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FOR IMMEDIATE RELEASE
Date:      November 24, 2008

Contact:              Angela Dansby

Tel:                        773-697-7686

E-mail: angela@canolainfo.org

 

 


Three Chef-Dietitians Win CanolaInfo Recipe Contest


WINNIPEG, MB – Dietitians don’t just talk about eating healthfully, they make healthy foods, too. Members of the American Dietetic Association’s (ADA’s) Food and Culinary Professionals (FCP) practice group participated in a 2008 “Fast, Fresh & Flavorful” recipe contest sponsored by CanolaInfo. Cash prizes were awarded to the top three submissions that were both healthy and delicious.

 

Criteria for the contest recipes were that they must include at least 2 tablespoons of 100 percent pure canola oil, use 12 or fewer ingredients that are readily available and be low in calories, total and saturated fat, sodium and cholesterol per serving.

 

Linda Simon, personal chef and registered dietitian in Janesville, Wisc., won the grand prize with her “White Fish with Herb Duxelle” recipe. She received an all-expense paid trip to the ADA annual meeting and $1,000 for her fish and veggie creation made with canola oil. Her award was announced at the FCP reception on Oct. 26 at the Cooking and Hospitality Institute of Chicago .

 

“Canola oil is my go-to oil,” Simon says. “I use it for baked goods, entrées and even healthy treats. Its neutral flavor easily combines with everything. And since it has a healthy fat profile, I feel great about choosing canola oil.”

 

Runners up in the contest were registered dietitians Kristina Keilson of The Woodlands, Texas, and Kim Galeaz of Indianapolis, Ind. Keilson won the best vegetarian entrée with her “Barley and Carmelized Veggies” recipes. Galeaz topped the side dish/snack food category with her “Asian Sweet and Sour Bean Salad.” They each received $500. All contest winners had their recipes published in the 2009 CanolaInfo calendar and online at www.canolainfo.org.

 

Editor’s Note: High-resolution photos of each of the winning recipes are available by e-mailing Angela Dansby at angela@canolainfo.org.

 

White Fish with Herbed Duxelle
Recipe by Linda Simon, RD
This family-pleasing recipe uses mild flaky tilapia, veggies and heart-healthy canola oil.

It is a quick, nutritious and tasty dish; perfect for weekday dinners.


1 package (8 oz/225 g) fresh mushrooms
1 shallot, finely chopped
4 green onions, chopped
2 Tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) chopped fresh thyme
Salt and pepper to taste
¾ cup (175 mL) dry breadcrumbs
2 Tbsp (30 mL) canola oil
1 can (14 oz/398 mL) crushed tomatoes
1 Tbsp (15 mL) balsamic vinegar
1 ½ lbs (750 g) white fish

photo courtesy "canolainfo.org"

1. Preheat oven to 400 °F (200 °C).
2. In a food processor, mince mushrooms until finely chopped. In a large dry saucepan, cook mushrooms over medium heat until the moisture is gone and mushrooms are lightly browned, about 5 minutes.
3. Remove from heat and add shallots, green onions, parsley, thyme, salt and pepper, breadcrumbs and canola oil. Mix well. Set this duxelle mixture aside.
4. Spread crushed tomatoes in a lightly oiled 9 x 13 inch (22 x 33 cm) baking pan. Stir in balsamic vinegar. Place fish fillets on top of tomatoes. Spoon duxelle mixture over fish, covering fillets.
5. Bake for 15-20 minutes until fish flakes easily with a fork and the mushroom mixture is lightly browned. Yield: 6 servings.

Nutritional analysis based on 6 servings:calories 240, total fat 8 g, saturated fat 1.5 g, cholesterol 55 mg, sodium 350 mg, carbohydrate 17 g, fiber 2 g, protein 27 g.

 

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