Julia Child once said, “People who love to eat are always the best people.” We couldn’t agree more! Sharing recipes is a pastime that we indulge in regularly. Seniors who once had a passion for cooking but now struggle to do so will rejoice over these simple and delicious recipes. So, it’s time to open up our cookbooks and share some easy recipes that we love!
When we review recipes, we evaluate nutritional value, overall dish consistency and preparation time. However, you should always consider each recipe based on your specific dietary requirements before you.
Breakfast – Coconut Milk Quinoa with Fresh Fruit
This delicious breakfast comes from Jeannette’s Healthy Living.
– 1/2 cup uncooked quinoa rinsed, drained
– 1/3 cup coconut milk
– 3/4 cup water
– 2 tablespoons organic raw coconut sugar
– 1 teaspoon vanilla
– Dash of sea salt
– 2 tablespoons toasted coconut
– 2 tablespoons toasted almonds
– 1/2 cup fresh strawberries
– 1/2 cup sliced bananas
– Coconut milk or almond milk for serving
- Place quinoa, coconut milk, water, sugar, vanilla and salt in saucepan. Bring to a boil; reduce heat to low and cook, covered, for 15 minutes. Turn heat off and let sit for 5 minutes.
Spoon into serving bowls and top with toasted coconut, almonds, strawberries, and bananas.
Lunch – Creamy Green Bean Casserole Soup Recipe
Jeannette’s Healthy Living provides excellent recipe anyone can make!
– 1 tablespoon garlic/shallot/scallion flavored oil or organic butter
– 1 tablespoon organic butter
– 1 medium onion chopped
– 2 cloves garlic smashed
– 10 ounces white mushrooms stems removed, sliced
– 1 teaspoon dried thyme
– 1/4 teaspoon nutmeg
– 1 pound green beans trimmed
– 4 cups low sodium chicken broth
– 1/4 cup plus 2 tablespoons cashew cream
– Sea salt and black pepper to taste
- Heat oil and butter in a large saucepan. Add onion, garlic, and mushrooms. Saute until vegetables are soft, but not browned. Add thyme, nutmeg, green beans and chicken broth. Bring to a boil, then reduce heat and cook, covered for 8-10 minutes until beans are tender, but still bright green. Transfer to blender and puree. Add cashew cream and blend until incorporated. Season to taste with salt and pepper.
Dinner – Turmeric-Ginger Marinated Chicken
This fabulous dinner was found when looking at recipes on Better Home and Gardens.
– 1/2 cup plain Greek yogurt
– 2 tablespoons olive oil
– 1 tablespoon grated peeled fresh turmeric*
– 1 tablespoon grated peeled fresh ginger
– 1 tablespoon lime juice
– 2 cloves garlic, minced
– 1 teaspoon coriander seeds, toasted and ground
– 1/2 teaspoon kosher salt
– 4 skinless, boneless chicken breast halves (1 1/2 lb.) or 1 1/2 lb. skinless, boneless chicken thighs
– Cooked basmati rice
– Lime wedges
– Fresh snipped fresh cilantro
- For marinade, in a small bowl whisk together the first eight ingredients (through salt). Place chicken in a resealable plastic bag. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator 2 to 24 hours.
- Remove chicken from marinade; discard any marinade remaining in the bag. Place chicken on a well-greased grill rack. Grill, covered, over medium heat 12 to 15 minutes or until done (165 degrees F for breasts, at least 170 degrees F for thighs), turning once. Serve chicken with rice and lime wedges. If desired, sprinkle with fresh cilantro.
From the Test Kitchen
To peel turmeric, use a vegetable scrubber to remove the tender peel.