The last dish we made in the South Arm Community Kitchen is a nourishing slice of Zucchini and Sweet Potato Loaf.
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.
- 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
Source: this recipe is adapted from Food Matters
We served the Chicken Strips with some homemade Baked Fries and Sweet Potatoes.
You can substitute sweet potatoes with yam.
- 4 medium potatoes or sweet potatoes
- Black pepper
- Chopped garlic
- 1 tablespoon of Olive oil (we used grapeseed oil)
Source: South Arm Community Kitchen
For side dish, June and Helmut prepared some Roasted Sweet Potatoes at the South Arm Cooking Club for Seniors.
I simply love Roasted Sweet Potatoes. They are sweet and earthy. I like to make this healthier alternative to snack foods when hosting parties.
- 2 pounds medium sweet potatoes
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon smoked paprika or cumin, optional
Source: Charlene Dy
Prep time: 10 minutes; Bake time: 45 minutes; Serves 4
The second recipe demonstrated by Charlene in the South Arm Community Kitchen is Smoky Sweet Yam Quesadillas. This is a wonderful after school snacks or as a side dish to a soup or salad.
The chipotle peppers add a smoky flavour and a hint of spiciness to the sweet mashed yam or sweet potatoes. The filing is creamy and the goey cheese compliments the sweet yam really well.
- 1 large yam
- 1 teaspoon minced chipotles
- 2 green onions, thinly sliced
- 2 tablespoons chopped cilantro
- 1 cup shredded cheese such as mozzarella or Monterrey jack
- 4 (8-inch) flour tortillas
- salt and pepper to taste
- bottled salsa (optional)
Click on Read More for the instructions.
The soup which the seniors made in the South Arm Community Kitchen is called Cranberry Sweet Potato Soup. Soup is just great for the colder fall weather. Moreover, most soup can be frozen in small batches for up to 2 months. Reheat the soup on the stove gently and you can have a bowl of hearty soup anytime.
October is the harvest time for cranberries and Richmond is the top producer of cranberries in BC. Cranberry is a superior source of nutrition and vitamins. It is an excellent source of antioxidants which helps to protect against cancer, heart disease and bladder infections. Cranberry juice is also rich in polyphenol content as in red wine which makes it a heart-healthy drink.
This Cranberry Sweet Potato Soup is a sweet soup with a hint of tanginess from the cranberries. It has a very strong flavour of cinnamon.
While one team is working on the soup recipe, another team worked on the dessert which is Apple Banana Muffin. I had blogged on the muffin recipe here.
- 2 tablespoons butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 large garlic clove, chopped
- 1 large yam, peeled and chopped into 1 inch pieces
- 4 cups low salt chicken broth
- 1 cup cranberries, fresh or frozen
- 1 tablespoon cinnamon (optional), recommend to change it to 1 teaspoon as the cinnamon flavour is too overpowering
- 1 teaspoon nutmeg
- 1/2 teaspoon grated fresh ginger
- 1 cup skim milk
- parsley for garnish
Click on Read More for the instructions to make the Cranberry Sweet Potato Soup.
Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.
The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.
- 1 cup flour
- 1/2 tablespoon cornstarch
- 1 egg
- 1/2 teaspoon salt
- sweet potatoes
Click on the link below for the instructions.
Minoo kicked start the Caring Place Community Kitchen with two dishes. The first dish is Roasted Sweet Potato soup with orange and ginger. You may make this dish with yam, pumpkin or other winter squashes.
This Roasted Sweet Potato Soup is a creamy soup flavoured with orange zest and grated ginger. It is best served warm. The creaminess of the soup comes from the sour cream. However, you may substitute the sour cream with a couple tablespoons of peanut butter and it’s equally good.
- 6 cups peeled, cubed yams or sweet potatoes (about 3 large ones)
- 1 1/2 cups coarsely chopped onions
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 5 cups low-fat chicken broth
- 1 tablespoon each grated orange zest and gingerroot
- 1/2 teaspoon each ground cumin and salt
- 1/4 teaspoon black pepper
- 6 tablespoons low-fat sour cream
- Chopped, fresh cilantro for garnishing
I like Tong Sui which is the Chinese sweet dessert soup. There are many type of tong sui. Some takes a lot of steps and others are very simple. The sweet potato soup is very easy and fast to make — just took me 20 minutes.
Back in the days where I grew up in Malaysia, sweet potato are basically eaten by poor people. I recall my parents telling that during the second world war, people survived on these stuff because it was easy to grow. In Canada, sweet potatoes are referred to as yams.
- 3 pieces of sweet potato
- 1 brown sugar slab (for sweetness)
- 2 pandan leaves (for flavor)