Tuesday, November 12, 2013

Saskatchewan Pride! Go Roughriders!

Manitoba Canola Growers asked me to write this little piece on Rider Pride for their Eat Well blog. As of today, Riders have to win two more times to be in the Grey Cup!  Fingers crossed!!

Saskatchewan Pride! Go Roughriders!
In Saskatchewan, we bleed green. Win or lose our faith never wavers. And we proudly wear green and white for any occasion. You can joke all you want about the 13th man but wait ‘til you hear us roar!

In Saskatchewan, winter is a season; not a national emergency. A butterfly is a dance you do at weddings, a dugout is not found on a baseball diamond and snowbirds fly South for the winter. To a Saskatchewian, the watermelon is truly a noble helmet and when we say living skies we mean it!!

We may sport farmer tans and measure distance in hours but we aren’t combine pilots, stubble jumpers or banjo pickers. We do know how to throw rocks at houses and hurry HHAAARRRDDD! And we wear our Rider gitch/gonch and bunny hugs with pride!

Time for supper? Make mine frajolaki with a rye and coke. On second thought, I’ll have the Denver sandwich and a vico. Dessert? What else? Saskatoon pie, Matrimonial cake and assorted dainties. Oh and by the way, we really can taste the difference between Alberta and Saskatchewan beef. Honest.

Saskatchewan is the middle prairie province. Gainer is our provincial gopher. And it is the best place in Canada to marry an agro, visit coffee row, taste chokecherry syrup and experience the party that is the Grey Cup!

And what a party it going to be.  Here are two recipe ideas for your Grey Cup celebration. Enjoy!  

Well, that’s it for me. I’m gonna head’r! Go Riders!

Deep, Dark and Stout Chili
This chili will warm your heart on Grey Cup day!  Don’t forget to pick up some stout beer at your local, as we say in Saskatchewan, LB store.
  • 2 Tbsp canola oil 30 mL
  • 1 1/2 lb/750 g extra lean ground beef (or 1 lb/500 g extra lean ground beef and 15-oz/426 mL can kidney beans, rinsed and drained)
  • 2 cups diced green bell peppers 500 mL
  • 1 cup diced red onion 250 mL
  • 3 cans (14.5 oz/412 mL each) no-salt-added stewed tomatoes
  • 1 bottle (12 oz/341 mL) dark stout beer
  • 3 Tbsp chili powder 45 mL
  • 1 1/2 Tbsp ground cumin 20 mL
  • 1 1/2 Tbsp smoked paprika (optional) 20 mL
  • 1 Tbsp sodium-free beef bouillon granules 15 mL
  • 1 tsp salt 5 mL
Toppings :
  • 1/2 cup chopped fresh cilantro leaves 125 mL
  • 1/2 cup finely chopped red onion 125 mL
  • 1 medium lime, cut into 6 wedges
  1. Heat 1 Tbsp (15 mL) canola oil in Dutch oven over medium-high heat. Working in two batches, brown beef, about 3-4 minutes per batch, stirring frequently.
  2. Meanwhile, in a sauté pan heat remaining 1 Tbsp (15 mL) canola oil and cook bell peppers and onions 4 minutes or until onions are soft, stirring frequently. Stir into cooked beef. Add stewed tomatoes, beer, chili powder, cumin, paprika, and bouillon. Bring just to a boil over medium-high heat, reduce heat, cover and simmer 45 minutes. Stir in salt.
  3. Serve chili with choice of toppings placed in three small bowls.
Yield: 8 servings. Serving size: 1 1/3 cups (325 mL) chili.
Cook’s note: Like most chili recipes, the flavours are more blended if the chili is served the next day. This dish freezes well, too.

Chunky Grilled Vegetable Guacamole
This recipe is from fellow Rider fan turned dietitian, Patricia Chuey. She may live in BC now but she still bleeds green! If your BBQ is covered in snow roasted then vegetables.
  • 2 Tbsp canola oil, divided (plus more for the grill) 30 mL
  • 1 small zucchini, cut lengthwise in 3 long strips
  • 1 red bell pepper, cored, seeds removed, sliced in half
  • 1 just ripe avocado, peeled, sliced in half
  • ½ small red onion, sliced in half
  • juice of 1 lime
  • ¼ cup cilantro, minced 60 mL
  1. Prepare grill by brushing with canola oil. Preheat grill to medium-high.
  2. Lightly brush both sides of vegetables with 1 Tbsp (15 mL) of the canola oil. Place zucchini strips, bell pepper, avocado and onion halves on the grill for about 3 to 4 minutes per side.
  3. Remove from grill. Finely dice zucchini, pepper and onion. Place in large bowl. Add avocado and mash in.
  4. Stir in remaining canola oil, lime juice and cilantro. Refrigerate until serving.
Yield: 8 servings. Serving Size: ¼ cup (60 mL) each 

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