January Bernstein Menu

Published on January 3, 2010 in Uncategorized. 0 Comments

Available in Toronto (GTA), Calgary, Vancouver, Ottawa, Windsor and Delray Floriday. email me directly to order or for information

Bernstein January 2010 menu

Chicken Cacciatore - Chicken breast simmered with tomatoes, onions, peppers,  mushrooms and Italian herbs.
1 protein, 1 vegetable, misc 1/2 tbsp tomato paste, 1 tsp. Vegeta

Chicken Saag - A mildly spiced Indian dish of chicken simmered with  spinach and tomatoes and finished with fat free sour cream.
1 protein, 1 vegetable misc. 1 tbsp FF sour cream

Ginger Pork Stir Fry – Ginger infused pork tenderloin stir fried with fresh vegetables and served over cauliflied rice.
1 protein, 1 vegetable

Pork and Vegetable Stew - Pork tenderloin simmered with onions, celery, red peppers, mushrooms and sage.
1 protein, 1 vegetable, Misc 1/2 tsp Vegeta

Veal Stew Milano -Veal cubes in an Italian herbed tomato sauce accented with lemon and orange zest.
1 protein, 1 vegetable

Tasty Tandoori Fish filet with Indian Spiced Cauliflied rice
1 protein, 1 vegetable
1 misc serving of FF mayonnaise

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

Peel A Pound Soup
Cauliflower Soup

Prices
6 to 23 entrees, no delivery, $10 per meal, soups $5 each with minimum 6 meal purchase
24 entrees + 6 soups includes local delivery during delivery window $250
48 entrees +12 soups includes local delivery during delivery window $450

Toronto Delivery window:  Thursday January 21st  from 6 to 9 p.m.
Friday January 22nd from 11 to 2 p.m.

Other delivery arrangements available by courier costs ranging from $25 to $35

Gingerbread House Day 2009!

Published on December 22, 2009 in christmas gifts, Baking, Class and Family. 0 Comments

Our annual gingerbread building day was absolutely wonderful! Early in the morning I whipped up the royal icing

and then I assembled the houses.

putting the chimneys on last

The troups showed up with their bags and bags of candy and started to work.

Here they are about half way through.

And here are the finished homes.

I love this yearly tradition. This year we wrapped up with home made pizza courtesy of the DH

Amazing Buffet That The Kids Devoured!

Published on December 20, 2009 in Uncategorized. 0 Comments

At a recent dinner party, the hostess, my amazing partner Cheryl, made just the most delicious buffet for the kids’ table.

She put together a platter of veggies and dip, cheese & kielbassa, potstickers, shrimp and meatballs with dipping sauces. She laid the platters down the middle of the table and armed the kids with ‘frilly picks’. With this novel eating implement the kids tried everything and the food disappeared. The adults got an entire 30 minutes where the shrieks from the under 12 crowd didn’t rattle the chandelier. Note to self: next party I will have a similar buffet for the kids. (think New Year’s Eve).

Bernstein December and Christmas menu

Published on November 23, 2009 in Uncategorized. 0 Comments

Bernstein December Menu

Chicken
Morrocan Lemon Chicken – Fresh chicken with garden vegetables is spiced up with cumin, lemon and cilantro. -1 protein, 1 vegetable

Chicken Chili – Chicken  with tomatoes, onions, celery and chili powder
1 protein, 1 vegetable

Pork
Pork Goulash - Pork with cabbage, tomatoes, paprika and caraway seed
1 protein, 1 vegetable, 1 tbsp FF sour cream

Pork Paprikash – Pork with onions, celery and sweet red and green peppers is simmered in a marjoram and dill sauce and finished with sour cream.
1 protein, 1 vegetable, 1 tbsp FF sour cream

Pork Picante  - Pork  in a sweet spicy sauce of apricot preserves and salsa served over cauliflied rice.
1 protein, 1 vegetable, 1 tbsp ED Smith apricot preserves, 1 tbsp salsa

Veal
Veal Marengo – Veal with tomatoes, mushrooms and onions
1 protein, 1 vegetable

Fish/Seafood
Curried Shrimp Ratatouille – Shrimp with onion, mushroom, tomato and zucchini
1 protein, 1 vegetable  (Vegetarians can substiute Tofu for Shrimp)

Bengal Style Fish – Fish  in an aromatic Bengal style sauce flavoured with tomatoes, onions, celery, ginger, garlic, coriander, cumin, and fenugreek and fat free sour cream.
1 protein, 1 vegetable,  1 tbsp. FF sour cream

Soups
Zucchini and Tomato with Basil
Cream of Broccoli

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

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

Christmas Dinner Special
Traditional mushroom/celery dressing stuffed in a turkey scallopini served with faux mashed potatoes (cauli), steamed vegetables and a spicy fruit chutney.
Spiced apple cheesecake - 1 protein, 1 ½ vegetable, 2 bread, 1 fruit
1 tbsp. FF sour cream, 1 tbsp FF cream cheese, 1 tsp Splenda
$20 added to any order of 24 entrees or more otherwise -  $25 (pick up only)

Fruitcake resumed!

Published on November 15, 2009 in Uncategorized. 0 Comments

Due to the untimely death of my computer I was not able to follow up with the rest of the fruitcake operation. Back to the class: Once the fruit has marinated for a day, I mixed up the batter for the cake, tossed the fruit with some of the flour mixture and then stirred it all together with the jam/pineapple mixture. I had to bring home some giant bowls from the restaurant.

I divided the mixture up into 23 foil containers and then baked them in a 350 oven with a pan of water on the floor of the oven. It took about 3 1/2 hours to cook all of these babies…my oven was really full.

Here they are after baking. Golden brown and ready to be wrapped in cheesecloth and then doused weekly in brandy.

Fruitcake preparations!

Published on November 4, 2009 in Uncategorized. 0 Comments

For anyone who likes fruitcake, you’ll swoon over homemade fruitcake. Since I have found a little down time this fall, thank you recession, I can dabble a bit with some recipe testing and get my holiday baking done.

Halloween is my alarm to start the fruitcake process. I’ve mixed my dates, currants, raisins (lexia & golden), cherries, almonds, citron peel and brandy. Next, I cook up canned pineapple with sugar, jam and the maraschino liquid. Tomorrow I’ll prepare the pans, make up the batter and get baking!

Bernstein November Menu

Published on October 26, 2009 in Uncategorized. 0 Comments

We are still cooking every month for clients of the Bernstein diet. The meals are around 250 calories each and even though they are very low fat they are really tasty and have 1/2 pound of vegetables in every meal.

Bernstein November Menu

Chicken/Turkey
Chicken Curry – Indian style curry with apples, spicy and satisfying!
1 protein, 1 fruit, ½ vegetable

Ginger Chicken Stir Fry – Ginger infused chicken stir fried with fresh vegetables and served over cauliflied rice.
1 protein, 1 vegetable

Veal
Orange Cumin Veal Stew – Veal simmered with onions, mushrooms and celery in an orange infused stock with cumin, allspice and garlic.
1 protein, 1 vegetable, ½ fruit, 1 misc. 1 tbsp tomato paste

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

Pork
Texican Pork - Pork tenderloin simmered with tomatoes, peppers, onions and texican spices.
1 protein, 1 vegetable, 2 misc. 1/2 tbsp tomato paste, 1/2 tsp Vegeta

Fish/Shrimp

Basil Shrimp - Shrimps with fresh basil, lemon, red peppers and asparagus in cauliflied rice.
1 protein, 1 vegetable

Asian Fish Bake - White fish filet over mixed cauli rice, zucchini, shiitake mushrooms, red peppers and green onions in a tangy Asian sauce.
1 protein, 1 vegetable, 1 misc. tbsp of soy sauce.

Soups
Sweet and Spicy Red Pepper Soup – 1 vegetable, add your own 1 tbsp of FF sour cream

Asian Vegetable 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

Bernstein October Menu

Published on October 6, 2009 in Uncategorized. 0 Comments

Here is my October menu. The entrees are delicious while completely adhering to the strict Bernstein diet. Order soon (by Friday October 9th) and your dinners will be ready next week.

Bernstein October Menu

Chicken/Turkey
Chicken Ratatouille
Fresh chicken with mushrooms, zucchini and tomato seasoned with basil and oregano.
1 protein, 1 vegetable, 1 misc. 2 tbsp FF salsa.

Turkey Stew with Mushrooms
Fresh turkey with seasonal vegetables and lots of mushrooms.
1 protein, 1 vegetale, 1 misc. tbsp Vegeta

Veal
Veal Cabbage Roll Stew
Veal and sauerkraut with cabbage and tomatoes
1 protein, 1 ½ vegetable

Pork
Ginger Pork Stir Fry – Pork tenderloin with onions, peppers, celery and cabbage in a gingery soy sauce.

Maple Mustard Pork Tenderloin– Seared pork tenderloin is served with cauliflied rice, spinach and topped with caramelized apples.
1 protein, 1 vegetable, ½ fruit

Fish and Seafood

Florentine Fish Filet – Whitefish with seasoned spinach served over lemon garlic cauliflied rice.
1 protein, 1 vegetable

Garlic Shrimp Stir Fry  - Shrimp with sauteed celery, red & green peppers, onions and mushrooms in our special soy garlic sauce
1 protein, 1 vegetable, 1 misc. tbsp soy sauce

Soups
Asian Vegetable 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

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 takes. 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!