POSTED April 10th, 2020
Good news—the government has officially declared that I am an essential service. Here’s an update on how my Easter egg delivery is going to work during these special circumstances.Read the article
Popular recipes such as lasagna, stews and roast chicken are aimed at family suppers and are tricky to scale down. Cook a batch of chili for you plus one and chances are that it will still be lurking in your fridge days later. Who wants to be endlessly eating leftovers?
Using up fresh ingredients is also a problem when you are cooking for two – whether you are a married couple or two college roommates. Limp salad greens and half-used bottles of expired salad dressing are typical of a duo’s culinary dilemma.
Finally, lack of time is an issue when it comes to the supper hour – whether you are one, two or a tribe of six.
My significant other and I are both busy empty nesters. Three or four nights a week we make dinner together. With practise we’ve found seasoned solutions that deliver delicious meals with no fuss and minimum clean up. It’s no longer a chore, it’s a pleasure. We relax, catch up on our days and smile at the knowledge that having another human being at the table is sparing us the indignity of talking to the plants!
I’ll be presenting a Cooking for Two class with Metro Continuing Education on Saturday February 9, 2019 where I will share great recipes and lots of tips. Meanwhile, here are a few suggestions to get you started.
Ditch the pot roasts in favour of stir-fries, one-dish dinners and interesting salads. Hearty soups, grilled sandwiches and flatbreads also fit the bill.
I sold my 6-litre slow cooker and generally cook with a 10-inch skillet, a baking dish, medium saucepan or a baking sheet. Smaller quantities need smaller equipment.
Stock up on bold ingredients that provide the base for or add zip to a dish – curry pastes, jars of roasted red peppers, sundried tomatoes, artichokes, olives and pesto. Once opened most of these ingredients will keep for several weeks in the fridge. With a good extra virgin olive oil, apple cider vinegar and Dijon mustard on hand you can always whip up a fresh salad dressing.
To reduce food wastage, plan several meals for the week to use up perishable ingredients. A bag of spinach, for instance, can be used in salad, stirred into hot soup, sprinkled on pizza or added to a pasta sauce.
Cooking from scratch is noble. But it’s OK to reach for a convenience food to get you started. For a satisfying pasta dish, combine a jar of tomato sauce with chicken and mushrooms, toss with cooked rigatoni and garnish with shredded fresh basil and a whack of fresh parmesan. Mama mia!
If all you have in the fridge is a couple of flour tortillas, a tail end of cheese, an apple and some cooked chicken – make a quesadilla. Not feeling creative? Search online for recipes using the ingredients you have.
6 Tbsp cold water, divided
1 tsp cornstarch
3 Tbsp sweet chili sauce
1 ½ Tbsp soy sauce
1/2 tsp grated lemon zest
1 Tbsp vegetable or olive oil
1 cup chopped red or yellow bell pepper
2 cloves garlic, minced
16 large shrimp, peeled and deveined, thawed if frozen
½ cup shelled frozen fully cooked edamame beans, no need to thaw
¼ cup corn kernels
2 green onions, chopped
Toasted sesame seeds to garnish
Make sauce: In a small bowl whisk together 1 Tbsp water and cornstarch. Add sweet chili sauce, soy sauce, remaining water and lemon zest. Set aside.
Blot shrimp dry on paper towels. Set aside.
In a non-stick skillet, heat oil over medium high heat. Add red pepper and cook for about 2 minutes, until pepper is tender crisp.
Add garlic and cook till fragrant, about 15 seconds.
Add sauce, shrimp, edamame beans and corn; bring to a boil, stirring. Reduce heat and simmer, stirring, for about 2 minutes until shrimp turn pink and sauce thickens.
(If the sauce appears too thick for your taste, add additional cold water, 1 tsp at a time to reach desired consistency).
Remove from heat and stir in green onions.
Serve over steamed rice, garnished with sesame seeds.
Check out our Cooking Classes to learn from Sally and other great Metro instructors.
In the current global situation, we find ourselves unable to travel and enjoy the simple pleasures in life, such as a wine tour! Although we cannot go out and experience the wineries themselves, we can still enjoy a glass of our favourite wines right in our homes. Let’s have some fun with this.Read the article
I’d like to share this great workout that you can try at home with your dog while we’re all practicing social distancing. Not only will you both feel great after these physical and mental exercises, you’ll also strengthen your bond with your furry friend. Here’s to remaining paw-sitive!Read the article
I love weddings; I think they are a beautiful celebration of love and I also love a good party – seeing how all the details come together and watching people have a good time is such a satisfying feeling! That being said, planning any event can be filled with challenges, and a wedding is no exception! Here are my top ten tips for how to choose a florist and pick out your wedding flowers while staying on budget…Read the article
It’s the beginning of a new month, a new year. Many people choose this as a time to make some overdue changes, including improvements in their financial situation. If you want to feel more in control of your finances, you may need to take some time to take a look at the numbers and ask yourself the question: am I happy with how I handle money?Read the article
Stress isn’t bad, in fact it’s a very necessary part of life. The trick is managing it properly and finding the right life balance. Academic Success Series instructor Rod Anderson shares tips on how to manage your stress and find success for your next exam.Read the article
This holiday season, let’s talk about mental health. Along with gifts, celebration and cheer comes something else that we all tend to feel: stress. Instructor and Workplace Mental Health Trainer, Darren Aschacher, shares helpful tips to practice putting our mental health first.Read the article
As a Registered Nutritionist it is my job to help people form healthy habits. Sure, there is a bit of nutrition information that is usually exchanged, but for the most part, it is figuring out the how when it comes to changing the way we think and behave to reach our goals!Read the article
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