Corn and Crab Salad

The South Arm Community Kitchen resumed on the 17th January.

We started off with a Corn and Crab Salad. You can find the recipe here.

This is a great appetizer recipe to serve in a party.

We substituted with jicama with Fuji apple as Minoo was not able to find jicama during her groceries shopping trip.

Minoo also shared the above kitchen conversions for our easy reference.

Lotus Root Pork Neck Bone Soup

Soup is always good for cold days.

Ben wanted to have lotus root soup. I usually made lotus soup with pork bones. Ben likes to dig the meat from bones and flavours it with the Spicy Maggi seasoning.

Ingredients

  • 1 slab of pork neck bone (the butcher will chop it up into pieces)
  • 2 to 3 nodes of lotus root, depending on size
  • few slices of ginger
  • salt to taste

Lotus root is rich in Vitamin C and a good source of dietary fiber. It has a crunchy texture and when cook long enough like making soup, the texture become “powdery” (in Cantonese, “fern”).

Continue reading

Old Fashioned Coffee Cake

The South Arm Community Kitchen made an Old Fashioned Coffee Cake for dessert for the last kitchen of 2017.

This is a basic coffee cake where the sweetness comes from maple syrup.

Ingredients

  • 3 cups flour (unbleached white or you can use 1/2 whole wheat pastry flour)
  • 1/2 pound butter
  • 1 cup maple syrup
  • 2 eggs
  • 3 teaspoons baking powder
  • 1 cup sour cream
  • 1 teaspoon vanilla

Topping

  • 1 cup chopped walnuts
  • 1 teaspoon cinnamon
  • 1/4 maple syrup

Source: South Arm Community Kitchen

Continue reading

Potato Crusted Quiche

For the last kitchen at the South Arm Community Kitchen for 2017, we made another three dishes.

Our main dish is a Potato Crusted Quiche. This recipe is inspired by Foodnetwork.com.

Ingredients

  • 1 pound russet potato, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon grated Parmesan
  • 5 eggs
  • 1 cup milk
  • 1 tomato, diced
  • 1/4 cup green onion, chopped
  • 1/2 cup bacon bits
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced

We served the Potato Crusted Quiche with Cream of Celery Soup.

You can find the soup recipe here. This Cream of Celery Soup is great as people who are not a fan of celery also enjoy it.

Continue reading

Oatmeal Cranberry Cookies

For dessert, Minoo shared an Oatmeal Cranberry Cookies recipe in the South Arm Community Kitchen.

These healthy Oatmeal Cranberry Cookies are great for snack. You can pack them in your kid’s lunch bag or enjoy them with coffee or tea.

Ingredients

  • 1 1/2 cup large flake oats
  • 3/4 cup whole wheat flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup salted butter, softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup dried cranberries, roughly chopped if they are big pieces
  • 1/4 cup white chocolate chips

Source: South Arm Community Kitchen

Minoo also shared some tips on packing healthy school lunches at the kitchen.

Continue reading

Tuna Loaf with Potatoes

The South Arm Community Kitchen met again for another cooking adventure.

For this kitchen, we made a Tuna Loaf with Potatoes.

We served the Tuna Loaf with Potatoes with a Cranberry Almond Spinach Salad. You can click here for the recipe.

Ingredients

  • 2 cups mash potatoes
  • a teaspoon Paprika
  • 2 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 egg
  • 1/3 cup Parmesan
  • 1/2 cup drained tuna
  • a small bunch of Parsley, chopped
  • a handful of sliced black olives
  • breadcrumbs for coating

Source: South Arm Community Kitchen

Continue reading

Apple Pumpkin Bread

The South Arm Community Kitchen made a quick bread with fall theme ingredients.

This Apple Pumpkin Bread is moist with a little crunch from the walnuts.

Ingredients

  • 1 cup granulated sugar
  • 1/2 cup olive oil, extra virgin or any other vegetable oil
  • 2 eggs
  • 1 cup canned pumpkin puree
  • 1 baking sweet apple (should yield 1 cup grated apple)
  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/2 cup chopped walnuts

Source: this recipe is adapted from Giulia Melucci

Makes 1 loaf, 6 to 8 servings

Continue reading

One Skillet Ground Beef Straganoff

I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.

In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.

We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.

Ingredients

  • 8 oz. white button mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1/4 cup dry sherry (we used red wine)
  • 4 cups low sodium beef broth
  • 1 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 4 cups dry egg noodles
  • 1/2 cup sour cream
  • 1 to 2 tablespoons chopped parsley
  • a few dashes of Worcestershire sauce, optional

Source: South Arm Community Kitchen

Serves 6

Continue reading

Quinoa Pilaf

In the South Arm Community Kitchen, we served the Chicken with Tomato Sauce with a side dish of Quinoa Pilaf.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 carrots, diced
  • 1 cup quinoa, rinsed a few times
  • 4 cloves of garlic, minced
  • 2 cups vegetable or chicken broth
  • 3/4 cup chopped walnut
  • 1/4 cup chopped fresh parsley

Source: this recipe is adapted from allrecipes

Continue reading