Blueberry Yogurt Parfait

Minoo shared a dessert recipe to complement the Chicken Rice Casserole and Carrot Salad in the South Arm Multicultural Community Kitchen.

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The dessert is Blueberry Yogurt Parfait.

Ingredients

  • 2 cups fresh or frozen blueberries
  • 1/4 cup sugar
  • 1 tablespoon freshly squeezed lime juice, about 1/2 large lime
  • lime zest from the lime
  • 1/2 teaspoon balsamic vinegar
  • 2 cups drained low-fat yogurt or low-fat Greek style yogurt
  • 1 tablespoon chopped nuts or unsweetened shredded coconut

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Chicken Rice Casserole

The main dish made in the South Arm Multicultural Community Kitchen was a one pot dish.

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This Chicken Rice Casserole serves 8 to 10 people.

Ingredients

  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter, divided
  • 1 medium or 1/2 large onion, finely chopped
  • 2 large carrots, grated on the large grater
  • 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
  • 2 teaspoons of salt, or lesser to your taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 1 cup dry white wine such as Chardonnay
  • 5 cups hot reduced sodium chicken broth
  • 2 cups medium grain rice such as Basmati or Brown rice
  • 1 head garlic
  • 1/3 cup fresh Italian parsley, finely chopped, plus more to sprinkle before serving
  • 1/2 cup grated Parmesan cheese, plus more to sprinkle before serving, optional

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Carrot Salad

I had the opportunity to return to the South Arm Multicultural Community Kitchen led by Minoo on their last meeting in December. The opportunity came when I introduced a new friend to the community kitchen.

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Minoo prepared three recipes for this kitchen. The first recipe is a Carrot Salad.

Ingredients

  • 4 carrots, peeled and shredded
  • 1 apple – peeled, cored and shredded
  • 1 tablespoon lime juice
  • 2 tablespoons honey
  • 1/4 cup blanched slivered or slice almonds
  • salt and pepper to taste
  • finely chopped Italian parsley, optional
  • 1 or 2 sticks of celery, finely chopped, optional

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Strawberry Coffee Cake Muffins

With the local strawberries in season, Michelle shared a Strawberry Coffee Cake Muffins recipe in the South Arm Community Center’s Older Adults Community Kitchen.

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These lightly sweet muffins with fresh strawberries and a delicious coffee cake crumble can be frozen for enjoyment later.

Ingredients

  • 1/4 cup butter (softened)
  • 3/4 cup granulated sugar
  • 1 egg
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 1 1/2 cup fresh strawberries (chopped)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Crumble:

  • 1/4 cup butter (cold)
  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 granulated sugar

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Yield: 18 muffins

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Tortellini Salad with Pesto and Broccoli

Michelle shared a pasta salad recipe in line with the summer theme in the South Arm Community Center Older Adults Community Kitchen.

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This pasta salad can be served warm for dinner and cold for lunch the next day or two.

Ingredients

  • 1/4 pound broccoli florets, cut into short length
  • 250g (about 1/2 pound) fresh tortellini
  • 3 tablespoons pesto (homemade or store-bought)
  • 2 tablespoons toasted pine nuts
  • 1 tablespoon balsamic vinegar (we used red wine vinegar)
  • 8 cherry tomatoes, halved

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Source: bbcgoodfood.com

Serves 2
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Chilled Cucumber Soup

It’s summer; Michelle shared some recipes which are great for the summer heat in the South Arm Community Center’s Older Adults Community Kitchen.

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This Chilled Cucumber Soup is very refreshing and filing too due to the Greek yogurt component.

Ingredients

  • 2 cups Greek yogurt
  • 1 cup vegetable broth
  • 2 English cucumbers
  • 4 green onions
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons fresh lemon juice
  • salt and pepper to taste

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Source: from countryliving.com

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Orange Earl Grey Iced Tea

The South Arm Hungry Men Community Kitchen served Orange Earl Grey Iced Tea for the drink of the day.

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This Orange Earl Grey Iced Tea can be refrigerated for up to 1 week.

Ingredients

  • 1/4 cup loose Earl Grey tea, or 12 Earl Grey tea bags
  • Peel of 1 orange, plus orange wedges for garnish
  • 4 cups boiling water
  • 3/4 cup orange juice
  • 1/4 cup sugar
  • 4 cups cold water
  • ice

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Macerated Berries

The South Arm Hungry Men Community Kitchen served the Chocolate Mug Cake with some Macerated Berries.

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Macerated berries are berries that are marinated in sugar and/or juice to soften them and bring out their flavours. These berries would be delicious over yogurt and granola, folded into whipped cream or served with a slice of simple cake.

From everydayhealth.com:

Berries May Keep You Mentally Sharp

Women who eat about two servings of strawberries or one serving of blueberries a week experienced less mental decline over time than peers who went without these nutrition powerhouses, research published in the Annals of Neurology. In the study, researchers reviewed data from 16,010 women over age 70.  Those with the highest berry intake postponed cognitive decline by about two and a half years.

“We think that the effect might be related to a class of compounds called anthocyanidins, which is a type of flavonoids,” explain study author Elizabeth Devore, ScD, an associate epidemiologist at Brigham and Women’s Hospital and a professor at Harvard Medical School in Boston. “These compounds, found almost exclusively in berries, are known to cross the blood-brain barrier and locate in learning and memory centers in the brain.”

Ingredients

  • 2 cups sliced strawberries
  • 2 cups fresh blueberries or blackberries
  • 1 cup fresh raspberries
  • 1 tablespoon sugar
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons marnier (or orange juice)

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Source: cookinglight.com

Instructions

IMG_3406Gently rinsed the berries and let dry on clean kitchen towels.
IMG_3418Combine all ingredients, stirring gently.Cover and refrigerate at least 2 hours or overnight.

Chocolate Mug Cakes

This is a super delicious chocolate cake that can cure any chocolate cravings in 5 minutes flat!.

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The hungry men in the South Arm Community Kitchen served this Microwave Chocolate Mug Cake with creamy Greek yogurt, Macerated Berries (in the next post) and Vanilla Glaze.

Ingredients

  • 2 tablespoons unsalted butter, melted
  • 1/4 cup semi-sweet chocolate chips
  • 1 large egg
  • 3 tablespoons vanilla or plain Greek yogurt (or 1/4 cup buttermilk and omit the water)
  • 1 tablespoon water
  • 3 tablespoons granulated sugar
  • 2 tablespoons unsweetened natural cocoa powder
  • 1 tablespoon light brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon instant espresso or instant coffee granules, optional (but recommended as coffee boosts chocolate intensity; make sure they’re instant so they will dissolve)
  • 2 tablespoons all-purpose flour
  • scant 1/4 teaspoon baking powder (a little less than 1/4 teaspoon)
  • pinch of slat, optional and to taste

Vanilla Glaze

  • 2 tablespoons unsalted butter, melted
  • about 1/2 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • splash of cream or milk, only if necessary for consistency

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Source: averiecooks.com

Yield 2 mugcakes

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Smoky Chicken, Peppers and Spinach Pasta Salad

Since I’m not free on the last week of May, I asked Michelle if I could attend the South Arm Hungry Men Community Kitchen instead of missing the session for women. Most of the times, the recipes are the same for both kitchens.

Here is my observations of the Hungry Men Community Kitchen; they are eager to learn to cook and they socialize well with one another. They are helpful with the clean up too. I wish the men in my home are the same. They only need extra guidance  with some basic kitchen skills and more complicated recipes ((in term of many steps) .

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For this kitchen, the main course is a Smoky Chicken, Peppers and Spinach Pasta Salad. This salad can be served hot or cold.

Ingredients

  • 12 ounces rotini pasta, cooked according to package directions (vegetable rotini is preferred)
  • 1/3 cup honey
  • 1/4 cup apple cider vinegar
  • 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
  • 2 tablespoons lemon juice
  • 2 tablespoons light brown sugar, packed
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon salt, or to taste
  • 1/2 teaspoon ground pepper,or to taste
  • 1/4 teaspoon cayenne pepper, optional and to taste
  • about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
  • 1 1/2 to 2 cups (2 heaping handfuls) fresh spinach leaves, sliced thinly (chiffonade)
  • 1 large red bell pepper, seeded and diced small
  • 1 large orange bell pepper, seeded and diced small

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Source: averiecookes.com

Yield: serves 8 generously

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