Easy Italian Spaghetti Pasta Salad

The South Arm Community Kitchen resumes in September after the summer break.

For this kitchen, we made an Easy Italian Spaghetti Pasta Salad. This salad is a great way to incorporate vegetables into the meal. It is also great for school lunch box.

Ingredients

  • 1 pound thin spaghetti (can substitute with your choice of pasta)
  • 2 tablespoons salt
  • 1 cucumber, quartered and cubed
  • 1 red bell pepper, seeded and chopped
  • 1/2 red onion, chopped
  • 10 ounces cherry tomatoes, halved
  • 1 x 4-ounce can sliced black olives, drained
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons Italian seasoning
  • 2 teaspoons sugar
  • 2 garlic clove, finely minced
  • salt to taste
  • fresh ground black pepper to taste

Source: South Arm Community Kitchen

Serves 8

Continue reading

Green Pea Salad

The South Arm Kitchen met at Gilmore Park Church for another cooking session.

We made a Green Pea Salad to go with some Chicken Strips.

You can find the recipe of this healthy homemade Chicken Strips recipe here.

Ingredients

  • 3 cups frozen peas
  • 3 tablespoons chopped fresh dill (we used dried ones)
  • 2 tablespoons sour cream
  • 2 tablespoons Mayonnaise
  • 2 1/2 teaspoons lemon juice
  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1-2 drops Tabasco sauce

Source: South Arm Community Kitchen

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading

Chicken Tzatziki Salad

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

img_0267

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

img_0215

Source: Dinnertime Hacks for People Too Tired to Cook

Continue reading

Black Bean Burrito Bowl

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

img_0257

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

img_0219

Source: South Arm Community Kitchen

Continue reading

Brown Rice Bowl

The South Arm Community Kitchen theme for this kitchen is to make quick meals with rotisserie chicken. Rotisserie chicken is a versatile ingredient. We made three different flavour salad out from two chicken breasts from a rotisserie chicken.

img_0246

The first salad is a Brown Rice Bowl which has an Asian flavour.

Ingredients

  • 1/2 cup cooked brown rice (click here on how to cook brown basmati rice)
  • 1/2 cup carrots, julienned or grated
  • 8 cherry tomatoes, halved
  • 1/4 cup sliced green onions
  • 1/4 rotisserie chicken, shredded or chopped
  • rice vinegar to taste
  • toasted sesame seeds
  • 1/2 cup chopped cucumber
  • torn nori strips (optional)
  • salt to taste

img_0214

Source: Dinnertime Hacks fro People Too Tired to Cook

Continue reading