Nourishing Kitchen - Vol. 5

Nourishing Kitchen

Welcome to our Nourishing Kitchen!

Join us as we live out Sysco’s purpose of “connecting the world to share food and care for one another”.

At Sysco Canada, we recognize that food is more than just nourishment for the body but plays an essential role in one’s social and mental wellbeing. A positive mealtime experience can have a significant impact on a resident’s overall quality of life.

This e-recipe flipbook has been designed to provide delicious & healthcare friendly recipe inspirations that will be sure to make an impact on your senior living menu.

In addition, we will also be featuring various culturally inspired recipe ideas to meet the needs of the growing diversity across the aging population.

A special "Thank you" to our valued vendor partners as well as Sysco Canada’s own Culinary Consultants in the development of this flipbook.

All featured recipes will be made available in Synergy Tech Suite. Please reach out to your Sysco Sales Representative for more information.

For any additional inquiries, please contact us directly at Nutrition.Services@Corp.Sysco.ca.

Warmest regards,

Sysco Canada’s Nutrition Services

The Chef

Having an understanding of great food and people made David's acceptance of a role at Sysco as culinary specialist in 2018 a dream job. He works with great food and helps customers obtain their goals in their businesses. Whether working from the Sysco test kitchen or right in a customer's restaurant, David is excited and driven to help Sysco customers realize their business's full potential

David Pyper Culinary Specialist Corporate Chef

Veal Curry

INGREDIENTS

• 15ml Salt

• 150ml Cilantro Chopped

• 75ml Crushed Ginger

• 75ml Chopped Garlic

• 1.25L Plain Yogurt

• 4.5kg Diced Veal

• 1L Chopped Fresh White Onion

• 150ml Canola Oil

• 40ml Ground Turmeric

• 25ml Dried Coriander

• 25ml Cumin Powder

• 75ml Crushed Ginger

• 75ml Chopped Garlic

• 850ml Crushed Tomatoes

• 1L Diced Tomatoes

• 1L Chopped Spinach

• 1.5L Diced Potatoes

Yield: 50 Serving: 250ml

PREPARATION

1. In a blender or food processor, add salt, cilantro, ginger, garlic and yogurt and blend. Pour marinade over veal in a large bowl, cover and chill.

2. In a stock pot, add oil and sauté onions. Cook for 2-4 minutes, until they are soft and translucent.

3. Add garlic, ginger, and spices. Stir spices to toast to release aromatics.

4. Add in tomatoes and mix well.

5. Add in marinated veal and ensure all ingredients are incorporated. Simmer until veal is tender.

6. Add in potatoes and spinach. Cook until vegetables are softened.

7. Garnish with cilantro (optional).

NOTES

Pair this flavourful dish with steamed basmati rice and a dollop of yogurt!

Veal Diced Stewing Cubes Frozen

SUPC : 5397736

Yield: 50 Serving: 180ml

INGREDIENTS

• 5ml Ground Black Pepper

• 700g Diced Fresh White Onions

• 75ml Olive Oil

• 33ml Roasted Garlic Flavour Concentrate

• 3ml Cayenne Pepper

• 8ml Cumin Powder

• 10ml Dried Oregano

• 3 Bay Leaves

• 5.65L White Kidney Beans (Drained and Rinsed)

• 3.25L Water

• 65ml GF Reduced Sodium Vegetable Base

• 1.15kg Diced Celery

• 350ml Chopped Parsley

• 90ml Lemon Juice

PREPARATION

1. Heat oil, add onions and black pepper. Cook until soft, about 8 minutes.

2. Add roasted garlic base, stir for 30 seconds.

3. Add celery, vegetable base, water, white kidney beans, bay leaves, oregano, cayenne, and cumin. Bring to a boil, cover, reduce to a simmer and cook.

4. Remove 1/3 of soup and puree. Add pureed soup back to pot and simmer for 10 minutes.

5. Remove from heat. Stir in lemon juice, olive oil and parsley. Season to taste.

6. Drizzle with additional olive oil at point of service (optional).

INGREDIENTS

• 500ml Sliced Black Olives

• 1.4kg Chopped Fresh Red Onions

• 1.4kg Chopped Fresh Red Peppers

• 1.4kg Chopped Fresh Green Peppers

• 4kg Cooked Chicken Souvlaki (Thawed)

• 500ml Crumbled Feta Cheese

PREPARATION

1. Sauté peppers, onions, and black olives along with chicken pieces until chicken is cooked through and vegetables are tender.

2. Garnish with crumbled feta cheese.

Mediterranean Chicken

Brussels & Gruyere Potato Casserole

Yield: 50 Serving: 250ml

Featured Product

Potato Bite Potato Tots

SUPC: 0243711

INGREDIENTS

• 4.25kg Potato Tots

• 1.3L Liquid Whole Eggs

• 480ml Half & Half 10% Cream

• 1.9kg Shredded Gruyere Cheese

• 237ml Fresh Basil

• 237ml Chopped Parsley

• 125ml Chopped Garlic

• 3.8kg Fresh Fennel (Cored & Sliced)

• 2.85kg Brussels Sprout (Halved)

PREPARATION

1. Preheat oven to 375F/190C. Grease 2” hotel pans.

2. Prepare potato tots as per manufacturer instructions. Season with salt and pepper to taste. Set aside.

3. In a large bowl, whisk eggs, cream, and salt to taste.

4. Stir in cheese, herbs, and garlic.

5. In another large bowl, toss all ingredients with egg mixture until well combined.

6. Portion into greased hotel pans and cover with foil. Bake for 30-40 minutes until custard is set. Remove foil and bake for another 5-8 minutes until lightly browned.

Chicken Jambalaya

INGREDIENTS

• 1.55L Diced Celery

• 2.1L Diced Fresh Green Peppers

• 2.1L Diced Fresh White Onions

• 1.88ml Vegetable Oil

• 150ml Garlic Powder

• 5ml Bay Leaf (Crumbled)

• 26ml Ground Black Pepper

• 125ml Paprika

• 10ml Chopped Garlic

• 4.7kg Diced Chicken Breast

• 4.15L Water

• 6.1L Tomato Soup

• 6.25L White Rice Dry

• 375ml Chopped Parsley

PREPARATION

1. Heat oil in a large pot over medium-high heat. Sauté onions, peppers and celery for 5 minutes.

2. Add diced chicken, garlic, and spices. Stir well, cook for 10 minutes.

3. Add rice and mix well. Add tomato soup and slowly stir in water.

4. Bring to a boil, then reduce to a simmer. Cover and stir occasionally until rice is cooked, about 15 minutes.

5. Garnish with parsley.

Asian Turkey Stir Fry

Featured Product

SUPC: 0929406 Yield: 50 Serving: 250ml

Turkey Strip Fajita Cooked

INGREDIENTS

• 125ml Grated Ginger

• 2.5L Sliced Red Peppers

• 3.15L Shredded Rainbow Cabbage

• 3.15L Julienned Carrots

• 180ml Sesame Oil

• 1.5L Water

• 1.1L Teriyaki Sauce

• 1.5Kg Cooked Turkey Strips

• 60ml Sesame Seeds

• 180ml Chopped Green Onions

PREPARATION

1. Heat sesame oil in a large skillet over medium heat. Add carrots, cabbage, red peppers, and ginger. Sauté for approximately 5 minutes, stirring regularly. Remove and transfer to a 4 inch insert pan with lid.

2. In the same skillet over medium heat, add teriyaki sauce and water; mix well. Add turkey strips to skillet and mix well to coat. Add in sauteed vegetable mixture and combine gently.

3. Garnish with chopped green onions and sesame seeds (optional).

Cauliflower & Chickpea Korma

Featured Product

Sour Cream

SUPC: 8684839

PREPARATION

1. Melt margarine over medium heat. Cook onions, garlic, and ginger for 5-8 minutes or until tender.

2. Stir in chickpeas and spices, cook for 2-3 minutes until fragrant.

3. Stir in tomatoes, broth, and coconut milk. Bring to a boil and reduce to simmer for 10-15 minutes. Cook until chickpea is tender, and sauce is slightly thickened.

4. Stir in cauliflower and ground almonds, cook for 45 minutes. Reduce heat to low.

5. Stir in sour cream, cook for 5-8 minutes.

6. Garnish with sliced almonds and chopped cilantro (optional).

Serving: 250ml

Yield: 50

INGREDIENTS

• 55g Grated Ginger

• 300g Chopped Garlic

• 1.5kg Diced Onions

• 355g Margarine

• 15g Mild Chili Powder

• 15g Dried Coriander

• 15g Cumin Powder

• 15g Ground Cinnamon

• 10g Cayenne Pepper

• 15g Ground Black Pepper

• 35g Salt

• 55g Garam Masala

• 55g Ground Turmeric

• 1kg Canned Chickpeas (Rinsed & Drained)

• 3.15L Coconut Milk

• 3.15L Vegetable Broth

• 2.4L Diced Tomatoes

• 900g Ground Almonds

• 3.2kg Cauliflower (Roasted & Chopped)

• 1.9L Sour Cream

INGREDIENTS

• 50 Each Breaded Pork Cutlet

• 840g Diced Granny Smith Apples

• 1.6L Diced Tomatoes

• 10ml Worcestershire Sauce

PREPARATION

• 992ml Sweet Onion Vinaigrette Dressing

• 120ml White Vinegar

• 300g Diced Fresh Red Onions

1. Prepare breaded pork as per manufacturer's instructions.

2. Add apples to a medium saucepan, sauté for 2 minutes.

3. Add tomatoes and stir frequently to break up tomatoes.

4. Add remaining ingredients, bring to a boil then reduce heat to low; simmer for 1 hour or until thick.

Yield: 50

Serving: : 90g + 60ml Sauce

Featured Products

Breaded Pork Cutlet Raw 4oz

SUPC : 0560359

INGREDIENTS

• 1 Each Egg

• 75ml Maraschino Cherries (Chopped)

• 250ml Pitted Dates (Chopped)

• 250ml Granulated Sugar

• 125ml Margarine (Melted)

• 250ml Chopped Walnuts

• 750ml Rice Krispies Cereal

• 5ml Vanila Extract

• 375ml Shredded Sweet Coconut

PREPARATION

1. In a large saucepan over medium heat, stir in sugar, dates, cherries, and egg. Mix well and cook until it comes to boil. Boil for 3-5 minutes.

2. Add vanilla and stir in cereal and nuts. Mix well.

3. Sprinkle half of coconut over bottom of lightly buttered square pan. Spoon cereal mixture and spread evenly. Top with remaining coconut, pressing into mixture.

4. Chill and cut into squares.

All featured recipes within this flipbook are available within Sysco's Synergy Tech Suite ® “New Recipes” recipe box:

Synergy Tech Suite > Recipes > Recipe Listing > Filter: Recipe Box > New Recipes

Look up Name

Chicken Jambalaya f/Breast w/Tomato Soup

Display Name

Chicken Jambalaya

Chicken Mediterranean f/Ckd Souvlaki Mediterranean Chicken

Chickpea & Cauliflower Korma Hmd f/Cnd

Pork Cutlet Brd w/Hmd Apple Relish f/Fresh

Potato Brussels Sprout Gruyere Casserole Hmd

Soup Bean Kidney White f/Cnd w/G-F RS Base

Square Date & Nut Hmd w/Rice Krispies

Stew Iranian Fava Bean Hmd w/Egg White

Turkey Stir Fry f/Strips w/Fresh Veg

Veal Curry Hmd f/Cubes

Cauliflower & Chickpea Korma

Pork Cutlet with Apple Relish

Brussels & Gruyere Potato Casserole

White Bean Soup

Date & Nut Square

Asian Turkey Stir Fry

Veal Curry

Recipe Shopping List

Recipe Shopping List