‘What A Waste’ Campaign: Halting Unnecessary Food Waste

I came across this campaign online for introducing a new law in Canada that prevents grocers from throwing out edible food.

They already have such a law in France.

Check it out and please consider signing the petition. Food banks in our region (and many others) are suffering a donation shortage.  To me, it just makes sense.

We don’t have a food shortage problem. We have a food distribution problem.

http://www.wawcampaign.ca

hungry

 

You can sign the petition here  https://d18kwxxua7ik1y.cloudfront.net/product/embeds/v1/change-embeds.js

 

 

 

 

Easy Shakshuka

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It’s been a while, and this time I am posting about real food.

“Shakshuka!!” (isn’t it fun to say?) is a Jewish dish I have been long wanting to try out. I’ve seen a few drool inducing photos online and a couple of ‘simple enough’ recipes.

So tonite I decided to wing it and I cooked it from recalling what I had read.

Shakshuka actually reminds me of another dish my sister in law taught me, ‘Kacang Phool’…which I have blogged about before. The main differences being that this dish does not have beans in it, and the eggs are simmered, not fried. (I think chick peas might be a nice addition actually).

Essentially, this dish is described as eggs simmered in a spicy tomato sauce. It can then be served with pita or bread to sop up the juices and soft yolk of the eggs. It’s really nice and it’s filling. We have been trying to incorporate more meatless meals in our home, and this is a good choice. With simple and few ingredients, it makes for an economical meal too.

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First, in a bit of olive oil, saute 2 diced red onions and 3 minced cloves of garlic.

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To this, add more olive oil, 1 tbsp za’atar seasoning, 1/2 tsp cumin, 1 tsp paprika, 1 tsp dried mint and 1 diced jalapeno (seeds removed).

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Add in 796 ml of canned stewed tomatoes (liquid too), breaking up and let simmer 5 minutes while you chop cauliflower. Add 1/2 cup of water and half a head of chopped cauliflower. Simmer on medium for a further 20 minutes.

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Crack in the eggs, as many as will fit in the pan, if you want.

Cover and simmer on medium-low for about 10 minutes until the eggs are cooked but yolks are still fairly soft.

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Plate up with toasted bread or pita and sprinkle on chives and feta cheese (optional).

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Serves up to 6 people.  I hope you give it a try!

My Inedible Pizza

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Well, it has been a very very long time! It’s so nice catching up on bloggers posts that I follow. It would be presumptuous of me to think I was missed. But in case one of you wondered where I went, it was not off the face of the earth.

I have been blogging about a different type of food interest these past months.

For about a year now I’ve been making miniature foods from polymer clay. I sculpt these in various scales from dollhouse 1:12 to 1:4 scale.

It started as a way to amuse my little girls but is now equally, something for me.

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More of my work can be seen on my other blog at blossomfriends.com

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Polenta Lasagna

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I always wanted to try polenta ever since I seen it on an Italian cooking show…you know the type of scene, in a cozy Italian kitchen, with the hot polenta being poured out onto a large table?

Half way through this video you will see an Italian rural couple preparing polenta.

Well, I spied these babies at the market and I couldn’t resist trying a new thing. Right there- on the package- came my inspiration for how I would prepare it. On the label was a simple lasagna recipe. I added a few embellishments.

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This makes a large, very hearty, lasagna.

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Ingredients:

1.5 kg polenta, sliced 1/2 inch thick

1 pound minced lean beef or poultry

1 red chili pepper, seeds removed, minced

6 cups plain tomato sauce

1 tsp oregano

1/2 tsp tarragon

1/2 tsp ground black pepper

1 tsp salt

3 cloves garlic, minced

1 large zucchini, sliced

1 small red onion

3 cups grated marble cheese

2 cups sliced button mushrooms

2 tbsp olive oil

Method:

Grate cheese and slice polenta and veggies, and set aside. In a large frying pan, heat olive oil and brown the meat with garlic, chili, spices, salt, and pepper. Add in the tomato sauce. Set on a low simmer.

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Preheat oven to 375 degrees. Take a 13 x 9 inch pan and pour in a thin layer of sauce, followed by the first layer of polenta. Layer on veggies and mushrooms, spreading evenly. Layer on 1 cup of cheese. Layer more polenta, followed by sauce, followed by veggies and mushrooms, followed by 1 cup of cheese, followed by polenta- veggies- sauce-  ending with the last cup of cheese. It’s not crucial how you layer this, as long as the sauce is spread out and you end with cheese near the top.

Loosely tent with foil and bake in middle of oven for 30 minutes or until bubbling throughout. Feeds 6-8. This makes delicious leftovers!

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