Posts Tagged ‘recipe’

RECIPE: Holiday Bean and Vegetable Patty

Posted: Thursday, December 10th, 2015

Holiday Bean Patties

Holiday Bean Patties as a protein-rich meal

Serves:  4-6

Prep time: 10 minutes

Cook time: 16 minutes with 30 minutes (1 hour to cook beans if using dried)


2 tsp extra virgin olive oil

1 onion, medium, thinly diced

2 carrots, medium, grated

2 garlic cloves, minced

1 small squash, delicata or acorn, etc. peeled and grated

1 medium watermelon radish (or other winter radish), peeled and grated

1 tsp salt

1 tsp black pepper

1/2 cup cooked Jacob cattle beans, black beans or kidney beans (canned OR soaked and cooked according to directions)

1 egg, beaten

2 tsp paprika

4 tbsp chopped parsley or 2 tsp dried parsley

1.5 cups rolled oats

All- purpose flour for dusting


Heat 2 tsp olive oil in a large skillet over medium-high. Add onion and reduce heat to medium and cook for 4 minutes. Add garlic and cook for 1 minute.

In a bowl, mix together beans, carrots, squash, egg, paprika, parsley and oats and then add to the pan and stir all ingredients well. Remove from heat, transfer to a bowl and let rest in the fridge for 30 minutes.

Divide the mixture into equal parts and form each into a flattened, round patty.  

***Form into small, bite sized patties to serve at a holiday potluck or as hors  d’oeuvres. Lightly coat each side with flour.

Heat remaining 2 tsp olive oil in a large skillet over medium heat. Add patties and cook for 3-4 minutes on each side, until golden brown.

For a light meal, top with hummus (see recipe), salsa or tzatziki, or cheese.

For a holiday hors d’oeuvre, serve small patties in a bun with hummus, chutney, salsa or tzatziki or for a holiday dish, serve with a salad and roasted vegetables.

Eat Well, Halifax

By Nicole Marchand, registered dietitian with Eat Well Halifax & Local Source

RECIPE: Latkes Ways

Posted: Thursday, December 10th, 2015

A great way to make use up  some root vegetables in your CSA box or from the market during the wintery months

These little deep fried gems make great appetizers so good ahead and adjust the size to fit your need.

Latkes & sour cream

Celeriac latkes


4 cups grated celeriac (about 1 small celeriac)

2 cups grated turnip (about ½ turnip)

3 eggs, lightly beaten

¼ flour

Salt and freshly ground pepper

½ cup vegetable oil for frying (try using camelina oil from Hillcreek Family Farm to keep it local!)


Combine celeriac and turnip in a bowl. Stir in eggs and flour. Season well with salt and pepper.

Heat oil in a large skillet over medium high. Add a heaping ¼ cup of celeriac mixture into oil and press down with a spatula to form about a ¼- to ½-inch thick latke. Repeat with remaining mixture, being careful not to crowd the pan. Fry 2 to 3 minutes per side or until golden and cooked through. Remove to paper towels to drain.

Top with your favourite condiment!

Sweet Potato Latkes

Because sweet potatoes do not brown after they are peeled, the latke mixture can be kept for about a day after it is made before the latkes are fried. Note that although sweet potatoes require roughly the same amount of cooking time as regular potatoes, their higher sugar content gives them a tendency to burn more quickly. Keep your eye on them while they brown and lower the heat if necessary.

Makes about 12 latkes (more if you’d like to make appetizer-sized)


2 large sweet potatoes (1 ½ pounds), peeled and cut into large chunks

1 large yellow onion (1/2 pound), halved

2 large eggs

1/3 cup matzo meal

½ teaspoon kosher salt

Pinch of freshly ground black pepper

About ¾ cup oil (Camelina oil) for frying


Using the medium shredding blade of a food processor, shred the potatoes, laying them lengthwise in the feed tube to maximize the length of strands. Grate the onion on top of the sweet potatoes. Pick out any un-grated pieces of onion or sweet potato. Lay a clean dishtowel inside a large bowl and transfer the grated mixture to the towel. Roll the towel lengthwise and wring out as much liquid as possible. Discard the liquid and return the shredded mixture to the bowl. Add the eggs, matzo meal, salt and pepper, and mix well.

In a large cast-iron of non-stick skillet, heat about 1/8 inch of oil over high heat. The oil is hot enough when a piece of potato sizzles when added. Form a trial latke with a tablespoon of the mixture. Fry until golden brown on both sides. Taste and adjust the seasoning with more salt and pepper if necessary.

To form the latkes, scoop up about 1/3 cup of the mixture with your hands and loosely pat it into a pancake about 1/2 inch thick, squeezing out any excess liquid. Slip the latke into the hot oil and flatten gently with the back of a spatula. Fry until deep golden brown, about 10 minutes on each side to be sure the centre is fully cooked. If the edges darken very quickly, lower the heat. To prevent excess oil absorption, flip each latke only once. Add oil between batches as needed, making sure the oil heats up again before adding more latkes to the pan. Drain the latkes on paper towels or a clean paper bag. Serve immediately with the condiment of your choice. We like a homemade applesauce and sour cream topping at our house.

Tartiflette Recipe: a Classic Take on Cheesy Potatoes

Posted: Thursday, October 1st, 2015

Tartiflette is a French dish originating from the Savoie and Haute Savoie region of France. The name derives from the Savoyard word for potatoes, tartifles, a term also used in Provençal. The Savoyards first heard of tartiflette when it began to appear on the menus of restaurants in the ski stations, but some have even suggested that cheese makers created the recipe to sell more of their product. Whatever the case, a tartiflette’s success is heavily dependent on the quality of cheese used.


Serves 8

3 lbs new boiling potatoes, skin on

1 large onion, peeled & sliced

8 oz. thick bacon lardons (Oultons’s)

1 ½ cups white wine (L’Acadie Blanc)

¾ cup crème fraiche (stir together ½ sour cream and ½ heavy whipping cream, cover and let sit overnight a room temp)

2 rounds COLD ChampFleury Quebec cheese (cut in half and then slice horizontally to get 8 half moons of cheese)

3 tbsp Butter

1 peeled crushed garlic clove

Boil potatoes in salted water until slightly undercooked. Cool, peel and slice into ¼ inch thick slices and reserve. Sauté  bacon until brown; pour off fat leaving 3 TBSP; add onions  and cook slowly for about 10 minutes. Add wine, bring to a boil and srape up any brown bits; reduce to 1 cup liquid and reserve mixture.

Butter a large casserole (cast iron),  rub with a crushed garlic clove and put in a layer of potatoes. Spoon ½ of the bacon mixture and ½ of the crème fraiche over the top and repeat with the remaining potatoes, bacon and crème. Place cheese slices over the top RIND SIDE UP and bake uncovered in a 400F oven for about 40 minutes until brown and bubbling.

Serve with a green salad.

Submitted by: Peter Jackson

Homestyle Blueberry Yogurt Cake Recipe

Posted: Thursday, October 1st, 2015

During the years of the IncrEdible Picnics when Slow Food NS was a participant, some of us home-cooks made this cake from the Select Nova Scotia recipe collection and gave tastes to the hungry hordes. It is really good! And it is possible to make with mainly good, clean, and fair ingredients. You can make this cake long after the summer season using frozen blueberries.


Blueberry Yogurt Cake


1 ½ cups (375ml) white sugar

2/3 cup (150ml) vegetable oil

1 egg

1 cup (250ml) plain, unsweetened yogurt – not fat-free

1 tsp (5ml) vanilla

2 ½ cups (625ml) flour (we use 2 c. wheat + ½ c. red fife wheat)

1 tsp (5ml) baking soda

1 tsp (5ml) salt

1 1 /2 cups (375ml) wild blueberries, fresh or frozen



Preheat the oven to 325F. Grease a bundt pan and set aside.

Whisk sugar, oil and egg together in a large bowl. Stir in yogurt and vanilla. In a separate bowl sift flour, baking soda and salt. Stir into the wet mixture and mix, just until flour is combined. Stir in blueberries, just until blended. Too much mixing at this point will make the cake tough and purple!

Pour batter into prepared pan.

Bake for 40 minutes OR until a skewer comes out with moist crumbs attached. If cake is not cooked fully, return to oven for 8 – 10 minutes and check again. Each oven is different and may affect cooking time. Continue returning cake to oven for 8 – 10 minutes and checking until skewer comes out with moist crumbs attached. Tooth picks can be used for checking as well.

Allow to cool for 5 minutes, then turn out onto a cooling rack. If cake sticks, run a knife around inner and outer edge of pan.

Submitted by Sheila Stevenson