It's A Date!

Day Two of the Blog and today I am thinking about Dates. We recently received an information package on Medjool dates from Bard Valley (which is the desert on the California –Arizona border) that is very interesting and informative for many reasons.
1. I didn’t realize the history of Dates in North America

Date stones have been found in Egypt that date back to 4500 BC making dates among the earliest cultivated foods. They came to North America in 1927 when a doctor from the Bureau of Plant Industry traveled to Morocco to save the Medjool date variety from extinction! 65 years later six of the original plantings are still producing over 90 KG of delicious treats in Bard Valley.

2. They are incredibly nutritious.
Medjool dates contain even more beneficial plant compounds (polyphenols) than Blueberries! Only 2 dates provides 2.7 grams of dietary fibre more than 10% of daily requirement. They are also a source of magnesium and have 187.5 mg of potassium so you can eat and feel like that magical food is doing your body some good!

Buying: you will find BV Medjool dates year round.
They should be shiny and plump with only a little wrinkle to their skins.
Avoid broken or cracked skins or skins with crystallized sugar on the surface.
Store in pantry for up to 3 weeks in refrigerator up to 6 months and freezer up to 1 year.

Cooking tips:
5-6 Medjool Dates will yield 1/2 cup (125 mL) chopped dates
Place dates in freezer for about an hour to make them easier to chop or slice
Rinse dates in very cold water before putting them through the food processor, they will chop better and cleanup will be easier
Plump them up in a little warm water for a few minutes if they are looking a little dry
Ok now the fun part! Eating and playing with dates:
Here are a few delicious and easy apps
The first has been happening at dinner parties that our group of friends has been attending for a few years because Rebecca Hollingsworth (link www.ottawainjury.ca ) watched Surreal Gourmet on Food Network make them.

It’s Parmesan Stuffed, Bacon Wrapped Medjool Dates-how could they be bad?? They are actually ridiculously easy and yummy. I have also tried making then with Proscuitto and they are equally good and less fatty. The choice is yours!

 Medjool Dates
 Canadian Parmesan Cheese
 Bacon or Prosciutto slices
Preheat oven to 450F. Slit all dates lengthwise and remove pits. Stuff each date with Parmesan cheese and wrap a thin prosciutto strip around each date. Broil until cheese bubbles and bacon is cooked, about 15-18 minutes. Serve warm.
Even speedier no cook equally delicious ideas from the BV Date growers
That have no measurements, because they're all very forgiving--the idea is to use what's on hand, and inspire your own creativity: You’ll notice that we are tying in the Omega 3 rich California walnuts from yesterday’s blog! Enjoy your dates and happy cooking!


Quick Cheeseball Bites
Medjool Dates
Mascarpone or softened cream cheese
Walnut halves
Slit all dates lengthwise and remove pits. Carefully stuff each date with cheese and then a pecan half. Arrange dates on serving plate. Refrigerate for up to two days.
Chocolate Dream Dates

Medjool Dates
Cream Cheese
Walnuts
Dark chocolate, chopped
Line a tray or large plate with wax or parchment paper. Slit all dates lengthwise and remove pits. Melt chocolate in a bowl set over simmering water or in a microwave for about 1-2 minutes. Remove the chocolate from heat just before it is melted, and stir to finish melting completely. Stuff each date with a walnut half and then roll each date in melted chocolate. Place on paper, top with a walnut piece and chill until set. Store in an airtight container for up to three days. Slice in half to serve.

I got the call from a friend in March asking if I knew an organic chef who would be available immediately for a small job, to which I immediately asked “who wants to know?”
Apparently Suzanne Somers was coming to do a seminar in Ottawa and needed lunch for 5 or more in her green room.
Obviously I said, “I am”.
I’m not….
But really, what is an organic chef?
…I can cook, I can cook with organic ingredients…

Never mind that it was Thursday afternoon, I had shows at ATV the next morning and we had to have it dropped off and set up by 10:00 am Saturday morning (the same time as my daughter Rebecca’s 6th birthday party at Cosmic adventures…no problem!)

Having gone through Breast cancer, Suzanne Somers is very particular about what she will put into her body, she is in control of everything. She does eat meats and cheeses, lots of nuts and fruits and vegetables. Living in California makes this an easier feat year round. Our task was all organic, no sugar and it had to be finger food’ish.
Pictured below: anne nicol & Suzanne Somers & korey kealey!

I did mention that it was March so buying organic foods locally was challenging and very costly.
We didn’t plan a menu, rather we went shopping and bought all the foods that were attractive and organic. We then laid out our finds on the counter and went about mixing ingredients, concepts and ideas. What we came up with was creative (to say the least) and delicious. If an organic chef did prepare this meal the expensive condiments, olive oils, maple syrup etc. would probably have been in supply and not necessarily have to be purchased to supply a tbsp! I didn’t care, it’s Chrissy from Three’s Company!!!
If it wasn’t so crazy rushed, I might have jotted down some notes or a recipe or two but sometimes it is fun to just let your creativity flow. Please excuse the less than perfect photography. And enjoy the pictures, it was a thrill! If you really need a recipe email us at www.foodthought.com and we will put one to paper 

Organic Roasted Tomatoes on Polenta with Green Olive Tapenade (DELICIOUS!!!!)


Parmesan & Date Tuilles filled with Wild Mushroom Pate (personal favourite)


Tamari and Ginger Marinated Beef: (these were devoured)

This is very fun and exciting to be able to share some of our ideas around the holidays via this Blog. In addition to our own foodthoughts, we rely heavily on good resources, information and ideas from marketing boards, cookbook authors, foodies and food writers so that we can interpret and pass the best ideas on to you!
After attending Dr. Richard Beliveau’s seminar on “Cooking with Foods that Fight Cancer”, I had a renewed interest in looking at food as pleasurable medicine. Everything we eat has a direct affect on our bodies either positive, negative or a little of both. As a healthy person who understands and consumes nutritious foods, I try not to worry too much about the little indiscretions but I have been trying a little harder to squeeze in that little bit of nutrition into the less virtuous foods to offset my indulgences.
Over the next few days I will share themed ideas focusing on one food or food group to entertain or help you over the Christmas and Holiday season.

Here are a few delicious and easy apps and recipes that are both tempting, indulgent and good for you.
Walnuts are the topic of conversation for today. Walnuts being the only nut with a significant amount of omega-3 fatty acids make it the nut of choice for the Cancer Blog. Omega-3 fatty acids are known to help lower cholesterol and help reduce the risk for heart disease, cancer, stroke, diabetes, high blood pressure, obesity and clinical depression. By eating a handful of walnuts each day (about 8 -10 walnut halves) you are getting the omega 3’s that you need along with the feeling of happiness in your belly.

When buying walnuts look for California or US on the packaging.
California walnuts are harvested between August and November each year and then stored in temperature-controlled environments and shipped on demand, year-round,
thus ensuring a sweet mellow flavour. To keep them from becoming bitter store walnuts in an airtight container in the fridge for up to 6 months or freezer for up to 1 year.

I love to set out my walnut halves and then think of the 100’s of ways that I can simply add them to my meals and snacks that day.
I have to admit my favourite is:
- 4 squares dark chocolate broken into 8 pieces to eat with 8 walnut halves. If I am happy with my snack I stop looking for other foods so while it may seem a little indulgent it’s really not! You could even melt your chocolate in the microwave and dunk it, but I like the crunchiness and the chocolate melting in my mouth

Other little taste treats to effortlessly assemble:
- Arugala topped with a nib of blue cheese and half a walnut pressed in to the cheese topped with freshly ground pepper.


Apple slice topped with chevre cheese, crumbled walnuts a drizzle of honey and freshly ground pepper



Ok the possibilities are endless and I would love for you to share some of your simple recipes with walnuts or how you liked my ideas!! Go to www.foodthought.com to contact me! I’ll share your ideas with my foodthought group on twitter.

Here are some HOLIDAY HORS D’OEUVRES that I have made twice now. I love them both as they are make ahead and freeze for later use. They are both recipes that I make at the holiday time but the addition of walnuts takes them up a notch in my mind, I hope you like them too. Find the recipes on www.walnutinfo.com along with many, many others. Merry Christmas, Happy Holidays and Happy Cooking 
korey and the foodthought team

Pork Dumplings with Walnut Sauce: Serve these delectable appetizers with savoury walnut sauce to add a modern twist to this classic combination of Chinese flavours.


California Walnut Savoury Scones: The addition of California walnuts and thyme add a distinctive holiday twist to these fluffy, buttery scones. The dough can be prepared a day ahead and kept in the refrigerator - all you have to do is pop them in the oven when your guests arrive and serve with your favourite fillings or toppings.