Stacked Potato Gratin

The South Arm Multicultural Community Kitchen made a side dish of Stacked Potato Gratin.

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Minoo shared this recipe of Stacked Potato Gratin just in time for Thanksgiving as we met the week before Thanksgiving.

Ingredients

  • 2 kilograms large potatoes (about 5)
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh thyme or 1 tablespoon dried ones
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/2 teaspoon ground black pepper
  • paprika for sprinkling on top, optional

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Source: South Arm Community Kitchen

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Best Bran Muffins

The South Arm Multicultural Community Kitchen started off with a sweet recipe first.

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This high fiber Best Bran Muffin is freezer friendly.

Ingredients

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 2 cups ground wheat bran
  • 1 1/2 cups buttermilk
  • 1 cup water
  • 1/2 cup sugar (or honey)
  • 1/4 cup molasses
  • 2 eggs
  • 2 1/2 tablespoons oil (or coconut oil, melted)
  • 1 cup raisins

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Source: South Arm Community Kitchen

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Chocolate Beet Muffins

The South Arm Multicultural Community Kitchen made some muffins with beets too.

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The beets gave this Chocolate Beet Muffin a reddish hue.

Ingredients

  • 2 medium sized beets cooked and pureed
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/4 cup buttermilk or milk
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 cup semi-sweet chocolate chips

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Source: South Arm Community Kitchen

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Beet Soup

Another Fall vegetable being cooked up in the South Arm Multicultural Community Kitchen is Beet.

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Beets have many health benefits which include high in vitamins and minerals like the B Vitamin, folate, manganese, potassium and copper. They are also high in dietary fiber. Beets also contain a healthy amount of magnesium, phosphorous, vitamin C and vitamin B6.

Ingredients

  • 4 tablespoons vegetable oil
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 2 tablespoons fresh ginger, minced (or 1 tablespoon ground ginger)
  • 4 to 5 small potatoes, chopped
  • 4 large beets, chopped
  • 16 to 20 cups of vegetable or chicken stock
  • 2 tablespoons curry powder or paste
  • 2 tablespoons cumin

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Source: South Arm Community Kitchen

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Roasted Veggies with Avocado Dressing

The South Arm Multicultural Community Kitchen came together for another cooking session.

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We made Roasted Veggies with Avocado Dressing. This is a vegetarian meal which uses fall vegetables like squash and Brussels srpouts.

Ingredients

  • 3 sweet peppers, multi-colour, roughly chopped
  • 1 pound butternut squash
  • 1 pound Brussels sprouts, hulled and halved if they are big
  • 2 teaspoons dried Oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons olive oil
  • 4 ounces mixed greens

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Avocado Dressing Ingredients

  • 3 avocados
  • 3 small garlic cloves
  • Juice of 2 limes or lemons
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

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Source: South Arm Community Kitchen

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Mandarin Loaf Cake

The South Arm Multicultural Community Kitchen made a Mandarin Loaf Cake for dessert to end our meal.

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Ingredients

  • 3 Mandarins
  • 3 eggs
  • 1/3 cup oil or melted butter
  • 1 cup sugar
  • 1 1/4 cup to 1 1/2 cup flour (depending on how juicy is the Mandarins)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • zest of 1 Mandarin

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Source: South Arm Community Kitchen

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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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