How To Make A Sturdy Soufflé
A classic of the French kitchen, this very sophisticated savory dish is easy to make. Learn from Poppy as he cooks up a soufflé that is sure to delight your palette. Click here to watch the video.
Category: Food and Recipes
Lamb & Roasted Parsnips
Enjoy all of the flavors of lamb and roasted parsnips in a delicious and simple, easy-to-follow recipe. Click here to watch Poppy teach us how.
Cooking With Poppy: Tomato Sauce Iannucci
Tomatoes have a rich flavor, a high water content, soft flesh that quickly breaks down, and the right structure to thicken into a sauce when cooked . All of these characteristics make them suitable for easy-to-make sauces. Tomato sauce iannucci…
Click here to watch the video. Enjoy!
Cooking With Poppy: Italian Meatballs
Homemade meatballs are very easy to make. These amazingly tender, deliciously flavorful meatballs are never dry and they’re sure to impress. Here you will learn everything you need to know to make them perfect ever time. Click here to watch the video now.
Cooking With Chef Robert
Ready to make some amazingly delicious Scones and Roasted Pear and Onion Salad? This week Chef Robert Mills shares two of his favorite spring recipes. You can click here to watch the video. Here are the recipes. Enjoy!
Roberts Berry Scone Recipe
Prep:15 mins Cook:17 mins Total:32mins Servings:8
Ingredients
2 cups all-purpose flour
½ Cup Sugar
2 teaspoon baking powder
½ teaspoon salt
1 stick Butter room Temp
½ Cup Fresh Blue Berries
½ Cup Sliced Strawberries
½ Cup milk
1 large egg
Directions
Instructions Checklist
Step 1
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
Step 2
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, and salt. Use your fingers to work in butter (mixture should resemble coarse meal)
Step 3
In a small bowl, whisk Milk and Egg
Step 4
Using a fork, stir in Milk and Egg into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. (The dough will be sticky in places, and there may not seem to be enough liquid at first, but as you press, the dough will come together.) add the Strawberries and blueberries.
Step 5
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Nutrition Facts
Per Serving: 319 calories; protein 4.9g; carbohydrates 41.1g; fat 15.5g; cholesterol 60.1mg; sodium 249.3mg.
Maple Syrup roasted Pears, Onions, Balsamic Vinaigrette, on Romaine Spears
Salad for two
Prep: 10 mins Cook: 15 mins Total: 25 mins Servings: 2
Ingredients
1 Whole Pear
1 Whole Red onion
2 tablespoons maple syrup
1 tablespoon Olive Oil
4 teaspoons balsamic vinaigrette
One head of Romaine
Directions
Instructions Checklist
Step 1
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
Step 2
Cut Pear into 8 Wedges removing the seeds, Removed the skin from the onion and cut into 8 Wedges
Step 3
Place onto a baking sheets and Drizzle over the Maple syrup and Olive Oil
Step 4
Place in the oven for 15-20 minutes
Step 5
Clean Romaine and set-up on two plates
And place warm Pears and Onions on top
Finish Balsamic Vinaigrette
Per Serving: 604 calories; protein 7.6g; carbohydrates 39.2g; fat 25.8g; cholesterol 17.7mg; sodium 335.2mg
How To Make Crusty Country Bread
Wellings friend, Imre, AKA The Big Handsome, fires up a country loaf that’s to die for! Click here to watch this simple and tasty recipe.
Candy Cane Cookies
Baking cookies is a fun way to celebrate the season. Click here to watch Welling’s Chef Robert share one of his favourite recipes, candy cane cookies.
Happy Holidays!
1 cup sugar
1 cup butter or margarine, softened
½ cup milk
1 teaspoon almond extract
1 egg
3 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ teaspoon red food color
1 tablespoon powdered sugar
Steps:
- Stir together 1 cup sugar, the butter, milk, vanilla, almond extract and egg in a large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
- Heat oven to 375°F.
- For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on a floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on an ungreased cookie sheet; curve top of cookie down to form handle of cane.
- Bake 9 to 12 minutes or until set and very light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Sprinkle powdered sugar over cookies.
Christmas Celebration
Kathie’s Quarantine Cookies
Makes 3 dozen
In your mixer:
2 cups just peanuts peanut butter
2 eggs
2/3 cups maple syrup
1 tsp baking soda
6 tbsp flour (I use coconut flour)
Mix until combined well. Then go to town and add what you like.
I add Salad Topper mixed seeds and dried cranberries (get it at Loblaws in the vegetable area. Just ask for Salad Topper and choose the mix I mentioned here).
I add unsweetened coconut
I add salt caramel chips (they’re sooooo good) I get them where chocolate chips are found and if you can’t find them chocolate chips would be yummy too.
After mixing in your additions, put generous tablespoon size portions of the dough on a lined cookie sheet and press down with a fork.
Bake at 350 degrees for 10 minutes. As soon as they’re out of the oven sprinkle the top of each cookie with kosher salt and don’t touch them until they’re completely cooled (or they fall apart and you’ll think the recipe didn’t work).
Enjoy and share with those you love.
Introducing Chef Robert Mills
Hi Wellings Community!
We wanted to introduce you today to Chef Robert Mills. Our very own culinary master of flavour. We asked Robert to give us one of his favourites, high in vitamins to help boost our immune system. Enjoy the video.
Festive Fall Foliage
It’s finally here and with fall’s arrival comes cooler temperatures, lots of great comfort foods like soups and stews. Time to start thinking of crockpot cooking. You can get all the nutrients you need from a delicious nutritious bone broth or warming soup such as carrot ginger, roasted red pepper, thai red pepper, chilli with cinnamon.
Add a few spices and fresh herbs, a dash of cinnamon, a pinch of cayenne pepper, some fresh chopped dill. It’s easy peasy to enjoy fresh nutritious soups and stews filled with lots of flavour and enjoyed from your view from your balcony or patio.
Interested in adding some spice to your suite. Start with adding some colourful fall foliage, a few leaves, some dried twigs and voila you’ll have a creative centerpiece to add a pinch of nature to your dinner table.
As fall approaches you’ll be eating fresh hearty soups and stews to warm your heart. A slow cooker or instant pot works well to create a batch you can freeze and thaw as needed.
Here is a super simple recipe to make in the comfort of your suite. And easy for busy folks on the go. Take it with you to a potluck or to enjoy while you walk around the courtyard.
Carrot Soup
La Zuppa di Carotte della Linda
Carrots are rich in beta-carotene, a carotenoid pigment found in many orange fruits and vegetables. Beta-carotene is an important precursor for vitamin A. An extreme lack of vitamin A can cause blindness. In fact, in the developing world, vitamin A deficiency is the leading cause of blindness: (source WebMD)
Try adding more sweet potato, squash, pumpkin, and oranges to your diet.
This recipe for a hearty carrot soup is a great way to get your beta-carotene
Carrot Soup (La Zuppa di Carotte della Linda)
- 1 – 5lb bag of carrots (organic if possible)
- Broth (either homemade or bouillon cubes)
- Filtered Water
- Dill fresh or dried
- Sea salt & pepper to taste
- Garnish Options: a drizzle of pure virgin olive oil or fresh cream
Directions:
Wash and peel the carrots.
Cut them into small chunks.
Place them in a huge pot.
Cover them with the broth or the filtered water.
Note: If using the filtered water, add four bouillon cubes of your choice (vegetable or chicken)
Bring to a boil, turn the heat down to medium – low, place a lid on the pot and allow cooking until the carrots can be easily pierced with a fork. (about 25 minutes)
Take the pot off the stove and leave it to cool.
Once the mixture is cool, transfer the carrots and liquid in batches to a blender! Puree until smooth! The mixture should be thick and creamy! Adjust the amount of liquid for your desired consistency!
To serve: reheat the soup (zuppa) and add: either a drizzle of olive oil or sprinkle dill and fresh cream on the top! Serves 4
Buon appetito!
Recipe Credit: Linda Grossi
Just one more way to enjoy the adult lifestyle living at the Wellings.
Susan Stephen is the Vice President of Living Science Wellness Centre located in Stittsville. A Mind Body Spirit & Business Coach, UFH Unity Field Healing Practitioner, Relational Clearing Practitioner and a Business Transformation Advisor. To connect with Susan and her team: https://livingscience.ca/