Recipes from Thunder Bay 55 Plus
The Thunder Bay 55 Plus Centre Cafe offers a take out service as well as dining in.
Rice and Beef Burritos
Ingredients250 g extra lean ground beef
1 cup (250 mL) minced onion
1 tsp (5 mL) chili powder
1/2 tsp (2 mL) ground cumin
1 (540 mL) can black beans, rinsed well and drained
1-1/2 cups (375 mL) salsa (mild, medium or hot)
1 cup (250 mL) frozen corn kernels
3 cups (750 mL) cooked white or brown short or long grain rice
6 10-inch whole grain tortillas
3 cups (750 mL) chopped romaine lettuce
1 cup (250 mL) shredded Monterey Jack cheese
12 thin slices ripe avocado
DirectionsIn a large skillet, cook ground beef over medium-high heat until no pink remains, about 10 minutes. Drain any fat, crumble and return meat to skillet. Add onion, chili powder and cumin. Cook, stirring often, until onions are slightly softened, about 5 minutes. Stir in beans and salsa. Cook until heated through, about 5 minutes. Stir in corn (do not need to thaw) and rice until well combined.
To serve: Spoon about 1 cup (250 mL) of the rice mixture in the center of each tortilla. Top with 1/2 cup (125 mL) lettuce and 1/4 cup (50 mL) cheese and two pieces of avocado. Add a sprig of cilantro, a squeeze of lime and dollop of sour cream/yogurt if desired. Fold bottom edge, then sides; roll up.
Rice and beef burritos can be served cold, at room temperature or warmed in the microwave if desired.
Potato Bake
6 pieces of bacon (diced)
1 cup diced onion
2 cloves garlic, minced
2 cups 2% milk
1 cup sour cream (not low-fat)
salt and pepper
3 pounds Yukon Gold potatoes, peeled and thinly sliced
1 cup sliced green onions
2 cups grated medium cheddar cheeseDirections
1.Preheat oven to 350°F.
2.In a medium, heavy-bottomed pot, cook bacon until crisp and remove to drain. Brush an 11-x-7-inch casserole dish with some of the bacon drippings. Over medium-high heat, sauté onion in the remaining bacon drippings until tender and lightly browned, about 5 minutes. Add garlic and cook 1 minute more. Add milk and bring up to a simmer. Remove from heat and season lightly.
3.To assemble, spoon a little of the milk mixture in the bottom of the prepared baking dish and arrange a single layer of sliced potatoes over. Spoon a layer of milk mixture over potatoes and sprinkle with a bit of reserved bacon, green onion and Cheddar cheese. Dollop small amounts of sour cream on top.
4.Top with another layer of potatoes and continue layering with milk mixture, bacon, green onions, Cheddar cheese, sour cream and potatoes, finishing with a final sprinkling of Cheddar cheese and a few dollops of sour cream. Place a piece of parchment paper, cut to the size of the dish, over top layer and cover dish with foil (or a lid). Bake, covered, for 45 minutes, then remove foil (or lid) and parchment and cook another 20 to 30 minutes, until a knife inserted in the center of the dish yields easily. Let cool for 15 minutes before serving.
Chicken Pilaf
Cook Time: 25 minutes
Ingredients:
1/2 cup vermicelli pasta, broken in small pieces
1/2 cup raw long grain rice
2 tablespoons butter, margarine or olive oil
1 (10.5-ounce) can chicken broth
1/3 cup water
1 can chunk chicken or leftover cooked chicken
Grated Parmesan cheese
Chopped parsley
Preparation:
In saucepan, brown the pasta and rice in butter, margarine or olive oil, stirring often until golden. Add broth and water and stir. Add drained, chunk chicken and stir gently, taking care not to break up the chunks. Bring to a boil. Simmer 20 to 25 minutes until all liquid is absorbed and rice is cooked. Garnish each serving with grated Parmesan cheese and chopped parsley.
Hearty Clam Chowder
1 (6 ½ ounce) can minced clams
½ cup water
1 medium white potato, peeled and finely chopped
1 medium turnip, finely chopped
½ cup chopped onion
1/8 teaspoon freshly ground black pepper
5 cups skim milk
2 tablespoons all purpose flour
½ teaspoon dried oregano, crushed
½ teaspoon dried thyme, crushed
Directions:
1. Drain the clams, pouring the juice into a medium saucepan. Set the clams aside.
2. To the saucepan add the water, potato, turnip, onion, and pepper, and heat to boiling over medium-high heat. Cover and simmer over medium-low heat until the vegetables are tender, about 10 minutes.
3. Combine ½ cup milk with the flour in a jar, seal with a tight fitting lid, shake to blend, and set aside. Add the remaining milk to the chowder and heat to boiling over medium-high heat.
4. Stir in the flour mixture and cook, stirring, over medium heat until the soup has thickened, about 5 minutes.
5. Stir in the clams, oregano, and thyme and heat through for 1 minute (do not boil).
Parmesan Chicken
Ingredients
1/2 cup Dijon or coarse ground mustard
1/4 cup apple juice
2 cloves garlic, minced
2 Tbsp. butter, melted
2 cups fresh soft bread crumbs
3/4 cup grated Parmesan cheese
1/4 cup ground almonds
3 Tbsp. butter, melted
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried basil leaves
8 boneless, skinless chicken breast halves
Directions
Line a 13×9″ pan with heavy duty foil and add a wire rack. Preheat oven to 375 degrees.
In shallow pan, mix mustard, apple juice, garlic, and 2 Tbsp. melted butter. In other pan, mix the crumbs, Parmesan cheese, almonds, 3 Tbsp. melted butter, salt, pepper, and dried basil. Toss until evenly mixed.
Coat chicken in the mustard mixture, then roll it in the Parmesan cheese and bread crumb mixture until thoroughly coated.
Place the chicken on rack on top of the foil. Bake for 25-30 minutes, until golden brown and thoroughly cooked. Serves 8
Summer Appetizers
If you are like us you have patio tomato plants with the tastiest little Tiny Tim and Sweet Million tomatos ever. I love picking one or two every time I go past the plants.
Here is an alternative. Buy a tub of 36 boccinni cheese balls, pick some of your fresh basil and put the tomato, cheese and basil on a tooth pick. Then, give it a try. What a treat. Great as an appetizer when friends come over.
We were at a retirement party for a friend the other day and they had put squares of watermelon, feta cheese and basil on fancy bamboo sticks. Bite size sacks and they were also wonderful.
Chicken Julienne
1/2 cup butter, melted
1/2 cup all-purpose flour
1 pound skinless, boneless chicken breasts, cut into strips
2 tablespoons fresh lemon juice
salt and pepper to taste
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 dash paprika, for garnish
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.
Feta, Cucumber and Spinach in Pita
1 cup plain nonfat yogurt
1 garlic clove, minced
1/4 teaspoon cayenne pepper
1 cup coarsely chopped English hothouse cucumber
1/4 cup chopped drained oil-packed sun-dried tomatoes
2 tablespoons chopped green onion
2 tablespoons chopped fresh mint
1 tablespoon red wine vinegar
1 teaspoon olive oil
1 6-ounce package baby spinach
2/3 cup crumbled feta cheese (about 3 ounces)
4 pita breads, cut crosswise in half
Mix yogurt, garlic and cayenne in small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover; Chill.) Mix cucumber, sun-dried tomatoes, green onion, mint, vinegar and oil in large bowl. Stir in spinach and feta cheese. Season to taste with salt and pepper. Let stand while preparing pita bread.
Preheat oven to 350°F. Wrap pita breads in foil. Place in oven until heated through, about 10 minutes. Fill pita halves with cucumber mixture. Spoon some of yogurt dressing into each pita half. Serve, passing remaining yogurt dressing separately.
Chicken Pot Pie
Chicken, cheese and broccoli make a winning combination in this savory puff pastry pie that turns supper into a celebration.
Ingredients
1 carrot, chopped
1 head fresh broccoli, chopped
2 boneless chicken breast halves, cooked and chopped
1 (10.75 ounce) can condensed cream of chicken soup
2/3 cup milk
1 cup shredded Cheddar cheese
1/2 teaspoon salt
Prepared pastry for a 9-inch double crust pie (homemade or purchased)
Preheat oven to 425 degrees F (220 degrees C).
Steam carrots and broccoli in a covered pot for 3 minutes, until slightly tender but still firm.
In a large bowl, mix together carrots, broccoli, chicken, soup, milk, cheese, and salt. Spoon mixture into pastry-lined 9-inch pie pan and cover with top crust. Seal edges and cut steam vents in top.
Bake in preheated oven for 30 minutes, until golden brown.
Oranges in Red Wine
If you have some extra TBSO oranges and want to make a refreshing dessert, try this one:
¾ cup sugar
1 inch stick cinnamon
1 cup water
1 inch vanilla bean
1 cup red wine
4 lemon slices
2 cloves
6 large seedless oranges
Combine sugar and water in saucepan and cook, stirring until sugar is dissolved. Add wine, cloves, cinnamon, vanilla bean and lemon slices. Bring mixture to a boil and cook for 15 minutes, then strain it. Meanwhile, peel the oranges and cut off all the white membrane. Slice thinly. Pour the hot wine syrup over the orange slices and refrigerate for at least four hours or until thoroughly chilled.
Raspberry Chocolate Heart Tart
Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that’s perfect for Valentine’s Day.
1 purchased refrigerated pie pastry for 9-inch pie
1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
2 teaspoons vanilla extract
2 cups raspberries, rinsed and dried
Sifted powdered sugar Cooking Instructions
Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
Arrange raspberries over chocolate; sprinkle with powdered sugar.
Servings: 8 to 10
Carrot Ginger Soup
2 tsp. olive oil ( or unsalted butter)
1 1/2 cups onion, diced
4 cups of peeled and sliced carrots
1 1/2 tbsp of grated fresh ginger root
4 cups of vegetable broth ( or chicken broth)
1/4 cup orange juice
3 cups of milk ( you may use 1 1/2 milk, 1 1/2 cream)
Sour cream (optional)
Salt
Paprika
Saute the onions in the olive oil in a large pot. Use low to medium heat; the onions should cook but not brown. Stir constantly, 3 to 4 minutes. Add carrots, ginger and broth and simmer 25 to 30 minutes until carrots are tender.
Puree the whole potful in the blender, using small batches. It should take 3 or 4 batches. Blend as long as necessary to get rid of all the lumps. Return to large pot. Stir in orange juice and milk. Season to taste with salt and paprika. Heat but do not let boil. Serve with a dollop of sour cream. Serves 6
Lentil Soup
1 onion
2 stalks of celery
1 tbsp vegetable oil
2 cloves of garlic
5 cups of chicken stock
3/4 cup of red lentils
2 tbsp tomato paste
1/4-1/2 cup white rice
fresh parsley
Chop onion and celery. Saute in oil until soft.
Bring chicken stock to boil.
Add onion, celery, garlic, lentils.
Simmer 1hour.
Add rice and tomato paste simmer 20 minutes more.
Add parsley.
Sun Dried Tomato Pesto on Brie
1/4 cup chopped sun dried tomatoes (in oil) (if not in oil use 2tsp olive oil after softening tomatoes in boiling water)
2 cloves minced garlic
2 tsp balsamic vinegar
1/4 cup chopped basil fresh or 1/2 tsp. dry
1/4 cup chopped fresh parsley
2 rounds of brie
In small skillet heat oil, if needed, over medium heat; cook tomatoes, garlic and vinegar for 1 minute. Remove from heat stir in parsley, basil & pepper to taste. Let cool. Cut rind off tops of brie. Top with tomato mixture. Bake @ 350 for 5 - 10 minutes or until melted.
Serve with Water Biscuits
Del’s Date Cake
2 cups chopped dates 3 tsp sugar 3 tsp water or orange juice Cook until thick & soft Add 2 cups oatmeal (minute oatmeal) 1 cup flour 3/4 cup oil 1tsp salt 3/4 cup brown sugar 1 tsp soda, 2 tsp orange peel Bake at 325 for 15 minutes Options: Sprinkle top with chopped walnuts or peanuts prior to baking
Cranberry Orange Goat Cheese Spread
Try this spread on your bagel.
8 oz. tub of light cream cheese
1/4 cup of soft fresh goat cheese
2 tbsp of plain yogurt
1 tbsp of honey or to taste
1/4 cup of dried cranberries or cherries
1 tsp of grated orange (optional)
Stir all the ingredients together in a bowl until smooth. Store in a container in the refrigerator.
Makes about 1 1/2 cups
June’s Recipes
Blueberry Almond Muffins
2 cups all-purpose flour
1/3 cup sugar
1 tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 egg
1/4 cup oil
1 cup 1% milk
1/2 tsp. vanilla
1/2 tsp. almond extract
1 cup fresh or frozen blueberries
Preheat oven to 350 degrees. F. in medium bowl, whisk together flour, sugar, baking powder, baking soda, & salt until well blended. In another bowl combine oil, egg, milk, vanilla & almond extract until well blended. Pour liquid mixture into middle of flour mixture & stir until not quite combined. Add blueberries & gently finish combining. Spoon batter into 18 muffin cups, filling each 2/3 full. Bake until toothpick inserted in center comes out clean, about 15 to 18 min.
Enjoy, great for anyone with diabetes as they are low in fat & blueberries are full of antioxidants.
Gluten Free Chocolate Beer Cake
1 cup of gluten free beer
8 tbsp. unsalted butter
3/4 cup unsweetened cocoa
2 cups granulated sugar
3/4 cup sour cream
2 eggs
1 tbsp vanilla
2 cups gluten free flour mix
1 tbsp baking soda
Preheat oven to 350
Butter 9 inch springform pan, use parchment paper on the bottom
In a small bowl, mix sour cream with eggs and vanilla
Pour beer into a sauce pan; add butter and heat until just melted.
Whisk in sugar and cocoa powder; stir till smooth
Add egg mixture into saucepan mixture and whisk
Add flour and baking soda and whisk until mixed
Pour into greased pan and bake for 35 to 40 minutes
When completely cool, frost with cream cheese frosting
8oz cream cheese
1 cup confectioners sugar
1/2 cup heavy cream
Whip cream cheese and sugar until smooth. Slowly stir in cream until spreadable.
Festive Black Bean Chili
2 cups chopped onions
2 garlic gloves, minced
½ cup water
1 tbsp. ground cumin
1 tbsp. ground coriander
1 cup prepared Mexican-style salsa
2 red and/or green peppers, chopped
3 cups cooked black beans (two 15 oz. cans, drained and rinsed)
3 cups canned diced tomatoes with juice (28 oz. cans)
2 cups frozen corn kernels
salt to taste
Tabasco or other hot pepper sauce to taste
¼ cup fresh chopped cilantro
In covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover and simmer for about 5 mins., stirring occasionally. Add the black beans and tomatoes; simmer for 10 mins. Add the corn and continue to cook for 10 mins. Add salt and Tabasco to taste. Stir in the cilantro. Enjoy!