Blueberry and Almond Quick Bread

For dessert, Michelle shared a Blueberry and Almond Quick Bread to clear out some pantry items.

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The Blueberry and Almond Quick Bread is high in fiber and protein. It makes a fantastic brunch cake or afternoon coffee cake.

Ingredients

  • 1/4 cup olive oil
  • 1/4 cup packed brown sugar
  • 2 large eggs
  • 1/4 teaspoon almond extract
  • 1 cup whole wheat or unbleached flour
  • 1/2 cup rolled oats, coarse ground if desired
  • 1/4 cup ground flaxseeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup ground almonds
  • 1 cup fresh or frozen blueberries, cranberries or other fresh or dried fruit

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Source: from Moosewood for Health

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Yaki Udon

Michelle shared a Yaki Udon recipe for the main course of the Japanese theme meal at the South Arm Older Adults Community Kitchen.

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Udon are thick white noodles that are typically Japanese. You can get them frozen in Asian supermarkets or in dry form. You can also use soba, the thinner noodles or spaghetti for Yaki Soba.

Frozen udon typically takes about 1 minute to cook. Let it drain while your are cooking the vegetables.

This recipe is a great way to use leftovers!

Ingredients

  • 1 tablespoon, or more vegetable oil (sunflower, grapeseed, canola, etc)
  • 1 onion, thinly sliced
  • 1 to 2 carrots, julienned
  • 1 zuchinni, julienned
  • 1/2 small cabbage, thinly sliced
  • 2 stalks green onions or a small bunch chives, thinly slice
  • soy sauce to taste
  • Worcestershire sauce to taste
  • salt and pepper to taste

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Source: South Arm Older Adults Community Kitchen

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Eggplant with Miso Topping (Nasu Dengaku)

The side dish which Michelle picked for the Japanese theme meal is Eggplant with Miso Topping (Nasu Dengaku). It was a last minute addition as Michelle found Asian eggplant on sales while she was groceries shopping for the community kitchen.

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Eggplant with Miso Topping is Michelle’s favourite dish to order at Japanese restaurants.

Ingredients

  • 3 to 4 Chinese or Japanese eggplants
  • 1 tablespoon sesame oil
  • 1 tablespoon canola or any neutral oil
  • sesame seeds to garnish

Miso Topping

  • 5 tablespoons white miso paste
  • 2 1/2 tablespoons sugar
  • 1 tablespoon mirin
  • 1 egg yolk
  • 1/2 cup water

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Source: Let’s Cook Japanese Food by A. Kaneko

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Garlic Buttered Edamame

Michelle prepared a Japanese theme meal for the South Arm Older Adults Cooking Club.

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The first recipe is Garlic Buttered Edamame.

Nutritional value from 1/2 cup serving of shelled pod:

  • 9 grams of fiber
  • 11 grams of protein
  • as much iron as a 4oz chicken breast
  • Vitamins A & C

Ingredients

  • 1 to 2 large cloves garlic, chopped
  • approx 2 tablespoons butter, melted or to taste
  • 1 package frozen edamame
  • salt to taste

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Source: via South Arm Older Adults Community Kitchen

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Orange Ginger Crinkle Cookies

This is another recipe from mintgreenapron.blogspot.com which Minoo shared in the South Arm Multicultural Community Kitchen.

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The Orange ginger Crinkle Cookies have a distinct flavour from the molasses. According to Minoo, molasses is a good source of iron. Pregnant women and vegetarian who miss out iron from red meat can benefit from eating food made with molasses.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1 cup sugar (plus additional for rolling)
  • 3 tablespoons neutral flavoured oil like grapeseed oil
  • 2 1/2 tablespoons butter, softened
  • 2 1/2 teaspoons finely grated orange zest (or 1 teaspoon natural orange flavouring)
  • 1 egg
  • 1/4 cup molasses
  • 2 teaspoons vanilla

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Source: mintgreenapron.blogspot.com who adapted the recipe from The Joy of Cooking: All About Cookies

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Sticky Chicken Thighs

Minoo shared a chicken recipe from mintgreenapron.blogspot.com for the main dish at the South Arm Multicultural Community Kitchen.

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Minoo served the Sticky Chicken Thighs with steamed basmati rice. The sweetish sauce is great on steamed rice.

Ingredients

  • 1/2 cup orange juice
  • 2 tablespoons ketchup
  • 2 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vegetable oil (we used canola oil)
  • 1 garlic clove, minced
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 8 to 10 chicken thighs, skin removed (if preferred)

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Source: mintgreenapron.blogspot.com

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Lemon Barley Soup

Minoo prepared three recipes to share at the South Arm Multicultural Community Kitchen.

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The first recipe is a simple Lemon Barley Soup. This is a vegetarian soup which provides a good source of fiber and protein from the barley grain and lentil.

Serve the soup with a squeeze of lemon to it. The lemon adds some tanginess to the soup which made it quite refreshing.

Ingredients

  • 1 cup lentil
  • 1 cup barley
  • 1 onion, finely chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable stock (or chicken stock)
  • 2 cups of water
  • 1 tablespoon cumin seeds or cumin powder
  • 1 lemon, juiced
  • salt and pepper to taste

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Source: Minoo via South Arm Community Kitchen

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Mango Lassi

Michelle shared a popular yogurt drink in Indian restaurants in the South Arm Older Adults Kitchen.

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Mango Lassi is a delicious combination of mangoes and yogurt that is cool and soothing. It is wonderful on hot summer days or as a compliment to spicy meals.

Ingredients

  • 2 cups ripe mangoes, peeled and chopped
  • 1 cup yogurt
  • 1/2 cup milk
  • 3 tablespoons sugar (or to taste)
  • 1/8 teaspoon cardamom powder
  • 1 tablespoon chopped mint leaves (optional)
  • 3 cups crushed ice or ice cubes, use as needed

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Michelle’s Easy Butter Chicken

The main course for the Indian inspired meal that Michelle prepared for the South Arm Older Adults Kitchen is non other than the popular North American Indian dish, Butter Chicken.

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This may not be traditional, but it is easy and delicious. It can be a time-saving dinner when the chicken is marinated overnight.

Michelle served the Butter Chicken with Cumin Basmati Rice.

Ingredients

Marinates

  • 1/2 cup plain Greek yogurt
  • 2 garlic cloves, crushed
  • 1/8 teaspoon ground ginger
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1/8 teaspoon cayenne pepper (or more to taste)
  • 1/8 teaspoon salt
  • 3 to 4 medium chicken breast or equivalent in chicken thighs, cut into 3 cm pieces

To Cook

  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons paprika
  • 1 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/2 small can tomato paste, add more if desired (freeze any remaining in ziploc bag)
  • 1/2 cup water, or more
  • 1/2 cup whipping cream

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Source: Michelle

Serves 4 to 6

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