Tag Archive for local

Habibi’s Dips Giveaway!

Okay, so we’re well into the new year. How are your healthy new year’s resolutions coming along?

This coming weekend will no doubt be a great reason for us all to eat our body weight in chocolate, and not feel guilty for it, but let’s talk healthy options, anyways, for both before and after.

habibis hummus vegetables

It’s worthy to note that dark chocolate really is good for you–so you shouldn’t feel guilty eating that anyway. It really is the world’s most perfect food. But the world’s second most perfect food, for me, is hummus.

It’s kind of amazing. It’s made from chickpeas, which are a wonderful, inexpensive and vegetarian source of protein. And it’s really a blank slate. Hummus is creamy, and you can use it in a ton of ways. You can also add all kinds of spices and flavourings to it, and it will take those flavours on, changing its profile from spicy to sweet to daring.

The nice folks at Habibi’s (which is a local manufacturer of Hummus), sent me a ton of their stuff, and I’ve been scarfing it down every which way. They have a wide variety of flavour options, and they also sell baba ganoush (a wonderful, smoky-tasting roasted eggplant dip/spread) and tzatziki (a cooling yogurt-based dip with lemon and dill), as well as tahini (a sesame seed paste).

habibis hummus

I’ve been making wraps with my hummus: you just schmear a bunch of it on a tortilla, add whatever vegetables turn you on (shredded carrots, lettuce, cucumber, sprouts, I also like to throw in some olives), wrap it up, and off you go. I have also been taking some time on the weekend to prep vegetables, and then I put them in containers that have a side separate container for the hummus. You could also do this in a mason jar: you just put the hummus in the bottom of the jar, and then load it up with veggies, standing vertically. These make great grab-and-go snacks.

I’m giving away a gift basket of Habibi’s Dips, worth $30. You’ll get to sample all of their different flavours.

Photo 2015-01-28, 1 38 32 PM

To enter, comment below and answer one of the two following questions: 

  • What’s your favourite way to enjoy hummus? 
  • What flavour of Habibi’s are you most excited to try? 

You can get an extra contest entry by tweeting: 

You must reside in the Lower Mainland. I’ll draw one person at random at the end of day on Monday, February 16.

Good luck!! May the odds be ever in your favour.

 

Apricot-Peach-Rosemary Jam

I started a herb garden this year on my roof, and I’ve been loving having fresh herbs at my disposal. In fact, I have so many that I’m trying to incorporate them into recipes where you wouldn’t normally expect them. Like including savory herbs in sweet applications.

A couple weeks ago, I made a blackberry-blueberry-sage jam. I’ve also tasted a similar version with basil, which works quite well. The herbs are not overwhelming, but there’s just a lingering essence at the end.

peach apricot rosemary jam

My friend Lili and I make an annual pilgrimage out to Richmond Country Farms to see what ingredients inspire us. Last year, it was a zucchini pickle, but this year, she was all about the sweet jams with savoury herbs. The peaches and apricots I bought were destined to go into a pie, but the contest I was supposed to enter got cancelled, so I decided to take Lili’s lead and make  jam.

Lili’s been eating hers on crackers with brie, but I’ve been enjoying mine simply on homemade, toasted bread. This jam is so luscious and golden. This is a small batch of jam; mine made 3-250 ml jars. Feel free to adjust proportions according to how much you want to make.

Peach-Apricot-Rosemary Jam

Ingredients: 

  • 3 large peaches
  • 10 apricots
  • 1 large sprig of fresh rosemary
  • 1.5 cups sugar
  • 2 tbsp lemon juice

Method: 

  • Peel the peaches. If they are quite ripe, a sharp knife will probably take the skins off without too much difficulty. Otherwise, dip them for about a minute in boiling water. Cut them in half and remove the stones, then chop them roughly. You don’t need to be too precious about it, they’ll boil down.
  • Halve the apricots and remove the stones. Again, chop roughly. Don’t worry about the skins–if some of them come off, that’s fine, if not, you won’t notice them very much in the cooked jam.
  • In a large pot, like a dutch oven or a stock pot, bring the fruit and the lemon juice up to a boil, then reduce to simmer. Add the sprig of rosemary, whole. Allow to simmer, stirring occasionally for about 20 minutes. You can mash with a potato masher to help release the juices, if you like.
  • Once the fruit is broken down, add the sugar, stir well, and allow to cook for 10-15 minutes more, until the jam reaches your desired consistency. To test for doneness, put a few tablespoons of the jam on a small plate. Run your finger through it. Your finger should leave a clean trail that does not close up afterwards. If there is a lot of foam, you can add a tablespoon of butter or margarine.
  • When the jam is done, remove the sprig of rosemary. You can stir in some finely chopped, fresh rosemary towards the end if you like flecks of green in your jam for contrast.
  • Preserve using the directions on this page.