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Cook's Corner

  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Juice shop owners have big dreams
    Dani McGuire and Julia Haller are excited about Friday. The two will celebrate the grand opening of their business, Jai Juice and Cafe, of which they are co-founders. It’s located at 1301 Lafayette St.
  • Baker feeds customers, family from the oven
    Krysta Young of Fort Wayne has been baking cakes out of her home for a while.
I still want to learn…
A. There’s so many opportunities in nutrition. Spanish. Learn Spanish to train others in nutrition.
I can’t wait to …
A. For my next meal. I feel that food makes a happy home. So, I’m always happy when I’m eating.
Photos by Diana Parker | The Journal Gazette
Dorian Maples, a professional geriatric care manager and CEO of Dorian Maples Associates, serves up paella.

International cuisine part of nurse’s menu

Granola and Fruitarian, a yogurt and fresh fruit dish, are also on the menu for Maples.

– Dorian Maples is a professional geriatric care manager and the CEO of Dorian Maples Associates. As a geriatric care manager, Maples assists the elderly with a variety of needs.

“Some clients don’t have family in town and we go with them to doctors’ appointments and surgical needs,” she says. “We advocate for them. We help them navigate the community services.”

Besides assisting clients with appointments, Maples, 57, also sees that her employees are able to help with clients’ nutritional needs. She says that part of interviewing a prospective employee is finding out if they can cook, which is part of assisting a client in their home.

“We are focusing on our nutrition skills which lead to cooking skills,” the Allen County nurse says.

“We learn what (clients) like or dislike,” Maples says.

To help employees with nutritional ideas, chef Beth Scholar teaches a basic culinary class in the executive kitchen boardroom for the employees. She teaches diabetic cooking and demonstrates how one can take a family recipe and convert it to a diabetic one.

“We feel it’s important to keep the family recipe in the meal plan,” Maples says.

Scholar also trains employees on food safety and the proper use of knives. Maples says there will be a course on learning to budget using meal plans next month.

“Our RN case managers are thrilled because they have had nutrition training in nursing school. These classes are very supportive of them as they work with our clients,” she says.

But Maples says there are challenges in getting older people to eat healthy.

“Planning, first off, and second, getting people to realize that smell plays in stimulating the appetite. And color is very important, especially (for) clients with low vision. You don’t want the food to blend with the placemat,” she says.

Recently Maples heard that if someone reduced their sodium intake, it would cut readmissions to hospitals.

“My next big adventures are exploring which spice combinations effectively satisfy your desire for salt,” she says, smiling.

Maples and her husband, Rick, have a blended family with his son and her son and daughter, along with six grandchildren.

Mentioning that her son cooks but her daughter doesn’t, Maples smiles and says, “I’ve challenged my daughter to try a new recipe every week from the American Heart Association Healthy Slow Cooker cookbook.”

Q. What are some of your hobbies?

A. Everything! I have too many. Of course, cooking, gardening, reading and learning Facebook. That’s a family joke. It’s like a foreign language to me.

Q. Personally, what’s your favorite cookbook?

A. I love Margy Hooker’s cookbooks. I have two of them. I grew up on a farm-to-table lifestyle. I love to explore and this (“Paella Paella with Tapas, Gazpachos and Sangrias for a Festive Spanish Feast Cookbook”), is one of my adventures – to learn about Spanish cooking. I do dinners that focus on one culture. My grandchildren love them. It’s a great way to get them to try new things.

Q. What do you do to keep meals healthy?

A. I have kept a food diary and evaluated that one of the challenges for me is to get enough protein. I’m a person on the go. It’s my no-fat Greek yogurt.

Q. What vegetable do you eat most often?

A. Green beans. I get teased. At KFC or Cracker Barrel, I always get a double order.

Q. What’s something people would not find in your refrigerator?

A. Kimchi. I love sauerkraut and I love cabbage. We went to Korea, and I loved it. I would eat other Korean food but I think it was the spices and the taste.

Q. What one word would describe your cooking style?

A. (laughs) I usually don’t use recipes. Creative? My husband always asks, ‘OK, what are you creating tonight?’ ”

Paella de Esparragos y Queso Manchego (Asparagus and Manchego Cheese Paella)

1/2 cup olive oil

3 skinless, boneless chicken breasts, cut into chunks

1 large onion, chopped fine

4 cloves garlic, minced

1 1/2 cups rice

2 cups broccoli florets cut into bite-size pieces

3 1/4 cups chicken broth

1/4 teaspoon powdered saffron

8 ounces uncooked shrimp

1 (14-ounce) can asparagus tips

Salt, to taste

Pepper, to taste

3/4 cup grated manchego cheese, (may substitute Parmesan)

Heat the oil in a paella pan over medium heat. Cook the chicken until browned on all sides. Remove the chicken from the pan and transfer to a dish. Add the onion and garlic to the paella pan and cook for 2 minutes. Add the rice, broccoli, broth, saffron, shrimp and cooked chicken. Reduce the heat to medium, cover and cook for a additional 20 minutes. Mix in the asparagus tips and salt and pepper to taste. Cook for another 5 minutes or until the chicken and rice are tender and the broth has been absorbed. Remove the pan from the heat, sprinkle with the manchego or parmesan cheese and serve. Makes 6 servings.


2 cups brown sugar, packed

1/2 cup unsulfured molasses

1 1/2 cups honey

1 cup cold water

3/4 cup plus 1 tablespoon canola oil

5 tablespoons cinnamon

12 cups old fashioned oats

2 cups chopped walnuts

2 cups chopped pecans

2 cups sliced almonds

2 cups shredded coconut, optional

2 cups All-Bran cereal, optional

1 cup banana chips, optional, may serve separately

1 cup seedless raisins, optional, may serve separately

1 cup dried apricots, chopped, optional, may serve separately

Combine brown sugar, molasses, honey, cold water, canola oil and cinnamon in a heavy sauce pan. Bring to a boil over heat, stirring constantly. Preheat oven to 325 degrees. Combine oats, walnuts, pecans, almonds, coconut and cereal. Drizzle syrup over top and stir thoroughly. Place on sprayed cookie sheets and bake 40 minutes. Do not pile up granola on baking sheets. It should be no more than 1/2 -inch. Stir with rubber spatula every 10 minutes for the first 20 minutes and then every 5 minutes. Keep granola away from sides of pan, it tends to burn if too close to the sides. Cool granola in pans. When cooled thoroughly, place in large bowl and add dried fruits. Store in an airtight plastic container. Will keep if stored properly up to a month, maybe more. Good as dry cereal with milk, served with fresh fruit or topping on oatmeal. Makes 8 quarts (64 1-cup servings.)


A dash of cinnamon

1/4 cup non-fat Greek yogurt

1/2 cup mixed fresh fruit, chopped

1/4 cup granola

Mix cinnamon and yogurt. Place fresh fruit on bottom of a plate or large bowl. Top with the cinnamon yogurt then the granola. Makes 1 serving. Note: Not recommended for a low-carb diet. Diabetics, use fresh berries only.

Cook’s Corner is a weekly feature. If you know of someone to be profiled, write to Cook’s Corner, The Journal Gazette, P.O. Box 88, Fort Wayne, IN 46801-88; fax 461-8648 or email