Monthly Archives: January 2019

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Recipe: Grilled chickpea salad with red onion and sourdough

Over the years, I’ve received roughly a half dozen of those perforated grilling pans as gifts. You know the ones I mean. They usually have sloped sides and small holes in them. The idea is that they let you cook smaller items on the grill without fear of losing the food between the grates.

I’ve never used a single one of them. Not even once. Until now.

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Maybe it’s because I don’t often grill small things. Or maybe it’s because when I do, I’m lucky enough to get my food to straddle the grates without it falling into the flames. Whatever the reason, I never found the need to dirty a pan. After all, one of the treats of grilling is no cleanup.

But as I contemplated a grilled salad, I realized I might finally have found a use for one of my six pans. I wanted to try grilling chickpeas for use in a grilled bread salad. Chickpeas are delicious when roasted, so it stands that they also would be delicious when grilled.

But even I would have trouble keeping these suckers from falling through the grates.

Are you one of the few Americans who doesn’t own (and never use) one of these grilling pans? No fear. Just toss the chickpeas with some oil and pop them on a rimmed baking sheet. Roast them in the oven at 450 F for 10 to 15 minutes, or until just starting to brown.

GRILLED CHICKPEA SALAD WITH RED ONION AND SOURDOUGH

Start to finish: 15 minutes

Servings: 6

Juice of 1 lemon4 tablespoons olive oil, divided3 cloves garlic, minced1 teaspoon dried oregano1/2 teaspoon ground cumin1/2 teaspoon kosher salt1/4 teaspoon ground black pepper1 large red onion, cut into thin rounds1 large red bell pepper, cored and cut into strips15-ounce can chickpeas, drained1 teaspoon garlic powder1 teaspoon smoked paprika1 loaf (about 19 ounces) sourdough bread, cut into 2-inch croutons5-ounce container arugula

Heat a grill to high. Set a perforated grilling pan on the grill directly over the heat source.

In a small bowl, whisk together the lemon juice, 2 tablespoons of the olive oil, the garlic, oregano, cumin, salt and pepper. Set aside.

In a medium bowl, combine the onion, bell pepper, chickpeas, garlic powder, smoked paprika and 1 tablespoon of oil, tossing to coat evenly. When the grilling pan is very hot, transfer the mixture to the pan. Cook, stirring often, until the onions and peppers are lightly browned and tender, 8 to 10 minutes. Transfer the mixture to a clean serving bowl. Set aside.

In a bowl, toss the croutons with the remaining 1 tablespoon of oil. Place the croutons directly on the grill grate. Cook, turning often, until lightly browned and crisp. Use tongs to transfer the croutons to the bowl of chickpeas and vegetables. Add the arugula, then toss well to slightly wilt the arugula. Drizzle the dressing over the salad, then toss again to coat. Divide between 6 serving plates.

Nutrition information per serving: 460 calories; 110 calories from fat (24 per cent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 73 g carbohydrate; 7 g fiber; 5 g sugar; 16 g protein; 970 mg sodium.

©2014The Associated Press

Missing kangaroo named Mirka back home in Saint-Lazare – Montreal

ABOVE: After a 12-month-old domesticated kangaroo named Mirka escaped from a zoo therapy farm in St-Lazare, Que. on Sunday, zoo therapist Luc Lefebvre was very happy to have her home.

MONTREAL – The search is over for a young kangaroo named Mirka, who went missing from a zoo therapy farm in Saint-Lazare, Que. on Sunday.

The kangaroo was spotted in a neighbour’s backyard late this afternoon and came quickly to his trainer when called.

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The 12-month-old is being trained to work with children as part of a zootherapy project.

In a brief conversation with Global News, the kangaroo’s trainer Luc Lefebvre said that he has been completely preoccupied with his search for the missing marsupial.

Mirka was staying at Lefebvre’s farm, located at the corner of Fief and Sainte-Angélique in Saint-Lazare, an off-island town about a 40 minute drive from downtown Montreal.

Lefebvre said that he thought that the young animal may have hopped over a fence. He was worried for her safety, as Mirka is not used to being out on her own in the wild.

Although she is still bottle-fed, he said he believed she could survive by eating leaves.

Mirka will get some rest and tender, loving care before her training resumes later this week.

Thousands of unexpected guests swarm Alberta home

CALGARY- A couple in the Alberta town of Blackfalds is dealing with some unexpected house guests – a swarm of thousands of bees.

“All of a sudden we heard something overhead come in and it was these bees,” says Wade Morgan. “They are nesting, or trying to make a nest, by the thousands. We were just re-roofing and we don’t know what to do; it is incredible.”

Cheryl Morgan suspects the domed shape of the couple’s home attracted the bees.

“Hopefully they don’t think they are going to turn our dome house into one humungous beehive.”

Honey bee swarms are common in the months of June and July, when colonies split into two as a survival strategy.

The owner of this home on an acreage in Blackfalds believe the shape of the house was a factor in attracting a bee swarm.

Courtesy of Cheryl Morgan

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“Bee keepers’ number one goal is to manage the hives to keep bees from swarming,” says Eliese Watson, who runs Apiaries and Bees for Communities, a Calgary-based group that promotes urban bee keeping.

But she adds it isn’t always possible.

“Now sometimes bees swarm; they naturally want to. And when that occurs it can be quite spectacular to witness.”

The good news for the Morgans is – bees are gentle at this time of year.

“Before they leave, those bees will gorge on honey and pollen. And that’s why when you capture a swarm, they are very gentle and calm. They have full stomachs. It’s like having a fist fight after a turkey dinner.”

Watson stresses the importance of bees as pollinators for much of our food supply, and says life wouldn’t be as sweet without them.

READ MORE: Thousands of bees swarm shop window, car in London

A volunteer with Watson’s group is helping to remove the swarm from the Morgans’ home.

-with files from Carolyn Kury de Castillo

Recipe: Grilled lamb burgers with garlic sauce

Beef may claim to be what’s for dinner in America, but in the Middle East that honour often goes to lamb. It’s prepared in innumerable ways, but my favourite is when the lamb is ground, spiced and grilled, then topped with some kind of yogurt sauce and finally tucked into a pita. And that’s how we’re rolling here.

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The only problem with ground lamb is that the kind available at the supermarket often is quite fatty. Generally speaking, of course, fat is where the flavour is – and the moisture. But lamb fat is saturated fat and it’s best to keep our intake of saturated fats down. Happily, lamb is packed with flavour, which means that even the leaner cuts deliver big lamb taste. What about the missing juiciness? We’ve replaced it with vegetables.

The surest way to source lean ground lamb is to grind it yourself or put it in the hands of a pro. Not all markets boast an in-house butcher these days, but if yours does, choose a leaner cut of lamb – a part of the leg, for example- and have the store grind it for you. Of course, if you own a meat grinder, or a stand mixer with a meat-grinding attachment, buy the leaner cut, bring it home, and grind away.

If neither of those options is open to you, you can “grind” your lamb using a food processor. I put grind in quotes, because when you do it with a processor it’s more like chopping or shredding than grinding. Anyway, here’s how it works: cut the meat into 1-inch cubes and freeze them for 30 minutes. Freezing the meat helps it to “grind” more evenly and prevents the processor from overheating the lamb in the process. Put the meat in the processor in batches and pulse until it gets to the desired consistency. But be careful not to overdo it. You don’t want to turn the lamb into mush.

This burger remains super juicy thanks to some onions and zucchini. We caramelize the onions to optimize their flavour, and grate, salt and drain the zucchini. I used to think zucchini were boring until I discovered this trick. The burger then is seasoned with garlic, oregano and lemon, though you’re welcome to swap out the oregano for basil, dill, mint or rosemary. Lamb pairs nicely with all of them.

And if you’re not a fan of lamb, this recipe also is dandy made with beef. You can grind your own beef using the methods for lamb described above. Whichever, please don’t skip the garlic-yogurt sauce. It’s the perfect topping to a grilled burger on a summer day.

GRILLED MIDDLE EASTERN LAMB BURGERS WITH GARLIC SAUCE

Start to finish: 30 minutes

Servings: 4

1 medium zucchini (10 to 12 ounces)Kosher salt1 1/2 tablespoons extra-virgin olive oil1 cup finely chopped yellow onion1 cup nonfat Greek yogurt1 1/2 teaspoons minced garlic, divided2 teaspoons grated lemon zest, dividedGround black pepper1 pound lean ground lamb1 tablespoon finely chopped fresh oreganoOlive oil cooking spray4 pita bread halvesGrated carrots and chopped cucumbers, to serve

Use a food processor or box grater to coarsely grate the zucchini. Transfer the grated zucchini to a strainer. Toss the zucchini with 1/2 teaspoon of salt and let it drain over the sink for 15 minutes. When it is done draining, working with a small handful at a time, squeeze out the zucchini to get rid of as much liquid as possible.

While the zucchini is draining, in a large nonstick or stick-resistant skillet, heat the oil over medium. Add the onion and cook, stirring occasionally, for 6 minutes, or until golden brown. Add the squeezed zucchini and cook, stirring, for 1 minute. Transfer the mixture to a medium bowl and let it cool to room temperature.

Heat a grill to medium.

Meanwhile, to make the sauce combine the yogurt, 1/2 teaspoon of the garlic, 1 teaspoon of the lemon zest, and salt and pepper to taste. Set aside.

When the zucchini mixture has cooled, add the lamb, oregano, the remaining 1 teaspoon of lemon zest, the remaining 1 teaspoon of garlic, and 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Mix well, then shape into 4 patties, each about 1/2 inch thick. Spray the burgers lightly with olive oil cooking spray, then grill until medium-rare, 3 to 4 minutes per side.

Serve each burger in a pita half, topped with the garlic sauce, carrots and cucumber.

Nutrition information per serving: 500 calories; 250 calories from fat (50 per cent of total calories); 28 g fat (10 g saturated; 0 g trans fats); 110 mg cholesterol; 26 g carbohydrate; 3 g fiber; 5 g sugar; 35 g protein; 640 mg sodium.

©2014The Associated Press

BLOG: Morning News Rewind – June 9 – Saskatoon

On Monday’s Morning News, Jessica learns about a new hair straightening product in Saskatoon Style and finds out how lentils can be used in summer salads in Food for Thought, Joel speaks with recording artists HunnyB about her upcoming EP release, Melissa finds out more about free summer fitness programs and Morgan Hackl from the Saskatoon Fire Department was in with fire prevention tips.

New styling product for hair straightening

I don’t have curly hair, but growing up with my sister who does, I know all too well the ‘challenges’ curly haired people face daily.

Personally, I love curly hair and wish I had it… I bet I would have a change of heart if I did have it.

If YOU do have the curls and would rather not, Capelli Salon Studio is launching their new product this Friday, June 13 to help tame the fizz and keep the straight!

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HunnyB readies for record release

This morning I sat down with recording artist “HunnyB,” also known as Melissa Veszi, who was raised in Saskatoon. She is back in town for a pre-launch and listening party on June 10 at the Remai Arts Centre for her upcoming EP, with the proceeds from the event going towards the Persephone Theatre.

Melissa has an interesting story; she graduated from Aden Bowman Collegiate and has moved around North America and Europe as she pursued a career in music. She recorded her upcoming EP in Toronto, Atlanta, Miami and even London, England. She said the different cultures from those places have found their way into the recordings.

I believe that music is one of the best ways to connect each region and culture to one another. Veszi is a good example of this; a Saskatoon-born girl that’s been able to travel, learn and gather from other cultures, and bring it all back here to debut her EP.

Free outdoor fitness classes

I can’t think of a better way to spend the summer than being outdoors and staying fit (while working on my tan of course). Hosting free fitness lessons outdoors at Kiwanis Park North is a wonderful way to get the community healthy whether or not they are able to afford the lessons.

Today Jana was wonderful enough to give us a taste of what you can expect from her session which will begin next week. Jana is the owner of Lead Pilates and feels it’s important to teach people things they can take home with them.

I learned that a simple stretch like the one we learned with the magic ring can go a long way! The summer outdoor fitness classes began last week and will be hosted all summer long!

Cooking with lentils

In my mind, a lentil salad is the perfect summer dish! I learned today that Saskatchewan produces 99% of all lentils in the country!! What a stat. 杭州夜生活lentils桑拿按摩 has more tasty recipes if you’re in the market to change up your summer meals.

Fire prevention education

The Saskatoon Fire Department is concerned over the increase in fires caused by improperly disposed cigarette butts and assistant chief Morgan Hackl has advice to reduce the risk.

Joel and Kevin preview Tuesday’s Morning News