WELCOME. Elke Henneberg The editor FALL / WINTER 2009 SPICE IT UP! 1

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2 is a series published by Elke Henneberg, Communication ebmed Inc., Sutton, Québec, This publication is made possible through an unrestricted educational grant from Shire Canada Inc., Saint-Laurent, Québec Communication ebmed Inc. ISSN X Spice it up! The nutritional values listed in this publication are intended for personal use only. It is recommended that you consult with your doctor and registered dietitian before beginning any new diet regimen. All recipes in this publication have been reviewed by two licensed dietitians, June Martin, RD, and Céline Quintin, P.Dt., and were not independently verified by Shire Canada Inc. Neither the publisher, ebmed Inc. nor the sponsor, Shire Canada Inc. and its affiliates, make representations or warranties in respect to the contents of this publication and ebmed Inc., Shire Canada Inc. and its affiliates disclaims any and all liability for any damages or losses (consequential or otherwise) arising from any statements made in it or any errors or omissions. The nutritional values included in this publication were calculated using The Canadian Nutrient File ( Version 2007b ).

3 WELCOME to the first issue of Spice it Up! This magazine is dedicated to those who are living with renal disease and undergoing dialysis. Our goal is to bring zest to your diet by providing easy recipes for delicious meals that can be enjoyed by you, your family, and friends. Some of the most enjoyable and comforting times of our lives are associated with food, but dietary restrictions and a lack of time because of dialysis sessions often mean that you are missing out. Our dedicated team consisting of chef Karen Anderson and renal dietitians Céline Quintin and June Martin have made sure that we can all share in the enjoyment that great food provides. We would like to thank Shire Canada Inc. for making this publication possible. Our thanks also, for his generous support, to Dan Comiskey of the Edmonton Eskimos, Honorary Chairperson of the Kidney Foundation of Canada. This Fall/ Winter issue brings you six original recipes representative of different regions of Canada. Also featured is an article on cooking with wine another great way to add flavour and enjoyment to almost any meal. Future issues of Spice it Up! will bring you more exciting recipes and informative articles that we are sure will add zest to your world. We would be pleased to hear from you with your suggestions and ideas for making Spice it Up! even better. When we work together, great things can happen. Enjoy and start cooking! Sincerely Elke Henneberg The editor FALL / WINTER 2009 SPICE IT UP! 1

4 PREPARATION: 20 MINUTES COOKING: 40 MINUTES 8 SERVINGS APPLE-CauLIFLOweR soup WITH CHICKEN IngrEdients 4 apples, peeled and quartered 4 cups of cauliflower, chopped 2 cups Spanish onion, diced 1/4 cup sunflower oil 1/4 cup cider vinegar 2 teaspoons ground cumin (or less) 1/4 teaspoon crushed chilies (hot ) and/or freshly ground black pepper 3 cups of water (approx.) 1/4 cup olive oil 2 large chicken breasts, cut into strips ( Or 4 cups chopped cooked chicken) 1 1/2 cup onion, sliced thin 1 apple, cored and sliced 1 teaspoon freshly ground black pepper 8 tablespoons sour cream ( 1 per serving ) Fresh juice of 1 lime (1/2 teaspoon per serving ) 2/3 cup of chopped cilantro (or parsley) PREPARATION SOUP Prepare apples and vegetables. In a four quart stock pot or heavy soup pot,over medium heat, cook the apples, onions and cauliflower in the sunflower oil, cover and stir regularly, until soft but not brown (15 minutes ). Remove lid and add vinegar and spices, cook for another 5 minutes. Add the water ( it should just cover the vegetables). Bring to a boil, reduce heat slightly, simmer for 20 minutes then remove from heat. Blend until creamy when slightly cooled. Chicken & Topping While soup is simmering, in a large pan, heat the olive oil until very hot and sauté chicken with onions 5 minutes. Add apple slices and season with pepper, cook for an additional 5 minutes. Remove from heat and keep warm or refrigerate immediately if using later. IF USING COOKED CHICKEN: sauté apples and onions together, season with pepper and add chicken at the end of cooking time to warm through. Serve each bowl of soup topped with some meat mixture. Garnish with sour cream, lime juice and cilantro. The soup may also be enjoyed without the meat topping hot or cold. Simply top with sour cream, lime juice and cilantro or parsley.

5 Nutrient Analysis PER SERVING (1/8 of recipe) (3/4 cup soup + 3 oz chiken ) Renal exchange: 3 Protein + 1 Vegetable Calories Protein Carbohydrates Fiber Total Fat Saturated Fat Cholesterol Sodium Potassium Phosphorus 338 kcals 24g 19g 2.4g 19g 3.8g 70mg 74mg 466mg 208mg SUGGESTION Soup as a meal, prepare in advance, can be frozen in portions FALL / WINTER 2009 SPICE IT UP! 3

6 Nutrient Analysis PER SERVING (1/8 of pie ) Renal exchange: 2 Protein + 2 Starch + 1/2 Vegetable Calories Protein Carbohydrates Fiber Total Fat Saturated Fat Cholesterol Sodium Potassium Phosphorus 534 kcals 22g 36g 2.2g 33g 8.8g 69mg 195mg 386mg 235mg SUGGESTION Prepare in advance, can be frozen. 4 SPICE IT UP! FALL / WINTER 2009

7 SAVORY WINTER MEAT PIE IngrEdients Frozen double-crust pie shells or frozen dough For make-your-own pastry see recipe on page 16 3 tablespoons olive oil 2 medium onions, diced (2 cups) 1 small red pepper, chopped fine (2/3 cup) 4 cloves of garlic, minced 1/4 cup sherry or red wine vinegar 1 lb ground turkey 1 lb ground pork 2 teaspoons dried ground savory 3 teaspoons dried or fresh thyme 1 teaspoon celery pepper 1/2 teaspoon ground bay leaf 1/4 teaspoon ground cloves 1 tablespoon dried mustard powder 1/4 cup freshly chopped parsley 1 1/2 cups fresh bread crumbs ( 5-6 slices of fresh bread ) PREPARATION: 30 MINUTES COOKING: 45 MINUTES 8 SERVINGS PREPARATION Put oil, onions, red pepper and garlic in a large pan on medium high heat and cook until the onions start to colour. Add sherry or vinegar and cook until completely evaporated. ( Approx minutes ) Add meats and spices and continue to cook for another minutes. Cut bread slices into cubes and pulse in food processor on low speed to get a fine crumb. Transfer meat to a colander to drain any excess liquid, return to pan; add bread crumbs and parsley. The filling is now ready to be put into an unbaked pie shell, covered with pastry and baked in a convection oven at 375 F for minutes. ( conventional oven 400 F) If you are preparing one or more to freeze, cool the filling first. Then fill and close shell as usual before wrapping and freezing. To bake: transfer pie directly from freezer to oven ( conventional oven preheated to 425 F) for 15 minutes; reduce heat to 350 F and cook for another 30 minutes until done. 5

8 PREPARATION: 15 MINUTES COOKING: MINUTES 4 SERVINGS FISH WITH LEEKS AND SWEET PEPPERS IngrEdients 1 lb white fish such as haddock or cod 3 tablespoons olive oil 2 cups chopped leeks 1 1/2 cups red bell pepper, seeded, cut into strips 1/2 cup yellow or orange bell pepper, seeded and cut into strips Freshly ground black pepper 1 teaspoon herbes de provence or dried tarragon 1/2 cup dry white wine Zest and juice of 1 small lemon 1 lemon for garnish, cut into wedges 3 Tablespoons chopped parsley PREPARATION Preheat oven to 400 F ( convection ) or 425 F ( conventional). Over medium-high heat sauté the cut vegetables in the oil for 5 minutes, season with pepper and herbes. Add wine and continue cooking for 10 minutes ( vegetables should be slightly coloured ). Spray a 1 1/2 deep glass or ceramic baking dish with vegetable oil and place fish on the bottom. Season fish with freshly ground black pepper and the zest from 1 lemon plus its juice. Cover the fish with the cooked vegetable mix and bake in the middle of a preheated oven at 400 F ( convection ) for 10 to 15 minutes depending on the thickness of the fish. Remove and garnish with chopped parsley and lemon wedges. Serve with white rice. 6 Note: Previously frozen fish may give off a lot of water while baking. If this occurs, simply pour off excess liquid before serving or transfer fish with a slotted spoon.

9 SUGGESTION This recipe works with various types of white fish Nutrient Analysis PER SERVING (1/4 of recipe ) Renal exchange: 3 Protein + 1 Vegetable Calories Protein Carbohydrates Fiber Total Fat Saturated Fat Cholesterol Sodium Potassium Phosphorus 279 kcals 27g 12g 2g 12g 1.6g 62mg 102mg 553mg 195mg FALL / WINTER 2009 SPICE IT UP! 7

10 SUGGESTION Prepare in advance, keep in the fridge This recipe can be easily halved. 8 SPICE IT UP! FALL / WINTER 2009

11 ASIAN SLAW IngrEdients 3 cups of your favourite cabbage, shredded fine 1 carrot, peeled and grated 1 cup loosely packed bean sprouts 1/2 cup of grapes, halved 1 green apple, grated Juice of 1/2 large lemon, or 1 small PREPARATION: 20 MINUTES 8 SERVINGS 1/3 cup white wine vinegar 1 tablespoon orange juice concentrate 2/3 cup canola or olive oil 1/2 teaspoon celery seed 1/4 teaspoon black pepper 1 tablespoon honey 1/4 cup ( or more) fresh chives, chopped fine. ( parsley will do in a pinch ) Nutrient Analysis PER SERVING (1/8 of recipe ) ( 3/4 cup per serving ) Renal exchange: 1 Vegetable Calories Protein Carbohydrates Fiber Total Fat Saturated Fat Cholesterol Sodium Potassium Phosphorus 216 kcals 2g 11g 1.2g 18g 1.3g 0mg 13mg 203mg 32mg PREPARATION Prepare vegetables and fruits. Transfer them into a glass bowl, grating the apple last and sprinkling the lemon juice over all ingredients before mixing ( to keep from browning ). Make dressing, pour over vegetable and fruit mix and toss. Refrigerate until ready to serve. 9

12 PREPARATION: 25 MINUTES COOKING: 4 HOURS 6 SERVINGS SLOW ROAST LEG OF LAMB WITH ROSEMARY AND PORT IngrEdients 1 leg of lamb, bone in ( 2 1/2lb - 3 lb ) 2 teaspoons cumin 6 cloves of garlic, chopped fine 3 tablespoons each of chopped rosemary and mint Zest and juice of 1 lemon ( 1/4 cup ) 3 tablespoons olive oil 2 teaspoons black pepper 3/4 cup of water 2 large yellow onions, quartered 6 small white turnips, peeled and halved or 3 bunches of radishes, tops off 2 large carrots peeled and chopped in large pieces 2 French scallions (or green onions), chopped fine 1 cup port wine Pepper, to taste 1 teaspoon finely chopped fresh rosemary 1/2 cup unsalted butter, cubed PREPARATION Mix cumin, pepper, garlic and herbs together with lemon zest and oil. Rub mixture over lamb.this may be done the evening before, wrapped in plastic, and refrigerated. When ready to cook, pre-heat oven to 425 F ( conventional oven ). Place the lamb in a deep cast iron or enameled iron pan and sear in oven for 20 minutes, turning once. Drizzle the lamb with 3/4 cup water and 1/4 cup lemon juice, reduce the temperature to 250 Fand leave to roast for 2 1/2 hours. Remove from oven, add quartered onions, cut turnip and carrots seasoned with pepper; baste lamb and vegetables, return to oven and roast for 1 1/2 hours more. Remove lamb and vegetables to a serving platter, cover and keep warm. Keep all drippings in the pan ( about 3/4 cup, if there is not enough liquid add 1/2 cup of water ). Place the pan on the stove with heat on medium high until it sputters, add the scallions, cook for 2 minutes then add the port and simmer to reduce by half (about 5 to 7 minutes). Season with pepper and rosemary. Reduce heat and whisk in butter until sauce is creamy looking. Do not boil. Pour sauce into a warmed gravy boat. Serve everything with couscous, white rice or double boiled potatoes.

13 Nutrient Analysis PER SERVING (1/6 of recipe) 1 serving = 90 g meat (3oz ) +45ml (3tablespoons ) sauce Renal exchange: 3 Protein + 1 Starch + 1 Vegetable Calories Protein Carbohydrates Fiber Total Fat Saturated Fat Cholesterol Sodium Potassium Phosphorus 497 kcals 28g 20g 3g 30g 14g 133mg 109mg 545mg 271mg SUGGESTION To save time and cost, the lamb may also be served simply with its drippings as a sauce, just add the rosemary for a little extra flavour. A fabulous meal for the holiday season! FALL / WINTER 2009 SPICE IT UP! 11

14 SUGGESTION These cookies are very low in phosphorus and potassium: non-diabetic patients can have 2 12 SPICE IT UP! FALL / WINTER 2009

15 HONEY-GINGER CRACKLES IngrEdients 3/4 cup shortening 1 cup granulated sugar 1 egg 1/4 cup honey PREPARATION: 10 MINUTES COOKING: 8-10 MINUTES 2 1/2 DOZEN COOKIES 2 cups all-purpose flour 2 teaspoons baking soda 2 1/2 teaspoons ground ginger 1 1/4 teaspoons cinnamon 1 teaspoon ground cloves Granulated sugar for coating PREPARATION Preheat oven to 325 F( conventional oven ) Cream together wet ingredients in one bowl. Prepare dry ingredients by sifting flour with soda and spices in a second bowl. Blend dry ingredients into wet and mix thoroughly yet quickly. Drop in heaping tablespoons into granulated sugar, roll into balls and place on greased cookie sheet or on parchment paper, 2 inches apart. Bake 8 to 10 minutes in the middle of the oven, remove and cool on tray before transferring to rack. Nutrient Analysis PER SERVING (1 cookie ) Renal exchange: 1 Cookie = 1 Starch Calories Protein Carbohydrates Fiber Total Fat Saturated Fat Cholesterol Sodium Potassium Phosphorus 112 kcal 1g 16g 0.4g 5g 0.7g 6mg 90mg 18mg 13mg 13

16 Spice up your cooking with wine Think of wine as a great ingredient you can use for cooking! Unlike salt, wine is a flavour enhancer that you don t have to avoid Here are some tips on the use of wine in cooking. Let s start with the basics! Be careful with the amount of wine you use - too little adds nothing to the flavour, while too much may be overpowering. It s not the alcohol content that creates the magic Reducing the wine by heating concentrates its flavours. And the flavour that wine adds to cooking is derived from the grapes, not the alcohol. Because alcohol has a lower boiling point than water, most of it evaporates before other cooking liquids, and very little is left in the completed dish. Even people who must abstain from drinking wine can use it for cooking but if you want to avoid all alcohol, you can find a variety of interesting non-alcoholic wines at many food stores. A study conducted by the US Department of Agriculture s Nutrient Data Laboratory calculated the percentage of alcohol remaining in a dish based on various cooking methods. For example, when wine is added to a dish and left to simmer for 30 minutes, 35% of the original volume of alcohol would be retained in the final dish. While the numbers in the chart may seem high the actual amount of alcohol in the completed dish is really very low. Preparation Method Alcohol added to boiling liquid and removed from heat Alcohol flamed No heat, stored overnight Baked, 25 minutes, alcohol not stirred into mixture Baked/simmered, alcohol stirred into mixture: 15 minutes 30 minutes 1 hour 1.5 hours 2 hours 2.5 hours Percent of Alcohol Retained 85% 75% 70% 45% 40% 35% 25% 20% 10% 5% Cook with wines you enjoy Start with a good quality, dry red or white wine that you enjoy drinking. Don t use wines that are heavily oaked (flavoured with oak chips) as they tend to impart a bitter flavour. Avoid cooking with wines that are extremely fruity or sour, as these flavours will only become more pronounced during cooking. Avoid the so-called cooking wines you may find on supermarket shelves. These are wines of poor 14 SPICE IT UP! FALL / WINTER 2009

17 quality which often have salt and sometimes other ingredients added to them. Sherry, port and vermouth are fortified wines with a higher percentage of alcohol and very intense flavours, so take care when using them for cooking. The term COOKING WINE originated in the18 th century. Salt was added to wine in the kitchens of aristocratic households to deter servants from drinking it. Unless you want to experiment and explore new combinations, stick with the tried and true advice of using white wine for fish, chicken and pork and red wine for red meats. The wine you use to prepare the meal is not necessarily the wine you have to serve with the food. Don t overlook Canadian wines. Many of them are reasonably priced and are becoming more and more popular. Your local wine seller will be happy to advise you on the best choices. Wine is transformed into vinegar through the oxidation of ethanol that is present in the wine. This occurs when the bottle has been left uncorked for an extended period. As a rule, the more wine that is left in the bottle, the longer this process will take. You can transfer unused wine into a smaller bottle, cork it, and keep it in the fridge to prevent this from happening. Wine can be used in many ways You can use wine to marinate, deglaze, or to add the finishing touch to almost any dish. The acidic nature of wine gives it its crispness and vitality. When wine is used in a marinade this acid helps to tenderize the meat and reduce cooking times. Marinades can also be used as a base for many sauces. Wine is most often used to deglaze a pot or pan in which the meat course has been cooked. Adding wine to the hot pan dissolves the tasty residues that remain. The result is a rich, brown, and very tasty sauce. For best results, wine should not be added to a dish just before serving. The wine should simmer with the food, or sauce, to enhance the flavour of the dish. Take your time When wine is heated, it reduces and enhances the flavour of the food to which it is added. If the wine is introduced late in the preparation process, flavours may be hindered instead of improved. Remember that wine needs time to do its magic. It s a good idea to wait at least 10 minutes to taste your creation after adding wine. You can always use more if it s needed. Wine for the final touch of taste Wine, especially fortified wines like sherry, port and vermouth, can be used when finishing a sauce to add that final touch of rich flavour. When a recipe calls for water, you can almost always use wine instead. Wine can also be used to baste meat by combining it with oil and other flavourful ingredients. Wine is very versatile and is a great way of adding zest to your renal diet. To get started, try the recipes on pages 6 and 10 in this issue. Explore and enjoy! How to deglaze 1. Remove the meat from the pan and pour off the excess fat. 2. Add wine to the heated pan and stir to release the flavourful browned food particles stuck to the bottom. Continue to heat until the liquid is reduced by half. Add broth or water as required to produce the amount of sauce desired. 3. Add herbs and spices, thicken if necessary, and your sauce is ready to serve! Note: Lemon juice or water may be used instead of wine. FALL / WINTER 2009 SPICE IT UP! 15

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20 Karen Lynn Anderson Sutton, Quebec Karen Lynn Anderson is an expert chef who has cooked in Canada, France, and Italy. She shows us how to cook simple, healthy, delicious meals for those who must follow a renal diet. Karen is delighted to be a part of our project to help you Spice it Up! June Martin, RD Grand River Hospital President, Canadian Association of Nephrology Dietitians Kitchener, Ontario June has worked with haemodialysis patients for almost 10 years, and understands that enthusiasm can create inspiration. To inspire her patients, she has developed innovative cooking demonstrations to show that it is possible to entertain well and enjoy food while maintaining a renal diet. She is very pleased to be associated with this publication and hopes that Spice it Up! will help you get excited about food once more! Céline Quintin, P.Dt. Notre Dame Hospital (CHUM) President, Quebec Association of Nephrology Dietitians Montreal,Quebec Céline is a renal dietitian with more than 20 years experience. She has always tried to find ways to help her pre-dialysis, dialysis and transplant patients improve their quality of life. Among many other projects, she has published a number of pamphlets featuring health tips for her patients. Celine says that Spice it Up! rings in a new era with an appealing presentation of recipes especially created for renal diets! MKTG E