When one gets to my age so many things that appear in the news bring back a memory of an experience once had.
As when the story appeared in the Journal Argus last week about George Taylor and his herd of goats that gave him a second career of making his “now well known” C'est Bon Cheese, selling it to restaurants in Stratford and at Woolfy's at Wildwood (where I have seen it featured on the menu) and also at McCully's and Bev Slater's table at the local farmers’ market.
As a one-man industry he has gained quite a reputation that keeps him hopping to fill all his orders.
It reminded me of growing up in the small town of Prince George, BC in the northern part of the province. As it was back then, there wasn't pasteurized milk.
My father, a single father of four small children for seven years before he remarried, had goat's milk delivered to the house as he thought it was much healthier and it didn't require pasteurization. We didn't know any difference until years later, and I wondered if this was true or not.
Well I decided to go to research it on the internet. I didn't find out anything about goat's milk not needing pasteurization but I learned a lot on the subject.
For instance, goat's milk is preferred and used in most parts of the world, only in North America is cow's milk preferred. Chevre (French for goat) milk is extremely better for babies when a mother is unable to nurse her child. Goat's milk has five times more vitamin B12 and 10 times more folic acid than cow's milk.
So down to the Farmers’ Market I'll go this Saturday to get George Taylor's C'est Bon Cheese as I use goat's cheese on my salad every week.
It is back to school time once again, and I could fill a book of memories on this subject. But it also beginning of fall, and with it comes extra strain on working mothers and making healthy meals. The following is a great suggestion from the Beef Information Centre about cooking with heart healthy 100 per cent ground beef with no additives, added water or fillers. For more recipes you can go to www.beefinfo.org.
I liked the following recipe as it is large and can also be doubled and half put in the freezer for an additional recipe that follows. These are made-over beef recipes with the help of Heart and Stroke Foundation of Canada dietitians and real families testing them for final approval.
Beef and black bean chili -makes nine servings
1 pound extra-lean ground beef
1 large onion
1 large sweet red pepper, diced
2-3 tbsp. chili powder
1 tsp. cumin
1 can (28 ounces/796mL) diced tomatoes
1 can (14 ounces/398mL) tomato sauce
1 can (19 ounces/540mL) black beans, drained and rinsed
1-1/2 cups (375mL) frozen corn kernels
Cook beef, sweet pepper, chili powder and cumin in large saucepan over medium hot heat for 8 to 10 minutes or until meat is thoroughly cooked and any liquid has evaporated. Stir in tomatoes, tomato sauce, beans and corn.
Bring to boil over medium to hot heat, reduce heat and simmer covered, for 20 minutes, stirring occasionally.
Chili enchiladas
Spread 2 cups chili in 13 x 9 glass baking dish. Spoon a half-cup of chili onto the centre of eight small flour tortillas. Roll up, place seam side down in baking dish over chili, Spoon remaining chili on top. Sprinkle with 1 cup shredded cheddar cheese. Bake in 350-degree oven for 30 minutes or put in freezer, unbaked, and have for another meal.
Hamburger soup
This family favourite can be doubled to put half away in the freezer for another handy meal. Just about any vegetable you have in the fridge can be added, making a stew-soup or "stoup".
1 pound (500g) extra-lean hamburger
1 large onion, chopped
4 cloves garlic, minced
1 cup each thinly sliced carrots, celery, zucchini
1-1/2 tsp. dried Italian herb seasoning
1/4 tsp. chili pepper flakes, optional
1 can (28 oz./796mL) diced tomatoes
1 pkg. (900 mL) sodium-reduced chicken broth
1 213 mL can tomato sauce
1 cup shredded spinach (optional)
1/4 cup chopped fresh parsley (optional)
1/2 cup broken whole-wheat spaghetti
Cook beef, onion, carrot, celery, zucchini, Italian seasoning and chili pepper flakes in Dutch oven over medium-high heat for 10 to 15 minutes or until meat is thoroughly cooked and any liquid is evaporated.
Add tomatoes, broth and tomato sauce, bring to boil, reduce heat and simmer 15 minutes. Add spinach and parsley (if using) Stir in pasta and simmer for another 10 minutes or until pasta is tender. Makes eight servings.