Fresh winter 2013

freshYO U R T H R I F T Y F O O D S S E A S O N A L M AGA Z I N E Winter

Festive Desserts

from around the world

Fun iDeas For Family night

at home

Delicious giFts From your

kitchen

romantic Dinner

For two

FREE!

Cocoa Swiss Roll with Mandarins and Cranberries

Francis Jewellers Ltd. est.1921

g o l d s m i t h • w a t c h m a k e r • c u s t o m d e s i g nfrancisjewellers.com

. . . MADE FROM YOUR OLD GOLD

FrancisJulyFresh2013.indd 3 13-06-25 4:58 PM

CONTENTSfeatures

All rights reserved. Reproduction in whole or in part is strictly prohibited. Printed in Canada. Page One Publishing and Thrifty Foods make every effort to ensure the accuracy of the information in Fresh but cannot be held responsible for any consequences arising from errors or omissions.While we do our best to ensure products advertised in this publication are generally available to our customers, please note that not all products are always available at all times in all stores. Please contact Thrifty Foods directly for assistance in obtaining specific products you wish to buy.

Canadian Publications Mail Product Sales Agreement #41295544

Please recycle your copy of Fresh magazine, or better yet, pass along to a friend!

publishers Lise Gyorkos, Georgina Camilleri

thrifty foods editorial advisor Erin Coulson

[email protected]

editor Carolyn Camilleriart director Georgina Camilleri

production manager Jennifer Kuhtzcreative-technical manager Jeffrey Bosdet

editorial designer Janice Hildybrantadministrative assistant Bev Madden-Knight

contributing graphic designer Jo-Ann Loro

sales manager Jody Becksales representatives

Mario Gedicke, Cynthia Hanischuk, George Hanson

Cover: Cocoa Swiss Roll with Mandarins and Cranberries

Recipe on page 17Photo by Michael Tourigny

Unless otherwise specified, all editorial photography is copyright Michael Tourigny Photography

www.michaeltourigny.com

Fresh is published quarterly by Page One Publishing Inc.

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12 �Family night: menus and entertainment

When was the last time you spent good quality time with your family? Here are some ideas to make an evening at home more fun.

16 �Celebrate! Festive desserts from around the world

In every culture, sweet treats are made to honour seasonal festivities. Here’s a look at international traditions and seven new recipes you can create.

24 �Delicious gifts Make the people on your list feel extra special

with a prettily wrapped homemade gift from your kitchen.

30 �Romantic dinner for two Flowers, candles, music, and a scrumptious

meal for two — why wait for Valentine’s Day? These menu ideas will make any dinner a romantic one.

in every issuecontributors 4 join the conversation 6behind the scenes 7 best of season 8wellness 10community support 34

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6Check out the great features,

like the reusable bag reminder, on

the new app from Thrifty Foods!

winter 2013

thriftyfoods.com 3

> contributors

Carolyn Camilleri has brought her deep passion for fresh, authentic, and adventurous cuisine to Fresh magazine every season since 2005. Look for Carolyn’s adventures in festive foods from around the world on page 16, her tips for how to host a sparkling Oscar party or fun family game night on page 12, an irresistible menu for two on page 30, and hand-made foodie gifts that will earn you gold stars (and silver bells!) from everyone on your holiday list on page 24.

Erin Coulson is the Fresh magazine editorial advisor and has been bringing her enthusiasm for local BC cuisine and for the people behind the products to Thrifty Foods since 2011. Erin takes a deep dive into the people side of the equation this issue, with profiles on BC organic mushroom enthusiast Saul M. and the Thrifty Foods in-house Red Seal Bakers team on page 8. Also, read all about Thrifty Kitchens point-man Thang Vu on page 7, including how he moonlights as a classical pianist!

Kyja Levitt is the Thrifty Foods Community Relations Coordinator, which means she is the first point of contact for community support requests and also acts as steward of the Smile Card Fundraising Program. Kyja helps local groups (school clubs, sports teams, dance troupes, and many others) to access the funding support that gets them the equipment, learning aides, travel resources, and more that they need to make things happen in their community. Kyja writes about one particular Smile Card success story on page 34, where we

learn how a figure skating club in North Saanich, BC worked with her to help send young figure skaters to competitions all over the province, the country, and the world.

Jessalyn O’Donnell is the Thrifty Foods Registered Dietitian and Manager of Nutrition Services and has contributed expert advice on nutrition and wellness to Fresh readers since 2007. She’s here to make sure we take care of ourselves — and each other! See page 10, where Jessalyn shares her insight on how to stay active through the dark months of winter by taking advantage of our mild west coast climate and abundant public green spaces. Pick up some positive tips from half-pipe skier and Olympic contender Matt Margetts for staying fit out of doors by making use of some “natural” workout equipment.

Sarah Roberts is a digital consultant at Thrifty Foods and both a passionate advocate for and early adopter of social media as a communication tool. Sarah takes us into the world of app-enhanced grocery shopping … a world where forgotten reusable bags are a worry of the past and where you can cook your evening meal with a tablet instead of a cookbook propped up on the kitchen counter. (Just make sure you get the easy-wipe screen protector for those moments with the hand mixer!) Check out page 6 for Sarah’s insider tips on how to

make the most of your mobile Thrifty Foods flyer, recipe lists, reserve and pickup service, and early notice on special deals and products.

Fresh Faces

EBFarm.com

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Nourishing happiness since 1984At Earthbound Farm, we believe that if more people can eat healthy, organic, delicious food we’ll see happier bodies, happier people and a happier planet.

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Vegan / Végétalien

Gluten Free . Vegan . Yeast Free

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Too delicious to be gluten free!

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4 thriftyfoods.com freshWinter

For over 127 years, people have been coming together over Coca-Cola products to refresh, to celebrate, and to enjoy a moment with something they love. One reason why is that people have always been able to trust the quality of our products and everything that goes into them.

That’s something that will never change.

But changing with the times and people’s tastesis something we’ve always done. Today, that means offering more great-tasting, low- and no-calorie choices. And while nearly everyone can agree that providing choices to help people manage thecalories they take in is a good thing, we understand that some people have questions about the use of low- and no-calorie sweeteners.

Our use of high-quality, low- and no-calorie sweeteners, including aspartame, allows us to give people great-tasting options they can feel good about. Time and again, these low- and no-calorie sweeteners have shown to be safe, high-quality alternatives to sugar. In fact, the safety of aspartame is supported by more than 200 studies over the last 40 years.*

Today, we’re proud to offer a wide range of Coca-Cola products that fit different people’s life -styles. Because we believe that when people come together with more choices that are right for them, good things happen.

For more information, including third-party studies

For more information about our products, please go to coca-cola.ca/together.

on the benefits and safety of low- and no-calorie sweeteners, go to The Coca-Cola Company BeverageInstitute for Health and Wellness – beverageinstitute.org.

*International Food Information Council Foundation. 2012. Everything You Need to Know About Aspartame Magnuson, B.A., et al. 2007. Aspartame: A safety evaluation based on current use levels, regulations, and toxicological and epidemiological studies. Crit Rev Toxicol. 37: 629_727.

® Coca-Cola Ltd., used under license.

Quality products you can alwaysfeel good about.

Grocery shopping bliss. We have an app for that!

> join the conversation

With our new app in your smartphone, you have easy access to the Thrifty Foods flyer, recipes, reserve and pickup service, news on specials, and your shopping list — and you’ll never forget your bags in the car again!

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How many times have you driven into the parking lot of your local Thrifty Foods, parked your car, and done your shopping, only to forget your reusable bags in the

car? The Thrifty Foods smartphone app, launched in October, is here to help! Just turn the reusable bag reminder on when you’re going shopping, and when you arrive in the parking lot, it will send you a reminder to grab your bags and bring them in.

Additional features in the app include:• The Thrifty Foods weekly flyer• Featured recipes — with new recipes each week • Shopping list — create a list from scratch or

add all the items from a recipe to a new list• Store locator• Club Thrifty Foods number keeper• Deals and hot tips on fresh arrivals in store • Reserve and pickup service — reserve party trays

and send the order to your local store for pickup

Thrifty Foods worked with Victoria web companies Leap Web Solutions and Dactyl Studios on this project with a goal to help customers remember their shopping bags — and much more. This new app for iPhones and Android devices is available for download now from the Apple App Store and Google Play store. If you have any feedback for the team who created the app, they would love to hear from you at [email protected].


> behind the scenes

If the kitchen is the heart of the home, then Thrifty Kitchens is the heart of

Thrifty Foods. The recipes are memorable — from longtime favourites like Home-style Potato Salad to new flavours like their holiday-season-only Turkey Cranberry Artisan Sausage — but the people behind the scenes are the true magic ingredient in the Thrifty Kitchens mix.

One man, in particular, is connected to all others within that kitchen: Thang Vu. Thang is the Receiving and Meat Module Manager at Thrifty Kitchens. He has managed every department within Thrifty Kitchens and supervised all of the current module managers through his many roles there.

“They tell me I’m a hard boss, but very fair,” he says. “I’m always there to support them, even if I’m tough on quality control.”

Thang wants to set his team members up for success, because he feels he was given that kind of support in his early days with the company.

Thang came to Canada from Vietnam in his 20s — not speaking a word of English and teaching piano to get by. He began at Thrifty Kitchens when it first opened 16 years ago and took advantage of the training opportunities that were

offered to him. These included workshops on product sourcing and buying, people management, and leadership.

“The opportunities are great, if you work hard,” Thang says. “I help my people to see the big picture and I share my experience with them, telling stories and trying to show them that what they learn here, they will always use.”

When it comes to the Thrifty Kitchens product line, Thang knows exactly what he’s aiming at and what the customer can count on from his team. “It’s good quality, so you don’t have to worry about what to do for your guests — you can feel proud to serve our foods and, most

importantly, can sit back and enjoy the time with your family and friends.”

He understands that holiday entertaining is top of mind this month, and he has experience with juggling a busy schedule and a full family life. “My go-to item for the family meal during busy times is the new Phillips Ale Pork Ribs. My son is four years old and he loves them!”

Last question — what song will he be playing on the piano for his family this season? “I love classical and play a lot of different composers but, to be honest, my favourite is ‘It’s a Wonderful World’ by Frank Sinatra.”

Thang Vu tells all about Thrifty Kitchens’ magic ingredient

From classical piano to classic menu creation

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thriftyfoods.com 7freshWinter

Winter is a dark time of year, but this can be a good thing. Delicious foods grow in dark places, after all, including tender BC organic mushrooms and warm bakery treats fresh from the oven. Thrifty Foods in-house produce expert Saul M. wants to

make BC organic mushrooms your area of expertise this season — read on for his favourite prep techniques! And what’s winter without a cozy loaf of freshly baked bread or a plate of tasty turnovers and cookies on the table? Learn more about the Thrifty Foods Red Seal Bakers.

Tender tidings Explore what your Thrifty Foods Fresh Departments have in store

Red Seal Bakers

Saul M., Thrifty Foods Fairfield, Victoria

“Mushrooms are one of the most versatile foods we have,” according to Fairfield, Victoria’s Saul M., a Thrifty Foods employee of 21 years. “You can slice them thin for fresh salads or chop them thick and sauté them with butter and shallots for a pasta dish.

Favourite BC mushroom? “Crimini. No matter how you cook it, you always get tons of flavour.”

Saul’s favourite way to serve BC crimini mushrooms to his guests is to wrap them in Gouda cheese and roast them briefly — perfect finger food.

“We sell the best mushrooms you can buy,” he says. “I don’t know if people realize how wonderful they are as a meat substitute. I remember years ago during an in-store demo, we had these beautiful shiitake mushrooms cooked in butter, olive oil, and garlic — with a bit of whipping cream — and it was like eating steak.”

Did you know? Thrifty Foods carries all of the following fresh, organic mushroom varieties from BC growers: crimini, jumbo white, oyster, portabella, shiitake, and enoki.

Mixed Mushroom Stroganoff: There’s something for every mushroom enthusiast in this warm, rich, winter-loving dish!

> best of the season

For those of us who love bread and all the comfort it brings, having a trusted baker in the neighbourhood is a bit like having a talented car mechanic — there for us when winter is closing in all around. We say let winter come as close as it pleases! With a fragrant, crusty loaf of freshly baked bread and a hearty soup or stew nearby, we can take it!

On the next page are a few of the Red Seal-ticketed JP (journeyperson) Bakers that stand behind the freshly baked in-store products at Thrifty Foods.

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From-scratch 3 Korn bread

freshWinter

Cesar C., Thrifty Foods Cloverdale, Victoria

Career Path: Cesar has been with Thrifty Foods since 2004. When asked by Bakery Manager Alan F. if he was interested in becoming a Red Seal Baker, it was a no-brainer. “Of course I was!”

Favourite From-Scratch Bakery Product: Two Cheese Italian Sourdough

Myth-Buster: “Our bakers are here from 10:00 at night just like your small, artisan-style bakery. The quality of ingredients used at Thrifty Foods is excellent. We use Grade A eggs, Rogers brown sugar, high-quality flour (with no additives), and Callebaut chocolate.”

Mark F., Thrifty Foods Tsawwassen

Career Path: “With over three decades of bakery experience, I re-entered the profession four years ago right here. I had heard that Thrifty Foods did a lot of old-school from-scratch baking … it was true. And it was awesome to be able to use my skills again!”

Favourite From-Scratch Bakery Product: Apple strudels, apple pockets, and apple turnovers.

Myth-Buster: “I think there’s a misconception that people have to go to a small bakery to get from-scratch product. The majority of our products are made from scratch at Thrifty Foods, and they’re made with pride.”

Jeffrey K.,Thrifty Foods Port Moody

Career Path: Jeffrey started at Thrifty Foods in 2008, first as a part-time “bench hand,” then onto a full-time Bakery position and the apprenticeship program.

Red Seal Exam: “There are 150 questions … tough ones, like listing the exact percentage of ingredients for a bread you’ve never made before.”

Favourite From-Scratch Bakery Product: Peanut Butter Cookies

Tim W., Thrifty Foods Brooks Landing, Nanaimo

Career Path: As of December 2013, Tim will have been working in the Thrifty Foods Bakery Department for 24 years. He was recruited straight out of school. “The Bakery Manager came in one day looking for ‘the best student’ in the class and I’ve been with Thrifty Foods ever since,” he says.

Red Seal Exam: “It’s the do-or-die exam at the end of three years of apprenticeship training. Basically, your future depends on it, so there’s a bit of pressure going in.”

Myth-Buster: “I think people would be surprised to know how long it takes to create a single loaf of bread. From mixing and proofing to baking, cooling, and slicing, it’s about three hours. And imagine … on busy days, we make over 300 loaves of bread at our Brooks Landing store alone!”

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> wellness

Live. Work. Play!Forget the punishing gym routines. The pursuit to engage more in physical activity has come to this — playgrounds for adults.

By Jessalyn O’Donnell, Registered Dietitian, Thrifty Foods

> Visit an outdoor playground in your neighbourhood:

Cowichan: Cowichan SportsplexNanaimo: Oliver Wood ParkParksville: Parksville Community ParkSidney: Sidney Community Wellness ParkVictoria: Henderson Community Park and Chip Trail

Abbotsford: Watson Glen ParkCoquitlam: Town Centre ParkPort Coquitlam: Lions ParkNew Westminster: Queens ParkTsawwassen: Winskill Park

T he adult playground model originated in China and parts of Europe, where outdoor fitness zones for adults have become the standard. The goal is to get

people away from the television and into the outdoors with specially designed playground equipment that evokes the pleasure of childhood play while providing all the benefits of a light workout. If anything, this gives people another means to exercise and hopefully help combat rising rates of obesity and related illnesses by enticing adults out for play dates. Just 20 minutes of physical activity might be enough to prevent diabetes in adults. That represents a measly 1% of the minutes in your day.

The attractive element is there is no membership, it can be social, and you can come and go as you please. If your city doesn’t have an adult playground or boogying across


the monkey bars is not your thing, try other means to take it outside. Head to a local park and create a circuit with dips, squats, lunges, or planks — no equipment required. Start “date night” with a walk, bike ride, or tennis game. Or explore the many beautiful parks that west coast BC has to offer.

“Playing” outside is something Matt Margetts — half-pipe extraordinaire — is very familiar with. An Olympic contender, Matt is a big advocate for outdoor play. “Anything you do in a gym, you can do outside.” The 25-year-old suggests letting your creativity run when it comes to exercising in the great outdoors. “Use logs for assisted push-ups or for jumping on and off of, tree branches for chin-ups, bags of sand

as a substitute for dumb-bells, or use your own body weight for exercises, like pushups or squats.” Aside from the obvious health benefits of the outdoor gym, Matt adds that another benefit is meeting other people doing the same thing. Lacking the drive to get off the couch? Matt believes that it is important to avoid over-thinking it. Just go for it.

Matt is also quick to mention that eating a clean diet goes hand-in-hand with physical activity. “Eating healthy is so huge — vegetables, fruit, protein, and lots water is the ticket! Your body is like a car. Put a cheeseburger in it and it won’t run!”

Has Matt got you convinced yet? Find time in your week to get outside, have fun, and play.

“Use logs for assisted push-ups or for jumping on and off of, tree branches for

chin-ups, bags of sand as a substitute for dumb-bells, or use your own body weight

for exercises, like pushups or squats.”

— Matt Margetts, Olympic contender and advocate

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to serve something chilled and bubbly, like Champagne Tropical Fruit Cocktail or non-alcoholic Pomegranate and Lemon Spritzers.

Sports NightIf you already have sports fans in your family, consider watching a game together. If not everyone is a fan, perhaps a quick pre-game tutorial would be helpful. Hockey is naturally a popular choice; other ideas include the Super Bowl, which is on February 2, and the Olympics from February 7 to 23.

Y ou know what it’s like: busy schedules have everyone in and out of the house in a rush. It can be so busy that it feels like

the people you live with — your family — are the people you see least often. On those rare evenings when you are all home at the same time, everyone does their own thing — homework, chores, Facebook, talking on the phone, balancing the bank account, flipping channels — hardly the stuff of memories.

Family Night

turn an evening at home into the best night of the week and savour some

precious family time.

MENUS AND ENTERTAINMENT

Family Movie NightInstead of invitations, make movie tickets. Choose a movie everyone will enjoy seeing (or seeing again). Comedies and classics are usually good choices, for example, My Neighbour Totoro, E.T., anything Disney, Indiana Jones, Cinema Paradiso, School of Rock, Babe, Cheaper by the Dozen, Little Women, Stand By Me, and Rookie of the Year.

Popcorn is a requirement but you may want to start out with nutritious 8-Vegetable Vegetarian Chili (recipe on page 13) accompanied by Artichoke Yogurt Dip and raw veggies.

Oscar PartyOscar night is Sunday, March 2, and numerous Oscar Party websites offer printable ballot cards, invitations, and even paper Oscars. Nominees are announced January 16 and, in the weeks before, you may want to watch some of the movies up for big awards (on Family Movie Night, for example).

Serve easy, make-ahead appies like Layered Shrimp Dip, Baba Ganoush, Italian Meat and Cheese Lovers Plate, or Aged Cheddar Cheese Log With Thyme, Mustard and Walnuts. You may also want

Macaroni and Cheese with Tuna and Peas


8-Vegetable Vegetarian ChiliPrep Time: 30 minutes Cooking Time: 25-30 minutes Makes: 8 servings

• 2 Tbsp. vegetable oil

• 1 medium onion, diced

• 1 medium green bell pepper, diced

• 1 medium carrot, diced

• 2 medium ribs celery, diced

• 2 garlic cloves, minced

• 1 Tbsp. chili powder

• 2 tsp. ground cumin

• 1 tsp. ground oregano

• 1 (340-gram) pkg. Yves Veggie Ground Round

• 1 (14-oz.) can diced tomatoes

• 1 (14-oz.) can crushed tomatoes

• 1 (19-oz.) can white or red kidney beans, gently rinsed and drained well

• 3/4 cup vegetable juice, such as V-8

• 3/4 cup vegetable stock or water

• 1 to 2 tsp. hot pepper sauce

• 3/4 cup frozen corn kernels

• Pinch sugar

• Salt and freshly ground black pepper to taste

• 2 to 3 green onions, thinly sliced

Place the oil in a large pot set over medium heat. Add the onion, bell pepper, carrot, celery, and garlic and cook 5 minutes. Mix in the remaining ingredients, except green onion. Partially cover and simmer the chili until thick and bubbly, about 20 to 25 minutes. Sprinkle servings of the chili with green onion.

Per Serving: About 191 calories, 13.5g protein, 4.5g fat (0.4g saturated), 26.7g carbohydrate, 9.1g dietary fibre, 0mg cholesterol, 603mg sodium. %RDI: 10% calcium, 34% iron, 27% vit A, 48% vit C, 20% folate.

Deluxe Nachos (recipe on page 15) are sure to be a hit, especially served with Avocado Salsa or try Tex-Mex Beef Chili Casserole.

Game NightRemember when games where played on a table instead of on a screen? Reconnect with your family over Monopoly, Scrabble, Trivial Pursuit, Connect 4, Crazy Eights, Go Fish — everyone has a favourite or two.

Classic game night nosh? Soup in cups and sandwiches. Try Grilled Goat Cheese, Tomato and Pesto Sandwiches or Roast Beef Wraps with Chipotle Mayo and Avocado with a cup of Organic Tomato Soup.

Karaoke Night Karaoke Machines can be rented, or use an Xbox or Nintendo version, like Glee, Sing It, or Karaoke Revolution. You can also sing along with an online karaoke game; there are several free versions out there, but find one that works with your computer ahead of time and be sure you

like the song options. For added fun, time this evening with an episode of Canadian Idol or American Idol.

As a tribute to the country that brought us karaoke, make Beef Teriyaki and Vegetable Sushi Dinner (psst! you buy the sushi). Shrimp Sushi Squares and Beef Sukiyaki are two more tasty options.

Craft Night Spend the evening being creative together. Puppets, a mural, group story, jewellery, papier-mâché, vacation scrapbook — there are thousands of craft options on websites like spoonful.com/crafts or family.go.com/crafts or funfamilycrafts.com. Get all supplies a couple of days before, and prepare the table (and the floor) for an evening of crafty fun.

For dinner, try Personal Pizzas, Barbecue Chicken Avocado Tortilla Rolls, or Cornflake Crusted Chicken Strips with Honey Citrus Dip.

Home Video and Photo Night Everyone loves watching family videos, and wandering down memory lane is a great way to reconnect. See how many you can dig up and how far back you can go (be sure you have the right equipment to see them). This is also the perfect opportunity to dig out old photo albums.

A cosy night all about old memories and childhood adventures calls for old-fashioned comfort food: No Fuss Vegetarian Lasagna or Macaroni and Cheese with Tuna and Peas.

recipes atthriftyfoods.com/

recipes

PLaNNiNG tiPS • Choose a theme to give the

evening focus and pick a date everyone can plan around.

• Make fun invitations and place them on pillows or in lunch totes or even on the bathroom mirror.

• Plan a simple meal to ensure no one (ie, you) is stuck in the kitchen all evening.

• Get everything you need organized at least one full day before so you aren’t rushing around “the day of.” Sharing the prep work may help to build enthusiasm.

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Deluxe NachosPrep Time: 15 minutes Cooking Time: About 15 minutes Makes: 8 servings

• 3 fresh chorizo sausages

• 1 (454-gram) bag tortilla chips

• 1 cup grated Monterey jack cheese, or to taste

• 1 cup grated cheddar cheese, or to taste

• 1 large poblano pepper, seeded and diced (see note)

• 1 medium to large jalapeño pepper, seeded and finely chopped

• 1/3 to 1/2 cup pitted Kalamata olives, coarsely chopped

• 3 green onions, sliced

• 8 cherry tomatoes, each quartered

Remove the sausage from its casing. Pull the meat into small, thumbnail-sized nuggets and set in a non-stick frying pan. Set the pan over medium-high heat and cook the sausage until cooked through. Set the sausage pieces on paper towel and cool to room temperature. Preheat the oven to 375˚F. Spread and mound half the tortilla chips on a round non-stick baking pan (a pizza pan works well).

Sprinkle with half the cheese. Top with half the sausage, poblano pepper, jalapeño pepper, olives, green onion, and cherry tomato. Top those ingredients with the remaining tortilla chips. Now top with the remaining cheese and other toppings. Bake nachos 10 to 15 minutes, until hot and cheese is melted. If desired, serve nachos with sour cream and salsa for dipping.

note: Fresh, dark-green poblano peppers are sold in the Produce Department. Use a green bell pepper if it’s unavailable.Per Serving: About 464 calories, 15.4g protein, 27.7g fat (9.1g saturated), 39.7g carbohydrate, 4.7g dietary fibre, 43mg cholesterol, 551mg sodium. %RDI: 28% calcium, 9% iron, 9% vit A, 27% vit C, 6% folate.

To the dealer : Olympic Dairy Products Inc. will reimburse the face value of this coupon plus our specified handling fee providing you and your consumer have complied with the terms of the offer. Other applications may constitute as fraud. Failure to send in, on request, proof that sufficient quantities of any Olympic products were purchased (during the previous 30 days) to cover coupons presented, will void coupons. Coupons submitted become Olympic Dairy Products Inc. property. Reimbursement will be made only to retail distributors who redeem coupons.

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In every culture, special holidays are celebrated with desserts that are made to honour the occasion. Often, the traditional food

is symbolic and connected to religion, myth, or history.

It may be a dish made with ingredients that are abundant and seasonal or,

conversely, an ingredient is featured that is so rare that it is saved just for that one special day. In some cases, the sweet dish is so much a part of the festivities, that, without it, the celebration would seem incomplete.

Gingerbread and fruitcake are popular throughout Europe, while other treats are more specific to individual countries:

mince pies and steamed pudding in the UK, spitzbuben cookies and Christmas stollen in Germany, struffoli and amaretti cookies in Italy, saffron buns in Sweden, and babka in Poland. In China, desserts are made from chestnuts and dates, and in Mexico, the festive season brings flan and dulce de leche bread pudding. In Greece, they eat rice pudding and melomakarona (honey cookies) and, in Isreal, Sufganiyot, which are similar to jelly doughnuts.

And then there’s France. The 13 desserts of Christmas are a Christian reference to the Last Supper. All 13 sweets are served at the same time and all guests at the table must have some of each! The desserts — including a variety of pastries and cakes — vary from region to region and family to family, but the number remains consistent. The Yule log — or Buche de Noel — is commonly one of the 13 desserts.

Festive desserts from around the worldCelebrate!


recipes


The Buche de Noel — also called a Yule Log Cake or a Swiss or Belgian Roll — is believed to date back to the 1600s and has connections to an even older tradition, when winter solstice was celebrated by burning logs to clear the air of the previous year’s events. Try our version of it — a moist and marvellous chocolate cake rolled around a rich, creamy fruit filling.

For the cake:

• 1/4 cup butter

• Vegetable oil cooking spray

• 1 Tbsp. cocoa powder

• 1/2 cup all-purpose flour

• 1/4 cup cocoa powder

• 1/2 tsp. salt

• 3 large eggs

• 2 large egg yolks

• 1/2 cup granulated sugar

Place oven rack in the middle position. Preheat oven to 450˚F. Melt butter and set aside. Very lightly coat an 11- x 17-inch rimmed baking sheet with cooking spray. Line the pan with parchment paper. Now very lightly coat the paper with cooking spray.

Place the 1 Tbsp. cocoa powder in a small, fine sieve. Dust and coat, as evenly as you can, the parchment paper on the baking sheet with that cocoa powder, gently tapping the sieve to release. Set pan aside.

Sift flour, 1/4 cup cocoa powder, and salt into a bowl. Whisk to combine, and then set aside.

Place eggs, egg yolks, and sugar in the bowl of your stand mixer. Set the bottom 1/3 of the bowl into warm water and whisk lightly until the egg/sugar mixture is lukewarm.

Set the bowl on your stand mixture fitted with the whip attachment. Beat on medium-high until mixture is pale and thick, about 7 minutes. Now, while still beating, slowly incorporate the melted butter.

Sprinkle the flour mixture over the egg mixture. Use a large spatula to gently, but very thoroughly, fold the two mixtures together. Spoon batter into the prepared baking sheet and spread into a thin, even layer that touches edges of the pan. Bake cake until puffed and springy to the touch, about 5 to 6 minutes.

Cool cake 5 minutes. Run a knife around sides of cake to loosen if stuck. Set a clean kitchen towel on a work surface. Quickly invert the cake pan, releasing the cake onto to the towel. Remove parchment paper if

attached to the cake. Roll the warm cake into a log, incorporating the kitchen towel. Let the rolled cake cool completely in towel (this will establish its rolled form and make it easier to roll again with filling).

For filling and to roll and finish:

• 1/2 cup dried cranberries

• 2/3 cup rum or apple juice

• 1 cup whipping cream

• 1/3 cup icing sugar

• 1 tsp. pure vanilla extract

• 2 medium Mandarin oranges, peeled, pulled into segments, and cut into 1/2-inch pieces

• Sifted cocoa powder, to taste

Place the cranberries and rum in a bowl. Let cranberries steep 2 hours, until plumped and softened. Set a fine sieve over a small bowl. Spoon the cranberries into the sieve to drain. Set drained cranberries in clean bowl. Reserve cranberry soaking liquid.

Whip the cream until soft peaks form. Mix in the icing sugar, vanilla, and 2 Tbsp. of the cranberry soaking liquid. Beat the cream until firm peaks form.

Carefully unroll the cake from the kitchen towel and transfer to a work surface. Brush the top of the cake with the remaining cranberry soaking liquid. Spread the cake with the whipped cream mixture, leaving a 1-inch border all around. Disperse the orange pieces and cranberries on top of the whipped cream. Carefully, and tightly as you can, roll the cake up, sealing the filling inside.

Transfer the roll from work surface to a long serving platter, ensuring it is seam side down. Wrap and refrigerate until ready to serve; roll can be made up to 8 hours in advance of serving. To serve, dust roll lightly with cocoa powder, slice, and enjoy.

options: If desired, you could decorate the top of the roll with a few pieces of Mandarin orange and dried cranberries.Per Serving: About 352 calories, 5.38g protein, 20.28g fat (11.42g saturated), 31.32g carbohydrate, 2.46g dietary fibre, 170mg cholesterol, 182mg sodium. %RDI: 5% calcium, 11% iron, 23% vit A, 13% vit C, 16% folate.

Cocoa Swiss Roll with Mandarins and Cranberries Prep Time: 50 minutes, plus 2-hour steeping time Cooking Time: About 5-6 minutes Makes: 8 (2 slice each) servings

How to fill and form the Swiss Roll:

Roll warm cake in a kitchen towel and cool1

Unroll and brush cake with cranberry liquid2

Spread on the whipped cream filling3

Set on the orange pieces and cranberries4

Tightly as you can, roll cake around filling5

thriftyfoods.com 17

T he magic number of $42,500 has been popping up all over Vancouver Island, thanks to the

representatives of Canada’s Reno Rebate Inc. They’ve been spreading the word about government rebates for new-home purchases, owner-built homes and substantial renovations to existing homes during the tenure of the HST, and $42,500 is the upper limit a homeowner can receive for a project. Together with the Ontario-based company Rebate4U, Canada’s Reno Rebate Inc. has already helped homeowners apply for rebates totaling $8 million at time of printing.

Many clients hesitate on their way out of Canada’s Reno Rebate principal Sean Leitenberg’s Fairfield office, where they have just handed over a sheaf of paperwork and receipts for a major home renovation.

“Is this for real?” they ask Sean.That’s the most common question

Sean gets, and his answer is a firm, “Yes, this is real.”

Sean understands the skepticism, though. He asked the same thing when his brother-in-law in Ontario called him and said, “You might be entitled to a rebate on the HST you paid when you did your reno.”

This rebate has been available for the last three years and it’s about to disappear. It must be claimed within two years of the purchase of a new house or condo or completion of an owner-built home or a major renovation. Even if you have sold your home, you are entitled to a rebate if your intention for the build or renovation was to keep the home.

“There is a misconception that if your home is worth more than $450,000, you are not entitled to any government rebates, but this is just not true,” says Sean.

Canada’s Reno Rebate has teamed up with builders, trades, designers and

Realtors to share the good news about the potential rebate with their qualifying clients.

“We know several contractors and Realtors who are going through their files and calling everyone they helped to fix up or buy a house between July 1, 2010 and March 31, 2013 when the HST was repealed,” he says.

It comes down to this: if you built or purchased a new home or did a substantial renovation to an existing home for yourself or for rental during that period, you are entitled to a rebate for a portion of the provincial sales tax embedded within the HST.

Canada’s Reno Rebate Inc. handles all the paperwork and follows through with the government until you receive your cheque. Because Sean and his staff know the forms, the processes, and who to call, they efficiently and quickly collect the information and submit exactly what the government agencies need. The company charges no upfront fee and if you don’t receive a rebate, the application costs you nothing.

Because all the required paperwork can be done via email and fax, “clients

are coming to us from all over this great province,” says Sean.

If you know someone who might qualify, you can pick up a postcard at Glen Lake Liquor & More or the Commons Liquor & More store in Duncan and pass it to your friend; if your friend receives a rebate through Canada’s Reno Rebate Inc., you’ll both receive a $50 gift certificate to help celebrate!

“Handing people cheques for thousands of dollars that they had no idea they were entitled to is our goal,” Sean says. “We are happy to answer any questions that potential clients have, so give us a call.

What have you got to lose?”

$42,500: The Real DealA DV E RT I S I N G F E AT U R E

“Yes, this is real.”— Sean Leitenberg, Canada’s Reno Rebate

778-433-74941-877-724-46241267 Fairfield Road, VictoriaWeb: renorebate.caEmail: [email protected]

THE MAGIC NUMBER OF $42,500 has been popping up all over Vancouver Island, thanks to the representatives of Canada’s Reno

Rebate Inc. They’ve been spreading the word about government rebates for new-home purchases, owner-built homes and substantial renovations to existing homes during the tenure of the HST, and $42,500 is the upper limit a homeowner can receive for a project. Together with the Ontario-based company Rebate4U, Canada’s Reno Rebate Inc. has already helped homeowners apply for rebates totaling $4.5 million.

Many clients hesitate on their way out of Canada’s Reno Rebate principal Sean Leitenberg’s Fairfield office, where they have just handed over a sheaf of paperwork and receipts for a major home renovation.

“Is this for real?” they ask Sean.That’s the most common question Sean

gets, and his answer is a firm, “Yes, this is real.”

Sean understands the skepticism, though. He asked the same thing when his brother-in-law in Ontario called him and said, “You might be entitled to a rebate on the HST you paid when you did your reno.”

This rebate has been available for the last three years and it’s about to disappear. It must be claimed within two years of the purchase of a new house or condo or completion of an owner-built home or a major renovation. If you sell your home, you also miss out so you must submit your application before your closing date.

“There is a misconception that if your home is worth more than $450,000, you are not entitled to any government rebates, but this is just not true,” says Sean.

Canada’s Reno Rebate has teamed up with builders, trades, designers and Realtors to share the good news about the potential rebate with their qualifying clients.

“We know several contractors and Realtors who are going through their files and calling everyone they helped to fix up or buy a house between July 1, 2010 and March 31, 2013 when the HST was repealed,” he says.

It comes down to this: if you built or purchased a new home or did a substantial renovation to an existing home for yourself or for rental during that period, you are entitled to a rebate for a portion of the provincial sales tax embedded within the HST.

Canada’s Reno Rebate Inc. handles all the paperwork and follows through with the government until you receive your cheque. Because Sean and his staff know the forms, the processes, and who to call, they efficiently and quickly collect the information and submit exactly what the government agencies need. The company charges no upfront fee and if you don’t receive a rebate, the application costs you nothing.

Because all the required paperwork can be done via email and fax, “clients are coming

to us from all over this great province,” says Sean.

If you know someone who might qualify, you can pick up a postcard at Glen Lake Liquor & More or the Commons Liquor & More store in Duncan and pass it to your friend; if your friend receives a rebate through Canada’s Reno Rebate Inc., you’ll both receive a $50.00 gift certificate to help celebrate!

“Handing people cheques for thousands of dollars that they had no idea they were entitled to is our goal,” Sean says. “We are happy to answer any questions that potential clients have, so give us a call.

What have you got to lose?”.

boulevard business profiles

CANADA’S RENO REBATE INC.

$42,500: The Real Deal

advertising feature

250-889-2789 1267 Fairfield Road, Victoria Web: renorebate.ca Email: [email protected]

Gingerbread LoafPrep Time: 15 minutes Cooking Time: 45-50 minutes Makes: 1 loaf (8 servings)

• 1 1/2 cups all-purpose flour

• 1 tsp. ground ginger

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground cloves


• 3/4 cup applesauce

• 2 large eggs

• 3/4 cup molasses

• 2 tsp. baking soda

• 3/4 cup boiling water

• Icing sugar for dusting (optional)

Preheat oven to 350˚F. Grease a 9" x 5" loaf pan. Cut a 9" x 5" piece of parchment paper and place in the bottom of the pan. Place the flour and spices in a bowl and whisk to combine. In a second bowl, beat the sugar and applesauce until combined. Mix in the eggs and molasses. Dissolve baking soda in the boiling water and slowly stir into the sugar mixture. Add the flour mixture to wet ingredients and stir until a smooth, not overly thick, batter forms. Pour the batter into the pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the centre of the loaf pulls out clean. Cool the loaf on a baking rack for 15 minutes. Use a paring knife to loosen the loaf from the edges of the pan and then unmould. Serve warm or at room temperature. Dust with icing sugar before slicing, if desired.Per Serving: About 279 calories, 4g protein, 1.6g fat (0.4g saturated), 63.3g carbohydrate, 1.2g dietary fibre, 47mg cholesterol, 344mg sodium. %RDI: 7% calcium, 20% iron, 2% vit A, 3% vit C, 25% folate.

From our family to yours, thank you for the overwhelming support through the fresh season. We are busy planning for the upcoming season so make sure to check out our websites and like our facebook page to see some of the exciting new products that we are working on.

For those looking to enjoy the taste of summer all year long, look for our re-designed 1.8kg boxes of frozen raspberries, blueberries, mixed berry blend and our signature blend. These berries are available year-round in the frozen food section at every Thrifty Foods.

Make a healthy choice and experience the goodness that Bergen Farms berries have to offer.

Keep up to date with what is going on at our farms by visiting our websites, www.bergenfarms.ca and www.hilliersestate.ca


In Spain and Portugal, people celebrate the New Year by eating 12 grapes at midnight, one for each toll of the bell, to keep evil away.

In the Netherlands, doughnuts and ring cakes represent prosperity in the New Year.

In Poland, poppy seeds, which are used in many Christmas sweets, are symbols of fertility and wealth.

In Germany, pigs made from marzipan are good luck and given as gifts at Christmas or New Year. Why a pig? Well, if you have a farm with a pig, you are lucky.

Pomegranates represent the many merits of the coming year in Middle Eastern countries.

Dates, a staple in the Middle East since ancient times, were brought to Europe in the Middle Ages and, though very expensive, came to be a treasured part of special feasts.

Honey used in desserts invites sweetness into the New Year around the world, including India, Egypt, Greece, China, and the Middle East.

In China, tangerines, Mandarins, kumquats, and oranges bring good luck and prosperity.

Festive Winter Fruit FlanPrep Time: 25 minutes Cooking Time: 5 minutes Makes: 8 servings

For the custard filling:• 1/2 cup 2% or homo milk


• 1 Tbsp. all-purpose flour

• 1 large egg yolk


Place all ingredients in a small pot and whisk well to combine. Set the pot over medium heat and, while whisking steadily, bring to a simmer. Simmer, whisking steadily, until thickened, about 2 minutes, and then remove from the heat. Spoon this custard into a medium bowl. Cover the surface of the custard with plastic wrap (this will prevent a skin from forming on the custard as it cools). Cool the custard to room temperature,and then refrigerate. Custard can be made up to a day before needed.

To top and finish flan:• 1/2 cup whipping cream• 1 (9-inch) sponge cake shell (see note)• 3 fresh figs, each cut into 6 wedges• 3 medium Mandarin oranges, peeled

and separated into individual segments• 1/4 cup pomegranate seeds or 1/3 cup

dried cranberries• 1 Tbsp. icing sugar, or to taste

When ready to make the flan, whip the cream until stiff peaks form. Whisk 1/4 of the whipped cream into the custard to lighten it. Gently fold in the rest of the whipped cream. Spread this mixture into sponge cake shell.

Arrange the fruit on top of the custard mixture. Refrigerate flan until needed; can be made an hour ahead. When ready to serve, dust with icing sugar, cut into wedges, and enjoy.

note: Ready-to-use sponge cake shells can be found in our Bakery Department.


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Belgian Chocolate Pots de CrèmePrep Time: 20 minutes Cooking Time: 6 hours Makes: 6 servings

• 4 large egg yolks

• 2 Tbsp. rum or brandy



• 2 cups whipping cream

• 6 oz. (175 grams) Callebaut dark Belgian chocolate, coarsely chopped (see note)

• Small dollops of whipped cream and mint sprigs for garnish (optional)

Preheat oven to 350°F. Place 6 (1/2 cup capacity) ramekins in a baking pan and set aside. Place the egg yolks, rum or brandy, sugar, and vanilla in a small bowl and whisk to combine. Cover and set aside until needed. Pour cream into a small pot and bring to just below a simmer. Whisk in chocolate and stir until it is melted and very well incorporated into the cream. Remove from the heat. While whisking the egg yolk mixture, very slowly pour in 1/3 cup of the cream/chocolate mixture until well combined. Next, slowly mix this

mixture into the pot with the chocolate/cream mixture. Use a small ladle to divide and pour the mixture into the ramekins. Carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. Bake 30 minutes, or until top is set. Set the baking pan on a cooling rack. When pots de crème have cooled to room temperature, remove from pan, set on a baking sheet, tent with plastic, and

refrigerate 4 hours, until completely set. (Can be made the day before needed.) When ready to serve, set on dessert plates. Garnish each, if desired, with a small dollop of whipped cream and mint spring, and enjoy. note: Callebaut Belgian chocolate is sold in blocks in our Bakery Department.Per Serving: About 494 calories, 5g protein, 40.2g fat (23.7g saturated), 28g carbohydrate, 2g dietary fibre, 240mg cholesterol, 40mg sodium. %RDI: 8% calcium, 19% iron, 30% vit A, 0% vit C, 9% folate.


Prep Time: 30 minutes Cooking Time: 25-30 minutes Makes: 6 servings

For the pudding:• 5 medjool dates, pitted and chopped• 1/3 cup currants• 1/3 cup dried cranberries• 1 tsp. baking soda• 1 cup boiling water• 3 Tbsp. butter• 1 cup golden brown sugar, packed• 2 large eggs• 1-1/2 cups all-purpose flour• 2 tsp. baking powder• 1/2 tsp. salt• 1/2 tsp. cinnamon• 1/4 tsp. ground gingerFor the caramel sauce:• 1 cup golden brown sugar• 3/4 cup whipping cream• 1 tsp. vanilla• 2 Tbsp. butter

Preheat the oven to 350˚F. Grease 6, 8-oz. souffle cups or mini non-stick pudding tins (available at kitchenware stores). Mix dates, currants, cranberries, and baking soda in a heat-proof bowl. Pour in boiling water; let stand 15 minutes. Beat the 3 Tbsp. butter and 1 cup brown sugar until well combined. Beat in the eggs. Beat in the soaked fruit mixture including the liquid. Combine the flour, baking powder, salt, and spices in another bowl; gradually beat into the wet mixture. Spoon the mixture into prepared cups or tins. Set cups or tins in a sided baking pan filled with an inch of hot water. Bake 25-30 minutes, or until a toothpick inserted in the centre of a pudding pulls out clean. Make the sauce by combining all ingredients in a small pot. Bring to a boil, stirring, and then reduce heat to its lowest setting and gently simmer for five minutes. Cool puddings slightly before unmoulding unto plates. Drizzle with caramel sauce and serve.Per Serving: About 604 calories, 6.8g protein, 22g fat (13.9g saturated), 125g carbohydrate, 3.6g dietary fibre, 130mg cholesterol, 632mg sodium. %RDI: 15% calcium, 26% iron, 22% vit A, 3% vit C, 24% folate.

Individual Mixed Fruit Sticky Toffee Puddings

Marzipan-Stuffed Dates Coated in ChocolatePrep Time: 25 minutes Cooking Time: A few minutes Makes: 12 dates

• 12 medjool dates (see note)

• 150 grams marzipan (see note)

• 100 grams milk chocolate or dark Belgian chocolate (see note)

• 3 Tbsp. unsalted, shelled pistachios, crushed (see note)

Make a lengthwise slit in each date. Squeeze the date open and remove the pit. Knead the marzipan to soften it. Take 1 Tbsp. of the marzipan and shape it into an oblong ball. Stuff the marzipan into the centre of a date. Gently squeeze the date shut, leaving some of the marzipan still exposed. Repeat with remaining dates. Melt the chocolate in a small bowl set over simmering water. Line a baking sheet with parchment paper. Dip one of the stuffed dates halfway into the melted chocolate. Set on the baking sheet, stuffed side up. Sprinkle the dipped side of the date with a few crushed pistachios. Repeat with remaining dates. Refrigerate the dates to set the chocolate. Keep the dates refrigerated until ready to serve.

note: Medjool dates are available in the Produce Department. Marzipan is a sweet paste made from ground almonds; it’s available in the Bakery, as is Belgian chocolate. Shelled pistachios are available in Bulk Foods.

Per Serving: About 158 calories, 2g protein, 4.3g fat (1.3g saturated), 30.8g carbohydrate, 2.9g dietary fibre, 1mg cholesterol, 5mg sodium. %RDI: 4% calcium, 4% iron, 1% vit A, 0% vit C, 4% folate.


Hot Chocolate with Cinnamon and ChiliPrep Time: 10 minutes Cooking Time: About 5 minutes Makes: 4 servings

• 3 cups 2% milk

• 1 cup light cream

• 5 oz. (140 grams) dark Belgian chocolate, chopped (see note)

• 3 Tbsp. granulated sugar

• 1/2 tsp. ground Saigon cinnamon, plus some for sprinkling (see note)

• 1/2 tsp. pure vanilla extract

• 1/8 tsp. cayenne

Place the milk and cream in a heavy-bottomed, medium pot and set over medium heat. Bring mixture to the scalding point ( just below a boil). Mix in the chocolate, sugar, cinnamon, vanilla, and cayenne. Stir constantly until the chocolate it is melted and well incorporated into the liquid. Heat through a minute or two, and then pour into cups and enjoy.

note: Fine-flavoured, aromatic ground Saigon cinnamon is available in the bottled herb and spice aisle. Belgian chocolate is available in our Bakery Department.

Per Serving: About 402 calories, 10.4g protein, 21.7g fat (12.7g saturated), 38.5g carbohydrate, 4g dietary fibre, 25mg cholesterol, 134mg sodium. %RDI: 30% calcium, 31% iron, 9% vit A, 0% vit C, 2% folate.

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DKB008_Smile_Fresh_Ad_X1a.pdf 1 2013-09-19 2:50 PM


DELICIOUSHomemade gifts always make people

feel special. Tasty treats, beautifully wrapped

up, are the perfect way to share a little festive

cheer with just about anyone on your list: friends,

co-workers, neighbours, teachers, and party hosts.

GIFTS


recipes

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24 thriftyfoods.com

GIFT TINS Inexpensive and reusable, gift tins are ideal for cookies, candies, nuts, and other treats. Wash and air dry tins completely before you use them (moisture can get into the seams and cause rust). Pretty it up: place a layer or two of coloured tissue paper into the tin, allowing the edges to fall outside of the tin (don’t cut it yet). Next, lay in a piece of waxed paper cut to fit inside the tin and up the sides. Place the food onto the waxed paper and cover with another piece of waxed paper. Then you can either fold the tissue paper over the food or allow it to serve as a ruffle that shows when the lid is placed on. Add a ribbon, bow, or a sprig of cedar or holly along with a label.

When it comes to wrapping homemade gifts, simple is best for a couple of reasons. First: you are dealing with food so your priorities must be that the packaging is clean and sealed adequately. Second: you don’t want the packaging to overwhelm the gift; after all, the treat you made is the gift, not its wrapper. Third: simple wrappings are just easier to manage.

MASON JARS These are classic for all kinds of tasty gifts: nuts, spice mixes, fudge, candy, biscotti, chutney, and jam. Sterilize the jars first and be sure they are completely dry before

filling them. Pretty it up: raffia ribbons, a circle of colourful fabric cut with pinking shears and tied with twine, or a small tree ornament tied with a ribbon. Paper lace doilies are great jar toppers; try using two different sizes tied on with ribbon or string. A festive-looking nametag or nicely written-out recipe card can be tied to the lid.

Give jars of this flavourful salt with a tag suggesting it be used on grilled meats, poultry, fish, and steamed vegetables.

• Grated zest of 2 lemons (about 2 Tbsp.)

• Fresh rosemary leaves from 2 (5-inch) branches (about 3 Tbsp.)

• 1 Tbsp. freshly ground black pepper

• 3/4 cup coarse sea salt

In a food processor fitted with a metal blade, process lemon zest, rosemary leaves, and pepper until finely chopped, about 1 minute. Add salt and pulse until salt forms smaller crystals and mixture is blended, about 30 seconds.

lemOn-pepper-rOsemary salT

Chocolate Marshmallow FudgePrep Time: 10 minutes Cooking Time: 7-8 minutes Makes: 48 small squares

• 3/4 cup evaporated milk• 1 3/4 cups granulated sugar• 1 tsp. pure vanilla extract• 1 (350-gram) bag semi-sweet

chocolate chips• 1-1/2 cups miniature marshmallows• 1 cup pecan pieces

Cut an 8" x 12" piece of parchment paper to fit the bottom and up two of the four sides of an 8" square baking pan. (The parchment paper extending the sides of the pan will later be used as handles to lift the fudge out of the pan, once set.) Combine the evaporated milk, sugar, and vanilla in a tall, medium-sized pot. Bring to a boil over medium-high heat; turn the temperature to medium-low and simmer for 4 minutes. Remove from heat and stir in the chocolate chips, marshmallows, and pecans. Stir until the chocolate just melts and bits of the marshmallow are still visible. Pour the mixture into the prepared pan. Cool to room temperature and then cover and store in the fridge until set. Cut into small squares and serve.


Making gifts from the kitchen is a great way to inspire the festive spirit and it’s so much fun, you may want to turn it into a family project! In most cases, all you need are some inexpensive supplies and a few free hours, and you can check several names off your list and feel proud of your own creativity!

Here are some delicious gift ideas and some simple, clever ways to wrap them up!

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Pecan BrittlePrep Time: 10 minutes Cooking Time: 15 minutes Makes: 36 Pieces

• 3 Tbsp. butter, softened

• 2 cups granulated sugar

• 1 cup golden corn syrup

• 1 cup water

• 1 tsp. vanilla

• 2 cups pecan halves, very coarsely chopped

• 1/2 tsp. salt

• 1/4 tsp. baking soda

Use 1 tablespoon of the butter to grease a 13" x 18" non-stick baking sheet and set aside. Place the sugar, corn syrup, water, and vanilla in a tall, narrow pot (about 5 to 6 inches wide; and 6 to 8 inches tall). Bring to a simmer over medium to medium-high heat, stirring occasionally to dissolve the sugar. Attach a candy thermometer to the side of the pot and continue simmering until the syrup reaches 250˚F. Stir in the nuts and salt and continue simmering until the temperature reaches 290˚F. Remove from heat and carefully stir in the remaining 2 Tbsp. butter and baking soda. Pour onto the baking sheet and very quickly spread with a heatproof spatula. When the brittle is set, but still warm, flexible, and safe enough to handle, use a thin spatula to loosen and lift it from the bottom of the pan to ensure it won’t stick when cooled. Now allow the brittle to cool to room temperature on the pan. Cover until ready to break into delicious bites.Per Serving: About 119 calories, 0.6g protein, 5.3g fat (1g saturated), 18.9g carbohydrate, 0.6g dietary fibre, 3mg cholesterol, 59mg sodium. %RDI: 0% calcium, 1% iron, 1% vit A, 0% vit C, 0% folate.

GIFT AND TREAT BAGS Clear crinkly cellophane treat bags are great for firmer foods like nuts or biscotti, but less suitable for fragile shortbread. These can also be used as liners for fabric drawstring gift bags (I like the sheer ones). If you like to sew, look for simple gift-bag instructions online. Even brown paper bags can be given a festive touch: fold closed, punch two holes across the top about three inches apart, and use ribbon and a bauble to tie it closed. Pretty it up: Ribbon and a nametag are all you need!

SMALL GIFT BOXES Like tins, small paper gift boxes can be used for a variety of treats. Decorate plain boxes using craft glue and colourful paper or fabric. Wrap food in the same way described on page 25 for tins. Pretty it up: wrap the box with ribbon or, using a dab of glue, attach bows or small ornaments to the box.

HOT CHOCOlaTe mIX

(Adapted from Alton Brown’s Food Network recipe.) Use premium quality cocoa for the most decadent results and attach a tag with instructions. Combine:• 2 cups icing sugar• 1 cup cocoa (Dutch-process

preferred)• 2 1/2 cups powdered milk• 1 tsp. salt• 2 tsp. cornstarch• 1 pinch cayenne pepper,

or more to tasteInstructions: Fill your mug half full with the mixture and pour in hot water or warmed milk. Stir and enjoy.

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26 thriftyfoods.com

Southern-spiced PecansPrep Time: 5 minutes Cooking Time: 20 minutes Makes: 3 cups

• 400 grams pecan halves

• 2 Tbsp. vegetable oil

• 2 Tbsp. coarse sea or kosher salt

• 1 tsp. ground cumin

• 1 tsp. chili powder

• 1/2 tsp. cayenne pepper (or to taste)

• 2 tsp. sugar

Preheat the oven to 300˚F. Place all ingredients in a bowl. Toss to combine. Spread pecans in one layer on parchment-lined or non-stick baking pan. Roast 20 minutes, or until fragrant and lightly toasted. Cool to room temperature.Per Serving: About 255 calories, 3.1g protein, 26.3g fat (2.2g saturated), 5.5g carbohydrate, 3.3g dietary fibre, 0mg cholesterol, 777mg sodium. %RDI: 2% calcium, 7% iron, 1% vit A, 2% vit C, 4% folate.

Very easy to make and very tasty in coffee, tea, or hot chocolate; sprinkled onto buttered toast, cereal, or fruit; or used to make crème brûlée.

• 1 whole vanilla bean• 2 cups granulated sugarSlice the vanilla bean along the side and scrape the seeds into an airtight container with the sugar. Stir the seeds into the sugar, bury the bean pod in the sugar, and seal the jar. It is ready in about 10 days. You can leave the bean buried in the sugar.

VanIlla sUGar

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Shortbread with Rum-soaked Currants and OrangePrep Time: 30 minutes Cooking Time: 40 minutes Makes: About 40 cookies

• 3/4 cup currants

• 1/2 cup rum

• 3/4 pound butter, at room temperature

• 3/4 cup icing sugar

• 2 1/4 cups all-purpose flour

• 1/3 cup cornstarch

• 1 Tbsp. finely grated orange zest

• Icing sugar for rolling (optional)

Place the currants in a small bowl. Add the rum and steep the currants for 2 hours. Drain the currants well (save the leftover rum for another use, such as rum balls). Line 2 baking sheets with parchment paper. Place the butter and icing sugar in a bowl and beat until well combined and lightened. Gradually beat in the flour and cornstarch. Mix in the currants and orange zest. Gather the dough into a large ball. Roll the dough

into 1" balls and divide among the baking sheets, spacing them 2" apart. Chill the cookies in the fridge for 20 minutes. Preheat the oven to 300˚F. Bake the cookies, 1 tray at a time, for 20 minutes, or until very pale golden around the edges. Cool the cookies on a baking rack. If desired, roll the cookies in icing sugar just before serving.

Per Cookie: About 107 calories, 0.9g protein, 7g fat (4.4g saturated), 10.6g carbohydrate, 0.4g dietary fibre, 18mg cholesterol, 49mg sodium. %RDI: 1% calcium, 3% iron, 6% vit A, 0% vit C, 7% folate.


Gingerbread BiscottiPrep Time: 30 minutes Cooking Time: 40 minutes Makes: About 40 biscotti

• 3 cups all purpose flour• 2 tsp. baking powder• 2 tsp. ground cinnamon• 1/2 tsp. ground ginger• 1/4 tsp. ground cloves• 1/2 cup crystallized ginger,

finely chopped• 3/4 cup granulated sugar• 1/4 lb. butter• 1/2 cup molasses• 3 large eggs

Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Combine the first 5 ingredients in a bowl. Stir in the ginger. In another bowl, beat the sugar, butter, and molasses until smooth. Mix in the eggs, one at a time. Stir the dry mixture into wet mixture until just combined. Turn the sticky dough onto a lightly floured surface and divide in half. Knead and shape each half into a log, about 12" long and 2 1/2" inches wide. Place the logs, spacing them several inches apart, on the baking sheet. Bake for 20 minutes, and then cool on a baking rack for 10 minutes. Carefully move the logs to a cutting board. Cut at a slight angle with a serrated knife, cleaning the blade from time to time, into 3/4" thick slices. Lay the slices flat on the baking sheet. Return to oven and bake 10 minutes. Turn the slices over and bake 10 minutes more. Cool to room temperature and store in a tight-sealing container.Per Biscotti: About 96 calories, 1.5g protein, 2.8g fat (1.6g saturated), 16.6g carbohydrate, 0.4g dietary fibre, 20mg cholesterol, 39mg sodium. %RDI: 2% calcium, 9% iron, 3% vit A, 2% vit C, 10% folate.

“Your child’s health is their greatest asset. I urge you to explore all possibilities you have to strengthen your child’s health.”

www.royaloakchiro.com

— Dr. Natasha Kipot

The nervous system is the master controller of our body. If its communication channels become fuzzy, distorted or damaged

then we experience all sorts of communication errors. For babies and children, this ineffective communication may play out as colic or irritability, an inability to suckle and breastfeed, poor sleep, developmental delays, digestion issues, asthma, behavioural problems, low energy, inability to concentrate, headaches, etc — the list is endless. In fact, regardless of what the end result or symptom may be, all roads to ‘optimal health’ lead back to the body’s ability to self-regulate and function at a peak level.

While chiropractic may be able to help with a number of health issues, our focus is not treating or curing ailments; our focus is ensuring the nervous system has every opportunity to work efficiently and effectively.

84% of women report relief of

back pain during pregnancy with

chiropractic care.

DID YOU KNOW?


Sabayon with StrawberriesPrep Time: 10 minutes Cooking Time: 10 minutes Makes: 2 servings

• 2 large egg yolks, at room temperature


• 1/4 cup sparkling wine

• 8 to 12 whole strawberries

Place the first three ingredients in a medium-sized heatproof bowl. Bring a pot of water to a simmer. (The pot should not be as wide the bowl, as the bowl will need to rest on top of the pot.) Whip the egg yolk mixture with a thin whisk until very, very light and foamy. Place the bowl over the pot of simmering water (the bottom of the bowl should not touch the water). Continue rapidly whisking the egg mixture until it greatly increases in volume, becomes almost as thick as whipped cream, and begins to feel quite warm, not hot. (This will take a few minutes to achieve and you may need to remove the bowl from the heat occasionally to ensure the eggs don’t overheat, over-cook, and curdle.) Spoon the sabayon into two — not overly large — martini or other decorative glasses. Serve with strawberries for dipping.

Per Serving: About 188 calories, 3.2g protein, 5.5g fat (1.7g saturated), 29g carbohydrate, 1.1g dietary fibre, 203mg cholesterol, 9mg sodium. %RDI: 3% calcium, 6% iron, 7% vit A, 47% vit C, 17% folate.

Romantic Dinner for 2Deep down, everyone has a romantic

side. Ok, for some people, you really

do have to dig deep ... But everyone loves

feeling cared for and special, and that’s

really what romance does. A beautiful

meal, candles, flowers, the nice dishes,

music playing softly in the background

— that’s romantic. Yes, Valentine’s Day

is coming up, but why wait? Any day is

a good day for a romantic dinner for

two. Here are two menus to put you in

the mood for romance.

Menu 1Shrimp, Grapefruit, and Spinach Salad

Pepper-crusted Strip Loin Medallions

with Crispy Oven Frites

Sabayon with Strawberries


recipes30 thriftyfoods.com

Pan-seared Scallops with White Wine Shrimp SaucePrep Time: 5 minutes Cooking Time: About 7 minutes Makes: 2 servings

• 10 large scallops, patted dry

• Salt and white pepper to taste

• 1 Tbsp. olive oil

• 1/3 cup white wine

• 1 garlic clove, minced

• 1/2 cup whipping cream

• 1 tsp. chopped fresh tarragon, or pinch dried

• 100 grams cooked salad shrimp

Preheat oven to 200˚F. Season the scallops with salt and pepper. Place the oil in a skillet set over medium-high heat. When hot, add the scallops and sear 1 to 1 1/2 minutes on each side, or until just cooked through. Transfer scallops to a plate and keep warm in the oven. Drain excess oil from the skillet. Add the wine and garlic to the skillet and cook until the wine is reduced by half. Add the cream and tarragon and bring to a simmer. Simmer and reduce the cream until it lightly thickens. Season the sauce with salt and pepper. Add the shrimp and heat through, 1 to 2 minutes. Divide the scallops between 2 plates, top with the sauce, and serve.

note: Serve scallops with the rie and steamed snow peas and sliced bell pepper, to taste. To cook, set vegetables in your steamer and cook 1 to 2 minutes, until just tender.

Per Serving: About 390 calories, 33.6g protein, 24.9g fat (13.6g saturated), 2.5g carbohydrate, 0g dietary fibre, 224mg cholesterol, 385mg sodium. %RDI: 25% calcium, 3% iron, 16% vit A, 31% vit C, 8% folate.

Menu 2Pan-Seared Scallops with White Wine Shrimp Sauce

Saffron Rice

Steamed Snow Peas and Peppers

Chocolate Fondue for Two with Strawberries


recipes

Pepper-crusted Strip Loin Medallions with Crispy Oven FritesPrep Time: 20 minutes Cooking Time: About 30 minutes Makes: 2 servings

• 2 medium baking potatoes• 1/4 cup vegetable oil• Salt to taste• 2 tsp. coarsely cracked black pepper• 1/2 tsp. minced fresh thyme, or pinch dried• 2, 150-gram strip loin medallions

Preheat the oven to 450˚F. Cut each potato in half lengthwise. Slice each half, lengthwise, into thin wedges. Heat the oil in a large, wide, oven-proof skillet or large, shallow roasting pan over medium-high heat. Carefully set in the potatoe slices; it’s OK if some slightly overlap. Cook 3 to 4 minutes on the stovetop, then place in the oven and cook 20 minutes. Turn the oven to broil and cook until the potatoes are crispy on top. To cook the steaks, place the pepper, thyme, and salt on a plate. Set on the steaks and coat with the mixture on both sides. Grill the steaks (lightly oil the surface if not non-stick), 2 to 3 minutes per side for rare; 3 to 4 for medium rare; and 5 minutes for medium. Drain the excess oil from the frites and season with salt; mound on plates beside the steaks.


Romantic ideasScatter flower petals

Slow dance

Make a card

Write a Poem

Sing a song (Serenade!)

Dress up for dinner

Sip champagnefreshWinter

Saffron RicePrep Time: 5 minutes Cooking Time: 20-25 minutes Makes: 2 servings

• 1/2 tsp. saffron threads• 1 Tbsp. olive oil• 1 shallot, finely chopped• 3/4 cup long grain white rice• 1 1/4 cups low sodium chicken stock• Salt and ground white pepper to taste

Steep the saffron in 1/4 cup of boiling water 10 minutes. Heat the oil in a small pot over medium-high heat. Add shallot and cook 1 minute, then add the rice and cook, stirring, 1 minute more. Add steeped saffron and its liquid, stock, salt, and pepper. Bring to a rapid boil, then cover, reduce heat to its lowest setting, and cook 20 minutes or until rice is tender.Per Serving: About 325 calories, 7.1g protein, 7.4g fat, 56g carbohydrate, 0.9g dietary fibre, 1mg cholesterol, 380mg sodium. %RDI: 2% calcium, 4% iron, 1% vit A, 2% vit C, 3% folate.

Chocolate Fondue for Two with StrawberriesPrep Time: 5 minutes Cooking Time: A few minutes Makes: 2 servings

• 2/3 cup whipping cream• 3 oz. (about 85 grams) dark chocolate,

chopped• 1 to 2 tsp. orange liqueur• 12 strawberries, or to taste

Place the cream in a small pot. Warm over medium heat until the cream comes to just below a boil. Add the chocolate and whisk until it is melted and a smooth mixture is created. Mix in the orange liqueur. Quickly transfer to a small heatproof bowl and serve with strawberries for dipping. note: Reheat any leftover chocolate mixture in the microwave the next day or two and drizzle over ice cream or slices of cake.Per Serving: About 285 calories, 3g protein, 23.2g fat (13.9g saturated), 17g carbohydrate, 3.9g dietary fibre, 52mg cholesterol, 19mg sodium. %RDI: 5% calcium, 20% iron, 13% vit A, 50% vit C, 5% folate.

Tree-ripened, Buck Brand citrus is picked to order — and we only pick when it’s ready!

Grown with care by Lisle Babcock

Lisle Babcock,Buck Brand

Organic Citrus

Thank you!… to Thrifty Foods and our customers for helping to support kidSportTM, a wonderful organization that allows kids from low income families to participate in organized sports. The stores did an outstanding job decorating and promoting our Buck Brand product.

a big thank you!

Nov.18 2013

Laurel Point

xmas Ad

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Neutra

[email protected]


> community support

The Peninsula Figure Skating Club has been teaching community members aged three to 60-plus — both the young and the young at heart — to skate artfully for over 30 years, almost as long as Thrifty Foods has been serving customers!

Thrifty Foods has supported this organization, which promotes health and wellness in youth, for the past 10 years through their Smile Card Fundraising Program. Through this program, they have been able to provide funds to help the Club with the travel costs the students incur while travelling to competitions and improving their skills. Competitive events have included trips all over the Island, Lower Mainland, BC interior, and even to international destinations.

“A lot of things go into supporting a skater at competition,” says Tina Henderson, Club President and parent. “There are competition entry fees, dress (or dresses, if more than one event is entered), and travel costs for out-of-town events, including hotels, meals, fuel, and ferries. Being able to access funding from the Smile Card Fundraising Program is certainly a big help to the skater’s family.”

Through their travels and competitions, the skating club is proud to have won numerous medals and awards to bring home to the Saanich Peninsula. Many podium finishes are recorded throughout the year by the competitors.

New skaters are welcome anytime during the skating season (September through March). For more information, the club’s website is pfsc.homestead.com.

For more information about or to apply for the Thrifty Foods Smile Card

Fundraising Program, visit thriftyfoods.com/

smilecardprogram

Smile Card Success Podium finishes for

local skaters

“Being able to access funding from the Smile Card Fundraising Program is certainly a big help to the skater’s family.”

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Fresh winter 2013

Documents

copy of fresh magazine

family night

d e s i g n

e r c u s t o

cocoa swiss roll

editorial photography

kitchenromantic dinner

worldfun ideas