Michelle intended to make rhubarb syrup but she was unable to find rhubarb during her groceries shopping for the kitchen. So, she substituted rhubarb with strawberries.
You can find the rhubarb soda recipe here. We used only half of the sugar from the recipe as local strawberries are so sweet.
One of the participant anticipated that Michelle will use strawberries in this kitchen as they are in season. She shared an interesting way of removing the stem and top leaves from the strawberries by using a straw. She just insert the straw from the center bottom of the strawberries and pushes the straw upwards towards the stem. We were all in aw watching her doing this kitchen trick. It’s definitely worth sharing with chowtimes readers.
With the local strawberries in season, Michelle shared a Strawberry Coffee Cake Muffins recipe in the South Arm Community Center’s Older Adults Community Kitchen.
These lightly sweet muffins with fresh strawberries and a delicious coffee cake crumble can be frozen for enjoyment later.
- 1/4 cup butter (softened)
- 3/4 cup granulated sugar
- 1 egg
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 cup milk
- 1 1/2 cup fresh strawberries (chopped)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/4 cup butter (cold)
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 granulated sugar
Yield: 18 muffins
Michelle shared a pasta salad recipe in line with the summer theme in the South Arm Community Center Older Adults Community Kitchen.
This pasta salad can be served warm for dinner and cold for lunch the next day or two.
- 1/4 pound broccoli florets, cut into short length
- 250g (about 1/2 pound) fresh tortellini
- 3 tablespoons pesto (homemade or store-bought)
- 2 tablespoons toasted pine nuts
- 1 tablespoon balsamic vinegar (we used red wine vinegar)
- 8 cherry tomatoes, halved
It’s summer; Michelle shared some recipes which are great for the summer heat in the South Arm Community Center’s Older Adults Community Kitchen.
This Chilled Cucumber Soup is very refreshing and filing too due to the Greek yogurt component.
- 2 cups Greek yogurt
- 1 cup vegetable broth
- 2 English cucumbers
- 4 green onions
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 4 teaspoons fresh lemon juice
- salt and pepper to taste
Source: from countryliving.com
The South Arm Hungry Men Community Kitchen served Orange Earl Grey Iced Tea for the drink of the day.
This Orange Earl Grey Iced Tea can be refrigerated for up to 1 week.
- 1/4 cup loose Earl Grey tea, or 12 Earl Grey tea bags
- Peel of 1 orange, plus orange wedges for garnish
- 4 cups boiling water
- 3/4 cup orange juice
- 1/4 cup sugar
- 4 cups cold water
The South Arm Hungry Men Community Kitchen served the Chocolate Mug Cake with some Macerated Berries.
Macerated berries are berries that are marinated in sugar and/or juice to soften them and bring out their flavours. These berries would be delicious over yogurt and granola, folded into whipped cream or served with a slice of simple cake.
Berries May Keep You Mentally Sharp
Women who eat about two servings of strawberries or one serving of blueberries a week experienced less mental decline over time than peers who went without these nutrition powerhouses, research published in the Annals of Neurology. In the study, researchers reviewed data from 16,010 women over age 70. Those with the highest berry intake postponed cognitive decline by about two and a half years.
“We think that the effect might be related to a class of compounds called anthocyanidins, which is a type of flavonoids,” explain study author Elizabeth Devore, ScD, an associate epidemiologist at Brigham and Women’s Hospital and a professor at Harvard Medical School in Boston. “These compounds, found almost exclusively in berries, are known to cross the blood-brain barrier and locate in learning and memory centers in the brain.”
- 2 cups sliced strawberries
- 2 cups fresh blueberries or blackberries
- 1 cup fresh raspberries
- 1 tablespoon sugar
- 3 tablespoons fresh lemon juice
- 3 tablespoons marnier (or orange juice)
|Gently rinsed the berries and let dry on clean kitchen towels.
|Combine all ingredients, stirring gently.Cover and refrigerate at least 2 hours or overnight.
This is a super delicious chocolate cake that can cure any chocolate cravings in 5 minutes flat!.
The hungry men in the South Arm Community Kitchen served this Microwave Chocolate Mug Cake with creamy Greek yogurt, Macerated Berries (in the next post) and Vanilla Glaze.
- 2 tablespoons unsalted butter, melted
- 1/4 cup semi-sweet chocolate chips
- 1 large egg
- 3 tablespoons vanilla or plain Greek yogurt (or 1/4 cup buttermilk and omit the water)
- 1 tablespoon water
- 3 tablespoons granulated sugar
- 2 tablespoons unsweetened natural cocoa powder
- 1 tablespoon light brown sugar, packed
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon instant espresso or instant coffee granules, optional (but recommended as coffee boosts chocolate intensity; make sure they’re instant so they will dissolve)
- 2 tablespoons all-purpose flour
- scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
- pinch of slat, optional and to taste
- 2 tablespoons unsalted butter, melted
- about 1/2 cup confectioner’s sugar
- 1/2 teaspoon vanilla extract
- splash of cream or milk, only if necessary for consistency
Yield 2 mugcakes
The Big Italian Salad made in South Arm Women Community Kitchen uses oregano, Italian parsley and basil for flavouring.
Ingredients for Dressing
- 1 cup loosely packed fresh Italian parsley, roughly chopped.
- 10 big leaves fresh basil
- 1/4 teaspoon dried oregano
- 2 cloves garlic, peeled
- 1/4 cup red wine vinegar
- 3/4 cup extra virgin olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 teaspoons honey
For the Salad
- 1 large head Romaine lettuce, washed, dried and cut into large, bite-sized pieces
- 1 large red bell pepper, chopped
- 1 cup chopped hothouse cucumbers
- 1 large carrot, peeled into ribbons
- handful grape tomatoes, halves
- handful pitted olives
- Ricotta or Feta cheese, crumbled ; to taste
Source: Jennifer Segal, onceuponachef.com
We made a simple Bruschetta with Tomatoes and Basil as an appetizer in the South Arm Women Community Kitchen.
The herb highlight in this recipe is basil.
- 1/2 baguette or crusty long loaf bread
- 2 large cloves garlic, cracked away from skin
- extra-virgin olive oil for drizzling
- 3 small plum tomatoes, seeded and chopped
- 20 fresh basil leaves
- coarse salt
Source: foodtv.com, Rachel Ray
The theme for this South Arm Women Community Kitchen is how to use fresh herbs to flavour our food.
Michelle shared the above guide from Cooksmart.com on how to use different herbs for different produce/protein and how to store the herbs. You can click on the guide to have a larger view.
Do you know the best way to store fresh basil is in a jar filled with some water on the countertop. They will last for 7 to 10 days.
The above Traditional Tuscan Soup uses rosemary and sage for flavouring. Typically, dried herbs have a more concentrated flavour. so use 1/3 of the fresh amount called for. Or, 3 times the amount to convert from dried to fresh herbs.
Dried herbs require a longer cooking time, whereas fresh herbs are typically added near the end of the cooking.
- 1 onion, chopped
- 1 carrot, diced
- 1 stick celery, diced
- 1 garlic clove, minced
- 1 teaspoon dry rosemary
- 3 to 4 sage leaves
- 2 tablespoons olive oil
- 1 cup tomato puree
- 10 oz (300 grams) cooked pinto beans
- 1 1/2 cups pearled farro (or soaked overnight; wheat, spelt or barley grains would work here but require longer cooking time)
- 4 cups broth (vegetable or chicken)
- Parmesan cheese, optional
Source: Pedon Farro