Black Bean Enchiladas

With beans in mind, Minoo selected a couple of Mexican recipes which has beans in the ingredients for the community kitchen at Gilmore Park Church.


The first item is Black Bean Enchiladas. This is very filing and a great vegetarian alternatives.


  • 2 cans black beans, drained and rinsed
  • 1 teaspoon oil
  • 1 cup chopped onion
  • 3 to 4 cloves garlic, minced
  • 1 1/2 diced bell pepper
  • 1 green chiles, minced
  • 2 teaspoons ground cumin
  • 1 cup shredded cheddar cheese
  • 14 to 16 tortillas
  • 2 cans Enchilada sauce (or substitute one can with salsa)
  • salt and pepper to taste


Source: unknown

Prep time: 30 minutes;  Bake time: 15 minutes;  Serves 7 to 8


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Mexican Tomato and Bean Casserole

Charlene prepared this stick-to-your-ribs casserole for the South Arm Cooking Club for Seniors. This hearty and warming casserole is pack with so much flavor that even meat lovers will enjoy it even though it’s a bean casserole.


For those who enjoy a bit of spice, try adding 1 tablespoon of adobo sauce from a can of chipotle to the tomato mixture.


  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 x 28 oz can diced tomatoes
  • 1 teaspoon of dried oregano
  • 2 x 19 oz cans romano, kidney, fava, or white beans, rinsed and drained
  • 3 green onions, chopped
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
  • 3 oz Monterey jack cheese, cut into 3/4-inch cubes

Crumb Topping:

  • 2 tablespoons olive oil
  • 1.5 cups fresh bread crumbs


Chris O’Brennam, Christina, Marcel and Helmut worked together on this Mexican Tomato and Bean Casserole as they make an extra casserole for take home.

Source: inspired by Heidi Swanson

Prep time: 20 minutes; Cook time: 50 to 60 minutes; Serve 8


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Light and Fluffy Carrot Souffle

I’ll consider this Light and Fluffy Carrot Souffle as a dessert but it is also considered as a sweet side dish. Frank made this delightful casserole.


This Light and Fluffy Carrot Souffle is an easy, healthy alternative to sweet potato casserole.


  • 7 cups chopped carrot (about 2 pounds)
  • 1/3 cup granulated sugar
  • 1/4 cup fat-free sour cream
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter, melted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • Cooking spray
  • 1 teaspoon powdered sugar for garnishing


P/S: we used real butter instead of margarine. I could’nt locate the butter when I took this picture and just grab the margarine from the fridge. This Light and Fluffy Carrot Souffle is adapted from Cooking Light, and it serves 8.


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Zucchini Rice Casserole

Helmut and Paul made this Zucchini Rice Casserole adapted from Cooking Light.  This recipe serves 8.  You may halve the recipe easily.  For solo dining, you may filled this in 1-cup ramekins and freeze them just before the baking process.  This way, you can bake the individual servings when needed.  Otherwise, you can bake it first and portion them into single serving plastic containers and freeze for later consumption.  You just have to reheat them in the microwave.


The Zucchini Rice Casserole is creamy and rich and I’ll bet your kids will love this comfort food. They will not even noticed that it’s made with healthy zucchini.


  • 8 cups sliced zucchini (about 2 1/2 pounds)
  • 1 cup chopped onion
  • 1/2 cup fat-free, less sodium chicken broth
  • 2 cups cooked brown rice
  • 1 cup (4-oz) shredded reduced-fat sharp cheddar cheese
  • 1 cup fat-free sour cream (or use 1/2 cup sour cream plus 1/2 cup cottage cheese)
  • 1/4 cup (1-oz) grated fresh Parmesan cheese, divided
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs, lightly beaten


P/S: missing ingredients from this photo: eggs, brown rice, Italian-seasoned breadcrumbs, chicken broth, salt and pepper.


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Cheesy Fish and Spinach Casserole

Minoo shared a Cheesy Fish and Spinach Casserole recipe in the Gilmore Park Church Community Kitchen.  She also made mash potatoes as the side dish to go with the casserole.  This recipe serves 6.


This Cheesy Fish and Spinach Casserole is very simple and quick to make.  It is a great recipe for a quick meal when you have a long day and do not want to labour in the kitchen.  Kids will love this cheesy dish complete with vegetables and protein.  All you need is a side dish of carbohydrate like mash potatoes, home made potato wedges, a simple noodle or rice dish.


  • 1 bag fresh spinach (you may use pre-wash baby spinach)
  • 1 cup cheddar or parmesan cheese, grated
  • 1/3 cup breadcrumbs
  • 1 egg beaten
  • 1 lb Basa or any while fish fillets like Cod, Sole, etc
  • salt and pepper to taste



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Kidney Bean Casserole

Andrea made two German dishes in the South Arm Community Kitchen. It’s been a while since Andrea demonstrated after she gave birth to a beautiful girl. It is so amazing that we watched Andrea’s tummy grew and now watching her little girl grows. One good thing about the South Arm Community Kitchen is that it provides baby sitting facility. Mums with young toddlers can still participate in this kitchen.

Andrea first dish is called Kidney Bean Casserole. This casserole is great for potluck. You may serve this casserole with a salad and you’ve got a complete meal.


The top layer of potatoes has a glutinous texture. The Kidney Bean Casserole is very filing.


  • 500g potatoes, peeled (or thoroughly scrubbed), grated
  • 400g kidney bean in cans
  • 500g onions, sliced
  • 100g bacon, cubed
  • 300g ground beef or pork
  • 1 clove garlic, minced
  • 1 tablespoon oil
  • 1 egg
  • bunch of parsley
  • salt and pepper to taste
  • fresh or dried rosemary, finely chopped
  • butter to grease baking dish



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Middle Eastern Flavour Pork, Chickpea and Couscous Casserole

Andrea made this Middle Eastern Pork, Chickpea and Couscous Casserole as her second dish in the South Arm Community Kitchen.

This is a one-pot party dish which features easy-to-use couscous and nutrient-packed chickpeas. This dish is highlighted by the rich flavours of cumin, coriander and zesty orange.



  • 2 tablespoons olive oil
  • 1 1/4 lb lean boneless pork loin or pork tenderloin, cut in thin strips
  • 2 cups sliced carrots
  • 1 large sweet green or red pepper, diced
  • 1 large onion, cut in wedges
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh ginger root
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (19oz/540ml) chickpeas, drained and rinsed
  • 2 cups chicken or vegetable stock
  • 1 tablespoon grated orange rind
  • 1 cup orange juice
  • 1/2 dried cranberries or raisins
  • 1 piece of leek, cut in thin strips
  • 1 1/2 cup couscous
  • 1/2 cup chopped fresh coriander or parsley


Click on the link below for the instructions.


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Casserole Sausage Rice

Everything has an end — except for a sausage which has two.
~ Danish Proverb

This was what Suanne made for dinner yesterday. She found the recipe from the internet. It has been one of the more frequently made dish at home. Suanne says that she likes to make this dish is because this is the only way she can make Nanzaro eat carrots. Here is how it looks like:


It’s quite an easy meal to make. It will take about 1.5 hrs in all, including baking and preparation time. It’s has everything one needs for nutrition … vegetables, meat, carbohydrates … all in one pot. Cleaning is also easy because it’s just one casserole and dry plates to wash.  (more…)

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