RECIPE: Fries - From Scratch for BC Living

Fries - From Scratch
for BC Living
January 2023

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Fries 
 
While fries might seem like an easy food to make from scratch (and they are), I’m more so here to give you tips and my experience experimenting with different methods to achieve a top tier fry. 

From there, you can cook the fries based on what you have at your disposal, maybe including that air fryer you got for Christmas? 

INGREDIENTS 
 
- potatoes, Russet, 2 per person 
- cooking oil (amount depends on how you choose to cook them) 
- salt 
- desired seasoning (see section below) 
 
INSTRUCTIONS 

I’m going to break this down into 3 parts: Preparing, Cooking, and Seasoning. 
 
Obviously first up is Preparing. 
You have the option to peel your potatoes (I did), or just wash them and leave the skin on (take out any eyes or spots). Leaving them on doesn’t change much except the texture, and gives it some color. 
 
You want to be sure that your fries are evenly cut or else some will cook faster than others. Size and shape are up to you, just be consistent.  
 
Place the cut fries in a bowl and soak for at least an hour and up to a day. This removes excess starch and will make the fries crispier.  
Rinse them once or twice after soaking, and then pat dry with either paper towel, or a clean tea towel. 
 
Now on to Cooking! 
There are several options here, if you don’t have an air fryer or want to deal with the mess of frying them in oil, you can bake them. 
 
Toss the fries in some vegetable oil, and sprinkle with salt. 
Preheat the oven to 400F, and bake for about 15 mins. Then remove, shaking/turning them, but make sure none are overlapping, and bake for another 10-15 minutes. Keep an eye on them and test as you go. 
 
For deep frying in oil, heat to 300F degrees and then cook in batches (don’t overcrowd) for about 5 minutes, removing with a slotted spoon to paper towels. 
Increase the heat to 400F and fry them in batches a second time, this time when removing them, add salt right after you take each batch out of the oil. 
 
For the air fryer (what I used) I had it preheat to 375F, coated the fries lightly in oil in a bowl, and then placed the first batch in a single layer in the bottom of the fryer, so that none overlapped. 
I cooked for 15 minutes, flipping them halfway, and removed when they were browned to my liking. 
 
I continued this process until they were all done, and then tossed everything back in to reheat and give an extra crisp and followed that with salt. 
 
Seasoning! 
 
This is where you make it your own. Maybe you’d like just salt on the fries to go with some cold ketchup, or maybe you’d like to get wild and add truffle oil and parmesan. 
There’s also the option to make your own homemade poutine... but that’s for another day. 
 
ENJOY! 

RECIPE: Queso Fresco (Cheese) From Scratch for BC Living

Queso Fresco (Cheese)
for BC Living
November 2022

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Did you know that you can make homemade cheese with just 3 ingredients? I am kicking myself for not attempting this sooner, and now I want to try out other cheeses to make at home.

I did this with the intention of sprinkling it on some tacos (refried bean recipe coming in the future!), but you could spread it on toast, put it on eggs, in a salad, you name it.

INGREDIENTS

- 4L of whole milk
- 1/2 to 2/3 cup fresh juice from about 5 lemons, or lime or white vinegar
- Kosher salt

Other Required Items
- cheese cloth


INSTRUCTIONS

In a pot large enough to hold the liquids, pour in the milk and begin to heat over low-medium, stirring throughout. The key here is to not burn the bottom of the pot, and gradually heat the milk before it boils.

When it’s at a pre-boil/gradual simmer stage (approx. 15-20 minutes) pour in the acid of choice (I used lemon juice) and stir. You will see the milk separating and curds starting to form.

When this process has begun, remove from heat, cover and let sit for about 20-30 minutes.

After this, line a colander with the cheese cloth and pour the mixture through both.
You can discard the whey (the liquid) or save it as there are several uses for it, including making other cheese!

Carefully, as the curds will still be warm, squeeze the cheesecloth to help drain more of the liquid out.
You can twist the curds in the cloth and place some weight on top to help this along – the longer you let the cheese drain, the firmer it will be in the end.

Once it’s drained, place the curds in a bowl, sprinkle in the salt, and mix well. Taste to see if you’d like more salt, and if so, add it in.

Find a container with a tight-fitting lid, and pack the cheese in to help mold the desired shape, and then place in the refrigerator to chill.

It should last for a week, if you don’t eat it all with a spoon right away.

RECIPE: Chicken Shawarma with Fresh BC Greenhouse Vegetables

Chicken Shawarma
with Fresh BC Greenhouse Vegetables 
September 2022

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Just over a week ago, I helped create a Middle Eastern themed feast with a few of my food blogger friends, using some fresh vegetables from BC Greenhouse.
I had a craving for a pita filled with delicious things, so I picked some turnips (a first), marinated some chicken, chopped some veggies and made a huge platter that everyone dove into.

Most of the prep for this one is done ahead of time, so it’s an easy dish for parties, or feeding a large amount of people!

Ingredients: 
- 2 lb boneless, skinless chicken thighs 
 
For the marinade: 
- 3 tbsp olive oil 
- 2 large cloves of garlic, minced 
- 1 tbsp ground cumin 
- 1 tbsp ground coriander 
- 1 tbsp ground cardamom 
- 1 tsp cayenne pepper (optional – this is the heat) 
- 2 tsp smoked paprika 
- salt and pepper 
- juice of one lemon 

Greek Yogurt Sauce: 
- 1 cup full fat Greek yogurt 
- 2 cloves garlic, minced 
- salt and pepper 
- tsp of lemon juice (more to taste/to thin) 
- pinch of cumin (more to taste) 
 
To Serve: 
- pita (your choice of kind) 
- lettuce, shredded 
- tomatoes, roughly chopped 
- cucumbers, chopped 
- pickled turnips (homemade is best and easy) 
- hot sauce (optional) 
- hummus (optional) 
- tahini sauce (optional) 
 
Directions: 
 
Mix the marinade ingredients together and place in a container of bag with the chicken, mixing until it’s completely coated. Let sit in the fridge for 24 hours, occasionally mixing it again. 

To make the sauce, combine all the ingredients in a bowl – adjusting seasoning to taste, and place in the fridge covered until ready to use. 
 
If you’re making the shawarma into a platter, you can pre-chop the lettuce, tomatoes, cucumbers, turnips if using and place into individual bowls. 
 
To cook the chicken you can either do so on the bbq or in a hot skillet on the stove for about 4 minutes on each side depending on the size of the thighs. 
Once it’s cooked through, let it rest on a plate covered in foil while you prep the platter with the vegetables and sauces. 

Slice the pitas in half or leave them whole, and let your guests choose which fillings they want to fill it with! 
 
Enjoy! 

RECIPE: Crab Cakes - But Make It Vegan for Environment911.org

Vegan Crab Cakes
for Environment911.org
August 2022

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I was recently at a wedding and they had delicious crab and shrimp cakes and I wondered to myself whether I could make a vegan version.
The taste and texture of crab is hard to replicate but as a stand-alone appetizer, these are super tasty. You can make them in various sizes too if you want bite-size or one you’d need a fork to break down.


INGREDIENTS
- approx. 400g of young jackfruit (in water)
- 2 tbsp ground flax
- 2 tbsp Old Bay seasoning (more to taste)
- 1 tsp Dijon mustard
- 3 cloves minced garlic
- salt and pepper (to taste)
- 1 tsp Worcestershire sauce (vegan)
- 1 tsp soy sauce (low sodium)
- 2-3 tbsp green onion or chives, finely chopped
- 3 tbsp cilantro, finely chopped (option to sub in more chives)
- approx. 1.5 cups bread crumbs (regular, panko or both)
- splash of lemon juice

INSTRUCTIONS
In a small bowl combine the ground flax with 6 tablespoons of water. Whisk together and set aside for 5-10 minutes until it thickens.

Drain the jackfruit of excess water, and break up into fine pieces. (If it’s not already broken up, you can use a food processor to help shred it.)

In a bowl whisk together the lemon juice with the Worcestershire, soy and the Dijon mustard, as well as the old bay, garlic, and salt and pepper – until combined.
Add the broken-down jackfruit, flax egg, chives/green onion and cilantro, and 1 cup of the bread crumbs. Combine (with your hands is easiest) until the mixture comes together evenly.

Form the mix into balls and then patties – at your desired size – and then press the extra breadcrumbs into them for a crispier exterior.
Place on a plate in the fridge for approximately an hour or until ready to cook.

I put mine in the air frier at 375, cooking for about 15 minutes, flipping halfway – if you chose to bake them be sure to keep watch and cook until golden brown.

If you’re frying them in oil, get it nice and hot and cook until golden brown on one side, then flip and cook on the other. Place on a paper towel afterwards to drain excess oil.

Plate and serve with your choice of dipping sauce (I made a homemade vegan tartar sauce) and optional lemon wedges.

ENJOY!

RECIPE: 3 Easy Salad Dressings From Scratch for BC Living

3 Easy Salad Dressings From Scratch
for BC Living
August 2022

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Homemade Salad Dressing 
Store-bought salad dressing just can’t hold a candle to making it at home. It’s so much fresher, preservative free, and far, far less sugar than most bottled up dressings. 

I’ve put together three different kinds for you, two of which are (or can be made) vegan, and you probably have a majority of the ingredients in your kitchen right now. 
 
 
Balsamic Dressing 
The easiest dressing to make for sure and versatile on a variety of salads from a regular garden salad to a strawberry spinach one. 
 
INGREDIENTS: 
 
- 1/4 cup balsamic vinegar  
- 1/4 cup extra virgin olive oil  
- 2 tsp Dijon mustard  
- 1/2 teaspoon dried thyme  
- Salt and pepper 
- Optional: 1-2 tbsp honey or maple syrup if you prefer sweeter 
- minced garlic 
 
INSTRUCTIONS: 
Whisk or shake in a closed mason jar until fully combined. 
 
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Blue Cheese Dressing: 
I don’t have it that often, but when you get a nice, cold, wedge of iceberg lettuce with some blue cheese dressing and bacon bits – it's a slice of stinky cheese heaven. 
 
INGREDIENTS: 
- 100g blue cheese (plus more for crumbling) 
- 1/3 cup buttermilk (or 1/3 cup of milk + 1 tsp apple cider vinegar) 
- 1/3 cup sour cream  
- 1/2 cup mayonnaise   
- 1/4 tsp garlic powder 
- salt and pepper to taste 
 
 
INSTRUCTIONS: 
(If making the homemade buttermilk, at the milk and vinegar and let sit for 5 minutes first before continuing.) 
 
Combine everything but the blue cheese into a bowl – stirring until smooth. Crumble in the blue cheese until you have your desired amount, and then taste for seasoning. 
 
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Buttermilk Dressing: 
This can be made vegan easily (vegan butter milk and mayo), but it’s also great on a with a warm chicken breast mixed in. 
 
INGREDIENTS: 
- ¼ cup buttermilk (or 1/3 cup of milk + 1 tsp apple cider vinegar) 
- ¼ cup of mayo 
- 1 tsp red wine vinegar 
- 1 small shallot, finely minced 
- 2 cloves garlic, finely minced 
- 2 tbsp chives, finely chopped 
- salt and pepper 

INSTRUCTIONS: 
(If making the homemade buttermilk, at the milk and vinegar and let sit for 5 minutes first before continuing.) 
 
Place all ingredients into a small bowl and whisk to combine. If the dressing is too thick you can add a small amount more of buttermilk, or water. Taste for seasoning and add more salt or pepper as needed. 

RECIPE: Jerky – But Make It Vegan for Environment911.org

Jerky – But Make It Vegan 
 
What’s kind of awesome about vegan jerky is that it is a LOT less work than its meat counterparts. The soy curls are already the perfect shape and are generally even sizes, so you’re not cutting anything up. 
Just toss it in the marinade, dehydrate it and go! 

Make the marinade your own, add spice, add sweet, it’s up to you and what you prefer.  
 
INGREDIENTS 
- 4 cups Soy Curls (these will expand and absorb the marinade) 
- 1/2 cup soy sauce (low sodium, I used Bragg’s) 
- ¼ cup neutral oil  
- 2 tbsp vegan Worcestershire sauce  
- 2 tsp liquid smoke  
- 1 tbsp of brown sugar(optional) 
- 1 tsp onion powder 
- 1/2 tsp garlic powder 
- 2 tsp ground black pepper (coarse) 
- 1 tsp salt  
- 1 tsp smoked paprika (optional) 
- 1 tsp red pepper flakes (optional) 
- 1 cup boiling water 
 
 
INSTRUCTIONS 
In a large bowl mix all the ingredients – including optional spices – together until well combined, then add the cup of boiling water. 
 
Add the soy curls and mix well until coated.  
Let sit for 5-10 minutes, as the soy curls will absorb the marinade during this time. 
 
If you have a dehydrator, follow the instructions on your machine for jerky. 
If using your oven, set to 225F, line baking sheets and place an oven proof wire rack over top of them.  
 
Evenly space your jerky, in a single layer. For the oven bake for 1 hours, rotating the pans after 30 mins hours of cook time. If using your dehydrator, the time will vary based on the machine, but might be up to 4 hrs. 
Check often, you want it to be firm, and dry, but still flexible. Add more time, or take out early if needed. 
 
Store in a sealed container and it should be good for a week at room temp, a month in the fridge, or vacuum seal it to extend the life even further.