orhma adaptive cooking cookbook

www.orhma.com

2013 Special Edition

ISSUE

Adaptive

ISSUECookIngCookIngAdaptive

3 Fact Sheet: What is the Adaptive Cooking Class?

6 Cooking Gadgets & Devices GUIDE

10 Handy Household Tips

12 Recipes

Welcome to this 2013 Special Edition which highlights our Adaptive Cooking Classes which were held for 6 weeks in London and a subsequent series in Toronto.

The adaptive cooking class is for persons with disabilities of all ages and varying challenges who want to learn to cook. Emphasis is given to healthy eating habits available within a given budget. Our teaching demonstrated how various readily available devices or gadgets can be utilized for success and achievements within the kitchen.

We at the Ontario Restaurant Hotel & Motel Association are proud to put our name on this initiative as hospitality is what we know and do best. Who else knows accommodation better than the hospitality industry. We know all about accommodation because it’s in our name. We are an industry of anticipating and meeting our customers’ needs. That’s it. Disability or no disability. Whatever your request, we will service. We are a completely inclusive sector. We accommodate our guests who have dietary needs, persons requiring special requests for medical needs, foam versus feather pillows, no salt, ground floor requests, large print and ‘hold the pickles’. We are an industry that welcomes all people and when we don’t know, our customers tell us.

orhma’S mESSaGE

Celebrating food is a common ground among all of us. When we can all celebrate together and engage in flavourful dialogue, we create memories. We think back to our celebrations of birthdays, Christmas, Easter, summer, long weekends or cultural celebrations. Food is an outlet that we all share and equal opportunity to know how to prepare it is a right for all. These adaptive cooking classes provided this opportunity and for this reason – we celebrate in their success.

To the Accessibility Directorate of Ontario, we thank you for your assistance, guidance and leadership. We congratulate all of our graduates and thank all of our volunteers, chefs and partners who made this possible. We appreciate all that you do for making Ontario inclusive – one ingredient at a time!

Fatima FinneganDirector Corporate Marketing & Business Development

Publisher:

Robert Thompson

Editor (oRHmA): Fatima Finnegan

Graphic Design: Annette Carlucci

Published for the Ontario Restaurant

Hotel & Motel Association (ORHMA)

2 0 1 3 S p e c i a l E d i t i o n

mediaEdge Publishing Inc. Editorial office 5255 Yonge Street, Suite 1000 Toronto, Ontario M2N 6P4 Toll Free: (866) 216-0860 ext. 229 [email protected]

Association office Ontario Restaurant Hotel & Motel Association (ORHMA) 2600 Skymark Avenue, Suite 8-201 Mississauga, ON L4W 5B2 Tel: (905) 361-0268 Fax: (905) 361-0288 Web: www.orhma.com Email: [email protected]

All Rights Reserved. The content of this publication may not be reproduced in whole or in part without the prior written consent of the Association.

Return Undeliverables to: Ontario Restaurant Hotel & Motel Association (ORHMA) 2600 Skymark Avenue, Suite 8-201 Mississauga, ON L4W 5B2

Printed in Canadawww.mediaedgepubl ishing.com

Features 3 Fact Sheet: What is the Adaptive Cooking Class?

4 Honouring our Adaptive Cooking Graduates

5 Chef Spotlight

6 Adaptive Cooking Gadgets & Devices GUIDE

10 Handy Household Tips

12 Recipes

16 Spotlights

6

12

Adaptive Cooking Special Edition2

adaptivE CookinG ClaSSES

What is an Adaptive Cooking Class?An adaptive cooking class is a cooking class dedicated for people with disabilities of all ages and varying challenges who want to learn to cook. Emphasis is given to healthy eating habits within a designated budget. Our teaching demonstrates how various readily available devices or gadgets can be utilized despite their disability to allow for success and achievements within the kitchen. We provide the opportunity for participants to use these various adaptive devices successfully in the classroom and encourage their use at home. In addition, we teach those who must depend on support staff to prepare foods for them how to guide or instruct their help to prepare healthy, cost effective foods for them.

What will it include?Classroom discussions encourage participants to cook and participate in community social food related events with confidence. This enables and jump starts the building of a totally inclusive community.

Budgeting for the best buy practices are taught to our participants. We demonstrate how and where to participate in other community programs geared toward healthy local producers and cost savings.

Who will do it?The classes were sponsored by the Ontario Restaurant Hotel and Motel association in partner with the Government of Ontario. Class instructions were given by Executive Chefs in the industry who have teaching experience. The chefs who participated in this pilot initiative were Nick Gucanin from the Best Western Lamplighter Inn in London and Romel Griarte from the Radisson Admiral Hotel.

A special thanks to McCormick Foods who sponsored the building of an adaptive mobile kitchen that was used for each of our classes and will continue to be used at the community level. It was their special donation that allowed us to bring the cooking experience to our participants.

Fact Sheet - the adaptive Cooking Class

Adaptive Cooking Special Edition 3

honourinG our adaptivE CookinG GraduatES

London Adaptive Cooking Class graduates:

Shawn Alexander

Kate Arnott

Tyler Campbell

Tammy Collier

Ian Coventry

Adrianne Janusz

Wajdi Khouri

Kathy Lewis

Alison McKee

Jamie McKee

Lori Miner

Sharon Stevens

Carolyn Wallis

Clifton Young

A special thanks to our volunteers:

Sanju AbrahamSteve BamfordLorraine Connelly Lynda Elmy

Kalene FinneganJessica HurdRobyn ParashyniakLuisa Perini

Karen PlayfootJames RichardsKelsey SchramPaul Stockman

Andrew TankusAlice TjanYannis Wong

Cindy Boersma

Cori Campbell

Frank Cannarella

Sharon Fenton

Joan Golding

Barbara Haig

Bill Howe

Cathy Lourenco

Logi Mariathasan

Vaughan McNeil

Julie Merrigan

Clarence Merrigan

Robert Muzzy

Christene Rowntree

Sarah Son

Alfredo Yaber

Toronto Adaptive Cooking Class graduates:


ChEF SpotliGht

Romel Griarte

Romel has been in the Culinary Business in the capacity as an Executive Chef for the past 20 years. He is currently the Executive Chef of the Radisson Admiral Hotel, a boutique hotel nestled in the middle of Queen’s Quay District.

Romel has worked in other establishments such as North 44, Centro, Scarborough Golf and Country Club, Hilton Hotel, Swiss Hotel, Sheridan Hotel, Colony Hotel, Holiday Inn Select, Disney Cruise Line and many other restaurants and establishment.

Romel was also teaching at Carillo’s Culinary Academy and is now an advocate of Healthy Life Style Cooking, honing his skills of cooking and fitness.

Nick Gucanin

He was born in Croatia and raised in Germany. In 1983 after receiving his credentials as an Executive Chef in Germany he started a whirlwind ride of experiences and opportunities in his career providing nutrition and glorious meals to everyone from common folk to royalty.

Nick travelled as the Executive Chef of the Queen Elizabeth II ocean liner as she sailed extensively serving many famous celebrities, politians and several nation leaders. Nick’s meals have even been enjoyed by kings and queens over the years.

In 1991 he immigrated to Alberta, Canada as the Executive Chef of the Fairmont Hotel in Banff, then later the Fairmont Hotel in Calgary. Then in 2000 he moved east to London, Ontario to accept the position of Executive Chef at the Lamplighter Inn, Best Western where today he

is still producing the high quality dishes he is known for. Since arriving in London he also taught Culinary Arts for the students hoping to acquire their Culinary qualifications at Fanshawe College.

Toronto Adaptive Cooking Class graduates:


adaptivE CookinG GadGEtS & dEviCES GuidE

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Lancaster Food Chopper

43-1926-0$9.99Small, easy to store and clean; quick processing of ingredients, cost effective – beneficial for people with limited Range of Motion and grasp.

Traditions Proctor Silex 1L

43-0200-2$9.99Easy to use, cost effective kettle for boiling water. Fill with water infrequently, plug in, push button and boil! Note: will be heavy when full of water.

George Forman 2 Burger Grill

43-1158-8$39.99Small, easy to use, portable grill requiring minimal physical strength to use.

Bravetti 4-qt Stainless Steel Slow Cooker

43-1622-2$39.99Meals cook during day, room for extras. Small; cost effective.

Black & Decker Electric Griddle

43-1156-2$39.99Portable, light weight, non-stick, easy to clean, cost effective griddle requiring minimal physical strength to use.

Salton Single Burner

43-1200-6$19.99Electric burner; portable; light weight; cost effective.

Black & Decker ProBlend 450 W 10-Speed Blender

43-1942-0$29.99Easy to use, cost effective, raised buttons – beneficial for people with vision impairment as well as limited Range of Motion and/or limited dexterity.

Betty Crocker Mini Pie Maker

43-1227-4$39.99Easy to follow directions; easy to clean; portable. Beneficial for those who enjoy baking pies but have limited physical ability to use the oven.

Vibe Collection Stainless Steel Pizza Wheel

142-2386-2$8.99Ergonomic handle, ideal for anyone with restricted hand mobility.

One Touch Powerblade Peeler

42-3158-8$19.99Easy to use, press button and peel. Ideal for anyone with restricted hand mobility.

One Touch Can Opener

42-5006-8$19.99Easy to use; cost effective; clip on can and press button. Ideal for anyone with restricted hand mobility.


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Kitchen Art Adjust-a-spoon Tablespoon

42-3029-6$9.99Easy slide, adjustable measuring spoon; easy to clean – beneficial for vision impairment; limited strength; limited Range of Motion.

Adjust-a-Teaspoon/Tablespoon Blister

219603.99Lightweight plastic, easy slide, adjustable measuring spoon. This is useful for individuals with vision impairment; limited strength; limited range of motion.

Good Grips Peeler

364837.99Peeler with large flexible grip. Good for individuals with limited range of motion or reduced strength in their hands.

Cuisineart Non Slip Board

42-8567-4$12.99Provides non-slip surface under plates, bowls, etc. Grip top and bottom.

Good Grips Measuring Cup Angles – 2 cup364728.99Angled measuring cup allows you to read measurements from above, and eliminates the need to fill and adjust. Lightweight as it is made from plastic and the soft grip handle allows for a controlled grip. Beneficial for individuals with limited range of motion, reduced strength and/or vision impairments.

Good Grips Apple Wedger

364878.99Stainless steel cutting blade slices easily through fruits in one motion. This is good for individuals with repetitive strain, as well as those with sensory deficits (rubber grips provide tactile feedback). Note: functional range of motion and strength is required for use.

Faberware Y-Peeler

42-8529-6$7.49Cost effective. Built up handle on Y-peeler - ideal for anyone with limited grip strength.

Angled Measuring Cup – 4Tbsp398444.49Angled measuring cup allows you to read measurements from above, and eliminates the need to fill and adjust. Lightweight as it is small. Beneficial for individuals with reduced strength.

Wedgy Egg Slicer

381952.09Sharp metal blades slide through hard boiled eggs. The egg is placed on the accessory and stays in place. This device is good for individuals with poor fine motor or sensory difficulties that make holding the egg difficult. Also good for individuals prone to repetitive strain, all slices cut with one motion helps conserve energy.

Faberware EuroPeeler

42-8532-6$4.19Cost effective. Built up handle on Euro peeler - ideal for anyone with limited grip strength.

Small Kitchen Scoop

360960.79Clear scoop great for any kitchen spices, e.g. flour, sugar, coffee. Good for individuals with reduced strength due to its light weight and it is made of plastic. Also good for individuals with limited range of motion as its design makes for easier scooping motion.

Baggy Rack

466684.99Holds bag in place while you fill. This accessory makes it easier for individuals with one functional hand to fill bags with snacks, lunch or anything else.

Citrus Peeler

460002.99Peel oranges, grapefruit, lemons and limes. This peeler is beneficial for individuals with limited range of motion as it allows for peeling with a different motion from the classical peelers.



Zyliss Pizza Slicer

10200088.99Alternative grip style (designed for pinch rather than cylindrical – if limited Range of Motion in fingers).

Good Grips Salad Spinner (Large)

101877128.99Press down on one large button rather than pull a string – less physical strength required.

Trudeau 12” Lettuce Knife (Green)

10080171.49Light weight Safe alternativeLack a sharp blade but cuts through most fruits/veggies.

Good Grips Plastic Mixing Bowls (96 oz./160 oz.)

1018734101873314.99-17.99Rubberized bottom, handle on side of bowl for better control.

Trudeau Corn Holders (8)

10073963.99Poke/stab food items to pick up rather than pinch. Good for people with dexterity issues.

Ware and Wares Plastic Cutting Boards

1020599102060010206019.99-19.99Rubberized grip on ends of cutting board – minimizes movement when using.

Chef’n Palm Held Vegetable Peeler

10188145.99Fits in palm, requires forearm movement, minimal wrist movement – hand can be maintained in cup shape.

OXO Canisters (various sizes)

9.99-19.99Push large single button to release lid.

OXO Apple Divider

UPC #719812007928.97Avoid cutting apples with knife. Grip on handles and non-slip. Make use of force of palms.

OXO Softworks ‘Y’ Peeler

00719812810517.97Wide-set handle, good grip.Avoids angling wrist while peeling. Designed to pull down rather than push on angle away from body.

OXO Liquid Measuring Cups

3.47-13.97Angled numbers on the inside of the cup prevents having to bend over to see amount while pouring. Also has sturdy handle with good grip.

Hometrends One-Hand Pepper Mill

17.97One hand squeeze – low force required. No twisting at wrist.

OXO Softworks Swivel Peeler

00719812800517.97Rubberized non-slip grip.

Home Presence Coloured Measuring Cups

3.97Easy to remember colour-coded cups assists with cognitive aspects of cooking.

Anti-Steam Ove Glove

24.97Less bulky/dangerous than regular oven mitts.

Home Presence Coloured Measuring Spoons

2.97Easy to remember colour-coded spoons. Assists with cognitive aspects of cooking.

Duck Brand Select Easy Liner

00075353261677.97Provides non-slip surface under plates, bowls, etc. Grip top and bottom.

One Touch Automatic Can Opener

17.97

Starfrit Lock & Lock Containers (various sizes)4.00-10.00

Starfrit Tap Chop

14.97

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GripEze shelf and drawer liner6788810532$1.00 Non-slip surface. Placed under plates or cutting boards to secure while cutting. Placed under bowls while mixing.

Flexible cutting mats6788811857$2.00 (set of 4) Lightweight cutting board for those with limited strength. Different colours for different types of food (eg. orange for chicken).

Nylon tongs6788803182$1.50 One handed serving or pick up of items (eg. salad). Flip foods with less effort than a spatula.

Pizza cutter with large handle6788809037$2.50 Large built up handle for easy gripping. Use instead of a knife for easier cutting of foods.

Rotary cheese grater6788813224$1.00 Large handles. Requires less strength than using a box grater.

Dough scraper6788814960$1.00 Can be used to lift cookies etc. More control than a spatula since there is no long handle.

Funnels6788801174$1.00 (3 pack) Pour liquids or small items into containers. Less spilling for people with tremors due to larger opening of funnel.

No peel hard boiled eggs6788813259$1.00 (set of two) Fine finger movements are needed to peel hard boiled eggs, these cook without the shell on. Use with liquid eggs if cannot crack eggs.

Vegetable peelers with large handles6788801319$1.00 Large easy grip handles.Available with vertical or horizontal blades.

Large spatula6788814973$2.00 Large easy to grip handle. Large flipping surface.

Measuring cups6788812192$2.00 Red colour provides contrast for easier viewing of food level.

Scoop colander6788810459$2.00 Strain foods out of large pots without carrying the heavy pot to the sink. Easier for people with arthritis or limited strength

Baster6788806090$1.00 Use to remove liquids without pouring or scooping (eg. put soup from pot into bowls).

Funnel with Large hole6788801155$1.00 Pour larger items into containers with more accuracy. Works well for people with tremors.

Dice and chop vegetable press6788812720$2.00 Chop vegetables finely without fear of cutting fingers. Place piece of vegetable (or other food) under the press and hit the top of the press. Works well for people with limited fine motor skills.

Press and measure oil and vinegar dispenser6788813473$3.00 Use with any liquid. Press the fairly large button and liquid will be drawn to the top where you can see the measurement. Easy way to measure small amounts of liquid. Works well for people with less vision impairments.

Minute timer - twist6788810610$2.00 Timer that only needs gross motor movements (not fine movements) of the hand to operate. Twist the top of the timer to the desired time.

Electronic minute timer678806098$1.50 Push buttons for minutes and seconds. Digital display shows the time remaining. Can be clipped on to clothing and carried with person.

Aluminum cookie sheet6788806659$1.50 Light weight for people with reduced strength.

Handi-foil loaf pans5209220316$1.00 (set of 3) Very light weight for people with reduced strength. Can be recycled for easy clean up.

Large disposable cookie sheet5209202315$1.00 Very light weight for people with reduced strength. Can be recycled for easy clean up.

Disposable lasagna pans5209222320$1.00 Very light weight for people with reduced strength. Can be recycled for easy clean up.

Magnetic clips6788801303$1.00 (set of 5) Use to hold recipe cards on the fridge at appropriate viewing height.

Suds and Sponge dishwasher brush7179800164$1.50 Large handle for easy grip. Soap is in the handle, when scrubbing dishes the soap is automatically released. Works well for people with reduced strength or arthritis so they do not have to squeeze dish soap bottles.

Flexible long scrubber6788809204$1.50 Easily clean tall containers without forcing sore hands into them.

Tray with handles6788800384$1.00 Lightweight plastic. Carry items without putting too much pressure on joints in the hands. Take less trips to move items, great for people with reduced endurance or stamina.

Plastic serving bowl6788802055$1.00 Lightweight for people with reduced strength.

Small metal bowls6788803194$0.50 Measure spices ahead of time and have them ready to add to add to dish.

Plastic tumbler with lid and straw6788812548$1.00 Screw on lid keeps liquid from splashing out of cup.Works well for people with tremors.

Oven mitt with neoprene6788803573$1.50 Gripping surface over thumb and finger area to add traction when holding on to items.

Nitrile work gloves6788803586$1.50 Gripping surface over entire palm of hand. Wear when chopping vegetables to keep them from slipping out of hands.

Folding step stool6788815347$3.00 Grips on top for traction. Folds for storage. Use to reach items on higher shelves.

Large scissors6788809230$2.00 Large opening for fingers ideal for people with arthritis.

Display easel6788802940$1.00 Use to hold recipe books propped up and open to the page.



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handy houSEhold tipS

1. For cleaning smelly hands after chopping onions or garlic, just rub them on a stainless steel spoon. The steel is supposed to absorb the odor.

2. Fresh coffee beans can also absorb nasty odors from your hands.

3. If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.

4. When boiling eggs, add a pinch of salt to keep the shells from cracking. And salt makes them easier to peel the shell off when cooled.

5. Never put citrus fruits or tomatoes in the fridge. The low temperatures degrade the aroma and flavor of these persnickety fruits.

6. To clean cast iron cookware, don’t use detergents. Just scrub them with salt and a clean, dry paper towel.

7. Store celery by wrapping it in paper towel then wrap in aluminum foil and seal at each end. The celery will stay fresh for weeks.

8. To clean an electric kettle with calcium buildup on the heating element, boil a mixture of half white vinegar and half water, then empty. Then boil twice with plain water to remove the vinegar smell.

9. When storing empty airtight containers between usage, toss in a pinch of salt to keep them from getting stinky.

10. If you are making gravy and accidentally burn it, just pour it into a clean pan and continue cooking. Add sugar a little at a time, tasting as you go to avoid over-sugaring it. The sugar will cancel out the burned taste.

11. Burned a pot of rice? Just place a piece of white bread on top of the rice for 5-10 minutes to draw out the burned flavor. Be careful not to scrape the burned pieces off of the bottom of the pan when serving the rice.

12. Before you chop up a chili pepper, rub a little vegetable oil into your hands so your skin won’t absorb the spicy chili oil.

13. If you aren’t sure how fresh your eggs are, place them in about four inches of water. Eggs that stay on the bottom are fresh. If only one end tips up, the egg is less fresh and should be used soon. If it floats, it’s past the fresh stage.

14. To banish ants from the kitchen, find out where they are coming in and cover the hole with petroleum jelly. Ants won’t trek through the jelly. If they are coming under a door, draw a line on the floor with chalk. The little bugs also won’t cross a line of chalk.

15. Before making popcorn on the stove or in an air popper, soak the kernels in water for 10 minutes. Drain the water, then pop as normal. The additional moisture helps the popcorn pop up quicker and fluffier with fewer “old maids.”

16. Don’t store your bananas in a bunch or in a fruit bowl with other fruits. Separate your bananas and place each in a different location. Bananas release gases that cause fruits (including other bananas) to ripen quickly. Separating them will keep them fresh longer.

17. To keep potatoes from budding while in the bag, put an apple in along with them.

18. If you manage to have some leftover wine at the end of the evening, freeze it in ice cube trays for easy addition to soups and sauces in the future.

19. To clean crevices and corners in vases and pitchers, fill with water and drop in two Alka-Seltzer or Polident tablets. The bubbles will do the scrubbing.

20. After boiling pasta or potatoes, cool the water and use it to water your house plants. The water contains nutrients that your plants will love.

21. When you clean your fish tank, the water you drain can also be used to water your house plants. The nitrogen and phosphorus in fish droppings make aquarium water a great fertilizer.

22. When defrosting meat from the freezer, pour some vinegar over it. Not only does it tenderize the meat; it will also bring down the freezing temperature of the meat and cause it to thaw quicker.

23. The substance in an onions that causes your eyes to water is located in the root cluster of the onion. Cut this part out in a cone shape, with the largest part of the cone around the exterior root section.

24. Taking the top layer of an onion can also reduce the amount of eye-watering misery.

25. Toothpaste is a great silver cleaner.

26. Baking soda isn’t as effective a deodorizer for the fridge as that baking soda company would like you to believe. Activated charcoal is much better at absorbing fridge and freezer odors.

27. Baking soda is an extremely effective cleaner, though. Use it with vinegar to deodorize drains and clean stovetops and sinks.

28. A favorite tip of thousands of grandmas: when you nick your finger while cutting veggies, wait until the bleeding stops and paint on a layer of clear nail polish. It will keep juices out of the wound and won’t fall off into the spaghetti sauce like a bandage.

29. The jury is still out on what to put in the bag of brown sugar to keep it from going hard: a slice of apple, a piece of bread, and a shard of a terra cotta pot have all been used. But the best thing to do is to keep the bag in the freezer and defrost for 20 -30 seconds in the microwave prior to measuring. Then immediately return to freezer. It will last years!

10 Adaptive Cooking Special Edition

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30. Got a nasty invisible splinter from your kitchen tools? Put a piece of adhesive tape on the area and then pull it off to remove the splinter.

31. When you burn yourself in the kitchen, just spread mustard on the affected area. Leave it for a while and it will ease the pain and prevent blistering.

32. For aluminum pans that are looking dull, just boil some apple peels in them. This will brighten up the aluminum and make your house smell yummy.

33. To keep cookies fresh, savvy grannies like to put some crumpled-up tissue paper in the bottom of the cookie jar.

34. If your salt is clumping up, put a few grains of rice in with it to absorb excess moisture.

35. To clean fruit stains off of your fingers, rub them with a fresh, peeled potato. White vinegar can also do the trick.

36. Keep iceberg lettuce fresh in the fridge by wrapping it in a clean, dry paper towel and storing lettuce and paper towel in a sealed baggie in the fridge.

37. If your loaf of bread is starting to go stale, just put a piece of fresh celery in the bag and close it back up. For some reason, this restores a fresh taste and texture to the bread.

38. Always keep an aloe vera plant in your kitchen. It’s invaluable when you scrape your arm or burn your finger. Just break off a leaf and rub the gel from the inside on the injury.

39. When making a soup, sauce, or casserole that ends up too fatty or greasy, drop in an ice cube. The ice will attract the fat, which you can then scoop out.

40. To reuse cooking oil without tasting whatever was cooked in the oil previously, cook a 1/4 piece of ginger in the oil. It will remove any remaining flavors and odors.

41. If your milk always goes bad before you can finish it, try adding a pinch of salt to the carton when you first open it. It will stay fresh days longer.

42. Water that has been boiled and allowed to cool will freeze faster than water from the tap. This comes in handy when you’re having a party and need ice pronto.

43. Remove tea or coffee stains from your fine china by mixing up a paste of baking soda, lemon juice, and cream of tartar. Rub it over the stains and they’ll come off easily.

44. If two drinking glasses become stuck together after stacking, it’s not impossible to unstick them. Just put ice in the inner glass and dunk the outer glass in warm water. The warm glass will expand and the cold glass will contract, making the glasses separate easily.

45. For splinters under the fingernail, soaking the affected finger in a bowl of milk with a piece of bread in it is said to draw out the splinter.

46. Did grandpa ever give you a drink of cola for an upset tummy? It turns out that this is actually a pretty effective remedy. The sugar and carbonation can soothe many tummy problems - but it can also exacerbate others.

47. Putting salty bacon on a boil is said to “draw the poison out” of boils.

48. To help old wooden drawers (without runners) open and close smoothly, rub a candle on the tracks.

49. A cotton ball soaked in white vinegar and applied to a fresh bruise will reduce the darkness of the bruise and help it disappear sooner.

50. Drinking cranberry juice and eating blueberries regularly will help stave off urinary tract infections. Or drink plenty of cranberry juice if you have an active urinary infection. It kills the bacteria causing the problem.

51. Remove stickers off fruits and vegetables before you wash them because washing will take the paper off leaving the glue.

52. Toothpaste takes off ink and permanent marker from most surfaces. Just scrub the surface with the paste on the brush and rinse.

53. If you have a fungus on your nails soak a cotton ball in white vinegar and apply to the nail. Reapply daily until the fungus has disappeared.

54. Simply add 1 tablespoon of salt to your wash to keep colours from fading in your clothing or linens.

55. If you run out of fabric softener just use aluminum foil. Crumple it up in a ball and toss it in your dryer. It will attract the static leaving your fabrics soft, smooth and anti static.

56. Keep Bananas fresh longer by separating them. When bananas are stored individually in a bowl rather than remaining stuck like they are when purchased it will allow the ripening process to slow down.

57. To allow crisper pizza crust when you warm it up, heat your leftover slices in a fry pan on low-medium heat on the stove until warm and wave goodbye to the days of soggy microwave pizza.

58. Easy cleaning process for your microwave. Mix 1-2 cups of water with 1-2 tbsp of vinegar, put it in a microwave-safe bowl and place it in microwave for 5 minutes. Once finished take out and wipe clean with a rag.

59. If you have any well used baking or cookie sheets they can be restored to new. Spray ovencleaner on the items and put them in a large plastic bag for a couple of hours. Remove them and wipe away those disgusting stains and your oven ready sheets will be like new.

60. Keep your socks together during the wash and dry process. Simply pin the socks together at the toe and keep them together while washing and drying your socks. This saves searching for the mate or losing one into the abyss.

handy houSEhold tipS


rECipES

FroSTEd FLAkES And BErry SqUArES

TImE INVoLVED: < 10 min # oF INGREDIENTS: 4 SKILL LEVEL: Basic SERVES: 6 INGREDIENTS2 cups Corn Flakes or desired cereal1/4 cup dry mixed berries and cranberries1 cup marshmallows2 tbsp margarine

mETHoD1/ Grease a 9’’ X 9” pan2/ Melt the margarine in a pot then add

the marshmallows, stir until melted3/ Add your corn flakes or desired

cereal and berries to the mixture4/ Place into the greased pan and

spread evenly, let cool at room temperature

5/ Cut into 6 equal pieces6/ Makes a good snack.

Egg BUrrITo

TImE INVoLVED: < 10 min # oF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 2 INGREDIENTS4 eggs2 tbsp salsa2 tbsp mexican mix cheese4 pieces of tortilla shells1/2 pepper (diced)2 tbsp vegetable oil or spray oilsalt and pepper to taste

mETHoD1/ In a hot pan place oil. Whisk your

eggs in a bowl.2/ Scramble your eggs, and season with

salt and pepper.3/ Add diced pepper into pan, let cook

until soft. Add your eggs.4/ Place a 1/4 of the eggs into the

tortilla shells, then add your salsa and cheese.

5/ Wrap your burrito. If desired you can place the burrito into a pan and heat both sides to get a crispy shell.

ovEn FrIEd PArmESAn ChICkEn

TImE INVoLVED: < 25 min # oF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 2 INGREDIENTS2 pieces of boneless skinless chicken breast3 tbsp of low fat mayo4 tbsp grated parmesan cheese4 tbsp dry bread crumbs2 tbsp dry parsley flakesspray oilsalt and pepper to taste

mETHoD1/ Pre-heat oven to 350 degrees2/ Place chicken on a greased

baking pan3/ Add the mayo on chicken.4/ Mix the bread crumbs, parmesan

cheese and parsley together and apply onto chicken.

5/ Season chicken and place in oven for 25 minutes.

6/ Serve with pasta or rice.

mUShroom SoUP

TImE INVoLVED: < 45 min # oF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 2 INGREDIENTS1 box button mushrooms (or any variety of mushrooms)1/2 package of onion soup mix1 small onion roughly diced4 cups of water2 tbsp vegetable oilsalt and pepper to taste

mETHoD1/ In a pot place oil on high heat. Add

mushrooms and onions to pot.2/ Sauté for approximately 10 minutes,

then add your onion soup mix. Sauté for a remaining 5 minutes.

3/ Lower heat to a medium boil and let cook for 30 minutes.

4/ Use a hand blender to puree mixture. Season with salt and pepper to taste.

FILET oF SoLE wITh onIon gLAzE

TImE INVoLVED: < 20 min # oF INGREDIENTS: 4 SKILL LEVEL: Basic SERVES: 2 INGREDIENTS2 pieces sole3 tbsp light mayo2 tbsp onion soup mix1/4 tsp lemon juicesalt and pepper to taste

mETHoD1/ Pre-heat your oven to 350 degrees2/ Place fish on a greased (spray oil)

baking sheet, add lemon juice and season.

3/ Spread low fat mayo onto the fish, sprinkle the onion soup mix to the mayo.

4/ Place in pre-heated oven for 20 minutes at 350 degrees

5/ Serve with rice.

ChiCken Chilli

TIME INVOLVED: < 45 min # OF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 8 INGREDIENTS1 lb (ground chicken, (or beef, turkey)1 can of mushrooms1 can tomato sauce1 tbsp dry chilli1 can kidney beans1 tbsp vegetable oilsalt and pepper to taste

METhOD1/ In a pot place oil and turn heat on

high. Take ground chicken and cook for 10 minutes until brown.

2/ Add mushroom, tomato sauce, chilli and beans.

3/ Cover and let cook for 35 minutes. Season with salt and pepper to taste. You can also cook in a slow cooker for 5 hours.

4/ Enjoy on it’s own or with garlic bread.

12

rECipES

mEdITErrAnEAn CoUS CoUS SALAd

TImE INVoLVED: < 15 min # oF INGREDIENTS: 6 SKILL LEVEL: Basic SERVES: 6 INGREDIENTS1 cup cous cous1 1/2 cup boiling water1 cucumber (peeled, seeded, diced)1 can chick peas4 tbsp light Italian dressing1/4 cup feta cheesesalt and pepper to taste

mETHoD1/ In a bowl place your cous cous, add

your boiling water and cover with plastic wrap for 15 minutes.

2/ Add your cucumber, chick peas, feta cheese and toss with the Italian dressing.

3/ Season with salt and pepper to taste.

hEArTy hAmBUrgEr vEgETABLE BArLEy SoUP

TImE INVoLVED: < 60 min

# oF INGREDIENTS: 7

SKILL LEVEL: Basic

SERVES: 2

INGREDIENTS2 carton beef stock1 lb ground beef1 cup chopped carrots1 cup chopped celery1 cup chopped onion1/2 can diced tomatoes½ cup pearl barley1 tbsp oilSplash of Worcestershire sauceSeason to taste

mETHoD1/ Brown beef, drain fat and set aside.2/ Pour oil in pan and add onion,

celery and carrots. Saute until slightly softened.

3/ Add beef stock, ground beef and diced tomatoes.

4/ Bring to a boil and cook on high about 5 minutes.

5/ Lower heat to a medium low and cook for 30 minutes.

LAzy mAn’S EASy CABBAgE roLL CASSEroLE

INGREDIENTS2 pkgs shredded cabbage (coleslaw)1 can tomato soup1 onion, chopped1 lb ground beef1 small can tomato sauce (optional)1 cup minute riceSalt & pepper to tasteDiced canned tomatoes

mETHoD1/ Brown ground beef in sauce pan

and drain. Set aside. 2/ Spread 1 package of shredded

cabbage into bottom of a glass casserole with lid.

3/ Add chopped onion, diced tomatoes and minute rice to ground beef and stir. (if desired add tomato sauce to this mixture.)

4/ Pour mixture over cabbage in casserole dish.

5/ Add second bag of shredded cabbage on top of meat mixture.

6/ Pour condensed tomato soup over top of casserole.

7/ Bake with lid on @ 350 degrees for 1-1 ½ hours.

mEATLoAF wITh Brown SUgAr

INGREDIENTS1/2 cups packed brown sugar 1/2 cup ketchup1 1/2 lbs lean ground beef 3/4 cup milk2 eggs1/2 tsp salt1 small onion, chopped1/4 tsp ground ginger3/4 cup finely crushed saltine cracker crumbs

mETHoD1/ Preheat oven to 350 degrease.2/ Lightly grease a 5 x 9 loaf pan.3/ Press the brown sugar into the

bottom of pan and spread with ketchup

4/ In a mixing bowl thoroughly mix all remaining ingredients and shape into loaf.

5/ Place loaf on top of ketchup6/ Bake in a preheated oven for 1 hour

or until juices run clear.7/ Serve with anything you want.

APPLE CrUmBLE

TImE INVoLVED: < 45 min # oF INGREDIENTS: 8 SKILL LEVEL: Basic SERVES: 6 INGREDIENTS1 cup oats1 3/4 cup all-purpose flour1 cup sugar1/2 cup margarine (soften)1 medium apple (peeled and chopped)1/4 tsp cinnamon and clove mix1/4 tsp salt

mETHoD1/ Heat oven to 350 degrees, grease 9

inch pan with non-stick spray.2/ Place margarine, oats, flour and 1/2 of

the sugar together, knead until mixture crumbles.

3/ Mix apples with sugar and cinnamon together and place into pan.

4/ Add crumble mixture on top of apples.5/ Bake for 30 to 45 minutes or until

golden.6/ Serve warm with ice cream.

ChICkEn And mUShroom STEw

TImE INVoLVED: < 30 min

# oF INGREDIENTS: 6

SKILL LEVEL: Basic

SERVES: 6

INGREDIENTS1 can cream of mushroom soup1 cup (250 ml) milk2 tbsp onion soup mix1 1/2 cups large diced cooked chicken2 can mushrooms1/4 cup frozen peassalt and pepper to taste

mETHoD1/ Place a pot on high heat, place

mushroom soup mix, frozen peas, mushrooms, 1/2 cup of water and onion soup mix.

2/ Let mix come to a boil, then add chicken pieces.

3/ Bring to a boil then simmer for 20 minutes.

4/ Serve on pasta or rice.

13

no BAkE ChoCoLATE oAT BArS

INGREDIENTS1 cup butter1/2 cup packed brown sugar1 tsp vanilla extract3 cups quick cooking oats1 cup semisweet chocolate chips1/2 cup peanut butter

mETHoD1/ Grease a 9x9 inch square pan.2/ Melt butter in large saucepan over

medium heat. Stir in brown sugar and vanilla. Mix in the oats. Cook over low heat 2 to 3 minutes, or until ingredients are well blended. Press half of mixture into the bottom of the prepared pan. Reserve the other half for topping.

3/ Meanwhile, melt chocolate chips and peanut butter in a small heavy saucepan over low heat, stirring frequently until smooth. Pour the chocolate mixture over the crust in the pan, and spread evenly with a knife or the back of a spoon.

4/ Crumble the remaining oat mixture over the chocolate layer, pressing in gently. Cover, and refrigerate 2 to 3 hours or overnight. Bring to room temperature before cutting into bars.

ITALIAn SAUSAgE And gArdEn vEgETABLE PASTA

TImE INVoLVED: < 30 min # oF INGREDIENTS: 7 SKILL LEVEL: Basic SERVES: 4 INGREDIENTS2 pieces Italian sausage (sliced and taken out of casing)1/2 cup frozen vegetables (italian mix)2 tbsp vegetable oil1 cup tomato sauce1 package of penne pasta1 tbsp Italian spicesalt and pepper to taste

mETHoD1/ Place oil into hot pan, then add your

pieces of Italian sausage.2/ Add your frozen vegetables and

tomato sauce.3/ Bring to a boil then let simmer for

20 minutes.4/ Toss pasta with sauce.5/ Serve with garlic bread.

rECipES

hAm & PoTATo SoUP

INGREDIENTS3 1/2 cups peeled and diced potatoes1/3 cup diced celery1/3 cup finely chopped onion3/4 cup diced cooked ham3 1/4 cups water2 tbsp chicken bouillon granules1/2 tsp salt, or to taste1 tsp ground white or black pepper, or to taste5 tbps butter5 tbps all-purpose flour2 cups milk

mETHoD1/ Combine the potatoes, celery, onion,

ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2/ In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3/ Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

14

BrEAd PUddIng

TImE INVoLVED: < 35 - 40 min # oF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 6 INGREDIENTS1 package croissants 1 package danishes6 egg yolks3 cups milk1/2 cup sugar1 container of vanilla sauce

mETHoD1/ Grease a medium size baking dish.2/ Rough cut all the danish and

croissants.3/ Take the egg yolks and whisk with

the sugar.4/ Add the milk to the yolk mixture, and

whisk.5/ Place the danish and croissant into

the mixture.6/ Bake in a pre-heated oven for 35 to

45 minutes until firm.7/ Cool. Then portion into 2”X2” squares

and drizzle with vanilla sauce.

rECipES

qUIChE

TImE INVoLVED: < 40 min # oF INGREDIENTS: 5 SKILL LEVEL: Basic SERVES: 2 INGREDIENTS4 eggs2 cups half-and-half cream, or milk1/8 tsp ground nutmeg4 ounces yellow cheddar cheese, shredded2 ounces mozzarella cheese, shredded1 (9 inch) unbaked pie shell

mETHoD1/ Preheat oven to 425 degrees F

(220 degrees C).2/ In a large bowl, whisk together eggs

and half-and-half. Season with salt, white pepper and nutmeg. Place shredded yellow cheddar and mozzarella in the pie shell. Pour egg mixture over cheese.

3/ Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

mExICAn ShEPhErd’S PIE

INGREDIENTS

1 package (6.6 ounces) instant home-style mashed potatoes1 pound ground beef1 medium onion, chopped1 can (14 ounces) diced tomatoes, undrained1 can (11 ounces) corn, drained1 envelope taco seasoning1 can (2 1/4 ounces) sliced ripe olives drained1 1/2 tsp chili powder1/2 tsp salt1/2 tsp garlic powder1 cup (4 ounces) shredded cheddar cheese

mETHoD1/ Prepare mashed potatoes according

to package directions.2/ Meanwhile, in large skillet cook beef

and onion over medium heat until meat is no longer pink. Drain.

3/ Add the tomatoes, corn, olives, taco seasoning, chili powder, and salt and garlic powder.

4/ Bring to a boil; cook and stir for 1-2 minutes.

5/ Transfer to a greased 21/2 quart baking dish. Top with cup of cheese.

6/ Spread mashed potatoes over the top: sprinkle with remaining cheese.

7/ Bake, uncovered, at 350 degrees F for 12-15 minutes or until cheese is melted.

8/ Sprinkle

15

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orhma adaptive cooking cookbook

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