Ideal Care

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613-769-1669

Recipes

Orange, Carrot & Ginger Juice

This 3-ingredient recipe is not only simple and delicious, but it is also a great way to boost your immune system! Packed with vitamins and nutrients, such as 100% of your daily Vitamin C, this juice is quick and easy to add to your morning routine.

Immunity-Boosting Carrot, Orange & Ginger Juice

For the full recipe, click here.

Ingredients

  • 5 large Oranges, peeled
  • 5 – 6 large Carrots
  • 2-inch cube of Ginger, peeled

Directions

  1. Blend all ingredients together in a high-power blender until smooth. If mixture appears “dry”, add a splash of water or more oranges.
  2. Using a fine strainer or cheesecloth, strain the juice allowing the liquid to drip through into a large bowl. You may need to use your hand to squeeze excess liquid if using cheesecloth.
  3. Discard the pulp from the cloth or strainer and transfer the juice into a bottle to refrigerate or into your glass over ice to enjoy right away!

Servicing the Ottawa Community since 1998. We are now accepting clients in Smith Falls, Kemptville, Prescott, Brockville, through to Kingston, Ontario.

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Creamy Vegetable Soup

Proper nutrition at any age is important to ensure a healthy and active lifestyle. However, as we age, a poor diet can have significant effects that put us at risk for disease.

This creamy vegetable soup is nutritious (using whole milk instead of cream!) and delicious with a variety of vegetables!

Creamy Vegetable Soup

For the original full recipe, click here. Serves 6 portions.

Ingredients

  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil
  • ½ cup Onions chopped
  • ½ cup Celery chopped
  • 1 cup Carrots chopped
  • 1 tablespoon Garlic minced
  • 1 cup Green Beans chopped
  • 1 cup Mushrooms sliced
  • 1 cup Broccoli Florets
  • 1 cup Corn Kernels
  • 1 teaspoon Thyme dried
  • 1 teaspoon Oregano dried
  • 3 tablespoons All Purpose Flour
  • 4 cups Whole Milk
  • Salt and Pepper to taste

Directions

  1. Heat butter and olive oil in a skillet and add onions, celery and carrots. Cook for a few minutes till the onions soften, making sure not to brown them. Add the garlic, beans, mushrooms, broccoli and corn and saute for 2-3 minutes. Mix in the thyme and oregano and add the flour.
  2. Add the flour along with thyme and oregano and cook the flour with veggies for a minute and a half. Add the whole milk slowly, while stirring continuously. Keep stirring while you bring this to a boil, and then reduce to a simmer.
  3. Add salt and pepper and let everything simmer for 6-7 minutes or till the soup thickens. Add a little broth or more milk to thin it out if its too thick for you.
  4. Serve hot on its own or with a fresh whole grain roll.

For information on how we can help support your elderly loved one with our Meal Assistance program, contact us today!


Servicing the Ottawa Community since 1998. We are now accepting clients in Smith Falls, Kemptville, Prescott, Brockville, through to Kingston, Ontario.

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Fruit-topped Sponge Cake Dessert

As the year draws to a close, you may be looking for a lighter alternative to dessert to ring in the new year. Try this delicious, yet simple dessert for your New Year’s Eve gathering or any day of the week!

Ingredients

  • 6 individual round sponge cake cups
  • 4 cups fresh fruit
  • Light whipped cream
  • Fresh mint leaves *optional
  • Powdered sugar *optional

Directions

  1. Place sponge cake cups on individual serving plates. Gently spoon or fill with whipped cream.
  2. Gently arrange fresh fruit, such as strawberries, kiwi or blueberries (you can also use canned peaches!) on top of the whipped cream.
  3. Serve as is or garnish with a dusting of powdered sugar and a mint leaf.

Servicing the Ottawa Community since 1998. We are now accepting clients in Smith Falls, Kemptville, Prescott, Brockville, through to Kingston, Ontario.

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Spinach & Ricotta Pinwheels

This fun and simple appetizer is not only nutritious but delicious! Before baking, arrange each pinwheel in the shape of a Christmas tree and you have instant festive decor!

Click here for the full recipe and video instructions.

Ingredients

  • 1 teaspoon vegetable oil for frying
  • 2 red onions, chopped
  • 8 cups fresh spinach
  • salt and freshly ground black pepper
  • 1 pinch ground nutmeg
  • 9 ounces fresh ricotta cheese
  • 1 tablespoon grated Parmesan cheese
  • 1 sheet frozen puff pastry, thawed
  • 1 egg, beaten
  • 4 multi-colored cherry tomatoes, halved, or more to taste

Directions

  1. Heat oil in a large pan over medium heat and saute onions until soft and translucent. Add spinach, salt, and pepper and briefly saute while stirring constantly, 2 to 3 minutes.. Cover and cook until spinach is wilted, 5 to 7 minutes. Remove lid after 5 minutes and allow cooking liquid to evaporate. Remove from stove and cool completely.
  2. Chop spinach mixture and combine with ricotta and Parmesan cheese in a bowl. Season with salt, pepper, and nutmeg.
  3. Roll out puff pastry sheet and evenly cover with spinach-cheese mixture to within 1/2 inch of the edges. Tightly roll up sheet lengthwise and press edges tightly together. Wrap in plastic wrap and cool in refrigerator for at least 1 hour.
  4. Preheat oven to 400 degrees F (200 degrees C). Cover a baking sheet with parchment paper.
  5. Slice pastry log into 3/4-inch slices so you have 16 to 22 pinwheels. Lay puff pastry pinwheels in the shape of a Christmas tree. The lowest row should consist of 6 pinwheels the second row 5 pinwheels, etc. If you end up with 16 pinwheels, start with 5 pinwheels in the lowest row. Place the last wheel on the bottom to make the stem. Brush with egg.
  6. Bake in preheated oven until wheels are lightly browned and puffed up, 20 to 25 minutes.

Decorate with cherry tomatoes for Christmas tree ornaments!


Servicing the Ottawa Community since 1998. We are now accepting clients in Smith Falls, Kemptville, Prescott, Brockville, through to Kingston, Ontario.

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Yule Log Cake

Nothing says the holidays like the smells and tastes of freshly baked homemade treats!

Today’s recipe is a tradition in many households during the Christmas season. Yule Log Cake is a delicious chocolate sponge cake filled with a light mascarpone whipped cream, enveloped in a creamy whipped chocolate ganache!

Yule Log Cake

For the original recipe, click here

Ingredients

Chocolate Cake:

  • 3/4 cup (98g) all-purpose flour
  • 1/3 cup (38g) Hershey’s Special Dark cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 4 large eggs, divided
  • 3/4 cup (155g) granulated sugar
  • 5 tbsp (72g) sour cream
  • 1/4 cup butter, melted
  • 1 tsp vanilla extract

Mascarpone Filling:

  • 1 1/4 cups (300ml) heavy whipping cream, cold
  • 3/4 cups (86g) powdered sugar
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 8 oz (226g) mascarpone cheese, softened but still chilled*

Chocolate Ganache:

  • 8 ounces semi sweet chocolate, finely chopped
  • 1 cup heavy whipping cream

Instructions

1. Begin by preheating your oven to 350°F. Line a 17×12 inch jelly roll sheet pan with parchment paper. Make sure the parchment paper sticks up at least an inch above the sides of the pan on all sides, so you can lift the cake out of the pan to roll.
2. In a medium bowl, whisk the flour, cocoa, baking powder and salt together and set aside.
3. In a large bowl, combine the egg yolks and sugar and whisk together until well combined.
4. Add the sour cream, melted butter and vanilla extract and whisk together until well combined.
5. Add the dry ingredients and gently whisk together until well combined, then set aside.
6. Add the egg whites to a large mixer bowl and whip at high speed until stiff peaks form.
7. Gently fold about 1/3 of the whipped egg whites into the chocolate mixture to loosen up the batter. Add the remaining egg whites and gently fold together until well combined.
8. Spread the cake batter evenly into the prepared pan and bake for 10-12 minutes, or until the top of the cake springs back when touched and a toothpick inserted comes out clean.
9. Remove the cake from the oven and immediately lift the cake out of the pan using the parchment paper and place it on the counter.
10. While the cake is hot, use the parchment paper the cake was baked in and start at the shorter end of the cake to slowly roll the cake up. Set the cake aside to cool completely.

Time to Roll!
1. When the cake has cooled and is ready to be filled, make the filling. Add the heavy whipping cream, powdered sugar, vanilla extract and salt to a large mixer bowl and whip on high speed until soft peaks form.
2. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly.
3. Unroll the cake roll very carefully, looking out for areas where it may be sticking to release it. You can use an offset spatula or something similar and run it along the parchment paper as you unroll the cake to help release it as it unrolls.
4. Spread the filling evenly onto the unrolled cake, then roll it back up without the parchment paper.
5. Wrap it up in a plastic wrap with the seam side down and refrigerate for at least an hour to firm up.

Top it Off!
1. When you’re ready to decorate the cake, make the chocolate ganache. Add the chocolate to a medium-sized bowl and set it aside. Heat the cream in the microwave just until it begins to boil, then pour it over the chocolate.
2. Allow the chocolate and cream to sit for a few minutes, then whisk until smooth. Let the ganache cool to about room temperature (or cooler, you don’t want it too warm/thin), then transfer to a large mixer bowl.
3. Whip on high speed until lightened in colour and thick enough to spread.
4. To decorate the cake, use a large serrated knife to gently cut off a piece of the log about 3 inches in length. Make the cut with a slight diagonal.
5. Use some of the chocolate ganache to attach the small log to the side of the larger log.
6. Spread the remaining chocolate ganache all over the cake, then use a fork to create bark-like lines all over it.
7. Refrigerate the cake until ready to serve.


Servicing the Ottawa Community since 1998. We are now accepting clients in Smith Falls, Kemptville, Prescott, Brockville, through to Kingston, Ontario.

Classic Beef Stew

Enjoy this classic beef stew with your family during these cold Autumn evenings.  A cozy combination of seasonal vegetables, hearty beef, and some red wine!

Classic Beef Stew

Serves: 4

Ingredients

  • ¼ cup all-purpose flour
  • ¼ teaspoon freshly ground pepper
  • 1 pound beef stewing meat, trimmed and cut into inch cubes
  • 5 teaspoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 1 cup red wine
  • 3 ½ cups beef broth, homemade or low-sodium canned
  • 2 bay leaves
  • 1 medium onion, peeled and chopped
  • 5 medium carrots, peeled and cut into 1/4-inch rounds
  • 2 large baking potatoes, peeled and cut into 3/4-inch cubes
  • 2 teaspoons salt

 

Directions

  1. Combine the flour and pepper in a medium bowl. Add the beef and toss to coat well.
  2. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time so you don’t overcrowd them. Cook, turning the pieces until beef is browned on all sides. Remove the beef from the pot.
  3. In the same pot, add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits.
  4. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
  5. Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.
  6. Add the onions and carrots and simmer, covered, for 10 minutes.
  7. Add the potatoes and simmer until vegetables are tender, about 30 minutes more.
  8. If stew is dry, add broth or water. Season with salt and pepper to taste.

Serve on its own or with your favourite rustic bread or rolls!

 

 

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Green Pea Risotto

Looking for a hearty, warm and creamy dish for dinner or as a side to your favourite protein? Try this delicious Green Pea Risotto!

Risotto is unlike other rice, so always make sure to use Arborio rice and stay by the pot, stirring while it simmers slowly.

Green Pea Risotto

Serves: 6

Ingredients

 

 

3 cups Reduced Sodium Chicken Broth

¼ cup unsalted butter, divided

3 cloves garlic, minced

2 shallots, minced

1 cup Arborio Rice

1 cup white wine

2 cups frozen Green Peas, thawed

1/2 cup finely grated Parmesan cheese, plus more for optional garnish

¼ cup finely chopped chives

½ tsp salt

½ tsp ground black pepper

 

Directions

Step 1 Heat broth in a saucepan on the stove, keep warm.

Step 2 In a low, wide saucepan, over medium heat, melt 2 tbsp of the butter. Stir in the garlic and shallots; sauté until fragrant and translucent but not browned, 2 to 3 min. Add the rice, stirring to coat, about 1 min. Add the white wine and bring to a gentle simmer until the wine is almost evaporated.

Step 3 Add about one-third of the reserved warm broth. Simmer gently, stirring often, until the broth is mostly absorbed. Stir in another third of the broth; cook until almost absorbed. While adding in broth a third time, check that the rice is cooked through, tender and al dente, but there is still some loose broth in the pan (if the broth has been fully absorbed, add a splash more).

Step 4 Stir in the green peas and remaining 2 tbsp butter. Cook until the peas are heated through, 2 to 3 min. Keep the mixture somewhat loose, as the broth is quickly absorbed while the rice stands.

Step 5 To finish, remove from heat, stir in the Parmesan cheese, chives, salt and pepper. Garnish with additional cheese, if desired.

Serve immediately on its own or with your favourite vegetables like grilled asparagus or your favourite protein, such as salmon, chicken, or tofu!

 

Ham & Lentil Soup

Wondering what to do with your leftover baked ham?! Try this delicious lentil soup with a twist!

Ingredients



  • 2 cups red lentils

  • 1 cup cooked pasta (small) or 1 cup diced, cooked potato

  • 1 cup cooked ham, chopped/diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 1/2 onion, diced

  • 2 Tbsp olive oil

  • 2 cloves garlic, minced

  • 1 tsp salt

  • 1 tsp cumin

  • 1 Tbsp dried parsley or finely chopped fresh

  • Water

Directions

  1. Pre-cook the pasta or potatoes ahead of time and set aside.

  2. Wash and peel and cut the celery, carrots, and onion. Set aside.

  3. Trim the fat and dice cooked ham Set aside.

  4. Sift lentils, checking for dry peel, stones and other objects not to be found later in the soup. Wash and drain.

  5. Heat oil in a large pot over medium-high heat.

  6. Sauté the ham, onions, celery, and carrots in olive oil till slightly brown.

  7. Add the lentils and stir until coated with the oil.

  8. Add enough water to cover half the pot or just above the ingredients, adding salt. Let boil, checking to make sure water doesn’t dry out and soup doesn’t thicken.

  9. When veggies and lentils are soft, add the Pasta or the Potatoes and stir in another cup of water.

  10. Add the Parsley and spices and let it boil on medium heat.

  11. Lower heat again and stir occasionally as starch from the pasta or potatoes will make it thicker and it will stick to the bottom. Add water when necessary.

Eggnog Pudding

There is no shortage of holiday recipes online, but this one caught our eye…and our taste buds!

Try this delicious treat with a Christmas staple – eggnog! It may be an acquired taste to some, but when combined with spiced rum, and fragrant cinnamon and nutmeg – you can’t go wrong! 

Eggnog Pudding

Serves: 8

For the full recipe, click here


 


Ingredients:

  • 1 1/2 cup eggnog

  • 1/4 cup spiced Rum (optional)

  • 1 teaspoon cinnamon

  • 1/2 teaspoon nutmeg

  • 2 cups heavy whipping cream

  • 1/2 cup powdered sugar

  • 1 1/2 cups graham cracker crumbs

  • 6 tablespoons unsalted butter, melted

Directions

  1. Combine instant vanilla pudding mix with eggnog, rum, cinnamon and nutmeg. Whisk until powder dissolves. Refrigerate until pudding is firm, about 10 minutes.

  2. Put the bowl and whisk in the freezer for 5-10 minutes to chill. Beat the heavy cream on medium-high speed for several minutes until soft peaks form.

  3. Add powdered sugar and beat on medium-high until stiff peaks form. Refrigerate whipped cream until you are ready to use.

  4. Take 2 cups of the whipped cream and fold into the prepared pudding, stir to combine. Put the mousse in a Ziploc bag and refrigerate until you are ready to use. Save remaining Whipped Cream to top the parfaits with.

  5. Use a food processor to grind graham crackers into a fine crumb. Combine the graham crackers crumbs with melted butter and stir to combine.

  6. To assemble, place 1-2 tablespoons of graham crackers in the bottom of the individual jars. Cut a small hole in the corner of the Ziploc bag and fill the jar with eggnog mousse. Top mousse with a dollop of the leftover whipped cream and sprinkle with nutmeg. Individual jars must stay refrigerated until ready to serve.

Baked Salmon by Zaki Dahdah

What’s for dinner tonight Ottawa?




 


Health benefits of salmon

  • Great Source of Protein

  • Rich in Omega-3 Fatty

  • Acids Good Source of Potassium

  • High in B Vitamins

  • Loaded With Selenium

  • It contains the antioxidant

  • Astaxanthin – May Reduce the Risk of Heart Disease

  • Maintains healthy weight control



 Ideal Caregivers 4u offers In-home Mealtime Assistance Program (MAP) prepared and created meals by our personal caregivers to provide optimal assistance to all your loved ones who are no longer able to cook for themselves, forget to eat or need help to eat at mealtime.