Recipes from February 4th and 11th

Here's a couple weeks of delicious yam recipes to tide you over for the week off.

But don't forget we're running two days in a row the week after! Thursday as usual, and then Friday, same time, same place!!

Here are the recipes from February 4th. Thanks to Jon and Dom for leading, and of course to Jono for the photos. This is one of the most attractive meals the Yam! has ever served.

CHILI

• 2 tbsp olive oil
• 1 jalapeno pepper
• ½ cup diced onion
• 1 cup barley or bulgur wheat
• 6 tsp chili powder
• 1½ tsp paprika
• 1 clove garlic
• ¾ tsp cayenne
• 820 ml canned crushed tomatoes
• 1700 ml black beans
• 1700 ml kidney beans
• 425 ml cannellini beans
• 1 lb yams!
• 1 lb carrots
• 1 celeriac/celery
• 2 cups? red wine

1. In a large pot heat olive oil. Saute jalapeno, onions, carrots, yams, celeriac and garlic over medium heat until onions are translucent (5-8 min).
2. Add the remaining ingredients and slowly bring to a boil.
3. Cover pot & simmer on low heat for 20 min (until barley is done).

COLESLAW

• 1 lb carrots
• 5 lbs cabbage
• ½ cup apple cider vinegar
• ½ cup sesame oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp brown sugar

1. Peel carrots.
2. Cut cabbage into food processor-friendly chunks and use food processor with shredding disk (on large setting) to shred cabbage and carrots (alternatively use a knife and/or grater).
3. For dressing, whisk together the vinegar, oil, salt, pepper and sugar.
4. In large bowl, combine shredded cabbage, carrots, and dressing, and toss.

We topped ours with some corn sprouts from FoodCycles.

CORNBREAD
from www.recipezaar.com

• 2 tablespoons ground flax seeds
• 6 tablespoons water
• 1 cup all-purpose flour
• 1 cup cornmeal
• ¼ cup sugar
• 4 teaspoons baking powder
• ¾ teaspoon table salt
• 1 cup soy milk
• ¼ cup canola oil

1. Preheat oven to 425°F.
2. Spray 8-inch-square baking dish with nonstick cooking spray.
3. Bring the water to a boil in a small saucepan.
4. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally.
5. Set aside.
6. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
7. Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture.
8. Beat just until smooth (do not overbeat.)
9. Turn into prepared baking pan. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean.
10. Cool on wire rack 10 minutes; invert cornbread onto wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer.

CHOCOLATE GUNPOWDER COOKIES

• 1 cup flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp cinnamon
• ¼ tsp cayenne
• ¼ cups chocolate chips
• 2 tbsp cocoa powder
• ½ cups vegetable oil
• ½ cups agave
• 1/3 cups maple syrup
• ½ tsp vanilla
• ½ tsp almond extract

1. Preheat oven to 300 degrees F, prepare greased or parchment papered cookie trays.
2. Mix the flour, baking soda, salt, cinnamon, cayenne, chocolate chips and cocoa powder in a bowl.
3. Mix the veggie oil, agave, maple syrup, vanilla and almond extract in another bowl.
4. Mix wet and dry ingredients together.
5. Spoon out tablespoons of dough, about 2 inches apart, on to cookie sheets.
6. Bake 20 minutes.

And now the recipes from this past week (February 11th). Thanks to Rochelle from First Nations for the recipes. And also thanks to Jono for the first two pics and Katherine for the last.

CRANBERRY-RICE SALAD
Serves 6

• 1 cup long grain white rice
• ¼ cup. wild rice
• ½ cup dried cranberries
• ¼ cup chopped parsley
• ¼ teaspoon freshly ground pepper
• 2 tablespoon olive oil
• ¼ cup green onions diced
• ½ teaspoon ground cloves
• salt to taste

1. Cook the rice to package instructions.
2. Fluff rice and add all other ingredients.

POTATO LEEK SOUP
Serves 4-6

• 2 tbsp oil
• ¾ pound leeks, washed and sliced (white and light green parts)
• 1½ pounds potatoes, sliced or diced (peeling optional)
• 2 cups vegetable stock or water
• 2 cups soy milk
• 1 tsp salt
• black pepper to taste
• ½ tbsp parsley, chopped

1. Sauté the leeks in oil over medium heat until limp, 8-10 minutes.
2. Add the potatoes and stock, bring to a boil, lower heat, partially cover and simmer, stirring occasionally, until potatoes are completely soft, about 30 minutes. If there is not enough liquid, add more stock, water, or milk, * ½ c at a time.
3. Stir in 2 cups soy milk, salt, and pepper and simmer for 10 minutes.
4. You can serve the soup like this or put some or all of the soup in a blender or food processor for a smoother heavier soup. If neither appliances are available, use a hand held masher to achieve similar results.
5. Garnish with additional parsley and pepper and serve.

BAKED SQUASH
Serves 4

• 1 acorn squash
• 2 tablespoons sesame or olive oil
• 4 teaspoons fresh cinnamon, non-irradiated
• 2 cups water

1. Preheat oven to 350 degrees.
2. Cut the acorn squash in halves (across the middle is best) to make two acorn cups. Scoop out all seeds (You can toast the seeds on a separate cookie sheet if you wish, with some olive oil, garlic and salt).
3. Place the halved acorn squash cut side up in a baking pan. Add 2 cups of water to the bottom of the baking pan.
4. Mix the 2 tablespoon sesame oil with the cinnamon, then pour that mixture in the acorn cup cavities.
5. Bake in a 350 degree oven for at least 30 minutes, check with a fork for tenderness. When the squash is tender, it is done.
6. You can then easily scoop the squash out of it's shell, or cut the skin into desired portions.

GINGERBREAD COOKIES
makes about 48 cookies

• ½ cup sugar
• 1 teaspoon powdered ginger
• 1 teaspoon cinnamon
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• 1/3 cup molasses
• 1/3 cup soymilk
• 2¼ cups whole wheat pastry flour

1. Preheat oven to 275°F. Lightly mist two or three baking sheets with vegetable oil spray, then dust with flour.
2. Mix the sugar, ginger, cinnamon, baking soda, and salt in a large bowl. Add the molasses and soymilk and mix well. Add 1 cup of flour and mix well. Mix in enough of the remaining flour to make a very stiff dough (if mixing by hand, knead the dough to thoroughly mix the flour).
3. On a floured surface, roll a portion of the dough with a flour-dusted rolling pin to 1/16-inch thickness. Cut the dough into shapes with a flour-dusted cookie cutters or a flour-dusted knife.
4. Using a metal spatula, carefully transfer the cookies to the baking sheets. Bake until the edges are dry and the centers give just slightly when pressed, about 20 minutes.
5. Allow to cool on a baking sheet for 5 minutes, then transfer with a spatula to a wire rack to cool. Once cooled, store in an airtight container.

Yay! Happy Valentines Day / Chinese New Year / Family Day / (American) Presidents' Day / Olympics / Reading Week :)

With love,

Giovannayam