Menu Quick Tip: How to pickle, can, and preserve fresh produce
Posted August 24, 2012 – 8:56 am in: Condiments, How To, Pickles(NC)—It’s always tempting to buy far more produce at a farmer’s market than one can eat, simply because the fresh taste of just-picked fruit and vegetables is so much better. Enthusiasts don’t hold back, however. They say you can if you know how to can. A few basic tools and tips for pickling, canning and preserving will put you right into the current movement towards better quality control – and will give you the tastiest supply all year. This trend for more control and responsibility is best seen with the popularity of organic products; with an increase in backyard vegetable gardens; with the support of local farmers and the popularity of environmental causes like the 100-Mile Diet, where participators will only eat food that is produced within a 100-mile radius of their home. The canning process is not complicated says Chef Emerie Brine at Bernardin, a leading specialist in this field. The company website (www.bernardin.ca) gives you a full do-it-yourself overview, including basic instructions, equipment needed, recipes, plus a schedule of canning workshops in your community.
No Comments | Tags:Three Potato Salad
Posted July 24, 2012 – 8:56 am in: Salads, Side Dish(NC)—For many Canadians eating in-season means trying a variety of new and healthy dishes. This delicious twist on a classic potato salad recipe adds a new flavour to your summer barbecues.
Three Potato Salad
Prep Time: 10 minutes
Cooking Time: 14 minutes
Ingredients:
3 lbs. assorted potatoes (all-purpose, red and/or sweet potatoes or yams), unpeeled and cut into 1-inch pieces
120 mL (1/2 cup) Hellmann’s Real Mayonnaise
15 mL (1 tbsp) Dijon mustard
60 mL (1/4 cup) sliced green onions
4 slices bacon, crisp-cooked and crumbled (optional)
Instructions:Cover potatoes with water in a 4-quart saucepot; bring to a boil over high heat. Reduce heat to low and simmer 14 minutes or until potatoes are tender; drain and cool slightly. Combine the Hellmann’s mayonnaise with mustard in a large bowl. Add potatoes and onions and toss gently. Season to taste, if desired, with salt and ground black pepper. Serve chilled or at room temperature. Just before serving, sprinkle with bacon if desired.
Did you know?
Our bodies do not produce vegetable-based omega-3, therefore we have to include it daily through foods like canola and flaxseed oil, or products made of these such as mayonnaise. Fat helps our bodies to absorb a range of vitamins such as vitamins A, D, E and K.
Complete nutritional information (including sodium content) can be found at www.hellmanns.ca along with more tasty recipes to keep your family on their toes.
No Comments | Tags:Southern fried chicken with red pepper creole sauce
Posted July 10, 2012 – 9:17 am in: Cajun, Main Dish, PoultryIngredients
• 4 cups (1 L) buttermilk
• 3 tbsp. (45 g) salt
• 2 tbsp. (30 g) curry powder
• 4×4 lbs. (2 kg) bone-in chicken pieces
• 5 cups (1.25 kg) all purpose flour
• 5 tsp. (25 g) baking powder
• 5 tsp. (25 g) dried thyme
• 1 tsp. (5 g) pepper
• 5 tbsp. (75 g) corn starch
• Pinch of garlic powder
• 6 cups (1.5 L) canola oil
Method for southern fried chicken
1. In a large bowl, whisk in buttermilk, salt and curry powder until the salt dissolves. Coat the chicken in the mixture and cover for 1 hour (do not let the chicken soak longer than an hour or it will become salty).
2. Whisk the flour, baking powder, thyme, pepper, corn starch and garlic powder in a large bowl.
3. Remove the chicken from the mixture, coat thoroughly with the flour mixture and lay it on a wire rack that is set over a baking sheet.
4. Place an oven rack in the middle of the oven and preheat oven to 200°F/93°C.
5. Pour 1 inch of the oil into a Dutch oven and heat to 375°F/190°C.
6. Add half of the chicken, skin side down. Cover and cook until deep golden brown on the first side for 10 minutes.
7. Turn the chicken pieces over and continue to fry about 7 minutes or until a deep golden brown. Uncover while maintaining an oil temperature of at least 315°F/160°C.
8. Transfer the chicken to a paper towel lined plate to drain for 5 minutes. Place on a wire rack over a baking sheet in the oven to keep warm.
9. Add additional oil to the pot as needed. Return the oil to 375°F/190°C and complete the remaining chicken.
10. Serve with the Creole sauce.
Ingredients
• ¼ cup (125 ml) heavy cream
• 2 tbsp. (30 g) Cajun spice
• ¼ cup (125 ml) white wine
• 1 Ontario greenhouse red pepper, seeded and diced
• ¼ cup (125 g) fresh cilantro
• Salt and pepper to taste
Method for red pepper creole sauce
1. In a skillet, roast the Cajun spice, add the red peppers and sauté for 1 minute.
2. Deglaze the pan with white wine and reduce to half.
3. Add the cream and reduce to half.
4. Season with salt and pepper.
5. Serve alongside the southern fried chicken.
Serves 4
No Comments | Tags:Buffalo chicken potato salad
Posted July 3, 2012 – 9:17 am in: Sauces(NC)—Choosing local vegetables is not only a great way to eat healthy but it’s also fun for the whole family. For this recipe visit your favourite farmer’s market to find the seasonal potatoes, red onions and cucumber.
Buffalo Chicken Potato Salad
Serves: 6
Prep Time: 15 minutes
Cooking Time: 10 minutes
Ingredients
1 pound red potatoes, cut into bite-size pieces
700 mL (3 cups) cooked chicken, cut into bite-size pieces (about 3 cups)
230 mL (1 cup) peeled and chopped cucumber
120 mL (1/2 cup) Hellmann’s Real Mayonnaise
120 mL (1/2 cup) chopped red onion
120 ml (1/2 cup) chopped celery
35 mL (2 1/2 tbsp) cayenne pepper sauce
30 mL (2 tbsp) crumbled blue cheese
Instructions:
Cover potatoes with water in a 3-litre saucepan. Bring to a boil over high heat. Reduce heat to medium-low and cook until potatoes are tender, about 10 minutes. Drain and cool slightly.
Toss potatoes with remaining ingredients in serving bowl. Sprinkle with blue cheese. Serve chilled or at room temperature and, if desired, on a bed of lettuce, garnished with celery leaves.
Did you know?
Mayonnaise is a great substitute for traditional cooking oils since it locks in flavour and moisture, giving you juicy, tasty chicken breasts with the added benefit of omega-3, a polyunsaturated fat. Since Canada’s Food Guide recommends eating a small amount (30-45 mL or 2-3 tbsp) of unsaturated fat each day, mayonnaise is a great ingredient to add to your dish or meal.
More recipe ideas to keep your dinners interesting this summer and complete nutrition information can be found at www.hellmanns.ca.
No Comments | Tags:A tasty twist on the summer lemonade stand
Posted May 1, 2012 – 11:58 am in: Beverages
(NC)—Nothing says summer is here more than homemade lemonade stands popping up in neighbourhoods across the country. And for young entrepreneurs looking for a few successful sales, a winning recipe never hurts. That’s why the test kitchen at Canadian Living has developed this convenient, fresh take on traditional lemonade.
Sparkling Grape Lemonade
- 1 can 295mL Minute Maid Grape Punch frozen concentrate, thawed (undiluted)
- 1 can 295mL Minute Maid Lemonade frozen concentrate, thawed (undiluted)
- 3 cups Sprite sparkling beverage
- 2 cups water
- Ice cubes or ice ring
In a large pitcher, stir together grape punch and lemonade concentrates, Sprite and water; mix well. Fill with ice cubes or add an ice ring to keep cold. Makes 8 cups or 8 to 10 servings. For an extra special treat, use grape ice cubes to keep the punch cool. To make, place one red or green seedless grape, quartered, in each cup of ice-cube tray; fill with water and freeze until solid. More recipes can be found online at www.minutemade.ca.
No Comments | Tags:5 Easy Ways to Cut Back on Sodium
Posted March 29, 2012 – 10:28 am in: Nutrition(NC)—Eating too much sodium can lead to high blood pressure, stroke and heart disease. The bad news is, most of us are eating more than double the amount of sodium we need. The good news is, you can change that.
Take a look at these five tips from Registered Dietitian Sue Mah to improve your eating habits and your health:
1. Eat more vegetables and fruit. Not only are they packed with nutrition, they are also sodium-free. Frozen and canned produce are good, economical options too as long as you buy the ones with no added salt or sauces. You can also rinse canned vegetables to wash away some of the sodium. Aim for 7-10 servings of vegetables and fruit every day. Are you getting enough? To assist with your efforts, a leading juice brand offers incentives for you to track your fruit and vegetable servings online at www.facebook.com/mottsgardencocktail.
2. Look for “sodium reduced” products. Read food labels and look for the words “sodium reduced,” “low sodium” and “sodium free.” Many foods have been reformulated with a lower sodium content. In the juice section, for example, the new Mott’s Garden Cocktail Original contains 35% less sodium than it did before, and the “low sodium” line has reduced it by another 65%.
3. Compare food labels. Pick up your favourite brand of crackers, bread or soup. Now pick up another brand. Compare the sodium content in the different brands. Buy the ones with the lowest amounts of sodium.
4. Cook from scratch. This practice allows you to control the amount of sodium and salt in your meals. Be creative and experiment with different ways to add flavour without the sodium. Try herbs, spices, ginger, garlic, flavoured vinegars and citrus juices.
5. Eat out on special occasions. It’s easy for the sodium to add up when you eat out. Ask for sauces, salad dressings and condiments to be served on the side. Ask for your meal to be made without salt or monosodium glutamate (MSG).
No Comments | Tags:You win when you up the vegetable ante
Posted March 26, 2012 – 8:42 am in: Nutrition(NC)—It’s not always easy to make sure our meals include the recommended number of vegetable servings on a daily basis. Here are a few simple tips from professional Chef Jérôme Ferrer that will help you add veggies to your diet when meal planning:
- Keep the water left over from cooking your vegetables to make broths or to add to your soups and sauces.
- The simplest way, and certainly the easiest, is to make a beautiful green salad. A drizzle of olive oil and a few drops of balsamic vinegar and voilà: it’s fully dressed. Add a few cherry tomatoes for colour and to increase your vegetable value even more.
- Fill half your plate with vegetables at lunch and dinner. This practice will make counting your vegetable servings so much easier.
- Count your servings. Sometimes you may not be aware of how you’re tracking. To assist with tallying, a leading juice brand offers incentives for you to track your fruit and vegetable servings online at www.facebook.com/mottsgardencocktail.
- If you’re short on time, try using frozen vegetables. Freezing immediately after harvesting preserves their vitamins and essential minerals. They’re the perfect solution for busy weeknights.
- When you’re on-the-go, take single-serve juice along. Read the labels when shopping for nutrition information. The single-serve Mott’s Garden Cocktail Original, for example, is 100% vegetable juice with 35% less sodium. It gives you two full servings of vegetables in every 250 mL serving.
- If you crave a little nibble before a meal, snack on a few raw crunchy veggies with your favourite dip.
Canada’s Food Guide recommends adults between the ages of 19 and 50 should get seven to 10 servings of vegetables and fruit every day. Do it to up the ante for a healthier you.
No Comments | Tags:Teach your kids how to make a pita pizza
Posted March 19, 2012 – 9:59 am in: Pizza(NC)—This Pita Pizza recipe – from Breakfast for Learning, a national charity dedicated to child nutrition programs – is one fun way to get the whole family involved in meal making. Prepare all of the ingredients in advance and then let everyone build their own pizza
Pita Pizza
Serves 4
Ingredients:
- 4 100% whole wheat pita
- 2 chicken breasts, cut in strips
- 3 cups vegetables of your choice
- 1 small can pizza sauce
- 1 cup partly skim mozzarella cheese, grated
- 1 tbsp vegetable oil
Preparation:
- Preheat oven to 350˚F
- Heat vegetable oil in a frying pan over medium heat, add chicken and cook until centre is no longer pink.
- Provide each family member with their own pita for the base of their pizza.
- Spread 1 to 2 tablespoons of pizza sauce over each pita.
- Place chicken on top the sauce.
- Pile each pizza high with vegetables.
- Sprinkle each pizza with ¼ cup of grated cheese.
Place pizzas in preheated oven for 10-12 minutes or until cheese is melted.
Serve and enjoy.
Tip: to make a vegetarian version of this recipe switch black beans for chicken.
More information and recipe ideas can be found online at www.breakfastforlearning.ca.
No Comments | Tags:ActiFry Recipes from T-Fal
Posted January 2, 2012 – 1:06 pm in: Low Fat, Main Dish
Lower in fat than regular fries, these Tex-Mex fries are a healthier option
(NC)— Now, you can eat healthy and have your fries too. Innovations today allow us to make all those favourite high calorie and high fat foods with only 1 tablespoon of oil. The product developers at T-fal have created innovative appliances for healthier living that decrease the average fat intake of pub-style meals by as much as 70%. Here are some recipes using the new ActiFry:
Tex-Mex Fries
Ingredients:
3 lb (1.5kg) of potatoes, peeled and washed
1 tbsp of vegetable oil
2 tbsp of Tex-mex or fajitas spice mix
2 tbsp of tabasco sauce to taste
Salt to taste
Directions:
1. Cut the potatoes into ½ inch (1 cm) thick fries, wash well and dry carefully.
2. Mix the Tex-Mex powder with the vegetable oil in a small bowl. Put the fries in the ActiFry pan and pour the spice mixture evenly over them. Cook for 45 minutes.
3. Open the Actifry, add salt and pour the Tabasco over the fries. Cook for another 10 minutes.
Recipe serves 6. Nutritional information per serving: 199 cal, protein: 5.3g, fat: 2.5g, carbohydrate: 41.5g, sodium: 0.04g. Compare: regular fries can have more than 380 calories and more than 20 g of fat per serving.
BBQ Chicken wings
Ingredients:
1 lb chicken or more chicken wings, tips cut offSea salt & ground pepper
Directions:
Toss the wings in barbecue sauce enough to coat them. This can be done the night before so the meat absorbs some of the sauce. Set the ActiFry for 25 minutes and turn on (*check for doneness after 20 minutes, depending on the size of the wings).
Note: Fried pub chicken wings can have more than 1500 cal and more than 100 g of fat for only 10 wings, more than an entire day worth of calories. Cooking wings in this new appliance makes this snack a healthier treat on game day or family night.
Chinese Style Ribs
Ingredients:
1 rack of pork spare ribs
1/3 tsp baking soda, 1tbs water, 1/2 tsp salt, 1tsp sugar, 1tbs soya sauce, 1tbs cornstarch, -1/4tsp sesame seed oil, 1tbs minced garlic, 1tsp five spice powder (optional)
Preparation:
1. Cut ribs into single rib sections and place in a bowl.
2. In a small bowl mix together the rest of the ingredients and add to ribs, mix well to coat the ribs evenly.
3. Marinate for a least 1 hour. Add ribs to the ActiFry and cook for 25-30 min. (depending on how meaty the ribs are)
Pulled Pork Sandwich in minutes
Succulant pulled pork in less than half an hour.
The newest Nutricook appliance (by T-fal) can save hours of preparation for pulled pork. You can make this tasty dish in less than a half hour:
Ingredients:
4 tsp of olive oil
1 shallot finely chopped
1 clove garlic, minced
1 (500 g) pork tenderloin, trimmed
1 bottle of your favourite barbecue sauce
6 whole wheat buns
Preparation:
1. Coat the pork tenderloin evenly with the barbecue sauce.
2. Heat the olive oil in the Nutricook pan and brown the pork on all sides.
3. Take the pork out and rinse the pan. Place the pork in the steaming basket.
4. Put the basket with the pork loin in the pan.
5. Program 18 minutes on the timer and select the meat cooking program.
6. After 18 minutes steam will appear, at which point you need to turn off the heat and turn the program selector to steam.
7. Set the steam program for 10 minutes. This is the soft steam that makes sure the meat is cooked inside on the inside as well as the outside.
8. After the end of the soft steam phase, take out the pork at which point it should peel apart easily.
9. Lightly toast your whole-wheat bun, add your pork and any other desired condiments.
Find more heart healthy recipes at www.t-fal.ca
No Comments | Tags:Polpette di Fungi
Posted October 13, 2011 – 6:14 am in: Vegetable2 eggs
1 teaspoon baking soda
50g freshly grated Parmesan
50g Panko breadcrumbs, plus extra for rolling
1/4 cup chopped plain parsley
1/2 cup finely diced fresh mushrooms (crimini, button, whatever you like)
Pinch sea salt
Freshly ground black pepper
Olive oil for frying
One jar (about 700mls) of your favourite pasta sauce
Method
1. Beat the eggs and the baking soda with a whisk.
2. Slowly add the cheese, the breadcrumbs, the parsley and mushrooms to the egg mix. Season with sea salt and pepper and fold gently until all ingredients are combined.
3. Using a teaspoon form small balls of the mixture, then roll them in the extra Panko crumbs.
4. Heat the oil in a frying pan, add the egg balls 2-3 at a time and fry over medium heat until golden brown all round. You will need to turn them to make sure they brown evenly.
5. Drain on a paper towel and continue until all balls are fried up.
6. Heat your pasta sauce over medium heat and then add the balls when the sauce is bubbling. Turn the heat down to low and partially cover the saucepan. Continue to heat for about 7 minutes - the balls will be warm through and will have absorbed some of the sauce.
7. Serve topped with fresh basil.
Makes 10
Mardi Michels is a well-known food blogger who resides in Toronto, Ontario. In “real life,” Mardi is a full-time elementary school French teacher. She also moonlights as a part-time PhD student, and is halfway through the Food & Media certificate at George Brown College, in Toronto. You can find her travels and recipes documented on her blog, www.eatlivetravelwrite.com.
No Comments | Tags: