Refrigerating Fresh Herbs

If stored properly, fresh herbs can last up to a week and a half.

First, rinse your herbs and lay them on a paper towel. Loosely wrap the paper towel around the herbs and then, place them into a zip lock bag.  Store the wrapped herbs in the crisper of your refrigerator.

Freezing Herbs

If you’re not planning to use your herbs within a week, it’s best to freeze them. Although freezing causes the herbs to lose some of their flavor, they can still be thawed and used as a fresh herb in any recipe. Frozen herbs can be stored up to a year.

To properly freeze herbs, first remove all of the leaves from the steams.  Once all the leaves are removed, place them into a zip lock bag.  Make sure to spread them out into one single even layer and place them on a flat even surface in the freezer.

For more information on fresh herbs please read our article on cooking with fresh herbs.

For those who are uncertain about what herbs work best with what, we have created a mini profile for four commonly used herbs; basil, coriander, thyme and mint:

Basil

Basil is a leafy herb with spicy, sweet, and licorice flavors. The leaves are very delicate and should be handled gently. The herb should be washed and chopped before using.

Uses:

Basil is the ultimate compliment to tomatoes; it helps enhance the vegetable’s natural flavor. It is also the main ingredient in many traditional pesto sauces.

Basil can be used in:

• Soups
• Salads
•  Dips
•  Stews
•  Sauces
•  Omelets
•  Gazpacho
• Cottage cheese

Coriander

Coriander, also called cilantro, is a flavorful herb found in many Indian, Caribbean, Thai, and Mexican dishes. The herb has a hue of citrus and sage. The leaves should be washed and chopped before use.

Uses:

Coriander is commonly used to provide flavor to:

• Chicken
• Fish
• Lamb
• Rice
• Pasta
• Salsa
• Vegetable dishes
• Soups
• Lentil soup
• Black bean soup

Thyme

The pungent, spicy, savory, and clove- like flavors of thyme blends well with many other herbs, especially rosemary. It is traditionally used in French, Creole and Cajun cooking. It has a very powerful flavor, so very little is required.

Uses:

Thyme can be used to add flavor to: 

• All meats
• Vegetables
• Soups
• Casseroles
• Marinades
• Stuffing
• Meatloaf
• Bread
• Butter
• Mushrooms
• Fried potatoes

Mint

Mint is a sweet flavored herb that comes in variety of different flavors. The flavor varies from the coolness of spearmint, and the heat of peppermint to the fruitiness of apple mint, orange mint and pineapple mint.

Uses:

Mint works great as a garnish for sweet and savory dishes. It also helps add a refreshing taste to fruit salads, iced tea and lemonade.

The refreshing flavor of mint goes well in:

• New potatoes
• Green beans
• Tabbouleh
• Tomatoes
• Dessert
• Green pea soup
• Mint sauce for lamb
• Cream cheese spread

Painting in the Rain

For this craft you’re going to need a little help from Mother Nature. Using the rain, you can create your very own fun and funky masterpiece.

What you will need:

Card stock

Washable Markers

Rain

1. Using the washable markers, draw a picture on the card stock. The more colors you use, the more vibrant it will turn out.
2. Place the picture outside in the rain, until all the colors become runny
3. Once the colors become runny, bring the painting inside and place it on a flat surface to dry.

Cute as a Button Houseplant

Using spare buttons from around the house, your children can create a beautifully bloomed houseplant.

What you will need:

26-guage green florists’ wire

Colorful buttons

Plant with soil

1. To create each flower, thread 8-inches of florists’ wire into a stack of buttons, threading it into one hole and out the other.
2. Once the buttons are stacked, twist the wire below to secure them in place.
3. Insert the flowers into your plant’s soil.

Spring Love Bugs

Using rocks found in the garden, create an adorable ladybug rock. Small to medium sized rocks make for a great shelf decoration, while larger rocks can be used to decorate mom’s garden. This craft isn’t limited just to ladybugs - any type of bug or creature can be created - let your child’s imagination run wild!

What you’ll need:

Smooth, round, or oval rocks

Paintbrushes

Acrylic paint, in a variety of different colors

Wiggle eyes, two eyes per ladybug

Black permanent marker

White craft glue

1. Wash and dry all rocks.
2. Paint the rocks in desired colors, allow the paint to fully dry and then apply second and third coats.  For lighter colors such as yellow, more coats may be required.
3. To create the ladybug’s head, paint about ¼ of the rock black or any other color you wish to use. Allow the paint to dry, and then attach two wiggle eyes to the head using white craft glue.
4. Using the black marker, draw a straight line, starting from the head down the center of the rock.
5. Dip the paintbrush in paint to create dots for ladybug’s back.
6. Allow the rock to completely dry, and then place in a spot where everyone can see!

For extra durability, spray rocks with an acrylic matte sealer.

As damages can occur during off-season, it’s best to perform a few safety tests before starting up the grill. If your grill is fueled by propane, clean and inspect the tank for valve and hose damage.

- Test for a leaky valve by turning it on and sloshing soapy water on it. If bubbles appear, the valve is broken and should be fixed or replaced.

- Check the hose for wear and tear. If you find any holes or cracks, the hose needs to be replaced.

- To test for leaks, apply the same soapy method and if bubbles form, you have a gas leak, which is very unsafe and will need to be replaced immediately.

- If you discover rust on your grill, consider having it replaced. Cooking on rusty surfaces can pose health risks.

Once everything is safe and working, it’s time to turn on the grill and start spring-cleaning BBQ style! 

- Turn on the grill and leave it on high for 10-15 minutes - this will help remove any leftover from last season.

- For metal grills, use a wire brush to scrub off the burned particles. If the grill is made from porcelain, let it cool down and then use warm soapy water to clean the grill.

- To remove stubborn particles, allow the grill to soak in the sink for a little while.

- If your BBQ isn’t working as well as last season, disconnect the gas and check the element for any food which may be cooked onto the element and blocking the flow of gas to the grill. If you do find a blockage, simply use a wire to open up the hole.

- You may also want to consider doing a deep clean of the element. As every model is different, we would recommend reading the manual before performing an element cleaning.

Now that your BBQ is summer ready, here are a few recipes that are great on the grill. Happy Grilling!

Zesty Ground Pork Pizza Burgers

Horseradish Rubbed Pork Roast

Sweet and Sour Pork Kebabs

Beer Marinated Pork Ribs

Meat

An easy way to reduce your fat intake is by choosing leaner cuts of meat. Pork and lean ground turkey are healthy meat options. Avoid eating red meats, as they tend to be fatty and contain high levels of saturated fat.

Instead of frying your meat, choose to bake, boil, grill or steam it. If you must use the frying method, use a non-stick pan or non-stick cooking spray, rather than butter or oil. When sautéing meat or vegetables, use olive oil instead of butter.

Baking

When baking breads and cakes, fat is used to hold in moisture. You can replace half of the recipe’s fat content (butter or oil) with applesauce, mashed bananas or other fruit purées. Using a fruit puree helps keep in moisture and reduce fat without loosing any flavor or texture.

For most recipes you can reduce the amount of sugar by ¼ . For example, if the recipe calls for 1 cup of sugar, reduce it to ¾ a cup.  When using less sugar you will want to enhance the sweetness by adding spices like cinnamon and flavored extracts. Another way to make a baked good even lighter is by substituting 2 egg whites for a whole egg.

Dips & Sauces

Due to the thick and creamy texture of sour cream, it is often the main ingredient of many dips and sauces. Non-fat Greek yogurt can be used as a great substitute for sour cream; it has the same consistency without the full fat intake.

For recipes that call for cheese, consider using part skim mozzarella or low fat ricotta over full fat cheeses. Full fat cheeses are high in saturated fats and should be avoided when possible. 

Now that you know a few tricks on making your favorites dishes a little lighter, you’ll be look and feel great!

Theme

Make sure to keep it simple.  Sure, themed parties are fun but they also require a lot more work.  If it’s your first dinner party, it’s better to stick to something simple with little decoration.

Guest List

Be sure to create a guest list, not only so you can keep track of who’s coming but also know how many portions of food you should prepare. When selecting your guests, invite a mix of couples and singles, you can even ask one of your friends to invite two guests that you don’t know. After all, the great thing about dinner parties is meeting new people.

Also, invite an even amount of guests.  That way, everyone will have someone to talk to. Eight to ten guests is the perfect number for a dinner party - not to big and not to small.  Invite your guests by phone or a hand written invitation and be sure to give them enough time to book off the date for your party (three to two weeks is a appropriate amount of time).

Menu

Your menu will likely consist of four courses: an appetizer, salad or soup, main, and dessert. Prior to selecting the menu, ask your guests if they are vegetarian or have any other dietary restrictions.

When selecting the menu for the evening, try choosing a dish that you have prepared before. This way, you will roughly know how long it will take to prepare and how it will taste.

Grocery List

A day or two before the party, create a list of what you will need from the grocery store. If you’re serving meat as a main course, allow for a ½ pound of meat for each guest. If you feel that you will not have enough time to prepare a dessert, it’s okay to purchase a premade dessert.

Purchase two types of wine, one red, and one white. Make sure to have a non-alcoholic beverage available for those who do not drink.

The Night Before

The night before the party, clean your home from top to bottom. Focus on the kitchen, dining room and washroom, as these will be the rooms your guests will be visiting the most. Place new towels in the washroom and place a fresh roll of toilette paper.

Anything that can be prepared beforehand should be done the night before. This includes cutting up veggies, marinating meat and preparing the dessert. By having these items ready, you will speed up the prep time, which will allow you to spend more time with your guests during the next evening’s meal.

Day of the Party

A few hours before the party, set the dining table with a fresh tablecloth, your best china and fresh flowers. Plan where everyone will be sitting and place the wine in the fridge to chill. When your guests begin arrive, have the appetizer ready and offer them a drink.

After everyone’s there, you can play a simple game to help break the ice. Try not to pick a game that will embarrass your guests.  Remember, some of them may not know each other and might feel uncomfortable.  

Avoid awkward silence by playing light music in the background throughout the evening.  For most of the night, you will be busy cooking in the kitchen but you will still need to be present in the conversation at the table. 

Now that you’re ready to throw your own dinner party, check out a few of our recipes to help you start your menu planning process.

• Apricot, Goat Cheese, and Pork Tenderloin Salad
• Rack of Pork with Caramelized Apples
• Moroccan Style Pork Chops
• Ginger & Honey Glazed Root Vegetables
• Wilted Spinach with Tomatoes and Pine Nuts
• Garlicky Braised Kate with Sun-Dried Tomatoes

Serves 6

Prep Time: 20 minutes

Cook Time: Stove method – 2 hours, Crock pot – low for 8-10 hours

Ingredients:

·       2 pounds Pork Roast – trim fat away

·       6 tablespoons olive oil

·       3 tablespoons flour

·       ¼ teaspoon salt

·       ¼ teaspoon ground pepper

·       pinch of cayenne

·       2 large onions, coarsely chopped

·       1 large clove garlic, chopped finely

·       4 tablespoons tomato puree, dissolved in water

·       1 cup stout beer – Guinness or alternative stout beer.

·       2 cups carrots, cut into chunks

·       2 cups potatoes, cut into chunks

·       1 cup celery, chopped

·       ½ teaspoon thyme

·       ¼ teaspoon parsley

Preparation:

Trim the pork roast of any fat or gristle, cut into approximately 2 inch pieces and toss them in a bowl with 4 tablespoon oil. Mix flour, salt, ground pepper and a pinch of cayenne. Toss the meat in the mixture.

Heat the remaining oil in a frying pan over high heat. Brown the meat on all sides. Add the onions, garlic, and tomatoe puree to the pan, cover and cook at medium tempertature for approximately 5 minutes.

Transfer the contents of the pan to a casserole, and pour the stout beer into the frying pan. Bring to a boil and stir to dissolve the caramelized meat juices on the pan.

Pour onto the meat add carrots, potatoes, celerty, thyme and parsley.  Stir to make sure all of the ingredients are covered in the mixture.

Cover with the lid of the casserole and simmer very gently until the meat is tender, approximately 2 hours. The stew may be cooked on top of the stove or in a low oven at 250F, or in a crock pot on low for several hours. Taste and correct the seasoning.

Accompany with a dense soda bread.  You can also omit the potatoes in the recipe and serve the stew over whipped potatoes.

It is interesting how the term is still referenced in today’s society, but it has moved away from a culinary focus to one of general wealth - often referenced if someone is wealthy and can afford luxery items.  When it comes to enjoying pork cuts, many execuative chefs are looking at creating unique dishes that incorporate cuts that are located low on the pig - the belly, or crackling!

Myth: Pink Pork

We have all heard that pork should be cooked to a grey coloring, and that anything with even the slightest pink coloring was to be considered raw and not edible. However, this is not the case as pork and other whole meats only have to reach an inner temperature of 145 degrees rather than the previous standard of 160 degrees.  The change of the temperature happened when the risk of trichinosis no longer existed in commercial pork. 

Myth: When food is expired, you can tell by its scent

There are two different microorganisms living in our food. One that causes spoilage and another that causes diseases or sickness. In some cases, both of the organisms are present but often only one will affect the food. Even if your meat smells fine and looks similar to when you first purchased it, there is a possibility of E.coli, salmonella, or listeria present. The only way to ensure the quality of your food is to know when it was purchased and prepared.

Myth: Meat and poultry should always be washed

Even though many recipes call for meat to be rinsed, it is unnecessary and in some cases harmful. Rinsing meat and poultry can actually increase your risk of food poisoning. When rinsing the meat, raw juices and bacteria can splash onto your kitchen sink or counter tops.  If the contamination goes unnoticed, the bacteria could easily spread to other household items and even family members.

Now that truth is out, you can leave your meat unwashed and enjoy a pink pork roast. Just remember when you stored those leftovers!

Cooking with children requires more time and patience. Don’t expect everything to go smoothly, as children are inexperienced in the kitchen and are bound to break a few eggs.  Instead, have some fun with this family activity!

To help the process run a little smoother, organize and clear your counter space. Prior to cooking, measure your ingredients and arrange them in the order they will be used. In addition, set up all the utensils you will need. If you notice your little ones struggling with measuring or peeling, don’t take over but instead help them out.  Helping them demonstrates teamwork and will allow them to develop the skill quicker.

If it’s the first time your child is helping out in the kitchen, start with a simple recipe such as Peameal Bacon Sweet Potato Casserole or Easy Pork Stew. They are great for first time chefs as they easy to follow and require few steps.