wordless wednesday: boys in the kitchen
foodmamma
playing with spices: cumin
This month, we are playing with cumin. Cumin can be used in its seed form or ground into a powder. It’s a versatile spice in that it is used in a range of cuisines, from Indian and Middle Eastern to Mexican and Spanish.
The seed is derived from a plant in the parsley family. The seed itself is often mistaken for caraway seeds or fennel. It is a warm spice with a distinctive flavour.
Cumin is used a lot in our house. It is key to many curries and of course for chili. Hubby’s favourite use of cumin is in a salted lassi. Although I prefer the sweet kind, he loves the cumin spiced creamy drink.
Salted Lassi
1/2 cup plain yogurt
1/4 cup water
1/2 tsp cumin seeds
pinch salt
ice
Place the yogurt and water in a glass. Crush the cumin seeds in your hand and add to the glass along with salt. Add ice and serve.
koob the kabob factory
Since hubby’s been working in Mission for the past year, I have often been jealous of the places he is able to frequent so easily for lunch. There are so many great restaurants on 4th Street and I was happy to finally try out Koob, a place he frequents often.
Koob serves up meat kabobs in a pita, topped with fresh veggies and sauces. The delish ‘Koobwich’ is generously filled and then grilled.The owners and the staff at Koob are super friendly and the service was great.
You get a choice of meat (chicken, beef or lamb) or you can go veggie if you wish. The meat is grilled on an open flame while you choose the toppings for your pita. I think I had the whole lot with fresh veggies such as basil tomatoes and sumac onions.
These veggies are then topped with sauces of your choice, many of them made in-house. With the large variety they had, it was hard to choose. I settled on the Koob aioli and the garlic. Both were excellent choices.
My choice of lamb was a great one. The meat was well seasoned and was delicious. Q’s new favourite thing is lamb and he definitely approved. Healthy and tasty – next time I’m stuck for dinner, I know what I’ll be asking hubby to bring home.
panang curry
With all my posts of various Thai restaurants we have been to, it’s no secret that we love it. Today, I had a craving for Panang but decided it would be a good thing to know how to make it from scratch. I found a simple recipe and made a few changes to make it on the mild side so we could all enjoy it.
Q and I had a fun time at the Asian market picking up the items we needed for the paste. He learned all about kumquats and guava and he picked up treats for himself. He was quite the helper, crushing up some peanuts to top the flavourful curry.
This recipe is adapted from Bon Appetit via Epicurious. I substituted the dried chilies with a red bell pepper and added fragrant ingredients like lemon grass and kaffir leaves. The pungent aroma of the paste filled the kitchen and mellowed when it hit the coconut milk.
To make the curry, I adapted a recipe from Rachel Cooks Thai. I used chicken instead of beef and added the veggies we had in our fridge. Served with a bowlful of delicious coconut rice, it was a satisfying and comforting meal. I’m really looking forward to tomorrow’s leftovers!
Panang Curry Paste
Adapted from Bon Appetit via Epicurious
1 red pepper, cut into chunks
2 fresh lemongrass stalks, thinly sliced
3 TB roasted peanuts
6 dried kaffir leaves
1 large shallot, chopped
4 garlic cloves, chopped
1 TB crushed ginger
1 serrano chile, chopped
1 1/2 tsp salt
1/2 tsp cumin
1/2 tsp pepper
Place all ingredients into a food processor or blender. Process until a paste forms, adding a small amount of water if necessary.
Panang Curry
Adapted from Rachel Cooks Thai
1 can coconut milk
3 TB panang curry paste
3 chicken breasts, cubed
1 red pepper
2 carrots, sliced
1/2 pound mushrooms, sliced
4 kaffir lime leaves
1 tsp fish sauce
1 tsp sugar
Scoop the top 1/3 cup of thicker coconut milk off the top of a newly opened can and into a large pan. Heat the coconut milk over medium heat until it starts to boil and separate.
Add the curry paste and stir into the coconut milk until its well incorporated. Then add your chicken and veggies and coat them with the curry paste.
Add the rest of the coconut milk and let the chicken cook.
Once the chicken and veggies are cooked, add the kaffir lime leaves and season with fish sauce and sugar.
Top with cilantro peanuts and serve with coconut rice.
wordless wednesday: d dutchmen dairy
paya for mother’s day
On Saturday, hubby and I headed to Banff for the Rocky Mountain Wine and Food Festival. It was a lovely day to go and we enjoyed some amazing food. Lamb, Scallops, Plantain, Chocolate Dipped Baklava, Seafood Risotto – it was amazing!
The next morning Q came running into my room with a bag full of presents, some things he had bought me, some he had picked out from his toy collection. He has the biggest heart ever!
We had invited our families over for a Mother’s Day brunch. This year, I wanted to do something different, something a little Indian. I figured it would be a nice surprise and a slight change from the eggs we were considering doing.
I decided on paya, a favourite for both moms. Paya is an Indian/Pakistani dish made with goat trotters. The flavourful broth is eaten with french bread and then the marrow from the bones is eaten. I find that people either love it or hate it. Hubby didn’t want me to work too hard but this was the easiest of meals. I tossed everything into a slow cooker the night before and it was ready to go in time for brunch. The meal was a success and it was minimal effort for a lot of praise.
Paya
2 pounds goat trotters
3 medium onions, blended
3 cinnamon sticks
10 black peppercorn
5 cardamom pods
5 cloves
2 TB salt
2 tsp crushed garlic
2 tsp crushed ginger
1 tsp chili powder (or more if desired)
1/2 tsp turmeric
1 tsp paprika
cilantro
Wash the trotters really well and place in a slow cooker. Add the onions and spices, except for the paprika and cover with enough water. Let cook for 8 to 10 hours on low. Right before serving, add the paprika, enough to get the desired colour. Sprinkle with cilantro and serve with french bread.
avocado chocolate chip cookies
We love avocados around here. We put them in everything, from eggs to sandwiches, and guacamole is a regular in this house. When I saw pictures of avocado chocolate chip cookies pop up on Instagram, I quickly went searching for the recipe. This recipe comes from Gaby Dalkin‘s new book “Absolutely Avocados” and I was happy for the find over at Eat Live Run.
I wasn’t sure what to expect so the first time I made these, I just made half a batch. We took them to soccer and the cookies were gone in a flash. The cookies were hearty and chocolatey and were a hit among both the kids and the parents.
The second time I made these cookies, some of the avocado didn’t get mixed in as well and you could see flecks of green among the oats and chocolate. I was happy to find that the bright green didn’t turn colour like raw avocados do. I also added a handful of nuts for some crunch. I’ll definitely be making these again. Surely, if a cookie has some greens, its good for you, right?
Avocado Chocolate Chip Cookies
From Absolutely Avocados via Eat Live Run
1 avocado
1 stick unsalted butter, room temperature
1 1/2 cups dark brown sugar
2 large eggs
2 tsp pure vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1/2 tsp baking powder
1 1/2 cups old fashioned oats
1 3/4 cups semisweet chocolate chips
Cut the avocado in half and scoop out the flesh into a large bowl. Add the butter and brown sugar. Cream together until fluffy.
Add the eggs, one at a time, followed by the vanilla. Mix well until well combined.
Add the flour, baking soda, salt and baking powder. Mix slowly then add the chocolate chips and oats. Be careful not to overmix here. Place the dough in the fridge to chill for one hour.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. After the dough has chilled, scoop out spoonfuls of dough on the baking sheet and press down gently with your hand to flatten. Bake for 18 minutes, until golden brown. Repeat with remaining dough.
banff rocky mountain wine and food festival (giveaway)
With the weather finally cooperating and the temperatures getting up to 28 degrees in Calgary today, you would think that Monday couldn’t get any better. With a giveaway to a wine and food festival in Banff, it can!
The Banff Rocky Mountain Wine and Food Festival is this weekend! Wine and beverage experts will be available to share their knowledge and suggest tasting notes as attendees sample their way from booth to booth. The Grand Tasting Hall will feature the best cuisine that Banff restaurants and eateries have to offer including samples from The Bison Restaurant & Terrace, Rimrock Resort Hotel, Sunshine Mountain Lodge, Balkan – The Greek Restaurant, Bear Hill Brewing Company, and many more.
This is a very popular event and Saturday evening’s session is already sold out. Get your tickets online at rockymountainwine.com or enter to win a pair of tickets here. Leave a comment below, send me a tweet (@fareenjj) or leave me a message on facebook (facebook.com/FoodMammaCOM) by 11:59PM MST on Wednesday, May 8th. Winners will be contacted on Thursday.
Tickets are for the Friday, May 10 from 7-10 p.m. When presented at the door, these tickets will allow for complimentary access into the Grand Tasting Hall. Tickets are not transferable to Saturday’s session. This is an adult only event. All attendees must be 18 years or older. Minors (including infants) are not permitted to attend. Sampling coupons can be purchased separately.
tequila lime chicken
There’s no better way to celebrate Cinco de Mayo than with great Mexican food. The possibilities are endless from fried fish tacos, delicious desserts like tres leches cake (or coconut, even better) or eating at your favourite Mexican restaurant. We found a new mexican fave at our house – Tequila Lime Chicken.
Since finding this recipe, we have had this chicken a few times. It is full of flavour and the resulting chicken is tender and juicy. It’s delicious served with some creamy guacamole or some grilled corn. Perfect for a crowd!
Tequila Lima Chicken
Adapted from Once Upon A Chef
3 TB olive oil
3 TB tequila
3 tsp lime zest (zest of 2 limes)
4 garlic cloves, minced
1/2 tsp ground coriander
2 tsp honey
salt
pepper
4 boneless skinless chicken breasts or thighs
Combine all ingredients except chicken breasts in a 1 gallon freezer bag. Close the bag and squish marinade around to mix. Add chicken breasts and massage marinade into meat until evenly coated. Seal the bag and place it in a bowl in the refrigerator (the bowl protects against leakage); marinate for at least 6 hours or overnight.
Grill on the bbq until chicken is cooked.
wordless wednesday: when life gives you lemons…
