It seems (at least in my household) that the bulk of the holiday planning is often left up to the female in the house. From planning, inviting, hosting, shopping, wrapping, mailing, cleaning, cooking, decorating to purchasing my in-laws presents (hello honey….what did you do before you met me?) I am exhausted before the 25th even hits. And this year with the economy weighing down on us as it is, I’m not looking forward to the added financial stresses.

But enough of the humbug! There are some tips that I have learned over the years to help make the holiday season as stress free as possible and no it doesn’t include copious amounts of rum and Egg Nog! A Holiday without planning is anything but a holiday in my books and to that point each year I plan, plan and then plan again but even earlier. Here are a few of my tips and a recipe to help get you through the holidays. And if these don’t work for you….hire a cleaning lady, chef, butler and personal shopper and you just might have the best holiday yet!

· Clean out your fridge, freezer and pantry now. It not only helps to provide the much needed space for all the dinners and baking you will no doubt be doing but it also helps you save money by knowing what you already have on hand so you don’t double purchase.

· Wash and iron the table clothes and napkins now. Or even better – send them out to the dry cleaner. If not, you’ll find yourself trying to strategically hide last year’s gravy spots with the candle holders.

· Take the time to make a few freezer friendly meals that you can pull out at a moment’s notice to serve the family on those hectic shopping days. Soups, stews and casseroles are ideal.

· Make one or two finger foods that can go into the freezer and be popped straight into the oven when people drop by unexpected. Check out the Hors D’oeurves section on the recipes page of my website http://www.thecookscompanion.ca/ for a great Cheddar Dill Puff recipe that is perfect for this.

· Give the gift of home made goodness by making jams, chutneys or flavoured vinegars to give as gifts and hostess gifts this year. An hour in the kitchen now will save you time and money when you need to get your hands on a gift quickly. To get you started here is a recipe for Pear, Date & Cinnamon Chutney that is quick, easy and delicious.

Happy Holiday Season to you all!

Pear, Date & Cinnamon Chutney
Makes about 1 kilogram (2 lbs)
Preparation Time: 30 minutes
Cooking time: 60 minutes
Notes: Served with a smear of blue cheese on a cracker or baguette slice, this chutney is a wining combination of savoury and sweet. The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.

Ingredients:

· 500ml (2 cups) cider vinegar
· 1 kilogram (2.2 1bs) ripe pears, peeled, cored and chopped
· 450g (1 lb) pitted dates, chopped
· 2 red delicious apples, peeled, cored, chopped
· 18-20 shallots, sliced thinly (or 2 medium red onions, sliced thinly)
· 1 cup firmly packed brown sugar
· 2 cinnamon sticks

1. Place 250ml (1 cup) of vinegar in a big pot with all the ingredients. Slowly bring to a simmer over medium low heat stirring, until sugar dissolves. Cook for 25-30 minutes until fruit is tender.
2. Add remaining vinegar and cook for 30-40 minutes or until chutney is thickened and liquid is almost evaporated. Transfer to sterilized jars. Cool. (The chutney is ready to be eaten immediately, and will keep in a cool, dark place for up to 6 months. Refrigerate after opening and use within 2-3 months.)

Tips for Sterilizing Jars:
· You will need to sterilize your jars or the chutney will go moldy. Wash them thoroughly in warm, clean, soapy water. Drain upside down on a kitchen paper towel and then place on a baking tray in a preheat oven at 140C/285F for 15 minutes. Turn the oven to its lowest setting and keep jars inside while you make the chutney.

Tips for Storing:
· Using a ladle, transfer the chutney to sterilized jars while still hot.
· Cut circles of baking paper (parchment paper) to fit inside tops of jars, then place on the surface of the cooled chutney and seal with lids.
· Label and date jars and store in a cool, dry place away from direct sunlight.

Just in time for the holidays! The Cook’s Companion Gift Baskets


I have put together a collection of exceptional gifts that reflect the hottest trends in the culinary world. Flavoured olive oils and vinegars, imported finishing salts, specialty crackers and spreads and so much more. These unique gifts will give that special someone an offering of sophistication, exquisite quality and ultimate indulgence.


Each gift basket is personally chosen and assembled by me, giving you the assurance that this is the perfect gift for a friend, family member, client or employee. Each gift is beautifully wrapped in a unique carrier such as ice buckets, wine holders, bread baskets and more making it a 2-in-1 gift. I’ll also include a gift card written with your personalized message.


To help in your holiday shopping, The Cook’s Companion Gift Certificates are now available for purchase online and come in a variety of denominations. The lucky recipient can choose to redeem their gift on any one of our services: cooking classes, gift baskets, menu planners and more.


So visit the new Gift Baskets & Certificates page of http://nhughes.homestead.com/GiftBasketsandCertificates.html to shop today.



I’ve taken the stress out of the kitchen for you before now let me take the stress out of holiday shopping!

This month, CTStv’s Real Life with Sharon Caddy paid me a visit to talk about great holiday gifts from the kitchen, holiday brunch ideas and a quick one pot meal that you can serve to your family on those hectic winter weeknights. So tune into Real Life weekdays at 3pm but especially Nov.17th & 20th and Dec 3rd (Ontario Bell ExpressVu channel 651 and Starchoice channel 355) to catch these segments and more.

And just like his mother, who never shy's away from the spotlight, my son Declan worked his way into the act by joining me to talk about some of our favourite holiday memories. He tells me he’s available to sign autographs!

Thank you to everyone who took the time to vote for me on the WNetwork. Unfortunately I didn’t make the semi-finals but in only the way this wacky world works, I got an offer the same day to audition for a show to be pitched to the Food Network. I will certainly keep you posted as to the progress with this venture!

I always feel sorry for the month of November. Sandwiched between two holiday packed months it sits on it’s own with really no reason to celebrate. October and December bring the merriment of pumpkins, turkeys and champagne but November only brings gusty winds, shorter days and lower temperatures.

So never one to pass up an opportunity to create a reason to celebrate I suggest we declare November the nurturing month. 30 days to nurture all those relationships that your busy life has you putting on the back burner. Before the December party circuit hits you fully in the face, call up that friend or family member that you’ve wanted to spend some quality time with but never seem to find the time. Whether you put the coffee on or open a bottle of wine together make the effort to reconnect, unwind and share some time talking instead of making party chit chat.

Here’s a recipe that bridges the tea and wine gap…Warm Spiced Wine. It’s the perfect accompaniment to good friends and great conversation. November just might become my favourite month of the year!

Warm Spiced Wine
Makes approximately 6 cups
Preparation Time: 5 minutes
Cooking time: 15 minutes
Notes: You can make the wine up to 4 hours prior to serving it. Gently reheat on the stove top just before serving.

Ingredients:

· 1.5L (6 cups) dry red wine
· 225g (1 cup) white sugar
· 3 whole dried dessert figs
· 1 granny smith apple, quartered
· 1 orange, quartered
· 1 cinnamon stick
· 1 vanilla bean, split
· 3 whole cloves
· 2 tablespoons brandy


Combine wine, sugar, figs, apple, orange, cinnamon, vanilla and cloves in a large saucepan and bring to the boil over high heat. Gently boil, stirring occasionally, for 12 minutes or until mixture thickens slightly.

Remove from heat. Stir in brandy and cover. Set aside for 10 minutes to develop the flavours.
Strain through a sieve into a serving bowl. Ladle into glasses and serve.

*Recipe adapted from Australian Good Taste – April 2004

A big thank you to everyone who voted for me to become the W Network's newest Food & Nutrition expert. The voting has closed and the finalists will be announced the first week of November. You can check back here as well as www.wnetwork.com to find out if I have been selected. I'll also post the results on www.thecookscompanion.ca and www.themenucompanion.com.

Everyone's comments were so supportive and once again I can't thank you enough for taking the time to view my video submission and comment on it.

Fingers crossed....

The W Network (http://www.wnetwork.com/) is looking for a food and nutrition expert to appear on their own television show. I have thrown my hat into the ring and sent in a video explaining why I think I should be their next food and nutrition expert. To help choose the finalists starting Monday October 13th and ending October 26th, website users are invited to comment on and rate the eligible experts’ submitted videos. The panel of judges will take into account these comments and ratings.

If in the past you have enjoyed one on my cooking classes, read with interest my monthly column and blog or have watched me on television and think I would be an ideal candidate then please lend your support by visiting http://www.wnetwork.com/ and click through to their Expert Section to comment and rate my video. If you think any of your friends or family would be interested in voting please forward on this email.

I appreciate everyone’s support and look forward to providing you with more great tips and recipes as W Network’s new food and nutrition expert.

Last Sunday morning at the cottage, I was warming my hands up with a cup of coffee when I noticed out of the corner my eye, a dark shape moving around in the backyard. I figured it was our local bear making his morning pilgrimage to the breakfast buffet – the neighbour’s compost pile. But when I wiped the sleep from my eyes I realized it wasn’t Smokey but 2 wild turkeys strutting their stuff. Now personally if it was coming up to the time of year when I was fêted and admired the world over and then roasted in the oven, I wouldn’t be doing the two step in front of the very audience that wanted to smother me in cranberry sauce!

None the less, the kids squealed with delight at the turkeys who quickly took off into the bush but not before they left their calling card in the form of a few feathers. So a good day for all last Sunday; the kids got something cool to take to Show & Tell, I was inspired to find this great recipe for Dried Fig & Pork Stuffing and the turkeys…
Well they lived to strut another day, just!

Dried Fig and Pork Stuffing
Makes enough stuffing for a 4kg turkey

Preparation Time: 10 minutes + standing
Cooking time: 10 minutes

Notes: This stuffing can be made a day ahead; refrigerate, covered, separately from the turkey. Fill the turkey close to cooking. Once cooked and carved ay remaining turkey should have the stuffing removed from both cavities; both turkey and the stuffing should be covered, separately and refrigerated as soon as possible after being served.

Ingredients:

½ cup dried figs, chopped coarsely
½ cup pitted prunes, chopped coarsely
¾ cup (180ml) port
50g butter
1 large onion, chopped finely
2 cloves garlic, crushed
250g breakfast sausage, casings removed
250g ground pork
2 cups fresh breadcrumbs (pulse day old sandwich bread in a food processor until fine crumbs)
½ cup roasted pistachios (optional)
1 egg, beaten lightly
½ cup finely chopped fresh flat leaf parsley (Italian parsley)

Combine fruit and port in small bowl; cover, stand 3 hours or overnight. Drain fruit over small bowl; reserve both fruit and port, separately.

Melt butter in large frying pan; cook onion and garlic, stirring, until onion softens. Add ground pork and sausage meat, cook, stirring, until browned; transfer to large bowl.

Add reserved port to same pan; cook, stirring, until port reduces by half. Add port to meat mixture with remaining ingredients; stir until well combined.

I have always found food and wine trends fascinating. In my business I find new products, flavours and ideas well before they hit mainstream so it’s always interesting to see how on the mark my personal favourites become.

Those who know me personally, know that Sparkling Wine has been my drink of choice for years. It’s so often reserved for special occasions but never in my house. When you consider that you can purchase a really good quality Prosecco or Cava (Italian and Spanish sparkling wines) for around $13, price isn’t a factor as most people spend on average $15 a bottle for wine. Sparkling wine is also a very versatile drink to pair with many different types of food. As a general rule the more a wine makes your mouth pucker, the better it is to match with foods and the crisp bubbles of a sparkling wine do just that! Plus I love the taste and it always makes me feel special even on a Tuesday night!

The other drink I have always been fond of is Tequila. Now most people raise their eyebrows when I tell them this as they see Tequila as a harsh, throw it back shot. But a small sipping glass of gold tequila can be a wonderfully rich, smooth and enjoyable experience. So I had to chuckle when this summer seasons LCBO Food & Drink magazine had an article on “Tequila Comes of Age” praising the merits of “sipping tequilas”. These are refined 100% agave spirits that are viewed in the same manner as single-malt Scotch. Tequila is now enjoying a soaring popularity and a sophisticated new image.

If you haven’t tried Tequila in a while, invite a few friends over and sample some of the newer brands on the market. Just make sure to serve some Tequila inspired dishes to help keep the party on an even keel!

The Memory Keeper’s Collection


It is often said that sounds, smells and tastes can bring us back to a long forgotten memory in an instant. The aroma of bacon and onions frying transcends my father back to his grandmother’s kitchen early on a Sunday morning; the ping of a flag pole line instantly has my husband recalling days of sleeping aboard the family sailboat as a small boy and every time I taste wild mushrooms I subconsciously find myself traipsing through a damp forest with my family searching for these woodsy delights.

So too do sensations and memories play an important role for Martin Malivoire when he speaks of his love of wine. Martin, owner of Malivoire Wine Company with his partner Moira Saganski, has been an passionate collector of wines for the past few decades. Through his work as a film and television special effects supervisor and now winery owner, Martin has had the pleasure of traveling to all corners of the world and in doing so has made it a habit to seek out small, unknown areas for wine. “I’d much rather travel to a small unrecognized wine region and immerse myself in the local food, wine and culture. It’s a great way to truly get to know a town, make some wonderful new friends and along the way uncover a few gems of wine, “explains Martin. “I’d find something I like; most often a house wine made down the road, and buy a half dozen cases to bring home with me.” And it’s a good thing for us he has.

As the lead donor to the 2008 Oakville Trafalgar Memorial Hospital’s Fine Wine Auction held on September 18th, Martin has donated over $200,000 worth of wine from his personal collection to be auctioned off in support of the Surgical Department of the Oakville hospital. Exciting wines such as a 1988 Penfolds Grange, South Australia, a 2001 Caymus Special Selection Cabernet Sauvignon, Napa California and 4 bottles of 1989 Chateau Petrus, each valued at $8,500. And although a bottle of Petrus may not make it onto everyone’s shopping list, there are wines to suit a variety tastes and budgets up for auction.

With such a vast collection, I asked Martin what it was that motivated him to acquire a specific wine. The answer was never about the cost of a bottle; whether it be $20 or $500; but about the story of the surroundings and the meal that was paired with the particular wine. He recalls for me a trip years ago to Roufach, France when after a damp, cold day of hiking, he and his traveling partner settled down in front of a crackling fireplace in a small bistro. He describes to me the many cyclists pedaling furiously past the window, a steaming dish of wild boar stew placed in front of him and a beautiful glass of ’88 Chateau Nouvelle Petrus (made down the road of course) that accompanied it. If it wasn’t for the 30 degree temperature in July, I too felt like I was snuggling back into the bistro chair rejuvenating myself with the fire and wine.

But for Martin, wine is not just for enjoying and collecting; it’s also his livelihood. Malivoire Wine Company, based in Beamsville, Ontario, released its first wine in 1997 to great reception and has continued to steadily increase not only the volume but the variety of wine it produces. New releases this summer include a 2006 Courtney Gamay and a 2007 Gewürztraminer. In addition to bidding on the over 450 bottles of wine, the OTMH Wine Auction attendees will be able to sample 3 of Malivoire Wine Company’s more popular wines on the night of the 18th; 2006 Ladybug Rose, 2006 Chardonnay and the 2006 Gamay. The wines will be paired with a selection of hors d’oeuvres and Martin will be on hand to share with you not only his wine but the stories that go with them.

With such wonderful memories, it’s hard for Martin to part with a selection of his cellar but in doing so he not only supports a wonderful cause in the Oakville Trafalgar Memorial Hospital but he also makes room for future wine adventures that will no doubt create new and lasting memories. To purchase your tickets to the OTMH Fine Wine Auction, showcasing a spectacular private collection, Malivoire wines and the man himself, visit http://www.otmhfinewineauction.com/ or contact Amanda Moore at 905-845-2571 ext. 6247.

Here’s a wonderful recipe courtesy of Malivoire Wine Company and Gamelle Restaurant in Toronto. Paired with the 2007 Malivoire Gewurztraminer it makes a delicious first course or light dinner. Enjoy!

Braised Onion and Brie Galette
Recipe provided by Chef Sean Moore of Gamelle restaurant in Toronto
Tips: For a quicker version, use ready to roll puff pastry or fresh pizza dough in place of making your own dough.
Beverage Pairing: 2007 Malivoire Wine Co. Gewurztraminer


For the Dough:
· 2 cups all purpose flour
· 1/2 lb unsalted butter, cut into small pieces
· 1 teaspoon salt
· 4-6 tbsp cold water


In a mixing bowl, combine the flour, butter and salt by rubbing them together with the tips of your fingers. When the butter and flour is the consistency of pea-sized pieces, turn the mixture onto a clean surface. Form a well in the middle of the flour-butter mixture and pour the water into it. Using the tips of the fingers of one hand, gradually work the flour into the water using a circular motion. Knead the resulting dough into a flat ball, cover with plastic and refrigerate for 1/2 hour.

For the Filling:


· 1 fennel bulb, trimmed of stems and root, sliced thinly
· 2 large Vidalia onions, peeled and sliced thinly
· 1 teaspoon chopped fresh thyme
· 100 mL Malivoire's Ver Jus (or substitute dry white wine)
· 1 tablespoon butter
· salt and pepper to taste


Place the butter in a saucepan over medium heat. When the butter begins to foam, add the sliced fennel and onion. Stir to coat the vegetables with butter. Add the fresh thyme and cover the pot with a lid. Turn the heat down low and allow the onion and fennel to cook and soften for about 30 minutes, stirring occasionally to prevent browning. Remove the lid and add the ver jus. Allow the mixture to cook further, stirring occasionally, until it reaches the consistency of a thin marmalade. Season to taste and remove from heat. Allow to cool completely.

To Finish:


· 200 grams Brie cheese, cut into small pieces
· 1 small bunch fresh Arugula
· A handful of toasted pumpkin or sunflower seeds (optional)
· 1 tablespoon extra virgin olive oil
· 2 beaten egg yolks


Preheat the oven to 350F.
Roll the pastry dough into a 10-inch circle. Move the dough onto a pizza pan or baking sheet. Spoon the onion-fennel filling into the center of the pastry and spread out evenly over the pastry, leaving 1 inch of uncovered pastry around the edge. Sprinkle the brie over the filling. Working around the outside of the galette, fold the uncovered 1 inch of pastry dough over the first inch of filling until you have a rough tart with a large exposed section of filling in the middle. Brush the pastry edges with the egg yolk. Bake for 30 minutes until pastry is golden brown and cooked through. Remove and allow to cool to room temperature.
Toss the fresh arugula with olive oil, pumpkin/sunflower seeds and a little salt. Arrange in the center of the galette. To serve, slice into wedges, and plate with some arugula on the side. Enjoy!


Malivoire Wine Company
3920 King Street West
Beamsville, ONT L0R 1B0
905-563-9253 http://www.malivoirewineco.com/

Oakville Trafalgar Memorial Fine Wine Auction
Thursday September 18, 2008
http://www.otmhfinewineauction.com/ 905-845-2571 ext.6247

Hurry Up and Slow Down


I always look forward to the month of July and not just because of the glorious weather. After the craziness of the school year I take my two boys and head north to the cottage. Here there are no set schedules, no soccer games/hockey games/play dates to drag the kids off to, no stores to whip out to, no movies we “have” to go and see and no “important” errands. Instead there is a sense of calm and relaxation. And instead of me constantly chanting to the kids, “Hurry up, hurry up. We’re going to be late”, I find myself taking the time to actually enjoy my children. Jumping off the dock, looking for frogs and island hopping are daily rituals. So our family meals have to reflect this unhurried and relaxed pace. Meals are usually always cooked on the BBQ and almost never require a lot of preparation. Here’s an easy and fun meal that is perfect for those long, lazy days of summer. Marinate the chicken ahead of time and give your family the task of husking the corn so everyone gets to enjoy the most of the day without being in the kitchen. So come on…hurry up and slow down!

Chicken & Chorizo Skewers
Serves 6
Ingredients:
· 8 (about 600g) chicken thigh fillets, cut into medium sized pieces
· 1 tablespoon olive oil
· 2 garlic cloves, crushed
· 2 teaspoons ground oregano
· 2 teaspoons sweet paprika
· 1 tablespoon fresh lemon juice
· 2 teaspoons brown sugar
· 4 chorizo sausages, thinly sliced diagonally
· Crusty rolls, split, to serve
· Spicy Barbecued Corn on The Cob (see recipe below)

Combine chicken, oil, garlic, oregano, paprika, lemon juice and sugar in a bowl. Place in the fridge for 2 hours to marinate or overnight.

Evenly thread the chicken, alternating with chorizo, among the skewers. Note: If using wooden skewers, make sure you soak them in water for 15 minutes prior to using. This will ensure they don’t burn on the BBQ.

Heat a barbecue on medium high heat. Add the skewers and cook, turning, for 6-8 minutes or until chicken is cooked through. Remove from heat and place in the fridge to chill. Serve with rolls, corn and a green salad.

Spicy Barbecued Corn on the Cob
Makes 6 servings
Ingredients:
· 6 cobs of fresh corn, husks and silks removed
· 1 tablespoon olive oil
· Salt
· Pepper
· Chili powder
· 2 limes, quartered

1. Preheat a BBQ to medium high heat.

2. Brush the corn with the oil and BBQ turning frequently for 10 minutes or until tender and golden brown.

3. Remove from heat and season with salt, pepper, chili powder to taste. Squeeze fresh lime or each cob. Enjoy!

Buttermilk Rhubarb Coffee Cake


The spring harvest season in Ontario has taken a slight beating this year with our long and cold winter that lasted well into April and even May in some parts. Because of this the traditional time for strawberry picking (June and July) will no doubt be pushed back. Most pick your own farms for berries (www.foodland.on.gov.ca) are not showing signs of readiness so far this season.

But just because the summer season fruits are behind schedule there are still many early harvest crops that are ready for you to enjoy now. Rhubarb is a perfect example. With it’s rosy colour and tart flavour, rhubarb is a perfect addition to so many dishes. Slow roasted with a splash of vanilla and sugar is a quick and easy dessert. And although it’s often paired with strawberries in pies, jams and puddings, rhubarb was classified as a vegetable up until the late forties. Sautéed with butter and deglazing the pan with wine makes for a wonderful accompaniment to roast duck or pork. But I’m one of those people who like my fruits at the end of my meal so when I have an abundance of rhubarb I turn to this wonderful recipe for Buttermilk Rhubarb Coffee Cake. When baked, the rhubarb releases enough moisture to add a delicious syrupy consistency that is sopped up by the coffee cake giving it a richness and moistness that is irresistible.

So put your thoughts of Strawberry Margaritas aside for a few weeks and enjoy the local flavour Rhubarb while it’s at its peak.

Buttermilk Rhubarb Coffee Cake
· 1 1/2 cups chopped rhubarb(in 1/4 -inch pieces)
· 3 tablespoons sugar
· Nonstick spray for the pan
· ½ cup (1 stick) unsalted butter, softened
· 2/3 cup sugar
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 ½ cups unbleached all-purpose flour
· ½ teaspoon salt
· 1 teaspoon baking powder
· 1/8 teaspoon (large pinch) baking soda
· ½ cup buttermilk
Topping:
· 2 tablespoons brown sugar
· ½ teaspoon cinnamon

1. Preheat the oven to 350F. Place the chopped rhubarb in a bowl, and sprinkle with 3 tablespoons sugar. Let stand while preparing the batter.

2. Spray an 8-inch baking pan with nonstick spray.

3. Place the softened butter in a mixing bowl. Using beaters, add the sugar, and cream together until fluffy. Add the eggs, one at a time, beating well after each. Stir in the vanilla.

4. In a second bowl, stir together the dry ingredients until blended.

5. Add the dry mixture to the butter mixture, alternating with the buttermilk. Stir thoroughly, but minimally, until combined. Don't overmix.

6. Fold in the rhubarb, and transfer the batter to the pan. The batter will be somewhat stiff, and might seem to resist being spread into the pan.

7. In a small bowl, mix together the brown sugar and cinnamon, and sprinkle on top of the batter.

8. Bake for 25 minutes, or until a toothpick inserted all the way into the center comes out clean. Serve warm or at room temperature.

What’s Your BBQ Personality?


I listened to a conversation this morning that my husband and a few male friends of ours were having. They were talking about the best methods to BBQ, whether to poke the sausages before you put them on, how hot the BBQ should be and what tools are the best for flipping. It was all done in a very manly “hey look at my flame” sort of tone. These guys literally started to morph into cavemen in front of my eyes. I had a good giggle to myself because I know for a fact that my husband doesn’t do any of the barbecuing in our house because he has what I call “a Slasher” BBQ personality. He insists on slashing into the meat on the grill to check it’s doneness about 20 times which infuriates me to no end because all he accomplishes is letting all those precious juices run out. He’s been banned from the BBQ after one too many dry steaks.

So I got to thinking what type of BBQ personality I was. I used to be “The Wanderer”. I had a tendency to multi-task while I had the BBQ going. You know the type…put something on the grill, walk away to do 18 other things like fix the rest of dinner, read school notes, check emails, break up a few squabbles and fold the laundry. Then smell the smoke and rush out with tongs in hand! Nothing a little spicy salsa couldn’t cover up but I have learned that it will save me time (and money with one too many burnt out BBQs) in the long run by paying attention to the task at hand.

Here are a few different BBQ personalities I have come across and some tips on getting your household griller in fine BBQ form.

The Poker: Keeps poking and stabbing holes in the meat to let some of the fat out. Similar to The Slasher but does it much more frequently! All this results in is the loss of juices that will keep your meat moist and tender. Use long handled tongs to turn food instead of a fork. Note: The Poker also usually likes to flatten out those big thick burgers, letting all those juices out and leaving you with a tough hockey puck to put between your bun.

The Flipper: The Flipper insists on turning the meat every 28 seconds resulting in leaving half the meat stuck on the grill. Let the meat get a good sear first before turning – only once. The meat will naturally “unlock” itself from the grill after a few minutes allowing all those flavours to be sealed in and keeping the meat from sticking to the grill.

The Baster: This person should have been a painter. Back and forth, back and forth with the basting brush they go. The Baster’s meat usually ends up with a sticky, burnt outside and an undercooked or incredibly dry inside, never mind the singed eyebrows from the constant flare-ups! Better to baste your food the last 10 minutes of grilling to reduce chance of burning. Remember not to baste the food with the marinade that the raw meat or poultry was sitting in to reduce any chance of food borne bacteria.

The Fast & Furious: Probably the most dangerous of the lot, this person lights the BBQ to high and immediately slaps the food on. Then they leave the lid open, flipping, poking and prodding at a furious pace! Far better to let the grill heat up to high, sear your meat, then turn the temperature down to avoid burning the outside and undercooking the inside. Keep the lid closed to keep an even temperature and help to reduce unnecessary extended cooking time.

How “No” Led to Sizzling Success: The Cook’s Companion


Written by Bonnie Staring
Saturday, 01 September 2007

Hearing a big fat “no” was just what Nadine Hughes needed in order to discover how to launch her company anyway—and for a lot less money.
Nadine Hughes knew that when she and her family returned to Canada after living in Australia for five years, she didn’t want to continue her career in marketing, stuck behind a desk and working endless hours for someone else. “I wanted to be home for the kids, and for myself,” she admits. But Hughes struggled to determine what it was that she could do.

“It’s no big deal.”
At the time, she was reconnecting with old friends and meeting new neighbours by hosting fabulous parties that soon started earning her a reputation for being an exceptional hostess. “People were asking me who I used for catering and when I told them I did it myself, they’d be surprised,” says Hughes. “And I’d say ‘it’s no big deal’ instead of appreciating the value of that skill.”

Repeated compliments and requests for her “secret” got her thinking. Something that she was able to do naturally was a foreign concept to others. There was an entertaining epidemic that was affecting women (and men): many felt useless in the kitchen and even phobic when it came to preparing company-worthy meals or appetizers. Many, she discovered, felt that great food resulted from lengthy recipes that only trained chefs could master. And those who were able to produce desirable results spent so much time in the kitchen they never had a chance to visit properly with their guests.

The simmering of an idea.
That’s what triggered the idea for Hughes to create The Cook`s Companion: cooking and entertaining workshops. Not to be confused with standard cooking classes, her workshops focus on food preparation that’s quick, easy and delicious. She soon obtained estimates for renovating the family home (a 150-year-old barn) to include a large kitchen/classroom and approached her municipal office to obtain the permits necessary to operate the business.

“They turned me down flat,” says Hughes. “Even though I knew for a fact that some of my neighbours were running businesses out of their homes, the city told me that it was illegal to do so.” No permit meant no business—and the new entrepreneur felt ready to give up.
“I was so fixated on running my business out of my home that I didn’t see any other option,” says Hughes. All her plans stemmed from that crucial step and without it, she was lost.
What if?Then one of her friends made an outrageous suggestion: what if Hughes could use one of the local restaurants on the nights they were closed? Several of the upscale restaurants in her city closed on Sundays and Mondays, which meant a kitchen and “classroom” area—with tables and chairs no less—might be available to rent.
“Suddenly my need to spend thousands of dollars renovating my home disappeared,” says Hughes. After approaching two restaurants—both agreed. Her start-up costs went from over $20,000 to just under a grand for an initial fee for the spaces, food, classroom materials and flyers.

Holding classes within an established restaurant also gave her business an immediate legitimacy. “You can’t buy that,” says Hughes. She also benefitted from a captive audience, as most of her initial classes were attended by regular diners. Along with a rental fee, the restaurants receive exposure with each workshop, as well as mention promotional materials for The Cook’s Companion.

You can take it with you.
For Hughes, another huge benefit is being able to keep her business portable. “Summer means spending time at the cottage, and I can take The Cook`s Companion with me wherever I go,” she says with a laugh, as she plans on going for a swim once our interview is complete. This entrepreneur has expanded her roster to include workshops on BBQ basics and cottage entertaining—something she might not have come up with had she been based out of her home.

But don’t let her cost-effective beginnings fool you: this business has her working harder than any 9–5 job. “It’s taught me to be flexible...and creative,” admits Hughes. One method that has worked very well for her is bartering, as it forces her to place a value on her time and energy. “You have to make sure your time is well spent, whether networking, seeking ways to expand your business or generating word of mouth.”

All in all, it’s turned out to be a true recipe for success.

Preserved Lemons—are a tradition in Moroccan and Middle Eastern recipes. They are lemons that have been pickled in salt and their own juices. They are quite simple to make but take about 3 weeks before the lemons are ready to use. You can also find pre-made ones in specialty grocery stores. I personally like Maggie Beers preserved lemons and I have included a link to her site to give you more ideas on how to use these golden slices!

Dulce de Leche is a milk based syrup with Spanish origins. This decadent sauce is prepared by slowly heating sweetened milk to create a product similar in taste to caramel. It’s a long process to reach this caramel consistency and although I’ve always loved the taste I’ve been too lazy to recreate it at home. So when I saw that President’s Choice came out with their version of Dulce de leche (caramel crème spread) I quickly snapped it up. It’s excellent as a spread on bread or toast, a filling for crepes, topping for waffles, fruit or ice cream.

Sometimes the best plans are the ones that you don’t actually plan! Right now my family and I are supposed to be in Arizona enjoying a few days of sunshine while visiting the in-laws. But after pulling out the passports the day before we were set to leave, I was surprised to find my oldest son’s passport expired. With a long Easter weekend ahead of us and no government office open, chances of renewal in time for our flight was non-existent. So we postponed the flights and found ourselves with 4 days of no plans (and no fresh food) until the office opened on Tuesday morning.

I decided to do the “loaves and fishes” route from my pantry and refrigerator because it was still Easter after all and I wanted to give my family a nice meal. It’s amazing the meal you can pull together if you have a well stocked pantry. Plus, there is something truly cathartic about cleaning out the cupboard and I found myself with the time to do it. Once I started I couldn’t stop! Even though I had a pretty good idea what was in there I was still amazed at a few items I had forgotten about.

So here is a list of items that helped me pull together our “smorgasbord” Easter that was met with rave reviews from everyone in the family. We ate from big platters of a mixture of different cultures, textures, tastes and colours. It’s a great way to eat every once in a while and even though our original plans of an Easter BBQ in Arizona didn’t turn out, this meal will certainly be remembered by all as something for everyone.

· Haloumi Cheese – A semi-hard cheese that originated in Cypress, this cheese keeps for up to one year in your refrigerator, can be frozen, grilled, sautéed or eaten as is! A truly versatile cheese. I grilled thick slices in a hot pan, squeezed some lemon over them and served it with the hot bread.
· Frozen Bread – Heated them up in the oven from frozen, sliced them thickly and felt like I had just baked bread! I love the Ace Bakery brand as well as President Choice Naan Bread.
· Canned Escargot – I sautéed garlic in butter and tossed the escargot in for a few minutes, hit them with some sea salt, black pepper and a splash of sparkling wine. My husband thought he had died and gone to heaven!
· Canned or Fresh Whole Mushrooms – I had a few fresh ones that were on the edge but it didn’t matter once I sautéed them whole in some butter and garlic. Similar to the escargot, I added sea salt, black pepper and a splash of sparkling wine. Using the hot bread to soak up all the yummy juices was my favourite part of this dish!
· Canned Hearts of Palm and Artichoke Hearts - Drained and roughly chopped these canned vegetables make a great salad with a drizzle of lemon flavoured olive oil and black pepper.
· Frozen Smoked Salmon – De-thaws quickly which leaves me just the right amount of time to prepare all the other ingredients. I drizzled the salmon with lemon juice (even from the bottle!!), sprinkled some dried dill and popped a few capers on top. For some reason this is always my 6 year old’s favourite dish.
· Sparkling Wine – Even though it’s my drink of choice, it always makes any occasion feel extra special. Plus it matches all these different flavours the best!

New taped segments are available for viewing on Real Life with Sharon Caddy. Catch up on a decadent Raspberry & Fig Gratin as well as upcoming Easter segments where I show you how to decorate your Spring Table and show you a simple but spectacular recipe for Grilled Asparagus & Haloumi Salad that is a perfect way to start off your Easter meal. Simply go to the Real Life website and click on the Multimedia/Video Gallery.

Traditionally March heralds the end of winter and the start of spring. And even though the amount of snow here in Toronto does not seem to be letting up I know that eventually we will come out from under this blanket of white. I can’t wait for that first sniff of spring air, the early flowers to poke their heads out of the still cold ground and of course for all the wonderful tastes and flavours that herald the start of spring.

I find myself at this time of year craving fresh-tasting dishes which remind me that summer is just around the corner. Meals like warm salads, grilled fish and light springy vegetables such as asparagus are great stopgaps between hearty winter dishes and lighter summer meals.
Take a look around your local grocery store and see what is new and fresh to rev up your cooking and your spirits. You’ll do your body and mind a favour by tricking them into thinking spring is here just that little bit earlier. Because it is coming isn’t it? Isn’t it?

And for those of you not fortunate enough to be heading off for a sunnier location during March Break check out my most recent column “In Like A Lion and Out Like A Lamb”. I share with you two recipes that I call “snacktivities” that will have you spending time in the kitchen with your kids reinforcing good eating habits as well as the importance of them gaining confidence and independence in the kitchen. And it also helps to eat up time during this long break!!! To read the column check out my entry below or any of these websites and while you’re there see what else they have to offer you during March Break.

www.kiddingaroundtoronto.com www.lifewithkids.ca www.torontoparentsguide.com www.workingmoms.ca www.oakvillemoms.com www.cityparent.com

So keep shoveling, it will end and we’ll soon be sipping margaritas by the pool and complaining about the heat. Happy Spring and Happy Easter to you all. Bon Appétit.

In like a lion and out like a lamb. This old saying might have been referring to the rapid weather change in March but in my house I think it’s more like the mood of my children. With March break hurtling towards us, my 7 year old is hopping around like crazy with anticipation of 19 (yes I did say 19!!) glorious school free days. I on the other hand am hopping around trying to figure out just what the heck I am going to do with him for all those hours.

Like all extended school breaks the first few days will be filled with excitement and noise (this is where the roar of the lion comes in) but then it will soon peter off to the whine of the lamb, “I’m bored. There’s nothing to do.” In my house this is the time to pull out all the stops; arts and crafts, library visits, dress up time and of course Kitchen Creations. My two boys and I will head into the kitchen and make “snacktivities”. We get creative and playful with our food and for once don’t worry about the mess we make. Snacktivities eat up lots of time, reinforces good eating habits and also continues their appreciation of making their own meals.
Here are a couple of favourites of my sons that you can try with your little lions. Enjoy!



Apple Saturn Biscuit Circles
Serves 4+
Special Equipment Needed: Rolling pin, 3 inch round cookie cutter, melon ball scoop
Ingredients:

* Baking mix, such as Bisquick
* 1 apple, peeled (you can substitute pears as well)
* Butter, optional

1. Preheat oven to 425F. Prepare biscuit batter according to the package directions.
2. Roll out the biscuit dough with a rolling pin to about 1/2 inch thick.
3. Cut the biscuits with a 3 inch round cookie cutter (or use rim of glass) and then cut out a smaller 1 inch circle inside the 3 inch round so it resembles a doughnut shape.
4. Put the “doughnut” biscuits on a baking sheet.
5. Using a melon baller, scoop into the apple and turn to scoop out apple balls. Place an apple ball in the hole of each biscuit.
6. Bake the apple biscuits according to package directions, usually about 8 minutes or until golden brown.
7. Remove from oven, let cool slightly and serve with butter if desired.

*Recipe adapted from “Cooking Art”- MaryAnn F.Kohl and Jean Potter





Sailboat Eggs
Makes 8 sailboats
Special Equipment Needed: Toothpicks for masts, scissors, and paper for sails
Ingredients:

* 4 hard-boiled eggs
* 1 tablespoon mayonnaise
* 1 teaspoon mustard
* 1 cup diced green peppers (or red, or yellow)
* Carrot sticks
* Celery sticks
* Chopped pickles
* Lettuce leaves

1. Peel the hard-boiled eggs and discard shells.
2. Cut the eggs in half lengthwise.
3. Remove the yolks and place them in a bowl with the mayonnaise and mustard and mash together.
4. Spoon the mixture back into the egg white sections.
5. Decorate the egg sections with the celery sticks, carrot sticks and chopped pickles.
7. Cut paper into small sail shapes and attaché to the toothpicks with glue or tape. Decorate eggs with sails.
8. Place the lettuce on a serving plate and put the eggs on top like ships floating in the sea.

*Recipe adapted from “Cooking Art”- MaryAnn F.Kohl and Jean Potter

You might have noticed this month that our logo has changed. Since I first started The Cook’s Companion in April 2005 so many wonderful new avenues have opened up for the business. I’ve branched out into food writing, TV presenting, private classes and kitchen coaching just to name a few. I’m very excited about this new look as I think it better reflects what The Cook’s Companion is all about—bringing you new and fun ideas on food and entertaining but in a non-intimidating and hopefully amusing style! I’d love to hear what you think about this new look so drop me a line if you get a chance.

The logo is not the only thing new around here. Launching in February is my newest service—The Menu Companion. We all love to enjoy a great meal with friends and family but preparing for a special evening can take a huge amount of time—not just the cooking, but the planning and the preparation. This is where The Menu Companion can help.

Choose from a wide selection of dinner party menus that will offer you and your guests a delicious and visually stunning meal with a minimum amount of time and effort on your part. The entire menu is mapped out and timed for you from the organized shopping list to the identically scaled recipes to the pre-planning that is required. It’s simple and easy to use. I know you’ll love this service so much that I’ll let you try it for free before you buy. Check out the website today at http://www.themenucompanion.com/ and your next dinner party is only a few clicks away!

So between switching all of our marketing materials over to our new look, creating and tasting lots of wonderful new recipes for The Menu Companion and still keeping up with cooking classes, life has been a bit crazy in my kitchen but I wouldn’t trade it for the world!

I hope you are spending your time doing the things you love to do and if you aren’t then take some time this weekend and invite some friends over to share a glass of wine and something decadent to eat! Come Monday morning you’ll feel better for it!

Coming up on March 3rd, Meena Agarwal will join me as special guest chef for our Indian 1o1 class. I’m looking forward to this class as it’s always fun to share the kitchen with someone who has as much passion about food as Meena does. Her extremely popular blog Hooked on Heat showcases mouth watering recipes and great information about her favourite Indian and Malaysian dishes.



Recently I caught up with Meena to ask her a few questions about her background, her love of cooking and if she’d share her favourite recipe with us. Here’s part of our conversation. Click here for the entire interview.



NH: You have such an eclectic background with your mom being Malaysian, your dad being an Indian and you growing up in the Middle East. How do you think this has influenced your cooking style?





MA: The food I cook regularly for my daily meals are often a blend of my favourite dishes from almost every part of the world that I’ve had the good fortune to visit. Most times, it’s only a memory of a dish I ate somewhere that gets me experimenting. I love how mixing different flavours can create a wonderful concoction for your palate.



NH: What do you think the biggest misconception about Indian food is?



MA: Of the few complaints I get on Indian cooking, the one that stands most prominent is the myth that Indian cooking is just too hard. Try as I might, somehow, I can’t convince people enough on just how simple and quick and not to mention, healthy, Indian food can be. Now before you roll your eyes at me and say, “Yeah sure, easy for you, you’re Indian!” just hear me out. True, I was born in an Indian household with a Mom who cooks the most delicious Indian food I know. But truth be told, and as much as I would like to believe, I wasn’t born with Indian culinary instincts in me. Like any of you not familiar with the South-Asian cuisine, I too started off without much knowledge.



NH: Like my husband, you joke that your hubby is your guinea pig. Do you think they know how good they have it??!!



MA: Oh, I definitely hope so! Or maybe we leave them to fend for themselves, and ask them what they think!

I’m sure we’ve all seen the commercials, a pouting but sultry woman flipping her gorgeous, shiny, long hair over her shoulder, breathlessly telling us she’s worth it. Of course we’re worth clean, shiny hair without any tell tale skunk lines. I’d also like to think I’m worth a tad bit more than that. I’d like to think I was worth a hot bubble bath every night. Perhaps a warming glass of Merlot and a chance to read my book for 10 minutes without being interrupted. Or the opportunity to curl up in front of the tv and watch some brainless show without feeling guilty for it! But I think I’m dreaming on all those accounts; not the worthy part of it just finding the time to do it!

With Valentine’s Day fast approaching I thought if I can’t manage all of the above (particularly the no skunk line with my schedule) then perhaps I’ll treat myself to a sweet treat. But what to make I thought? So when I came across this Nice and Easy Raspberry Toffee Ice-Cream Cake I knew I was worthy of it! It’s a no bake, easy to assemble treat that has all my favourite dessert flavours; tangy raspberry, smooth vanilla and the decadence of white chocolate. The striped colours of bright red and white are perfect for Valentine’s Day so even though I’ll tell my family I made it for them, I might just cut the recipe in half and hide my own special sized treat…because you guessed it; I’m worth it! Now I have to work on balancing the cake plate, wine glass and book while I step into the tub!
Whatever size you make, I’m sure you’ll enjoy this delicious cake because you’re worth it too!

Nice & Easy Raspberry Toffee Ice-Cream Cake
Serves 12
Preparation Time: 10 minutes + refrigeration time
Cooking time: 0 minutes (don't you love this number!!)

Ingredients:

• 1 litre good quality vanilla ice-cream
• 1 litre good quality raspberry sorbet or gelato
• 1 litre good quality English toffee ice-cream
• 250g fresh raspberries
• Good quality white chocolate for garnish
  
  
• Line a deep 19cm square cake pan with two pieces of plastic wrap so base is covered twice and wrap extends 5cm over all four sides.
• Soften vanilla ice-cream slightly. Spoon into prepared pan, pressing into an even layer with the back of a spoon. Freeze for about 1 hour or until firm. Tip: Spray the back of your spoon with non-stick cooking spray and your spoon will easily slide over the ice-cream.
• Spoon sorbet onto vanilla ice-cream layer with back of a spoon. Freeze about 1 hour or until firm.
• Soften toffee ice-cream slightly. Spoon onto sorbet, pressing into even layer with back of a spoon. Cover, freeze about 6 hours or overnight.
• To serve, invert pan onto serving platter and carefully remove plastic wrap. Spoon fresh raspberries on top and garnish with shavings of white chocolate.
  
  *Recipe adapted from the Australian Women’s Weekly

As Canadians, most of us are fortunate enough to enjoy three meals a day. Where, how and when we eat them is often the differing factor. When you consider that 15 million Canadians spend one-half of their waking hours at work, chances are we eat at least one of those meals per day at work and depending upon our schedule it can be up to 3 meals per day. So it stands to reason that our eating habits are greatly influenced by the workplace and the people we eat with.

According to the Public Health Agency of Canada, over half of Canadians carry excess weight and two-thirds of these are considered to be at a health risk. Obesity increases the risk of coronary heart disease, osteoarthritis and various cancers. It also increase the risk of back injuries which are a significant cost to the work industry as 35% of all Worker’s Compensation claims are related to back injuries.

Currently there has been a big focus on changing individual behaviour towards eating but little towards institutional changes. By establishing a healthy workplace environment, employers demonstrate a commitment to their employee’s health. In turn employers stand to gain an increase in productivity and morale, an enhanced ability to cope with stress, lower health care costs and reduced absenteeism

Snacks and meals in the workplace play an important role. In most cases, they are often used as a means to relieve current work pressures, opportunities to take breaks and as a social aspect of work. However the meals and snacks provided during meetings or work sponsored events, cafeterias and vending machines are often high in fat and sugar such as cookies, pastries and fried foods which can lead to sluggishness and contribute to an unhealthy weight gain.
Although it is important for employers to provide healthy eating options it is also beneficial for them to encourage a healthy lifestyle among their employees that can be followed through at home and become part of their family’s life. By providing opportunities for employees to learn and understand the basics of nutrition, food label reading, fat, cholesterol and salt intakes and fitness options, employers stand a greater success of having the employee take it on as a personal priority instead of it being viewed solely as a corporate priority.

Implementing a healthy eating campaign, which could include healthy food options and fitness programs, can work for workplaces of all different sizes and budgets. There are several food solutions that can be looked at and put into practice with minimal effort and expense.
Companies can look to form partnerships with local healthy vendors which would allow employees to benefit from programs such as loyalty food plans, employee health specials of the day and healthy food discounts.

Workplaces that currently provide a cafeteria can also employ meal or food vouchers and healthy eating discounts. A subsidy to meals in workplace cafeterias can also often cut down on time spent outside of the building.

Cafeteria workers should also be well versed in Canada’s Food Guide To Healthy Eating in order to properly prepare food and answer questions from employees.

Consider the environment for eating by providing comfortable, safe and clean conditions for employees to take their breaks and mealtimes instead of a quick and often unhealthy meal grabbed at a desk.

Ensure work schedules provide adequate time for eating.

Meeting organizers can ensure that snacks and meals provided mirror healthy eating options such as fresh fruit, juices, water, low fat muffins and bagels.

For those workplaces without a cafeteria or canteen, providing refrigerators, microwaves and hot plates are essential for making it convenient for employees to bring their meals from home.

Making on-site programs such as Weight Watchers available at work.

Have employees create and stock a garden that produces fruit and vegetables for employee’s use.

Put into action lunch time fitness options such as intramural sports, running and walking groups, nutrition lunch and learn seminars and cooking demonstrations.

Provide pre-ordered healthy meals to go for employees to take home for dinner promoting healthy eating habits after work hours.

Make available weekly meal planners with shopping lists and the opportunity to online grocery shop (with delivery to central workplace location) to promote healthy food choices.

Remember that like all new initiatives before embarking on a workplace health program, employers must know who their audience is, have an understanding of what motivates them, provide a wide variety of options and be realistic with their goals. Not all employees will want to adopt a new lifestyle program however by making it part of the company culture across all levels, most employees will pick out what is important to them and incorporate it into their daily lives. Most people want to inherently be healthy, it is a matter of gaining the insight and education into how to achieve this. By facilitating this education, the employer can play an important role.

It is socially important and economically viable as well as a profitable business practice for employers to responsibly ensure that workers have access to nutritious, safe and affordable food, an adequate meal break and decent conditions for eating. Each healthy individual contributes to achieving a healthy corporate philosophy.

Healthy Snacks for the Workplace
It’s good for the mind, body and soul to work mini snack breaks into your work day but don’t just mindlessly eat. This can cause quick and unhealthy over eating without our minds even registering what we have eaten leaving us unsatisfied. Put aside your work for a few minutes, take the time to enjoy what you are eating and you will find yourself revved up and ready to go again.

Here are some examples of healthy snacks that you can keep at your desk handy when you need that pick me up.
· Trail mix and/or dried fruits and nuts
· Breakfast cereal (choose a higher-fiber, lower-sugar type)
· Single serve cans of higher-fiber, lower-fat, and lower-sodium soup (microwavable)
· Instant oatmeal packets (look for less-sugar options)
· Tuna salad kit (includes a small can of water-packed tuna, and crackers)
· Higher-fiber, lower-fat crackers
· Natural-style peanut butter with crackers, bagels, and/or fruit
· Packets of low-calorie hot chocolate

I’ve never been one for resolutions and especially at New Year’s; too much fun going on at this time of year to burden myself with unrealistic expectations. Besides resolutions are often about cutting back in your life and I’ve always felt that life is too short to deprive yourself of all the good stuff; like champagne, rich gooey cheeses and butterscotch sauce - everything in moderation I say!

Instead of resolutions I usually just make little promises to myself throughout the year as I see fit. For instance somewhere in the middle of 2007 I decided that I needed to stop being such a procrastinator in certain areas of my life. I pushed myself not to put off those little tasks that can add up quickly and then stress me out even quicker. So I made the call for any home repairs when they happened, I tackled my writing assignments well before they were due and I picked up the clutter when I saw it instead of stepping over it (and over it and over it!). I must say I did a pretty good job of sticking to it and I feel great about it. So maybe I am happy to make resolutions but just not only on January 1st. Seeing as it’s January 7th I should be safe to try a few.

Here are a few of my foodie promises to myself.

· Explore a different culture’s cuisine. African flavours and spices are first on the list.
· Open those bottles of wine I have been saving for a special occasion. Isn’t a Tuesday enough of a celebration?

· Continue to push my kids’ palettes with new tastes and textures. My 6 year old asked me if we were still on that “sophisticated palette kick” - um yes... that would be called eating in our house!

· Stop procrastinating and stock the freezer with batch meals for those crazy week nights—cabbage rolls, stews, soups, lamb shanks etc.

· Take my own advice and clean out my kitchen cupboards. I’m tired of moving the blender, the food processor and 3 coffee makers (don’t ask) just to get to the hand mixer.

I’ll let you know how the list goes! Happy New Year and Bon Appétit

It’s the New Year again and it seems like we just popped the last bubbly and threw confetti into the air. If your 2007 health resolutions went the way of your confetti then perhaps it’s time to set more realistic guidelines for a healthier eating plan. Just like any new skill, eating healthier takes planning and practice. Making one or two simple changes to your diet successfully will give you the confidence and boost you need to keep adding healthier changes. To help get you started in 2008 here are a few easy to include tips that you can start introducing into your daily eating routines.

1. Plan your menus for the week (this will take some practice and time in the early weeks) and shop only once per week. This will help keep you away from the impulse packaged foods aisle and give you all the ingredients you need at your fingertips to create quick and healthy weekday meals.

2. Reduce the salt but bump up the flavour in your cooking by cutting back on the salt and increase the amount and types of spices, herbs and flavourings. By including fresh or dried herbs and flavours like garlic, chilli and ginger into your meals you won’t feel the need to add as much sodium in your recipes. Take the salt shaker off your table too!

3. When baking substitute half the suggested white flour with whole wheat flour. You may need to add one or two more tablespoons of liquid as the mixture will be slightly drier with whole wheat flour but you’ll increase your protein and retain essential natural nutrients that you don’t get in white flour.

4. Add canned beans to your stews, soups, casseroles and salads. Packed full of fiber and protein, drained, canned beans such as chick peas, kidney beans and black beans are easy to use and keep on hand.

5. Help cut the fat in your diet by switching your family to low fat or skim milk products. These contain the same amount of protein, B vitamins and calcium but with less fat. If you cook or bake with cheese, choose a strong tasting cheese like mature cheddar or blue cheese and you won’t have to use as much.

Here’s a recipe that you can include in your weekly meal plans. Ginger Chicken With Rice Noodles is high in protein, low in fat, contains ingredients that keep well in your pantry and refrigerator and can be prepared in advance. Simply reheat the baked chicken and poaching liquid when ready to serve and place over hot rice noodles or rice of your choice. Feel free to decrease or increase the chillies to suit your family’s tastes. My kids like the “funny see through” noodles and have increased their tolerance to chillies the more they have been exposed to them! Enjoy and Happy New Year!

Ginger Chicken with Rice Noodles
Serves 4
Preparation Time: 20 minutes
Cooking time: 50 minutes

Ingredients:
4 chicken breasts, boneless & skinless
250ml (1 cup) low sodium chicken broth
60g (1 inch piece) ginger, peeled and very thinly sliced into matchstick size pieces
4 green onions, sliced thinly
1 green chilli, deseeded and sliced thinly
1 tablespoon light soy sauce
2 teaspoons lemon juice
½ teaspoon sugar
225g rice noodles
For the Sauce:
1 teaspoon fish sauce
3 green onions, thinly sliced
1 red chilli, deseeded and thinly sliced
60g (½ cup) sugar peas, sliced thinly
Coriander leaves for garnish

Preheat oven to 350F.

Place chicken breasts and broth in a large shallow saucepan. Add enough cold water to just cover the chicken. Bring to a boil, reduce heat and simmer for 10 minutes. Remove chicken and place on plate to cool, keeping liquid in pan.

Continue to simmer the poaching liquid until the stock is reduced by half, about 10 minutes. Add the remaining sauce ingredients and keep warm.

Meanwhile cut each chicken breast into 4 slices. Arrange side by side on a large piece of foil. Divide the ginger, onions and green chillies among the chicken slices.

In a small bowl, mix the soy sauce, lemon juice and sugar; stirring to dissolve the sugar. Pour over chicken slices. Fold foil over and around the chicken to make a parcel. Bake in oven for 15 minutes.

While chicken is baking, pour boiling water over noodles until covered in a heatproof bowl and soak for 15 minutes.

To serve, divide the noodles amongst 4 large, deep soup plates. Unwrap the chicken and arrange the pieces and accumulated juices equally over the noodles. Spoon the poaching liquid over the chicken and garnish with coriander if desired.

I’ve never been one for resolutions and especially at New Year’s; too much fun going on at this time of year to burden myself with unrealistic expectations. Besides resolutions are often about cutting back in your life and I’ve always felt that life is too short to deprive yourself of all the good stuff; like champagne, rich gooey cheeses and butterscotch sauce - everything in moderation I say!

Instead of resolutions I usually just make little promises to myself throughout the year as I see fit. For instance somewhere in the middle of 2007 I decided that I needed to stop being such a procrastinator in certain areas of my life. I pushed myself not to put off those little tasks that can add up quickly and then stress me out even quicker. So I made the call for any home repairs when they happened, I tackled my writing assignments well before they were due and I picked up the clutter when I saw it instead of stepping over it (and over it and over it!). I must say I did a pretty good job of sticking to it and I feel great about it. So maybe I am happy to make resolutions but just not only on January 1st. Seeing as it’s January 7th I should be safe to try a few.

Here are a few of my foodie promises to myself.

· Explore a different culture’s cuisine. African flavours and spices are first on the list.

· Open those bottles of wine I have been saving for a special occasion. Isn’t a Tuesday enough of a celebration?

· Continue to push my kids’ palettes with new tastes and textures. My 6 year old asked me if we were still on that “sophisticated palette kick” - um yes... that would be called eating in our house!

· Stop procrastinating and stock the freezer with batch meals for those crazy week nights—cabbage rolls, stews, soups, lamb shanks etc.

· Take my own advice and clean out my kitchen cupboards. I’m tired of moving the blender, the food processor and 3 coffee makers (don’t ask) just to get to the hand mixer.

I’ll let you know how the list goes! Happy New Year and Bon Appétit.