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Glebe Report Editor GLEBE REPORT 2014 DEADLINES December 6, 2013 Vol. 41 No. 11 Serving the Glebe community since 1973 www.glebereport.ca ISSN 0702-7796 Issue no. 454 FREE PHOTOS BY LOIS SIEGEL Sweet and savoury at your holiday table In this issue, our ongoing interest in the health of Glebe residents takes the form Ouellette. For the sweet but healthy desserts served up in a cozy café or tea room of promoting tasty, nutritious and appealing fare for the holiday table. Teasing setting, we turn to Carolyn Best of The Pantry, a culinary institution in the Glebe out flavours with herbs and spices and using carefully sourced fresh produce and that has been setting the standard for nutritious homestyle cuisine with a flair for quality ingredients are essential to creating the special but healthy dishes that almost 40 years – it’s gourmet quality without the fanfare. Both Ouellette and you want to serve to guests or eat in a restaurant. We are happy, then, to highlight Best invite you to take their recipes to heart to whip up some easy dishes during the culinary suggestions of two individuals who set the bar high by preparing the holidays and share them in good company. We are confident that you, your food that is both delicious and nutritionally valuable. For savoury dishes in the family and friends will experience a reawakening of your taste buds and of your home setting, we turn to holistic nutritionist and Glebe Report regular, Lucette natural affinity for breaking bread together. Happy holidays. Continued on page 2 MARK YOUR CALENDARS WHAT’S INSIDE December 9 Lansdowne Transportation Advisory Committee Abbotsford . 4 Health, Nutrition . .2,3,5,6,20 Traffic Monitoring meeting, St. Giles Church, 7 p.m. Art & Photo . 25,34 Gift Guide . 21-24 December 10 GNAG winter dance online registration, 9 p.m. Books . 39 Grapevine . 42 December 12 GNAG winter programs (other than dance) Business . 14,18,19 Letters . 9 online registration, 9 p.m. Community . 10,38 MP’s Report . 17. December 12 Nutcracker Ballet GCC, 6 p.m. Councillor’s Report . 16 Music . 28,29,30-31 December 13,14 Capital City Chorus Christmas concert Environment . 13 Profile . 26-27 Dominion Chalmers United Chrch, 7:30 p.m. Film . 32 Schools . .36,37 December 14 Master Piano Recital series: Serhiy Salov GCA . 12 Southminster United Church, 7:30 p.m. Traffic . 11 December 14 Christmas concert: Roxanne Goodman GNAG . 15 Worship . 38,40,41 Christ Church Cathedral, 7:30 p.m. NEXT ISSUE: January 17, 2014 January 16 Taste in the Glebe, GCC, 5:30 p.m. EDITORIAL DEADLINE: TUESDAY, DECEMBER 17, 2013 ADVERTISING DEADLINE: FRIDAY, January 3, 2014 SEND US YOUR BEST SHOTS OF LIFE IN THE GLEBE Show us what it means to live in one of the greatest communities in Ottawa! Photos will be featured in an exclusive online gallery (www.glebereport.ca/gallery). Images should be a minimum of 1024px long edge at 72dpi. Please email photos and a one sentence description to [email protected] COMMUNITY glebereport.ca/calendar @glebereport glebereport CALENDAR 2 Glebe Report December 6, 2013 nutritiON Embracing seasonings and the season Continued from page 1 here are a few suggestions about food BE YOUR OWN Flavour MASTER back on the salt. (Satisfy the craving choices. Why not window shop at the As a host, you may also try a few for salt with a few pieces of dark choc- BY LUCETTE V. OUELLETTE food table, see what’s available, and savoury tapas recipes to expand your olate sea salt bark). then choose just a few items that really repertoire. Tapas, originating in Spain, So whether you are a guest or a host Yes, it’s that holiday time of year already. meet your needs – balancing a little were used as a cover for your glass this season, don’t switch to automatic So, what’s on your mind – drudgery, protein, some carbs and a little fat to of sweet sherry (keeping fruit flies at pilot. Take your time, be selective, and joy, food, song, gifts, family traditions, pair with your spirit of choice. If you bay). Initially in the form of a slice give yourself a sweet treat – guilt free stress, or a little bit of all of these? You are the one who is hosting the party, of cheese or ham (both are salty), the – either at the beginning or end of the are not alone. We all get caught up in our it is important to offer a healthy mix tapas would make you thirsty! But meal. Whether your favourite delights old ways of greeting the holidays. C’est of foods at the table. For example, today, tapas are synonymous with are prepared with cinnamon, ginger, la vie! You may find you can embrace to your cheese platters you might “small plates” that can include almost chili or cardamom, savour the warm- them more fully by simply keeping decide to add vegan cheese options anything, from anywhere. My advice ing spices from the first to the last bite. moderation and simplicity in mind. as a healthy complement. They are to you – be generous with the use of After all, it’s a special time of year. available locally at Zen Kitchen, herbs and spices to add zest and fla- SO MUCH CHOICE Simply Raw Express, or Herbivore at vour for family and guests who might Lucette V. Ouellette is a registered hol- If celebrating the season means the Door. And you don’t have to be a have become accustomed to salty pre- istic nutritionist and can be reached at trotting from one fiesta to another, vegan to appreciate them. pared foods. Whenever you can, hold [email protected]. ELLINIKOS LEMONI PATATAS (GREEK LEMON POTATOES) (Family recipe from my Greek neighbour, Katerina Tsarouchas) Makes many servings. PHOTOS BY LOIS SIEGEL STEAMED CLAMS IN BROTH OF SAFFRON AND Fall GREENS Method: Makes three dozen. 1. Place 1 tsp olive oil, wine, garlic, shallots and saffron in a large Ingredients: pan and bring to a boil. Add • large pinch saffron strands greens, cover and cook for 2 • 4 cloves garlic, minced min. until completely wilted. • 2 large shallots, finely chopped 2. Add clams and tomato, cover • 2 tsp olive oil (divided) and cook over high heat for • ½ cup dry white wine and water 4-5 min. until every clam has if needed opened. Stir in chopped parsley • 2 small heads spring greens, and ground pepper. or 2 handfuls fall greens, finely 3. Using a slotted spoon, divide the shredded greens and clams among shal- • 2 kg (about 3 doz.) small live low bowls, then ladle the broth clams or cockles, washed well over them. Drizzle with 1 tsp • 1 tomato, seeded and finely olive oil and serve with lemon diced wedge to squeeze over. • 3 tbs fresh parsley, finely Note: Clams are as salty as the sea chopped they come from, so don’t add salt • 1 pinch freshly ground pepper while cooking. Ingredients: • lemon wedges to serve (op- • 6 Yukon gold potatoes, peeled and cut tional) Bon appétit! • 1 to 2 cubes organic vegetable or chicken bouillon, to taste • 2 to 3 cloves garlic, finely chopped, depending on size and taste • Water to half cover potatoes • ½ cup good extra-virgin olive oil, again, flavour to your liking We take the Guess Work out of Your Financial Life • Juice of 1 to 3 lemons • 1 tbs Greek oregano (or Green Door Grocer on Main St. has very nice ™ FAMILY WEALTH ADVISORY GROUP dried European organic oregano – lots of flavour) Retirement Planning Experts • Salt and freshly ground black pepper Wishing you and your family a Directions: • Preheat oven to 400°F. Place potatoes in a baking dish large enough for happy and healthy Holiday Season. each potato to rest on the bottom. • In a bowl, combine water, bouillon cubes, olive oil, garlic, lemon juice, Peter Bradley Cyndy Batchelor Financial Advisor Financial Advisor Assistant oregano, and salt and pepper. Mix and pour over potatoes. • Cook for 45-50 min., or until potatoes are slightly brown on the edges and 613-369-4674 most of the olive oil has been absorbed. You can broil a few minutes at the www.familywealthadvisorygroup.ca end to brown. • Finish with a little sea salt if needed. Leftovers are always welcome! Securities offered through Raymond James Ltd., Member-Canadian Investor Protection Fund. Insurance products and services offered through Raymond James Financial Planning Ltd., not a Delicious! Member-Canadian Investor Protection Fund. nutritiON Glebe Report December 6, 2013 3 Sensing the beauty in food BY CARolYN BEST Learning to love and work with food happened for me in the 1970s through the doorway of a peasant hut, high in the Sierra Madre mountains of southern Oaxaca. It happened by watching and asking, as the women and girls ground the corn they had grown, dried and soaked using a stone roller I watched the whole pro- LEMON MILLET PUDDING PHOTOS BY LOIS SIEGEL cess of making the tortillas– four long • ½ cup millet cooked in ¾ cup CRANBERRY RICE FOOL hours from start to finish. “Why,” I water for approx. 10 min. until A European dessert, simple, easy would ask, “don’t you make enough water is absorbed and elegant. in the morning to last for the second • zest of 2 organic lemons • Cook one package of cranberries meal?” I remember them staring at • juice of the lemons slowly in 1/3 cup maple syrup me, as across a great cultural divide. until berries soften. “Because we love them fresh,” they • pinch of salt said. Love of their food, pride in its • 1/3 cup maple syrup • Add ½ tsp cinnamon, ½ tsp preparation, and gratitude were all • 3 tbs almond oil ginger, ¼ tsp grated nutmeg.
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