Truly a taste of home. In celebration of Seasons Retirement Communities’ 15th anniversary, we are excited to present a special cookbook that brings together the heart and soul of our vibrant communities—through food! “15 Years, 15 Recipes” showcases a curated collection of beloved recipes, handpicked from residents across our communities. Each dish not only reflects the personal tastes of those who call Seasons home, but also the cherished meals that have become staples in the kitchens of our communities. From comfort food classics to time-honoured family recipes, these 15 dishes have been enjoyed and shared at countless gatherings, bringing friends and neighbours together. Whether you’re looking to recreate a nostalgic favourite or discover a new go-to recipe, this cookbook celebrates the joy of cooking, eating, and, most importantly, living life together. With each recipe comes a story—a connection to our residents and a reflection of Seasons’ commitment to making life better together over the past 15 years.
15 TH ANNIVERSARY EDITION
SWEET AND SOUR PORK RIBS PG. 10 w LOVE
Seasoned
15 years, 15 recipes
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RECIPES
Snacks and Beverages Homemade Granola Bars 2 Pineapple Zucchini Bread 3 Quick Pickles 4 Jamaican Punch 5
Sweet Treats Potato Chip Cookies 14 Scottish No-Fail Shortbread Cookies 15 Peanut Butter Cookies 16
Mains Hardy Morning Breakfast Loaf 6 Poached Shrimp with Lemon Dill Aioli 7 Chicken Adobo 8 Dijon Mustard Rosemary Chicken 9
Sweet and Sour Pork Ribs 10 Slow Cooker Split Pea Soup 11 Mom’s Orange Chicken 12 Cauliflower Bake 13
PEANUT BUTTER COOKIES PG. 16
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HOMEMADE GRANOLA BARS
After all these years, everyone at Seasons Amherstburg still calls these ‘Beau’s famous granola bars’! They are very quick and simple to make. – Beau, Team Member at Seasons Amherstburg
INGREDIENTS
INSTRUCTIONS
1. Line a 15"x 10" pan with foil and grease well. 2. Combine all ingredients in a large mixing bowl; mix well. 3. Press evenly into the pan. Bake at 325oF for 25 to 30 minutes or until golden brown. Cool slightly. 4. Remove from pan; peel off foil. Cut into bars. Store, loosely covered at room temperature.
1 cup coconut 3 cups rolled oats 1 cup peanuts 1 cup raisins or dried cranberries 1 cup sunflower seeds 1 cup chocolate chips 1 can sweetened condensed milk 3/4 cup melted butter
YIELD: 36 INDIVIDUAL BARS
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PINEAPPLE ZUCCHINI BREAD
I would make this for my children and for parties. It's so good that it would be gone in minutes! – Lucy, Resident at Seasons Belle River
INGREDIENTS
3 eggs 1 cup vegetable oil
2 cups sugar 1 tsp vanilla 2 cups zucchini
YIELD: 2 LOAVES
1 can crushed pineapple 1 cup whole wheat flour 2 cups white flour 2 tsp baking soda 1/4 tsp baking powder 1 tsp salt 11/2 tsp cinnamon 1 cup raisins 1 cup nuts
INSTRUCTIONS
1. Sift together flour, baking soda, salt, baking powder and cinnamon. 2. In large bowl, Mix together eggs, oil, sugar, vanilla, zucchini and pineapple. 3. Add flour to the mixture and stir until well blended. 4. Stir in raisins and nuts. Bake in greased loaf pan at 350oF for 45 to 60 minutes.
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QUICK PICKLES
This recipe became a staple in our kitchen. During the fall, we made it at Seasons Strathroy with fellow residents. It was a huge success! – Muriel, Resident at Seasons Strathroy
INGREDIENTS
INSTRUCTIONS
1. Cover cucumbers with 2 cups water and pickling salt. 2. Cover and let sit for 4 hours or overnight. Drain brine and rinse with cold water. 3. Next, boil 1 cup of water, 11/2 cups of vinegar, 3 cups of sugar, 1 teaspoon of mustard seed, 1 teaspoon of celery seed and 1/4 teaspoon of turmeric powder. 4. Add cucumbers and boil for 3 minutes. 5. Fill jars and seal.
12 small cucumbers 2 tsp pickling salt 3 cups water 11/2 cups vinegar 3 cups granulated sugar 1 tsp mustard seed 1 tsp celery seed 1/4 tsp turmeric powder Jars or containers
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JAMAICAN PUNCH
INGREDIENTS
3 cups orange juice 1 tin lemon juice 1 jar maraschino cherries, plus juice 1 tin of crushed pineapple, plus juice 1 large grapefruit, pulped 2 tbsp condensed milk 2 fully ripe bananas 1 fully ripe mango pulp 2 cans ginger ale 1/2 tub orange sherbet 2 tbsp sugar
INSTRUCTIONS
1. Combine all ingredients into a large punch bowl and mix well. 2. Add ice cubes and fresh orange slices (optional). 3. Add additional sugar to taste (optional).
This punch has been served for over 80 years at our family gatherings. – George, Resident at Seasons Stoney Creek
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HARDY MORNING BREAKFAST LOAF
It’s a perfect breakfast loaf to bring for
the holidays or as an everyday morning snack. – Jane, Resident at Seasons Belle River
INGREDIENTS
INSTRUCTIONS
1. Preheat oven to 350oF and spray the loaf pan with cooking spray. 2. In one bowl, combine flour, oatmeal, baking powder, cinnamon, cardamom, nutmeg, salt and walnuts. 3. In another bowl, combine sugar, yogurt, olive oil, eggs and vanilla. Whisk together until thoroughly mixed. 4. Pour dry ingredients into wet ingredients and stir until combined. Do not over mix. 5. Pour batter into the loaf pan and bake for 40 to 50 minutes or until a toothpick comes out clean. 6. Serve with yogurt, fruit, cottage cheese, or honey. 7. Cut into slices and freeze for a quick breakfast serving (optional).
1 cup flour 1/2 cup oatmeal 2 tsp baking powder
2 tsp cinnamon 1 tsp cardamom
1/2 tsp nutmeg 3/4 tsp sea salt 1/2 cup organic sugar 3/4 cup plain Greek yogurt 1/2 cup extra virgin oil 2 eggs
1 tsp vanilla extract Walnuts (optional)
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POACHED SHRIMP with Lemon Dill Aioli
INGREDIENTS
INSTRUCTIONS
1. Poach shrimp in water with lemons, peppercorns and bay leaves until opaque and pink. 2. Remove from water and immediately chill in ice water. 3. Combine all other ingredients in bowl to make aioli. 4. Arrange shrimp and aioli on platter. Garnish with sliced lemon or fresh herbs.
1 lb jumbo raw shrimp 2 lemons, sliced 8 black peppercorns 2 bay leaves 1 tub of sour cream 2 tbsp mayonnaise 1/2 cup chopped fresh dill 1 tbsp chopped capers 2 crushed garlic cloves Salt and pepper to taste
This recipe is great for summer. It’s nice, light and makes you look like a pro in the kitchen. – Adele, Team Member at Seasons Dufferin Centre
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CHICKEN ADOBO
INGREDIENTS
INSTRUCTIONS
1. Heat oil in a pan. 2. Cook chicken in the pan until browned. 3. Add garlic, salt, pepper and bay leaves.
2 lbs chicken thighs or legs 3 bay leaves 4 tbsp soy sauce 6 tbsp vinegar 5 cloves garlic 11/2 cups water 3 tbsp oil 1 tsp sugar 1 tsp salt and pepper
4. Add all remaining ingredients and let simmer until chicken is fully cooked through to 165oF using a meat thermometer.
I come from a Filipino background and I love cooking this dish for my family & friends. – Regina, Team Member at Seasons Belle River
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DIJON MUSTARD ROSEMARY CHICKEN
I believe happiness is homemade. Bringing a small piece of homemade happiness to the residents makes my day! – Katie, Team Member at Seasons Brantford
INGREDIENTS
INSTRUCTIONS
5 chicken breasts 2 cups Dijon mustard 2 cups honey 2 tbsp rosemary 21/2 cups flour Salt and pepper to taste 1 cup butter
1. In a large mixing bowl, mix together Dijon mustard, honey and rosemary. Set aside. 2. In another mixing bowl add flour, salt and pepper. 3. Evenly coat chicken in flour mixture. 4. In a frying pan over medium heat, pan fry the coated chicken until golden brown with butter on both sides. 5. Place chicken in an oven-safe baking dish. Pour Dijon mixture over the chicken and bake at 350oF for 60 to 90 minutes until cooked through. 6. Serve over white rice with your choice of vegetables.
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SWEET AND SOUR PORK RIBS
This was one of my Mom’s favourite recipes and I still enjoy making it to this day. – Wanda, Team Member at Seasons Ponoka
INGREDIENTS
INSTRUCTIONS
1. Portion ribs into pairs of two and rinse. 2. Add ribs to a large pot and cover with broth or water. Let simmer for 45 minutes to 1 hour. Add more water if needed. 3. Save 4 cups of broth. Drain ribs from the pot. 4. Mix remaining ingredients in a bowl and when combined, add hot broth and stir until mixed well. 5. Put ribs in a roaster pan and cover with sauce. 6. Bake at 300oF for 1 hour stirring occasionally.
5 lbs pork spare ribs 1 tsp ground ginger 2 tsp minced garlic 1 cup granulated sugar 1 tsp pepper 2 tsp dry mustard 8 tbsp flour 8 tbsp soy sauce 3/4 cup white vinegar 4 tbsp molasses 4 cups broth or water
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SLOW COOKER SPLIT PEA SOUP
INGREDIENTS
INSTRUCTIONS
1. Rinse peas and drain well. 2. Combine all ingredients (except parsley) in a 6-quart slow cooker. 3. Cover and cook on high for 4 to 5 hours or on low for 8 hours. 4. Discard bay leaf. Stir in parsley and season with salt and pepper.
20 oz dried split peas green or yellow 5 cups chicken broth 2 cups water 1 meaty ham bone or 2 cups leftover ham 3 stalks celery, diced 2 large carrots, diced 1 large onion, diced 2 cloves garlic, minced 1 bay leaf 1/2 tsp black pepper 1/2 tsp thyme leaves 1 tbsp fresh parsley
“This is my favourite soup. It’s easy to make and absolutely delicious!” – Maria, Resident at Seasons Strathroy
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MOM’S ORANGE CHICKEN
INGREDIENTS
8 lbs chicken thighs (skinned or unskinned) 2 cups orange juice 1 cup chili sauce 1 tsp garlic, minced or 1/2 tsp powdered garlic 2 tsp mustard (prepared from the jar, not dry) 4 tbsp soy sauce 1 cup lightly-packed brown sugar Flour, salt, pepper Olive oil
This was a traditional family meal for special occasions when my children were young. Even now, they still look forward to this recipe being made for those special occasions. – Lorraine, Resident at Seasons Lethbridge Gardens 4. Place chicken thighs in the bottom of the roaster pan in a single layer. 5. Combine all other ingredients in a separate bowl and pour over chicken thighs. 6. Cover with a roaster lid and bake at 400oF for 15 minutes then at 325oF for 1 hour. 7. Remove lid and spoon remaining sauce over any exposed chicken, then cook uncovered for 15 minutes. 8. Remove chicken from pan and garnish with parsley. 9. Pour any extra sauce into a bowl and serve alongside the chicken.
INSTRUCTIONS
1. Spray bottom of a pan with cooking spray and heat olive oil in a large skillet. 2. Put enough flour in a plastic bag to coat the chicken, add salt and pepper to taste. Shake until chicken is coated. 3. Fry chicken thighs in skillet until browned (if skinless, do not brown).
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CAULIFLOWER BAKE
INGREDIENTS
2 small heads cauliflower, cut into florets 2 tbsp butter
3 cloves garlic, minced 3 tbsp all-purpose flour 2 cups whole milk 2 oz cream cheese, softened 11/2 cups shredded cheddar, divided Kosher salt Freshly ground black pepper 6 slices bacon, cooked and crumbled 1/4 cup sliced green onions
My wife and I make this often; it has become one of our favourite recipes. – Dana, team member at Seasons Clarington
3. Make cheese sauce: In a large skillet, melt butter. Add garlic and cook until fragrant, 1 minute. Add flour and stir until golden, 2 minutes. Add milk and bring to a low simmer, then add cream cheese, whisking until combined. Remove from heat and stir in 1 cup cheddar until melted, then season with salt and pepper. 4. In a 9"x13" dish, add drained cauliflower. Pour cheese sauce over cauliflower and stir until combined. Stir in all but 1 tablespoon each of cooked bacon and green onions until combined, then top with remaining cheddar, bacon and green onions. 5. Bake until cauliflower is tender and cheese is melted, approximately 30 minutes.
INSTRUCTIONS
1. Preheat the oven to 350oF. 2. In a large pot of
salted boiling water, blanch cauliflower for 3 minutes before draining.
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POTATO CHIP COOKIES
YIELD: 3 DOZEN
INGREDIENTS
INSTRUCTIONS
1. Cream shortening and sugar together until fluffy. 2. Add eggs and beat mixture well. 3. Place potato chips in a brown paper bag and crush with a rolling pin. 4. Add nuts, chips, sifted flour, salt and baking soda into egg mixture. 5. Chill dough well. 6. Shape dough into small balls; press down on ungreased cookie sheets with a fork dipped in flour. 7. Bake at 325oF for 10 minutes.
1 cup shortening 1 cup granulated sugar 1 cup brown sugar 2 cups crushed potato chips (plain, salted) 2 large eggs 1 cup chopped nuts 2 cups sifted
all-purpose flour 1 tsp baking soda 1 tsp salt
This is a resident-favourite recipe submitted on behalf of our whole home. It's requested time and time again and is always popular at our bake sales! – Meaghan, Team Member at Seasons Brantford
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SCOTTISH NO-FAIL SHORTBREAD COOKIES
INGREDIENTS
INSTRUCTIONS
1. Combine all ingredients and mix by hand until it pulls away from the bowl and can form a ball. 2. Roll out onto a floured surface with a floured rolling pin to 1/2 an inch thick. 3. Cut using cookie cutters of your choice. 4. Bake at 325oF for about 9 minutes on the middle rack until edges are slightly browned. 5. Carefully remove from the baking sheet onto cooling racks and let cool completely.
1 lb room temp. butter 3 cups flour
1 cup cornstarch 1 cup icing sugar
A very simple and fool-proof shortbread recipe that I make for my kids all the time and they absolutely love them. – Dorene, Resident at Seasons High River
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PEANUT BUTTER COOKIES
These are a favourite of my children and grandchildren. We also made these cookies for National Peanut Butter Lover's Day at Seasons Strathroy and they were a huge hit! – Muriel, Resident at Seasons Strathroy
YIELD: 3 DOZEN
INGREDIENTS
INSTRUCTIONS
1. Preheat the oven to 375oF. 2. Cream together shortening and peanut butter. 3. Gradually beat in granulated sugar and brown sugar. 4. Add egg and vanilla and beat until well combined. 5. Blend or sift together flour, baking soda and salt. Add to the creamed mixture. 6. Roll into 1-inch balls and press down with a fork dipped in cold water. 7. Bake for 10 to 12 minutes.
1/2 cup shortening 1/2 cup peanut butter 1/2 granulated sugar 1/2 cup lightly-packed brown sugar 1 egg 1/2 tsp vanilla 1 1/4 cups flour 1 tsp baking soda 1/2 tsp salt
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