Carrot Tzimmes

• 2 lbs. carrots, peeled
• 3/4 cup prunes (more or less, to taste)
• 1/4 cup butter
• 1/2 cup packed brown sugar
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1 cup orange juice

1. Preheat oven to 350F.
2. Par-boil carrots for 2-4 minutes and then slice into 1/2-inch chunks place in a mixing bowl with prunes.
3. In a small saucepan, melt butter, sugar, cinnamon and nutmeg and stir until smooth. Stir in orange juice.
4. Pour mixture over carrots and prunes and mix thoroughly.
5. Transfer everything into a baking dish and bake for 20-30 minutes, or until carrots are soft and mixture is bubbling.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

We were bound in Egypt

...and after eating all that matzah on the run, we were bound again. And that's why we eat matzah during Passover.

Then Moses said again "Let my people go!"

And we were given Tsimmes.

But seriuosly, Passover can be hard(er) on the digestive tract than other Jewish holidays. Thank gosh for tsimmes: a sweet mixture of vegetables and other fibrous fruits. My favourite is carrots and prunes.

Mango and Red Onion Salad

• 1 mango (not overly ripe)
• 1/4 purple onion
• 1/2 red pepper
• 1/2 cup fresh cilantro
• 1 clove garlic, passed through garlic press
• 1 tbsp + 1 tsp lime juice
• 1 tsp sea salt
• black pepper

1. Finely chop mango, onion, pepper and cilantro and combine in a bowl.
2. Mince garlic and add to bowl.
3. Sprinkle lime juice, salt and pepper.
4. Toss together and chill before use.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Swapping Recipes at the Office

With the winter winding down, the endless potlucks at work are being replaced by walks to Tim Horton's (it's Roll up the Rim contest season). Still, you can always smell something good coming from the kitchen as someone unwraps a fragrant dish.

At what I think was our last potluck of the season, a really tasty mango salad appeared. I ended up taking the recipe and modifying it slightly so I could use it as a sweet topping for fajhitas at home and it tasted excellent.

Chickpea-flour Pizza in Cast Iron

• 2/3 cup chickpea flour
• 1/3 tsp salt
• 1/4 cup water
• 3/4 cup water
• 1/2 tsp rosemary (finely chopped fresh or dried)
• 1 tbsp olive oil
• 1 tbsp olive oil
• 2 tbsp minced tomato
• 1 tbsp minced onion
• 3 tbsp mozzarella
• 1/4 tsp black pepper

1. Sift the chickpea flour and salt together into a mixing bowl.
2. Slowly add 1/4 cup water, whisking constantly unit it forms a smooth paste.
3. Add the remaining water, whisk and let the batter stand for 30 minutes.
4. Preheat broiler while batter is standing.
5. Stir in rosemary when batter is ready.
6. Heat 1 tbsp olive oil in a 12-inch cast-iron pan (or nonstick oven-proof skillet). Stir the batter and pour into the pan.
7. Cook the pizza over medium heat until the bottom is golden and crisp and the top is almost set, (2 to 3 minutes). Break any large air bubbles with the tip of a knife and drizzle the remaining 2 tbsp olive oil on top. 
8. Sprinkle the tomato, onion, cheese and pepper on the pizza and put the skillet under the broiler. Broil until the pizza is golden and crisp, (4 to 5 minutes). 
9. Slide the pizza onto a board, cut into wedges and serve hot.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Don't forget to change the clocks!

Since today is about remembering (but not like the more important days of not forgetting), I thought it would be appropriate to talk about the fabled bag of chickpea flour today.

A few months ago, a colleague told me about a bag of chickpea flour she had in her pantry. Her daughter had bought it to prepare a dish – apparently it was a one-time thing. I gladly offered to take it off her hands.

About a month later, she announced that the flour had made it from the pantry to the hallway, and would eventually make it to work. A few weeks later, I suggested blocking the front door with the flour so she won't be able to leave home without picking it up.

Shortly after, the flour arrived.

The next question was "what to do with it?" It wasn't until then that it dawned on me that chickpea flour is gluten-free. I immediately thought of my brother and sister-in-law of Gluten Free Edmonton and cobbled together a recipe for a cast-iron pizza with tomatoes and onions that's fried and then broiled.

Apples with Creamy Caramel Dip

• 1 8oz package of cream cheese
• 3/4 cup brown sugar
• 1/2 to 2/3 cup crushed Skor bar (about 4-5 bars)
• caramel (for drizzle)
• 6 Granny Smith apples
• lemon juice (for drizzle)

1. Bring cream cheese to room temperature and blend with brown sugar.
2. Spread mixture on a large platter.
3. Sprinkle mixture with crushed Skor bars.
4. Drizzle platter with caramel.
5. Core and slice apples and drizzle with lemon juice.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Pretending to be healthy

Yet another story from last year's pre-Christmas party:

Mel, our fitness and health conscious friend opted to bring dessert for the potluck/get-together. It was really great: sliced apples with an insanely yummy creamy caramel dip. How can you go wrong with anything that has cream cheese and Skor bars in it? And how did healthy Mel manage to not devour the entire thing before getting to the party?

After filling myself up with dessert, I promptly forgot to ask Mel how to make it until a few weeks ago when colleague asked me about a similar dish. So I finally emailed Mel to ask. The recipe was so simple, Mel quickly tapped it out on her BlackBerry – not even waiting to get home. 

Marinara Sauce

This basic marinara sauce can be added to ground meat, vegetables, lasagna or meatballs.

• 4 tbsp olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup white wine
• 1 28oz can tomatoes
• 1 5-1/2 oz can tomato paste

1. Heat olive oil on medium and fry onions and garlic until translucent.
2. Add basil, oregano, thyme, pepper and salt and mix for one minute.
3. Add wine and stir for another minute.
4. Add tomatoes and tomato paste, stir and let simmer for 30 minutes.
5. Puree with a hand blender.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen