Potato Crusted Quiche

For the last kitchen at the South Arm Community Kitchen for 2017, we made another three dishes.

Our main dish is a Potato Crusted Quiche. This recipe is inspired by Foodnetwork.com.

Ingredients

  • 1 pound russet potato, thinly sliced
  • 3 tablespoons olive oil
  • 2 teaspoons salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 tablespoon grated Parmesan
  • 5 eggs
  • 1 cup milk
  • 1 tomato, diced
  • 1/4 cup green onion, chopped
  • 1/2 cup bacon bits
  • 1/2 cup shredded cheddar cheese
  • 2 garlic cloves, minced

We served the Potato Crusted Quiche with Cream of Celery Soup.

You can find the soup recipe here. This Cream of Celery Soup is great as people who are not a fan of celery also enjoy it.

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Tuna Loaf with Potatoes

The South Arm Community Kitchen met again for another cooking adventure.

For this kitchen, we made a Tuna Loaf with Potatoes.

We served the Tuna Loaf with Potatoes with a Cranberry Almond Spinach Salad. You can click here for the recipe.

Ingredients

  • 2 cups mash potatoes
  • a teaspoon Paprika
  • 2 teaspoons Dijon mustard
  • salt and pepper to taste
  • 1 egg
  • 1/3 cup Parmesan
  • 1/2 cup drained tuna
  • a small bunch of Parsley, chopped
  • a handful of sliced black olives
  • breadcrumbs for coating

Source: South Arm Community Kitchen

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One Skillet Ground Beef Straganoff

I am back at the South Arm Community Kitchen after missing one of the kitchen due to personal commitment.

In this kitchen, Minoo shared another three recipes. The main course is a One Skillet Ground Beef Stroganoff.

We served the beef strognaoff with a side dish of Crunchy Bok Choy Slaw. I had blogged about it here.

Ingredients

  • 8 oz. white button mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 onion, diced
  • 1 pound lean ground beef
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon paprika
  • 1/4 cup dry sherry (we used red wine)
  • 4 cups low sodium beef broth
  • 1 1/2 teaspoon salt or to taste
  • 1/2 teaspoon black pepper
  • 4 cups dry egg noodles
  • 1/2 cup sour cream
  • 1 to 2 tablespoons chopped parsley
  • a few dashes of Worcestershire sauce, optional

Source: South Arm Community Kitchen

Serves 6

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Quinoa Pilaf

In the South Arm Community Kitchen, we served the Chicken with Tomato Sauce with a side dish of Quinoa Pilaf.

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 2 carrots, diced
  • 1 cup quinoa, rinsed a few times
  • 4 cloves of garlic, minced
  • 2 cups vegetable or chicken broth
  • 3/4 cup chopped walnut
  • 1/4 cup chopped fresh parsley

Source: this recipe is adapted from allrecipes

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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

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Italian Spaghetti Sauce with Meatballs

The main dish for this South Arm Community Kitchen is Italian Spaghetti Sauce with Meatballs.

Ingredients

Meatballs

  • 1 pound lean ground beef
  • 1 cup fresh bread crumbs
  • 2 tablespoons freshly chopped parsley
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, minced
  • 1 egg, beaten
  • salt and pepper to taste

Sauce

  • 3/4 cup chopped onion
  • 5 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 x 28 ounce cans diced tomatoes
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 bay leaf
  • 2 teaspoons chopped basil
  • 1/2 teaspoon ground black pepper
  • crushed pepper flakes, optional

P/S: the ground beef was missing from the photo as it was in the fridge when I took the photo

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Coconut Rice

Here is another menu from the South Arm Multicultural Community Kitchen.

We made Coconut Rice to go with Ground Beef Curry.

The Ground Beef Curry had been covered here.

For dessert, we made a Blueberry Yogurt Parfait which had also been covered before. Click here for the recipe.

Ingredients

  • 1 teaspoon vegetable oil
  • 2 teaspoons finely chopped ginger root
  • 1 clove garlic, minced
  • 1 teaspoon grated lime zest
  • 1 1/2 cups uncooked, basmati rice
  • 3/4 cup coconut milk
  • 1 teaspoon honey
  • 1/2 teaspoon salt

Source: South Arm Community Kitchen

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Orange Scented Vegetable Couscous

The South Arm Community Kitchen met up for another fun time in the kitchen.

Minoo prepared three recipes for the kitchen. The main course is an Orange Scented Vegetable Couscous.

We served the couscous with a Noodle Vegetable Soup which I had blogged about here.

Minoo also shared with us some useful soup tips in the kitchen.

For dessert, we made a Deep Dark Chocolate Sour Cream Zucchini Cake which I had also blogged about before. You can click on this link to check out the recipe.

Here is the recipe for the Orange Scented Vegetable Couscous.

Ingredients

  • 1 teaspoon grated orange zest
  • 1 1/4 cups freshly squeezed orange juice
  • 1/2 cup seedless raisins
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon ground cinnamon
  • 1 cup uncooked couscous
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 small zucchini, diced
  • 1 small carrot, diced
  • few stalks of celery, diced
  • 1/2 cup frozen green peas, thawed
  • 2 tablespoons sliced almonds

P/S: the celery stalks were left out from the photo.

Source: This recipe is adapted from weight watchers

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Easy Pasta with Broccoli

The main dish that we made at the South Arm Community Kitchen is an easy pasta dish.

This is one of the easiest pasta dishes that is quick to make with only a few ingredients in a pot.

Ingredients

  • 12 oz uncooked pasta (we used macaroni)
  • 6 1/2 cups fresh broccoli florets, no stems
  • 5 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • red pepper flakes, optional

This recipe is adapted from Skinnytaste.com

You can learn more about broccoli from Thrive Cuisine here.

For dessert, we made the Classic Carrot Cake with reduced sugar.

You can click on the link here for the recipe. We reduced the sugar to 1 cup and it is still moist and sweet. We reckoned that the sugar can be further reduced to 3/4 cup.

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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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