Fast Freezer Meals ~ Turkey Burritos

With a busy life style, it's convenient to have a supply of ready-to-eat meals in the freezer. A quick solution for lunch, after work or at the end of a long day off Island. Frozen burritos are a favorite, but it is difficult to find them without night shades on the ingredient list... tomato products and peppers are common.

I have solved that problem for my family by making a big batch of filling with all our favorite flavors. The burritos are then prepared in assembly-line style. Each burrito is wrapped in *parchment or wax paper, then frozen on a bake sheet. Once frozen, reuse the zip bag that the tortilla wraps came in, mark it with the date, ingredients and any other info you may need. Pack the burritos, zip the bag and freeze. Need a quick meal? No need to defrost, pop them in the oven for about an hour or microwave for 2 minutes. 
*Chef's Tip ~the benefits of using parchment paper, is that the burrito can be baked in the oven or heated in the microwave while still wrapped.

With homemade freezer meals, you can substitute and adjust the ingredients to accommodate special diets and individual taste. You also have control of the quality of ingredients used.
These are a staple in my freezer, substitute what you like and add those nightshades if you can tolerate them!  

TURKEY and VEGETABLE BURRITOS     Yield: 12 large burritos
You will need a large sauté pan and a bowl large enough to hold 12 cups of filling with room to easily mix as ingredients are added. Clear and wipe down a counter space large enough to spread out 12 tortilla shells. If you are unsure of how fast you can assemble and roll the burritos, divide all ingredients into 2 batches. 

FILLING:
*1/2 small winter squash (2 cups cooked) 
Optional seasonings; cumin, chili powder, Pimenton (smoked paprika) 
*3/4 cup short grain brown rice (1-1/2 cups cooked)
2-3 Tbsp. olive oil 
1 large onion, diced
1/4 small green cabbage, shredded
1-2 Tbsp. butter
1 lb. mushrooms, clean and slice
1 lb. ground turkey meat  
1 pkg. Taco Seasoning Mix (or make your own)

1 (12 oz) can corn niblets, drain
1 (19 oz) can black beans, drain and rinse
Sea salt
Freshly ground black pepper 

12-14 large Dempster's Ancient Grains tortilla wraps
500g shredded Nacho cheese
2 avocados (2-3 slices per burrito)

Burrito Assembly Line ~ Work quickly

SERVE WITH:
Greek Yogurt
Guacamole
Salsa 

TO MAKE THE FILLING:
*Chef's Note ~the winter squash and rice can be cooked, cooled, covered and stored in the fridge the day before assembly.
Peel, remove seeds and dice the squash into small, 1/2" cubes. Place in a shallow pan with a drizzle of olive oil, season with salt and pepper (optional seasonings can be used) and roast at 425F for 20-30 minutes. Remove from oven and set aside to cool. Cook rice, set aside to cool.

Heat a tablespoon of olive oil in the large sauté pan and add onion, cook until transparent but not brown. Add cabbage and cook until softened, add a bit of water if needed. Season with salt and pepper, place in the large bowl and set aside.

In the same pan, melt a tablespoon of butter. Sauté mushrooms, cook until they release most of their moisture. Remove from pan and add to the big bowl with cabbage, set aside.

Heat a tablespoon of olive oil in the same sauté pan. Add ground turkey, cook through. Season with Taco Seasoning Mix and mix well.
 
To the big bowl with cabbage and mushrooms add; cooked turkey, cooked squash and rice, drained corn and black beans. Mix well and taste, adjust seasoning if needed. 

ASSEMBLY:
Work quickly... the burrito skins will dry out if left on the counter for too long, making them difficult to wrap. Have all ingredients ready to use then lay out the wraps assembly-line style.

Dish three #20 scoops (about one cup) onto each wrap, add a small handful of cheese and 2-3 slices avocado. Test one first, if it is too difficult to wrap, reduce the filling a bit. You will have smaller burritos but a higher yield. 

Wrap individual burritos and freeze

Fold the sides over about an inch, then from one end, roll up tightly. Wrap individually in parchment or wax paper and freeze on a bake sheet. When frozen, pack in the now empty tortilla bag. Write the date, ingredients and any other info required on the bag and freeze.

TO COOK FROM FROZEN:
Preheat oven to 350F. Place frozen burrito in an ovenproof dish and bake for 1 hour. Alternately, microwave on a plate for 1 minute, turn over and microwave another minute. Sprinkle and melt more shredded cheese over top if desired. Serve with Greek yogurt, guacamole and/or salsa if desired.

Till next week... Bon Appétit! 


Recipe and photos by Sally Rae

The Right Knife For The Job

One of the most basic but important hand tools for any Chef is the knife. A quality knife, matched to the task at hand can increase productivity and provide superior results. With such a wide variety of knives available, it is sometimes difficult to decide which is best. Each knife has a specific use and it is important to use each piece only for its intended purpose.

Most commercial kitchens aren't full of high end, expensive knives but rather the more economical, stamped blade construction. These commercial kitchens will probably produce more food in a day than you will in three months and they manage to slice and dice in a fast paced environment - all the while keeping their knives sharp. Quality, commercial grade knives can be affordable ($40-60), if you don't need a forged blade which will cost up to $200 or more. There are many brands of commercial knives on the market. Woodgrove Center in Nanaimo has a 'House of Knives' store where you can see and feel different manufacturers, styles of knives and price range. A higher price does not mean the best knife... 'Cooks Illustrated' has held the Victorinox Forschner Fibrox 8" Chef's Knife as their "favorite inexpensive chef's knife" since well before 2009, and I agree!

My personal preference of knives (for professional and home use) are the lighter, stamped blade with a wooden handle and no bolster, made by 'Victorinox' (makers of the original Swiss Army Knife). Their 8" French Knife easily served me through an 8 hour shift in commercial kitchens. However, I have a 35 year old, Victorinox 10" Serrated French Knife that is my go-to, work horse for heavy cutting jobs! 

The bottom line in choosing a knife is subjective to the user; different makes, blade lengths, construction and materials for balance, comfort and size in the hand, how you hold the blade and knife skills must all be considered. And remember, there is no one perfect knife for everything. If you are considering giving a professional knife as a gift this season, may I suggest a Gift Certificate or a surprise visit to The House of Knives for the user to choose, based on the criteria listed above.

Types of Knife Edges
There are four common types of blade edges available on commercial knives...

Straight, Granton, Serrated Edge

1. Straight Edge sometimes called flat ground is the most common and is formed by grinding the blade in a straight line so it tapers to form a razor sharp edge.
2. Granton Edge Knives feature hollowed out sections running along both sides of the blade. These 'dimples' create air pockets between the knife and food while slicing for reduced friction and suction. This decreases prep time when slicing and cutting because foods slide easier off the blade without binding or sticking. When slicing meat, the grooves fill with fat and juices which permits more contact between the meat and blade.
3. Serrated Edge Knives may also be referred to as wavy or scalloped edge. They feature teeth along the blade edge which easily penetrates the tough outer crust or skin of the product product being cut while protecting the soft, inner part form tearing. Ideal for cutting bread and fruit.
4. Hollow Ground Edge is created by grinding just below the midpoint of the blade to form concave sides that come to a very thin cutting edge. Since this edge is so thin, it is easily dulled. Hollow Ground edges are ideal for fine cutting such as skinning, preparing sushi or peeling and slicing fruits. (not in photo)
   

Types of Knife Handles
There are three different handle options available; wood, stainless steel and plastic. All knife handles are ergonomically shaped to fit the contours of a person's closed fist, reducing hand, wrist and forearm strain.

1. Wood Handles are arguably the most attractive and provide the best grip out of all handle types. However, they can crack and fall apart if not properly maintained and are prone to bacterial contamination.
2. Stainless Steel Handles are virtually maintenance free and give the knife extra weight to counterbalance a heavier blade. However, they can become slippery when wet or during use.
3. Plastic or Composite Handles are the most popular knife handle and are available in color coded sets to help reduce the risk of cross contamination... red for meat, blue for fish, yellow-poultry, green-vegetables, white-dairy. However, they can crack over time and they can become slippery when wet or during use. 

MOST COMMON TYPES OF COMMERCIAL KNIVES 
Because of their shape, edge or blade length, certain knives are best suited for certain tasks. Knowing which knife to use for every job and how to use it will make prep work safer, faster and easier. It will also show in the dishes you prepare. Foods that are cut uniformly cook evenly, look more professional and are pleasing to the eye.

French, Chef's or Cook's Knife is one of the most commonly used, versatile knives in a commercial kitchen. Available in sizes ranging from  6" to 14" (8" to 12" is most popular). The French Knife features a wide blade with symmetrical sides that taper to a point. It is used for a wide range of tasks such as chopping, slicing and mincing. (Photo below; the top three knives are French Knives; first is a Serrated 10" French Knife with a wooden handle, no bolster, hands down my favorite knife for heavy tasks! Next is a Straight Edge 10" French Knife with a wooden handle, no bolster; my favorite all round work horse. Below that is a Straight Edge 8" French Knife with a plastic handle, no bolster... notice part of the plastic handle has broken off exposing the tang (the metal that runs through the handle) rendering this knife awkward and unsafe to use.

Paring Knives rate second in versatility after a French Knife in a commercial kitchen. There are several common styles: 
Spear Point Paring Knives are great for removing corn from the cob, breaking up heads of cauliflower, peeling and slicing small produce, removing stems and other small precision cutting tasks. (Photo, with red plastic handle just below 8" French Knife)
Sheep's Foot Paring Knives feature a blunt blade tip that maximizes contact between the food and the blade. These knives are used to slice small foods like shallots and garlic. (Red plastic handle, center paring knife in photo.)
Serrated Edge Paring Knife also called wavy edge parer is used primarily to slice small small fruits and vegetables. (Red plastic handle, bottom paring knife in photo.)
Bird's Beak or curved paring knives also referred to as tourne knives feature a downward arching blade that makes peeling round fruit and garnishing a breeze.(not in photo)

Santoku Knife is an all purpose knife best suited for slicing, dicing and mincing. This knife can be used for the same functions as a Chef's Knife. (Photo; Granton Edge 7" Santoku with blue plastic handle and smaller Granton Edge 5" Santoku with stainless steel collar bolster.) The 5" Granton Edge Santoku is great for cutting up mango, slicing tomatoes, cucumbers and sushi prep.
 
Slicing Knife features a long, straight blade designed for slicing cooked meats, sushi and sashimi, and breaking down large fish. Generally longer than a carving knife and often feature a Granton Edge and a round, blunt tip. The long, thin blade promotes maximum contact between the food and the blade, for producing very thin slices.(Photo; Straight Edge 12" Slicing Knife with Fibrox plastic handle.)

Bread Knives may have a straight or slightly curved blade and are available in a variety of sizes from 7" to 10". They have a serrated edge that is ideal for bread and hard rind fruits.
(Photo; Serrated Edge 10" Bread Knife with Fibrox plastic handle.)

Boning Knife is a type of meat knife that is available with flexible, semi-flexible or stiff blades ranging from 3" to 8" and are used to separate meat from bone. Flexible blades are typically used by experienced butchers for boning roasts, whole hams, filleting fish etc. Semi-flexible blades allow for enough bend to keep the edge close to the bone. Stiff blades are perfect for making precise, straight cuts and are also great for jointing. (Photo; Straight Edge 5" Stiff Blade Boning Knife with Fibrox plastic handle.)

Cimeter Knife is similar to a butcher knife and is primarily used to break down large pieces of meat into smaller cuts. The blades are usually around 10" and are curved to create leverage to break through tough skin, cartilage and small bones and trimming fat off meat. Also an excellent knife for slicing roasts, turkey and more. (Photo; Straight Edge 10" Cimeter Knife with Fibrox plastic handle.)

Sharpening Steels are made from a high carbon steel which is much harder than that used for knife blades. (Photo; 14" steel with coarse grooves) A steel acts as a file removing burrs from the knife's edge. (An Oilstone, not shown, is used to hone the knifes edge to keep them really sharp.) The finer the steel is, the gentler the action. For efficiency the blade of a steel should be longer than the knife blade. A 10-12" butcher's steel with fairly coarse grooves is a good kitchen tool. 

Forged vs Stamped Knives
Every commercial knife is constructed using one of two methods; forging or stamping.

1. Forging is a steel shaping method that has been used for hundreds of years. The process starts with a metal bar also called a billet or blank. The bar is heated and hammered into the desired shape. Modern forges use a hydraulic hammer press to pound the steel into a die or mold. This produces a thicker, heavier blade than stamping and has a bolster between the heel and handle. They are considered superior in strength and balance and are therefore more expensive than stamped knives.
2. Stamped knives are created by passing a steel sheet under a hydraulic press. This press cuts the desired shape out of the metal, similar to how a cookie cutter cuts shapes in dough. The resulting blade is thinner and lighter than forged and do not have a bolster and are less expensive than forged knives.

Types of Knife Steel 
There are three types of alloys (metal mixtures) used to create commercial knives.

1. Carbon Steel is the most common for commercial use. Its high carbon content makes the blade strong and easy to sharpen. However, it is not stain resistant and can become discolored if not properly maintained.
2. Stainless Steel produces brittle blades that do not hold an edge very well and are difficult to sharpen. 
3. High Carbon Stainless Steel produces blades that are strong and easy to sharpen. Although the most expensive steel type, it is sought after by those who want an easy to maintain kitchen knife. The blades will remain lustrous and stain resistant.

Till next week, Bon Appétit!
 

Photos by Sally Rae

Pumpkin Pecan Loaf

With Halloween just around the corner, here's an idea... recycle your jack-o-lanterns into pumpkin purée for my favorite 'Pumpkin Pecan Loaf' recipe. Only use your jack-o-lantern for purée if it was freshly carved the day prior, and outside only a few hours for Halloween night. Be sure to clean the inside of the pumpkin for any charred flesh or bugs before roasting! 

To make fresh pumpkin (or winter squash) purée; 
Preheat oven to 400F and brush a bake sheet lightly with oil. Cut pumpkin in half and scoop out the seeds and strings. Place pumpkin, cut sides down on the prepared bake sheet. Bake until the flesh is soft when pierced with a fork, about 45 minutes to an hour. Remove from the oven and let cool.
Scoop out the flesh into a food processor, purée until smooth, then transfer to a cheesecloth lined sieve placed over a large bowl. Allow to drain for 30 minutes before using. Cover and refrigerate for up to 5 days or freeze in airtight containers for up to one year.
*Chef's Tip: If you are making soup, use the drained pumpkin juice for all or part of the liquid called for in the recipe.

I used kabocha squash purée for my Pecan Loaves this time. The squash flesh was dense, sweet and smooth but the loaves took an extra 15 minutes to bake through. It is important to remember in baking that timing is affected by many different factors. The accurate 'test of doneness' is done with a toothpick or cake tester, inserted into the center of a loaf or cake. When it comes out clean, the cake is done. 

*More Substitutes: I have used organic spelt flour instead of unbleached flour and organic palm sugar in place of granulated sugar in this recipe with success.

*Chef's Tip: In commercial bakeries, batters are made in very large batches. To portion batter, a weigh scale is used for each cake. The pan and batter are weighed together, this produces each loaf or cake the same size and therefore they bake in the same timing. If you have a scale and 2 identical loaf pans this is an easy task and results in equal baking time and equal size of the loaves.

PUMPKIN PECAN LOAF      Yield: 2 loaf cakes 

Pumpkin gives a rich color, distinctive flavor and delicious moisture to this easy quick bread. This is a great recipe to use up some of that pumpkin purée you froze last fall!

Cool for 10 minutes in the pans

3 cups unbleached all-purpose flour 

2 tsp. baking soda 

1½ tsp. salt 

1 tsp. ground cinnamon 

½ tsp. ground nutmeg 

½ tsp. ground ginger 

¼ tsp. allspice 

2 cups granulated sugar 

1¼ cups pumpkin purée (canned or cooked) 

1 cup vegetable oil 

2/3 cup water 

2 eggs 

2 cups seedless raisins 

1 cup coarsely chopped pecans

 
Preheat the oven to 350°F. Grease or parchment line two 9x5x3-inch loaf pans. 
Stir together flour, soda, salt, cinnamon, nutmeg, ginger and allspice; set aside. 
Combine sugar, pumpkin, oil, water and eggs in the large bowl of an electric mixer, set on medium speed. Gradually add flour mixture, mix well. Stir in raisins and pecans. 

 Loaves made with kabocha squash purée

Pour batter evenly into prepared pans. Bake 1 hour or until the loaf tests done. (*Remember, when I used squash purée my loaves needed 1½ hours to cook through. Test with a cake tester before removing from the oven.)
Cool for 10 minutes in the pans set on cooling racks, then remove from pans and thoroughly cool on racks.

*Chef's Note: These loaves freeze well. I wrap each slice individually in plastic wrap, then put in a large freezer bag. Quick and easy to pack for the ferry or to use in school lunches! 


Till next week ... Bon Appétit!

Photos by Sally Rae
Recipe by Sally Rae ~ from 'For the Love of Food'

What is a Cooking Oil 'Smoke Point'?

In cooking terminology; the 'smoke point' of an oil or fat is the temperature when heated, where a bluish smoke becomes visible. Every cooking fat be it butter, lard or oil has a smoke point. 

To produce an oil with a high smoke point; manufacturers use refinement processes like bleaching, filtering and high temperature heating to extract and eliminate the extraneous compounds. This produces a neutral flavored oil with a longer shelf life and a higher smoke point.  

Traditionally, oils are extracted from nuts and seeds through mechanical crushing and pressing. If bottled immediately, these are cold-pressed, raw or 'virgin' oils. This unrefined oil is packed with enzymes, minerals and compounds that don't respond well to heat. They retain their natural flavor and color but are also susceptible to rancidity. These oils are best for drizzling, dressings and low temperature cooking.

Now, when it comes to cooking with fats; a flavorful, raw oil or pool of butter that is smoking is a danger zone! When heated past its smoke point, fats start to break down releasing free radicals and a substance called acrolein, the chemical that gives burned foods their acrid flavor and aroma. Another side effect is the fat degrades, it gets closer to its flash point, producing ignitable gasses that you don't want hovering over an open flame. That said, if your oil starts to smoke, unless you are using a high smoke point oil, carefully remove it from the heat immediately. Once it has cooled, give it a sniff and taste and if it has developed unpalatable flavors, discard it and start with a new batch.

For high temperature cooking use fats with a smoke point at or above 400F. Methods of high temperature cooking include; pan searing where the fat is heated until it just starts smoking before adding the meat, deep-frying where the smoke point of the fat should be at least 50 degrees higher than your frying temperature and stir-frying with a wok where a thin layer of smoking hot oil is used to lubricate the food and brown it while retaining a crisp, fresh crunch.

The higher a fat's smoke point, the more versatile use in different cooking methods. A few other things to watch out for... hitting a smoke point further lowers that smoke point. This means that if your deep-frying fat has been smoking, you will not be able to successfully reuse it as many times. Refrigerate flavorful oils like sesame, avocado and walnut to delay rancidity. Store oils tightly sealed in a cool, dark place. Do not keep oil over the stove, the extra heat can lead to rapid rancidity.

SMOKE POINT INDEX OF FATS AND OILS

Most grocery stores carry a wide variety of oils

Safflower Oil (refined) ~ 510F

Avocado Oil ~ 500F
Rice Bran Oil ~ 490F
Sesame Oil (refined) ~ 450F 

Peanut Oil (refined) ~ 450F

Clarified Butter (ghee) ~ 450F

Corn Oil (refined) ~ 450F

Grapeseed Oil ~ 420F

Lard ~ 375F

Duck Fat ~ 375F

Butter ~ 350F

Coconut Oil ~ 350F

Extra-Virgin Olive Oil ~ 320F

   
Till next week ... Bon Appétit!
 

Photo by Sally Rae 

Roasted Winter Squash Lasagna

With fall upon us, the cooler temperatures have me craving hearty, comfort food. This lasagna recipe fills the bill and is also very versatile... enjoy the full flavors and rich goodness of pasta, Italian sausage, veggies and cheese. Substitute kale for the spinach or omit it all together for a kid friendly version. For an even more kid friendly version; puree the roasted squash... or change it up to be vegetarian by omitting the sausage. Try any version as a lovely side dish for Thanksgiving Dinner or your next pot luck gathering.

Before you start though, a tip about 'no-boil' noodles. 'No-Boil' pasta is partially cooked then dried before packaging. Recipes that use no-boil noodles have a more liquid sauce and are cooked tightly covered to help the noodles soften while cooking. If you only have the traditional lasagna noodles; cook them, then make a thicker sauce because they won't absorb as much of the sauce as the no-boil noodles.

ROASTED WINTER SQUASH AND SAUSAGE LASAGNA       Yield: 6-8 servings
Garlic and fresh sage complement the fall flavors in this hearty dish.

For the vegetables:
1 x 3 lb. kabocha type (or butternut) squash...
    -peeled, seeded and cut into 1/2" dice (about 8-9 cups)
2 Tbsp. extra virgin olive oil
Sea salt and freshly ground black pepper

For the sausage:
Extra virgin olive oil
1 x 500g. pkg. Sweet Italian sausage -remove casings
1 medium yellow onion -small dice
1 x 300g. pkg. frozen spinach...
    -thaw, squeeze out excess liquid, and chop

For the bechamel:
1/4 cup butter
1 Tbsp. finely minced fresh garlic 
10 sage leaves -sliced very thin
1/4 cup all purpose or unbleached flour
4 cups whole milk  
Sea salt and freshly ground black pepper
Pinch freshly grated nutmeg -optional

For the lasagna:
Butter for the baking dish
1 cup grated extra old white cheddar (about 4 oz.)
1-1/2 cups grated mozzarella cheese (about 6 oz.)
1/2 cup grated Parmesan cheese (about 2 oz.) 
12 no-boil lasagna noodles

To roast the squash; preheat oven to 425 F and oil a large bake sheet with a drizzle of olive oil, set aside. In a large bowl, toss the diced squash with olive oil until well coated. Season with salt and pepper and spread in one layer on prepared bake sheet. Roast squash in oven 10 minutes. Stir and roast another 10-15 minutes or until tender and beginning to turn golden. Remove from the oven and set aside.

While the squash is roasting; heat a drizzle of olive oil in a large skillet. Crumble the sausage meat into the pan, brown and break it up into small bits with a wooden spoon as it cooks. Add the onion and cook until soft then add the chopped spinach and mix well. Remove from heat and set aside.

While the sausage cooks make the bechamel; melt butter in a saucepan over medium heat. Add minced garlic and sage. Cook for about one minute but do not brown the garlic. Stir in the flour to make a roux and cook for another minute. Slowly whisk in milk. Season with salt, pepper and nutmeg if using and bring to a boil. Whisk often to prevent lumps. Reduce the heat, continue to whisk often and allow to simmer until the sauce thickens, about 5 minutes. Taste and adjust seasonings.  

Position a rack in the center of the oven and reduce the temperature to 375 F. Lightly butter a 13"x9"x2" glass baking dish. Toss the cheeses in a bowl, set aside 1/2 cup for topping. 

Assembly; evenly coat the bottom of the baking dish with 3/4 cup of the bechamel. Lay 3 lasagna noodles side by side on top. Cover with 1/3 of the squash then 1/3 of the sausage and sprinkle with 1/3 of the cheese mix. Drizzle 3/4 cup of sauce over the layers then repeat layering 3 more times using 3 noodles, squash, sausage, cheese and sauce. Be sure to get the ingredients evenly distributed and to the sides of the dish. Top with remaining 3 noodles and cover with the remaining bechamel.

Tightly cover the baking dish with foil and bake lasagna for 40 minutes. Sprinkle with the reserved 1/2 cup cheese and continue baking uncovered 15 minutes longer until the sauce bubbles and the top is golden. If needed, place under the broiler until browned, about 2 minutes. Let the lasagna stand for 15 minutes before serving.
Serve with a green salad along side.


Till next week ... Bon Appétit!



Photo by Sally Rae     

September Strawberries

Seascape Strawberries weigh in at 1/4 oz. per berry!

I have 2 raised beds of 'Seascape Strawberry' plants in the garden. Each bed measures 4'x10'x12" deep, with three rows of strawberry plants per bed. This year the old plants are in their third year of production and will be pulled out and replaced for next summer. The second bed was planted last fall so this summer was their first year.

As mentioned in previous strawberry posts (to view, click on 'Strawberries' under Labels), this incredible day neutral (ever-bearing) variety has a small June crop. The impressive production starts in August. The photo above was taken August 12th, 2015. The late summer crop starts with huge berries and even though they get a bit smaller, they are still an impressive size for the time of year. These sweet, juicy beauties weighed in at 1/4 ounce each! As long as the sun was shining, I picked on average 2-1/4 pounds, every second day through August! 

In my garden ~ September 11th, 2015

Our September weather is cooling down a bit. I now pick every 4th day, with the same average of about 2 pounds per picking. If the days continue to be sunny and dry, I will be able to pick fresh, sweet, ripe berries until mid-October. The photo at right, of the strawberry patch, is more reminiscent of June rather than September! The plants are still prolific with flowers and developing berries. 

Last October was the first year of ripe, fresh berries because of the dry weather. If the rain starts, the green berries will not ripen but instead get brown spots that eventually turn to mold. I have tried to ripen the berries that are a bit pink but it is useless. When that happens, I cut all the plants down to about 2" and straw mulch around the crowns and between the rows. When winter sets in, I spread a thin layer of straw over the plants and top the whole bed with maple leaves for winter protection.
Strawberries are my favorite summer fruit, so my fingers are crossed for dry weather and another month of fresh berry picking!

Till next week ... Bon Appétit!


Photos by Sally Rae 

Healthy After School Snacks

Back to School is just around the corner... time to start gearing up with some new ideas for after school snacks. Here are a few kid friendly, fast and healthy bites to try! 

HUMMUS PINWHEELS      Yield: about 30 pinwheel bites
I use the smaller 8" wraps for these pinwheels. When cut into 1" pieces they are small enough for tiny fingers and just a bite for adults! 

6 Ancient Grain tortilla wraps
1-1/2 cups hummus 
6 small romaine leaves
1 large carrot, grated
1/4 cup fresh basil, chiffonade*

Without overlapping, lay the 6 tortilla wraps on a cutting board or clean counter. Place a #20 scoop (or about 1/4 cup) of hummus on each wrap and spread evenly to the edges. On top of the hummus, place one lettuce leaf at the bottom edge of each wrap. On top of the lettuce divide the grated carrot then sprinkle with basil evenly among the 6 wraps.
To roll the wraps; fold the left and right side of each wrap inward about 1-1/2 inches. Then starting from the bottom tightly roll the wrap upward keeping the layers intact. Cut wraps into 1-inch pieces and serve.  
*Chef's Tip: The culinary term 'chiffonade' means to cut into very fine strips or ribbons. For basil; stack the leaves and roll up like a cigar. Hold tightly and slice very thin. 


MOM'S KALE CHIPS

Kale has an impressive nutrient content. It is a cold-hardy plant with a continual harvest that can last right through snow. This is a fast and fun way for kids to eat greens!
 
1 large bunch fresh kale
Extra Virgin Olive Oil
Sea salt, optional
Freshly ground pepper, optional
Granulated garlic, optional

Line several bake sheets with parchment paper and set aside; preheat oven to 350F. Rinse kale, allow to dry on a cotton towel. Remove leaves and discard the coarse stem. Tear leaves into small pieces, about the size of a potato chip and place in a large bowl. Sprinkle with a small amount of olive oil and gently toss. Sprinkle with a bit of salt, pepper or your desired seasoning and toss well. You don’t need much salt or seasonings, just enough to make them tasty. Scatter them on the parchment paper lined sheets. Bake in the preheated oven for about 5-8 minutes; they should be crispy but not dark in color.


DATE n' NUT BALLS         Yield: 15 balls with #50 scoop
'Cacao Nibs or Powder' is chocolate in it's most natural form... which is the cacao bean (or nib); a bitter, nutrient packed superfood that is a healthful addition to these snacks. The nib is made from breaking the larger bean into smaller pieces. Cacao powder is made by pulverizing the raw or roasted nib into a powder. Cacao powder contains more fiber and calories than cocoa powder since more of the nutrients from the whole bean are still intact.   

1/4 cup pitted dates (4 large)

1/4 cup cacao powder

2 Tbsp. cashew, almond or macadamia nut butter

1/2 cup whole cashew, almond or macadamia nuts

Pinch sea salt

Pulse or run the dates in a food processor, add all remaining ingredients and run until the nuts are still slightly chunky. Scoop using a heaping #50 scoop (or a generous tablespoon). Roll into balls and place in the fridge or freezer for 20-30 minutes. Store in an airtight container in the fridge.

Till next week ... Bon Appétit!


Photos by Sally Rae