Michelle prepared an Indian inspired meal for the South Arm Older Adults Cooking Club upon the request of Jeff who comes from UK.
For appetizer, Michelle shared a baked garden greens pakoras for a healthier version. Serve the garden greens pakora with chutney (next post), yogurt or sour cream.
- 1 cup chickpea or besan flour
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon garam masala
- 1/2 to 3/4 teaspoon salt (or to taste)
- pinch of cayenne pepper (1/16 to 1/8 teaspoon)
- 2/3 cup cold water
- 1 tablespoon vegetable oil, melted butter or coconut oil
- 1 teaspoon lemon juice + 2 tablespoons water, optional
- mild-flavoured cooking oil for greasing baking pan or frying
- 1/2 onion, thinly sliced
- 1 russet potato, peeled and grated (or finely chopped)
- 1 cup mixed, finely chopped greens (kale, chard, broccoli, cauliflower, etc.)
The South Arm Older Adults Cooking Club started a new session in September. We welcome back the old members and some new members for another great cooking sessions.
Michelle, the facilitator of the cooking club prepared four recipes for this session. The first recipe is Quick Pesto with Broiled Tomatoes.
The quick pesto consists of nutritional yeast which is a deactivated yeast; sold as a food product. It contains protein, vitamins and fiber. It often is fortified with additional B vitamins.
- 3 cups basil leaves
- 2 cloves garlic
- 1/4 cup pine nuts, sunflower seeds or pumpkin seeds
- 1/4 cup nutritional yeast
- 1/2 cup olive oil
- 4 medium tomatoes, cored and halved crosswise
- 5 tablespoons panko or breadcrumbs
Source: Vegetarian Times
Michelle prepared a Ricotta Crostini with Cherry Tomatoes to go with the simple Asparagus Soup at the South Arm Older Adults Cooking Club.
The Ricotta Crostini with Cherry Tomatoes makes a great appetizer and finger food too.
- a handful of cherry tomatoes
- Kosher salt and freshly ground black pepper
- Extra Virgin Olive Oil
- 1 loaf of ciabatta or baguette
- 1 garlic clove, peeled
- 1 – 1 1/2 cups ricotta cheese
- room temperature grated Parmesan cheese
Source: this recipe is adapted from Saveur.com
Stella sponsored a tube of prepared polenta to the South Arm Older Adults Cooking Club as she has no idea how to use it. So, Michelle looked up for a simple Polenta Fries to be made in the kitchen.
The Polenta Fries is baked in a hot oven until golden brown and crispy on the outside. The Polenta Fries are served with a Simple Homemade Tomato Sauce.
- 1 tube (18 ounces) plain prepared polenta
- 1 1/2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
Source: this recipe is adapted from MarthaStewart.com
I’m back at the community kitchens after a long break since mid November 2012. The first community kitchen which I attended in 2013 was the South Arm Older Adults Cooking Club.
Michelle prepared three recipes for this kitchen. The first recipe is Kale or Green Crostini. Michelle picked a kale recipe as kale is in season in winter, although we can get almost all year round in Vancouver.
Eating seasonal is the key to:
- fresher and more nutrients
- better flavour
- better for the environment; i.e reduce carbon foot print for imported ones
- usually cheaper
- support local economy
Michelle recommended this website for eating seasonal: http://www.eattheseasons.com.
- 1 loaf of ciabatta or baguette bread
- good quality extra virgin olive oil
- 1 large clove of garlic, peeled and cut in half for rubbing onto the bread
- 3 cloves of garlic for cooking with the kale
- 1 bunch of kale, remove leaves from stems (discard stem) and tear into smaller pieces
- half a lemon for juicing
- salt and pepper to taste
Source: this recipe is adapted from Jamieoliver.com
In the South Arm Multicultural Community Kitchen, Minoo shared three recipes featuring squash and green tomatoes. The recipes were inspired by the squash and green tomatoes given by Richmond Sharing Farm from their abundant harvest.
The above are the squash given by the Richmond Sharing Farm. From front row, left to right is kabocha, sugar pumpkin and acorn. The one on second row right most is butternut squash and the one on the left most is red kuri squash. Any one know what is the name of the squash in the middle of second row?
We made Butternut Squash Cakes with the butternut squash. It is like latkes with the squash replacing the potatoes. They are crispy when freshly fried. These make a great lunch box item.
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 cups grated butternut squash, packed
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten
- about 4 tablespoons flour
- olive oil for shallow fry
- 1/4 cup sour cream for garnish (optional)
- 2 tablespoons pumpkin seeds for garnishing (optional)
Source: South Arm Community Kitchen
In the Gilmore Park Church Community Kitchen, Minoo shared 3 recipes which she got her inspiration from Woman’s Health Magazine.
The first recipe is Deviled Eggs with Crab. This is great as appetizer. Nanzaro fell in love with Deviled Eggs while he was at his Air Cadet summer camp last year. He told me he ate like 6 eggs every day during the camp.
- 12 extra large eggs
- 1 red pepper, diced
- 1 cup of finely chopped crab meat
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- 1 tablespoon mustard
- 2 pinches of cumin and paprika
- salt and pepper to taste
Prep time: 30 minutes; Yields 24
For celebration of Chinese New Year, Stella requested a theme of Chinese dishes to be cooked up in the South Arm Cooking Club for Seniors. So, Charlene prepared three Asian dishes and a popular dessert that you find in Chinese restaurants.
The first dish is an appetizer called Asian Lettuce Cups. Other than lettuce cups, you can also serve the filing in small pita pockets.
- 1.5 tablespoons hoisin sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- 1 teaspoon Sriracha hot sauce
- freshly ground black pepper
- 1 tablespoon vegetable oil
- 1 teaspoon finely minced garlic
- 1/2 teaspoon grated fresh ginger
- 2 stalks scallions, finely chopped
- 1 pound ground turkey or chicken
- 2 cups mixed vegetables (frozen vegetables are fine)
- 1/2 green apple, finely diced
- 1 head iceberg or bib lettuce, leaves washed and separated
Source: adapted from Jaden Hair’s Steamy Kitchen
Prep time: 30 mins; Cook time: 6 mins; Serve 4 to 6
Helmut and Lorna worked on this recipe.
With some time left, Ella decided to show us another roll. She had prepared the ingredients for this roll just in case we have time to do it. She is so well organized.
The Cucumber Roll is a great hit especially to people who has not tried sushi before. The flavour of seaweed is too strong for some of the attendees who has never eaten sushi before. This Cucumber Roll uses thin slices of cucumber to roll up the rice. They are so pretty and delicate.
- a long English cucumber
- artificial crab meat, shred
- Gherkin or pickled cucumber, cut into match sticks
- onion, thinly slice
- sesame oil
- black sesame seeds
Prep time: 30 minutes; Serve 6
The second recipe demonstrated by Minoo in the South Arm Community Kitchen is an Indian recipe. It is Spinach and Chickpea Fritters. These vegetarian fritters can be served as an appetizer or snack.
Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.
- 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/2 onion, finely chopped
- 3/4 teaspoon salt or to taste
- 1 cup canned chickpeas
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon minced peeled ginger
- vegetable oil for frying
- mango chutney, for serving
Source: adapted from food network
Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8