This World Egg Day: Cook up Egg Foo Yung

BY: CHEF JANET CRAIG

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.
Left: egg foo yung in pan on stove top next to pot of sauce, right top image: eggs in shell, middle right chop sticks on top of a wooden table, bottom right bean sprouts
EGG FOO YUNG PHOTO: JANET CRAIG

Omelet

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.

Sauce

  • 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
  1. Make a ” slurry” of cornstarch and broth by slowly stirring in adding more fluid.
  2. 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.

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What I learned from having a stroke at the age of 40

BY: JANET CRAIG

Although I usually post recipes I thought June being Brain Injury Awareness Month, I would talk about how I got here.

Back in 1991, when I was just 40-years-old (yes, you can do the math), I suffered a massive brain aneurysm. I am now turning 67 and even now when I speak to stroke survivors, I still get emotional. I was a healthy ski instructor, never smoked, did not take birth control nor had high blood pressure. I was bodybuilding with heavy weights and teaching skiing at least twice a week. So the bonus was, I was in great shape.

Having at stroke at 40

What I did not realize was that my mother had the same type of stroke at 37-years-old. Being Irish, she kept talking about the time she had the ‘spell’. My sister also had a TIA, a mini stroke, at 42 so definitely we were predisposed. This is another contributory factor, the hereditary card.

For the two months prior to my stroke I worked in a new job that I was struggling with that included a lot of travelling, driving and working all kinds of hours. I was single and dating so probably exceeding the number of drinks I should be having. I had a constant migraine, which sometimes I would think that I was just tired and I would ‘catch up’ on the weekend. I never consulted with a physician and later on, when I returned to work, realized I was self medicating.

Easter weekend I was teaching skiing at Mont Tremblant and had a migraine so severe I was vomiting throughout the night. In the morning I felt so tired and still nauseous. I tell people later the sensation of trying to move and I felt like I was literally was underwater.

Everything was an effort and my limbs wouldn’t respond. I finally made it to the chairlift but when I sat back, my head felt like it exploded. Fortunately for me the staff there are trained EMS services so got me into an ambulance where I was rushed into Montreal Neurological Institute, a leading research facility where I was diagnosed with having a  stroke and treated quickly. That is the only reason I survived.

In hindsight, all the signs were there but like most people, particularly women, I chose to ignore them.

In hindsight all the signs were there, but like most people, particularly women, I chose to ignore them - Janet Craig

I thought I was overtired, stressed from work and lack of sleep. Well of course I was. Not realizing that expression, stress kills, is actually true! What I did learn, the hard way, is to know your own body and be kind to yourself.

Be aware of the risk factors: oral contraceptives, smoking, obesity, high blood pressure, family history, high alcohol use and stress. Most women have very high expectations of ourselves and even though they are exhausted think that they will “catch up” on the weekend. Well you know the drill, you have to be the driver, the cook, the therapist, model wife, and housekeeper and lo and behold the weekend flew by and you are still tired!

Now women have more strokes than men and heart disease in general is hard to diagnose in women we have totally different systems than men. The prognosis is much better for recovery with new drugs available, more research and 10 centres for Stroke Prevention in Ontario.


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. 

This Fresh Tomato Day: make your own ketchup

BY: JANET CRAIG

Did you know April 6 is Fresh Tomato Day?

Bowl of Homemade ketchup

And did you know ketchup can be so much more than a bottle of what you get at the grocery store?

Our favourite chef Janet Craig knows ketchup has so much more potential when you make it at home. Here’s her recipe, all you need to do is combine the ingredients below and blend in a food processor.

And think beyond the fries: Janet’s recipe a great topping for grown up food, such as chicken or other meats.
    • 2 cans drained mandarin oranges
    • 2 cloves of garlic
    • 1 large shallot, peeled
    • 1 tbsp lime or lemon juice
    • 2 inch piece of fresh ginger
    • 1/2 cup White Vermouth
    • 1/2 cup Maple syrup
    • 1 tsp Five Spice powder
    •  1 tsp hot sauce
    • 1 tsp salt ( optional)

Use your food processor to blend together and enjoy!

a plate with green beans, pork dressed with homemade ketchup, squash and potatoes
PHOTO: JANET CRAIG

Chef Janet Craig recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

Baked Cocoa Wings

BY: JANET CRAIG

Just on time for Super Bowl Weekend – or if that isn’t your thing – a Valentine’s / Anti-Valentine’s feast – our favourite chef Janet Craig brings you Baked Cocoa Wings!

This is a ‘rub’ that could be used on chicken wings or drumettes. The recipe could be doubled or tripled and stored in a glass jar for future meals, it’s also great on ribs so go ahead and enjoy!

Plate of chicken wings

  • Three tablespoons chili powder
  • One tablespoon unsweetened cocoa powder
  • Two tablespoons flour – this can be gluten free or cornmeal. The fat in the skin of the wings will make them crispy.
  • One tablespoon garlic powder
  • One teaspoon cinnamon
  • Two teaspoons cumin powder
  • One teaspoon salt and pepper
  • 1teaspoon cayenne (optional)
  • 13 lb chicken wings per person (appetizer portion)

1. Mix all the rub ingredients together and dust the wings well.

2. Cut off the wing tips, reserving them for another use such as
stock if desired, and halve the wings at the joint. Pat the
wings dry, season them with the rub mix .

3. If using the oven, place on the parchment lined cooking
sheet, under a preheated broiler about four inches from the
heat for ten minutes. Turn the wings and broil them for ten
minute more, or until they look crisp.

Lime Mayo Dip
One cup mayonnaise
Juice and zest from one lime
One clove of garlic minced
Two tablespoons fresh cilantro chopped
½ small seeded jalapeño-finely chopped (optional)


Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.
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Easy Vietnamese Pho Soup

BY: JANET CRAIG

Soup makes winter better, which is one reason why January is Soup Month.

To help you partake, our favourite Chef Janet Craig has created this easy Pho Soup recipe. Give it a try, and cook up some deliciousness, health and warmth this chilly season. Here’s to soup!

  • One tetra pack of Pho broth
  • Four ounce rice noodles
  • One, four-ounce piece of beef steak, (round, top sirloin), slightly frozen
  • Two cups of  bean sprouts
  • Shredded carrot or red peppers
  • Green onions, sliced lime, basil, mint, and /or cilantro to garnish

3 pictures: top - pho soup, bottom left: Campbell's Pho Broth, bottom right close up of cut up vegetable for Pho Soup

1. Bring the Pho broth to the boil. If you wish to add more seasonings like fish sauce, ginger, or garlic, this is the time.
2. Cover the rice noodles with boiling water & let sit for 10 minutes.
3. Take the steak & slice it very thin. This is why you put it in the freezer for a bit.
4. Place the steak, noodles, and vegetables into large bowl.
5. Pour on the very hot broth. Meat will turn opaque.
6. Soup is usually served with hot Chili/garlic sauce .

PHOTO: JANET CRAIG


Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly. You can find out more about her HERE.

 

Island Pork Tenderloin Salad

BY: CHEF JANET CRAIG

Blow your mind by taking the ordinary and creating something unique with this delicious pork tenderloin salad – I always make the full amount because people go through the entire pork! The meat freezes well and is great on a sandwich.

This recipe isn’t as cumbersome as it might seem initially. With the exception of the avocados, everything can be prepared separately beforehand and put together at the last minute.

SAMSUNG

Pork

2 tsp salt

½ tsp black pepper

1 tsp ground cumin

1 tsp chilli powder

½ tsp cloves

½ tsp cayenne

1 tsp cinnamon

2-3 pork tenderloins (2 ½ – 3 lbs. total)

2 tbsp olive oil

Glaze

1 cup packed dark brown sugar

2 tbsp finely chopped garlic

1 tbsp Tabasco

Vinaigrette

3 tbsp fresh lime juice

1 tbsp fresh orange juice

1 tbsp Dijon mustard

1 tsp curry powder

¼ tsp black pepper

½ cup olive oil

Salad

3 navel oranges, peeled, white pith removed

6 cups baby spinach, trimmed

4 cups thinly sliced Napa cabbage

1 red pepper, cut into thin strips

½ cup golden raisins*optional

2 firm-ripe avocados, peeled and cut diagonally into thin slices

To Prepare Pork:

Combine all spices for the “rub”. Coat pork with spices, for three-hours or overnight in the refrigerator.

Preheat oven to 375˚F.

To Make Glaze:

Combine ingredients and pat onto tops of tenderloins. Roast in middle of oven for about 20-30 minutes. Tent with foil and let stand at room temperature for 10 minutes.

To Make Vinaigrette:

Whisk together juices, mustard, curry powder and pepper. Add oil in a stream, whisking thoroughly.

For the Salad:

Cut oranges crosswise into thin slices. Toss spinach, cabbage, peppers and raisins in a large bowl with ½ cup vinaigrette.

To assemble salad:

Cut pork at a 45˚ angle into ½ inch slices. Line a large platter with dressed salad. Arrange sliced pork, oranges and avocado in rows on top. Drizzle some vinaigrette over avocado and oranges. Serve juices from roasting pan over pork.

Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.  You can find out more about her HERE.

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Warm up with Caribbean Pumpkin Soup

BY: CHEF JANET CRAIG

By all accounts it’s going to a cold winter. So what better than to  cook up some delicious, vegetarian, milk and gluten free Caribbean pumpkin soup? If you can’t find Caribbean pumpkin at your local store, sweet potatoes work too, either way it’s delicious!

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photo credit: di.wineanddine pumpkin soup with black bean blomp via photopin (license)
  • 2 cloves of garlic minced
  • 2 onions chopped
  • 1 jalapeño chopped
  • 2 celery stalks chopped
  • 2 tbsp vegetable oil
  • 2 pound pumpkin or squash (sweet potato) peeled & cubed
  • 3 cups vegetable or chicken broth
  • 1 can coconut milk
  • 1 tbsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 large bay leaf
  • ½ tsp nutmeg
  • Salt & pepper to taste
1
  1. Sauté vegetables in oil until translucent. Then put in large pot with broth, milk & pumpkin or squash.
  2. Simmer for 1 -2 hours or place in crock- pot for 4 hours on low.
  3. Puree after removing bay leaf. Taste & adjust seasonings.

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Chef Janet Craig’s recipes are simple, healthy, delicious and ABI friendly.

You can find out more about her HERE.