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Our goal is to inform readers about the great advancements made in orthodontics and to keep in touch with the orthodontic community at large. It is also a forum for us to have some fun with recipes and community events in and around our great city of Edmonton. We hope you enjoy what you read and send us your comments.



Our mission at Strathcona Orthodontics is simple: to create beautiful, healthy and lasting smiles in a relaxed and fun environment. Orthodontics is our passion, our patients are our priority.



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Tuesday, May 10, 2011

New Braces Friendly Recipes from Across the Pond

Our faithful leader and office manager found this fantastic link to Braces Friendly Recipes.  Our thanks to NowSmile.Org and the British Orthodontic Society for posting these recipes.  Here is just a 'taste' of what you'll find on this link:

BOWL YOU OVER ROASTED BUTTERNUT SQUASH SOUP
A brace friendly, warming, nutritious and delicious recipe which can be enjoyed by the whole family, not just the brace wearer!

Ingredients
4 large leeks
6 oz (175g) butternut squash
1 large onion, peeled
1 teaspoon butter and 1 tablespoon of olive oil
1½ pints (850 ml) vegetable stock
10 fl oz (275 ml) semi-skimmed milk (1% milk)
1½ tablespoons snipped chives
Salt and freshly milled (that means ground for us Canadian's!) black pepper

After washing, slice the leeks lengthways and then across into 1 inch (2.5cm) slices. Next peel and chop the onion into slices of the same size, followed by the butternut squash (there is no need to peel it first) into 1 inch (2.5cm) cubes.

Turn the oven onto 400 degrees F. Toss the butternut squash in olive oil and roast on a baking tray for 45 minutes until the flesh is soft and has started to caramalise. Meanwhile melt the butter in a large saucepan, add the leeks and onions, stir them well and add some salt. Put a lid on the saucepan and, keeping the heat low, allow the vegetables to sweat and release their juices for 20 minutes.

Once it has caramalised add the roasted butternut squash to the other vegetables, add the stock and the milk and a little freshly milled pepper, then return the lid. Keep the heat low let the soup simmer very gently for another 20 minutes to allow the flavours of the vegetables to amalgamate.

Pour the soup into a blender and blend to a velvety smooth puree (you may have to do this in two or three batches, so it is good idea to have a large bowl to hand). Then return the soup to the saucepan, snip in some chives and gently re-heat without letting it boil (no more than a simmer) for a couple of minutes. Add more seasoning if you need to.

This recipe sounds good to all of us at Strathcona Orthodontics regardless of whether you have braces on or not!

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