CELEBRATE VALENTINES DAY IN THE KITCHEN
Happy Valentine’s Day PaPa fans! If you are one who celebrates this Hallmark holiday, or if you are on strike Feb 14th there is one thing that is universally accepted on V-day….sweets!
We were inspired to share this recipe with one of our favorite blogs in the city Creative Couples. This blog is dedicated to sharing stories of some of the city’s most creative professionals who happen to be sharing the office space with their better half.
Recently on their Cooking for Two feature, we bookmarked the Carob Almond Cookies as it is a fun recipe for you and your couple (or friend) to make together. Thanks to Creative Couples and Anna Grabowski of Slow Food Vancouver for the recipe!
-1/2 cup coconut oil or butter (room temperature)
-1/2 cup maple syrup (room temperature)
-1/3 cup carob chips or nuts of your choice
-Combine the coconut oil and maple syrup and patiently wait until they are well mixed
-In a separate bowl, calmly combine carob powder, almond meal, oat flour, and salt, until evenly blended, then stir in the carob chips
-Add together the oil and maple syrup mixture and stir
-Finally place tbsp. sized balls of the batter on a baking sheet and press down into circles, the earthy one should place them in the over and bake for 12 minutes
Enjoy!
INSPIRATION IN THE KITCHEN
Our post last week updating you on the kitchen status in PaPa’s suites has us excited thinking about everything these state-of-the-art kitchens will soon be cooking up. To help flex your culinary skills we took to PaPa partner SPUD and found some great recipes to help stay warm in the dark days of a Vancouver winter.
1. Place squash cut side down on steaming rack in a saucepan, over simmering. Cover & steam until tender, about 10 min. Let squash cool until it can be handled. Scoop flesh from skin.
2. Combine 1/4 c stock, the apples and onion in med saucepan. Cover and cook over low heat 10 min.
3. Add squash, remaining stock, apple juice, ginger and salt. Cover and simmer until ingredients are very tender, about 20 min.
4. Puree soup in batches in processor or blender (optional). Reheat soup gently. Add lemon juice. Season with salt and generous amount of pepper. Serve garnished with yogurt and green onion.
Contributed by: Master Chef spif, spud! Culinary Institute
