Creamy Dill Potato Salad

The South Arm Seniors’ Kitchen prepared another salad for the last session. We had more food than usual because we had all the participants to attend this last session. There were 11 participants for this kitchen.

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This potato salad is creamy and the dill adds a good flavour to it.

Ingredients

  • 3 pounds new potatoes
  • 1 small red onion, finely chopped (about 1/2 cup)
  • 1/4 cup tightly packed chopped fresh dillweed
  • 2 teaspoons chopped parsley
  • 4 tablespoons Dijon mustard
  • 1/4 cup mayonnaise
  • 1 tub (8 oz) container sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

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Source: via Colleen

Tip: to make this a more quilt free spud salad, you can substitute the mayonnaise with Greek yogurt.

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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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Potato Salmon Patties

Colleen prepared a seafood dish for the South Arm Seniors Kitchen. It was brought up in the previous kitchen that we seldom cook seafood in the kitchen. One of the main reason is the cost. So, for this kitchen, Colleen picked a recipe which uses can salmon which is low in cost.

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This is a great recipe to use leftover food like mashed potatoes and salmon.

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Swiss Chard Gratin

Minoo prepared 4 recipes for the South Arm Community Kitchen. This is my first time to the kitchen since it’s renovation. I love all the stainless steel appliances and the addition of a convection oven. It takes time to get to know where the pots and pans and utensils are stored in a new kitchen.

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The first recipe is a Swiss Chard Gratin. This is a healthier version to the regular potato gratin with the addition of Swiss Chard. You can use spinach instead. All the participants love this dish.

You can prepare this dish in advance and bake it when you need it. A great dish for potluck party and the color of Swiss Chard makes this dish very festive.

Ingredients

  • 2 large potatoes, peeled and quartered
  • 2 tablespoons butter
  • 1/4 cup diced onion
  • 1 garlic clove, minced
  • 1/4 cup all-purpose flour
  • 1 3/4 cups milk
  • 1/4 teaspoon cayenne pepper
  • salt to taste
  • ground black pepper to taste
  • 1 pinch of nutmeg
  • 1/3 cup shredded Gruyere cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 1/2 cups shredded Swiss Chard

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Source: via Minoo

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Chickpea Curry (Chana Masala)

For the main course, Minoo prepared a Chickpea Curry for the spice theme. This is also known as Chana Masala in the Indian culinary term.

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This vegetarian curry is loaded with spices like garam masala, cumin and coriander. Minoo served this Chickpea Curry with brown rice.

Ingredients

  • 3 tablespoons vegetable oil
  • 1 medium onion, peeled and chopped
  • 1 teaspoon garam Masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 6 garlic cloves, peeled and minced
  • 1 1/2 inches piece of fresh ginger
  • 2 tomatoes, chopped coursely
  • 2 potatoes, cut into 1/2″ cubes
  • 1 tablespoon tomato paste
  • 20 oz canned chickpeas
  • green chilies, finely chopped  (to taste)
  • 1 tablespoon freshly squeezed lemon juice
  • fresh cilantro for garnishing

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Source: via Minoo

Yield 5 servings.

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Russian Cold Soup (Okroshka)

Iryna and Joanne partnered up to demonstrate at the Caring Place Community Kitchen. Iryna is from Ukraine. She demonstrated a very popular Ukrainian dish which originated from Russia. It is a cold soup dish called Okroshka. Iryna told us that she had been making this cold soup all her life. She served the Okroshka with toasted bread and a dollop of sour cream.

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Okroshka is a summer dish. It is a very refreshing soup. It is made with fresh diced vegetables. The fresh vegetables retain the vitamins due to no cooking is involved. Heat is the main culprit to destroy vitamins. The only vegetables that need cooking is potatoes. Of course, there is meat in this dish which needs cooking. You can add poached chicken, fish, ham or sausages to this dish.

Okroshka is usually made with cucumbers, carrot, a garden radish, parsley, baby dill, green onion, eggs, lemon juice, butter milk or sour cream or mayonnaise.  If you like to add meat, it has to be cooked and chilled. The ratio of meat and vegetables should be approximately half and half.

Iryna, thank you for sharing your favourite soup with us.

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Iryna shared with us something about her country, Ukraine. Ukraine is used to be part of Russia. It’s an European country. It is the biggest country in Europe after Russia. It claimed it’s independence in 1921.

Ukraine’s population is about 50 million. Ukrainian also speaks Russian and it’s language is similar to Hungarian and Poland.

Ukrainian’s winter is very harsh, between -20 to -35 Celsius and the summer can be pretty hot, as high as 40 Celsius.

Ukraine has no mountain except the border with Poland and Hungarian. Iryna is from the south of Ukraine which borders the Black Sea.

Ingredients

  • 2 pounds chicken breast or sausages
  • 2 cucumbers, dice
  • 2 radishes, dice
  • 4 boiled potatoes
  • 6 hard boiled eggs
  • 1 bunch of green onions
  • 1 small carrot, boiled, dice
  • 1 bunch baby dill, chopped
  • 1 small tub of sour cream
  • 1 litre of butter milk or 1 small jar of mayonnaise
  • lemon juice from 1/2 lemon
  • salt to taste

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Iryna did not use the butter milk but she used the mayonnaise instead.  She brought the butter milk to show us the option.

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Radish is a root vegetable. It is related to mustard and turnip. Radishes are rich in ascorbic acid, i.e. Vitamin C, folic acid and potassium. They are a good source of Vitamin B6, riboflavin, magnesium, copper and calcium.  Radishes can be eaten raw and is often used in salad.

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The flavour of Okroshka is predominated by dill. Dill has fernlike leaves that are aromatic and used to flavour many food such as salmon, borscht, okroshka and pickles. Fresh dill loses it’s flavour rapidly if dried, however, freeze-dried dill leaves preserve their flavour relatively well for a few months.

Source: Iryna

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Pastel de Papa (Argentinean Potato Pie)

In the South Arm Community Kitchen, Minoo demonstrated this Pastel de Papa dish, especially for Emily. Emily had requested recipes for potatoes as her son loves potatoes. Unfortunately, on the day of the demonstration, Emily called in sick at the last minute. So, Emily, you can check in here for the recipe.

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I like the name Pastel de Papa. Sounds like Papa’s Pie. Actually it means just Potato Pie in Spanish. This is really similar to Shepherd’s Pie in that it is covered with mashed potatoes.

Pastel de Papa is a popular Argentina food. It is also known as Chilean potato pie which is a staple in that country. It’s a hearty country food and simple to make. This is a great dish for potluck party.

Ingredients

  • 10 to 12 potatoes, peel and cut into chunks
  • 1 cup milk
  • 1/4 cup butter
  • 1 1/2 medium onions, dice
  • 2 tablespoons oils
  • 2 1/2 pounds lean ground beef
  • a large can of diced tomatoes
  • 3 or four eggs
  • 1/2 cup green pitted olives
  • 1/3 cup raisins
  • paprika, salt and pepper to taste
  • chili flakes to taste, optional
  • freshly chopped cilantro, optional
  • few pinches of ground nutmeg

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Source: Minoo

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Fish Cake

Minoo started the South Arm Community Kitchen in 2011 with 3 recipes. The first recipe is a simple Fish Cake recipe adapted from Jamie Oliver.

Minoo used fresh salmon for this Fish Cake recipe. You can substitute the salmon with tuna  or crab. Leftover fish is great for this recipe too. Can salmon will make a very handy substitute from the pantry.

Ingredients

  • 300g potatoes, peel and dice (or use left over baked potatoes, scoop out the potatoes and discard the skin)
  • 100g salmon fillet, skin on and no scales on the skin, all bones removed
  • a small handful of fresh parsley, chopped
  • 2 green onions, green part only, finely chopped
  • 1 egg
  • 1 lemon
  • quick cooking oats
  • all purpose flour
  • salt and pepper to taste
  • olive oil

Source: this recipe is adapted from Jamie Oliver

Yield 4 cakes

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Latkes

Anna is Jewish. When we asked her to share some Jewish recipes, she suggested Latkes and Falafel. However, Minoo is afraid that there is not enough time for both recipes, along with the Easy Indian Curry Chicken recipe that Anna is so eager to share with us. So, we decided to go with Latkes. Latkes are popular in eastern Europe and are eaten during Hanukah, according to Anna.

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Who does not like fried potatoes? These Latkes are crispy and my kids love them when I brought back a couple for them to try.

We also made a middle eastern salad, Tabouli to go along with the Easy Indian Curry Chicken and Latkes.

Ingredient

  • 2 cups peeled and shredded potatoes
  • 1 tablespoon grated onion
  • 3 eggs, beaten
  • 2 tablespoons all-purpose flour or more if needed
  • 1 teaspoon salt
  • 1/2 cup oil for frying

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Source: Anna

Serves 4 to 6

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Potato Mousse with Zucchini

The second zucchini recipe shared by Minoo in the Gilmore Park Church Community Kitchen is a casserole dish called Potato Mousse with Zucchini.  This dish is great for party or potluck.

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The Potato Mouses with Zucchini is the supreme version of mash potato dish. It is light, cheesy and with added nutrients from the zucchini.

Ingredients

  • 1 pound potatoes
  • 1 pound young zucchini, sliced into coins
  • 1/2 pound (250g) Cheddar cheese, grated
  • 1/2 cup milk
  • 4 tablespoons butter
  • 2 eggs
  • dried dill
  • nutmeg
  • ground black pepper
  • salt
  • butter for greasing baking dish
  • Parmesan cheese

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Source: this recipe is adapted from http://www.alive.com

Serve 4

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