A Pomegranate a day…

…keeps the smile on my face

It's winter. It's cold and a lot of us are miserable.

Oh really Captain Obvious?  Pure genius that is. Water is wet and fire is hot, I suppose? Sheesh.

Okay, that's a fair enough point. A bit mean though…

Oh please. I mean really, what do people expect? It's winter. In the Northern Hemisphere. Where cold stuff happens. Did they expect sunburns and balmy breezes?

Well, no…

BBQ's and Mai-tai's?

I doubt it.

Bikinis and hokey surfer songs?

Something tells me no.

Well… there you go then.

I think that some people just have a hard time dealing with the cold..

Oh don't I know it. Like last week - beautiful blue skies, bright ball of sun up there and that guy said "it would be a nice day if it wasn't cold" 

It's wiiiiin-terrr.

Jumpin' Juniper Balls !!

And the early dark doesn't…um…Excuse me?

Why can't they just accept that it's cold and stop talking about it?? Constantly going on about it doesn't make it any easier to get through!!

Jumpin' Juniper Balls?

Let it go. 

It's not like winter lasts forever. It's really only a few months of actual cold and the rest is up and down and all over the place.

Seriously. Jumpin' Juniper Balls?

I said let it go. Sheesh. I'm making a point here.

Sorry. Carry on.

Well… you kind of derailed my thoughts there… I guess I'm done.

Okay. Sorry again… 

But you do realize you were a bit unfair just now…yes? 

Bah

How eloquent…

…Hey so the holidays went well right? …and let's not forget Valentine's day…

hmmmph

You got to eat some great food ! …speaking of great food, there's some of that cheesecake tart in the fridge…

I'm on a diet.

Oh come on… 

No.

The one with the Mango Pineapple topping…

Why don't you go have a piece and I'll finish this up - it's my fault, I shouldn't have started this on an empty stomach. Go on.

All right. I guess… just a small piece though

Oh go on, make it a big one. And maybe some coffee?

Oh all right, I'm gone. 

…ahem. So…. Anywhoo…

Where was I?

Oh, yes!  Winter is making us miserable…and maybe just a wee bit bonkers as well. 

All joking aside, I do get it. 

The cold days and frostier nights, that damp wind that cuts through every cloth known to man and chills you to the bone; the long, dark hours spent getting your coat, hat, boots, gloves, three sweaters and two pairs of wool socks on just to go take the dog out for a 30 second pee…the irony of practically giving yourself a heart attack shovelling the walkway and drive just so the mailman can safely deliver to you another heart attack in the form of your heating bill… it all adds up to extreme moments of deep and abiding loathing for the winter season.

Sunny side up

There are a few things we can do to help combat the winter blues and while not many of us can manage to embrace it wholeheartedly, many of us are able to at least enjoy it, for the most part. When we were kids, winter weather didn't stop us from doing anything we wanted to do - indeed, we looked forward to the winter for the unique things to do like building snow forts with our friends/soon-to-be enemies and then enthusiastically and usually violently defending those fortresses of snow, as well as tobogganing, skating and snowmobiling.

Winter tends to mean a slow down to us adults. We move slower as our spirits drag our feet; we drive slower - and if you are like me you are not driving that slow out of choice. It is rather due to the fact that we're stuck behind some desiccated old fart who believes he is the leader in the Bingo Parade and drives accordingly. However, there are times when slower driving is necessary which of course adds to our schedules and stress levels leading to long, dark and trying days.

Winter 2014

Pushing through

Since most of us are not about to don toque and parka to take on the suicide slope at Toboggan Hill, we can attempt to get a similar rush while enjoying winter by taking brisk walks, exercising at the gym more often, dancing like a mad fool in your living room - preferably without the spouse and children around. Trust me, therapy bills are no laughing matter. They're damned expensive and you have better things to spend your dollars on.

Some find joining a group or taking a class helpful, either in the real world or online. There are many interesting courses to be found on the web and I recommend checking them out. Follow an interest or further a hobby, as far as it will take you.

Most of all, the key to enduring something unpleasant is to look for what you can enjoy, tolerate or change our thinking about - sometimes it's all a matter of perspective. If you have shelter from the cold, you are better off than a lot of people. If you can fill your belly with warm, homemade food, you are better off than a lot of people. If you can come online to divert your attention from your misery, even for a short time, you are better off than a lot of people. 

I can't do much more than suggest some solutions to help you get through the winter. I can simply hope of better days ahead for you and to try to help you nourish your body at the very least. Nourishing the body with warm, comforting and hearty food usually will end up nourishing the soul as well.

Warm up those buds

I'm a firm believer in keeping the hands busy when the mind is delving the depths of despair. We tend not to be our own friends when we are down, indeed we often make matters worse for ourselves. Keeping occupied does help to corral those wayward thoughts and feelings, for a time at least. I'm sure you know by now that one way is for me to get me arse into the kitchen and have some fun. The recipe for a crockpot stew that follows actually came about last winter but I never got around to writing a post about it. 


Keeping it spicy

One delicious way to get some heat into your life during these cold times is to embrace spice and the foods that tingle the taste buds, like chilies and horseradish. Horseradish is a very underrated vegetable that should be passing over your tastebuds at least a few times per year. Its pungent fumes will clear out your sinuses, brighten up those eyes and put some roses into your cheeks!

Homemade horseradish sauce is incredibly easy to prepare. You can control the magnitude of the fume or 'heat' by adjusting the length of time the veg is left to sit before adding the vinegar. Vinegar stabilizes the 'heat' so if you like it mild, add it right away! Some purists do not advocate adding sugar to the recipe but you do what you like and it will be delicious.

8 to 10 inch piece of horseradish, peeled and rough chopped small or shredded
1/4 tsp salt
about 1 tbsp of water
1 tbsp vinegar
1 tbsp sugar

Add horseradish to food processor with water. Whiz up. Add salt, sugar and then the vinegar when you deem it hot enough. You won't need to wait long - 30 to 40 seconds for medium heat and about a minute for hot. Whiz up briefly to incorporate and transfer to a jar. You can vary the type of vinegar you use - try cider vinegar for an interesting change! Keep in fridge for 3 to 4 weeks. For a lovely sandwich, try adding some horseradish to your mayonnaise :)


Stirring the Pot

Stew:

2 - 3 lb eye of round beef roast or another inexpensive cut, cut into chunks
2 cups pure pomegranate juice, one cup reduced to a thick syrup
2 cups beef broth
1 pie pumpkin, flesh removed from rind and cubed
1 large sweet potato, washed and cubed
1lb of mini white or yellow potatoes
8oz mushrooms, quartered
1 large Vidalia or other sweet onion, chopped 
1 apple, chopped small
2 bay leaves
1 tbsp thyme
salt and pepper, to taste
oil and butter for browning
2 tbsp or more flour for dredging

Marinade:

1/2 cup beef broth
1 tsp balsamic vinegar
1 dried chilli, crushed (optional - I used chilli de arbol which is medium hot, like cayenne)
1 tbsp dried oregano
1/2 tsp worcestershire sauce
1/2 tsp sriracha sauce

Mash:

1 rutabaga, waxed outside removed, cubed
2 or 3 tbsp prepared horseradish sauce, jarred or homemade, to taste
butter
salt and pepper, good pinch of each


Place marinade ingredients in glass or metal bowl, add meat and marinate overnight or at least for 3 hours.

After marinating, remove meat and pat dry with paper towels. Dredge in flour and fry in an oil/butter mixture until browned.

As the meat is browned, put in crockpot with the prepped vegetables and the herbs. Put more butter into pan the meat was browned in and add the dredging flour + more to equal approximately 3 tbsp. Cook for two minutes. Pour in about 1 tbsp of the pomegranate syrup, making sure to scrape up bits off the bottom of the pan.

Add beef broth and pomegranate juice and bring to a boil. Reduce heat and let thicken about 3 minutes. If too thick, add some broth to thin. Pour into the crockpot. Cook until vegetables are tender.

For the mash, place cut up rutabaga in pot with water to cover. Bring to a boil and then reduce heat to med-low, cooking until vegetable is tender. Drain, add butter, salt and pepper and mash until smooth. Add the horseradish sauce and blend.

To serve: place both items side by side on plate with a drizzle of pomegranate syrup on top of the stew or in an elegant swirl on the plate.


all text and photographs ©michelle levasseur  The Groaning Board 2015

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Christmas Dinner '14 : On the Side

Roasted Honey Walnut Beet

When I chose the sides for this meal, I wanted a hint of a traditional flavour - sweetness that is usually presented in the form of sweet potatoes or honey glazed carrots. Since beet, which I love, is rarely shown in cookbooks or on the cooking shows as part of these meals, I went with them. I made them for last years Christmas dinner in a root vegetable medley. This year the beets are a star all their own.

Beets are a powerhouse of nutrition that more people need to embrace. They are easy and fast to prepare and cook and impart a sweet flavour without overpowering the taste buds. The addition of walnuts and a faint drizzle of honey just pushes it up to the stratosphere of yumminess.

3-4 lbs of beets, washed and cut into 1/2 inch pieces
olive oil
salt & pepper
about 1 1/2 tbsp honey
3/4 cup or so of crushed walnuts

Toss cut beets in olive oil and spread onto a baking tray. Cover with foil, shiny side down, and roast in oven for about 15 minutes. Remove foil cover and drizzle honey and walnuts over beets. Return, uncovered, to oven and continue cooking until beets are soft, about another 5-8 minutes.
Put beets into a covered serving dish and keep warm.

Roasted Potatoes with Bacon and Scallions

This dish can be roasted at the same time as the beets and the rabbit but will take a little longer due to the bacon. By parboiling the potatoes until a knife just pierces about a 1/4 inch into the skin of the potato, you will keep the potatoes from overcooking as the bacon becomes crisp. This dish is truly so simple it doesn't require a recipe but here it is below.

I bag of mini yellow potatoes, about 15-20 of them
1/3 of a pound of bacon rashers, cut into lardons
4 scallions, chopped with greens reserved for garnish

After potatoes are parboiled, cut into bite size pieces (which will mean in halves for most of them). 
Lay bacon in the bottom of a baking dish (I used a 9" glass one) and top with scallions and potatoes. Cover with foil and roast, stirring occasionally until bacon is crisp. 
If the potatoes look to be overcooking remove potatoes into a serving dish and return the bacon to the oven until it becomes crisp. 
If you prefer soggy bacon (shudder) then by all means eat it that way and either skip the parboiling part or remove the dish when the potatoes are done but before the bacon crisps.
Serve with a garnish of the scallion greens.


all text and photographs ©michelle levasseur The Groaning Board 2014

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Baubles and Wobbles

Christmas Greetings 2014

Here we are once again at another Christmas season and once again I'm totally overwhelmed but I wouldn't have it any other way. I love this time of year from the houses all decked out in their illuminated finery, to the muzak playing in the malls, to the food, food, food that you're allowed to indulge in to your hearts content. After all, worrying about your diet is what New Years is for, right?

I don't know about you but I've spent enough time this past year worrying about things and I  am taking a break from all of that.  One thing I love to do to de-stress over the holidays is to 'light-spot' christmas lighting displays by hitting suburbia to see the creative results by those who love this time of year as much as I do. There is a sense of community to be found along with a healthy dollop of christmas spirit. You don't have to have any religious sensibilities to appreciate this time of year either - simple appreciation for friends, family and the child-like joy that wells up in your soul at this time is all that's needed.

Take advantage of lower gas prices and do a tour of where you live - I'm sure you'll be surprised at how an undemanding task like sitting in a car can reap some sparkling rewards :)

Lights ! Lights ! Found in suburbia in Woodstock, Ontario

This year, at the new house, I decided to do a bit of outside decorating. I have never been able to accomplish this before so the potential to go all out was there, lurking below the surface of practicality but I did manage to restrain myself. Nothing like an implacable budget to keep the christmas faeries in line ! So while I wanted to go "Griswold" on the tree and house, I ended up going "Charlie Brown" instead. My Magnolia  at the front looks very scraggly without the leaves so I picked up a wagon load of oversized ornaments and hung them from the tree after wrapping the base with white lights. It really does look like a Charlie Brown tree, which is just fine by me. I'm just happy I got to join in the fun this year. Gotta love that dollar store !

Simple materials from the dollar store

My Christmas craft project this year was something simple and inexpensive but oh so pretty when you're done. What started me thinking of doing this wreath is that I have an assortment of handed down ornaments from my mother that I don't usually put on the tree. I don't decorate with a gold scheme but I still want to utilize the ones my mother gave to me. So to practice and to see the effect, I decided to use balls I already had along with some balls and a wreath purchased from the dollar store. It was an easier project than I thought, or I should say it wasn't as messy as I thought it would be. Me and a glue gun usually means burns and taking a chisel to the glue that ended up everywhere but where I needed it. 

Directions are pretty straightforward. Start with the inner and outer edges then fill in the centre with assorted sized. Fill in any holes with some mini ornaments. If you have some special ones you'd like to showcase, then add those at the end in strategic places.

Now that I've made this one, I'll be making either a wreath or a garland with my mothers glass ornaments for next Christmas.

Handmade joy !

For Christmas dinner this year I am not doing a fowl as I usually make, but am going down a food alley I've never gone before. Rabbit. That's right, I'm cooking rabbit. Now before I get people with their "up with bunnies" T-shirts all riled up, I should point out that rabbit has been eaten the world over for centuries upon centuries. It's a good lean protein that is easy and cheap to raise. 

I will be posting the recipe I've come up with along with the sides I'll be serving. Check back over the next week to see those posts :)

Christmas Menu

Green Pea Soup with Mint

Goat cheese, Pepper and Artichoke bundles

Rabbit in White wine with Pearl Onions, Carrots, Celery and Grapes

                   served on a grilled Portabello Mushroom

Sauteed Potatoes with Bacon and Chives

Roasted Honey Walnut Beets

I hope each and everyone of you have a fabulous and safe Christmas holiday!

Edit Dec 29 2014: I decided to make the goat cheese bundles for New Years instead and I went with my recipe of Rabbit in Cider instead of wine. The pearl onions were changed to chopped sweet onion.

all text and photographs ©michelle levasseur The Groaning Board

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Three Cheers for the Pig

Pork and Pear Stew with potatoes and peas

This is a two stage preparation involving marinating time of one to three hours. Other than that this is a simple recipe that delivers a gently flavoured, filling and nourishing stew. The marinade in this recipe can also be used to make your own ham 'lunch meat'. Use a pork loin, remove as much fat as possible and add it to a large pot. Double both the vinegars in this recipe along with half that amount in water and braise the meat over very low heat for several hours. Let cool and slice thinly.

Marinade
1/2 c cider vinegar
2 tbsp wine vinegar
1/4 cup chicken stock
4 allspice berries, crushed
4 cloves, crushed
1/2 tbsp dried thyme or 5 or 6 sprigs fresh thyme
2 tsp salt
1 tsp pepper

2 pork tenderloins, membrane removed
2 c cider
1/2 tsp fresh ginger, minced
4 large Yukon gold potatoes, chopped into 1/2" cubes
5 pears, peeled cored and quartered
1 red onion, thinly sliced
2 c frozen peas
salt and pepper to taste

Remove the membrane from both tenderloins. Cut into bite-sized pieces and marinate at least 1 hour and 3 hours max.

Remove pork from the marinade. Drop some butter and oil or bacon fat into a large ovenproof pot and heat to med-high. 

Put about a cup of flour onto a pie plate and dredge the meat in it. Cook until browned, 8 to 10 minutes. If you are using a dish that won't fit onto a stove element, then cook the pork in a sauté pan. Add a tablespoon of the apple cider to deglaze the pan, scraping up browned bits and add it to the ovenproof pot.

Layer pears over the meat, then add in the ginger, spread out evenly. Cover with the potatoes and pour in the cider. Season. Cover and cook at 325 for 1 1/4 hours.

Add peas and cook 10 minutes more. Serve with loaf of sourdough bread and a simple no lettuce, all goodie salad such as a tomato, pepper and onion salad with a homemade vinaigrette. 

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