All Entries in the "Recipe" Category
Roasted Green Beans with Red Onions and Walnuts
Michelle loves to roast vegetables like cauliflower, kale, green bean, etc as the high heat and short cooking time brings out the caramelization and yet retain the nutrition.
Michell shared the above Roasted Green Beans with Red Onion and Walnuts in the South Arm Older Adults Kitchen.
Ingredients
- 1 pound green beans, stem ends snapped off
- 1/2 medium red onion, cut into 1/2″ thick wedges
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon minced fresh thyme leaves
- 2 medium thin-sliced garlic cloves
- 1/3 cup toasted and chopped walnuts
Source: Cook’s Illustrated
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Carrot Ginger Soup
The South Arm Older Adults Kitchen is back in action. For this kitchen, Michelle revisited a couple of the best recipes due to popular demand.
One of the recipe is Smothered Chicken in Quinoa. This is a high fiber and high protein meal in a pot. This is a recipe which freezes well.
Michelle also shared her family favourite Carrot Ginger Soup for this session. This is also a recipe which freezes well. It also tastes better the next day. You may double the recipe by just doubling the ingredients.
Ingredients
- 1/4 cup butter
- 1 1/2 cups chopped onion
- 1 1/2 tablespoons minced ginger
- 1 tablespoon minced garlic
- 1 1/2 pounds carrots, peeled and roughly chopped
- 2 tomatoes, chopped
- zest of 1/2 lemon (peeled with peeler, avoid white pith, or grated on a microplane)
- 4 cups vegetable broth
- 2 tablespoons honey (or more to taste)
- whipping cream or yogurt or sour cream, to garnish
Source: this recipe is adapted from epicurious.com
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Gallo Pinto (Beans and Rice)
Nanzaro learned to enjoy this beans and rice dish while he was on a school humanitarian trip to Costa Rica in spring this year.
The rice did not turn out as black as those Nanzaro had in Costa Rica. I used a mixture of chicken broth and the liquid from cooking the black beans to cook the rice. Perhaps I should use only the cooking liquid from the beans to gives the rice more colour.
Ingredients
- 1 pound of dried black beans (or use canned ones for simplicity)
- a small bunch of cilantro, chopped
- 1 onion, chopped
- 1 red or yellow sweet pepper, chopped
- 2 cups dry whilte rice (I used basmati rice); do not wash
- 3 cups of chicken stock or liquid from cooking the beans
- 1/2 teaspoon salt
- 1 tablespoon coconut oil
- 2 to 3 tablespoons vegetable oil for frying the Gallo Pinto
Missing from the ingredients is the black bean.
P/S: the cup I used to measure the rice and cooking liquid is the cup that came with a rice cooker. It is smaller than the regular measuring cup.
Source: Nanzaro found the recipe for me from the internet.
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Raspberry Rose Water Sorbet
For dessert, Michelle prepared a Raspberry Rose Water Sorbet for the South Arm Older Adults Cooking Club.
You can substitute the raspberry with strawberry.
Ingredients
- 2 pints fresh raspberries, or 24 ounces frozen, unsweetened raspberries, thawed
- 1 1/2 cups simple syrup, or to taste
- 1/2 to 1 teaspoon rose water
- 1 1/2 cups water
- 1 1/2 cups sugar
Source: Celebrate! by Sheila Lukins
Makes 4 cups
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Cumin Basmati Rice
Michelle served the Coconut Lentil Curry with Cumin Basmati Rice in the South Arm Older Adults Cooking Club.
This is another recipe from Vij’s Elegant and Inspired Indian Cuisine by Vikram vij & Meeru Dhalwala.
Ingredients
- 2 cups basmati rice (we used Jasmin rice as this is the rice available in the kitchen pantry)
- 3 cups cold water for soaking
- 1/4 cup coconut oil (ir canola oil)
- 1 tablespoon cumin seeds
- 1 cup finely chopped onions
- 3 3/4 cups water for cooking
Source: Vij’s Elegant and Inspired Indian Cuisine by Vikram vij & Meeru Dhalwala
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Monica’s Coconut Lentil Curry
For the main course, Michelle shared a vegetarian Coconut Lentil Curry.
This Monica’s Coconut Lentil Curry can be served over rice or with some warmed naan bread.
P/S: I forgot to take a photo of the dish when it was served.
Ingredients
- 1 onion, chopped
- 3 stalks of celery, chopped
- 2 large apples, peeled and chopped
- 3 cloves garlic, minced
- 3 tablespoons coconut oil
- 2 cups lentils (green, brown or red)
- 4 cups vegetable stock or water
- 1 can coconut milk
- 2 tablespoons curry powder
- sea salt to taste
- juice from 1 lime
- optional: chopped cilantro, lime wedges and shredded unsweetened coconut milk for garnishing
Source: mintgreenapron.blogspot.ca/2010/12/happy-new-eats.html
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Grilled Coconut Kale
This another recipe from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala which Michelle shared in the South Arm Older Adults Cooking Club.
We started off grilling the Coconut Kale but the kitchen became too smokey and we ended with baking it in the oven.
Ingredients
- 1 pound kale with stem.
- 1 can coconut milk
- 1 teaspoon salt
- 1 teaspoon ground cayenne pepper
- 1 teaspoon paprika
- 1/4 cup lemon juice
Source: this recipe is adapted from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala
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Beet and Daikon Salsa
With the Vaisakhi around the corner, Michelle was inspired to prepare an Indian theme lunch at the South Arm Older Adults Cooking Club.
Here is an excerpt which Michelle shared in the kitchen about Vaisakhi.
For many thousands of years, Vaisakhi has been the time when farmers have put their sickles to harvest and celebrated the coming of a new year. Since 1699, the Sikhs have had a further reason to celebrate at this time of the year. Now Vaisakhi is celebrated with even more energy, pomp and fanfare. It has become a holy day to mark the birth of the Khalsa fraternity. And so 300+ years on, this tradition continues with much gaeity, vigour and enthusiasm, Sikhs worldwide will spend much time remembering this most important day in their religious calendar – the day the Khalsa was created.
If we take ourselves back to 1699 and the birth place of the Khalsa perhaps the real significance of Vaisakhi for the Sikh people can be comprehended. During the period around 1650, the country around Punjab was in turmoil; the rulers were corrupt; there was no rule of law; the rights of the common people were non-existent; justice did not prevail. The strong imposed their will and their way without question; the weak suffered constantly and quietly; there was misery everywhere. It was under these circumstances that Guru Cobind Singh rose to the occasion and chose to create the Khalsa. The Guru was looking for people within the community who would take on the challenge and rise above the weakness; to be strong and fearless; to be prepared to face these challenges without reservation and to uphold justice; to be fair and even handed at all times; to be prepared to die for the truth.
This Vaisakhi inspired dish is from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala. Although this Beet and Daikon Salsa calls for finely dicing the beets and daikon, you could grate or process the veggies to speed thins up.
Ingredients
- 2 to 3 beets, peeled and finely diced (or grated)
- 4 oz daikon, peeled and finely diced (or grated)
- 1 large, firm tomato, finely diced
- 1/2 cup finely chopped cilantro
- 1 teaspoon ground black pepper and salt
- juice from 1/2 to 1 lemon, or to taste
Source: Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala
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