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

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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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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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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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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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Peanut Noodle Pasta Salad

The second Thai theme recipe which Minoo shared in the South Arm Multicultural Community Kitchen is a cold pasta noodle.

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This Peanut Noodle Pasta Salad is great for potluck. It is a vegetarian pasta salad with a lot of fresh and raw vegetables.

Ingredients

  • 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

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Source: this recipe is adapted from Tasty recipes

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Tortellini Salad with Pesto and Broccoli

Michelle shared a pasta salad recipe in line with the summer theme in the South Arm Community Center Older Adults Community Kitchen.

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This pasta salad can be served warm for dinner and cold for lunch the next day or two.

Ingredients

  • 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

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Source: bbcgoodfood.com

Serves 2
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