Menus and Recipes

At West View Health Care Center not only are our meals nutritionally well balanced - they are delicious. We have included a sampling from our residents menu for you to try.

COLD VEGETABLE PASTA PRIMAVERA
Description
Cold pasta dishes are often overlooked, perhaps because we are used to seeing them looking tired in a deli counter. When the noodles are made fresh and tossed with seasoned, grilled vegetables and homemade sauce, it makes all the difference.

Ingredients
seasoning
¾ cup olive oil
1 tablespoon Italian seasoning
1/8 teaspoon cayenne pepper (optional)
¾ teaspoon salt
1/8 teaspoon coarsely cracked black pepper

Grilled Vegetables
1 zucchini, cut lengthwise into slices ½-inch thick
2 summer squash, cut lengthwise into slices ½-inch thick
4 Japanese eggplants cut lengthwise into slices ½-inch thick
1 onion, cut into ½-inch slices
1 red bell pepper, stem and seeds removed, cut lengthwise into ¾-inch slices

Pasta Sauce
1 tablespoon minced garlic
3 tablespoons finely minced shallots or white onions
Juice from 1 lemon (about ¾ cup)
¾ cup balsamic or red wine vinegar
4 tablespoons olive oil
6 cups peeled, seeded, and diced tomatoes
1 teaspoon salt
20 fresh basil leaves, shredded
1 pound fusilli
1 teaspoon grated lemon zest
½ teaspoons freshly ground black pepper
1 cup sliced green or black olives
¾ cup capers
1 cup cubed feta cheese

Instructions
1. Mix all the seasoning ingredients together in a large bowl, then put in the sliced vegetables and toss until all the vegetables are completely coated. Spread out the vegetables on the grill and cook over the medium-low heat for 1 ½ minutes on each side.

2. Make the sauce: Mix the garlic, minced shallots, lemon juice, vinegar, and 3 tablespoons of the olive oil together in a bowl. Place the tomatoes in a blender or food processor to purée, and then add them to the bowl. Cover and refrigerate.

3. Bring a large pot of water and ½ teaspoon of the salt to a boil and cook the pasta until it is done. Drain through a colander. Transfer the pasta to a large bowl and toss with the remaining 1 tablespoon of olive oil. Add the grated lemon zest, pepper, the remaining ½ teaspoon salt, and the grilled vegetables and toss again. Remove the sauce from the refrigerator just before you are ready to serve, and mix in the shredded basil leaves until they are evenly distributed throughout the sauce. Pour the sauce over the sauce and grilled vegetables, add the olives and capers, and toss until all the strands of pasta and the vegetables are evenly coated. Top with sprinkles of feta cheese and serve.

PEANUT BUTTER AND CHOCOLATE COOKIE CUPS

¾ c. butter or margarine, softened
2 eggs
1/3 c. granulated sugar
1 can sweetened condensed milk
1 ½ c. flour
t tsp. vanilla
12/3 c. peanut butter and chocolate chips, divided

Heavily grease 35 mini muffin cups. Beat butter and sugar. Add flour and beat until moist and crumbly. Roll rounded teaspoon of dough into a ball. Press onto bottom and halfway up side of muffin cups. Repeat with remaining dough. Place 5 morsels in each cup.

Beat egg with wire whisk. Stir in condensed milk and vanilla. Spoon into muffin cups, filling almost to top of each cup. Bake for 15 to 18 minutes at 350˚, until centers are puffed and edges begin to brown. Remove from oven to wire racks. Gently run knife around edges of cookies. Let centers flatten.

While still arm, top cookies with half of remaining morsels. They will retain their shape. Repeat with remaining morsels. Cool completely I pan on wire rack.

Recipe courtesy of Barbara Kane

CREAMY POUND CAKE

1lb confectioners’ sugar (1/2 cup set aside)
1 Pound Cake mix
1 (8 oz) pkg. cream cheese, softened
4 eggs
1 stick butter, melted
½ cup chopped walnuts

Preheat oven to 350. Grease an 11 x 13 inch pan. Mix together pound cake mix, melted butter, and 2 eggs. Spread in the bottom of pan. Beat together cream cheese, confectioners’ sugar, and 2 eggs. Pour over cake mixture. Top with nuts. Bake 40 minutes. When cooled, top with remaining ½ cup confectioners’ sugar.

This recipe is a favorite with our employees.

It is submitted by our own Director of Nurses, Cheryl Edwards, RN

CARAMEL BREAD PUDDING

6 slices day old bread, cut into ½ inch cubes (not soft white)
1 c. hot water
1c. packed brown sugar
4 eggs, lightly beaten
1 c. warm milk
½ c. sugar
½ tsp. vanilla
½ tsp. cinnamon
1/8 tsp. salt

Place bread in a greased 2 quart baking dish. Combine water and brown sugar. Pour over bread. Combine remaining ingredients and pour over bread. Bake at 350° for 50 to 60 minutes, until a knife inserted in the center comes out clean.
Makes 6 servings. It’s best served warm.

West View Health Care Center
239 Legris Ave
West Warwick, RI 02893
Tel. 401-828-9000
CurrentCareRI.com