gujarati toor dal (split pigeon pea soup)

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

Food, in the end, in our own tradition, is something holy. It’s not about nutrients and calories. It’s about sharing. It’s about honesty. It’s about identity. -Louise Fresco

My last post featured a Westernized version of the classic Gujarati toor dal soup. Today, I’m posting my family recipe for the traditional version. Toor dal (or split pigeon pea) has been cultivated in India for at least 3500 years and is a staple in Indian cuisine. However, in a Gujarati home, toor dal (which refers to both the uncooked legume as well as the soup) is a daily affair and is eaten during every meal. Although classified as a soup here in the West, it’s not eaten as you would a soup: it’s ladled over rice and eaten alongside rotis and a curry, at the very least. (Google ‘Gujarati thali’ to see what a typical Gujarati meal looks like).

Toor Dal (Split Pigeon Peas) Soup | conifères & feuillus

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turkey, barley and vegetable soup

Turkey, barley and vegetable soup | conifères & feuillus food blog

The good old days are now. -Tom Clancy

This hearty turkey and barley soup recipe comes from a time when life was slow, things were simple, nothing was wasted and everything was used. This philosophy is practiced in our home present day as it was done long ago in our ancestors’ homes. This soup is made with turkey meat leftover from a holiday roast turkey dinner and the base is turkey stock made using the remaining carcass of the turkey. Plus, it’s loaded with vegetables and barley for added flavour and texture. There really is no reason to complain about eating leftover turkey when there is such an easy and delicious alternative to use it up.turkey-barley-and-vegetable-soup-with-leftover-holiday-turkey Continue reading “turkey, barley and vegetable soup”

acadian potato and bread turkey stuffing with savory

acadian potato and bread stuffing with savory | conifères & feuillus

This recipe is buried deep within my husband’s Acadian roots. The star of this recipe is the lessor known (at least present day, here in North America) herb, savory. I suspect the use of savory comes via the European ancestry of the Acadian people. Historically, savory is one of the most important herbs in European cuisine and perhaps the first herb to make its way to the New World from Europe.
acadian potato and bread stuffing with savory | conifères & feuillus

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cranberry sauce

Easy 3 ingredient cranberry sauce recipe | conifères & feuillus

My husband is a mix of German and Acadian descent. From the Acadian side comes a recipe for a traditional roast turkey dinner that we make twice a year, Thanksgiving and Christmas. When I first met my husband, he would follow the recipe he’d been given to a T and was very reluctant on changing anything about it. Although it makes a very delicious meal, there were certain things that I wanted him to change. For example, it mentions using canned cranberry sauce. This was the first thing to go!

Easy 3 ingredient cranberry sauce recipe | conifères & feuillus
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a jar of kindness & chocolate hazelnut spread

Vegan homemade chocolate and hazelnut spread | conifères & feuillus

No act of kindness, no matter how small, is ever wasted. -Aesop

I have the best neighbours. The kind that appear out of thin air to give your car a push when your wheels are spinning on an icy driveway, but otherwise, you would not even fathom that a family of four lived next door. How they figured out that my children were being deprived of a great childhood joy, I don’t know. But early this year, my neighbour ringed our doorbell, holding two jars of homemade yumness. One of these jars contained homemade Nutella.Vegan homemade chocolate and hazelnut spread | conifères & feuillus
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spiced parsnip soup with roasted garlic oil

spiced parsnip soup recipe with roasted garlic spread | conifères et feuillus food blog

Be soft. Do not let the world make you hard. Do not let pain make you hate. Do not let the bitterness steal your sweetness. -Kurt Vonnegut

Did you know that when exposed to the bitter cold, the starches of parsnips will actually turn into sugar rendering them sweet and delicious? Interesting isn’t it? And for this reason, this ancient root vegetable is harvested late in the season here in Québec and well into winter or even early spring.spiced parsnip soup with roasted garlic oil | conifères & feuillus
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sesame seed candy with tahini

til ka ladoo with tahini | conifères et feuillus food blog

The food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison.  -Ann Wigmore

I have been hesitating to write this post for some time now. I certainly didn’t want to publish it before Halloween lest I rain on somebody’s parade. Don’t get me wrong, I love Halloween. Especially now that I have children, it’s even more special. My only issue lies with the candy part of it. I know, it’s candy, it’s not meant to be healthy. But have you looked at exactly what the candy of today is made with? It’s beyond my comprehension that this is what we give our children … as a treat …  and in copious amounts to boot. What message are we sending out?

This year, as in the past, I bartered most of what was collected for homemade candy and cookies.til ka ladoo with tahini | conifères et feuillus food blog

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