Nourish Magazine - Fall 2017

nourish Fall 2017

Going Vegetarian

solutions for healthy living & hospitality

Herbs and Spices

TOPPITS HEALTHCARE

Adding Value & Versatility to TOPPITS HEALTHCARE Your Menu.

Adding Value &

Versatility to Your Menu.

Item

Description

Count / Portion

3269028

Gluten Free Savoury Lemon Sole

3.6 oz

7110681

Cooked Wild Pacific Salmon Cubes

8-12 g

0424499 424499

Flathead Sole Fillets IQF

Wild Pacific Salmon Loins VP Item4317834Description 3269028 Gluten Free Savoury Lemon Sole www.toppits.com 7110681

Cooked Wild Pacific Salmon Cubes

* Further selection is available. Please contact your Sysco Healthcare & Hospitality Account Executive

4 oz 4 oz Count / Portion 3.6 oz 8-12 g

* Further selection is available. Please contact your Q U A L I T Y S I N C E 1 8 9 9 Sysco Healthcare & Hospitality Account Executive

®

Editor’s Note

Celebrating Diversity this Holiday Season With the recent celebration of Canada’s 150th Anniversary we are reminded that this is a country rich in cultural diversity. Canada is a land of mixed languages, cultures and religions. From coast to coast, each region is unique based on its people and their backgrounds.

At Sysco we recognize and celebrate the diverse backgrounds of our associates, customers and partners. What better way to celebrate cultural diversity than through food!

Whether traditional fare or cultural fusion, the food we eat tells a story.

Embrace food diversity this holiday season! Find great ideas for Thanksgiving, Diwali and Christmas in this issue of Nourish. Create exotic dishes out of familiar menu items by adding new spice blends.

Don’t stop there! Encourage your residents to share their authentic meals and recipes with you and celebrate the traditions that go along with food, such as cultural songs and dances.

This holiday season, embrace the traditional foods you love and share them with others.

Enjoy this issue of Nourish!

Nicole Kirton, MHSc

Healthcare Marketing Specialist, Sysco Canada

Table of

Contents

04 Inspired Ethnic Chicken Dishes 08 Going Vegetarian 12 Holiday Celebrations with a Vegetarian Flair 16 Herbs and Spices: Not all are created equal 18 Spotlight on C entre of the Plate 20 Beyond Wheat: Rediscovering Ancient Grains

Published by: Sysco Canada 21 Four Seasons Place, Suite 400 Toronto, ON M9B 6J8 www.sysco.ca/healthcare We welcome your comments and suggestions.

Write to us at: healthcare.marketing@corp.sysco.ca PRINTED AND BOUND IN CANADA ADVERTISED ITEMS MAY NOT BE AVAILABLE AT ALL OPERATING COMPANIES

Chicken with Global Flair

4 :: Fall 2017 :: Nourish

I M by apl eL eaf d Foo ser vic e

f there’s one thing Canadians can agree on, it’s our love of chicken!

Collectively, we eat about 1 billion kilograms of chicken each year. Since we eat so much of it, it’s important to drum up new recipes to keep taste buds happy.

As menus rotate in senior living establishments, it’s wise to stick to residents’ favourites, and add something new to spark interest and keep everyone satisfied. Are you looking for new ideas for your preferred cuts of poultry?

We’ve scanned the globe and come up with a variety of choices that speak to the growing diversity of cultural and ethnic backgrounds in Canadian retirement and long-term care settings.

Based upon the preference of residents, here are new ideas for chicken dishes that are inspired by Italy, Greece, China, India, Central Europe, Ukraine and the Middle East. To find the recipes that are referenced below and many others, simply check out www.mapleleafHH.com/recipes.

Nourish :: Fall 2017 :: 5

Source: Sysco Shape. (2016, November). Cans get you cooking.

Understanding the benefits of canned food: from field to sealed to meal.

Italy: Fresh tomatoes, basil, thyme, lemons, garlic and olive oil are the signature flavours of Italian cooking. Mediterraneaninspired meals are heart-healthy, flavourful and delicious. Try Lemon Chicken Scallopini with Spinach, which is made with Maple Leaf’s Boneless Skinless Chicken Thighs (SUPC: 0713875) and a mild lemon sauce with olive oil and garlic. Or go for comfort food with a classic Chicken Thigh and White Bean Casserole that features tomatoes, olive oil and thyme. Add a side of pasta with fresh herbs.

Greece: Continue the tour of the Mediterranean with the flavours of Greece: cucumber, lemon, tomato, mint, feta cheese, oregano and onion. To make a simple Greek-inspired dish, use Maple Leaf’s Chicken Souvlaki Pieces (SUPC: 5594646) in the popular Chicken Greco recipe with a side of tzatziki sauce.

6 :: Fall 2017 :: Nourish

in sauce) or “dry” (cooked with spices). Some popular spices in curry powder include cumin, coriander, turmeric and fenugreek. Create a delicious Indian-style Butter Chicken dish with basmati rice by using Maple Leaf’s popular Chicken Dippers (SUPC: 0750374) made with 100% breast meat.

Central Europe and Ukraine (Poland, Austria, Hungary, Germany): The staple flavours of Eastern European cuisine include parsley, dill, paprika, onion, caraway, garlic and bay leaf. Chicken is often roasted with paprika and onion, and served with potatoes.

Pairing roasted chicken with cabbage, and root vegetables like turnips and carrots, will make for an authentic dining experience.

China: Get all taste buds firing with Chinese dishes that marry salty, spicy, sweet, sour and bitter flavours. Chicken pairs well with garlic, ginger, cilantro, five spice powder, green onions and some chillies (but not too spicy!) Try Maple Leaf’s new Natural Pulled Chicken (SUPC: 4875005) in the Asian Pulled Chicken Slaw recipe that combines Napa cabbage, carrots, red pepper with a hint of ginger.

Middle Eastern: Flavourful hummus, parsley, lemon, mint, za’atar and harissa are Middle Eastern flavours. Make simple grilled chicken with za’atar, which is a blend of sumac, sesame seeds, oregano and other herbs or spices. Chicken shawarma is popular, and is easy to make with Maple Leaf’s new Fully Cooked Chicken Shawarma (SUPC: 4553291), which are certified by the Halal Monitoring Authority (HMA).

Check out www.mapleleafHH.com for lots of authentic, easy-to-create recipes using these tender strips!

India: Chicken curries are the perfect way to introduce mild Indian-inspired flavours at your setting. A “curry” is a mix of meat or vegetables (or both) cooked with aromatic herbs and spices. They can be “wet” (cooked

See? There are so many ways to prepare your favourite Maple Leaf chicken product, and most use ingredients that you already have on hand in your setting's kitchen.

Try something new!

Sources: Chicken Farmers of Canada, http://www.chicken.ca/ask-us, Agriculture and Agri-Food Canada, http://www.agr.gc.ca/eng/ industry-markets-and-trade/statisticsand-market-information/by-product-sector.

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Sysco #

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Description

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106 29025 44212 0 106 29025 44213 7 106 29025 44214 4 106 29025 44215 1

6 X (4 X 125 g) 6 X (4 X 125 g) 6 X (4 X 125 g) 6 X (4 X 125 g)

iögo Proteine – Black cherry iögo Proteine – Key lime iögo Proteine – Vanilla iögo Proteine – Chocolate

is gelatine-free, with no artificial colours or flavours.

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2017-07-07 13:21

Kellogg’s Special K* Low Fat Granola can help you add exciting options to your menu!

Delicious clusters with whole grain oats and 50% less fat per serving than the leading granola cereal.**

Available across Canada

Sysco order code: 4008904 Pack size: 4 x 1.41 kg

* © 2017, Trademark of Kellogg Company used under licence by Kellogg Canada Inc. ** Per serving of the leading competitive granola.

Granola-Sysco Magazine ad-halfPage-v2.indd 1

For More Information Email: info.outofhomecanada@kellogg.com Online: www.kelloggsoutofhome.ca

Nourish ::2017-07-21 Fall 2017 3:39::PM7

Going

Vegetarian A well planned vegetarian diet can be nutritious, delicious and exciting!

by Fiona Wong, MSc, RD, Menu Analyst, Sysco Canada

8 :: Fall 2017 :: Nourish

L

imited. Unbalanced. Protein-deprived. Sound familiar?

These descriptions are commonly associated with a vegetarian diet, although the definition of a vegetarian diet may not always be clear to the general population.

To most, adapting a vegetarian diet means cutting out meat, but is it all that simple?

According to Dietitians of Canada, vegetarian diets usually exclude meat, chicken and fish, however not all vegetarian diets are made the same. They all consume plant-based foods (grains, vegetables, fruit, legumes, seeds and nuts) to varying degrees with different modifications. Today we see categories of vegetarian diets ranging from Semi-Vegetarian/Flexitarian (plantbased diet that occasionally consumes meat) to Vegan (consumes no animal products). Table 1 outlines differences in common vegetarian diets.

Various organizations worldwide are in support of increasing the consumption of plant-base proteins. With 2016 being the International Year of the Pulses, there was a world-wide spotlight on alternative protein sources that carry both nutritional and environmental benefits. The Water Footprint Network suggests one meat-free-day a week to improve water productivity worldwide. Health Canada is proposing regular intake of plantbased sources of protein as a part of healthy eating. The position of the American Dietetic Association and Dietitians of Canada is that “appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases”. A vegetarian or plant-based diet can be a healthy option not only for people of any age and stages of life, but also for our environment and preserving natural resources.

On a personal level, reasons for adopting a vegetarian diet can extend beyond health and environmental reasons. For some this choice is about ethical concerns for animal rights – they are morally opposed to consuming animal products. For others, it is a religious choice. The most common reasons for being on a vegetarian or vegan diet include: 1. Ethical – Concerns for animal rights and cruelty.

2. Religious – Vegetarianism is strongly linked to a number of religions originating from ancient India, such as Hinduism, Buddhism, and Jainism.

3. Economical – Affordable alternative; animal protein is often more expensive than plant-based proteins.

4. Taste Preference – Some people dislike the taste or texture of meat, fish and/or poultry.

5. Health Benefits – Studies show that a well-planned vegetarian diet contributes to lower rates of obesity, heart disease, high blood pressure, high blood cholesterol, Type 2 diabetes and certain types of cancer.

6. Environmental – the livestock sector contributes significantly to greenhouse gas emissions and is one of the largest sources of water pollution due to animal wastes, fertilizers and pesticides.

Table1: Differences in Vegetarian Diets

Semi-Vegetarian/ Flexitarian

Red Meat & Poultry

Fish/Seafood

Occasional

Occasional

Eggs

Dairy

Pesco-Vegetarian Lacto-ovo vegetarian Lacto-vegetarian Ovo-vegetarian Vegan checkmark

indicates diets that consume these foods

Nourish :: Fall 2017 :: 9

Going

Vegetarian The key to a healthy vegetarian diet is making sure that you get adequate nutrients you need to sustain good health.

A well-planned vegetarian diet is typically lower in saturated fat and cholesterol as well as higher in fibre, vitamin C and vitamin E. There are, however, several nutrients under the spotlight for vegetarians and vegans to pay attention to.

These nutrients include protein, iron, zinc, vitamin B12, vitamin D, calcium and Omega 3. Older adults ages 50+ have an additional risk of vitamin B12, vitamin D and calcium deficiencies as these nutrients are less easily absorbed by the body as you age.

To ensure adequate nutrients are met, following Canada’s Food Guide and speaking with your doctor, Registered Dietitian or healthcare provider can help to develop a

...continued

vegetarian eating plan that will work for you and the potential need for supplements. Being knowledgeable in food sources of nutrients under the spotlight will also be helpful. Table 2 summarizes food sources of those nutrients.

As Canadians learn more about the benefits of plant-based eating, vegetarian and vegan diets will continue to rise in popularity – this includes clients in seniors living. Plant-based options can easily be incorporated into seniors dining with some planning. A vegetarian dish doesn’t have to be limited to vegetarians. You may get non-vegetarians interested in plant-based options when the mood is right, or find others with an interested in flexitarian eating. Let’s take limited, unbalanced and protein-deprived out of vegetarian diets and make them nutritious, delicious, and exciting!

Table 2: Food Sources of Nutrients under the Spotlight

Eggs

Dairy Products

Fish

Soy & Soy Products

Fortified Soy Beverage

Meat Alternatives

Legumes

Grains

Nuts & Seeds

Vegetables (Spinach, Kale, Potatoes with Skin)

Canola/ Flaxseed/ Walnut & Soybean Oil

Protein

Iron

Fortified

Vitamin B12

Vitamin D

Calcium

Wtih Bones

Zinc

Omega-3 Sources: Dietitians of Canada, www.dietitians.ca, EatRight Ontario, www.eatrightontario.ca PEN: Practice-based Evidence in Nutrition®, www.pennutrition.com

10 :: Fall 2017 :: Nourish

checkmark

indicates diets that consume these foods

Nourish :: Fall 2017 :: 11

by Sysco’s Nourish Committee

Think outside the box with your menu this holiday season.

Embrace diversity in your community.

C

anada is a diverse nation; diverse in our cultures, languages and religions. Diversity in our people also means diversity in our cuisine. The palate of Canadians is changing. Residents in senior living communities and their families are increasingly becoming more interested in trying new flavours and ingredients.

A great way to introduce new flavours to residents is through ethnic fusion - this involves blending cultures by incorporating different flavour profiles from around the world. Creating a fusion meal may be as simple as adding herbs and spices to an everyday familiar menu item.

Alternatively, you may choose to focus on authentic ethnic dishes utilizing traditional ingredients and cooking techniques from a dishes’ native land.

Whether fusion or authentic, you can learn about food traditions from those within your community. Ask residents and their families to cook with you and share authentic meals and recipes. Incorporate other cultural traditions into your celebrations as well, such as songs and dances.

powered by

Black Bean & Sweet Potato Stew Serving Size: ¾ cup (180 ml) YIELD: 50 Ingredients: 1 Tsp (6 ml) 3 ½ Tbsp (50 ml) ½ Cup (150 ml) 1 Tsp (6 ml) ¼ Bag (500 g) 3 ½ Tbsp (50 ml) ¼ Bag (500 g)

Ground Ginger Minced Garlic Vegetable Oil Black Pepper Frozen Diced Onions Cumin Powder Frozen Diced Green Peppers

2 Tsp (6 ml) 7 Lb (3 Kg) 1 100oz (6.25L)

Dried Thyme Fresh Sweet Potato (Diced) Canned Black Beans (rinsed & drained) 12 Cups (3L) Canned Diced Tomatoes (undrained) 1 ½ Cups (400 ml) Orange Juice 1 ½ Cups (400 ml) Shredded Cheddar Cheese

Preparation: 1. Saute Ginger and Garlic in Oil. Add Black Pepper, Onions, and Cumin. Saute until Onions are soft. Stir in Peppers and Thyme.

2. Boil Sweet Potatoes until tender.

3. Combine Vegetable mixture, Potato, Beans and Tomatoes. Stir in Orange Juice and simmer until stew thickens. Cook an additional 20 minutes and internal temperature of 135F/57C is reached.

4. Garnish each portion with 20ml shredded Cheese.

5. Suggestion: serve with warm garlic bread or warm polenta triangles.

Nutrition Facts/Valeur nutritive

Holiday Meals

with a Vegetarian Flair Try incorporating more vegetarian options into your Thanksgiving and Christmas menus this holiday season.

Start with these three recipe ideas to add a Vegetarian Flair for those avoiding meat for ethical, religious, health or environmental reasons.

Black Bean & Sweet Potato Stew (Ragoût aux haricots noirs et aux patates douces)

Per 180 mL (180 ml) Par 180 mL (180 ml)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

% Daily value % valeur quotidienne

300.5 9.94g 4.04g 0.29g 19.28mg 307.13mg 40.26g 10.85g 6g 14.48g 48.37% Calcium / Calcium 30.03% Iron / Fer

15.29% 6.43% 13.42% 43.4% 18.39% 25.79%

Beans, Black Cnd; Tomatoes, Diced Cnd; Potato, Sweet Fresh; Cheese, Cheddar Shredded; Onions, Frz Diced; Peppers, Green Diced Frz; Juice Orange; Oil, Vegetable; Garlic, Minced; Cumin, Powder; Thyme, Dried; Ginger, Ground; Pepper, Black Grd

Contains: Milk, Sulphites

12 :: Fall 2017 :: Nourish

Amount Teneur

Zesty Parsley & Walnut Carrots

Apple Cranberry Bread Pudding

Serving Size: 1/2 Cup (125 mL) YIELD: 50

Serving Size: 2x2” Square (88g) YIELD: 50

Ingredients: 2 Cup (520 mL) 7.7 Lb (3.5 Kg) 1 Cup (260 mL) 1 Cup (250 mL)

Ingredients: 1.9 Lb (850 g)

Balsamic Vinaigrette Fresh Carrots (Sliced) Fresh Parsley (Chopped) Walnuts (Chopped)

28 Slices (812 g) ¾ Cup (200 mL) ½ Tsp (2 mL)

Preparation: 1. Heat Dressing over medium heat. Add Carrots and stir occasionally for 8-10 minutes or until tender-crisp and glazed.

2. Toss with Parsley and Walnuts.

Nutrition Facts/Valeur nutritive

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

68.38 3.54g 0.49g 0g 0mg 137.59mg 8.82g 1.99g 5g 1.36g 50.9% Calcium / Calcium 10.17% Iron / Fer

Carrots, Fresh; Dressing, Vinaigrette Balsamic; Parsley, Fresh; Nuts, Walnuts

Contains: Soy, Sulphites, TreeNuts, Mustard

¾ Cup (200 mL) 2.5 Cups (625 mL) 5 Cups (1.25 L) ¾ Cup (200 mL) 1 Tbsp (15 mL) ¾ Cup (200 mL) ¾ Cup (200 mL)

Unsalted Butter (Melted) Liquid Eggs Whole Milk Granulated Sugar Vanilla Extract Brown Sugar Pancake/Maple Syrup

Preparation: 1. Preheat oven to 350F/176C. 2. Combine Apples, Bread, Cranberries and Cinnamon. Toss in Butter. Spread into greased pans.

3. Whisk together Egg, Milk, Sugar and Vanilla Extract. Pour evenly over Bread mixture until well coated. Let soak for 15 minutes.

4. Sprinkle Brown Sugar evenly on top.

5. Bake for 50-60 minutes to internal temperature of 145F/62C until the center of Pudding springs back when pressed.

6. Brush Pudding with Syrup.

Zesty Parsley & Walnut Carrots (Carottes aux noix avec persil et vinaigre balsamique) Per 125 mL (125 ml) Par 125 mL (125 ml)

Granny Smith Apples (Peeled & Diced) White Bread Slices (Day-old Cubes) Dried Sweetened Cranberries Ground Cinnamon

Nutrition Facts/Valeur nutritive

Apple Cranberry Bread Pudding (Pouding au pain aux pommes et aux canneberges) Per 1 2"x2" Sq (88 g) Par 1 2 "x2" Sq (88 g)

5.45% 0% 2.94% 7.96% 2.49% 2.71%

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

156.23 5.71g 3.09g 0.22g 62.25mg 145.39mg 22.96g 0.89g 14.18g 3.69g 6.13% Calcium / Calcium 1.28% Iron / Fer

8.78% 20.75% 7.65% 3.56% 5.9% 6.79%

Milk, Whole Bulk; Apple, Granny Smith; Bread White RtS; Egg, Liquid Whole; Butter, Unsalted; Sugar, Granulated; Syrup, Pancake /Maple; Cranberries, Dried Sweetened; Sugar, Brown; Extract, Vanilla; Cinnamon, Ground

Contains: Eggs, Milk, Peanuts, Soy, Sulphites, TreeNuts, Wheat

Nourish :: Fall 2017 :: 13

...continued

Potato Lentil Curry (Alo Matar Lentil Curry) Serving Size: 1 cup (250 mL) YIELD: 50 Ingredients: 12 Cups (3 L) ½ Cup (125 mL) 25 Each

¼ Cup (65 mL)

powered by

Dry Lentils Vegetable Oil Fresh White Onions (Chopped) Mild Chili Powder

¼ Cup (65 mL) 2 Cups (500 mL) 18 Cups (4.5 L) 6 Lbs. (3 Kg) 1.5 Bags (3 L)

Kasoor Methi Tomato Paste Water Fresh Potatoes (Diced) Frozen Peas

Preparation: 1. Cook Lentils as per packaged instructions 2. Heat Oil, add Onions and cook until golden brown.

3. Add all Spices and Tomato Paste. Cook until Oil separates. Add Water and bring to a boil.

4. Add Potatoes, Peas and Lentils. Cook on low heat for 30 min.

5. Cook on low heat for 30 min to an internal temperature of 145F/62C 6. Serve with Naan Bread

Nutrition Facts/Valeur nutritive

Aloo Matar Lentil Curry (Cari de lentilles et de pommes de terre)

Three Ways to

Celebrate Diwali Diwali is a five-day festival of lights celebrated by Hindus, Sikhs, Jains and others around the world. Diwali is celebrated on day three of the five-day festival for most, which is October 19th in North America this year. Brighten up the flavours in your kitchen by kicking off this five-day celebration with these three delicious recipes.

14 :: Fall 2017 :: Nourish

Per 250 mL (250 ml) Par 250 mL (250 ml)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

320.39 4.46g 0.44g 0.08g 0mg 66.93mg 53.7g 9.97g 6.52g 18.11g 5.95% Calcium / Calcium 31.03% Iron / Fer

6.86% 0% 17.9% 39.88% 5.92% 42.14%

Water; Beans, Lentils Dry; Potato, Diced Fresh; Peas, Frz; Onions, Fresh White; Tomato Paste, Cnd; Oil, Vegetable; Chili Powder, Mild; Kasoor Methi

Contains: Soy

Ingredients: ½ Cup (125 mL) ¾ Bag (1.5 Kg) ¾ Bag (1.5 Kg) ¾ Bag (1.5 Kg) ¾ Bag (1.5 Kg) 2 Tbsp. (30 mL) 8 Cups (2 L) 16 Cups (4 L)

Vegetarian Stew

Rice Pudding (Diwali Kheer)

Serving Size: 1 cup (250 mL) YIELD: 50

Serving Size: 1/2 cup (125 mL) YIELD: 50

Vegetable Oil Diced Frozen Carrots Diced Frozen Celery Diced Frozen Onions Diced Frozen Potatoes Minced Garlic Diced Canned Tomatoes Canned Kidney Beans (Rinsed & Drained)

2 Tsp. (10 mL) 1 Tsp. (5 mL) 3 Each ½ cup (125 mL) ½ cup (125 mL) 2 Cups (500 mL) 6 Cups (1.5 L)

Black Pepper Salt (To Taste) Bay Leaf Soy Sauce All Purpose Flour Water Shredded Cheddar Cheese

Preparation: 1. Heat Oil over medium heat.

2. Sauté Vegetables and Garlic in Oil until Vegetables are soft.

3. Add Tomatoes and simmer for 20 minutes.

4. Add Beans and Seasoning and simmer for 15 minutes.

5. Mix Flour with Water until smooth. Remove Bay Leaf.

6. Stir Flour mixture into Stew.

7. Cook until Stew thickens and reachesan internal temperature of 145F/62C. 8. Garnish Stew with Cheese.

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

286.16 12.09g 6.22g 0.05g 29.77mg 775.74mg 30.38g 7.27g 6.48g 14.07g 29.13% Calcium / Calcium 16.33% Iron / Fer

¼ Cup (65 mL) Margarine 2 Cups (500 mL) Raisins 2 Tsp. (10 mL) Ground Nutmeg 2 Tsp. (10 mL) Ground Cinnamon 2 Tsp. (10 mL) Ground Cardamom (Optional)

Preparation: 1. Cook Rice as per packaged instructions. Set aside.

2. Add Sugar, 250 mL of Milk and Vanilla in a mixing bowl. Mix on low speed until blended.

3. Scald remaining Milk with Cardamom. Add Egg to Milk mixture and mix.

4. Add cooked Rice, Margarine and Raisins to mixture.

5. Pour mixture into custard cups and arrange in baking pan(s).

6. Sprinkle Cinnamon and Nutmeg over top.

7. Pour hot Water around cups and bake to an internal temperature of 165F/74C. 8. Serve warm or cold.

Rice Raisin Pudding (Pouding au riz et aux raisins)

Vegetarian Stew (Ragoût végétarien)

Calories / Calories Fat / Lipides

Liquid Eggs (Beaten) White Rice White Sugar 2% Milk Vanilla Extract

Nutrition Facts/Valeur nutritive

Nutrition Facts/Valeur nutritive Per 250 mL (250 ml) Par 250 mL (250 ml)

Ingredients: 2.6 Cups (650 mL) 1 Cup (250 mL) ¼ Cup (65 mL) 16 Cups (4 L) 1 Tbsp. (15 mL)

18.6% 9.92% 10.13% 29.08% 22.66% 10.86%

Per 1 Each (126 g) Par 1 chaque (126 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

120.42 4.11g 1.25g 0.06g 64.57mg 72.09mg 15.65g 0.41g 10.36g 5.48g 9.73% Calcium / Calcium 0.6% Iron / Fer

6.32% 21.52% 5.22% 1.64% 11.71% 3.5%

Beans, Kidney Cnd; Tomatoes, Diced Cnd; Cheese, Cheddar Shredded; Carrots, Diced Frz; Celery, Diced Frz; Onions, Frz Diced; Potato, Diced Frz; Water; Flour, All Purpose; Oil, Vegetable; Sauce, Soy Bulk; Garlic, Minced; Pepper, Black Grd; Salt, Table; Bay Leaf, Whole

Milk, 2% Bulk; Egg, Liquid Whole; Raisins; Rice, White Dry; Sugar, Granulated; Margarine, Solids; Extract, Vanilla; Nutmeg, Ground; Cinnamon, Ground

Contains: Milk, Soy, Wheat

Contains: Eggs, Milk, Soy, Sulphites

Nourish :: Fall 2017 :: 15

Herbs&

spice: not all are created equal

A

s a foodservice professional, you know that serving a great meal starts with using the right ingredients.

We couldn't agree more. The perfect combination of spices and seasonings in your recipes can create that distinctive flavour that keeps your customers coming back for more. However, the quality of your spices and seasonings can make all the difference and McCormick believes that getting the best is directly linked to the key building blocks of: sourcing excellence, purity, sensory and sustainability.

Sourcing Excellence Wouldn’t you like to know where your ingredients come from? Deep relationships and key strategic partnerships established at source allow improved traceability of materials, but also allows premium crops to be sourced at harvest. They should then be carefully handled to preserve optimum flavour.

Purity Who wouldn’t want the authentic flavour of each spice and herb to shine through in your dish? This can only be achieved with 100 percent pure flavour. McCormick conducts detailed product analyses each year to test for contaminants, flavour characteristics and more to ensure the safety and quality of the spices and seasonings used in your dish.

16 :: Fall 2017 :: Nourish

by Whitney Cottingham, McCormick Canada

Sensory Sensory science is key to delivering on consumer preference in flavour, texture, grind and aroma which is validated by extensive research into consumer taste preferences. This ultimately ensures the highest level of quality, flavour and consistency.

Sustainability Spices and herbs are sourced from all around the world.

This underlines the need to set and adhere to sustainable practices in sourcing these flavour components. Some specific ways to support those in the grower communities include: education programs, reforestation, disaster relief, economic infrastructure measures, addressing community social needs, and environmental stewardship and protection.

Spices and seasonings can easily add versatility to the recipes on your menu. Bringing you the best in spices, herbs and seasonings requires a great deal of care from start to finish. McCormick takes pride in the quality of our products and are delighted to bring delicious flavour to your table.

For the latest flavour trends and menu inspiration, please visit: www.clubhouseforchefs.ca

Kitchen tips DID YOU KNOW? Whole spices need a longer time to release their flavour.

They work well in longer cooking recipes like soups and stews. An easy way to release the flavour and aroma of fresh herbs is to rub leafy herbs in the pam of your hand.

Robust herbs such as sage, thyme and bay leaves stand up well in long cooking while milder herbs like basil, marjoram and parsley can be added at the last minute for best results.

Try any of these easy additions or replacements to add excitement to everyday menu items.

1. Cinnamon: Replace flavoured yogurts with plain low-fat Greek yogurt and blend in 2 tsp honey, ½ tsp ground cinnamon and frozen tart cherries (defrosted) of other fruit per serving.

2. Curry Powder: For a unique side dish that is lightly spiced and sweet, try curried pilaf!

3. Ginger: Add Asian flair to salmon. Stir ½ tsp ground ginger into ½ cup hoisin sauce and brush over salmon fillets during the last few minutes of cooking.

4. Oregano: For an easy Greek vinaigrette dressing, stir ½ tsp oregano leaves and 1-2 tbsp feta cheese into ½ cup regular vinaigrette dressing.

5. Rosemary: Replace the butter and salt in mashed potatoes. Add ½ tsp each of rosemary and garlic powder and ¼ tsp black pepper for every 4 cups of hot cooked mashed potatoes.

6. Thyme: Add hearty flavour to prepared soups. Stir ¼ tsp thyme leaves into chicken, beef or vegetable based soups.

Whole fresh spices and herbs generally maintain their freshness longer than those that are ground. However, ground spices release their flavour more quickly than whole spices. Ground spices such as ground thyme or ground cumin can be used in recipes with short cooking times or can be added near the end of cooking for longer cooking recipes.

to optimize flavour and freshness

• Spices and herbs do not spoil but will lose their strength. There are three checks to use when verifying freshness: look, smell and taste.

Look for colour fading as an indicator of flavour loss. Taste and smell your spices and herbs; if a fresh odour or taste is not apparent they need to be replaced.

• Always close spice containers or store in airtight containers to maintain freshness. The shelf life of properly stored spices and herbs is approximately 4 years for whole spices, 2-3 years for ground spices and 1-3 years for leafy herbs.

• Keep away from heat, moisture and direct sunlight (ie. the stove, dishwasher, sink or near a window).

• Avoid introducing moisture into a bottle of ground herbs or spices.

Moisture introduced into the bottle will result in caking and flavour loss.

For example, do not sprinkle directly from the bottle over a steaming pot and make sure your measuring spoon is completely dry when you dip it into a bottle.

• D o not store in the freezer – condensation will form and accelerate loss of flavour and aroma.

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Spotlight on

Centre of the Plate These protein ideas are sure to earn a starring role on your menu!

We understand protein. Sysco’s centre of the plate offerings are carefully sourced to ensure only the highest quality protein make the way to your plate. Our versatile line of products are geared to meet the needs of seniors living establishments for quality, nutrition and price point. Here are three protein ideas that are sure to add value to you menu.

NEW! Sysco Fine Meats Diced Beef

Sysco Classic Chicken Breast

Sysco Fine Meats Bone-in Pork Chop

Blend of lean and extra lean beef cuts without compromising tenderness Consistent cube sizes for reduced labour and easier consumption (1/2" and 1" sizes are available) 100% quality assured and proudly produced in Canada

Convenient to use and easy to prepare IQF format Versatile product allows you to add your own signature sauces or marinades Contains 17% minimum meat protein

Hand selected for more consistent sizing Closely trimmed and portioned to meet and exceed specifications Seasoned to keep product moist during cooking as well as while you hold the product

CHICKEN BREAST IQF BONELESS/SKINLESS RANDOM 1 X 4 KG • SUPC# 4601330

PPORK CHOP EE 3/8" FROZEN 1 X 5 KG • SUPC#4740068

CHICKEN BREAST IQF BONELESS/SKINLESS 4OZ 1 X 4 KG • SUPC# 7831059

PORK LOIN CHOP CC 1/2" FROZEN 1 X 5 KG • SUPC#4218046

CHICKEN BREAST IQF BONELESS/SKINLESS 5OZ 1 X 4 KG • SUPC# 7831077

PORK LOIN CHOP EE 1/2" FROZEN 1 X 4.54 KG • SUPC#6561126

BEEF DICED LEAN 1" FROZEN 2 X 2.5 KG • SUPC#4862122 BEEF DICED LEAN 1/2" FROZEN 2 X 2.5 KG • SUPC#4862142 BEEF DICED LEAN 1" FROZEN 1 x 5 kg • SUPC#4862114

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Recipe Contest:

What are our customers doing?

We reached out to operators in Alberta to see who could feature the Sysco Fine Meats Bone-in Pork Chop in the most creative way. Take a look at these two great winning recipes!

Asian Inspired Braised Mango Pork Chop Submitted by Chinook Village, Medicine Hat, Alberta Serving Size: 1 Each (90 g) Yield: 50 Ingredients: 50 Each 3/4 Cup (187 mL) 1 Tbsp (15 mL) 3 Tbsp (15 g) 1/2 Cup (125 mL) 4 Tbsp (62 mL) 4 Tbsp (62 mL) 3 Cups (750 mL) 5 Cups (1 ¼ L) 4 Tbsp (62 mL) ¾ Cup (187 mL) 25 Each

Pork Chop Olive Oil Kosher Salt Peppercorn Seasoning (Crushed) Fresh Cilantro (Chopped Fine) Fresh Rosemary (Chopped Fine) Fresh Thyme (Chopped Fine) Fresh Mango (Mashed) Coconut Milk Red Curry Paste Ginger-Garlic Paste Fresh Lime (cut into wedges)

Preparation: 1.

Combine all ingredients except Pork Chops, Cilantro and Lime Wedges; mix well.

2.

Add Pork Chops to sauce mixture and allow to marinate under refrigeration for 24 hours.

3.

Preheat oven to 350F/176C. Transfer Pork Chops and sauce to baking dish.

Bake in oven for 90 minutes.

4.

Serve Pork Chop on a bed of Jasmine or Basmati Rice with Side Salad. Garnish with Fresh Cilantro and Lime Wedges as desired.

Nutrition Facts/Valeur nutritive Asian Mango Pork Chop (asiatique Mangue Porc Escalope ) Per 90 g (90 g) Par 90 g (90 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

315.81 21.3g 7.86g 0.08g 65.77mg 209.07mg 8.68g 1.57g 2.87g 23.91g 0.96% Calcium / Calcium 28.13% Iron / Fer

32.77% 21.92% 2.89% 6.28% 3.7% 9.43%

Pork, Chop Bnls NEP; Lime, Fresh; Milk, Coconut; Mango, Fresh; Paste, Ginger-Garlic; Oil, Olive; Cilantro, Raw Bunch; Rosemary, Fresh; Thyme, Fresh; Paste, Curry Red; Salt, Kosher; Seasoning, Peppercorn

Sesame Ginger Pork Chop Submitted by Lamont Health Centre, Lamont, Alberta Serving Size: 1 Each (90 g) Yield: 50 Ingredients: 50 Each Pork Chop 2 Tbsp (30 mL) Sesame Oil 2 Tbsp (30 mL) Crushed Ginger 2 Tbsp (30 mL) Garlic (Minced) 2 Cups (500 mL) Low Sodium Soy Sauce 10 Cups (2 ½ L) Low Sodium Vegetable Broth ¾ Cup (187 mL) Granulated Sugar 2 Tbsp (60 mL) Crushed Red Pepper Preparation: 1.

Combine all ingredients except Pork Chops; mix well.

2.

Add pork chops to sauce mixture and allow to marinate under refrigeration for 2 to 4 hours.

3.

Preheat oven to 350F/176C. Transfer Pork Chops and sauce to baking dish covered with tinfoil. Bake in oven for 25 to 30 minutes, uncovering for the last 10 minutes.

4.

Serve Pork Chop on a bed of Jasmine or Basmati Rice with Side Salad or Kimchi. Garnish with Green Onion.

Nutrition Facts/Valeur nutritive Sesame Ginger Pork Chop (Sésame Gingembre Porc Escalope ) Per 90 g (90 g) Par 90 g (90 g)

Calories / Calories Fat / Lipides

Saturated / saturés + Trans / trans

Cholesterol / Cholestérol Sodium / Sodium Carbohydrate / Glucides Fiber / Fibres Sugars / Sucres

Protein / Protéines

Vitamin A / Vitamine A Vitamin C / Vitamine C

Amount Teneur

% Daily value % valeur quotidienne

243.36 13.14g 2.78g 0.08g 65.77mg 493.16mg 5.98g 0.19g 4.01g 23.78g 1.01% Calcium / Calcium 0.73% Iron / Fer

20.22% 21.92% 1.99% 0.76% 2.4% 7.14%

Water; Base, Vegetable Dry G-F LS; Pork, Chop Bnls NEP; Sauce, Soy LS Bulk; Sugar, Granulated; Pepper, Red Crushed; Oil, Sesame; Ginger, Crushed; Garlic, Minced

Contains: Fish, Sesame, Soy, Sulphites, Wheat

Contains: Crustacean, Shellfish

About Chinook Village:

Chinook Village is a non-profit 50+ community in Medicine Hat. One of the largest communities in Southern Alberta, this 343 suite village believes that resident-focused care is vital to the success of their community.

Chinook Village was one of the first organization in southeastern Alberta to usher in the 'aging in place' concept. Since 1992, Chinook village has been offering seniors the option to live independently, choose partial assistance or live in suites that provide 24-hour supportive living. As a resident's needs change, Chinook Village assists him or her with the unique opportunity to move from one level of care to another. www.chinookvillage.com

About Lamont Health Centre:

Lamont Health Care Centre is a multilevel facility geared to meet the needs of the population of approximately 10,000 within Lamont County and municipalities and immediate surrounding areas. Operated by a Board under an affiliation with The United Church of Canada, their mission is rooted in the healing ministry of Jesus and commits to treating every person with respect, compassion and dignity.

The Lamont Health Care Centre has a long and proud history of health care in the community. Beginning with the first pioneer doctor serving a far-flung population of immigrants and settlers, to the current state-of-the-art medical care centre, Lamont has been a leader in progressive medical care. www.lamonthealthcarecentre.com

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Beyond Wheat: Rediscovering ancient grains

F

ound in tombs all over the world and once offered to the gods as a sign of respect, ancient grains date back thousands of years.

Recently rediscovered, these grains are popping up in foods like crackers, bread, cereal, and yogurt. But, what exactly are ancient grains?

Ancient grains can be defined as grains that have been unchanged over the last several centuries.

Some ancient grains are not grains, but actually grasses or seeds.

Some of the most popular include amaranth, quinoa, millet, spelt, faro, teff, and barley. Many of these grains were neglected in the past because they did not grow as much when compared to wheat.

With increasing demand for sustainable, unique, and nutritious foods, ancient grains have become one of the hottest food trends.

Ancient grains are also gaining popularity with residents in senior living establishments. Although many Canadian residents did not grow up eating these grains, many are looking for more variety on the menu and are excited for change.

What makes these ancient grains so special?

All unprocessed whole grains are made up of three layers: the bran, germ, and endosperm. Processed grains are also known as refined grains (think white bread). During processing, the bran and germ are removed, taking away many nutrients with it. Ancient grains are 20 :: Fall 2017 :: Nourish

by Amber Bremmer (Dietetic Intern) and Shela Kwong, MHSc, RD

mostly found in their unprocessed “whole grain” form, containing all three layers, leaving these grains in their most nutritious form.

What are the added benefits of ancient grains?

Amaranth Amaranth was cultivated by the Aztecs more than 6000 years ago. It was a food staple and used for worshipping the Aztec emperors.

This grain is similar to quinoa as it comes as tiny, circular granules.

However, it has more protein than quinoa! It is also a great source of dietary fibre, iron, and calcium. Amaranth is known for its mild, sweet, and nutty flavour, with a hint of malt. You can buy amaranth whole or as flour.

Whole grains do not need to be exotic! All whole grains are better than refined grains. Repeated studies have shown that people who eat more whole grains have a lower risk of heart disease, stroke, diabetes, and some cancers. Common foods like brown rice and oatmeal often offer the same whole grain goodness as many ancient grains and are more affordable.

Each ancient grain provides different additional nutritional benefits. Expanding your whole grain menu will offer you and your residents a wider range of vitamins, minerals and antioxidants.

To cook this grain, use 3 cups of water to 1 cup of amaranth. Be sure not to overcook it – it should only take 20 minutes to cook! The longer you cook it, the stickier it becomes.

Farro Referred to as the “mother of all wheat”, farro is the ancestor of all other wheat varieties. Farro is mostly available as a whole grain and is oval in shape. It’s an excellent source of protein, fiber and nutrients like magnesium, zinc and some B vitamins.

Farro has a rich nutty flavour which contrasts well with tart and slightly bitter foods. It has a firm, chewy texture, and is served al dente.

To cook farro, use a 1:3 ratio of grain to water and drain once it’s done cooking (approximately for one hour).

Another way to cook it is to soak the farro in water overnight in the refrigerator. Then add enough water to a pot to cover the grain, boil for 10 minutes, and drain.

Teff Teff is a staple in Ethiopia and was once placed in Egyptian pyramids as the pharaoh’s last meal. It is very difficult to grow teff, other than in the highlands of East Africa, making it harder to find.

Teff comes from the Amhraic word “Teffa” which means lost. This is because it is smallest grain in the world. It is the size of a poppy seed!

Teff provides more calcium than most other grains and is naturally gluten free. It has a mild, nutty flavour and a crunchy texture.

It can be found whole or as a flour.

1. Add to soups, casseroles, chilis and stews 2. Stuff into wraps and burritos 3. Stir into pilafs and rice dishes 4. Mix with roasted vegetables

5. Cook as hot cereal 6. Toss it into a salad Sources Ancient Grains. Oldways Whole Grains Council. http:// wholegrainscouncil.org/whole-grains-101/whats-whole-grain/ ancient-grains. Date unknown.

What are ancient grains and are they healthy? Eat Right Ontario. https://www.eatrightontario.ca/en/Articles/Celiac-disease/ What-are-ancient-grains-and-are-they-healthy.aspx. Updated October 9, 2016.

Amaranth History and Origin. Ancient Grains. http://www. ancientgrains.com/amaranth-history-and-origin/. Updated 2015.

Farro: A Hearty, Ancient Italian Grain. About Food. http:// italianfood.about.com/od/ingredientstechniques/fl/Farro-AHearty-Ancient-Italian-Grain.htm. Updated June 13, 2016.

All about whole grains. Eat Right Ontario. https://www. eatrightontario.ca/en/Articles/Cooking-Food-Preparation/ Cooking-with-Whole-Grains.aspx. Updated October 6, 2016.

History of Teff. Teff-International. http://www.teff-international. com/history-teff.htm. Updated 2015.

Cook it by adding 2 cups of water or stock with ½ cup of teff, boil for 15-20 minutes or until the liquid has evaporated.

Applications for ancient grains You don’t have to eat ancient grains on their own! Here are some easy ways to incorporate them onto the menu:

Nourish :: Fall 2017 :: 21

NEW CLEAN LOOK. SAME CLEAN INGREDIENT DECK:

100%

SUNRISE BLEND

WITH QUINOA FLAKES ® SYSCO CODE: 8492476

Egg Whites.

THE SUPER FOOD THAT IS SUPER EASY Simply soak for 20 minutes and use in multiple applications MULTIGRAIN PANCAKES TABBOULEH SALAD MULTIGRAIN, YOGURT & BERRY PARFAIT

SUPC 5146396

NEW 1 kg FORMAT WITH TWIST CAP NOW AVAILABLE FROM SYSCO MULTIGRAIN SUNRISE PANCAKES

Shell Eggs.

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CANADIAN ©EggSolutions®, A Division of Global Egg Corporation, 2017. All rights reserved.

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FOR A CHEF DEMO, CALL 1.800.969.6991

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