Rejoice, rejoice the new year is here! A new start to the year can bring a much needed new way of eating; mind you anything would be a new way to eat after how I munched and sipped my way through the last few weeks of 2010! My promise to myself in 2011 is not to necessarily change what I eat but how much of it I eat. It’s all about the portion power! Portion control is a great way to keep your weight down but still maintain the foods you love. Just like the old saying, “everything in moderation”, taking control of what you put on your plate will help to keep your eating habits in check. Here are a few tips to help keep your perspective on portion control in perspective!
1. Find yourself with leftovers? Congratulations first of all that you didn’t eat the whole thing on the first go around! Second, try portioning the leftovers into individual serving sizes instead of one larger container. That way when you chose to either reheat or defrost and reheat, you will more likely only eat the one portion.
2. Portion out the wicked! Whatever your wicked food is; mine are salty snacks like potato chips, take the time to portion our small servings in zippered bags or containers. When you feel like a snack, you’ll be more likely to only eat the single serving rather than the whole bag!
3. Teeny tiny tummy! Have smaller mini meals during the day but more frequently instead of 3 large meals. We can sometimes find ourselves with 8 hours between lunch and dinner which causes overeating when you do finally sit down to eat. Better to eat 5 mini healthy meals per day to help curb hunger and cut down on overzealous eating!
4. Out of sight, out of mind. After you have portioned your serving, don’t keep the remaining leftovers on the table or within sight. Often I find myself reaching for the serving dish after my first helping, just because; just because I can see it, just because it’s there and just because I can. Don’t tempt yourself and keep it out of sight or immediately portion out the leftovers and place in individual serving containers in the freezer.
5. A trick of the mind! Put away the grande dinner plates and use smaller ones. You’re more likely to fill a large plate without thinking about the portion size but use a smaller plate and your portion size will automatically reduce.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com.
Many of you this month will host a special dinner for family and friends and give thanks for all that you have. And one of those things that you can give thanks for is my crash course in wine! So many people get caught up with what wine to serve with their holiday meal. They’re afraid to experiment with wines, and usually go back to the same wine time and time again, regardless of what they are serving. I prefer to pair wines with each course, not only to provide something for everyone, but also to find that truly thinking about what wine flavours go with what food reaps great rewards. Below are some suggestions, but I encourage you to ask your local wine store what they think. Tell them what dish you are serving, and describe some of the ingredients to give them an idea of flavours. Remember to write down the wines you like and even save the labels as a reminder. Go out on a limb and try something new. Ask your guests what they think of the matching, as each person’s palate is unique. It will spark interesting conversations as well as provide insight into your next great matching. Cheers!
Here’s the fastest crash course in wine you’ll ever read in under 10 minutes…
Red Meat:
Most red meats are best with a red wine. Traditionally a Cabernet Sauvignon, Shiraz, Merlot, or a red Bordeaux work well with beef. Rioja works particularly well with lamb, as does Merlot and Chianti. For pork – roasted or in a creamy sauce – choose Chardonnay, but strong pork casseroles and sausages fare better with a red with rich, fatty tastes.
White Meat:
Chicken and turkey have a fairly delicate flavour, so white wines tend to be the best bet, although lighter reds can also work well. It depends on the way the meat is cooked: If it’s lightly grilled or in a salad, try an unoaked Chardonnay or light Italian white such as Soave or Pinot Grigio. If you’re doing roast chicken or turkey or serving a strongly flavoured sauce, match it with a lighter red, such as Pinot Noir.
Spicy Foods:
Matching spices with wine can be tricky, especially as you often have several dishes at once, all with competing flavours. If you’re having Chinese food, go for aromatic wines like Gewürztraminer or Riesling. For Thai food, try a crisp white such as Pinot Grigio or Sauvignon Blanc, while tomato-based dishes work better with Italian whites like Pinot Grigio. For a traditional Indian curry, a big fruity red like a Californian Zinfandel, or Australian Shiraz is your best bet.
Shellfish:
The delicate flavour of shellfish such as lobster, crab and shrimp is very often complimented by light wines such as Chablis or un-oaked Chardonnays. My absolute favourite shellfish/wine pairing however is a Sparkling Wine such as a Spanish Cava or Italian Prosecco.
Fish:
The more delicate the flavour of the fish, the lighter the wine needs to be. For grilled white fish, use dry, zesty wines like Sauvignon Blanc. Strongly-flavoured fish such as fresh tuna or salmon, especially when accompanied by creamy sauces, tend to pair better with more robust wines such as Chardonnay.
Pasta:
Like the countless regional dishes in Italy, so too are there many wines to match. To keep it simple and tasty you can’t go wrong with light whites for seafood pasta, and fruity reds for meaty pastas. If you’re lucky, find out what region of Italy the pasta dish is from and match it with the same regional wine.
Cheese:
Cheese and wine is a perfect partnership, but you can often go horribly wrong when matching a wine to a specific type of cheese. Hard cheeses like Cheddar can work well with whites such as Chablis or Australian Chardonnay, as well as reds like Chianti or Chilean Merlot. The stronger flavours of cheeses like Stilton and blue cheeses are usually paired with port, but it also tastes delicious with sweet wines like Sauternes. Partner creamy cheeses with rich white rinds, such as Brie, Camembert and goats’ cheese, with Sauvignon Blanc.
Dessert:
When it comes to desserts, there’s just one rule: pick a wine that’s as sweet as, or slightly sweeter than your dessert. Fruity desserts taste great with sweet sparkling Italian wines. Chocolate is notoriously tricky to match, but the traditional pairing of chocolate and orange work well with an Orange Muscat. Creamy desserts like crème brûlée and cheesecake taste great with a Muscat as well.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations, menu planning services as well as private cooking classes for adults and teens throughout Southern Ontario. She is also an award winning author. Pick up a copy of her latest cookbook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” (awarded Best Canadian Entertaining Cookbook at the 2009 Gourmand Cookbook Awards) for $7.98 at www.groovemamma.com
Stress-Free Tips for Holiday Entertaining- From the Groove Mamma Nadine Hughes
With the holiday season around the corner, Nadine Hughes- hostess, caterer, cook and entertainer extraordinaire- suggests you take stress out of party planning and live it up by following her tips. “Making the most of your holiday entertaining,” says Hughes, “means keeping it simple by not trying to do too much.” Here are her Top 5 Tips for stylish, stress-free fun this holiday season (and that especially means You, if you’re hosting):
1. Make a List and Check it Twice! There’s so much to do during the holidays on top of your everyday responsibilities- so it’s a great idea to keep track of what you have to do, from shopping to decorating to cooking. Whether it’s a day-timer, a free online resource like Google Calendar or a piece of paper taped to your fridge - making lists, schedules and timelines will help keep your head clear for other more important tasks like stocking the bar!
2. Do Ahead. When making your list, make sure that you plan your holiday menus around recipes that can be prepared in advance and add them to your calendar. Hors d’oeurves or cookie dough that freeze well and can be popped into the oven at a moments notice or sauces and side dishes that keep for a few days in the refrigerator are time and sanity savers. For great do-ahead recipes and ideas, check out the recipe section of http://www.thecookscompanion.ca
3. Keep It Simple. Keeping your holiday parties simple will put the focus back on spending time with your loved ones and not spending it alone in the kitchen. Don’t feel that you have to host a cast of thousands and make a 7 course meal to keep everyone happy. Instead, have friends over for a specialty drink and a cheese tray or welcome them in from the winter’s cold with a buffet of piping hot soup tureens and an assortment of artisan breads.
4. Chose One Signature Cocktail. Don’t blow your holiday budget on trying to stock a full bar. Instead have some fun and wow your guests with a sexy seasonal cocktail (see below for Nadine’s Apple Nog recipe). Don’t forget to prepare your bar ahead of time with the ingredients for the cocktail, lots of ice, glasses and non-alcoholic drinks for the drivers in the room.
5. Chill. The ice but more importantly, you! The key to being a great host is making your guests feel comfortable and you can’t do that if you’re not relaxed. So take sometime before the party (put it on your list if you need to!) and do whatever it is that relaxes you. Maybe it’s dancing to your favourite song, relaxing in a scented bubble bath or curled up with a book and a glass of wine, just remember to take a deep breath and enjoy!
For more stress-free party planning tips- from stocking the bar to setting the table, be sure to check out “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining”, available for $7.98 at http://www.groovemamma.com. It’s the perfect hostess gift and your antidote to another ho-hum bottle of wine this holiday season.
APPLE NOG RECIPE COURTESY OF NADINE HUGHES’S THE GROOVE MAMMA WEBSITE Preparation Time: 5 minutes
Cooking time: 0 minutes
Cook’s Notes: A fabulous specialty cocktail that can get your party started off on the right track. To appeal to all guests, there is an alcohol free version as well. Keeping your glasses in the freezer or set in buckets of ice at the bar will help keep the drinks cold without watering them down with ice cubes.
One Drink Ingredients:
Serves 1
• 125ml (½ cup) fresh apple cider
• 125ml (½ cup) eggnog (regular or light)
• Option: 30ml (1 ounce) amber rum
• Cinnamon or nutmeg for dusting
• Candy cane or cinnamon stick for garnish
1. Pour the cider, eggnog and rum, if using, into a shaker. Shake and pour into an iced highball glass. Dust with cinnamon or nutmeg and serve immediately. Garnish with a candy cane or cinnamon stick if desired.
Pitcher Ingredients:
Serves 6
• 1 litre (4 cups) fresh apple cider
• 1 litre (4 cups) eggnog (regular or light)
• Option: 125ml (½ cup) amber rum
• Cinnamon or nutmeg for dusting
• 6 Candy canes or cinnamon sticks for garnish
1. Pour the cider and eggnog (and rum if using) into a large pitcher. Stir vigorously until well combined. Keep in refrigerator until ready to serve – you may need to stir the mixture again prior to serving.
2. Pour into iced highball glasses. Dust with cinnamon or nutmeg and garnish each glass with a candy cane or cinnamon stick.
Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer, “The Groove Mamma Goes Gourmet” and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties. Who better to take sage party advice from than the original partying mama herself!
As a great Australian saying goes, my two sons are like chalk and cheese. Completely different in likes, dislikes, tastes and habits. Differences are certainly what make the world interesting but sometimes it can be a bit challenging at meal times. My oldest son, who is 8, has a palette like a European; the more savoury and spicier the better. He’s the one diving into the appetizers meant for adults and wolfing down the wasabi peas. I recently overheard him asking his friends what their favourite foods are. Most came back with pizza, pasta and bread where as he shot back with sushi and sashimi and then proceeded to describe every minute detail of it such as seaweed, raw fish, eel and fish eggs! This description was met with gagging noises only boys can perfect but none more choke worthy than my 4 year old son. He falls into the European category too but only so long as it comes with a side of pasta and garlic bread.
My meal philosophy has always been that I will not be a short order cook and as a family we will share one meal, whether you chose to eat it or not is up to you. There may be some nights when the little one goes to bed a bit hungrier than the older one but he never fails to “suffer” through dinner the next night by washing everything down with a big glug of milk. Some parents might consider this cruel but I believe that our kids are born with a fairly flexible palette and it is us as adults who impose certain likes and dislikes on our kids from an early age. In my experience every time an adult tells a child they won’t like a certain food then invariably they don’t. Whereas if you don’t make a big deal of it, keep offering different types of flavours and textures and not get frustrated or give in to the meal demands of a 4 year old, they will eventually open up their minds and their mouths.
It doesn’t happen over night however. For the last few years I have been trying to convince my son that tomatoes are really a fruit and taste sweet. Considering tomatoes are one of my favourite summer foods, I need to get the rest of my family in line with this thinking too!! This year I decided to give my youngest more control over what goes on his plate by having him pick certain vegetables to grow in a container gardens. Cherry Tomatoes which are perfect for containers were a natural choice but we have had great success also with mini cucumbers, jalapeno peppers, baby celery and green bunching onions. All small enough to grow in a few pots on the deck and easy enough for the kids to maintain. They have had a ball watching the plants develop from buds to flowers to vegetables. And they seem to be enjoying the “fruits” of their labour. The other day I spied out of the corner of my eye my 4 year old picking a baby celery stalk out of the pot and munching away on it. Never mind he probably got a bit of dirt and grit in his teeth but he did it by his own doing and not my nagging.
So although the cherry tomatoes are still being enjoyed more by the raccoons and myself than the kids, they are at least involved in their food choices from picking out the types and varieties to how their appear on their plate.
It’s not too late to plant a few veggies in a small pot and get your kids involved – they might just surprise you!
Here’s a cool sandwich idea that satisfies the sushi lover and the non-sushi lover in my family and makes the most of our mini cucumbers we are growing.
CUCUMBER RICE SANDWICHES
Preparation Time: 20 minutes + at least 2 hours refrigeration (up to 24 hours)
Cooking Time: 30 minutes
Makes 32
Ingredients:
• 4 cups cooked warm sushi rice
• 2 ½ tablespoons rice-wine vinegar
• 1 teaspoon salt
• ½ cup cream cheese, room temperature
• ½ English cucumber, thinly sliced
• 2 tablespoons sesame seeds
1. Line a square glass baking dish with plastic wrap. Toss warm rice with vinegar and salt in large bowl. Firmly press half into dish. Spread with ¼ cup cream cheese. Layer half the cucumber slices on top, overlapping. Repeat. Cover with plastic; top with a weighted baking dish. Refrigerate at least 2 hours or overnight.
2. Lift out; transfer to cutting board. Cut into small rectangles. Dip 1 short and 1 long side of each sandwich in sesame seeds. Serve within 4 hours.
Nadine Hughes is the creator and owner of, The Cook’s Companion and The Menu Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency” cooking and entertaining advice. Pick up a copy of her latest eBook “The Groove Mamma Goes Gourmet – Easy Ways To Put The Fun Back Into Entertaining” for $7.99 at www.groovemamma.com
Do you ever find yourself so immersed in the daily tasks of life that time just seems to escape from you? You keep meaning to pick up the phone and say hello to a friend you haven’t spoken to in ages but you get so wrapped up in your own life that the days turn into weeks which turn into months. I know I do. Now if the relationship is solid, you can pick up where you last left off without missing a beat but sometimes it does take time and effort to keep those friendship fires burning.
Last week I had the good fortune to meet a group of ladies that reminded me how important it is to keep throwing those logs on the fire! I gave a cooking class to 8 wonderful ladies who have been meeting for dinner once a month for over 35 years. Together they have gone through marriages, divorces, births, deaths, illnesses, adversities and triumphs. The one constant however has been their friendship and their ability to take time to nurture it.
In planning the menu with two of the ladies, I thought “What could I possibly teach these women that they haven’t already experienced together?” I’ve never struggled over a menu so much before but in the end, it didn’t matter what I prepared for them. I could have served them a peanut butter and jam sandwich and they would have been happy! They were content to share each other’s company again; talk about what was going on in each of their lives and to share with me some wonderful stories of their dining adventures together. What a treat!
After a long 5 hour class, I went home exhausted but thrilled and inspired to meet this great group of friends. It was too late to call any of my friends that night but come the next morning I was the queen of the social butterflies! So ladies, “Come on over. You bring the wine, I’ll make the peanut butter sandwiches and let’s talk about nothing but everything!”
Sweet Potato Fritters are the perfect sharing food to nibble on with a glass of wine. I make them in batches and freeze them in advance. Then when it’s time for some girl company, I pop them in a 375 oven for 20 minutes or until they’re heated through. A bit more work than a peanut butter sandwich - but then aren’t your friends worth it?
Ingredients:
• Vegetable oil
• 800g sweet potato, peeled and coarsely grated
• 6 green onions, chopped
• 1 teaspoon grated lime zest, green part only
• ½ cup coriander leaves, roughly chopped
• 2 red chillies (preferably Serrano), seeded and finely chopped
• 75g ( ½ cup) plain flour
• Salt and pepper to taste
• 3 eggs, separated
• 1 cup sesame seeds
• Sweet Chili Sauce, for dipping
1. Heat 1 tablespoon vegetable oil in a large non-stick pan, add sweet potato and stir over high heat for 3-4 minutes or until just soft. Remove from heat, cool slightly.
2. In a medium bowl, combine cooled potato, green onions, lime zest, coriander, chillies and flour. Season to taste with salt and pepper. Add egg yolks and mix until well combined.
3. Using an electric mixer or hand held mixer, whisk egg whites until soft peaks form, then gently fold into sweet potato mixture. Shape ¼ cupfuls into 12 small rounds (about 5cm diameter).
4. Place sesame seeds on a plate. Coat the fritters all over with the sesame seeds, using your fingers to press the seeds down. Place on a baking tray, lined with parchment paper, cover and refrigerator for 2 hours. (Note: The fritters can be prepared and kept in the refrigerator up to 24 hours.)
5. Heat enough oil to cover the base of a large non-stick frying pan and cook fritters, in batches, on both sides. Drain on paper towel. (Note: Cooked fritters can be frozen in an airtight container. Reheat in a 180C/375F oven until heated through. Approximately 30 minutes for frozen and 20 for defrosted fritters.
6. Serve fritters on their own or with a sweet chili sauce for dipping.
Nadine Hughes is the creator and owner of, The Cook’s Companion, through which she offers kitchen consultations and menu planning services as well as a cooking and entertaining school that offers classes for adults and teens throughout Southern Ontario. She is also a published writer and avid blogger who is often called upon for “emergency” cooking and entertaining advice. In addition to The Cook’s Companion, Nadine launched the internet based The Menu Companion in February 2008, which markets and sells comprehensive menu planners that focus on the planning and preparation of dinner parties.
Look for Nadine’s first ebook “Groove Mama – Rediscover Your Fun Side By Throwing a Great Party” available for CAN$7.99 at www.groovemamma.com.
