Gluten Free Lemon Poppy Seed Bread

The South Arm Community Kitchen made a Gluten Free Lemon Poppy Bread for dessert.

This is a high fiber quick bread and it’s great for breakfast or any time of the day.
Ingredients

  • 2 1/2 cups rolled oats
  • 4 large eggs, room temperature
  • 1 cup full-fat Greek yogurt
  • 3/4 cup honey
  • 1/4 cup lemon juice
  • 3 teaspoons lemon zest
  • 1/4 cup poppy seeds
  • 2 1/4 teaspoons baking powder
  • pinch of salt


Source: this recipe is adapted from Tasty
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Easy Zucchini and Cheddar Pie

The South Arm Community Kitchen made an easy Zucchini and Cheddar Pie for the main course.

It is loaded with vegetables and bonded with eggs and cheese.
Ingredients

  • 2 pounds zucchini, grated and squeezed to remove excess liquid
  • 1 red pepper, diced
  • 2 cups Cheddar cheese, grated
  • 3 eggs
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin


Source: South Arm Community Kitchen
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Waldorf Salad

The South Arm Community Kitchen met up on the Summer Solstice for another cooking session.

For the starter, we made a Waldorf Salad. The classic Woldorf Salad includes apples, celery, nuts and grapes. In this recipe, we added Romaine lettuce for a more voluminous salad.
Ingredients

  • 2 red apples (Honey Crisp or Red Delicious), un-peel and chopped into bite-sized pieces
  • 3 ribs celery, diced
  • 1 cup red seedless grapes, halved
  • 1/2 cup chopped walnuts
  • one head Romaine lettuce, torn into bite-sized pieces
  • 1 teaspoon ground cumin or more
  • 4 tablespoons mayonnaise
  • 4 tablespoons yogurt
  • juice from 1 lemon
  • salt and pepper to taste


Source: this recipe is adapted from Add a Pinch
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Apple Crisp with Walnut

The dessert which we made at the South Arm Community Kitchen was an Apple Crisp with Walnut.

You can substitute the apple with other fruit like pear, peaches or mixed berries.
Ingredients
Fruit Mixture

  • 3/4 cup granulated sugar
  • 2 tablespoons all purpose flour
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 6 to 8 cups sliced apple or more

Topping

  • 1 cups old fashioned rolled oats
  • 1/2 cup brown sugar
  • 1 cup all purpose flour
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon baking powder
  • 1/4 cup butter or more if needed
  • 1 cup walnut, chopped


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Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.

Ingredients
Meatballs

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste

Sauce

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional


P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo
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Reduced Fat Caesar Salad

The South Arm Community Kitchen made another scrumptious meal for this meet.

We made a Reduced Fat Caesar Salad with homemade croutons.
Ingredients

  • 1 hard-boiled egg
  • 1/2 cup light mayo
  • 1/4 cup water
  • 2 tablespoons Parmesan cheese
  • 4 tablespoons lemon juice
  • 1 tablespoon red wine vinegar or white wine vinegar
  • 2 cloves garlic
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • 1 large head of Romaine lettuce
  • a few slices of toasted bread


Sauce: South Arm Community Kitchen
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Coconut Rice

Here is another menu from the South Arm Multicultural Community Kitchen.

We made Coconut Rice to go with Ground Beef Curry.

The Ground Beef Curry had been covered here.

For dessert, we made a Blueberry Yogurt Parfait which had also been covered before. Click here for the recipe.

Ingredients

  • 1 teaspoon vegetable oil
  • 2 teaspoons finely chopped ginger root
  • 1 clove garlic, minced
  • 1 teaspoon grated lime zest
  • 1 1/2 cups uncooked, basmati rice
  • 3/4 cup coconut milk
  • 1 teaspoon honey
  • 1/2 teaspoon salt

Source: South Arm Community Kitchen

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Hawaiian Coconut Pudding

The South Arm Community Kitchen made a Hawaiian Coconut Pudding for dessert.

The addition of shredded coconut and chopped walnuts added a nice crunchy texture to the smooth pudding.

Ingredients

  • 2 cups coconut milk
  • 1 cup whole milk
  • 5 tablespoons sugar
  • 5 tablespoons cornstarch
  • 1/4 teaspoon vanilla extract
  • shredded coconut and chopped walnut (optional)

Source: South Arm Community Kitchen

Minoo shared the following food safety tips at the end of the kitchen.

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Green Bean Salad

The menu for the South Arm Community Kitchen in this session include a salad, a chicken dish and a dessert.

We made a Green Bean Salad which is great for potluck.

We served the salad with some sticky chicken thighs baked in the oven. You can view the recipe of the Sticky Chicken Thighs here.

Ingredients

  • 10 cups green beans, trimmed and cut into 1-inch length
  • 1 red onion, thinly sliced
  • 2 large tomatoes, cubed
  • 2 cloves garlic, minced
  • 2 eggs, hard boiled
  • 2 tablespoons apple cider vinegar (or wine vinegar)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Source: South Arm Community Kitchen

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Orange Scented Vegetable Couscous

The South Arm Community Kitchen met up for another fun time in the kitchen.

Minoo prepared three recipes for the kitchen. The main course is an Orange Scented Vegetable Couscous.

We served the couscous with a Noodle Vegetable Soup which I had blogged about here.

Minoo also shared with us some useful soup tips in the kitchen.

For dessert, we made a Deep Dark Chocolate Sour Cream Zucchini Cake which I had also blogged about before. You can click on this link to check out the recipe.

Here is the recipe for the Orange Scented Vegetable Couscous.

Ingredients

  • 1 teaspoon grated orange zest
  • 1 1/4 cups freshly squeezed orange juice
  • 1/2 cup seedless raisins
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 cup uncooked couscous
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 small zucchini, diced
  • 1 small carrot, diced
  • few stalks of celery, diced
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons sliced almonds

P/S: the celery stalks were left out from the photo.

Source: This recipe is adapted from weight watchers

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