It's amazing to me how fast time can fly. Truly I cannot believe I have not posted a thing since May, but to be fair, a LOT has happened between then and now. For a long while, I wasn't even venturing into further experimentation with food, recipes or the likes. To the blogger world, it would seem I simply fell off the face of the planet. But one is allowed to do so from time to time. :)
Let me catch you up on why I have been away…
First of all, May found itself to be an eventful month. I was venturing back into theatre after a long hiatus, and couldn't be more excited to audition for the upcoming Snow White and the Magnificent Seven Dwarfs Pantomime. The audition went well and I received the call that I had been given a roll. And not just any roll, but one of the main, leading rolls in the play. A character roll with much slapstick comedy required. How wonderful! I was most delighted for this new challenge. One short week later, however, I found out I, much to our excitement, was expecting our second Little Latte, due beginning of February. Thus, I would be 7 months pregnant when Snow White was scheduled to begin. This would make it virtually impossible for me to stay in the role I was given, because of the danger of all the physical comedy and being 7 months pregnant. However, my directors were so amazing, and still wanted me in the play, that they wrote in a whole new character, just for me. But more on that later.
Rehearsals weren't set to commence until September, so I figured I would have a lovely summer to walk, rest, enjoy time with Lalaith and Hayden and just.be. Then June came along, and with it a horrendous flood that devastated Southern Alberta. Our home was in the flood zone of Medicine Hat, and thus we were evacuated for an unknown period of time. All this while being in the throws of horrible morning sickness. We ended up living with some dear friends and their kids for two weeks, during which time I came down with a terrible cold, on top of the morning sickness. We were finally given the green light that we could go home, only to find that our air conditioning was broken and it was a simmering 93 degrees inside. It was at this time I nearly broke down and just needed to "go home". Thus, Hayden packed L and I up and drove us to Strathmore (he still had to work and couldn't come with us), where my mom picked us up and took us the rest of the way back to Sylvan Lake. Lalaith and I stayed there for two weeks where I was able to sleep and get over my cold, and morning sickness, and commenced in helping get my parent's new store ready for opening.
Hayden came and picked us up and brought us home after the two weeks, but after being back in the Hat for a mere 5 days, Lalaith and I returned to Sylvan for another two and a half weeks for the final touches before store opening, and for opening day. During that stint of time, Hayden's brother and sister-in-law, with their little girl, came for a visit to Calgary, and we met Hayden there and spent the weekend together at my in-laws place. The following weekend was the Carruthers Family Reunion, which hasn't happened in about 14 years, and it was an amazing weekend of laughter, reminiscing, playing and "being". I was so thankful to be feeling well and that Hayden finally got to meet many more members of my family, even though there were many still who weren't able to make it.
And just like that, summer was over in a whirlwind. L and I finally came home and real life began anew. I began to desire being a wife and a mom again and being in the kitchen once more, creating and trying out new recipes. I had a new fervour for cooking and baking. I craved routine and commonplace.
With an ever growing belly, movements beginning from our new little one, a new sense of establishment even though our basement was (and is still) torn up from some sewer back-up caused by the flood, Snow White rehearsals began, pre-natal check-up's commenced and life moved forward at an unprecedented rate. Hayden and I celebrated our 4th anniversary in September and I had planned a nice trip, just the two of us for the end of Oct to "get away from it all", which seemed so far away.
We also became the owners of a mini-van. Yes, we are one of "those" families now :D And I couldn't be more happy about it.
And now I find myself in the middle of October, submerged in rehearsals, researching and selling essential oils (more on that later), getting ready to have a whole week alone with my hubby next week, and feeling that, life is good, but I'm tired and need a break.
Thus, that has been my last few months, craziness ensuing, but normality returning. I find the older that I get, the more I have a need for a bit of routine and normality. I'm not 22 anymore :) and that's just fine by me.
Stay tuned for more delicious recipes to come and other information as well, to help you continue living green and healthy.
Hope you're as happy as I am that I'm back!
Till next time...
Wednesday, 9 October 2013
Thursday, 30 May 2013
Mini "Corndogs"
Growing up I used to love eating corndogs. It wasn't a regular food in our home, but an occasional treat we were allowed to indulge on (or I would buy when out with my friends ;) ) There was just something about that processed corn bread surrounding that processed wiener on a stick that made me crave more! Greasy, drippy, rich….and deadly to be sure.
Well, my love of corndogs, while abated as I have a greater understanding of the harms of processed foods, lingers still, intensified when at a fair and that sweet, hot, greasy aroma floats upon wings of delight to my waiting nostrils. I pass by, although, somewhat reluctantly I'll admit.
Thus is was quite exciting when I came across this recipe for "healthified corndogs". I couldn't wait to try it out and I gladly say they turned awesome. No grease, chemicals, no deep fried, but delicious non-the-less. My entire family enjoyed these morsels and they will definitely be making a re-appearance in our home again.
I found the recipe on one my favourite healthy foodie blogs, Maria's Nutritional and Delicious Journal and you can see the original post here.
Enjoy!
MINI CORNDOGS
(gluten-free, dairy-free, corn-free, sugar-free, soy-free)
Ingredients:
4 Tbsp coconut flour
4 Tbsp organic beef or veggie broth (I used veggie) (4 Tbsp = 1/4 cup)
1/2 tsp unflavoured gelatin
2 eggs
Hormone and antibiotic free, grassfed hot dogs
I tripled this recipe and it made 23 mini corndogs, so this recipe should make approx 8 mini corndogs.
Directions:
-Preheat oven to 350 degrees. Grease a mini muffin pan.
- In a medium size bowl, heat the broth and mix in the gelatin to dissolve.
- Add in the coconut flour and eggs. Let sit for a minute to thicken up.
- Spoon about 1 Tbsp of breading in each muffin tin.
- Place a 1 inch piece of hot dog into the dough.
- Bake for 15 minutes or until golden brown. (Mine baked for closer to 20 min)
-Enjoy
Option: Wrap the batter around the hotdog with your hands. Add coconut oil to a skillet on high, once the skillet is hot, place the corndog in the oil and roll around until all sides are cooked. The above recipe will make 2 corndogs. I will be trying this in the near future :D
Happy Eating!
Well, my love of corndogs, while abated as I have a greater understanding of the harms of processed foods, lingers still, intensified when at a fair and that sweet, hot, greasy aroma floats upon wings of delight to my waiting nostrils. I pass by, although, somewhat reluctantly I'll admit.
Thus is was quite exciting when I came across this recipe for "healthified corndogs". I couldn't wait to try it out and I gladly say they turned awesome. No grease, chemicals, no deep fried, but delicious non-the-less. My entire family enjoyed these morsels and they will definitely be making a re-appearance in our home again.
I found the recipe on one my favourite healthy foodie blogs, Maria's Nutritional and Delicious Journal and you can see the original post here.
Enjoy!
MINI CORNDOGS
(gluten-free, dairy-free, corn-free, sugar-free, soy-free)
Ingredients:
4 Tbsp coconut flour
4 Tbsp organic beef or veggie broth (I used veggie) (4 Tbsp = 1/4 cup)
1/2 tsp unflavoured gelatin
2 eggs
Hormone and antibiotic free, grassfed hot dogs
I tripled this recipe and it made 23 mini corndogs, so this recipe should make approx 8 mini corndogs.
Directions:
-Preheat oven to 350 degrees. Grease a mini muffin pan.
- In a medium size bowl, heat the broth and mix in the gelatin to dissolve.
- Add in the coconut flour and eggs. Let sit for a minute to thicken up.
- Spoon about 1 Tbsp of breading in each muffin tin.
- Place a 1 inch piece of hot dog into the dough.
- Bake for 15 minutes or until golden brown. (Mine baked for closer to 20 min)
-Enjoy
Option: Wrap the batter around the hotdog with your hands. Add coconut oil to a skillet on high, once the skillet is hot, place the corndog in the oil and roll around until all sides are cooked. The above recipe will make 2 corndogs. I will be trying this in the near future :D
Happy Eating!
Saturday, 18 May 2013
Simple Calamari
I just love seafood. Pretty much any seafood really, although pass on the breading and deep frying for me :) In Medicine Hat, one rarely has the chance to enjoy fresh cuisine from below the waves, so when we can get away to somewhere that offers such fare, I jump at the chance. But, sometimes I do love to enjoy ocean delights from the comfort of my home. This can be daunting as seafood can be a tricky food to prepare properly. Squid is not an exception. If over-cooked it becomes rubbery and elastic-like. When done just right, however, it's a savoury delicacy in the mouth.
We were given a bag of raw squid rings (calamari) to cook up, and my husband and I thought, why not! Let's give it a go. We both enjoy calamari immensely and as most places serve it breaded, I haven't been able to tantalize the taste buds with any in a long time.
I did some research and discovered that squid is actually quite simple to prepare as it literally takes only seconds to cook. As we come into Summer, when one avoids turning on the oven at any expense, this is just the treat to prepare, to go along with your BBQ or fresh salad (or on top of your salad!).
If you love seafood as much as I do, I recommend trying this out! You'll be pleased with the results :D
SIMPLE CALAMARI
Ingredients
1 bag raw, frozen, sustainable squid rings
Sea Salt
Extra Virgin Olive Oil (about 1 Tbsp)
Favourite Flavoured Salt
Seasonings of Choice
Directions
- Thaw out your squid rings by placing them in the fridge overnight or leaving them in the sink for the day till your ready to prepare them.
- Fill a dutch oven pot (or the largest pot you have) with fresh water and add a generous portion of sea salt to it. You want the water to be salts. Bring the salty water to a boil.
- Using a small metal, mesh strainer, filled with thawed squid rings, flash cook the rings in the boiling water for about 45 seconds (Be sure all the rings are below the surface of the water).
- Toss into a separate bowl and cover while you flash cook the rest of the squid. We had to do 3-4 batches to cook it all in our strainer.
- Toss the cooked calamari with a bit of Extra Virgin Olive Oil. Sprinkle your favourite, flavoured salt on top and toss again to coat well.
- Dish up and sprinkle your favourite seasoning of choice on top. I used Epicures Herb and Garlic mix.
- Serve hot and enjoy!
We were given a bag of raw squid rings (calamari) to cook up, and my husband and I thought, why not! Let's give it a go. We both enjoy calamari immensely and as most places serve it breaded, I haven't been able to tantalize the taste buds with any in a long time.
I did some research and discovered that squid is actually quite simple to prepare as it literally takes only seconds to cook. As we come into Summer, when one avoids turning on the oven at any expense, this is just the treat to prepare, to go along with your BBQ or fresh salad (or on top of your salad!).
If you love seafood as much as I do, I recommend trying this out! You'll be pleased with the results :D
SIMPLE CALAMARI
Ingredients
1 bag raw, frozen, sustainable squid rings
Sea Salt
Extra Virgin Olive Oil (about 1 Tbsp)
Favourite Flavoured Salt
Seasonings of Choice
Directions
- Thaw out your squid rings by placing them in the fridge overnight or leaving them in the sink for the day till your ready to prepare them.
- Fill a dutch oven pot (or the largest pot you have) with fresh water and add a generous portion of sea salt to it. You want the water to be salts. Bring the salty water to a boil.
- Using a small metal, mesh strainer, filled with thawed squid rings, flash cook the rings in the boiling water for about 45 seconds (Be sure all the rings are below the surface of the water).
- Toss into a separate bowl and cover while you flash cook the rest of the squid. We had to do 3-4 batches to cook it all in our strainer.
- Toss the cooked calamari with a bit of Extra Virgin Olive Oil. Sprinkle your favourite, flavoured salt on top and toss again to coat well.
- Dish up and sprinkle your favourite seasoning of choice on top. I used Epicures Herb and Garlic mix.
- Serve hot and enjoy!
Tuesday, 7 May 2013
Foods That Are Neither Vegetarian or Vegan
In the ever rising and increasingly popular turn to vegetarianism and veganism in our culture, it may surprise you to know that there are some foods out there that, though they may seem safe for consumption by those who have this lifestyles, yet are filled with hidden animal by-product ingredients.
For those that are unaware of the difference between a vegetarian and vegan, here's a quick overview (though not completely thorough in the least). A vegetarian does not eat meat, though there are some who may still periodically dine on fish, but as a general rule, anything that was a living, breathing being is not on the menu for supper. A vegan takes this a step further. Not only does a vegan not eat meat, they also do not eat or drink anything that is derived or comes from animals of any kind. This means no dairy, no eggs, etc.
Thus, it may come as a surprise that some food and beverages out there are not as "animal" free as you would expect. These items below are a favourite of many out there (myself included), thus I thought I would shed some light on these food items, drinks and treats that do not fit into the vegetarian or vegan lifestyle, even though it would seem at first glance that they would or should and I'm sure there are many a vegetarian and vegan out there who may have indeed enjoyed one or more of these items.
I found the following information on Huffington Post (thanks to my hubby who's always on the look-out for interesting reads) You can read the original article here if you like. Or, you can just read on!
Kraft Singles Cheese:
WHAT'S IN IT? Animal Enzymes
"According to Kraft's website, enzymes used to make Kraft Singles slices and the powdered cheese for Macaroni and Cheese, are both "sourced from both microbial fermentations and animal sources" such as cow, sheep, and goat."
Guiness (and other beers)
WHAT'S IN IT? Dried fish bladder
"As in-depth report says Guinness beer may have used isinglass (an ingredient made from dried fish bladder) during their brewing process."
Nerds (and other red candies)
WHAT'S IN IT? Insects
"Carmine, made from beetles and other insects, is a common type of food colouring. This ingredient is usually found in red coloured candies and strawberry-and-grape flavoured Nerds. And just last year, coffee-giant Starbucks told consumers their Strawberries & Creme Frappuccinos and strawberry-flavoured smoothies all contained cochineal extract - red food colouring made from crushed cochineal beetles."
McDonald's Smoothie
WHAT'S IN IT? Gelatin is made from the protein of animal by-product such as skin, tendons, ligaments and bones.
"If you're a vegetarian or vegan, you probably already know to avoid marshmallows, some jams, jellies and gelatin desserts like JELL-O. But some candies like Peeps, gummy bears and even McDonald's Real Fruit Smoothies also contain gelatin."
Refined White Sugar
WHAT'S IN IT? Bone char
"Some companies use bone char during the processing of refined white sugar. However, not all types of refined sugar contains bone char. PETA notes that bone char can also be found in some brown sugars, and they've even included a list of manufactures who are completely vegan."
Parmesan
WHAT'S IN IT? Rennet - enzymes made from the stomachs of unweaned animals such as calves.
"If you love freshly grated Parmesan cheese with your pasta or risotto, (I'm) sorry to deliver the bad news: This type of cheese is almost always made with rennet. Some writers even argue why vegetarian recipes continue to include this cheese as a vegetarian ingredient. Other hard cheese and gorgonzola may also be culprits."
Omega-3 Enriched Food and Drinks
WHAT'S IN IT? Fish oil
"Most Omega-3 enriched drinks or food such as margarine, olive oil and bread, may contain fish rather than plant sources of Omega-3 fatty acids. This Tropicana juice contains tilapia, sardines and anchovy."
Wines
WHAT'S IN IT? Gelatin made from pig and cow hooves
"Vegans, you may want to skip out on this one. Many wines and even beers use gelatin as a finishing agent."
Taco Bell Cheese Quesadilla
WHAT'S IN IT? Eggs
"This is obviously a no-no for vegans, but any vegetarian who eats dairy, but not eggs, should be wary of some breads and tortillas, such as the ones made for this cheesy fast-food dish."
And there you have it. Some foods to watch out for if you haven't been already. If you are neither vegan nor vegetarian, then eat away and enjoy with relish :)
Now go and enjoy the beautiful weather that is upon us, as Spring has sprung right over us and turned into Summer in one fell swoop, at least that's the case here in Southern Alberta.
Till next time...
For those that are unaware of the difference between a vegetarian and vegan, here's a quick overview (though not completely thorough in the least). A vegetarian does not eat meat, though there are some who may still periodically dine on fish, but as a general rule, anything that was a living, breathing being is not on the menu for supper. A vegan takes this a step further. Not only does a vegan not eat meat, they also do not eat or drink anything that is derived or comes from animals of any kind. This means no dairy, no eggs, etc.
Thus, it may come as a surprise that some food and beverages out there are not as "animal" free as you would expect. These items below are a favourite of many out there (myself included), thus I thought I would shed some light on these food items, drinks and treats that do not fit into the vegetarian or vegan lifestyle, even though it would seem at first glance that they would or should and I'm sure there are many a vegetarian and vegan out there who may have indeed enjoyed one or more of these items.
I found the following information on Huffington Post (thanks to my hubby who's always on the look-out for interesting reads) You can read the original article here if you like. Or, you can just read on!
Kraft Singles Cheese:
WHAT'S IN IT? Animal Enzymes
"According to Kraft's website, enzymes used to make Kraft Singles slices and the powdered cheese for Macaroni and Cheese, are both "sourced from both microbial fermentations and animal sources" such as cow, sheep, and goat."
Guiness (and other beers)
WHAT'S IN IT? Dried fish bladder
"As in-depth report says Guinness beer may have used isinglass (an ingredient made from dried fish bladder) during their brewing process."
Nerds (and other red candies)
WHAT'S IN IT? Insects
"Carmine, made from beetles and other insects, is a common type of food colouring. This ingredient is usually found in red coloured candies and strawberry-and-grape flavoured Nerds. And just last year, coffee-giant Starbucks told consumers their Strawberries & Creme Frappuccinos and strawberry-flavoured smoothies all contained cochineal extract - red food colouring made from crushed cochineal beetles."
McDonald's Smoothie
WHAT'S IN IT? Gelatin is made from the protein of animal by-product such as skin, tendons, ligaments and bones.
"If you're a vegetarian or vegan, you probably already know to avoid marshmallows, some jams, jellies and gelatin desserts like JELL-O. But some candies like Peeps, gummy bears and even McDonald's Real Fruit Smoothies also contain gelatin."
Refined White Sugar
WHAT'S IN IT? Bone char
"Some companies use bone char during the processing of refined white sugar. However, not all types of refined sugar contains bone char. PETA notes that bone char can also be found in some brown sugars, and they've even included a list of manufactures who are completely vegan."
Parmesan
WHAT'S IN IT? Rennet - enzymes made from the stomachs of unweaned animals such as calves.
"If you love freshly grated Parmesan cheese with your pasta or risotto, (I'm) sorry to deliver the bad news: This type of cheese is almost always made with rennet. Some writers even argue why vegetarian recipes continue to include this cheese as a vegetarian ingredient. Other hard cheese and gorgonzola may also be culprits."
Omega-3 Enriched Food and Drinks
WHAT'S IN IT? Fish oil
"Most Omega-3 enriched drinks or food such as margarine, olive oil and bread, may contain fish rather than plant sources of Omega-3 fatty acids. This Tropicana juice contains tilapia, sardines and anchovy."
Wines
WHAT'S IN IT? Gelatin made from pig and cow hooves
"Vegans, you may want to skip out on this one. Many wines and even beers use gelatin as a finishing agent."
WHAT'S IN IT? Eggs
"This is obviously a no-no for vegans, but any vegetarian who eats dairy, but not eggs, should be wary of some breads and tortillas, such as the ones made for this cheesy fast-food dish."
And there you have it. Some foods to watch out for if you haven't been already. If you are neither vegan nor vegetarian, then eat away and enjoy with relish :)
Now go and enjoy the beautiful weather that is upon us, as Spring has sprung right over us and turned into Summer in one fell swoop, at least that's the case here in Southern Alberta.
Till next time...
Monday, 8 April 2013
Special Feature: The Market @ Medalta
And the prodigal blogger returns! It's crazy how a bit of travel, a long-staying head cold, beautiful, sunny days, a wee one, a birthday, and other commitments, consume so much time that next thing you know, it's been three weeks since last I posted anything. I would say I'm sorry, but truly, family comes first in my books, so if that means I'm not on here for a week or two, then that's what it means. You know I'll come back one day :) And that day is now!
Now that we have that behind us, let's move on to the good part. The feature, and a special one at that, which is close to my heart.
I'm a market junkie. I've always loved them. I love wandering around, perusing the vast line of vendors with all their colourful, eye-catching wares, sampling food, listening to music, making new acquaintances - which then grow to friendships, and learning about new products. Recently I've make a lot of new friends because of my market traversing and thus featuring many of them on here!
I'd have to say my market addiction began when I was a teen. My mom used to be a part of the Sylvan Lake Farmers Market, baking delicious breads, cookies and buns. I would go and help her and would often head down the lane to get a rum ball each week. Those were my favourite, and I've not found them since. Whenever I travel anywhere, if I hear there is a local market in town, I always try to head out and take in the revelry of it. My husband and I have been a part of several different markets, some summer, some Christmas, some both, some in the Hat, some abroad. There's something about the air, the kindred camaraderie between vendors, the contagious joy, and really, it's just a lot of fun.
Recently a new market has commenced in Medicine Hat called The Market @ Medalta. This market is an independent market, and a bridge between a Farmers Market and a store front. A place where small businesses can take a step forward with a chance to get their name and product out there. As I mentioned before, this market has a special place in my heart, as I've had the privilege and opportunity to be a part of this market from it's infancy, in the role of market manager. A more perfect position for me could not exist me thinks. :) It's been a HUGE learning curve, but a fun one to embark on. I feel so blessed to be a part of this market in such a vital way.
This market first began last October under the name of the Winter Market. It was located at the Stampede Grounds in the Grandstand Banquet Room. For 3 months the market strived to bring some wonderful, local products to the city of Medicine Hat, but as the location proved difficult to find, a new venue needed to be found, and quickly, before this wonderful idea sputtered and breathed its last.
It was at the start of the New Year when Lynn and Alastair Olsen, of TLC Farms, the brilliant minds behind this new venture, approached Medalta Potteries with the idea of moving the market to their venue and the idea was received with open arms. Thus the new name The Market @ Medalta was created and, after a 2 month hiatus, the market relaunched at it's new location and has not looked back since!
It's been 7 weeks now in the new location and the market continues to grow, expand and become more fun and exciting with each week. The atmosphere is artsy, rustic, and truly fits The Market in every way. New, small businesses are popping out of the woodwork to join in this wonderful collaborative and participate in the electrifying environment. 300 - 400 people walk through the doors each week, enjoying live music, a variety of hot supper options, drinks, and of course, the ability and privilege to buy local products, grown, made, raised and prepared by the very person selling you the product. What a novel idea to actually be able to talk to the individual who's item your about to purchase, attaching a face to the product and building a relationship while you do it.
This is what community is about. This is what supporting local is about. This is how we make our own, strong, self-sustaining, local economy! Why look to the South of the boarder, or any other Country, when we need look no further then our neighbour.
There's also something to be said for quality. All the vendors at The Market adhere to the highest of standards, to ensure you're getting the best. With more vendors joining each week, The Market bursts at the seams with delight. As the weather warms up, The Market will expand into the courtyard and will become an indoor/outdoor market for the summer, allowing even more vendors the opportunity to be a part of this fast growing endeavour.
A few of our regular vendors I've had the pleasure of featuring on Growing Green. TLC Farms, Sweet Pure Honey, and Knightly Krafts are all vendors you can find each week at the market, with quality products you can be thrilled to have. Be sure to check them out, along with all our other wonderful vendors.
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The response from fellow Hatters has been amazing, refreshing and most encouraging. The smiles on faces of those that walk about: contagious. The heavenly aroma of fresh, hot food wafting throughout the room causes one to salivate uncontrollably (at least it does me :) ). Friendly vendors await, longing to draw you into their individual, enchanting worlds.
The Market @ Medalta is fast becoming a one-stop shopping experience for everyone. A family friendly environment makes it a fabulous place for an evening out together. If you haven't yet, come on out and enjoy Medicine Hat's newest Market! You're sure to be captivated.
The Market @ Medalta runs every Thursday evening from 4:30pm - 8:30pm and is located at Medalta Potteries at 713 Medalta Ave SE, Medicine Hat. The plan is to continue running year round, so your favourite vendors will be there for you, no matter when!
The Market @ Medalta is on Facebook, so check it out here and "like" them! Then you can stay up-to-date on new vendors, who's playing, special events, and all Market news! You won't want to miss out!
The Market is also on twitter, so be sure to follow them.
If you have any questions regarding The Market, becoming a vendor, wanting information, etc, you can message The Market either on Facebook or by email at mhwintermarket@gmail.com.
Hope to see you there on Thursday!
till next time…
Now that we have that behind us, let's move on to the good part. The feature, and a special one at that, which is close to my heart.
I'm a market junkie. I've always loved them. I love wandering around, perusing the vast line of vendors with all their colourful, eye-catching wares, sampling food, listening to music, making new acquaintances - which then grow to friendships, and learning about new products. Recently I've make a lot of new friends because of my market traversing and thus featuring many of them on here!
I'd have to say my market addiction began when I was a teen. My mom used to be a part of the Sylvan Lake Farmers Market, baking delicious breads, cookies and buns. I would go and help her and would often head down the lane to get a rum ball each week. Those were my favourite, and I've not found them since. Whenever I travel anywhere, if I hear there is a local market in town, I always try to head out and take in the revelry of it. My husband and I have been a part of several different markets, some summer, some Christmas, some both, some in the Hat, some abroad. There's something about the air, the kindred camaraderie between vendors, the contagious joy, and really, it's just a lot of fun.
Recently a new market has commenced in Medicine Hat called The Market @ Medalta. This market is an independent market, and a bridge between a Farmers Market and a store front. A place where small businesses can take a step forward with a chance to get their name and product out there. As I mentioned before, this market has a special place in my heart, as I've had the privilege and opportunity to be a part of this market from it's infancy, in the role of market manager. A more perfect position for me could not exist me thinks. :) It's been a HUGE learning curve, but a fun one to embark on. I feel so blessed to be a part of this market in such a vital way.
This market first began last October under the name of the Winter Market. It was located at the Stampede Grounds in the Grandstand Banquet Room. For 3 months the market strived to bring some wonderful, local products to the city of Medicine Hat, but as the location proved difficult to find, a new venue needed to be found, and quickly, before this wonderful idea sputtered and breathed its last.
It was at the start of the New Year when Lynn and Alastair Olsen, of TLC Farms, the brilliant minds behind this new venture, approached Medalta Potteries with the idea of moving the market to their venue and the idea was received with open arms. Thus the new name The Market @ Medalta was created and, after a 2 month hiatus, the market relaunched at it's new location and has not looked back since!
It's been 7 weeks now in the new location and the market continues to grow, expand and become more fun and exciting with each week. The atmosphere is artsy, rustic, and truly fits The Market in every way. New, small businesses are popping out of the woodwork to join in this wonderful collaborative and participate in the electrifying environment. 300 - 400 people walk through the doors each week, enjoying live music, a variety of hot supper options, drinks, and of course, the ability and privilege to buy local products, grown, made, raised and prepared by the very person selling you the product. What a novel idea to actually be able to talk to the individual who's item your about to purchase, attaching a face to the product and building a relationship while you do it.
This is what community is about. This is what supporting local is about. This is how we make our own, strong, self-sustaining, local economy! Why look to the South of the boarder, or any other Country, when we need look no further then our neighbour.
There's also something to be said for quality. All the vendors at The Market adhere to the highest of standards, to ensure you're getting the best. With more vendors joining each week, The Market bursts at the seams with delight. As the weather warms up, The Market will expand into the courtyard and will become an indoor/outdoor market for the summer, allowing even more vendors the opportunity to be a part of this fast growing endeavour.
A few of our regular vendors I've had the pleasure of featuring on Growing Green. TLC Farms, Sweet Pure Honey, and Knightly Krafts are all vendors you can find each week at the market, with quality products you can be thrilled to have. Be sure to check them out, along with all our other wonderful vendors.
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The response from fellow Hatters has been amazing, refreshing and most encouraging. The smiles on faces of those that walk about: contagious. The heavenly aroma of fresh, hot food wafting throughout the room causes one to salivate uncontrollably (at least it does me :) ). Friendly vendors await, longing to draw you into their individual, enchanting worlds.
The Market @ Medalta is fast becoming a one-stop shopping experience for everyone. A family friendly environment makes it a fabulous place for an evening out together. If you haven't yet, come on out and enjoy Medicine Hat's newest Market! You're sure to be captivated.
The Market @ Medalta runs every Thursday evening from 4:30pm - 8:30pm and is located at Medalta Potteries at 713 Medalta Ave SE, Medicine Hat. The plan is to continue running year round, so your favourite vendors will be there for you, no matter when!
The Market @ Medalta is on Facebook, so check it out here and "like" them! Then you can stay up-to-date on new vendors, who's playing, special events, and all Market news! You won't want to miss out!
The Market is also on twitter, so be sure to follow them.
If you have any questions regarding The Market, becoming a vendor, wanting information, etc, you can message The Market either on Facebook or by email at mhwintermarket@gmail.com.
Hope to see you there on Thursday!
till next time…
Thursday, 14 March 2013
Quinoa Burgers
Burgers are always an easy, go-to meal. But the issue is, as my family sways more towards a vegetarian lifestyle (about 75%), we don't always have ground beef in our home, or sometimes, I just like to try making a favourite mainstay with something a bit different. Such was the case when I decided to try making some quinoa burgers. I was craving a burger, but not the meat.
Quinoa is all the rage these days as the super grain to eat. It's extremely high in protein and with it's slightly nutty flavour, very delicious and very good for you. It can be an acquired taste for some (my husband doesn't love it, but he will eat it when I make it), but I recommend acquiring it. Unless of course, you are grain free. :)
So this night it was burger night in the Werezak household and quinoa was on the list. The whole family enjoyed the results of this recipe and I hope you do as well. Again, I thank the finding of this recipe to pinterest. This recipe is adapted from Cookbook Recipes here.
QUINOA BURGER
(gluten-free)
makes approx. 8 burgers, depending on the size
Ingredients:
2 rounded cups of cooked quinoa*
3/4 cup shredded cheese (whichever kind you prefer. I used marble cheddar)
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
3 Tbsp gluten-free all purpose flour
2 green onions
1/2 tsp organic coconut palm sugar
1/4 tsp black pepper
1/4 tsp ground cumin
1/8 tsp sea salt
1/8 tsp garlic powder
Olive oil or coconut oil for frying
*1 cup uncooked quinoa
2 cups water
pinch of sea salt
Directions:
- In a medium saucepan bring the 2 cups of water and salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all the water is absorbed and the seeds are tender. Allow to cool for a few minutes.
- In a large bowl, combine the 2 cups of cooked quinoa, cheese, cottage cheese, carrot, eggs, flour, green onions, coconut palm sugar, pepper, cumin, salt, & garlic powder.
- Heat a frying pan and a couple teaspoons of oil over medium-low heat.
- The mixture will be sticky, so using a 1/4 cup measuring cup, drop mixture into the pan and lightly flatten to about a 1/2 inch thick. Fry until golden brown, approx. 4 minutes on each side. (I then placed the burgers on a stone and put them in the oven with the fries, to help bake the burgers through a bit more.)
Quinoa is all the rage these days as the super grain to eat. It's extremely high in protein and with it's slightly nutty flavour, very delicious and very good for you. It can be an acquired taste for some (my husband doesn't love it, but he will eat it when I make it), but I recommend acquiring it. Unless of course, you are grain free. :)
So this night it was burger night in the Werezak household and quinoa was on the list. The whole family enjoyed the results of this recipe and I hope you do as well. Again, I thank the finding of this recipe to pinterest. This recipe is adapted from Cookbook Recipes here.
QUINOA BURGER
(gluten-free)
makes approx. 8 burgers, depending on the size
Ingredients:
2 rounded cups of cooked quinoa*
3/4 cup shredded cheese (whichever kind you prefer. I used marble cheddar)
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
3 Tbsp gluten-free all purpose flour
2 green onions
1/2 tsp organic coconut palm sugar
1/4 tsp black pepper
1/4 tsp ground cumin
1/8 tsp sea salt
1/8 tsp garlic powder
Olive oil or coconut oil for frying
*1 cup uncooked quinoa
2 cups water
pinch of sea salt
Directions:
- In a medium saucepan bring the 2 cups of water and salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for 18-20 minutes, or until all the water is absorbed and the seeds are tender. Allow to cool for a few minutes.
- In a large bowl, combine the 2 cups of cooked quinoa, cheese, cottage cheese, carrot, eggs, flour, green onions, coconut palm sugar, pepper, cumin, salt, & garlic powder.
- Heat a frying pan and a couple teaspoons of oil over medium-low heat.
- The mixture will be sticky, so using a 1/4 cup measuring cup, drop mixture into the pan and lightly flatten to about a 1/2 inch thick. Fry until golden brown, approx. 4 minutes on each side. (I then placed the burgers on a stone and put them in the oven with the fries, to help bake the burgers through a bit more.)
I paired these amazing quinoa burgers with some delicious flax buns to make the whole experience healthy and gluten-free. Hope you enjoy as much as we did!
Happy Eating!
Flax Buns
I grew up to the heavenly aroma of warm, fresh bread wafting through our home. There's nothing like eating a slice of fresh baked bread, still hot from the oven, melting the layer of butter so recently spread upon it's surface. Light, airy, fluffy, melt in your mouth bread. The most perfect comfort food if ever there was one. No preservatives, fresh milled grains, made from scratch, absolutely divine.
I'm not one for baking bread like my mom, at least not yet. The idea of it is quite intimidating. Letting the yeast sit, mixing the dough, letting it rise, punching it down etc….it seems like quite a bit of work. I will venture forth one day, but for now, I look for easier ways to make bread that is not only safe for me to consume, but easy to make as well. It is my hope to try to recreate my childhood memories, only with a gluten free alternative. One day I will succeed, of that I am sure. :)
I came across just such a recipe (thank you pinterest) which seemed quite promising, so thought I would give it a go. I was most pleased with the results. Not only was this recipe easily executed, but the buns were quite tasty as well. This will be a repeat in our home for sure. No, it's not mom's bread, but it will definitely suffice. You can find the original recipe and blog from "Tastes for Everyday Life" here, or keep reading!
FLAX BUNS
(gluten-free, dairy-free)
Ingredients:
1 cup freshly ground flax meal
1/3 cup organic coconut flour
1/3 cup almond meal (fresh ground if possible)
1 tsp baking soda
2 tsp baking powder
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
5 egg whites (set aside yokes for basting)
1 tsp celtic sea salt
Chia, sesame, & pumpkin seeds for top (optional)
Directions:
Pre-heat oven to 350 degrees
- Mix all the dry ingredients together in a large bowl.
- Add wet ingredients to the dry ingredients and mix.
- A sticky, wet dough should form, looking like this.
- Wet your hands and roll (in your hands) 4 large balls. Place your rolled buns on a stone or greased baking sheet.
- Use egg yokes and brush the top of each bun (optional) This will help give them a nice golden colour.
- Sprinkle sesame seeds, chia seeds and pumpkin seeds on the top (optional)
- Bake for approximately 25-27 minutes, or until the centre is firm and they are nice and golden on top.
Happy Eating!!!
I'm not one for baking bread like my mom, at least not yet. The idea of it is quite intimidating. Letting the yeast sit, mixing the dough, letting it rise, punching it down etc….it seems like quite a bit of work. I will venture forth one day, but for now, I look for easier ways to make bread that is not only safe for me to consume, but easy to make as well. It is my hope to try to recreate my childhood memories, only with a gluten free alternative. One day I will succeed, of that I am sure. :)
I came across just such a recipe (thank you pinterest) which seemed quite promising, so thought I would give it a go. I was most pleased with the results. Not only was this recipe easily executed, but the buns were quite tasty as well. This will be a repeat in our home for sure. No, it's not mom's bread, but it will definitely suffice. You can find the original recipe and blog from "Tastes for Everyday Life" here, or keep reading!
FLAX BUNS
(gluten-free, dairy-free)
Ingredients:
1 cup freshly ground flax meal
1/3 cup organic coconut flour
1/3 cup almond meal (fresh ground if possible)
1 tsp baking soda
2 tsp baking powder
1/4 cup extra virgin olive oil
1/4 cup apple cider vinegar
5 egg whites (set aside yokes for basting)
1 tsp celtic sea salt
Chia, sesame, & pumpkin seeds for top (optional)
Directions:
Pre-heat oven to 350 degrees
- Mix all the dry ingredients together in a large bowl.
- Add wet ingredients to the dry ingredients and mix.
- A sticky, wet dough should form, looking like this.
- Wet your hands and roll (in your hands) 4 large balls. Place your rolled buns on a stone or greased baking sheet.
- Use egg yokes and brush the top of each bun (optional) This will help give them a nice golden colour.
- Sprinkle sesame seeds, chia seeds and pumpkin seeds on the top (optional)
- Bake for approximately 25-27 minutes, or until the centre is firm and they are nice and golden on top.
Use as your "roll" for a turkey dinner, as your bun for a hamburger, your base for sloppy joes, to have as a snack, or whatever else your heart desires.
Happy Eating!!!
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