March is Nutrition Month! The goal of Dietitians of Canada's national campaign is to encourage Canadians to get back to their kitchens and get cooking! To support and promote this year's theme we're posting one tip everyday for the month of March.
These tips are too good to delete after we post them so we are re-posting them on our blog to be archived. They are grouped by categories to make it easier to find what you are looking for. We hope these tips continue to inspire everyone to get cooking!
Are you tired of reheating leftovers? Planned extras make an entirely new meal! Just make a little more food than you need for one meal and reinvent it for another. Try these easy options:
- Grilling chicken or fish? Grill a couple of extra pieces for sandwiches.
- Roasting veggies? Roast extras to toss with pasta or barley or to top a pizza.
- Serving chilli? Cook a bigger pot and then make enchiladas.
- Having salad with supper? Make extra and put it in the bridge, without dressing, for tomorrow's lunch.
You don't need a long list of ingredients to make a healthy, delicious meal. Get inspired with these ideas, which use just six main ingredients:
- Cheesy Frittata - eggs, spinach, diced potato, red onion, milk and old cheddar cheese baked together into a fabulous frittata
- Lemony Pasta - whole grain pasta tossed with grilled zucchini, cherry tomatoes, roasted garlic, chickpeas and freshly squeezed lemon juice
- Loaded Sweet Potato - baked sweet potato topped with black beans, green onion, tomato, cilantro and a spoonful of plain yogurt
Cooking tools don't need to be expensive or fancy. Along with quality pots in different sizes, stock your kitchen with these 5 basic tools. They can help you cook like a pro.
- Sharp knives - including a paring knife for small slices
- Box grater - for grated vegetables, citrus zest and shredded cheese
- Immersion (hand-held)blender - perfect for pureeing vegetable soups right in the pot
- Steamer basket - makes cooking tender-crisp veggies a snap
- Instant-read thermometer - so you know when food is cooked to safe temperatures (no more guessing!)
Cooking begins before you even turn on the stove. It starts with reading the recipe from beginning to end. Reach each step in the instructions so you now what's involved. Find and organize all of the ingredients and tools you need: find your whisk, spoons or spatulas, measure spices, chop vegetables, pour milk and crack eggs. Getting everything ready first makes the actual cooking part easier, and you'll be less likely to miss a key ingredient.
10. Get stocked! Keep your kitchen ready for action any night of the week with basic food staples.
It's easier to cook when you have basic ingredients in your kitchen. Keep staple food son hand, such as:
- Fresh and frozen vegetables and fruit
- Whole grains, such as quinoa, oats, brown rice and barley
- Milk, cheese and yogurt
- Canned salmon and chunk light tuna
- Canned or dried legumes, such as chickpeas, black beans and lentils
- Spices, garlic, vinegars and oils
11. Cooking dinner is a snap with satisfying one-pot meals.
Any time you can make a delicious, nutritious meal with just one pot to clean, it's a good thing. Less mess is best! Whether it's a quick supper or a slow-cooked dish, one-pot meals are the ideal no-fuss solution.
- Go quick: Cook simple skillet fajitas with sautéed onions, garlic, chicken and bell peppers. Serve the mixture in warm tortillas with avocado, cheese and salsa.
- Go slow: Make satisfying slow-cooker stews with beef, pork or dried legumes, root veggies, herbs and spices, simmered in flavourful broth.
For more information visit Dietitians of Canada.