seniors cooking

 

Seniors cooking is not only a great hobby but it can help ensure healthy eating. Certain foods can also help with some ailments as well. So 3 great benefits.

Coming up with ideas for healthy meals can be a challenge at the best of times. How many times have you started at the cupboard thinking “What am I going to make tonight?” It’s even harder if you’re on a strict budget or troubled by the aches and pains of chronic conditions. And if you live alone, the temptation to order takeout, instead of cooking for one person, can be great.

Here are some easy recipes taken from a book I co-authored in 2005: “Chronic Heartburn: Managing Acid Reflux and GERD Through Understanding, Diet and Lifestyle.”

They’re not only simple and nutritious, but they taste good, too.

 

Creamy Potato Soup

Serves 4 to 6

A nice warm bowl of soup is the ultimate comfort food. It’s not just for cold and blustery winter days. The best part is if you make it for just yourself, you’ll have plenty of leftovers.

1 cup     minced leeks (white and green parts only)

4           large red-skinned potatoes, peeled and diced

2           carrots, peeled and thinly sliced

1           stalk celery, finely sliced

3 ½ cups vegetable stock (store-bought is fine)

2           bay leaves

Fresh parsley to taste

Fresh basil to taste

Salt

1 cup     1% milk

Spray a large saucepan with vegetable cooking spray and heat over high heat. Sauté leeks for 2 to 3 minutes, until tender. Add potatoes, carrots and celery; sauté for 2 to 3 minutes, until slightly softened. Add stock, bay leaves, parsley and salt to taste; bring to a boil.

  1. Reduce heat to medium low and simmer, partially covered, for 30 to 40 minutes, until vegetables are tender. Remove from heat and gradually stir in milk. Discard bay leaves.

 

 

Salmon-Stuffed Devilled Eggs

Makes 12 appetizers

These tasty morsels take little effort to make. Instead of opening up a salty bag of chips when guests come over, impress them with this delicious snack.

6           hard-cooked eggs

1 cup     drained canned salmon, skin and bones removed

3 tbsp    fat-free sour cream (or mayonnaise)

1 tsp      snipped fresh dill

¼ tsp     paprika

Salt to taste

  1. Slice eggs in half lengthwise and scoop out the yolks. Discard yolks.
  2. In a small bowl, combine salmon, sour cream, dill, paprika and salt to taste
  3. Stuff egg whites with salmon mixture. Cover and refrigerate for at least 1 hour to allow flavours to blend.

 

Baked Acorn Squash

Serves 2

  • Preheat oven to 375 degrees F (190 degrees C)

1          large acorn or butternut squash

1 tbsp   light margarine

½ tsp    lightly packed brown sugar

Ground nutmeg to taste

Salt to taste

  1. Slice squash in half lengthwise and scoop out seeds. Dab margarine in the hallowed-out section of each half. Place in baking dish and sprinkle with brown sugar, salt and nutmeg to taste.
  2. Cover and bake in preheated oven for 45 to 50 minutes, or until tender.
  3. Stuff egg whites with salmon mixture. Cover and refrigerate for at least 1 hour to allow flavours to blend.

 

Let us know if you tried these recipes and what you think. Also feel free to share some of your own recipes with us. Send them to [email protected]

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