#culinarycare

[petszene]

In what ways does a cat's diet influence a feline dealing with a urinary tract ailment?

Ever pondered the intricate connection between your cat's cuisine and their urinary tract health? 🐾 Let's delve deeper:

Hydration Haven: Opt for cat cuisine brimming with moisture to ensure your feline stays fabulously hydrated. Whether it's the sizzle of wet food or a splash of water on kibble, quenching that kitty thirst is key!

pH Harmony: Seek out cat food crafted to maintain that perfect pH balance in their urine. It's like a symphony for their urinary health, keeping everything melodiously in tune.

Mineral Mastery: Keep a watchful eye on minerals like magnesium and phosphorus; an excess can lead to the unwanted formation of crystals. Specialized cat foods act like mineral maestros, maintaining harmony in your kitty's urinary orchestra.

Protein Prowess: Choose cat victuals with premium meat as the star of the show. It's like a gourmet feast for your feline, providing essential nutrients without bombarding their urinary system.

Adieu to Irritants: Banish those pesky additives that might irritate your cat's delicate urinary tract. Opt for cat chow without unnecessary fillers – because your kitty deserves a VIP dining experience!

[duaneburnett]

UNDER NEW OWNERSHIP, a fantastic opportunity awaits! The Rockwater Food and Beverage Group is excited to collaborate with a seasoned Head Chef on their new venture at the Rockwater Secret Cove Resort on Sunshine Coast BC Canada. This is a fulltime permanent position with an above average salary plus gratuities and full benefits. https://rockwatersecretcoveresort.com/

Please send your resume or reach out with questions to crystaleen@cobrayconsulting.com for more details.

#YVY, #Vancity, #BCChef, #ChefHiring, #CulinaryCareer, #ChefWanted, #HospitalityJobs, #ChefOpportunity, #NowHiringChef, #BCFoodScene, #ChefRecruitment, #SecehltBC, #HalfmoonBay, #rockwatersecretcoveresort, #beautifuldestinations #nowhiring #hiring #sunshinecoast #sunshinecoastbc #britishcolumbia #canada

[culinarycare]

Easy Quarantine Meal: Cauliflower Steaks

Photo: Jason Little Photography

BY CHEF JOHNNY BESCH OF BLVD Cook Time: 1 hour Ingredients (serves ~5) :

2 crowns cauliflower

3 cup lentils

1 cup carrot

1 cup celery

1 cup onion

4 cups cream

5 limes

4 cups vegetable stock

1/2 bunch pea tendrils

curry powder

EVOO

salt & pepper

Instructions:

1. Cut the cauliflower in half, right down the middle to get the center steaks. Blanch in salted water just until tender and grill.

2. Blanch remaining cauliflower in salted water. Purée in blender with curry powder, cream and the juice of 4 limes.

3. Dice and sauté carrots, celery and onion. Add lentils, cover with vegetable stock and cook until tender.

4. Place the cooked lentils down on the plate first. Place the cauliflower steak on top of the lentils. Drizzle the plate with the cauliflower curry sauce. Dress the pea shoots with lime juice, EVOO, salt & pepper. Garnish the plate with the dressed pea shoots.

[beardocomics]

#Repost @dj_writes with @get_repost ・・・ I am so happy to make a very special new book announcement! Dan Dougherty & I have teamed up again for STAR. A story about who you want to be. Dedicated to a friend who recently won her battle with breast cancer, a portion of the book's proceeds will go to Culinary Care, an organization who helped her and her family when they needed it most. Visit my website to get a signed copy and help support this wonderful organization. (Link in bio). . . . #childrensbooks #childrensauthor #authorsofinstagram #picturebooks #cancer #childrenspublishing #independentpublishing #culinarycare #childrensillustrator #sky https://www.instagram.com/p/BwfW9yphKK_/?utm_source=ig_tumblr_share&igshid=rb3llj7vikko

[socialsf]

#throwbackthursday June 2014 @jonathancsutton #TonyFerrari @hillsidesupperclub what a wonderful ride it’s been for the two of you. San Francisco was pretty lucky when you two arrived on the scene. Little did anyone realize the footprint you would leave with @hillsidesupperclub. Good luck on your future endeavors as you both head in different directions to pursue new and exciting #culinarycareers. It’s been wonderful getting to know you booand I am sure that success will surround you both, so congratulations! Catch you both on your next trip to the City, be safe and well...xo Steven (at San Francisco, California) https://www.instagram.com/p/B-yLjG1JBF6/?igshid=1vbn4oa2j2n2f

[theacetoronto]

We are looking for dedicated BOH employees to join our small team. Please DM for details, or send your resume to jobsBOH@theacetoronto.com #culinary #food #foodjobs #culinaryjobs #culinarycareer #torontofood #torontofoods #handmade #ace #theace #toronto #torontolife #torontoeats #food #foods #restaurant #sustainablefood #loveyourjob #love #job #jobs #career #hiring (at The Ace) https://www.instagram.com/p/B1W8wONBFq_/?igshid=17cq81g8syl4q

[uttam176]

Mozzarella salad #appetizer #food #foodie #foodporn #foodstagram #aperitivo #foodgasm #instafood #foodphotography #instagood #foodblogger #yummy #dinner #cocktails #foodlover #delicious #baking #appetizers #neapolis #drinks #bar #bowllids #kitchenstorage #bagclipset #utensils #culinarycareer #kitchenmagnets #beer #lidcovers #nepalichef #culinarynepalichef https://www.instagram.com/p/ByaRhcil9qZ/?igshid=1w41eq9rjd856

[instagrammaui]

Book now for an amazing food adventure in October #Repost @hifoodwinefest The idealistic career advice chestnut goes, "do what you love." Seeing #HFWF chefs in action, it's clear they #walkthetalk. They work incredibly hard, driven by a common passion. . #hawaiifood #hawaii #maui #oahu #careeradvice #culinarycareers #dowhatyoulove https://www.instagram.com/p/ByU7p_ig7Xq/

[pastryinstituteinmalaysia]

Spend 2 days with us . Career Guidance Forum in Academy of Pastry & Culinary Arts #pastrygraduate #culinarycareer #baking #spm #malaysia

[mommacuisine]

Cheers to another year of @culinarycare Corporate Cook-Off! Tune in my IG tonight to see some behind the scenes footage with some of Chicago's top chefs and see how amazing this organization is! http://bit.ly/2fukCi9

[culinarycare]

Semi-Easy Quarantine Meal: Chicken Fajita Tacos

In celebration of Cinco de Mayo, we’re sharing this recipe from our archives. 

Crafted by Chef Rick Ortiz, Antique Taco

Portion varies: 4 - 8 tacos

For the chicken:

2 lbs - Organic Chicken Breast

2 cloves - Garlic

2 TBLS - Vegetable Oil 

2 each - Red Bell Peppers 

1 each - Yellow Onion

For the fajita spice:

3 each - Dried Ancho Chiles

3 each - Dried Cascabel Chiles

3 each - Dried Arbol Chiles

2.5 TBLS - Whole Cumin Seeds

2 TBLS - Garlic Powder 

1 TBLS - Mexican Oregano

2 tsp - Paprika

For the Guacamole:

2 each - Avocados

1 clove - Garlic (minced)

1 each - Serrano (grilled and minced)

1.5 TBLS - Red Onion (small diced)

1.5 TBLS - Cilantro (chopped)

1.5 TBLS - Lime Juice

To taste S&P

For the Garnishes:

1/2 cup - Crumbled Queso Fresco 

1 each - Lime

1/2 cup - Cilantro Sprigs

7 - 4 in Flour Tortillas

INSTRUCTIONS:

1. Deseed and cut dried chilies in quarters. Toast chilies and cumin seed in a cast iron skillet. Once toasted transfer to a blender and add garlic powder, oregano and paprika. Buzz in blender until fine. Let it settle and store in an airtight container until needed. 

2. Marinate Chicken Breast in fresh garlic, oil, salt, pepper and 1TBL of Fajita spice per pound of meat. Mark on grill until ¾ of the way done then transfer to a sheet pan. Finishing roasting in oven for 4-6 minutes at 350 degrees. Once chicken is firm to touch remove from oven and let rest for 15-20 minutes. Julienne chicken into fajita strips.

3. Julienne Local Peppers and Onions. Remove seeds and core from peppers and cut in ¼ inch strips. Cut onion in half and remove core. Reserve core for stock or diced onions for a later time. Julienne (Asian julienne) onion the same width as peppers.

4.  Remove pit from Avocados, score and scoop out of skins into a mixing bowl. Add lime juice, salt, pepper, garlic and mash with a fork. Then fold in serrano, red onion, and cilantro. Taste and adjust with salt and pepper. Serve immediately or place in plastic bowl, drizzle some lime juice on top and cover directly with plastic wrap until ready to use. 

5. Heat a large skillet, add canola oil and sear peppers and onions until slightly charred. Add julienned chicken and season with additional Fajita spice to taste. Once chicken is heated through deglaze with a touch of chicken stock. Taste and more seasoning if necessary. Serve immediately. 

[beardocomics]

#Repost @dj_writes with @get_repost ・・・ STAR, a story about choosing who you want to be. A portion of the proceeds goes to @culinarycare . Get it now signed at DJCorchin.com . . . #childrenspublishing #independentpublishing #childrensbooks #picturebooks #childrensauthor #childrensillustrator #story #sky #stars https://www.instagram.com/p/BwlLixShM0a/?utm_source=ig_tumblr_share&igshid=192xbja4kstgg

[culinarycare]

Easy Quarantine Meal: Ratatouille

Perfect for a cool summer night. You can throw all these veggies in the pot and enjoy!

BY CHEF CHRISTINE CIKOWSKI AND JOSH KULP OF HONEY BUTTER FRIED CHICKEN

Cook Time: 45 min

Ingredients (serves ~5)

Ingredients:

1 lb Japanese eggplant

1 lb zucchini

1/2 red onion

1 fennel bulb

5 cloves garlic

2 1/2 large tomatoes

1 red pepper

1/2 cup chèvre

olive oil

salt

pepper

basil

For the Veggies:

1. Preheat oven to 400 degrees F.

2. Toss eggplant, zucchini, red onion and fennel separately with enough olive oil to lightly coat and season with salt and pepper.

3. Spread each out on a sheet pan (don’t overcrowd the veggies! ) and roast for 15-20 minutes until delicious and maybe a little golden brown. Combine roasted eggplant, zucchini, red onion and fennel and set aside.

For the Tomato Pepper Sauce:

1. Chop a couple of cloves of garlic and sauté in a liberal amount of olive oil until soft

2. Add tomatoes and peppers and simmer until soft, about 15-20 minutes.

3. Purée the tomatoes and peppers with a stick blender until smooth and season with salt and pepper.

4. Add eggplant, zucchini, onion and fennel mixture to the sauce and simmer together for 15 minutes or so the flavors meld together.

5. Top each portion with a dollop of fresh chèvre.

6. Season to taste and add a generous splash of olive oil. Toss in some fresh basil if you want to be awesome.

[culinarycare]

Cook with Courtney & Monique

This Friday, April 24th our Founder & President, Courtney White, will be cooking up a delicious, healthy, easy lunch with Health Coach & Culinary Expert, Monique Costello. 

Join live on Friday, April 24th at 12pm CST @CulinaryCare on Instagram. 

1 tbls sesame oil (or avocado or other oil) 1/2 lb ground pork, turkey or for a meat free option use: 1.5 cups of riced cauliflower + 1/4 cup walnuts fine chopped 1/2 small head of cabbage, shredded (save shredding time- by a bag of shredded cabbage & carrots) 1 carrot, shredded 1 small head broccoli cut into small florets 2 green onions, chopped 2 tbls tamari (or soy sauce, amino acids or coconut amino) 2 tbls rice wine vinegar (or use lemon or lime) 1 tsp honey (spoon of coconut sugar or maple syrup) 2 large garlic cloves, minced 1 large thumb of ginger, minced 1 cup uncooked rice (ideally soak in 2 cups of water for 1 hour prior) Optional: lime, toasted sesame seeds and 1 cup bean sprouts

Optional Peanut Sauce 1 tamari 2 tbls  crunchy peanut or almond butter 2 tbls water pinch or two of cayenne pepper squeeze of lime

INSTRUCTIONS

1. If you're making rice, cook according to package directions in a separate pan.

2. Whisk together the tamari, rice wine vinegar, honey, garlic and ginger, set aside. Whisk together the Peanut Sauce, set aside.

3. Heat the oil in a large skillet. Add the protein or cauliflower+walnuts), stirring and breaking up with a wooden spoon until cooked. Push to the outside of the pan.

4. Add in the shredded cabbage, carrot and broccoli, continue to cook, adding in a few spoons of water as needed to help create steam and give some movement to the veggies.

5. Stir in the tamari/rice wine mixture. Stir in the optional bean sprouts if using.

6. Top with the green onions and toasted sesame seeds. Drizzle with the Peanut Sauce.

7. Serve on it's own or with a side of rice.

[culinarycare]

Winner Winner Pan Roasted Chicken Dinner

BY CHEF KEVIN CUDDIHEE OF PORTER KITCHEN AND DECK

Cook Time: 1 hour

Ingredients (serves ~10)

2 whole Chickens

3 lbs baby turnips

3 lbs fingerling potatoes

2 heads garlic

1 qt chicken stock

Fresh thyme

Preparation Instructions - 

 Debone and half chickens

Season well with salt and black pepper

Heat cast iron skillet in a 500 degree oven for 15 minutes 

Add 2 tablespoons canola oil

Gently place chickens in pan, skin side down

Roast for 15 minutes

Flip chicken and add potatoes and turnips

Roast for an additional 5-10 minutes

Remove chickens and vegetables from pan to rest

Deglaze with white wine, add 1 cup chicken stock, finish with 2 tablespoons unsalted butter and season with salt and pepper