp. black pepper or cayenne pepper
• 1 tsp. paprika (optional)
• 1/4 c. chopped fresh cilantro/parsley (optional)

Drain and rinse white beans or chickpeas well. If using chickpeas, remove any loose skins. Add white beans or chickpeas, lemon juice, oil, tahini, garlic, cumin, coriander, salt and pepper to food processor. Purée until smooth, stopping to scrape down sides several times. Taste and adjust seasoning.

Add 1 to 2 tbsp. of water if consistency is too thick. Purée an extra minute to ensure extra smooth and creamy hummus.

Scrape into serving bowl. To garnish sprinkle with paprika and chopped greens. Serve with veggies, crackers or soft pita bread wedges. Also makes a great spread on sandwiches.

Recipes: gettystewart.com

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To help use any extra servings, I eat left­overs almost every day at work. Unfortunately, sometimes a few odds and ends of food hide behind the milk carton and eventually need to be discarded.

Illness-causing micro-organisms such as bacteria and mould can grow and/or produce toxins in leftover food. Unfortunately, you cannot see, smell or taste most micro-organisms. We have to be guided by storage time and temperature to help avoid foodborne illness.

I am sure we do not toss one-third of our food in my house. That’s the national average, according to the U.S. Department of Agriculture. In Canada, the numbers are similar.

Unfortunately, we are now in the prime food-wasting season: the holiday season. During this time, the amount of food wasted increases by 25 per cent. We all can take steps to avoid food waste.

During the holiday season, we might want to embark on some early resolutions that can prevent excess food waste and save us some money in the process. We also might preserve our waistlines with some of the strategies.

If you plan to have guests during the holidays, simplify your menu and the number of different cookies, dips and side dishes that you make. Focus on your family’s favourite recipes instead of making a large number.

Perhaps a full batch of casserole is too much. You might need to trim the size of your recipes. Many recipes are easy to cut in half.

Think about potential food waste as you shop at the grocery store. You might be tempted to buy the bargain-size container of mayonnaise because it has a lower price per ounce. However, if you only need a cup of mayonnaise to make your famous artichoke dip, the remaining mayonnaise eventually outlives its shelf life. It’s not a bargain after all.

As you plan meals, spread the effort. Make holiday meals an opportunity for sharing food. Try a “theme potluck,” such as all healthy appetizers, build your own meal in a bowl or make a personalized pizza buffet. Everyone could bring a part of the menu. At the end of the meal, your guests can share the leftover food and have easy meal preparation the next day.

You can help your guests maintain their weight with a few savvy serving ideas. Use smaller plates and provide smaller serving spoons in the containers. People take less food on a smaller plate, and they serve themselves less food with a smaller serving spoon, according to researchers.

You might even want to try a little trick someone mentioned to me recently: Put a stack of “tasting spoons” on the buffet (along with a container to discard the used ones). Allow people to try the food before serving themselves a full portion.

Keep food temperature controlled during service, or replenish containers regularly. If the party will go on more than two hours, set out smaller amounts of food and keep the rest in the refrigerator. Replace the serving containers as needed. Keep salads, cut fruit and vegetables, and meat and cheese trays cold by nesting the bowls or platters in containers of ice.

Keep warm foods, such as hot wings and warm dips, in slow cookers. If you do not have small slow cookers, set out a smaller amount of food and keep the remaining food warm in the oven or on the stove.

If you know you are not going to be able to use the refrigerated leftovers within three to four days, freeze immediately in meal-sized amounts. Be sure to use appropriate freezer containers and label with the contents and date. Keep an inventory of food that’s in your freezer so you do not forget that it’s there.

If the idea of “leftovers” is not appetizing, create something completely new. How about using leftover turkey in soup, stir-fry, casseroles or sandwiches? Extra mashed potatoes can become potato soup.

Learn to create your own casserole or soup with the “Pinchin’ Pennies in the Kitchen” handouts at https://www.ag.ndsu.edu/food. Click on “Food Preparation.” Also click on “The Family Table” for dozens of ways to savour family mealtimes during the holidays and any day.

Here’s a tasty way to use leftover roasted turkey courtesy of the Midwest Dairy Association.

Cranberry Turkey Wrap

• 4 (7-inch) whole wheat flour tortillas
• 8 slices turkey breast (about 1-1/2 oz. per serving)
• 4 slices cheddar cheese (4 oz.), cut into thirds
• 1/3 c. dried cranberries
• 8 leaves parsley or fresh basil (optional)

Alternate a slice of turkey, one-third of a slice of cheddar cheese and another slice of turkey breast down the centre. Sprinkle one-fourth of the dried cranberries on top of turkey and top with cheese. Fold tortilla into thirds. Place seam-side down on microwave-safe serving plate. Repeat with remaining tortillas. Place a piece of cheese on top of each sandwich and microwave each tortilla on high for 30 seconds to one minute (until cheese melts). Cool slightly and slice in half. Place two or three dried cranberries and a sprig of parsley or basil on both halves.

Makes four servings. Each serving has 330 calories, 13 grams (g) fat, 18 g protein, 33 g carbohydrate, 3 g fibre and 750 milligrams sodium.

The post Cut food waste this holiday season appeared first on Manitoba Co-operator.

I am planning to install pot lights in my newly renovated home. Are there any guidelines as to where to place the lights?

Dear Bentley, Try not to place lights too close together or in rows down the centre of the room. You don’t want to create an airport runway appearance. Match the size of your fixtures to how close together they can be installed. The common rule is that four-inch fixtures should generally be placed at least four feet apart and six-inch fixtures about six feet apart. If you are planning to accent certain features, centre recessed fixtures in front of the objects about 12 to 18 inches in front of the object you wish to light i.e. painting, bookshelf or drapery panels. Recessed lights used for reading or task lighting should be carefully placed overhead so that light is not blocked. When lighting a three-dimensional object such as a fireplace, art piece or flower arrangement, it is more effective to light it from two or three different angles.

Dear Reena,

How can I get the musty smell of old paper out of a metal filing cabinet? The cabinet has never been exposed to moisture. The smell comes from musty-smelling old, old papers (paper mould) that I stored in it. I emptied the filing cabinet and got rid of most of the musty-smelling papers. I do not want the other papers to be contaminated with the musty smell. Therefore, I want to get rid of it before I put them back into the cabinet. Please let me know

if there is a way to solve this problem. Thank you. – Joyce

Hi Joyce,

Your first step is to empty and clean the entire cabinet out with plain old dish soap and water. Dry well to prevent future mould and rust formation. Next apply a light coating of olive oil inside the cabinet. Wipe away all excess and dry well. This step is an easy way to remove foul odours as well as preventing rust. Worst-case scenario, stuff the cabinet with crumpled-up newspaper, leave for three days and remove.

Dear Reena,

My mother-in-law is on the way! What is the best way to clean my coffee maker?

– Tania

Hi Tania,

With no time to lose clean your filter, basket and carafe in the dishwasher. Never use abrasives on your coffee maker surface or heating element. Next pour 2 cups white vinegar and 3 drops of peppermint essential oil into the pot and fill with enough water for 10 cups of coffee. Brew as you would coffee. Not only will this solution clean out your coffee maker, but the kitchen will smell peppermint fresh.

Dear Reena,

My boyfriend was sick with a cold, and so wanting to make him feel better, I made him homemade chicken soup. This project of love turned disaster when the soup burned and actually set fire to the kitchen. Yes you heard me, I burned soup! Do you have any great chicken soup recipes? – Sidney Help is on the way Sidney!

Place one 2-or 3-pound whole chicken and 4 chopped celery stalks (with leaves) in a pot and cover it with water. Bring to a boil, reduce heat to minimum and simmer for 35 minutes. Remove chicken from pot. Strain the liquid into a large pot and discard celery tops. Into the pot add 1 lb. baby carrots, 2 chopped onions, 2 cubes beef bouillon cubes crumbled, 2 (14.5 ounces) cans chicken broth and 1 package chicken noodle soup mix. Allow this to simmer and season with 1/4 tsp. of thyme, dried parsley, poultry seasoning and dried basil. Add 5 peppercorns and 2 bay leaves. Remove chicken from bone and cut into bite-size pieces. Add meat to pot and cook until veggies are tender (about 1-1/2 hours). Into the pot drop 1 (8-ounce pkg.) pasta. Stir and cook for 15 minutes. Serve and enjoy the compliments.

Tips of the week:

Immediate relief for a wasp sting can be attained from applying a paste made of meat tenderizer and a little water. Leaving this on for at least a half-hour will take away pain and itch. When part of a stinger remains in the skin, apply a poultice to safely draw the stinger out (such as stale bread wetted with milk); repeat if necessary. Look out for a rash or swelling that gets worse instead of better. If this happens, contact a doctor.

Perfect homemade pickles:

When choosing pickles for pickling, pick fresh garden cucumbers early in the morning. Immediately submerge cucumbers in ice cold water until ready to use.

Trim both ends of pickles.

Use pickling vinegar not plain white vinegar.

If the cucumber has started to get seeds in its “belly” it is too big and old to use. (I always have a patch of dill – it seeds itself and is good for salads when young – so I have never used oil of dill.)

After washing the dill I usually swish it in hot to boiling temperature water (just in case there is any wildlife on it).

I then place some dill into a jar and slice the cucumbers into each jar tapping the jar to pack.

In a large pot mix: 4 cups vinegar, 2 cups water, 2 cups white sugar, and 1/2 cup PICKLING salt. Bring to a full rolling boil and quickly fill jars. Seal jars. Ready in six weeks. I have never had a jar spoil since I started using this recipe. I used well water when we lived on an acreage and now that I am in town I just use tap water. Family and others seem to love my dills! One of my kids took peanut butter-dill pickle sandwiches to school almost every day for a number of years! – Sincerely, Jean

I enjoy your questions and tips, keep them coming!

Check out my website www.house holdsolutions.org.

Reena Nerbas is a highly popular professional speaker and the author of

three national bestsellers, Household Solutions 1 with Substitutions,

Household Solutions 2 with Kitchen Secrets and Household Solutions 3 with Green Alternatives. Books and

Household Solutions 1, 2 and 3 Cooking/ Cleaning Gift Packs are available online or by calling: 204-320-2757.

The post More Questions For Reena – for Sep. 1, 2011 appeared first on Manitoba Co-operator.

Speaking at a meeting on food and health, Singh added that climate change may endanger food security in many developing nations.

India, along with many Asian countries, is currently battling high food inflation, which is hurting consumers and pushing governments to take tax measures and other steps to try to cushion voters from spiralling prices of staples. New capacity:U.S. chemicals group DuPont said Feb. 17 it would invest more than $50 million in an expansion of its biotech soybean research and development program in Delaware. The plan would include new soybean research laboratories, tissue culture facilities, environmentally controlled growth rooms and greenhouses. “It would increase the speed at which we can bring new products to the market and help farmers around the world increase yields through tolerance to environmental stresses, insects and disease,” said spokesman John Bedbrook. Clampdown on

speculators:China will intensify a clampdown on farm price speculation in rural areas, the country’s top planning agency, the National Development and Reform Commission, said Feb. 17.

In the latest efforts to rein in inflation, the government will strengthen supervision on pricing misconduct concerning farmers, it said in a statement.

Corn crop damaged:

Bitterly cold weather earlier this month damaged approximately 1.8 million tonnes of Mexico’s winter corn crop in Sinaloa state, where 80 per cent of Mexico’s fall-winter corn is grown. “There is damage in Sinaloa that we estimate at 1.82 million tonnes of corn,” said Agriculture Minister Francisco Mayorga on Mexican radio. Mexico produces mostly white corn to make the country’s staple tortillas and imports yellow corn from the U.S. for animal feed. High corn prices affecting the cost of tortillas have been worrying Mexican consumers.

On the short list:After a

Canada-wide call for proposals, the Tobacco Creek Model Watershed (TCMW) has been selected for consideration among eight finalists to become a watershed research node for the Canadian Water Network, a national initiative managed by the University of Waterloo.

If successful, $750,000 in science funding could become available to the TCMW (for university research). An open community workshop is being held for those interested in helping to develop the proposal from 11 a.m. to 3 p.m. Feb. 24 in Roland. – Staff

Correction:

In a story published Feb. 17 it was reported the Canadian Wheat Board invested in the last lake ship built in 1983. In fact the CWB agreed to ship a minimum amount of grain with the shipowner over a five-year period.

Correction:

A story in the Feb. 17 issue of the Co-operatorsaid a national livestock traceability program is supposed to be in place in 2013. In fact, federal and provincial agriculture ministers have set 2011 as the implementation date. Growing Forward funding for the system will continue to 2013. New director:Michele Rogalsky has been appointed as director of the School of Agriculture at the University of Manitoba. The school co-ordinates the two-year agriculture diploma program and offers a variety of certificate, non-credit and professional development programs.

Rogalsky, who graduated from the diploma program in 1984, has previously been a farm management instructor and assistant director for the school. Her most recent position however, was overseeing the maintenance of the university’s Fort Garry Campus. – Staff

The post In Brief… – for Feb. 24, 2011 appeared first on Manitoba Co-operator.

Eggplant history dates back to early China. When the eggplant made its way to Europe, however, Europeans gave it an unflattering nickname – “mala insana,” which means the “apple of madness.”

According to food historians, the eggplant gained that name as a result of being in the nightshade family. Some nightshade plants are poisonous, and tomatoes also were shunned because they were believed to be deadly.

Eggplant, known as “aubergine” in France, is used in a variety of international cuisines. Its mild flavour and sponge-like texture absorb the flavour of added ingredients, such as garlic, basil and oregano. Here’s some popular dishes that feature eggplant:

Ratatouille:A Mediterranean dish combining eggplant with zucchini, mushrooms, bell peppers, tomatoes, garlic and spices.

Eggplant Parmesan:An Italian dish featuring eggplant dipped in egg and bread crumbs, then lightly fried and topped with tomato sauce and cheese. Moussaka:A Greek favourite of eggplant layered with a spiced meat filling and a creamy sauce.

Babaganoush:Another popular Greek recipe that includes eggplant, garlic, parsley and tahini (sesame seed paste).

Pick up an eggplant and give it a try on your menu. Choose one with shiny skin and no dark spots, which indicate decayed areas. Although the peel can be eaten, more mature eggplants will have a tougher skin.

– Julie Garden-Robinson, PhD, L. R. D., is a North Dakota State

University Extension Service food and nutrition specialist

and associate professor in the department of health, nutrition and exercise sciences.

The post Eggplant No Longer The “Mad Apple” appeared first on Manitoba Co-operator.

I seldom turn down a dinner invitation, but it’s taken Parkland Tourism all of seven years to find me seated under their big white tent in Riding Mountain National Park for a very special meal.

That’s how many years they’ve been serving a “Supper-in-the-Field,” a sumptuous late-summer event established to honour the tradition of fall suppers and feature the local foods farmers grow prepared by Manitoba chefs.

This year’s menu was created around the Homecoming 2010 theme, featuring down-home tastes spiffed up with a chef’s flourish. We ate bison meatballs and wild mushroom gravy last weekend, and buckwheat cabbage rolls with raisin sauce, and tourtiére and roasted veggie terrine, then sampled from a dessert table laden with homemade pies. The meal was served on the front lawn, out of the rain under a tent, of the Wasagaming superintendent’s house near the Golf Club at the east end of Clear Lake.

I tell you most sincerely, this was the kind of meal you tend to fall silent while eating, so as to entirely focus and savour every delectable bite.

This year they had a cookbook on offer too, so you can replicate some of the fine dishes eaten here (and in Parkland family homes and special events). I picked up a copy ($20) of theSupper-In-the-Field Cookbook,an elegant 84-page collection of recipes from both the chefs who have contributed to these dinners over the years, plus the trademark favourites of communities of the region.

Supper-in-the-Field honours the people who grow, cook and bake good food too. The cooks and chefs and growers aren’t “behind the scenes” but are introduced and applauded.

There are too many to list, but I did have the pleasure of meeting the Sunshine Club of Dauphin, whose substantial skills as home cooks and bakers are regularly sought to cater events in the Dauphin area and who fundraise for community beautification. The beautiful fruit pies were their contribution this year.

I also met Kelly Ditz, an organic farmer and chef-at-large, who spends half a year in the Oakburn area growing a large organic vegetable garden from which he supplies Winnipeg markets. Kelly had a variety of his vegetables on the menu. He’s helped every year since 2005. This dinner raises awareness about food and where it comes from and that’s why he wanted to support it, he said. “It puts a face to our food, ” he said.

Here’s a small sampling of the kinds of recipes you’ll find in theSupper-in-the-Field Cookbook.There were limited copies available but if you’d like to order your own copy please contact Parkland Tourism by email atparklandtourism@mts.net or telephone 1-888-528-6484.

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operatorRecipe Swap

Box 1794, Carman, Man. R0G 0J0

or email

lorraine@fbcpublishing.com

Contributed by Chef Tim Taylor

Tim is the chef at Dandelion Deli in Winnipeg and has been a supporter of the Supper-in-the-Field since it began in 2004.

HAM HOCK FLECKED POTATO SALAD

2 c. sliced ham hock meat

3 lbs. waxy potatoes such

as thin-skinned

red or white

1/2 c. red onion,

finely chopped

1/3 c. chopped fresh herbs

such as basil, parsley,

chives and rosemary

2 tbsp. butter

2 tbsp. all-purpose flour

1/2 tsp. dry mustard

3 tbsp. white wine vinegar

1 tbsp. sugar

1 c. beer

1/2 tsp. hot pepper sauce,

such as Tabasco

2 tbsp. chopped

fresh parsley

Salt and pepper to taste

3 large eggs hard cooked,

peeled and sliced

In a large pot, cook the potatoes in lightly salted water until tender but not mushy. Drain, cool slightly and slice (not peeled) into thick rounds. Return to the empty pot. While the potatoes are still warm, gently mix in the ham hock meat, onions and herbs. Set aside. In a large bowl, mix up the mustard sauce by combining all the sauce ingredients. Add the potato-bacon-herb mixture while gently stirring. Season to taste with salt and pepper, garnish with the eggs and serve warm.

BEET LEAF HOLOPTSI

Contributed by Kay Slobodzian of Dauphin, Man.

Use prepared basic bread dough recipe. Wash young beet leaves in warm water and pat to dry on paper towels. Remove any large stems. Cut small portions of dough. Roll dough pieces with leaves and arrange on a baking sheet. Cover and let rise 30 minutes. Bake in a 350 F oven for 40 minutes. Let cool, then separate, cut into smaller pieces and serve with creamed dill sauce, or cool and freeze.

DILL CREAM SAUCE

for beet leaf holoptsi

2 medium onions chopped

or use onion greens

2 c. whipping cream

3 tbsp. butter or

margarine

2 tbsp. flour

1/4 c. chopped green dill

Salt and pepper to taste

Sauté onion in butter for a few minutes until soft. Mix in flour, stir well and set aside. In separate pot bring cream to a boil and add seasoning, onion mixture and dill. Simmer until slightly thick.Contributed by Dauphin-area Ladies of the Fort (now known as the Sunshine Club of Dauphin.)

Fresh Strawberry Pie

9-inch baked pie crust

1 c. sugar

1-1/4 c. water

1/4 tsp. salt

4 tbsp. cornstarch

1 tbsp. lemon juice

Fed food colouring

(optional)

4 to 5 c. fresh sliced

strawberries (reserve a

few whole for decoration)

Dissolve sugar in 1/2 cup water and bring to a boil. Add remaining water and other ingredients, except colouring and strawberries. When thick, remove from heat and add colouring. Arrange cutup berries in the bottom of the prepared crust and cover with thickened syrup. Cool. Decorate with whole berries if desired. Serve with vanilla ice cream.

BEEF AND BARLEY SOUP

Contributed by the Town of Russell

6 c. water

6 beef bouillon cubes

(1/5 oz. 6 g size)

28 oz. canned

tomatoes, mashed

10 oz. condensed

tomato soup

2 c. shredded carrot

2 c. shredded potato

1-1/2 c. chopped onion

1 c. chopped celery

1/2 c. pearl or pot barley

6 c. water

1 tbsp. parsley flakes

1 tsp. granulated sugar

1 tsp. salt

1/4 tsp. pepper

1/4 tsp. thyme

3 c. cooked roast

beef, chopped

Heat first amount of water and bouillon cubes in large pot. Stir to dissolve. Add remaining ingredients except beef. Bring to boil. Cover and simmer slowly for about 1-1/2 hours. Add beef and simmer 1/2 hour more. Makes about 22 cups.

Contact us!

We enjoy receiving your recipes or recipe requests. Please contact us at:

Manitoba Co-operatorRecipe Swap

Box 1794 Carman, Man. R0G 0J0 or email:lorraine@fbcpublishing.com

———

RECIPESWAP

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“It started off looking for additional ways to use barley, other than animal feed and malt. Brian Rossnagel, the barley breeder in Saskatoon, had developed barley varieties with unique characteristics, specifically from a starch point of view,” says Ames.

“We recognized that different barley genotypes had unique starch and beta glucan properties which provided opportunities for application to different food products.”

Ames says some of these unique characteristics lend themselves to creating doughs that were really surprising. She could make a dough out of just barley and water, resulting in products that were very extensible.

“The main food that occurred to me when I saw this extensible dough was a tortilla because I recognized that this was a limitation in the tortillas I had seen on the market. Selecting the right barley cultivar is key to producing a soft, pliable tortilla with good taste and colour,” she says.

Ames and her lab group have evaluated about 30 cultivars and genotypes for tortilla quality and they now have a good idea of what characteristics make the best product. The product is made with whole-grain flour and consists of 100 per cent barley and water without additives.

She also developed a crunchy product, similar to a tortilla chip.

“We worked with a local manufacturer to make a really tasty barley chip. We produced the chips on a large scale to carry out sensory evaluation in a consumer trial at the University of British Columbia. For flavour and texture, the barley chip was rated very high but for colour, people still preferred the familiar yellow of a corn chip,” she says.

Ames realized that having a nutritious, tasty product produced on a lab scale isn’t enough to generate commercial interest. She proceeded to acquire a U. S. patent on her products.

A patent helps capture the industry’s interest. Knowing that they would have exclusive rights to a product or process provides industry with more incentive to undertake all the extra effort and time required to transfer this from a laboratory-scale project into an industrial-scale process, with packaging, labelling and consumer demand.

Consumer awareness is part of the driving force behind demand for new, healthy food products. Ames is working with other stakeholders in the barley industry, trying to get a health claim registered for barley beta glucan in Canada.

In early 2009, a generic health claim petition was submitted to Health Canada for reviewing the role of barley beta glucan soluble fibre in reducing blood cholesterol levels and therefore reducing the risk of cardiovascular disease.

Ames recently took a one-year work transfer to the Richardson Centre for Functional Foods and Nutraceuticals in Winnipeg, to pursue research on validating nutritional benefits of barley.

“The initial work was related to health claims that already exist in the world based on barley beta glucan’s effect on lowering cholesterol. Many clinical trials have already documented that,” says Ames.

“Now we’re doing new research looking at barley as a low-glycemic index-type food. We’ve formulated different barley tortillas containing specific types and levels of fibre in order to evaluate their effect on glycemic response in a human clinical nutrition trial currently being conducted at the University of Manitoba.”

Ames feels continuing to educate consumers on the nutritional benefits of barley and exploring the utilization potential of this versatile grain may help create a demand for new barley products and greater market opportunities for producers.

The Endowment Fund, the original core fund of WGRF, has supported more than 200 research projects since 1983. Research reports on many projects are available on the WGRF website.

The post Barley Flour Makes Fantastic Tortillas appeared first on Manitoba Co-operator.

GORD’S CANOLA GREENS

Gather a double handful of canola greens from the field after they’ve bolted but before they’ve flowered. Make sure they haven’t been sprayed recently and wash them carefully. Heat up a frying pan, add oil (olive is best, but canola will work), four slices of diced bacon or a similar amount of diced ham (really any type of cured pork) and two or three cloves of crushed garlic, or a heaping teaspoon of the crushed garlic. Once the bacon is cooked down, add the canola greens and stir them around until they wilt down and turn a darker green. That’s it. This makes a great tasty side dish for any meal. The sweetness of the cured pork offsets the bitterness of the greens.

You seldom think of sautéing spinach or Swiss chard, but this makes a nice side dish as well.

3 c. spinach

2 cloves garlic, sliced

1 tbsp. lemon juice

2 tbsp. canola oil

SPINACH

Remove the stalks and chop the leaves into 1-inch chunks. Sauté garlic in the oil. Add spinach and coat with garlic and oil. Add a little water if it starts to look dry and cook about three minutes until wilted. Add lemon juice, salt and crushed pepper. Serve immediately.

Swiss chard is also great for making a colourful dish of cabbage rolls. Use your favourite cabbage roll recipe and just substitute cabbage leaves with Swiss chard.

Pinch of dried crushed

red peppers

Salt

We’ll publish your requests too!

e love getting your recipes! If you’re looking for a specific recipe and think our readers might have it, send us your request too.

SEND RECIPES OR RECIPE REQUESTS TO:

Manitoba Co-operator Recipe Swap

Box 1794, Carman, Man. R0G 0J0

or e-mail

lorraine@fbcpublishing.com

With lots of asparagus now available, here’s a great Asparagus Frittata recipe to try courtesy of Peak of the Market.

2 tbsp. butter

1 small onion, chopped

2 c. asparagus, blanched and sliced

2 c. cheddar cheese, shredded

1/4 c. green onions, chopped

ASPARAGUS FRITTATA

6 eggs

1/2 c. fresh bread crumbs

1/2 tsp. salt

Dash hot pepper sauce

Melt butter in small fry pan; sauté onion over medium heat for about five minutes. Arrange asparagus, cheddar cheese and onion in lightly greased 9-inch pie plate.

In medium bowl; beat eggs; stir in bread crumbs, salt and hot pepper sauce; pour over asparagus mixture. Bake in 350F (180C) oven for 25 to 30 minutes or until set in centre. Let stand for 10 minutes before serving.

Serves 8.

RECIPE REQUEST

Do you have a favourite tart recipe? Lemon tarts? Jam tarts? Coconut tarts? A tiny tart with any kind of filling is the perfect light dessert for spring and summer. Sukhwinder Malhi is looking for butter tart recipes. Here’s my all-time favourite.

GRAM’S BUTTER TARTS

1 dozen unbaked tart shells

1 tbsp. creamed butter

1 tsp. vanilla

1 c. brown sugar

1 beaten egg

1 tbsp. vinegar

1 c. raisins

Mix together butter, vanilla, brown sugar and beaten egg, then add one tbsp. of vinegar and spread it over the top. Add to mixture raisins which have been left to stand in warm water to puff up. Fill tart shells 3/4 full and bake 15 minutes at 375F.

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