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Recipes

Turkey Ginger Soup

Last week we discussed the health benefits of Turmeric with its anti-inflammatory properties. Well, today we will focus on its close cousin – Ginger!

Ginger has a variety of compounds that contribute to its antioxidant and anti-inflammatory effects, particularly ideal for joint inflammation, reducing pain, and improving joint mobility. This spicy root is also known for its digestive properties that help to support digestive health.

Simply add ginger to a variety of your own recipes or make it as a tea by chopping or grating fresh ginger root and simmering in water. Another way to add the health benefits of ginger is with this delicious Turkey Ginger Soup recipe!

Turkey Ginger Noodle Soup

For the original recipe, click here.

Ingredients

  • 2 medium carrots, sliced
  • 2 cans (8 ounces each) sliced water chestnuts, drained
  • 3 to 4 tablespoons minced fresh gingerroot
  • 2 tablespoons minced fresh parsley
  • 2 teaspoons chili powder
  • 4 cups chicken stock
  • 1 can (11.8 ounces) coconut water
  • 3 tablespoons lemon juice
  • 2 pounds boneless skinless turkey breast, cut into 1-inch cubes
  • 2 teaspoons pepper
  • 1/2 teaspoon salt
  • 2 tablespoons canola oil
  • 1 cup frozen corn (about 5 ounces), thawed
  • 1 cup frozen peas (about 4 ounces), thawed
  • 8 ounces rice noodles or thin spaghetti

Directions

  1. Place the first 8 ingredients in a 4- or 5-qt. slow cooker.
  2. Toss turkey with pepper and salt. In a large skillet, heat oil over medium-high heat; brown turkey in batches. Add to slow cooker.
  3. Cook, covered, on low 4-5 hours, until carrots are tender. Stir in corn and peas; heat through.
  4. Cook noodles according to package directions; drain. Add to soup just before serving.


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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Sweet Potato Turmeric Soup

Turmeric is one of the top inflammation-fighting superfoods, mainly due to its main active plant compound known as curcumin. Curcumin is responsible for giving the root its bright yellow-orange colour. It also happens to be a powerful antioxidant, which is key to its anti-inflammatory properties.

In fact, curcumin is so powerful that it has been shown to combat inflammation associated with arthritis, diabetes, and other diseases.

One way to introduce this superfood is by using it in many of the dishes you already eat! Whether it’s sprinkled in when cooking eggs, meats or fish, used in rice dishes, or in this delicious soup option, turmeric is a great way to begin your anti-inflammation journey.

Sweet Potato Turmeric Soup

For the original full recipe, click here.

Ingredients

  • 1 tablespoon coconut oil
  • 4 large shallots, chopped (or 1 medium onion)
  • ¼ cup chopped ginger
  • 4 cloves garlic, peeled and smashed with the side of your knife
  • 1 large sweet potato, peeled and diced (about 1.5 lbs)
  • 2 large carrots, chopped
  • 1 tablespoon turmeric + sea salt
  • ½ teaspoon black pepper + cayenne pepper
  • 4 cups vegetable or chicken stock
  • 6 tablespoons almond butter
  • 15 ounce can coconut milk
  • Juice from one lime

Salty Almond Croutons

  • 1 teaspoon coconut oil
  • ½ cup chopped almonds
  • 1 tablespoon soy sauce

Directions

  1. Add the coconut oil to a large pot over medium-high heat. When it melts, add the shallots and let them cook for 3-4 minutes. Add the garlic and ginger and cook for 1 more minute. Add the sweet potato, carrots, turmeric, sea salt, black pepper, and cayenne and stir the pot for about 30 seconds.
  2. Add the stock to the pot and bring the pot to a boil. Reduce the heat to medium and simmer for 10 minutes, or until the vegetables are soft.
  3. Transfer the soup to your blender, add the almond butter, and blend until smooth. Pour the soup back into the pot, add the coconut milk and lime juice, and heat through.

To make the Salty Almond Croutons:

  1. Heat the coconut oil in a small pan over medium-high heat. Add the chopped almonds and toast until fragrant and golden, about 5 minutes, shaking the pan a few times.
  2. Add the soy sauce to the pan and let it boil until it’s gone and the almonds are coated. Remove the pan from the heat.

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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Sweet Potato & Zucchini Hash

One of the best ways to support your immune system and maintain a healthy, active lifestyle as we age is to ensure you are getting the proper nutrients at every meal. To achieve this, consider using locally grown produce that is in season. It not only benefits your community but your health as well.

Sweet potatoes are an excellent source of betacarotene, which can be converted to vitamin A and help support your immune system and gut health. Its low glycemic index makes it ideal for diabetics, too!

You may be surprised that these traditionally Central and South American potatoes are commercially grown here in Ontario! In fact, Ontario sweet potatoes also contain fibre and are fat and cholesterol-free!

Try this delicious and versatile dish at any meal and enjoy the benefits of this seasonal tuber!

Sweet Potato & Zucchini Hash – Serves 4

Ingredients

  • 16 oz. (450g) sweet potato, peeled, cut into cubes
  • 2 glove garlic, chopped
  • 1 ½ tbsp. coconut oil
  • 2 medium zucchini, diced
  • 1 onion, diced
  • 8 eggs
  • handful parsley, chopped
  • cayenne pepper, to taste

Directions

  1. Cook the sweet potato for 3-4 mins in a pot of boiling water, then drain.
  2. Heat the ½ tbsp. of the oil in a pan, over medium heat.
  3. Add the sweet potato, zucchini, onion and garlic, sauté for about 5 mins, until cooked and browned. Season to taste with salt & pepper, and set aside.
  4. Heat the remaining oil in the pan and fry the eggs to your liking.
  5. Divide the vegetables between 4 plates, top with fried eggs and sprinkle with parsley. Season with cayenne pepper, salt & pepper, to taste and serve.

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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Mushroom Soup

One way to boost our immune system is by adding fruits and vegetables to our daily diet. This not only provides a well-balanced meal plan but also allows for a much-needed daily intake of vitamins and minerals.

Mushroom Soup

This delicious and easy recipe serves 4 and is rich in fibre, protein, antioxidants, and vitamins.

Ingredients

  • 1 small carrot, shopped
  • 2 tbsp. coconut oil
  • 1 pnion, sliced
  • 1/2 leek, chopped
  • 5 1/3 cups (500g) mushrooms, sliced
  • 1 small parsnip, chopped
  • 1 small potato, peeled, cubed
  • 2 1/2 cups (600ml) vegetable stock
  • scant 1/2 cup (100ml) cream fraiche

Directions

  1. In a large pot heat the oil, and sauté the chopped onion and sliced leek for about 3 mins.
  2. Next, add washed and sliced mushrooms and fry for another 10 minutes stirring now and then.
  3. Add the carrot, parsnip and potato. Mix well and cook for 3-4 mins. Season with salt and pepper.
  4. Pour in the vegetable stock and bring to a boil. Simmer, covered for about 15 mins. until the vegetables are soft.
  5. Mix with a hand blender until smooth, add cream at the end
    and serve.

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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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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