RECIPE: English Muffins for BC Living "From Scratch" - April 01, 2024

English Muffins
for BC Living "From Scratch" Column
April 01, 2024

English muffins are so versatile, from a simple buttered one, to holding together a greasy breakfast sandwich, to being the sturdy base for an eggs benedict. 
 
Whichever way you prefer, once you make them from scratch and taste them for the first time, you may never go back. And while they’re extremely good fresh out of the pan (yes, pan!), you can also freeze them for that Sunday morning brunch. 
 

INGREDIENTS: 

2 cups all-purpose flour 
1 tablespoon granulated sugar 
1 teaspoon salt 
1 tablespoon active dry yeast 
1 cup warm milk (around 110°F/45°C) 
2 tablespoons unsalted butter, melted 
Cornmeal, for dusting 
 
INSTRUCTIONS: 
 
You can make this by hand if you don’t have a stand mixer, but the dough can be very wet and hard to work with. 

In the bowl of your stand mixer, combine warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy. 

Attach the dough hook to your stand mixer. Add the flour, salt, and melted butter to the bowl with the activated yeast. Mix on low speed until a shaggy dough forms. 

Once the dough comes together, increase the speed to medium-low and knead the dough for about 5-7 minutes until it becomes smooth and elastic. Scrape down the sides of the bowl occasionally. 

Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size. 

Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thickness. Use a round cutter (about 3 inches in diameter) to cut out the muffins. Re-roll any scraps and continue cutting until all the dough is used. 
Place the cut muffins on a baking sheet dusted with cornmeal. Sprinkle some cornmeal on top of the muffins as well. Cover them with a clean kitchen towel and let them rise for another 30-45 minutes. 

Heat a cast iron pan over medium-low heat. Lightly grease the pan with butter or oil. Carefully transfer one of the muffins to the hot pan. Cook for about 6-8 minutes on each side, or until they are golden brown and cooked through. If you have a food thermometer, the internal temp should be around 200°F. 
 
You may need to adjust the heat to ensure they cook evenly without burning. Once you can tell the correct cooking time and temp, repeat with the rest of the muffins, a few at a time, leaving some space between them. 
Once cooked, transfer the English muffins to a wire rack to cool slightly before serving. Slice them open with a fork to reveal their nooks and crannies. 
 
(It’s best to separate them before freezing, if you are choosing to do so. They can go directly into a toaster from the freezer.) 
 
Serve warm with butter, jam, or make your favourite breakfast meal. 
 
ENJOY! 

RECIPE: Sushi for BC Living "From Scratch"

Sushi
Recipe for BC Living
March 2024

If you’re looking for a fun date night, an activity to do with your kids, or just a fun skill to try out, making sushi at home isn’t as hard as you might think. 
 
Accurate rolling might take some practice, but the whole process is extremely fun and rewarding (in both senses of the word). 

Start easy with a Kappa Roll (cucumber), then try out a California Roll, and add another level with a Dynamite Roll. Eventually if you want to try a roll with raw fish, make sure you’re getting sushi-grade from a fish monger, and using it the same day. 
 

INGREDIENTS 

For the Sushi Rice: 

 
2 cups sushi rice 

2 1/2 cups water 

1/3 cup rice vinegar 

2 tablespoons sugar 

1 teaspoon salt 
 
For Kappa Maki: 
 
2 sheets nori (seaweed) 

1/2 cucumber, julienned 

For California Roll: 
 
2 sheets nori (seaweed) 

1/2 lb imitation crab or real crab meat 

1/2 cucumber, julienned 

1 ripe avocado, sliced 
Kewpie mayo (optional, mix in with crab meat) 
 
For the Dynamite Roll: 

2 sheets nori (seaweed) 
1/2 lb shrimp, peeled and deveined 

1/2 cup tempura batter mix 

Vegetable oil for frying 

1/4 cucumber, julienned 

1/2 avocado, sliced 

2 tbsp spicy mayo (Kewpie mayo mixed with sriracha sauce according to taste) 

 
For Serving: 
 

Soy sauce, pickled ginger, and wasabi 

Sesame seeds (optional) 
 
 
INSTRUCTIONS 
 
SUSHI RICE: 
 

Rinse the sushi rice under cold water until the water runs clear. 

Combine the rinsed rice and water in a rice cooker or a pot and cook to the rice’s instructions. 
 

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Set aside to cool. 
 

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature. 

 
This is your base for each of your sushi rolls below. 
If you’re making more than one, you may need more rice. 
 
 
KAPPA MAKI ROLL 

Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. 
Place a sheet of nori on the mat, shiny side down. 

 
Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top. 
 
Arrange half of the julienned cucumber in a line across the center of the rice. 

Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. Continue rolling until the seam is on the bottom. Press gently to seal the roll. 

Repeat the process with the remaining nori, rice, and cucumber. 
 
Use a sharp knife to slice each roll into 6-8 pieces. 

 
Arrange the Kappa Maki pieces on a plate. 

Serve with soy sauce, pickled ginger, and wasabi on the side. 

 
 
CALIFORNIA ROLL 
 
 
Place a sheet of plastic wrap on a clean surface and lay a sheet of nori on top of the plastic wrap. 

Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges. 

Flip the nori over so that the rice side is facing down. 

 
Arrange half of the crab meat, cucumber, and avocado in a line across the center of the nori. Lift the edge of the plastic wrap closest to you and begin rolling away from you, using the plastic wrap to shape the roll tightly. 

 
Continue rolling until the roll is complete. Use the plastic wrap to help shape and tighten the roll as needed. 
Once the roll is complete, remove the plastic wrap and sprinkle sesame seeds over the outside of the roll if desired. 

 
Repeat the process with the remaining nori, rice, crab meat, cucumber, and avocado. 
 
Using a sharp knife (wet might help as well, so it doesn’t stick to the sushi), cut the roll into 6-8 pieces. 

 
Serving: 

Arrange the California Roll on a plate and serve with soy sauce, pickled ginger, and wasabi on the side. 
 

DYNAMITE ROLL 
 
(Note: You can either roll this with the rice on the inside or the outside – instructions for outside above.) 
 
Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. 
Place a sheet of nori on the mat, shiny side down. 

 
Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top. 
 
 
Preparing the Tempura Shrimp: 
 
Heat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). 

Pat the shrimp dry with paper towels. 

Prepare the tempura batter mix according to the package instructions. 

Dip each shrimp into the tempura batter to coat evenly. 

Carefully place the battered shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. 

Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. 

Arrange the shrimp (approx. two), cucumbers, and avocado in a line across the center of the rice (don’t over fill). 
Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. 

Continue rolling until the seam is on the bottom. Press gently to seal the roll. 

Using a sharp knife, cut the roll into 6-8 pieces. 

 
Serving: 

Arrange the Dynamite Roll pieces on a plate. 

Serve with soy sauce, pickled ginger, and wasabi on the side. 
Drizzle the spicy mayo across the top (or serve on the side). 
 

Enjoy your homemade sushi! 

RECIPE: Mozzarella Sticks for BC Living

Mozzarella Sticks
”From Scratch” for BC Living
February 2024
 
Forget flavourless frozen snacks from the grocery store, these homemade mozzarella sticks are sure to level up your game day snack platter. 
 
You can deep-fry, bake, or air-fry these (my choice), and they pair perfectly with a homemade marinara sauce and some fresh parsley. 
 
 
INGREDIENTS: 
 
- low-moisture mozzarella cheese (if you want, you can use string cheese, cut in half) 
- 2 eggs 
- ½ cup bread crumbs (regular) 
- ½ cup panko bread crumbs 
- ¼ cup all-purpose flour 
- ½ tsp garlic powder 
- ½ tsp onion powder 
- ½ tsp dried oregano 
- ½ tsp dried thyme 
- ½ tsp salt 
- ½ tsp pepper 
 
- vegetable oil for coating 
- marinara sauce for dipping 
- parsley for garnish 
 
 
INSTRUCTIONS: 
 
Line a baking sheet or tray (that will fit in your freezer) with parchment paper and set to the side. 
 
Gather three medium-sized bowls. In one bowl, crack the eggs and add 2 tsp of water, and whisk together. 
In the second bowl add the regular and panko breadcrumbs and mix until combined. 
Finally in the third bowl, add the flour together with the garlic and onion powder, oregano, thyme, and salt and pepper – mixing. 

I like to put my mozzarella in the freezer for about 10-15 minutes before cutting it, as it makes it a lot easier. You’ll want to slice them in about 3-inch-long sticks, that are also about ½ an inch to ¾ inch wide. 
 
You’re going to follow the pattern of dipping the cheese in the egg, then the flour, into the egg for a second time, and finally the breadcrumbs. 
 
Be sure to press down into the breadcrumbs to help them stick as much as possible. 
 
When coated, place on the prepared baking sheet with parchment paper, and repeat with the mozzarella, until you’ve made your desired amount, or run out of breadcrumbs. 
 
Place the sticks in the freezer for at least one hour. Freezing the cheese means that the coating will cook evenly with the cheese melting. 
 
At this stage with the sticks frozen, you can also place them in an airtight container to store until ready to make. 
 
If using an air fryer to cook, preheat to 390F. 
 
Spray the sticks with cooking spray or use a brush to place oil on them. 
 
Test on stick by cooking for 4-5 minutes, rotating and watching closely to see how long it takes to brown, before making as many batches as you’d like. 
 
Place on serving dish, sprinkle with parsley, and serve with a marinara sauce on the side. 
 
[Note: If you’re frying in oil, bring vegetable oil to 350F, and cook sticks for approx. 2 minutes, and drain on paper towels. If baking heat to 450F and bake for approx. 8 minutes. You may want to make a test with either method first to be sure, as ovens can all be different.]

RECIPE: Salmon Chowder with Organic Ocean Seafood

Salmon Chowder with Organic Ocean Seafood
 
This chowder is hearty, filled with flavor from a wide variety of spices, and balanced so it’s not fishy at all. 
 
You can prep a lot of this soup the day before you want to serve it, and on the day of, add in the potatoes and salmon, so they don’t get overcooked or mushy. 

Ingredients: 
 
- (optional) 8 strips of bacon 
- 2 celery stalks, finely chopped 
- 2 carrots, finely chopped 
- 1 large onion, finely chopped 
- 4 (or more) garlic cloves, miced 
- approx. 1 lb. of potatoes, chopped into cubes (I used mini-potatoes cut in half or quarters) 
- 1 (200ml) can of corn, or frozen 
- 2-4 tbsp butter 
- (optional) red pepper flakes 
- ¼ cup dry white wine 
- ¼ cup flour 
- ½ tsp dried basil 
- ½ tsp dried oregano 
- ½ tsp dried thyme 
- ½ to 1 tsp dried dill 
- ½ tsp fresh ground pepper 
- 2 or 3 bay leaves 
- salt (to taste) 
- 4 cups of chicken broth (or sub in some seafood stock) 
- 2 cups cream or half and half 
- ½ tsp corn starch 
- 2 medium sized Organic Ocean salmon filets (1 to 1.5 lbs.) 
- fresh dill for garnish (or thyme) 
- optional garnish includes green onions, chives, jalapenos, crumbled bacon or oyster crackers 
 
Instructions: 
 
If including the bacon, cook in your preferred method until it is brown and extra crispy. Drain on paper towels, keep grease to cook vegetables in. 
 
In a heavy bottom pot, or a Dutch oven, heat 2 tbsp of butter and the grease (if using, if not, add 2 more tablespoons of butter). 
Add in the onion and cook for one minute, then add the celery, carrots and garlic, as well as the red pepper flakes if desired. 

Cook for 5 to 6 minutes, or until the vegetables are softened, add the ¼ cup of flour and cook for an additional minute, and then deglaze with the white wine. 
 
Add the stock, the corn, half of the bacon, the dried basil, oregano, thyme, dill, pepper and bay leaves. 
If you are making the soup ahead of time, stop here until you are ready to continue. 
 
Add in the potatoes, and bring the soup to a boil, and then turn down to a simmer, cooking the potatoes for about 15 minutes. 

While this is happening, remove the skin from the salmon and cut it into 1-inch pieces/chunks. 
 
In a small bowl, place the tsp of corn starch with some of the cream, and whisk until no lumps remain. 
When the potatoes are cooked, add in the corn starch mixture as well as the rest of the cream and stir to combine, then add in the salmon. 
 

Let the salmon cook for 5 minutes on simmer, and check to see if more time is needed. 
 
Remove the bay leaves, and taste for seasoning, adding salt and pepper as needed, as well as any other spices. 
 
Plate in shallow soup bowls, and top with your desired topping of choice! 
 
The soup should keep for a few days in the fridge, but it is best fresh. Make sure to reheat it on low and do not bring to a boil. 

RECIPE: Cinnamon Rolls for BC Living

Cinnamon Rolls
Recipe for BC Living
February 2024

---

There’s nothing like warm cinnamon rolls on a weekend morning that you pull right from the oven and melt some delicious icing on. The benefit of this recipe is that you can do all the work the day before, so in the morning, the only thing you must do is wait patiently for the buns to rise! 
Also, your kitchen is going to smell amazing. 
 

INGREDIENTS 

Dough: 

- ¾ cup of milk (2% or 3%) 
- 1 package of dry active yeast (about 2 ¼ tsp) 
- 3 cups flour (bread or unbleached all purpose) 
- ¼ cup white granulated sugar 
- 1 egg, 1 egg yolk (room temp) 
- ¼ cup butter 
- 1 tsp salt 

Filling: 
 
- 2/3 cup brown sugar 
- 1.5 tablespoons cinnamon 
- ¼ cup soft butter 
 
Frosting: 
 
- 2 cup powdered sugar  
- 2 tablespoon butter (melted) 
- 2 tsp vanilla  
- 4 tbsp milk 
 
*Note: You’ll also need a 9x9 inch baking pan 
 
INSTRUCTIONS 
 
Heat the milk to about 110 degrees Fahrenheit – this will be about lukewarm. 

Once heated, add it to a large bowl, and mix in the yeast, and sugar. Let stand for 15 minutes until bubbly. Now add in the room temperature eggs and melted butter (make sure the butter isn’t hot or it might cook the eggs!). 

Now add the flour and salt and stir with a wooden spoon until the dough begins to come together. 

If you have a stand mixture, transfer in the dough with the dough hook attachment, and run at med speed for 5 minutes, then scrape down the sides, and run for an additional 3-4 minutes until a ball forms. If it’s too sticky, you can add a bit more bread flour. 

If you don’t have a stand mixer, you can knead the dough by hand for 8-10 minutes on a clean and floured surface. 

Oil a bowl and place the dough ball inside, and then cover the bowl with plastic wrap, and a tea towel over top. Let this stand for 1 to 1.5 hours, just until it has doubled in size. 

While the dough is rising, you can make the filling mixture, by mixing the brown sugar and cinnamon together. If you prefer to add more cinnamon or other spices, like nutmeg, here is your chance. 

When the dough has risen, place it on a well-floured surface and gently roll it out until it is approximately 9x14 inches. 

Now spread the softened butter on top of the dough, leaving one small edge on the shorter side un-buttered. 

Sprinkle the cinnamon-sugar mixture evenly across the buttered dough, lightly patting it into place. 

Roll the dough, starting on the 9-inch side, tightly across, and finish by pinching the un-buttered seam into place, and finish with the seam side down. 
 
If there is excess on the ends that do not have filling, you can cut these off with a sharp knife. 

Now, either using the knife, or using un-flavored wax floss, cut 9 sections out of the log (about 1 inch each). 

Grease the 9x9 baking pan and place the rolls evenly into it. 

Now is the time, if you want to make the rolls the next morning, to cover the pan with plastic wrap and place them in the fridge overnight. 
 
If you're making them the same day, cover the pan with plastic wrap and a tea towel and let rise again for about 30 to 40 minutes. 
 
While the rolls are rising, preheat the oven to 350 degrees F, and when they’re ready, place the rolls in the oven and bake for 20 minutes. (I like to rotate halfway through.) Check after 20 minutes, and see if they’re beginning to turn golden brown, if not bake for a few more minutes, watching them carefully. 
 
In the meantime, while the rolls are baking, you can make the frosting by placing the icing sugar, butter, vanilla and milk in a bowl, and whisking until smooth. You’ll want it thicker, as it will melt when placed on the warm cinnamon rolls. 

Let the rolls cool for 5 minutes before removing them from the pan and placing them on a plate and spreading the icing across. 
 
ENJOY! 
 
*Note: If baking from the fridge after resting overnight, let the rolls come to room temperature for 30 minutes to an hour before baking. 

RECIPE: Dehydrated Soup for BC Living

Dehydrated Soup
for BC Living
September 2023

Dehydrated meals are EXPENSIVE! If you’ve ever looked into going on a backpacking trip where you’re trying to carry light, you’d see that the mass marketed meals are pretty pricey. 
Luckily, you can make simple dehydrated meals at home that will save you space, time, and fuel on the road/trail/adventure. A dehydrator is a great investment too – I've been drying my herbs from my garden and grinding them for my spice shelf. 
 
I’ll probably turn this into a series over the next few summers as I find more and more things I can dehydrate, but we’re starting with a simple one! 
 
DEHYDRATED SOUP 
 
This soup is perfect for the cold start to the outdoor season, a rainy night when you want something quick, or as a side with a sandwich. They’re also great for at home if you want to make a big batch of something and save space in the freezer.  

INGREDIENTS 

- 1 medium carrot, peeled 
- 1-2 stalks of celery 
- 1 small onion 
- 1 clove of garlic, minced 
- 1 tsp parsley 
- 1 tsp olive oil 
 
- ½ cup pasta/noodle shape of your choice 
- 1 bouillon cube (vegetable, chicken, or otherwise) 
- salt and pepper 
 
INSTRUCTIONS 
 
Finely chop the carrot, celery, onion and garlic into very small pieces. (This is a mirepoix/sofrito mix, with some garlic added as well.) 
 
In a large pot, heat the tsp of olive oil - do not use more than this, you don’t want fat in stored food if you’re keeping these for a while. 

Add the chopped veggies to the pot and cook, sweating them until their water has released, and the onions are tender. Set aside and let cool, then spread on the appropriate tray of the dehydrator, and follow the machine’s instructions for how long to dry them for. Mine took about 6 hours, but you can test and see throughout if they are done. 

At the same time, you can spread parsley leaves on another tray and dry them as well or skip this step and add dried parsley to the finished product. 

You have two options for the pasta. You can cook it ahead of time, drain it when just al dente, and douse it with cold water to stop the cooking process. And then dry the pasta again. 

Doing this will help it cook faster on site and save fuel. If that isn’t of concern, you can cook it all together in one pot at the campsite. 
 
When everything is dry, in a bag, or mason jar, add the dried carrot, celery, onion, garlic, and parsley. Toss in a bouillon cube, add some salt and pepper and the pasta. 
 
When cooking, add the mix to a pot, add a cup of water and let it stand and soak for 5-10 minutes – everything will begin to rehydrate without the use of fuel. 
 
Then bring everything to a rolling boil, stirring to break up the bouillon cube, and let stand for 5 minutes, covered, or until the pasta is done. 
 
ENJOY! 
 

Note: If you’re going to be making a recipe in the near future that requires a mirepoix/sofrito - ex. A Bolognese, other soup, etc. - you can make extra and dehydrate it for future recipes like this!