Zucchini Stew August 31, 2009

Got those fall yellow and green zucchini and don’t know what to do with them? Try a stew – you can then pair it with meat, or just eat it on its own, or with, say falafel. It’s not difficult at all to make it and it stores well in the fridge for up to a week. You’ll need some 5-7 zucchinis, 2-3 cooking tomatoes (or canned diced tomatoes), 1 onion, basil, parsley, salt, pepper and a bit of oil.

Zucchinis by maesejose

1. Peel and cut zucchini into cubes. Set aside (but don’t leave for too long, as they change color. If you need to store for a few hours or so, cover them with cold water or milk).
2. If using raw tomatoes, sink them in boiling water for a couple of minutes, then remove skin and cut into pieces. Set aside.
3. Peel and cut onion. In a cooking pot, add a bit of oil and saute the onion until translucent.
4. Add zucchinis, little by little, mixing to incorporate them. If needed, add a bit of water.
5. Add diced tomatoes, salt and pepper.
6. Let boil. Towards the end, add basil and parsley.

Cauliflower with Cheese Sauce August 29, 2009

This recipe is quite easy to make: you boil the cauliflower, then you toss it with the sauce in the oven for some 30-40 minutes, and you’re done! You’ll need: 1 big cauliflower (or 2 small ones), feta cheese (hard to say how much, you’ll probably need some 300 gr), breadcrumbs, 1 tsp white flour, 150 ml milk, 2 tbsp butter, 2 eggs, 2 tbsp sour cream, salt and pepper.

Instructions:

1. Wash cauliflower under cold water. With a knife, remove stem and leaves, then separate the florets by cutting the stems.
2. Boil in a big pot until cauliflower is tender.
3. Grease an oven dish some of the butter, save the rest for the sauce. Arrange the cauliflower florets in the dish, sprinkle with breadcrumbs, salt and pepper.
4. Prepare the sauce: melt the rest of the butter, then mix with the eggs and the sour cream. Add the flour. In a separate dish, crumble the cheese using a fork. Incorporate in the sauce.  Add the milk, mix thoroughly.
5. Pour the sauce over the cauliflower and bake in the oven for 30-45 minutes, or until golden.

Photo credits: Muffet

Little Lebanon: Pita Pies and Donair August 26, 2009

If you are around 17th ave SW (3515 17th ave SW) and you’re hungry, you may want to try Little Lebanon. It’s a small, mostly take-out donair place, with just three or four chairs. Besides donairs, you can get really good pockets – basically a pocket pie filled with goodies like cheese, mushrooms, or chicken. I have tried the spinach and feta pocket ($4.5), and the chicken shawarma (small $6). They also offer a selection of appetizers like hummus, baba ganoush and tabouleh. Prices are reasonable, ranging from $3 for the appetizers to $8.50 (a big shawarma).  Oh, did I mention they also make delicious baklava ($1.25/ piece)? Open weekdays (9am-9pm) and weekends (9am-8pm on Saturday, 9am-6pm on Sunday).

Green Beans Salad August 22, 2009

Take advantage of the new crop of green beans available at local farmers’ market with this really easy recipe. Ingredients: green beans, olive oil, vinegar, salt, pepper, 2-3 garlic cloves.

Green Beans

Instructions:

1. Boil the green beans, drain and put in a bowl.
2. In a separate small bowl, mix 2 tbsp olive oil with 1 tbsp of vinegar, then add salt and pepper. Peel and crush garlic cloves, then leave in mixture for 15-30 minutes. Remove and discard garlic cloves.
3. Pour mixture over beans and mix well. Serve cold. Try it with polenta, it’s a perfect match!

Photo credits: Victoria Reay

Eating out under $50: The Coup August 22, 2009

For the hidden vegetarian in you, try the Coup on 17th ave (924 17Ave SW). The menu is quite interesting (at least for non-vegans), with some items that would make you curious enough to want to try them. Prices are decent, and the place itself is cosy and friendly. The Coup positions itself as a restaurant for healthy and environmentally sustainable options, buying local and organic. There’s a minuscule patio, with three or four tables. However, the patio is right on the sidewalk – all the people and cars passing by get to look right into your plate; not nice. Inside, the Coup is rather small, so there’s usually a lineup. You can grab a drink at the lounge while you wait.

We (a party of two) got the mango juice (CAD3) and the apple-peach-ginger juice (CAD 3.50) for drinks. Both were really good, but the apple-peach (no ginger for us) was much better. We also got the quesadilla (CAD 13) and the taco (CAD 13), both came with a choice of soup, salad or yam fries. I have to say the yam fries were absolutely delicious, with a hint of rosemary and pepper. My party got the soup of the day, a broccoli cream which was smooth and tasted really good (to someone who otherwise doesn’t like broccoli). Personally, I liked the quesadilla better and found both quesadilla and the taco a bit too hot for my taste (but ate them anyway). They were quite interesting for a meat-lover like me, filled with pickles, shredded carrots, red cabbage, olives and hummus. We paid 36 CAD (with tip).