Looking forward to turkey leftovers!!

There are so many wonderful recipes to make with leftover turkey that my family rarely gets to eat it as 'leftovers' except maybe for a sandwich or two.  I usually freeze the leftovers in two cup amounts to be used later.  Here is one of our favourite soups.

Mulligatawny

1 onion, chopped
3 ribs celery, chopped
2 cloves garlic
2 T. flour
1 T. curry powder
2 chicken-like broth cubes
6 cups water
1 1/2 cups carrots, sliced
1 apple, peeled, cored and cubed
2 c. cooked basmati rice
2 c. cooked turkey, cut into small pieces
1/4 tsp. thyme
1 can coconut milk
1 tsp sea salt
pepper
hot sauce to taste
Saute onion and celery.  Add crushed garlic and curry powder to the saute.  Stir in the flour.  Begin adding the water slowly, stirring well as you add it.  Crumble the broth cube and add to the pot.  Add the carrots.  Cook gently until the carrots begin to get tender.  Add the apples and the rice.  Cook a few more minutes.  Add the remaining ingredients.  Adjust the liquid, adding more broth if necessary.  The rice will thicken up the soup and absorb some of the liquid, so you may have to add more broth if the soup sits awhile.
Don't add too much plain water or it will dilute the flavor too much.  Use more broth instead.    If you prefer not to thicken the soup with the flour, use a tablespoon of cornstarch, but add it at the end.  Mix it with a little cold water and stir it in.

The fall markets have been a lot of fun.  We have one market left - the Oak Street Farmer's Market, 49th & Oak Street on Dec 21st., 3:00 to 7pm.   We would like to thank all of our customers and wish you a very Merry Christmas.  I hope we see you in the New Year.  We will be continuing to develop new products and improve our product line.  We can be contacted at seriouslycooking@gmail.com

Our Stand at the Oak Street Farmers Market

Here I am at the Oak Street Market this past Wednesday (Oct 12th, 2011). This was our second market and we sold out of our Spelt bread. Another big hit was our Salsa that we were sampling. As soon as we started to sample it, it started to sell pretty fast! It's made with Organic tomatoes from my Uncle's farm in the Okanagan. Come visit us to get some for yourself!

We're at the Oak Street Farmers Market every Wednesday from 3pm to 7pm. It's at the Unitarian Church at the intersection of 49th Street & Oak Street in Vancouver.

West Coast Living - First Bakers Market!

Well I've finally become a Vancouvourite.... is that what WE call ourselves? Well, whatever we're called, I've arrived, I've settled, and I'm calling the ever-eclectic Commercial drive 'home'.
What's more, Debbie (my mother, and the 'talent') has also just made the last western leg of her journey to Vancouver. She got held up in Kamloops for about a year but has now landed. And not a minute too soon!
Debbie and John of Seriously Cooking fame have joined the vendors at the Bakers Market! The Bakers Market is a market that has been running for three years and this year has a new location. I've posted a link to the Bakers Market blog so everyone can take a look at the different vendors.
Here's the address anyway:
Moberly Arts & Cultural Center
7646 Prince Albert Street
Vancouver, BC

At our booth we have Organic breads, power-breakfast kits, gluten-free snacks and snack kits, jams and preserves and of course, Debbie's most amazing squares, cookies and treats that have been perfected over years of testing and practice. Come and visit us!

Be sure to visit again soon as we'll be posting new recipes on a regular basis.

Until next time!

John Brett

Here is Debbie at the Bakers Market on Saturday getting ready for the action!

Winter has arrived (Cashew Chili)

Here is a very good chili to satisfy vegetarians and meat lovers too.

Cashew Chili

2 c. chopped onions
1 1/2 c. chopped celery
1 red pepper
3 cloves garlic
2 cans diced tomatoes, 28 0z
3 cans kidney beans, 15 oz
2 T. apple cider vinegar
1 T. chili powder
1 tsp basil
1 tsp oregano
1 tsp cumin
hot pepper sauce to taste, or chopped hot pepper
1 cup cashews, coarsely chopped

Saute onions, celery and pepper. When cooked through, add crushed garlic. Cook for another minute. Add the remaining ingredients except the cashews. Simmer for about 1 hour, then stir in the cashews.
Serve with grated cheddar on top.

* By adding the cashews at the end of the cooking stage will keep them crunchier.
* Don't skip the cumin. This helps eliminate the gas.

To have a quick meal ready in no time, make a 'Chili Starter' for the freezer. You can make up double the amount of onions, celery, peppers and garlic sauteed. Then freeze half of it for next time.

Driving Across Canada

Well, it has been awhile since my last entry. I have left Toronto and John and I have driven across the country to the west coast. There isn't much to be found in between in the way of 'real good food' unless of course you have well spaced friend and family stops like we did. John was smart and planned ahead by making some very good and healthy granola bars and snacks for the road. What a life saver. There are a few good places to stop along the way but you pretty much have to go into the towns and find them. Golden, BC has a good little bookstore/coffee spot called Bacchus (I think) that serves good coffee and good lunch, even has some wheat free alternatives. Now that I have arrived at my destination in BC, I will be sharing regularly with you many good recipes and ideas and thoughts on food and good eating. I would also like to hear from any of you who would like to share as well. Please add your comments or email us at: seriouslycooking@gmail.com

That time of the year....Turkey leftover ideas- Rijsttafel

Happy Thanksgiving.
I love turkey leftovers.... There are so many things to be made with cooked turkey that there's never much left to be used for sandwiches. I also like to package some of the turkey pieces into bags of about 2 cups each and put them in the freezer for another time. Here is one of my favorite recipes using cooked turkey and you would never guess you were having leftovers. It is impressive enough to serve any of your guests, and easy to make. I hope you will try it.

Rijsttafel (pronounced rice-toffel)
This is a Javanese dish.
1 can coconut milk
1 c. unsweetened fine coconut
1 onion, medium sized
1 clove garlic
One inch piece of fresh gingerroot
1 1/2 T. curry powder
1 T. butter
2 T. flour
1 c. chicken stock
2 c. cooked turkey or chicken
1/2 tsp salt
2 c. mushrooms, sliced

Put the coconut milk and the coconut together in a bowl. Let it sit.
Saute onion until it starts to soften. Add the mushrooms. Continue the saute until mushrooms are cooked. Add the garlic and ginger. Cook another minute. Stir in the curry powder. Cook for another minute. Stir in 1 T. butter and the flour. Slowly stir in the chicken stock. Stir in the turkey and salt.
Serve with a condiment tray of Raisins, Sliced Almonds, Sweetened Coconut, and Fried Bananas.
* Don't skip these condiments, they really add appeal and make this dish even more delicious.
To fry bananas: Peel and cut bananas in half, then lengthwise. Fry in butter for a few minutes. Don't use overripe bananas. Allow at least 1/2 a banana per person because this is one of the best parts of the dish!

This dish has been a favorite of my family's for years and I hope it will be one of your favorites too.

Happy Thanksgiving!