Easy Zucchini and Cheddar Pie

The South Arm Community Kitchen made an easy Zucchini and Cheddar Pie for the main course.

It is loaded with vegetables and bonded with eggs and cheese.
Ingredients

  • 2 pounds zucchini, grated and squeezed to remove excess liquid
  • 1 red pepper, diced
  • 2 cups Cheddar cheese, grated
  • 3 eggs
  • 2 tablespoons chopped parsley
  • salt and pepper to taste
  • 4 tablespoons flour
  • 1 teaspoon baking powder
  • 1 large red onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin


Source: South Arm Community Kitchen
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Waldorf Salad

The South Arm Community Kitchen met up on the Summer Solstice for another cooking session.

For the starter, we made a Waldorf Salad. The classic Woldorf Salad includes apples, celery, nuts and grapes. In this recipe, we added Romaine lettuce for a more voluminous salad.
Ingredients

  • 2 red apples (Honey Crisp or Red Delicious), un-peel and chopped into bite-sized pieces
  • 3 ribs celery, diced
  • 1 cup red seedless grapes, halved
  • 1/2 cup chopped walnuts
  • one head Romaine lettuce, torn into bite-sized pieces
  • 1 teaspoon ground cumin or more
  • 4 tablespoons mayonnaise
  • 4 tablespoons yogurt
  • juice from 1 lemon
  • salt and pepper to taste


Source: this recipe is adapted from Add a Pinch
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Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.

Ingredients
Meatballs

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste

Sauce

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional


P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo
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Reduced Fat Caesar Salad

The South Arm Community Kitchen made another scrumptious meal for this meet.

We made a Reduced Fat Caesar Salad with homemade croutons.
Ingredients

  • 1 hard-boiled egg
  • 1/2 cup light mayo
  • 1/4 cup water
  • 2 tablespoons Parmesan cheese
  • 4 tablespoons lemon juice
  • 1 tablespoon red wine vinegar or white wine vinegar
  • 2 cloves garlic
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • 1 large head of Romaine lettuce
  • a few slices of toasted bread


Sauce: South Arm Community Kitchen
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Coconut Rice

Here is another menu from the South Arm Multicultural Community Kitchen.

We made Coconut Rice to go with Ground Beef Curry.

The Ground Beef Curry had been covered here.

For dessert, we made a Blueberry Yogurt Parfait which had also been covered before. Click here for the recipe.

Ingredients

  • 1 teaspoon vegetable oil
  • 2 teaspoons finely chopped ginger root
  • 1 clove garlic, minced
  • 1 teaspoon grated lime zest
  • 1 1/2 cups uncooked, basmati rice
  • 3/4 cup coconut milk
  • 1 teaspoon honey
  • 1/2 teaspoon salt

Source: South Arm Community Kitchen

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Green Bean Salad

The menu for the South Arm Community Kitchen in this session include a salad, a chicken dish and a dessert.

We made a Green Bean Salad which is great for potluck.

We served the salad with some sticky chicken thighs baked in the oven. You can view the recipe of the Sticky Chicken Thighs here.

Ingredients

  • 10 cups green beans, trimmed and cut into 1-inch length
  • 1 red onion, thinly sliced
  • 2 large tomatoes, cubed
  • 2 cloves garlic, minced
  • 2 eggs, hard boiled
  • 2 tablespoons apple cider vinegar (or wine vinegar)
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Source: South Arm Community Kitchen

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Orange Scented Vegetable Couscous

The South Arm Community Kitchen met up for another fun time in the kitchen.

Minoo prepared three recipes for the kitchen. The main course is an Orange Scented Vegetable Couscous.

We served the couscous with a Noodle Vegetable Soup which I had blogged about here.

Minoo also shared with us some useful soup tips in the kitchen.

For dessert, we made a Deep Dark Chocolate Sour Cream Zucchini Cake which I had also blogged about before. You can click on this link to check out the recipe.

Here is the recipe for the Orange Scented Vegetable Couscous.

Ingredients

  • 1 teaspoon grated orange zest
  • 1 1/4 cups freshly squeezed orange juice
  • 1/2 cup seedless raisins
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 cup uncooked couscous
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 small zucchini, diced
  • 1 small carrot, diced
  • few stalks of celery, diced
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons sliced almonds

P/S: the celery stalks were left out from the photo.

Source: This recipe is adapted from weight watchers

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Easy Pasta with Broccoli

The main dish that we made at the South Arm Community Kitchen is an easy pasta dish.

This is one of the easiest pasta dishes that is quick to make with only a few ingredients in a pot.

Ingredients

  • 12 oz uncooked pasta (we used macaroni)
  • 6 1/2 cups fresh broccoli florets, no stems
  • 5 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • red pepper flakes, optional

This recipe is adapted from Skinnytaste.com

You can learn more about broccoli from Thrive Cuisine here.

For dessert, we made the Classic Carrot Cake with reduced sugar.

You can click on the link here for the recipe. We reduced the sugar to 1 cup and it is still moist and sweet. We reckoned that the sugar can be further reduced to 3/4 cup.

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Spinach Salad with Mushrooms and Feta

The South Arm Community Kitchen met up for another session.

We made three dishes; a salad, a pasta and a cake.

The salad we made is Spinach Salad with Mushrooms and Feta

Ingredients

  • 1 pound baby spinach
  • 1 small red onion, chopped
  • 2 hard boil eggs, sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 large carrot, grated
  • feta cheese
  • olives, optional

Dressing

  • juice of 1 lemon
  • 1/4 cup olive oil
  • salt and pepper to taste
  • pinch of sugar

Source: South Arm Community Kitchen

Serves 4 to 6

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Easy, Vegan Chocolate Cake

We made an Easy, Low-fat Chocolate Cake in the South Arm Community Kitchen for dessert.

The flavour of orange complements the chocolate cake well.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable oil
  • 1 tablespoon white vinegar
  • 1 teaspoon vanilla
  • 1 cup brewed coffee or cold water
  • zest from 1 orange

Source: South Arm Community Kitchen

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