Chocolate Chip Coconut Oat Cookies
The South Arm Cooking Club for Seniors also made cookies for the fundraiser sale for the food bank. This is another recipe which I missed to photograph the steps. These…
The South Arm Cooking Club for Seniors also made cookies for the fundraiser sale for the food bank. This is another recipe which I missed to photograph the steps. These…
I was working on this Decadent Brownies recipe at the fundraiser session at the South Arm Cooking Club for Seniors.
This recipe surely needs some muscle power as stirring the thick batter was quite tiring. But you will be rewarded with a decadent dessert.
Ingredients
P/S: we substituted 1 cup chopped nuts with 1/2 cup extra chocolate chips due to concern of nut allergies for the fundraiser sale.
Source: South Arm Cooking Club for Seniors
Makes a 9 x 13 pan
Due to short of participants for this fundraiser session at the South Arm Cooking Club for Seniors, I was assigned to do a recipe. I missed to take photos of…
These Blueberry Muffins will be sold in the fundraiser in the morning along with coffee for breakfast.
The Blueberry Muffins were moist and bursting with lemony flavour.
Ingredients
Source: South Arm Cooking Club for Seniors
Yield: 12 medium-sized muffins
It’s fundraiser time again for the South Arm Community Center. It’s been a few years that the South Arm Cooking Club for Seniors participated in the fundraiser for the Richmond Food Bank.
Stella, the coordinator reminded all the participants on hygiene and food safety for this session. This is so because the food made in this session will be sold to the public.
It’s not all work without reward. Two of the seniors made the Un-toppable Black Bean Soup for the group while the rest focused on the recipes for the fundraiser.
Ingredients
Source: this recipe is adapted from Peas & Thank you
Rula, a volunteer in the South Arm Cooking Club for Seniors shared a recipe which her kids love. It’s Pumpkin Spice Cookies.
The glaze on these Pumpkin Spice Cookies makes a sweet treat.
Here are some notes from Michelle about pumpkin flesh:
Ingredients
Source: from grouprecipes.com
Michelle incorporated a chicken dish in this week’s kitchen at the South Arm Cooking Club for Seniors.
This Rosemary Chicken is quick to prepare as it needs as little as 5 to 10 minutes to marinate in a yogurt marinate.
Ingredients
Source: South Arm Cooking Club for Seniors
The ingredient introduced in this recipe is millet. Millet is a cereal grain with origins in Asia and Africa. Millet has been cultivated for 10,000 years. In India, it is often mixed with other grains to make flat bread. It is an important part of the diet in many parts of Africa.
Millet is gluten-free and rich in B vitamins.
This Millet and Cauliflower Casserole is vegan, wheat and dairy free. However, this recipe is very adaptable. You may add Parmesan cheese to it to entice kids to eat. You may substitute the millet with other grain like quinoa. This casserole makes a great potluck dish.
Ingredients
Source: this recipe is adapted from The Whole Foods Allergy Cookbook
Michelle, the kitchen facilitator of the South Arm Cooking Club for Seniors tries to introduce new ingredients in the kitchen. We often shop for familiar ingredients and seldom attempt to try ingredients that we never use before.
For this recipe, Michelle brought in fennel bulbs from her garden. The Fennel and Celery Salad with Pumpkin Seeds is crunchy and refreshing. The fennel has a mild licorice flavour.
This recipe is best prepared with a mandoline to thinly slice the vegetables. But, if you do not have a mandoline, do not let that be an excuse. Just slice as thin as you can.
Ingredients
Source: Epicurious.com
Minoo used the sugar pumpkin given by the Richmond Sharing Farm to make a warming soup for the colder fall weather.
This Sugar Pumpkin Soup has a gingery and citrusy flavour with a spicy kick.
Ingredients
Source: South Arm Multicultural Community Kitchen