People often say it is good to have a holiday, and it is good to be back at home.
Don and I went to a friend’s wedding in Australia, and then travelled around in Australia,
Malaysia and Singapore. Although we missed our three adult children and relatives and friends, it was a good time to go. We travelled lightly, inexpensively and spontaneously, and discovered others our age that also do that. Adventurous as it is, living out of a backpack, shopping for groceries and cooking in hostels has limitations, and we were glad to be back at home. This last month I have enjoyed just being here, cooking for two and making healthier food choices. Homemade soups are a favourite because I can use lentils, peas and barley we grow, cook a large quantity and freeze smaller quantities to have on hand.
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While we were in Malaysia, we found hawker stands that sold steamed kernel corn, steamed peanuts (with and without the shell) and steamed chickpeas. Although we have grown chickpeas only once, I wanted to incorporate them into our meals in different ways. When I came across the following recipe in Pulsepoint, I gave it a try. They make a great snack. Don found them a little salty, so you may want to cut back on the sea salt.
Roasted chickpeas
2 cans (19 oz.each) chickpeas, 1.8 L
drained and rinsed
1Ú4 cup olive or canola oil 60 mL
2 teaspoons ground coriander 10 mL
2 teaspoons ground cinnamon 10 mL
4 teaspoons ground cumin 20 mL
2 teaspoons ground cayenne 10 mL
4 teaspoons fine sea salt 20 mL
Toss everything together. Oven roast on a parchment-lined cookie sheet for one hour at 350 F (180 C), stirring occasionally so that the chickpeas toast evenly. Cool on tray. For more information, contact the Saskatchewan Pulse Growers, 306-668-5556, e-mail: pulse@saskpulse.com.
Yogurt dill dressing
We have also been eating a lot of leafy greens, which we missed while we were away. I like the following dressing that can taste completely different depending on the herbs used.
1Ú2 cup nonfat plain yogurt 125 mL
2 shallots, minced
2 tablespoons freshly snipped 25 mL
dill (or 11Ú2 teaspoons/7 mL
dried dill weed)
2 teaspoons Dijon mustard 10 mL
salt and ground black pepper, to taste
Taste and adjust the seasonings. Use immediately or cover and refrigerate. You can substitute other herbs, such as thyme, oregano or mint in place of the dill; substitute chives for the shallots; or add a generous pinch of curry powder, ground cumin or ground red pepper.
Source: The All New All Purpose Joy of Cooking by Rombauer, Becker and Becker, published by Simon & Schuster, Inc. 1997.
What to do with garlic
Dear TEAM: I have an abundance of garlic and would like to make garlic jelly. Ñ E.L., East St. Paul, Man.
Dear E.L.: I found this recipe for garlic jelly and made the garlic
wine jelly variation. It can be used as a meat marinade, cracker topping or as a quick sauce for a stir-fry. Combine one to two tablespoons (15-25 mL) garlic jelly with 1Ú2 cup (125 mL) soy sauce for an easy teriyaki sauce.
Garlic jelly
1Ú2 cup fresh garlic, finely 125 mL
chopped
2 cups white wine vinegar 500 mL
3 cups water 750 mL
1 package (2 oz.) powdered 55 g
pectin
51Ú2 cups sugar 1.3 L
1Ú4 teaspoon butter or oil 1 mL
2 drops food colouring, optional
Combine garlic and vinegar in a large kettle. Simmer mixture gently, uncovered, over medium heat for 15 minutes. Remove pan from heat and pour mixture into a four cup (one L) glass jar. Cover and let stand at room temperature for 24-36 hours.
Pour flavoured vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard residue. Measure the liquid and add more vinegar, if needed, to make one cup (250 mL).
Combine the garlic-vinegar solution and the water in a Dutch oven or large kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, and stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly two minutes.
Remove pan from heat and skim off any foam. Add red, yellow or orange food colouring, if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approximately five cups (1.25 L).
Variations
- Add 1Ú2 cup (125 mL) fresh chopped
parsley with the vinegar. - Add 1Ú4 cup (60 mL) fresh chopped basil with the vinegar.
- Add 1Ú4 cup (60 mL) fresh chopped
rosemary with the vinegar. - If you have no wine vinegar, substitute 11Ú2 cups (375 mL) dry white wine plus 1Ú2 cup (125 mL) white or cider vinegar.
For more information, go to www.recipe
source.com.
Getting organized
This is the time of year when it is easier to work inside than out. Our youngest daughter, Marla, and myself have each spent the last year completing a master’s thesis. Marla’s was in neuroscience at University of Western Ontario in London, and mine was in counselling psychology at the University of Saskatchewan. Both of us are trying to get back in the groove of real life. Marla was home for a week and we had time for reflection, recycling and reorganization.
When I was cleaning this morning, I came across some hints in an old calendar that may help to free up time to live our lives the way we choose:
- Review the day. Each day is an opportunity to live your life exactly the way you want, so start fresh and be the best you can be.
- Examine your life and figure out areas to slow down. Reducing your overall pace of life can offer more pleasure.
- Sometimes dealing with something head on is easier than procrastinating. Untidy areas, financial records and controversial or conflicting moments seem easier to set aside because you don’t want to face them. Tackling them frees your energy to deal with other things.
- Get rid of extra items you don’t need that complicate your life. Having too many pairs of mitts that you don’t use can make it harder to find the pair you do use.
- Take items that you haven’t worn out of your closet, and if you can, recycle them. The Salvation Army, a thrift shop or a friend may be happy to accept them.
- Look at the activities that you, your spouse or your family are involved in, and priorize your time so you can spend time alone or together, whatever you need.
- Plan your trips to town so you can reduce the number of trips you make, thus freeing up time to spend as you like.
- Use on-line banking.
- Hold others responsible and accountable for their own feelings, thoughts and behaviour. This is a gift to them and to you. They often have the answer to their own situations, and need love and encouragement to solve their own problems.
- Ask yourself what is complicating your life right now. Just pinpointing an issue starts you on the road to finding a solution.
- Reliving past events can complicate your life. Mistakes are opportunities to learn. Reinterpreting the past and looking at it as positive steps forward can help you move on and focus on your present life.
- Make time for people and events that matter to you the most.
- Spend time outdoors to restore health and energy.
- Choose to enjoy your life.
Household hint
Dear TEAM: My helpful hint is one I am happy with. Write your favourite recipes into recipe cards and get them laminated and keep them in a recipe file box. They are handy and you don’t have to go searching through recipe books. If you happen to spill something on them, they can be wiped off. Ñ M.P., Wynyard, Sask.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@
producer.com.
