Chocolate Crinkles and Friendship

dip it!

This time of year can cause much anxiety for allergic parents.  So many holiday treats baked with eggs, nuts, dairy, gluten.....  Oh, the mental check-list I go through before taking a cookie off of a holiday tray, especially those without labels or ingredient lists. Once I find something I am comfortable with I still remember to take a tiny, just-in-case, better-be-careful bite.  I think about how our little ones also can experience feeling left out when they can't help themselves like all the others.  Personal experience makes me avoid treats in front of my son that he can't enjoy as well, it adds insult to injury.  I remember feeling so sad when I couldn't eat the dessert being enjoyed by everyone else when I was a child.  I still feel that way sometimes!   


This year, a good friend went out of her way to make an allergy friendly batch of cookies for us.  And she even went over the cocoa powder's ingredient list over the phone ahead of time.  The "may contain traces of eggs" is a source of much confusion.  


I am going to share the magazine recipe she used-and gave me to take home with a big bag of cookies-so that you can make them for your next holiday party.  


If I were hosting a holiday party and serving these cookies, I would put them out with a piece of paper listing all the ingredients and brands used. I would put them out on a separate plate to avoid cross-contamination.  I'd even store some away just in case the ones out for all could be cross-contaminated with allergens in the other foods being served.  And some pre-party conversation usually makes the allergic person/allergic parent that much more comfortable and able to make an informed/safe decision.  If you can find the on-line recipe link, a simple email ahead of time is marvelous!


Lisa, our friend that made these cookies, wasn't too sure that they came out all that well.  Yes, they are soft and have a soft texture, but that is not a bad thing.  Our little guy loved them.  Well, he didn't really like the first one he tried.  But the next day he was asking for them: "More Lisa cookies, please".


Thank you for going out of your way for us!


The recipe comes from the December 2011 Todaysparent.  Check out this recipe and more at: http://www.todaysparent.com/activities/4-delicious-allergy-sensitive-holiday-treats


What you need:
13⁄4 cups granulated sugar
1 cup unsweetened cocoa powder (brands' allergy information varies!)
1 cup unsweetened applesauce
1⁄2 cup canola oil
2 tsp vanilla
21⁄4 cups all-purpose flour
2 tsp baking powder
1⁄4 tsp salt
1 cup icing sugar


What to do:
Using an electric mixer, combine granulated sugar, cocoa powder, applesauce, oil and vanilla until well blended.

In another bowl, whisk flour with baking powder and salt.

Add flour mixture to cocoa mixture in 3 parts, mixing each addition well with an electric mixer for a soft, wet batter.

Cover the bowl with plastic wrap and place in fridge for 2 hours. It must be well chilled to roll, so don’t skip this step!

Preheat oven to 350F. Line 2 baking sheets with parchment paper.

Sift icing sugar into a shallow bowl.

Scoop spoonfuls of dough and roll between your hands to make 11⁄2-in. balls.

Roll them in icing sugar until well coated. The more sugar on the outside, the better the effect. 

Place on the baking sheets about 2 in. apart.

Bake for 10 min — but check at 8. They should be puffed and just set, so they’ll have a soft, brownie-like texture.

Cool completely on a rack. Repeat with remaining dough.

Store in an airtight container for up to 2 days.

Makes 4 dozen.

yummy!

More vegan chocolate inspiration:

http://www.thekitchn.com/thekitchn/vegan/recipe-vegan-chocolate-ginger-orange-cupcakes-110949

http://gracefulfitnessblog.com/2011/12/15/chocolate-ganache-pie/

Thermomix Cranberry Sauce for Turkey Dinners and for Gifting

I like to make turkey dinners. For me, cranberry sauce is a must.  Some people feel the same about mashed potatoes, something I could take or leave but always seem to make since the Thermomix makes it too easy not to.  Today, I decided to share some cranberry sauce with friends. Check out how easy it is to make and gift with the Thermomix.  






What you need:
350 g granulated sugar

thinly peeled skin of 1 large organic orange

450 g fresh or frozen cranberries

220 g water

juice from the orange plus more orange juice to make 150 g total

50 g port (=½TM Measuring Cup) – optional

What to do:

1. Weigh sugar into TM bowl and add the strips of orange peel. Grind 30 seconds/Speed 10. Set aside.

2. Weigh cranberries and water into the Thermomix bowl. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. If using frozen berries, cook 4 minutes longer. .

3. Weigh in the reserved ground sugar and zest, add the orange juice and stir with the TM spatula to mix the sugar into the cranberries. Cook 8 minutes/100°C/Speed Spoon/Reverse Blade Direction. .

4. Cook again 4 minutes/Varoma Temperature/Speed 1½/Reverse Blade Direction. If using port, add it after the cooking and stir in gently with the spatula. Pour into sterilised glass jars and put sterilised lids on jars. Tighten. Place jar upside down for 1 minute to sterilize the air in the jars with the hot preserve. Turn right side up, leave to cool completely before labelling with name and date.


Idea and recipe from : http://www.ukthermomix.com/recshow.php?rec_id=91

Vegan Latkes for Hannukah This Year

Great, this year's latkes held together instead of sticking to the skillet and then falling apart. The intact latkes are in the oven keeping warm until dinner. Was it the recipe or luck this time?  I think that my sister deserves the credit: she was spot-on suggesting that I fry them in my dutch oven.  I got the good advice right in time. I'll post the lucky recipe and link!

http://www.thekindlife.com/post/vegan-latkesright now

What you need:

• 1-1/2 pounds russet potatoes, peeled and grated (that was 5 this time)
• 1 small yellow onion, peeled and grated
• 1 tablespoon fresh parsley, minced
• 1/4 cup all-purpose flour (I added a little more than that)
• 1/2 teaspoon baking powder (I use Bob's Redmill non-aluminum)
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Canola oil, for frying

What to do:

1. In a colander set over a large bowl, place potatoes.
2. Using your hands, squeeze out the excess liquid from the potatoes.
3. Pour off the liquid and place potatoes in the bowl.
4. Add onion to potatoes along with parsley, flour, baking powder, salt, and pepper, and mix well.
5. Preheat oven to 275 degrees.
6. In a large skillet over medium heat, heat a thin layer of oil.
7. Take a heaping tablespoon of batter and flatten it before gently placing it in the hot oil. Make three or four more potato pancakes this way, and add to skillet without crowding pan. Fry until golden brown on both sides, turning once, about 8 minutes total.
8. Repeat with remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain, then transfer to an ovenproof platter and keep warm in the oven until all pancakes are cooked.

Eggless Blueberry Boy Bait

This recipe is on my to-bake list.  Here is the link in case you get to it before I do:
http://umaskitchenexperiments.blogspot.com/2011/12/eggless-bluberry-boy-bait-eggless.html

Pumpkin Pie, two eggless recipes to try

I am going to make a pumpkin pie a few days after Thanksgiving this year.  Here are links to two recipes that caught my eye today while comparing ingredient lists:






Pumpkin Cram Tart:
http://jennysteffens.blogspot.com/2011/11/pumpkin-cream-tart-thanksgiving-recipes.html


Vegan Pumpkin Pie with Spelt Crust:
http://ohsheglows.com/recipage/?recipe_id=6006095
*If I go with this recipe, I will make first attempt at coconut milk with Thermomix:http://www.superkitchenmachine.com/2011/13419/thermomix-coconut-milk-recipe.html

Found, Safe Good-Priced Organic Raisins

I was just at home visiting my family in the United States, and being that sesame is not a priority allergen in the United States, I contemplated bringing raisins from Toronto with us.  Before leaving I decided to contact Trader Joe's directly to inquire about their raisins and possible sesame cross-contamination.  To my delight, Trader Joe's has confirmed that their Organic Thompson Seedless Raisins are safe.  The email response reads as follows: "There is no sesame in the facility that processes our Trader Joe's Organic Thompson Seedless Raisins".  Raisins that are cleared for tree nuts and sesame seeds; good for our family and good for snacking.  *Keep in mind that some raisins may contain certain oils that an allergic family is avoiding.  

Arepas, Glad We Finally Tried Making Them

warm and ready for slicing and stuffing

Usually, when I need some inspiration and some guidance for making something new I look no farther than Tastespotting.com.  I often find what I'm looking for and more.  I keep a running to do list of food-related projects.  One of these is making arepas.  I had eaten the Venezuelan version before but for some reason kept putting off making them.  I knew that I just had to make them once and I'd be making them just about every week, so time to stop procrastinating.  Then I thought, why not pass this task to my husband for him to make for my Birthday?  A name in Spanish could even be slightly more appealing and a good reason to accept this tarea. I had decided to be extra helpful and provide him with a recipe, video tutorial and ingredients.  I really just wanted him to be the one to do a test run and give me a free Sunday evening on the other side of the kitchen island.  He usually has more patience with new things than I do anyway.  So back to Tastespotting.  That's where I went to gather information.  I entered "arepas" in the search window and got several websites.  I happened to go to this site and decided that I would start here: http://foodwishes.blogspot.com/2010/06/how-to-make-arepas-these-venezuelan-hot.html

A quick trip to Kensington Market to pick up the P.A.N, or harina de maiz precocida and nothing else needed.  Well, I did make sure to cook some bacon from the Healthy Butcher-my son calls it the "meat s(t)ore" and can spot it a block away since we go there so much- in the cast iron and have it seasoned and ready to go.

So, after a beautiful fall day at the apple farm and evening walk to the park we came home and dinner would be made for me and lunches the following day.  I am not sure if I have one highlight from today. Was it the surprise sunny weather and day out at picking apples, the wagon ride to the apple trees, a very cute rendition of Happy Birthday from my almost three-year-old, no traffic on the DVP, an extra outdoor outing to the park in the evening, my son asking me to go over everything we had done during the day because he had such a "nice day", or eating arepas I didn't cook myself?  I had a really nice day!

We will have some extra arepas for our toddler to try tomorrow for lunch.  It was too difficult to have them ready for his dinner earlier in the evening.  Not napping in the afternoon makes it extra hard to wait. While watching Papi in the kitchen, our little guy was delighted:  "Pan, ya ya ya".  So, anything that resembles bread is usually a winner around here.  It's not so easy to get him to try new things these days.

I will let the website above provide the all the information you will need to make the arepas, and I am just posting the ingredients and some photos from our first attempt:


What you will need:
2 1/2 cups of tepid water
Tablespoon salt
2 cups of P.A.N Corn Meal
Canola Oil
Cast iron pan or other pan for shallow frying
Ingredients of your choosing for the filling

¡Buen provecho!

Blog Toronto's Best Nut-Free Bakeries in Toronto

Where were these nut-free bakeries when I was a child?  While pregnant, I used to make special trips up to Richman's bakery for an overflowing box of nut-free cookies.  Zero anxiety and super delicious!  I like to check in with bakeries that specialize in nut-free baking to see if they make bread and treats free of other allergens as well.

For the list go to, http://www.blogto.com/toronto/the_best_nut-free_bakeries_in_toronto/

I just got off the phone with one of Organic Oven's bakers, most of their baking is done at their Brampton location, and she confirmed that they are nut-free, egg-free and sesame-free.  They do make some almond cookies but they have a dedicated space to avoid cross-contamination.  Hip hip, horray!  I was reading the labels on some of their bread products at Noah's just yesterday.  Now I have direct confirmation that their baked goods are safe for my son's playschool.

Make sure to look at Half Baked Ideas Bakery.  You can get the same Callebaut Chocolates-from a nut-free facility-that the bakery uses for your own baking!

Our Next Snack: Lentil Chips with Tahini-Free Hummus or Some Garlic White Bean Dip

Yesterday, while searching at Kensington Market's Essence of Life for some safe chips for snacking and dipping, these lentil chips caught my eye.  Mediterranean Snack Food Company has lentil chips that come in a variety of flavors.  I picked up a bag of the Parmesan Garlic Chips, read the ingredient label and checked for allergy warnings.  No traces of tree nuts so all was clear for me.  I opened the bag and snacked on some walking to catch the street car.  Later that day, I emailed the company to double-check allergy safety for my son.  They confirmed that the chips are safe for my family.  There are no sesame or egg products that run on the same line as their chips.  I always like to get allergen information in writing directly from the source, and I keep a running list of safe snacks for my little guy.  


Check them out at: http://www.mediterraneansnackfoods.com/products/lentil-chips-parmesan-garlic/


Enjoy with my garlicky white bean dip:
http://kidfriendlyallergykitchen.blogspot.com/2011/01/garlicky-white-bean-dip.html


Checklist:  no modified food ingredients!
                  free of our allergens!
                  gluten free too for sharing!
               

Sunday Morning Hearty Vegan Waffles

I really like the thought of warm, homemade waffles on Sunday mornings.  I have been dreaming about ladling egg-free batter on hot waffle plates and being rewarded with fluffy, gridded circles topped with berries and maple syrup.  But in order to actually make waffles, I needed a waffle maker.  I have spent a few months looking on favorite food websites for vegan recipes.  I compared ingredient lists and skipped recipes that included flax as an egg replacer and mushy bananas.  I had saved to my files several interesting recipes but had no waffle iron to actually try them out.  My reality changed this weekend when I opened my very early Birthday present from my parents--thank you, mom and dad.  While it's not the Belgian cast-iron model I have imagined owning and loving, like my Thermomix and electric skillet, it is the non-stick version that made most sense.  It's the All-Clad Classic Round Waffle Maker.   Maybe one day, I'll be able to get a used cast-iron one, like the one serving up piping hot waffles at Toronto's Brick Work market on Saturday mornings.  But then, I'll just worry about egg residue and possible cross-contamination.   


What you need for 2 full sized waffles and one "bebé":
1/4 cup whole wheat flour (I used Bob's Red Mill for all three flours in this recipe)
1/4 cup buckwheat flour
1/2 cup oat flour (I ground rolled oats until I got a texture more like quick oats)
1/8 teaspoon salt
1 Tablespoon baking powder
1 teaspoon cinnamon
a little ground ginger
1-2 teaspoons blackstrap molasses (my favorite found at: http://www.wholesomesweeteners.com/index.html)
2 tablespoons unsweetened applesauce
1 cup milk (today I used Hewitt's organic goat's milk, can make vegan with alternative milk)


What to do:

Gently mix ingredients until just mixed.

Let batter sit for about 10 minutes, then stir gently again. 

While batter is sitting, turn on waffle iron. The waffle maker takes a few minutes to heat up.

Cook in oiled waffle maker until done.  I had dial turned to 5 1/2.

Top anyway you like.

*I recommend doubling the recipe for more yield.  Freeze any extras for toddler snacks.
** Bob's Red Mill does process nuts and seeds.  Please contact them for specifics concerning cross-contamination.  Cookbook, BabyCakes covers the classics has a great blurb about why they choose their products.

                                                               mommy, no syrup!




FOR SOME WAFFLE INSPIRATION, CHECK OUT:
http://deliciouslyorganic.net/waffles-and-ice-cream-recipe/


http://blogs.babble.com/family-kitchen/2011/09/13/apple-jack-flapjacks/


http://artofdessert.blogspot.com/2012/06/vegan-waffles.html
  

Chocolate Fudge Cookies

These cookies are perfect, both the recipe and the final product: great ingredients and simple preparation. I must mention that this recipe yields a lot of cookies, that's not a bad thing.  I halved this recipe and still got about 30 cookies.   You can make these to bring over to your friend's house and still have about a dozen left over.  I enjoy keeping some in the freezer for future chocolate cravings, I actually like them frozen.   These cookies happen to be both vegan and wheat free.  In case you haven't yet baked with barley flour, check out Bob's Red Mill: http://www.bobsredmill.com/  They do have sesame and tree nuts present in their facility; however, I have been baking with their flours for years. It wasn't until my son's sesame allergy that I even thought about cross-contamination with basic baking ingredients.  For some reason, I am still generally comfortable with their products.  I just recommend, if you or anyone in your family have food allergies, that you inquire personally with the company since we all have different comfort levels.  

What you need:

2 ½ cups maple syrup

1 cup canola oil

1 ½ cups chocolate chips (I use Enjoylife brand)

2 ½ cups dark cocoa

5 cups barley flour

¼ tsp sea salt

2 teaspoons vanilla extract


What to do:
Combine syrup, oil, chocolate chips in a bowl.
In separate bowl, combine cocoa and barley flour.
Combine  2 mixtures in large bowl.  
Slowly add remaining ingredients.
Using a teaspoon, scoop batter in portions onto waxed cookie sheet.  
Slightly flatten each ball of dough with the back of spoon.
Bake 15-20 minutes at 350 degrees.  
Remove cookies when still a bit soft.  They harden as they cool.


More vegan chocolate inspiration:
http://www.thekitchn.com/thekitchn/vegan/recipe-vegan-chocolate-ginger-orange-cupcakes-110949
http://gracefulfitnessblog.com/2011/12/15/chocolate-ganache-pie/

President's Choice Organics Peanut Butter: free of sesame cross-contamination

Finding peanut butter or peanuts from a sesame-free facility took some time and work. After a few months of searching, I got good news: Loblaw's President's Choice Organics Peanut Butter is a safe option for my family.  I called the customer service number and was told:  "no sesame in manufacturing plant or lines".  If this is a good option for your family, just make sure to make the call or email yourself; I always feel most comfortable when I speak or write directly with the company.

Eggless Ricotta Gnocchi

Soft pillows of happiness made and served in minutes thanks to Thermomix.  I finally found a Thermomix ricotta gnocchi recipe that calls for no eggs.  I had this recipe on file for a rainy day and one when I had a container of my favorite local sheep's milk ricotta from Ewenity: http://www.ewenity.com/  I usually have their feta in the fridge, I have been known to pick up 3 containers at a time from St. Lawrence Market here in Toronto (best price directly from them).  I have a tendency to hoard food products that I really like.  The ricotta has less shelf-life, usually about a week so I buy as needed.  I had tried making potato gnocchi in the past but ended up with such a disaster, I am not the neatest in the kitchen and I am quite used to messes, but it was too much for me.  I'm sure that with more practice, I would see the errors of my novice ways.  This time, with ricotta, the gnocchi dough came out perfectly and with no mess or mess-ups.  I was so happy that my first-time go at it turned into a success instead of an experiment.  We really enjoyed the gnocchi topped with tomato sauce, also made in the Thermomix, and topped with a heaping amount of fresh basil.  Now, I have a great eggless gnocchi recipe in my back pocket.  It is such a treat for me when I go out, and now I can have it made fresh at home.  I can't wait to see if my toddler wants to roll out the dough into logs the next time.  It's really not all that different from playdough, really.  I will consider using Gran Padano or another type of cheese, or one that cost less than Parmigiano Reggiano, in the future.  I want to add one allergen note: please make certain that you use fresh Parmesan.  Some pre-packed varieties can contain egg protein.  And that stuff isn't what you want to be using anyway.  


What you need, I halved the recipe with enough left over to freeze one portion:

80g Parmesan cheese cubed/I used 40g

230g bakers flour/ I used 130g WF All purpose organic flour

450g drained ricotta cheese/ I used 300 g

Pinch salt

Pinch nutmeg

Thermomix method from http://thermorecipes.blogspot.com/search/label/gnocchi

Place Parmesan into TM bowl and mill for 10 seconds on speed 9.

Add remaining ingredients to TM bowl and with dial set to closed lid position, knead for 1 minute on Interval speed.

Turn out onto floured ThermoMat and divide into 5 equal portions.  I did 4 equal portions with half recipe.

Roll each portion into a long ‘snake’ and cut into equal sized pieces. You can cook them at this point, or roll them down a gnocchi board to create ridges.

Cook gnocchi in a pot of salted boiling water. (Do not add gnocchi until water has reached a rolling boil.)

When they rise to the surface, they are cooked. Remove, drain and add sauce of choice.

While the gnocchi is cooking, make the following sauce, or simply serve with some minced garlic sauteed in a little melted butter, chopped fresh herbs of choice and plenty of freshly milled Parmesan.

Steps for how I made gnocchi and sauce for dinner tonight using Thermomix. 

1.Chop one shallot and 1 garlic clove 

2.Saute 1 minute, 100 degrees, speed 1

3.Add tomato:  defrosted frozen small container left over from bolognese sauce: mixture of canned whole tomatoes and heaping amount of tomato paste (love the sweetness).  I added to it dried basil and crack of black pepper and  pinch of salt.  Cook 2 minutes, 100 degrees, speed 1

4.Move to sauce pan and set aside.  Then simmer gently when water is already boiling and ready for gnocchi.

5.Clean TM bowl and bring pot of water to boil for gnocchi.

6. Proceed with gnocchi recipe above.

Chocolate Chip Cookie Pie

This could be my new favorite go-to dessert recipe. For now it is still an experiment.  I will see what my non-allergic friends, and their friends have to say about it tomorrow morning. And what will the toddlers think?  I really like that this dessert is full of protein from the garbanzo beans, has no dairy, nuts or eggs. I think that parents will appreciate the hidden nutrition instead of the standard chocolate chip cookie.  Oh, and it is vegan (Enjoylife chocolate chips are vegan) and gluten-free(notice that quick oats, not flour is used) to boot! So, this treat should work for everyone, even for kosher families serving a meat meal.  Did I mention that it is really simple to make?  A food processor or Thermomix blends all the ingredients into a smooth mixture in seconds. Allergen remember, if there is a peanut allergy involved, double check with families/host if chickpeas are a problem as well.


I am entering this post just after taking the cookie pie out the oven.  It looks nice and smells good, I wonder what it tastes like.  Not that I'm not already famous for tricking my dad with an old favorite: orange chickpea loaf cake.  It happens to be loaded with eggs and hasn't been made in my kitchen for quite some time now.  This chocolate chip cookie pie has the same goodness of my old garbanzo bean cake but without the eggs and added chocolate chips.  Maybe I should have been adding chocolate chips to the loaf cake, what a good idea!  For original recipe, go to: http://chocolatecoveredkatie.com/2011/05/31/deep-dish-cookie-pie/       


*****THOUGHTS AFTER TRYING:  Super!  Great flavor and texture.  This recipe is a keeper and I am sure I will be making it and sharing it often. I think that you could even cut 1/4 cup of sugar, I will cut back a little since I don't like my treats overly sweet.  I was shocked by how much I enjoyed this.  I thought that I was going to just like it, not really like it.  Even with all the garbanzo beans, the chocolate is the most noted flavor for me.  I warmed my piece up a little so that the chocolate would get gooey again.  I froze a few pieces for later in the week.

                                                
What you need:
500 grams (2 cans) canned chickpeas or white beans, rinsed and drained. 
1 cup quick oats
1/4 cup unsweetened applesauce
3 T canola oil                                                        
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 1/2 cups dark brown sugar (I use Wholesome Sweeteners).  I decided not to cut back on the sugar in this recipe.
1 cup chocolate chips (I use Enjoylife brand)


What to do:
Preheat oven to 350 degrees. Add all the ingredients, except chocolate chips, to food processor or Thermomix. Blend into smooth mixture.  Mix in chocolate chips and pour into oiled 10 inch spring-form pan.  Bake for about 35 minutes.  Let stand for 10 minutes before removing from pan.  You can make a deeper dish version by using a smaller pan.

No Mayo In These Potato Salads

Here are the top three mayo-less potato salads I am going to be making this picnic season.  The one from Smitten Kitchen looks perfect for right now since it incorporates all that is plentiful in Toronto this spring: asparagus, radishes, snap peas and spring onions. 


Please note that mustard is a priority allergen in Canada:  http://allergicliving.com/index.php/2010/07/02/food-allergy-labeling-mustard-on-list-new-rules/ If you are using mustard, make sure to read the ingredient label for sulfites if you are avoiding them in your diet.  If you can eat mustard, here is a cool fact.  Canada is the world's largest exporter and second largest producer of mustard in the world.  


I wanted to post the links to the recipes now for sharing purposes.  I also thought that providing a few mayo-less potato salads now is important for egg-allergic families; many family and friend events including food, and usually some type of potato salad, this time of year.  So, why not have one that everyone can enjoy together?


http://smittenkitchen.com/2011/05/spring-salad-with-new-potatoes/#more-7523


http://smittenkitchen.com/2012/05/tzatziki-potato-salad/


http://www.food52.com/blog/2116_potato_salad_with_arugula_and_dijon_vinaigrette


http://www.cbc.ca/bestrecipes/2011/03/dilled-potato-and-grilled-corn-salad.html


http://www.thegardengrazer.com/2012/06/healthier-potato-salad.html


http://bevcooks.com/2012/07/lemony-roasted-potato-salad/

Crazy About Rhubarb

My mom says that when I was little I preferred cranberry juice to apple juice.  I definitely have an affinity for anything tart.  I am celebrating the abundance of rhubarb at the farmer's markets this week with a daily dose of rhubarb compote.  I brought home this long-legged beauty on Thursday and then washed it and sliced it right away.  Looking ahead to days of sweet and tart happiness, I made a batch of rhubarb-strawberry compote over the weekend.  Instead of sugar this time, I used my favorite honey: Staite's buckwheat honey from the weekly Metro Hall farmer's market in Toronto.  The honey imparts a slightly stronger flavor, not necessarily something for everyone. I froze 1/2 cup of the compote to use in breakfast baked oatmeal, made rocket popsicles, and saved a portion to top with vanilla yogurt and amaranth puffs for dessert.  As always, my Thermomix facilitated the process.  The directions below for making the compote are specific to Thermomix and include frozen strawberries.  Knowing what is in my food and eating well makes me happy; with food allergies in the family knowing what goes into food, and good food, is extremely important. 


What you need:
Rind and juice of 1 orange
500g rhubarb, cut into 2.5 pieces
30-60 grams sugar, I used 2 tablespoons of buckwheat honey this time
250g strawberries, hulled and sliced, I used frozen strawberries this time since not in season.


What to do:
Add all ingredients except strawberries and cook for 10-12 minutes at 100 degrees on Reverse + speed soft.
Add strawberries and stir for 2 minutes on Reverse + speed soft.