Michelle prepared a Japanese theme meal for the South Arm Older Adults Cooking Club.
The first recipe is Garlic Buttered Edamame.
Nutritional value from 1/2 cup serving of shelled pod:
- 9 grams of fiber
- 11 grams of protein
- as much iron as a 4oz chicken breast
- Vitamins A & C
- 1 to 2 large cloves garlic, chopped
- approx 2 tablespoons butter, melted or to taste
- 1 package frozen edamame
- salt to taste
Source: via South Arm Older Adults Community Kitchen
The South Arm Older Adults Cooking Club met up for another cooking session in February.
The first recipe that Michelle introduced was Roasted Almonds with Herbs. You can try this recipe with different nuts like walnuts, hazelnuts and pecans.
Here are the benefits of almond shared by Michelle; source Wikipedia.
Almonds are a rich source of Vitamin E, containing 26 mg per 100 g. About 20% of raw almond is high quality protein, a third of which are essential amino acids. An ounce of almonds contains 12% of necessary daily protein. They are also rich in dietary fiber, B Vitamins, essential minerals and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol lowering properties.
- 1 1/2 teaspoons hot water
- 1/2 teaspoon salt
- 1 1/2 cups raw almonds
- 3 thymes sprigs, leaves only
- handful of parsley, finely minced
- 2 teaspoons olive oil
The parsley and thyme were from Michelle’s garden. You can try other herbs like rosemary, sage, marjoram, etc.
Source: The Art of Simple Food by Alice Waters
Stella sponsored a tube of prepared polenta to the South Arm Older Adults Cooking Club as she has no idea how to use it. So, Michelle looked up for a simple Polenta Fries to be made in the kitchen.
The Polenta Fries is baked in a hot oven until golden brown and crispy on the outside. The Polenta Fries are served with a Simple Homemade Tomato Sauce.
- 1 tube (18 ounces) plain prepared polenta
- 1 1/2 tablespoons olive oil
- Coarse salt and freshly ground pepper
- 1/2 teaspoon dried Italian seasoning or dried oregano
Source: this recipe is adapted from MarthaStewart.com
In the South Arm Multicultural Community Kitchen, Minoo shared three recipes featuring squash and green tomatoes. The recipes were inspired by the squash and green tomatoes given by Richmond Sharing Farm from their abundant harvest.
The above are the squash given by the Richmond Sharing Farm. From front row, left to right is kabocha, sugar pumpkin and acorn. The one on second row right most is butternut squash and the one on the left most is red kuri squash. Any one know what is the name of the squash in the middle of second row?
We made Butternut Squash Cakes with the butternut squash. It is like latkes with the squash replacing the potatoes. They are crispy when freshly fried. These make a great lunch box item.
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 2 cups grated butternut squash, packed
- 1 teaspoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 large egg, beaten
- about 4 tablespoons flour
- olive oil for shallow fry
- 1/4 cup sour cream for garnish (optional)
- 2 tablespoons pumpkin seeds for garnishing (optional)
Source: South Arm Community Kitchen
Minoo served the dips with Homemade Baked Tortilla Chips and Pita Chips.
The Homemade Baked Tortilla Chips were flavoured with rosemary while the Homemade Pita Chips where flavoured with basil. Both were crispy and flavourful. They were great for snacking even without any dips.
This is a great way to use up leftover tortilla and pita bread.
- 1 pack wholewheat tortilla
- 1 bag wholewheat pita bread
- olive oil for brushing
- garlic powder for seasoning
- dried rosemary or dried basil or herbs of your choice
Source: via Minoo
Minoo prepared a no bake snacks cum dessert for the Gilmore Park Church Community Kitchen to end the meal.
We enjoyed this Coconut Chocolate Cluster as it’s chewy with a crunch and not too sweet. I brought a couple home for Arkensen to try and he kept asking me to make it.
- 2 1/2 cups plus 1 tablespoon finely shredded unsweetened coconut, lightly toasted and cooled
- 1/2 cup toasted almonds, cooled and chopped
- 7 to 8 ounces dark chocolate, chopped
- 1 tablespoon finely ground espresso beans (optional)
- a big grain finishing salt – we omitted this
Source: this recipe is adapted from 101 cookbooks
Makes 36 clusters.
What do you do when you have left over ripen bananas? Normally, I will bake a banana cake. But, since it’s summer, I would not want to heat up the home with the oven. Another of my favourite recipe with banana is Steamed Banana Cake but I don’t feel like having it this time round. So, I made something even simpler and sweet for lunch.
This Grilled Peanut Butter Banana Tortilla is great for snack or dessert. It is warm, gooey, sweet, nutty, crunchy and crisp. I love it so much that I had this three days in a row.
It can be messy eating this though because the filling will be squeezed out when you bite into it. At times, the natural syrup from the warm banana will dripped from the tortilla. I also find that the Nutella is more messy as it turns more liquid when heated.
- 1 large tortilla
- 1 ripe banana, peel and slice
- 1 1/2 tablespoons crunchy peanut butter or Nutella
For dessert, Minoo shared a Pear, Dates and Almond Butter Muffin recipe in the South Arm Community Kitchen. Pears are high in fiber and contain a good amount of vitamin C as well.
These Pear, Dates and Almond Butter Muffins make a tasty and nutritious breakfast to go. They are moist and not doughy.
- 1 cup pitted dates
- 2 ripe Bosc pears, peel, core and cut pears into small pieces
- 1 1/4 cups whole wheat flour
- 1 cup unsweetened apple sauce
- 3/4 cup natural almond butter
- 1/2 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
Source: this recipe is adapted from Alive Magazine
Prep time: 30 mins; Cook time: 35 mins; Yields 12
The main Chinese New Year dish made in the South Arm Cooking Club for Seniors is Boiled Pork and Cabbage Dumplings. Dumpling or jiaozi is a traditional dish eaten during Chinese New Year’s Eve and some other festivals. Family members gather together to make dumplings as wrapping dumplings is quite time consuming. Such activity also brings the family closer.
Dumplings can be boiled or pan fried. Boiling is a healthier choice of cooking.
Dumplings can be freeze on the baking sheet. Once they’re completely frozen, place them in a ziplock bag for future consumption.
- 12 ounces napa cabbage leaves, roughly chopped
- 1/2 teaspoon salt
- 1 teaspoon grated fresh ginger
- 1/4 cup minced Chinese chives or green onions
- 2/3 pound ground pork
- 1/8 teaspoons ground pepper
- 1.5 tablespoons soy sauce
- 1 tablespoon Chinese rice wine (or dry sherry)
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 package refrigerated round dumpling wrapper (50 pieces)
Source: adapted from Asian Dumplings by Andrea Nguyen
Prep time: 40 minutes; Cook time: 20 minutes; Yield 50 dumplings
Chris O’Brennan, Helena, Sdyney, Frances and Chris made these dumplings.
The second recipe demonstrated by Minoo in the South Arm Community Kitchen is an Indian recipe. It is Spinach and Chickpea Fritters. These vegetarian fritters can be served as an appetizer or snack.
Minoo served the Spinach and Chickpea Fritters with a store bought mango chutney. The fritters are fried to very crispy and they are great snacks with vegetables in it.
- 1 cup chickpea flour (available at Middle Eastern, Indian or health food stores) or all-purpose flour
- 1/4 cup cornstarch
- 1/4 teaspoon baking powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon cayenne pepper
- 1/2 onion, finely chopped
- 3/4 teaspoon salt or to taste
- 1 cup canned chickpeas
- 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
- 1 tablespoon minced peeled ginger
- vegetable oil for frying
- mango chutney, for serving
Source: adapted from food network
Prep time: 30 minutes; Cook time: 20 minutes; Serve 6 to 8