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Savoury Impossible Pie

Michelle shared another pie recipe in the South Arm Older Adults Cooking Club with the popularity of the Spinach Pie in an earlier cooking session.

This Savoury Impossible Pie is more like a quiche.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 3 eggs
  • 2 to 3 slices bacon
  • 3 scallions, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 cup grated cheddar cheese
  • 5 oz canned sweetcorn kernels (rinsed or drained) or 3/4 cup frozen

Source: this recipe is adapted from Nigella.com

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Spinach Pie

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

Ingredients

  • 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

Flavorings:

Italian:

  • 1/2 cup drained sundried tomatoes, diced
  • 2 teaspoons dried basil
  • 1/4 cup Parmesan cheese

Greek:

  • 1/2 cup feta cheese
  • 2 teaspoons dried dill
  • 2 tablespoons freshly squeezed lemon juice

Source: South Arm Older Adults Community Kitchen

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Tamale Pie

Minoo shared a Mexican fusion recipe for the main course in the South Arm Multicultural Community Kitchen.

The Tamale Pie is a vegetarian dish with a corn meal base and topped with beans for protein and bulgur for high fiber grain.

Ingredients

  • 1 tablespoon cooking oil
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced or 1/4 teaspoon garlic powder
  • 14oz canned tomatoes, with juice, mashed
  • 19oz canned Romano beans, drained
  • 2/3 cup bulgur
  • 2 tablespoons ketchup
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Crust

  • 1 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 2 tablespoons cooking oil
  • 1 large egg, fork-beaten
  • 3/4 cup milk
  • 1/2 to 1 teaspoon salt

Source: South Arm Multicultural Community Kitchen

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Chicken 101: Chicken Pot Pie

In the second part of the Chicken 101 workshop organised by the Richmond Food Security Society, Ian demonstrated how to make pie crust to make a Chicken Pot Pie.

Ian demonstrated how to make a flaky pie crust which will shatters when cut into it for the top and a mealy pie crust for the bottom which holds wet ingredients better.

The ratio of flour:butter:cold water to make a pie crust is 3:2:1. When comes to pastry, weigh your ingredients for precision measurement. If you want to use spelt for the pie crust, you may substitute 1/3 of the flour with spelt.

Pastry making requires everything to be cold. Ian freezes the butter and grate it using a box grater (largest grate).

Combine cold butter and flour (unsifted) in a bowl. Salt it for flavour.

Ian illustrated that the flour is like elastic band and the butter cuts (shortens) the gluten strand.

Add cold water a bit at a time.
Ian swirled the mixing bowl to combine the flour/butter and water until it starts to form chunks.
Ian squeezed together the chunk (not knead), one small chunk at a time and place on a floured counter. You do not want to overwork the dough.

Add more water when it becomes too dry.

Once all small chunks are formed, Ian gathered them together and form a ball.
Ian then flattened the dough with his palm with a motion away from himself.
Pull back the dough and fold once.
You”ll see chunks of butter and many layers. When the chunks of butter are big, you”ll have a flaky dough.
If you work the dough further more, like a couple more times pressing and folding, you’ll get a mealy dough with smaller chunks of butter.

You must rest the dough in the refrigerator for at least 30 minutes before rolling it out for making pie.

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Kale Pie

This pie uses a no-roll crust, making it easy enough for everyday eating. Sydney, Frances and Frank prepared this Kale Pie in the South Arm Cooking Club for Seniors.

You may substitute kale with chard for this pie.

Ingredients

  • 2 tablespoons butter
  • 1 bunch kale, thinly sliced (about 8 large leaves)
  • 1 medium onion, sliced
  • salt and freshly ground black pepper
  • 1/4 cup chopped mixed herbs, like parsley, thyme, chervil and chives
  • 6 eggs
  • 1 cup whole milk yogurt or sour cream
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups all-purpose flour

Source: adapted from Mark Bittman

Prep time: 30 minutes;  Cook time: 1 hour;  Serves 4 to 6

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