Michelle served the Garden Greens Pakoras with Tamarind Chutney.
- 1/4 package tamarind pulp (dried cake)
- 2 cups water
- 1/8 teaspoon ground cayenne pepper
- 1/4 cup brown sugar
- 1/2 teaspoon salt
Source: adapted from Indian cooking by Beverly Leblanc
Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.
Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.
- Olive oil (1/2 cup plus more)
- 3 cloves of garlic, roughly chopped
- 1 bunch Swiss chard (about 2 cups chopped leaves)
- 1 cup walnuts
- 2 ounces feta cheese
- 1 bunch of basil leaves
- salt and pepper to taste
The second dip that Minoo prepared in the South Arm Community Kitchen is a Creamy Spinach Dip.
This Creamy Spinach Dip is made with fresh spinach unlike the one that I made with frozen chopped spinach which has a coarser texture . You can serve this dip with pita chips or crunchy vegetables or spread it on a sandwich.
- 1 small shallot, peeled and roughly chopped
- 1 x 5-ounce can water chestnuts, rinsed
- 1/2 cup cream cheese
- 1/2 cup cottage cheese
- 1/4 cup plain yogurt
- 1 tablespoon lemon juice
- 1 teaspoon salt
- freshly ground black pepper to taste
- 6 ounces baby spinach
- 3 tablespoons chopped fresh chives
Source: via Minoo
Tips: try to drain the excess liquid from the yogurt so that the dip is less liquidy; You can strain the yogurt over cheesecloth overnight to get a thicker consistency. Greek yogurt will be a good substitute.
Upon requests by some participants, Minoo prepared a menu of dips in the South Arm Community Kitchen. The recipes are just in time for the Easter celebration.
We had a scrumptious pre-Easter meal of 2 types of dips, 2 types of homemade chips, a tuna salad and an apple cake.
The first dip recipe is a Crab and Avocado Dip. This is great for entertaining and potluck. Minoo served this dip with some homemade baked tortilla chips and pita chips.
- 4 whole firm but ripe avocados (peeled, pitted and roughly chopped)
- 1/4 cup sour cream
- 4 tablespoons fresh lemon juice
- 3 tablespoons finely chopped fresh chives
- salt and freshly ground black pepper
- 15 ounces artificial crabmeat (use fresh one if possible)
- 1/2 cup mayonnaise
- 3 tablespoons thinly sliced fresh basil
- 1 whole jalapeno chili (finely chopped)
Source: via Minoo
Tips: keep avocado in paper bag to speed up ripening
Michelle has a mission to use up some cream cheese in stock. She prepared this Cream Cheese and Greek Yogurt Fruit Dip as dessert for the South Arm Cooking Club for Seniors.
This Cream Cheese and Greek Yogurt Fruit Dip is Michelle’s family favourite. Her kids will eat the double amount of fruit whenever this dip is served. The dip tastes like caramel and it’s very creamy.
Greek yogurt or strained yogurt is much higher in protein than regular yogurt. It adds nutrition to recipes that usually call for cream, sour cream or plain yogurt. If you usually use sour cream, try mixing together half sour cream and half low fat Greek yogurt for more protein and calcium.
Based on PC choice brand product; plain yogurt has 8 grams of protein per 175g serving while Greek yogurt can have 18 grams of protein per 175g serving.
More protein keeps you feeling fuller longer.
- 1 package cream cheese (light or regular), softenened
- 1 cup Greek yogurt (low fat or regular)
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla
- assorted cut fruit
Source: via Michelle
Serve: 10 to 12
To tie to the Japanese theme, Minoo made an Edamame Dip at the South Arm Community Kitchen. Edamame beans are soybean that can be eaten fresh. The preparation for edamame is usually boiled in salted water or steamed.
- 12 ounces shelled, edamame, about 2 cups
- 1/4 cup diced onion
- 1/2 cup tightly packed fresh cilantro or parsley leaves
- 1 large garlic clove, sliced
- 1/4 cup freshly squeezed lime or lemon juice
- 1 tablespoon brown miso
- 2 teaspoons salt
- 1 teaspoon red chili paste
- 1 teaspoon freshly ground black pepper
- 5 tablespoons olive oil
- 1 1/2 cups sour cream
Prep time: 20 minutes; Yield 3 cups
Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.
I find that this Mixed Olive Tapenade is very salty.
- 1 cup pitted, assorted green and black olives
- two anchovy filets or two squirts of anchovy paste
- 1 clove garlic
- 2 tablespoons capers
- juice of a lemon
- handful of fresh basil leaves
- olive oil
Prep time: 15 minutes; Yield: 1 cup
Red Pepper and Almond Dip is the best among all the dips made in the South Arm Community Kitchen. It is very sweet and has an amazing great flavours from the roasted garlic and roasted red peppers.
Prep time: 45 minutes; Yield: 1.5 cups
- 1 cup roasted red peppers
- 1/2 cup almonds
- 2 teaspoons red wine vinegar
- 1 tablespoon roasted garlic
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- salt and pepper to taste