Recipes from the Heart and Home - Sunrise Senior Living

[Pages:17]Recipes from the Heart and Home

4th annual resident & team recipe collection

Sample the Best of Sunrise Signature Dining

Now you can recreate for yourself the nutritious and delicious culinary concept of the Sunrise Signature Dining Program. Always fresh and tailored to our residents' unique diets, our daily menus are something everyone looks forward to!

As a hallmark of our commitment to championing quality of life for all seniors, the Sunrise Signature Dining program offers three delicious, well-balanced meals served daily. The selections are crafted to meet seniors' unique nutritional needs and cater to individual preferences and tastes, while our table service and dining experience encourage social interaction and nurture friendships.

Sunrise Signature Dining includes:

? Local, seasonal ingredients that are hand picked by our culinary team

? Reduced-fat, low-calorie, high-fiber, diabetic-friendly and low-sodium choices

? Accommodation for religious and cultural preferences

? A gourmet range of classic favorites, regional dishes, resident selections and healthy flavors from around the world

? Finger food options for Memory Care residents who require easy-to-eat preparations

Nutrition Definitions

Throughout this recipe book, you'll find nutrition information for many of our recipes. Here's a guide to the terms:

high calci um

HIGH

fiber

20% or more of the daily value of calcium; 240mg or more

5g or more fiber per serving

v

l ow

fat l ow sodium

3g or less fat per serving

Less than 140mg sodium per serving

eg e tar ia

n

No animal products, but may contain dairy or eggs

Table of contents

breakfast

4 5

California Pork Roll

Eggs Benedict Breakfast Sandwich

& ABpepveetriazgeress

6 7

Roasted Chicken

Red and

Pepper Dip Roasted Vermicelli

Soup

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Entr?es

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Sides

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27 Zucchini Boats

Desserts

28 29

Lemon Curd Pie Hummingbird Cake

30 Candied Pecans

S S

4 BREAKFAST

California Eggs Benedict

Sunrise of Carmichael, CA

SE R V E

1

Ingredients 2 cups water 2 tablespoons white vinegar 2 eggs 1 whole wheat English muffin 2 thick tomato slices 2 strips thick-sliced bacon,

cooked/drained ? cup spinach ? avocado, sliced thinly Salt and pepper to taste

HIGH

fiber

This is a dish that the chef and his wife enjoy making together on the weekends. It's a healthy alternative to traditional eggs Benedict, swapping avocado for hollandaise sauce.

Nutrition Fact While it's true that the calories in avocados come mostly from fat, that fat is unusual and has proven health benefits. The fats in avocados have been shown to have anti-inflammatory properties, with well-documented success at helping keep arthritis pain at bay. The monounsaturated fats in avocados have also been shown to actually help lower the risk of heart disease and maintain a healthy body weight.

Instructions 1.Pour the water and vinegar into a pot.

Bring to a boil for poaching eggs. 2.Once the water is boiling, reduce to a

gentle simmer and add eggs. Cook eggs for two to three minutes, or until whites are fully set. Remove eggs with a slotted spoon to drain. 3.Toast split English muffin. Place muffin halves on plate and assemble with spinach, tomato, egg, bacon and avocado. Add salt and pepper to taste.

Pork Roll Breakfast Sandwich

The Quadrangle, PA

BREAKFAST 5

high

calci um

As a child, the chef spent many weekends visiting the Lancaster County Farmer's Market, down the street from The Quadrangle. Taylor's Pork Roll? is a breakfast staple in the Philadelphia region, and was turned into a delicious family tradition from a loving grandmother.

SE R V E

4

Ingredients

? pound pork roll, sliced ? inch thick 8 eggs 1 teaspoon margarine 4 slices American cheese 4 bagels, 8 slices of bread

or 4 English muffins, toasted

Instructions

1.Cook the pork slices in a frying pan over medium-high heat until crispy on both sides. Remove pork from the pan and set aside.

2.Beat the eggs. Using the same pan, melt the margarine and scramble the eggs until cooked.

3.Build the sandwich by layering the pork, eggs and cheese. Serve immediately.

S

v

S

6 APPETIZERS & BEVERAGES

Roasted Red Pepper Dip

Sunrise of Pacific Palisades, CA

SE R V E

16

l ow

n

sodium

eg e tar ia

After once ordering too many red peppers, the chef whipped up his own dip, incorporating the healthy vegetable. Since then, the dip has been a hit with residents and is served every Thursday afternoon during snack time and entertainment.

Nutrition Fact

Red bell peppers are full of healthy nutrients. They are most nutritious when eaten raw, but are always an excellent source of vitamins A and C. The amount of vitamin C in a medium red bell pepper equals about three times the amount in an orange.

Ingredients

2 red bell peppers ? cup walnuts, toasted 1 slice firm white bread, torn up 1 tablespoon raspberry vinegar 1? teaspoons olive oil ? teaspoon ground cumin 1/8 teaspoon chili powder 2 whole pita bread rounds, toasted

and cut into wedges Salt and pepper to taste

Instructions

1.Broil bell peppers until all sides are black and the skin has charred. Wrap in aluminum foil and allow to steam for 15 minutes. Remove foil. Remove and discard skin and seeds.

2.Place walnuts in a food processor. Pulse to break up. Add peppers, white bread, vinegar, oil, cumin and chili powder. Pur?e until smooth. Season to taste.

3.Transfer dip to a bowl and refrigerate for about 3 hours.

4.Serve with toasted pita bread wedges.

Chicken and Roasted Vermicelli Soup

Sunrise of Willowbrook, IL

APPETIZERS & BEVERAGES 7

The chef at Sunrise of Willowbrook was inspired by his great aunt to create this recipe. As a child, his aunt prepared a version of this soup when she visited, and filled their home--and hearts--with warmth. The chef continues to prepare his version of this favorite for all of his family gatherings.

SE R V E

6

Ingredients

1 quart chicken broth 1? cups tomato sauce 1 teaspoon garlic, minced 1 teaspoon fresh oregano, chopped ? teaspoon black pepper ? teaspoon cumin 3 tablespoons olive oil 3 ounces angel hair pasta or vermicelli

pasta broken into 2-inch pieces 2 cups chicken breast, cooked and diced 2 medium zucchini, cut into ? inch pieces 1 small white onion, diced 1 medium green bell pepper, diced

Instructions

1.In a large pot, add chicken broth and tomato sauce. Bring to a boil.

2.Add garlic, oregano, pepper and cumin. Reduce heat to a simmer.

3.Heat 2 tablespoons of olive oil in a large nonstick skillet over medium heat. Add the pasta and roast for about a minute, until it turns golden brown. Remove to a plate and set aside.

4.Add remaining 1 tablespoon of olive oil to the same skillet and saut? chicken, zucchini, onion and bell pepper for 8?10 minutes. Add chicken mixture to the simmering broth and cook for 10 minutes.

5.Just before serving, add the roasted pasta to the broth and cook for 5?8 minutes more.

n n

v

S

v

S

8 APPETIZERS & BEVERAGES

Greensboro Punch

Brighton Gardens of Greensboro, NC

l ow

l ow

fat

sodium

eg e tar ia

This recipe was inspired by a drink the chef and his family enjoy in his hometown of St. Thomas, US Virgin Islands.

SE R V E

8

Ingredients ? cup water ? cup sugar 3 cups unsweetened fruit punch 2 cups pineapple juice 1 cup grenadine 1 cup ginger ale 1 tablespoon lime juice

Instructions

1. In a small saucepan, bring water and sugar to a boil. Boil for 10 minutes, stirring constantly. Let syrup cool.

2.In a large bowl, stir together syrup, fruit punch, pineapple juice, grenadine, ginger ale and lime juice.

3. Chill and serve over crushed ice.

Minty Fresh Fruit Salad with Cinnamon Chips

Sunrise of Northville, MI

SE R V E

8?10

APPETIZERS & BEVERAGES 9

l ow

fat

eg e tar ia

This chef's personal recipe has made many appearances at family cookouts around the summer holidays. He brought it to his family at Sunrise of Northville to share during community socials, and it's been a favorite ever since.

Nutrition Fact

This recipe is a refreshing and healthy snack, and is a good example of combining different fruits to reap the benefits of a variety of antioxidants in one bowl. Including more servings of fruits and vegetables per day in the diet can decrease blood pressure, too!

Ingredients 1 kiwi, peeled and diced ? golden pineapple, peeled and diced 4 ounces raspberries ? pound strawberries, hulled

and quartered 1 tablespoon white sugar 1? teaspoons brown sugar 1 tablespoon fresh mint, finely chopped 1? tablespoons fruit preserves, any flavor

Cinnamon Chips

5 flour tortillas (10 inches each) 1 tablespoon cinnamon-sugar mix Butter-flavored cooking spray

Instructions

1.In a large bowl, gently toss kiwis, pineapple, raspberries, strawberries, white sugar, brown sugar, mint and fruit preserves. Cover and chill in the refrigerator for at least 15 minutes.

2. Preheat oven to 350?F.

3.Cut tortillas into wedges and line up on baking pan so they do not overlap.

4.Spray one side of each tortilla with cooking spray. Sprinkle wedges with desired amount of cinnamon-sugar mix. Spray again with cooking spray.

5.Bake for 8?10 minutes. Repeat with any remaining tortilla wedges. Cool.

6. Serve chips with chilled fruit mixture.

S S

10 APPETIZERS & BEVERAGES

Melon, Prosciutto, Goat Cheese and Almond Salad

The Carlisle, CA

This is the chef's own recipe, often featured during late summer and fall for The Carlisle's weekly brunch.

Nutrition Fact Almonds are high in monounsaturated fats, the same type of "healthy fats" found in olive oil. Monounsaturated fats have been associated with a reduced risk of heart disease due in large part to their ability to lower LDL or "bad" cholesterol levels. Almonds are also high in magnesium, potassium and the potent antioxidant vitamin E.

SE R V E

12

Ingredients

2 cups spring mix salad 3 cups honeydew melon, medium cubed 3 cups cantaloupe, medium cubed 1 teaspoon fresh lemon juice ? teaspoon black pepper, freshly ground ? basket raspberries, rinsed and dried ? cup goat cheese, crumbled ? cup slivered almonds, toasted 2 ounces thinly sliced prosciutto,

cut into strips 1 cup balsamic vinegar, reduced to

less than ? cup Black pepper, cracked (optional)

Instructions

1.Place cleaned spring mix salad on a large platter or in a bowl.

bine honeydew, cantaloupe, lemon juice and black pepper (if desired). Spoon on top of the greens.

melon with raspberries, goat cheese, almonds and prosciutto.

4.Drizzle salad with reduced balsamic vinegar and serve.

Fennel and Leek Bisque with Meyer Lemon

Sunrise at Holladay, UT

APPETIZERS & BEVERAGES 11

This recipe was developed by this community's chef when he worked at a local hotel. It's a personal favorite, and it's something he makes at home for his family. His young daughter personally approves.

Healthy Tip For a healthier recipe, double the number of potatoes used and replace ? of the cream with chicken stock.

SE R V E

8

Ingredients

1 head fennel, medium diced ? white onion, medium diced 1 large leek (whites only), sliced 4 teaspoons plus an additional

2 teaspoons extra virgin olive oil 2 teaspoons unsalted butter 1 large shallot, sliced ? teaspoon ground fennel ? teaspoon ground white pepper ? cup Pernod or white wine alternative 3 tablespoons white wine 1 quart chicken stock 11/3 cups cold water 1 small Yukon Gold potato, peeled

and medium diced 2 cups heavy cream 3 sprigs fresh thyme, picked and chopped ? Meyer lemon, zested and juiced Salt and pepper to taste

Instructions

1.Toss fennel, onion and leeks with 4 teaspoons of olive oil. Season to taste

with salt and pepper. Spread vegetables evenly in a single layer on sheet pans and roast at 300?F until they just begin to caramelize.

2.While vegetables are roasting, heat butter and remaining 2 teaspoons of olive oil in a stock pot over medium heat. Add shallots and cook until just beginning to caramelize.

3.Add ground fennel and white pepper. Cook for another 3?4 minutes.

4. Add Pernod and reduce by half.

5. Add white wine and reduce by half again.

6.Add chicken stock, cold water and roasted vegetables. Bring to a boil. Reduce to a simmer and add potatoes. Cover tightly and simmer until potatoes are tender.

7.Whisk in cream and thyme. Return soup to a simmer.

8. Cover and simmer gently for 45 minutes.

9.Turn off heat and whisk in lemon zest and juice.

10.Pur?e soup until smooth. Strain through a chinois or other fine strainer. Season to taste.

S S

12 APPETIZERS & BEVERAGES

Arugula Quinoa Salmon Salad with Sherry Vinaigrette

Sunrise at River Road, AZ

HIGH

l ow

fiber

sodium

This recipe was a team effort by the chef and his residents. The chef knew that some of his residents enjoyed quinoa, so he worked with them to develop the perfect dish that would incorporate this healthy ingredient and appeal to their taste buds.

SE R V E

2

Ingredients 2 4-ounce salmon filets, skin off and

pin bones removed 3 ounces quinoa, cooked 2 ounces arugula 2 ounces cucumber, thinly sliced 2 ounces cherry tomatoes, halved ? avocado, sliced ? ounce red onion, thinly sliced 2 ounces sherry vinaigrette (recipe below) Salt and pepper to taste

Instructions 1. Preheat oven to 375?F. 2.Season salmon with salt and pepper.

Place salmon on a baking sheet and bake for 15 minutes or until flaky. Keep warm. 3.Toss together arugula, cucumber, tomatoes, avocado and onion. Drizzle with ? of the sherry vinaigrette and toss to coat. 4.Arrange arugula on a plate. Top salad with quinoa and a salmon filet. Drizzle with remaining dressing.

Nutrition Fact Quinoa is an excellent source of high-quality, plant-based protein. Quinoa has all eight essential amino acids that the body needs in order to function properly. It is naturally gluten free and is a great source of fiber, iron, potassium, manganese, phosphorus and B vitamins. The vegetable protein in quinoa is easy to digest compared to animal protein, and the slow-releasing carbohydrate and high fiber help maintain blood sugar, making it a good choice for diabetics.

Sherry Vinaigrette

Ingredients ? cup sherry vinegar 1? teaspoon Dijon mustard 1 teaspoon shallot, minced 1 teaspoon chive, minced 1 teaspoon lemon juice ? teaspoon garlic, minced ? cup extra virgin olive oil Salt and pepper to taste

Instructions

1.Place vinegar, mustard, shallot, chive, lemon juice and garlic in a food processor.

2.With the food processor running, slowly drizzle in olive oil until dressing is emulsified.

3.Season dressing with salt and pepper to taste. Refrigerate until ready to use.

Seafood Mango Salad

Sunrise of Lafayette Hill, PA

SE R V E

8?10

APPETIZERS & BEVERAGES 13

This spin on traditional seafood salad was developed by the chef to introduce residents to his style of cooking. He was inspired by family members from the Philippines to use mangos, a tropical fruit that's plentiful on the island nation.

Nutrition Fact Mangos are a tasty, nutritional powerhouse. They are full of the powerful antioxidant vitamin E, have high levels of vitamin A to help promote eye health and are rich in vitamin C, which gives the immune system a boost. They also contain enzymes that help break down proteins and are a good source of fiber, which helps aid digestion.

Ingredients

1? pounds cooked shrimp, peeled and deveined

1 pound crabmeat 1 cup mango, peeled, seeded and diced 1 medium tomato, cored and diced ? medium green pepper, finely chopped ? cucumber, peeled and chopped ? onion, finely chopped 1 cup Miracle Whip? 1? teaspoons Old Bay? seasoning ? teaspoon dill ? teaspoon black pepper Pinch dry mustard 2 cups lettuce or mixed greens (optional)

Instructions

1.Gently mix all ingredients (except lettuce or greens) and blend thoroughly. Cover and refrigerate for an hour or until ready to use.

2.Serve either alone or on a bed of lettuce or mixed greens if desired.

S S

14 ENTR?ES

Beef Enchilada Casserole

Sunrise of Hunter Mill, VA

SE R V E

6?8

high

HIGH

calci um

fiber

As a child, our chef's favorite dish was beef and macaroni with cheese. Over the years, he made different versions of the dish, combining a variety of flavors. With this version, he added a Mexican flair by incorporating tortillas instead of macaroni, and adding cumin, salsa and cilantro. It's a nutritious one-dish casserole that provides protein, starch and vegetables. It can be altered to individual tastes with the addition of jalape?os or spicy salsa. The residents love this dish!

Healthy tip

To reduce fat, replace the shredded cheese with reduced-fat cheese.

Ingredients 1 pound ground beef 1? large onion, chopped ? green bell pepper, seeded and chopped ? red bell pepper, seeded and chopped 2 garlic cloves, minced 1 tablespoon chili powder 1?teaspoons ground cumin ? teaspoon lemon pepper 1 dash hot sauce 1 cup canned diced tomato 2 cups chunky mild salsa 2 cups canned refried beans 1 cup low-sodium chicken stock 12 corn tortillas 2? cups Monterey Jack cheese, shredded 1 small bunch cilantro, washed and chopped

Instructions

1. Preheat oven to 350?F. 2.Cook beef with onion, bell peppers,

garlic and spices. Break up the beef and cook until it is brown and crumbly. Remove from heat and drain.

3.Add hot sauce and diced tomatoes to beef. Stir to combine. Set aside.

4.In a separate bowl, combine salsa, refried beans and chicken stock. Stir until blended and the beans are loose.

5.Spray an 8" x 8" baking dish with nonstick spray.

6.Line baking dish with 4 tortillas. Spread half of the bean mixture over the tortillas.

7. Evenly sprinkle with ? cup cheese.

8.Layer 4 tortillas over the cheese. Spread half of the meat mixture over the tortillas.

9. Evenly sprinkle with ? cup cheese.

10.Repeat steps 6?9. Add an additional ? cup of cheese to top layer.

11.Carefully cover with aluminum foil, making sure the foil does not rest on the cheese.

12.Bake for 30 minutes or until hot and bubbly. Remove from the oven and sprinkle with cilantro before serving.

Chicken and Vegetable Curry

Sunrise at Mount Vernon, VA

ENTR?ES 15

Nutrition Fact

Curry powder, a mix made of spices like coriander, cumin, turmeric, cardamom and chili, is packed with many health benefits. While each ingredient in the spice mix contributes to the health benefits, turmeric is an especially powerful antioxidant and anti-inflammatory agent. Turmeric is also thought to fight against Alzheimer's disease by blocking plaque and protecting the brain.

SE R V E

12

Ingredients

1?pounds boneless, skinless chicken breasts

2 tablespoons olive oil 1 large onion, diced 1 tablespoon garlic, finely chopped 2? tablespoons curry powder 6 cups low-sodium chicken broth 1 pound Yukon Gold potatoes,

peeled and large diced 1 pound sweet potatoes, peeled

and large diced 1 cup carrots, peeled and sliced 1 16-ounce can garbanzo beans,

drained and rinsed ? pound kale, cleaned and chopped 1 medium red bell pepper, large diced 1 medium orange bell pepper, large diced

Corn starch slurry (mix 2 tablespoons corn starch with 2 tablespoons cold water)

Cooked brown or basmati rice

Salt and pepper to taste

Instructions

1.Cut chicken into large chunks and season with salt and pepper.

2.Heat a heavy nonstick skillet or pot and add 1 tablespoon olive oil. When hot, add chicken and cook until browned. Remove chicken and set aside.

3.In the same skillet, add the remaining oil, onions, garlic and curry powder. Saut? for 5 minutes.

4.Add 4 cups broth and bring to a simmer. Add potatoes and cook until almost tender.

5.Add carrots and garbanzo beans. Cook for 5 minutes.

6.Add kale, peppers, chicken and remaining broth. Season to taste. Simmer until vegetables are tender.

7.Slowly whisk corn starch slurry into broth. Simmer for about 5?10 minutes or until curry thickens.

8. Serve hot over rice.

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