Are you up to holiday entertaining? It is possible to entertain and not feel overwhelmed, with some helpful tips from our favourite Chef Janet Craig!
Buy the Easy Essentials:
Keep a couple of cheeses and interesting pickles such as mushrooms and olives in the fridge so you can quickly make up an antipasti plate. Have hard boiled eggs on hand to make devilled eggs, which are easy to prepare and a favourite for many! Hit your local Bulk Food Store for nuts, chocolates and other treats to put in small bowls without spending too much on goodies.
Write a Menu:
Write a menu of what you would like to serve. It helps with the shopping and is a constant reminder of what you are serving (including that salad stuck at the back of the fridge that’s so easy to forget about!) Save even more energy by hosting a potluck and invite people to bring their signature dish, such as a favourite family holiday recipe.
Small Place? No Problem!
If your place is smaller, consider draping a tablecloth over an ironing board to use as a buffet serving board. If your entrance is small, hand out a plastic bag to put wet boots in then the neck of the bag goes over the hanger of their coat.
Think about a signature drink, such as these tasty non-alcoholic mocktails. It’s so nice to greet your guests with a beverage in hand rather than running around trying to mix something. Keep a cooler with ice and bottles under that buffet table, just in case. Above all relax and enjoy yourselves.
I always say people come for your company, it’s just a bonus if they get great food.
After suffering a stroke at the age of 40, Janet left the corporate world to open a personal chef business, Satisfied Soul Inc. Now retired, she continues to enjoy her passions of cooking, creating and teaching people how to eat properly. Find our more about her & her amazing recipes, HERE.
Are you looking for a new way to enjoy your greens?
This lovely recipe can be prepared in advance and served as a cold side salad in the vinaigrette or warm in same sauce!
Any green vegetable such as asparagus, broccoli, and rapini can be blanched, here’s how:
Bring a large pot of salty water to a boil. Prepare a large bowl of ice water with ice cubes.
Depending on the size of the vegetable place, in boiling water one to four minutes. Drain and place immediately in ice water.
This lovely dressing can be used as a dunking sauce for fresh bread too. I often double or triple it and leave in the fridge for any salad.
1 tbsp grainy dijon mustard
1 tbsp honey
1 large shallot, minced
2 tsp each of any fresh herbs – I use basil, dill, tarragon, parsley, mint, chives and cilantro
Zest and juice of one large lemon
1 tbsp sherry or tarragon vinegar
Salt and pepper to taste
1/3-cup good olive oil
Whisk together shallot, grainy mustard, lemon juice, sherry vinegar, thyme, tarragon, 1/2 teaspoon salt and 1/2 teaspoon pepper. Gradually whisk in oil, I use a hand blender or small food processor to get it creamy.
Pour on top of vegetables and enjoy!
Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.
To say the least, it’s been a wet fall in Toronto. Here’s something to warm up to: a delicious, vegan, rice bar that’s low in sugar, gluten and dairy free – enjoy with a warm cup of tea or your favourite hot beverage!
1/2 cup liquid coconut oil
1/2 cup almond butter
1/2 cup brown rice syrup
1 tsp vanilla
1/2 cup dried cranberries or cherries
1/2 cup cocoa nibs or dairy-free chocolate chips
4 cups rice cereal
Slivered almonds as garnish
Line an 9 x 9 inch pan with parchment or wax paper
Place rice cereal and dried fruit in large bowl
Mix together almond butter, coconut oil, rice syrup and vanilla in another glass bowl and heat in a pot until you can stir everything easily together. Let cool for two to three minutes.
Add mixture to cereal and stir well with spatula.
Mix in the chocolate and pat into the pan. Garnish with almonds.
Chill then cut into small bars and enjoy!
Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.
Egg Foo Yung is a basic omelet, high in protein and gluten free. You can add leftover chicken, shrimp or ham to it for an extra protein boost!
This recipe is great and the sauce works for any stir fry. For Egg Foo Yung, make the whole recipe and serve over the omelet as a sauce or gravy.
Four egg whites beaten, or whole eggs
Four tbsp water
One tsp sesame seed oil
One bunch green onions
Two cups bean sprouts
Two tsp fresh grated ginger
One chopped garlic clove
One large stalk of celery chopped
Sauce ingredients which you can just shake in a bottle & add 1/2 cup to the recipe.
1. Beat eggs with water, oil.
2 Spray a stir fry pan with vegetable spray.
3. Sauté onions, celery, garlic & ginger together until translucent.
4. Add omelet with the beans sprouts and cook like a pancake until firm.
One cup chicken or vegetable broth
One tbsp grated ginger
Two cloves of garlic, minced
Two tbsp Sherry, or white wine ( vermouth)
1/4 cup soy sauce
One tbsp honey or Hoisin Sauce
Two tbsp cornstarch
Make a ” slurry” of cornstarch and broth by slowly stirring in adding more fluid.
Add the rest of the ingredients in a jar which you can shake to keep cornstarch mixed.
Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.