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Posts Tagged ‘stir-fry’

It’s been a busy few months for me! I’ve moved to a new city and started a new job.  Most recently, my job took me up to Moose Factory, Ontario. It’s primarily a Cree community about 10 kilometres south of James Bay (the southern-most section of Hudson’s Bay) on the Moose River.  It was just gorgeous, truly a winter wonderland from mid-November onwards!

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Sunset on the banks of the Moose River

But the food situation could only be described as dire.  I was shocked at the prices and the resulting food insecurity (not to mention the boil water advisory on the reserve).  I saw families at checkouts with only canned food in their cart as that was all they could afford! I’m lucky to have a decent salary and was only buying for myself, but even something as simple as a bowl of pasta with tomato sauce quickly added up to $10-15!  Here’s some prices from my grocery shop in Kashechewan, a community nearby Moose Factory:

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The frighteningly high food prices of Kashechewan, Ontario

All to say, when I got home to Ottawa this past weekend, I was craving a big and varied veggie stirfry.  I decided to make one of my favourite recipes, Lotus Land Linguini from  rebar: modern food cook book.  This medley of crisp veggies with a delightful spicy & creamy peanut sauce continues to be one of my absolute faves.   In it’s original form it’s vegan, but as a special treat I added some shrimp.  And to keep with the Asian theme, I served it with rice noodles instead of linguini (making it gluten-free too!).  I have yet to meet a friend or family member who hasn’t asked for the recipe.  Just the culinary treat I needed!!

– Bon appetit!

Catherine

 

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Crisp veggies in the wok!  Oh so delicious 

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It’s November, again; almost December. It’s amazing how time flies. As Catherine and I continue our medical training, the time we have for posting on gourm(eh) is dramatically reduced, but the thought is always there, despite the fact it doesn’t add much to our blog. We still cook, on both our ends, and I have so many photos of meals I want to share.

For starters, here’s the stir-fry I made tonight, with farm-fresh ingredients from my CSA (community supported agriculture) box. It’s a fantastic stir-fry, with warm colours and rich flavours from the variety of root vegetables involved. I hope you enjoy!

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Ingredients – 2 servings

-1 onion, sliced
-1 clove garlic, minced or crushed
-2 tsp sesame oil + 2 tsp canola or other oil of your choice
-1/4-1/2 tsp hot chili flakes
-1/2 tsp ground ginger

-1/8 purple cabbage, thinly sliced
-1 medium carrot, cut into thin strips
-1-2 golden beets, cut into thin strips
-6 large leaves kale, washed and sliced into ribbons

-2 Tbsp raw sunflower seeds
-2 Tbsp soy sauce + more to taste

Directions

Slice the onion and prepare the garlic. Slice the cabbage, carrots and beets and set aside. Heat the oil over medium-high heat. Once hot, reduce heat to medium. Cook onions, stirring occasionally, until they are soft and just turning brown. Add the ginger, chili flakes, and garlic. Cook for one minute, then add the cabbage, carrots and beets. Stir and cook for 3-4 minutes, then add soy sauce. Cook for another 10 minutes, until the vegetables are soft and flavourful. Add the kale and sunflower seeds, and continue cooking for another 5 minutes or so. The kale should be a vivid green, and the cabbage wonderfully purple!

Serve with your favourite type of rice, and a splash of soy sauce. Bonne appétit!

-Sitelle

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Fish Stir-Fry

A few weeks ago I had the opportunity to go ice fishing with a local fisherman who showed us how to set nets under 4.5 feet of ice, which blew my mind. After we brought the nets in, I watched him fillet at least two dozen large fish, of four or five varieties. I’m looking forward to fishing myself, and attempting to fillet the fish after what I learned – I assume it will be a lot sloppier and slower, but I’m ready for the challenge!

After we fished we ate an absolutely delicious meal of sashimi, pan-fried fish with dill, and bannock in one of his cabins out on the lake. I have never had such fresh sashimi!

We ate so much fish, and yet there were many left-overs. We brought many different types home, including the left-over sashimi fillets which we turned into this delicious stir-fry for lunch the following day. This stir-fry is amazing not only because it’s delicious but because it is also incredibly fast and simple!

Heading out for fishing

Ingredients – 2 servings

1 lb fish fillets, sliced into strips

2 green onions, chopped

1 carrot, cut into match sticks

1 zucchini, halved and then finely sliced

1 clove garlic, minced

1 Tbsp oil

1/2 lemon, juiced

Soy sauce

Salt and pepper to taste

Rice, cooked

Directions

Slice, dice, and prepare all stir-fry ingredients. Heat oil in pan over medium-high heat, then add garlic. Stir, then add the fish. Saute on medium for a few minutes, then add the remaining veggies. Continue to stir often, and cook for about 6 minutes until the fish is cooked and the veggies are still crunchy but hot. Season with salt and pepper and soy sauce.

Serve the fish stir-fry over rice with soy sauce.

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During the really busy time that is exams, all I want to do is cook and bake. I can hardly handle the temptation of getting up and baking muffins, making soup, or even just home-made pop-corn.

Well, you caught me. It’s true, I can’t handle it. I think I’ve made all of those in the last 3-4 days.

Now that I’ve been doing this university thing for the last 5 years, I have developed crafty ways of cooking during exam periods. I study lecture by lecture. In between each, I cook meals that I can make in little bursts of 10 minutes here and there [and I get my partner in crime to do a lot of the work, and the dishwashing is especially appreciated]. It’s my way of infusing fun into nutritional toxicology. Perhaps I can even call it studying.

This stir-fry is really fast and delicious, and can be made in maybe 3 bursts of 10 minutes each, as long as you remember to marinate the tofu in advance (the night before is best but a few hours is still ok).

Ingredients – 4 servings

Tofu marinade

-1 block tofu (extra firm is great, but sometimes I medium too for a change), sliced into 1/4 inch wedges
-3 cloves garlic, germ removed, and finely minced
-2 inch piece of fresh ginger, peeled and finely minced
-zest of 1 washed lime
-1/2 tsp cayenne pepper
-2 tsp sesame oil
-juice from one lime
-1/2 cup soy sauce
-1/2 cup water

Stir-fry

-1 onion or leek, sliced
-1 Tbsp canola oil x2
-2 tsp sesame oil x2
-1 clove garlic, germ removed, and sliced
-1 carrot, cut into juliennes
-1 red and 1 green pepper, sliced
-1 zucchini, halved then sliced
-1 head broccoli, cut into florets
-1 cup sugar-snap peas, stems removed
– Salt and pepper and cayenne to taste
-1/2 washed cilantro leaves

-1 package soba noodles

Directions

To make the tofu marinade, chop the garlic and ginger, and mix in a bowl with the remaining ingredients.  Slice the tofu and add it to the marinade.  I like to use a large roasting pan because then I can cover all the tofu with marinade. Cover it and let it rest in the fridge, occasionally (once or twice) basting it with the marinade. If you can remember to marinate it the night before, your taste buds will be rewarded.

The night of, take a first 10 minutes to chop everything.  Put the onion/leek separate, the garlic separate, and then in 1 bowl keep the broccoli and peas while in another bowl keep the remaining veggies you have cut.

In a second bout of effort, heat both types of oil in a wok or frying pan over medium heat.  Add the onion/leek, and let sauté for a few minutes.  Add the garlic for one more minute and stir.  Meanwhile, bring a pot of salted water to a boil for the soba noodles (or make some rice).

In a second frying pan, add the remaining canola and sesame oil over medium-high heat.  Add the tofu without any marinade, and sear each side for 2-3 minutes until golden.  Then add some of the marinating juices and simmer while you add the broccoli and peas to the wok, and stir, for 3 minutes.  Then add the remaining veggies, and cook for 2-3 minutes so they are hot and crisp. Pour in the remaining marinade, and bring to a boil quickly and stirring often. Then remove from heat and serve with the tofu, noodles, extra soy sauce and garnish with the cilantro.

-Sitelle

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