All Entries Tagged With: "Community Kitchen"
Red Rice Pilaf
Minoo also made a Red Rice Pilaf in the Gilmore Park Community Kitchen. This dish is made impromptu as Lorna gave a bag of red rice to Minoo that morning.
The Red Rice Pilaf was cooked to al-dente with a good bite to it. It’s almost like risotto to me.
Source: Minoo
Prep time: 10 minutes; Cook time: 40 minutes; Serve: 4 as a main dish or 6 as a side dish.
Ingredients
- 2 cups red rice
- 1 onion, chopped
- 2 celery sticks, diced
- 1/2 red pepper, diced
- 6 button mushrooms, diced
- water or chicken stock
Spinach Cake
This is a healthy cake. It has green power. It has the source of Popeye’s power. This cake is great for picky kids who defy vegetables.
The whipping cream makes this Spinach Cake more attractive.
Source: unknown
Prep time: 30 minutes; Bake time: 30 minutes; Yield 1 loaf
Ingredients
- 3 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 250g (1/4 pound) spinach, washed, drained
- 1/2 cup extra virgin olive oil
- 2 tablespoons lemon juice
- 2.5 cups flour, sifted
- 1 teaspoon baking powder
- 1 cup whipped cream
- 3L Pyrex dish (we used a loaf pan which takes longer to bake because we cant find a Pyrex dish in this kitchen)
Broccoli and Kale Salad with Mustard Currant Dressing
The salad we made in the Gilmore Park Community Kitchen is a warm or cooked salad unlike the usual raw and cold salad.
This Broccoli and Kale with Mustard Currant Dressing is rich in vitamins and antioxidants. Have you seen the commercial on broccoli as a miracle food?
Well, broccoli is not only nutritious, but one can make music with it.
Source: unknown
Prep time: 20 minutes; Serve 6
Ingredients
- 1 tablespoon Dijon mustard
- 2 teaspoons lemon zest
- 1/2 lemon, juiced
- 2 tablespoons extra virgin olive oil
- 3 tablespoons dried currants
- 4 cups water
- 1 head broccoli
- 1 bunch dino kale, removed stem and chopped
- salt and freshly ground black pepper to taste
Chicken Patties
Minoo prepared four dishes in the Gilmore Park Community Kitchen. We made Chicken Patties, a warm salad, a Spinach Cake and a Red Rice Pilaf.
The Chicken Patties are marvelous. They are fried to crispy. Kids will love the Chicken Patties in their lunch boxes.
Source: unknown
Prep time: 15 minutes; Cook time: 10 minutes; Serve 4
Ingredients
- 1 pound ground chicken
- 1 cup bread crumbs
- 1 onion, grated
- 1 egg
- 1/3 cup parsley, chopped
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1 teaspoon curry powder
- 1 teaspoon salt or to taste
- 1/3 cup canola oil for frying
How To Bake Apples
Besides all the dips, Minoo also demonstrated a dessert recipe in the South Arm Community Kitchen. It is simply Baked Apples. This is a great fall recipe when apples are in abundance.
These Baked Apples will be heavenly with some vanilla ice-cream.
Ingredients
- 4 apples
- 4 tablespoons brown sugar
- 2 tablespoons butter
- 1/4 cup dried sweetened cranberries or raisins
- 1/4 cup walnuts, toasted and chopped
- ground cinnamon to taste
- nutmeg to taste
- 1 cup apple cider or apple juice
The aroma of baking with cinnamon is so enticing that your guests will feel hungry the moment they step into your home.
Source: unknown
Prep time: 20 minutes; Bake time: 20 minutes; Serve: 4
How To Make Mixed Olive Tapenade
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.
Ingredients
- 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
Source: unknown
Prep time: 15 minutes; Yield: 1 cup
How To Make Red Pepper and Almond Dip
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.
Source: unknown
Prep time: 45 minutes; Yield: 1.5 cups
Ingredients
- 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
