Category Archives: Cooking

Seasonal Dish: Thanksgiving Butternut Squash & Apple Soup

Are you hosting a Thanksgiving dinner for family & friends?
Or looking for a great starter to contribute to a meal  you have been invited to?
Perhaps you have decided to go stress free this weekend & want a restaurant with an authentic fall harvest menu – whatever your plans, our Butternut Squash & Apple Soup is a Thanksgiving must!

Butternut Squash & Apple Soup Recipe 

To cube the squash, peel it, cut it in half, remove the seeds and then cut it into chunks. Use vegetable stock to make this vegetarian.

Ingredients: 

2 Tbs. unsalted butterImage

2 Tbs. olive oil

3 large sweet Vidalia onions, chopped

2.5 Tbs. sweet curry powder

2 large butternut squash, peeled, de-seeded, and cut into cubes

4 Granny Smith apples, peeled, cored, and quartered

Kosher salt and black pepper

1 (12 oz.) bottle hard cider, or 1.5 c. apple cider or apple juice

5 c. low-sodium chicken stock, preferably homemade

Cayenne pepper, to taste

Oil for frying

Sage leaves

Cooking Instructions:

  • Sweat onions and vegetables. Heat butter and oil over low heat in a large stockpot. Add the onions and cook over low heat for about 10-15 minutes or until tender, stirring occasionally. Add the butternut squash, apples, and curry powder to the onions and sauté for 3 minutes over medium heat. Season with salt and pepper.
  • Add liquid and simmer. Add the hard cider and chicken stock to the pot until the vegetables are covered with liquid. Bring to a boil, and then turn the heat to low and simmer for 30-40 minutes until the veggies are very soft.
  • Puree, season and serve. Puree the soup with a hand blender or in a food blender or food mill. Return soup to pot and season to taste with salt, pepper and cayenne pepper, which gives this sweet soup a nice spicy aftertaste.
  • Make crispy sage leaves for garnish, if desired. Heat a little oil in a small sauce or sauté pan. When the oil is hot, dip or lay the sage leaves in the oil, turning them if necessary, and fry until crispy, about 5-10 seconds.

Your Vancouver Farmer’s Markets are a great place to pick up local, organic ingredients http://www.eatlocal.org/

Happy Thanksgiving from the team at Rocky Mountain Flatbread Co.

 

Autumn Canning at Rocky Mountain Flatbread

 

Many of our fall foods are easily preserved for the lean winter months. Preserving can be done in ways such as canning, freezing, drying or curing. These are traditional methods that our ancestors used safely for thousands of years. The recent industrialization of food production has replaced these traditional techniques with chemical preservatives to extend the shelf life of our foods. As a huge supporter of seasonal eating, Rocky Mountain Flatbread hosted a canning workshop  Sunday, October 6th. 

Canning is a method using a hot water bath or pressure canner to seal foods inside a glass jar. Acidic foods like jams and pickles can be canned using a hot water bath as the acid inhibits bacterial growth. RHN Brendan Young joined our guest to demonstrate how easy it can be store delicious organic B.C. apple sauce and pickle local carrots with a kick!

We started the workshop off by cleaning, peeling and coring our sweet variety apples. Using a pot  filled with enough water to cover the surface area of the bottom, we  set the apples aside to boil until soft for approx. 15. While the apples simmered we sanitized our jars. Jars can be sanitized by boiling in water, in the dishwasher or in the oven. Once ready, we blended our apples (a sieve can also be used) until we reached our desired texture. If you wanted to season your apple sauce you could now add cinnamon, nutmeg, maple syrup, etc. The apple sauce can then be transferred into the jar. Leaving about an inch from the lid pound the sauce to remove any air bubbles. Use the magnetic lid lifter to remove lids from sterilizing water and transfer to jar. Tighten the ring around the jar and submerge in the hot water bath for 15-20 min. Your hot water bath should cover the top of your jars with an inch of water. Once you have removed the jars from the bath, allow them time to cool. The lid is sealed if you hear a pop and it is sucked down. If you touch the center of the lid after the jar is cool and it can still pop up and down the jar is not sealed and should be re-submerged in a hot water bath.  

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To pickle our carrots we washed and chopped the carrot spears to the height of the jar. To create our brine, we combined 8 cups water, 8 cups apple cider vinegar and 2/3 cups sea salt. As the brine was brought to a boil, we stuffed our carrot spears into the sterilized jars as tightly as possible (you do not want any room as carrots may float or pop up in brine and/or shrink while in hot water bath). To add some extra flavour we added 4 peppercorns, 1 clove of peeled garlic and 1 chili pepper. Once the brine had been brought to a boil we removed it from the stove top to ladle into our carrot stuffed jars. Ensuring all carrots were covered with the brine, we sealed our jars and submerged them in the hot water bath. Leave carrots to cool and seal. Wait at least 2 weeks for carrots to pickle. It is important to always use new lids, but jars and rings can be re-used if sanitized. 

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Thank you to Brendan Young for hosting this great workshop! We hope all of our guests will enjoy their fall preserves for seasons to come.  

For more great canning tips visit http://www.bernardin.ca/

Local Berry Lemonade Recipe

ImageFeel like making lemonade today.  

Here is a simple recipe to create a delicious and healthy lemonade loaded with local berry goodness!

Simply Mix:

1/2 cup of lemon juice (squeeze about three lemons)

1/2 cup maple syrup

 

2 tablespoons of mushed or blended local strawberries, blueberries or rasberries

6 cups of water

Mix and drink!  Yum.

If you do not feel like making your berry lemonade – just want to drink it – do not panic – we are serving lots of home made Strawberry Lemonade at your local Rocky Mountain Flatbread!

Spa Product Recipes

ImageWe are holding the first of our Earth Day workshops today.  If you are not too busy pop in and join us tonight at 6 pm at our Main Street location.

We will be making home made bubble bath, sugar scrub, body lotion & nail strengthener.

HOMEMADE COCONUT BUBBLE BATH RECIPE

For a super moisturizing delicious bubble bath mix together:

1 cup of castile soap

1 oz almond oil

1 oz coconut oil

10 drops of your favorite oil.

Pour 1/4 of your delicious home made mix in your bath for lots of bubbles!

SUGAR SCRUB

For a non stinging super moisterizing exfoliation mix together:

10 tsp grapeseed oil

4 TBS sugar

6 drops of your favorite oil

HOME MADE BODY LOTION

Mix together:

2 TBS shea butter

2 TBS virgin coconut oil

4 TBS sweet almond oil

1/2 tsp vanilla

Store in your fridge for up to one year (it will never last that long it’s too lush!)

 

Roasted Halibut With Tarragon and Hazelnut Brown Butter

I know it is so exciting to be picking my own parsley, mint, tarragon & more.

Putney Farm

tarra14As we noted a week or so ago, herbs are the first plants in our garden that really “pop” with the coming of spring. And while we get plenty of fresh goodies from the farmers market, there is nothing quite like getting the first taste of produce from our own garden. It sort of “hardens” the idea that spring is really here (for us, at least). Right now we have plenty of mint (cocktails on the way), marjoram and oregano, but this spring our tarragon (finally) took off. We couldn’t wait to use it.

tarratarra1And we knew exactly how we wanted to use the tarragon, as a flavoring for roasted fish. Here in Norcal, that usually means local halibut, rock cod/rockfish or salmon. In this case we use halibut, but any firm white fish will do. As for the cooking method, you can go sous-vide (and it would be great)…

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Visit Mama Papa Bubba to win a free space in our Spring Break Cooking Class!

Mama. Papa. Bubba.

IMG 6283After our recent Shopping Sense tour, some of my {awesome} mama blogger friends and I planned on grabbing a cup of coffee, sitting down, and catching up for a bit.  The thing was, it was already lunch time, we were all hungry, and the kiddos were tired of being restrained in shopping carts. They needed to play.  So where can you go to catch up with friends, grab a fresh delicious meal, and let your kiddos play all at once?  Luckily we were in my hood and I knew the perfect place.  Rocky Mountain Flatbread Company.  

IMG 6284I’ve written about Rocky Mountain Flatbread Company before, but if you haven’t heard their story before, it’s truly pretty amazing.  First off, their entire menu is designed to use the freshest, most nutritious ingredients possible.  The produce they use is local and organic, the meats are Canadian and free…

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Rid your home of chemicals with these tried and tested green cleaning products.  They are good for you (don’t recommend eating or drinking them!), the planet & your wallet! I have been experimenting at home and have been amazed at … Continue reading