Tag Archives: recipes

An #Easter lamb recipe for my @AlbertaatNoon column – April

Voila - Chutney Stuffed Alberta Lamb for Easter photo - Karen Anderson

Voila – Chutney Stuffed Alberta Lamb for Easter
photo – Karen Anderson

Half the lamb we eat in Alberta is imported but, the superior taste of our local product means demand for it is on the rise. Lamb producers in the province are responding with a strategy to increase yields by 40% over the next 6 years. A recent Edmonton Journal article chronicled what life on Tangled Ridge lamb farm is like this time of year.

Taste Alberta: Local food movement fuels growing support for Tangle Ridge Ranch (with recipes and video).

Here’s a link to my visit to Ewe-nique lamb farm and a whole menu of delicious things to make for Easter, spring and beyond.

These are just two farms out of hundreds that need our support if we are to have a strong and secure local system filled with our dream farms. Supporting and finding the farms of our dreams and cravings – our Soil Mates – was the main focus of my Alberta at Noon column today. I hope you’ll help build this potential treasure trove of “local” by asking your favourite farms, farmer’s markets and wineries to register.

Spread the word, like you’d spread manure and we’ll all watch Soilmate dot com grow into a fabulous and powerful consumer and farmer resource. That will truly be something to help us savour it all.

Read on for the recipe for the delicious lamb roast pictured above.

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My @AlbertaatNoon food column podcast – #DIYCheeseMaking

Fresh cheeses are truly "alive" with flavour photo - Karen Anderson

Fresh cheeses are truly “alive” with flavour
photo – Karen Anderson

Here’s my CBC Radio One Alberta at Noon podcast about D-I-Y Cheese making. I’m at the 7 minute mark.

What a fun topic. I hope you’ll give the recipes a try.

Turns out this whole D-I-Y cheese business is very tasty business indeed.

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Recipes for two D-I-Y delectable gifts for food lovers – my December @AlbertaatNoon column

Spiced Apples and Holiday Biscotti photo - Karen Anderson

Spiced Apples and Holiday Biscotti
photo – Karen Anderson

For my December Alberta at Noon column on CBC Radio One today, I’ll share two recipes for those that would like to add a homemade touch to their gift giving this season. I’ll post some fun gift ideas you can buy in other posts this week.

The first D-I-Y gift is called Spiced Apples and you can find that recipe and step-by-step instructions here.

The second recipe is for something I consider truly scrumptious – my Holiday Biscotti – and you’ll find all the information you need to make them in this post.

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Tips for holiday party planning – my November @AlbertaatNoon column

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I had a lot of fun talking to CBC Radio One’s Alberta at Noon host Frank Rackow about planning a holiday party last week. You can catch the podcast of that interview here. I’m on between 16.25 and 23.55 in the broadcast.

All the recipes for this broadcast can be found here.

Later this week, I’ll be posting my gift giving ideas for the food lovers on your list and some great ideas for small groups that would like to have big fun.

Until next time, remember to Savour it All.
Cheers,
Karen

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Holiday party recipes – my @AlbertaatNoon column for November

I can squeeze 12 around my table and that makes for a very cozy gathering. I care for that. photo - Karen Anderson

I can squeeze 12 around my table and that makes for a very cozy gathering. I care for that.
photo – Karen Anderson

I don’t believe in perfect. The late great Erma Bombeck said if we wait for everything to be perfect to entertain we’ll miss out on way too much fun. I’m a firm believer that humans can never have too much fun and we need to exercise all options that might lead to the experience of joy.

I’m in love with the idea of having many creative options. Give up the idea of perfection and suddenly many ideas will have a chance to bring you joy. I think Confucius had it right when he said,

“the only way… is to have many ways”.

When it comes to parties and food, people can fall into the trap of wanting to have “the perfect party” and “perfect food”. I’m convinced there’s no such thing and that a party is better when it is not focused on these aspects of entertaining. Give yourself a break and keep your focus on the fun. Lighten up and enjoy the sharing of good food, drink and music with friends and family.

Joy will follow where fun leads.

For my November CBC Radio One Alberta at Noon radio column I presented three ideas or themes for holiday parties – family fun, appetizer themes and cozy suppers for the near and dear. This blog will deliver the recipes to go with each of those themes. Use the party planning principles I presented and enjoy these yummy recipes. Expect to be delighted and savour it all this holiday season. Blessings to you and yours, Karen

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Savour food – farmers I know – Tony and Penny Marshall of @HighwoodC and a recipe for easy oat buns

Freshly harvested organic barley field at Highwood Crossing Farm photo - Karen Anderson

Freshly harvested organic barley field at Highwood Crossing Farm
photo – Karen Anderson

Highwood Crossing Farm has been in Tony Marshall’s family for almost 120 years now. The farm is in Aldersyde, Alberta and hugs a curve in the Highwood River. It’s as though the land of the farm and the flow of the river are two lovers spooning. Most of the time, life is that peaceful and serene there.

In June of this year that was definitely not the case. That’s when we Albertans dealt with The Great Alberta Flood of 2013 and Tony and Penny Marshall of Highwood Crossing saw their Highwood Crossing Foods Ltd. processing plant in High River swallowed up by the river. To add insult to injury the basement of their beloved and beautiful home on the family homestead was also devastated. As always, they looked around and thought – things could be worse. They regrouped and are slowly rebuilding as they can. Before long Tony was making a joke that with all that flour and water in High River it was a good thing they did not also make yeast. High River would have had another mess on their hands the likes of a Ghostbusters movie.

This blog will talk about the Highwood Crossing organic grain farm, the products they produce and what’s involved in that process and then finish with a few of Penny Marshall’s delectable recipes. I’ve had the delight of trying these good things and enjoyed them so much I’m confident you will too.

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Savour Food – my @AlbertatNoon September food column podcast and recipes with a pumpkin theme

Pumpkin muffins with cranberries, pepitas and brown sugar topping photo - Karen Anderson

Pumpkin muffins with cranberries, pepitas and brown sugar topping
photo – Karen Anderson

I’m at my desk this morning enjoying a couple of mini pumpkin muffins and steaming cup of tea because my September Alberta at Noon food column (I’m at the 8 minute mark in the program) is about pumpkins and I presented the recipe for these long time favourite muffins for that broadcast.

September is the prime time to visit Alberta’s agritourism pumpkin patches. If you wait until October when Thanksgiving’s pie and Halloween’s Jack o’ Lantern are pressing culinary and decorative concerns you’ll miss out.

We can have frost in Alberta anytime in September and that’s when the big green pumpkin leaves and vines die, die, die. The pumpkin patch goes from photo ready verdant pastoral eye candy to orange dots on a sea of brown dirt overnight. The farmers go out to the fields pluck up each and every pumpkin and put them in bins at that point. So, if you want to take the little tykes out to pluck their own pumpkin from the patch NOW is the time.

You can find more information about the cornucopia of pumpkin patch opportunities around Alberta here.

The reason I’m talking about pumpkins so far before Thanksgiving and Halloween all started because of a recent tour I led to the five farms of Innisfail Growers. This blog post features the beautiful day I spent touring the five farms of Innisfail Growers and I’ll just say from the outset how grateful I am to my friend Leona Staples for educating me about the brief window for viewing pumpkin patches in their prime. Previous to this August’s visit, I had never even thought about it. Thanks Leona.

Thanks to all of you for dropping by and thanks for being @CBCradio listeners. It’s fun to talk about and savour a bit of the life and activity on our Alberta farms together. Cheers, Karen

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My summer culinary tour to @Innisfail Growers w @cgyfarmersmarkt – a great @TravelAlberta @AlbertaCulinary #stay-cation

It's never too soon to learn where food comes from photo - Karen Anderson

It’s never too soon to learn where food comes from
photo – Karen Anderson

Sunday, August 11, 2013 was the kind of Alberta summer day one dreams about.

We have big sky in Alberta. When our big sky is nothing but blue as far as the eye can see and there is not a breath of wind and I have a farm tour booked for my company Calgary Food Tours Inc. – well, that is a sure sign that all is right in the cosmos and my guests are going to have a day they remember their whole lives. I care for that.

I take it as a sign that Alberta and I are working together to help my guests savour their lives. The big Alberta blue sky serves as the perfect backdrop for some deep emotional bonding between city folk and farm folk over the common thread of caring about our food and where it comes from.

The mission for this farm tour was to take thirty people to five farms in one day.

This blog post will describe the day and I’ll throw in some fun recipes as we tour the farms together here. I hope this post will encourage you to take a country drive and visit these farms yourself sometime or at least take a drive as far as the Calgary Farmer’s Market where you can get their truly local produce year round.

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Savour Food – Recipes for Grass-finished beef and my @AlbertatNoon podcast

It's still common to see a cattle drive in Alberta - photo - Karen Anderson

It’s still common to see a cattle drive in Alberta – photo – Karen Anderson

Today is the first day of the 101st Calgary Stampede, so it only seemed right for me to talk about Alberta Beef for my monthly column on CBC Radio One’s Alberta@Noon.

You can listen to the podcast here. I’m at the 13:14 minute mark.

You can find the recipes here or below.

Check this post for a list of the Grass-finished Alberta Cattle Ranchers I found in my research this week. Please let me know if you find any others to add to my list. Alberta Beef is a great way to savour life during the Calgary Stampede and to savour the joy of great food any ol’ time.

Alberta cattle ranchers love  their cattle and most of them love to have a chance to tell you  how they raise them Photo of my friend Lindsay Eklund at LJ Ranch in Cochrane - circa 2010  - Karen Anderson

Alberta cattle ranchers love their cattle and most of them love to have a chance to tell you how they raise them
Photo of my friend Linsday Eklund at LJ Ranch in Cochrane – circa 2010 – Karen Anderson

Alberta Grass-finished flanks of beef barbecued Korean Style
Ingredients
2-3lbs flank steak
½ c. soy sauce
½ c. cane sugar
2T. toasted sesame oil
4T. lime juice
7 cloves garlic, minced
1 T. Gochujang (Korean hot pepper paste – optional – if you can’t find, use Sriracha)
Method
Score the steak with a sharp knife and place in a Ziploc bag. Whisk the remaining ingredients together and add them to the bag. Marinate the meat overnight or at least 4 hours. Remove the meat, just before grilling and pat it dry. Place the marinade in a saucepan and let it simmer until syrupy while you cook the steak. Grill the steaks 4 minutes per side. Remove and rest on a rack, tented in tinfoil for 5 minutes. Slice on the diagonal. Serve with a noodle salad, a spicy coleslaw or lettuce cups and store-bought Kimchi.

Light and Lively Noodle Salad
Ingredients
3 cloves garlic, minced
1 T ginger, minced
1 t. chili paste
¼ Mirin or rice wine vinegar
1 T sesame oil
1 T honey
1 bunch of green onions, chopped on the diagonal
1 bunch of spinach, washed and roughly chopped
1 red pepper, julienned
2 carrots, julienned
1 pkg whole wheat, rice or mung bean vermicelli noodles – cook and drain, rinse in cool water and drain again, set aside
Optional Topping
1/2 c. chopped peanuts
1/4 c. cilantro, chopped
Method
Mix the first 6 ingredients together and then add them to the remaining ingredients in a large bowl, tossing to coat. Turn out on a platter and top with the peanuts and cilantro or slices of the steak and then the peanuts and cilantro.

Karen’s Bronco Bucking Coleslaw
Notes to the Cook
I love to serve this with this meal but it is even better with pulled pork, then I call it Karen’s Kick Pork Butt Slaw
Ingredients
1 green cabbage, roughly chopped
1 red cabbage, roughly chopped
10 carrots, diced in food processor
2 red peppers, julienned
2 bunches of green onions, sliced on diagonal
2 English cucumbers – seeds removed and julienned
1 – 445ml jar Hellman’s half the fat mayo
1/2 c. rice wine vinegar
1 c. Thai Kitchen sweet chili sauce
1 – 2 jalapenos, finely diced
S&P
Method
Place all the chopped vegetables in a large bowl. Mix the mayo, chili sauce and jalapenos together and then stir them with the vegetables till thoroughly coated. Add salt and pepper to taste.

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Savour food Savour life – care-filled cookery – food you can make friends in need #yychelps

Thursday June 20 - 2013 Elbow River near Hwy 8 and 22 at Bragg Creek roundabout photo  - Cole Anderson

Thursday June 20 – 2013
Elbow River near Hwy 8 and 22 at Bragg Creek roundabout
photo – Cole Anderson

When the going gets tough, cooks get cooking.

This past week my city, Calgary, Alberta, had the worst flood in its 129 year history. My husband and son mopped, shoveled and dragged mud, drywall and the remnants of our friends lives, now rubbish, from their homes. It was dirty, stinky, nasty, gut-wrenching and emotional work. Where was I, you might ask? I was where you can always find me when the going gets tough – in my kitchen.

Disasters are extreme. I did an extreme amount of cooking this week to match. I’ve been cooking a long time. I have developed a repertoire of recipes that I’ve made time and time again when people I love are under duress. I make these recipes in particular because they are the ones I nearly always have the ingredients on hand for. They are also the ones that people tell me that they enjoyed the most and that stood out for them. People ask me for these recipes once they’ve tried them. They are practical but seem to have just the right amount of deliciousness in them to show the care I’m wanting to transmit. I’ll share those recipes here and perhaps they’ll become something you can add to your repertoire for when you have friends in need.

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