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Archive for February, 2010
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Saturday, February 27th, 2010
Lamb with a Mexican twist
Edith Jakobs of Opulence Events and Chef Rui have put together a series of foodie articles featuring different foods and beverages from the Spanish-speaking countries of the world. Today, we start with Mexico where the culinary scene is amazing, eclectic, much more than tacos and burritos, and well worth exploring.
“Being a caterer we always have to find the next big food trend,” Edith told us. At Opulence our clients always want change since most go to many catered events a year and they want their event to stand out and be different. Latin cuisine – distinctive flavour blends that have been around for ages – is now making an impact on the mainstream dining scene.”
“Chef Rui and I have selected for Tempo Toronto readers an amazing dish that fuses incredible Mexican flavours with lamb. This is a great dish to put on your Easter table. For this, try Ontario or Alberta produced lamb. The flavour is amazing, and it’s grown right here at home.”
Braised Spring Lamb with Vegetables and Smoked Chipotle Sauce
1 lamb shoulder trimmed and cut in 1 inch pieces
2 tbsp olive oil
½ cup onion diced
1 clove of crushed garlic
½ cup carrot diced
½ cup celery diced
5 fresh tomatoes without seeds diced
1 spring fresh thyme finely chopped
1 tsp fresh rosemary finely chopped
10 oz red wine
10 oz demi glace (dark beef stock)
1-2 chipotle peppers (from the tin works best)
Salt and pepper to taste
In a skillet or Dutch oven brown the lamb pieces in olive oil (tip you don’t need the expensive olive oil for cooking). Once done, add the vegetables and fine herbs; continue browning. Add the red wine (I suggest choosing one from a Latin country) and demi glace (this is beef stock reduced: just let it simmer on your stove top for about 30 minutes this should do the trick). Cover with lid and put in a pre-heated 400 F oven for about 1½ hours or until tender. Remove from the oven once done, and let rest a few minutes. Remove the meat and put all the liquid with the vegetables and chipotle peppers in the blender until smooth, then pour over meat.
Serve with sautéed vegetables and fresh crusty bread, and enjoy.
Edith Jakobs
Owner and chief visionary officer of Opulence Catering and Event Management,
two locations: Toronto / Muskoka
Tags: Alberta lamb, caterer, Chef Rui, easter cooking, Edith Jakobs, Mexican food, Ontario lamb, Opulence catering, Opulence Catering and Event Management, recipe, Spanish-speaking countries, tempo toronto
Posted in Food and Drink | 1 Comment »
Your best health over 50
Saturday, February 27th, 2010
The 10 whys and 3 hows to getting in shape
Admit it: you already know that you ‘should’ get in shape. It really is a case of ‘use it, or lose it’ as we age. But why bother? Apart from simply feeling better, getting fitter gives you the gifts of
- Increased heart and lung efficiency
- Strong bones and lower risk of osteoporosis
- Improved posture
- Lower blood pressure and resting heart rate
- Flexible joints, tendons and ligaments, which improve agility and range of motion
- Better balance, preventing falls
- Increase energy levels
- Improved muscle tone and strength
- Improved memory and alertness
- Improved digestive system
I know, it all sounds like ‘preaching’, and exercise can seem boring. But, in midlife and beyond it’s arguably more important to get in shape than it was in your twenties. If you’re not the exercising type, or have become sedentary as you got caught up with life, you’re missing out on these ten huge pluses for your general health and feeling of wellbeing. Being inactive means you may miss out on doing fun things with your grandchildren, miss out on great life experiences, travel less, eat badly, and run out of steam early in the day.
By the time you get to 50, the kicker is that it ceases to be about appearance and becomes all about health. In my client demographic, as a Level 5 Personal Trainer, I’ve seen a huge upswing in 50- to 80-year olds wanting to get or stay in better shape so they can continue with an active, vibrant life. My mature clients are the most committed, and they are getting some startling results.
It’s simple. You have only three things to focus on –
aerobic exercise
resistance training
nutrition
We’re not talking about going on a diet, either.
If you’re committed, you can do this alone. It’s better to have a coach, so if you can find the time and the money to work with a personal trainer, you’ll find you’ll reach your goals more effect
ively. Whatever you decide, there are some basic things to know in the next couple of pages. Always remember to get a full physical assessment before you start a new fitness program, and consult your doctor first.
In the next few weeks, I’ll show you some key exercises that are easy to do, and that will have the most impact on your general fitness level.
Tags: aerobic exercise, exercise over 50, fitness, Gareth Nock, health, nutrition, over 50, personal trainer, resistance training, tempo toronto, Wellbeing
Posted in Wellbeing | 2 Comments »
