Thai Seafood Curry

by Craig Nazareth

October 25, 2010

Seafood Curry with Red Thai Curry Sauce

2 tablespoons sesame oil

4-inch piece of ginger- skin on, sliced and smashed

1 large lemon grass, white part only, about 4-inch piece, smashed

2 teaspoons cumin powder

1 teaspoon sweet paprika

2 teaspoons red Thai curry paste

1/4 cup tomato sauce

2 cups unsweetened coconut milk

2 to 3 tablespoons lime juice

2 to 3 tablespoons fish sauce

1 orange- juiced

1 cup Thai basil leaves

Salt and sugar, to taste

1lb Seafood of your choice

To watch Chef Craig preparing the dish click here.

Indian Spiced Chicken

by Anthony Sedlak, www.anthonysedlak.com

October 22, 2010

Indian Spiced Chicken with Buttered Black Lentils, Tomato Chutney and Citrus Yogurt

SERVES 4

Ingredients:

2 tbsp chopped organic cilantro stems

1 tbsp grated ginger

juice of 1 lemon

2 cloves garlic, minced

1 tbsp ground coriander seed

½ tbsp paprika

¾ tbsp ground cumin

1 tsp ground turmeric

l tsp ground cardamom

1 tsp cayenne pepper

½ tsp cinnamon

½ tsp ground cloves

4 boneless organic skinless chicken breasts

1 cup Stony field organic

1 tbsp vegetable oil

Coarse salt and freshly cracked black pepper to taste

1 tbsp butter

Buttered Black Lentils

1½ cups black lentils, rinsed

2 small shallots, sliced

¼ cup curry leaves

2 tbsp butter

salt

Tomato Chutney

1 tbsp vegetable oil

1 small green chile, cut in half

½ tsp fennel seeds

½ tsp cumin seeds

4 medium tomatoes, coarsely chopped

2 sprigs of cilantro, torn

juice of 1 lime

1½ tbsp sugar

salt

2 tbsp chopped cilantro

Directions:
Indian Spiced Chicken

1. In a medium bowl, mix chopped cilantro stems, ginger, lemon juice, garlic, coriander, paprika, cumin, turmeric, cardamom, cayenne pepper, cinnamon, and cloves. Add chicken and coat with marinade. Allow chicken to marinade ½ hour or up to overnight refrigerated.
2. Add yoghurt to marinated chicken breasts, forming a paste with the spice mixture. Marinate another 20 minutes or up to 2 hours.
3. Preheat oven to 400 F. In a large cast iron skillet, heat vegetable oil over medium high heat. Season marinated chicken breasts with salt. Add chicken breasts to skillet. Sear until brown and slightly charred about 3 minutes per side.
4. Add butter and transfer pan to preheated oven. Cook until chicken is cooked through and tender, about 6-8 minutes more.

Buttered Black Lentils

1. In a large pot bring 5 cups of salted water to a boil. Add lentils and cook for 15-20 minutes, or until tender. Drain lentils.
2. In a medium skillet, heat vegetable oil over medium heat. Add shallots and curry leaves and cook until shallots are golden brown and curry leaves are crackling, 4-5 minutes. Add cooked lentils and stir to combine.
3. Add butter and season with salt.

Tomato Chutney

1. In a medium skillet, heat vegetable oil. Add chile, fennel seeds, and cumin seeds and toast 2-3 minutes, or until fragrant.
2. Add tomatoes and cilantro sprigs. Let mixture simmer for 10-15 minutes or until thickened. Add lime juice, sugar and season with salt. Remove from heat.
3. When mixture has cooled, stir in chopped cilantro.

Watch Anthony cook this tasty dish on Real Life.

Organic Cooking by Anthony Sedlak

by Anthony Sedlak, www.anthonysedlak.com

October 22, 2010

A recent Ipsos survey on food product choices revealed that 51% of Canadians feel they are not well informed about organic products and agriculture. Among the respondents, 62% reported wanting to learn more about the subject. Anthony is here to clear up some of the confusion:

What is organic?

• Organic farming methods prohibit the use of toxic and persistent chemicals in favor of earth-friendly practices that work in harmony with nature. It’s that simple. Organic plants (grains, vegetables and fruit) are grown using healthy, rich soil to produce strong plants that resist pests and disease. Livestock are raised and kept healthy and productive using preventative measures.
• Stringent standards ensure that specific practices are used to produce and process organic agricultural ingredients used for food and non-food purposes. The result? Choosing organic foods is all about consuming less of the “bad” stuff and more of the “good” stuff.
• The Canada Organic Logo is your assurance that the product bearing this certification has met the Canadian government’s regulatory requirements for organic products.
• Before a product can be labeled ‘organic,’ a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet Canadian Food Inspection Agency organic standards.  Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too.”

Are the terms Organic & Natural interchangeable?

• Natural and organic are not interchangeable.  Other truthful claims, such as free-range, hormone-free, and natural, can still appear on food labels.  However, don’t confuse these terms with “organic.”  Only food labeled “organic” has been certified by the Canadian Food Inspection Agency and met organic standards.
• Natural food is basically derived from nature (plants and animals) but the way it’s grown and processed may be unnatural. Natural food may be free of preservatives but not free of toxic chemicals that are harmful to your health and the health of the planet. There are no strict regulatory standards for food products labeled as “natural”.
• “Natural” meats, for example, typically come raised without animal by-products in their feed, unlike conventional meats. (Animal by-products include additives derived from bone, blood or other tissues.) Others are also not treated with antibiotics or hormones.

What does “Local” mean?

• The latest label to take root is “local.” Climate change means that some consumers are actively looking for food made closer to home. But the definition of the word is tricky as it depends on who is certifying the product. One Toronto-based certification agency is Local Food Plus, For them, “local” means all of Ontario, for the CFIA, it means within 50 kilometers of where the food originated.

Why does it cost more?

• Organic food doesn’t have hidden costs. Although organic food is more expensive, in reality, it’s really not. Conventional food covers all kinds of hidden costs that are paid by taxpayers, like pesticide regulation and testing, hazardous waste disposal and clean-up, and environmental damage. Buy organic and lower your taxes!

• Organic food differs from conventionally produced food in the way it is grown, handled, and processed.

What should you buy if you are watching your budget

• Fruits with a thick inedible skin, like bananas or oranges.  Studies show that when pesticides are applied they do not enter fruits with a thick inedible skin, so focus on items like tomatoes, grapes, and berries as well as dairy products. The biggest difference comes from fresh and frozen unprocessed fruits and vegetables.
• So each time you choose organic foods, you’re contributing to a cleaner, healthier planet and doing something extra good for yourself. But it is also a matter of texture and taste!

 Watch Anthony cook up Indian Spiced Chicken on Real Life.

Find the recipe here: Indian Spiced Chicken

Peasant Style Tomato Soup

by Anthony Sedlak

Oct0ber 22, 2010

Peasant Style Heirloom Tomato Soup, French Tarragon, Olive Oil, Garlic Crostini

 Serves 10 – 12

Ingredients:

Peasant Style Pattison Farms Heirloom Tomato Soup

½ cup good olive oil

2 medium vidalia onions, finely diced

2 sprigs rosemary, needles removed and finely chopped

3 anchovy fillets, minced

½ cup fine capers, minced

3 cloves organic garlic, minced

3 – 4 lbs organic or heirloom tomatoes, blanched, peeled & roughly chopped

750 ml strained tomato sauce

2 l roasted chicken stock

3 tbsp tarragon vinegar

10 – 15 springs fresh, French tarragon, tied in bouquet with butcher twine

½ cup good olive oil

2 tbsp good balsamic vinegar

¼ cup brown sugar

1 ½ cups grated parmigiano-reggiano

1 recipe, garlic crostini (see recipe below)

Coarse salt & freshly cracked black pepper as needed

Olive oil as needed for garnish

 Garlic Crostini

¼ cup olive oil

4 cloves organic garlic, crushed

2 – 3 cups torn bread

¼ grated parmigiano-reggiano

Coarse salt as needed

Procedure:

Peasant Style Pattison Farms Heirloom Tomato Soup

Preheat the olive oil in a large soup pot over medium heat.  Add the onions, season to taste with salt and freshly cracked black pepper and gently sauté until golden brown. 

Next, add the rosemary, anchovy, capers and garlic and fry until lightly golden brown, approximately 3 – 4 minutes.

Add the tomatoes, strained tomato sauce, chicken stock and tarragon vinegar.  Bring the mixture to a simmer.

Add the bouquet of tarragon, olive oil, balsamic vinegar and brown sugar and mix to combine.  Gently simmer the mixture for approximately 1 hour, stirring occasionally.

To finish the soup, stir in the parmigiano-reggiano and garlic crostini.  Season to taste with salt and freshly cracked black pepper.

Serve in deep bowls and garnish each soup with a drizzle of good olive oil.

Garlic Crostini

Combine all ingredients in a large mixing bowl and toss well to combine.  Season the mixture to taste with coarse salt.   Next, spread the mixture evenly onto a baking sheet.  Place into a preheated oven set to 375 degrees.  Bake until evenly golden brown and crispy, approximately 5 – 6 minutes.

Watch Anthony Sedlak cooking on Real Life.

Sugars – The Good, The Bad and The Ugly

by Craig Nazareth

October 19, 2010

 

The Good

 Agave: Agave nectar is sweeter than normal table sugar, so less is needed if you’re using it for baking — aim for about three quarters less, which can help you save calories too.

Cane Sugar Juice: Fresh raw sugar cane has fewer calories than refined sugar or syrup; it is pretty good for digestion and can also work as a mild laxative due to its high potassium content. It is also high in magnesium, calcium and riboflavin (Vitamin B2).

Palm Sugar: Navitas Naturals palm sugar can be used as a 1:1 substitute for cane sugar. It rapidly dissolves into liquids and wet dough making it perfect for just about any application. Whether adding it to coffee & tea, special desserts, or classic baking recipes, palm sugar easily earns its reputation of being a super food. Offering a unique caramel sweetness, on top of its ease of use and health benefits, palm sugar is one of the most exciting new sweeteners for both the everyday sweet tooth and health-seeker alike.

 Maple Syrup: According to Nutritiondata.com, just one ounce of maple syrup contains 46 percent of the daily value of manganese. The George Mateljan Foundation’s website explains that manganese is an essential mineral that activates enzymes related to producing energy as well as antioxidant defense against cancer-causing free radicals. This mineral also supports the immune system and aids in the production of sex hormones.

One ounce of maple syrup also contains eight percent of the daily value of zinc, an essential mineral that contains antioxidants and protects the heart. Like manganese, zinc is an immune system booster.

 Zevia: Zevia has many excellent properties. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms – so there is no caloric intake. Stevia doesn’t adversely affect blood glucose levels and may be used freely by diabetics.

 

The Bad 

White Sugar: Refined sugar is void of all nutrients; consequently it causes the body to deplete its own store of various vitamins, minerals and enzymes. If sugar consumption is continued, an over-acid condition results, and more minerals are needed from deep in the body to correct the imbalance. If the body is lacking the nutrients used to metabolize sugar, it will not be able to properly handle and rid itself of the poisonous residue.

Corn Syrup: Corn syrup is just what the name implies, a liquid derivative of corn starch that is primarily the sugar called glucose. It is used extensively in the manufacture of processed foods and beverages in the US, because it does not crystallize as readily as sugar and is generally less expensive (although it is also not as sweet as sugar).

 

The Ugly

Artificial sweeteners: They are not a healthy substitute for sugar and they often cause people to eat more food and gain weight.  When the body detects a sweet taste, it expects carbohydrates that contain nutrition, and when the gut finds no nutrition, the message is sent to the brain to eat more in order to get the nutrition needed.

Click here to watch the video