Traditional Food

Making beer for home consumption is legal in most Canadian provinces. One of the earliest, modern attempts to regulate private production that affected this era was the Inland Revenue Act of 1880 in the United Kingdom; this required a 5-shilling home brewing license.

Extract Brewing Recipes

States remain free to restrict, or even prohibit, the manufacture of beer, mead, hard cider, wine and other alcoholic beverages at home.

When prohibition was repealed, home wine-making was legalized, however a clerical error omitted the words “and/or beer” from the document which was eventually passed into law so home brewing remained illegal until 1978 when Congress passed a bill repealing Federal restrictions on the home brewing of small amounts of beer. In 1920 the United States outlawed the manufacture and consumption of alcoholic beverages “for beverage purposes”.

You do have the option of purchasing the expensive kits for home brewing, some which run as high as $100-200 dollars!. In the United Kingdom, well-found pioneers were home winemakers owing to the greater availability of information and ingredients.

Mass production of brewed beverages began in the 1700s with the industrial revolution. In the United Kingdom one may produce an unlimited quantity of fermented beverages for domestic consumption only.

The goal these days is to build a good beer brewed from fresh grain and hops, one that is pure all-grain wort, made the same way as those very good commercial micro brewed beers, otherwise what is the point of brewing your own beer, right? Either brew some good stuff or just go buy it.

Primary fermentation of home brewing takes place in a large glass or plastic carboys or food-grade plastic bucket, nearly always sealed. Home brewers can select from ingredients identical to those used in commercial brewing, in addition to a wide range of post-market customization as well.

Brewing by utilizing beer making kits may allow the home brewer to avoid the need to boil the wort. Beer making kits are frequently pre-boiled with the hops. New innovations, like thermometers and hydrometers, allowed increases in efficiency and attenuation.

The advantages of brewing your own fresh batch of beer from the comfort of your home are quite obvious, one of which is saving money. You can work to master beer brewing skills that will blow away tasters of your home brewed batch.

Quit spending your money on poor tasteless commercial beer from the local store! All you home beer brewers should have the very best start practical for a great beer making face. Having a high quality beer making guide that will enhance and support you complete the beer making endure is paramount.

Learn The Best Extract Brewing Recipes

A guide that will steer you clear of trouble and help you with the equipment choices and the best quality ingredients like those from Muntons, Coopers, Briess and Brewers Best to name just a few.

Ice wine festival is extravagant event for wine fanatics all around the world. At ice wine festival, you will experience lots of fun and frolic, such as winery tours, concerts, live performances, knowledgeable seminars, wine tastings, delicious cuisines, and much more that you will cherish for a lifetime. Canada is the world’s largest ice wine producer and acknowledging the hard work of their finest ice wine producers’ by organising events like crowning the grape king is really wonderful. Ice wine festival Niagara is the largest ice wine festival in Canada attracting thousands of visitors to the Niagara wine country.

Ice wine festival Niagara offers you with internationally acclaimed wine tastings, new products of world renowned ice wine producers, variety of mouth watering delicacies, luxurious shopping experience for shopaholics, and wonderful winery tours around wine country. It is heavenly experience that takes you to cloud nine. At Ice Wine Festival, you can experience a wide range of award winning wines, such as Riesling Ice-Wine, Canadian Red Ice Wine, and special Canadian Estates Ice Wine. You also get to meet various Ice Wine Producers and broaden your knowledge about the different varieties of ice-wines. Ice Wine Producers provide answers to all your questions and help you to learn about all the aspects of making this golden liquid.

Ontario Ice Wine is one of the most popular ice-wine that is produced under particular weather conditions in certain regions. It is produced in very small quantities and therefore very rare to find and also expensive. Due to the cost factor associated with ice-wine it is also referred to as liquid gold. The weather conditions play a major role in the making of the ice-wine as pure ice-wine can only be made from frozen grapes which are plucked when the temperature is below -8 degrees Celsius. Canada is one of the largest producers of pure ice-wine as the region has the perfect climatic conditions for make chilled icy ice-wine.

On The Lake Winery Dessert is recorded to have the largest number of wineries and exporting it worldwide. There are many wine tasting tours organized to the region and there are thousands of tourists who travel to On the Lake Winery Dessert every year. If you are looking for the best ice wine then http://www.pellericewine.com is your one-stop destination. Here you can get the finest Vidal Ice wine, Riesling Icewine, Red Ice Wine Niagara, Cabernet Franc Icewine, Oak aged vidal blanc icewine and much more.

In order to control glucose in the bloodstream, diabetics should meet with a dietitian to have an individualized meal plan designed for you, based on your eating habits, activity, lifestyle and diabetes treatment goals. The aim of any food guide or plan is to maximize your nutritional intake, at the same time minimize the risk of progression to diabetes and development of heart disease.

Your daily food guide: Total 100%

1. Carbohydrates: 50-55% such as whole grain, cereals, fruits, vegetables, recommended those with high fiber.

2. Protein: 25-30% such as red meat, milk products, eggs, white chicken meat, soy and soy products, recommended those with less saturated fat. Since meat contains high levels of iron, eating more white meat should add iron supplement into a diabetic’s diet.

3. Fat: 20%-25%. Avoid using Saturated fat

a) Monounsaterate fat: such as olive oil, canola oil

b) Polyunsaterated fat: such as sunflower oil, flaxseed oil.

Here are some examples of diabetic recipes: (Sources from The Complete Canadian Diabetes Cookbook, Edited by Katherine E. Younker, Robert Rose Inc. 2005)

1.Shrimp and Snow Pea Tidbits

Ingredients:

* 16 snow peas

* 2 tsp vegetable oil (10 mL)

* 1 tsp crushed garlic (5 mL)

* 1 tbsp chopped fresh parsley (15 mL)

* 16 medium shrimp, peeled, de-veined, tail left on

Preparation:

1. Steam or microwave snow peas until barely tendercrisp. Rinse with cold water. Drain and set aside.

2. In nonstick skillet, heat oil, sauté garlic, parsley and shrimp just until shrimp turns pink, 3 to 5 minutes.

3. Wrap each snow pea around shrimp, fasten with toothpick. Serve warm or cold.

Serves:

4 to 6 or makes 16 hors d’oeuvres

Tips

- Buy snow peas that are firm and crisp, and have no blemishes.

- Medium-sized scallops would also be delicious for this very sophisticated hors d’oeuvre.

Make Ahead

If serving cold, prepare and refrigerate early in day.

Nutritional Analysis Per Serving

Calories 39

Carbohydrate 1 g

Fiber 0 g

Protein 4 g

Fat, total 2 g

Fat, saturated 0 g

Sodium 27 mg

Cholesterol 28 mg

Choices Per Serving – D2 Meat & Alternative

2. Salmon Swiss Cheese English Muffins

Ingredients:

* 1 can (71/2 oz/220 g) salmon, drained

* 1/4 cup light mayonnaise (50 mL)

* 2 tbsp chopped green onion (25 mL)

* 2 tbsp chopped red onion (25 mL)

* 2 tbsp diced celery (25 mL)

* 2 tbsp chopped fresh dill (25 mL) or 1 tsp dried dillweed (5 ml)

* 1 tsp dried dillweed (5 ml)

* 2 tsp lemon juice (10 mL)

* 4 English muffins, split in half and toasted

* 1/3 cup shredded Swiss cheese (75 mL)

Preparation:

1. In food processor, combine salmon, mayonnaise, green and red onions, celery, dill and lemon juice. Using on/off motion, process just until chunky but not puréed.

2. Divide salmon mixture over muffins and spread evenly. Sprinkle with cheese. Broil just until cheese melts, approximately 2 minutes. To serve, slice each muffin into quarters.

Serves:

8 or makes 32 wedges

Preheat broiler

Tips

- Tuna packed in water is a great substitute for salmon.

- You can also use the mixture as a dip if you purée it until smooth.

- Serve 2 whole halves as a light lunch.

Make Ahead

Make and refrigerate salmon mixture up to a day before. Stir before spreading on muffins.

Nutritional Analysis Per Serving

Calories 149

Carbohydrate 15 g

Fiber 0 g

Protein 8 g

Fat, total 7 g

Fat, saturated 2 g

Sodium 213 mg

Cholesterol 14 mg

Choices Per Serving

1 Carbohydrate

1 Meat & Alternative

1/2 Fat

3. Tropical Smoothie (Source from Abbott nutrition Canada)

Ingredients

1 250-mL can cold Glucerna, vanilla

125 mL (½ cup) crushed pineapple

1 medium orange, peeled and sectioned

5 mL (1 teaspoon) vanilla extract

5 mL (1 teaspoon) orange extract

5 ice cubes

Optional: 1 mL (¼ teaspoon) nutmeg

Nutrition information will vary with product used.

Preparation

* Blend Glucerna, pineapple, orange, extracts, and ice on high until well-incorporated and smooth

* Pour into glass and sprinkle with nutmeg and serve

I hope that this information will help, if you want to read more of the above subject please visit: diabetes-foodsandrecipes.blogspot.com/

Kyle J. Norton

http://diabetics–nutritionandmealplanning.blogspot.com/

http://diabetes–foodsandrecipes.blogspot.com/

CONTENTS

GRANDMA’S FRENCH ONION SOUP

VANILLA PUDDING

SUPER EASY VEGAN SALAD

PEACH MUFFINS

GRANDMA’S FRENCH DRESSING

GRANDMA’S HOMEMADE MAYONNAISE

LIGHTSIDE

BACK TO COOKING SCHOOL

FOOD INFORMATION

BAR MIXES

NON-ALCOHOLIC DRINKS

ARCHIVES

GRANDMA’S FRENCH ONION SOUP

3 tablespoons………………….(45 ml)…………………………butter

2 cups………………………………………(500 ml)………………………thin sliced onion

4 ½ cups…………………………………(1125 ml)……………………bouillon

Salt and pepper to taste

Worcestershire sauce to taste

2 teaspoons……………………….(10 ml)…………………………sugar

French bread

Parmesan cheese or other finely grated cheese

heat butter, add onions, simmer about 10 minutes or until soft

and lightly brown. Add bouillon, bring to boil and simmer 20 minutes.

Season to taste with salt, pepper and Worcestershire sauce. Add sugar.

Pour soup into individual soup dishes.  On top of each, float a slice

Of sautéed French bread and sprinkle with grated cheese.  Put in oven

350 F, (175 C), until cheese is melted.

YIELD: 6 servings.

TIME: 60 minutes.

VANILLA PUDDING

1 cup, 2 tbsp. …………………………….(280 ml)……………………pudding mix

2 cups………………………………………………………(500 ml)……………………water

2 tablespoons……………………………………(30 ml)………………………butter or margarine

1-teaspoon……………………………………………(5 ml)…………………………vanilla

Combine pudding mix and water in saucepan.  Bring to boil, turn

Stove down and boil gently for 2-3 minutes.  Stir constantly.  Remove from heat, add

margarine and vanilla. Stir.  Let stand for 15 minutes, stir again and chill.

YIELD: 4 servings.

Super Easy Vegan Pasta Salad

2 cups whole wheat pasta, cooked & cooled

2 ripe tomatoes, chopped

1/2 green pepper, chopped

1 green onion, thinly sliced

1/4 cucumber, chopped

1/2 cup organic sugar

1/2 cup vegetable oil

1/3 cup ketchup

1/4 cup vinegar

1 teaspoon salt

1/4 teaspoon pepper

1 teaspoon paprika

Directions:

Mix together the sugar, ketchup, vinegar, oil, salt, pepper and paprika. Pour the dressing over the pasta and veggies, and stir well.

Peach Muffins

1 ¾ cups flour

3 teaspoons baking powder

½ teaspoon salt

1 cup milk

4 teaspoons oil

2 eggs, beaten lightly

¾ cup peeled peaches

Bake at 400 F., 15-20 minutes.

GRANDMA’S FRENCH DRESSING

1 teaspoon …………(5 ml)…………sugar

2 teaspoons………..(10 ml)………..salt

½ teaspoon………..(2.5 ml)…………pepper

½ teaspoon ……….(2.5 ml)…………paprika

1 ½  cup……………(375 ml)……….salad oil

½ cup………………(125 ml)……….vinegar

1 clove of garlic (if desired)

Put sugar, salt, pepper and paprika in jar.  Add oil, vinegar and

garlic.  Shake well.  When dressing is thoroughly blended, pour

over salad.

YIELD:  approximately 2 cups (500 ml)

CALORIES: 92 per tablespoon (15 ml)

TIME: 10 minutes.

GRANDMA’S HOMEMADE MAYONNAISE

1 egg yolk

½ teaspoon …………(2.5 ml) …………salt

½ teaspoon…………(2.5 ml)………….dry mustard

¼ teaspoon …………(1.25 ml)…………paprika

dash cayenne

2 tablespoons ……..(30 ml)……………vinegar

1 cup ……………….(250 ml)…………..salad oil

Put egg yolk and seasoning in bowl and mix well.  Add 1 tablespoon(15.ml) vinegar and beat well.  Gradually beat in oil until ¼ cup of mixture is used.  Then add 1-2 tablespoons (15-30 ml) at a time.  As mixture thickens add remaining vinegar.  If oil is added to quickly, mayonnaise will curdle.  To fix this add 1 more egg yolk and continue.

Store mayonnaise in covered jar and refrigerate.

YIELD: approximately 1 ¼ cup (310 ml).

CALORIES: 104 per tablespoon (15 ml).

Time: 15 minutes

LIGHTSIDE

A Sure Cure

An older lady came out screaming after being told by the young Doctor she was pregnant.  The head doctor of the clinic stopped her and asked her what the problem was. She tells him and he gets her to settle down in a chair, and then rushes over to the young doctor that she came from.

“What’s the matter with you, telling a 80 year old lady she is pregnant” he asks the young Doctor.

The Doctor kept writing the prescription he was filling out, and without looking up at his superior, asked, “Does she still have the hiccups?”

BACK TO COOKING SCHOOL.

TENDER CUTS of meat can be cooked by dry heat, as in broiling, pan-broiling, or roasting.

TOUGH CUTS can only be made tender by moist heat, as in pot-roasting and Stewing.

Our main object is to prevent shrinkage in so far as possible, and produce a tender, juicy, tasty product. In roasting, searing does little to help keep in juices, less shrinkage results at a lower temperature for a longer time (300 F). Searing however makes the meat look attractive and the outside layers taste better.

An uncovered pan with a rack in the bottom gives the best results in roasting.  Cooking time varies with preference.

For rare meat, 16 minutes per pound.

For medium meat, 22 minutes per pound.

For well done meat, 30 minutes per pound.

Add salt during or after cooking, not before.  The salt flavour does not penetrate more then 1 inch. If the meat does not reach the desired colour during roasting, increase the heat to (500 F) for a few minutes before removing from the pan.

Methods of searing is subjecting the meat to a high temperature until it is nicely browned.

By Browning in an uncovered pan in a hot oven (450 F-500F).

By Browning in hot fat in a frying pan on the surface burner.

By Adding boiling water and cooking at boiling temperature until the outside of the meat has lost its red colour.

Reasons For Cooking Meat

To develop flavour.

To soften the connective tissue when present in large quantity.

To kill any living organisms that may be present

FOOD INFORMATION.

How safe is our food supply?

Increasingly, the corporations that supply us with processed foods are unable to guarantee the safety of their ingredients. As a result, not just red meat and poultry, is now a potential carrier of pathogens, government and industry officials concede. As the drive to keep food costs down intensifies, most corporations do not even know who is supplying their ingredients, let alone if those suppliers are screening the items for microbes and other potential dangers.

Some concede that they cannot ensure the safety of items — from frozen vegetables to pizzas — and that they are shifting the burden of safety to the consumer. It seems the only time we know the products are unsafe, is when there is a problem, people get sick, and the product is recalled.

The Grocery Manufacturers Association has called for new safety initiatives.   They include new training and more food safety audits.   The grocers also want a new internet-based recall system to speed up the process of finding and removing recalled food products.

For information on receiving recalls by e-mail, or for other food safety facts, visit: www.inspection.gc.ca

Don’t just guess to tell when meat, poultry and seafood are done.  Instead, use a food thermometer to make sure foods have reached at least the following internal temperatures:

Steaks: 145 degrees F (medium rare)

Ground beef: 160 degrees F

Chicken breasts: 165 degrees F

Whole poultry: 165 degrees F

Pork: 160 degrees F

Fish: 145 degrees F

Officials of Ottawa Health Canada and the Canadian Food Inspection Agency remind home canners and consumers that home canning and bottling of seafood is popular in Canada, but food safety awareness should be the priority when home canning or when buying home canned products from vendors.

Improper preparation, canning or storage, especially of low-acid foods such as clams, lobster and whelks, can cause serious illness, even botulism. Bacteria that produce colourless, odourless, tasteless, invisible toxins not necessarily destroyed by cooking cause botulism.

To keep home canned food safe, the Canadian health agencies advise canners remember to:

Use a pressure canner and strictly follow the manufacturer’s instructions for low-acid food canning or bottling. Recipe ingredients, amounts, or jar sizes should not be changed because these can affect times/pressures needed and could result in bacteria remains in the food.

Clean and keep sanitizing hands, all work surfaces, food, utensils, and equipment during all stages of the canning process.

Use home canned product within one year. Once the container has been opened, refrigerate leftovers immediately.

Never eat canned foods if the closure or seal has been broken, or if the container is swollen or leaking. If in doubt, throw it out.

The Memorial Day weekend is coming up. It marks the unofficial start of summer. Many will celebrate with a cook out or picnic, two things that can lead to food borne illnesses.

Food safety experts say hand washing and cooking food thoroughly can help prevent those illnesses.

Never use the same plate to carry both raw and cooked food.

And that burger-flipping spatula? Same principal applies: Don’t use the same one to drop the burgers on the grill and then retrieve them once cooked.

Most people believe that when meat turns brown, it’s done.  In fact, one out of four burgers turn brown before it reaches 160 degrees.  Use a cooking thermometer.

IF IT’S STEAK, MAKE SURE IT’S WELL SEARED

Cooking steak is not the same as cooking ground beef. Bacteria like to congregate on the surface and edges of steak. So be sure to sear it to kill toxins.

BAR MIXES

If you have teenagers, or in fact any adult, impress on them the risks of driving while intoxicated. Statistics demonstrate drunk drivers cause many fatal road accidents.

It should be known that like any other drug, addiction is a potential hazard.  Excess of alcohol will affect organs such as the brain, heart, and liver.

BLACK VELVET

In tall glass add half chilled Guinness stout, and half chilled champagne. Stir quickly.

Rum Punch

½ Pint Puerto Rican Rum

½ Pint peach Brandy

½ Pint Lemon or Lime Juice

5 tablespoons Bitters

6 Pints Soda Water

Stir rum, brandy, juice and bitters in a bowl.  When ready to serve, add block of ice and soda.

Serve 10 persons

House Standard

1 jigger Tequila

2 jiggers Tomato Juice

2 dashes Tabasco

Shake with cracked ice and strain.

Serve with slice of lemon.

NON-ALCOHOLIC DRINKTea Punch

3 cups brewed strong black tea

1 quart orange juice

1 cup lime or lemon juice

2 cups raspberry syrup

1 cup crushed pineapple

Bar sugar to taste

2 quarts club soda

Pour all ingredients except soda over a large block of ice in a punch bowl. Stir well. Let it chill. At serving time, add chilled soda.