Cook some delicious (and kid-proof) comfort food together

With many families across our organization coping with physical distancing because of COVID-19, one positive thing that has emerged for some is the resurgence of family meals. A pause in after-school and after-work activities has meant that the whole family is now usually home for dinner.

Preparing and eating food together during the pandemic can be a great way to re-connect and spend some quality time with your kids, your partner, your parents or anyone else you are practicing physical distancing with.

For those with kids, particularly, introducing new foods might seem like an even greater challenge these days – but getting your kids involved in the cooking process can help!

That’s why this week’s wellness champion, Katie O’Brien, Senior Consultant, Wellness, Diversity and Inclusion is here with her son Henry to cook some delicious (and kid-proof) comfort food together.

Note: This video isn’t just for those with kids – a cheesy macaroni casserole is truly a timeless, all-ages dish.

Don’t forget – an important part of wellness is connectivity and community.

During this difficult time, we encourage you to go on Yammer and connect with your team mates and other staff across the organization, using the hashtag #WellnessWednesday.

Share your own videos, photos or tips about what you’re doing to stay well while working from home – or bravely working on the frontlines – and help inspire and motivate others.

You can also email communications@blood.ca with your ideas for future Wellness Wednesday videos.

 

Recipe: Macaroni Casserole

Taken from the 100 Days of Real Food cookbook

*Vegetarian*

Difficulty: Medium

Prep and Bake Time: Less than 40 minutes

Makes: 5-6 servings

Special tools needed: 8- or 9-inch square or round baking dish

Ingredients

2 tablespoons butter

¼ cup diced onions

2 garlic cloves; minced

2 tablespoons whole wheat flour

2 cups milk

1 teaspoon salt

Ground black pepper, to taste

½ cup sour cream

2 ½ cups grated cheddar cheese

1 ½ cups uncooked pasta, such as elbow macaroni or penne, cooked according to the package directions

1 cup add-ins, such as diced cooked green beans, chopped steamed broccoli or frozen peas

1/3 cup breadcrumbs

Directions

1. Preheat the oven to 450° F
2. In a large saucepan over medium-low heat, melt the butter. Add the onion and cook for 3 to 4 minutes, or until it begins to soften. Add the garlic and sauté for 1 more minute.
3. Sprinkle the flour over the onion and garlic and whisk continuously, until the flour mixture begins to brown. Whisk in the milk and continue stirring, until the mixture begins to boil. Lower the heat to a light simmer and cook until the milk thickens, whisking occasionally.
4. Turn off the heat and whisk in the salt, pepper, sour cream and cheese. Add the noodles and an “add-in” ingredient (if using) to the sauce and stir until well-coated. Don’t worry if it seems like a lot of sauce, because it will be absorbed in the pasta while baking.
5. Transfer the mixture to an 8- or 9-inch baking dish, sprinkle with the breadcrumbs, and bake for 14 to 16 minutes, or until golden brown on top. Serve warm.