The Best of The Simi Sara Show - It’s a busy day for charities in Metro Vancouver / What to do with all your Christmas leftovers?

CHAPTER 1

🔥🔥 Hot question of the day 🔥🔥

It’s @MikeSmythNews’s 🔥 question of the day:

It’s Christmas Eve! What’s the best part of Christmas dinner?

Turkey

Stuffing

Brussels Sprouts

Other (reply and tell us)

 

CHAPTER 2

It’s a busy day for charities in Metro Vancouver

Guest: Jeremy Hunka

Union Gospel Mission                         

Guest: Feezah Jaffer

Executive Director of the Surrey Food Bank

 

CHAPTER 3

It’s one of the busiest shopping days of the year

Guest: Ally Day

Marketing Manager for McArthurGlen Designer Outlet at Vancouver Airport

Guest: David Ian Gray

DIG360 Consulting Ltd

 

CHAPTER 4

What to do with all your Christmas leftovers?

Anna Olson’s Rockwell Bake

This is perhaps the most delicious use of leftover turkey, it is time for soup to take a back seat!

2 Tablespoons olive oil

1 cup finely diced onion

1 cup finely diced celery

1/2 cup finely diced carrot

1 garlic clove, minced

1 Tablespoon finely chopped fresh sage

2 teaspoons chopped fresh thyme

1 cup dried cranberries

1/4 cup dry vermouth or water

5 large eggs

3 cups 2% milk

1 teaspoon Dijon mustard

1 1/2 teaspoons kosher salt

Big pinch of black pepper

8 cups day old bread cut into 1 inch cubes (white, whole wheat or a mix)

3 cups cooked turkey, cut into 1/2 inch cubes

2 1/2 cups grated Swiss cheese, divided

Preheat the oven to 350F. Grease a 9 inch springform pan and place on a baking sheet.

Heat the oil in a fry pan over medium heat, add the onions, celery and carrot and sauté for 5 minutes or until the onion is translucent. Add the garlic and herbs and sauté 1 minute more.

Add the cranberries and vermouth and simmer until the liquid has evaporated, remove from the heat and cool to room temperature.

While the vegetables are cooling whisk the eggs in a very large bowl, then whisk in the milk, mustard, salt and pepper.  Add the bread cubes and toss to coat and let the bread soak for 15 minutes, stirring a few times. 

Stir in the cooled vegetables, turkey and 2 cups of the Swiss cheese.  Stir the evenly combine the ingredients.  Spoon into the prepared pan and sprinkle with the remaining 1/2 cup of cheese.

Bake for 1 hour until the top is a rich golden brown and the centre springs back when pressed.

Let rest for 15 minutes before unmolding to serve.

Serve 8

Guest: Caren McSherry

Founder and President of the Gourmet Warehouse

 

CHAPTER 5

The 2010s: A look back at the decade in British Columbia

It’s hard to narrow it down to just one or two top stories of the past decade that affected our province. But let’s take a moment now to look back at a few of the significant events in BC from the past 10 years. Here’s Niki Reitmayer.

 

CHAPTER 6

Here are some podcasts for you to listen to this Christmas

Guest: Kathy Kenzora

Host of the History of the 90s podcast on Curiouscast

Guest: Kristi Lee

Host of the Canadian True Crime podcast

CHAPTER 1

🔥🔥 Hot question of the day 🔥🔥

It’s @MikeSmythNews’s 🔥 question of the day:

It’s Christmas Eve! What’s the best part of Christmas dinner?

Turkey
Stuffing
Brussels Sprouts
Other (reply and tell us)

 

CHAPTER 2

It’s a busy day for charities in Metro Vancouver

Guest: Jeremy Hunka

Union Gospel Mission                         

Guest: Feezah Jaffer

Executive Director of the Surrey Food Bank

 

CHAPTER 3

It’s one of the busiest shopping days of the year

Guest: Ally Day

Marketing Manager for McArthurGlen Designer Outlet at Vancouver Airport

Guest: David Ian Gray

DIG360 Consulting Ltd

 

CHAPTER 4

What to do with all your Christmas leftovers?

Anna Olson’s Rockwell Bake

This is perhaps the most delicious use of leftover turkey, it is time for soup to take a back seat!

2 Tablespoons olive oil
1 cup finely diced onion
1 cup finely diced celery
1/2 cup finely diced carrot
1 garlic clove, minced
1 Tablespoon finely chopped fresh sage
2 teaspoons chopped fresh thyme
1 cup dried cranberries
1/4 cup dry vermouth or water
5 large eggs
3 cups 2% milk
1 teaspoon Dijon mustard
1 1/2 teaspoons kosher salt
Big pinch of black pepper
8 cups day old bread cut into 1 inch cubes (white, whole wheat or a mix)
3 cups cooked turkey, cut into 1/2 inch cubes
2 1/2 cups grated Swiss cheese, divided

Preheat the oven to 350F. Grease a 9 inch springform pan and place on a baking sheet.

Heat the oil in a fry pan over medium heat, add the onions, celery and carrot and sauté for 5 minutes or until the onion is translucent. Add the garlic and herbs and sauté 1 minute more.

Add the cranberries and vermouth and simmer until the liquid has evaporated, remove from the heat and cool to room temperature.

While the vegetables are cooling whisk the eggs in a very large bowl, then whisk in the milk, mustard, salt and pepper.  Add the bread cubes and toss to coat and let the bread soak for 15 minutes, stirring a few times. 

Stir in the cooled vegetables, turkey and 2 cups of the Swiss cheese.  Stir the evenly combine the ingredients.  Spoon into the prepared pan and sprinkle with the remaining 1/2 cup of cheese.

Bake for 1 hour until the top is a rich golden brown and the centre springs back when pressed.

Let rest for 15 minutes before unmolding to serve.

Serve 8

Guest: Caren McSherry

Founder and President of the Gourmet Warehouse

 

CHAPTER 5

The 2010s: A look back at the decade in British Columbia

It’s hard to narrow it down to just one or two top stories of the past decade that affected our province. But let’s take a moment now to look back at a few of the significant events in BC from the past 10 years. Here’s Niki Reitmayer.

 

CHAPTER 6

Here are some podcasts for you to listen to this Christmas

Guest: Kathy Kenzora

Host of the History of the 90s podcast on Curiouscast

Guest: Kristi Lee

Host of the Canadian True Crime podcast