All Entries Tagged With: "Recipe"
Orange Poached Pears
For dessert, Minoo prepared Orange Poached Pears. This dessert is best served chilled. You may served the Orange Poached Pears with some vanilla ice-cream, leave out the syrups. The pears can be cut into smaller pieces and serve with your favourite yogurt along with some granolas for breakfast.
This Orange Poached Pears recipe serves 6.
Ingredients
- 2 cups orange juice
- 2 cups water
- 1/2 cup granulated sugar
- zest of 1 orange, cut in strips
- 3 whole cloves
- 1 cinnamon stick
- 6 ripe but firm pears, peeled, cored, and quartered lengthwise
Butternut Squash Apple Soup
This Butternut Squash Apple Soup is another great recipe in using winter produce. Cold weather calls for a hot bowl of soup. This creamy soup is flavourful and heart warming.
This soup can be prepared in 40 minutes or less. The trick to a great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.
One of the better way to prepare the butternut squash is to roast it. Simply cut the squash half lengthwise, lightly brush with vegetable oil and place cut side down on a baking sheet and bake for 45 minutes in a 350F preheated oven until it is softened. Roasting brings out the sweetness of the squash as the sugar content is caramelized.
Butternut squash is a good source of fiber, vitamin C and A, magnesium, manganese and potassium. This recipe serves 4 to 6.
Moroccan Chicken and Rice
The main dish which Minoo planned for the South Arm Community Kitchen is a Moroccan Chicken and Rice dish. We were surprised with the use of winter squash in this rice dish.
This Moroccan Chicken and Rice dish is a all in a pot dish. It has protein, vegetable and grain in this dish. This recipe is adapted from Alive Magazine and it serves 4.
The butternut squash and raisins add sweetness to this rice dish. This is a good recipe to make use of winter squashes which are in season now. They are cheap and nutritious.
Here is a tip to peel the tough skin butternut squash. Microwave the whole squash, on high, for 2 minutes. This softens the skins, making it easier to peel. More on following page. Click here to continue reading
Autumn Salad
It’s been a while since the South Arm Community Kitchen meet. The reason is because the coordinator of the Richmond Community Kitchen, Minoo was away on vacation for three weeks. Minoo had a great time in Germany with families and friends. She is fully charged for the coming winter.
Minoo started off the South Arm Community Kitchen with four recipes. The first item is an Autumn Salad featuring pear, cranberries and pumpkin seeds. Here are some tips on buying pears. Buy pears that are unripe to ensure they arrive home without any bruises as ripen pears are soft and easily bruised. An unripe pear can take anywhere from 3 to 7 days to ripen on the counter. To speed up the process, place pears in a paper bag along with an apple. Close tightly and check for ripeness in 1 to 3 days. Store ripened pears in the fridge.
This Autumn Salad is adapted from Alive Magazine and it makes 4 servings. You can easily doubled the recipes to serve 8. The goat cheese lends some saltiness to this lightly tangy salad. It’s a great way to start a meal. More on following page. Click here to continue reading
Wilted Spinach Salad with Quinoa, Grapes and Tomatoes
Looks like the South Arm Cooking Club for Seniors has a theme in this week’s meeting. One common ingredient in Spinach. Spinach is rich in iron and calcium and it’s Popeye’s energy booster. As fussy as Nanzaro is, I’m glad that he likes spinach.
Sydney and Lorna made this Wilted Spinach Salad with Quinoa, Grapes and Tomatoes. This salad is slightly unusual that it’s served warm. This salad can be varied according to your preference. Instead of grapes, you can try experimenting with dried fruit, like cranberries and raisins. You can sprinkle the salad with toasted nuts, sliced avocados, or drained canned chickpeas before serving.
We were quite surprise that the grapes stained the quinoa purple.
More on following page. Click here to continue reading
Roasted Parsnips
Christina and June roasted some parsnips for the South Arm Cooking Club for Seniors. Roasting parsnips really brings out the vegetable’s sweet flavour. This recipe can be multiplied endlessly – just count on about one medium parsnip per person.
Roasted Parsnips have a strong aroma to it. Not everyone will like it. Paul just tried one and said no thank you. This is the first time Paul tried parsnip. This recipe is for 1 serving.
Ingredients
- 1 parsnip
- 1 teaspoon olive oil
- pinch of salt
Parsnip is a root vegetable related to the carrot. Parsnips look like carrots, but are white (or pale yellow) instead of orange in colour. It has a stronger flavor.
Creamy Bean Soup with Fresh Herbs and Spinach
The next dish which the South Arm Cooking Club for Seniors made is a bean soup. Soup is comfort food especially in the colder fall and winter. This bean soup is adapted from Cara Brunetti Hillyard and it serves 6. Chris and Paul made this soup.
Chris and Paul made two versions of this bean soup. One is the creamy version while another is the broth version. The creamy version is smooth while the broth version has more texture to it. The soup is very filing too with the beans as a source of protein.
