Love is the Answer

by Kathy Humphrey

Prince sings “You don’t have to be rich to be my girl… all I need is your extra time, and your kiss.” This boils his sentiments down in a few (catchy) words. Money isn’t what makes the world go ’round. Love and time spent with those dear to us are what really matter. Interest rates may be all over the place, global financial markets are up and down faster than a group of preschoolers playing “duck, duck, goose,” and the whole general uncertainty around money matters may mean that we are less able, or willing, to spend money with the same hedonistic freeness that we have over the past few years. “Oh no!” some people, somewhere, may be thinking, “it’s the holidays—how can we have our celebrations without a massive gluttonous blowout?” Remember those Whos down in Whoville, hand in hand and heart to heart? Think of Bob Cratchitt and his family, happy with their modest home-cooked meal and their love for one another. Consider how wonderful it is to be around the people who mean the most to you in the world, with nowhere to rush to, no demands to meet, and nothing to do but relax in one another’s company for the next few hours, or days. There are no better riches in the world, no bigger gift available, than that joy. We may not be spending as much time in restaurants this year, but really, aren’t house parties more fun, anyways? Pin up some mistletoe, cook something good and invite friends and relations over to share some of your extra time—you’ll be glad you did.  

Polenta with Ragout

Polenta:
3 cups milk
1/4 tsp salt
1 cup cornmeal
1/4 cup grated Parmesan cheese
In large saucepan, bring milk, salt and 1 cup water to a boil. Whisk in cornmeal; simmer over medium-low heat, stirring until thick enough to mound on spoon (15-20 minutes). Stir in cheese, and serve with either or both of the following ragouts (and a crisp green salad).

Mushroom Ragout:
2 Tbsp olive oil
1 1/2 lbs mushrooms, quartered
1/2 onion, minced
1 tsp dried thyme
1/4 tsp each salt & pepper
1/2 cup white wine (can substitute vegetable stock)
1 Tbsp all-purpose flour
1 1/2 cups vegetable stock
1/4 cup chopped fresh parsley
In large saucepan, heat oil over medium-high heat; sauté mushrooms, onion, garlic, thyme, salt and pepper until no liquid remains (about 8 minutes). Add wine; cook, stirring, until evaporated, about 4 minutes. Add flour; stir to coat. Stir in stock; bring to boil; reduce heat and simmer, stirring occasionally, until slightly thickened (10 minutes). Stir in parsley.

Meat Ragout:
1/2 onion, diced
one clove garlic, minced
1 stalk celery, diced
1 small tomato, diced
1 can (398 ml) tomato sauce
1 lb lean ground beef
1/2 tsp each dried oregano and basil
salt and pepper, to taste
In heavy skillet, heat oil over medium heat. Sauté onion, garlic and celery for 5 minutes, or until starting to soften. Add ground beef; cook, stirring often, until browned. Stir in oregano and basil, then tomato sauce and tomato. Cover: simmer, stirring occasionally, for 15-20 minutes, or until slightly thickened. Taste, add salt and pepper if necessary.

Seasonal Salad
1 head green leaf lettuce, washed and ripped
1 tin mandarin segments
1/2 cup almond flakes
1/2 cup dried cranberries
1 Tbsp butter
3 Tbsp sugar
In small skillet, heat butter. Add sugar, then almonds, stirring to coat well. Cook, stirring often, for several minutes or until golden and fragrant. Remove from heat; transfer to glass bowl, allow to cool. Scatter lettuce in salad bowl. Drain mandarin segments, arrange over lettuce. Toss cranberries over and then crumble almond candy over top. Dress with a simple vinaigrette (2 parts oil to 1 part balsamic vinegar, with a pinch of salt and pepper if you want).  

Winter Vegetable Curry
1 Tbsp olive oil
1 onion, cut into wedges
1 Tbsp curry powder
1 tsp ground cumin
1/4 tsp cinnamon
2 Tbsp minced ginger root
1 clove garlic, minced
1/4 tsp red pepper flakes
1 1/2 cups vegetable or chicken stock
2 Tbsp lemon juice
2 carrots, sliced
2 cups peeled yams, cubed
2 cups cauliflower florets
1 can chick peas, drained and rinsed
1/4 cup chopped parsley
salt and pepper, to taste
In large pan, heat oil over medium heat; cook onion for 5 minutes, or until softened. Add next 6 ingredients and cook, stirring often, for 1 minute. Add stock, lemon juice, carrots and yams; bring to boil; reduce heat, cover & simmer 8-10 minutes. Add cauliflower and simmer 5 minutes, or until vegetables are tender. Stir in chick peas, parsley, and seasoning to taste. Serve with rice or couscous.

Ginger Shortbread
1 cup butter
1/2 cup berry sugar
2 cups flour
1 tsp powdered ginger
1/2 cup (or less) chopped candied ginger
Cream butter and sugar. Blend flour and ginger; stir into creamed mixture, mixing well. Add candied ginger. Press mixture into ball; knead on lightly floured board till smooth. Pat into ungreased 9" x 9" pan. Prick over top with fork. Bake in preheated 300˚F oven for 45 minutes (till set & golden in colour). Cut into pieces when cool.

Kathy Humphrey lives in Victoria with her husband and two children. She tries to see cooking for a family not as a chore but as a creative outlet.