OMG Foodservice!!!!!!!!!

Dear Readers,

My life became very chaotic last year and one of the first things to go was blogging.  I love to write so I don’t know why I dropped the blog so easily.  

My interest in nutrition has completely shifted.  If you remember this post then you know how vast the field of nutrition is.

For many years I was a dietitian in private practice.  Then I did that, while working in the home-care department at the CLSC. Now I am working at the Richardson Hospital occasionally doing clinical nutrition but mostly doing Foodservice!!!!!

If any of my P.Dt. friends are reading this, then they are laughing. Foodservice was the most dreaded class at McGill and most of us nutrition students had never even heard of this when we registered to become clinical dietitians.

In order to run an institutional kitchen that provides food for many patients, staff and visitors you do need a foodservice manager that knows a thing or two about proper nutrition.  For some reason when we did our internships, the foodservice rotation was never fun.  This is what I was left with.  It never occurred to me that I would be good at it let alone work in this environment.

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I have seen many kitchen staff and they are a tough group.  They have a difficult and physically demanding job where they are expected to work as a team.  The kitchen staff at the Richardson is one of the best groups of people I have ever seen.  Sure they complain, but deep down they know that the work they do is for the benefit of people that are unwell and need our care.  

I am back and I look forward to sharing more nutrition stuff with you.  

Sincerely,
Caryn

 

The Good Food Box – Get Involved! Get Local!

The Good Food Box has a new drop off location at the Aquatic and Community Centre in Cote Saint Luc.

What is the Good Food Box, you ask? Basically, the Good Food Box is a collective buying program run by Harvest Montreal allowing for the purchase of top quality produce at lower prices. This initiative started in 2002 and you can read more about the history on the Good Food Box website at www.bonneboitebonnebouffe.org

 

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Currently, there are over 70 drop off points across the Island of Montreal. For a complete list, please visit their website. Most of these drop off points are out of community run organizations. What makes the new drop off location in Cote Saint Luc so unique is that it is a partnership between the CSSS Cavendish (CLSC Rene-Cassin), the City of Cote Saint Luc and Harvest Montreal.

A pilot project was launched in the summer of 2012 and was very well received. Now the Good Food Box is open to all citizens of Cote Saint Luc. The initial concept was conceived in an effort to improve the nutritional status of seniors in CSL. CSL is known for its senior population. Many of these seniors live on a fixed income and are not eating well at all. Providing fresh fruits and vegetables at a lower cost greatly improves the odds of a achieving a healthier diet. As it turns out, CSL has many low income families who would benefit from this project as well.

The project is not just for those at risk, it is for anyone that wants to increase their fruit and vegetable intake. The caveat is that you have to really love fruits and vegetables! Each small, medium and large box priced at 7$, 10$ and 16$ respectively, contain an assorted variety of fresh produce. It’s like getting a surprise every two weeks. Moisson Montreal provides a newsletter and a recipe with each delivery. The recipe usually pertains to the unusual fruit or vegetable in the bunch. When in doubt make soup!

Mossion Montreal makes an effort to purchase locally grown produce whenever possible. In the winter this is challenging but an effort to provide local is still made as exemplified by the inclusion of Quebec root vegetables and apples.

For more information and to order your Good Food Box please call (514) 484-7878 poste 1501

P.S. If you are a shut in senior that would like to receive the Good Food Box but cannot pick it up you may qualify for the volunteer delivery service.

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Black Bean Brownies

Cooking time: 25 minutes Makes 16 squares

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Ingredients
1 can of black beans drained and rinsed
3 eggs
1/3 cup canola oil
2 TBSP vanilla extract (the real stuff)
1 cup sugar
1/2 cup unsweetened cocoa powder
1.5 Tsp baking powder
1/2 cup chocolate chips (if desired)

Cooking Instructions

Preheat oven to 350 degrees
Put all ingredients in a food processor (except chocolate chips) and mix until smooth
Feed chocolate chips through the top chute with quick on and off pulses
Poor mixture into a well greased 8″ x 8″ pan

Dr. Joe’s Turmericious Cauliflower

TURMERICIOUS CAULIFLOWER

1 Cauliflower
5 Cloves garlic
4 Chopped onions
¼ tablespoon turmeric powder
1 tablespoon paprika
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon chili powder
3 chopped tomatoes
1 Chopped green pepper
2 Tablespoon canola oil

DIRECTIONS

In 1 tablespoon oil stir fry cauliflower florets for 5 minutes,
remove them and set aside. Add the second tablespoon of
oil to the same pan and sauté the onions and garlic until
the onions are translucent. Add the turmeric, paprika, salt,
pepper, chili powder. Stir. Add tomatoes and green pepper
and cook for 3 minutes. Add the cauliflower and cook
covered on low heat for 3 minutes.

Cauliflower display at farmer's market

Dr. Joe’s Chicken Paprikas

CHICKEN PAPRIKAS

½ cup canola oil
2 chopped onions
5 cloves of minced garlic
2 green peppers
3 tomatoes
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons paprika
15 pieces chicken with skin taken off (legs and/or thighs)
½ cup water

DIRECTIONS

Saute onions and garlic in oil until onions are translucent.
Add chicken and stir. Add chopped peppers, tomatoes,
salt, pepper and paprika. Stir. Add ½ cup water. Stir.
Cook 45 minutes on low heat. Place on bed of rice, dress
with parsley.

chicken-paprikash

Dr. Joe’s Cabbage Noodles

FLAX FORTIFIED CABBAGE NOODLES

2 Cups shredded green cabbage
2 tablespoons canola oil
1 cup chopped onions
2 teaspoons chopped garlic
½ teaspoon salt
¾ teaspoon black pepper
1.5 tablespoon paprika
2 tablespoons ground flaxseed

DIRECTIONS:

Saute the cabbage in 1 tablespoon of oil with occasional
stirring for 15 minutes. Stir in the flax seed. Set Aside.
In a separate pan, sauté the onions and garlic in 1
tablespoon of oil, add salt, pepper and paprika. Cook until
onions are translucent.
Add the cabbage and flax mixture and stir.
Separately cook two cups of noodles.
Stir the cabbage mix into the noodles.

Green Cabbage with Bowl of Spinach

Dr. Joe’s Goulash Recipe

GOULASH with tofu and hungarian paprika

Place enough canola oil in a 2 liter saucepan to just cover the bottom.

When the oil is hot, add two chopped onions and sauté until the onions are light brown and translucent.

Add two cubed tomatoes, a cup of cut green beans and three chopped peppers of different colors. Green, yellow and red are ideal.

Add 4-5 cloves of crushed garlic and a teaspoon of salt. Stir well.

Add 2 tablespoons of Hungarian paprika and stir well.

Peel about 10 red potatoes and cut them into approximately 2 cm cubes. Add these to the pot along with a cup of water. Stir well.

When the potatoes are starting to get a little soft, add two cups of mushrooms. Stir.

The goulash is done when the potatoes are soft, roughly five minutes after adding the mushrooms. At this point you can add more salt, depending on taste. A little black pepper may also be added.

In a separate pan, sauté some onions and garlic in a little canola oil. Take a one pound package of hard tofu and cut it into little cubes. Sauté tofu in the onion-garlic mix until the tofu starts to get a little brown. Sprinkle with paprika and keep cooking. Add a chopped red and a chopped yellow pepper. The tofu is done when the peppers get soft.

Place the goulash in a serving dish, and add the tofu mix to the top. Sprinkle liberally with fresh chopped parsley.

Enjoy!

(If you are the kind of person who likes to walk a little on the wild side, add a spoonful of sour cream. Even with this, the goulash will be low in fat. Your taste buds will thank you.)

Goulash soup