Cooking

Garbage soup

/ edebock / 5 Comments

What do you do with your vegetable scraps? If you’re a gardener, perhaps you compost them and make good use of the nutrients that way. If not, this post is for you!

Food waste is an enormous problem worldwide. According to the United Nations Food and Agriculture Organization, 1.3 tonnes of food is thrown out each year. Here in Canada, according to a 2014 report, $31 billion worth of food ends up in landfills or composters every year. I’m terrible at math, but if I’ve done my calculating correctly, that’s over $870 per person! Shockingly, 47% of that waste comes from private homes, not restaurants. Fruits and vegetables account for the highest amount of food wasted. Instead of adding to this global problem, why not use your vegetable scraps to make broth that can be used in a wide variety of ways. It’s really very simple:

Think potatoes, carrots, celery, cabbage, lettuce, cucumber, onions, mushrooms, bell peppers, beets, tomatoes, cauliflower, pea pods, zucchini and other squash. The possibilities are almost endless! Since you’re going to make use of the outer layers instead of throwing them out, make sure you wash all vegetables thoroughly to get rid of dirt and/or pesticide residue. Remove the tops, bottoms, skins, and stems and toss them into a large Ziploc bag.

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Keep the bag in the freezer and add to it until it’s full. I also add bits of leftover vegetables after a meal is over. Frozen, the scraps will keep for 6 months or more, but I find that I can easily fill a bag in 2 or 3 weeks.

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Once the bag is full, dump it into a large pot and add enough water for the scraps to begin to float.

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Bring it to a boil and simmer for several hours.

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Strain the liquid off and discard rest.

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Your scraps can even do double duty if you choose to compost what remains.

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Every batch of broth is a little bit different depending on the composition of the scrap mix. Some are mild; others more robust in colour and flavour. I always do a taste test before using or freezing the broth. So far, I haven’t had to throw any away, but my daughter did have one batch that reminded her of stinky pond water!

The broth will keep for 3 or 4 days in the refrigerator or 4 to 6 months in the freezer. If I don’t plan to use it within a day or two, I freeze mine in containers of approximately 2 cups each.

Looks like I’d better defrost that freezer soon!

There are many recipes that call for vegetable broth, of course, but it has plenty of other uses as well. You can add extra flavour and nutrition to stews, curries, and even rice by using broth instead of water. Sometimes I turn a whole batch into a big pot of hearty vegetable soup by simply adding chopped onion, celery, an assortment of fresh or frozen vegetables, some barley or rice, salt, pepper, and other herbs or spices to taste. There’s something weirdly satisfying about turning your garbage into soup!

Two questions

/ edebock / 2 Comments

Whenever we arrive home from one of our overseas adventures, we face the same two questions and this time has been no exception.

  • Are you happy to be home?

My stock answer is “It’s always nice to come home!”

As much as I enjoyed China, I am happy to be back in Canada. We are so blessed and we take so much for granted here. I’m happy to be back where the air is clean. China burns roughly as much coal as the rest of the world combined and one of those smokestacks was practically outside our window. According to a recent study, pollution from burning coal has reduced the life expectancy of the 500 million people living in northern China by five years!

I’m very happy to have my kitchen back. Cooking on a single burner got old fast! I’m even happy to have extra people to cook for. We have a young family staying with us for a little while until their house is ready to move into.

Shopping at the street market was exciting at first but the novelty soon wore off and I’m happy to be wheeling my grocery cart through the aisles of my local grocery store again. I can read all the labels and I know where to find the things I want. Heck, I even know what everything is and I don’t have to look past the pig feet and the chicken feet to find the ground beef!

Of course, the best thing about any place is the people and we’re definitely happy to be closer to family and friends again. In fact, we already spent several days in Calgary with our daughter and her growing family last week. It was especially exciting for me to be able to accompany her to an ultrasound appointment where I got my first glimpse of our next grandchild! “Baby Pea”, so called because at just six week’s gestation he/she looked like a little pea with a heartbeat, is due in mid March.

And then there’s the other question…

  • What’s next?

People started asking this one before our suitcases were unpacked and we’d fully emerged from the fog of jet lag! The answer is simple… we have no idea!

We do have a couple of feelers out concerning possible short term mission opportunities but it’s far too soon to know if either of those will pan out. There’s a great big world out there and far too much of it that we haven’t seen yet so I’m sure we’ll figure it out. In the meantime, we’re off to Family Camp at Camp Harmattan next week where we’ll park the trailer beside the Little Red Deer River and enjoy a week of fun and fellowship. Then, toward the end of August, we’ll head for the BC coast where we’ll spend some time with my parents, our oldest son and our other set of grandchildren.

Home is a good place to come back to but as everyone in our small community knows, those DeBocks don’t stay home very long!

Duck soup and purple bread

/ edebock / 4 Comments

A couple of Sundays ago, we went out for lunch with a colleague of ours, a self-professed foodie, and his wife. In addition to eating at a restaurant that they’d found the week before, we also visited a little takeaway kiosk across the street where we were able to buy a whole roasted duck for under $10. This wasn’t just any old duck though. It was Peking duck and came complete with the paper thin wraps and the soy based hoisin sauce that are part of this most famous of Chinese meals.
After choosing our duck, we watched in fascination as the proprietor used her razor sharp cleaver to cut it up and slice the meat into tiny thin slices. In a matter of minutes, she was done and there was hardly any meat left on the bones. We ate well that night and the next and had enough left over to freeze for a third meal at a later date! It was delicious!

The bones also came home with us and went into the freezer. I boiled them this morning and made broth that left the apartment smelling absolutely wonderful. Some of it went back into the freezer to flavour a future rice dish and I used the rest to make soup for tonight’s supper. I love making home made soups. Every one is a little bit different, depending on what ingredients I have on hand. This time, I didn’t even have to worry about adding any seasonings. There was enough of the skin in this morning’s pot to carry the delicious flavour of the seasoned glaze that the duck was coated with before it was roasted through to the soup pot.

At home in Canada, I would probably have made biscuits or corn bread to go with the soup but here I have neither the ingredients or an oven to cook it in. Bread would have to do but tonight’s wasn’t just any bread. The first time we went to the supermarket here, we were fortunate to find a whole grain bread that’s baked on site. We’ve been enjoying it ever since but when we went shopping yesterday, the store was out of it. The time had come to try something new, something that I’d been eying with curiosity for quite some time, purple bread! At first glance, I thought it had bits of nut in it but on closer inspection I realized that it was sweet red bean which would also explain the bread’s unusual colour. Though we’ll continue to buy the whole grain product most of the time, its slightly sweet flavour was a nice change and went surprisingly well with the duck soup.

My love/hate relationship with Chinese food

/ edebock / 3 Comments

Simply said, Chinese food is delicious! Absolutely delicious! In the past three months, I can only recall one dish that we didn’t enjoy. It looked tasty and there was nothing wrong with the flavour but it consisted mainly of gristle on bone. We didn’t know for sure what it was but we called it knuckles because that’s what it most resembled!

There are a myriad of tiny restaurants within a few blocks of our apartment where we can easily buy a meal for the two of us for significantly less than $10. If we weren’t as health conscious as we are, it would be easy to eat out even more often than we do, especially considering the limited cooking facilities we have here at home.

China is a huge country, of course, and cuisine varies from one region to another but in general, a Chinese diet is heavy on rice and noodles. We do our best to balance the carbs with healthy amounts of meat and vegetables but there’s not a lot we can do about the fact that almost everything seems to be cooked in oil.

I know that there are healthy and not so healthy cooking oils but then there’s Chinese cooking oil! The following is a direct quote from our trusty Lonely Planet guidebook. Be forewarned! If you have a delicate stomach, you may not want to read it!

"In 2010, diners in China were appalled to discover that one in 10 meals cooked in Chinese restaurants was prepared with cooking oil dredged up from sewers and drains. Oil is lavishly employed in Chinese cooking and generates considerable waste.

This waste oil is harvested by night soil collectors who scoop out the solidified oil from drains near restaurants and sell it. The oil is then processed, sold to restaurant owners and it re-enters the food chain…

Once used again, there is nothing to stop the waste oil from being harvested afresh for further recycling. At present, no regulations preventing the recycling of waste oil exist in China."

Yum!

Food scandals abound in China. A couple of them have made headlines in China Daily, the English language newspaper that we read regularly. Several food stores in Shanghai have been temporarily or permanently shut down for selling fake mutton made from fox, mink and rat meat! We’re a long way from Shanghai and I don’t care much for mutton so we’re not likely to be affected by that one.

We watched with great interest when a restaurant below our window underwent a complete makeover recently and we looked forward to stopping in for a meal when it opened for business. Even after one of our students told us that the sign indicated that it served "everything from a sheep" we thought we’d give it a try but they lost me with the severed goat’s head! It was on display on a table out front one morning when I visited the street market and it remained there all day! Though I was tempted to take a picture, I didn’t, so you’re spared that gruesome sight! It seems to have been effective advertising though. The restaurant has been doing such a booming business that they’ve erected some temporary shelters on the sidewalk across the street and serve their overflow customers there. When we go to bed at night, there are still patrons enjoying whatever it is that they serve!

Then there’s the tainted rice scandal that hit Guangdong province recently. An inspection campaign found that the cadmium levels in six batches of rice and two batches of rice noodles produced in two different factories exceeded national standards. Cadmium is a carcinogenic substance often used in fertilizer. Fortunately, no cadmium poisonings have been reported.

Armed with this kind of information, how can we stand to eat at all? It’s easy… as I said, the food is absolutely delicious and miraculously, my somewhat finicky stomach hasn’t bothered me a bit since we arrived in China! If we are what we eat, I guess we’re a little bit gross right now but I keep telling myself that we’re only here short term and that our bodies will clean themselves out when we get home.

Yes, I definitely have a love/hate relationship with Chinese food!

It needs a name

/ edebock / 4 Comments

Lu Min is the Filipino housekeeper who comes every Tuesday. Her husband works on a vegetable farm, hence the bags of eggplant and cucumbers that she’s been bringing me. Cucumbers, I know what to do with but having done most of my grocery shopping at the Sedgewick Coop for the past 36 years, I’m not all that well acquainted with eggplants. What should I do with them, I wondered. And so yesterday my Facebook status read Elaine DeBock has been given more eggplants than I know what to do with! Any yummy suggestions?

As expected, my friends and family came through with lots of great ideas. ” I’ve made lasagna with it before. I use it instead of the noodles. Just slice it about 1/4″ thick and use it as a couple of layers.” said my friend, Janis. Ratatouille, babaganoush, moussaka suggested others. Such marvelous names!

I began searching recipes online and reading long lists of ingredients wondering which ones I’d be able to find in Saipan’s grocery stores. Then came today’s long dreary rain. Definitely not a day when I felt like driving across the island and searching unfamiliar grocery aisles for things that might not even be there. Instead, I wanted to hole up at home with a good book.

As I thought about the various recipes and ingredients, however, and mulled over what I already had in the house, an idea began to take form. A simple idea. And so a recipe was born.

I browned approximately one pound of ground beef with half an onion, chopped. To that I added half a jar of store bought spaghetti sauce. I used Chunky RAGU Garden Combination with 2 servings of veggies in every 1/2 cup because that’s what I happened to have on hand and I thought it would go well.

While the beef was browning, I peeled the eggplants and sliced them lengthwise, about 1 cm thick. I put a layer of eggplant in the bottom of a greased 9×13 inch pan, followed by half the meat mixture and then sprinkled it liberally with parmesan cheese. Next I added another layer of eggplant and the remaining meat mixture.

That went into a 350F oven for 45 minutes. Next I added a layer of mashed potatoes and returned it to the oven for another 15 minutes.

Voila!

Easy, delicious and there’s even enough left for another meal! The only problem is, it needs a name.

What would you call it?