Thai Creme Caramel

The dessert for the Thai theme kitchen at the South Arm Community Kitchen is a coconut milk based Creme Caramel.

This Thai Creme Caramel uses maple syrup as the caramel.

Ingredients

  • 1 cup coconut milk
  • 2 eggs
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla or 1/4 teaspoon pandan essence
  • 1/4 cup maple syrup
  • 1 pinch of salt
  • 1 teaspoon coconut oil (or other healthy oil)

Source: South Arm Community Kitchen

Makes 4

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Shrimp in Yellow Curry

The main dish for the Thai theme kitchen made in the Richmond Community Kitchen is Shrimp in Yellow Curry.

You can use chicken for this recipe but make sure the chicken is properly cooked.

We served the shrimp in yellow curry with white basmati rice. You can check on how to cook the basmati rice here. The cooking time may be less white basmati rice than the brown basmati rice.

Ingredients

  • 2 tablespoons peanut or vegetable oil
  • 1 cup minced onion
  • 1 tablespoon minced garlic
  • 1 tablespoon minced ginger
  • 1 red pepper, cut into strips
  • 1 teaspoon minced hot chili, or crushed red pepper flakes, or to taste
  • 1 tablespoon curry powder, or to taste
  • 1 cup fresh or canned coconut milk
  • 1 1/2 to 2 pounds medium-to-large shrimp, peeled (we used frozen cooked shrimp that has been defrosted and pad dry)
  • salt and freshly ground black pepper to taste
  • 2 tablespoons nam pla (fish sauce), or to taste
  • 1/4 cup chopped cilantro or mint leave
  • 1/4 cup unsalted peanut

Source: this recipe is adapted from New York times cooking

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Vegan Thai Soup

Minoo selected a Thai theme for this community kitchen. Thai cuisine is aromatic and with a spicy edge.

The first recipe is a Vegan Thai Soup. This is a very easy recipe, get all the vegetables and liquid into a pot and bring to a boil. Then add the tofu and the rest of the of the seasonings.

You can keep this soup in the fridge for up to 5 days in a sealed container or you can freeze it.

Ingredients

  • 1/2 julienned red onion
  • 1/2 julienned red bell pepper
  • 5 mushrooms, sliced
  • 5 cloves of garlic, finely minced
  • 1/2-inch piece of ginger root, peeled and finely chopped
  • 1/2 Thai chili or any other chili, finely chopped
  • 2 cups vegetable broth or water (we used chicken broth)
  • 1 14-ounce can coconut milk (400ml)
  • 1 tablespoon coconut, cane or brown sugar
  • 10 oz firm tofu, cubed (275g)
  • 1 tablespoon tamari or soy sauce
  • juice of half a lime
  • a handful of fresh cilantro, chopped

Source: this recipe is adapted from New York times cooking

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Caramel Chocolate Crackers

A new participant of the South Arm Community Kitchen said she must have something sweet after a meal. There is nothing wrong to treat ourselves with a dessert, just watch the portion size.

We made some Caramel Chocolate Crackers for our sweet treat.

Ingredients

  • 40 salted soda crackers
  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups semi sweet chocolate chips or chunks
  • 1 cup sliced almonds, preferably toasted

Source: South Arm Community Kitchen

Yield: 40 pieces

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Garden Vegetable Soup

The South Arm Community Kitchen made a hearty soup as our main dish.

This Garden Vegetable Soup is good enough for a light lunch with the addition of rice or small noodles.

Ingredients

  • 1 cup diced carrots
  • 1/2 cup diced onions
  • 1/2 cup diced celery
  • 3 garlic cloves, minced
  • 3 cups of broth (chicken, beef or vegetable) or more
  • 1 1/2 cups sweet peppers (green, red and yellow)
  • 1 cup diced zucchini
  • 1 cup diced potatoes
  • 1/2 cup rice or small noodle
  • 1 tablespoon tomato paste or 1/2 can tomato soup
  • 1/2 teaspoon dried basil (or 1 teaspoon fresh one)
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • black pepper to taste
  • 1 tablespoon olive oil

Many hands in the kitchen makes preparation easier as there is a lot of chopping to do.

Source: South Arm Community Kitchen

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Corn and Crab Salad

The South Arm Community Kitchen resumed on the 17th January.

We started off with a Corn and Crab Salad. You can find the recipe here.

This is a great appetizer recipe to serve in a party.

We substituted with jicama with Fuji apple as Minoo was not able to find jicama during her groceries shopping trip.

Minoo also shared the above kitchen conversions for our easy reference.

Community Kitchen Christmas Potluck 2017

The community kitchen had a Christmas Potluck on the 2nd day of winter at the Caring Place Community Kitchen.

We had mostly homemade food with some store bought ones. Twenty over participants attended this event.

I made Palm Sugar Jello (Agar-agar Gula Melaka). You can find the recipe here.

Lorna made a salad.

Here are the rest of the food; marinated eggs, tofu and seaweed. Continue reading

Old Fashioned Coffee Cake

The South Arm Community Kitchen made an Old Fashioned Coffee Cake for dessert for the last kitchen of 2017.

This is a basic coffee cake where the sweetness comes from maple syrup.

Ingredients

  • 3 cups flour (unbleached white or you can use 1/2 whole wheat pastry flour)
  • 1/2 pound butter
  • 1 cup maple syrup
  • 2 eggs
  • 3 teaspoons baking powder
  • 1 cup sour cream
  • 1 teaspoon vanilla

Topping

  • 1 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/4 maple syrup

Source: South Arm Community Kitchen

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Potato Crusted Quiche

For the last kitchen at the South Arm Community Kitchen for 2017, we made another three dishes.

Our main dish is a Potato Crusted Quiche. This recipe is inspired by Foodnetwork.com.

Ingredients

  • 1 pound russet potato, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon grated Parmesan
  • 5 eggs
  • 1 cup milk
  • 1 tomato, diced
  • 1/4 cup green onion, chopped
  • 1/2 cup bacon bits
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced

We served the Potato Crusted Quiche with Cream of Celery Soup.

You can find the soup recipe here. This Cream of Celery Soup is great as people who are not a fan of celery also enjoy it.

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Oatmeal Cranberry Cookies

For dessert, Minoo shared an Oatmeal Cranberry Cookies recipe in the South Arm Community Kitchen.

These healthy Oatmeal Cranberry Cookies are great for snack. You can pack them in your kid’s lunch bag or enjoy them with coffee or tea.

Ingredients

  • 1 1/2 cup large flake oats
  • 3/4 cup whole wheat flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup dried cranberries, roughly chopped if they are big pieces
  • 1/4 cup white chocolate chips

Source: South Arm Community Kitchen

Minoo also shared some tips on packing healthy school lunches at the kitchen.

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