Seeding is delayed in Saskatchewan and Alberta due to cold ground temperature. What a contrast in weather this fine country can have across the provinces. Inches of snow lay in Calgary as I scraped the ice off the car to go to the airport in the morning, and by noon I was worrying about getting sunburned while we barbecued in Marla’s backyard in Vancouver.
The next day, six-month-old Reid was standing in the ocean at the beach.
Back at home, Don was working outsideon machinery on a cold and windy day. Three provinces, three very different weather conditions.
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Dear TEAM: Why do some dill pickles get a white sediment on the bottom of the sealer? A.C., Boyle, Alta.
Dear A.C.: According to Bernardin’s Guide to Home Preserving, the white sediment that forms in the bottom of the pickle jar is usually due to anti-caking agents in table salt, starch from product, minerals in water or spoilage due to bacteria growth.
To remedy this, use pickling salt. Follow reliable, up-to-date recipes. Process using the recommended time and method in the recipe. A small amount of sediment is normal in pickles. Use soft water. If pickles are soft, they may be spoiled so do not eat them.
Avocado chicken
4 chicken breasts
1/2 teaspoon salt 2 mL
1/4 teaspoon lemon pepper 1 mL
1/2 cup chopped onion 125 mL
1 teaspoon celery salt 5 mL
1/4 teaspoon basil 1 mL
1/4 teaspoon marjoram 1 mL
1/4 cup dry sherry 60 mL
1 tablespoon lemon juice 15 mL
2 tomatoes, cored and sliced
1 avocado, peeled and sliced
1/4 cup olives, optional 60 mL
3/4 cup shredded cheese 185 mL
Preheat oven to 350 F (175 C). Mix spices, sherry and lemon juice in a small bowl. Place chicken breasts and chopped onion in a shallow baking pan and pour spice mixture over chicken.
Bake for 45 minutes covered. Then place avocado slices and tomato slices (and olives if desired) on chicken and bake another 15 minutes, uncovered.
If adding cheese, sprinkle on top and bake five extra minutes. It’s healthy, attractive and easy.
Black beans on rice with cheese
1 tablespoon olive oil 15 mL
1/2 cup chopped onion 125 mL
1/2 cup chopped red bell pepper 125 mL
3 garlic cloves, minced
1/2 cup water 125 mL
1 teaspoon chili powder 5 mL
1/2 teaspoon salt 2 mL
1/2 teaspoon ground cumin 2 mL
1/2 teaspoon dried oregano 2 mL
1/4 teaspoon ground coriander 1 mL
1/4 teaspoon ground red pepper 1 mL
1 (14-ounce) can black 398 mL
beans, rinsed and drained
1 cup hot cooked long-grain 250 mL
rice
1/4 cup reduced-fat shredded 60 mL
cheddar cheese
1 tomato chopped (optional, for extra flavour, colour and garnish)
Heat oil in a medium saucepan over medium heat. Add onion and bell pepper; cook five minutes or until tender, stirring occasionally. Add garlic, cook one minute. Add water and next seven ingredients, bringto a boil. Cover, reduce heat and simmer 10 minutes or until thoroughly heated. Place 1/4 cup (60 ml) rice on each of four plates, top with chopped tomatoes if desired and 1/2 cup (125 mL) bean mixture.
Sprinkle each serving with one tablespoon (15 mL) cheese.
Lifestyle changes and well-being
Cancer detection is in constant progression in our society. Since 1987, the number of cancer cases has jumped by 54.4 percent annually, with a 58.5 percent hike in breast cancer and a 121.5 percent increase in the number of prostate cases.
As we grow older, we increase our odds of getting cancer. If we have not experienced it, others in our lives have. The Cancer Research Society reports that more than one-third of cancers can be prevented by making simple changes, modifying lifestyle habits that have an impact on health.
Foods that Fight Cancer… Preventing Cancer through Diet and Cooking with Foods that Fight Cancer are two books written by Richard Beliveau and Denis Gingras.
The society funds the innovative research done by Beliveau and his team, believing a proper diet can make a difference. The first book outlines the curse of cancer and how to fight it, and the second one includes cancer-fighting recipes. These books give tips and suggestions for taking better care of our health.
Working with cancer researchers and nutritionists, the chefs became more aware of the importance of fruits, vegetables, whole grains, and “good” fats.
They came up with ideas to reach out to people to cook to achieve a balance between pleasure and health.
Beliveau and Gingras emphasize the important role of diet and lifestyle changes that affect our well-being:
- Quit smoking.
- Lower your calorie intake.
- Reduce red meat consumption.
- Avoid foods containing potentially cancer-causing substances such as highly salted or pickled foods or nitrites found in bacon, sausages, prepared delicatessen meats and ham.
- Exercise regularly. Three to five hours of walking per week are suggested.
Experts in the World Cancer Research Fund believe that smoking is responsible for a third of all cancers and that another third are directly linked to poor diet.
We tend to have too much sugar, too many fats and too many red meats on one hand and too few fruits and vegetables and dietary fibre on the other hand.
Overeating is a contributing factor in the high incidence of certain types of cancers. The good news is that improving our diet and nutritional habits will help. Eating more fruits and vegetables lowers the risk of developing cancer.
Research suggests potato peels have an inhibitory effect against cancer cell growth. Avoiding marinated, smoked, fried and processed foods helps as well as drinking alcohol in moderation.
Beliveau and Gingras call the following chart the optimal cancer prevention diet, a pocket guide for daily intake of foods that fight cancer.
1/2 cup brussels sprouts 125 mL
1/2 cup broccoli, cauliflower 125 mL
or cabbage
2 garlic cloves
1/2 cup onions, shallots 125 mL
1/2 cup spinach, watercress 125 mL
1/2 cup edamame,(green 125 mL
soybeans) or dry roasted soybeans
1 tablespoon freshly ground 15 mL
flax seeds
1 tablespoon tomato paste 15 mL
1 teaspoon turmeric 5 mL
1/2 teaspoon black pepper 2 mL
1/2 cup blueberries, 125 mL
raspberries, blackberries
1/2 cup dried cranberries 125 mL
1/2 cup grapes 125 mL
11/2 ounces dark, 40 g
chocolate, 70 percent cacao
1/2 cup citrus fruit juice 125 mL
1 cup green tea 250 mL
1 glass red wine
The following broccoli soup recipe is an excellent way to combine functional foods that are highly effective against cancer: crucifers, onions and turmeric.
Eat this dish on a regular basis, replacing the broccoli with another crucifer (cabbage, cauliflower, curly kale, etc.)
You can freeze any leftover portion.
Broccoli soup
olive oil
1 large onion, chopped
2 garlic cloves, minced
1 teaspoon turmeric 5 mL
1 broccoli, separated into florets
(peel the stems and cut into segments)
1 potato, quartered
4 cups chicken stock 1 L
1 tablespoon dried parsley 15 mL
1 teaspoon dried dill 5 mL
salt and freshly ground pepper
Heat the olive oil in a large saucepan. Saute the onions and garlic over medium high heat until tender. Add the turmeric and stir for two minutes. Add the potatoes and stock. Incorporate the parsley and dill. Season with salt and pepper to taste. Let simmer for 30 minutes, then add the broccoli. Cook for another 10 minutes and remove from the heat. Let cool and puree until smooth and creamy.
Source: Foods that Fight Cancer… Preventing Cancer through Diet and Cooking with Foods that Fight Cancer by Richard Beliveau, Ph.D and Denis Gingras, Ph. D., published by McClelland and Stewart Ltd.
Barbara Sanderson is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
