Suzie’s Kitchen

Fresh…simple…local ingredients…makes the Echoes food unique

Over the years I have been asked to share my “secret” recipes. The problem is I don’t really cook with a recipe book. I have fun creating delicious food off the top of my head and the taste of my tongue. So I have decided to share my secrets with all of you and I hope that you will all share your great cooking and food sourcing ideas with me!

Green DrinksWednesday, May 2nd, 2012

Green Drinks…to easy and very nutritious

What you will need:

Blender

Filtered Water

1 Bunch Bok Choy

½ C. Frozen berries

1 Large Orange

1 Large Cucumber

1 Avocado

1 Tbsp. Flax seed or Hemp Seed

What to do:

To easy…just chop the washed veggies and fruit and blend well, add water to thin out.

Yum! Lentil Dhal….so much flavourWednesday, May 2nd, 2012

We have had a few guests this year whom have structured their eating habits around no meat and no dairy. I have created this very simple and very flavorful dish to serve as an Entrée.

What you need:

2.5 C brown lentils

2 Tbsp. Butter

2 Med. Onions (chopped)

2 small chillies (finely chopped)

1 Tbs. Cumin

1 Tbs. Coriander

1 Tsp. Garam Masala

1 Tsp. Cardamon

1 Tsp. Turmeric

1.5 litres veggie Stock (make your own or use a stock cube)

How to make it happen:

Soak lentils overnight and rinse well.

In a large pot, melt butter, add onion and spices, cook until soft.Stir in lentils and stock and cook at med heat uncovered until thick (1 hour).

Serve with Basmati rice, chapattis, yogurt dip, grilled Kale. So easy to make as a side dish with grilled Chicken or Lamb.

Does not freeze or microwave well.

Truly Amazing…… Grilled KaleWednesday, May 2nd, 2012

If you have ever been lucky enough to eat at Vig’s in Vancouver, then you know this dish well. It is so easy and so good for you. I get so many requests from guests on how I make this veggie on the BBQ. Well here you go right from “Elegant & Inspired Vig’s Indian Cuisine”, cookbook.

What you will need:

1 Lbs. Kale with stem (bunch)

3 C. Coconut Milk

1 Tbsp. salt

1 tsp. ground cayenne pepper

1 tsp. paprika

¼ C. Lemon Juice

What to do:

Wash thoroughly and cut stalks of Kale.

Melt Coconut milk until just warm in a large boil add salt, spices, lemon juice. Add kale and cover let sit for 4 hours stirring occasionally.

Preheat BBQ, using tongs place kale in a single layer cook on one side 30-45 sec. they will visibly look softer. Don’t worry if some get a little brown, we love them when they are crispy!

Ginger CookiesWednesday, April 4th, 2012

This was a favourite of my Aunt Margaret’s …..our family has been making this cookie for over 70+ years

What you will need:

2C Flour

2Tbs Fresh grated Ginger

1.5 tsp Cinnamon

2 tsp Baking Soda

.5 tsp Salt

1C Demerara Sugar

1 Egg

¼ C Molasses

¾ C Butter/Shortening

How to put this all together….

Combine butter,molasses,egg,sugar and beat until very smooth. Combine flour,ginger,cinnamon,soda,salt and add the wet bowl and beat until combined. Chill dough min 1 hour. Form balls and dip into sugar. Bake on parchment paper 10-12min @ 350 degrees.

Brushetta PoachFriday, March 9th, 2012

Bed and Breakfast.com invited the members to post a recipe and this is what I came up with.

I hope you enjoy it as much as my family!

What you will need:

1 ripe garden or green house grown tomato

1 small bunch fresh Basil

Course Salt

Fresh ground Pepper

Olive Oil

2 Fresh farm Eggs

2slices rustic home style bread (we use rye or multi-grain)

4slices Pancetta

How to built it:

With a sharp knife chop tomatoes fine and shred fresh basil, salt
generously to release juice and leave at room temperature.

Cook your Pancetta on parchment paper in the oven until crispy. Let
cool 5 min before crumbling.

In a sauce pan heat 3 inches of water to a gentle simmer. One at a
time break cold eggs into small dish and gently lower into water.

Cook for 3-5 min in barley simmering water. Just until whites are
set. Gently remove with a slotted spoon.

Slice your bread about 1 1/2 inch thick and toast lightly.

Build your masterpiece. Bread, eggs, generous portion of the
brushetta mixture,crumbled pancetta, drizzle with olive oil and
sprinkle with fresh ground pepper.

Secret: The longer you let the brushetta mixture sit the juicier it will become.