Avoiding Palm Oil

   My youngest daughter wrote a persuasive essay this winter sharing the reasons palm oil is harmful to people and the environment.  Here is an excerpt of what she had to say:

People that live in the Indonesian rainforest are losing their livelihood, because of palm oil plantations that take over the forest.  Most of the people facing this problem are the indigenous people that live in that area.  The working conditions in the plantations are dangerous and unsafe.  Children are forced to work, as they carry heavy loads, pull weeds and other very laborious work.  I feel unhappy when I think about that people who want the plantations are taking advantage of the indigenous people in a bad way. Sometimes, the government of Indonesia thinks that the plantations are good, because they create jobs for the citizens.  However, Indonesian palm oil plantations are breaking human rights, making child labour and paying inadequate wages.   

How have we changed our lifestyle to reflect this knowledge?  It has not been simple.

1)  We searched the labels of all different brands of margarine and discovered that all of them contain palm oil.  Therefore, we have begun using butter instead of margarine for all of our home baking and cooking.  One family member still prefers the taste of margarine on bread, so one tub of margarine remains in our refrigerator.

2)  We have to be vigilant when buying processed foods, especially cookies and crackers.  Sometimes we forget to check the label if something is on sale or we have a coupon for it.  Our list of products to "no longer buy" keeps growing.  It means that we are baking more of our own cookies.

3)  A convenience food that we have been relying on for many years is instant chicken or beef stock that you make by adding water to dissolve a cube or powder.  However, this is invariably made with palm oil.  Not only that, it contains monosodium glutamate, a flavour enhancer that can make people overeat (or cause headaches for those with sensitivities).  It was time for us to learn to prepare our own stock for soups and stews.  When I prepare a whole chicken in the crock pot, I now reserve the liquid, add water from boiling vegetables, a whole onion, a tomato or two and salt and pepper to taste.  It is then simmered on the stove for a couple more hours and then strained to remove the large bits.  In winter, I set the pan outside to cool so that the fat can easily be skimmed off when solidified.  The broth can then be frozen in reused yogurt containers or ice cube trays until needed.

   All of these changes require a little more work and expense on our part, but to continue using a product we know harms indigenous communities abroad would violate our consciences.

Zucchini Muffins

Chances are even if you do not have a garden, your friends and neighbours will try to give you their surplus (and super-sized) zucchinis.  This easy recipe turns this bland and abundant vegetable into tasty muffins [1].

Grate 2 cups of unpeeled zucchini (only peel any areas with blemishes) and combine with:
1 cup vegetable oil
1 Tbsp vanilla
3 eggs
3/4 cup sugar
Blend together with an electric beater or wooden spoon.

Sift together:
3 cups flour (half whole wheat, if desired)
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp cinnamon

Add to the liquid ingredients and stir until blended.  Fill muffin tins with batter 2/3 full.  Bake 15-20 minutes in 350 degree oven.  Makes about 16 muffins.

Variations:
1) At the end, stir in 1/2 cup unsweetened, shredded coconut
2) At the end, stir in 1/2 cup chopped nuts
3) At the end, stir in 1/2 cup chocolate chips (or other chips)
4) With the grated zucchini, add 1/2 cup grated or chopped apple
5) With the grated zucchini, add 1/2 cup grated carrots

[1] This tried and true recipe is based on "Zucchini Bread" in the More with Less Cookbook, published in 1976.

Stove-top Apple Dessert

   I never know what to call this dessert.  I never encountered it until my husband requested I make "apple dumplings" for dessert.  I searched my cookbooks and found a recipe with this name.  It involved wrapping apple slices inside pastry and included a generous cinnamon sauce.  I made it and presented it with a smile. While my husband enjoyed it he did tell me it was not the kind of apple dumplings he meant.

   I had to go to the source, his mother who had made this dessert during his growing up years.  When I sized up the method of preparation, I began calling it apples with dumplings.  The apples are cooked in a saucepan, and muffin-like batter is set on top to resemble dumplings.  No matter what it's called, I can see why my husband likes it.  Here is the recipe in case you'd like to try it as well

Part 1:
In a saucepan, melt 1/4 cup margarine.  Stir in 1/2 cup brown sugar and 3 Tbsp flour.  Add 1.5 cups of water while stirring and cook until thickened. Add 4 cups chopped or grated apple and 1 Tbsp lemon juice. Remove from heat.

Part 2:
In a bowl, sift together 1 cup flour, 1.5 tsp baking powder, 1/2 tsp salt, 1/2 tsp cinnamon.  Add 1/2 cup brown sugar.  In a measuring cup, combine 1 beaten egg, 1/4 cup milk and 2 Tbsp melted margarine.  Add wet ingredients to the dry ones.  Drop by spoonfuls onto the apple mixture.  Return pan to the stove and bring to a boil at medium heat.  Simmer at reduced heat for 20 minutes.  Serve warm.

Lentils for Lent

I would like to share this recipe for Egyptian-style Rice and Lentils.  For the season of Lent, I am basing all my personal supper meals around rice and beans/legumes.  This is one of my favourites.

Recipe serves 6-8, but it can be divided in half[1]:

Rice & Lentils

In heavy saucepan, heat 3 Tablespoons oil.  Add 1¼ cups lentils and 1½ cups brown rice and stir often while they brown slightly and are coated, about 3-5 minutes.

Add 1 teaspoon salt and 4 cups boiling water or chicken broth.  Bring to a boil and reduce heat to low.  Cover and simmer 35 minutes, stirring once part-way through.

Sauce

You can make this as simple or complicated as you want to.  You can simply heat prepared tomato sauce from a can or make your own by heating and simmering the following for 20-30 minutes:

¾ cup tomato paste

3 cups tomato juice, sauce or pureed tomatoes

1 green pepper, chopped

celery leaves, chopped

1 Tablespoon sugar

½ tsp salt

1 tsp ground cumin

¼ tsp cayenne pepper or to taste

Onions

Heat oil in a small skillet and sauté 3 onions sliced into rings, with up to 4 minced garlic cloves, if desired, over medium heat until lightly browned. 

Plain Yogurt

Serve on the side.

---

[1] This recipe can be found in the More with Less Cookbook (1976) on page 108, but I changed it so that brown rice is used instead of white rice.

Slow Cooker Granola/Muesli

I thank my sister-in-law for introducing me to this easy way of making granola.  The oven method I had used previously deterred me from making it often.

Slow Cooker Granola/Muesli

7 cups of large flake rolled oats (if you have other flakes on hand, you can use them too)

2 cups of mixed seeds and chopped nuts (includes almonds, coconut, sunflower seeds, etc)

1/2 cup vegetable oil

1/2 cup liquid sweetener (honey, maple syrup or brown sugar with 2 Tbsp of water to liquefy)

salt to taste (I don't usually add any)

Mix all together into ungreased slow cooker and turn on HIGH for 45 minutes.  Stir.  Reduce to LOW power for 30 minutes (or less if you see the edges turning more than golden brown).

Add chopped apricots, raisins or other dried fruits to taste and stir in.  Once cooled, store in an air tight container and enjoy.

Thanksgiving Side Dish: Squash Apple Bake

Squash-Apple Bake

This recipe comes from Simply in Season cookbook (page 201), in the “Autumn” section.  Since both squash and apples are plentiful, it is a good choice for Thanksgiving dinner.  It's simple and delicious.  My dad, who was never previously a fan of squash, requests it.  

2 pounds / 1 kg butternut squash (buttercup squash is also acceptable), peeled, seeded and with fibres removed.  Cut into ½ inch or 1 cm slices.  Place in ungreased baking dish.

2-3 apples (cored and cut into ½ inch or 1 cm slices), peeled or unpeeled.  Arrange on top of squash

Mix in a small bowl: 3 T melted butter or margarine, 1/3 cup brown sugar, 1 T flour, 1/2 tsp. salt and a dash of nutmeg or mace.  Sprinkle on top of squash and apples.  Cover and bake about 40-50 minutes at 350° F or until squash is tender.  Serve warm.

My Children Love Spinach...and Kale, Swiss Chard, Collard Greens, etc

This recipe is a simple and terrific way to serve any kind of greens.  It has a few variations, which are be listed at the bottom.  It is originally from the More With Less Cookbook, compiled by Doris Janzen Longacre, where it is called “Spinach Loaf.”

Preheat Oven to 350˚ F.

Cook briefly and drain well:

            2 cups frozen chopped spinach

            OR

            8 cups of fresh greens (spinach, kale, collard greens, swiss chard, or combination)

Make a white sauce in sauce pan over medium heat:

            2 Tbsp margarine (melt by itself first)

            3 Tbsp flour (add slowly along with salt, using a wire whisk)

            ½ tsp. salt

            1 cup milk (Add when margarine and flour is bubbly; keep stirring until thickened)

Combine:

            Cooked greens

            White sauce

            2 eggs, slightly beaten

Pour into buttered casserole and bake 35 minutes or until set.

Variation 1:  Saute one onion in the margarine before adding the flour, salt and milk.

Variation 2: Add grated cheese to the white sauce.

Variation 3:  Stir in a can of drained salmon or tuna, flaked with a fork before placing in the oven.

Two Tone Brownies

   I’ve figured out a way to make brownies that please everyone in my family.  One of my children does not like chocolate, so I mix up one batch of butterscotch brownies and one batch of chocolate brownies and put them on either side of a 9 X 13 pan.  The baking time and temperature are the same for both recipes! 

Butterscotch Brownies:

Melt ¼ cup margarine in microwave or saucepan.  Add 1 cup brown sugar, 1 egg, ¾ cup flour, 1 tsp each baking powder and vanilla.  Nuts are optional

Chocolate Brownies:

Combine thoroughly ¾ cup flour, 1 cup sugar, 5 Tbsp cocoa, ½ cup margarine, 1 tsp vanilla and 2 eggs in a mixing bowl.  Again, nuts are optional.

Bake side by side in a greased 9 X 13 pan at 350 F (325 if using a glass pan) for about 20 minutes or until golden brown.  Cut into squares when cooled about 30 minutes.

Dessert Loved by Tatyana

   In 1998 my family hosted one Russian and one Canadian through Canada-World Youth and learned from Tatyana to enjoy our desserts more.  She was unaccustomed to desserts in her country, so she savoured every bite by eating slowly.

   A recipe she particularly liked was Hot Fudge Pudding Cake, so I was reminded of her when I turned back to this old dessert last weekend.  I had run out of eggs and was trying to remember a baked dessert that did not require any.  This cake also has the benefit of being mixed right in the baking dish and no need to grease the dish.

            Hot Fudge Pudding Cake

• Mix 1 cup flour (part or all whole wheat is OK), ¾ cup sugar, 2 Tablespoons cocoa (Fair Trade preferred!), 2 tsp baking powder and ¼ tsp salt (optional) in an ungreased baking pan.
• Add 2 Tablespoons vegetable oil, ½ cup milk and 1 tsp. vanilla and stir well with a fork until smooth.
• (Optional: stir in 1 cup chopped nuts at this stage)
• Sprinkle over cake batter 1 cup packed brown sugar and ¼ cup cocoa.  When the oven is ready to go (350 degrees or 325 for a glass dish), pour 1-1/3 cup of hot tap water over all.  Bake 30 minutes.  Let stand at least 10 minutes before serving.  Can be served cold as well.

Pumpkin Cookies and the Story Behind Them

Here is a recipe for pumpkin cookies that have more of a biscuit-like texture.  They are egg-free and dairy-free.  I received the recipe from a woman who grew up in the former Yugoslavia.  Her mother invented these cookies because all she had available during a time of poverty was pumpkin, cornmeal and vegetable oil.  This recipe has been modified a little from the original.

   Since these ingredients continue to be plentiful in the fall season, you might like to try them.

  

                        Pumpkin Cookies

4 cups cooked mashed pumpkin

2 cups flour (whole wheat or combination of whole wheat and all purpose)

1 cup yellow cornmeal

1 cup margarine or shortening

1 cup brown sugar

pinch of salt

1 tsp. cinnamon

Cream together the margarine, sugar and mashed pumpkin.  Mix together the other ingredients and stir well.  Drop batter onto a cookie sheet.  Flatten slightly and bake at 350 degrees until golden brown (about 15 minutes).

Simple Dutch Meal Remixed

This week I cooked a meal for a busy family with a multiple birth.  I had been told about the dietary restriction of no milk and no cheese, so I opted for simple.

   A Dutch meal I grew up with (and which is pretty much always in season) is “Hutspot.”  All you do is peel and cut up potatoes, carrots and onions according to the proportions you like best.  Boil until tender, then mash with milk, margarine and salt & pepper to taste.  It is often served with sausage and gravy.

   To remix this meal for the lactose intolerant, I sliced the potatoes as I would for scalloped potatoes and boiled them with the carrots.  Meanwhile I fried Oktoberfest sausage, cut in pieces, along with the onion.  Instead of mashing the vegetables, I stirred everything together with a little margarine.  My family ate it this way too, and it was a hit.