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CAN YOU SMELL WHAT CTIC IS COOKING? a Collection of Our Team’S Favorite Family Recipes What’S with All the Cooking?

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CAN YOU SMELL WHAT CTIC IS COOKING? a Collection of Our Team’S Favorite Family Recipes What’S with All the Cooking? CAN YOU SMELL WHAT CTIC IS COOKING? A collection of our team’s favorite family recipes What’s with all the cooking? At Chicago Title Insurance Company Canada, we are passionate about our work and food. This holiday season, we thought it would be nice to share some of our team’s favourite recipes with you to try during the holidays. This is a diverse recipe book with something in it for everyone. Each recipe has a unique story attached to it. The book represents our team that is united by a common cause of work and love for food! Inside this cookbook Salads Creamy Dijon-Dill Potato Salad Nancy’s Famous Ramen Salad Lisa Sebastiano Brigitte Beauchesne Sugar Walnut Romaine Salad CG’s Special Couscous Fruit Salad Connie Bird Abhishek Chander Gupta Breads Sandy’s Banana Bread Dr. Haliburton’s Bread Sandy De Brum Joy Bateman Main Course Gratin Dauphinois Spicy Vegan Meal - Moong Dal Ambre Desaulnay Abhishek Chander Gupta Nona’s Colombian Relish or Sautee Salsa Mamma’s Penne All’Arrabiata Viviana Hoy Carlo Parrotta Trinidad Style Macaroni Pie Salsa Chicken Jenny Gabany Jeff Hartigan Cristina’s Chicken Parm Asparagus & Goat Cheese Stuffed Chicken Cristina Nagel Jeff Hartigan Feel Like A Chef Provolone Stuffed Chicken Lahori Chicken Karahi Sammy Style Sarah McDonald Sameera Malik Sausage Pie Pulled Pork Connie Bird Kathryn Zardo Desserts Peanut Butter and Marshmallow Squares Chocolate Peanut Clusters Aneliz Guinther Connie Bird JELL-O Meringue Cherry Cheese Cake (The easy way) Connie Mininni Cristina Nagel Rita’s Chocolate Biscotti Nain’s Chocolate Chip Cookies Donna Pellicori Janet Leithwood Cousin Marj’s Muddle Mud Pies Grandma Jo Jo’s Chocolate Mayonnaise Cake John Rider John Rider Creamy New York “Cheese Cake” Christmas Finger Cookies Marie Kaczmarek Mary Nguyen Zia Gina’s Tiramisu Recipe Peanut Butter Squares Marilen Martini Shannon Dufort Egg Steam Cake aka Kai Tan Ko – Chinese Style Back to School Cobbler Joseph Wee Johanna Hendley Salads Creamy Dijon-Dill 1 Potato Salad Shared by Lisa Sebastiano, Underwriter Cooking is all about being different, and this salad is a little different from your typical potato salad. Very yummy! What You Need • 3 pounds of red potatoes (skin on) • ½ cup light mayonnaise • 1 tablespoon vinegar • 1 dash of hot sauce • Salt and pepper to taste • ½ low-fat sour cream • 1 or 2 lemon, juiced • ½ teaspoon of garlic powder • 2 stalks celery • ¼ cup chopped dill • 1 tablespoon of Dijon mustard Make It • Boil potatoes and let them sit until almost room temperature • Chop celery and add the remaining ingredients into a serving bowl (large enough to hold all the potatoes) • Cut the potatoes into 1 inch pieces, add to the bowl and stir gently Tip: You can also add hard boiled eggs, pickles or green onions and refrigerate until serving Nancy’s Famous 2 Ramen Salad Shared by Brigitte Beauchesne, Vice President, National Underwriting Counsel Any occasion is an excellent occasion to enjoy this refreshing and savoury salad. This is my sister-in-law’s recipe and reminds me of her every time I make it. What You Need Salada Vinaigrette: • 1 bag of broccoli slaw (blend of broccoli, • ½ cup vegetable oil carrots and cabbage) • 1/3 cup white vinegar • 2 packs of chicken flavored ramen noodles • 1/3 cup sugar (I use Mr. Noodles brand) • 2 packs of the ramen powder • 2 green shallots thinly sliced • ½ cup slivered almonds • ½ cup cashews Make It Salad • Cook ramen noodles according to the instructions on the package (without the powder) • Immediately rinse noodles in cold water • In a large bowl, combine the cooked ramen noodles, broccoli slaw, almonds, cashews and green shallots Vinaigrette • In a small pot, gently heat all 4 ingredients while stirring until the sugar has dissolved • Pour onto the other ingredients and mix together. Sugar Walnut 3 Romaine Salad Shared by Connie Bird, Director, Sales and Business Development It’s a pretty salad, and there are never any leftovers. What You Need • 1/4 cup walnut oil (or avocado oil) • 2 oranges • 2 tbsps. honey • 1 ½ cups strawberries • 2 tbsps. white (or rice) vinegar • ½ of a pink grapefruit peeled, segmented • 1 tbsp. dry white wine and cut in bit sized pieces • ½ tsp ginger • 2 celery stalks, chopped • ½ tsp salt • 3 green onions, chopped • 1 head of romaine lettuce • Walnuts Make It • For the Dressing: Combine 1/4 cup walnut oil (or avocado oil), 2 tbsps. honey, 2 tbsps. white (or rice) vinegar, 1 tbsp. dry white wine, ½ tsp ginger, ½ tsp salt and set aside until serving the salad • For Salad: Combine the romaine lettuce, oranges, strawberries, pink grapefruit, celery stalks, and green onions • For Candied Walnuts: In a non-stick frying pan, heat ½ cup walnuts with 3 tbsps. of sugar, mix until coated. Set aside on waxed paper to cool and garnish salad with them. • Combine everything together and serve. CG’s Special 4 Couscous Fruit Salad Shared by Abhishek Chander Gupta, Graphic Designer, Marketing Straightforward and healthy recipe. This is my go-to dish for days I’m late to work. It works as a great side dish for lunches and dinners. For last-minute guests coming over, I whip this side dish along with the main dish. What You Need • Apple • Raw hulled pumpkin seeds • Peaches • Raisins • Grapes • Olive Oil • Fresh Cherries/Strawberries (optional) • Walnuts • Orange • Mint leaves • ½” Ginger • Lemon • Salt • ½ Cup Pearl Couscous • Black Pepper • Add any fruit you like Make It • Take water in a pan and bring it to boil, • Add a pinch of salt, 1 tbsp oil and add Pearl Couscous. • After 10 minutes take out the couscous in a sieve and keep it aside. • Take the fruits, mint, nuts and chop them up evenly. Not looking for perfection - any size works. • Chop ginger finely • Put everything in a bowl, and add pumpkin seeds, walnuts, raisins. If allergic to nuts entirely skip this step. • Add 2 tbsps olive oil, salt and black pepper to taste. • Combine everything together and serve cold. Breads Sandy’s 1 Banana Bread Shared by Sandy De Brum, Residential Underwriter For times when you feel creative and want to try something easy and tasty. All you need is overly ripe bananas. What You Need • 1 8-oz. package of Philadelphia Cream • 2 Eggs Cheese • 2 ¼ cups flour • 1 cup brown sugar • 1 ½ tsp. baking powder • ¼ cup Butter • ½ tsp baking soda • 1 cup mash bananas • 1 cup chopped nuts Make It • Mix cheese, sugar and butter until blended. • Add bananas, eggs and remaining ingredients. • Pour into greased flour pan or spray pan with Pam. • Bake at 350F for 1 hour and 10 mins or until wooden pick inserted near center comes out clean. Dr. Haliburton’s 2 Bread Shared by Joy Bateman, Residential Underwriter This is one of my very favourite “quick” bread – makes two loaves and lasts a good long time in the fridge provided you don’t keep eating it! My mother always made this bread to go with her homemade Boston Baked Beans, my whole family loved these, even my Grampa and the dog. I’d give you that recipe, too, but it takes a couple of days at least to make. It’s straightforward to make and tastes fantastic plain/toasted with butter/peanut butter/cheese or with stew/soup/chilli. What You Need • 5 cups of whole wheat flour • 4 ½ tsps. baking soda • 2 ½ cups white flour • 1 quart buttermilk • ¾ cup brown sugar • 3 tsp salt Make It • In a large bowl add the dry ingredients, mix well and add buttermilk – mix thoroughly BY HAND WITH A WOODEN SPOON (no fancy mixers) – it is quite sticky and you’ll have to use a lot of elbow grease (if that’s not a common word for you younger people – you’ll have to use a lot of muscle to mix!) WORTH IT THOUGH! • Grease 2 loaf tins – divide the mixture between the two tins and bake at 350 degrees for 75 minutes. Let cool and remove from the tins, I just wrap them in foil and keep them in the fridge. It’s a very rustic looking loaf so it’s not going to come out all smooth on the top! Very easy to slice – because of the texture (similar to that of a bagel I suppose) you can slice it very thinly. • Sometimes I make the one loaf and before I put the other in a tin, I add raisins or pumpkin seeds or nuts – whatever you think you might like (Chipits might be good too – the sky is the limit) Main Course Gratin 1 Dauphinois Shared by Ambre Desaulnay, Claims Administrator Nothing can beat mom’s recipe, and this is my family recipe. A winter dish for the family to enjoy. What You Need • Potatoes • Liquid cream • Milk • Shredded cheese (Emmental is preferred) • Garlic • Salt and pepper Make It • Peel the potatoes and slice them into thin rings • Peel the garlic and coat your baking dish with it. • Place a layer of sliced potatoes in the baking dish. Cover with salt and pepper, a little bit of liquid cream and shredded cheese. • Repeat step 3 up to the top of the baking dish. • Slowly pour milk on one side of the baking dish until you see the milk coming up the other side. • Put in the oven at 355 F for an hour. Spicy Vegan Meal – 2 Moong Dal Shared by Abhishek Chander Gupta, Graphic Designer, Marketing A delicious and healthy dish that you can enjoy any time of the day. It’s easy to prepare and serves as a fantastic option for all the vegan guests at the party. Serve along with pickle, papad or yogurt to make a complete meal.
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