Feta and Roasted Red Pepper Dip with Pita Chips

Michelle also shared a snack recipe in the South Arm Older Adults Cooking Club.

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These crispy pita chips with Feta and Roasted Red Pepper Dip made an amazing snacks. Michelle also suggested that the dip is good to be used on pasta like a pesto.

Ingredients

  • 2 medium red bell peppers
  • 2 tablespoons olive oil
  • 8 ounces crumbled feta cheese (about 1 1/2 cups)
  • 1 bag of whole wheat pita bread

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Source: this recipe is adapted from chow.com

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Kale, Apple and Dates Salad

The South Arm Older Adults Cooking Club harvested some baby kale from the garden for salad.

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We picked the leaves from the bottom of the kale. Kale is a hardy plant and it will survive the mild winter here. Michelle had a kale plant in her garden which lasted 3 years and it grew to 5 feet tall before it toppled.

Ingredients

  • 1 bunch kale, ribs removed, leaves very thinly slice (if baby kale, just remove the ribs)
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil
  • kosher salt to taste
  • 1/4 cup dates, seeds removed, cut into slivers
  • 1 Honeycrisp apple, cut into thin matchsticks
  • 1/4 cup slivered almonds
  • 1 ounce pecorino, finely grated (1/4 cup), optional
  • freshly ground black pepper

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Source: Foodnetwork.com

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Pasta with Roasted Zucchini and Tomatoes

Michelle prepared a few easy recipes for the South Arm Older Adults Cooking Club during the spring break with a lighter attendance.

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The main course is a Pasta with Roasted Zucchini and Tomatoes.

From medicalnewstoday.com:

One medium tomato (approximately 123 grams) provides 22 calories, 0 grams of fat, 5 grams of carbohydrate (including 1 gram of fiber and 3 grams of sugar) and 1 gram of protein.

Tomatoes are a rich source of Vitamins A and C and folic acid. Tomatoes contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein.

Ingredients

  • 2 to 3 small zucchini, diced
  • 6 to 8 roma tomatoes, diced
  • 3 garlic cloves, minced
  • 5 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 pound package pasta of your choice
  • Parmesan cheese, optional
  • Basil, thinly sliced

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Source: South Arm Older Adults Cooking Club

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No Bake Peanut Butter Chocolate Bars

Michelle shared a no bake cookie bar recipe for the South Arm Older Adults Community Kitchen.

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These No Bake Peanut Butter Chocolate Bars has to be refrigerated and serve right out of the fridge.

Ingredients

  • 1/2 cup peanut butter
  • 1/4 cup honey
  • 2 tablespoons coconut oil or butter
  • 2 cups rolled oats
  • 1/4 cup chocolate chips
  • 1/4 cup raisins (or dried cranberries)
  • 1/2 cup ground flaxmeal, flaked coconut, hemp seed or nuts

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Source: this recipe is adapted from website New Nostalgia

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Simple Sauteed Chard

Michelle shared another not so common vegetable in the South Arm Older Adults Cooking Club; Chard.

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Chard really tends to cook down significantly, so start with a huge pile of greens.

Ingredients

  • 2 large bunches of chard
  • 1 tablespoon olive oil
  • 1/2 small onion, finely chopped
  • 1 to 2 cloves garlic, minced
  • 3/4 teaspoon dried thyme leaves (not the powdered version)
  • 1/2 teaspoon salt or more to taste
  • 2 tablespoons ketchup (or a touch of tomato sauce or a tomato, chopped)

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Notes on preparing chard:
Let chard soak in water for a few minutes and swish around to remove debris. Rinse.
Rip stems from leaves. Separate into stems and leaves. Finely cut stems. Roughly chop leaves.
Cooking the stems for a few minutes before the leaves makes them much more tender. Small, tender chard stems do not need this treatment and can be roughly chopped and cooked with the greens.
Source: South Arm Older Adults Cooking Club

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Savoury Impossible Pie

Michelle shared another pie recipe in the South Arm Older Adults Cooking Club with the popularity of the Spinach Pie in an earlier cooking session.

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This Savoury Impossible Pie is more like a quiche.

Ingredients

  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 3 eggs
  • 2 to 3 slices bacon
  • 3 scallions, chopped
  • 2 tablespoons chopped fresh parsley
  • 1 cup grated cheddar cheese
  • 5 oz canned sweetcorn kernels (rinsed or drained) or 3/4 cup frozen

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Source: this recipe is adapted from Nigella.com

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Perfect Oatmeal Raisin Cookies with 6 ingredients

Michelle shared an Oatmeal Raisin Cookies with 6 ingredients in the South Arm Older Adults Community Kitchen.

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We made the cookies with extra ingredients like vanilla, ground cinnamon and baking powder to add more flavour and rise to the cookies.

Michelle brought up the issue of the new threat to health is sugar. She told us that she generally reduces the amount of sugar in her baking by half especially for those recipes that have other sweet ingredients like banana, dates, etc in it.

Ingredients

  • 1 stick (1/2 cup) softened butter
  • 1 cup sugar, preferably dark brown sugar (we used 3/4 cup)
  • 1 egg
  • 1 cup plus 2 tablespoons all purpose flour
  • 1 cup raisins
  • 1 1/2 cups rolled oats (or 1 cup quick oats as quick oats absorb more moisture than rolled oats)
  • 1/2 tablespoon vanilla (optional)
  • 1 teaspoon baking powder (optional)
  • 1/2 teaspoon cinnamon powder (optional)
  • kosher salt (optional)

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Source: BakerBettie.com

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Honey Roasted Pecans

Michelle made some Honey Roasted Pecans at the South Arm Older Adults Cooking Club, just to use up the pecans in the pantry.

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These Honey Roasted Pecans are great for snacking without the excessive salt from store bought one.

Ingredients

  • 1 1/2 cups raw pecans
  • 1 to 1 1/2 tablespoons honey
  • 1/8 teaspoon salt, plus more to finish if desired

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Source: fixmeasnack.com

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Classic Greek Salad

The South Arm Older Adults Cooking Club made a Classic Greek Salad to complement the Spinach Pie with Greek flavorings.

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This classic summer salad with olive oil and redwine vinaigratte captures the sunny flavours and colors of the Mediterranean.

Ingredients

  • 1/2 pint cherry tomatoes, halved or 2 large tomatoes, diced
  • 1/2 red onion, sliced
  • 1 medium cucumber, diced
  • 1 green pepper, diced
  • handful of Italian parsley, chopped
  • 1/4 cup extra virgin olive oil
  • 1 1/2 tablespoons red wine vinegar
  • salt and fresh ground pepper, to taste
  • 2 handfuls kalamata olives, pitted (we omitted this)
  • 8 ounces feta cheese, crumbled or cubed

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Source: In the Kitchen with Stefano Faita

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