Trillium Cooking School

Pam Collacott Cooks at the North Gower Farmers’ Market

August 30, 2014

VEGETABLE CHILI* Makes about 4 quarts

1/4 cup olive oil

1 cup chopped onion

5 cloves garlic, minced

7 cups chopped or sliced vegetables (celery, carrot, corn kernels,

zucchini, mushrooms, red or green peppers, your choice)

2 28-ounce tins Italian tomatoes, or 7 cups chopped fresh tomatoes

2 tablespoons chili powder, or to taste

1 tablespoon each, dried basil and oregano

1 teaspoon each, salt and pepper, or to taste

1/2 cup chopped parsley

1/2 cup chopped fresh dill (optional)

2 19-ounce tins beans, drained and rinsed, your choice of red or white kidney,

navy, garbanzo, pinto

Reconstituted TVP, optional – see ** below

Hot, cooked rice

Garnishes: chopped green onion, shredded Monterey Jack cheese

1. Sauté onion, garlic and vegetables in oil over medium heat in a large Dutch

oven until carrots are tender. Add tomatoes and seasonings. Cover and simmer

gently over low heat for 30 to 40 minutes. Stir in parsley, dill and beans. Cook

over low heat, covered, for 20 minutes more.

2. Serve on hot cooked rice with garnishes of choice. Freezes well.

*From PamCooks: Favourite recipes from the Trillium Cooking School”

by Pam Collacott 2000

**The Scoop on TVP

TVP or Textured Vegetable Protein, is a high fibre, high protein, low sodium meat

substitute made from soy flour after the soybean oil has been extracted from it. It

is available dehydrated in several textures and many flavours and can be purchased

in bulk food and health food stores and most supermarkets. It is usually reconstituted

in boiling water before using or it can be added to soups and sauces in its dry form.

Once reconstituted, it has the texture of ground meat and takes on the flavour of the

other ingredients it is cooked with. It can replace some or all of the ground meat in

dishes such as burgers, chilies, pasta sauces, meatballs or meatloaf. 1 ½ cups dry

TVP reconstitutes to the equivalent of 1 pound of ground meat.

To Reconstitute TVP: In heatproof bowl, pour 1 1/3 cups water over 1 ½ cups dry

TVP; let stand 5 to 10 minutes, or until liquid is absorbed. Makes the equivalent of 1

pound ground meat.

RED CABBAGE SALAD* Makes 12 servings.

½ cup canola oil

½ cup granulated sugar

3/4 cup cider vinegar

2 teaspoons dry mustard

1 ½ teaspoons celery seed

1 teaspoon salt

½ teaspoon pepper

1 clove garlic, minced

1 head red cabbage, shredded

4 green onions, minced

2 carrots, peeled, shredded

1 red and 1 green pepper, chopped

Kernels from 2-3 cobs of cooked corn or 1 can corn niblets, drained

½ cup chopped fresh parsley

1/4 cup minced fresh dill (optional)

1. In medium saucepan, bring oil, sugar and cider vinegar to boil; boil 5 minutes.

Stir in mustard, celery seed, salt, pepper and garlic. Cool.

2. In large bowl, mix all remaining ingredients together. Pour oil mixture over; mix

well. Taste and add more seasonings as needed. Cover and refrigerate 4 hours or

overnight before serving. Will keep, refrigerated, for up to 5 days.

*From “Buns in the Oven: Great Recipes for Today’s Families” by Pam Collacott, 2011

GRILLED CORN ON THE COB WITH CHILI LIME CILANTRO BUTTER

4 cobs of Ontario corn

2 tablespoons each: butter and olive oil

Juice of 1 large lime

Seasonings to taste: chili powder, salt, pepper, dash cayenne

1 small clove garlic, crushed (optional)

2 tablespoons finely minced cilantro

1. Trim silk from top of cobs. Remove 1 layer of husks. Arrange cobs in a circle in

microwave; cook on High for 6 to 7 minutes or until cooked. When cool enough to

handle, remove husks and silk. Set aside.

2. Combine butter, oil, lime juice, chili powder, salt, pepper, cayenne and garlic if

using in small heatproof bowl. Microwave on high just until butter melts; stir in

cilantro; set aside.

3. Brush corn with butter mixture. Grill until corn is heated through and light brown

on all sides, brushing often with butter mixture. Serve hot.

BROCCOLI, CARROTS AND CAULIFLOWER

WITH DILL-LEMON MAYONNAISE* Serves 6 to 8

Mayonnaise:

½ cup light mayonnaise

1/4 cup fresh snipped dill or several frozen cubes

Salt and pepper, to taste

1 teaspoon lemon zest

2 teaspoons fresh lemon juice

Vegetables:

3 cups bitesize broccoli florets

3 cups bitesize cauliflowerets

3 large carrots, in thin julienne strips or slices

1. Combine mayonnaise ingredients. Taste and adjust seasonings. Refrigerate

until needed. Can be made a day ahead.

2. Place vegetables in large saucepan with small amount of water. Bring to boil.

Cover saucepan and steam vegetables until crisp-tender. Drain off any remaining

water. Add mayonnaise to saucepan; toss gently until well mixed. Transfer to

serving bowl and serve at once.

* Recipe from “PamCooks 2: More Favourites from the Trillium Cooking School”

QUICK AND ZESTY SALSA

Adding chopped fresh vegetables and herbs to purchased salsa gives you

summer-fresh salsa crunch and flavour year ‘round.

2 cups purchased mild, medium or hot salsa (your favourite)

1 ripe medium tomato, chopped

½ green bell pepper, finely chopped

Finely chopped tomatillos to taste, if available

Minced jalapeno pepper to taste

Minced fresh cilantro to taste

Splash of fresh lime juice (optional)

Combine all ingredients. Taste and adjust flavours. Serve with tortilla

chips to dip or use in your favourite Mexican recipes.

SUMMER FRUIT ICE CREAM Serves 4

Thanks to our friend John Whiting for showing us this simple dessert.

2 cups unsweetened fruit: raspberries, blueberries, chopped strawberries,

peaches or plums, frozen in single layer on baking sheet - not defrosted

1 cup chilled whipping cream

1/3 cup granulated or maple sugar

1. Place frozen fruit in food processor work bowl. Add whipping cream and

sugar. Pulse several times to coarsely chop, then process for 1 minute, or until

mixture is smooth and thick. Ice cream is ready as soon as it is creamy.

2. Serve immediately, or transfer to bowl and place in freezer until serving time.