Swiss Chard Tzatziki (Yogurt Dip)

The South Arm Community Kitchen served the Zucchini Feta Fritters with Swiss Chard Tzatziki.

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Ingredients

  • 1 cup finely chopped Swiss Chard leaves (ribs removed)
  • 2 garlic cloves, minced
  • 1/4 teaspoons salt
  • 1 cup plain yogurt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • a dash of cayenne and cumin

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Source: South Arm Community Kitchen

Serves 4

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Mexican theme: Guacamole

Minoo shared a Mexican theme menu for the South Arm Community Kitchen. The Mexican theme was inspired by one of the participant who would like to learn how to use avocado.

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Ingredients

  • 1 to 2 jalapeno, finely minced
  • 1/2 onion, finely chopped
  • 3 to 4 avocados (mashed)
  • a bunch of cilantro, chopped, optional
  • 1 to 2 cloves of garlic, finely minced, optional
  • 1 to 2 lemon, juiced
  • salt to taste

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Source: South Arm Community Kitchen

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Yogurt Dip

We served the Moussaka with a Yogurt Dip at the South Arm Multicultural Community Kitchen.

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The yogurt dip is good with any meat dish.

Ingredients

  • 1 to 1 1/2 cups plain or Greek yogurt
  • half a cucumber, grated or finely chopped
  • 3 green onions, chopped
  • 2 cloves garlic, finely minced
  • a few sprigs of cilantro, chopped
  • salt and pepper to taste

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Instructions

  • Combine all ingredients in a bowl. Stir to combine. Refrigerate until ready to serve.

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Feta and Roasted Red Pepper Dip with Pita Chips

Michelle also shared a snack recipe in the South Arm Older Adults Cooking Club.

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These crispy pita chips with Feta and Roasted Red Pepper Dip made an amazing snacks. Michelle also suggested that the dip is good to be used on pasta like a pesto.

Ingredients

  • 2 medium red bell peppers
  • 2 tablespoons olive oil
  • 8 ounces crumbled feta cheese (about 1 1/2 cups)
  • 1 bag of whole wheat pita bread

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Source: this recipe is adapted from chow.com

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Swiss Chard Pesto

Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.

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Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.

Ingredients

  • Olive oil (1/2 cup plus more)
  • 3 cloves of garlic, roughly chopped
  • 1 bunch Swiss chard (about 2 cups chopped leaves)
  • 1 cup walnuts
  • 2 ounces feta cheese
  • 1 bunch of basil leaves, wash, remove leaves and pat dry
  • salt and pepper to taste

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Source: Minoo

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Creamy Spinach Dip

The second dip that Minoo prepared in the South Arm Community Kitchen is a Creamy Spinach Dip.

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This Creamy Spinach Dip is made with fresh spinach unlike the one that I made with frozen chopped spinach which has a coarser texture . You can serve this dip with pita chips or crunchy vegetables or spread it on a sandwich.

Ingredients

  • 1 small shallot, peeled and roughly chopped
  • 1 x 5-ounce can water chestnuts, rinsed
  • 1/2 cup cream cheese
  • 1/2 cup cottage cheese
  • 1/4 cup plain yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • 6 ounces baby spinach
  • 3 tablespoons chopped fresh chives

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Source: via Minoo

Tips: try to drain the excess liquid from the yogurt so that the dip is less liquidy; You can strain the yogurt over cheesecloth overnight to get a thicker consistency. Greek yogurt will be a good substitute.

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Crab and Avocado Dip

Upon requests by some participants, Minoo prepared a menu of dips in the South Arm Community Kitchen. The recipes are just in time for the Easter celebration.

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We had a scrumptious pre-Easter meal of 2 types of dips, 2 types of homemade chips, a tuna salad and an apple cake.

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The first dip recipe is a Crab and Avocado Dip. This is great for entertaining and potluck. Minoo served this dip with some homemade baked tortilla chips and pita chips.

Ingredients

  • 4 whole firm but ripe avocados (peeled, pitted and roughly chopped)
  • 1/4 cup sour cream
  • 4 tablespoons fresh lemon juice
  • 3 tablespoons finely chopped fresh chives
  • salt and freshly ground black pepper
  • 15 ounces artificial crabmeat  (use fresh one if possible)
  • 1/2 cup mayonnaise
  • 3 tablespoons thinly sliced fresh basil
  • 1 whole jalapeno chili (finely chopped)

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Source: via Minoo

Tips: keep avocado in paper bag to speed up ripening

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Cream Cheese and Greek Yogurt Fruit Dip

Michelle has a mission to use up some cream cheese in stock. She prepared this Cream Cheese and Greek Yogurt Fruit Dip as dessert for the South Arm Cooking Club for Seniors.

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This Cream Cheese and Greek Yogurt Fruit Dip is Michelle’s family favourite. Her kids will eat the double amount of fruit whenever this dip is served. The dip tastes like caramel and it’s very creamy.

Greek yogurt or strained yogurt is much higher in protein than regular yogurt. It adds nutrition to recipes that usually call for cream, sour cream or plain yogurt. If you usually use sour cream, try mixing together half sour cream and half low fat Greek yogurt for more protein and calcium.

Based on PC choice brand product; plain yogurt has 8 grams of protein per 175g serving while Greek yogurt can have 18 grams of protein per 175g serving.

More protein keeps you feeling fuller longer.

Ingredients

  • 1 package cream cheese (light or regular), softened
  • 1 cup Greek yogurt (low fat or regular)
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • assorted cut fruit

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Source: via Michelle

Serve: 10 to 12

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Edamame Dip

To tie to the Japanese theme, Minoo made an Edamame Dip at the South Arm Community Kitchen.  Edamame beans are soybean that can be eaten fresh. The preparation for edamame is usually boiled in salted water or steamed.

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Edamame is rich in carbohydrates, protein, dietary fiber, omega fatty acidas and micronutrients like folic acid, manganese and vitamin K.

Ingredients

  • 12 ounces shelled, edamame, about 2 cups
  • 1/4 cup diced onion
  • 1/2 cup tightly packed fresh cilantro or parsley leaves
  • 1 large garlic clove, sliced
  • 1/4 cup freshly squeezed lime or lemon juice
  • 1 tablespoon brown miso
  • 2 teaspoons salt
  • 1 teaspoon red chili paste
  • 1 teaspoon freshly ground black pepper
  • 5 tablespoons olive oil
  • 1 1/2 cups sour cream

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Source: Minoo

Prep time: 20 minutes;  Yield 3 cups

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