Multigrain Apple Cinnamon Buttermilk Pancakes

Kids love pancakes and this Multigrain Apple Cinnamon Buttermilk Pancakes make a healthy breakfast.

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Ingredients

  • 1 1/2 cups (375 ml) all-purpose flour
  • 1/2 cup (125 ml) multigrain flour
  • 2 tablespoons (30ml) granulated sugar
  • 1 1/2 teaspoons (7 ml) baking powder
  • 3/4 teaspoon (4 ml) cinnamon
  • 1/2 teaspoon (2 ml) baking soda
  • 1/4 teaspoon (1 ml) salt
  • 2 eggs
  • 3 to 3 1/2 cups (500 ml) buttermilk
  • 1/4 cup (50 ml) butter, melted
  • 1 apple, peeled and cored, grated and squeezed out excess liquid
  • 1 tablespoon (15 ml) vegetable oil

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Easy Granola Bars

This Easy Granola Bars are fantastic and have a lot of flexibility. You can adapt the recipe to your liking. They are great for hikes, long road trips and camping as they store well and keep for fairly long time. You may adapt any combination of chocolate chips, dried fruit, coconut, pecans, almond slices, or any other tidbits you like in this granola bar.

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This Easy Granola Bars are loaded with carbohydrates from with oats, protein from the nuts and vitamins from the dried fruit. They are also rich in fiber. They make a great on the go breakfast for busy people.

Ingredients

  • 3 cups quick-cooking oats
  • 1 (14 ounce) can sweetened condensed milk
  • 2 tablespoons butter, melted
  • 1 cup flaked coconut
  • 1 cup sliced almonds
  • 1 cup miniature semi-sweet chocolate chips
  • 1/2 cup sweetened dried cranberries

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Baked Stuffed Tomatoes

Getting kids into the kitchen to prepare a weekend breakfast is perfect time for sharing quality time. Age-appropriate tasks not only help divide the workload in the kitchen but also give kids a chance to take pride in their accomplishments. Kids often enjoy the food more if they are involved in the making of it. Working side by side lets adults keep a watchful eye without hovering.

Below are samples of age-appropriate tasks that kids can involve in making a healthy breakfast:

Young hands:

  • placing cut fruits into juicer for juicing fruit
  • setting the table
  • flaking fish for Smoked Fish Hash
  • pressing blender buttons
  • whisking eggs together for scrambled eggs

School-age:

  • measuring ingredients
  • cracking eggs into a small bowl before adding in case some shells slip in
  • whisking, stirring, mixing, folding
  • mashing butter for Baked Stuffed Tomatoes and stuffing them

Teenagers:

  • cooking with some minor assistance with a nearby adult at hand for support and to answer any questions

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This easy side dish makes a nice addition to many breakfasts, such as scrambled eggs and Smoke Fish Hash. If you like, use small tomatoes cut in half.

Ingredients

  • 6 ripe tomatoes (about 3 pounds/1.5 kg)
  • 1/4 cup (50 ml) butter, softened
  • 1 clove garlic, minced
  • 1 tablespoon (15 ml) chopped fresh parsley
  • dash of Worcestershire sauce
  • pinch of each salt and pepper
  • 1 cup (250 ml) fresh bread crumbs
  • 2 eggs

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Smoked Fish Hash

The Richmond News came to the Gilmore United Church a few weeks ago to interview the Richmond Community Kitchen for their newly launched community guide. That community guide is called Welcome to Richmond. In their first edition of December 2009, they choose to highlight the Richmond Community Kitchen for their cover story! We were all so excited.

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In the cover story, the monthly community guide talked about the role of the RCK in supporting the diverse multi-cultural community that you find in Richmond. We felt that food and cooking is one element that brings people from various culture together. Being a SAHM, I personally had formed lasting friendships through the RCK. I encourage those of you who lives in Richmond to come join us to learn about food and of each others culture.

There are a total of six community kitchens in Richmond. So there is at least one near where you stay if you live in Richmond.

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On that day of the interview, we did a series of recipes for breakfast and brunch. While the interview was done at the Gilmore Church, this series is documented with the South Arm Community Kitchen. We do sometimes rotate the same recipes with several kitchens.

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As requested by some members of the cooking club to do a session on breakfast and brunch item, Minoo came up with four very nutritious recipes to share. Minoo also shared some important breakfast basics with the members. We all know that breakfast is the most important meal of the day. A healthy morning meal will fuel the kids up in time for school or a day of play at the child care. We simply need to refuel our body in the morning after going without food for 8 to 12 hours during sleep. That’s why the morning meal is called break fast. Skipping breakfast can made kids feel tired, restless and irritable, moody and lack of energy.

Breakfast also can help keep kids’ weight in check. It kick-starts the body’s metabolism, the process which converts fuel in food to energy which starts the burning of calories. People who skips breakfast is likely to get famished before lunchtime and snack on high-calorie foods or overeat at lunch which cause overweight issue.

Choosing breakfast foods that are rich in whole grains, fiber, and protein while low in added sugar may boost kids attention span, concentration, and memory. Breakfast that boosts brain power is what kids need to improve their learning in school.

With all the benefits of a good breakfast in mind, here is the first breakfast/brunch recipe.

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This Smoked Fish Hash has a smoky flavour that kids will love. It is simple and straight forward diner classic. When top with some eggs and Baked Stuffed Tomatoes, it makes a hearty breakfast.

For a variation, you may make a Corned Beef Hash by substituting the smoked fish with corned beef, diced and omitting the rinsing and poaching process.

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Garlicky Spinach Balls

The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer.  Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable.  This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12.

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These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Then, simply bake as needed, adding 5 to 10 minutes to the cooking time.

Ingredients

  • 2 cups crushed seasoned stuffing
  • 1 cup finely chopped onion
  • 4 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/4 cup reduced-sodium chicken broth or vegetable broth
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon ground black pepper
  • 2 packages (10 ounces each) frozen chopped spinach

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Paul and Frances made with these Garlicky Spinach Balls.

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Mustard and Rosemary Roasted Potatoes Skewers

For those who made their guesses on previous post regarding Frank and Ken’s age, here is the answer.  Frank is 80+ and Ken is 90, can you believe it.  They are just amazing seniors with an active lifestyle.

Back to the kitchen, Helmut with the help of Stella made this Mustard and Rosemary Roasted Potatoes on skewers.  Stella offers her help as the kitchen is short of a member that day.

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This extremely simple, but oh-so-delicious potato side dish makes a great pick-up appetizer when threaded onto wooden skewers.

Ingredients

  • 1/3 cup plus 1 tablespoon Dijon mustard
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh rosemary
  • 3/4 teaspoon salt
  • freshly ground black pepper
  • 2 lbs. small new potatoes, halved (or quartered if large)
  • 24 wooden skewers, optional

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This recipe serves 4 to 6 as a side dish, or 8 to 12 as an appetizer.

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Classic Texas Caviar

During the holiday season, we are often greeted with party food which are high in salt, fat and sugar.  This Classic Texas Caviar is a wonderful appetizer for potluck as it feeds a crowd.  It is very filling and flavourful, and full of healthy protein and fiber.

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The Classic Texas Caviar recipe is adapted from Pam Anderson and it serves a large party.  Ken and Frank made this healthy appetizer.  Ken and Frank are the oldest seniors in the South Arm Cooking Club for seniors.  Can you guess their age?

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Ken and Frank are two of the active members of the cooking club.  Check back the next post to see if you guess their age right?

Ingredients

  • 2 (15.8 ounce) cans black-eyed peas or black beans, rinsed and drained
  • 1 (14.5 ounce) can diced tomatoes, drained
  • 1 jalapeño, stemmed, seeded and minced, optional
  • 1 small onion, cut into small dice
  • 1/2 yellow bell pepper, stemmed, seeded and cut into small dice
  • 1/4 cup chopped fresh cilantro
  • 6 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoon ground cumin

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Bouchons au Thon

The South Arm Cooking Club for seniors had a guest on their last cooking session.  The guest is Margaret Hewlett, the executive director from the Richmond Food Bank Society.  Can you guess why is she invited?

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The reason is the food concession at the South Arm Community Center Christmas craft fair was a great success.  The seniors made the Best Cocoa Brownies, a few types of sandwiches and hot chocolates for the food concession.  The response was so good that they ran out of food and have to go out to buy more ingredients to make more sandwiches.

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People are very generous and they pay generously for the food at the concession.  Stella presented the proceeds of $681 to Margaret.  This is the time of the year where the food bank needed donations the most during the holiday season.  Margaret shared with the seniors some information on the Richmond Food Bank Society and offered the seniors a tour of the Richmond Food Bank Society in the near future.

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Alright, back to food, the theme for this cooking session is appetizers as the Christmas holiday is approaching fast.  The first appetizer is called Bouchons au Thon.  Bouchon in french means cap or cork or stopper while au thon is tuna.  Therefore Bouchons au Thon is literally translated to Tuna Cap or Tuna Cork.  This is more so if it is baked in a regular muffin tin. This recipe is adapted from Orangette and it makes 8.

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These Bouchons are like miniature, crustless tuna quiches.  They are delicious warm or at room temperature, and can be baked in any configuration: miniature muffins, regular muffins, or tart-size.  They also freeze well, and should be gently reheated before serving.

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Best Cocoa Brownies

The South Arm Cooking Club for Seniors made the Best Cocoa Brownies for sales in a Christmas craft fair hosted at the South Arm Community Center.  The proceeds from the sales will be donated to the Richmond Food Bank.  It is a good course for the Senior Kitchen.

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This Best Cocoa Brownies are not the dense type. It is light and cakey. The aroma of cocoa fills the kitchen when the brownies are being bake.

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While there were 3 pairs of people working on the brownies, 2 other members made a Butternut Squash Apple Soup for lunch.  Charlene also brought some bread to go with soup.

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During lunch, we had an apple tasting and apple guessing game.  It’s a fun way to know our apples.  I can only distinguish Gala and Granny Smith.  Can you name the apples above?

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Click on the images above to review the name of the apples.

Ingredients

  • 10 tablespoons (1 1/4 sticks) unsalted butter
  • 1 1/4 cups sugar
  • 3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
  • 1/4 teaspoon salt
  • 1/2 teaspoons pure vanilla extract
  • 2 cold large eggs
  • 1/2 cup all-purpose flour

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This recipe is taken from Alice Medrich and it makes 16 2-inch brownies.

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