Sunday, November 30, 2014

Sunday Seafood Dinner... Fish and Shrimp in Dill Garlic White ...


After such a busy week and Saturday, and a nice sleep-in this morning, all I wanted was a l-a-z-y Sunday. I can't tell you how thrilled I was to see frozen shrimps and basa fillets on-hand to save me a needed trip to the store. Plus I had a bunch of fresh dill that would go so perfectly with the seafood. Ingredients of butter, white wine and garlic all dashed through my mind... and I succumbed to this heavenly classic flavour combination. Cook the shrimp and fish separately and marry them on your plate for the seafood-lover in you!

Fish and Shrimp in Dill Garlic White Wine
Makes 6 servings

300 g frozen shrimps, shelled and deveined, rinsed in salt water, drained and patted dry
600 g frozen basa fish fillets, thawed, drained and patted dry
kosher salt and ground black pepper to taste
1 Tbsp. cornstarch, divided
2 Tbsp. olive oil, divided
2 Tbsp. butter, divided
1 to 2 cloves garlic, minced, divided
1 cup white wine, divided
1 tsp. Dijon mustard
fresh dill, chopped (use as much as you please)
lemon for splashing





Ensure the shrimp and fish are patted dry. Cut the fish into 2" pieces. Sprinkle with salt and pepper, and divide the cornstarch between the seafood. Mix until coated.
Heat 1 Tbsp. each oil and butter in skillet or pan over medium-high heat. When the butter starts to melt, add half the garlic. Toss in the shrimps and sauté for one minute on both sides until slightly golden. Add 1/4 cup of white wine and dill; continue to cook for a minute or so more until done or wine has evaporated. Remove onto a plate.


Heat remaining 1 Tbsp. each oil and butter in same skillet or pan over medium-high heat. When the butter starts to melt, add remaining garlic. Add the fish and let cook on each side for two minutes until slightly golden. Add 3/4 cup of white wine, Dijon mustard and dill; continue to cook, turning as needed for two minutes until done or wine has mostly evaporated. Remove onto a plate.



The combo of white wine and garlic smells so good!

Colourful, healthy and I couldn't ask for a more simple Sunday dinner preparation!
Served with pearl couscous, sauteed baby carrots and snap peas in olive oil and lemon wedges.

Delighted for dinner or just acting silly?

Yum-Meh!


Saturday, November 29, 2014

Food Revolution Family Fun Cooking Event at Sobeys...


In keeping with Jamie Oliver’s "keep cooking skills alive" premise, the Toronto Food Rev Team joined forces tonight to teach a family fun cooking class. This was held at Sobeys test kitchen- a supermarket that Jamie Oliver partners with to bring better food to Canadians. The theme was sleepover party foods and we cooked up chicken tenders, granola and smoothies from none other than Jamie's recipes. It was so much fun getting the kids and parents excited to cook together in the kitchen.

Pumped up for a night of fun!


Carol Harrison prepared a healthy yogurt dip with lovely fresh mint and lemon juice and encouraged the kids to use their sense of smell to enjoy their essence. She paired it with fresh cut vegetables and engaged in discussion about what other foods would complement as dippers. The dip doubled as a marinade for chicken breast strips in Jamie's Crunchy Chicken Pieces with Herby Yogurt Dip. After a thorough chicken demo by Mardi Michels, the kids were off to their stations.

"Totally delicious!"






With my twins Étienne and Sébastien preparing chicken tenders.

With the help of Monika Strzalkowska...

"This was the fun part, mom."

My pal Greg Tom attended with his boys...

Samantha showing how to make Orange Smoothie with carrots, mango with ginger for zing and lime for zest! 
Check out Super Smoothies for a green, purple and white versions.

Boys just wanna have fun...
You're a pro, Anson!





















Last recipe of Homemade Granola with Berry Compote.


















Linda Matarasso demoing and Mardi Michels serving...


It was unanimous that it was way better to make it yourself than store-bought!

Enjoying the fruits of their labour!

The young chefs of the night takes centre stage with Jamie!

Linda and Me: Willowdale, we have our eyes on you for FRD2015!


As our local team continues to meet, exchange ideas and run our own activities, I believe we will generate real excitement in our community to keep the Food Revolution momentum going and create some real positive change in our eating habits and food system. If you want to learn more about food, cooking and education events happening in our greater city, like us on Facebook! A fun night, thank you Food Rev team and Sobeys for the space! Until next time...


Our team continues to do wonderful things with real food. Check out them out:  
Linda Matarasso @ http://starvingfoodie.blogspot.ca/ and 



Thursday, November 27, 2014

So Honoured To Be Food Revolution Ambassador of the Month...



Ambassador Of The Month: Getting Kids Excited To Cook

Click here for the original article on Jamie Oliver's Food Revolution Site
Thu 27 Nov 2014

Story by The Jamie Oliver Food Foundation (USA)

Introducing our November Ambassador of the Month!

Ambassador of the Month is a feature which highlights the amazing volunteers we have around the world. Ambassadors who have been chosen show an unwavering desire for change in their communities. They are fighting for real food and food education skills and donate their time every month to make this happen.

Our ambassador for November is Susan Ng from Toronto, Canada.

Susan is a mom to three young boys, a recipe developer, culinary consultant and food blogger at Susan’s Savour-It! She has been involved in the food industry for nearly 15 years, from catering to product and recipe development to writing for food magazines. Her mission is to get families excited about getting their kids in the kitchen, exploring different foods, and cooking together. She believes that we hold the responsibility to preserve cooking skills and celebrate the importance of eating good food made from scratch. She’s passionate about empowering kids from a young age by teaching them food smarts and engaging them in the kitchen: she is confident that this creates a lifelong appetite for adventures and fosters healthy relationships with food.

Tell us a little about why you wanted to get involved in the Food Revolution.

It is an honor to be part of the Food Revolution. It’s an amazing campaign that is directly connected to my mission of teaching people about the benefits of eating real food and of getting kids (no matter how old) immersed in cooking and food literacy.

I have always enjoyed and appreciated good food. Growing up, my mother always provided me with home-cooked meals, even with both my parents working regular jobs. I don’t know how she pulled it off, but my two siblings and I rarely ate anything that came out of a can or box.

These values were already instilled in me by the time I became a mom myself, and I have been committed to preparing from-scratch meals and passing my cooking skills on to my children. Processed food is ever more available and it’s staggering to read about how rarely people (especially kids) consume home-cooked meals nowadays. Many young people here in Ontario lack the skills to prepare a meal from scratch because they have never been taught how. They have become so used to food that comes out of a box and into a microwave, they rarely consider there is another – better – way to live. Cooking is an invaluable skill that’s being lost. Though this is a disappointing prospect, it is also a preventable trend.

I was thrilled to come across Jamie Oliver’s Food Revolution around the time I started my blog on family meals. It was exactly what I was trying to do and it shaped my blog posts with defined purpose and meaning. If any of what I was doing with my own family resonated with someone and made a difference in how and what they were eating, I feel I’m getting this important message across … one family at a time!

How has the Ambassador Program helped you accomplish your goals?

The Ambassador Program has allowed me to connect with other like-minded, passionate individuals around the world and to be inspired by the amazing things other ambassadors are doing within their communities. It’s a platform through which we can support each other’s initiatives and exchange information and experiences. Being part of the Food Revolution has given me opportunities to engage in partnerships for my blog to spread our universal message for the Food Revolution across a wider audience. Instead of acting as one small voice, I am now part of a powerful, united front making a world of a difference.

What have you been able to achieve since being an Ambassador?

This is my first year with the Food Revolution. I participated in the annual Food Revolution Day (FRD2014) with a personal challenge with my own family. Two weeks before to the big day, I had the idea to do something food education-related with my kids each day leading up to FRD. I chronicled these activities on my blog and tried to get others inspired to do the same. I invited my older children’s school to participate in FRD and the students engaged in fun and productive activities, suggested on the FRD website. To this day, my blog post about FRD at my kids’ school is one of my most widely read articles.

I was recently involved with Jennifer Tyler Lee’s 52 New Foods Challenge, creating recipes inspired by her book. Each of my six posts featured a new food with details of the eating challenge I had to overcome with my family and some of my success tips discovered along the way. This was all part of spreading awareness of the deep change trying new foods and cooking together can bring to a family’s life and traditions.

What real food initiative are you currently working on in your community?

In keeping with Jamie Oliver’s "keep cooking skills alive" premise, our Food Revolution Toronto team is holding a free family fun cooking event at the end of November. This will be at Sobey’s test kitchen, a supermarket that Jamie Oliver partners with to bring better food to Canadians. We were fortunate enough to have leftover funds from FRD2014 to make this event free for the public.

A fellow Ontario Ambassador and I are in early stages of talks about organizing a community cooking event in our neighbourhood for individuals and families for Food Revolution Day 2015. I have been an active member of ourFood Revolution Toronto Facebook page to keep our community aware of food, cooking and education events happening in our greater city.

As our local team continues to meet, exchange ideas and run our own activities, I believe we will generate real excitement in our community to keep the Food Revolution momentum going and create some positive change in our eating habits and food system.

Get a list of all of our global ambassadors at www.foodrevolutionday.com/ambassadors

The Jamie Oliver Food Foundation (USA)
@jamiefoodfdnUSA


Tuesday, November 25, 2014

Made-Over "Fully Loaded" Mashed Potato Bake...


I was roasting chicken tonight and I thought about my American friends who will be celebrating their big Thanksgiving day! No traditional occasion like this is complete without a potato side at the family table. And I just so happen to have some good remaining spuds from the 10 lb. bag I wanted to finish and this dish was going to help me do it! We all love mashed potatoes but not the guilt of piling on the creamy starches, so I came up with a made-over healthier version with a contemporary spin. An updated homage to a classic dish we all love to pass around- one that is loaded with flavour but you can also feel good about serving and eating! Perfect for entertaining or bringing to a potluck for any occasion really!

When you have that big turkey in your oven, you don't have room for a separate dish in there. The great thing about this recipe is the time required for the turkey to rest before carving, is about the same amount of time you need to bake the mashed potatoes through. Both dishes go out to the table together nice and hot. There's a Make-Ahead tip too, to save you some precious time on the big day!

Made-Over "Fully Loaded" Mashed Potato Bake
Makes 8 servings

6 to 7 Yukon potatoes, cut into large chunks 
1 cup 2% milk
1/3 cup 2% low-fat sour cream
1/3 cup chopped fresh chives
4 slices bacon, low sodium (cooked until crisp and chopped)
1 cup shredded low fat cheddar cheese


Steam potatoes in a large pot for 15 minutes or until tender; drain. Return potatoes to pot and mash slightly. Add sour cream; mash until potatoes are smooth. Stir in 2/3 each of the chives and bacon. Spread into a 9 X 9 baking dish or casserole thinly coated with cooking spray.   
  

               
TIP: When your turkey is resting (tent loosely with foil to redistribute juices), bake mashed potatoes uncovered for 15 minutes or until heated through. 

My roasted 4 lb. chicken standing in for turkey!


Sprinkle potatoes with cheese and bake three minutes or until melted. Serve with remaining toppings to be added at the table.
TIP: Meanwhile, carve your turkey so its ready to bring to the table when the potatoes are done.

Make-Ahead TIP: Cool mashed potatoes in baking dish to room temperature; cover. Refrigerate up to 24 hours. Remove from refrigerator 20 minutes before baking. Heat oven to 400ºF or whatever the oven is set at to cook your turkey or main meat. Bake potatoes, covered, 20 to 25 minutes. or until heated through. Sprinkle with cheese; bake, uncovered, 3 to 5 minutes or until melted. Serve with chives and bacon at the table







The mashed potatoes were overly delicious and the makeover with lighter- low fat and low sodium ingredients did not compromise on the "fully loaded" taste. Served with roasted chicken and its au jus, steamed carrots with dill butter, and apple, cucumber and celery salad in dill mayo. A hit at the table, like a mini Thanksgiving dinner ourselves!



"Thanks for the weekday feast mom!"




Friday, November 21, 2014

Rice Cooker Chicken and Shiitake Rice...


Because sometimes you just want rice... and I can't think of a better way to make it so simply and satisfying than in an automatic rice cooker.Think slow cooker for rice, but done in regular cooking time. Short grain rice is best in this method. Add the rice, ingredients, set your rice cooker to start and let it do its magic. Not long after, you will have a pot of flavourful hearty mixed rice the whole family will enjoy! Healthy, comfort and tasty, what's not to love! 

Rice Cooker Chicken and Shiitake Rice
Makes 5-6 servings

2-1/2 cups (rice cup measure) or 2 cups (US measure) short-grain Japanese or Korean rice
1/2 lb. chicken thighs, cut into 3/4-inch pieces
1 small carrot, cut into short strips
5 dried shiitake mushrooms, rinsed and soaked in 1 cup water for two hours, then thinly slice
1 tsp. Chinese cooking wine or sake to marinate chicken
1-1/2 cups chicken broth or water seasoned with 1/2 tsp. chicken bouillon powder
1/2 cup reserved water from soaking mushrooms
2 tsp. sugar
2 Tbsp. Chinese cooking wine or sake
2 Tbsp. soy sauce (use less sodium for a less salty profile)
chopped cilantro or green onions for garnish

Wash the rice 30 minutes prior to cooking, and drain on a sieve. Cook's NOTE: If you cook the rice immediately after washing, the grains will not cook up full and plump.


Pour the broth, mushroom soaking water and add the chicken, mushrooms and carrots into a medium pot and bring it to a light boil. Add the sugar and sake, and continue to simmer for one or two minutes. Add the soy sauce and continue to simmer briefly. 


Prepare a sieve with a bowl underneath. Carefully pout the ingredients from the pot onto the sieve and let the liquid separate underneath. Allow to cool. Cook's NOTE: Some rice cookers do not work if the liquid is hot.



Add the rice into the pot, then pour in the simmered liquid. If there is not enough liquid for the amount of rice, add some water. Add the solids and mix everything lightly with a spoon. Start your cooker.


When cooking is finished, keep the cooker covered for 10 minutes to let the grains settle. Open the lid, and mix the rice by folding from bottom to top so that all the ingredients are well distributed. Serve with chopped cilantro or green onions.

The flavours of the ingredients intermingle in harmony. And it smells heavenly!

My boys love this one-pot rice meal! So easy to eat, this is certainly one meal they ask seconds for!


































Wednesday, November 19, 2014

"Strawberry" Short Babycakes...


My youngest Matias' third birthday today, and I wanted to give him a little party with his Montessori classmates. He loves strawberry shortcake, but instead I wanted to do it into cupcakes to make it easy on portability without the fuss and mess of slicing and plating. Getting a hold of nice fresh strawberries weren't panning out so I decided to spread the babies with strawberry jam before frosting with fresh whipped cream. A nice hidden yummy strawberry surprise! Moist, not too sweet, and to top it off... for my kids, its all about the colourful sprinkles...

"Strawberry" Short Babycakes
Makes 18 cupcakes (I had to make 13 for school and 5 for home)

1-1/4 cups all-purpose flour
1/4 cup cornstarch
2-1/2 tsp. baking powder
1/4 tsp. salt
1-1/4 cup granulated sugar
4 large eggs, at room temperature
2-1/2 tsp. pure vanilla extract
1/2 cup unsalted butter, melted
1/2 cup vegetable oil
1 cup milk, at room temperature

2 Tbsp. strawberry jam, mixed with spoon to soften
coloured sprinkles

Whipped Cream Frosting:
1 cup whipping cream
3/4 Tbsp. granulated sugar
1/2 tsp. pure vanilla extract


Preheat the oven to 350°. Line two 12-cup muffin tray with 18 paper or foil liners. Cover the unused tray with foil.

In a medium bowl, whisk the flour with the cornstarch, baking powder and salt. In a large bowl, beat the sugar with the eggs and vanilla at medium-high speed until smooth and thickened slightly, about three minutes. Add the butter and oil and beat until incorporated, scraping the bottom and side of the bowl. 


Add the dry ingredients and milk in three alternating batches, beating well between additions. Carefully pour the batter into the lined muffin trays, filling them about three quarters full. 




TIP: Cover the unused muffin tray with foil to protect the tray it when baking.

Bake the cupcakes in the centre of the oven for 20 to 23 minutes, until springy and a skewer inserted in the centre comes out clean. Let the cupcakes cool slightly in the trays, then transfer them to a wire rack to cool completely.


Meanwhile, in a bowl, whip cream with sugar and vanilla for three minutes or until stiff peaks form. Make sure not to over-beat, or cream will become lumpy and butter-like. Spread soften jam onto the tops of the cakes and then dollop whipped cream on top and spread lightly. Add sprinkles or fresh sliced strawberries.

Nothing beats whipped cream made from scratch!




And a second babycake after dinner to enjoy with mommy, daddy and his brothers...

HAPPY BIRTHDAY MATIAS!