Spinach And Chickpea Fritters

The second recipe demonstrated by Minoo in the South Arm Community Kitchen is an Indian recipe. It is Spinach and Chickpea Fritters. These vegetarian fritters can be served as an appetizer or snack.

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Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.

Ingredients

  • 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
  • 1/4 cup cornstarch
  • 1/4 teaspoon baking powder
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon cayenne pepper
  • 1/2 onion, finely chopped
  • 3/4 teaspoon salt or to taste
  • 1 cup canned chickpeas
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 1 tablespoon minced peeled ginger
  • vegetable oil for frying
  • mango chutney, for serving

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Source: adapted from food network

Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8

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Salmon Patties

Charlene prepared 4 dishes for the South Arm Cooking Club for Seniors. As usual, it’s a complete meal with appetizer, soup, salad and main.

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For appetizer, Charlene utilizes canned pink salmon which is reasonably priced. When choosing canned salmon, pick those which include bones which has higher calcium and hence is a better deal nutritionally.

Ingredients

  • 1 can (7 oz) salmon
  • 2 eggs
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1/2 teaspoon dried dill
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons vegetable oil

Yogurt Sauce

  • 1/3 cup plain yogurt
  • 1/4 teaspoon salt
  • 2 green onions, finely chopped
  • 1/2 teaspoon dried dill

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Paul and June partnered to make this Salmon Patties.

Source: Charlene Dy

Prep time: 20 minutes; Cook time: 6 to 8 minutes; Serve: 3

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How To Make Mixed Olive Tapenade

Among all the dips made in the South Arm Community Kitchen, this is my least favourite because olives is not my cup of tea. But this is great for those who loves olives like Minoo and Tanni.

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I find that this Mixed Olive Tapenade is very salty.

Ingredients

  • 1 cup pitted, assorted green and black olives
  • two anchovy filets or two squirts of anchovy paste
  • 1 clove garlic
  • 2 tablespoons capers
  • juice of a lemon
  • handful of fresh basil leaves
  • olive oil

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Source: unknown

Prep time: 15 minutes; Yield: 1 cup

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How To Make Red Pepper and Almond Dip

Red Pepper and Almond Dip is the best among all the dips made in the South Arm Community Kitchen. It is very sweet and has an amazing great flavours from the roasted garlic and roasted red peppers.

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Source: unknown

Prep time: 45 minutes;  Yield: 1.5 cups

Ingredients

  • 1 cup roasted red peppers
  • 1/2 cup almonds
  • 2 teaspoons red wine vinegar
  • 1 tablespoon roasted garlic
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil
  • salt and pepper to taste

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How To Make Beet and Carrot Dip

This Beet and Carrot Dip has the most amazing colour. This is one of my favourite dip among all the dips as this dip is sweet. The natural sweetness comes from the beets and the carrots.

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Source: unknown

Prep time: 30 minutes; Yield: 2 cups (500ml)

Ingredients

  • 1 large beet, washed
  • 2 medium carrots
  • 1/2 cup (125ml) sour cream
  • 1/2 cup (125ml) crumbled feta
  • 1 green onion, chopped
  • 1 tablespoon (15ml) finely chopped fresh dill
  • 1 teaspoon (5ml) orange zest
  • 1 teaspoon (5ml) orange juice
  • 1/2 teaspoon (2ml) salt
  • 1/4 teaspoon (1ml) freshly ground black pepper

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How To Make Baba Gha-Hummus

When I asked Minoo about the origin of this dish, she told me it’s a combination of Persian’s Baba Ganouj (an eggplant dip) and Greek Hummus, hence the name Baba Gha-Hummus.

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Minoo is not sure of the source of this recipe as she has a huge repertoire of recipes collection.

Prep time: 45 mins;  Yield: 3 cups

Ingredients

  • 1 large eggplant
  • 3 tablespoons tahini (sesame-seed paste)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 garlic cloves, chopped
  • 1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained

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How To Make Lime Spiked Black Bean Dip

The next dip which Minoo made in the South Arm Community Kitchen is Lime Spiked Black Bean Dip. This dip is very easy to make and perfect for any casual gathering.

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The Lime Spiked Black Bean Dip tastes best at room temperature. This recipe is adapted from myrecipe.com.

Prep time: 15 minutes; Standing time: 30 minutes;  Yield: 3 cups

Ingredients

  • 2 x 15 ounces cans black beans
  • 1 cup grated carrot
  • 1/2 cup freshly squeeze lime juice, about 2 limes (we substituted with lemon juice)
  • 1/4 cup finely chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon minced garlic
  • pinch of salt
  • 1/8 teaspoon ground red pepper or cayenne

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How To Make Tzatziki

In the South Arm Community Kitchen, Minoo whipped up 6 dips. These dips are great for game nights with a group of friends. They also made great appetizers.

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These dips can be served with baguette, pita bread, corn chips, crackers and assortment of vegetables.

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We simply love the great colours of the dips. Can you guess it by its colour?

The first dip is Tzatziki which is popular in Greek cuisine.

Source: unknown

Prep time: 10 mins;  Yield: 2 cups

Ingredients

  • 1 cup Greek style yogurt
  • 1 cup finely diced cucumber
  • 2 tablespoons freshly chopped dill
  • lemon juice to taste
  • 2 small shallots finely chopped or 1/2 small red onion finely chopped
  • salt and pepper to taste

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If you cannot find Greek yogurt which sometimes called Mediterranean-style yogurt, you can make your own substitute with plain yogurt. Just line a colander with a double layer cheesecloth and place over a bowl. Pour in 2 cups of plain yogurt and chill overnight in the fridge. Discard the liquid the next morning. You’ll end up with 1 cup of Greek-style yogurt which is thicker than plain yogurt.

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Vietnamese Cuisine: Spring Rolls (Cha Gio)

We were very excited when Minoo told us that she had invited one of South Arm Community Kitchen’s pioneer member, Doris to demonstrate some Vietnamese dishes. Doris is a third generation Chinese Vietnamese here. It is such a privilege to be able to invite her to demonstrate in the kitchen as she is a very busy hair dresser now.

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The spring roll is deep fried until the skin is crispy. This is a great appetizer or finger food for holiday entertaining.

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Of course, the spring roll has to go with the Fish Sauce dipping sauce. The sourness of the dipping sauce cuts back the heaviness of the meat.

Ingredients for Spring Roll:

  • 2 pounds ground pork
  • 5 pieces black fungus, reconstituted in some water, finely chopped
  • 2 bunches of mung bean vermicelli, soak in some water to soften and cut into smaller strands.
  • 1 pound taro root
  • 1 medium carrot
  • 1 medium onion, finely chopped
  • 1 egg (optional)
  • 1 package spring roll rice paper wrap (Asian boy brand recommended)
  • salt and pepper to taste

Ingredients for Fish Sauce for dipping:

  • 1 tablespoon fish sauce
  • 1 tablespoon sugar
  • 3 tablespoons hot water
  • 1 tablespoon freshly squeezed lemon juice (or 3/4 tablespoon vinegar)
  • 1 tablespoon garlic chili sauce (optional)

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Garlicky Spinach Balls

The last appetizer made in the South Arm Club for Seniors is a very healthy appetizer.  Instead of something loaded with sugar, butter or cheese, this appetizer is made with vegetable.  This Garlicky Spinach Balls recipe is adapted from Taste of Homes and it serves 8 to 12.

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These Garlicky Spinach Balls are made with dry bread stuffing and spinach. They are tasty, easy-to-eat vegetable appetizer. You can make these ahead and freeze them, unbaked, in a single layer. Then, simply bake as needed, adding 5 to 10 minutes to the cooking time.

Ingredients

  • 2 cups crushed seasoned stuffing
  • 1 cup finely chopped onion
  • 4 eggs, lightly beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
  • 1/4 cup reduced-sodium chicken broth or vegetable broth
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon ground black pepper
  • 2 packages (10 ounces each) frozen chopped spinach

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Paul and Frances made with these Garlicky Spinach Balls.

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