Wednesday, August 24, 2016

Samaritas Health Fair

The Samaritas Health Fair was held in Saginaw, MI this past week.  100 children received a free pair of new shoes and over 50 children got a backpack full of school supplies.
Morrison Community Living provided a Kale salad, protein bites and Strawberry Lemonade made by Chef Angela Leman.  Trisha Ohlsen, RD, spoke with kids and parents about healthy eating options and even had a few children trying the Kale salad complete with beets! 

Trisha Ohlsen, RDN, LDN, RCNM  | Project Field Engineer 

No-Bake Energy Bites

1 Cup Oatmeal
½ Cup Peanut Butter
1/3 Cup Honey
1 Cup Shredded Coconut
½ Cup Ground Flaxseed
½ Cup Mini Chocolate Chips
1 tsp. Vanilla

Mix everything above in a medium bowl until thoroughly incorporated.  Let chill in the refrigerator for 30 minutes.  Once chilled, roll in to balls and enjoy!  Store in an airtight container and keep refrigerated for up to 1 week.

HCMCF travels to Japan

For this month’s “A Meal in the Life” program the residents at Huron County Medical Care Facility traveled to Japan.  Andra, the assistant dining services director, shared facts about the Japanese food culture and popular foods from Japan. She then demonstrated how to make a Sushi roll. The residents were pleasantly surprised to learn that they could eat sushi without having to eat raw fish. Many residents tried Sushi for the first time and some even attempted to use chopsticks!

Later that week the Japanese luncheon was served featuring Hibachi Style steak with Yum Yum sauce, Teriyaki Salmon, Miso Glazed Eggplant, Tempura Green Beans, Fried Rice and a homemade Shoyu (Pork Style) Ramen Noodle Bowl. The desserts served included Mango Coconut Sticky Rice and fresh made Sata Andagi (Okinawan style doughnuts).

The recipe for the doughnuts were provided for the residents at the meal service. See below for the recipe:

Sata Andagi (Okinawan Doughnuts)
Serves 12-16
These are found basically everywhere on Okinawa. They are a very thick and hearty little fried doughnut ball! It was a recipe found on a local Okinawan recipe website and shared on
·         Oil (for deep frying)
·         4 Eggs
·         ¾ cup Milk
·         ¾ teaspoon Vanilla
·         4 cups Flour
·         2 cups Sugar
·         3-1/2 Tablespoons Baking Powder
·         ¼ teaspoon Salt
1.      In a deep fryer or deep skillet, heat oil to 350 degrees F.
2.      In a large bowl, beat eggs, milk, and vanilla. Sift flour, sugar, baking powder and salt.
3.      Add flour mixture to egg mixture; stir until dry ingredients are moistened and dough is smooth.
4.      Drop teaspoonfuls of dough into the hot oil; fry until golden brown and doughnuts rise to the surface.
5.      Drain on paper towel lined plates and serve while hot. They can also be tossed in a mixture of Cinnamon & Sugar while still warm. These are also good served cold and can be found for sale hot or cold on Okinawa!

Andra Shier| Assistant Director of Dining Services | Huron County Medical Care Facility

Tuesday, August 23, 2016

Passing the Torch at Smith Crossing

In honor of the Olympic Games at Smith Crossing, residents and staff members passed a torch around the community.  Each time the torch was passed we had to come up with a creative picture to take.  The pictures were then displayed by the main entrance.  This activity brought a lot of smiles and laughs to residents, staff, and visitors, and it put everyone in the Olympic spirit!
Kara Superczynski
Dining Manager
Smith Crossing

Weekly Diet Education at Sterling Heights: Accuracy

This week’s engaging diet education session with RDs and dining services at EHM – SH focused on tray accuracy.  After identifying a downward trend in the meal accuracy audits as part of the PI program, the RDs quickly added this topic to their agenda.  Two trays were created by the RDs with many errors (focusing on the mistakes made most often by the team), including incorrectly thickened liquids, missing napkins, missed items from preferences, etc.  The trays were on display for 2 hours, providing adequate time for each shift to review and submit their responses. The meeting was a great re-education for the team and also provided the opportunity for the RDs to explain a more in dept reason, clinically, why some items are a necessity on the tray or at the place setting in dining rooms.    

The RDs at EHM SH

Monday, August 22, 2016

National S'Mores Day at Sanilac

Sanilac Medical Care Facility celebrated National S'mores Day in a non traditional way!

Nonstick cooking spray
For graham cracker layer:
 3 cups graham cracker crumbs
 1 cup butter, melted

For chocolate fudge layer:
 3 cups chocolate chips
 2 1/2 cups condensed milk

For marshmallow layer:
 3 packets gelatin
 3/4 cup warm water
 3 (7-ounce) containers marshmallow fluff

For chocolate ganache:
 3/4 cup heavy cream
 1 cup chocolate chips

For garnish:
 Marshmallow fluff
 Mini marshmallows
 Graham cracker crumbs and chunks
 Chocolate chunks

1.  Line a springform pan with parchment paper. Use a second piece of parchment paper and line the sides of the springform pan as well. Spray with nonstick cooking spray and set aside.
2.  For graham cracker layer: In a bowl, mix together graham cracker crumbs and butter. Take about 1/3 of the mixture and spread it evenly in the bottom of the springform pan, pressing down gently to create an even layer.
3.  For chocolate fudge layer: Then in another bowl, mix together chocolate chips and condensed milk. Microwave for 3 minutes in intervals until chocolate is melted. Stir until mixture is smooth and then pour about 1/3 of the fudge on top of the graham cracker layer.
4.  For marshmallow layer: While the fudge is setting in a bowl, bloom 1 packet of gelatin in 1/4 cup of warm water until dissolved. Then mix gelatin mixture into 1 container of marshmallow fluff until smooth. Pour marshmallow mixture over the fudge and use a spatula to spread evenly.
5.  Place the entire cake in the refrigerator for 5 minutes to set. Repeat the entire process 2 more times, being sure to refrigerate each marshmallow layer to set.
6.  Refrigerate entire cake overnight to set.
7.  For chocolate ganache: Heat heavy cream in microwave for 3 minutes or until simmering. Pour over chocolate chips and let sit for 2 minutes to melt the chocolate. Then stir to make the ganache. Let cool slightly until room temperature.
8.  To assemble: Remove cake from the parchment paper cover and slide onto serving platter. Pour chocolate ganache over the top of the cake, letting excess drip down the sides. Garnish with marshmallow fluff, mini marshmallows, toasted graham cracker chunks, and chocolate chunks. 


Billie A. Duvall, CDM, CFPP | Morrison Community Living

September Promotional Ideas

All American Breakfast Month: Olympic Breakfast Facts, Cereal Fun Facts, 311 Pancakes Recipes
Bourbon Heritage Month: Bourbon Month Facts, Recipes with Bourbon
Cholesterol Education Month: NIH Cholesterol Education Program, CDC Cholesterol Month Info
Go Wild During California Wild Rice Month: Recipes and Rice Info
National Chicken Month: Database, Pictures and Logo
National Coupon Month: display a basket with coupons for employees (or IL residents) to add to, take, share
National Honey Month: Health Benefits, Recipes and Tools/Resources
National Mushroom Month: Nutrition Info and Recipes
National Prime Beef Month
Whole Grains Month: Resources from the Whole Grain Council 
National Childhood Obesity Awareness Month: CDC Fact SheetNHO Toolkit
Fruits and Veggies - More Matters Month: CDC Fact SheetToolkit

4-10: National Waffle Week
8-10: National Popcorn Days
18-24: National Clean Hands Week: Clean Hands Coalition Info

3 Bacon Day
4 National Buffalo Chicken Wing Day
5 Labor Day
7 Salami Day
9 Banana Day
11 Grandparent's Day
11 Patriot Day
13 National Celiac Awareness Day
13 National Peanut Day
14 National Kreme Filled Donut Day
17 National Monte Cristo Day
17 Apple Dumpling Day
18 National Cheeseburger Day
22 Ice Cream Cone Day
22 National White Chocolate Day
26 National Dumpling Day
29 National Biscotti Day
29 International Coffee Day
30 National Mulled Cider Day
30 Vegan Baking Day

Monday Motivation from Elly

Friday, August 19, 2016

Reserve Dinner at Westminster Place: Grilled

"Grilled" was the theme for  the this months reserve dinner here at Westminster place. We had 24 residents in attendance, which was the most we have ever had, and we started the night with a grilled summer smash.  The cocktail included , grilled mango , lemon-thyme simple syrup and splash of club soda.  The residents were very pleased with each course and look forward to what's in store for August.  Special thank you to Walter Iniguez and Victor Garcia for helping with the dinner.   

Kyle Bulfer|Executive Chef | Morrison Community Living | Westminster Place

Thursday, August 18, 2016

Garden Fresh Week at Sanilac Medical Care Facility

Sanilac Medical Care Facility had garden fresh week with local fresh vegetables.  We made homemade stuffed peppers and Zucchini Cake.  These are just a few examples of fresh items to make when your garden is overflowing it was a great August treat!!

Zucchini Cake Recipe

1 box yellow cake mix
3/4 cup milk
1/2 cup butter, melted
3 eggs
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 cups coarsely shredded zucchini
3/4 cup chopped walnuts

1 pkg cream cheese, softened
1/4 cup butter, softened
1 tsp ground cinnamon
1 tsp vanilla
1 1/2 cup powdered sugar

1. Heat oven to 350 F. Spray bottom only of 13x9 inch pan with cooking spray
2. In a large bowl, beat cake mix, milk, butter, eggs, spices on medium speed 2 minutes. Stir in zucchini and walnuts. Pour batter into pan
3. bake 35-40 minutes or until toothpick inserted in center comes out clean. Remove from oven to cooling rack.  Cool completely, about an hour.
4. In large bowl, beat cream cheese and 1/4 cup softened butter with electric mixer on medium-high speed until smooth.  Beat in 1 teaspoon cinnamon and the vanilla.  On low speed, beat in powdered sugar until frosting is smooth and creamy.  Spread frosting on the cake. Cover and refrigerate until service.  

Billie A. Duvall, CDM, CFPP | Morrison Community Living

Farmer's Market at Westminster Place

We held the first farmer's market here at Westminster.  We brought a wide variety of fresh vegetables and fruit and set up  stand in front of the gift shop.  The residents were thrilled to have the market right here in the community.  We have three more planned through October.

Kyle Bulfer|Executive Chef | Morrison Community Living | Westminster Place

Wednesday, August 17, 2016

Residents at Villa St Benedict surprise Lisle Police

The residents and culinary staff of Villa St. Benedict decorated sugar cookies to surprise the Lisle Police Department! The residents had such a fun time getting together to drop off goodies to those on duty. This was a great way to get everyone involved in giving back to our community!

Villa St. Benedict
Nikki Beckus, Culinary Manager

Birthday Buffet at Christian Rest Home

When one of your Residents turns 90 you pull out all the stops!  Chef Caitlin Hastings created a memorable buffet with hand carved cucumber cups, chicken salad roll-ups, and locally sourced fresh fruits and vegetables.  The family members were impressed with the spread, and our Chef!  Great Job!

Christina Bodanza, Director of Dining Services

Tuesday, August 16, 2016

Meetings at Evangelical Homes in Saline

Evangelical Homes recently hosted a Board of Directors meeting on Monday August 1st. Chef Janet Nichols helped provide a meal consisting of delicious wraps including a variety of turkey, ham, chicken salad, and vegetarian, as well as a vibrant fresh fruit platter with cheese and crackers, and an assortment of brownie desserts.
That same week, dining services also provided lunch to a group of physicians for their meeting as well, on Friday August 5th. Chef Todd Stapnowski prepared a fresh build-your-own salad with seasoned chicken and olives and feta. A beautiful fresh fruit dish was also served along with a cucumber tomato salad tossed in a light homemade dressing and freshly baked snicker doodle and oatmeal raisin cookies.

Ashley Aughton | Assistant Director | Evangelical Homes of Michigan

Taste of CVB

The Culinary Team at Central Baptist Village hosted its 4th annual Taste of CBV. All residents, staff and family members raved about this event for days. It was a great day filled with delicious food, fun games, good music and lots of laughter. The items that were featured at this special event were collaboration between our Executive Chef Phu Lu, Sous Chef Rob Snow and our cooks; as well as a special guest Chef Davis Knight. 

The menu items included BBQ Beef Brisket Sliders, Pork Belly Banh Mi, Empanadas, Filipino Pork Lumpias, and Chicken and plantain skewers. For a sweet treat we served assorted homemade truffles, mini chocolate ganache tarts, and homemade cronuts as well as assorted ice cream treats. We also had tasty refreshments which included lemonade and watermelon aqua fresca. The entire CBV culinary team loved hosting this event and we can’t wait for next year!

Monday, August 15, 2016

Marvelous Melons at Four Seasons

Four Seasons Retirement Center hosted a melon event that was open to residents and the public. At this event Regional Chef Camden Cox prepared several melon dishes in which DDS Nathan Ruse prepared in advance.
The event was all about using melons in unusual ways. Some of the dishes they prepared were:

       Watermelon Lemonade      
       Pickled watermelon Rind
       Shaved Honeydew Salad with Yellow Watermelon
       Watermelon Pina Colada
       Cantaloupe Risotto
       Beef and Honeydew Stir-fry

The guests and residents were excited to try each item and enjoyed many of them!

Bailey Deckard | Residential Manager | Morrison Community Living | Four Seasons Retirement Center

Monday Motivation from Elly