Grilled Coconut Kale

This another recipe from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala which Michelle shared in the South Arm Older Adults Cooking Club.

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We started off grilling the Coconut Kale but the kitchen became too smokey and we ended with baking it in the oven.

Ingredients

  • 1 pound kale with stem.
  • 1 can coconut milk
  • 1 teaspoon salt
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon paprika
  • 1/4 cup lemon juice

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Source: this recipe is adapted from Vij’s Elegant and Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala

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Crustless Swiss Chard Quiche

The second fall recipe which Minoo shared in the South Arm Community Kitchen is a cheesy quiche which kids will enjoy.

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This Crustless Swiss Chard Quiche is great for the lunch box. It can be eaten warm or cold.

This recipe is good to use up leftover food. You can use leftover ham, chicken, broccoli or any greens.

Ingredients

  • Olive oil for sauteing
  • 1/2 bunch Swiss chard
  • 2 1/2 cups shredded cheese (we used cheddar)
  • 4 eggs
  • 1 cup milk
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • salt and pepper to taste

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Source: via Minoo

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Pasta with Lentils and Kale

The fall/winter vegetable featured in this recipe is kale. This is in line with the theme of eating food in season for the South Arm Cooking Club for seniors.

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If you do not want to cook the lentils, you can use canned lentils or white beans but rinse them well. Chopped hazelnuts or walnuts or leftover cooked bacon, sausage or chicken can be added for added protein.

Ingredients

  • 1/2 cup French (small) green lentils
  • 2 cups water
  • 3/4 teaspoon salt
  • 6 tablespoons extra-virgin olive oil
  • 1 large onion, finely chopped (2 cups)
  • 1/4 teaspoon black pepper
  • 3/4 pound kale (preferably Tuscan; sometimes labeled as “lacinato”)
  • 3/4 pound dried short pasta
  • grated Parmigiano-Reggiano or toasted breadcrumbs for topping

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Source: this recipe is adapted from Gourmet April 2007

Tips:

Lentils and onions can be cooked up to 5 days ahead and chilled. Cool completely and covered before refrigeration. Reheat over low heat, thinning with water as necessary.

Kale can be washed and trimmed 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.

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Spinach and Hazelnut Stuffed Mushroom

The second dish in the theme of using food in season is Spinach and Hazelnut Stuffed Mushrooms.

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This recipe makes a great appetizer or a vegetarian meal when served with salad and crusty bread.

Ingredients

  • 4 large flat portobello mushrooms (you may substitute with baby portobello mushrooms if price is a concern)
  • a bunch of fresh spinach, chopped, rinsed and dried (or 1 package frozen chopped spinach)
  • 1 teaspoon olive oil
  • 2 cloves garlic, finely chopped
  • 2 tablespoons finely chopped hazelnuts (or walnuts)
  • 2 tablespoon sour cream
  • 1/4 teaspoon nutmeg
  • salt and ground black pepper to taste
  • 1 tablespoon bread crumb
  • 2 tablespoons grated parmesan (or cheddar)

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Source: this recipe is adapted from Waitrose  Recipe Cards

P/S: Michelle confirmed that the amount of  ingredients for the filings for this recipe has to be doubled

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Swiss Chard Pesto

Minoo made a Swiss Chard Pesto in the Gilmore Park Church Community Kitchen. Minoo participated in one of the Richmond Sharing Farm program where you made a one time payment per year for the harvest from the sharing farm. From the month of July to September (about 10 to 12 weeks), participants will receive a weekly harvest from the sharing farm. Here is a sample of the weekly harvest in the box. She decided to share with us how to make Swiss Chard Pesto from the harvest she received from the sharing farm. Pesto can be frozen for later use.

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Minoo served the Swiss Chard Pesto on some crusty baguette. You can have them on crackers or as a dip with some homemade tortilla chips.

Ingredients

  • Olive oil (1/2 cup plus more)
  • 3 cloves of garlic, roughly chopped
  • 1 bunch Swiss chard (about 2 cups chopped leaves)
  • 1 cup walnuts
  • 2 ounces feta cheese
  • 1 bunch of basil leaves, wash, remove leaves and pat dry
  • salt and pepper to taste

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Source: Minoo

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Spinach Ashitashi

For starter or appetizer, Kazuko prepared a cold spinach dish called Spinach Ashitashi.

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You can garnish the Spinach Ashitashi with bonito flakes or sesame seeds. This is another very simple side dish to make.

Coincidentally, this recipe reminded me of a recipe in a cook book by Michelle Tchea with the title “Building A Perfect Meal”. I came to know Michelle T through chowtimes. Michelle T wrote to me one day asking me where to get sao bing in Vancouver out of the blue.

During the 2010 Winter Olympic Game in Vancouver, Michelle T was in town for the games. We met up a couple of times at Gingeri Chinese Cuisine and Red Star Seafood Restaurant for dim sum.

Last month, I received an email from Michelle T asking me if I’m interested to share her newly published cookbook on chowtimes. I was trilled to hear that she had published a cook book.

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Building A Perfect Meal is about how to create quick and simple meals at home. It’s a collection of basic recipes like creamy mashed potatoes, hand pulled noodles, pickled vegetables and fried rice with a jazz up version to create a more elaborate dish. The cook book also comes with valuable cooking tips from her experience in the kitchen.

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While I was browsing through Michelle’s cook book, I came across a very similar recipe to the Spinach Ashitashi. It’s called Japanese Soy Spinach. Michelle T”s recipe uses beetroot leaves and stalks instead. In the cook book, Michelle T featured a Versatile Soy Stock and Dipping Sauce as seasoning for the spinach. I will share the recipe at the end of this post.

Ingredients

  • 2 to 3 bunches spinach
  • soy sauce to taste
  • bonito flakes
  • sesame seeds
  • salt

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Source: Kazuko

Serves 4

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Creamy Kale and Vegetable Soup

Michelle prepared a Creamy Kale and Vegetable Soup for the South Arm Seniors’ Kitchen in line with the cruciferous theme. Kale belongs to the cabbage family. Moreover, the kale is harvested from the Seniors’ Community Garden.

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The Creamy Kale and Vegetable Soup is best served with some nice crusty bread. If you like Italian sausage, you can slice it and include it when your are sauteeing the veggies. Or, use farmer sausage but leave out the rosemary.

Ingredients

  • 2 tablespoons olive oil
  • 4 large garlic cloves, peeled and crushed or minced (about 2 tablespoons minced)
  • 1 teaspoon dried rosemary, chopped or ground with mortar & pestle
  • 1/4 teaspoon crushed red pepper
  • 2 celery ribs, chopped
  • 3 carrots, chopped
  • 2 large potatoes, peeled & diced (or 4 to 5 small potatoes)
  • 5 cups vegetable or chicken broth
  • 2 cups white beans, fresh cooked or canned
  • 1 head kale, chopped
  • 1/4 cup cream
  • rind of Parmesan cheese, optional

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Source: Mintgreenapron.com

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Caulifllower Popcorn

This will be Michelle’s last kitchen at the South Arm Seniors’ Kitchen as a facilitator as she will be going on her maternity leave. She will return in September.

Seeing here is Michelle briefing the group on the theme of this kitchen. The theme is cruciferous vegetables. Cruciferous include veggies such as cauliflower, cabbage, broccoli, Brussel sprouts, bok choy, cress and some other green leaf vegetables like kale.

Here is what Michelle shared with the group:

Cruciferous vegetables are widely considered to be “health foods” because they are loaded with Vitamin C, fiber and multiple nutrients. A review of research in October 1996 showed that 70% of studies found a link between cruciferous vegetables and “protection against cancer” (except from Web MD).

From Web MD:

To maximise taste and nutrition, here are some tips for buying and cooking cruciferous vegetables:

  • Dont overcook cruciferous vegetables. Overcooking can produce a strong sulfur odor and become unappealing.
  • You can buy several types of cruciferous vegetables ready-to-go in the frozen or fresh packaged sections of your supermarket, including broccoli, cauliflower and Brussels sprouts.
  • No raw veggie platter is complete without dark green broccoli or snowy white cauliflower florets.
  • Ad raw broccoli and cauliflower florets to your green salad to give the nutrients a big boost.
  • Add chopped cruciferous veggies to soups, stews and casseroles.
  • When buying fresh broccoli, look for firm florets with a purple, dark green or blush hue on the top. They’re likely to contain more beta-carotene and Vitamin C than florets with lighter green tops. If it has yellow in it or is limp and bendable, the broccoli is cold — dont buy it.

NOTE: because cruciferous vegetables has poweful phytochemicals, they may have potential drug interactions. For example; hypothyroid can block drug intake. Cooking longer may help and not eating constantly.

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Cauliflower popcorn is Michelle’s family regular snack. It is also great to serve as a side dish on your dinner table. It is delicious served with a tangy yogurt dip (just yogurt with some lemon juice and salt) or, sour cream, or a combo of both.

Ingredients

  • 1 head cauliflower, rinsed well
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground black pepper

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Source: Mintgreenapron.com

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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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Roasted Asparagus with Orange Juice

Minoo prepared a Roasted Asparagus with Orange Juice for the side dish to go with the Zucchini Meat Loaf.  Aparagus is a spring vegetable.

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You may check up this post for the nutritional values of asparagus.

Ingredients

  • 1 pound fresh asparagus
  • 3 tablespoons olive oil
  • 1/3 cup orange juice
  • 3 garlic cloves, minces
  • 2 teaspoons poppy seeds
  • 1/4 teaspoon salt

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Source: this recipe is adapted from Taste of Home

Yield: 4 servings.

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