Cheese Cake Filled Banana Bread

The South Arm Community Kitchen made a delicious Cheese Cake Filled Banana Bread for dessert.

This Cheese Cake Filled Banana Bread is best served cold.

Ingredients

  • 2 ripe bananas
  • 1 large egg, beaten
  • 1/3 cup light brown sugar
  • 1/8 cup granulated sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1/4 cup Greek yogurt
  • 1 cup all-purpose flour
  • pinch of salt
  • 1 teaspoon baking soda

Cream Cheese Filling

  • 1 large egg
  • 4 ounces softened cream cheese (1/2 block)
  • 1/4 cup granulated sugar
  • 3 tablespoons all-purpose flour

P/S: missing from photo: Greek yogurt

Source: this recipe is adapted from Tasty

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Split Pea Soup

The second recipe we made in the South Arm Community Kitchen is a healthy Split Pea Soup.

The soup is refreshing with lemon juice, fresh mint and parsley.

Ingredients

  • 1 onion, chopped
  • 5 cloves garlic, finely minced
  • salt and pepper to taste
  • 8 to 10 cups chicken or vegetable broth
  • 2 cups green split peas
  • 1/2 cup fresh mint leaves, chopped
  • 1/2 cup fresh parsley leaves, chopped
  • 1 lemon, juiced
  • 1 teaspoons cumin or paprika

Source: South Arm Community Kitchen

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Easy Italian Spaghetti Pasta Salad

The South Arm Community Kitchen resumes in September after the summer break.

For this kitchen, we made an Easy Italian Spaghetti Pasta Salad. This salad is a great way to incorporate vegetables into the meal. It is also great for school lunch box.

Ingredients

  • 1 pound thin spaghetti (can substitute with your choice of pasta)
  • 2 tablespoons salt
  • 1 cucumber, quartered and cubed
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 x 4-ounce can sliced black olives, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 2 garlic clove, finely minced
  • salt to taste
  • fresh ground black pepper to taste

Source: South Arm Community Kitchen

Serves 8

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Banana Oat Muffins

The Gilmore Park Church Community Kitchen made a fiber rich Banana Oat Muffin for dessert.

This Banana Oat Muffin is great for breakfast. It is flourless and mainly made with rolled oats and fruits and nuts.

Ingredients

  • 1 banana, mashed
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1/4 cup maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup Greek yogurt
  • 1/2 to 3/4 cup milk
  • 1 1/2 cups rolled oats

Optional filings

  • strawberries, chopped
  • blueberries
  • apples, cubed
  • blackberries
  • raspberries
  • nuts like almond, walnut or pecan

Source: community kitchen

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Swiss Chard Slaw with Peanut Dressing

The Gilmore Park Church Community Kitchen made a Swiss Chard Slaw with Peanut Dressing in the theme of Swiss chard in this kitchen. Thank you to Richmond Sharing Farm for the donation of Swiss chard to the community kitchen.

Ingredients

  • 2 large bunches of Swiss chard (about 12 cups)
  • 2 red peppers, cut into fine strips
  • 2 carrots, sliced very thin
  • 3/4 cup roasted, salted peanuts, divided
  • 1/3 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • 1/2 teaspoon red pepper flakes

Source: community kitchen

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Swiss Chard Pesto

For the last kitchen held at the Gilmore Park Church before the summer break, we made a couple of dishes with Swiss chard. The Richmond Sharing Farm shared some of their produce to the community kitchens especially during the abundant harvest in the summer.

The community kitchen made a Swiss Chard Pesto which is good to go with a tomato based pasta or just used as a dip like we do.

Ingredients

  • olive oil
  • 3 cloves of garlic, minced
  • 1 bunch Swiss chard, stems removed (about 6 cups)
  • 1 cup chopped walnuts
  • 250g cream cheese
  • 1 bunch of basil leaves
  • salt and pepper to taste

Source: Gilmore Park Church Community Kitchen

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Chocolate Avocado Mousse

The South Arm Kitchen made Chocolate Avocado Mousse for dessert.

Minoo had trouble finding avocado that is ripe enough for this recipe. Hence, the Chocoloate Avocado Mousse was a bit gritty and not smooth. But it still taste good.

Ingredients

  • 1/2 cup Medjool dates
  • 1/2 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1 – 1.5 cups mashed avocado (2-3 avocados)
  • 3/4 cup raw cocoa powder
  • 1/2 cup water

Source: this recipe is adapted from Food Matters

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Green Pea Salad

The South Arm Kitchen met at Gilmore Park Church for another cooking session.

We made a Green Pea Salad to go with some Chicken Strips.

You can find the recipe of this healthy homemade Chicken Strips recipe here.

Ingredients

  • 3 cups frozen peas
  • 3 tablespoons chopped fresh dill (we used dried ones)
  • 2 tablespoons sour cream
  • 2 tablespoons Mayonnaise
  • 2 1/2 teaspoons lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-2 drops Tabasco sauce

Source: South Arm Community Kitchen

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Chickpea Kale Stir-Fry

The main dish we made in the South Arm Kitchen is an Indian infused chickpea stir fry dish.

This Chickpea Kale Stir-Fry is simple to make and yet pack with nutrition. The flavour is bold and the ginger and cayenne gives this dish some spiciness. Serve the chickpea stir-fry with a dollop of lemony yogurt.

Ingredients

  • 4 cups cooked or canned chickpeas (rinsed and drained)
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh ginger
  • 1 tablespoon garam masala
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground cayenne
  • 1/4 teaspoon salt
  • 6 cups finely chopped kale
  • 2 cups cherry tomatoes, halved
  • 1/4 cup hempseeds
  • juice of 1/2 lemon
  • 1 cup plain, 2% Greek yogurt
  • 1 teaspoon lemon zest

Source: “One-Skillet Meals” alive #378, April 2014

Serves 4.

For dessert, we made some Almond and Honey Cookies. You can find the recipe here.

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Vegan Artichoke Dip

The South Arm Kitchen was conducted in the Gilmore Park Church kitchen in summer due to South Arm kitchen was used by the summer programs.

In this kitchen, we made a Vegan Artichoke Dip. We snacked on the dip along the way while making the rest of the dishes. It has a very refreshing tangy flavour to it.

Ingredients

  • 1 cup artichoke hearts, drained (or 5 to 6 freshly cooked artichoke hearts)
  • 1 can (15 ounce) white kidney beans
  • 1/2 cup parsley leaves
  • 1 teaspoon capers
  • 2 teaspoons lemon zest
  • 2 tablespoons lemon juice (we used the juice of a whole lemon)
  • 4 peeled cloves garlic
  • 1/3 cup olive oil
  • salt or to taste
  • black pepper to taste
  • crackers, raw veggies or fresh toasted bread, for serving

Source: South Arm Community Kitchen

Yield: 6 servings

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