Healthy, simple eating key to 2010

Healthy, simple eating key to 2010. Havarti, avocado and turkey wraps with spicy mayo Recipe Courtesy/NEWS CANADA

Longo's released its 2010 Food Trend Report, gleaned from a variety of sources including customer feedback, with the Top 10 trends running the gamut from gourmet makeover (fancy hot dogs and macaroni and cheese) to odd couples (paring up new tastes) and tapas (mini burgers, satay and spring rolls).

The No. 1 trend is Keeping it Simple.

Rosanne Longo, the spokesperson for the grocery store, said one of the biggest mistakes people make when trying to eat healthy is making things more complicated than it needs to be and believing fresh eating, and eating locally, needs to be hard.

"I see it as a good thing (keeping it simple). Back to basics. You don't need to complicate it. People don't have the time to feed their family complicated meals."

Instead, Longo said there are many options today that allows people to create simple and healthy meals such as pre-cooked vegetables and bagged salads. Companies are also creating easy-to-make recipes requiring five ingredients or less.

"You can eat quality meals, healthy meals with fresh ingredients in a simplified way," Longo said. "Again, people think it's difficult. It's not progressive, again it's a mindshift."

Manufacturers are also taking note of people's desire for fresh and uncomplicated, offering packaged foods that contain less preservatives and more healthy ingredients (trend No. 5 of Convenient Foods Getting Revamped).

Because consumers have access to so much information (trend No. 6, Shopping Gets Social as people blog about food, recipes and so on), including the Internet and the Food Network, they are demanding better foods to serve their families.

The second trend is purchasing local.

Longo said people also have misconceptions about local, not only what constitutes local (Longo believes it's Canada) but what's available year round.

"I think you would be surprised (about local). "There are many things that are grown locally. Apples. We get potatoes and rhubarb in Shelburne; greenhouse peppers and cluster tomatoes from Lemington; cabbage, squash, potatoes, turnip, carrots."

And that's just produce.

In fact, people can purchase locally in almost all departments including the deli, with many award-winning cheeses made in Quebec; the bakery, where the ingredients are also purchased locally - Canadian wheat when possible and Canadian-grown rosemary for example; as well as meat and fish.

"People have this misconception (of local) is just with fruits and vegetables."

The third trend, and the one Longo said is most surprising, is the gourmet makeover. Hot dogs, macaroni and cheese and meatloaf are getting a makeover.

"If you have a birthday party for your kids, serve hot dogs with fancy condiments - presented nicely - (such as) hot pepper rings, shredded aged cheddar and caramelized onions. Comfort food on the go can be...gourmet-style. Grilled cheese can be gourmet. It's all about what you put in it. Don't think of two slices of white Wonderbread, slapped with butter and processed cheese," Longo said. Instead create a gourmet grilled cheese with fancy bread, gouda cheese, back bacon and tomato.

Other trends:

You are what you eat.

More people are looking for super foods that offer extra nutrition. Manufacturers are responding by adding herbal ingredients and edible flowers to foods to promote relaxation or boost metabolism.

Unique food combinations include almond and ale; ginger and rhubarb; turmeric and tomatoes; Creole mustard and shellfish. New ways to use ingredients is a big part of recipe creation in 2010.

Longo said someone has tried creating "unique flavour combinations." Once created, people think it's a great idea and are surprised they never thought of it before.

Smaller portions and tasting parties are making home entertainment easy and unique.

"With the shift...we are seeing in the economy, we are keeping it simple," Longo said. "It's not expensive to entertain at home."

With restaurant-quality appliances and gadgets, and the availability of food from across the world, you can entertain at home.

Havarti, avocado and turkey wraps with spicy mayo

Spicy mayo

blend 1 cup of mayonnaise, Tabasco sauce (to taste) and lime juice (to taste)

Wraps

2 scallions, thinly sliced
2 nine- to 10-inch flour or whole-wheat tortillas
1/2 cup coarsely grated Havarti
1 whole ripe avocado, halved, peeled and sliced
1/4 lb thinly sliced smoked turkey breast (or leftover roast turkey or chicken)
6 slices pre-cooked bacon, warmed

Arrange tortillas on a work surface and divide havarti, turkey, bacon and scallions evenly between them. Drizzle some spicy mayo over filling and gently roll up tortillas.

In a lightly oiled skillet or panini press, toast rolls, starting with seam sides down, over moderately high heat, turning them, until golden on all sides, about three minutes.

Cheddar and apple sandwich

2 slices bread (preferably walnut sourdough or multigrain)
1 tbsp unsalted butter
1 tsp honey mustard
1 oz thinly sliced Cheddar
1 granny smith apple, thinly sliced

Butter each slice of bread and place bread, butter side down, on the cutting board.

Spread one slice of bread with mustard, top with the Cheddar and the apple slices. Sandwich with the remaining bread and toast lightly in a pan or panini press until cheese is just melted.

Antipasto and mozzarella foccacia sandwich

1 (10-ounce) loaf round foccacia, cut in half horizontally
1 tbsp olive oil
1 jar prepared antipasto
1/2 cup (2 ounces) shredded mozzarella cheese

Heat a panini press or large non-stick skillet over a medium heat. Brush the exterior of the foccacia with olive oil, lay bread (oil side down) on a cutting board.

Spread the mozzarella, on one half of the bread. Spoon about 2 tbsp of the antipasto on top, sandwich with the other piece of foccacia and press down lightly.

Add sandwich to press or pan. If going for the pan option, place a cast-iron or heavy skillet on top of sandwich; press gently to flatten. Cook two minutes on each side or until bread is lightly toasted (leave cast-iron skillet on sandwich while cooking).

~ Recipe courtesy of www.cbc.ca/stevenandchris/2008/10/grilled_cheese_three_ways and News Canada

Fresh mushroom cheddar burger with sweet and sour shallots, chipotle mayo and portabella fries

The mushroom burger done right. Use any mushrooms you like - not only is this recipe versatile, but it is easy to make and enjoy. Served with meaty portabella fries and a spicy mayo dip, this is one mushroom dish that can't be resisted!

1 shallot, sliced
2 tbsp red wine vinegar
1/2 tsp salt
1/2 tsp sugar
1/4 cup mayonnaise
2 tbsp lemon or lime juice
1/2 tsp canned chipotle pepper in adobo sauce, minced
2 tbsp butter
5 each crimini, oyster and shitake mushrooms, sliced
1 clove garlic, minced
1 tbsp flour
1/4 tsp ground cumin
1 tsp thyme, chopped
salt and pepper, to taste
1/4 cup cheddar cheese, shredded
1 tsp butter
4 cups vegetable oil, for frying
2 portabella mushrooms
1/4 cup flour
2 tsp Cajun spice mix
1 egg
2 tbsp water
1/2 cup panko bread crumbs
1 focaccia or hamburger bun
2 tbsp roasted red peppers
1 lettuce leaf

In a small bowl, mix together shallots, vinegar, salt and sugar; set aside.

In a small bowl, mix together mayonnaise, lemon or lime juice and chipotle pepper; set aside.

In a medium frying pan over medium heat, melt 2 tbsp butter. Add mushrooms and garlic and saute for five to six minutes or until mushrooms are tender. Add flour, cumin, thyme, salt and pepper; mix together.

Remove from the pan and let cool to room temperature.

Using a four-inch ring mold, on a square of wax paper, fit 1/2 of the mushroom mixture into the mold and press down. Top with cheese, then the rest of the mushroom mixture. Press down gently to hold shape.

In same frying pan, over medium-high heat, melt remaining 1 tsp butter. Carefully remove mushroom patty from mold and place in pan. Reduce heat to medium-low and cook for four minutes; turn patty over and cook for an additional four to five minutes or until patty is browned and heated through.

Heat vegetable oil in deep fryer to 350 F.

While patty is cooking, remove stems from mushrooms and slice into one-inch strips. Set up breading station with three shallow bowls or pie plates. Mix together flour and Cajun spice mix in first bowl, egg and water in second bowl and put panko bread crumbs in third bowl.

Dip mushroom strips to coat in seasoned flour, then in egg mixture and then breadcrumbs. Place in deep fryer and cook for three minutes or until light golden brown. Remove from fryer and drain on paper towel; season with salt.

Cut bun in half and spread with chipotle mayonnaise.

Place lettuce leaf and warm burger on bottom 1/2 of bun; top with sweet and sour shallots, roasted red peppers and bun top. Serve with Portabella fries and remaining chipotle mayonnaise for dipping.

Tips:

Burger can be formed in by hand.

If you don't have a deep fryer, you can shallow fry in a deep skillet with 1/4 cup vegetable oil; fry on all sides until golden brown and soft.

~ Recipe courtesy of www.mushrooms.ca and www.newscanada.com