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Stuffed Swiss Chard Rolls in Sweet and Sour Tomato Sauce

May 17, 2018May 23, 2018bbh66

Using Swiss chard leaves makes rolling really easy, much simpler than cabbage. If the leaves break or tear a bit, don’t worry about it. They work best if they’re somewhat wilted – leave on the counter overnight and they’ll work great. Also works great with kale leaves and beet greens.

20 large Swiss chard leaves, thick/heavy stem removed (about one inch up the leaf)
800 gr ground extra lean beef, bison, chicken or turkey
2 1/2 cups rice, cooked
1 medium onion, finely diced
2.5 tsp dill, dry (double if using fresh)
2 large egg
1 tsp salt (optional)
1 tsp pepper
1/2 cup half and half

Sweet and Sour Sauce
28 oz tin of crushed tomatoes, no sodium added
3/4 cup Beary Berry Honey
3/4 cup apple cider vinegar or white vinegar
salt to taste (optional)

Preheat oven to 350 degrees
Make the sweet and sour sauce – in a medium bowl, whisk together the honey and vinegar, then stir in the crushed tomatoes. Adjust to your taste, adding a bit more honey or vinegar, or a pinch of salt. Set aside.
In a large bowl, combine all the remaining ingredients except the Swiss chard. Mix well and divide into 12 portions for 2 large rolls per serving. If making smaller, more traditional rolls, divide mixture into 24 and slice the Swiss chard leaves in half length wise.
Place a portion into the center of each chard leaf and shape into a log. Roll leaf around filling and place in a 9×13 baking dish seam side down. (If there are small tears in the leaves don’t worry about it).
Pour the sauce over the rolls and cover the pan with foil.
Bake 40 to 45 minutes or until the meat is cooked through. Serve hot.

Lazy Cabbage Roll Method:

1. Pour a bit of the sauce on the bottom of the 9×13 pan.
Arrange half of the leaves in the pan, so that the cover the bottom and come up the sides just a bit.
Distribute the meat mixture evenly over the leaves, pressing gently to make a thin, flat layer.
Top with the remaining leaves, pressing down slightly and tucking the leaves down the sides of the meat, effectively making one large “roll.”
Pour the sauce over the top, cover with foil and bake 30 to 40 minutes.

Recipe by ElaineWilson.com, used with permission.

Honey-Dijon Port Reduction

September 22, 2015May 23, 2018bbh66

This is a rich, complex reduction that pairs well with roast pork, game or chicken. It’s delicious with pan-seared salmon and other strong tasting fish. You can make the reduction ahead and keep in the freezer for a quick week night meal. Serves 4 to 6.

2 tsp oil
1 large shallot, minced
1 tsp rosemary, fresh, minced
6 garlic cloves, minced
2 tbsp Port (or Cognac or brandy)
1/3 cup apple juice (preferably organic pressed for deeper flavour)
3 to 4 tbsp Dijon mustard (or half Dijon and half coarse mustard)
2 to 3 tbsp Beary Berry Honey

Heat a small pan over medium heat. When hot, add the oil to swirl and coat the pan.
Add the shallot, garlic and rosemary, stirring cooking to soften and cook the vegetables.
When lightly browned, deglaze the pan with the Port (or you can omit and go straight to the apple juice if you like). Be careful! The alcohol may burst into flames – this is normal but keep long sleeves, hair, apron strings and of course body parts clear. In a moment or so, the alcohol will burn off and flame will extinguish.
When the alcohol has almost cooked off, add the apple juice and let it bubble until reduced by half.
Add the remaining ingredients and bring to a gentle bubble – if it seems over reduced or too thick, add a bit more apple juice or water to get the consistency you like. Adjust the flavour – adding a bit more mustard or honey as you like.
Remove from the heat and serve over roast pork, chicken, seafood or game. If making ahead, let cool completely then freeze. Makes about 3/4 cup of sauce.

Tips, Suggestions & Information

Use cold sauce as a vinaigrette – thin with a bit of water and apple cider vinegar (to your taste). Serve on salad or steamed/roasted asparagus.
If roasting meat, scrape the drippings into the sauce for a fuller-body richness (not essential, but delicious!).
If pan-searing the meat, when it’s done, remove the meat to a plate and cover with foil to keep warm. Make the reduction in the meat pan and when ready, place the meat back in the pan, turn to coat and then plate, drizzling with remaining sauce.

Recipe and image copyright ElaineWilson.com, used with permission.

Spiced Carrot Muffins

September 20, 2015May 23, 2018bbh66

This is a moist muffin that could easily double as a cupcake.

2 cups whole wheat flour (see tips below for choosing flour)
2 tsp baking soda
3/4 tsp salt
1 1/4 tsp cinnamon, ground
1/4 tsp cloves, ground
1/4 tsp nutmeg, ground
1/4 tsp cardamom, ground (see notes)
1/4 tsp ginger, ground
1/4 tsp star anise, ground in a coffee grinder (see notes)
1 1/2 cups Beary Berry Honey
3/4 cup applesauce
1/4 cup oil or melted butter
3 large eggs
4 cups carrots, grated (lightly packed)
3/4 cup pecans, roughly chopped (optional)
3/4 cup raisins (optional)

Directions
Preheat oven to 350°F.

Butter or lightly oil 24 muffin tins, or line with paper liners.
In a medium bowl, whisk together flour, baking soda, salt, and spices.
In a large bowl whisk together the honey, applesauce, and oil/melted butter until well blended (not too vigourously, though, or it will splash).
Add the eggs and whisk well to combine them.
Add the flour mixture to the wet mixture and using a wooden spoon, stir until blended.
Stir in grated carrots and, if using, the raisins & nuts.
Divide the batter among the tins. It will come fairly close to the top of the muffin cups and it will be okay – I haven’t had it spill over, but you could put a baking sheet underneath if you’re worried.
Bake about 25 to 28 minutes or until a toothpick inserted in the centre comes out clean.
Remove the muffins from the oven and let sit about 10 minutes before moving them to a cooling rack. Let them cool completely before serving.
Store them in a sealed container and eat within a few days. They freeze great, so keep a few out and freeze the rest.

Serves: 24
alternatively: 12 pieces from a round, two-layer cake
12 large or

Tips / Suggestions:

Use Best for Bread whole wheat flour or whole wheat pastry flour – it’s lighter and better for pastries and cakes. If you have access to local farmers who mill their own grains, find one who grows the varietal “Soft White” – it’s a whole grain (not processed white flour), but much lower in protein, making it ideal for baking and pastries. I go to John Schneider of Gold Forest Grains for flour milled on his organic farm. He’s at Old Strathcona Farmers Market.
If using non-stick pans, reduce cooking – start checking them at about 22 minutes.
You can use this recipe to make 2 round cake layers or one 9×13 sheet cake. Grease and flour the pans before adding the batter. They will take longer to bake so adjust the time accordingly.
If you don’t have access to cardamom and star anise, no worries. Just add a bit more cinnamon and/or ginger.
If you use our Cinnamon Honey and/or Ginger Honey, omit those respective spices in the recipe.

Recipe and image copyright ElaineWilson.com, used with permission.

Honey-Garlic Chicken Wings

September 17, 2015May 23, 2018bbh66

This recipe takes time and patience, but is so worth it in the end. Sticky, sweet goodness! Serves 6 to 12.

1 tsp ground ginger
1 tsp granulated garlic, granulated
1/4 cup low-sodium soy sauce
1/4 cup oyster sauce
1/2 cup Beary Berry Honey
1.5 kg chicken wings
2 tbsp sesame seeds, black & white for garnish
2 green onion, finely sliced – green part only

Stir together the ginger, garlic, soy sauce, oyster sauce, and honey. Pour half the marinade into a large baking dish or large resealable bag and add the chicken wings. Massage to coat. Marinate at least 4 hours, overnight if you have time. Reserve the remaining marinade for basting the wings as they roast.
When ready to cook, place oven rack in upper third of oven and preheat to 425°F.
Line a baking sheet with foil and lightly oil the foil.
Arrange the meat in a single layer on the baking sheet (but don’t crowd – use two pans if your baking sheets are small).
Roast the chicken wings about 20 minutes. Turn them over and roast another 15 minutes. Turn over, baste, and repeat every 10 minutes until gorgeous, sticky and cooked through, about 60 to 70 minutes total.
Remove the pan from the oven, arrange the chicken wings on a platter, and garnish them with the sliced green onion and sesame seeds.

Tips, Suggestions & Information

You can use our clear or creamed, 100% pure, unpasteurized honey. If you use our Ginger Honey, skip the ground ginger.
If you like it spicy, add 1/2 tsp ground red chili or 1 to 2 tbsp Sriracha sauce to the marinade.
This works well with chicken thighs. Simply roast longer to cook them through.
This also works well for chicken skewers using thinly sliced boneless, skinless thighs or breasts. Marinate them just an hour or two.
Works great with thinly sliced pork ribs or beef ribs – these benefit from marinating 24 hours.

Recipe and image copyright ElaineWilson.com, used with permission.

Ginger Beef (or chicken/pork/tempeh)

September 4, 2015May 17, 2018bbh66

This is an easy-to-make version of the Chinese take-away favourite. Adapted for Porkapalooza from a recipe by Elaine Wilson. Serves 4 to 6 as part of a multi-course Chinese meal.

500 gr chicken, pork, or beef sliced into pieces that are 1/4″ x 1/4″ x 2″
— Marinade —
1 tsp cornstarch
1 tbsp grated ginger (optional – for extra zing!)
plus
4 tbsp Beary Berry Honey Mandarin Sesame Vinaigrette
(OR)
3 tbsp Beary Berry Honey Spicy Ginger Glaze
2 tbsp water
— Coating —
1 cup cornstarch (might not use it all)
3 cups oil
— Sauce —
1 tbsp oil
3 garlic clove, minced
4 tbsp ginger, finely chopped
6 green onion, sliced into 1/2″ pieces
3 to 4 tbsp water
1/2 cup to 3/4 cup Beary Berry Honey Spicy Ginger Glaze
toasted sesame seeds for garnish (optional)

Marinate the meat for at least 2 hours, preferably 4 to 6 hours (overnight is good).
When ready to cook, heat a medium sauce pan with the oil over medium heat until 375 degrees. (Make sure oil is at least 2-inches deep and surface of the oil is at least 6 inches from the top of the pot.)
Sprinkle a tray with a good layer of cornstarch to coat the bottom.
Scatter the meat onto the tray so that the pieces are not quite touching.
Sprinkle all the meat with a generous coating of cornstarch. Let sit a couple of minutes.
Toss the meat to coat well and leave them not quite touching. Use a bit more cornstarch if you need.
Carefully slide 1/3 of the meat into the oil a piece at a time. It will bubble a bit and then calm down after a moment or two. Stir the meat with a slotted metal spoon or an Asian spider tool. Fry the meat until it starts to brown and get crispy, about 4 minutes or so.
Using the slotted metal spoon, remove the meat to a plate. Repeat twice with remaining meat.
In a large pan, fry the garlic, ginger and scallions over medium heat until fragrant and they are starting to brown slightly.
Return all the meat to the oil and fry a second time until very crisp and nicely browned, another minute or two.
Remove the meat from the oil in batches using the slotted spoon, shake off excess oil and place the meat into the large fry pan with the ginger and green onions.
To the large fry pan add a few tablespoons of water and let the pan spit and sizzle – careful of the steam. Add 1/2 cup of the glaze and stir cook until well coated and thickened – use a bit more glaze if you like. Scoop the meat onto a plate, garnish with sesame seeds if you like, and serve hot. (PS – it’s delicious cold, too, if there’s any left over. Which there won’t be. But just in case there is.)

Tips/Suggestions/Variations

The cornstarch makes a crunchier coating than flour.
Up the ginger if you like the flavour very strong.
Want heat? Add 1 or 2 sliced Thai chilis when you fry the scallions and ginger, or add 1/2 tsp of chili flakes when you add the water near the end.
Vegetarian? This works pretty darn well with strips of tempeh (pressed soy beans). Check the deli or frozen section of your organic or natural foods market or section of a supermarket.

Recipe and image copyright ElaineWilson.com, used with permission.

Spinach Salad with Strawberries and Goat Cheese

August 29, 2015May 16, 2018bbh66

This salad is excellent with any strong-tasting leafy green like spinach, arugula, kale, tatsoi, chicory, beet greens, mustard greens, radicchio, etc.

125 gr spinach leaves (or other greens)
100 to 150 gr crumbled or diced goat/sheep cheese
1/2 cup toasted nuts (pecans, walnuts, almonds, pistachios, etc.)
a handful of cooked, crumbled bacon, preferably from a local farm
6 to 8 tbsp Beary Berry Honey Strawberry Lemon Vinaigrette

If the leaves are quite large, roughly tear them into bite-size pieces and place in a large bowl.
Toss the greens with 4 to 4 tbsp of the Strawberry Vinaigrette (less or more to your taste) then divide the greens among 8 salad plates.
Sprinkle with some of the goat cheese, then nuts, then berries – add a bit more of everything until your salad looks scrumptious.
Drizzle with more vinaigrette if you choose.

Tips/Suggestions/Variations

Don’t dress the salad until shortly before serving as vinaigrette will cause the greens to wilt.
Lots of local sources for greens, berries and cheese. Check out your local farmers markets. The Cheesiry sheep and goat cheeses are great for this salad.
Change up the berries/fruit/nuts and try one of our other vinaigrettes for this salad: Raspberry Balsamic, Cranberry Cherry, or Moroccan Blueberry (with blueberries, pistachios and feta cheese).
Toasted nuts are great – candied nuts are even better!

Recipe and image copyright ElaineWilson.com, used with permission.

Beet Green and Bacon Salad with Berry Vinaigrette

August 13, 2015May 23, 2018bbh66

Don’t throw away those gorgeous beet greens! Use them in stirfry, soups, and side dishes. With tons of nutrition and flavour, and paired with berries, bacon and sheep cheese, they make an amazing salad.

3 to 4 cups beet greens, stem removed (or spinach, arugula, romaine or other lettuce)
a handful of crumbled or diced goat/sheep cheese, preferably from a local farm
a handful of toasted nuts (pecans, walnuts, almonds, pistachios, etc.)
a handful of cooked, crumbled bacon, preferably from a local farm
a handful of berries of your choice

Toss the greens with half of the vinaigrette (recipe below) and divide between two salad plates.
Sprinkle with some of the cheese, then nuts, then bacon, then berries – add a bit more of everything until you think your salad looks scrumptious.
Drizzle with more salad dressing if you choose.

Quick Berry Vinaigrette

1 tbsp Beary Berry Honey – Black Raspberry, Red Raspberry or Pomegranate
1 tbsp raspberry vinegar or red wine vinegar
2 tbsp mashed berries (fresh or frozen)
water to thin just to your taste

Whisk everything together in a small bowl and adjust for sweetness or acid. Season with salt and/or pepper if you like. Drizzled over greens with some toasted nuts, goat cheese, and sliced fresh fruit or dried fruit.

(OR) Use Beary Beary Honey Raspberry Balsamic Vinaigrette

Recipe copyright ElaineWilson.com, used with permission.

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

The Cheesiry cheese products available at farmers markets, their farm store near Kitscoty, and in many local shops. Visit TheCheesiry.com for more information.

Irvings Farms pork and bacon products available at farmers market, their farm store near Round Hill, and in many local shops. Visit IrvingsFarmFresh.com for more information.

Check out EatEastOfEdmonton.com for a listing of the many farms east of Edmonton that you can visit and where they grow our vegetables, grains and the meat we enjoy. You can also get recommended routes for self-guided tours of the region, including the many farms open to visitors.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.

Quickled Beets (Quick Pickled Beets)

August 13, 2015May 23, 2018bbh66

Quickled Beets | Quick Pickled Beets (hot process)
We don’t all have the space or time to pickle quarts of vegetables to put by for winter. This is a quick and easy way to make small batch pickles overnight that keep for ages in the fridge. (Recipe and photo courtesy Elaine Wilson, FoodYouCanCook.com)

3 tbsp pickling vinegar
3 tbsp water
3 tbsp Beary Berry Honey, liquid or creamed
1 medium beet, peeled

Halve the beet and lay one half flat side down. Cut it in half again shortways, and thinly slice so that you produce thin half moons. Repeat with the remaining beet half.
Press the sliced pieces into a 250-ml (1-cup), heat-proof jar. The beets will lose some of their water in the process, so press in as many as you can.
In a heat proof pan over medium heat, stir together the water, vinegar and honey until the honey dissolves and the liquid comes to a bubble. Remove from the heat.
Pour the hot liquid over the beets – you might have a bit leftover. Wipe the rim if sticky, then screw on the lid.
Let sit at room temperature one day, or refrigerate several days. Will last for weeks in the refrigerator.

You can use this method for any vegetable that you want sweet pickled, such as cucumber slices, pearl onions, carrots, etc.

Quickled Beets | Quick Pickled Beets (cold process)

As above, but don’t heat the pickling liquid. Pour the cold liquid over the vegetables then place the jar in the fridge where they will keep for ages. They taste good the next day, but even better the longer they sit. Bonus: you can use any jar that seals well, so great for repurposing. (Recipe courtesy Elaine Wilson, FoodYouCanCook.com)

Tips/Variations:

Try flavoured Beary Berry honeys: Ginger, Tangerine or Chai would be delicious
Add 5 or 6 slices of ginger.
Add pickling spice and/or dill.
Use orange juice instead of water.
Add 1 or more sliced chili peppers.
The hot process quickles faster but will cause colours for most vegetables to fade somewhat. The cold process takes longer but will make crunchier, brighter vegetables.

Recipes copyright ElaineWilson.com, used with permission.

Resources

Beary Berry Honey products available at farmers markets, their farm store near Tofield, in SaveOn Stores, and in many local shops. Visit BearyBerryHoney.com or call 780-662-3577.

Visit GoEastRTO.com for suggested day trips of activities, festivals, and sightseeing in the region east of Edmonton.

Strawberry Lemonade

July 16, 2015May 17, 2018bbh66

The recipe can be made in large batches and frozen for your own ready-to-use concentrate. Have fun with the flavours and experiment with different fruit and honeys.

zest of 5 to 6 large lemons
250 ml freshly squeezed lemon juice (5 to 6 lemons)
250 ml Beary Berry Honey
2 cups strawberries, chopped

Zest the lemons before juicing them.
In a blender, puree together the lemon juice, honey and strawberries.
Add the lemon zest and plus a couple of times (you don’t want to break it down too much).
Bottle and keep in the fridge several days, or freeze in 1/2 cup portions.

To make lemonade, use 3 to 4 tbsp of concentrate per 8 oz of water, or to your taste.

Tips / Variations

Works with liquid or creamed honey. If you like a sweeter lemonade, use more honey.
No strawberries? No problem. Use our Strawberry Honey for a subtle strawberry lemonade.
Skip the fruit altogether for simple lemonade concentrate.
Use other citrus fruit to make different concentrates: lime, grapefruit, orange, Meyer lemon, tangerine, etc.

Recipe and image copyright ElaineWilson.com, used with permission.