My mom and dad came to visit for a few days…

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)

Single professional, with healthy eating and global cuisine

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.

Family with 2 adults and 3 teens

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.