Orzo Salad

I’m glad to be back at the Gilmore Park Church Community Kitchen since the schedule change. This kitchen clashes with the South Arm Seniors Kitchen. I can only make myself available to one. With the South Arm Seniors Kitchen done for the season, I can now attend this kitchen and meet the participants here that I have not seen for a while.

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Minoo prepared three recipes for this kitchen; i.e. an Orzo Salad, Crab Puff and a Creamy Rhubarb Dessert. Rhubarb is in season in June.

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The first recipe is the Orzo Salad. Orzo is a pasta which resembles rice grain. The Orzo Salad is refreshing and filing. Great for a light lunch.

Ingredients

  • 4 cups chicken broth
  • 1 1/2 cups orzo
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1 1/2 cups chopped tomatoes
  • 3/4 cup finely chopped red onion
  • 1/2 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh int leaves
  • about 3/4 cup red wine vinaigrette
  • salt and freshly ground black pepper
Red Wine Vinaigrette
  • 1/2 cup red wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil

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Source: via Minoo

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Quinoa Burgers

For a healthier option, the South Arm Seniors’ Kitchen also prepared some Quinoa Burgers.

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The Quinoa Burgers are so colourful. We served the Quinoa Burgers with Roasted Cherry Tomato Salsa which I will post next week.

Ingredients

  • 1 cup uncooked quinoa
  • 2 cups water
  • 3/4 cup shredded cheddar cheese
  • 1/2 cup low-fat cottage cheese
  • 2 medium carrots, finely grated
  • 1/4 cup parsley, finely chopped
  • 3 eggs
  • 3 tablespoons flour, add more if needed
  • 1/2 teaspoon sugar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/8 teaspoon garlic powder

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Source: via Colleen

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Causa (Peruvian Potato Dish)

The main dish that D’nis shared in the South Arm Multicultural Community Kitchen is a Peruvian Potato Dish called Causa.

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Here is what D’nis shared with us about her country of origin:

Peru is a country located in South America, with a population of 29 million. It has a democratic government. The area covers 1,285,216 km square. Peru borders Ecuador and Columbia to the north, Brazil to the east, Bolivia to the south-east and Chile to the south. On the west is the Pacific Ocean with 3,000 km of coast. Peru in area is about 20 percent larger than British Columbia and has about 30 million inhabitants. Peru became an independent country in 1821, many years before Canada.

The geography varies from arid plains of the Pacific coast to the peaks of the Andes Mountains and the tropical forests of the Amazon basin.

The main spoken language is Spanish, although a significant of Peruvians speak Quechua or native languages. The mixture of cultural traditions has resulted in a wide variety of expressions in fields such as art, cuisine, literature and music.

Potatoes, tomatoes and corn are originally from the Andes, a gift to the world. Peru has more than 3,000 varieties of potatoes.

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The above dish is called Causa Rellena con Atun/Palta/Huevo Duro which is Yellow Potatoes with Tuna, Avocado and Hard Boiled Eggs. The name Causa comes from the Incan Quechuan word “Kausaq”, meaning “that which gives life”. During the colonial period in Peru, the newly arrived Spaniards adapted many of the native food and combined them with the food they brought from Europe, creating the distinctive Peruvian cuisine that exists today. Causa is one of these hybrid dishes: a combination of the ancient potato, avocado and aji amarillo that are all native to Peru, and the lime and garlic  imported from Europe. Hearty yet refreshing, cool yet mildly picante, Causa is an intriguing mix of the abundant flavours found in the region.

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Ingredients

  • 8 Yukon Gold potatoes (about 2 to 3 pounds)
  • 4 eggs
  • 3 limes, juiced
  • 2 tablespoons vegetable oil or butter
  • 2 can tuna, drained
  • 1/2 cup mayonnaise
  • 1 ripe avocado
  • salt and pepper to taste
  • chili paste to taste
  • parsley for garnishing

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Peru is famous throughout South America for its food. As a major fishing nation, fish is abundant. The primary ingredients found in nearly every Peruvian dish are rice, potatoes, pork, lamb, and fish. Most of these meals include one of the different kinds of aji, or Peruvian hot pepper. The main variety are yellow aji pepper, red aji pepper and red rocoto pepper.

Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already being grow in the Peruvian Andes and were taken by the Spaniards back to Europe.

Today, more than 200 varieties of potatoes can be found in the Lake Titicaca area. They range in color from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts, others can be as large as oranges.

Source: D’nis

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Ian Lai’s Asian Inspired Mah Poh Tofu with Multigrain Rice

Ian Lai made a simplified Mah Poh Tofu to be served with some multigrain rice during the Healthy Eating and Fun Cooking demonstration.

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Mah Poh Tofu is a popular Szechuan dish. The name came from the old lady with pocked marked who sell this dish along the street.

Ingredients

  • multigrain rice
  • 200g ground pork
  • salt to taste
  • 1 package of soft tofu
  • 1 package of Mah Poh tofu seasoning

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 Source: Ian Lai

Ian bought the above ingredients from T&T

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Various Japanese Sushi

Terumi demonstrated how to make various sushi at the South Arm multicultural community kitchen.

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Participants listened attentively to the instructions.

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Terumi demonstrated how to make California Roll, Tuna Maki and Cone.

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Kazuko demonstrated how to use plastic mold to make nigiri sushi.

Ingredients

  • 4 cups Japanese short grain rice (cooked a little harder than usual); for rice cooker, one cup is 180 cc
  • 1/2 cup rice vinegar
  • 4 tablespoons sugar
  • 3 teaspoons salt
  • 1 package of unseasoned sheet nori (dried seaweed); cut in half
  • 1 avocado
  • 1 cucumber
  • 250g crab meat (can use artificial crab meat)
  • 4 tablespoons Japanese mayo
  • pepper to taste
  • 1 block of sashimi quality tuna
  • soy sauce
  • wasabi
  • 1 can tuna or salmon

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Look at all the preparations needed for this demo.

Source: Terumi & Kazuko

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Chicken and Wholewheat Pasta with Creamy Walnut Sauce

The main dish which Colleen prepared for the South Arm Seniors Kitchen is Chicken and Wholewheat Pasta with Creamy Walnut Sauce.

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Walnuts offer us a dose of protein, calcium, and fiber among other nutrients. Walnut also contains Omega-3 fatty acid. However, walnut is high in calories and should be limited to a small handful.

Ingredients

  • 1/3 cup walnuts
  • 1 clove garlic, peeled
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • pinch of cayenne pepper
  • 1/3 cup reduced sodium chicken broth
  • 3 tablespoons finely chopped fresh parsley
  • 1 teaspoon lemon juice
  • 1 teaspoon olive or walnut oil
  • 1/2 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 1 1/2 cups wholewheat pasta
  • 1 cup small broccoli florets
  • 1/2 red pepper, cut into thin strips

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Source: via Colleen

Makes 4 servings

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Tabbouleh with Baked Pita Chips

This is the second last kitchen for the South Arm Cooking Club for Seniors for this season. Colleen prepared a theme of Middle Eastern flavours with recipe like Tabbouleh and recipes with ingredients like walnuts and dates that are common in the middle east.

Colleen got the inspiration from a request from a participant who wanted to learn how to use bulgur wheat.

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Bulgur is a whole grain with equal calcium and protein as found in brown rice but has fewer calories, less fat and more fiber and folate. It is found in various grinds or sizes. The above which Colleen bought from the Real Canadian Superstore is of a larger grain. Bulgur can be used in soups and bread.

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Tabbouleh is best served after chilling in the refrigerator for at least 3 hours or overnight for the flavour to mellow.

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Colleen served the Tabbouleh with some crispy Baked Pita Chips.

Ingredients

  • 1 1/2 cups bulgur wheat
  • 3 cups boiling water
  • 2 pounds tomatoes, diced
  • 1 cup fresh chopped parsley
  • 3 green onions, finely chopped
  • 1/4 cup fresh mint leaves, finely chopped
  • 1/3 cup fresh lemon juice
  • 4 tablespoons olive oil
  • salt and pepper to taste

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Source: via Colleen

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Quinoa Vegetable Salad

I had to accompany Ben to the Chinese Visa Office to apply his visa for his next business trip to Beijing. So, I only managed to get to the South Arm Seniors Kitchen just after 11:00AM.

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I was so surprised that the group had finished cooking and had started to eat already. I managed to take some photos of the food before I sat down to savour the food.

Quinoa is said to have more calcium, iron, magnesium, potassium, zinc and Vitamin E than any other grain. Technically, quinoa is not a grain but a seed. It is very similar to animal-based protein, as it contains all 8 essential amino acids.

Ingredients

  • 2 cups quinoa
  • 4 cups water
  • 1/2 teaspoon salt
  • pinch of pepper
  • 2 tablespoons red wine or balsamic vinegar
  • 1 large red pepper, finely chopped
  • 2 carrots, shredded
  • 1 stalk celery, finely diced
  • 4 green onions, finely chopped
  • 1/2 cup fresh, chopped cilantro
  • 1/4 cup fresh lime juice
  • 1/2 cup olive oil
  • 1 1/4 teaspoons ground cumin
  • 1 clove garlic, finely minced

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Source: via Colleen

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Homemade Baked Tortilla Chips or Pita Chips

Minoo served the dips with Homemade Baked Tortilla Chips and Pita Chips.

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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.

Ingredients

  • 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

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Source: via Minoo

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Classic Lasagna

The main course for the South Arm Community Kitchen is a Classic Lasagna. Lasagna noodle is a wide and flat type of pasta.

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Kids will love this cheesy Classic Lasagna. It is great for pot luck.

Ingredients

  • 12 lasagna noodles
  • 1 tub (475g) extra smooth ricotta cheese
  • 2 eggs
  • 1 pinch pepper
  • 3 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
Tomato Meat Sauce
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 rib celery, diced
  • 1 carrot, diced
  • 4 cloves garlic, minced
  • 1 1/2 pounds lean ground beef
  • 1/3 cup tomato paste
  • 2 cans tomato sauce
  • 2 bay leaves
  • 3 teaspoons dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons fresh basil or 2 teaspoons dried basil

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Source: this recipe is adapted from Canadian Living

Serves 12

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