LENTIL SPROUT WRAP

We got back from vacation five days ago, just long enough to grow a batch of lentil sprouts. We didn't have a lot of food in the fridge (I was too busy to shop, if you can believe that!) so I created this easy and healthy sandwich filling with Saskatchewan ingredients we had on hand.

2 tsp minced onion
2 tbsp mayonnaise
1 tbsp plain yogurt
1/4 tsp each cumin and coriander
dash of salt and a few grinds of pepper
1/2 cup lentil sprouts
3 hard cooked eggs, chopped

Mix everything together. Serve in a whole wheat wrap. (Note: we made 3 wraps with this amount of filling.) To grow your own lentil sprouts, see the instructions here.

Fresh greens - GROW YOUR OWN LENTIL SPROUTS

Is it -30 again?!#%? I might go crazy if not for that spot of green growing in my kitchen window. Sprouts are an excellent way to get fresh greens in the dead of a Saskatchewan winter. It takes about 5 days to grow a batch of sprouts. Here's a batch of lentils on Day 1: Soak for a couple hours in a jar of water. These are ordinary brown lentils purchased from the grocery store.

Day 2: Sprouts are rinsed and drained twice a day.

Day 4: nicely sprouted

Day 5: Eat!

Flavours of the Orient - HOT & SOUR SOUP

Hot & Sour Soup
Despite its Asian flavours, most of the ingredients in this soup can be found locally in and around Saskatoon. Here is a list of the ingredients in my soup, but feel free to substitute what is available to you. Measurements are not precise—use as much or as little as you like:

Mushrooms – sun-dried Saskatchewan chanterelles (rehydrated in hot water)
Chicken broth – homemade from a farm chicken (see technique)
Tofu – locally-made; purchased at Chung Wah Chinese Grocery in Riversdale.
Bean sprouts – sprouted from the Asian blend sold by Mumm’s Sprouting Seeds.
Chives – from my garden
Green onions – from the grocery (local when available)
Hot sauce – made by Droolin’ Devil (a Saskatoon company)
Bamboo shoots, sesame oil, white wine vinegar, soy sauce, rice noodles – imported brands.

Bring 4-5 cups of chicken broth to the boil. Add the mushrooms and their soaking liquid. Add sliced bamboo shoots (perhaps 1/2 cup). Add firm tofu cut into bite-sized cubes. Add one bunch of rice noodles (thick or thin). Reduce heat and simmer a few minutes, until the noodles are soft. Add a few chopped green onions and a big handful of bean sprouts. Stir in:

1/4 cup white wine vinegar
1/4 cup soy sauce
2 tbsp cornstarch mixed in 1/4 cup water

Stir soup until thickened by cornstarch. Remove from heat. Beat one egg. Pour egg in a stream into hot soup, stirring all the while. Season with salt to taste. Spice up with hot sauce to your liking. Serve in bowls sprinkled with chives.

(In the past, I have varied the ingredients to include: chopped leftover chicken, snow peas and/or broccoli.)