Winnipeg Free Press Newspaper Archives Sep 2 2015, Page 21

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Winnipeg Free Press (Newspaper) - September 2, 2015, Winnipeg, Manitoba C M Y K PAGE C5 winnipegfreepress. com FOOD WINNIPEG FREE PRESS, WEDNESDAY, SEPTEMBER 2, 2015 C 5 Metric Ingredients Imperial 1 medium green cabbage, shredded 1 500 ml chicken, cooked & cubed 2 cups 5 green onions, chopped 5 1 package chicken flavoured soup noodles 1 250 ml raisins 1 cup 250 ml almonds, slivered & toasted 1 cup 75 ml olive oil 1/ 3 cup 40 ml rice wine vinegar or white vinegar 3 tbsp 40 ml white sugar 3 tbsp - seasoning pack from noodle package - - salt & pepper to taste - CHINESE CHICKEN SALAD Directions In a large bowl; combine cabbage, chicken, onions, noodles and raisins. In a small bowl; blend together oil, vinegar, sugar, seasoning pack, salt and pepper. Add almonds to cabbage mixture. Pour dressing over salad and toss thoroughly. Cover and refrigerate for several hours or overnight. HARLEQUIN Serves 6 DANCE SHOES 375 Hargrave St. 204- 943- 6400 5- 1549 St. Mary’s Rd. ( at Meadowood) 204- 221- 6480 T H E D A N C E R S S T O R E This Saturday at 6: 30 pm on Join host Dez Daniels and Heather Deibert from Manitoba Mushroom Growers Association, as we launch an all new season of Great Tastes of Manitoba. Heather will inspire you to join the “ Trend to Extend” with Mushroom Mozza Burger, Mushroom Meatball Subs, and One Skillet Mushroom Burritos. Sheila Nash from Manitoba Liquor Mart will pair wines, beers or spirits with these crowd pleasing recipes. PRESENTS Visit GreatTastesMB. ca for all the recipes! If someone you know has Alzheimer’s disease or another dementia, we’re here to help. Call 204- 943- 6622 or 1- 800- 378- 6699 or visit us online at alzheimer. mb. ca Carrot and Roasted Chickpea Salad with Tahini Dressing 1 x 540- ml ( 19- oz) can chickpeas 15 ml ( 1 tbsp) olive oil 2 ml ( ½ tsp) kosher salt ( or 1 ml or ¼ tsp table salt) 500 g ( 1 lb) carrots, peeled and coarsely grated 60 ml ( ¼ cup) coarsely chopped Italian parsley DRESSING: 60 ml ( ¼ cup) tahini, very well stirred 60 ml ( ¼ cup) olive oil 60 ml ( ¼ cup) water 45 ml ( 3 tbsp) lemon juice 15 ml ( 1 tbsp) soy sauce 2- 5 ml ( ½ - 1 tsp) minced fresh ginger 1 garlic clove, minced 15 ml ( 1 tbsp) honey ( optional) Rinse and drain the chickpeas and then gently pat dry with paper towels or clean tea towels. Preheat oven to 220 C ( 425 F). Toss chickpeas with olive oil and salt, mixing well, and spread on a rimmed baking sheet. Bake about 20 minutes, shaking every 5 minutes or so, until they’re brown and beginning to crisp. Watch carefully, especially near end of cooking time. Cool in pan, then remove to a plate to cool completely. Make dressing: In a small bowl, whisk together tahini, oil, water, lemon juice, soy sauce, ginger and garlic. Add honey if you like a little sweetness, and more water, if necessary, to thin the dressing to a pourable consistency. ( Thickness can vary with the brand of tahini.) Taste and adjust seasoning. In a large serving dish, toss together roasted chickpeas ( see notes), carrots and most of the parsley. Add most of the dressing, and continue adding, a bit at a time, until carrots and chickpeas are nicely coated. ( You might not need it all.) Garnish with remaining parsley and serve immediately. Tester’s notes: You might not want to use all the chickpeas for the salad, but once you’ve opened the can, you might as well roast them all. The roasting process really elevates chickpeas, giving them a nutty, chewy dimension. You can use them as a garnish for soup or for all kinds of salads. ( If you want to serve them as a hot, crispy bar snack, roast them a little longer, perhaps 10 minutes more, watching carefully, and then toss them in spices. Turmeric, smoked paprika, cumin or maybe a little finely minced rosemary or thyme would work. Just make sure to add spices after the cooking process so they don’t burn and become bitter.) Green Bean, Walnut and Goat Cheese Salad 60 ml ( ¼ cup) red onion, finely chopped 750 g ( 1 ½ lbs) green beans 45 ml ( 3 tbsp) olive oil 22 ml ( 1 ½ tbsp) balsamic vinegar Salt and freshly ground black pepper, to taste 60 ml ( ¼ cup) walnuts, toasted and coarsely chopped About 85 g ( 3 oz) soft unripened goat cheese To mellow the onion a bit, place in a small bowl of cold water. ( If you like the snap of raw onion, just chop and set aside.) Rinse green beans and then top and tail them, but leave them whole. ( You’ll get better flavour and texture: small pieces tend to get watery when cooked.) In a large pot, bring salted water to a boil, drop in beans and boil for 2- 5 minutes, until beans are tender but still crisp. ( If using slender young garden beans, you’ll barely need 2 minutes. More mature beans might need more time, but don’t overcook or they’ll become mushy and drab- coloured.) At the end of cooking time, drain and immediately rinse under cold running water. Drain onions also, and pat the vegetables dry with paper towels or clean tea towels if necessary. In a large bowl, place the green beans and red onion, drizzle with olive oil and mix well. Add balsamic vinegar and toss gently to combine. Season to taste with salt and pepper. Sprinkle with walnuts and crumbled goat cheese and serve immediately. Tester’s notes: When green vegetables are cooked too long or exposed directly to acidic ingredients such as lemon juice or vinegar, they can turn a drab, khaki colour. Be careful not to overcook the beans and make sure to immediately douse with cold water to stop the cooking process. It also helps to coat the beans with oil before adding vinegar. Leaf Continued from C 1 L AST week, a recipe that called for Bisquick got me thinking about homemade versions of this all- purpose baking mix, as well as make- yourown spice blends. I received a terrific response to both requests and plan to explore many of these recipes in the coming weeks. In the meantime, thanks so much to Sandra Smerek , Louise Carter , Brenda Hughes , Marielle Rigaux of Swan Lake, Otto Christensen of Gimli, Jim Rodger of Argyle, and Judy Booth , who responded all the way from Greece. And thank you to Selkirk’s Kay Rogalsky , who not only sent in a recipe for homemade baking mix but also owns a 1950 cookbook that offers 77 things to do with it! This week, we start off with a recipe for basic baking mix from Oakville’s Liz Budgell . Her version, which she has been using for more than 25 years, includes skim- milk powder. Liz also included a recipe for biscuits that can be whipped up in 15 minutes using just the mix and some water. If you can help with a recipe request, have your own request, or a favourite recipe you’d like to share, send an email to recipeswap@ freepress. mb. ca, fax it to 204- 697- 7412, or write to Recipe Swap, c/ o Alison Gillmor, Winnipeg Free Press, 1355 Mountain Ave., Winnipeg, MB, R2X 3B6. Please include your first and last name, address and telephone number. Basic Baking Mix 1.9 l ( 8 cups) all- purpose flour 75 ml ( 5 tbsp) baking powder 10 ml ( 2 tsp) salt 250 ml ( 1 cup) skim milk powder 375 ml ( 1 ½ cups) shortening In a large bowl, whisk together flour, baking powder, salt and skim milk powder. Sift mixture into another large bowl. Cut in shortening until mixture resembles fine bread crumbs. Can be stored in an airtight container in the fridge for six months. Mixture can be used in a variety of recipes for pancakes, biscuits, bannock, dumplings and cobbler toppings. Tester’s notes: Whisking the dry ingredients together first and then sifting ensures that leavening and salt are evenly distributed throughout the mix. The sifting process also helps eliminate hard lumps of baking powder. Liz prefers allvegetable Crisco for her mix. If planning to keep the mixture for a long time, check the expiry dates on your ingredients. You can also store the mix in the freezer in freezer bags, reader Linda Thomas points out. Tea Biscuits 750 ml ( 3 cups) basic baking mix Approximately 500 ml ( 2 cups) water ( see notes) In a medium bowl, start by adding 250 ml ( 1 cup) water to the baking mix. Mix and add more water, until you get a workable dough. Turn out onto floured wax paper and knead gently with floured hands. Pat out to a round 2 cm ( ¾ in) high and cut out biscuits. Bake at 230 C ( 450 F) for 10 min or 205 C ( 400 F) for 15 minutes. Tester’s notes: These biscuits baked up light and high for me. Be careful when adding the water: I only needed a scant 375 ml ( 1 ½ cups) water to get a dough that was soft, slightly sticky but workable. I used a 5 cm ( 2 in) biscuit cutter, which yielded 8 biscuits. ( A specialized biscuit cutter is handy here: The sharp cut keeps the edges of the biscuit from getting tamped down, which can inhibit rising.) I split the difference on the oven temperature and baked my biscuits at 220 C ( 425 F) for about 11 minutes. I also brushed the tops with a little milk to aid browning. If making for tea, you can also sprinkle with sugar before baking. RECIPE SWAP ALISON GILLMOR JOHN WOODS / WINNIPEG FREE PRESS Biscuits made with homemade all- purpose mix baked up light and high. Time to mix it up in the kitchen Homemade Bisquick handy to keep in the pantry T ASTE TESTED by t h e F r ee P re s s T ASTE TESTED b y t h e F r ee P re s s C_ 05_ Sep- 02- 15_ FP_ 01. indd C5 9/ 1/ 15 5: 36: 48 PM

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