Marlene's Meal Makeovers now a cookbook!

When Marlene MacPherson decided to focus efforts on a cookbook, she teamed up with two other talented women, Robin Macmillan and Julie Achtermeier, both of them breast cancer survivors.
While Marlene, Robin, and Julie bring different talents to the table, they share a common philosophy: eat locally throughout the year, maximize your time in the kitchen, and, overall, be cognizant of what you’re putting in your body.
With Robin’s photographic talents and Julie’s writing prowess giving vision and voice to the Cook Once, Produce Twice philosophy, Marlene and her team have developed this unique seasonal cookbook.
The chapters of the book correspond to the months of the calendar year and introduce a variety of recipe trios that feature produce that is available locally at that time of year, as well as various meat dishes to fit the seasons.
All three women share a commitment not just to promoting healthier eating but also to giving back to their community, through proceeds generated by the sale of the book. Partnering up with the Canadian Breast Cancer Foundation was an easy choice: the foundation is the leading national volunteer-led organization in Canada dedicated to creating a future without breast cancer; it just felt right, they say, to donate a portion of the proceeds to this amazing organization.
To order, visit Marlene’s website at www.marlenesmealmakeovers.com.

Marlene's recipes can also be found here on lakesimcoeliving.com and in Lake Simcoe Living magazine.

Three Things to do with Asparagus

COOK ONCE: Asparagus Quiche  
Ingredients:
2 bundles of asparagus (1 ½ bundles washed, trimmed and cut into 2 inch pieces and ½ bundles washed, trimmed, and left whole)
2 premade frozen pie shells*
6 eggs
2 cups of milk
1 ½ cups of cheese (whatever is available such as feta, cheddar or mozarella.)
1 tsp. of salt
1 tsp. of pepper
2 pinches of nutmeg

Method:
1.      Put both frozen pie shells on a sheet pan and poke the bottoms with a fork.
2.      Bake in 350-degree oven for 5 to 7 minutes, just until golden brown.
3.      Beat 6 eggs, then add milk.
4.      Mix 1 bundle of the asparagus, cut in 2-inch pieces with the above egg mixture in a bowl, and add 1 cup of cheese.
5.     Season mixture with salt, pepper, and nutmeg, then pour and divide between both pie shells.
6.     Top with remaining cheese; then put back in the oven for 20 minutes or until eggs are done.
* If you are worried about the fat from the pastry shells use left-over mashed potatoes pressed in pie plate and bake for 30 minutes before adding egg mixture.

If you cook two quiches, you can put one in the fridge for lunch or breakfast.

PRODUCE ONCE: Grilled Asparagus Wraps
Ingredients
- ½ of asparagus bundle trimmed and left whole from cook one.
- 6-8 slices of bacon.
- Salt and pepper
- 2 tbsp. of olive oil
Method:
1. Preheat oven to 350 degrees.
2. Take 2 or 3 asparagus and wrap in one piece of bacon tying at the front.
3. Take bundles and sprinkle with olive oil and salt and pepper.
4. Arrange on sheet pan.
5. Also add to the same sheet pan the balance of the 2” asparagus pieces from cook one, also cover in olive oil and salt and pepper.
6. Bake entire pan for 20 minutes.

PRODUCE TWICE: Grilled Asparagus Salad
Ingredients:
-       ½ bundle of grilled asparagus pieces from produce two
-       Corn (2 fresh cobs or 1 can)
-       2 green onions
-       1 red pepper
-       1 garlic finely chopped
-       ¼ cup of feta cheese
-       1 lemon (juiced)
-       ¼ cup of olive oil
-       Salt and Pepper to taste
Method:
Mix all of the above and enjoy.  Stores well in fridge for 2-3 days.

Chicken Confidential
COOK ONCE: Roast Chicken....First pat skin dry, then rub a fresh cut lemon over entire skin, then salt and pepper outside and inside of cavity.  Add fresh garlic and thyme, and lemon slices inside the cavity....
Place a layer of small new potatoes and carrots, lemons, garlic and onions in the bottom of a roasting pot.....Place the chicken on top of the layer of vegetables and roast at 400 F for 40 minutes or until probe reads 180 degrees.
When the chicken is cooked, remove the roasting pan from the oven, cover the chicken with tinfoil, and let it rest for 10 min....Carve the chicken over the vegetables so that the juices run back over the layer of vegetables.
PRODUCE ONCE: Broth and Soup....In the same roasting pan, cover the leftover reserved bones and vegetables with water, add celery and bay leaf and simmer for 1 hour.  Let the pot cool and strain the chicken broth; store in refrigerator overnight.
Next day, add fresh vegetables, such as carrots, and add your favourite noodle or rice for your favourite chicken soup....Add reserved chicken pieces if you have some.
PRODUCE TWICE: Couscous....While your soup is coming to a boil, take a separate bowl and add 1/2 cup of couscous....preferably whole wheat.  Ladle 1 cup of the broth from the soup on the couscous and cover with plastic wrap till all the liquid is reserved.  Using a fork, gently toss the couscous with green scallions and raisins and some feta cheese....you now have a great lunch for the next day.

Butternut Squash
COOK ONCE: Butternut Squash Risotto....Roast 2 butternut squash with olive oil, kosher salt and pepper at 400 F for 30 min. Cook your favourite risotto, using chicken stock....Add 1/4 of the butternut squash, butter, salt, pepper and parmesan cheese.
PRODUCE ONCE: Butternut Squash Festive Salad....Add 1/4 of the warm butternut squash to your favourite lettuce, with dried cranberries, feta cheese and toasted pecans.  Pour vinaigrette (1/2 cup olive oil, 1/4 cup lemon juice, salt and pepper) on top and serve immediately.
PRODUCE TWICE: Butternut Squash Soup....Add balance of butternut squash to blender and puree till smooth....Return to a soup pot and add a little chicken broth to thin....Before serving, add a little mascarpone cheese, salt and pepper.

Cauliflower............cause you can
COOK ONCE: Cauliflower Salad....Wash and cut into pieces two heads of cauliflower.  Prepare a vinaigrette using 1 tbsp of apple cider vinegar, 1 tbsp of freshly squeezed lemon juice, 2 tbsp of olive oil, and salt and white pepper to taste.  Add one head of raw cauliflower to the vinaigrette, toss and enjoy....lasts for two to three days in the fridge.
PRODUCE ONCE: Cauliflower Mash....Take 1/2 of the second cauliflower head and steam for 7 to 10 mins, until it is fork-tender.  Drain cauliflower and add back to dry pot, then mash with skim milk or buttermilk, salt and white pepper, parmesan cheese and a dash of olive oil for a low-calorie side dish.  This can easily be portioned in glass storage jars for the freezer as well.
WAIT, DON'T WASH THAT POT.........
PRODUCE TWICE:  Cauliflower Soup....Add 1 tbsp. of olive oil, wash and thinly slice 1 large leek and 1 large white onion and start cooking in the pot until soft....about 5 min.  Add 1 cup of chopped cauliflower florets and 1 cup of skim milk, 1 cup of vegetable or chicken stock, salt and white pepper.  Bring to a boil over medium heat, stirring frequently, then turn down to a low simmer and cover and cook till cauliflower is soft....about 8 to 10 mins.  Take 1/4 cup of milk or cream and 2 tbsp flour and stir together, then add to the soup....cook for an additional 3 minutes.
Remove from heat and add your favourite cheese and/or 1/2 tbsp. lemon juice, and serve.