Fettuccine with Roasted Red Pepper & Sun-dried Tomato Sauce

We made a pasta for the main course in the South Arm Community Kitchen.

This is a vegetarian pasta with roasted red pepper and sun-dried tomato sauce .

Ingredients

  • 4 large red bell peppers
  • 1/2 cup sun-dried tomatoes ( we used the oil packed one)
  • 1/2 bunch of parsley, chopped
  • 1 pound fettuccine pasta
  • 2 tablespoons butter
  • 3/4 cup half & half
  • 1/4 cup freshly grated Parmesan cheese
  • salt and pepper to taste

Source: South Arm Community Kitchen

Serves 4

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Carrot Cumin Slaw

I returned to the South Arm Community Kitchen after a long break. As usual, we whipped up three recipes for this meeting.

The first recipe is a Carrot Cumin Slaw. It is crunchy with a refreshing dressing with a spicy kick.

Ingredients

  • 2 cups shredded cored green cabbage
  • 1 cup shredded cored purple cabbage
  • 3 carrots, peeled and coarsely grated (about 1 3/4 cups)
  • 1/2 red onion, finely chopped
  • 1 jalapeno, seeded and minced
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon or lime juice
  • 3 tablespoons chopped cilantro
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
  • a large pinch of sugar

Source: this recipe is adapted from Martha Stewart

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Hasselback Apples

For dessert, the South Arm Community Kitchen made some Hasselback Apples.

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Choose firm apples with sweet-tart flavour for this Hasselback Apples recipe. Pink Lady or Honeycrisp works well while Fuji and Granny Smith falls apart.

Ingredients

  • 2 large firm apples, peeled, halved vertically and cored
  • butter to grease pan or lined pan with parchment paper
  • 4 tablespoons brown sugar, divided
  • 2 1/2 tablespoons butter, melted and divided
  • 3/4 teaspoon ground cinnamon, divided
  • 2 tablespoons old-fashioned rolled oats
  • 1 teaspoon all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/2  cups vanilla ice-cream (optional)

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Source: South Arm Community Kitchen

Serves 4

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Spinach and Mushroom Pasta

It was a very cold morning during the last kitchen of the South Arm Multicultural Community Kitchen in 2016. We made a comfort soup to battle the cold.

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The soup we made was Salmon and Potato Chowder which I had blogged before here.

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For the main dish, we made a Spinach and Mushroom Pasta.

Ingredients

  • 12 ounces penne noddles (you can use any type of pasta of your choice)
  • 1 tablespoon olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello, etc…)
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups fresh spinach, rinsed well & chopped
  • 1/2 cup fresh basil or parsley, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • grated Parmesan cheese

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Source: South Arm Community Kitchen

Serves 4

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Fish & Veggies Baked in Parchment Paper

The South Arm Multicultural Community Kitchen made a main dish of fish and veggies.

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This Fish and Veggies Baked in Parchment Paper is a healthy and nutritious meal in a pouch.

Ingredients

  • 2 thick fish fillets
  • 1 small zucchini, or half of a medium zucchini, cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  • half of an onion, cut into thin slices
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1 to 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 lemon, zest and juice
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley, plus more for garnishing

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Source: South Arm Community Kitchen

The above recipe serves two

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Brazilian Black Bean Soup

The South Arm Multicultural Community Kitchen met up for another session.

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The first recipe we made was a hearty Brazilian Black Bean Soup which is just great for the winter season.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 8 cloves garlic, chopped
  • 3 carrots, diced
  • 2 red bell peppers, diced
  • 3 (15 ounces) cans black beans, drained and rinsed
  • 1 cup orange juice
  • 2 cups water, or more
  • 2 pinches cayenne pepper, or to taste
  • 2 tablespoons ground cumin
  • salt and pepper to taste
  • organic chicken seasoning to taste, optional

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Source: this recipe is adapted from Allrecipes.com (submitted by Liebelune)

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Snow Fungus, Pear and Papaya Sweet Soup

Lorna shared a dessert soup recipe in the South Arm Multicultural Community Kitchen.

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She shared the above Snow Fungus, Pear and Papaya Sweet Soup which is great for complexion and soothes your lungs. She did not come with a recipe, so, I’m sharing the exact amount of the ingredients she used in the kitchen. She made a big pot of the dessert soup that can feed an army.

Ingredients

  • 6 dried snow fungus
  • 5 pears, peel and remove core, cube
  • 3 ripe medium papaya, peel, remove seeds and cube
  • 15 to 20 red dates
  • 1/2 cup of bitter and sweet almond
  • 1 tub of fresh lily bulbs
  • rock sugar to taste (we used 1 1/2 packages)

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Source: Lorna

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Japanese Style Mah Poh Tofu

For this South Arm Community Kitchen, the participants shared their favourite recipe.

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Junko shared a Japanese style Mah Poh Tofu served on germinated brown rice. Junko preferred germinated brown rice as it’s not as tough as regular brown rice and yet still has some chewiness to it.

Ingredients

  • 1 package of smooth soft tofu, cubed
  • 100 grams ground pork
  • 3 stalks green onions, chopped
  • 1 garlic clove, minced
  • 1 inch ginger, minced
  • 1 medium onion, chopped
  • 1 tablespoon sesame oil
  • 1/2 tablespoon miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon soy bean paste (or substitute with miso paste)
  • 1/4 tablespoon sugar
  • 1/2 teaspoon oyster sauce
  • 1/2 cup water
  • 1 teaspoon corn starch

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Source: Junko

Serves 2 (we made enough for 12)

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Chicken Tzatziki Salad

The last salad we made in the South Arm Community Kitchen is a Greek style salad.

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This healthy chicken salad has a yogurt base (much better than mayo base) and with Greek inspired flavour. If you can’t find garlic paste, just finely grate some fresh garlic.

Ingredients

  • 1/2 cup plain full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic paste
  • 1 tablespoon fresh dill (optional)
  • juice from 1/2 lemon (optional)
  • 1/2 cup diced cucumber
  • 1/4 rotisserie chicken, chopped
  • salt and black pepper to taste
  • mixed salad greens

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Source: Dinnertime Hacks for People Too Tired to Cook

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Black Bean Burrito Bowl

The second salad we made in the South Arm Community Kitchen with rotisserie chicken has Mexican flavour to it.

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You can make this a vegetarian version by leaving out the rotisserie chicken but it still has protein in it in the form of black beans.

Ingredients

  • 1 cup black beans (drain and rinse if using can beans)
  • 1 cup finely chopped kale
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup sliced green onions
  • 1/2 avocado, sliced or diced
  • 1/4 rotisserie chicken, shredded or chopped
  • fresh cilantro (optional)

Dressing:

  • 3 tablespoons tahini
  • 1 1/2 tablespoons fresh lemon/lime juice
  • ground cumin to taste
  • chili powder to taste
  • olive oil
  • salt and pepper to taste

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Source: South Arm Community Kitchen

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