The main course for the Mexican theme prepared by Michelle for the South Arm Older Adults Kitchen was Spiced Lentil Tacos.
Michelle shared with us that even his meat lover husband enjoys this. Lentil is a great protein substitute and is high in fiber.
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1 cup dried brown lentils, rinsed
- 2 to 3 tablespoons homemade taco seasoning
- 2 cups vegetable broth
- 1/2 cup fat-free sour cream
- 8 taco shells or soft tortillas
- 1 1/4 cups shredded lettuce (spin/pat dry)
- 1 cup chopped tomato
- 1/2 cup shredded reduced fat (2%) cheddar
P/S: Missing from the photo: brown lentils, vegetable broth, olive oil, onion, garlic, homemade taco seasoning. I accidentally deleted one of the photo of the ingredients.
Source: this recipe is adapted from epicurious.com
Minoo served the dips with Homemade Baked Tortilla Chips and Pita Chips.
The Homemade Baked Tortilla Chips were flavoured with rosemary while the Homemade Pita Chips where flavoured with basil. Both were crispy and flavourful. They were great for snacking even without any dips.
This is a great way to use up leftover tortilla and pita bread.
- 1 pack wholewheat tortilla
- 1 bag wholewheat pita bread
- olive oil for brushing
- garlic powder for seasoning
- dried rosemary or dried basil or herbs of your choice
Source: via Minoo
The Richmond Community Kitchen met again at the Gilmore Park Church for another cooking session. We were fortunate to have Lez to demonstrate some Mexican food to the group.
Lez demonstrated to us how to make Mexican Potato Empanadas, a vegetarian version. It is filled with potatoes, corn, green peppers and cheese.
- 4 medium potatoes, peeled and cubed
- 2 small onions, finely chopped
- 1/2 cup chopped green pepper
- 3 tablespoons vegetable oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 cup corn
- 1 cup cream cheese, softened
- 1 cup grated Cheddar cheese
- oil for frying
- 3 1/2 cups instant corn Masa mix
- 1 cup warm water
- 1/2 tablespoon vinegar
- 1 teaspoon salt
- 3 tablespoons melted butter
Serves 6 to 8
For the first meeting in October, the South Arm Cooking Club for Seniors whipped up 5 dishes. What a great start for fall. Stella decorated the dining tables with a spaghetti squash and some miniature pumpkins. The squash and pumpkins are gifts from members of the community center. Initially, Stella wanted to use the squash as a prize for some kind of quiz. However, at the end of the cooking session, no quiz idea yet. So, the squash went to whoever who wanted it and it went to Chris. Stella also shared some pears and prune plums with us which she got free from friends who harvested them from their gardens. It is the time of the year where lots of sharing is going around.
The first item on the dining table is Cranberry Feta Pinwheels. These pretty pinwheels are perfect for a Christmas buffet with the festive colours of red from the dried cranberries and green from the chopped green onions.
The Cranberry Feta Pinwheels are great as appetizer. They are so rich with the feta cheese and cream cheese. This recipe is taken from tasteofhome.com. Christina and Ken made this delicious pinwheels. Continue reading
The South Arm Community Kitchen is privileged to have Blanca to demonstrate some Mexican dishes. Blanca made a fabulous meal of Beef Tacos with Salsa and Guacamole. According to Blanca, such a meal is a staple food in a Mexican family and they can have this every day.
The good thing about serving tacos is that everyone get hands on in assembling their own tacos. It’s a fun meal to enjoy with your family.
Blanca showed us how to made corn tortillas from scratch. It is simple to make with a tortilla maker. You get perfect round tortillas with a simple press. Tortillas press can be found in Mexican stores like Que Pasa. If you do not want to make your own corn tortillas, you can get fresh ready made ones from Que Pasa or other stores that sell Mexican food.
- 2 cups Maseca corn flour
- 1/2 cup all-purpose flour
- salt to taste
- about 1 1/8 cup water
Blanca insist of using the Maseca brand of corn flour. She brought the wrong type of flour which is meant for Tamales instead of tortillas but it still works.