Kids@ Churchill Park Wed, 29 Jul 2020 17:35:18 +0000 en-US hourly 1 In the Kitchen with Churchill Chefs presents Rhubarb Lemonade Tue, 28 Jul 2020 23:27:25 +0000 Welcome back everyone! I am so happy to be back in our kitchen. This month I want to talk about one of my favorite vegetables in my garden, the rhubarb. You read right, although it is often cooked with fruit, rhubarb is a member of the buckwheat family. It is one of the first plants harvested in gardens and if maintain it will last until the end of summer. It is a though and cold-hardy plant, which makes it easy to grow in our area. The leaf stalk can be used raw but are most commonly cook in pies, crumble, and other desserts. They have a strong, tart taste. The redder the stalk, the sweeter the flavor. The leaves are however poisonous to humans and animals. Here’s one of my favorite recipes that I’ll enjoy on a hot summer day: rhubarb lemonade.

Rhubarb lemonade

  • 1.5 L water
  • 1/3 cup of honey
  • 4 cups chopped fresh rhubarb
  • Juice of 1 lemon

In a saucepan, bring the water and honey to a boil. Add the rhubarb and bring back to boil. Simmer over low heat for 5 minutes. Strain into a bowl, allowing the pulp to drain without pressing for 15 minutes. Transfer the liquid to a pitcher and add the lemon juice. Refrigerate for about 4 hours.

Note: you can reuse the rhubarb pulp to make a quick compote. Just put back the pulp in a saucepan. Add about 3 cups of strawberry and simmer for 10 minutes. Puree with a hand blender and cool down. Enjoy!

Chef Caroline

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In the Kitchen with Churchill Chefs presents Healthy April Snacks Sat, 11 Apr 2020 09:42:30 +0000 Hi everyone,

I hope you are all safe and healthy. I want to share with you some snack idea. The first recipe is a basic muffin. You can add anything to it. From fresh fruit to dry fruit and even nuts. Get creative and use what you have in your pantry.

The second one is a bagatelle. This trifle cake is great because you can easily replace the ingredient. Don’t have any ladyfinger, just replace with diced muffin, cookie or even diced pancake! You can use any fruit too for it.

Base muffin:

  • 2 Cups All-purpose Flour
  • ¼ Cup Brown Sugar
  • 1 Cup quick oat
  • ½ Cup raisins (or nuts)
  • 2 teaspoons baking powder
  • Pinch of salt
  • ½ Cup oil
  • ½ Cup milk (If you don’t have any, you can also use juice or yogurt)
  • 2 eggs
  • 1 teaspoon Vanilla
  • 1 ½ C Fruits


Preheat the oven at 350F

In a bowl mix the flour, brown sugar, oat, raisins, baking powder and salt. In another bowl, mix the oil, milk, eggs and vanilla. Whisk until well combined.

Add the dry ingredient and mix using a wooden spoon. When all the ingredients are combined add the fruits. Divided in a muffin cup and bake for about 20 minutes.



  • 1 ½ Frozen strawberry
  • 1 Tablespoon Honey
  • 2 Cup yogurt
  • 8 Ladyfinger, chopped
  • 4 Fresh strawberry, quartered


In a blender, puree the strawberries and honey until smooth.

In four dessert cup or glasses, divide the ladyfinger. Spoon a third of the strawberry sauce. Cover with the yogurt. Add the remaining sauce. Garnish with the fresh strawberry and serve!




Chef Caroline

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Join Our Network of Approved Day Homes! Tue, 10 Mar 2020 04:46:08 +0000 By Korrie-Mae Wiszniak, CEO, Kids@ Churchill Park

As you might know, it’s Kids@Churchill Park’s 50th Anniversary a few months from now. To help celebrate the milestone,we’re going to approve 8 new Calgary Family Day Homes in 2020.

More Family Day Homes in Calgary is great news for parents looking for trusted, home-based care for their children.

It’s also great news for Calgary entrepreneurs who want to earn revenue by providing approved care for up to six children without a license.

Under the Child Care Licensing Act of Alberta, you can do that (operate with no license), but an agency approval is recommended to elevate your business beyond the “babysitting” category.

The approval makes your business a recognized Family Day Home and offers the following benefits:

  • Accreditation funding eligibility, including wage top-ups
  • Child care training, professional development and networking opportunities with other Family Day Home providers
  • Home visits to ensure and optimize the safety of your program
  • Use of the Approved FamilyDay Home logo
  • Agency placements of children in your care (finding you customers and revenue)

Our agency staff are certified as Child Development professionals. We’ll work to ensure compliance with standards. We hold organizational approvals and contracts with Children’s Services. We’ll work with you to become an approved Family Day Home provider, advising you on the next steps.

Please email us at, in confidence, if you want to run a Family Day Home in Calgary and we’ll get back to you asap regarding 1) your eligibility for an agency approval, and, 2) next steps.

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In the Kitchen with Churchill Chefs presents Chicken Pot Pie Mon, 24 Feb 2020 14:07:14 +0000 March already! Are you as excited as me for spring? As the weather gets warmer and the day longer, I spend more time outside. Cleaning up the yard, getting the garden ready or just going for a nice walk. That’s left less time for cooking dinner. This month, I wanted to share my trick for those busy days with you. During the coldest day of winter, I prep ahead and makes pies that I froze. Therefore, on a busy night, I can just put one in the oven and heat it up for dinner. Meat pie is great because they’re easy to prep in batches, freeze well and are quick to bake in the oven (even from frozen). I always do a variety: meat pie, chicken pot pie, salmon pie, vegetable pie, etc. You can use any of your favorite pie recipe. The important step is once the pie is all assembled, instead of baking it in the oven; you put it in the freezer. On a busy night, you just take it out of the freezer and put it directly in the oven at 375F. For a 9 inch pie, it will take about 45 minutes to cook. Here’s my chicken pot pie recipe for you to try.

Chicken Pot Pie

(4 pies)

  • 1 C butter softened
  • 1 C All-purpose flour
  • 1/4 C cornstarch
  • 2 C milk
  • 2 C onion, finely diced
  • 2 C carrot, small diced
  • 2 C celery, small diced
  • 140 L chicken broth
  • 2 C potato, small diced
  • 6 C cooked chicken, small diced
  • 2 C frozen peas


  • 4 C flour
  • 1 tea spoon salt
  • 2 C cold butter, diced
  • 90 ml ice cold water
  • 30 ml vinegar

For the pastry:

In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Transfer to a bowl. Add the water and vinegar and kneaded until the dough begin to form. Add more water if needed. Divide in 8 balls.

For the chicken potpie:

In a bowl, combine the butter with the flour. Set aside.

In a second bowl, dissolve the cornstarch in the milk. Set aside.

In a pot, soften the onion, carrot, and celery in oil. Season with salt and pepper. Add the broth and potatoes and bring to boil. Cover and gently simmer for about 15 minutes or until the vegetables are just tender. While whisking, add the butter mixture and boil gently, constantly stirring. Add the milk and cornstarch mixture and bring back to boil. Adjust seasoning. Stir in the chicken and peas. Remove from heat and let cool down.

Meanwhile, on a floured work surface, roll out the dough. Line 4 pie plate and spoon the chicken filling into the crust. Brush around the dough with milk and cover with a second sheet of dough. Crimp the edges and froze.

Bon appetite!

Chef Caroline


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Parent Resource from Living Wellness Dental Thu, 20 Feb 2020 04:39:24 +0000 Biological Dentistry

Biological dentistry focuses on you as a total person, not just a symptom, health event, or dental procedure.

Studies have shown that patients who are actively involved in their healthcare achieve better outcomes. Patient education is now a critical factor in disease prevention and management.

You understand the importance of a good diet and healthy lifestyle and their impact on all aspects of your physical, mental, and oral health. Limiting or avoiding toxins in your environment and in your body can help you look and feel better and healthier.

That same concept is embraced within the philosophy of biological dentistry. Biological dentists are not specialized but do have a different outlook. Your optimal oral health is directly connected to your whole body wellness.

What is the benefit of biological dentistry to me?

At LivingWellness Dental we believe in partnering with you to develop a customized, long term plan of care for optimal oral and physical outcomes.

Recognizing that materials and procedures used in dental care should work safely and in cooperation with your body, we select only biocompatible products for fillings, restorations, and treatments. There are over 500 different dental materials available to restore a single tooth. What is compatible for one may not be compatible for another. We understand that and use compatibility testing to make sure what we use is tailored for you.

Mercury-free and mercury-safe biological dental care

Because our goal is to help you to live well, we use safe and effective materials. We also offer specialized testing, which determines any sensitivity or reaction that you may have to a comprehensive list of dental materials.

As a mercury-safe, biological dental practice, we also adhere to strict protocols developed by the International Academy of Oral Medicine and Toxicology (IAOMT) to remove silver amalgam fillings without exposure to our patients, staff, and environment.

Conveniently located in Calgary, our practice is easily accessible to patients in Red Deer, Canmore, Airdrie, and surrounding communities. For your best overall health and wellness, call our friendly team today at 403-289-6615 or visit our website

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Why Send Your Kids to a Family Day Home? Mon, 10 Feb 2020 04:28:00 +0000 By Korrie-Mae Wiszniak, CEO, Kids@ Churchill Park

In Calgary, if you want to have your children looked after in a home-based child care, you have a choice between private babysitters and an approved Family Day Home.

Under the Child Care Licensing Act of Alberta, a business can care for up to six children (infants to 12 years of age) in a home without a license, but to be considered a Family Day Home, it needs an agency approval.

What that agency approval means, ultimately, is optimal safety and a high level of care for the children.“Babysitting services” that do not apply for an approval are not monitored. The business owners do not receive any professional development support or advice regarding best practices.

Kids@Churchill Park (among other agencies) grants approvals on behalf of the Government of Alberta. Our team invites businesses to apply for Family Day Home approvals, then supports them fully, working to jointly ensure the safety and well-being of your children.

The support includes:

  • Accreditation funding eligibility, with wage top-ups that help approved businesses
    recruit the best child care, employees
  • Professional development support from consultants regarding programs for children at different stages of development, nutritious meal planning, and safe toys, games, and equipment.
  • Home visits to ensure and optimize the safety and quality of your programs

Our agency staff are certified at minimum as Child Development Workers and work to ensure compliance with standards. We hold approvals and contracts with Children’s Services.

For more information regarding the benefits of having your children cared for in a Family Day Home, please email one of our friendly Family Day Home Team members at

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Why Run a Family Day Home? Thu, 23 Jan 2020 15:39:17 +0000 By Korrie-Mae Wiszniak, CEO, Kids@ Churchill Park

We need approved Family Day Homes in Calgary. They’re run the way child care should be, with kids enjoying safe, high quality care.

Why would you want to run one? Easy. Running an approved Family Day Home — rather than an unlicensed, unapproved babysitting service — shows your community that you put safety first.

It can also lead to wage top-ups! Under the Child Care Licensing Act of Alberta, you can care for up to six children in your home without a license. If you get an agency approval (agencies like ours are approved by the Alberta government), your business becomes a Family Day Home.

As such, you get full agency support for training and monitoring, to ensure it’s operating optimally as a successful, profitable business that’s as safe as possible for the kids.

It’s easy for you to get up-and-running as an approved Family Day Home in Alberta, make a greatly yearly income and provide a needed service in the community. We’re here to help you do it.

Tell us why you’d want to run a Family Day Home. Right now, we’re looking to approve 10 new Family Day Homes.

Please email us at, in confidence, with your reasons for wanting to run a Family Day Home in Calgary and we’ll get back to you asap regarding 1) your eligibility for an agency approval, and, 2) next steps.

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In the Kitchen with Churchill Chefs presents Chickpea Curry Mon, 20 Jan 2020 19:08:52 +0000 Well winter is definitely here! For this month recipe, we decided to travel a little to bring us warmth. There is nothing like coming home to a delicious comfort dish on a cold day. This chickpea curry is really good and easy to prepare. While cooking, the spices will leave a wonderful smell that will bring everyone around the table. If you have a slow cooker, this recipe can easily be cook in it. We added the directions for slow cooker at the end of the recipe. Serve it with a side of jasmine rice and warm naan bread.

Chickpea Curry

  • 1 onion, cut in julienne
  • 1 Table spoon of garlic, finely chopped
  • 2 Table spoon of ginger, finely chopped
  • 1 Table spoon of Garam masala
  • 1 Cup of bell pepper, medium diced
  • 755 ml Chickpea
  • 755 ml crushed tomato
  • 1 Cup Cauliflower, cut in small florets
  • 1 Table spoon of honey
  • ½ Cup of coconut milk or plain yogurt


In a hot skillet, caramelized the onion. Add the garlic, ginger, garam masala and bell peppers. Cook for 2 minutes. Add the chickpea and mix well. Add the crushed tomato, cauliflower and honey. Bring to boil and simmer for 15-20 minutes or until the cauliflower is cook.

Add the coconut milk (or yogurt) and mix well. Bring back to boil and let simmer for 2 minutes.

Note: For slow cooker, caramelized the onion in a skillet. Transfer in the slow cooker; add the garlic, ginger, garam masala, bell pepper and cauliflower. Toss together well. Add the chickpea and the crushed tomato. Mix thoroughly.  Cover and cook on low for 5 hours. Add the coconut milk (or yogurt) just before serving. It can be maintain on warm for up to 8 hours.


The Kitchen Team

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In the Kitchen with Churchill Chefs presents Christmas Turkey Fri, 22 Nov 2019 18:14:07 +0000 Tis the season for joy and gathering with family and friends.

This month, I could not decide what the recipe should be for this blog! My mind was just going from one idea to the other! Should I talk about ginger bread or maybe that wonderful ginger cookie that we baked last week in the kitchen! A recipe for a roast beef or a ham? What about some side dish? There is such a variety of food served over Christmas, I could not decide. After talking to a friend about my dilemma, she simply suggested that I should give you some tips to cook a turkey. Thank you Nichole!

So instead of a recipe this month, here’s my tips for a crispy, juicy and tender turkey!

First step to a juicy turkey is the brine. It takes preparation, but it’s totally worth it. By soaking the raw turkey in a mix of water and salt, you add moisture to it. Yes, you can buy turkey that are already brined (i.e. butterball), but brining your own mean’s you can add any flavor to it. I personally add cinnamon stick, nutmeg, garlic and couple of slice orange to mine. The basic ration for any brine is 1 cup of salt for 3.75 L of water. You need your turkey to be fully immersed in the brine and let it sit overnight.

In the morning, take the turkey out of the brine and pat it dry. Leave it in the fridge uncovered. You should take the turkey out of the fridge an hour before cooking. For a crispy skin, mix some butter or oil with a little bit of lemon juice, salt and pepper. Rub the turkey skin with it. Make sure to put it everywhere.

Now time for the oven. Preheat the oven at 325 F. In general, the cooking time is 20 minutes per pound. Do not cover it if you want that skin to crisp perfectly. You should baste the turkey every hour. Your turkey will be done once a thermometer insert in the thickest part of the thigh reads 170 F.
To lock in juices in the turkey, you must let it sit at room temperature for at least 20 minutes before carving.

I hope those tips will help you wow your guest!
Happy holidays!

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In the Kitchen with Churchill Chefs presents Bean, Broccoli & Cheddar Wrap Tue, 22 Oct 2019 17:06:19 +0000 Recently, in the kitchen, we brainstorm to bring new recipes into our menu. One of our cooks, Laurie, brought this simple but so tasty bean, broccoli, and cheddar wrap recipe. This recipe is great for weeknight dinner as it take about 20 minutes to cook and you can easily make more for your lunch the next day!

Bean, broccoli and cheddar wrap

  • 6 large whole wheat soft tortillas
  • 1 Cup Broccoli, cut in florets
  • 1 Can (750ml) Pinto beans, drained and rinsed
  • ¾ Cup Shredded Cheddar cheese
  • ¼ Cup Mayonnaise
  • 1 teaspoon Worcestershire

Preheat the oven at 425F.

In a pot, bring salty water to boil. Add the broccoli florets and cook for 4-5 minutes or until tender. Removed from the boiling water and cool down.

In a large bowl, coarsely mash the beans. Add the broccoli and the rest of the ingredients and mix well. Adjust seasoning. Divide the mixture into the wrap and roll them. Lay them down on a cookie sheet lined with parchment paper. Cook in the oven for 10-15 minutes or until slightly grilled.


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