Happy Chinese New Year eve to all Chinese readers.
Michelle shared a Chinese Almond Cookies recipe in the South Arm Women Community Kitchen for a little Chinese New Year spirit.
This Chinese Almond Cookie is light and is certainly great with tea or coffee.
- 1 1/3 cups almond flour, lightly packed
- 1 cup unsalted butter, chilled and cut into cubes
- pinch of kosher salt
- 2 eggs
- 1 teaspoon almond extract
- 1 3/4 cups flour
- 1 cup + 2 tablespoons sugar
- 1/2 teaspoon baking soda
- thinly sliced almonds
Source: from Simplyrecipes.com
Yield 5 dozen
With Chinese New Year in the corner, Michelle shared with us why tangerines and oranges are one of the auspicious symbols of Chinese New Year.
Tangerines in Chinese sounds similar to the word “luck” and orange sounds like the Chinese word for “wealth”. Through the play of words, the Chinese is associating the gift of orange and tangerine as having an abundance of happiness and prosperity.
The bright orange colour of the fruits also symbolizes “gold”, hence it has an auspicious meaning to bring in good luck and wealth.
This is a very important factor for the Chinese New Year celebration.
Hence, you will find tangerines and oranges, being displayed in houses, offices and shops as they believe it will usher in good fortune for the occupants.
Michelle served the Orange Olive Oil Cake with a Honey-Orange Compote; recipe adapted from Smitten Kitchen.com.
- 3 oranges (blood orange preferred)
- 1 cup sugar
- 1/2 cup buttermilk or yogurt
- 3 large eggs
- 2/3 cup olive oil
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
whipping cream or Greek yogurt (optional)
Source: this recipe is adapted from Simtten Kitchen
One of the participant of the South Arm Women Community Kitchen asked for stir fry recipes as her stir fry usually comes out bland.
So, Michelle shared the above Pepper Garlic Vegetable Tofu Stir fry in this session.
Michele shared the following article from EatingWell.com:
You can get what your body needs just by eating a colourful variety of fruits and vegetables. Nature has found a clever way to highlight the nutrients in foods. Different nutrients actually impart different colours to the foods they’re in.
- the anthocyanins that turn blueberries blue can also keep your mind sharp.
- the lycopene that turns watermelon and tomatoes red may also help protect against prostate and breast cancers.
- the beta carotene that makes carrots and sweet potatoes orange can help keep your bones strong, your eyes healthy and boost your immune system.
While fresh fruits and vegetables are great in season, frozen ones are convenient to keep on hand and just as nutritious.
This is her general formula of stir fry:
Protein + Onion + Green Vegetable + colourful vegetable + homemade sauce + some crunchy topping
- Protein: pressed tofu, chicken or beef
- Onion: yellow, white or green onion (both green and white parts)
- Substantial green vegetable: broccoli, bok choy or gai lan
- Colourful vegetable: bell peppers, carrots, celery, mushrooms, frozen peas or edammame
- Crunchy topping: cashews, almonds, sesame seed
Ingredients for the Pepper Garlic Stirfry Sauce
- 1/4 cup soy sauce
- 3/4 cup water
- 2 tablespoons minced garlic
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon fresh ground pepper or more to taste
- Optional: 1 teaspoon fresh minced ginger
This recipe is easily adapted to the vegetables and protein you have on hand. It is a great way to use up the leftover vegetables in the fridge at the end of the week.
The stir fry can be served with steamed rice or noodles. This recipe yields about 4 to 6 cups of stir fry vegetables.
Source: South Arm Women Community Kitchen
The South Arm Women Community Kitchen made Oatmeal Brown Sugar Baked Apples for dessert.
This Oatmeal Brown Sugar Baked Apple is great for dessert, breakfast or brunch. The recipe can be easily multiplied for larger crowds.
- 4 apples, like Janagold, Fuji, or Honeycrisp
- 1/4 cup brown sugar (light or dark)
- 1/4 cup old-fashioned rolled oats
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of cloves
- 1 tablespoon butter, divided in four
- 1 cup hot water
There are some new participants in the South Arm Women Community Kitchen. So, Michelle prepared a menu of some old and some new recipes.
We made Garlic Croutons for the No Guilt Caesar Salad which I had blogged about here. This recipe is a great way to use leftover bread. The croutons are also great with soup.
Michelle shared with us the nutritional facts about Parmesan cheese which is one of the ingredients for the No Guilt Caesar Salad Dressing.
- 5 slices of bread, cubed
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1/4 teaspoon salt
This is a simple fruit salad made in the South Arm Women Community Kitchen for dessert.
The pomegranate adds colour and crunch to this wonder Winter Fruit Salad. If pomegranate is not in season, you can substitute it with berries.
- 2 crisp red skinned apples such as Fuji or Pink Lady, cored and diced
- 2 firm but ripe pears, cored and diced
- 2 oranges, peeled, membrane removed from each segment and cut into thirds
- the arils (seeds) of one pomegranate
- juice from 1/2 lemon
- 1 tablepoon honey
- finely chopped a few fresh mint leaves
Source: This recipe is adapted from foodista.com
The South Arm Women Community Kitchen serves a side dish of Garlic Parmesan Roasted Broccoli with the Beef Stew with Noodles.
These roasted broccoli flowerets come together with just few minutes of preparation time. It’s the perfect and easiest side dish to any meal.
Broccoli Health Benefits from Medical News Today
Broccoli contains high level of fiber (both soluble and insoluble) and is a rich source of vitamin C.
In fact, just a 100 gram serving of broccoli will provide you with more than 150% of your recommended daily intake of vitamin C, which in large doses can potentially shorten the duration of the common cold.
Broccoli is also rich in vitamin A, iron, vitamin K, B-complex vitamins, zinc, phosphorus and phyto-nutrients.
Phyto-nutrients are compounds which lower the risk of developing diabetes, heart disease and certain cancers, according to the USDA’s Agricultural Research Service.
- 24 ounces (5 cups) broccoli florets
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 1/4 cup grated Parmesan
- juice of 1 lemon
Source: This recipe is from http://damndelicious.net/
The South Arm Women Community Kitchen is back in action after Christmas break.
For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.
- Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
- Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck, cut into 1/2-inch cubes
- salt and ground pepper
- 1 large onion, diced
- 2 tablespoons all-purpose flour
- 3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
- 1/2 pound carrots, cut into 1-inch chunks
- 2 medium russet potatoes, peeled and cut into 1-inch dice
- 2 cups egg noodles (or more)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon red-wine vinegar
Source: This recipe is adapted from MarthaStewart.com
Serves about 6, depending on serving size
Michelle shared this Dairy Free Blender Chocolate Pudding recipe in the South Arm Older Adults Community Kitchen.
Michelle served the chocolate pudding in the above yogurt jar which she bought from a British lady in a garage sale. Serving dessert in little glass jar makes it more desirable. 125ml mason jar also makes a great vessel to serve dessert in the holiday season.
- 2 bananas
- 1 pound (or 349g) package silken tofu
- 3/4 cup semi-sweet chocolate chips or chocolate
- 1/2 teaspoon vanilla
- pinch of salt
- 1/4 cup to 1/2 cup sugar
If you can’t find silken tofu, you can substitute it with soft tofu.
Tofu made from soybean curds:
- is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron and calcium.
- it is an important source of protein especially for vegans, vegetarians and those looking to move toward a more plant-based diet.
- it provides 44% of daily calcium needs, 9% of magnesium, and 40% iron and also contains small amounts of Vitamin K, thiamin, riboflavin, niacin, Vitamin B-6, folate, choline, phophorus, manganese and selenium
Source of info: http://www.medicalnewstoday.com/articles/278340.php
Serves about 6
This savory cornbread muffins are best served warm. If you prebake them, warm them slightly in the microwave or oven before serving.
You can make this muffins in mini muffin tin which will yield 16 to 18 minis. Mini cornbread muffins are great for snacking.
Michelle introduced the above parchment baking cups for their non-stick property. They are more expensive than regular paper cups but well worth it.
- 1 cup unbleached flour
- 3/4 cup cornmeal
- 1 tablespoon baking powder
- 1 1/2 teaspoons sea salt
- 1/2 cup unsalted butter, cut into small cubes or grated
- 1/2 cup shredded (or small dice) sharp cheddar
- 1 cup milk
- 1 egg
Source: mintgreenapron. blogspot.com