September 18th, 2009
My mom and dad came to visit for a few days… cooking for people you don’t usually cook for can be a challenge. For example, my dad is lactose-intolerant and my mom doesn’t eat spicy food and has some issues with her teeth and jaws so her food can’t be too big, too chewy or too crunchy. Here’s a menu that worked for both of them, used seasonal and simple foods, and was enjoyed by everyone! I twittered about it last week, and recipes were requested, so here they are!
Crockpot hot chicken sandwiches with onion and roasted garlic gravy (my mom’s favourite)
1-2 onions, sliced
1 head of garlic
1 whole chicken (1.5-1.8kg)
Fresh thyme or sage
Bread to serve
Place the sliced onions in the crockpot. Cut the top off the head of garlic, wrap the bottom it in foil, pour a little olive oil over top, wrap the foil up over the garlic and twist the top closed.
Place the chicken on the onions, and sprinkle thyme over top. You don’t have to take the thyme off its stems. Place the wrapped garlic in the crockpot wherever it will fit.
Do NOT add any liquid. The onions will brown slightly on the bottom of the crock, then the chicken juices will drip out on top of them, so they won’t burn.
Cook on low for 5-7 hours.
Remove the chicken from the crock – it will fall apart, so tongs work well for this. Place the chicken in a bowl to cool. Remove the garlic package and the thyme stems from the crock, too.
Meanwhile, use a potato masher to mash the onions and chicken juices, right in the crockpot. If you want a really smooth gravy, you can puree it in a smaller pot.
Open the top of the garlic package and squeeze out the cloves into the crock, holding the head using the foil wrapping.
Pour onions, garlic and juices into a smaller pot to make gravy. Stir about 2 tablespoons of quick-blend flour into ¼ cup water and whisk this mixture into the juices.
Remove meat from chicken bones – it will be really easy, the crockpot makes the chicken sooo tender!
Place slices of bread on a plate, top with chicken and gravy. Serve with peas or any other seasonal vegetable (I used green and yellow beans from Rosie’s roadside vegetable stand on Renaud Road)
Peach Rhubarb Crisp (Dad’s favourite)
2 cups chopped rhubarb
3 large peaches, peeled and chopped
¼ cup sugar
2 tablespoons flour
Put all in a large bowl and stir to combine; pour into baking pan (7×11 or 8×8 inch, or whatever pan works to be filled 2/3 of the way up)
Topping:
1/3 cup flour
1/3 cup brown sugar
1 cup oats
1 teaspoon cinnamon
¼ cup melted butter or margarine
Combine flour and sugar and mix well (I use my hands for this). Add oats and combine, then pour butter in and stir with spoon or hands until butter is evenly mixed in.
Pour topping over fruit and spread evenly.
Bake at 350°F for 20-30 minutes until topping is browned and fruit is bubbling.
Serve warm with vanilla ice cream (I top Dad’s with soy or rice “ice cream” or maple syrup)
There are No Comments to this post.
September 1st, 2009
Cherry Pie is a Fresh and Delicious networking event for women in business who mean business. Recently listed as the 4th biggest business organization in Ottawa (Ottawa Business Journal, 2009) and endorsed by the Ontario Minister of Small Business & Entrepreneurship (Minister Takhar) as an excellent networking tool makes Cherry Pie sweeter than ever!
On Sebptember 22, 2009, 7pm at Lago Restaurant (Dows Lake-Queen Elizabeth Driveway) CHERRY PIE proudly presents “SHOWTIME”.
A woman’s event without giving back is like a pie without filling and to this end Cherry Pie has chosen The Canine Rescue Team as the recipient of our fund-raising initiatives. This women operated business is currently overwhelmed right now with the amount abandoned animals in the Ottawa region)
For more information on this fabulous networking opportunity please contact:
Catherine Landry
catherineknows@videotron.ca
819-776-5161
www.cherrypieottawa.com
There are No Comments to this post.
May 31st, 2009
- 1 28oz (750ml) can of diced tomatoes, with juice plus Epicure Selections Salsa Mix OR 1 jar (650ml or larger) prepared salsa
- 1 can black beans, drained
- Vegetable, beef or chicken broth (see Epicure options on the left) – 3 cups or adjust to make the thickness of soup you like
- Fresh Cilantro, chopped
Combine all ingredients in a pot and blend with a hand blender. You can use a regular blender, too – the blending can be done before heating, so it is safer.
Simmer for at least 30 minutes if you are eating it right away, or put in freezer immediately… the flavours will blend as it is stored.
There are No Comments to this post.
May 31st, 2009
- 1 tablespoon butter or olive oil
- 1 sweet Vidalia onion, chopped
- 1 large butternut squash, peeled and chopped – or you can use frozen squash for an even quicker soup
- Vegetable or chicken broth to cover
- 1 tablespoon of grated or pureed ginger
I like Toppit’s frozen ginger cubes
Heat butter in a large pot over medium heat and sauté chopped onion until it is soft and slightly browned
Add chopped squash pieces, ginger and enough broth to cover them.
Bring to a boil then simmer until squash pieces are very tender, about 20 minutes depending on the size of your potatoes (you should be able to easily mash them against the side of the pot with a spoon)
Remove from heat and puree the soup, adding water or more broth as necessary to get the consistency you want. I use an immersible stick blender – it is safer than pouring hot soup into a food processor or blender.
There are 2 Comments to this post.
May 31st, 2009
- 1 tablespoon butter or olive oil
- 1 sweet Vidalia onion, chopped
- 3 large sweet potatoes, peeled and chopped
- Vegetable or chicken broth to cover
- ½ teaspoon Epicure Louisiana Hot and Spicy dip mix (you substitute chilli powder and a dash of cayenne pepper to taste)
Heat butter in a large pot over medium heat and sauté chopped onion until it is soft and slightly browned
Add chopped sweet potato pieces and enough broth to cover them, and sprinkle in the seasonings.
Bring to a boil then simmer until potatoes are very tender, about 20 minutes depending on the size of your potatoes (you should be able to easily mash them against the side of the pot with a spoon)
Remove from heat and puree the soup, adding water or more broth as necessary to get the consistency you want. I use an immersible stick blender – it is safer than pouring hot soup into a food processor or blender.
Garnish with chopped parsley or cilantro if desired.
There are No Comments to this post.
April 30th, 2009
The Magic Fridge can help you eat the kind of food you want — quickly, easily and in your own home – no matter what your lifestyle. Take for example this single professional, with healthy eating and global cuisine as priorities.
Service: Once a month, using individual chef meals mostly during the work week for occasional lunches and/or dinners.
Menu for January 8, 2009
In the fridge:
- Orange chili salmon
- Cuban rice and beans
In the freezer:
- African chicken peanut stew
- Chicken meatballs in tomato sauce with brown rice pasta
- Curry fish stew
A 3-hour service ($120.00) plus $58.70 for groceries = $178.70. This breaks down to an average of $44.68 per week, or about $13 for an individual meal.
There are No Comments to this post.
April 30th, 2009
The Magic Fridge can help you eat the kind of food you want — quickly, easily and in your own home – no matter what your lifestyle. Take for example this working couple, with global cuisine, comfort meals and fresh food as priorities. Their choice of a weekly service provides them with mostly fridge food and minimal frozen meals.
Service: Once a week, using chef meals mostly during the work week – each meal contains four servings, to allow for leftover weekday lunches or weekend meals.
Menu for January 27, 2009
- Thai steak and salad
- Mexican chicken stew
- Beef barley soup
- Salmon chowder
A 4-hour service ($160.00) plus $60.36 for groceries = $220.36. This breaks down to about $28 for a dinner for two, or $14 for an individual meal.
There are 3 Comments to this post.
April 30th, 2009
The Magic Fridge can help you eat the kind of food you want — quickly, easily and in your own home – no matter what your lifestyle. Take for example this professional couple, with healthy eating habits and fitness as a priority. The menu plan comes from a fitness program they both follow, and includes high-end cuts of meat and fish. Most items are frozen.
Service: Once every two weeks, using individual chef meals daily for lunches and/or dinners.
Menu for January 27, 2009
* Miso soup – 6 servings
* Butternut squash soup – 6 servings
* Asparagus soup – 6 servings
* Quinoa as a grain side dish – 6 servings
* 4 pieces of 6oz halibut – individually frozen
* 4 pieces of 6oz salmon – individually frozen
* 15 chicken breasts – sliced and added to salads
* 4 whole chicken breasts – seasoned
* 6 filet mignon steaks – 6 oz each, sliced to add to salads
* Turkey meatballs – 4 servings
* 6 burger patties with meatball mix
* Ratatouille – 6 servings
A 4.5-hour service ($180.00) plus $192.17 for groceries = $372.17. This breaks down to an average of $186.09 per week, or about $12 for an individual meal consisting of meat or fish plus a side of grain or vegetable soup.
There are No Comments to this post.
April 30th, 2009
The Magic Fridge can help you eat the kind of food you want — quickly, easily and in your own home – no matter what your lifestyle. Take for example the average family – two adults and three kids. The following meals are “home cooking” style with basic ingredients.
Service: Once a month, 1-2 chef meals per week
Menu for October 28, 2008
In the fridge:
- Greek tomato and feta salad
- Lemon herb salmon
- Chicken pot pie
- Macaroni and cheese
In the freezer:
- Ground Beef Stroganoff
- Carrot and squash casserole (2 containers)
- Chicken pineapple curry
A 3-hour service ($120.00) plus $119.50 for groceries equals $239.50. This breaks down to an average of $59.88 per week, or about $48 for a meal for five people.
There are 2 Comments to this post.
April 2nd, 2009
Don’t miss Evening in the Maritimes, the fundraiser event critics are giving two big claws up.
Evening in the Maritimes is back for its 15th consecutive year—and it’s bigger and better than ever.
Last year’s fundraiser dinner was a sell-out. With this year’s production featuring a 5-course lobster dinner accompanied with live music from Newfoundland’s Celtic rock band Rawlins Cross and a new location at the Hilton Lac-Leamy, we think tickets will be snapped up faster than photos of Tom Cruise’s daughter Suri.
All proceeds help support Citizen Advocacy of Ottawa, a United Way agency that matches people with disabilities in one-on-one relationships with volunteers from
their community.
Call 613-761-9522 or visit
LOBSTERSareCOMING.com to
reserve your tickets today.
Wednesday,
May 27, 2009
at 5:30 p.m.
Hilton Lac-Leamy
Tickets $125 each,
Corporate Tables $1500
613-761-9522
events@citizenadvocacy.org
There are 1 Comment to this post.
