The second side dish for the Mexican theme menu shared in the South Arm Community Kitchen is Salsa.
Tortilla chips served with salsa makes a great snack for game night.
- 6 medium tomatoes, chopped
- 1 small onion, finely chopped
- 2 to 3 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 lemon, juiced
- 1 to 2 jalapeno, finely chopped
- 1/2 bunch cilantro, finely chopped
Source: South Arm Community Kitchen
Michelle prepared a Mexican theme meal at the South Arm Community Kitchen for Women due to popular demand.
Most of the recipes had been blogged already. You can click on the link below the photo to view the recipe.
Cabbage Avocado Slaw.
Homemade Taco Seasoning.
Spiced Lentil Tacos/Burito.
The Honey Ginger Lemonade is a new recipe.
- 1 cup freshly squeezed lemon juice
- 1/2 cup honey
- 1/4 cup peeled fresh ginger slices
- 7 sprigs fresh mint
- 2 cups purified water
- 4 cups ice cubes.
- Place the lemon juice, honey, ginger and sprigs of mint in a large pitcher to release flavour.
- Add water and stir until the honey dissolves, then add ice.
Source: Dr. Weil.com
The South Arm Women Community Kitchen resumes after the spring break. For this kitchen, Michelle shared information on incorporating more protein into our diet.
In line with above, Michelle shared a salad with almond and feta cheese which is a good source of protein.
This healthy kale salad is topped with a warm cranberry almond vinaigrette. The sweetness from the honey and shallot balanced well with the sourness of the vinaigrette and cranberry and the saltiness of the feta cheese.
- 3 tablespoons olive oil, divided
- 1 shallot, peeled and thinly sliced
- 3 cloves garlic, coarsely chopped
- 1 cup dried cranberries
- 2 tablespoons red wine vinegar
- 2 teaspoons honey
- juice and zest of half a lemon
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
- 1 bunch kale, very thinly sliced
- 1/4 cup sliced almond
- 1/4 cup crumbled blue cheese or goat cheese or feta cheese
With the Vaisakhi around the corner, Michelle was inspired to prepare an Indian theme lunch at the South Arm Older Adults Cooking Club.
Here is an excerpt which Michelle shared in the kitchen about Vaisakhi.
For many thousands of years, Vaisakhi has been the time when farmers have put their sickles to harvest and celebrated the coming of a new year. Since 1699, the Sikhs have had a further reason to celebrate at this time of the year. Now Vaisakhi is celebrated with even more energy, pomp and fanfare. It has become a holy day to mark the birth of the Khalsa fraternity. And so 300+ years on, this tradition continues with much gaeity, vigour and enthusiasm, Sikhs worldwide will spend much time remembering this most important day in their religious calendar – the day the Khalsa was created.
If we take ourselves back to 1699 and the birth place of the Khalsa perhaps the real significance of Vaisakhi for the Sikh people can be comprehended. During the period around 1650, the country around Punjab was in turmoil; the rulers were corrupt; there was no rule of law; the rights of the common people were non-existent; justice did not prevail. The strong imposed their will and their way without question; the weak suffered constantly and quietly; there was misery everywhere. It was under these circumstances that Guru Cobind Singh rose to the occasion and chose to create the Khalsa. The Guru was looking for people within the community who would take on the challenge and rise above the weakness; to be strong and fearless; to be prepared to face these challenges without reservation and to uphold justice; to be fair and even handed at all times; to be prepared to die for the truth.
This Vaisakhi inspired dish is from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala. Although this Beet and Daikon Salsa calls for finely dicing the beets and daikon, you could grate or process the veggies to speed thins up.
- 2 to 3 beets, peeled and finely diced (or grated)
- 4 oz daikon, peeled and finely diced (or grated)
- 1 large, firm tomato, finely diced
- 1/2 cup finely chopped cilantro
- 1 teaspoon ground black pepper and salt
- juice from 1/2 to 1 lemon, or to taste
Source: Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala
Instead of just plain chopped tomato, you can serve the Spiced Lentil Tacos with Fresh Salsa.
The jalapeno adds a kick to the Fresh Salsa. You can also serve fresh salsa with tortilla chips or as a condiment for grilled steak or shrimp.
- 2 medium tomatoes, roughly chopped (1 1/2 cups)
- 1 small white onion, diced small (2/3 cup)
- 1 jalapeno, minced
- 1 garlic clove, minced
- 1 tablespoon fresh lime juice
- coarse salt and ground black pepper to taste
- 1/2 cup loosely packed fresh cilantro leaves, roughly chopped
Source: Everyday Food, June 2010
- In a medium bowl, stir together tomatoes, white onion, jalapeno, garlic and fresh lime juice.
- Season with coarse salt and pepper and stir to combine. Let sit at least 15 minutes (or, covered, up to 4 hours).
- Stir in cilantro leaves just before serving.
The South Arm Seniors Kitchen served the Beef Burgers and Quinoa Burgers with Roasted Cherry Tomato Salsa.
This Roasted Cherry Tomato Salsa is great with any burgers.
- 2 cups cherry tomatoes, sliced in half
- 1/4 cup onion, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/2 jalapeno pepper, finely chopped
- 2 tablespoons olive oil
- 1 garlic clove, crushed
- 1 tablespoon lime juice
- salt and pepper to taste
Source: via Colleen