Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.
The flour-coated pounded chicken breast halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.
- 1/4 cup all-purpose flour for coating
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 skinless, boneless chicken breast halves – pounded to 1/4-inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced mushrooms
- 1 cup Marsala wine
- 1/2 cup chicken broth
The key of this recipe is the Marsala wine.
Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.
Source: South Arm Community Kitchen
The last dish we made in the South Arm Community Kitchen is a nourishing slice of Zucchini and Sweet Potato Loaf.
This Zucchini and Sweet Potato Loaf can be made in bulk, freeze and reheat for later consumption. It makes a great lunchbox item. The vegetables will fool the fussiest eaters.
- 1 onion, finely chopped
- 2 cloves garlic, chopped
- 1 tablespoon dried rosemary
- 2 cups grated zucchini (squeezed out excess liquid)
- 1 cup grated sweet potato (peeled)
- 1 cup almond meal
- 1 teaspoon baking powder
- sea salt and cracked black pepper to taste
- 5 eggs, lightly beaten
- 1/2 cup grated cheddar or Parmesan cheese
- cherry tomatoes for garnish
Extra Optional Ingredients
- 4 slices of dried tomatoes, rehydrated and chopped
- 1 1/2 cups frozen peas
- 2 tablespoons pesto
- 1 cup baby spinach
Source: this recipe is adapted from Food Matters
We served the Chicken Strips with some homemade Baked Fries and Sweet Potatoes.
You can substitute sweet potatoes with yam.
- 4 medium potatoes or sweet potatoes
- Black pepper
- Chopped garlic
- 1 tablespoon of Olive oil (we used grapeseed oil)
Source: South Arm Community Kitchen
The second Thai theme recipe which Minoo shared in the South Arm Multicultural Community Kitchen is a cold pasta noodle.
This Peanut Noodle Pasta Salad is great for potluck. It is a vegetarian pasta salad with a lot of fresh and raw vegetables.
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 tablespoons Sriracha
- 1/4 cup water
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 box whole grain linguine (or any pasta you desired)
- 1 cup matchsticks carrots
- 2 cups matchsticks cucumbers
- 1 red pepper, thinly sliced
- 1 green or yellow pepper, thinly sliced
- 1/2 cup chopped green onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped peanuts
Source: this recipe is adapted from Tasty recipes
I am back in the South Arm Multi Cultural Community Kitchen led by Minoo.
As usual, three recipes were shared in the kitchen. The first recipe was Caldo Verde (Portuguese Kale Soup with Chorizo) which I had blogged before.
Minoo’s recipe is very similar with the one which I had blogged here, with the addition of fresh parsley.
The second recipe is a great way of using leftover rice. This healthy Rice and Spinach Croquettes makes great snacks for the lunch box.
- 3 tablespoons butter , melted and extra butter to grease muffin pan
- 1 onion, chopped
- 3 garlic cloves, minced
- 8 oz feta cheese, crumbled
- 12 oz thawed frozen chopped spinach, squeezed to remove excess water
- 1/2 cup grated Mozzarella cheese
- 2 eggs
- 3 cups cooked rice
- salt, pepper and dill to taste
- Parmesan cheese for topping
Source: South Arm Community Kitchen
The main dish made in the South Arm Multicultural Community Kitchen was a one pot dish.
This Chicken Rice Casserole serves 8 to 10 people.
- 1/4 cup vegetable oil
- 4 tablespoons unsalted butter, divided
- 1 medium or 1/2 large onion, finely chopped
- 2 large carrots, grated on the large grater
- 2 pounds boneless, skinless chicken thighs, trimmed of fat and cut into 1″ pieces
- 2 teaspoons of salt, or lesser to your taste
- 1/4 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 cup dry white wine such as Chardonnay
- 5 cups hot reduced sodium chicken broth
- 2 cups medium grain rice such as Basmati or Brown rice
- 1 head garlic
- 1/3 cup fresh Italian parsley, finely chopped, plus more to sprinkle before serving
- 1/2 cup grated Parmesan cheese, plus more to sprinkle before serving, optional
Michelle shared a pasta salad recipe in line with the summer theme in the South Arm Community Center Older Adults Community Kitchen.
This pasta salad can be served warm for dinner and cold for lunch the next day or two.
- 1/4 pound broccoli florets, cut into short length
- 250g (about 1/2 pound) fresh tortellini
- 3 tablespoons pesto (homemade or store-bought)
- 2 tablespoons toasted pine nuts
- 1 tablespoon balsamic vinegar (we used red wine vinegar)
- 8 cherry tomatoes, halved
Since I’m not free on the last week of May, I asked Michelle if I could attend the South Arm Hungry Men Community Kitchen instead of missing the session for women. Most of the times, the recipes are the same for both kitchens.
Here is my observations of the Hungry Men Community Kitchen; they are eager to learn to cook and they socialize well with one another. They are helpful with the clean up too. I wish the men in my home are the same. They only need extra guidance with some basic kitchen skills and more complicated recipes ((in term of many steps) .
For this kitchen, the main course is a Smoky Chicken, Peppers and Spinach Pasta Salad. This salad can be served hot or cold.
- 12 ounces rotini pasta, cooked according to package directions (vegetable rotini is preferred)
- 1/3 cup honey
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil for sauce + 1 tablespoon for cooking chicken
- 2 tablespoons lemon juice
- 2 tablespoons light brown sugar, packed
- 2 teaspoons smoked paprika
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground pepper,or to taste
- 1/4 teaspoon cayenne pepper, optional and to taste
- about 1 1/4 pounds boneless skinless chicken breasts, diced into bite-sized pieces and seasoned with salt and pepper
- 1 1/2 to 2 cups (2 heaping handfuls) fresh spinach leaves, sliced thinly (chiffonade)
- 1 large red bell pepper, seeded and diced small
- 1 large orange bell pepper, seeded and diced small
Yield: serves 8 generously
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 is back in action after Christmas break.
For the first kitchen, Michelle prepared 3 simple recipes for some old and some new participants. The main course is a Beef Stew with Noodles. This is a hearty one pot complete meal.
- Use affordable chuck roast for stews because it becomes tender and flavourful as it simmers. Cutting the meat into smaller pieces shortens the cooking time.
- Cutting vegetables into evenly sized cubes helps to ensure that they’ll finish cooking at the same time.
- 1 tablespoon vegetable oil
- 2 pounds boneless beef chuck, cut into 1/2-inch cubes
- salt and ground pepper
- 1 large onion, diced
- 2 tablespoons all-purpose flour
- 3 cans (14.5 ounces each) chicken broth (preferably reduced-sodium)
- 1/2 pound carrots, cut into 1-inch chunks
- 2 medium russet potatoes, peeled and cut into 1-inch dice
- 2 cups egg noodles (or more)
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon red-wine vinegar
Source: This recipe is adapted from MarthaStewart.com
Serves about 6, depending on serving size