Honey Ginger Lemonade

Michelle prepared a Mexican theme meal at the South Arm Community Kitchen for Women due to popular demand.

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Most of the recipes had been blogged already. You can click on the link below the photo to view the recipe.

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Cabbage Avocado Slaw.

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Homemade Taco Seasoning.

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Fresh Salsa.

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Spiced Lentil Tacos/Burito.

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The Honey Ginger Lemonade is a new recipe.

Ingredients

  • 1 cup freshly squeezed lemon juice
  • 1/2 cup honey
  • 1/4 cup peeled fresh ginger slices
  • 7 sprigs fresh mint
  • 2 cups purified water
  • 4 cups ice cubes.

Instruction

  1. Place the lemon juice, honey, ginger and sprigs of mint in a large pitcher to release flavour.
  2. Add water and stir until the honey dissolves, then add ice.

Source: Dr. Weil.com

Oatmeal Chocolate Chip Cookie Bars

The last item we made in the South Arm Women Community Kitchen is a cookie bar.

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These Oatmeal Chocolate Chip Cookie Bars are good for breakfast or snack on the go.

Ingredients

  • 1 cup unsalted butter at room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 cups quick oats or rolled oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 to 1 1/2 cups chocolate chips

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Source: Oneforthetable.com

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Easy Berry Dessert

Michelle shared a protein rich dessert in line with the incorporation of protein in the diet theme in the South Arm Women Community Kitchen.

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Greek yogurt has higher protein content than regular yogurt. We used frozen blueberries in this recipe as fresh berries are not in season yet.

Ingredients

  • 1 pint good quality Greek style yogurt (we used a mixture of plain and honey flavoured Greek yogurt)
  • 4 to 5 pieces crystallized ginger, finely minced
  • 1/4 to 1/3 cup honey
  • zest from 1 orange
  • 2 pints blueberries

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Source: Rachel Ray

Conversion Tables

Michelle shared the above conversion tables for our reference as we often encounter recipes in different cooking measures like metric, US or British (Imperial) measures.

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Chicken in a Sack

The main course for a protein rich meal shared by Michelle at the South Arm Women Community Kitchen was Chicken in a Sack.

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This is an easy dish to clean up and you will never over-cooked the chicken breast as the chicken is steamed in the sack.

Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 12 ounces green beans (a,k.a haricots verts)
  • 2 cups cherry tomatoes or grape tomatoes, halved
  • 3 tablespoons olive oil
  • 3 tablespoons fresh tarragon (we omitted this)
  • 3 cloves garlic, thinly sliced
  • 3 large shallots, thinly sliced
  • white wine (we omitted this)
  • 4 tablespoons butter
  • 2 tablespoons fresh parsley leaves, chopped
  • parchment paper

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Source: Rachel Ray

If you like this recipe, click here for similar recipe with fish.

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Kale Salad with Warm Cranberry Almond Vinaigrette

The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.

Protein

In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.

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This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 shallot, peeled and thinly sliced
  • 3 cloves garlic, coarsely chopped
  • 1 cup dried cranberries
  • 2 tablespoons red wine vinegar
  • 2 teaspoons honey
  • juice and zest of half a lemon
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 bunch kale, very thinly sliced
  • 1/4 cup sliced almond
  • 1/4 cup crumbled blue cheese or goat cheese or feta cheese

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Source: gimmesomeoven.com

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Orange Bizcochitos

The Mexican theme meal of the South Arm Women Community Kitchen ends with a Mexican cookie called Orange Bizcochitos.

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Bizcochitos are anise-flavoured cookies that originated in New Mexico. Prepare the dough in advance, and refrigerate up to three days. Store baked cookies in an airtight container for up to three days. Omit the aniseed if you don’t care for its licorice flavour.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 tablespoon finely grated orange rind
  • 1 1/2 teaspoons aniseed
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon

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Source: this recipe is adapted from myrecipes.com

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Raspberry Lime Aqua Fresca

Continuing with the Mexican theme, Michelle shared a Raspberry Lime Aqua Fresca drink in the South Arm Women Community Kitchen.

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From Wikipedia:

Aquas fescas (Spanish “cool waters”) are a combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages. They are popular in Mexico, Central America, the Caribbean, and the United States. Some of the more common flavours include tamarind, hibiscus and aqua de horchata.

Ingredients

  • 3 cups fresh or one 12-ounce bag frozen raspberries (or strawberries)
  • 1/2 cup sugar (or to taste)
  • 1/2 cup lime juice (about 4 limes)
  • ice cubes
  • fresh mint sprigs and lime wedges for garnishing

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Source: http://napavalleyregister.com by Isabel Cortez “Isabeal’s Cantina”

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Quick Tortilla Soup

The main dish for the Mexican meal which Michelle shared in the South Arm Women Community Kitchen is a Quick Tortilla Soup.

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This is a filing soup which can be a meal by itself.

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Serve the tortilla soup with desired accompaniments.

Ingredients

  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1/2 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1/4 teaspoon cayenne pepper, optional
  • 1 teaspoon chili powder
  • 2 tablespoons tomato paste
  • 2 x 398ml can of diced, fire roasted tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup frozen corn or small can corn
  • 2 x 398ml can of black beans, rinsed and drained

Garnishes:

  • cooked, cubed chicken breast (baked or leftover rotisserie)
  • tortilla chips
  • avocado, chopped
  • Greek yogurt or sour cream
  • grated Cheddar cheese
  • cut up limes
  • cilantro

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Source: Michelle Li

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Creamy Cilantro Lime Slaw

Michelle prepared a Mexican theme meal for this South Arm Women Community Kitchen.

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The first recipe is a Creamy Cilantro Lime Slaw. For this slaw recipe, Michelle used purple cabbage because it has more nutritional value than green cabbage. Although it’s a creamy dressing, the tanginess of the lime juice makes this salad very refreshing.

Ingredients

  • 1 small head purple cabbage, shredded
  • 1 heaping teaspoon kosher salt
  • 1 large handful cilantro, chopped
  • 3 to 4 large scallions, thinly sliced
  • 1 large jalapeno, stem and seeds removed, minced (optional)
  • 1/2 cup honey Greek yogurt (we substituted with plain yogurt with added honey)
  • 1/2 cup mayonnaise
  • 3 tablespoons fresh lime juice (from one large lime)
  • 1 teaspoon lime zest (from that same lime)
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • pepper to taste

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Source: this recipe is adapted from selfproclaimedfoodie.com, Krissy Allori

Yields: 8 servings

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Vanilla Almond Granola

For dessert we had Greek yogurt with Vanilla Almond Granola in the South Arm Women Community Kitchen.

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One of the participant requested for a home-made granola recipe. So, Michelle shared this Almond Vanilla Granola recipe in this session.  Michelle pointed out that granola made with honey tends to be darker than other sweetener like maple or agave syrup.

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 3/4 cup slivered almonds (or combo of nuts, seeds or coconut)
  • 1/2 teaspoon ground cinnamon
  • pinch of salt (about 1/8 teaspoon)
  • 1/2 cup pure maple syrup or 1/3 cup honey
  • 1/4 cup melted coconut oil or any neutral oil
  • 1/4 teaspoon almond extract
  • 1 tablespoon vanilla extract
  • dried fruit (optional: add at the end)

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Source: adapted from Sally’s Baking Addiction.com

Yield 2 to 3 cups

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