In the South Arm Cooking Club for Seniors, we sometimes made extra food for the seniors to take home. This is a hearty and healthful bread for breakfast. It is dense and solid.
This recipe is a great recipe to use up the zucchini from the garden. It is a good way to sneak in some vegetables for family with kids who claim that they are allergic to vegetables.
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup quick rolled oats
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 3 eggs
- 1 1/2 cups brown sugar
- 1 cup unsweetened applesauce
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 2 cups shredded, unpeeled zucchini
- 1 cup chopped walnuts
- 3/4 cup sweetened dried cranberries
- turbinado sugar for sprinkling (optional)
Occasionally, I will get buns from bakery for my kids lunch. Sometimes, they just want something simple which does not require reheating. There are only limited microwaves in the school and sometimes, the line to use the microwave can be very long.
Buns with meat filings are great for the lunch box. It is very convenient. Occasionally, I will make a batch but then the boys will be bored with it as a batch usually yield at least 8 to 10 buns and they will have the same thing for the rest of the week.
I used the same dough recipe for cinnamon bun to make these buns.
Yield 8 buns
Pizza is ideal for lunch box as it is flexible in the combination of vegetables and meat that you know your kids will like. In order to make a healthier version, try to use whole grain pizza crust. You may even substitute the pizza crust with Indian naan bread like this Naan Pizza or with Italian focaccia bread or ciabatta buns.
We made the pizza with two types of crust, i.e one with a regular pizza crust and another with focaccia bread. The focaccia has more flavour to it but then the pizza crust is more crispy.
- 4 whole wheat flat breads such as Italian focaccia bread, ciabatta buns or Indian naan bread
- 1/4 cup (60ml) pizza sauce
- 1/2 cup (125ml) sliced button mushrooms
- 1/2 cup (125ml) sliced red pepper
- 1/2 cup (125ml) sliced onion
- 1/4 cup (75ml) chopped olives
- 1 cup (250ml) shredded mozzarella cheese or soy cheese
- olive oil for brushing
Source: this recipe is adapted from Alive Magazine #275, September 2005
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.
The South Arm Cooking Club for Seniors made Roti to serve with the Butter Chicken. It’s a perfect match. I had blogged about Roti here but the earlier post did not have the recipe as the demonstrator prepared the dough from her home.
Joyce made the dough for the Roti as she had many years experience in making bread. The rest of group helped out in rolling out the dough.
The Roti is great to use as a wrap too as it is very thin. We tore the Roti into smaller pieces and scooped the Butter Chicken or Samosa style Potatoes and Peas side dish onto the Roti and wrapped it up to enjoy. You have to eat with your hands to enjoy this meal.
- 3 cups roti flour (look for ‘durum atta’) flour at any Indian grocer)
- 1/2 cup all-purpose flor for dusting
- 1 1/2 cups warm water
- 1 tablespoon cooking oil
- 2 tablespoons butter
Flours may vary, so adjust the amounts according to the consistency of the dough. You can add extra slour to a dough that is too soft, but a stiff dough cannot be fixed!. This recipe is from Satta Lal.
Carol, June and Karen were in-charged of making the anyway you like breadsticks for the South Arm Cooking Club for seniors. It is call any way you like breadsticks because you can vary the toppings to create breadsticks that could go with any sort of meal, from Italian to Mexican to Indian.
The Breadsticks were very crispy and Charlene just cant stop munching on them. We made the breadsticks with parmesan and black pepper, dried rosemary, onion seeds and a pepper mix which Charlene brought fromher home. The pepper mix was from her friend who brought it back from overseas. I cant recall from which country.
The baked breadsticks may be frozen, in sealable plastic bags for 1 week. Reheat in a 350F oven until crisp.
- 1 batch Pizza dough, kneaded and risen
- cornmeal for sprinkling, optional
- 1 large egg white, lightly beaten
- 1 tablespoons seeds or herbs of your choice
The toppings might include:
- sesame seeds
- chopped fresh or dried rosemary
- fresh or dried thyme
- nigella seeds (also called onion seeds)
- poppy seeds
- coarsely ground black peppers
- cumin seeds
Out of the four pizzas that the seniors made in the South Arm Cooking Club for seniors, I like this most. Perhaps, it’s the cooked sausage and sauteed onions and fennels which gives this pizza a lot of flavours. Joyce, Karen and Sydney worked together to make make this pizza.
Although I’m not a fan of olives, I find that the taste of these black olives is quite mild. I love the sweetness from the sauteed fennel and onion and a hint of spiciness from the Italian sausages. This Sausage, Fennel and Olive Pizza gets the thumbs up from me.
- 2 Italian sausages
- 1 red onion, sliced
- 1 fennel bulb, sliced
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 pizza dough
- 1/2 cup pizza sauce
- 1/3 cup black olives, sliced
- 1 cup shredded mozzarella cheese
Hugh, Frank and June made this Roasted Garlic, Mushroom and Roasted Red Pepper Pizza. We took a short cut using jarred roasted red peppers instead of roasting the peppers ourselves. However, we still have to roast the garlic. This require a bit of time management as the garlic takes 30 minutes to roast and you need to let it cool down before you can squeeze them out from the husks.
The Roasted Garlic and Roasted Red Pepper add sweetness to this pizza. However, I find that the rosemary is a bit overpowering.
- a pizza dough
- 1/2 cup pizza sauce
- 2 heads of garlic
- 1 cup grated Mozzarella cheese
- 2 cups sliced mushrooms
- 3/4 cup sliced jarred roasted red peppers
- 1 teaspoon dried rosemary
- 1/4 cup parmesan cheese