Okra, Corn and Tomatoes Stir Fry

The South Arm Multicultural Community Kitchen made a stir fry vegetable dish to be served with basmati rice.

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This Okra, Corn and Tomatoes Stir Fry is Minoo’s favourite okra recipe.

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Minoo shared a remedy of drinking okra water which is believed to help lessen diabetes symptoms. Okra water is made by putting sliced okra in warm water and soak them overnight.

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Ingredients

  • 4 tablespoons vegetable oil
  • 8 ounces fresh okra, halved lengthwise
  • salt and freshly ground black pepper
  • 1 1/2 cups corn kernels (from 2 large ears)
  • 2 pounds fresh tomatoes, cut into 8 wedges each
  • 2 ounces slab bacon, cut into large dice (optional)
  • 1 medium white onion, thinly sliced
  • 1 large garlic clove, minced
  • extra virgin olive oil for drizzle

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Source: South Arm Community Kitchen

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Red Radishes Salad

The South Arm Multicultural Community Kitchen resumes it’s regular programming in September. We meet twice a month on Wednesday.

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The first recipe shared in the kitchen was a Red Radishes Salad. The red radishes add spiciness to the salad.

Ingredients

  • 8 radishes, thinly sliced
  • 2 apples, cored and diced
  • 1/2 seedless cucumber, diced
  • 2 teaspoons sugar
  • 1 lemon, juiced
  • 1/2 cup sour cream
  • 2 tablespoons chopped fresh dill or 2 teaspoons dried ones
  • salt and pepper to taste

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Source: South Arm Community Kitchen

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Zucchini, Oat and Dark Chocolate Chips Cookies

The South Arm Community Kitchen rounded up the meal with some healthy cookies.

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We made this Zucchini, Oat Cookies in two batches, one with chocolate chips and another with raisins. This is a healthy breakfast cookie and great for snack too.

Ingredients

  • 1 1/2 cups all-purpose flour (we used half all-purpose and half whole wheat)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 1/3 cups quick oats
  • 1 cup chopped nuts (we used walnut)
  • 1 2/3 cups (10oz pkg) chocolate chips or raisins

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Source: this recipe is adapted from Neslte @ Very Best Baking

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French Potato and Green Bean Salad

The South Arm Community Kitchen made a French Potato and Green Bean Salad for the main course.

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Ingredients

  • 2 pounds medium potatoes, diced
  • 1 pound small French beans, or small romano or wax beans
  • 4 large eggs
  • 1 tablespoon thinly sliced green onion (or chives)
  • 2 tablespoons roughly chopped parsley
  • 2 tablespoons roughly chopped basil
  • 1 bay leaf
  • l large sprig of thyme
  • 3 garlic cloves, minced
  • 1 tablespoon anchovy paste (or chopped anchovy)
  • 1 tablespoon chopped capers
  • 2 teaspoons Dijon mustard
  • 4 tablespoons wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
  • 6 to 8 anchovy fillets, optional, for garnish

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Source: this recipe is adapted from NYTimes Cooking

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Asian Apple Slaw

The South Arm Community Kitchen met at Gilmore Park Church again one more time for the summer.

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We started off with an Asian Apple Slaw recipe. This recipe is a good source of potassium and Vitamin C. The mint makes it so refreshing.

Ingredients

  • 2 apples, julienne
  • 1 medium size jicama, peeled and julienne
  • 3 to 4 green onions, thinly sliced
  • 3 to 4 sprigs of mint, use leaves only, tear in pieces
  • juice from a lemon
  • rice vinegar to taste
  • fish sauce to taste
  • sugar to taste
  • salt to taste

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Jicama can be eaten raw or cooked. It is high in dietary fiber, low in saturated fat, cholesterol and sodium.

Source: South Arm Community Kitchen

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Swiss Chard Tzatziki (Yogurt Dip)

The South Arm Community Kitchen served the Zucchini Feta Fritters with Swiss Chard Tzatziki.

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Ingredients

  • 1 cup finely chopped Swiss Chard leaves (ribs removed)
  • 2 garlic cloves, minced
  • 1/4 teaspoons salt
  • 1 cup plain yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • a dash of cayenne and cumin

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Source: South Arm Community Kitchen

Serves 4

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Zucchini Feta Fritters

This is another recipe which utilizes the zucchini donated by the Richmond Sharing Farm.

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The Zucchini Feta Fritters are fried to crispy on the outside. It’s a good way to sneak vegetables to fussy kids.

Ingredients

  • 1 pound shredded zucchini
  • 1/2 cup feta cheese crumbles
  • 1/2 cup chopped dill and parsley
  • 1 small jalapeno pepper, finely diced
  • 1 egg
  • 1/4 cup flour (or more)
  • salt, pepper and cumin to taste

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Source: this recipe adapted from Cooktoria

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Sweet and Savory Swiss Chard

With the Swiss Chard donated by the Richmond Sharing Farm, the South Arm Community Kitchen made a Sweet and Savory Stir Fried Swiss Chard.

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Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 4 teaspoons sugar
  • 1 tablespoon cider vinegar
  • 1 1/2 cups chicken broth
  • 4 cups stemmed, chopped, rinsed Swiss Chard
  • 1/4 cup dried cranberries
  • 1/4 cup sliced almonds
  • salt and pepper to taste

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P/S: You can substitute the Swiss Chard with Kale

Source: South Arm Community Kitchen

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Garlic-Parmesan Hasselback Zucchini

The South Arm Community Kitchen made some Garlic-Parmesan Hasselback Zucchini with the zucchini donated by the Richmond Sharing Farm.

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon finely chopped fresh oregano or 1/2 teaspoon dried ones
  • 1 teaspoon finely chopped garlic or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 small zucchini
  • 1/3 cup shaved Parmesan cheese, large pieces broken in half

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Source: this recipe is adapted from Eating Well

Makes 4 servings

Serving size: 1 zucchini

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Turnip Salad with Pistachio and Apricot

For the summer months, the South Arm Community Kitchen only have one kitchen in July and another in August. The kitchen has to be conducted in the Gilmore Park Church due the the kitchen in the South Arm Community Center is being used for summer programs.

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Minoo shared a few vegetarian recipes in the month of July. She received a lot of vegetables donated by the Richmond Sharing Farm for the use in community kitchens. For this particular kitchen, the donated vegetables included Swiss Chard, Zucchini and Turnips.

The Richmond Sharing Farm grows food to feed Richmond families in need. The harvest goes to community meals and Richmond Food Bank for distribution. This non-profit organization is operated by volunteers. You can find out more about the Richmond Sharing Farm in their website: www.sharingfarm.ca.

We started off with a salad made with some of the turnips donated from the Sharing Farm.

Ingredients

  • 1 to 2 bunches small salad turnips and/or radishes, peel and dice
  • 1 carrot, peel and cut into matchsticks
  • 1 sweet-tart apple (like Gala, Fuji or Honey Crisp), unpeeled and cut into thin wedges
  • 4 cups of mixed salad greens of your choice, optional
  • 1/4 cup diced dried apricot
  • 1/4 cup craisins
  • 1/4 cup shelled slivered pistachio (can be substituted with toasted pecans or walnuts)

Dressing

  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon balsamic reduction
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons extra virgin olive oil
  • salt and pepper to taste

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P/S: Minoo bought the pistachio from Persia on Main St., Vancouver

Source: South Arm Community Kitchen

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