Chocolate Banana Cookies

For dessert, Minoo selected a Chocolate Banana Cookies recipe to end the meal at South Arm Community Kitchen. This Chocolate Banana Cookies are great for breakfast or tea time snack. They can be easily packed into the lunch box.

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This Chocolate Banana Cookie is soft and fluffy. It’s has a cakey texture. You may use various types of chocolate for this recipe, like milk, white, dark or flavoured chocolate. If you do not like banana, you may leave it out. To make this into a real chocolatey cookie, you may add 2 tablespoons of cocoa powder.

We made this recipe with dark chocolate which is produced by adding fat and sugar to the pure cocoa solids. Dark chocolate is believed to reduce the possibility of heart attack when consume in small amount regularly. This is due it’s dark chocolate is a rich source of epicatechin and gallic acid which possess cardioprotective properties.

Ingredients

  • 1 large ripe banana, peel and slice
  • 4 oz (100g) unsalted butter, cut into pieces
  • 2/3 cup (100g) soft light brown sugar
  • 1 medium egg, beaten
  • 1 cup (100g) all purpose flour
  • 1/2 teaspoon (2.5ml) baking powder
  • 1/3 cup (50g) oats
  • 4 oz (100g) dark chocolate, broken into small chunks

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We usually double or triple the recipe when we cook in the community kitchen. The left over food can be brought home for our family to try.

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I love butter in the 1/2 cup stick. It is much easier to cut up the quantity required. I’m glad it can be found in the Real Canadian Superstore now.

Source: Minoo

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Roasted Cauliflower with Tahini

Minoo served the Hoisin Baked Cauliflower with Roasted Cauliflower with Tahini. Tahini or sesame paste is a paste of ground sesame seeds used in cooking. Sesame paste is a popular ingredient in some Chinese, Korean and Japanese dishes. East Asian sesame paste is made from unhulled seeds, hence it is bitter than tahini. Tahini which is sesame paste from North Africa and West Asian is made with hulled, lightly roasted seeds is milder in flavour.

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The Roasted Cauliflower with Tahini has a nutty flavour and sourish flavour from the lemon juice.

Cauliflower got its name from Latin caulis (cabbage) and flower. Cauliflower is low in fat but high in dietary flber, folate, water and vitamin C. As part of the cabbage family, cauliflower contains several phytochemicals which protects against cancer, particularly prostate cancer. Boiling cauliflower reduces the levels of phytochemical significantly; for e.g. 20-30% after five minutes of boiling, 40-50% after ten 10 minutes and 75% after thirty minutes. However, other preparation methods like steaming. microwaving and stir frying had no significant effect on the compounds.

Ingredients

  • 1 large head of cauliflower, cut into bite-sized pieces
  • 4 tablespoons of olive oil
  • salt to taste
  • 1/4 cup of tahini
  • 3 tablespoons water
  • 1 clove of garlic, minced
  • 2 tablespoons of freshly squeezed lemon juice
  • 2 tablespoons of chopped parsley for garnishing

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Source: Minoo

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