For a Colder day…. November 27, 2009

Howdy!

So it seems that people are really swamped with end-of-the-semester work these days, so yesterday was pretty slow.  We made black bean soup (along with the ever popular hummus and cookies), but it really felt like a meal for a colder day.  Therefore, you can correct my mistake and make this when the weather dinally does get cold here in Montreal.

 

BLADK BEAN SOUPIDY-DUPER:

Bunch of cooked black beans

carrots

celery

garlic

oil

stock

corriander

salt

cilantro

orange juice

Cook the veggies in the stock until tender.  In a pan, sautee the garlic in oil.  Combign the veggies, orange juice, garlic, and beans in a pot.  Add spices and herbs to taste and….Enjoy!

 

Next week is the final Mother Hubbard’s of the semester!  Be sure to come on by and enjoy the warm stew, freshly baked desert, and savory hummus.

November 20, 2009

Howdy, Howdy, Howdy!

It was another good week for mother hubbards.  We served 126 people apple sweet-potato stew and corn bread (with, of course, rice, hummus, bread, and drinks).  So…I have two recipes just for you:

Spicy Sweet-Potato apple stew:

cubed or sliced sweet potatoes

apples, cubed

grated ginger

veggie stock

salt

paprika

chili flakes

Cook the ginger and sweet potatoes in a pot with the veggie broth.  Saute and, when soft, blend part of the stew (with either an immersion blender or blender).  Add apples and season further to taste.  Serve warm- Yum!

 

Annnndddd, Here is the corn bread recipe (with the regular measurements- I timesd it by 7):

3/4 cup corn meal

1 cup flour

1/3 cup sugar

3 tsp. baking powder

1/2 tsp. salt

1 cup soy milk

1/4 cup soft tofu

2 tbs. margarine

Sift together all the dry ingredients, Add the wet in there and mix it all up!  Pour into a greased pan and bake at 425 f.  The time will depend on the size and type of the pan (check it often) but probably about 30 minutes.

We got a lot of requests for this recipe, so hopefully lots of people will be spreading cornbread love!

In the November Darkness November 13, 2009

Hello, Hello!

The nights are getting colder and darker here in Montreal and as a result we seem to have more people packing into the Multi-faith chaplaincy for Thursday dinner.  Yesterday we had carrot ginger soup with roasted eggplant hummus.  Next week I think we’ll have a very fall themed meal with some sort of fresh baked item.  Hope to see you then!

Carrot Ginger soup:

chopped ginger

chopped garlic

red lentils (pre-cook them)

chopped tomatoes

onion

carrots

salt

chili pepper

stock

curry powder

corriander

fresh parsley

sautee ginger, garlic, and onions for 5 minutes.  Add spices.  Add stock and tomatoes and bring to a boil.  Add carrots and simmer about 20 minutes or until carrots are soft.  Adjust spices to taste.  Add parsley and serve!

 

That’s all for this week- be sure to stop by on Thursday at the Multi-faith chaplaincy from 5-7 pm for some good food and company.

more soups for cooler weather November 6, 2009

Here is another soup recipe from Mother Hubbard’s cupboard (Thursday nights at Concordia’s multi-faith chaplancy- Rue Mackay, Montreal, Quebec, Canada, North America- you know the place).  This soup went over pretty well, so be sure to try it at home as the weather gets colder:

Black Eyed Pea Soup:

few ripe tomatoes

olive oil

onion

garlic

celery

sweet potato

salt

cayenne

paprika

corriander

tumeric

basil

cinnamon

bay leaf

water

cooked black eyed peas

 

Core and blanch the tomatoes for ten seconds.  Remove from water and chop.

Saute onions and garlic in oil for several minutes.  Add sweet potato, celery, (any other veggies) and spices for a few more minutes.  Add water and simmer for about fifteen minutes or until veggies are cooked.  Add tomatoes and peas.  Heat, adjust seasonings, and serve, possibly with a grain.

 

That’s all for now!

Be sure to come by next week for more food and good company!