CUPE BC Donated 1,000 OnePot Cookbooks to Downtown Eastside

1 05 2010

As a longstanding proud member of this progressive organisation (local 15), I am happy to announce that CUPE – the Canadian Union of Public Employees – recently printed 1,000 copies of the One Pot Cookbook: Dinner for One, to be distributed for free to people living in the Downtown Eastside.
CUPE is a strong advocate for social justice and strong communities, and has a long history of supporting organizations and community initiatives in the Downtown Eastside including WISH, INSITE, Justice Rocks, and Carnegie Community Action Plan, to name a few.
In addition to having national campaigns to protect public resources from deregulation and privatisation, on a provincial level CUPE lobbies government for higher minimum wage and rights for the working poor, for social housing and for an improvement of the social safety net for us all – and especially for the most vulnerable people in our society.
Internationally, CUPE is working with unions in countries including Columbia, Honduras, Guatemala, Philippines, Burma, Gaza, Haiti, Turkey and many more to support their struggle for human rights and labour rights. I have attached the most recent International Solidarity report which outlines CUPE’S activities over the last year in these areas.
These are just a fraction of the campaigns and projects which CUPE is involved with. If you wish to find out more, I have attached links to the Cupe National site and the Cupe BC site.
And if you would like information about the One Pot Cookbook: Dinner for One, please be sure to get in touch with me by clicking on the comment link below this blog or email me at dbrowncooks@gmail.com
Diane Brown





Basic Dahl recipe (from One Pot Cookbook)

17 04 2010

Basic Dahl prep time 1 hour Yield 1 1/2 cups

Ingredients

1 Tablespoon oil
1 clove garlic, crushed
1/2 tablespoon fresh ginger, Minced
1/2 onion, diced
1/4 teaspoon tumeric
1/4 teaspoon cumin
pinch salt
1/2 cup green lentils
fresh cilantro
2 cups water

* note pinch of ground corriander, cinnamon, cloves, cayenne, are optional and a teaspoon of curry can be substituted for cumin and tumeric if you do not have them.

Instructions

1. Saute’ the ginger and garlic in oil until soft.
2. Add tumeric and cumin and onion and saute’ another minute.
3. Add lentils, water and salt.
4. Bring to a boil, reduce heat and simmer until lentils are tender and mixture has thickened.
5. Add chopped cilantro and serve.

Dahl





Vermicelli Noodles

6 04 2010

These noodles can be served hot or cold, used as a side starch or turned into a salad or stir fry. They take only a few minutes to cook.

Vermicelli Salad

Yield 1 cup cooked noodles
Prep time 15 minutes

Ingredients:
50 grams of rice vermicelli ( or about 1/8th of 1 lb bag)

Soak noodles in hot water for 3 minutes and drain. Boil for another 3 and drain. If using for salad, run under cold water and drain. Toss with one of the dressings below and add veggies.

Dressings:

1. Chili and vinegar
1 tsp chili sauce, 1 tsp vinegar
2. Lemon and Soy
1 tsp soy sauce, pinch brown sugar, juice 1/4 lemon

Combine ingredients in a bowl and toss with noodles.

Possible Topping Suggestions
Chopped green onion, diced peppers, diced cucumber, shredded carrots, cilantro, peanuts, sprouts, cooked broccoli.

Rice vermicelli

<a href='http://dbrowncooks.files.wordpress.com/2010/04/vermicelli-salad-with-lemon-soy-dressing-cost-out.pdf’>vermicelli salad with lemon soy dressing cost out

Photo by John Ferguson





Tuna,Mushroom and Noodle Bowl

6 02 2010

This recipe is from the One Pot cookbook. Noodles, tuna, and soup are all common donations at the food bank so I wanted to incorporate them into a recipe for people who use the FB.
However, if you purchase all the ingredients, it is actually more expensive than the other One Pot recipes.
This recipe was pretty popular with testers as fast comfort food.

Tuna Noodle Bowl (Prep time 20 minutes) Yield 2 1/2 cups

Ingredients
1 clove garlic, chopped
1/2 stalk celery, diced
1/4 green pepper , diced (optional)
5 or 6 button mushrooms, sliced
1 package chinese egg noodles
1 cup water
1/2 cup milk
1/2 can mushroom soup
1 can tuna, drained
Handful frozen peas, (optional)
1 or 2 green onions, chopped
pinch of dill (optional)
salt and pepper to taste

Instructions

Sautee garlic and celery in oil on low heat. Add peppers, if using, and sautee one minute. Add mushrooms and sautee another minute. Add the water and bring to boil. Break up package of dried noodles and add to pan and simmer on medium heat, turning noodles, until water evaporates.
Add the milk and 1/2 a 10 oz can of mushroom soup. Add a can of drained tuna.
Simmer until liquids are absorbed and noodles fully cooked. Add the peas, if using, and cook for a couple more minutes. Add all else.

Tuna and mushroom noodle bowl

Photos John Ferguson





Chicken Drumsticks (from the One Pot Cookbook: Dinner For One)

18 01 2010

BBQ Chicken Drumsticks

I used drumsticks, as they are cheaper, but thighs can be substituted as well. They can be served with vermicelli, bean mashes or salads, rice, cous cous and a huge range of other sides.

Basic Drumsticks Prep time 40 minutes

2 chicken drumsticks
1 teaspoon oil

How to prepare
1. Heat the oil on low to medium heat
2. Add drumsticks and brown on all sides for about 15 minutes, taking care not to overheat the pan.
3. Pour excess fat from pan.
4. Add one of the sauces below, and continue to simmer on medium low heat for 15 -25 minutes, depending on size of drumstick.
5. Turn chicken as it cooks.
6. Allow liquid to cook down until chicken is coated and liquid has evaporated. Keep the heat low enough that liquid does not evaporate before the chicken is cooked. If it does, add more water and continue cooking until chicken is completely cooked

Sauces

Soy lemon
1 cup water,1 tsp. soy sauce, juice of 1/2 lemon, 1 tsp. brown sugar.

Hot BBQ
1tablespoon chili sauce, 1 cup water, 1 tablespoon ketchup, 1 tablespoon vinegar, 1 teaspoon sugar, salt and pepper to taste.

Sauce Instructions. Combine all ingredients in a bowl and stir.
If you are using condiment packets, there is a conversion chart for quantities in the Recipes section of this blog if you wish to refer to it.

Click on the pdf below for base ingredient pics and cost out

ChickenDrumsticks

Photos John Ferguson





Meat balls (or patties) from One Pot Cookbook

18 01 2010

ground beef and spices

These are about as basic as you can get. They’re good simmered with a little tomatoe sauce.

Meatballs or Patties Prep time 15 minutes Yields 4 patties

115 grams lean ground beef (1/4 lb)
1 teaspoon veg oil

Greek Style Add 1/2 teaspoon dried mint, 1/2 teaspoon powdered cumin, pinch salt, pinch black pepper to ground beef

Curried Add 1 teaspoon curry powder to ground beef

Italian Style Add pinches of any of the following basil, thyme, oregano, rosemary and salt and pepper to meat mix.

Instructions;

Combine meat with desired spices and divide into 4 balls or patties. I prefer patties as they cook faster and more evenly without drying out. Heat the oil on medium heat and fry patties for 8 to 10 minutes (longer for meatballs). Check to make sure they are not pink in the middle.

3 kinds of meatballs

I have been attaching cost out information for One Pot recipes, but the only essential ingredient in this one is the ground beef so there was not much to record. I bought the meat at Sunrise market for $3.29 lb and the recipe costs about .80 to make.

Photos John Ferguson





Chicken and Rice Pot (from the One Pot Cookbook)

7 01 2010

Chicken Vegetable Rice Pot (prep time 1hour) Makes 2 3/4 cups

Ingredients
2 teaspoons veg oil
2 chicken drumsticks or thighs
1 clove garlic, crushed
1/4 onion, diced
1/4 stalk celery, diced
1/4 carrot, diced
1 cup canned diced tomatoes
1 cup water
salt and pepper to taste
Optional additions: a few sliced mushrooms, 1/4 diced zuchini, 1/4 sliced red or green pepper

Instructions
Brown chicken in oil on medium heat for 3 or 4 minutes.
Add garlic and onion and saute for 2 minutes.
Add remaining veggies and sautee another five minutes on medium heat.
Add tomatoes and waterand bring to a boil.
Reduce heat and simmer for 15 minute, turning chicken occasionally.
Stir in washed rice, bring to full boil, cover and reduce heat to lowest setting.
Cook for another 35 minutes, until rice is cooked and liquid absorbed.

Chicken, Veggie, Rice Pot


Chicken

Photos John Ferguson

Cost Out, Ingredient Base and Mis en Place for Chicken, Veggie, Rice Pot

Veg Rice Pot Cost Out

Photos John Ferguson








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