Cool and creamy gelato from Pulcinella Ristorante – photo credit – Karen Anderson
I’ll be on CBC Radio’s Alberta at Noon tomorrow (July 28, 2016 – 99.1 FM) between 1230 and 1 p.m. talking about quintessential summer foods. What’s your must-have summer food? If you’re anything like me, it changes by the week because there’s something new to savour with each seven day growing unit in our brief Northern summer.
I hope this post of fun food photos and events (including Food Day Canada this weekend) inspires you to hit the giant tasting trail that is Alberta or to search for your own favourites wherever you savour it all. Continue reading
Noorbanu Nimji – photo by JagerKokauer
The Cookbook Co Cooks fall schedule just arrived in my inbox. I’m teaching a Pakora, Samosa and Chutney Workshop on Monday, November 7. I always groan when department stores bring in fall and Christmas goods when we’re only halfway through summer but I’m so excited to teach this class I wanted to share it with you now.
The recipes are from A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen which I co-authored with my mentor Noorbanu Nimji. Noorbanu was just named to Western Living magazine’s Top Foodies of the Year. Her samosas are the best.
I hope you’ll join our editor Tilly Sanchez and me for the class on November 7 here in Calgary but if you can’t make it, here’s a mini Samosa Workshop just for you – wherever you savour it all in the world.
Talus lodge – photo credit – Karen Anderson
It’s good to have life goals.
One of my favourites is to go to a different back country lodge in the Canadian Rockies every year. This year it was Talus Lodge.
To reach the lodge you take a helicopter from Canmore and fly about 100 kilometres due west. It takes about 15 minutes, goes by in a flash and when you land you find yourself in the high alpine deep in the Rocky Mountains. Continue reading
Thanks to writer Stephen Hunt and Calgary Arts Development for featuring me in The Storytelling Project about people creating a vital, prosperous and connected city through the arts.
Food has always been my creative outlet – even when I was a nurse for over two decades. Now, whether I’m cooking for family and friends, creating recipes, writing cookbooks or columns, helping to produce radio or television pieces or using my food tour company to create cultural value for my favourite food artisans, chefs and farmers; food has become the muse that allows me to contribute the most to my community.
You can read a bit about how my “new” career evolved in the article at the source: Karen Anderson
I believe that contributing to life with whatever kind of creativity we are blessed with will always help a human being savour it all. What helps you thrive?
Food tours coming to Edmonton. Here’s the article from The Edmonton Examiner Source: Food tour entrepreneur eyes Edmonton eateries
Getting to know pulses – photo credit – Karen Anderson
My last CBC radio Alberta at Noon column was all about pulses (peas, beans, lentils and chickpeas). You can check the podcast out here. I’m out at the 10:25 mark in the show.
The United Nations declared 2016 The International Year of Pulses (IYP) because pulses are good for people, for soil and for the world. You can get involved in IYP by taking a pledge to eat pulses at least once a week for 10 weeks.
I decided to do this and once I started to pay attention I realized that I’ve already been eating peas, beans, lentils and chickpeas more than weekly for some time. It’s actually a lot easier than you might think.
I hope you’ll give the pulse pledge a try and to encourage you, this post shares two of my favourite pulse recipes – Mixed Vegetable Bhajias (pakoras) made with chickpea flour and Bharazi – pigeon peas in coconut cream. Both recipes are from the cookbook I co-authored with my beloved mentor Noorbanu Nimji called A Spicy Touch – Family Favourites from Noorbanu Nimji’s Kitchen. I’m thrilled to tell you that our beautiful 320 page cookbook just won an IPPY Silver Medal the Independent Publishers Book Awards based out of the United States and representing the English-speaking world.
There are a dozens of recipes in the book that include pulses or flour made from pulses. I hope you’ll enjoy the two I share here. Continue reading