Monday, September 28, 2009

Tangy Braised Cabbage

Serves 4
4 tablespoons Butter
1 large Onion, quartered and thinly sliced
1 large tart apple, peeled, cored, finely diced
1/2 head of cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
3 tablespoons cider vinegar
1/4 cup apricot preserves or apple jelly
salt, to taste

In a large saucepan or electric skillet, or Dutch oven, heat butter over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; and preserves or jelly; toss to blend well. Cover tightly and simmer slowly over low heat for about 1 1/2 to 2 hours, or until cabbage is very soft and tender. Add salt to taste.

Friday, September 18, 2009

Stuffed Buttercup Squash

Serves 4.
1 Buttercupp Squash or any other squash
1 tsp. Black Pepper
1 med. Onion
Dried Red Pepper Flakes
2 Eggs, beaten
2 tbsp. Butter
1/4 c. wheat germ
1/4c raw Pumpkin Seeds
1 clove Garlic
1 Tomato
1/4 c. Parmesan cheese
1 c. grated Colby cheese
Preheat oven to 350 degrees. Cut squash in half and scoop out seeds. Bake, cut side down, for 45 minutes. Meanwhile, saute in butter, onion, garlic, and dried peppers. Pumpkin seeds. Mix together eggs, cheeses, wheat germ, and pepper. Stuff squash with mixture and bake an additional 20 minutes or until done.

Thursday, September 17, 2009

Ontario Organic Turkeys

Green Earth Organics is proud to announce the sale of Ontario Organic Turkeys for this Thanksgiving. They come in sizes from 15lbs to 20lbs and are $6.50/lb. The Turkeys must be pre-ordered and are very limited. We will be confirming the order on a first come first serve basis; so please reserve your turkey as soon as you can. They will be delivered the week of October 6th through 9th. If you are not scheduled for a regular delivery that week, we are still happy to deliver your turkey and anything else you might need for your thanksgiving dinner. For the harvest bins that week we are planning for fresh cranberries, as well as the Dolway Gardens’ Bouquet Garnet(all the fresh herbs you need to season your turkey). Brick Street Breads' also makes excellent crispy stuffing.
Please email orders to or place it over the phone 416-285-5300
You should arrange to be home at the time of delivery to avoid any runaway birds, and we are happy to work with you on requested times.

Monday, September 14, 2009

Grilled Tofu Satay with Peaches and Bok Choy

Serves 4
6 tablespoons Smooth Peanut Butter, stirred to combine
1/3 cup (packed) dark brown sugar
3 tablespoons seasoned rice vinegar
2 tablespoons soy sauce
2 to 3 teaspoons hot chili paste (such as sambal oelek)*
9 tablespoons peach nectar, divided
3 Peaches or nectarines, each cut into 6 wedges
1 pack of Frim tofu cubed
6 heads of Baby Bok Choy, halved lengthwise
Prepare barbecue (medium-high heat). Whisk first 5 ingredients and 5 tablespoons nectar until smooth; season sauce with pepper.
Arrange peaches, tofu, and bok choy on grill. Brush with 4 tablespoons nectar; brush lightly with 1/4 cup sauce. Sprinkle with salt and pepper. Grill until peaches are slightly charred, shrimp are just opaque in center, and bok choy halves are just tender, about 2 minutes per side for peaches and 3 minutes per side for shrimp and bok choy.
Mound tofu, bok choy, and peaches on platter. Drizzle with some sauce. Serve with remaining sauce.

Tuesday, September 8, 2009


Ah yes, the smell of fall is in the air! And with the fall comes a return to routines and comfort… especially when it deals with food! Cooler temperatures, warmer clothes and falling leaves send us scurrying into the kitchen for some good ol’ fashioned “comfort eating”. But in this day and age of many dishes being deemed BAD for you—how do you get satisfaction AND stay healthy at the same time? Have no fear! ORGANIC BAKING is here!

For this week’s article, I am going to focus on one of the most treasured of all fruits: THE BANANA. Grown in sunny climates, the taste takes you back to warmer weather, sunshine on your face and the innoncence of childhood. (As a child I swear I LIVED off of bananas!)

As well as being tasty, bananas are one of the most versatile of all fruits. They can be found in breakfast offerings, main courses, deserts and of course drinks! Today we are going to incorporate them into a COMFORT food: LOAVES!

Banana loaf is one of the easiest and tastiest loaves to make. People of all ages LOVE them! A warm slice of banana bread topped with a dab of organic butter will satisfy the comfort food craving AND leave your house smelling GREAT! Let’s get right to it, shall we?

Here’s what you need:
• 2-1/4 cups Flour
• 1-1/2 cups granulated Sugar
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon Salt
• 1/2 cup chopped Walnuts (optional)
• 3/4 cup (1-1/2 sticks) Butter, melted and cooled
• 3 large Eggs
• 6 Tablespoons sour cream, heaping
• 4 overripe Fair Trade Bananas
• 2 tsps. vanilla
• .
• Topping:
• 3 Tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• Hot water
• Topping Variation:
• 1/2 C. flour
• 1/2 C. packed brown sugar
• 1/2 tsp. cinnamon
• 1/4 C. butter, softened
• Heat oven to 350 degrees. Lightly grease and flour two 8X4 OR three 7X3 loaf pans. Line bottoms with parchment paper; set aside.

• In large bowl, whisk together flour, sugar, baking soda, salt, and chopped nuts, if using; set aside.

• In medium bowl, mix together butter, eggs, sour cream, bananas, and vanilla with a wooden spoon. Using a rubber spatula, lightly fold banana mixture into flour mixture until just combined and batter looks thick and chunky. Pour batter into prepared pans.

• In small bowl, mix together 3 Tablespoons sugar and cinnamon for topping. Add JUST ENOUGH hot water to make of “drizzly” consistency. Drizzle over tops of batter. If making topping variation, mix all of the ingredients together with a fork until crumbly and sprinkle over tops of batter.

• Bake 1 hr. (about 45-50 mins. for smaller loaves) or until toothpick inserted in center comes out clean. Remove from pans and carefully remove parchment paper from bottoms of the loaves. Place loaves on wire rack and cool completely.

NOTE: Loaves can be frozen—just ensure they thaw overnight in the fridge before reheating them!

(many thanx to BESTCOOKER for her recipe!)

Happy HEALTHY baking!
Until next time,

Karen xo