Below are recipes used by local chefs who cook for seniors. We thank them all for their contibutions! ENJOY!
APPLE BROWNIES (makes 24)
John Lindeboom, Director of Food and Beverage
Willow Brook Christian Communities
www.willow-brook.org
3 cups flour
1 t baking soda
1 t salt
1 t ground cinnamon
1¼ cup oil
3 eggs
2 cups sugar
2 t vanilla
3 cups Granny Smith apples, peeled and chopped
1 cup chopped walnuts, optional
¾ cup raisins, optional
Heat oven to 350 degrees. Grease a 15 x 10 pan or
something similar that would be used to bake brownies in.
Mix flour, baking soda, salt, and cinnamon in a large bowl.
Whisk oil and eggs in another large bowl until blended and smooth. Stir in sugar and vanilla.
Stir in flour mixture until blended.
Stir in apples, nuts, and raisins if using (mixture will be very stiff).
Spread evenly in prepared pan. Bake 40 - 45 minutes until top is golden and a pick inserted in center comes out clean. Let cool completely on wire rack. Cut in squares.
Best served slightly warm with whipped cream or ice cream.
GAZPACHO (serves 8)
John Lindeboom, Director of Food and Beverage
Willow Brook Christian Community
www.willow-brook.org
3 cucumbers, peeled and pulsed*
1 cup cut up broccoli
1 1/2 lbs diced tomato, pulsed
1/2 cup green pepper, pulsed
1/2 cup yellow onion, pulsed
¼ tablespoon garlic, minced
¼ cup apple cider vinegar
½ cup olive oil
Juice from 1 lemon
1 cup V-8 juice
½ tablespoon Worcestershire sauce
¼ teaspoon Tabasco
Salt and pepper to taste
* push pulse on a blender
This recipe can be individually customized by adding different vegetables, or even a variety of sea foods such as lobster, crab, or shrimp.
Wash hands and make sure all food contact surfaces are clean.
Wash all produce thoroughly before preparation.
Prepare all ingredients as directed-combining them as you go.
Once all ingredients are combined, mix thoroughly with a wire whisk.
Taste and adjust seasoning as needed.
Refrigerate at least 4 hours, overnight is preferred.
Serve chilled with a garnish of chopped cilantro.
A drizzle of sour cream is a nice alternative as well.
PUMPKIN APPLE BISQUE (serves 8)
John Lindeboom, Director of Food and Beverage
Willow Brook Christian Community
www.willow-brook.org
1 lbs pumpkin puree, fresh is best!!
8oz apple sauce
1 cup apple juice
1 gallon chicken stock
1 cup heavy cream
1/3 cup sherry
1 t white pepper
½ T cinnamon
1 t nutmeg
¼ cup brown sugar
Roux = ¼ lb butter & ¼ lb flour for the thickening agent
Take a small cooking pumpkin and split in half, deseed and bake for 45 minutes or until thoroughly cooked in a 350 oven. Let cool. Peel and puree.
Add all ingredients together except for the cream and roux and bring to a slow simmer.
Add heavy cream and bring back to a simmer.
Add roux a ¼ cup at a time until the desired thickness is achieved.
Add salt and pepper to taste.
Add toasted pumpkin seeds as a garnish for the soup.
BLACKENED SALMON SPINACH SALAD (Serves 8)
John Lindeboom, Director of Food and Beverage
Willow Brook Christian Community
www.willow-brook.org
2 lbs salmon fillets, skinless and boneless
2 teaspoons Cajun seasoning
½ cup glazed walnuts
½ cup crumbled bleu cheese
1 grapefruit peeled, ½ inch sliced and grilled
½ cup julienne red onion
1 quart fresh spinach
Tri-citrus Vinaigrette
Juice of one lime
Juice of one orange
Juice of one grapefruit
Zest of ½ orange
½ cup white wine vinegar
¼ cup honey
½ cup olive oil
2 tablespoons chopped cilantro
2 tablespoons sugar
Salt and Pepper to taste
Combine all dressing ingredients and whisk thoroughly.
Refrigerate immediately and hold till service.
Prep salmon by removing skin.
Drizzle fillets with clarified butter and place flesh side down in pan.
They should smoke quite a bit. Cook about 2-3 minutes per side.
Remove from heat and set aside to slightly cool.
Do not over cook!!!!
While salmon is cooling combine other salad ingredients and toss with the tri-citrus vinaigrette.
Cut salmon in small pieces and place on top of salad just prior to service.
HOT CHICKEN SALAD (serves 10)
Marilyn Janecky
Home Instead Senior CAREGiver
5 cups cooked chicken
1 cup celery
1 cup mayonnaise
½ cup green pepper
1 cup water chestnuts
2 tsp lemon juice
½ cup ripe olives
1 cup potato chips
2 tbsp chopped purple onion
1 can cream of chicken soup
1 cup sharp shredded cheese, for topping
Mix all ingredients except cheese.
Bake at 350 degrees for 30 minutes.
Remove from oven and sprinkle cheese on top.
Bake for another 5 minutes.
GRILLED SALMON STEAKS WITH BLUEBERRY SAUCE (serves 4)
Todd Cameron, chef
Dublin Retirement Village
www.seniorstar.com
1 cup chicken stock
¼ cup balsamic vinegar
¼ cup orange juice
1 teaspoon honey
1 T corn starch
1 cup fresh blueberries
2 tsp chopped chives
2 T olive oil
4 6 oz salmon steaks
Salt and pepper to taste
Pre-heat grill to medium-high heat.
Pour half (1/4 cup) chicken stock, vinegar, orange juice and honey into sauce pan.
Bring to boil and reduce heat to medium.
Dissolve corn starch in remaining chicken stock and stir into the simmering sauce.
Stir in blueberries and chives and keep warm.
Brush salmon with oil and season to taste with salt and pepper.
Grill until fish flakes easily, about 2-3minutes per side.
Serve with the blueberry sauce.
SALMON WITH LEMONY WHITE BEANS (serves 4)
Don Paul, Director of Dining Services
Friendship Village of Dublin
www.fvdublin.org
1 Lemon
4(6oz) salmon fillets
½ t black pepper
1 T olive oil
1 small chopped onion
1lb McIntosh apples (chopped)
1 can white kidney beans (drained)
½ t rosemary (chopped)
2 T water
Preheat oven to 400 degrees F. Grease 13x9 baking dish and set aside.
Grate 2 teaspoons of lemon and squeeze 2 tablespoons of lemon.
Place salmon in dish (skin side down) and sprinkle with lemon peel, lemon juice, salt, black pepper, and place in oven for 15 minutes.
In a saucepan, heat oil over medium heat, and add onion. Add apples and cook until tender.
Mash ½ cup of the beans and add to apple mixture, then add remaining beans, rosemary, 1 tablespoon lemon juice, 1 teaspoon lemon peel, salt and pepper.
Continue to cook for 4 to 5 minutes.
Place beans on individual plates, and add salmon.
FRUIT SMOOTHIE (for 2)
Marilyn Parker, Customer Care Representative
Home Instead Senior Care
You can use almost any fruit you have!
6 oz plain fat free yogurt (Activia is good)
1 banana, peeled
¼ cup blueberries
½ cup apple
3 or 4 strawberries
Puree in the blender.
Add ice cubes to thicken and cool.
(check your teeth before you go out, the blueberry husks stick !!!)
GRANOLA BARS
(Serves 12-24, depending on cutting size)
Diane Jeffers, Recruitment and Retention Coordinator
Home Instead Senior Care
4 cups whole wheat flour
2 cups flaked coconut
1 ½ cups brown sugar
2 cups oatmeal
1 ½ cups water
¼ cup canola oil
1 egg
Optional Ingredients:
½ bag chocolate chips
½ bag toffee chips
¼ cup sunflower seeds
Mix all the dry ingredients together in a bowl.
Mix the egg, oil, and water together in another bowl.
Slowly add the wet to dry ingredients until moist.
Press on an oil sprayed cookie sheet and cover with wax paper.
Roll the mixture with a rolling pin until it is about ½ inch thick.
Bake at 350 degrees for 20 minutes, until golden brown.
Cut into bars and wrap after cooled.
BLUEBERRY OAT MUFFINS (makes 12)
Joyful Abode,
www.joyfulabode.com
½ cup oats
½ cup orange juice (or apple juice)
1½ cups all purpose flour
½ cup white sugar
1 ¼ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
½ cup vegetable oil
1 egg beaten
1½ cup fresh blueberries
2 teaspoons sugar
¼ teaspoon ground cinnamon
Mix the oats and juice together and let them soak while the oven preheats to 400 degrees.
In a separate bowl, mix the flour, sugar, baking powder, baking soda and salt.
Add the oil and egg and then the oat-juice mixture.
Fold in the blueberries last.
Spoon into a greased 12 muffin tin.
Sprinkle with cinnamon and sugar.
Bake 18-20 minutes or until a toothpick comes out clean from the middle of a muffin.
SWEET POTATO SOUFFLE (serves 8)
Chris Bruner, Director of Dining Services
The Forum at Knightsbridge
www.theforumknightbridge.com
6 sweet potatoes or 3 cans of sweet potatoes, drained well
1 cup white sugar
½ cup milk1/2 cup melted butter
1 T vanilla extract
½ t salt
Topping
1 cup dark brown sugar
1/3 cup all-purpose flour
1/3 cup melted butter
1 cup pecans (optional)
If using real sweet potatoes, boil for 20 minutes (or until tender) in 1 inch of water
until fork tender. Drain, allow to cool and remove skins.
Preheat oven to 350 degrees
Grease and butter one 2 quart casserole dish
Place potatoes in mixing bowl and beat on low with a mixer until potatoes break up.
Increase speed until smooth.
Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt.
Mix well.
Pour into casserole dish, leaving any "fibers" behind.
Prepare the topping in a small bowl and whisk together the brown sugar, flour, butter and optional pecans.
Sprinkle the topping over the sweet potato mixture.
Bake for 40 minutes.
BAKED CHICKEN BREAST WITH PEACHES (serves 4)
Jerry Jones, Head Chef
Kensington Place
www.kensingtoncolumbus.com
4 boneless chicken breasts
3 cups canned peaches, not drained
4 t cinnamon
Dash nutmeg
Cornstarch and water to thicken
Bake chicken breasts until done
Heat peaches until boiling
Add cinnamon and nutmeg
Thicken mixture with cornstarch and water
Place chicken in pan
Cover with thickened peach mixture and warm in the oven until served
GRANDMA'S OATMEAL COOKIES (makes 3 dozen)
Susan Samson, Nancy Barrett Paschke's grandmother
Home Instead Senior Care
3 cups oatmeal
2 cups flour
2 cups sugar
1 cup raisins
1 t salt
1 t cinnamon
1 t baking powder
1 cup shortening
2 eggs, beaten
5 T sour milk, leave out overnight to sour
Mix dry ingredients together, except baking powder.
Mix baking powder with sour milk.
Then add eggs, shortening and all other ingredients together.
Knead with hands to make half dollar sized balls.
Press flat and cook on baking sheet at 375 degrees for 10-12 minutes
CHICKEN BREAST WITH PEACH AND BLACK BEAN SALSA
(serves 4)
Jerry Jones, Head Chef
Kensington Place
www.kensingtoncolumbus.com
1 lb boneless chicken breast
1/6 cup olive oil (2T and 2t)
4 T white wine
1 cup canned sliced peaches (drained)
1 cup canned black beans (drained)
3 T cilantro, chopped fine
Salt and pepper to taste
4 cups prepared, mild salsa
Place olive oil in large skillet over medium heat.
Place chicken in skillet and sautee until heated, 5-10 minutes
Pour in wine, salsa, peaches and black beans
Stir well and simmer for 15 minutes
Stir in cilantro, salt, and pepper
Simmer an additional 10 minutes
Remove from heat and hold at 165 degrees in oven until serving time
For more recipes, call 614-486-6643 and we will send you the free booklet
COOKING UNDER PRESSURE: Great Nutrition Tips and Recipes for Seniors
