Korean Glazed Potatoes (Gamja Jorim)

I like the sweetish Korean potato banchan whenever I dined at a Korean restaurant.

Ben noticed that I like Gamja Jorim and he searched for the recipe to make this side dish for me. He is sweet, just like this dish.

Ingredients

  • 4 medium potatoes, peeled, cut into 1/2-inch cubes, rinsed well to remove starch
  • 1 large onion, cut into 1 cm chunks
  • 2 tablespoons vegetable oil
  • 4 cloves of garlic, minced
  • 4 tablespoons soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons corn syrup
  • 1 teaspoon sesame oil
  • toasted sesame seeds, optional
  • chopped green onion, optional
  • 3/4 cup water

Continue reading

Homemade Flat Rice Noodle Soup

This is Ben’s home cooking, :-). I feel so blessed.

Ben made the above Flat Rice Noodle Soup for my family. He made the broth from scratch with chicken bones, onion, carrot and celery, You can get the recipe from here.

Ingredients

  • Home made chicken broth
  • A pack flat rice noodle (enough to serve 4 people)
  • a bunch of baby greens, torn into 2 inches pieces)
  • 1/2 pound ground pork (I had some that had been pre-fried)
  • Shallot (1 or 2 depending on size), thinly sliced
  • 2 green onions, sliced
  • Salt and pepper to taste

Continue reading

Lentil Mushroom Stew over Mashed Potatoes

The main course for this vegetarian theme meal at the Caring Place Community Kitchen was a Lentil Mushroom Stew over Mashed Potatoes.

This is a very hearty meal. Minoo also suggested that we baked this into a casserole. Just lay the mashed potatoes at the bottom of a baking dish, topped with the lentil mushroom stew and then with grated cheese. Baked until golden brown. Sounds delicious.

Ingredients

Mashed potatoes ingredients

  • 1 pound yellow or Russet potatoes, peeled and coarsely diced
  • salt and pepper to taste
  • 1 to 2 tablespoons olive oil or butter
  • 2 to 4 tablespoons vegetable broth or milk

Mushroom Lentil Stew Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped shallot
  • 2 cups cremini (or button) mushrooms, sliced
  • pinch of salt and pepper each
  • 2 tablespoons chopped fresh thyme (or rosemary) or use dried ones
  • 2/3 cup dry green lentils, rinsed and drained; To improve digestibility, soak the lentils overnight in cool water.
  • 2 to 3 cups vegetable broth
  • Parmesan cheese
  • 1/2 jalapeno pepper, seeded and finely diced, optional
  • 1 tablespoon tomato paste, optional

Source: Caring Place Community Kitchen

Serves 4
Continue reading

Spaghetti with Bolognese Sauce

For the summer months i.e. July and August, the South Arm Community Kitchen is held in other locations as the kitchen in the South Arm Community Center is fully booked for summer activities. For the month of July, the South Arm Community Ktichen is held at the Gilmore Park Church kitchen. Thank you Gilmore Park Church for accommodating us.

Minoo shared a Bolognese Sauce recipe in the kitchen. We served the sauce over spaghetti.

Ingredients

  • 2 tablespoons olive oil
  • 4 slices bacon, cut into 1/2 inch pieces (we omitted this)
  • 1 large onion, minced
  • 1 clove garlic, minced
  • 1 pound lean ground beef
  • 1/2 pound ground pork (we substituted this with beef)
  • 1/2 pound fresh mushroom, sliced
  • 2 carrots, shredded
  • 1 stalk celery, chopped
  • 1 (28 ounce) can Italian plum tomatoes
  • 6 ounces tomato sauce (we substituted this with 2 tablespoons tomato paste)
  • 1/2 cup dry white wine (we substituted this chicken stock)
  • 1/2 cup chicken stock
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • salt and pepper to taste
  • 1 pound pasta (we used spaghetti)


Source: South Arm Community Kitchen

Continue reading

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.

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading

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

Continue reading