Spinach and Hazelnut Stuffed Mushroom

The second dish in the theme of using food in season is Spinach and Hazelnut Stuffed Mushrooms.

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This recipe makes a great appetizer or a vegetarian meal when served with salad and crusty bread.

Ingredients

  • 4 large flat portobello mushrooms (you may substitute with baby portobello mushrooms if price is a concern)
  • a bunch of fresh spinach, chopped, rinsed and dried (or 1 package frozen chopped spinach)
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped hazelnuts (or walnuts)
  • 2 tablespoon sour cream
  • 1/4 teaspoon nutmeg
  • salt and ground black pepper to taste
  • 1 tablespoon bread crumb
  • 2 tablespoons grated parmesan (or cheddar)

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Source: this recipe is adapted from Waitrose  Recipe Cards

P/S: Michelle confirmed that the amount of  ingredients for the filings for this recipe has to be doubled

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Roasted Beet and Pear Salad

The South Arm Cooking Club for Seniors resumed in September. I missed the first session as I was attending the Multicultural Community Kitchen in Gilmore Park Church. Unfortunately, the schedule collided again.

Michelle Li who facilitates this kitchen always briefs the group before the start of the cooking. In today’s kitchen, she talked about using what is local and in season. The reasons include:

  • reduce carbon food print; did you know that the average ingredient in a North American meal travels 1.500 miles from farm to plate?
  • support local farmers
  • local food is more fresh and more tasty; i.e. they are not bred to last for the long distance travel
  • fresh food is more flavourful and more nutritional; nutrients like Vit C, Vit A, etc loose quickly once the food is harvested
  • local food tends to have less pesticides that food imported from third world countries
  • eat food that is in season when they are peak in nutrients and when they are cheaper
Here is a list of the local produce in season in fall/winter:
  • kale, cabbage, broccoli
  • beets, carrots, onions
  • apples, pears
  • mushrooms, hot house produce (peppers, eggplant)
  • hazelnuts

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In line with the theme of using local food and food in season, Michelle selected a beet and pear salad.

Ingredients

  • 1 bunch beets, trimmed and washed
  • 1/4 cup chopped natural hazelnuts (or sliced almonds)
  • 3 tablespoons olive oil
  • 1 tablespoon minced shallot
  • 1 tablespoon lemon juice
  • 1 1/2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • 1/2 teaspoon sugar
  • 1 Asian or other pear, cored and julienned
  • 3 cups greens (arugula, mache, mixed greens, etc)

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Source: this recipe is adapted from epicurious.com

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Deep Dark Chocolate Yogurt Zucchuni Cake

At the Gilmore Park Church Community Kitchen, Minoo made a cake with a portion of the huge zucchini from her CSA box.

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This Deep Dark Chocolate Yogurt Zucchini Cake is moist and healthy. This will be great for kids lunch box or after school snacks. A great recipe to sneak in vegetables for fussy kids.

Minoo also shared with us the benefits of zucchini in the above excerpt. You can click on the scanned document to have a larger view.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1/4 cup canola or other mild vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt or sour cream
  • 2 cups grated unpeeled zucchini
  • 3/4 cup chopped walnuts
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Source: this recipe is adapted from Dinner with Julie

Serves 16

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Green Bean Salad with Basil Vinaigrette

Minoo also used the green beans to make a salad with a basil vinaigrette.

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Minoo made a basil oil as the base for the vinaigrette. This recipe comes handy if you have surplus of basil. You can store the basil oil in the refrigerator and used it to make vinaigrette or toss with pasta for a quick meal.

Ingredients

  • 10 cups green beans, trimmed
  • 1 red onion, chopped into small pieces
  • 2 large tomatoes, cube
  • 2 tablespoons red wine vinegar
  • olive oil
  • a bunch of basil leaves
  • salt and pepper to taste

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P/S: the parsley should not be in the photo of the ingredients.

Source: via Minoo

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Zucchini Green Bean Soup

The Richmond Community Kitchens resumed in September. We are looking forward for the learning, eating and fellowship.

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Minoo came up with recipes with ingredients that she collected in her Community Supported Agriculture Box Program (CSA) for this summer. The Zucchini Green Bean Soup turns out to like ratatouille.

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One of the ingredient in her CSA box is the above giant zucchini. The Sharing farm also gave her some green beans to be used in the community kitchens. In fact the bean is not just green but came in shades of purple. The zebra like purple bean is called Heirloom Bean.

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Ingredients

  • 1/4 cup olive oil
  • 1 1/2 cups chopped onion
  • 1 pound fresh green beans, trimmed and cut into 1/2 inch section
  • 1/4 teaspoons cayenne pepper
  • 1/2 pound zucchini, cut into 1/2 inch cubes
  • 1/2 pound potato, peeled and cut into 1 inch cubes
  • 3/4 cup chopped Italian parsley
  • 1 x 28 ounces can crushed tomatoes, undrained
  • salt and pepper to taste
  • water

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P/S: Italian parsley is missing from the photo of ingredients.

Source: this recipe is adapted from food.com

Serves 6 to 8

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Spaghetti with Tomato Sauce and Swiss Chard Pesto

Minoo made a pasta dish with the pesto we made in the community kitchen.

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The pasta is made with tomato sauce and Swiss Chard pesto. The pesto adds creaminess to this pasta.

Ingredients

  • spaghetti
  • tomato sauce
  • Swiss Chard pesto
  • bay leaves
  • dried oregano
  • dried basil leaves
  • chili flakes
  • a pinch of sugar
  • ground black pepper
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Source: Minoo

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Swiss Chard Pesto

Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.

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Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.

Ingredients

  • Olive oil (1/2 cup plus more)
  • 3 cloves of garlic, roughly chopped
  • 1 bunch Swiss chard (about 2 cups chopped leaves)
  • 1 cup walnuts
  • 2 ounces feta cheese
  • 1 bunch of basil leaves, wash, remove leaves and pat dry
  • salt and pepper to taste

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Source: Minoo

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Broccoli Salad with Feta

I’m back in the Gilmore Park Church Community Kitchen. For today’s kitchen, Minoo prepared a salad recipe. a pesto recipe, a pasta dish with the pesto recipe and a refreshing summer mint drink.

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The salad recipe is Broccoli Salad with Feta. The saltiness from the feta adds a different dimension to the creamy and tangy salad dressing.

Nutritional values and benefits from broccoli include:

  • rich in Vitamin C
  • high in dietary fiber
  • has modest amount of beta carotene
  • reduces risk of prostate cancer
  • prevents heart disease

Ingredients

  • 1 to 2 cups broccoli flowerets
  • 1/2 cup chopped red onion
  • 1/2 cup currants or raisins
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sun flower seeds
Dressing
  • 1/2 cup yogurt (we used Greek yogurt) or sour cream
  • 1/4 cup mayonnaise
  • 1 1/2 to 2 tablespoons sugar
  • 1 to 1 1/2 tablespoons lemon juice
  • salt and pepper to taste

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Source: via Minoo

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Refreshing Apple Cider Vinegar Mint Drink

This is a recipe that I missed from the community kitchen. I made it from home instead.

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This Apple Cider Vinegar Mint infused drink is very refreshing and great for hot summer days.

Vinegar is believed to help weight loss. It prolongs the sensation of satiety after eating.

Ingredients

  • 1 1/2 cups water
  • 1 cup brown sugar
  • 2/3 cup apple cider vinegar
  • 1/2 cup fresh mint

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Source: via Minoo

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