Jun 6
icon1 Sue | icon2 Uncategorized | icon4 06 6th, 2013| icon3No Comments »

Behind the Beef

Have you ever wanted to learn more about beef? Ever had questions about  ranching and the beef industry? about animal health? food safety? how about wanting to know what cut of beef is best? need cooking tips?  I know for me I am always thinking about what cut is best for what meal.

The Behind the Beef program to help you learn more about beef, and  get a  really good look behind  beef and the beef industry. You can learn all about beef from someone who knows their stuff.

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The purpose of the Behind the Beef program is to help you and me develop a relationship with beef and the cattleman. You can get help with your product selection, so you can always be confident in your selection of the beef cut you will be cooking. You can also gets tips on nutrition as well. Have more questions about the beef industry even those can get answered too.

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You can learn about beef and the environment, and the place that they have in nature’s cycle and how they contribute to its balance by consuming and returning nutrients to its natural surroundings. You can learn about all 14 essential nutrients that can be found in beef and so much more. There is so much to learn from attending a Behind the Beef Program.

The events are delivered at convenient, popular venues such as grocery stores, fairs & exhibitions, schools and community events all over the province.  You can click here to view photos from events.

behind the beef

Interested in learning more about beef, you can attend any one of the events. They will be happening all summer long. There will be events at every corner of the province from Vancouver,  Langley, Chilliwack, Victoria, and many others. To check out the schedule you can click here.  The Behind the Beef program will be in a location near you very soon. So what questions do you want to ask about beef?

Have a burning question that you would like an answer to right now. Check out Behind the Beef. 

 

May 20

On those really hot days that you don’t want to do much of anything, it is always nice to have a few frozen strawberries and bananas around to throw in a blender and make a really nice cool treat out of, this Strawberry banana ice  is a favorite round here!

Recipe originally found at the Primal Home   and adapted here

Strawberry banana Ice

1 banana sliced and placed in freezer on tray to freeze

½ cup of strawberries, washed and cut in quarters and placed in freezer

tablespoon coconut milk [optional]

 

Once fruit it frozen, place in blender or food processor together  with coconut milk  if using and blend until smooth*, place in a bowls and serve immediately.  Absolutely love this on a hot afternoon, such a great pick me up and best part is that  it is all natural too!

*As an extra special treat, when I am having some chocolate cravings, I sometimes add in a tablespoon of cocoa as well while blending.

 

http;//www/coocooforcooking.com/strawberrybananaice

Apr 13
icon1 rossana | icon2 Cookies, Garden, Salad, Uncategorized, Vegetables | icon4 04 13th, 2013| icon3No Comments »

Do you have a garden in the summer where you grow your own vegetables?  We try to have one every year, but sometimes our crop leaves a lot to be desired! Some years we have such an abundance that I have to give some out to almost anyone who comes to our door! Other years, like last year our garden has produced such a poor crop that I pray that it  will hold out to the beginning of Sept, let alone have any to roast or make into sundried tomatoes.

Over the years, we have changed what we plant depending on how well we did with the crop the year before.  One year we tried corn, the soil seemed fine,but it just wasn’t  nutritionally dense enough I guess, it didn’t even make it to a foot in height!   We were hoping to have a really good crop like we did one year when we were out inVancouver. I remember how lovely it was to be abe to go out to the garden and pick a couple of fresh ears of corn for dinner, and oh was it soo good!

I have always loved fresh, organically grown vegetables, and that is one of the reasons we persevere.  There is also something therapeutic about working the earth and getting it ready for the seedlings and nurturing it along until you get to enjoy ‘the fruit of your labours’. So, even though our romaine wasn’t as good as in previous years, our tomato plants were less than healthy and our basil …well lt’s just say we didn’t get much pesto made, we will still have a garden this year .  My husband is already busy planning it all out!

There is nothing better than being able to walk out to your garden and pick a couple of beautiful sun-warmed tomatoes, and a few leaves of romaine to have for dinner! Can’t wait! ;)

 

Already thinkingof our garden

Some of last year's crop.

Mar 30

Having that great warm spell for a while was wonderful, although a bit of a tease . It has started to cool down again, with some hail and even wet snow in some areas around here. Definitely not what I wanted to see after those glorious warm sunny days! I guess the cold weather figured that we hadn’t had enough of the chilly air. Well, I decided that I would I would ward off some of that cool chill with a wonderful vegetable stew and pull out the crock pot. The great thing about this is that when you walk into the house after a long day, you are hit with an incredible aroma that starts your mouth watering instantly (well, it does me). I love using my slow/crock cooker, It makes getting dinner ready some nights very easy. You can actually use them for all kinds of things. Some people have even made cakes in them, although I haven’t tried this yet.

Vegetable stew

I put this on low and let it cook for about 6 hours

1 lrg can of ground tomatoes

200 g of elbow pasta

4 medium potatoes, peeled and cut into 1/2 cubes

1 Lg can of low sodium chick peas, rinsed and drained or 2 cups of cooked chick peas

1 cup of carrots cut in to 1/2 chunks

1/2 cup chopped red or green peppers

1/2 cup chopped green beans

Oregano, basil and garlic to season to taste

Add everything but beans and , let cook for 5 hours then add the beans and peppers for the last hour. I also add cinnamon to taste, just to add in some extra flavour  [I like the combination of garlc and cinnamon- quite interesting]. Once done to your liking, serve in bowls along side some french/italian bread . Really is that easy! :) Enjoy!

 

Crock Pot Vegetable stew

I added corn to this batch :)

Oct 28

Halloween is favourite holiday around our house- as soon as one is done our daughter is thinking up a costume for the next year – this year she is going to go as the wicked queen from Once upon a time.  Can’t wait to see her all dressed up!
Along with dressing up she loves all the wonderful Halloween treats that go along with it.  One of My best go to places for great desserts any time of the year is Kraft Canada [well for pretty much anything] their website is filled with so many great tips and information.
The Kraft Canada website even has a page specifically dedicated to Halloween, it is full of amazing recipes, party ideas, decorations  and tips for a great Halloween party! They also have some great stencils that we can use on our pumpkin.

Halloween pumpkin stencils
After  they go out trick or treating, the kids will be coming back for some Halloween treats at our house. I took   a quick look at the site and I found some great snacks for them to have when they come back with loaded bags.  This is a Mummy cookie balls recipe I found that looks great and will be a hit with the kids. It is also one that I can easily make gluten free, so my daughter can enjoy along with her friends.

There are also some great games available  on the site that they can play! I think this will be a fun one:
Mummy Wrap:
Divide kids into teams of 3 (1 mummy, 1 wrapper, 1 un-wrapper). Each team gets 1 extra-large roll of toilet paper. This is a timed event, so instruct the kids that on your signal, one team member must wrap the “mummy” in toilet paper. When the roll is complete (and the mummy is mostly covered) the 2nd team member unwraps the mummy (no tearing the toilet paper, it has to be unrolled). The first team to finish, wins. This is a great activity, especially when you play it to fast-paced Halloween music.

Whatever it is that the kids have or play afterwards, make sure that they are safe when they are going out; have some reflective tape on their clothing [I get the glow in the dark neon bracelets and necklaces for them to wear  that way they also have  bit of a light source] and make sure there is a group of them going out together [teens don't like you going with them] as well as making sure that they are carrying a cell phone to call if they need picking up or feel threatened in any way.

Have a safe and Happy Halloween!  :)

 

Oct 26

Weekend Breakfasts

I don’t know about you but when the weekend rolls around I don’t always feel like getting up early to make up big weekend  breakfasts, I like lazing in bed as much as everybody. :) That is why it is great to be able to make breakfast ahead of time.  Whether you make up a strata or a fabulous French toast casserole the night before, whoever gets up first just has to take it out of the fridge, pop it in the oven at the desired temperature and have it ready for when the rest of the clan wakes up; no fuss, and no mess!

This works really well even for early mornings like Christmas, when the kids [so that means you too] are up early and they want to get to opening presents – you can pop it in the oven and just sit and enjoy the mayhem while breakfast is getting prepared.

Here is an easy brunch strata from Kraft Canada– If you are gluten free you can use GF bread instead of the regular bread.

This is a recipe that I have used in the past and has been a hit at Christmas time; it is very sweet and gooey, but oh so good! So if the kids aren’t hyper enough from all the unwrapping they have done on Christmas morning, they can get jump started on this recipe from allrecipes.com  :)

 

Enjoy, hope you get those extra zzz’s ;)

 

 

Oct 25

It always interests me how much Halloween candy and what type is consumed the most, take a look at this:

Halloween Candy infographic

Oct 24

I have to admit, I love President’s Choice products.  So much so, that I when we moved to Vancouver years ago, I had to make a few calls before we left just to make sure that I would be able to get their products out there. And I made sure that our apartment was not more than 20 minutes away from the store!  I also get really excited when PC insiders report comes out – they are always full of great new products and some fabulous recipes. I am a bit geeky that way!
I like having things around in case we have people drop by unexpectedly, the PC 5 layer fiesta dip is perfect for this – it is all ready and looks amazing when you serve it [any of the dips are really amazing]– I also pick up some of the PC Sea Salt Kettle Style Tortilla Chips to serve along with them – they are a big hit!

Presidents Choice Products

Photo taken from President's Choice website

 


 They also have some great healthy items for a fast dinner on the go – here is one I like to get for my family:  the PC Chicken Breast Strips, they are fire roasted and fully cooked so they are ready to add to any salad, sandwich or wrap!
Do you have any favorite President’s Choice Products you would like to share?

 

Have any of  you been watching “Recipe to Riches”?  I love it!

 

President's Choice Products

Photo taken from President's Choice Website

 

Oct 12
icon1 rossana | icon2 Beef, Conference, Recipes, Uncategorized | icon4 10 12th, 2012| icon3No Comments »

One of the great sponsors of the ShesConnected conference {#SCCTO} is Canadian Beef Inc.  They are an independent national organization handling the marketing and promotion of the Canadian cattle and beef industry worldwide.

Did you know?

  • There are 83,000 farms and ranches with beef cattle across Canada.
  • The average beef cow herd size in Canada is 61.
  • There are a lot of small cattle farms with 61% of the farms having less than 47 cows.
  • Canada produced 3.4 billion pounds of beef in 2009.
  • Canadians eat 46 pounds (20.9 kg) of beef per person annually.
  • Canada is the 6th largest beef exporting country in the world.
  • Beef production contributed $23 billion to Canada’s economy in 2009.

Canadian Beef Inc. supports Canada’s 83,000 hard working beef farming families from coast to coast.  They are  an awesome organization!

This week, I will get to meet some of their team at the ShesConnected conference, and I am so excited! Along with being great sponsors of the conference they have done some great blogger outreach programs with ShesConnected.

Now, I love my beef and the fact that it is Canadian is even better, because when I buy Canadian beef, I know am helping to support some of those 83000 beef farmers we have here in Canada.  The best part of eating Canadian Beef?  Beef is all natural, so I can have it any time on my gluten free diet.  I love that – just natural!

Canadian beef is also nutrient rich; every bite of lean Canadian beef is packed with 14 essential nutrients. There are 34.6 g of protein in 100 grams of cooked, lean only Canadian beef. It is also naturally rich in iron that is easily absorbed by your body. Iron, is an essential mineral found in every cell in your body that helps builds red blood cells and keeps your cells working. So I know I am giving my family great nutrition when I serve beef.

Their website www.beefinfo.org  has hundreds of recipes, video cooking lessons, step-by-step cooking instructions, nutrition & health tips along with tons of nutritional information .  There is so much information available; they also have a monthly newsletter, Make it Beef Club. Definitely worth signing up for!

They also have a great blog, full of great information and they answer a lot of reader questions, such a great resource! So much great information and great recipes!

This is one I will have to try next time we have company over :

Lime-Chipotle Rotisserie Roast

Canadian Beef

Taken from the Canadian Beef Website

 

So if you are at the ShesConnected  Conference on October 19 and 20th,  please stop by and say hello to the lovely ladies from Canadian Beef and show them some love! ;)

See you at the conference!

Oct 10
icon1 Kayla | icon2 Uncategorized | icon4 10 10th, 2012| icon3No Comments »

When I was feeding my daughter her first foods when she was about 6 months old I started with cereal. Then vegetables and fruit, then meat, but now there are new guidelines that show a baby’s first foods need to include those that are iron rich.

For the first 6 months it is so important to breast feed if possible. After that breast milk does not give a growing baby the nutrients that they need. “At this age, iron-rich foods, such as meat, meat alternatives (e.g., eggs, tofu, and legumes), and iron-fortified infant cereals, are important to help meet the nutrient needs of the rapidly growing infants. ”

The new recommendations from Health Canada have definitely changed. Guess a steak for baby would be a safe beat now..well a pureed steak. These new guidelines look much like what an aboriginal diet for a baby looks like. Meats are now being introduced much sooner then before.

The recommendations say to serve your babies  iron-rich foods  at least two or more times each day; and meat, such as beef, poultry, fish or meat alternatives daily. Frequent consumption of meat, poultry and fish, can contribute considerably to meeting infant iron requirements because the heme iron they provide is more readily absorbed than non-heme iron found in plant based foods such as infant cereals.

Why the change? Iron rich foods including beef, chicken, fish, eggs, tofu, and legumes offer rapidly growing nutrients needed for development. Iron is critical for a baby’s growth and cognitive development. Perhaps the aboriginals who have been doing this for years have it right.

Need to know how to make a simple beef puree for your baby:

Puréed Baby Meat

1/2 cup (125 mL)beef, cut into small pieces

1/4 cup (50 mL) water or cooking liquid or milk

In a food processor or blender, combine meat and water. Process for 1 to 2 minutes or until smooth. Serve immediately or freeze for later use.

*Source for this post: Canada Beef

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