42


COUNTRY LIFE IN BC • OCTOBER 2018


Fall heralds heartier meals, yummy appies Food worth sharing


I love autumn. After spring, it’s my


favourite season of the year. It’s the drop in temperature; the brisk air


that feels so energizing; the bold colours of leaves undergoing a metamorphosis


Jude’s Kitchen JUDIE STEEVES


and preparing for their winter sleep; and the move away from the fresh salads of summer to the heartier meals of the cooler seasons. It’s also a time of plenty, with a


smorgasbord of ripening melons, squashes, tomatoes, peppers, corn, beans, onions, potatoes, garlic, herbs, apples, pears and plums – all so colourful and delicious.


All of which gives us good reason to celebrate and give thanks at Thanksgiving with a feast of fresh, local produce and products, including the iconic turkey. I’ve always found a dry rosé to be one of the most versatile wines to choose to accompany that bird. For one thing, I think the blushing colour is nearly as celebratory as bubbles, but it also tends to be a wine that goes well with the richness of a roasted fowl. Now that fall is officially here and


daylight is noticeably shorter than the hours of darkness, there’s a tendency to move our gatherings indoors and it’s easier to gather everyone together for a meal or a party on your days off and share some of those fall flavours in new ways. It’s one of the things I love about potluck suppers: you get


to try everyone’s favourite dish and no one needs to be stuck doing all the cooking. You have to admit October’s an active, busy month with lots of opportunities for interesting food.


Pizza Pennies have savoury tops and gluten-free zucchini bottoms! JUDIE STEEVES PHOTO PIZZA PENNIES


Anyone who likes pizza will love these little appies but you can serve them at a big occasion because there’s no gluten, almost no sodium, and very little fat, but more nutrition per bite than most pizzas. Increase quantities, depending on how many you want to serve. You could omit the pepperoni, for a healthier snack, and substitute a pinch of cayenne sprinkled over the sauce.


1/2 a medium-sized zucchini 2 tsp. (10 ml) fresh oregano 2-inch stick of hot pepperoni


1 tbsp. (15 ml) tomato sauce 2 tbsp. (30 ml) low-fat mozzarella


RONDA PAYNE PHOTO


Don’t miss a single issue of Country Life in BC! NEWS & INFORMATION YOU NEED!


Join thousands of BC farmers who turn to Country Life in BC every month to find out what (and who!) is making news in BC agriculture and how it may affect their farms and agri-businesses!


Name Address City


Postal Code Phone


• Pre-heat oven to 375° F. • Slice a 1.5-inch in diameter (or so) zucchini into 1/4 to 1/2-inch thick rounds. The objective is to make bite-sized pizzas, so use your own judgement. You can make them larger, but it could be messy if you have to bite into them. • Arrange zuke slices on a baking sheet and roast for 8-10 minutes. • Remove and increase the oven heat to 425° F. • Smear a little tomato sauce on each round, then chop the fresh oregano (basil would be good too) and sprinkle it over each slice.


• Top with grated mozzarella. Slice the pepperoni lengthwise into quarters, then slice them across into little triangles to dot the top of the ‘pizzas.’ • Roast for five to seven minutes or until browned and bubbly on top. • Serves two, as an appie.


BLACK BEAN & ORANGE SAUCE


This delicious savoury sauce is great drizzled over barbecued chicken parts, prawns, fish or pork. Since black and orange are popular colours for Halloween, this seems like an appropriate dish for October. Watch out for Goblins!


Email


CREDIT CARD # _________________________________________ EXP _______________ oNEW oRENEWAL | oONE YEAR ($18.90) oTWO YEARS ($33.60) oTHREE YEARS ($37.80)


Subscribe or renew securely online at countrylifeinbc.com/subscribe


PLEASE MAIL TO 36 Dale Road


Enderby, BC V0E 1V4 subscriptions@countrylifeinbc.com


SUBSCRIBE TODAY!


2 tbsp. (30 ml) fermented black beans 2 tsp. (10 ml) orange zest 1/2 c. (125 ml) chicken broth 1 tbsp. (15 ml) soy sauce 2 tsp. (10 ml) cornstarch drizzle of oil


1 tbsp. (15 ml) fresh ginger 1 garlic clove


2 tbsp. (30 ml) dry sherry 1 tsp. (5 ml) hoisin sauce 2 tsp. (10 ml) cold water


• Mince Chinese dried, fermented black beans, fresh ginger, orange zest and garlic and set aside • Combine chicken broth in a one-cup measure with the sherry, soy and hoisin sauce. Mix cornstarch and cold water in a tiny bowl. • Heat a small pot over medium heat with just a drizzle of oil in the bottom. Add the minced ginger and stir, then stir in the garlic and let cook for a few seconds. Add the black beans and orange zest and stir, then pour in the stock mixture and bring it to bubbling. • Give the cornstarch mixture a stir to recombine it and add, stirring until the mixture thickens. • Remove from the heat and drizzle over your choice of meat or fish.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44