Archive for September, 2009

Simple Dinner

Published on September 30, 2009 in low carb. 0 Comments

Take a pork loin on sale and cut it into nice thick 3/4inch slices

Season with salt and pepper and heat up a frying pan and add a touch of oil. Put chops in and let brown, don’t move them until they have formed a nice crust and then brown the other side just like this

They don’t have to be cooked all the way through, in fact with these great big chops it’s not possible. Preheat your oven to 400 degrees and put your browned chops on a baking sheet and roast in the oven for about 8 minutes or until they feel like medium rare. You want them just slightly pink in the centre. Back to your frying pan thrown in 150 grams of goat cheese, about 1/2 cup of pesto and 1 cup of cream and let simmer.

Serve your pork chop with steamed green beans and this goat cheese and pesto sauce. Call me when dinner is ready.

Birthday cakes!

Published on September 13, 2009 in Uncategorized. 0 Comments

I love baking. I love the smell, the fact that I don’t have gallons of dishes to wash and that my creation often looks as good as it tastes. I made more buttercream icing and this batch should last me for at least another 3 or 4 cakes. Making black icing is just gross, you have to add so much colour paste but I’m freezing it in case I ever need it again.

Notice all of those good healthy veggies I served too!

A Pig Roast for 50 on Go Home Lake

Published on September 8, 2009 in Uncategorized. 0 Comments

Here is 65 pound pig that we roasted in about 3 1/2 hours. We roasted it in a covered roaster that stayed very hot. It took about 100 pounds of charcoal. We started with 40 pounds and then added 20 pounds an hour. We served it with Hawaiian Baked beans (recipe below) and fresh corn. Many of the guests at the pig roast brought amazing appetizers and other salads. We had pasta salad, potato salad, rice salad, bean salad, tuna salad, herring…..Just lots of food.

After dinner our guests settled in to watch the band.

Hawaiian Baked Beans for 50

100 oz can of baked beans

1 pound of cooked bacon

2 large onions, finely diced

3 green peppers, diced

2 cans of crushed pineapple, drained

In a saute pan cook bacon until crisp. Remove bacon, chop and set aside. In the same saute pan fry the onion and green pepper until slightly softened. Stir bacon, onions, green peppers and pineapple into the baked beans. Stir to combine and heat in slow oven for one hour.

Bernstein September Menu

Published on September 7, 2009 in Uncategorized. 0 Comments

Here is the menu that we’ll be making in September. Email me directly if you’d like to order from it.

Tomorrow I’ll be posting pictures of a pig roast that I did for 50 people this weekend!

Bernstein September Menu

Chicken/Turkey
Bengal Chicken -Marinated fresh fish served in an aromatic Bengal style sauce flavoured with ginger, garlic, coriander, cumin, and fenugreek and fat free sour cream.
1 protein, 1 vegetable, 1 tbsp FF sour cream.

Ginger Chicken Stir Fry – Marinated Stir-fried Strips of chicken in a ginger-soy sauce with mushrooms and peppers served over cauliflower rice.
1 protein, 1 vegetable
(Vegetarians can substitute Tofu for Chicken)

Maple Mustard Turkey – Turkey in a maple mustard sauce served over zucchini, red pepper and mushroom.
1 protein, 1 vegetable, 1 misc. 2 tbs. Walden Dressing

Veal
Veal Chili – Veal with tomatoes, onions, celery and chili powder
1 protein, 1 vegetable, 1 misc. serving of tomato paste

Veal Shepherd’s Pie – Veal with green beans, onions and celery under a cauliflower mash.
1 protein, 1 vegetable

Fish and Seafood

Shrimp Creole – Shrimp with tomatoes, peppers, onions and mushrooms  simmered with creole seasonings. (Vegetarians can substitute tofu for shrimp)
1 protein, 1 vegetable, 1 misc. 1 tbsp of tomato paste

Lemon Dill Fish - White fish filets with a dill & lemon mayo is served over cauliflied rice with broccoli and red pepper.
1 protein, 1 vegetable, 1 misc: 1 tsp FF mayonnaise

Soups
Mexican Peel A Pound Soup – 1 vegetable

Prices

6 to 23 entrees, no delivery, $10 per meal, soups $5 each with minimum 6 meal purchase

6 soups + 24 entrees, local delivery $250
12 soups + 48 entrees, local delivery $450