This event was the first of its kind for our Nation’s capital.  A BIG “thank you” goes to the National Arts Centre’s own Chef Michael Blackie who took a great deal of time out of his already busy schedule to come up with an event that had Ottawa foodies buzzing!

Some of Canada’s best chefs were paired together and asked to come up with a dish that would then be demonstrated at the event.  The chefs then had 45 minutes to demonstrate their dishes, with each being followed by a question and answer period.

If I were asked to give any tips for improving the event, I would have to advise that the host be chosen with a little more carefully next time.  Kevin Brauch of Food Network Canada’s Thirsty Traveller and Iron Chef America is such a vibrant personality and wonderful at his job, but as host of this event, he frequently interrupted the chefs and made it difficult for us to keep our focus on the chefs.   That was in stark contrast to the awkward silent moments where some of the chefs didn’t speak a word while preparing their dishes, which would have instead provided a great opportunity for Mr. Brauch’s special brand of humour.

Overall, though, this event was a success and with a little more refining and some more practical logistical thinking, it can easily become a real coup for the city!

Here are the chef pairings and their creative dishes:

Demo 1: Drunken Squab & Newfie Screech / Tatin of Sunchokes / Foie Gras Crepinette

Chefs Anthony Walsh, Canoe, Toronto ON & Chef Michael Moffat, Beckta Dining and Wine, Ottawa ON

Chef Walsh showed us how to prepare the drunken squab and mentioned that chicken and other gamey birds are a good substitute for squab.  Squab is a domesticated pigeon – not like the kind that bug us in the city – that is primarily dark meat, high in protein and minerals.

Demo 2: Kushi Oyster / Honey Flavour Roasted Foie Gras Terrine / Marrow Bones & Chardonnay Vinaigrette & Bacon Foam

Chef Mathieu Cloutier, Kitchen Galerie, Montreal QC & Chef Marc Lepine, Atelier, Ottawa ON

These two young chefs were not only charming but pretty cute!  Chef Lepine had us all intrigued with the molecular gastronomy behind his bacon foam creation. Molecular gastronomy is all about  the science of cooking and how it can create amazing dishes. Not sure I understood much of it, but there’s a reason why I’m not a science major.  Whatever the case, it all sounded very cool to me!   As for Chef Cloutier, he perfectly seared a lovely slice of foie gras ;the fragrant smoke filled the room and had us all drooling.

Demo 3: Transverse Nova Scotia Sea Bass (Crispy Seared / Citrus Cured) / Cool Fennel & Citrus Salad / Warm Gold Beet Puree & Hay Brown Butter /Dulse & Beetroot Culis / Applewood Smoked Mussel Bridge

Chef Michael Howell, Tempest Restaurant, Wolfville NS & Chef Norm Aitken, Juniper Kitchen and Wine Bar, Ottawa ON

Chef Howell explained that he never serves salmon at his restaurant because, he believes,  they are being overfished from our waters (a controversial opinion that is being disputed throughout the country), but he does use some other great ingredients from the ocean, like dulse seaweed, which grows along the shorelines of the North Atlantic. 

Demo 4: North Country Bison Hash / Goat Cheese & Cauliflower Ravioli / Preserved Lemon & Rendered Bacon Hollandaise / Ancho Chilli Plum Gastrique

Chef Paul Rogalski, ROUGE, Calgary AB & Chef Robin Bowen, Empire Grill, Ottawa ON

These two chefs seemed to have great chemistry.  Chef Bowen made it look like his bison hash was the easiest thing in the world to prepare and OMG, did that dish ever smell divine!  I was kind of bummed that I wasn’t able to attend the reception to try it out.

Demo 5: Poached Atlantic Lobster / “Benjamin Bridge” Beurre Blanc / le Coprin Mushrooms / Sweetbreads & Candied Fennel / Corn Flan / Watercress Sprouts / Black Olive Purée

Chef Ray Bear, MIX Fresh Kitchen, Halifax NS & Chef Clifford Lyness, Brookstreet Hotel, Ottawa ON

I wasn’t keen on watching Chef Lyness prepare the sweetbreads (my stomach is turning as I type this – don’t know what sweetbreads are?   Look it up.), but lobster?  Hello, butter?  No issues there.  Chef Bear brought his fresh lobsters in from Halifax.

Demo 6: Shiitake Poached Pickerel / Beurre Noissette / Dressed Grains & Green / Crispy Crème Fraiche Oysters

Chef  Brad Long, Café Belong, Toronto ON & Chef Charlotte Langley, The Whalesbone Oyster House, Ottawa ON

It was fun to finally see a female chef up there.  Chef Langley brought some life into the room, which was much needed because by 2:00 pm, we were all starting to feel a little tired.  Sitting in a very warm and dark auditorium all day will do that to you.  I did find it unfortunate that through the majority of the demo, the host joked around and continuously made comments about what chef Langley was wearing “her short shorts”.  

When asked, Chef Langley did mention that the grain being used in the dish was quinoa. 

Demo 7: Beet Risotto / Crispy Pig Cheek / Seared Qualicum Beach Scallop / Granny Smith Slaw

Chef David Rocco, Dolce Vita, Toronto ON & Chef Cesare Santaguida, Vittoria Trattoria, Ottawa ON

The beet risotto was made with fresh beet juice prepared the night before by Chef Santaguida.  The scallops were prepared on a salt blockthat he found in his kitchen cupboard the same morning as the event.  His wife thought it had been hanging around the kitchen too long and suggested he use it for the event.  Apparently the way to clean a salt block is to scrape the top layer of salt off it after it’s been used.

When Chef Rocco was asked by an audience member what his last meal would be he answered with “lasagne as the main and a hamburger for dessert”. Smart guy....

Demo 8: Sweet Grass Smoked Charlevoix Veal / Crisp Potato Girdle / Clarmell on the Rideau Feta & Sage Infused Retention / Firecracker Spotted Prawn Crisp / Cloud Horse Mead-Lychee Sting

Chef Michael Lyon, Hotel Eldorado, Kelowna BC & Chef Michael Blackie, National Arts Centre, Ottawa ON

This demo was more of a glorified closing to the event.  Smoke from ice blocks filled the room and host Kevin Brauch showed the chefs how to saber champagne bottles.  While everyone seemed to be having a great time, there was really not much in the way of a cooking demo.

Overall, it was a fun and informative day and it was really refreshing to see how much passion for food and culinary talent there is our great city!

Chicken Farmers of Canada’s Friend in Food, Theresa Albert, has just released her awesome new book, Ace Your Health. The publishers have is exactly right when they describe it:

Ace Your Health takes a huge topic and boils it down to simple, small shifts that you can easily integrate into your daily routine. The clever concept uses the fact that there are 52 weeks in the year and 52 cards in a deck. This book helps you "play your cards right" by making one simple play per week, and walks you through a year towards improved overall health.

Each "card" lays out a concise, accessible explanation of why you want to make this shift and what background information you need to know. Then, it follows up with a real life assignment on how to apply this new knowledge and ends with a dead easy, crazy tasty recipe. While the spades, hearts, and clubs sections focus on food and eating habits, in the diamonds section you will find advice on sleeping better, reducing stress and anxiety, stretching, and many other aspects that will help round out a new healthier (and happier) lifestyle. You will never again be gambling with your own life once you Ace Your Health.

- www.mcclelland.com

Supplementing the book is the launch of Theresa’s site www.myfriendinfood.com/.  It’s a great resource on food, health and wellness – and a great complement to our site at www.chicken.ca.

Theresa’s been running around like crazy these days promoting the book, so make sure you catch her on one of the many news and lifestyle shows she’s been on lately.

Also, check out Theresa’s many videos all about chicken - http://chicken.ca/cooking-tips/videos/

Budget-friendly cooking doesn’t mean skipping out on the foods you love. There are many inexpensive, healthy and nutritious recipes that are simple to prepare at home. Sometimes it just takes a little guidance to get started.

So, if you’re looking for some great tips on how to make great food without breaking the bank, then look no further!

Tip #1

Take advantage of sales - when your favourite ingredients go on sale, stock up!  Meats, like chicken freeze well and are easy to thaw, as long as you follow the proper thawing techniques (see chicken thawing techniques here).  Sales are also a good time to pick up the more expensive foods that you wouldn’t usually buy.

Tip #2

Plan your meals - make a grocery list and stick with it.  You’re more likely to buy the items you actually need.  It’s easy to be tempted by the wide variety of goodies at the grocery store but if you veer off track, your wallet will pay for it. Also, don’t shop when you’re hungry.

Tip #3

Don’t waste food.  If you have more leftovers than expected, have some for lunch the next day or freeze and enjoy at a later time.

Tip #4 -Keep these basics in your pantry:

Canned tomatoes (whole, diced or crushed) – Many recipes use canned tomatoes.  So I usually keep a few extra in my pantry.

Tomato paste - a trick for tomato paste: you never use the whole can so scoop the rest out in tablespoons, wrap each portion in plastic wrap and freeze them –  having them measured out makes cooking a lot easier.

Tomato sauce – Yes, another canned tomato product, but this is a real time saver when it comes to making pasta sauces and tasty dishes like chicken parmesan! 

Whole wheat bread crumbs – bread crumbs are great for breading meats and binding ground meats.  If you’re breading meat, you can jazz up the bread crumbs with seasonings, such as Italian, or even throw in some sesame seeds for a little crunch and added flavour.

Olive oil – if you don’t like the taste of olive oil then stick with a vegetable or canola oil.

Canned beans, such as chick peas, red kidney or black beans are very inexpensive and make a great addition to chilis.  Toss them in a salad for extra fibre.

Chicken broth – chicken broth can be used in so many ways.  I cook my rice in chicken broth and even add some to my mashed potatoes instead of cream to cut some of the fat out.  

Check out our video on making your own stock at http://chicken.ca/media/videos/slow_comfort/.  Try storing it in ice cube trays – makes those mashed potatoes even easier!

Whole wheat pasta – this is always handy to have when you’re in a rush for dinner.  Toss in some chicken, vegetables and your favourite pasta sauce for a healthy meal.

Brown rice (if you prefer white then aromatic rice, like Jasmine or Basmati are the way to go).  Whole wheat couscous is also a great choice.

All purpose whole wheat flour – flour is used in many recipes as a thickening agent for sauces.  It’s also used to lightly coat meats or to bake your favourite breads or pastries.

Always have your favourite herbs and spices available: oregano, basil, thyme, rosemary, salt, peppercorns, etc. – check your favourite recipes, this will help you determine the seasonings you use most often.

Note: make sure that the canned items you purchase are sodium reduced.

Tip #5 - Keep these basics in your freezer:

Frozen vegetables such as green peas (add a splash of color to any dish) – frozen vegetables are inexpensive and most grocery stores carry a wide variety.  Frozen vegetables are flash frozen which helps them hold in their vitamins and nutrient, plus they are simple and quick to prepare.

Nuts like almonds and cashews keep longer when stored in the freezer.  So if these are a must have don’t store them in your pantry.

Tip #5 - Keep these basics in your refrigerator:

Butter – I prefer unsalted butter because it allows me to season my food according to taste.

Onions are great flavour enhancers and don’t spoil easily – white onions are a great choice for cooking.  For a sweeter taste, red onions are the way to go.

Garlic is a must in most recipes – look for garlic that is nicely compact.  Don’t buy garlic that is sprouting green stems; you’ll just be throwing your money away.

Low fat milk – milk is used for so many recipes.  If you’re lactose intolerant then lactose free milk is a good choice, although it is little more expensive.

Eggs are very handy to have around especially if you enjoy baking.  Eggs are also great to make quick meals like frittatas or omelettes.

Salsa – a great choice for hot or cold meals, salsa can be poured over chicken and baked for a quick and easy meal, or even served as a dipping sauce for your favourite dippers, like bread, chicken strips and veggies!

Lemons and limes are a great way to zest up recipes and keep well in the refrigerator.

The rest of your foods, such as meats, are always better when bought fresh and used right away but they also freeze well.  If you prefer fresh vegetables from frozen, then buy these when you’re ready to prepare a recipe.  Fresh vegetables are better than limp or less that healthy looking ones.

Here are a few of my favourite budget friendly recipes from our web site.

Spiced Chicken with Rice and Banana Raita

Polenta Chicken Bake

Garlicky Chicken with Spinach over Pasta

I was pretty excited to hear about this event coming to my home town and thought I should share this with our readers.  It’s being held at the National Arts Centre (NAC) in Ottawa, Ontario on Monday, January 24 to raise funds for the NAC’s National Youth and Education Trust.

The day will start off with live demos from some of Canada’s most talented chefs like David Rocco, Michael Blackie and Mathiew Cloutier, to name a few.  Each chef will have 45 minutes to show off their culinary skills followed by a question and answer period.  The fun starts at 8:30 a.m. and runs until 5:30 p.m., followed by a food and wine tasting from 6:00 p.m. to 9:00 p.m.

This event is a great opportunity to meet top notch chefs, culinary experts and Canadian food bloggers while sharpening up your culinary skills.  I’ll be there taking pictures and gathering up some information on the event.

Hope you can make it but if you can’t, I’ll have details on our blog for you next week!

For more information on this, including a list of the star chefs, the Schedule of Events or to purchase tickets, please visit the NAC web site at www.nac-cna.ca

Every now and then I go on line in search of fun and interesting kitchen tools.  Last week, I decided to get going on some fun rice recipes (including sushi recipes) and came across these nifty items on this Canadian web-site www.citychef.ca

This colourful little appliance is much more than just a rice cooker; it also steams veggies and proteins like chicken and fish.  It even makes risotto and sushi rice which is perfect for the not-so-savvy cook.

If you like the rice cooker then this next item is just a must-have.  This colourful lunch tote is not only beautifully designed, it is also waterproof which makes it ideal for any environment.  It comes with three bowls, a set of chopsticks (for those wonderful rice dishes) and an insulated stainless steel lunch jar which keeps hot foods hot and cold foods cold.  You’ll look like a real lunch pro wherever you go.

Here are a few great recipes that would put both of these items to good use.

http://chicken.ca/recipes/view/spiced-chicken-spinach--brown-rice-salad/

http://chicken.ca/recipes/view/lime-baby-bok-choy--chicken-curry-with-brown-rice-gluten-free/

http://chicken.ca/recipes/view/chicken-nori-rolls/

Each month, we get to know another Canadian food blogger and post our interview with them here.  This month, we feature Montreal based, Ken Sloan of www.afoodyear.com.  You’ll find some great recipes on his blog along with other great posts on gardening and home brewing.  You really need to check it out!

1. Who taught you how to cook?

My grandma was a cook by trade until she retired when I was still a little boy.  Together we would make cookies, pies and breads in her kitchen when I was very young.  It wasn't until I became a teenager that I really started to learn to cook though it was mainly out of necessity.

I was raised in Northern Alberta by a single mother, which meant very meat and potatoes type meals when she had time to cook, and lots of convenience foods when she didn't.  I became a vegetarian at age 14 (which is a strange thing to admit in an interview with the Chicken Farmers of Canada) and was forced to teach myself to cook or I would surely starve.

Years later when I hit my twenties I had absorbed as much ethical consciousness as I could, but not nearly enough protein, so I put vegetarianism on the back burner.  This opened up a whole new world of cookery and I haven't looked back since.  I spent a bit of time in restaurant kitchens and I went on to complete a degree in professional cooking here in Montreal in 2009.

2. What made you decide to start blogging about food?

I started blogging about food on January 1 of 2006 as a way of documenting a one year long project to eat (and cook) a different dinner every day of that year.  After completing the project and amassing an online catalog of several hundred recipes, I took a step back to evaluate whether or not I would continue to do so and for what purpose.  I now use A Food Year (www.afoodyear.com) as a way to both share and document the recipes I've enjoyed using and branched off to a second, less updated blog Bread is Pain (www.breadispain.com) for a scattering of Montreal restaurant reviews and opinion columns about food in general.

3. What is your favourite thing to make for friends and family?

It's just my wife and I living here, so I often don't cook very large meals.  When I do have the opportunity to cook for company, I don't have a favorite or go-to thing that I like to prepare.  Anything that gets the house smelling pleasant so people are greeted with that scent of home cooking when they walk in the door, whether that be a simple roasted chicken or a lasagna or something more elaborate, it doesn't really matter to me.  I try to cook seasonally and prepare things that take people out of their comfort zone a little bit, that opens them up to new experiences and potential new favorites.  I'll never get tired of hearing, "I never really liked X, but this is delicious!"  Showing people food in a different way and having that be as much a part of their memories as our visit is very important to me.

4. What is the most memorable thing you've eaten?

The first food "revelation" I remember having was when I first ate roasted red peppers when I was a teenager.  Something then just clicked, this realization that cooking can be so much more than just making food hot and safe to eat, that cooking in itself could add flavor that ingredients alone never could.  My first quintessential Montreal food memories are definitely deeply ingrained in me; the first time I had a smoked meat sandwich, the first time I had a Fairmount bagel.  I'll also always remember those little donuts from the fairgrounds when I was a kid - there was one stand in particular called Ken's Donuts.  I would have swore to you then that I would've grown up to take over that business.

5. What's the one ingredient you couldn't live without and why?

Salt.  Sodium is always getting so much flak from being concentrated in convenience products, but salt is such an important ingredient.  Historically, of course, as a preservative, but just in everyday chemical situations like making cooked vegetables green, controlling properties in baking and, of course, for flavor.  Salt, when used properly, makes everything taste "more like itself," so it's completely indispensable in the kitchen.

I am so pleased to be the parent of a wonderful, growing, 16-month boy who’s becoming more and more independent each day.  With that, though, comes the fact that he is getting fussy.  Truth be told:  my once insatiable little man has decided that he doesn’t, in fact, love everything I feed him – some days, he doesn’t love anything I feed him. 

I gotta tell you – as soon as you think you’ve got this parenting thing down to a wonderful routine, etc – something changes the very next day that makes you feel utterly incompetent.

What’s a mom to do?  I mean, suddenly the things he used to eat with wild abandon are things that he tosses to the floor, or refuses to open his stubborn little mouth to even try.  So very frustrating.

I decided to analyze this a little.  And I’ve learned some things – namely, my little guy is discovering his (very loud) voice and some days, things will work – and some days, they won’t.

Here, though, are the things that work more often than not:

1. Giving him a spoon with sticky things that will stick to it –  he gets a kick out of being able to do it himself.
2. Giving him a fork, with thicker things that can be jabbed – same as above, but I often follow with my own fork, to make sure he does in fact, get something inside his mouth, rather than flung across the room.
3. Giving him things in fun shapes that he can grab – bowtie pasta with cubed chicken is a great example.
4. Giving him things that aren’t pureed – kinda sad to see that one go – preparation was so much easier.
5. Nothing drenched in sauce – for SO many reasons, some obvious, others not so much so.

I also have begun to use my little indoor grill far more often, too.  A cubed grilled Panini melt with chicken, cheese and veggies is a much neater meal than chicken, veggies and cheese separately.  I think it’s all about the packaging – if he can scoop it, stab it or grab it, there’s a much bigger chance at a successful meal than otherwise.  Mini pita breads stuffed with yummy things – that works.  Wraps with spreadables, sliced into pinwheels –those work, too.  Mixing protein like chicken with crunchies, like apples – big success.  Basically, making sure he gets his grains, protein, fruit, dairy and veggies has become so much easier if I can group them into manageable little packets.

There you have it.  These are the things I’ve resorted to so that I don’t have to wipe flung food off my walls.

Now, if he’d only stop trying to upend his high chair tray…

There’s no denying it, winter is here and there’s more cold weather to come.  But let’s look at the positive side of things!  Winter also means eating some warm and comforting foods that we tend to eat less of during the warmer months.

Soups and chilis are always a winter favourite especially when they are easy to make.  Here’s where the slow cooker comes in. Prepare all your ingredients the night before, place them in the slow cooker and then into the fridge.  All you have to do the next morning is plug it in and dinner is ready as soon as you get home from work!

Here are some of my favourite recipes from our web site.

Cranberry & Chicken Borscht (slow cooker, gluten free)

This recipe uses a good variety of ingredients, including cranberry and beets which are packed full of cold fighting antioxidants.  A perfect and comforting soup for when you feel a sniffle coming on.

http://chicken.ca/recipes/view/cranberry--chicken-borscht-slow-cooker-gluten-free/

Island Barbecue Chicken (Slow Cooker)

Spice things up with mild flavours of the islands.  The best way to eat this dish?  Take a bite, close your eyes and picture yourself sitting by the ocean.  What a great way to forget about winter for a while.

http://chicken.ca/recipes/view/island-barbecue-chicken-slow-cooker/

Cowboy Chicken Chili Casserole (Slow Cooker, Gluten Free)

You can’t go wrong with a good chili; it’s always a crowd pleaser.  This hearty version uses lean ground chicken and sliced potatoes which make it the perfect comfort food.

http://chicken.ca/recipes/view/cowboy-chicken-chili-casserole-slow-cooker-gluten-free/

For more slow cooker recipes visit our web site at www.chicken.ca

Today we are featuring one of CFC’s staff members, Lude-Hena Gilles.  Lude is our translation coordinator and was born in Montreal, of Haitian immigrant parents.
Lude loves to cook and bake, and enjoys experimenting with different types of cuisines.  She however feels that Haitian cuisine is her all time favourite.

What are some of your favourite traditional Haitian meals that you share with your family and friends?

Well, in any/every Haitian event, be it a birthday, a wedding, Christmas or just a friendly get-together, these are the staples: “patés” (beef, chicken or fish patties) are always our starters, followed by rice and beans, black rice (which is mushroom rice we call “riz djon djon”), macaroni and cheese casserole, fried plantains, fried pork (“griot”), and fried chicken in sauce.  That’s just the main course...! Then there’s desert...

What ingredient can you absolutely not live without?

Honestly, the absolute MUST-have is Haitian homemade marinade, made up of garlic, parsley, onions, scallions, leeks, green and red bell peppers, oil, salt, and a bit of Goya seasoning. It’s absolutely amazing, and works marvellously well for every type of meat and fish!

Do you have a favourite go-to chicken dish and if so, what is it?

My favourite is baked chicken in sauce w/ cashew nuts..it’s incredibly delicious!

Sure, we’ve all heard about yoga. It’s exploded onto the Western fitness scene in the last decade, and is experiencing a renewed popularity. Yoga is no longer relegated to a small group of tree-hugging hippies, as it was a mere 20 years ago. It’s hit the mainstream with yoga studios popping up everywhere. It seems we all want to experience the benefits of this ancient Eastern spiritual practice.

What distinguishes yoga from other forms of exercise are its holistic qualities. Its effects are far reaching, not only on the physical body but on the mind, emotions, and our general outlook on life. Yoga reduces stress, and increases flexibility and strength. Many yoga poses also “massage” internal organs, allowing the body to detoxify and keep disease at bay. A regular yoga practice may also delay the effects of ageing by allowing the body and mind to function at optimal levels.

If you think yoga is not accessible to you because you aren’t flexible enough or feel that you have other physical impairments that may prohibit you from practicing yoga, think again. It’s  one of the most accessible forms of physical activity out there. People of all ages, shapes and sizes practice yoga.

If you’d like to get started but aren’t sure where to begin, doing a quick online search of yoga studios in your area is a good start. Most studios have beginner-level classes, some offering 6 or 8-week beginner courses. If there are no studios in your area, there are many DVDs and books available online, or at major retailers such as Chapters, catering to all levels of practitioners. Typing in “beginner yoga” and “benefits of yoga” in your favourite web search engine will also yield copious amounts of information on the subject.

If you’d like to improve your overall health and well-being, yoga may just be the path for you.

Canadians love to eat. If we didn’t, then why are so many of us making New Year’s resolutions that include some form of food or exercise commitment?

Maybe we can’t help ourselves because the range of meats, vegetables, grains, pulses and poultry products from Canada are so delicious and we can’t get enough.

Research continues to show that Canadians are passionate about food, and not just a little. A Leger Marketing survey found that for women especially, it was a toss-up whether they would rather give up sex or chocolate if they were forced to give up one thing.

The love of good food is spreading. The Slow Food Movement is picking up steam and many regions are promoting local food and encouraging producers and consumers to both take advantage of selling locally. Out in St. Johns’, Newfoundland & Labrador they have come up with the ’50 Mile Diet’ as a way to promote local products to the consumer. You can find most things within 50 miles of St. John’s according to Downhome Magazine and the NL Federation of Agriculture.

Consumers are asking where their food comes from and what better way to find out than by being able to put a face to the person that is putting the food on your table? A good way of reaching out to consumers to do just that is the Ontario Farm Animal Council Faces of Farming calendar that, each year, features 12 producers and talks about their passion for putting world-class food on our tables.

Good food and our love for it is the subject of a report from fellow Canadian blogger Lilian Schaer (Food and Farming Canada). She wrote about another recent survey into how Canadians feel about food and farming that was conducted at the end of November. Here is the intro to her blog and a link for you to go enjoy the rest:

Canadian love affair with food and farming heating up

A new survey shows that our love affair with food and farming in Canada is intensifying.

Personally I’ve long been an advocate but now some new Ipsos Reid numbers are showing that I’m not alone – the Canadian public’s positive perceptions of agriculture are on the rise.

More than half – 57 percent – of Canadians surveyed have a positive impression of agriculture in this country, a figure that has risen 16 per cent since the survey was first conducted four years ago.

The survey also showed that farmers enjoy a high rate of public credibility on issues related to food and farming, such as animal welfare. Ranked second only to veterinarians, farmers jumped eight points to 67 per cent from 59 per cent a year earlier.

For the rest of her blog post visit: http://www.foodandfarmingcanada.com/2010/12/16/canadian-love-affair-with-food-and-farming-heating-up/.

If your New Year’s resolution is to drop those extra holiday pounds, then you’ve come to the right place.

We all know New Year’s resolutions are much easier to make than they are to keep, but keeping them doesn’t have to be hard if you have a plan. So put the thought of another Christmas cookie or a mashed potato and gravy slathered plate aside and let’s get started with these easy tricks that will keep you on track.

The most important tip I can give you is to keep track of the foods you are eating. Either write them down in a notebook or use one of our easy to follow food journals. This will help you determine how many calories you’ve consumed.

Keep your portions small. Try serving food on smaller plates. If you choose to use a large plate, load it with vegetables instead of your usual side dish, they are filling and packed full of vitamins.

Always wait 10–20 minutes after a meal to know if you’ve had enough. If you’re still hungry, have more vegetables or treat yourself to some sweet fruit. Your thighs will thank you for it.

Carefully check the nutritional values on packaged foods (how many servings the package contains and the fat and calories per serving).

Add more fibre to your diet. Fibre will keep you fuller for longer so you won’t be as tempted to snack on sugary foods. A great way to incorporate more fibre into your diet is with whole grains. If a recipe calls for white rice, substitute brown. Use whole grain bread instead of white when making sandwiches and omit the butter and mayonnaise or use their lighter versions sparingly.

If you must snack, slice up some of your favourite fruits. If you’re craving chocolate, have a small piece and savour it; avoid eating a whole bar. Have one cookie instead of a handful.

Stick with lean meats like chicken and fish. Use ground chicken in your favourite recipes as a substitute for fattier meat.

Avoid fried foods. Bake or broil whenever possible. Frying foods will just add on fat and empty calories.

Try to achieve 30 minutes of exercise 5 times a week. Walking is an inexpensive and easy way to work out. Get a well-fitting pair of shoes and a pedometer, your goal is 10,000 steps per day.

Drink plenty of water during the day and with your meals. Water will not only keep your appetite under control; it will keep you energized throughout the day.

Here are some healthy recipes from our web site that will help you on your way to trimming down.

Skillet Chicken with Balsamic Greens - http://chicken.ca/recipes/view/skillet-chicken-with-balsamic-greens/

Easy Chicken Stuffed Peppers - http://chicken.ca/recipes/view/easy-chicken-stuffed-peppers/

Thai-Style Chicken and Rice Soup - http://chicken.ca/recipes/view/thai-style-chicken-rice-soup-gluten-free/

Ground Chicken and Salsa Sloppy Joes - http://chicken.ca/recipes/view/ground-chicken--salsa-sloppy-joes/

For more low-fat recipes visit our site at www.chicken.ca.

Good luck!

Welcome back everyone!  2010 was a busy year for us with a big part of our year focusing on the redesign of our new web site.  This year is going to be just as busy.

So what do we have planned?

Over 100 delicious chicken recipes will be added to our site, including nutritional information.  With our new recipe search feature, you should have no problems finding a chicken recipe you love.  We’ll also be adding more “how-to” videos that will have you cooking like a pro in no time!

On our new Facebook page, we’ll be posting daily tidbits of industry related information, including some great recipes, but you’ll have to “Like” us in order to get them.

If you follow our blog, then you already know that we’ll be posting interesting health and nutrition related articles as well as recipes.  And don’t forget our interviews with Canadian food bloggers.

So this year, get your appetites ready for some healthy and tasty Canadian chicken!