On Sunday, February 12, 2012, Canadian farmers will be celebrating Food Freedom Day. We at CFC will be celebrating this important day with our Canadian agriculture partners who work hard to ensure that Canadian consumers are provided with a safe and high quality food supply day in and day out.

The Canadian Federation of Agriculture (CFA) launched this program in February of 2007 and it is still going strong. Here’s a News Release sent out by CFA on February 6, 2012 which outlines the meaning of this special day.

http://www.cfa-fca.ca/media-centre/news-releases/2012/food-freedom-day-call-secure-future-food-and-farm

Want to do something special for your sweetie this Valentine’s Day (I’m talking to you, boys), then why not cook a special dinner and set the mood with candles and a little bubbly? Valentine’s Day is the perfect time to fancy-up your usual chicken dinner. Here are my top picks from our web site.

Chicken Stuffed with Mango Pistachio and Cilantro

These chicken breasts are stuffed with amazing flavours and textures. This dish gets its “fancy” from the addition of pistachios, mango and cilantro paired with a coconut curry sauce and served with lemon basmati rice.

Ricotta Stuffed Sauced Chicken Over Pasta

What says romantic more than a classic Italian meal? These chicken breasts are stuffed with ricotta, fresh shredded Romano, finely sliced green onion and minced parsley and served with pasta. This is the perfect dish to enjoy with a good Italian white wine.

Christmas Truffle Chicken

You don’t have to wait until next Christmas to enjoy this luxurious roasted chicken. In fact, it’s the perfect dish to serve on Valentine’s Day because truffles are considered to be an aphrodisiac! Their musky scent is said to stimulate and sensitize the skin to touch. Enjoy...

Chicken St.Andre

What’s better than chicken served with a wine and cheese sauce? That’s pretty hard to beat! It’s even better served with a side of asparagus.

HAPPY VALENTINE’S DAY!

I’m sure you’ve all seen the commercials “Make Death Wait”. If you haven’t, then you must because these commercials are a real eye opener. Did you know that heart disease is the number one killer of women of all ages today?

Whether you’re young or old, you are at risk if you are not taking proper care of your health.

Here are some interesting facts from the Canadian Heart and Stroke Foundation web site. http://www.heartandstroke.com/site/c.ikIQLcMWJtE/b.5889207/k.11DD/Women_and_heart_disease_The_Heart_Truth.htm

• Heart disease and stroke is the leading cause of death among women in Canada. More women die from heart disease and stroke than cancer.
• More women died from heart disease and stroke in 2008 than men.
• Only 13% of Canadian women identify heart disease as the greatest health problem for women. It is because of this lack of awareness that The Heart Truth campaign is so critical.
• Heart disease and stroke kills seven times as many women as breast cancer. Yet 37% of Canadian women perceive breast cancer to be the greatest health problem, compared to 13% for heart disease.
• Women often fail to make the connection between risk factors, such as high blood pressure and high cholesterol, and their own chance of developing heart disease.
• The health system often under treats women for heart disease, which is still perceived to be a man’s disease. For example, after a heart attack, women are less likely to be admitted to intensive care settings, cardiac rehabilitation programs or to receive interventions such as bypass surgery.
• Certain ethnic groups, such as South Asians and members of First Nations communities, are particularly vulnerable to heart disease.
• South Asian Canadians are more likely to die from a heart attack earlier than the general population, even when they appear to be at a healthy weight.
• First Nations members are 1.5 to 2 times more likely to develop heart disease than the general Canadian population. They are also more likely to have diabetes, high blood pressure, high cholesterol and a family history of heart disease.

There are many things you can do to prevent heart disease including eating a healthy diet that is low in cholesterol. Following a proper diet can be difficult if you don’t have the proper information to get you started. If you’re not sure where to start, check out our Nutrition Fact Sheets here but more specifically our nutrition fact sheet on Healthy Eating for Your Heart.

Exercise is also a key component to keeping your heart in check. All you need is 20 – 30 minutes a day. Taking a walk everyday is an easy way to start and can be easily fit into a busy schedule. Why not walk away from your desk during lunch hour and get some fresh air? Your heart will thank you for it!

The Super Bowl is this Sunday, February 5 and that means one thing: tailgate parties! If you’re entertain a crowd of people at your home for Super Bowl then planning ahead is key because you don’t want to be spending all of your time in the kitchen while the game’s on.

Here are some tailgate party recipes that will have you scoring a touchdown on game day.

Hot Spinach Chicken Dip

This recipe is made in a slow cooker so all you have to do is toss all the ingredients in the slow cooker and walk away. The dip should be ready by the time your guests arrive and is perfect served with crostini, crackers, pumpernickel bread and a variety of crudités.

Nacho Chicken and Bean Dip

This healthier version of nacho dip is perfect served with whole wheat tortilla chips. It can be made the night before so all you have to do is pull it out of the fridge and serve.

Chicken Sandwiches with Lemon Basil Zucchini and Boursin

Sandwiches are a great way to go. Pick up a few rotisserie chickens at your local grocery store and have plenty of sandwich fillings available. A good selection of breads such as whole wheat baguette, pita bread, tortilla wraps, sliced sandwich bread will allow everyone to create their favourite sandwiches.

Don’t forget to have vegetables and dip handy and a good variety of non-alcoholic beverages for those non beer drinking fan and most of all, have fun!

One of the things I enjoy doing the most on weekends is preparing and freezing meals for the weeks ahead.  I can usually find time on a Saturday or Sunday morning to enjoy a cup of coffee while I go through some of my favourite recipe books, make my shopping list and head out to the grocery store.

I try to prepare meals that are healthy and that don’t require a ton of work because that’s the last thing you want when you’re cooking in big batches.  I aim for recipes like chilis, stews, casseroles and soups; meals that are great for lunch or dinner and that freeze well. 

I avoid using pasta, cheeses or cream based sauces because they don’t freeze well.  Pasta tends to get mushy when thawed and reheated, the texture of cheese changes when it’s thawed and cream based sauce loses its velvety texture. 

A tip, though, if you are thinking about freezing these items:  Cook pasta to the point where it’s just about to hit the al dente point – just a minute or two before you’d consider it done – and continue from there.  That way, it can cook just a little more when you’re heating it up and it won’t get too mushy.

Also, if you’re using a cream-based sauce or a creamy soup, add less cream or milk than the recipe requires.  This way, you can add fresh cream or milk when you’re reheating it and you won’t necessarily dilute the flavour.

So what do you need to get started?

1.      Buy high quality containers or freezer bags to avoid freezer burn.  Tin pans that come with lids are great for dishes like lasagna.

2.      A permanent marker – You’ll know how long a meal has been sitting in your freezer if it is labelled with a date.

3.      If you don’t own a slow cooker, it’s a great investment for batch cooking, but a good size casserole dish, dutch oven or cooking pot should do the trick.

4.      If you’re going to make a big batch of food, make sure it’s something you and your family REALLY want to eat.

5.      Check your freezer for space.  This may be a good time to get rid of any expired or freezer-burned food.

6.      Make a grocery list and stick to it as much as you possibly can – impulse buys can be a hardship on both your wallet and your waistline.

7.      Thaw your food overnight by placing it in your refrigerator – never defrost anything in your sink or on your countertop.  Also, some meals can quickly be thawed in a microwave.

Preparing meals in advance for you and your family is not only a huge time saver, but a great way to save money.  You’ll be less likely to order take-out, which can get expensive, especially if it becomes a weekly ritual. Plus, preparing meals at home means you know what is going into your food and you have more control over what ingredients you are using, like salt or sugar. 

Here are some great freezer friendly recipes from our website.

Easy BBQ Chicken & Bean Burgers

Chicken Noodle Soup with Acorn Squash and Dill

Big Batch Chicken, Lentil, Bean & Rice Soup

It’s been a while since we’ve posted some great chicken recipes from Canadian food bloggers. So why not try one of them this weekend?

Real Food Made Easy– This Victoria, B.C.-based foodie runs a catering and personal chef business and shares some great recipes like this one for Gluten-Free Hoison Chicken.

Phoenikia– Although this blog doesn’t provide any information on the author, it most certainly contains some delicious recipes like this one for Curry Chicken, Version 2.

Equal Opportunity Kitchen– This Toronto based mother and daughter pair share great stories, fabulous pictures and recipes like this Overnight Chicken Stew with Israeli Couscous.

More than Burnt Toast– This foodie is a member of Food Bloggers Canada and has a great following. I especially liked this blog and the recipe for Dreaming of Summer with Chicken Carne Asado Tacos with Pickled Onions.

Day 3

If you follow our blog then you already know that this week I was off site for the shooting of our 15 new how-to videos. Our current how-to videos have been very popular especially with people who would usually shy away from cooking. In two minutes or less, we show you how to prepare tasty chicken dishes of all kinds, how –to cut a whole chicken and how-to make sauces, marinades and rubs.

On Wednesday (Day 3) we shot these how-to videos!

How-To Make Thai Chicken Burgers

How-To Make Butter Chicken

How-To Make a Surf & Turf Jambalaya

How-To Make a Quick Chicken Paprikash

How-To Make a Simple Chicken Curry

How-To Make Louisiana Fried Chicken

The day went longer than usual but there was a lot to get through. It’s amazing how many different ways chicken can be cooked. I especially enjoyed watching the fried chicken come to a perfect golden color. My mouth was watering! I think everyone was feeling the same way.

Day 4

We finished- off the shoot with two more recipes, California Chicken Paella and Chicken Breasts in Parchment and then it was time to plate the food. It’s amazing how pretty food can look when it is served on a beautiful plate with colorful garnishes. You can take the simplest recipe and make it look like a gourmet meal just by taking that extra little step.

I’m REALLY excited to see the new series of how-to videos but I’m even more excited to be able to share them with you. We won’t be releasing the videos all at once. Some of them are seasonal so keep your eyes peeled throughout the year as new ones are released!

This week I’m off site for the shooting of our 15 new how-to videos. Our current how-to videos have been very popular especially with people who would usually shy away from cooking. In two minutes or less, we show you how to prepare tasty chicken dishes of all kinds, how –to cut a whole chicken and how-to make sauces, marinades and rubs. If you haven’t had a chance to view our how-to’s, here’s a list of the videos that are available on our web site.

How-to make BBQ sauce

How-to blacken chicken

How-to make a wicked nacho dip

How-to make an awesome stir fry

How-to make a decent chicken chili

How-to make BBQ rubs

How-to make tournedos

How-to make chicken pâté

How-to make basic chicken meatballs

How-to spatchcock

How-to make beer can chicken

How-to bake wings

How-to know when chicken is cooked

How-to marinate chicken

How-to make chicken cutlets

How-to carve a whole chicken

How-to section a chicken

How-to poach chicken

How-to stuff a whole chicken

How-to braise chicken

Day 1

Monday was the first day of the filming of our how-to videos. Everyone arrived on site at 8:00 a.m. to set-up the cameras and prepare the set. Once everything was up and ready-to-go, the food preparation and cooking started.

Did it ever smell good! We started with a simple Chicken Meatloaf, Ground Chicken and Salsa Sloppy Joes, Chicken Pot Pie and Greek Salad with Chicken.

While preparing the ingredients for the chicken pot pie, the smell of sautéed carrots, celery, leeks, cremini mushrooms filled the air and it was hard to resist grabbing a spoonful. The filming went very well with very few retakes which was perfect because everyone was able to head home at a reasonable hour. It’s a good thing because the weather man was calling for freezing rain.

Day 2

The filming started bright and early and everyone was raring to go! The first recipe of the day was Chicken Pad Thai then we moved on to Chicken Nori Rolls and then onto the refrigerator shots (shots of placing food in the refrigerator).

While we were on lunch break, I took the time to ask the crew a few questions about what is involved in the shooting of these how-to videos.

Amanda (Talent)

What is the biggest challenge of preparing food, especially chicken, for the how-to videos?

This is the third round of “How To’s” for Chicken Farmers of Canada that we’ve produced, and always being behind the scenes, I never realized what was involved in the cooking process. This year, being in front of the camera, I now know how much precision goes into each shot: The placing, the cutting, the look of each piece.  Everything has a play. Not being much of a cook myself, it’s sometimes a challenge for me to cut the chicken in proper fashion, while maintaining that perfect shot. However, no matter the shot, we make it work, and it always turns out how we want it. These recipes are great, and we look forward to producing more in the future.

Renée (Director)

What do you try to achieve when directing a how-to video?

To illustrate certain procedures that some people might find daunting and simplify them for people who don’t usually cook for themselves. By using classic recipes and making them fun, people are more willing to try them.

Kevin (Chef)

This is your first experience with preparing foods for how-to videos. What have you enjoyed the most about this experience so far and what have been some of the challenges?

It’s always a good thing to have a change of pace. The restaurant industry is always extremely busy. I’ve always been entertained by cooking shows and I was excited to be part of something in that area. It was extremely difficult/different to organize the horde of food and equipment of the insanely random shot orders. Not to mention the tiny space to prepare all of the dishes multiple times on a hot-plate. But it all went fantastically!

Robin (Director of Photography)

What do you enjoy the most about shooting how-to videos and what are some of the challenges you sometimes come across during a shoot?

I enjoy the creative freedom when setting up lights and camera angles. When shooting long hours it gets tricky to adapt to the sun rise and sun sets that change the kitchen’s lighting.

Devin (Second Camera Operator)

What do you enjoy the most about shooting how-to videos and what are some of the challenges you sometimes come across during a shoot?

Most of the time, the how-to’s are very interesting. It’s fun to learn about every step of the process. The challenge is that it’s difficult keeping track of continuity, making sure every little detail stays consistent shot-to-shot.

Jonathan (Third Camera Operator)

What do you enjoy the most about shooting how-to videos and what are some of the challenges you sometimes come across during a shoot?

The best part about filming these how-to videos is that they open my mind to how easy cooking can be if you break it down step-by-step.

The challenges we face are being able to film on schedule to catch every possible amount of daylight we can.

Whether or not you celebrate Chinese New Year, there’s always room for some tasty Chinese food, so why not take advantage of the Chinese New Year deals at your local grocery store and whip up a feast for your friends and family?

Chinese New Year celebrations start on January 23^rd and last for 15 days and, if you’re into astrology, this year marks the year of the fierce and fire-breathing dragon! Pick a night between January 23^rd and February 8^th that will accommodate everyone and set the theme by serving some spicy “dragon” food.

The Chinese eat “lucky” foods during this celebration, so it can get a little complicated if you don’t know a lot about them. By using this list, I was able to find some recipes on our website to help you get started. It wasn’t very hard as chicken is on the list and symbolizes happiness, marriage and family reunion.

• CHICKEN represents marriage and happiness
• WHOLE CHICKEN ̶ family reunion
• EGGS ̶ fertility
• EGG ROLL/SPRING ROLLS ̶ wealth
• NOODLES ̶ a long life
• PEANUTS ̶ a long life
• SEEDS ̶ having a large number of kids
• TANGERINES ̶ luck
• ORANGES ̶ wealth
• POMELO ̶ abundance, prosperity, having children
• FISH (served whole) – prosperity
• DRIED BEAN CURD (not fresh) ̶ fresh tofu is white and the colour white represents death and misfortune
• BAMBOO shoots – wealth
• SEAWEED (black moss) ̶ wealth
• LYCHEE ̶ close family ties
• CHINESE GARLIC CHIVES ̶ everlasting, a long life
• DUMPLINGS ̶ good financial tidings
• LETTUCE ̶ rising fortune
• CLAMS ̶ wealth

Here are the “lucky” recipes for you to enjoy!

Egg Rolls with Sweet Heat Dipping Sauce

Chicken Egg Foo Young

Easy Chicken Fried Rice

Cool Spicy Noodle Salad

Chili Orange Flattened Chicken

Chinese-Style Steamed Chicken Broccoli (rice cooker)

Fast Five Spice Roast Chicken

Roast Chicken Chop Suey with Mushrooms

Sweet and Sour Chicken Meatballs

I will be offsite the week of January 23 working with a team of very talented people who will be filming our next series of 15 how-to videos. I love being onsite when the shoots are taking place!  There’s an incredible amount of work that goes into just one video, yet everyone has a great time working together to get it done.

I was lucky to have the same experience last year, which I blogged about back then.

http://chicken.ca/blog/videos/the-filming-of-our-new-how-to-videos/

http://chicken.ca/blog/cooking_tips/how-to-video-shoot-day-21/

http://chicken.ca/blog/cooking_tips/how-to-video-shot-day-3/

So what how-to videos do we have in store for you this year?

1. Chicken Pad Thai
2. Stuffed Peppers
3. Chicken Pot Pie
4. Chicken in Parchment Paper
5. Chicken Meatloaf
6. Fried Chicken
7. Chicken Paella
8. Thai Chicken Burgers
9. Butter Chicken
10. Sloppy Joes
11. Quick Chicken Paprikash
12. Chicken Curry
13. Jambalaya
14. Greek Salad with Chicken
15. Chicken Nori Rolls

We won’t be releasing the videos all at once. Some of these are seasonal so keep your eyes peeled throughout the year as new ones are released.

Have you tried making a recipe that you learned from one of our how-to videos? If so, which one and how did it turn out? We’d love to hear from you.