The second week of recipes are available on Cuisine in Motion, we are reminding you here on the blog but will be getting back to normal blog activity next week. It is surprising how much time it takes to work out the recipes and the shopping list each week. We would really appreciate feedback on how informative the information is.
We have all had a busy week with work and catering and looking forward to this long weekend with family and friends. Try out our pot roast recipe on Sunday we know you and your family will enjoy.
Salute!
Red Barn Picture
Thursday, February 17, 2011
Sunday, February 6, 2011
A Working Week Menu - Shirley
This weekend we have tried something new. We have put onto our Cuisine in Motion website a week's menus along with the shopping list of ingredients for you to try. We hope this will help all you busy people, and of course anyone else who would like to try out these recipes, get through the working week without stopping at the first fast food outlet on the way home instead of cooking yourself.
We welcome your feedback on this as we want to see if it really helps. We have also been told that commenting on our blog is challenging as it asks for a Google Log in, but if you don't have a Google account what do you do? You can still comment. After entering your comment into the comment box, you click the spot next to Name/URL, the box opens and you input your name, if the word verification has not shown up it is only because your settings have blocked it once you click to send the comment it will show the word verification and you can fill it out.
Your comment will then be sent to us to publish. Please comment and tell us what you think of our blog and of the recipes on the Cuisine 'n' Green page on our Cuisine in Motion website.
Have a great week!
We welcome your feedback on this as we want to see if it really helps. We have also been told that commenting on our blog is challenging as it asks for a Google Log in, but if you don't have a Google account what do you do? You can still comment. After entering your comment into the comment box, you click the spot next to Name/URL, the box opens and you input your name, if the word verification has not shown up it is only because your settings have blocked it once you click to send the comment it will show the word verification and you can fill it out.
Your comment will then be sent to us to publish. Please comment and tell us what you think of our blog and of the recipes on the Cuisine 'n' Green page on our Cuisine in Motion website.
Have a great week!
Wednesday, February 2, 2011
Keeping Up! - Shirley
First our apologies for not keeping up our weekly blog, we have had so much going on over the last couple of weeks we have fallen behind. So forgive us but I want to bring you up to speed.
Michaela is now working with Jamie Kennedy for her externship and we are all delighted, she could not be in better hands or getting any more experience of farm to table in Ontario. Roger has been incredibly busy with catering both corporate and parties so we have all been lending a hand.
We had a focus group about our TV show pilot and had some great feedback. We are really looking forward to shooting the initial programs late February and want to thank Jen in her beautiful location at the Brick Church in Manilla for taking care of us.
Out of our focus group came some great ideas and one of them we want to action immediately. We may have many years of experience when it comes to good choices in stores and planning our meals ahead, but we should understand that when you first take the plunge into “home cooking” with good ingredients the task can be daunting. So we have been challenged with putting up on our website Cuisine in Motion a weekly menu to help you plan and along with that a weekly grocery list to ensure you don’t miss anything. We have also been warned that you do not want complicated recipes or obscure ingredients, make it simple and using common ingredients or things that are easy to find.
From this Sunday February 6 we will have a 5 day menu and the grocery list that comes with it. Please give us feedback on the menu and the recipes and how you find it works for you. Initially we only be able to recommend meat from local farms as there is only root vegetables and fruits that can be stored over the winter available from local sources but soon we will be in the full flourish of spring and the abundance we can always expect from our beautiful province and ultimately country.
I hope you are all enjoying our wonderful snowy winter and that you try some of our warm and comfy recipes over the next couple of weeks.
Michaela is now working with Jamie Kennedy for her externship and we are all delighted, she could not be in better hands or getting any more experience of farm to table in Ontario. Roger has been incredibly busy with catering both corporate and parties so we have all been lending a hand.
We had a focus group about our TV show pilot and had some great feedback. We are really looking forward to shooting the initial programs late February and want to thank Jen in her beautiful location at the Brick Church in Manilla for taking care of us.
Out of our focus group came some great ideas and one of them we want to action immediately. We may have many years of experience when it comes to good choices in stores and planning our meals ahead, but we should understand that when you first take the plunge into “home cooking” with good ingredients the task can be daunting. So we have been challenged with putting up on our website Cuisine in Motion a weekly menu to help you plan and along with that a weekly grocery list to ensure you don’t miss anything. We have also been warned that you do not want complicated recipes or obscure ingredients, make it simple and using common ingredients or things that are easy to find.
From this Sunday February 6 we will have a 5 day menu and the grocery list that comes with it. Please give us feedback on the menu and the recipes and how you find it works for you. Initially we only be able to recommend meat from local farms as there is only root vegetables and fruits that can be stored over the winter available from local sources but soon we will be in the full flourish of spring and the abundance we can always expect from our beautiful province and ultimately country.
I hope you are all enjoying our wonderful snowy winter and that you try some of our warm and comfy recipes over the next couple of weeks.
Sunday, January 16, 2011
What's for Dinner? - Shirley
One of the things we hear often is that people do not have enough time to cook. Preparing meals at home does take planning, but if you plan for the full week ahead, there will be no surprises and you won’t be giving up and running to the closest fast food outlet you can find.
The first rule is to be realistic. What do you have time for? If you are a commuter and find yourself getting home at 6pm or later each evening, starting to prepare complicated recipes or things that take a long time to cook will not work, especially if you have children who have been home from school for a couple of hours by the time to get there and demanding “what’s for dinner!” before you even get your coat off.
Shopping at the weekend is a must. Have a clear list of the meals you plan to make, we use a calendar on the fridge to help plan, and shop accordingly. Don’t be tempted with processed foods or snacks for children that do not contain the vitamins and minerals they need, you will only be filling them with empty calories which is likely to discourage them to eat dinner when it is ready.
Cooking ahead on weekends is a great way to start the new week with dishes that will only need warming up. Meat sauces or roasted vegetable are always good tossed with pasta and can be on the table in less than 30 minutes. Cooked meats such a chicken, turkey or roast beef go really well with a nice salad and some fresh bread. Make a healthy garlic bread by slicing a whole wheat baguette in half lengthways then drizzling with olive oil, bake in the oven on 400°F for about 10 minutes, then take out and rub with a raw garlic clove, put back into the oven until just turning golden, perfect and a fraction of the calories of stodgy white processed bread and tons of butter.
During the colder months soup is a family staple in our house. When preparing always make a double batch as it freezes well and you will have some for the following week too. We find leek and potato, sweet potato with a little curry powder, chicken and vegetable, mixed root vegetable all freeze well. Add pasta or rice and you have the perfect dinner, especially served with bread and cheese. There are many good cook books and magazines available to help you with ideas.
Get the kids involved when they are old enough. They could easily make the salad and turn the oven on to warm before you get home. When kids have a say in what’s for dinner they are more likely to help and to eat the finished product. Believe it or not, cooking together can be fun, try it and let us know how you get on! And if you need help, do not hesitate to contact us www.cuisineinmotion.com
Bon Appetite!
The first rule is to be realistic. What do you have time for? If you are a commuter and find yourself getting home at 6pm or later each evening, starting to prepare complicated recipes or things that take a long time to cook will not work, especially if you have children who have been home from school for a couple of hours by the time to get there and demanding “what’s for dinner!” before you even get your coat off.
Shopping at the weekend is a must. Have a clear list of the meals you plan to make, we use a calendar on the fridge to help plan, and shop accordingly. Don’t be tempted with processed foods or snacks for children that do not contain the vitamins and minerals they need, you will only be filling them with empty calories which is likely to discourage them to eat dinner when it is ready.
Cooking ahead on weekends is a great way to start the new week with dishes that will only need warming up. Meat sauces or roasted vegetable are always good tossed with pasta and can be on the table in less than 30 minutes. Cooked meats such a chicken, turkey or roast beef go really well with a nice salad and some fresh bread. Make a healthy garlic bread by slicing a whole wheat baguette in half lengthways then drizzling with olive oil, bake in the oven on 400°F for about 10 minutes, then take out and rub with a raw garlic clove, put back into the oven until just turning golden, perfect and a fraction of the calories of stodgy white processed bread and tons of butter.
During the colder months soup is a family staple in our house. When preparing always make a double batch as it freezes well and you will have some for the following week too. We find leek and potato, sweet potato with a little curry powder, chicken and vegetable, mixed root vegetable all freeze well. Add pasta or rice and you have the perfect dinner, especially served with bread and cheese. There are many good cook books and magazines available to help you with ideas.
Get the kids involved when they are old enough. They could easily make the salad and turn the oven on to warm before you get home. When kids have a say in what’s for dinner they are more likely to help and to eat the finished product. Believe it or not, cooking together can be fun, try it and let us know how you get on! And if you need help, do not hesitate to contact us www.cuisineinmotion.com
Bon Appetite!
Monday, January 10, 2011
You Are What You Eat, Eats! - Roger
We missed our January 2nd blog with more family events which we thoroughly enjoyed at the end of the wonderful holidays. During our time off we discussed with many people our sustainable approach to our own lifestyle and with much food flowing, the choices we make.
Centuries ago when the famous French writer and gourmand Jean Anthelme Brillat-Savarin said the line “You are what you eat.” It was considered a very true statement even back in 1825. However, today the foods we eat may on the surface seem to be healthy, but what nutritional value is actually there, and even worse, what poisons are present?
As some of you may know we started a whole foods diet a few months ago and are seeing great results, not only do we feel energized we also feel more confident in the fuel we are giving our bodies. The funny thing is once you start paying close attention to the foods you eat your diet changes drastically. It is awareness that is the key to making healthy choices on a continuous basis.
Many people do not want to know the facts about the food they usually consume as they think “it’s too serious” or “being paranoid”. Another segment choose to ignore the facts about the food they are eating as they know these highly processed foods are among the most toxic and are addicted to them. Many of these foods are full of chemicals such as sodium, nitrates, sugars, hydrogenated oils and MSG to name a few. Most of our fruits and vegetable have been exposed to pesticides and fertilizers that are still present not only on the skins when we buy them, but also within. Most meat comes from industrial farms where they are fed antibiotics, growth hormones and actual meat products, which to a herbivore can be lethal.
So where to start unravelling this complex situation we find ourselves in as consumers? A good place to start is looking at labels; get to know what you are eating. As for meats, fruits and vegetables eating organic regulates the amount and types of chemicals they can use when producing. When possible eat local. Get used to eating seasonally, fruits and vegetables have a higher vitamin content when they are in season . Source out local farms where you will find free range, grass fed animals. Not only does it taste better but the quality of the products and the nutritional value is far higher than industrially produced meats and dairy.
Remember, if you are consuming, you are also consuming the consumed. Think about it!
Centuries ago when the famous French writer and gourmand Jean Anthelme Brillat-Savarin said the line “You are what you eat.” It was considered a very true statement even back in 1825. However, today the foods we eat may on the surface seem to be healthy, but what nutritional value is actually there, and even worse, what poisons are present?
As some of you may know we started a whole foods diet a few months ago and are seeing great results, not only do we feel energized we also feel more confident in the fuel we are giving our bodies. The funny thing is once you start paying close attention to the foods you eat your diet changes drastically. It is awareness that is the key to making healthy choices on a continuous basis.
Many people do not want to know the facts about the food they usually consume as they think “it’s too serious” or “being paranoid”. Another segment choose to ignore the facts about the food they are eating as they know these highly processed foods are among the most toxic and are addicted to them. Many of these foods are full of chemicals such as sodium, nitrates, sugars, hydrogenated oils and MSG to name a few. Most of our fruits and vegetable have been exposed to pesticides and fertilizers that are still present not only on the skins when we buy them, but also within. Most meat comes from industrial farms where they are fed antibiotics, growth hormones and actual meat products, which to a herbivore can be lethal.
So where to start unravelling this complex situation we find ourselves in as consumers? A good place to start is looking at labels; get to know what you are eating. As for meats, fruits and vegetables eating organic regulates the amount and types of chemicals they can use when producing. When possible eat local. Get used to eating seasonally, fruits and vegetables have a higher vitamin content when they are in season . Source out local farms where you will find free range, grass fed animals. Not only does it taste better but the quality of the products and the nutritional value is far higher than industrially produced meats and dairy.
Remember, if you are consuming, you are also consuming the consumed. Think about it!
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