Mixing love and food
Valentine’s Day is the day for showing others appreciation, romance, love and respect. Our culture often associates food with these aspects of life.
You’ve heard the old saying a way to a man’s heart is through his stomach. We often deliver food to friends and neighbors when we are thankful for something they have done for us, or to cheer them up.
As Valentine’s Day approaches, media, tradition and culture pressure us to eat foods that perhaps are not the most nutritious. Heart-shaped cookies, candies and cakes done up with pink or red, chocolates that melt in your mouth, or a gourmet meal prepared for those you love are a few of the most common treats served. I say treat yourself on special occasions like this, but do not over indulge or make high-fat or high-sugar menus a way of life.
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There are growing trends toward buying products labeled fat-free to prepare our food. There is also confusion as to what these labels mean. As you buy the products needed for your Valentine’s Day celebrations, arm yourself with some information from Health Canada.
Defining fat-free
In Canada, the federal guidelines for fat-free products are specifically defined. Fat-free means “less than 0.5 grams of fat per reference amount and per labeled serving of a food.” This replaces the previous definition of “not more than 0.1 grams of fat per 100 grams or 100 millilitres of food.”
A reference amount represents the amount of a food consumed on average at a single eating occasion. Using this reference amount eliminates the problem of different serving sizes being used to make nutrient content claims.
The definition was changed because it was considered restrictive since few foods qualified for fat-free status. Even vegetables and fruit which are generally considered fat-free contain some fat: spinach has 0.3 grams fat and apples have 0.6 grams fat per 100 grams.
The change also allows manufacturers to produce tastier foods that meet the fat-free criteria.
In addition, the new Canadian definition is the same as the American, one which should eliminate confusion among consumers who have been exposed to American nutrient content claims.
Although Canada’s nutrition labeling guidelines are voluntary, an increasing number of foods do have nutrition labels. The claim “fat-free” identifies foods containing less than half a gram of fat per reference amount and per serving. Such foods are required to declare the specific amount of fat content down to 0.1 grams per serving.
Fat-free does not mean calorie-free. A food labeled fat-free will generally contain fewer calories than the equivalent higher fat food. However, it will contain calories from carbohydrates and/or from protein. Fat-free foods should not be used as additional foods in the diet if calorie control is the objective, although they can be used to replace higher fat choices.
Other definitions
All nutrient content claims are defined either through regulations or guidelines. All claims respecting fat must be accompanied by a declaration of fat content. Fat-reduced products must be reduced by at least 25 percent and the amount of reduction must be indicated on the label.
Low-fat products must contain no more than three grams of fat per serving and no more than 15 percent fat on a dry basis.
Light or lite product claims must indicate what the claim relates to, for example reduced fat, low fat or to the taste or texture of a food. These claims do not necessarily mean a product is lower in fat or calories.
“Low in saturated fat” or cholesterol-free products are not necessarily low in total fat. For example, vegetable oils labeled cholesterol-free contain no cholesterol and must be low in saturated fat but are high in total fat.
How labels help you
Healthy eating means getting no more than 30 percent of your daily calories from fat. For someone consuming 1,800 calories per day, this would mean 540 calories or 60 grams of fat. A person consuming 3,000 calories in a day should eat no more than 100 grams of fat. It is important to know that one gram of fat = nine calories.
Canada’s Food Guide to Healthy Eating recommends choosing lower-fat foods more often. However, foods that contain fat can also be part of a healthy eating pattern that contains a variety of foods from the four food groups.
Source: Health Canada
Sungold tomatoes
Dear TEAM: Could you please tell me where I can send for a catalogue that has Sungold tomatoes? These tomatoes are small and really delicious. I cannot find them in my nursery catalogues. – L.B., Hanley, Sask.
Dear L.B.: Enclosed in Lois Hole’s Spring ’99 Garden – The Ultimate Reference was an order form that includes the variety of tomato that you requested. Hole’s is a specialty garden centre that offers mail order service and from what I have observed, offers a wealth of information about its products. For the spring catalogue write: Hole’s, 101 Bellerose Drive , St. Albert, Alta. T8N 8N8 or call 888-88Holes.
Croissants
Dear TEAM: I would like some recipes for croissant fillings. Also, will they freeze after baking, as I use the frozen uncooked ones and would like to bake some ahead of time? – D.B., Ste Rose Du Lac, Man.
Dear D.B.: Thank you for writing. Croissants are a favorite of mine also. I have served them many ways, but most often I simply substitute sandwich spreads and fillings that call for bread slices or buns – including peanut butter and jam.
However, I have never attempted making my own croissants, so I contacted the Canadian Living test kitchen with your questions. The staff have published a bread cookbook, but admitted they don’t do a lot of research on this type of bread, due to the traditional high fat content. They did feel that croissants are best when freshly baked, and not frozen. However, if freezing is a necessity, they suggest quality can be maintained by heating frozen croissants in a 350 F (180 C) oven for approximately five minutes or until thawed.
I have included recipes for a croissant and some specialty fillings for you and other readers.
Beginner’s croissants
1 teaspoon 5 mL
granulated sugar
1Ú4 cup warm water 50 mL
11Ú4 oz. active 8 g
dry yeast
11Ú2 cups milk 375 mL
1Ú3 cup granulated 75 mL
sugar
11Ú2 teaspoons salt 7 mL
1 large egg 1
1 cup all-purpose 250 mL
flour
1Ú4 cup butter or 50 mL
hard margarine, melted
1 cup butter 250 mL
(not margarine)
4 cups all-purpose 1 L
flour
1 large egg 1
1 tablespoon water 15 mL
Stir first amount of sugar and warm water together in small bowl. Sprinkle yeast over top. Let stand 10 minutes. Stir to dissolve yeast.
Measure next six ingredients into medium bowl. Add yeast mixture. Beat until smooth.
Cut second amount of butter into second amount of flour in large bowl until it is the size of large shelled peanuts. Add yeast mixture. Use a rubber spatula to fold together just until flour is moistened.
Divide dough into four equal portions. Place all four portions in bowl. Cover with towel. Chill in refrigerator for 15 minutes. Remove one portion at a time from refrigerator. Roll on lightly floured board into 16-17 inch (41-43 centimetre) circle. Cut into eight wedges. Starting at wide end, roll loosely towards point. Arrange, point side down, on ungreased baking sheet, shaping into crescent.
Leave two-inches (five cm) space between each roll. Cover with towel. Let stand in oven with light on and door closed for 11Ú2 to two hours until almost doubled in size.
Beat egg with remaining water in small bowl with fork. Brush over each roll. Bake in 375 F (190 C) oven for about 15 minutes. Remove to racks to cool. Makes 32.
Source: Company’s Coming – Breads by Jean Pare, published by Company’s Coming Publishing Limited.
Salmon spread
1 can (71Ú2 oz.) 213 g
salmon, drained,
skin and large bones
removed
1Ú2 teaspoon onion 2 mL
flakes, crushed
1Ú2 teaspoon parsley 2 mL
flakes
1Ú8 teaspoon salt 0.5 mL
1Ú4 cup mayonnaise 50 mL
Mix well. Makes about one cup (250 mL). Serve topped with alfalfa sprouts if desired.
Source: Company’s Coming – Soups & Sandwiches by Jean Pare, publisher Company’s Coming Publishing Limited.
Thanksgiving sandwiches
2 cups cubed 500 mL
cooked turkey
1Ú2 cup mayonnaise 125 mL
1Ú2 cup finely 125 mL
chopped fresh or
frozen cranberries
1 orange, peeled 1
and chopped
1 teaspoon sugar 5 mL
1 teaspoon prepared 5 mL
mustard
1Ú2 teaspoon salt 2 mL
1Ú4 cup chopped 50 mL
pecans (optional)
lettuce leaves
In a medium bowl, combine turkey, mayonnaise, cranberries, orange, sugar, mustard and salt. Just before serving, stir in pecans, if desired. Place lettuce and 1Ú2 cup (125 mL) turkey mixture on each roll or croissant.
Source: Taste of Home-Soups, Salads and Sandwiches, a Reiman Publication.
Tarragon chicken salad
1Ú2 cup mayonnaise 125 mL
1 tablespoon lemon 15 mL
juice
1 teaspoon Dijon 5 mL
mustard
3 cups cubed 750 mL
cooked chicken
3Ú4 cup chopped 175 mL
celery
1 tablespoon 15 mL
minced fresh
tarragon or 1
teaspoon (5 mL)
dried tarragon
1Ú3 cup salted 75 mL
sunflower seeds
(optional)
lettuce leaves
In a bowl, combine the first three ingredients. Stir in chicken, celery and tarragon. Just before serving, add sunflower seeds. Line croissants with lettuce; top with 1Ú2 cup (125 mL) chicken salad. Yield eight servings.
Source: Taste of Home – Soups, Salads and Sandwiches.
