For dessert, Minoo prepared a Gingered Rhubarb Apple Crisp for the South Arm Community Kitchen. Rhubarb is in season at this time of the year.
This Gingered Rhubarb Apple Crisp is bursting with ginger flavour. This will be perfect if served with a scoop of vanilla ice-cream.
Rhubarb is low in saturated fat, cholesterol and sodium. It is high in dietary fiber, Vitamin C, Vitamin K, Calcium, Potassium, Manganese and Magnesium. Rhubarb is good for maintaining general good health and weight lost diet.
- 2 cups diced rhubarb
- 1 large apples
- 1 cup sugar
- 1 tablespoon minced crystallized ginger
- 1 tablespoon flour
- 1/2 cup flour
- 1/2 cup brown sugar
- 4 tablespoons cold butter
- 1/2 teaspoon ground ginger
- 1/2 cup oatmeal
P/S: butter missing from the photos because it was stored in the fridge to keep cold
Actually, we had a double dessert day. Peggy also demonstrated a Mango Pudding dessert which I had blogged about here. Since the mango pudding needs time to refrigerate to set, Peggy prepared one at home so that we can enjoy it here. We also got to bring home some which Peggy demonstrated in the kitchen. Peggy, thank you for sharing.
Minoo served the Pasta with Asparagus with a side dish of Greek Salad with Romaine Lettuce. Original Greek Salad does not have lettuce in it. Minoo added the lettuce to make this salad a more substantial salad.
This Greek Salad with Romaine Lettuce goes great with pasta dish. This is one of the very few salad that does not need refrigeration. It is ideal for picnic as it can sit in room temperature for a couple of hours.
- 1 head Romaine lettuce; rinsed, dried and torn to bite-size pieces
- 1 red onion, thinly sliced
- 1 tub (6 ounce) pitted black olives
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 large tomatoes, chopped
- 1 cucumber, sliced
- 1 cup crumbled feta cheese
- 6 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 lemon, juiced
- ground black pepper to taste
In the South Arm Community Kitchen, Minoo prepared three recipes. They are simple recipes for a lazy hot summer day which we eagerly anticipate. It has been a cool spring this year.
For the main dish, Minoo selected a Pasta with Asparagus recipe because asparagus is in season.
Asparagus is one of the most nutritionally well-balanced vegetables in existence. It leads nearly all produce items in the wide array of nutrients it supplies in significant amounts for a healthy diet.
Asparagus is the leading supplier among vegetables of folic acid. A 5.3 ounce serving provides 60% of the recommended daily allowance for folacin which is necessary for blood cell formation, growth, and prevention of liver disease. Folacin has been shown to play a significant role in the prevention of neural tube defects, such as spinal bifida, that cause paralysis and death in 2,500 babies each year.
Besides folic acid, asparagus is a also a good source of potassium, a significant source of thiamin and vitamin B6. It is also one of the richest source of rutin, a component which strengthens capillary walls.
It’s wealth of nutrients, fiber and very low sodium, no fat or cholesterol and low calorie content make asparagus a nutritionally wise choice for today’s health-conscious consumer.
- 1 1/2 pounds fresh asparagus
- 1/4 cup chicken broth
- 1/2 pound fresh mushrooms
- 8 ounces angel hair pasta
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste