Wisewoman's Cookery » Uncategorized

The Wellness Show 2011

Shannon Loeber — Wed, 16 Mar 2011 00:26:01 +0000

On February 18th, 19th and 20th we attended

the “Wellness Show” and enjoyed the myriad variety of products and booths.

We gained a vast amount of healthy information about food and wellness.

Here are some photographs of us at the show.

Mediterranean Stew Frittata

Shannon Loeber — Fri, 11 Mar 2011 07:16:35 +0000

We love this recipe for left-over vegetable stews.

Just place the veggies into a pie plate, slicing them if necessary.

Lightly whisk together 5 or 6 eggs and pour them on top of the stew

completely covering the vegetables in the pie plate.

Now add some grated cheese of your choice and bake at 350 degrees for about 45 minutes

or until the center of the frittata bounces back when you gently press down on top of it.

Enjoy!

Filming THE EXPRESS on Shaw TV

Shannon Loeber — Mon, 14 Jun 2010 00:41:09 +0000

We had a wonderful afternoon filming with Kendall and Jon from THE EXPRESS, which airs on Shaw TV Channel 4 on Monday at 3:00 pm, 6:00 pm, 8:00 pm, and 10:00 pm. Also, Tuesday morning at 5:30 am, 10:00 am, 11:30 am, and 2:00 pm.

The Tasting Room Interview

Shannon Loeber — Sun, 30 May 2010 12:00:37 +0000

What a treat to talk to television and radio personality Terry David Mulligan, a man who knows and loves his food and wine. We spoke to TDM just prior to the EAT Vancouver show and you can hear us in Hour Two of The Tasting Room‘s May 29, 2010 broadcast.

Feel the Warmth and Well-being of Home-made Soups

Shannon Loeber — Wed, 03 Feb 2010 23:24:59 +0000

Healing with food can gentle the symptoms of colds and flu. Home-made soup broth, the veritable fountain of youth, is both nutritious and rejuvenating, building a healthy immune system.

Borscht

Fill a large pot 2/3 full of water.

Add:

2 large beef marrow bones

2 pieces beef brisket

10 to 12 peppercorns

2 Bay Leaves

1 tablespoon Thyme

1 tablespoon salt

1 large onion

4 pieces celery

3 large carrots

1 whole garlic bulb

Simmer 4 to 5 hours. Let cool overnight. Skim the fat off the top. Simmer another 2 hours. Strain and separate meat.

Add:

3 large grated beets

4 quartered medium potatoes

1 large chopped onion

4 large carrots, cut into large pieces

2 small cloves of garlic, diced

2 cups chopped cabbage

Simmer until vegetables are tender.

Add cooked beef from brisket.

To serve: Add one teaspoon apple cider vinegar and a large dollop of sour cream.

How to make the broth: We like to use beef marrow bones and beef brisket to make a beef broth, but you can use chicken broth if you prefer.

Parsley Chicken Broth

Adding Parsley to your chicken stock adds a lovely flavour and makes it an even more powerful healer. Bladder afflictions are a common ailment among women. Parsley is still used by herbal healers to help relieve the symptoms.

Soup Stock: Chicken or Turkey

The best soup comes from an organic bird. Most butchers sell backs and necks for a really good price. Throwing in an extra leg or two adds to the flavour. If you want to make a large pot of extra-savoury broth make sure you use enough chicken. Always wash raw poultry.

Fully immerse the meat in a pot of boiling water for 3 to 5 minutes. This takes all the fat and sludge out of the bird. Remove and put the meat in a fresh pot of water. Add 1 cup Parsley leaves, 2 to 4 large carrots, 3 to 5 celery sticks, 1 large onion (peeled), and 1 small bulb of garlic (just wash — don’t peel).

Let this simmer for 3 or 4 hours, add your spices (Sage, Savoury, Oregano, Rosemary, salt, and pepper) and simmer for another 45 minutes. Let cool and put the whole pot and contents into fridge over/night. The next day, skim off the congealed fat and bring it to a boil again. Simmer for half an hour or so, cool, then strain through a colander. If you like a clearer broth, pour it through a strainer. Garnish the broth with fresh, chopped Parsley before serving.