Has the city that I take so much pride in calling my home; become as cold as the freezing weather?

Dough for momos

What would you have done if a stranger called for help? Yes, circumstances may dictate what your immediate response should/would be. But when you can help a stranger without any harm caused to you, why cannot we just lend a hand?

Boiling the bone

I teach my child of stranger danger, but I also teach them that we live in a world where our differences have led to war, intolerance, marginalization, and hate.  I would like my children to be smart and aware but also want them to live in a world of inclusion, hope and faith in humanity.

Using my daughter's water bottle to cut dough (yes, that's Tinkerbell)

Just two days after I heard about the news about the woman, another extreme cold alert was issued, and I had to take my daughter for an emergency dental check up. My daughter had slipped on a patch of black ice outside the clinic, but she picked herself right up like little kids do so easily. I though the dental clinic should have the sense to mark it as being unsafe, but when the dentist descended on my daughter, that thought slipped my mind.

On the way out of the clinic, I could see from afar (I wasn’t wearing my glasses), a black thing near the same patch of sidewalk that my daughter had slipped on. As I moved closer, I realized it wasn’t a thing, but an elderly lady on the ground in pain; she had slipped and definitely had broken her shoulders.

Waiting spinach

I immediately called 911, and was told four others had called before me. I covered the lady with my shawl and told her we would wait until the EMS came. People driving by called to check if we called for help. A lady driving with her children stopped to help. Strangers took their jackets to keep the lady warm, as the EMS had advised us not to move her.

With sadness, I think of the stranger who has passed away in the cold with no one by her side just days earlier. But knowing the woman by my side would be taken care of, I know that the city I call my home still has love and compassion.

The stuffing

As individuals we are unique and different, and we should celebrate our diversity, but what makes us all very similar is that we all want happiness, good health and love. My dear friend Zomppa B and I were strangers thrown together as roommates at school; if we had led our differences dictate our relationship, we just couldn’t be friends. But our common values, beliefs and hopes took precedence over our differences, which we respected and always made sure to talk about.

In this post, I celebrate humanity, strangers, and strangers who become your best friend. Zommpa B, this one is for you – Happy Birthday. (PS Your birthday gift is waiting to be picked up by you!)

Momos getting ready to be steamed

If we want to discuss differences, we may call these in Tibetan, “momos,” in Chinese, “dumplings,” in Russian, “pelmeni” or “pot stickers,” but in the end, it is flattened dough, stuffed with minced meat of your choice and steamed!!!

Tibetan momos

Tibetan Momos

Tibetan Momos
Filling
1 kilo of ground beef/chicken (2.2. lbs.)
1 medium onion
1 garlic clove
2 handful of baby spinach
1 cup of stock
1 tsp of soya sauce
½ tsp of black pepper
Salt

Dough
7 cups of whole wheat or regular flour
1 pinch of salt
4ish cups of water (the dough needs to be just right not too soft or too hard)
OR you could buy readymade dumping

Broth
2 ox tails or any bone that
1 pinch of salt
1 pinch o f black pepper

Hot Tomato Sauce
1 medium onion
1 garlic clove
2 large tomatoes
2 spoons of hot chilli powder
Salt

Soup
1. Boil the ox tail or bone with water , salt and black pepper
2. Make sure it boils for ½ hour

Momos
1. Mix all the ingredients for the filling properly
2. Roll the dough flat and cut them into round shapes
3. Put the fillings in on one side, an easier way to make the shapes is to just pinch the corners and prop them up
4. Oil the bottom of each dumpling and place them on the steamer
5. Once you have made all the dumplings place them over the hot boiling broth for 15 mins.

Hot tomato sauce
1. Boil the tomatoes
2. Chop the onions and garlic and sautee them
3. Peel the tomatoes and add them to the onions and garlic
4. Add salt, coriander and cumin to taste
5. Puree the mixture

Serve the momos with soup and a dash of the hot sauce.

Check us out on Tip Day Thursday and Simple Lives Thursday!

Photo: WFP, Madagascar

The statistics on child hunger is overwhelming. FAO’s news release on September 14, 2010 states that 925 million people in the world go hungry and 25% of this population are children! Pictures of starving children in developing countries such as India and Darfur are visible forms of hunger, but the lack of daily nourishment 2100 calories a day, is invisible and prevalent all around the world, name a country and the situation exists.

Photo: WFP, Punjab

India will always be a country that will remain close to my heart, as it is where I was born. It is also the home to the largest population of malnourished children. We talk about the phenomenal development and material progress of India but India as I know is a land of paradoxes, it is modern yet still rooted in ancient traditions and it is a country where you have see so much wealth yet have large populations still go hungry. World Food Programme states that 25% of the world’s hungry poor live in India. Some of the main reasons that the disparity continues are because of the age old social caste systems which still exists, rural-urban divide and just plain lack of priority for the poor. India is the largest producer of wheat, grain and other food items and it has record high economic growth of 9% so India is its own solution, the only need is political will!

Growing up, I was the annoying little sister who always wanted to wear what she wore; go where she went and do whatever she was doing! She was always so patient and loving, and never showed any signs of how annoyed she was. Well, later she did tell me the truth! Aha!

I don’t remember when our relation changed from that of me being an annoying little sister to her becoming my best friend. But I know it revolved around food.

My sister had to take home economics at school-wow how far we have come! Anyways, she will be the one reading out the recipes and I was the sous chef! Grinding, frying and cooking. Our friendship has matured but our shared love for good food has remained the same. We always share recipes, call each other before any dinner party or family gatherings for ideas! We call each other –a phone call away food consultant.

This visit up North, my sister, her son, my little girl and in laws travelled to Montreal. They loved the city and more important they loved the food!

During this visit up North, my sister and her son were not waiting in a hospital anxious about a delivery, nor were they involved in organizing any weddings or parties. I am glad it was a relaxing holiday and I look forward to many more holidays with my sister, filled with delicious food, love and fun!

Zomppa’s Egg Noodle Soup

Egg Noodle Soup

Ingredients:
1 tsp vegetable oil
1 Pack of egg noodles
½ medium size onions, chopped
2 cloves of garlic, chopped
1 ½ medium sized tomatoes, chopped
10 large mushrooms (choose your kind/you can also add meat if you like) sliced
1 cup of frozen peas
Baby bok choy/spinach chopped (as much/little you like)
7 cups of vegetable stock (you can add more if you want it soupier)

Instruction

1. Heat a large pot on medium heat. Add the oil and sauté the onions and garlic till translucent
2. Add ½ tsp of salt
3. Add mushrooms, saute for a couple of minutes
4. Add tomatoes, sauté until it becomes into a nice thick sauce
5. Add  frozen peas and then the vegetable stock
6. Once it starts boiling add the noodles, cook per the package instruction
7. Once the noodles cook, add the bokchoy/spinach, and voila it is done! Add salt for seasoning
8. Serve nice and hot! Should you have any leftover roast beef it would go well too!

Check us out on Two for Tuesdays!

Farmers: This weekend, we took the entire family to St. Lawrence Market in Toronto. We love this historical market, but we live on the other side of town and in tow with a toddler and a 4year old, going to a bazaar can only mean CHAOS so we have hardly visited!

St. Lawrence Market in Toronto dates back to 1803 when the Governor proclaimed that the land was to be officially designated the: Market Block (see website http://www.stlawrencemarket.com/about/history/index.html)

The market is in the heart of the City and in my opinion feels like the soul of the City too. You have farmers from Ontario selling their fresh produce, artisans selling their creative items-jewelry, clothes , etc, and there are always events like the Corn Roast coming up on August 7, 2010- imagine fresh, hot buttered roast corn –COMPLIMENTARY. Name the cheese and you can find it in the cheese section, name your cut and pick of meat you will find it in the meat section!!!! On the weekends there are so many people that at times you will have to stand in line for a while.

My Family: I love fresh produce and my ma-in law loves it even more. So as soon as we got to the market everyone had darted off to their own sections – cheese section was my pick, fruit and veggies – ma in law, meat section of course hubby darling and pa-in law. I could not help but purchase fresh fetuccini, the guy said that the wheat was milled on Thursday, pasta made on Friday. Laden with fresh fruit, vegetables and meat we set off home tired!

We made the fresh pasta for lunch and the verdict- my toddler and hubby loved it, others not so!

We ate the yellow watermelon –the verdict- it was juicy, sweet, and it had so much depth to its taste!

So while, thinking about what I wanted to share on Zomppa, my thoughts were random, loosely connected and almost felt like an interior monologue.
We always thank the lord for the food we eat but often forget to thank the farmers, who toil the soil and who have remained (mostly) truly determined to provide us with nourishment despite all the hardships they face. The farmer from whom I purchased the fresh fetuccini said the farm was in the family since the 18th century and they have been regular vendors at St. Lawrence. Not to be outdone, but the stall next to them was attended by an elderly East Indian lady and her wares were undoubtedly samosas-THE GREAT INDIAN SNACKS- boy were they good!
As we walked along the market there was a busker singing into his mike, and I was slow to realize that on the intercom it was his music we were listening to as opposed to a record or FM radio. This is St. Lawrence – fresh music, fresh food!

The weekend at St. Lawrence market helped me remember and reaffirm my appreciation for the people behind the food we eat the joys of communal activity-something as simple as shopping local produce, the importance of sharing with our children the bounty that mother earth provides and my sheer love for this city! So if you visit Toronto you must visit St. Lawrence Market!

World leaders have descended upon Toronto, to discuss important world issues – economic recovery, fiscal responsibility, deficits, and global poverty. Many took to the streets to showcase and stand in solidarity with people all around the world on diverse issues. But all I see on TV are burned police cars, police arrests of demonstrators, boarded shops, and damaged properties. The violence and riots have surely made a point; the media coverage is focused on the riots than discuss issues such as poverty, hunger and rights.

What is the G20? The G20 established in 1999 is the forum that brings together the industrialized 8 nations with emerging economic powers. I believe that such meetings of heads of states are integral to creating a world where there is more cooperation and discussion. With that being said, what does this summit held in Toronto from June 26-27 2010 means to the 1.02 billion people in the world who are undernourished and following the recent international economic downturn the additional 100 million who go hungry. The last summit that took place in Pittsburgh, Pennsylvania on September 24-25, 2009 recognized a need for a concerted effort of global institutions, local governments and private partners for a food security initiative. http://www.pittsburghsummit.gov/resources/129662.htm

The final communiqué of G20 Summit in Toronto today declared the launch of the Global Agriculture and Food Security Program (GAFSP) which will provide financing to low income countries to increase rural productivity, build sustainable agricultural systems. It furthers stresses on the need for more R&D to close agricultural productivity gaps.
http://g20.gc.ca/toronto-summit/summit-themes/the-g-20-toronto-summit-declaration/

The role of markets and private sectors in this initiative is deemed critical. I remain hopeful but still with questions – How will this impact traditional farming and crops? How much of “funds” are just pledges and how much will actually trickle down to those in need? How will the role of the private funding/donations dictate agricultural policies?

The tab that we taxpayers will pick up for this summit is a billion dollars +, it would be a tab worth picking up if there is 1 billion people less that goes hungry!

My little girl is 4 years old and she is already so aware about how she appears that I have to be ultra conscious about everything I say and do. In the morning we rush out, as soon as she eats breakfast. The only meals I know she has eaten are breakfast and dinner. I pack her a healthy snack of fruit/juice/ cheese/ vegetables/yogurt or whole what crackers.  But I always wonder if she really does snack healthy or has eaten lunch. Neither am I there throughout the day as she is exposed to so many views and people; often whom have a strong influence on her. I do sound neurotic!!!!

When my daughter came back from school couple of weeks ago, excited about Jump Rope for Heart program at school (check the website  http://www.jumpropeforheart.ca/). All my worries (well, that is bit of an exaggeration, a mother’s worry never ceases, I am sure a lot of us can vouch for that as our mom’s continue to be on our cases) came to a grinding halt. I was assured and felt fortunate that her school, (read about school lunches in the USA http://www.zomppa.com/2010/05/19/5709/) her teacher was my partner in developing my daughter to be exposed to values that we hoped she would imbibe-the importance of physical activity, healthy eating and social responsibility.

We sent out our requests for donations, and on the day of the program, my little girl and her friend came back home telling me about

-          why smoking was bad for your lungs

-          why eating healthy  was important – she was particular about broccoli, carrots, tofu – and how it would make her strong and beautiful!!!!

-          why exercise and jumping was good (now I cannot stop her from skipping inside and outside the house- be careful what you ask for!)

The program was initiated by the Heart and Stroke Foundation of Canada. Such programs are so greatly needed in schools. Some startling facts that kids of this generation may not live long as their parents, due to childhood obesity should make us all concerned, right!!!! (Check the post on obesity in the USA http://zomppa.org/2010/04/22/research-to-date/)  Can you believe almost 1.6 million kids are obese in Canada!!!

As parents, we often are hard on ourselves but I have learned that we are not alone in bringing up our kids we have partners. Our part is to make sure that

-          we are involved

-          we teach our kids and learn to make healthy food choices

-          let our partners-teachers, school –  know that as parents we support them, by volunteering when we get the opportunity, continue the  learning at home and if there are no such programs see how we can make an effort to change it!

I may be biased but it would be so wonderful, when zomppa bus arrives! Zomppa.org is our non-profit arm; our mandate is to “inspire a global perspective and local consciousness in children through an engaging, interactive, and accessible mobile food museum to promote a healthier, more peaceful, more delicious world.”

Till then let’s jump with our kids for our hearts!!!

What is your favorite food movie or book?

Movie is “Himalaya“…it is about the tradition of salt caravan between India and Nepal.

Tampopo…what I remember about the movie is that it reminded me about how sensual food is…. orgiastic (is that a word?!)

Edible Woman, Margaret Atwood. The metaphors of food, made me want to consume more food even though the main character felt that she was being consumed.

I believe in slow cooking but also believe in human ingenuity; so if there is something that allows me to cook fresh nutritious food fast and reduce my utility bills – I am game.

Interesting facts
- Invented by French Physicist Denis Papin in 1679.
- The concept is cooking food in a sealed pot by using steam heat, without reducing the nutritional value. The temperature in the pot becomes as high as 266 F (130C)
- Often used at high altitudes, where due to reduced atmospheric pressure it lowers boiling temperature.
- Reduces cooking time for most food by 1/3rd the time. The website below gives cooking times:

http://www.healthgoods.com/Shopping/Appliances/Pressure_Cooking_Times.htm

How to use a pressure cooker
Pressure cookers have come a long way; however, pressure cookers differ depending on the brand. The cardinal rule is to read the instruction manual.

I own a Hawkins and make sure that the valves are clean, sealing ring is not too loose and the steam vents are clean. In addition to ensuring that your pressure cooker is clean the ratio of water to food is also important.

On Youtube I found some interesting and useful instructional videos;

http://www.youtube.com/watch?v=U9v2S49sHeQ

So if you are looking into saving time, energy and want to dare to try a new cooking method/equipment – give the pressure cooker a try – and let some steam out!

Wahhhhh…he arises…so I quickly go and pick him up.
Mammmaaa…my Princess beckons me.

Superwoman/Wonderman hat on – Check
With one on each lap, I try and hug and kiss their bad dreams/worries away. So momos were the plan, but with my two “angels” up, it would be a cumbersome task even if I try and include them in the process and I am tired (just reminding you).

Along with my friends, I often exclaim that I don’t know how our moms did it! But to think of it, I wonder how we do it-as ZommpaB often says. Yes! Our generation, we want to get our advanced degrees, want our career or at least have a career and opt out, bring up healthy, well rounded children and yes, maintain our intimacy with our spouses! Yes, we want to eat and feed our family healthy food. Aside from societal expectations, we expect so much from ourselves, that I wonder if we ever allow ourselves some downtime. Our peers who can do it all, without being overwhelmed – my hats off to you!!!

I love being a mother, wife and a career woman (sorta)- but sometimes I forget to just be okay not cooking my family from scratch 3 course meal everyday/every meal.
So momos were out, and I go check my pantry…hmmm wholewheat pasta!

So dinner was whole wheat Penne with tomatoes, zucchini and basil – recipe…was on the pasta box! The meal was healthy and my family thought it was delicious!

Eating together as a family – Check.

Recipe – (Courtesy: Griss Pasta)
Ingredients
450 g (1 package) of Whole wheat penne
60 ml (1/4 cup) extra virgin olive oil
2 garlic cloves, finely chopped
4 small zucchini (green/yellow), cut in ¼ “ slices
500 ml (2 cups) fresh tomatoes, diced
45 ml (3 tbsp) finely chopped parsley (I did not have parsley so used basil)
Salt and fresh ground black pepper
Grated Parmesan

Preparation
Heat the olive oil in a large size skillet over a medium heat. Add garlic and zucchini.
Cook while stirring for 1-2 minutes. Add the fresh tomatoes, salt and black pepper to taste and cook for 5-10 minutes
Cook pasta according to package directions.
When the pasta is cooked al dente, drain and toss with the sauce in the skillet adding the fresh parsley (basil).
Sprinkle with Parmesan cheese and serve at once
Serves 4 – 6