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

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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Spinach and Mushroom Pasta

It was a very cold morning during the last kitchen of the South Arm Multicultural Community Kitchen in 2016. We made a comfort soup to battle the cold.

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The soup we made was Salmon and Potato Chowder which I had blogged before here.

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For the main dish, we made a Spinach and Mushroom Pasta.

Ingredients

  • 12 ounces penne noddles (you can use any type of pasta of your choice)
  • 1 tablespoon olive oil or butter
  • 3 cloves garlic, minced
  • 1 cup chopped onion
  • 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
  • 4 cups mixed fresh mushrooms, sliced (oyster, shiitake, cemini, portobello, etc…)
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups fresh spinach, rinsed well & chopped
  • 1/2 cup fresh basil or parsley, chopped
  • 1 teaspoon salt
  • fresh ground pepper
  • grated Parmesan cheese

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Source: South Arm Community Kitchen

Serves 4

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Fish & Veggies Baked in Parchment Paper

The South Arm Multicultural Community Kitchen made a main dish of fish and veggies.

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This Fish and Veggies Baked in Parchment Paper is a healthy and nutritious meal in a pouch.

Ingredients

  • 2 thick fish fillets
  • 1 small zucchini, or half of a medium zucchini, cut into thin matchsticks
  • 1 small carrot, cut into thin matchsticks
  • half of an onion, cut into thin slices
  • 1/2 red bell pepper, cut into thin matchsticks
  • 1 to 2 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 lemon, zest and juice
  • salt and pepper to taste
  • 1 tablespoon chopped fresh parsley, plus more for garnishing

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Source: South Arm Community Kitchen

The above recipe serves two

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Stacked Potato Gratin

The South Arm Multicultural Community Kitchen made a side dish of Stacked Potato Gratin.

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Minoo shared this recipe of Stacked Potato Gratin just in time for Thanksgiving as we met the week before Thanksgiving.

Ingredients

  • 2 kilograms large potatoes (about 5)
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • 2 tablespoons chopped fresh thyme or 1 tablespoon dried ones
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons salt or to taste
  • 1/2 teaspoon freshly grated nutmeg or ground nutmeg
  • 1/2 teaspoon ground black pepper
  • paprika for sprinkling on top, optional

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Source: South Arm Community Kitchen

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Mexican theme: Chicken Quesadilla

The main dish for the Mexican theme menu shared in the South Arm Community Kitchen is Chicken Quesadilla.

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We served the Chicken Quesadilla with Guacamole and Salsa.

Ingredients

  • 1 pound skinless, boneless chicken breast, cut into bite size
  • 2 tablespoons taco seasoning (recipe below)
  • 2 green peppers, cut into strips
  • 2 red peppers, cut into strips
  • 1 onion, sliced
  • 10 x 10-inch flour tortillas
  • 1 package Cheddar Cheese, grated

Taco Seasoning:

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper

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Source: South Arm Community Kitchen

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Lemon Scented Orzo

We served the Honey and Lime Glazed Chicken with a side of Lemon Scented Orzo.

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Ingredients

  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 1 1/3 cup orzo pasta
  • grated Parmesan cheese for topping, optional

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Source: South Arm Community Kitchen

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Chicken Marsala Fettuccine

Minoo shared a pasta recipe in the South Arm Multicultural Community Kitchen.

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The flour-coated pounded chicken breast  halves are braised in a mixture of Marsala wine, butter, olive oil, mushroom and oregano.

Ingredients

  • 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

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The key of this recipe is the Marsala wine.

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Marsala wine is produced from the Italian city of Marsala in Sicily. It is a dry, sweet wine.

Source: South Arm Community Kitchen

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Zucchini and Sweet Potato Slice

The last dish we made in the South Arm Community Kitchen is a nourishing slice of Zucchini and Sweet Potato Loaf.

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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.

Ingredients

  • 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

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Source: this recipe is adapted from Food Matters

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