Michelle shared an Oatmeal Raisin Cookies with 6 ingredients in the South Arm Older Adults Community Kitchen.
We made the cookies with extra ingredients like vanilla, ground cinnamon and baking powder to add more flavour and rise to the cookies.
Michelle brought up the issue of the new threat to health is sugar. She told us that she generally reduces the amount of sugar in her baking by half especially for those recipes that have other sweet ingredients like banana, dates, etc in it.
- 1 stick (1/2 cup) softened butter
- 1 cup sugar, preferably dark brown sugar (we used 3/4 cup)
- 1 egg
- 1 cup plus 2 tablespoons all purpose flour
- 1 cup raisins
- 1 1/2 cups rolled oats (or 1 cup quick oats as quick oats absorb more moisture than rolled oats)
- 1/2 tablespoon vanilla (optional)
- 1 teaspoon baking powder (optional)
- 1/2 teaspoon cinnamon powder (optional)
- kosher salt (optional)
Michelle made some Honey Roasted Pecans at the South Arm Older Adults Cooking Club, just to use up the pecans in the pantry.
These Honey Roasted Pecans are great for snacking without the excessive salt from store bought one.
- 1 1/2 cups raw pecans
- 1 to 1 1/2 tablespoons honey
- 1/8 teaspoon salt, plus more to finish if desired
The South Arm Older Adults Cooking Club made a Classic Greek Salad to complement the Spinach Pie with Greek flavorings.
This classic summer salad with olive oil and redwine vinaigratte captures the sunny flavours and colors of the Mediterranean.
- 1/2 pint cherry tomatoes, halved or 2 large tomatoes, diced
- 1/2 red onion, sliced
- 1 medium cucumber, diced
- 1 green pepper, diced
- handful of Italian parsley, chopped
- 1/4 cup extra virgin olive oil
- 1 1/2 tablespoons red wine vinegar
- salt and fresh ground pepper, to taste
- 2 handfuls kalamata olives, pitted (we omitted this)
- 8 ounces feta cheese, crumbled or cubed
Source: In the Kitchen with Stefano Faita
The South Arm Older Adults Cooking Club made a Spinach Pie to go with the Leftover Lentil Soup.
2 cups of spinach provides:
- more than 100% of your Vitamin A
- a good source of folate, Vitamin C, iron, magnesium and potassium
- 1 store bought deep frozen pie crust
- 1 bag spinach or 1 large bunch spinach, washed and dried
- 2 tablespoons olive oil
- 1/2 medium onion, diced
- 2 garlic cloves, minced
- 1 cup ricotta cheese, or more as desired
- 1 egg
- 1/8 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup drained sundried tomatoes, diced
- 2 teaspoons dried basil
- 1/4 cup Parmesan cheese
- 1/2 cup feta cheese
- 2 teaspoons dried dill
- 2 tablespoons freshly squeezed lemon juice
Source: South Arm Older Adults Community Kitchen
The South Arm Older Adults Cooking Club met again for another cooking session.
Michelle, the facilitator of the kitchen calls this Lentil Leftover Soup. You can use any leftover vegetables like spinach, rapini, swiss chard, etc in this recipe.
- 3 tablespoons olive oil
- 3 carrots, diced
- 3 celery, diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 8 cups vegetables or chicken broth or water
- 2 cups lentils (brown)
- 1 x 14oz can diced tomatoes
- 1 teaspoon dried thyme leaves
- 1 1/2 teaspoons balsamic vinegar
- 2 teaspoons salt if using water (a pinch if using broth)
- 1 teaspoon ground pepper
- spinach (we used baby spinach) or any leftover leafy vegetables
Soaking the lentils helps the body to absorb its nutrients more easily.
Michelle shared the health benefits of eating lentils from mindbodygreen.com in the kitchen.
- Lower Cholesterol – Lentils help to reduce blood cholesterol since it contains high levels of soluble fiber. Lowering your cholesterol levels reduces your risk of heart disease and stroke by keeping your arteries clean.
- Heart Health – Several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease. Lentils are also a great source of folate and magnesium, which are big contributors to heart health. Folate lowers your homocysteine levels, a serious risk factor for heart disease. Magnesium improves blood flow, oxygen and nutrients throughout the body. Low levels of magnesium have been directly associated with heart disease, so eating lentils will keep your heart happy.
- Digestive Health – Insoluble dietary fiber found in lentils helps prevent constipation and other digestion disorders like irritable bowel syndrome and diverticulosis.
- Stabilized Blood Sugar – Soluble fiber traps carbohydrates, slowing down digestion and stabilizing blood sugar levels. This can be especially helpful for those with diabetes, insulin resistance or hypoglycemia.
- Good Protein – Of all the legumes and nuts, lentils contain the third highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans.
- Increase Energy – Lentils increase steady, slow burning energy due to its fiber and complex carbohydrates. Lentils are also a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.
With Valentine’s day around the corner, Michelle shared a Chocolate Yogurt Snack Cake for dessert at the South Arm Older Adults Cooking Club.
These mini Chocolate Yogurt Snack Cakes is perfect for snacking. These cakes can be stored in an airtight container at room temperature for four days.
Michelle also made some Meringues as a Valentine’s gift to the participants. She calls it “Forgotten” Cookies because you can make these cookies the night before you want them and they turn our perfect when left in a cooling oven overnight!
- 1 cup buttersweet or semisweet chocolate chips
- 1/2 cup vegetable oil
- 1/2 cup plain yogurt (not non-fat)
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt
Source: this recipe is adapted from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen.
Makes 12 cupcake-sized snack cakes or 24 mini cupcakes.
Michelle served the Farro and White Bean Soup with some Whole Wheat Biscuits.
This Whole Wheat Biscuits are easy to make. Serve the biscuits with butter or jam.
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter
- 1 cup milk
Source: this recipe is adapted from 100 DaysofRealFood.com
Michelle shared a Butter Lettuce Salad with Gruyere and Walnuts recipe at the South Arm Older Adults Cooking club.
A diet rich in walnuts and walnut oil may help the body deal better with stress. Research published last year in the Journal of the American College of Nutrition found that walnuts and walnut oil lowered both resting blood pressure and blood pressure responses to stress in the laboratory. The researchers said the study shows that a dietary change could help our bodies better respond to stress.
- 1/4 cup walnuts
- 1 head butter lettuce
- 1 teaspoon dijon mustard
- 2 1/2 teaspoons red wine vinegar
- 3 tablespoons olive oil
- 2 oz gruyere cheese, diced
- 1 tablespoon chopped chives
- salt and pepper to taste
Source: this recipe is adapted from The Art of Simple Food II, by Alice Waters