46 Spring greens
I like good food but I don’t have a lot of time to prepare complicated meals except on weekends. So, to get the most out of my effort, I try to get a couple of meals out of a single session. That way I use my extra weekend time to make a nice meal but one which we can use the leftovers to turn around quickly for another meal during the week. For instance, I’ll cook extra chicken and use the leftover
chicken in a salad for a meal or in a wrap, or with veggies in fried rice or with pasta. This spicy spinach sauce is great with a few leftover meatballs or chicken chunks and it freezes well to be served another day, too.
Jude’s Kitchen JUDIE STEEVES
A steak works the same way: it’s great as
a second meal, sliced into a salad or a wrap, rice or pasta with veggies. When you make a stew, it’s like a whole new meal if you use
the leftovers as a pot pie later in the week, by just making some quick biscuits and putting them on top of the stew to cook. Sometimes the leftovers meals are better than the first one! Adding diversity to meals at this time of year can include all
sorts of local greens and even new sprouts as they make an appearance – such a pleasant change from the winter vegetables we’ve been focussed on. Keep an eye out for the first chives in the garden and cut some into scrambled eggs or muffins, and watch for the first asparagus, along with local spinach, Chinese greens, lettuces and then peas. Asparagus is another spring sprout and is a good source of
Vitamin A, B6, magnesium, zinc and folate, as well as being a good source of dietary fibre, and spinach is an even better source of Vitamin A, folate and iron, along with calcium, potassium, and trace minerals. Of course, cabbage and carrots are also full of vitamins, with the latter a virtual powerhouse of Vitamin A, but those are the vegetables we’ve been eating all winter. Vegetables are an essential part of our daily diet and should
form an increased portion of the diet of most people – for reasons we don’t even fully understand. Since they are much more seasonally available than meats, I am usually inspired in creating a meal by the vegetables that are available locally and are the freshest; then, the protein selection is made with those vegetables in mind. For instance, as soon as fresh asparagus is available, lamb will
make an appearance at our table, and so will salmon. And, it’s scrumptious in all sorts of stir-fries, with or without meat.
COUNTRY LIFE IN BC • APRIL 2018
Green curry sauce spices up all kinds of dishes. JUDIE STEEVES PHOTO GREEN CURRY
This is a nutritional powerhouse that tastes spicy and delicious served over poached or sauteed chicken or prawns, meatballs, cubes of cooked tofu or Indian paneer. Serve with naan or pita breads, or pappadoms and a dip of yogurt and grated cucumber.
2 large garlic cloves 1 onion
1 tsp. (5 ml) coriander 1/2 tsp. (3 ml) salt
1/2 c. (125 ml) plain yogurt 1 medium jalapeno pepper
2 tbsp. (15 ml) fresh ginger 1 tsp. (5 ml) cumin
2 tsp. (10 ml) garam masala 10 oz. (284 g) spinach
1/4 c. (60 ml) tomato sauce fresh cilantro leaves, to garnish
• Mince ginger and chop onion. • Saute onion and ginger in a drizzle of oil over medium heat in a deep pan, stirring in the spices and cooking until the onion is soft and brown.
• Meanwhile, coarsely chop garlic, seed the jalapeno and chop it coarsely. • Put yogurt and tomato sauce into the bottom of a blender or food processor with fresh, or thawed (squeezed-out) frozen spinach, the coarsely-chopped garlic and seeded jalapeno and process until smooth.
• Pour into the pan with the onion mixture and cook until everything is heated through. • You could add cubes of cooked chicken, tofu or paneer to heat through in the sauce or cook them first and pour the green sauce over them.
SCONES WITH CHIVES & PARMESAN CHEESE
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Fresh chives should be up in your garden now, so go out and snip some off to pepper these yummy scones with a boost of spring flavour.
1 c. (250 ml) flour
1/2 c. (125 ml) chopped chives 2 tsp. (10 ml) baking powder 1/2 c. (125 ml) frozen butter 1/4 c. (60 ml) milk
1/2 c. (125 ml) whole wheat flour 1/4 c. (60 ml) parmesan cheese 1/4 tsp. (1 ml) salt 1 egg
• Pre-heat the oven to 350° F. • Whisk together the dry ingredients and add the fresh, chopped chives and grated parmesan cheese. • Grate frozen (or cold) butter into the dry ingredients and add milk and beaten egg, stirring the mixture until it begins to stick together.
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• Turn out onto a floured board and pat or roll out about a half-inch thick. Cut into wedges or use a cookie cutter to make circular scones. • Bake for 15 minutes, or until lightly browned.
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