I’ve been wanting to make these for years, since seeing them on Tara’s page. They come from The Art of Living According to Joe Beef by Frédéric Morin and David McMillian with Meredith Erickson – besides Joe Beef, they also own Liverpool House, where a certain pair of cool politicians went for dinner last week. I’ve never managed to go to either, but aspire to someday.

1
Share
,

Look at me, posting something not sweet! Something you may already know about me: I love homemade falafel, all crispy and warm, straight from the pan. It occurred to me that a kind of amalgamation between fish cake and falafel might be possible, and it turns out salmon gets along brilliantly with chickpeas (doesn’t everything?) and adds a meaty richness to the already delicious falafel. It’s a match made in frying pan heaven.

2
Share
,

Falafel is not something I grew up with, but something I grew to love. Like most of us, I fell for it at street stalls and takeout joints – it’s not the sort of thing I thought to make at home, until about five years ago, when I discovered it’s about as easy to make as a batch of hummus. Truly! If you have a food processor, you can make falafel in about five minutes. It requires a can of drained chickpeas (cheap), some garlic, onion, cilantro, salt and spices – go by taste and pulse it all into a mulch, adding a few tablespoons of flour to help bind the mixture together. (Any kind, really.) You can make them perfectly smooth, or leave some texture, which is what I do. A bit of baking powder lightens them up a bit.

8
Share

Pulses! You know I’m a fan. (Did you know I wrote a book on the subject?) If you’re not familiar with the term, it refers to the edible dried seed of legumes, like dry peas, beans, chickpeas and lentils. Pulses are quite possibly the world’s perfect food – high in fibre and protein, low in fat, inexpensive, versatile, easy to store, and good for the environment – as they grow, pulses fix the nitrogen in the soil, reducing the need for fertilizer in crop rotations. And they can be found in virtually every cuisine in the world – a pulse is as fitting in a bowl of Cacio e Pepe in Italy as in an Indian chana masala or daal, or a can of British baked beans. And they’re a huge Canadian crop – 65% of the world’s lentils come from Canada, mainly Saskatchewan – which makes me love them even more. Today is the second annual Global Pulse Day, a global event to celebrateContinue reading

0
Share
,

Apologies for the plain photo, but this is what real life looks like – W was hungry (OK, we all were), and to be honest I didn’t plan to share this until I got several requests on Instagram. People like sloppy lentils! It was a last minute, just-drove-home-from-Edmonton-and-rummaged-through-the-freezer dinner, with a small handful of red lentils thrown in to boost fibre and other good things. Dry split red lentils cook quickly and mask themselves perfectly, soaking up the sweet-vinegary flavours of sloppy Joe sauce – no one has a clue they’re there. (If you like, you could use canned brown lentils instead – they work just as well.)

4
Share
, ,

I had been fidgety about the unseasonably warm weather around here, and then winter went and showed up all at once. Temperatures hovering around -32 with the windchill is the perfect reason to have a pot of something or other simmering on the stove, and I had been meaning to make a pot of feijoada – a thick Brazilian black bean stew, simmered with miscellaneous cuts of pork (and sometimes beef). The beauty of it is that dried beans take a few hours to soak and simmer, just like tough, flavourful cuts of meat, like pork shoulder and ham hocks. If you’ve never worked with smoked pork hocks before – it’s the ankle bit – this is a perfect reason to; you toss it in the pot and it does its thing, flavouring the beans with smoky meatiness, and then the chunks of tender meat fall off when you pull the bone and leathery skin out of the pot. Once you’ve cooked one, you’ll noticeContinue reading

1
Share
, ,

I’m starting to go back and revisit some of my early recipes, the ones I posted in my toddler stages of blogging, with super-up-close photos (what was I thinking?) and plenty of stories of life with an actual toddler. This was one of the first, posted back in 2009, and if you look back on it, I was all HOW CAN IT POSSIBLY BE OCTOBER? Which I literally said to someone ten minutes ago about it already being almost October. It’s one of those recipes people regularly tell me has become part of their regular repertoire, and so I thought it deserved a do-over. With turkey, winter squash, tomatoes and apples, can you imagine cramming more fall into one bowl? Back in ’09 I made this in the slow cooker, but nowadays I prefer the stovetop – either will do. (You’ll need less liquid overall in the slow cooker, since it’s all contained and won’t cook off.) And while you could use any kind ofContinue reading

11
Share
, ,

It’s hard not to get drawn into the Mexican food love-in happening all over the internet this week – the power of suggestion is strong with me and all things edible, and so my mind started to wander down south and I pulled a stack of corn tortillas out of the freezer and went to the store to squeeze some avocados. What I love about black bean tacos: I almost always have a can of black beans, which cost about a dollar, and which need minimal dressing up (chili powder, cumin, red onion, cilantro, lime, no particular measure) before being mashed, as-is, with a potato masher or fork. Feta or queso fresco or whatever kind of cheese you have or love acts as a deliciously melty, salty glue to hold the crunchy pockets together, which cook in less time than a grilled cheese sandwich. They’re far more stable than the yellow boxed kit version, reminiscent of both pizza pockets and hand pies, and if youContinue reading

30
Share
, ,

Today seemed like a good day to have a pot of beans simmering on the stove. As a sort of comforting reminder that we’re home, that the house is being warmed from the kitchen out, steaming the cold windows, and that we have time to let them take their time. And because a pot of beans provides potential for more – for a pot of something bigger and more nourishing that will feed a handful of people who are important in our lives. It means a starting point for me to experiment with without any particular plan. Yes, I can read a lot into a bean. What happened to this particular pot of beans had, as usual, a lot to do with what I had in the fridge. The thing about kale is that three and a half bunches of it take up a lot of space in the crisper, but you can cook it down to hardly anything. And the thing about leftover crustyContinue reading

2
Share