Run HLC

Run For The Cure 2006 - TEAM HLC

2006-10-03T12:36:00.000-04:00

Sunday was the Run for the Cure across Canada and thanks to our very generous sponsors we raised well over $3,000! (Money is still coming in and I will post the final figure at the end of October.)

We had 11 members this year (13 if you count our two under 6 participants). Included in team High Line was Karen Parrot and her daughters Jen, Kelly and Laura; Jackie and her niece Melissa; Heather and hubby Anthony; and my niece Rachel, sister Mary and grandnieces Ivy and Chelsey.

On a personal note, this run meant a lot to me this year as a close friend of mine in Norway was diagnosed with breast cancer in the spring and has very bravely been battling a couragous fight. It was an honour to dedicate my run to her this year.

I would like to thank everyone who participated in this run, your enthusiasm and committment was amazing.

Finally, a very big thank you to all those who sponsored us and helped us contribute to the 23.4 million dollars raised across Canada this year.

Welcome!

2006-09-19T23:27:00.000-04:00

Here is the official blog for Highline Corps Run for the Cure team - RUN HLC.

I will make sure that this blog is kept up to date with information about our run and will provide important links for you to use and for donors to use to contribute to this great cause.

At the moment we have 11 fabulous particpants and have raised over $2,000 in donations. I'll keep you posted as the numbers rise and hopefully I can get a visual chart so we can see our collections grow.

Thanks to all of you who have decided to join the team and especially to all those who have supported us in the fight against breast cancer.

What and When and Where?

2006-09-19T11:26:00.000-04:00

The Canadian Breast Cancer Foundation CIBC Run for the Cure is held each year across Canada. This event brings thousands of people together to participate in a 5K walk/run to raise money for breast cancer research and awareness.

Last year this event had over 170,000 participants in 40 communities and raised over $21 million! This year is expected to be even larger.

This year's event will be Sunday October 2 at 10 am. High Line's corporate team will be participating at the Toronto site begining at Nathan Phillips Square.

To learn more about this event, click either of the two links below.

Run for the Cure

La Course à La Vie CIBC

Want to Support Us?

2006-09-19T10:55:00.000-04:00

If you would like to sponsor our team, you may do so in a number of ways.

You can donate online by selecting a team member on the side bar of this page. Clicking on their name will take you directly to their pesonal donation page. All funds collected will be attributed to them, but will still go towards the team's total amount.

Each team member can also collect donations in person. Contact that either that member or Jacqueline (glacia@gmail.com) in order to make an 'in person' donation.

If you would like to donate to the team as a whole, please contact Jacqueline. All monies collected on behalf of the whole team will be divided equally and attributed to each member of the team.

Famous Pink Recipes

2006-09-16T09:40:00.000-04:00

Anise-Flavoured Beet Salad:

1 lb Beets, peeled, halved and cut into 1/2-in (1 cm) slices
6 tbsp Olive oil
1/4 cup Red wine vinegar
Salt and black pepper, to taste
1 Small onion, halved and thinly sliced
1/2 tsp Crushed fennel seeds

1. Cover beets with water, bring to a boil, then simmer, covered, until tender, about 1 hour.

2. Drain and cool.

3. In a medium bowl beat together oil, vinegar, salt and black pepper.

4. Stir in onion and fennel seeds; mix in beets gently.

5. Refrigerate until needed.

Makes 4 servings.

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Double Chocolate-Hazelnut Truffle Tart:

2 cups All-purpose flour
1/2 cup Cocoa
6 tbsp Granulated white sugar
1 cup Unsalted butter, cubed
4-6 tbsp Orange juice, more if needed

Filling:
1 1/2 cups 35% cream
1 lb Bittersweet chocolate, chopped
3 tbsp Unsalted butter

Garnish:
Fresh raspberries

1. Prepare the pastry: In a food processor, gently combine flour, cocoa and sugar. Slowly add butter until the mixture is just crumbly. Add enough orange juice for mixture to come together.

2. Remove from food processor and form into a ball. Flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes.

3. Remove pastry from refrigerator and roll out until thin on floured surface. Place in 10-in (25 cm) tart or flan pan with removable bottom. Prick base slightly.

4. Place a sheet of parchment or foil over pastry and weight down with beans or rice. Bake in 350°F (180°C) preheated oven for 30-40 minutes or until cooked through. Cool completely.

5. Prepare the filling: Bring cream to a boil in a medium pot, over medium heat. Add chocolate and stir until melted. Stir in butter. Pour dark chocolate cream into tart pan. Chill to set slightly. Garnish with raspberries placed around rim of tart.

Makes 1 tart

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Smoked Salmon, Cream Cheese and Caper Quesadillas:

1/4 cup Olive oil, more for brushing
1 pkg (8oz) White button mushroom, wiped clean and sliced very thin
Salt and fresh ground pepper, to taste
1 pkg (8oz) Cream cheese, softened
2 tbsp Capers, chopped, more if desired
40 Baby spinach leaves or arugula
1/2 lb Smoked salmon, thinly sliced
10 Tomato, Spinach or Plain 10in (25 cm) Tortilla Wraps, cut into bite-size shapes with cutters

1. Heat olive oil in a medium skillet over medium-high heat.

2. Add mushrooms; cook and stir until softened and slightly coloured, 3 to 5 minutes. Season with salt and pepper and set aside.

3. In a small bowl or food processor, blend together cream cheese and capers. Season as necessary and set aside.

4. Arrange half of the spinach tortillas on parchment-lined baking sheets.

5. Spread a thin layer of cream cheese mixture on tortillas.

6. Place spinach or arugula on top of cheese.

7. Cover with cooked mushrooms.

8. In one even layer arrange smoked salmon on top.

9. Spread another thin layer of cream cheese mixture on remaining tortillas.

10. Place second tortilla cream cheese side down on top of filling. Press down so that layers stick together.

11. Cover tortillas with plastic wrap or a damp towel to prevent them from drying out.

12. Brush each side with olive oil and broil until golden brown and crisp.

Makes 40 appetizers.

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Sour Cherry Soup:

4 cups Pitted fresh or defrosted sour cherries
1 cup Fruity red wine, such as Beaujolais
1/2 cup Orange juice
1/4 cup Packed fresh mint leaves
1/4 cup Honey

Garnish:
Yogurt or sour cream
Fresh mint leaves
Orange zest

1. In a saucepan over medium heat, combine cherries, wine, orange juice and mint leaves. Bring to a boil; reduce heat and simmer 5 to 7 minutes.

2. Remove mint leaves, if desired. Stir in honey.

3. In batches, transfer to blender and purée until smooth.

4. Cover and refrigerate for several hours before serving.

5. Serve garnished with yogurt or sour cream, mint leaves and orange zest.

Makes 4 servings.

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Ziti with Shrimp and Fennel in a Roasted Tomato Cream Sauce:

1 lb Ziti
Olive oil
6 Medium tomatoes, cored and diced olive oil, as needed
2 tbsp Olive oil
3 Large garlic cloves, finely minced
1 Large shallot or green onion, finely diced
Large pinch of saffron, soaked in 1/4 cup (50 mL) of hot stock,wine or water for 15 minutes
1 lb Shrimp, shelled, tails removed and deveined
1/2 cup Pernod or dry white wine
1 Small fennel, finely chopped
2 cups 35% cream
Salt and black pepper, to taste

Garnish:
2 tbsp Fresh parsley, finely chopped (prepare just before serving)
1 Lemon, juiced

1. Prepare pasta: Bring a large pot of salted water to a boil. Add pasta and cook until al dente, 10 to 12 minutes. Drain pasta and cool immediately under cold running water. Toss liberally with olive oil. Set aside.

2. Prepare tomatoes: Toss diced tomatoes with olive oil and lightly sprinkle with salt and black pepper. Transfer to medium casserole dish and bake in 350°F (180°C) preheated oven, uncovered, for about 30 minutes.

3. Prepare sauce: In a medium skillet, over medium heat, heat 2 tbsp (30 mL) olive oil. Add garlic and shallots, stirring continuously, about 2 minutes.

4. Add saffron and cook until liquid evaporates.

5. In a medium bowl, season shrimp liberally with salt and black pepper; toss well. Increase heat and add shrimp to skillet while tossing rapidly until just pink and still opaque, about 1 minute or less. (Alternatively shrimp may be grilled.)

6. Remove skillet from heat and add Pernod. Return to heat for one half a minute and remove shrimp; set aside.

7. Add fennel to skillet and sauté on low heat for several minutes until tender.

8. Add roasted tomatoes and simmer, covered, about 8 minutes. Season as necessary.

9. Add cream and simmer until mixture is reduced by half. Adjust seasoning.

10. Reheat shrimp in sauce just before serving. Do not overcook.

11. To serve: Reheat cooked pasta in pan, stirring frequently for a few minutes. Toss with pasta sauce, chopped parsley and lemon juice.

Makes 4 servings.

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All of the recipes courtesy of Marian Staresinic, The Cooking Studio

Source: KitchenAid Cook for the Cure

Cook For The Cure

2006-06-11T14:25:00.000-04:00

Make having fun with friends...a step towards a CURE.

For your next gathering, contribute to the recipe for creating a future without breast cancer. Host a KitchenAid Cook for the Cure party and help raise valuable dollars to fund breast cancer research, education and awareness programs.

How does it work? Invite your guests to make a donation to the Canadian Breast Cancer Foundation in lieu of bringing a host or hostess gift. In addition to party donations, KitchenAid will generously contribute $50 to the Foundation for each party held.

To register your party, for great party ideas and recipes, and to donate online, visit
www.KitchenAid-cookforthecure.ca

You can also call us at 1-800-618-CURE to register your party, or to request party invitations, donation cards and pink ribbons for your event.

Yard Sale For The Cure

2006-05-16T16:37:00.000-04:00

The stuff you no longer need will help find the cure for breast cancer.

Click here for info on how to get involved.

Sunday, October 1st 2006

2006-05-09T12:38:00.000-04:00

Interested in Participating with Our Team?

2005-08-09T10:12:00.000-04:00

If you would like to join our team, just contact team captain Jacqueline at the following email address:

glacia@gmail.com