Take a culinary trip with us to Morocco!

Lunch was another hit with the Eden folks today! And coupled with the beautiful Vancouver "riviera" sunshine, this day was all we could have asked for to be productive and humble gardeners.

We had the first "meat day" today, with Moroccan marinated salmon patties, with the marinade called 'chermoula' . The patties were paired with tomato and cucumber salad and couscous with currants.

Enjoy these recipes and come see what we are planning for next week's Family Cook Up day, where EVERYONE will participate in the cooking!

Salmon Cakes with Chermoula Marinade

6                                                     cans salmon                                                  6

2                                                     spring onion                                                  2

1                                                    garlic, minced                                                 1

¼ bunch                               cilantro, finely chopped                            ¼ bunch

¼ bunch                        flat leaf parsley, finely chopped                     ¼ bunch

¼ tsp                                                     salt                                                   1 mL

1 tsp                                             cumin powder                                          4 mL

½ tbsp                                             chilli paste                                          7.5 mL

1 tsp                                           turmeric powder                                        4 mL

½ tsp                                            sweet paprika                                          2 mL

3 tbsp                                                 olive oil                                             45 mL

½                                                   lemon, juiced                                                ½

1                                                       egg, mixed                                                    1

1. Chop all ingredients except salmon and egg finely, or blend.
2. Add to canned salmon and egg.
3. Heat frying pan to medium-high heat.
4. Form patties, and add to frying pan.
5. Cook until golden brown on both sides and serve alone or with yogurt.

Makes 6 servings, 2 patties each.

Adapted by Erin Sine from Poh’s Kitchen. April 14, 2012. Chermoula. Retrieved May 24, 2012 from www.abc.net.ca/tv/pohskitchen/stories/s2871358.htm

Moroccan Tomato and Cucumber Salad

3 cups                              tomatoes, seeded & chopped                         750 mL

3 cups                                      cucumber, chopped                                 750 mL

2                                         spring onions, sliced thinly                                      2

1                                                garlic clove, grated                                             1

¼ tsp                                            cumin powder                                          1 mL

pinch                                             curry powder                                          pinch

pinch                                                  nutmeg                                               pinch

1                                                    lemon, zested                                                 1

3 tbsp                                                 olive oil                                             45 mL

1 tbsp                                         red wine vinegar                                     15 mL

¼ cup                                              mint, fresh                                           60 mL

To taste                                              pepper                                            to taste

To taste                                                 salt                                               to taste

1. Mix everything together and check for seasoning.

Makes 6 servings.

Adapted by Erin Sine from Kayotic Kitchen. June 14, 2010. Moroccan Tomato Salad. Retrieved May 24, 2012 from www.kayotic.nl/blog/moroccan-tomato-salad

Couscous with Currants & Carrots

2 cups                                   chicken broth, unsalted                              500 mL

1                                                carrot, finely diced                                             1

¼ cup                                                 olive oil                                             50 mL

1 tbsp                                            grated ginger                                        15 mL

¼ tsp                                                 turmeric                                               1 mL

1/8 tsp                                             cinnamon                                           0.5 mL

¼ tsp                                                   cumin                                                 1 mL

1 cup                                     whole wheat couscous                              250 mL

½ cup                                                currants                                          125 mL

¼ tsp                                                     salt                                                   1 mL

1. In a medium saucepan, over medium heat, bring broth to a boil.
2. Add carrot, oil, ginger, turmeric, cinnamon and cumin.
3. Boil until carrot is tender-crisp, about four minutes.
4. Remove from heat and stir in couscous, currants and salt.
5. Cover and let stand for 10 minutes, until couscous is soft and liquid is absorbed.
6. Fluff with a fork and serve.

Makes 4 servings.

Gerry Kasten, RD. (2012). Couscous with Currants and Carrots. UBC FNH 341 Course Manual.

An ode to Central American cuisine

Enjoy these recipes from last week`s Growing Eden session, and we will return after the May long weekend. We served the tacos and Slaw with a platter of fresh tropical fruit to round out the meal.

I hope everyone is enjoying the sunshine as much as we have been in the garden! 


A HUGE thank-you to Amalia for the authentic corn tortillas! 

Refried Bean Tacos with Pico de Gallo

4 cans                                      black beans, canned                                   4 cans

2                                                   onion, chopped                                               2

4                                                   garlic, chopped                                                4

2 tsp                                                        oil                                                  10 tsp

2                                          jalapenos, finely chopped                                       2

To taste                                                 salt                                               to taste

                                                      Pico de Gallo                                                  

2                                          tomatoes, finely chopped                                       2

1/2                                      red onion, finely chopped                                  1/2

1 cup                                          cilantro, chopped                                   250 mL

¼ cup                                             limes, juiced                                          60 mL

To taste                                                 salt                                               to taste

                                                          Toppings

2                                          jalapenos, finely chopped                                       2

1                                                  avocados, sliced                                               1

½ cup                                              sour cream                                        125 mL

1 cup                                          lettuce, shredded                                   250 mL

8                                        white corn tortillas, warmed                                    8

½ cup                                            queso fresco                                       125 mL                    

1. Drain and rinse 2 cans of black beans and do not drain the other 2 cans.
2. Sauté onion and garlic in oil on medium heat.
3. Add jalapenos and sauté until just beginning to brown
4. Add beans a little at a time and bring to a boil. Reduce heat and simmer, adding water as needed.
5. Add salt.
6. In the mean time, mix the tomatoes, red onion, cilantro and lime juice together to create the Pico de Gallo.
7. Assemble the tacos with beans on the bottom, and add personalize additional toppings.

Makes 6-8 servings.

Refried bean recipe adapted from http://www.food.com/recipe/refried-beans-10614 on May 10, 2012. Pico de Gallo recipe from Erin Sine, 2012.

Rutabaga Sesame Slaw

1 tsp                                             Dijon mustard                                          5 mL

1 tbsp                                              sesame oil                                           15 mL

1 tsp                                              sesame seeds                                           5 mL

1 tbsp                                                  honey                                               15 mL

1 clove                                          garlic, minced                                                 1

¼ tsp                                          crushed hot chili                                        1 mL

1 tbsp                                                 cilantro                                             15 mL

1 tsp                                                 soy sauce                                              5 mL

¼ cup                                             rice vinegar                                          50 mL

3 cups                           peeled rutabaga, coarsely grated                      750 mL

1. Whisk first 9 ingredients together.
2. Fold in rutabaga.
3. Chill for 20 minutes.

Makes 4 servings. 

Gerry Kasten, RD. (2012). Rutabage Sesame Slaw. UBC FNH 341 Course Manual. 

Featuring Quinoa and Moving East

We had a great response last week from our Edeners with our introduction to quinoa, so we decided to feature it this week, and put it front and centre in an Eastern influenced menu.

Travel with us, as we explore the world through food! Tomorrow, we move South, to Central America.

Sprouted Quinoa Salad with Citrus Ginger Vinaigrette

1 cup                                          Sprouted quinoa                                   250 mL

1                                           carrots, coarsely grated                                        1

2                                          green onions, sliced finely                                      2

1 cup                             edamame, shelled and blanched                      250 mL

½ cup                            red pepper, diced, ½ inch pieces                      125 mL

¼ cup                                 Cilantro, leaves picked off                              60 mL

                                                         Vinaigrette                                                     

1 tsp                                           rice wine vinegar                                       5 mL

1 tsp                                        ginger, fresh, grated                                     5 mL

1                                                    orange, juiced                                                 1

1 tsp                                                 soy sauce                                              5 mL

¼ cup                                               canola oil                                            60 mL

1. Mix quinoa, carrots, onions, edamame and red pepper together in a large bowl.
2. To make vinaigrette, mix together everything except oil well, and add oil slowly while constantly mixing.
3. Toss dressing with other ingredients and top with cilantro leaves.

You can find out how to sprout quinoa at http://sproutpeople.org/seeds/quinoa.html

Makes 4 as a side or 2 as a main course. 

Created by Erin Sine, 2012.

Kale Stir-fry with Warm Tahini Dressing

4 cups                                 kale, tough ribs removed                                    1 L

2                                      leeks, sliced in thin half moons                                   2

½ cup                                                   tahini                                             125 mL

2 tsp                                           hot pepper sauce                                     10 mL

2 tsp                                                 soy sauce                                            10 mL

1. Julienne kale and add leeks to large pan.
2. Stir-fry.
3. Add Tahini, hot sauce and soy sauce.

Makes 4 servings.

Gerry Kasten, RD. (2012). Kale Stir-fry (Demo). UBC FNH 341 Course Manual. 

Spicy Marinated Tofu

1                                        extra firm tofu, sliced into 6                                     1

2 tbsp                                         chili garlic sauce                                      30 mL

2 tsp                                                 soy sauce                                            10 mL

Enough to fry                                  canola oil                               Enough to fry

1 tsp                                              sesame seeds                                           5 mL

1. Mix chili garlic sauce and soy sauce together,
2. Add tofu slices and marinate for at least 1 hour.
3. Heat up canola oil in a large pan over medium high heat.
4. Add tofu in batches, and cook until golden brown on both sides.
5. Top with sesame seeds.

Makes 4 servings.

Created by Erin Sine, 2012.