Vietnamese Pho Class

You will learn 2 broth methods; a Vegan and a Chicken version of Vietnam’s famous dish as well as how to make spring rolls and dipping sauce. These authentic recipes come to us from a famous chef in Hanoi.

 

Vietnamese Pho Class

Vietnamese PHO …say FUH!

Pronouncing Pho correctly ,especially when in Vietnam, will reward you with a delicious, aromatic bowl of comfort food.

If you haven’t tried this tasty national dish from Vietnam you are in for a treat.

PHO starts with an amazing complex flavoured broth and ends up in your bowl filled with noodles, protein ,and crunchy, spicy ,tangy condiments.

PHO is held as a reflection of the daily life of the peasants tracing back to the Hanoi area in the 19th century.It is believed to be a culinary merge with the French stew Pot au Feu the Vietnamese pronounced as Pho. Prior to the French Colonization ,the Vietnamese did not slaughter their cattle.The French added the cow as a protein source and by the 1920’s beef  or water buffalo in Pho was the norm and chicken was added soon after.

When I was in Vietnam last year I was able to obtain an authentic Pho recipe at a very well respected restaurant in Hanoi.I am excited to share it with you!

Join us on Tuesday, November 28th and learn how to make your own Chiken and Vegan Pho .

We will also make Vietnamese rice paper rolls and dipping sauce.

Kimchi Queso Dip

This is a great use of kimchi, especially your older kimchi that you want to use up when it’s time to make a new batch.  Serve with tortilla chips or other dippers for a quick, easy and delicious snack.

Kimchi Queso Dip
Save Recipe

Ingredients

  • • 1 cup cashews, soaked 2 hours, drained
  • • 1 cup almond milk, or similar
  • • 1/3 cup nutritional yeast
  • • 1 cup kimchi
  • • 1 ½ Tbsp potato starch
  • • salt and pepper to taste
  • • green onions and cilantro to garnish
recipe by STIR Cooking School

Instructions

Blend cashews, almond milk, nutritional yeast, kimchi and potato starch in a blender until smooth.

Pour into a pot on low heat. Heat just until warmed and begins to thicken.

Adjust seasoning. Place in bowl to serve. Top with green onions and cilantro.

Serve with tortilla chips or another favourite dipper.

http://stircookingschool.ca/2017/10/kimchi-queso-dip/

Kimchi Workshop

October 19 at Pomme Natural Market.

Learn how to make your own batch of this fermented Korean side dish.

Join us for this demonstration of the complete kimchi process. We will talk about the health benefits of fermented foods as well as giving you some culinary inspiration on how to use kimchi in your kitchen. Recipes and samples provided. This class is gluten-free and vegan. 10% off storewide.

Ticket includes a 2 litre mason jar in which to ferment as well as Korean chili flakes for your first batch.

Kimchi Workshop at Pomme

Canada’s Food Guide Gets a New Look…finally!

Let’s face it, that dairy, grain and meat heavy Canada’s Food Guide is overdue for a re-vamp! We will see the new-guide early in the new year, in the meantime here is a sneak preview of some of the exciting new changes you can expect .

 

-Proteins will be lumped together making it easier to incorporate a variety of choices daily ie, meat, dairy and plant-based choices are in the same category.

-Processed foods and beverages will be discouraged, especially refined carbohydrates like those found in pre-made baking, snack foods, convenience meals and take out. Sweetened beverages like pop, energy drinks and high caloric coffee drinks are excluded and no more chocolate milk or juices in the food guide.

-Mindful eating will be encouraged, paying attention to feelings of fullness, hunger, enjoying eating slowly and loving your body.

-Families gathering around food to promoting a healthy involvement in cooking and eating meals together.

-Meatless meals will be emphasized to help families include plant-based protein in their diets.

-Reduction in saturated fat consumption ie. butter,red meat, high fat dairy and promotion of un-saturated fats ie. olive oil, seeds, nuts.

-Reduction of food waste will help us all take care of the planet  by touching on food production, waste, soil, water and wildlife preservation.

 

Watch for the new guide coming your way in 2018!

 

By Jennifer Leslie

 

For more information about the food guide consultation process:

www.foodguideconsultation.ca

Easy Oven Roasted Tomato Sauce

What to do with all those tomatoes?

Make your own tomato sauce that tucks into the freezer for those cozy, comfort food meals. Think chili, spaghetti sauce, soup, lasagna, enchiladas!

Easy Oven Roasted Tomato Sauce
Save Recipe

Ingredients

  • 18 ripe roma tomatoes
  • 3 cloves chopped garlic
  • 1 onion, sliced
  • ¼ cup extra virgin olive oil
  • 1 tsp. kosher salt
  • ½ tsp. ground pepper
  • 1 Tbsp. sugar
  • 1 Tbsp. dried or 2 Tbsp. fresh basil
recipe by STIR Cooking School

Instructions

Place all ingredients except the tomatoes in a large bowl and mix together. Halve the tomatoes and place in the bowl. Mix gently.

Turn onto a sheet pan with tomatoes skin side down.

Bake in the middle of the oven at 300 degrees for 2 hours.

Turn oven to 400 degrees and roast for 15-30 more min. to caramelize.

(If you prefer a less dark sauce, roast them for a shorter period of time).

You can change up the herbs for a different flavor profile, try adding cilantro, oregano, rosemary or any herb combination you’d like!

I like to puree the roasted tomatoes once cooled with a hand blender to make it smoother.This sauce freezes beautifully!

http://stircookingschool.ca/2017/09/easy-oven-roasted-tomato-sauce/

 

Mason Jar Meals

These make-ahead meals in a jar will  simplify your meal planning an prep.  STIR will demonstrate how to create a nutritious breakfast, lunch and dinner to please everyone in the family.  Recipes and samples provided.  ticket includes a meal in a mason jar for you to take home

Mason Jar Meals

The Mediterranean Diet or what do Sardinians do to become centenarians?

by Jennifer Leslie

The research into so called “Blue Zones” in different areas of the world fascinates me! Lifestyle, food choices , activity levels and stress management render specific areas in the world as blue zones (originally circled with a blue pen).  These areas have a high concentration of 100 year olds who have grown old without problems like heart disease, obesity, cancer or diabetes.

In this blog I am going to share with you the lifestyle habits of the Sardinians who live in the highlands boasting the largest concentration of centenarian males in the world. In one small village of 2500 people there are 5 centenarians!

The Sardinians healthy old age can be attributed to long days spent herding sheep on very steep hillsides. This pastoralism has a high correlation with living a long life. The shepherds are always moving up and down the hills in a low to moderate activity level. The people never actually “retire”, they simply shift into other roles in the community but still maintain an active and respected part of the community.

Their diets are very interesting, the only dairy they consume is milk and cheese from sheep and goats. These cheeses are higher in Omega 3’s than cow’s milk because the sheep are grass fed. Meat is only consumed in small amounts and usually for special events.  Their main protein source is from fava beans and chickpeas. They consume only sourdough bread and use low glycemic barley flour. They also eat sourdough whole wheat flat bread, that is very high in fiber and complex carbohydrates.

Vegetables are a staple and featured at most meals. Tomatoes are rich in Vitamin C and potassium and popular fennel is loaded with fiber and soluble vitamins.   Olive oil is the fat of choice and the drink of choice of course is red wine. The centenarians love their  3 to 4 glasses of Grenache grape wine when gathering for happy hour to discuss the day’s events.

This diet deviates from the traditional Mediterranean diet where oily fish are often an important protein source. The Sardinians in the Blue Zone live too far from the ocean to enjoy fish! Instead they have benefited from a diet rich in complex carbohydrates, vegetables, sheep and goat dairy products.

This combined with long days of being active accounts for their amazing cardio-vascular health and longevity.

 

Sardinian Eggplant and Chickpeas topped with spicy yogurt

 

The Mediterranean Class

Sardinian Eggplant and Chickpeas topped with spicy yogurt

This delicious starter or light lunch combines the healthy, nutritious flavours of Sardinia.  (inspired by a recipe in Plenty More by Ottolenghi )

 

 

Sardinian Eggplant
Save Recipe

Ingredients

  • 3 large eggplants, cut into large slices
  • ½ cup olive oil
  • 1 ½ cups of chickpeas, well cooked, preserved cooking water or if using canned, 2 Tbsp. of can fluid mixed with equal amt of water
  • 1½ tsp. cumin seeds
  • 1 sm. lemon rind, pith, seeds removed
  • ½ c. greek yogurt
  • ½ cup mint, coarsely chopped
  • ½ cup flat leaf parsley, coarsely chopped
  • salt and pepper
recipe by STIR Cooking School

Instructions

Place eggplant in a bowl with ¼ cup oil, season with salt and pepper. Roast on parchment paper for 40 min. and cool.

Mash the chickpeas with cumin seeds,3 Tbsp. oil , lemon flesh, ½ tsp. salt, pepper and 2 Tbsp. cooking fluid. This should be a spreadable paste.

Place yogurt in small food processor with 1 Tbsp.oil, 2 Tbsp. water, herbs, ¼ tsp. salt, black pepper. Blend until you can drizzle the yogurt, adding water if necessary.

Serve on a platter as a starter with crushed chickpeas on top followed by a drizzle of yogurt.

http://stircookingschool.ca/2017/04/sardinian-eggplant-chickpeas-topped-spicy-yogurt/