Chow Times » Community Kitchen

Spiced Pumpkin Bread

Suanne — Sat, 07 Nov 2009 15:00:48 +0000

Under normal circumstances, I will end a series of the community kitchen meet up with the dessert but for this week’s South Arm Cooking Club for Seniors, I will start with dessert. The reason is, Charlene started off the day’s cooking with a quick briefing on baking. Charlene observed some very common mistakes in her several seniors kitchens and she decided to share them with this kitchen.

Baking is unlike other cooking that you can estimate the ingredients and more or less in fine. Baking is science as the right amount of ingredients are crucial for the reaction of the of the processes to achieve the right texture in the baking goods. Here is a summary of the briefing.

One must use a dry ingredient measuring cup to measure dry ingredients. To measure flour, use a spoon to scoop flour into the measuring cup until it overflows. Then, use a knife or spatula to level the flour. Do not tap the measurement cup as this will compact the flour and yield more flour than needed. Do not scoop the floor directly into the measuring cup and try to level the flour by pressing against the wall of the flour container as this will also compact the flour.
One exception in measuring dry ingredient is measuring brown sugar. You have to pack the brown sugar and the brown sugar should take on the shape of the measuring cup when you turn it out.
When measuring liquid, place the cup on a flat surface and check the liquid amount at eye level.

So, with the above fresh in mind, Ken and Frank started working on the Spiced Pumpkin Bread recipe.

This Pumpkin Bread recipe is adapted from Vern Bertana and it makes 2 loaves. This bread freezes well. Wrap the loaf with saran wrap and place in a ziplock back and store it in the freezer until you have company.

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Toffee Apple Cake

Suanne — Tue, 03 Nov 2009 14:00:19 +0000

Chris shared this Toffee Apple Cake recipe with the South Arm Cooking Club for Seniors as dessert. According to Chris, this cake is tops. The best part is we can make most out the local apples in the fall.

This Toffee Apple Cake is very moist and almost custard like. The toffee bits topping add some crunch to it. This is certainly not a dietary kind of dessert. Well, it’s ok to let ourselves indulge for a treat once in a while.

Chris and Paul worked on this dessert. This recipe serves 24.

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Post tags: Apple, Cake, Community Kitchen, Recipe, Toffee

Mashed Cauliflower

Suanne — Mon, 02 Nov 2009 22:00:42 +0000

The South Arm Cooking Club for Seniors served Mashed Cauliflower as the side dish for the Turkey Meatloaf instead of the regular mashed potatoes. Mashed Cauliflower is popular among dieters, who crave for mashed potatoes but with lesser carbohydrates.

The Mashed Cauliflower is delicious, diet or no. It has the texture of mashed potatoes and the taste of cauliflower. Being Chinese, we seldom have mashed up food except food for baby.

Ingredients

1 medium head cauliflower, cut into small florets (about 6 to 7 cups)

2 to 3 tablespoons extra virgin olive oil or butter

2 to 4 tablespoons water or broth

sea salt to taste

This recipe is adapted from Whole Foods Market and it serves 4. Helmut and Lorna made this very simple side dish.

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Post tags: Cauliflower, Community Kitchen, Recipe

Turkey Meatloaf

Suanne — Mon, 02 Nov 2009 14:00:50 +0000

Marcel and Sydney worked together to make Turkey Meatloaf as the main dish at the South Arm Cooking Club for Seniors. This lean and yet moist meatloaf is simple to make and is wonderful for dinner or as a sandwich filling.

When making meatloaf for solo dining, don’t form the meat mixture into one large loaf. Instead, spray a muffin tin (or two) with cooking spray and fill with meatloaf mixture. Fill each muffin cup to the top, but don’t pack down the mixture. Bake at a preheated 375F oven for about 25 minutes. A good way to save your hydro bill.

You can freeze the individual muffin loaves for future meal. Just thaw overnight in the fridge and reheat in the microwave when you’re ready to eat.
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Post tags: Community Kitchen, Meatloaf, Recipe, Turkey

Brown Basmati Apple Walnut Salad

Suanne — Sun, 01 Nov 2009 22:00:25 +0000

If I remembered correctly, June shared this recipe of Brown Basmati Apple Walnut Salad. Brown Basmati Rice is gaining popularity for it’s higher nutritional values. It also tastes nuttier than regular white rice. A friend told me that after a few months of changing from white rice to brown rice, she is actually losing weight. I may try to include some brown rice in my regular rice and my family will slowly accept it. I’m sure Ben is going to make a fuss of it as he hates grainy stuff like whole wheat or whole grain bread.

This Brown Basmati Apple Walnut Salad can be kept in the refrigerator for a couple of days, which makes it the perfect make-ahead dish for company. You may add the apples and toasted walnuts just before serving. In fact, this salad tastes better the next day.

Ingredients

1/3 cup toasted walnuts

4 cups cooked brown basmati rice

1/2 cup dried cherries, raisins or cranberries

1 apple, sliced

2 stalks celery, sliced

5 to 6 celery leaves, chopped

4 sprigs parsley, chopped

Dressing:

2 tablespoons olive oil

zest of 1 orange

1/2 cup orange juice

2 tablespoons apple cider vinegar

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground nutmeg

You may toast the walnuts in the microwave. Microwave them on high at 45-seconds intervals, smelling for doneness. It takes between 1 1/2 to 2 minutes.

June and Frances make this healthy and nutty salad.

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Post tags: Apple, Community Kitchen, Recipe, Rice, Salad, Walnut

Cranberry Feta Pinwheels

Suanne — Sun, 01 Nov 2009 14:00:39 +0000

For the first meeting in October, the South Arm Cooking Club for Seniors whipped up 5 dishes. What a great start for fall. Stella decorated the dining tables with a spaghetti squash and some miniature pumpkins. The squash and pumpkins are gifts from members of the community center. Initially, Stella wanted to use the squash as a prize for some kind of quiz. However, at the end of the cooking session, no quiz idea yet. So, the squash went to whoever who wanted it and it went to Chris. Stella also shared some pears and prune plums with us which she got free from friends who harvested them from their gardens. It is the time of the year where lots of sharing is going around.

The first item on the dining table is Cranberry Feta Pinwheels. These pretty pinwheels are perfect for a Christmas buffet with the festive colours of red from the dried cranberries and green from the chopped green onions.

The Cranberry Feta Pinwheels are great as appetizer. They are so rich with the feta cheese and cream cheese. This recipe is taken from tasteofhome.com. Christina and Ken made this delicious pinwheels.
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Post tags: Appetizer, Community Kitchen, Cranberry, Feta, Recipe

Applesauce for Home Canning

Suanne — Sat, 31 Oct 2009 14:00:03 +0000

Due to the great response to the home canning workshops organised by the Richmond Food Security Society, Arzeena and Karen decided to hold three more workshops on home canning. This time, it’s home canning apple sauce as it’s the season for apple harvest.

The apples we used were donated by various sources which include groceries stores and people’s backyard who has planted apple trees. You dont have to use perfect apples, just trim off the bruises.

Ingredients

12 to 14 pounds apples, roughly chopped; peeled and cored if desired

3 cups sugar (optional)

4 tablespoons lemon juice or 2 teaspoons citric acid, dissolved in 2 tablespoons hot water

ground spices like cinnamon, nutmeg, cloves, cardamon and allspice for flavoring (optional)

8 x 500 ml jars

Applesauce is a great snack especially for kids and babies. It is also a good substitute for fat in baked goods. Substitute half of the fat in baked goods for a reduced fat diet. It is not advisable to substitute all the fat in baked goods as the result will be denser and chewier and not as tender as those baked with fat. To use the applesauce to substitute for fat, the applesauce must be of a thicker consistency.

Applesauce can also be used as a savory glaze on poultry. Season the applesauce with thyme or rosemary and salt. Glaze on roast chicken about half way through the roasting time.

A thicken applesauce can also be used as a filling for cake like swiss roll or used as a spread for your toast.

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Post tags: Apple, Canning, Community Kitchen, Recipe

Peruvian Cuisine: Dulce De Leche Cookies (Alfajor)

Suanne — Fri, 30 Oct 2009 14:00:44 +0000

The last item which Erika shared with us is a cookie filled with dulce de leche called Alfajor. Erika made this cookies for his son’s school party and it was a hit. Many parents asked for the recipe. Dulce De Leche is a caramel like spread that can be made by simmering sweetened condensed milk in the can for hours. But, we are very lucky that we can find them in jars in Real Canadian Superstore for about $3.

The Dulce De Leche Cookies (Alfajor) is very delicate and they just melt in your mouth with the caramel sweetness lingering in the mouth. I enjoyed the cookies very much as I have sweet tooth.

Ingredients

1 cup of sifted all-purpose flour

1 cup of corn starch (or more)

225 gm unsalted butter

6 tablespoons confectioners sugar

Dulce de leche (manjarbalnco) for filings

More after the jump. Click to read the rest of Peruvian Cuisine: Dulce De Leche Cookies (Alfajor) (191 words)

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Post tags: Community Kitchen, Cookie, Recipe

Peruvian Cuisine: Potatoes Huancaina Style (Papas a La Huancaina)

Suanne — Thu, 29 Oct 2009 22:00:29 +0000

The second dish which Erika shared with us is called Potatoes Huancaina Style (Papas a La Huancaina). It has a few similar ingredients as in the Chicken in Aji Sauce recipe. You can kill two birds with one stone for these dishes, i.e. prepare 2 dishes with common ingredients which helps to reduce preparation time.

The Potatoes Huancaina Style is relatively salty because we use feta cheese. You can reduce the saltiness by using a mixture of ricotta or cottage cheese with feta cheese.

Ingredients

2 to 5 aji amarillo fresco or fresh yellow aji peppers

2 garlic cloves

1 3/4 cups (400g) farmers cheese (ricotta, cottage, or feta)

1/2 cup vegetable oil

2 hardboiled eggs

4 Spanish olives, pitted and cut in halves or quarters

2.2 lbs (1 kg) yellow flesh potatoes, boiled, peeled and sliced (use white potatoes if not available)

lettuce for plating

salt and pepper to taste

For this recipe, Erika used the Aji peppers in whole in a jar. Under normal circumstances, canned peppers tend to be hotter than fresh ones. Erika shared with us tips on how to reduce the heat of the peppers, especially if you are serving the dish for children. For those who cant find the aji peppers, you can replace it with sweet yellow peppers.

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Post tags: Community Kitchen, Potato, Recipe

Peruvian Cuisine: Chicken in Aji Sauce (Aji De Gallina)

Suanne — Thu, 29 Oct 2009 13:30:02 +0000

Erika Pereyra is a relatively new member of the South Arm Community Kitchen. We were glad that she’s sharing some of her favourite Peruvian dishes in the South Arm Community Kitchen. Erika shared with us that Peruvian cuisine has lots of influences from Spanish cuisine. One can also find a lot of Japanese and Chinese restaurants in Peru.

I bet you will never guess that Peruvian Cuisine has one of the most diverse in the world and is at the same level of cuisines of the Chinese, Indian, French and Spanish. Lima, the capital of Peru, is referred to as the “gastronomic capital of the Americas”.

The video above on Peruvian Cuisine is a bit long but I find it interesting that the country of Peru is so rich in gastronomic heritage. Did you know too that Peru is home to about 2000 types of potatoes? Peru accounts for 40% of all potato varieties in the world.

The first dish which Erika shared with us is called Chicken in Aji Sauce (Aji De Gallina). Aji is a kind of pepper, also known as Peruvian hot pepper.

The above are two types of Aji pepper which Erika introduced to us, one in the form of paste while another is whole. Erika told us that we can find Peruvian groceries in Killarney Market at 49th Ave East Vancouver. For the Chicken in Aji Sauce, we used Aji paste.
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Post tags: Chicken, Community Kitchen, Potato, Recipe