Thursday, April 16, 2009
Wednesday, April 8, 2009
2 (15 ounce) cans black beans, drained and rinsed
1/2 cup finely chopped red onion
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 (15 ounce) can corn kernels, drained or 1 (10 ounce) bag frozen corn, thawed or 2 cups fresh corn
2-3 tomatoes, diced or cherry tomatoes, halved (canned fine too)
3/4 cup chopped fresh cilantro (optional)
3 tablespoons seasoned rice vinegar
2 tablespoons apple cider or distilled vinegar
1 lemon, juice of or lime, juice of
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 teaspoon coriander
1/2 teaspoon red pepper flakes or 1 pinch cayenne
1 chipotle chile in adobo, canned in adobo sauce, diced
Chewy Oat Bars
2 cups chopped and pitted dates or jam
1 cup orange juice
1 teaspoon grated orange rind
2 cups old-fashioned rolled oats
1/2 cup whole wheat flour
1/2 cup wheat germ
1 teaspoon cinnamon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup safflower or other light oil(veg, sunflower…)
1. In a saucepan, combine jam, orange juice.(*and, if possible, some rind from the juiced lemons for the salad dressing). Bring to a simmer and cook, stirring occasionally. Remove from heat and set aside to cool.
2. Preheat oven to 350F. In a large bowl, combine oats, flour, wheat germ, cinnamon, baking powder, baking soda, and salt.
3. In a smaller bowl, combine maple syrup and oil. Using a sieve, thoroughly drain the liquid from the cooked jam into the syrup-oil mixture, stirring well to combine.
4. Combine oat and maple syrup mixtures, stirring to mix thoroughly.
5. Press dough into cake pans. Spread jam filling over this, then gently and evenly pat more crumb mixture on top.
4. Bake 30 - 35 minutes or until lightly browned.
Katzen, Molly. The New Moosewood Cookbook. Berkeley, California: Ten Speed Press, 2000. Page 28.
1/2 cup pearl barley
6 1/2 cups water/stock
3 tablespoons Earth Balance
1 cup white onions, chopped
2 cloves garlic, minced
1 pound mushrooms, sliced
3 tablespoons soy sauce (1L+)
4 tablespoons dry sherry
1 teaspoon salt
1. Cook barley in boiling water (1 1/2 cup)
2. Meanwhile, melt Earth Balance in pots, sautée onions. Add garlic, mushrooms, some salt.
3. Cover and cook, stir, until everything is very tender.
4. Add soy sauce and sherry.
5. Add barley and fill pots with water.
6. Add lots of ground pepper.
7. Simmer on low, partially covered.
Thursday, April 2, 2009
Last Friday, the Hot Yam! planning group met to discuss the future structure of the Yam. This is a totally open sub-group of the Hot Yam that consists of people interested in the day-to-day administrative running of the Yam. Click
here if you want to join this listserv!
Here's what we talked about:
1. Paid Jobs
- one option is to use some of the levy money for paid positions
- Suzie raised a concern that things might get messy and we'd need to be careful not to create a power structure
- Michelle said that the cyclical nature of the yam should help prevent a power structure. She also brought up the idea of voting in representatives for jobs.
- Kira suggested having an unpaid "board of directors" but a paid staff. She noted this could include work study positions.
- Ben had a neat idea: he thought we could pay "ancillary" jobs like "Food Safety Officer" (or "Textiles Manager") rather than paying meal-coordinators. This too could help maintain the cooperative nature of the Yam.
- We also discussed potential positions
- volunteer coordinator
- outreach and advertising
- ISC representative
- inventory manager
- textiles manager (washing stuff)
- food health and safety officer
- ISC house committee representative
- volunteer recruiter
- weekly email update sender
- bulk product sourcer
- recycling sorter
3. Types of structures
- We created a google doc with questions to ask other groups
- In this document, we listed all the groups we plan to get in contact with and assigned people to contact them.
Suzie and Meghan attended the ISC House committee meeting. We noted that because we use the ISC space, it's important to relate what we do to the concerns of international students. Dermot (ISC program coordinator) mentioned that he would love for the Yam! to be active when international students arrive in the summer. They have 3 BBQs for international students. We're going to approach him to see if we can do some catering. Also, Dermot told us the ISC is getting new furniture. Hooray!
5. Weekly Lunches
- extend our hours 11:30 to 2:30
- start cooking for at least 150 people
- we considered giving free lunches to the ISC staff, but no resolution was made
- need to make more copies of the volunteer sign up list
- Kira's going to design us a poster with our email address on blog on it. We'll put this up at future lunches
- lunch leaders are asked to bring an extra copy of the ingredients to keep at the service counter.
- lunch leaders are reminded to post their recipes to the blog.
- Please remember to cite your sources!
- Suzie and Meghan are going to set up a bank account for the Hot Yam. This is going to be very important if we are successful in getting the levy.
- The Sustainability Fair catering is OFF.
- If anyone wants access to the hottestyam email account, please email us! We're a coop and want the email to be accessible
That's all folks.
Here's what we made:
Cauliflower Steak with Quinoa and Basil Oil
based on a recipe from Dan Barber via Dulcie's favourite book.
Here's what you need (Serves 4):
1-2 cauliflower cut into 1 inch thick steaks
olive oil for cooking
1 cup quinoa
1.5 cups vegetable stock
1 leek, rinsed and chopped
1 apple, diced
1 clove garlic, finely chopped
1/2 cup zucchini, diced
1 tsp fresh thyme
1 tbsp fresh chives, chopped
Basil Oil (makes more than you need, but it's delicious on soups and salads)
2 cups basil
1 cup chilled grapeseed or olive oil (we used olive)
Here's what you do:
Dan and I diverge a little on this because he's not cooking for 150 simultaneously. He's also a better cook so this is an easier way!
At the largest part of each cauliflower head, cut two cross sections to create 2 1-inch thick steaks. In a large saute pan coated with oil, brown the cauliflower steaks on both sides. Season with salt and pepper and set aside.
On med-low, cook the quinoa in 1 tbsp-ish of oil until it smells nice and nutty and is a little darker. Add the vegetable stock. Bring to a boil, and then reduce the heat to low, simmering until the quinoa has absorbed all the stock. You can tell if the quinoa is done because 1) it won't be crunchy when you eat it and 2) the "curl" of the quinoa will have separated from the rest of it.
Meanwhile, saute shallots, leek, zucchini, apple, and garlic. Add the leftover cauliflower florets and season with salt and pepper. Now here's where Dan and I diverge. He puts all this stuff in a blender and then adds a bit of it to the quinoa later. I've done that once, and it's delicious, but not doing that works out to (especially for 150). Anyway, blended or unblended, set aside this vegetably goodness.
Once the quinoa is ready, either mix in the un-blended veg or a big spoonful of the blended veg (you can use the rest to make a delicious cauliflower soup). Add thyme and chives, and drizzle with basil oil.
To make the basil oil: Optional: blanche the basil and shock in ice water (or save some water and soak it for a few minutes). Dry the leaves. Not optional: In a blender, puree basil and oil. Strain (or not).
How to plate: Place cauliflower steak on a bed of quinoa mixture and drizzle basil oil around the plate.
We also made baked apples with cinnamon raisins.
To be honest, we just made up the recipe, but here's what you do:
Preheat oven to 350 C.
For each apple, you need the following mixture:
1 tbsp margarine (we like Earth Balance)
1 tbsp brown sugar
dash of cinnamon
dash of nutmeg
Mix all that together. Taste it. Good? Good. Carefully cut the bottom bit out of the apple. Then core the apple (ideally you don't want to cut a channel through the apple, but we did, and you didn't notice, did you?)
Stuff the apple with the cinnamon-raisin-sugar mix. Place on a baking sheet and cook in the oven for 15-30 min. (keep an eye on it).
Pour the sugar mixture that leaks out onto the pan back onto the apples.
Black Bean Soup (serves 6)
3 cups of black beans
1 tbsp olive oil
3 cloves minced garlic
2 onions, chopped
2 stalks celery, chopped
2 tsp chilli powder
2 tsp chopped fresh or pickled jalapeno pepper
1½ tsp dried oregano
1 tsp ground cumin
½ tsp aniseed
6 cups vegetable stock
1 14 oz can stewed tomatoes
¾ tsp salt
¼ tsp pepper4 tsp lime juice
Rinse black beans. In a big pot, cover in 3x volume of water and bring to a boil for 2 min. Remove from heat and let soak 1h. Then drain.
In a large pot, add oil, garlic, onions, and celery and saute for 5 minutes until the onions are softened.
Add chilli powder, aniseed, oregano, jalapeno, and cumin. Cook, stirring occasionally for 1 min.
Add beans and vegetable stock. Bring to a boil, cover, and simmer 1h 15 min or until beans are very tender.
Next, add the tomatoes and season with salt and pepper. Simmer 10 minutes, and blend it a bit with your choice of blender (we used a handy submersion blender (immersion blender? I never know) leave some texture though 'cause it's nice).
For a final flourish, add the lime juice.
Serve hot! This soup would be delicious with tortilla chips for a black bean burrito-soup fiesta.
*Disclaimer: This post is tagged with "gluten free". We're pretty sure it is, but no guarantees!