The South Arm Older Adults Cooking Club goal is to introduce economic and healthy recipes to its participants. Here is another healthy recipe with quinoa which some of the participants like to learn more about its usage.
Pronounced as “”keen-wah”, this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavour or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein. — from epicurious.com
- 1/2 cup quinoa
- 1 cup water
- 2 medium onions, sliced thinly
- 2 tablespoons olive oil
- 2 tablespoons chopped chives (or parsley)
- 1/4 cup grated Parmesan
- ground pepper to taste
P/S: missing from the ingredients photo are chives and Parmesan.
The second dish in the theme of using food in season is Spinach and Hazelnut Stuffed Mushrooms.
This recipe makes a great appetizer or a vegetarian meal when served with salad and crusty bread.
- 4 large flat portobello mushrooms (you may substitute with baby portobello mushrooms if price is a concern)
- a bunch of fresh spinach, chopped, rinsed and dried (or 1 package frozen chopped spinach)
- 1 teaspoon olive oil
- 2 cloves garlic, finely chopped
- 2 tablespoons finely chopped hazelnuts (or walnuts)
- 2 tablespoon sour cream
- 1/4 teaspoon nutmeg
- salt and ground black pepper to taste
- 1 tablespoon bread crumb
- 2 tablespoons grated parmesan (or cheddar)
Source: this recipe is adapted from Waitrose Recipe Cards
P/S: Michelle confirmed that the amount of ingredients for the filings for this recipe has to be doubled
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
Lez also served a chunky salsa along the Mexican Potato Empanadas and Mexican Refried Beans at the Gilmore Park Church Community Kitchen.
Minoo brought some Green Salsa which she made during the summer when tormatilla is in abundance. She freezed the Green Salsa in small containers and defrosts one at a time when she needs it. The Green Salsa goes well with the empanadas.
- 4 tomatoes, chopped
- 1 onion, finely chopped
- a handful of cilantro, finely chopped
- 2 cloves garlic, minced
- lime juice to taste
- salt and pepper to taste
Ladies and gentlemen, boys and girl … TADA!
… Home Made Fried Peanuts with Cilantro and Chili. It is easier to make than I thought. It is not quite like the ones we had in S&W Pepper House (see full post here).
There are some obvious difference between the Pro and the Home Made version but that is OK. After all, this is Release 1.0. Future releases will be better.
My version is not as crunchy. It is also not as spicy. It look duller. It did not taste just as good. But I am happy with it because everyone likes it.
It was fmed who found the 怪卤花生 Vinegar Peanuts recipe from this site.
We bought the raw peanuts from the grocery store on the ground floor of the Richmond Public Market. This is dirt cheap. We got them for just $4 for a bag of 3 lbs. There are Dan-D-Pak ones which are more expensive.
I think you can make at least 12-15 servings with the 3 pounds of raw peanuts. So the peanut cost is just 30-40 cents to make this serving. If you eat at S&W Pepper House, the same serving is $5.
Here is how this is made … More on following page. Click here to continue reading
The last element in the Pabellon Criollo dish is the Fried Plaintain Slices. Plaintain is generally used for cooking. Unripe plaintain is starchy and not suitable to be eaten raw. Plantain also has a firmer texture than sweet banana. That’s why they are usually steam, boil or fry before eaten.
When buying plantain, you want to pick those with brownish skin for a more ripe plantain which tends to be sweeter.
- 3 plantains, peel and cut into long slices
- Mozzarella cheese, grated
- oil for frying
Prep time: 5 minutes; Cook time: 10 minutes; Serve 4 to 6
Simply fry the plantain with a couple tablespoons of oil until both sides are golden brown. Serve plantain with grated mozzarella cheese.
This will complete the series for the Venezuelan national dish, Pabellon Criollo con Barandas. Maria, thank you for sharing with us.
For side dish, June and Helmut prepared some Roasted Sweet Potatoes at the South Arm Cooking Club for Seniors.
I simply love Roasted Sweet Potatoes. They are sweet and earthy. I like to make this healthier alternative to snack foods when hosting poker parties.
- 2 pounds medium sweet potatoes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika or cumin, optional
Source: Charlene Dy
Prep time: 10 minutes; Bake time: 45 minutes; Serves 4