When you read the label...

We went to the grocery store this week and looked at a few items that are available that are similar to what we are producing. We were curious as to what their labels looked like. Here is what we found...

Pesto - produced by a well known label - had the following ingredients:
sunflower oil, basil, glucose solids, granapadno & pecorino cheeses, water, cashew flour, salt, potato flakes (contain mono & dyglycerides, sodium phosphate, sodium metasulphite, BHA), pinenuts, modified milk ingredients, virgin olive oil, garlic powder, basil flavour.

What does Chef Stephen put in his pesto? Fresh basil, garlic, pinenuts, salt, pepper, extra virgin olive oil. That's what.

A major label with a `low fat' line has the following ingredients in it's `Skinless, boneless chicken breast with a honey mustard glaze': skinless, boneless chicken breast, water, salt, spices, honey powder (honey, wheat flour, soy flour), sodium acetate, acetic acid, Xanthan gum, dehydrated parsley, flavour. Glaze contains: glucose, fructose, water, dijon mustard (white vinegar,water, mustard seed, salt, white wine, citric acid, tartaric acid, spices), honey, white vinegar, glucose, modified corn starch, tomato paste, salt, mustard flour, mustard seed, dried onion, concentrated lemon juice, spices(including onion & garlic powder), flavour & caramel colour.

What does Chef Stephen put in his chicken breasts? Chicken breast, salt, pepper. Glaze contains: honey, mustard, shallots, garlic, white wine, fresh rosemary, salt & pepper.

You decide which you want to feed to your family.

Here's the recipe of the week for your fall curry...
Jamaican Coconut Cornbread
1 c unsweetened, shredded coconut
1 c coarse corn meal
1 c whole wheat flour
1 T baking powder
1/2 t salt
1/4 firmly packed brown sugar
1 1/2 c coconut milk
1 large egg (vegan can substitute a couple of T of coconut milk for the egg)

Method:
Preheat the oven to 300 F. Oil a 9x9" square baking pan. Spread the coconut on a baking sheet & bake for 5 minutes. Then stir. Bake for 5 minutes more. When the coconut is golden brown transfer to a bowl and cool. Raise temperature of oven to 400 F. In a large bowl stir together the coconut, cornmeal, flour, baking powder, salt & brown sugar. In a separate bowl whisk the coconut milk & egg (if using), stir the wet ingredients into the dry ingredients. Transfer to the prepared baking pan. Bake for 15 minutes or until toothpick comes out clean. Cool on a rack.

Enjoy with your curry!

See you at the Moose this weekend Friday, Saturday or Sunday. We also have lots in the freezer to sell so give us a call to place your order!
CA & Chef Stephen