May 2008 - Chef Elizabeth was reviewed in Jasper's Fitzhugh newspaper. Download the PDF or Read it Online.
Recipe of the Month
Curry Chick Pea Dip: view the PDF.
Previously:
Lemony Lentil Soup. Recipe: view the PDF.
Caramel Macchiatto Shortbread Bars. Recipe: view the PDF.
Chef's Tips
Trying to eat healthier?
For less processed lunch meat, buy a small beef roast such as inside or outside round. Roast in the oven, cool and slice for sandwiches and wraps. A small roast goes a long way.
Save Time:
When making food for dinner, think ahead. Buy extra chicken and bake it off along with the chicken for dinner. Cool and slice to put on a salad for lunch the next day. Also great for supper mixed with a quick Caesar salad and stuffed into a wrap for the kids.
Do the same with vegetables such as broccoli, carrots, sweet potatoes and squash. The leftovers are great for snacking on or to serve as side dishes for the following evenings meal. Add fresh diced tomatoes and canned chick peas to chopped cooked veggies with your favourite dressing and you have a great salad for lunch. Extra rice can also be turned into fried rice with frozen vegetables and left over cooked meat for the next nights meal.
Previously:
To make the daunting task of cooking Christmas dinner just a little bit easier try preparing a few things one or two days ahead. Mashed potatoes, sweet potato casseroles and cranberry sauce can be fully prepared and then stored in the fridge. Vegetables can also be washed and trimmed. On Christmas day, just pop the casserole dish in the oven or microwave to heat. If oven space is tight bake off while the bird is resting and you are making the gravy. Vegetables need only be set in a pot and quickly cooked.
The same goes for dessert. Pies and cakes can be fully or semi prepared ahead of time and frozen.
