The snow has fallen, the lakes are freezing, and good things are happening at the FortWhyte Alive! As a nod to the cold season upon us, the chefs at the Buffalo Stone Café have introduced a brand new winter menu, featuring inventive new dishes (try the Winter Things Salad) as well as warm, hearty twists on your old favourites (like this "winterized" Chickpea Shakshuka).
Even Santa has put the Buffalo Stone Café on his "must-see" list this holiday season. And if you were hoping to catch up with Santa and enjoy a cozy fireside breakfast all in the same shot, you're in luck. Breakfast With Santa is happening once again this year at the Buffalo Stone Café on Saturday, December 12th.
Speaking of Santa, remember that the Buffalo Stone Café has gift certificates on hand for all of your gift-giving needs this holiday season.
Be sure to come visit us this holiday season. Whether you come to sample our new winter menu or to warm up with a cup of hot chocolate after being out on the trail, the fireplace will be roaring.
Until then, try out this recipe for Chickpea Shakshuka at home:
Recipe by the chefs at the Buffalo Stone Café
- 1 tbsp olive oil
- ½ cup red onion, sliced
- 2 cup spinach or kale
- 1 cup roasted zucchini (see below for method)
- ½ cup chickpeas (see below for method)
- 2 cups marinara sauce (see below for method)
- 4 eggs
- Hemp seeds or green onions, optional
In a small pot bring the marinara sauce up to a simmer. While that’s heating, preheat your oven to 375 F. In an oven safe (heat resistant) pan on medium heat, place oil and onions. Sauté until onions are slightly translucent. Add roasted zucchini, kale and/or spinach, and chickpeas. Sauté briefly. Crack four eggs into pan and carefully pour the hot sauce over eggs. Place the pan in the oven to bake until eggs are desired doneness (approximately 8-10 min depending on your preference).
Once eggs are cooked, use a slotted spoon to transfer two eggs into two bowls. Divide the remaining sauce and vegetables from the pan between the bowls. Garnish with hemp seeds or green onions if you like. Enjoy!
(yields 1 L)
- 1 tsp olive oil
- 1 tsp garlic, minced
- 1 tsp chili flakes
- ¼ tsp dried basil
- ¼ tsp dried oregano
- 2 (14 oz.) cans whole tomatos
- ¼ tsp salt
- ¼ tsp pepper
- 1 ½ cups water
Place oil and garlic in a medium sized pot over medium heat and lightly sauté garlic for approximately 5-8 min, stirring occasionally to prevent garlic from burning. Add chili flakes, basil, oregano, and stir. Add whole tomatoes, water, salt, and pepper. Cook until tomatoes have broken down slightly (approximately 45 min to an hour on low heat). Let cool slightly and puree to smooth.
(yields 1 cup)
- 1 small zucchini
- 1 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
Preheat your oven to 375 F. Cut zucchini into one-inch pieces. In a bowl, toss them with the oil, salt, and pepper. On a baking tray lined with parchment paper, lay out the zucchini evenly. Bake at until zucchini starts to brown, approximately 8-10 minutes.
(yields 1 cup)
- ¼ cup dried chickpeas
- 3 cups water
Spread ¼ cup dried chickpeas on a baking sheet and remove any stones, damaged beans, or other grit. Place the beans in a colander and rinse. Soak beans covered in at least two inches of water over night. The soaking will lower the cook time the next day. The next day, strain the beans out and rinse well.
Place rinsed beans in a medium sized pot with the water, ensuring they are covered by at least two inches. Bring the water to a boil, reduce to a slow simmer, and cook until the beans are tender. Timing generally varies with the age of the chickpeas, but with a pre-soak it typically takes about 1 ¼ to 1 ½ hours. Without the pre-soak they would need up to four hours of cooking, sometimes longer.
When beans are done, shock them in ice water to stop the cooking process.